Pizza, Pasta & Italian Food - Issue 158

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pizzapasta and Italian food magazine

Issue 158 November 2013 www.papa.org.uk

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ap The One The One Stop Stop Shop Shop for ffor aallll your your Pizza Pizzza za Sundries Sundries www.alphin.co.uk ww w.alphin.co.uk Alphin Al phin Pa Pans ns Ltd. T: 01457 01457 872486 872486

pizzapasta AND ITALIAN FOOD

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Clare Benfield 01291 636336 clare@jandmgroup.co.uk

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Andrew Emery 01291 636334 andrew@jandmgroup.co.uk

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

Welcome There’s a new trade show on the horizon with specific interest to the pizza delivery sector – Takeaway Innovation Expo 2013 (Olympia, London, 28 and 29 November). Turn to page 46 for a preview.

November, of course, is traditionally the time of year when the industry recognises its high achievers in the form of the annual Pizza Pasta & Italian Food Industry Awards (turn to page 18 for the short-list) and the Pizza Chef of the Year Competition. We would like to thank all who have entered, and sponsored, these awards and competitions, and also thank the judges for their time and commitment.

In this issue, we sing the praises of the Mediterranean diet, as well as report on the re-launch of a well-known brand in the food service arena – Tulip (of SuperTops fame). We also mark the opening of Domino’s Pizza’s 2000th European store, and encourage you to send in your views to PAPA on the impact of the Clean Air Act with regard to pizza ovens.

CLARE BENFIELD EDITOR clare@jandmgroup.co.uk

Contents NEWS

ARTICLES

4 Pizza Hut Restaurants launches new web site for 40th anniversary.

28 Tulips new recipe for growth – a re-launch at Tulip.

5 New exhibition for the takeaway industry.

30 UK hosts Domino’s 2000th European store celebration – a new store in Hemel Hempstead becomes the latest Domino’s milestone.

6 A rise in ‘aspirational gourmets’.

8 “The right idea at the right time”, say industry leaders.

PAPA 16 PAPA news

41 Food delivery – are you really insured?

The importance of the correct insurance.

PROFILES

22 Pizza Chef of the Year 2013.

48 Luna Rossa – trendy sfizi (“small pleasures”) mark the re-launch of this Notting Hill institution.

PREVIEWS

56 Villagio – Hammersmith’s award-winning ‘local Italian’.

46 Takeaway Innovation Expo 2013, London.

58 Pizza My World – Angie Lawrence of Domino’s Pizza.

FEATURES

REGULARS

34 The Mediterranean diet – healthy eating in the Italian food sector.

59 New products.

18 PAPA Awards 2013.

42 Trends in tomatoes – changing demand for this iconic Italian cuisine ingredient.

50 A sweet opportunity – dessert and ice cream ideas.

60 Index of PAPA registered suppliers.

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news Pizza Hut Restaurants launches new web site for 40th anniversary Pizza Hut Restaurants has launched a new web site for its customers, providing a connected and personalised experience for its users, say the brand.

The new web site (http://www.pizzahut.co.uk/restau rants/), built by Amaze (a marketing and technology consultancy), provides Pizza Hut Restaurants’ users with a completely fresh online experience with the brand on the EPiServer 7.1 platform.

The web site has been designed to be fully responsive and accessible on all devices and delivers personalised content based on the device used and locality of the user, as well as previous interactions with the site, via the Pizza Hut Restaurants CRM system. The site takes into account users’ history and preloaded selections depending on usage.

Customers’ locations are detected to identify the closest restaurant to the user, and menus and offers which are relevant according to the time of day are displayed. The site

is integrated with a number of data systems including sales statistics - for example, the ‘top five pizza’ choices are displayed by each restaurant, city and region.

Later this year, as part of Pizza Hut’s continued 40th anniversary celebrations, the casual dining chain says that it will roll out a full digital communications roadmap with Amaze, including social and search elements, of which the new dynamic website plays an integral role.

Kathryn Austin, marketing director for Pizza Hut Restaurants commented:“The new web site acts as our digital flagship restaurant, with a unique personalised feel for our users, which supports our business needs. The team at Amaze has captured the very essence of our approach to casual dining and translated the importance of locality into a clever and very personal user journey.”

Prezzo opens four new restaurants The Italian restaurant group, Prezzo, opened four new restaurants in August in Glasgow, Felixstowe, Leeds and Witham (Essex).

The company says that it is investing more than £2 million on the new outlets and creating 80 jobs in the process. This will take the number of Prezzo restaurants to 187 and the

number within the group to 223 (inclusive of Chimichanga, Caffe Uno and Cleaver restaurants).

Prezzo chief executive Jonathan Kaye said:“We are delighted to be opening four new restaurants in one month and look forward to opening many more in the coming months and years.”

Seven new franchisees to open 20 Papa John’s stores Papa John’s has announced that seven new franchisees have signed up to multi-site development plans as a result of its enterprise incentive scheme offer, following its official launch in February this year.

The new franchisees are set to open 20 pizza stores in the North and Midlands over the next six months.

“Our focus is on growth and we aim to deliver on our promise of having 600 UK stores over the next ten years,” explains Anthony Round, business development manager for Papa John’s.“The $2million franchisee incentive scheme we launched at the National Franchise Exhibition at Birmingham’s NEC in February, was designed to encourage enthusiastic franchisees to become part of our success story in specific, designated regional zones in the North, Midlands and Scotland.

“The scheme has been particularly well received and represents an exciting opportunity to join a leading franchise brand. We are looking

forward to launching further ‘tasty’ incentives for franchisees looking to open outlets in 2014 and we will be actively encouraging ambitious individuals who are interested in becoming multiple store operators.”

As part of its 2013 offer Papa John’s, for a limited period, reduced its franchise fee and gave away a top-of-the range oven and electronic point of sale equipment worth £30k plus £10K worth of marketing spend to new franchisees for stores opening during 2013 within designated regions.

Papa John's is one of the largest pizza companies in the world, with around 4,000 stores worldwide and is rapidly expanding in 33 markets around the globe. It currently has opportunities for potential franchisees throughout the UK including the key locations of the South East, Yorkshire, Manchester, West Midlands, East Midlands, South West, North East, Wales & Scotland (further information is available at www.papajohns.co.uk/franchise).

Pan’Artisan adds gluten-free pizza bases to its range Pan’Artisan, producers of frozen, full and partbaked, dough-based products for foodservice, has added gluten-free pizza bases to its range.

“In addressing the needs of coeliacs, and those following a gluten-free diet, we are now offering gluten-free pizza bases as part of our product portfolio. One in one hundred people is thought to be affected by Coeliac disease according to www.coeliac.org.uk and 4

pizzapasta AND ITALIAN FOOD

with more and more high street pizza restaurants offering consumers a gluten-free option, it made sense to provide this choice for our customers too,” said Richard Jansen, managing director at Pan’Artisan.

Pan’Artisan has two gluten-free bases - a 10” traditional and a 10” Italian spiced - both available in thin crust. They are supplied frozen, part-baked and simply need to be defrosted prior to topping and baking.

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news

New exhibition for the takeaway industry Takeaway Innovation Expo 2013 says that it will be targeting takeaway owners looking to grow their businesses.

The first ever Takeaway Innovation Expo will take place at London Olympia on 28 and 29 November, offering a unique chance for takeaway and restaurant owners, managers and franchisees to explore new technology and kitchen techniques alongside business skills to benefit any takeaway.

With insightful seminars from leaders in the catering world, business experts and professionals who have worked with the

latest in cooking technology, as well as interactive workshops, the exhibition will bring together like-minded professionals to share ideas and develop professional knowledge. You can be confident that you will find the relevant advice, products or services that you are looking for, whichever area your takeaway needs to develop in, say the organisers.

It’s unique show feature, Taste Live gives you the chance to sample the very best street food and convenience dining from around the world to get inspiration for your takeaway

Online sales sizzle for fast food and home delivery outlets According to Fast-Food and Home-Delivery Outlets (a new Market Update from market intelligence provider Key Note), the industry rose in value by 2.5% in 2012 with growth driven by the convenience that the market offers, as well as menu innovation and promotions.

The fast food and home delivery outlets market forms part of the wider restaurants industry. It is the largest category within the sector and is dominated by US chains, such as McDonald’s, Domino’s Pizza and KFC. Independent operators were also included in the analysis, say Key Note.

The market is divided into six main segments. The largest category is sandwiches, which account for nearly a third of the total market. Urban professionals are playing a critical role in maintaining sector dynamism for sandwiches. Moreover, fast food is synonymous with burgers, which make up over a fifth of the market. However, sector growth has slowed in recent times as it faces growing competition from other categories, particularly pizza, chicken and other fast-food and takeaway outlets. This is in part because burger chains are associated with poor quality and junk food, feel Key Note, who add that the fish and chips sector has also struggled as dishes within this sector are also considered to be unhealthy.

Moreover, a major source of income for the category has traditionally been latenight sales, but Britons are going out less often to save money during the economic crisis, observe Key Note. Furthermore, many businesses in the sector are small, independent operators who have been unable to cope with rising operating costs and falling sales.

The top-performing categories in the market in 2012 were pizza, chicken and other fast-food and home-delivery outlets.

The pizza sector is benefitting from the

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growth of online sales, which are being spearheaded by sector leader Domino’s Pizza, say Key Note. Promotions have also played an important role in the sector’s growth.

In addition, chicken is perceived to be a healthier alternative to red meat. As a result, there is a growing demand for this type of product as consumers seek to lead a balanced lifestyle, observe Key Note, with companies hoping to improve their health credentials by developing more nutritious ranges, including meals that feature chicken.

Despite industry growth, market conditions are tough for fast-food and home-delivery operators in the UK, say Key Note. Cash-strapped consumers are dining out less frequently. When they do so, they are going to sit-down restaurants that offer both quality and good value; this has hindered volume sales in the market. Moreover, the industry expected 2012 value sales to be boosted by sports events and royal celebrations, but this trend failed to materialise. Nevertheless, state Key Note, there remain several niches in the fast-food and home-delivery outlets market, including the growing importance of the breakfast and snacking occasions.

Key Note expects that the market will continue to grow over the next five years.

Overall, it is forecast to rise by 6.8%.

Ultimately, the industry will be saved by the convenience it offers to busy consumers who are looking for a quick and hassle-free mealtime solution, especially during the week. Operators will continue to invest in their menus and online operations to maintain market dynamism, believe Key Note. They will also focus on improving the quality of their products to add value to the market and break away from the perception that fast food is unhealthy and a major player in the growing obesity crisis in the UK.

and find out more about what’s involved in providing them to your customers from your kitchen. Explore a variety of hot and cold dishes and identify innovative offerings to tempt your customers into spending more money, more often.

Takeaway Innovation Expo 2013 runs at the same venue on the same dates as the 30th Business Show - the UK’s biggest business exhibition - giving you even more opportunities to learn about the business side of things while you’re there. Book your tickets online at www.takeawayexpo.co.uk.

Pizza Hut Restaurants reveals multi-million pound restaurant makeover Pizza Hut Restaurants has announced the start of a £60 million investment programme, the largest the brand has ever undertaken in the UK. As part of that programme, over 80 Huts will be transformed with a new look and feel by the end of 2014 and the first restaurant to be overhauled as a result of the investment will re-open at a key current site at Crawley Leisure Park, aiming to set the benchmark in restaurant design and hospitality standards for the casual dining industry.

All of the brand’s famous icons including the Ice Cream Factory, Salad Station and Buffet will be put centre stage with the new, interactive design, showcasing the fresh food and vibrant atmosphere.

Focusing on giving its guests an amazing experience, skilled chefs will be brought out of the kitchen with a theatrical front of house dough-stretching and topping station, say the brand. There will also be an evolution of the Ice Cream Factory – a central preparation station showcasing a range of desserts including warm cookie dough, a waffle machine, speciality drinks, and a self-service soft drinks hub allowing guests to refill drinks at their leisure. A brand new menu will include the introduction of ribs, wings and fries, appealing to a wide range of customer tastes.

The new restaurant design pays homage to the long history of Pizza Hut in the US, with a more open and inviting dining space. The refurbished restaurants will also benefit from the removal of interior ceilings (where possible), enhanced lighting schemes and bolder external facades, signalling the new dining experience.

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news

A rise in ‘aspirational gourmets’ Allegra Strategies’ 2013 How Britain Eats!™ report surveyed over 1,200 nationally represented UK consumers, exploring shopping, cooking and eating behaviours, making essential reading for all food industry leaders.

The report delivers insight into influences and trends that are key to understanding consumer behaviour on what food is eaten at home and when deciding to eat out, and this year highlighted that there is continued importance of Britishness in both eating in and eating out behaviour following on from the long-lasting legacy of the summer of 2012, but also as a result of the horse meat scare at the start of this year, as consumers seek greater transparency.

Along with the key consumer drivers of value and quality, consumers want to know where their food is coming from and are on the lookout for quality assurance marks such as Red Tractor.

Allegra Strategies, Anya Marco, director of insights commented:“Consumers have more choice than ever before and recognise that when prices are low, quality can be compromised and therefore provenance and transparency are key for both supermarkets and eating out operators.”

With regards to consumers’ food spending

habits, a third of UK consumers surveyed reported that they are living comfortably, managing their food expenses without significant difficulty whilst nearly half of consumers now state they are coping with increases in food expenditure. However, there is still evidence that consumers are experiencing difficulty as one in six UK adults state they are still struggling. As a result, consumers are undertaking smaller, more frequent shops in order to help them manage, say Allegra.

The polarisation of grocery stores is evident in consumer visit share, with both premium stores and discounters growing share at the expense of the bigger, mainstream chains, observe Allegra. Of the big four grocery chains, Tesco, Asda and Morrisons are flat lining, or showing decline in market share and visit, whilst Sainsbury’s is showing a slight increase as a result of its Hi-Lo Pricing strategies and focus on quality. Waitrose has increased its share significantly from 4.5% in 2012 to 6% in 2013. Lidl and Aldi have increased their combined share of consumer visits, rising to 6.8% in 2013, increasing from 5.7% in 2012, report Allegra.

Interest in food is continuing to be more prevalent in the UK as seen with the continued rise of ‘aspirational gourmets’ (this year, 28% of consumers stated they love to cook and are

always looking for new challenges with food , compared with only 25% in 2012, found Allegra). As a cautious note for the eating out sector, the ‘Aspirational Gourmet’ tends to eat out slightly less frequently, however they do spend more, whereas the ‘Disinterested Refuellers’ eat out with greater frequency but tend to spend less.

British cuisine is now the nation’s favourite both in and out of the home, claim Allegra, with the nation’s favourite meal being the roast dinner, particularly chicken. Italian is no longer the favourite cuisine out of home, dropping below British for the first time. However, Italian cuisine continues to have a place in our hearts, as Spaghetti Bolognese is still the most frequently cooked meal in UK homes, add Allegra.

Sustainability, ethics and healthier eating have all been overtaken by one key demand by consumers, say Allegra - transparency. With more consumers becoming more interested in food and cuisines, travelling more widely, and with greater influence emanating from the media’s coverage of food, these developing palates will need to be served by a growing range of ingredients in supermarkets and restaurants, making previously unheard of products mainstream, and therefore expected both in and out of the home, predict Allegra.

Curry Dave launches Indian flatbread pizzas

Scottish slant on Italian classic Country Choice’s new Macaroni Pie promises a Scottish slant on an Italian classic, say the company.

Made in Scotland to an authentic recipe, the pie is a crisp hot water crust pastry case filled to the top with a mixture of durum wheat macaroni pasta in a creamy cheese sauce, a blend of grated mature and white mild Cheddar.

Perfect for the vegetarian menu, suggest Country Choice, as well as catering for the pasta and pie lovers, the Macaroni Pie comes frozen ready to bake and takes 25 to 30 minutes to cook, and can be held a hot display for up to four hours.

Country Choice Macaroni Pies are packed in 36s, with a unit price of around 73 pence per pie. The newcomer joins a range of Country Choice Scottish favourites, including two types of Scotch Pie, Lasagne Pie and Steak Bridie.

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Curry Dave, a new fusion food brand (featuring a combination of two of Britain’s favourite foods - pizza and curry), launched its first range of products - Curry Dave’s Indian Flatbread Pizzas - at the recent Speciality & Fine Food Fair.

Made using the finest ingredients, Curry Dave’s Indian Flatbread Pizzas swap the traditional pizza dough base for a round naan bread covered with a choice of authentic curry sauces and toppings including Chicken Korma, Chicken Madras, Chicken Tikka Masala and Spinach & Sweet Potato, all finished off with a sprinkling of premium mozzarella cheese. These pizzas can be found in the chilled section, take 10 to 12 minutes to cook in the oven, and are priced between £3.50 and £4.00.

And who’s Curry Dave? Dave Gannon.

A man who says he knows and loves great Indian food, and has no limits when it comes to experimenting with new flavours and recipes. His idea for Curry Dave was born in the French ski resort of Chamonix where he owned the only Indian restaurant. While

Glasgow chef, Dave Gannon, has launched Curry Dave’s Flatbread Pizzas, combining the nation’s top food loves of curry and pizza!

experimenting in the kitchen one day making food for his staff, he stumbled across the idea of creating a curry pizza using naan bread and ingredients from popular curries in the restaurant as the base instead of pizza dough.

It was an instant hit with his staff and triggered a dream for Dave Gannon to turn his love and knowledge of Indian cuisine into a range of Curry Dave products starting with Curry Dave’s Indian Flatbread Pizzas.

November 2013

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news

“The right idea at the right time”, say industry leaders World title returns to Naples Winning first place in the Pizza Napoletana STG category of the Caputo Trophy, as part of the 12th Trofeo Caputo held on 4 September 2013 in Naples, Italy, was twenty-nine year old Neapolitan, David Civitiello.

"I'm very excited, I still cannot believe it!" he said, soon after his win, before adding: "I have a dream and I hope that this title will help me accomplish it - I would like to open a pizzeria of my own."

After learning the craft in Naples, at a school run by pizza masters, David Civitiello worked for two years in New York, then in Tokyo and Copenhagen.

And now, based in Naples near the Great Authentic Trattoria Pizzeria, he continues to travel around the world to teach others how to make a real Neapolitan pizza (from an authentic pizzaiuolo with a ‘u’, as they say in Naples).

This year there were 500 competitors from 47 countries around the world. The Japanese delegation had 50 participants and they won second place with Chia Umezawa. Third place went to a competitor from Brescia (Joseph Toriello), who is currently based in Australia.

There were seven other categories in the Trophy Caputo and in four of these (classic pizza, pizza, seasonal, gluten-free pizza) the winners were predominantly junior and female competitors.

The 13th edition of the Trophy will take place, as this year, at Lungomare Caracciolo, overlooking the Gulf of Naples, and the organisers - Antimo Caputo (Molino Caputo flour Naples), Sergio Miccù (chairman of the appointing authority - Association Pizzaiuoli Neapolitans) and Henry Famà (director of Catering Italian magazine), together with Claudio Sebillo (head of marketing and events Association Pizzaiuoli Neapolitans) – say that they are already planning to overcome the mindboggling numbers achieved this year!

This year’s event saw over 380,000 visitors and more than 100,000 pizzas baked (an increase of 25% compared to last year, report Caputo).

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With exhibition space filling up fast and several key seminar spots already confirmed, organisers of Casual Dining (the new trade event for the UK’s world leading casual dining sector) say the new exhibition is well on track for a successful inaugural event when it launches next year, at the Business Design Centre, Islington, in London (26-27 February 2014).

Diversified Business Communications UK, which has a growing portfolio of marketleading events in the food sector, including the award-winning lunch! exhibition and The Natural Food Show, says that its is delighted with the industry-wide support Casual Dining is receiving.

“It really is fantastic to see the way that the industry is responding to the launch,” said group event manager, Chris Brazier.

“When you consider that the UK branded restaurant market is forecast to be worth as much as £22billion by 2018 , it’s perhaps not that surprising that so many companies are looking for ways to enjoy a bigger bite of these lucrative out-of-home sales. So, really, Casual Dining couldn’t have come at a better time.”

It’s not just the exhibitors that are getting behind the Casual Dining concept.

Representatives from The Peach Report, Propel Info, Horizons, and Allegra Strategies, are all confirmed to join the Casual Dining Keynote Theatre programme. A host of wellknown operators such as Andrew Guy, CEO of Ed’s Easy Diner Group for example, are also lending their support to the launch, including a growing list of popular high-street names (Ask, PizzaExpress, Zizzi, Prezzo, Chimichanga, Pizza Hut and Carluccio’s have all announced their intentions to send their buyers and specifiers to next year’s Casual Dining show).

“Casual Dining is the right idea at the right time,” comments Andrew Guy. “A trade show

specifically for everyone involved in the fastest growing and most exciting part of the eating out market – I’m looking forward to it!”

With the launch now just under six months away, the latest exhibitors to confirm their presence are McCormick (suppliers of spices, seasonings and flavours), Francis Catering Equipment, Franke Coffee Systems, EPOS specialists Comtrex Systems, Eden Contract Furniture, foodservice distributor SFD, Rich Sauces and Global Ethics with its One drinks brand. Previously confirmed exhibitors include Cheese Cellar, Disotto Foods, Magrini and Catering Design Group.

Echoing the sentiments of many of his coexhibitors, Chris Cope from True Food International UK, adds: “Casual Dining gives us a chance to reiterate our commitment to the UK’s foodservice industry. We look forward to seeing many of our existing customers – and new ones – to discuss their requirements in what is one of the most dynamic and fastest growing sectors of the industry.”

To support the launch, Diversified UK has also announced the appointment of a new senior sales executive, Simon Watkins (who can be contacted at SWatkins@divcom.co.uk).

Visitor registration is due to open in October 2013 (to register an interest in attending, visit www.casualdiningshow.co.uk).

New Papa John’s for Sevenoaks Papa John’s has announced the opening of its latest store in Sevenoaks with franchisee, Jas Singh, now employing around 15 staff at his fourth Papa John’s outlet delivering to the local Kent-based community.

“We are delighted Jas Singh has added Sevenoaks to his Papa John’s franchise operation which already includes his outlets in Wellend, Sidcup and Belvedere,” said Anthony Round, business development manager for Papa John’s.

“As a franchisee Jas is hands on, hardworking and driven by customer

service and standards. Sevenoaks is prime territory with an excellent demographic, good market awareness and household count. Jas is now keen to serve up top quality pizza and his thriving business into the area.”

Last autumn saw the opening of the company’s 200th UK store and this year has also seen Papa John’s open a further 21 outlets in addition to some in Welcome Break service stations and begin TV advertising campaigns to support its network of franchisees for the first time.

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UK’s first ‘Pizzaiolo Apprenticeship’ launches The first ever nationally recognised qualification in the art of pizza-making has been launched.

Over the next three years, 200 new apprentices across the nation will learn under the tutelage of expert pizzaioli, receiving topquality training in the essential skills needed to kick-start their career as a professional chef.

The one year ‘Pizzaiolo Apprenticeship’ was created by restaurant group, PizzaExpress, along with vocational education specialists City & Guilds and Lifetime Training. The equivalent of five GCSEs at grade A-C, the apprenticeship was set up with help from the National Apprenticeship Service (NAS), and will involve face-to-face tuition and guidance from onsite mentors, development workshops and master classes.

Experts will work closely with

apprentices, teaching them all the secrets behind making the perfect pizza. Forming an integral part of this will be the secrets of PizzaExpress’s coveted dough.

Apprentices will also work towards an Intermediate (Level 2) Apprenticeship in Kitchen Services, which equips them with all the knowledge and skills required to work in a bustling restaurant environment.

Trainees will quickly find themselves at the heart of a busy, professional kitchen. As well as covering off the basics, including ingredient preparation, the apprentices will take on the vital kitchen services skills to enable them to work safely and efficiently.

“We’re a big brand with a big responsibility to lead our sector.

This means investing in our people, creating new opportunities, giving our teams a

Dell’Ugo launches pink pasta to support Breast Cancer Care Ugo Foods, the UK’s fastestgrowing manufacturer of chilled pasta, has launched the first pink-coloured fresh pasta in exclusive partnership with Waitrose as part of National Breast Cancer Awareness Month.

10 pence from each pack of pasta will be contributed towards Breast Cancer Care (Registered charity number 1017658 England and Wales and SC038104 in Scotland).

The new Special Edition Beetroot and Goats’ Cheese Fiorelli with pomegranate and mint is presented in a pink, eyecatching 250g pack that serves two. This is first fresh fiorelli pasta produced by Dell’Ugo, and the first in its range of seasonal fresh pastas, with more interesting creations to follow in the coming months.

“We’re proud to be supporting Breast Cancer Care with this

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beautiful pink fresh pasta which offers a unique combination of flavours,” said head of marketing, Helena Jevons.“With this new range, we’ve created a line of exciting and innovative quality pastas that offer the consumer something delicious, seasonal and unique. We aim to do with this new pasta range what Covent Garden Soup Company have done with their ‘Flavour of the Month’.”

Waitrose was the out-andout winner in the chilled pasta category last year with a value share of 12.8%, up 11% yoy in an otherwise flat category (Nielsen 52w/e data 22nd June 2013).

Dell’Ugo can claim to be the UK’s largest fresh pasta brand, and specialises in making filled and unfilled pasta, based on authentic Italian recipes. The new Special Edition Beetroot and Goats’ Cheese Fiorelli will be available until 4th December in Waitrose stores nationwide, and costs £3.49.

reason to feel good about what they do and, by doing so, ensuring the quality of our food for the nation’s pizza-lovers,” said Richard Hodgson, CEO of PizzaExpress.

Matthew Hancock MP, Parliamentary Under Secretary of State for Skills, who attended the launch of the Pizzaiolo Apprenticeship commented: "Apprenticeships are an excellent way to earn while you learn in a range of different industries. The Pizzaiolo Apprenticeship is designed to provide the essential skills for anyone hoping to become a professional chef.

"I love PizzaExpress and am a repeat customer. Hands-on experience with one of the country's leading restaurant chains will prove invaluable for people wanting to go into hospitality. Our aim is that going to university or doing an apprenticeship becomes the new

norm, providing a fully trained workforce to keep the UK ahead in the global race."

Kirstie Donnelly, director of product development, City & Guilds added:“PizzaExpress is investing in high-quality, workbased training, which is key to developing tomorrow’s workforce and we’re delighted to have been able to team up with them.”

More than 10,000 pizzaioli have served up fresh, handmade pizzas at 423 PizzaExpress restaurants since its first restaurant opened in London’s Soho in 1965.

Urbano Lopez at the company’s Fulham Road restaurant is the company’s longest serving pizzaiolo, having stretched, tossed and topped pizzas for 35 years.

Houssaine Ouarzane is the most senior at 69 years of age, while the company’s youngest ever pizzaiolo is 16-year-old Lauren Cane from Aldershot.

Allergy training programme drawn up Food Allergy Management Europe (FAME) Ltd., founded

by Vita Whitaker of Thrapstonbased company, Whitco, says that it has moved to a new stage in its bid to educate commercial catering establishments in food allergens and intolerance.

A training programme that can be delivered to individuals or groups, and which results in an NVQ Level 2 qualification, has been drawn up, with Level 1 and 3 courses to follow soon.

The ultimate aim is to create an accreditation for the hospitality industry that indicates an establishment's capability to serve those with allergies and special dietary requirements, and to promote the FAME brand to those with allergies and intolerances so that they can feel confident when eating out.

"We have worked hard completing a further year of research into the

development of the food allergy training. In addition, we have added Food Safety and HACCP to our portfolio of products. By linking the allergy training with a brand new and innovative concept for caterers a purple colour coded Allergy Saf-T- Zone kit, not only reinforces the training but also helps towards creating positive behaviour change in the kitchen by serving as a reminder that special care needs to be taken where a diner has requested a food free from certain ingredients, for whatever reason,” said Vita Whitaker.

“Not enough is being done to make diners confident that establishments are aware of the importance of this, and we aim to change that.”

FAME Ltd can be contacted on 01832 737205, or visit the web site at www.fameltd.eu.

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Thank-you!

Martin Mathew & Co Ltd are celebrating their 40th year in business and would like to thank all their kind Customers, Suppliers, Staff and Associates for all the support given over the past years, which made it possible to make the company the success it is today.

Martin Mathew & Co Ltd Tel: 01992 641641 email: sales@martinmathew.co.uk, www.martinmathew.co.uk

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news

Jamie’s Italian Gatwick wins gold Blacksheep, together with Jamie’s Italian, won the award for ‘best restaurant/bar in a transport space’ for Jamie’s Italian, Gatwick Airport at the recent Restaurant & Bar Design Awards 2013, hosted at the Farmiloe Building, London.

The awards ceremony, now in its fifth year, is the world’s only event dedicated exclusively to hospitality design and to mark the anniversary, the organisers delighted guests with the ‘box project’, a unique concept that saw past winners as well as the RABDA team, design five all white, unique and individual spaces within the venue.

Blacksheep CEO, Tim Mutton and Gavin Beesley, construction and project delivery manager for Jamie Oliver Restaurants, were both on hand to collect the prestigious award and were joined by Jack De Wet, head of international design and development of Jamie’s Italian International, along with the wider Blacksheep team and contractors

du Boulay, to celebrate the achievement.

Tim Mutton, commented: “Winning this award is a wonderful achievement for Blacksheep, not just as proof of industry recognition but as a testament of our relationship with Jamie’s and the journey we have been on together.

I am on a personal mission to improve the quality of F&B within the airport space, therefore this project in particular, is very close to

Aldo Zilli teams up a new Italian cheese range Divo - selected by renowned chef Aldo Zilli - has launched an authentic range of Italian soft, blue and hard recipe cheeses (a first for the UK and available in Ocado and Morrisons as of October).

The Divo-branded range will include convenient Cubed Gorgonzola Piccante P.D.O. (protected designation of origin), Ricotta in handy twin pots, and the 'caviar' of Parmigiano Reggiano - Coarsely Grated Heart of Parmigiano Reggiano P.D.O. the finest part of the cheese wheel, all perfect for use in kitchens of both professional chefs and home cooks alike, say the company.

The authentic cheeses are incredibly versatile, claim the brand, offering a fuss-free way to liven up a meal or enhance a recipe. They can be used with British favourites such as soups and salads or Italian classics like risotto, pasta or as a pizza topping.

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The full Divo range of Italian recipe cheeses includes Divo Cubed Gorgonzola Piccante P.D.O. (100g, RRP £2.99), Divo Ricotta Twin-pots (2x100g, RRP £1.50), Divo Parmigiano Reggiano P.D.O. 'Extra' (160g, RRP £4.99, Divo Coarsely Grated Heart of Parmigiano Reggiano P.D.O. (70g, RRP £2.60) and Divo Vegetarian Grated Italian Hard Cheese (80g, RRP £1.85).

Divo - Italian for 'celebrity' - is presented in distinctive vibrant packaging, bearing images of celebrity chef and Divo’s brand ambassador, Aldo Zilli. Highly regarded in his profession, particularly for his modern approach to Italian cuisine, Aldo Zilli says that he is passionate about the brand, which provides distinctive Italian flavour with a throughly modern flourish.

"What is great about Divo is that each cheese has a unique flavour and texture making the range incredibly versatile. It's all about bringing out the best in your recipes with great quality ingredients and the convenient formats make life easier when cooking,” says Aldo Zilli.

my heart. Jamie’s at Gatwick really sets the precedent for quality elevated dining within an airport environment. It is crucial that airport operators understand that the ‘holiday experience’ begins at the airport and start to improve on the experiences they provide for their guests to turn this ideal into a reality."

This is not the first time that Blacksheep have been recognised for their work with Jamie’s at

Gatwick, as last year saw them win the award for ‘Best Transport Opening’ at the Peach Factory Hero & Icon Awards, as well as featuring as a finalist for the Hospitality Design Awards 2013. Their creative insight on Jamie’s Italian at Westfield has also been highly acclaimed in industry circles winning,‘Best Hospitality Award' at the Design Week Awards in 2011.

Blacksheep have worked with Jamie’s Italian for over four years now and have collaborated with the brand on over ten individual sites in the UK, including new brand concepts such as Union Jacks and more recently Jamie’s Trattoria, an all-day dining café and restaurant in Richmond. Blacksheep report that they are currently working with the brand on developing more sites internationally and are looking forward to creating and celebrating many more future successes together.

Anuga award for single dose Gran Moravia cheese Gran Moravia fresh grated cheese - available in small boxes of 20 resealable bags of 5g portions, and described as the ‘novelty’ product in its range from Italian cheese cpmpany, Brazzale - has won an award in the Best Innovation Product Category at the recent Anuga exhibition held in Cologne.

Original and practical, the individual bags of Grand Moravia grated cheese have been designed to eliminate waste and allow users to have at hand the perfect dose to serve with a dish of pasta, bresaola and carpaccio, or enrich and give the finishing touch to a good and healthy soup, suggest Brazzale.

The small packet guarantees freshness and hygiene, say the firm, making it ideal for the needs of the single consumer, as well as a good

solution for families, as well as food businesses. At the same time, the product has all the features of Gran Moravia cheese, comes from a sustainable, certified supply chain in the Czech Republic and is suitable for consumption by vegetarians, having received the approval from the Vegetarian Society (a Multi-Medial Label of Origin allows control with a QR code, through smart phone devices, the places of origin and production of Gran Moravia).

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news

Final leg of ASK’s charity raising tour The final leg of a nationwide charity tour hit London at the end of September with celebrities joining 150 members of the public, ASK Italian staff and Great Ormond Street Hospital Children’s Charity families for the launch of a 24km walk from ASK Italian Spice Quay to Great Ormond Street Hospital.

The ASK Italian Grand Tour (www.askitaliangrandtour.co.uk), which has been supported by celebrities such as McFly, Lawrence Dallaglio, Kate Thornton, Natalie Pinkham, Bethy Woodward, Dan Lobb and chef Theo Randall, has been taking place over the past three weeks and has seen members of the ASK Italian community, from chefs and waiting staff to the managing director, challenging themselves to swim, run, walk and cycle over 2,500 miles across Britain.

The Grand Tour was set-up to raise £250,000 for Great Ormond Street Hospital Children’s Charity, with every ASK Italian restaurant in

Britain raising funds locally which have been collected by the Grand Tour team. Beginning on September 9th in Aberdeen, the tour was completed at the end of September with the team arriving at Great Ormond Street Hospital, where they were greeted by boy band McFly who handed out medals to all those involved.

ASK Italian MD, Steve Holmes, who completed a 600-mile cycle during the tour, commented:“We’ve had a fantastic three weeks, and we are incredibly proud of all those involved, from the support staff through to the cyclists, walkers and swimmers who have helped raise money for a worthwhile cause.

“The Grand Tour has really captured the spirit of ASK Italian; helped raise a huge sum of money for a charity close to our hearts, celebrated our passion for real Italian food and culture, and we’ve had some fun along the way.”

McFly commented on the band’s

Christmas is coming to Continental Quattro Stagioni Continental Quattro Stagioni (CQS) has launched its Christmas menu recommendations.

Using traditional Italian cured meats to create a standout antipasti platter is a simple but effective way to provide an authentic Italian eating experience for the customer whilst being very simple to prepare. CQS suggest featuring Porchetta (slow roasted pork belly with aromatic herbs), Salame Felino (from the Parma area), Spianata Calabrese Piccante (a classic hot and spicy salami from Calabria), Bresaola (tail of beef fillet traditionally cured) and Culatello Zibello (a top quality Italian Ham cured for 16 months in stone underground cellars).

Their new range of Zini pasta called Collezione Milano are also great for busy chefs, as they are frozen immediately after cooking, so can be quickly re-heated from frozen yet provide fabulous quality, report the company. This range includes options such as Vele al Tartufo (pasta filled with truffle), Noirs cappesante ed erba cipollina (black squares of pasta filled with scallops and chive), Sorrisi ai fichi e formaggio di capra (parcels with goats cheese and figs), Agnolotti

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all’aragosta (round parcels filled with lobster meat) and Rustici ai Porcini (squares of pasta filled with King bolete mushrooms).

They are also offering Panettoni and Pandoro - traditional Italian Christmas cakes – to give an alternative and authentic dessert option for restaurant goers (for more information visit www.continentalfood.co.uk).

“Christmas is the busiest time of year for restaurants.

Whilst consumers are still struggling in this tough economic climate, many do put money aside to allow themselves the chance to celebrate during the festive season. The challenge therefore for restaurant owners is to ensure that the experience their customers have matches their often very high expectations,” says Sandro Bevilacqua, vice chairman of Continental Quattro Stagioni.

“Balancing the need to create a special environment and menu filled with wonderful food, whilst not overloading the kitchens with a huge amount of additional work is difficult.

We work with our customers to help them to create dishes that are authentic, taste fantastic and are relatively simple to prepare.”

involvement, saying:“Great Ormond Street Hospital Children’s Charity is a fantastic cause, we’re happy to endorse the Grand Tour. It is a great initiative that will raise important funds for the charity as well as giving the public a chance to get involved too.”

Neal Donnelly, director of corporate partnerships at Great Ormond Street Hospital Children’s Charity, said:“Working alongside our partner ASK Italian, the Grand Tour is a great opportunity for us to raise vital funds for the charity as well as spreading awareness of our work across the UK.”

Topino is the new name for Vlevy Pizza Toppings Minster Fine Foods have been in partnership with Vlevy for the last 20 years supplying the UK market with canned ham, cooked ham and a comprehensive range of IQF Pizza Toppings, and report that Topino is the new name for the Vlevy range of pizza toppings marketed in the UK by Minster Fine Foods (www.minsterfinefoods.co.uk).

The Vlevy story started in 1891 when Vlevy’s current owners (greatgrandfather Eduard Ysebaert) opened up butchery in Terneuzen, The Netherlands. Four generations later the Vlevy story continues with continuous investment in the latest machinery and a long term commitment to the development of staff in all areas of production, administration, sales and of course product development and food safety. After over 120 years in business the company is unrecognisable from its humble beginnings back in Terneuzen, say Minster Fine Foods.

“Operating from a purposebuilt new factory constructed six years ago on the outskirts of the scenic city of Gent in Belgium, Vlevy specialise in the manufacture of cooked, air dried, formed and reformed meat products for the pizza and manufacturing market including hams, pepperonis, salamis, spicy beef, chorizo, minces, crumbles and many sizes and recipes of meatballs,” explains managing director, Ellyot Doyle.

“These products can be supplied in whole, sliced, julienne,

or diced formats with all products capable of being IQF frozen and portion controlled for ease of application. As well as a perfect match for pizzas, our products can be used for sandwiches, salads, wraps, soups and sauces. Currently we are supplying top European producers of ready meals, pizzas and convenience snacks as well as cash and carry groups and national and regional wholesalers.”

Forward-thinking and progressive, the company say that they are always developing new flavours and products.

“Currently we are looking at global trends and are seeing more of a demand for flavours from all over the world, such as Tuscan meatballs, Luganica sausage from Italy, BBQ pulled pork, steak strips and Jalapeno Hot Dogs from the Americas and finally with the World Cup coming up we are developing Brazilian inspired cured sausages and meatballs,” adds Ellyot Doyle..

The Vlevy site is BRC A* and IFS certified, point out Minster Fine Foods, employing a dedicated team of food technologists committed to delivering the tastiest safest toppings and ingredients.

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news

SHORTS Mario Burmo Mario Burmo sadly passed away on 3 August 2013 after bravely suffering a very aggressive strain of arthritis for a number of years.

Originally from Monte Cassino (famous for being a battle zone in World War Two) in southern Lazio, Italy, he emigrated with his family to London aged 14. After finishing school he took a job in a delicatessen in north London, before joining Continental Wine and Foods and then Alivini Ltd, where he worked for much of his career.

He had great passion and was a great ambassador for quality Italian wines and produce.

During his career, he spent 10 years working in the Italian dairy sector and was one of the pioneers of promoting mascarpone cheese and mozzarella di buffalo in the UK back in the 1980’s.

During this period of his career, he won several awards for his cheeses at IFE and collaborated on some notable publications about cheese. He was always bubbly, energetic and happy and eager to help anyone, was a great mentor figure to many in the sales field and boasted a wealth of knowledge on Italian wines and food products, which he was always happy to share.

He sat on the committee of PAPA for a number of years and was a great believer and supporter of the organisation and all its great work. He leaves behind his partner of 20 years, Giovanna Grossi, with whom he helped run a successful previous PAPA awardwinning Italian restaurant in Southport in his spare time and with whom he shared a great passion for the catering and hospitality industry. He will be sadly missed by friends, family and colleagues.

Ralph Cowles It is with sadness that we report the death of Ralph Cowles, who founded Cowles Foods Ltd in 1974, selling it on as a thriving concern ten years’ later before buying it back in a rescue package in 1987 when he saw that it was floundering. Pizza Distribution Services Ltd, as it had become known, delivered a wide range of pizza products across the country, including a pizza sauce made to Ralph’s own recipe. So successful was the rescue that new £250,000 purpose-built premises in Coventry were soon required. The business won a Midlands “Boost for Business Challenge” in 1988 in recognition of the exceptional entrepreneurial skills and drive behind it and in 1989, Ralph Cowles went on to win the Pizza Pasta & Italian Food Association’s Pizza/Pasta Personality of the Year Award for his many years’ service to the pizza industry.

Recognition for Domino’s Siggy Wilberg The British Franchise Association (bfa) has crowned Domino’s Siggy Wilberg as its bfa HSBC Customer Service Franchisee of the Year 2013. Regularly contributing to charity through the 'Pizza and Dough' initiative, he was the first UK franchisee to open a store in Germany and also supports digital investment.“Having started my Domino’s franchise in 1987, it’s great to be recognised for my commitment to the organisation,” he said.“But that doesn’t mean I get complacent! I’ve since invested a lot into the digital side of the business, staying one step ahead of my competitors - which is important to sell more Domino's pizza and have more fun!”

Packed to the rafters The recent Packaging Innovations show in London has reported record visitor and exhibitor numbers for the fourth year running, a trend that has continued since its launch in 2010. The show attracted world-class speakers, international exhibitors from all corners of the globe and 3,560 visitors, smashing last year’s record attendance with an increase of 18%. Visiting companies included the likes of Waitrose, Fabergé, Diageo, Disney, Coca-Cola, Tesco, Sainsbury’s, Glaxo Smith Kline, Estée Lauder, Harrods, Ted Baker, Mars, Unilever and Space NK.

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Multiple use delivery bags Sweetheat, manufacturers of the award-winning Sweetheat Heated Delivery Bag System (known for having no awkward elements or breakable hot plates, because they use the latest flexible technology that heats up to extremely high temperatures), report that their range includes a pizza delivery bag range as well as a larger, square curry bag which can also include fish and chips, or any other type of hot restaurant food for that matter.

The bags allow operators to keep food at a constant 90oC, say Sweetheat (www.sweetheat.co.uk), who add that they are now supplying Center Parcs, Joe Rigatonis Italian Restaurants, Eddie Rocket Diners and Tiffin Bites Indian Restaurants, and are also a main dealer for many well-known brands of British and European manufactured catering equipment, including Lincat, Zanolli and Fosters.

news STOP PRESS Your views on the Clean Air Act As part of a review of the Clean Air Act and the Government’s aim of reducing the burden of legislation from business, the Department of Food and Rural Affairs (Defra) has asked for comments on how the pizza industry is affected by current clean air regulations, particularly in connection with the use of pizza ovens.

With a view to re-examining the current legislation they have asked for evidence of the impact the current legislation has on businesses. In particular, they want to know from those operating in smoke control areas: • What have you had to do differently to comply with the requirements of exempt appliances and authorised fuels?

• How much more does the current Clean Air legislation cost you to run your business?

In order to respond on behalf of the industry, the Association is asking members to provide it with evidence. Information should be sent as soon as possible to PAPA director, Jim Winship (jim@papa.org.uk).

Details of the consultation can be found at https://www.gov.uk/government/consultations/clean-air-act-1993review “We are committed to cutting government red tape and freeing businesses from burdensome regulations,” said a Defra spokesperson.“Businesses affected by such regulations can help by contributing their views so we can make improvements that benefit them.”

Wood fired ovens and their equivalent In a statement, catering equipment supplier, Jestic, said:“The issue here relates to one particular type of unit – wood fired ovens. These can also be combination gas/wood fired.

“The Clean Air Act relates to products being ventilated to the environment. Our Jestic Wood Stone Mountain range of ovens carry a Defra-approved appliances mark which means they are approved to operate in Smoke Control areas providing the fuel used is untreated, dry hardwood.

“We can’t comment on other aspects of changes to legislation, but do believe that as long as operators understand what is required by Defra, there should be no issues.”

November 2013

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papa awards shortlist

PAPA Awards 2013 Shortlist

Awards Sponsor PAPA Industry Award Sponsor

The shortlist for this year’s Pizza, Pasta & Italian Food Awards has now been finalised. The winners will be announced on the night of 14th November, when the annual gala dinner will be held at the Lancaster London Hotel, to reward and celebrate the continuing success and innovation of the UK’s pizza, pasta and Italian food business

The PAPA Industry Award There is no shortlist published for this award

Pizza Restaurant Platinum and Gold Awards La Favorita, Edinburgh La Piazza, Thornbury Farrell’s, Keynsham Pizzeria Venezia, Rushden Roberto’s, Southport El Castello, Odiham

Pizza Restaurant Chain of the Year Award All Pizza chain restaurants are considered for this award and the following have been short listed: Pizza Express Pizza Hut Prezzo ASK

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pizzapasta AND ITALIAN FOOD

The Italian Restaurant Platinum and Gold Awards Independent Amarone, Edinburgh Osteria Pulcinella, Twickenham Bacaro, Newport La Locanda, Gisburn Cicchetti, London Italian Club (Fish), Liverpool Nonna’s Kitchen, Glasgow Prego, Broadway Vittoria on the Bridge, Edinburgh Milano, Leominster Giovanni’s, Penhow Chain All Italian food chain restaurants are considered for this award and the following have been shortlisted: Prezzo Pizza Express ASK

Independent Delivery Operator Award Shortlist: Pizzaface, Brighton La Favorita, Edinburgh Pizza Roma, Dunstable Red Tomato Pizza, Doncaster Heavenly Pizza, Aberdeen Romeo’s Takeaway, Derry The Cornish Pizza Co, St Agnes Village Pizza, London

Overall Independent Section Sponsor

Pizza Delivery Chain Award All chain delivery operators are considered for this award and the following have been shortlisted: Papa John’s Domino’s Firezza Ltd Pizza Hut

PAPA Marketing Award The shortlist for this new award is as follows: Domino’s - Digital marketing campaign Prezzo - ‘Healthy New Year’ campaign ASK – Launch of Panzerottini ‘baked little dough balls’ Divino Enoteca, Edinburgh – marketing campaign Pizza Hut – marketing campaign

Frozen Pizza Multiple Retailer Award There is no shortlist published for this award as all retailers are considered.

Pasta Retailer Award There is no shortlist published for this award as all retailers are considered.

Pizza Convenience Store Retailer Award There is no shortlist published for this award as all convenience retailers are considered.

CHEESE

Chilled Pizza Multiple Retailer Award There is no shortlist published for this award as all retailers are considered.

New Ingredient of the Year Award The shortlist for this award is as follows: Charcuterie Continental American style pulled meat range Leathams Roquito chilli pepper pearls Leathams Crumbled sausage meat November 2013

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papa awards shortlist Leathams Spreadable chorizo Rondanini Chianti Pancetta Rondanini Gluten free pizza base

Manufactured Pasta Product of the Year Award This award is split into two categories – retail and foodservice

Manufactured Pizza Product of the Year Award The shortlists for each category are as follows: Everyday Category shortlist: Asda handstretched stonebaked spinach and ricotta pizza.

Spar BBQ chicken pizza.

By Sainsbury’s stonebaked margherita and pesto pizza.

Tesco Limited Edition Italian stonebaked pepperoni and tomato chilli crumb pizza.

Morrisons M Kitchen ham, bacon and pineapple pizza.

Iceland extra thin meat feast pizza Co-operative Pizzeria sweet chilli chicken pizza.

Tesco stonebaked goat’s cheese and spinach pizza.

Aldi Cucina stonebaked pepperoni pizza.

2013 Indulgent Category shortlist: Co-operative Truly Irresistible Pizza Bianca with Black Truffle and Salciccia Salami pizza.

Sainsbury’s Taste The Difference Global Thai spiced chicken and chilli pizza.

Tesco Finest wood fired Rostello ham, sautéed chestnut mushrooms and Italian mascarpone pizza.

Morrison’s Bistro pizza calabrese

Innovative Category shortlist Tesco Full-On Flavour chilli beef nacho pizza.

Asda Chosen By You in-store 10” Garlic chicken pizza.

Asda Chosen By You Flavours of the World Mediterranean ‘Antipasti’ pizza.

Sainsbury’s Taste the Difference Global Chipotle BBQ pulled pork and sweet potato pizza.

Retail shortlist PizzaExpress porcini mushroom ravioli.

Tesco Finest king prawn and Sicilian lemon tortelloni.

Spar spinach and ricotta filled tortelloni.

Giovanni Rana sunblushed tomato, sliced olives and mozzarella fresh filled pasta.

Francesco Mazzei beef and Chianti wine ravioli.

Dell’Ugo beetroot and goats’ cheese fiorelli with pomegranate and mint.

Elena’s Gluten Free Way – Dialsi Pasta Seusa Glutine taglietelle.

Asda Chosen By You braised beef and pork ravioli.

Foodservice shortlist La Tua Pasta tortelloni rocket.

Pasta & Pasta London – Gluten free tortelloni crab, lobster and prawns.

The Fresh Pasta Company – Handmade butternut squash and sage tortelloni.

BLUE SEAL PIZZA SOLUTIONS 83O/DS-M ELECTRIC PIZZA OVEN Controls Analogue temperature gauge ● Top element control ● Base element control ● Neon indicators ● On/Off switch ●

Requirement: 8.8 KW 230V Single Phase Supply Net Weight: 158KG Dimensions: Internal: 630mm W x 630mm D x 150mm H Per Deck External: 950mm W x 950mm D x 730mm H

Features: ●

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

●

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

●

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

●

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

●

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

●

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

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

www.papa.org.uk

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

At the The Pizza, Pasta & Italian Food Industry Awards Dinner

Lancaster London Hotel, Hyde Park On Thursday 14th November 2013 DINNER BOOKING FORM (please complete and email back to Pam Sainsbury on pam@jandmgroup.co.uk)

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

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

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

Draw in aid of

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

Starring

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

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

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

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

I wish to book: . . . . . . table(s) of 10 places at the 2013 PAPA Awards Dinner at £2250 + VAT . . . . . . place(s) at the 2013 PAPA Awards Dinner at £230 + VAT per place Please note that all bookings made and invoiced must be paid for prior to the event.

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

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

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

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

3 digit Security No. on reverse

..........

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

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

le thentically revive the sty Five-star performances au s, me pre Su Temptations, and sophistication of the Wonder, Marvin Gaye, vie Ste 5, n Four Tops, Jackso Lionel Richie and more. es moves, glittering costum Starring dazzling dance . nd ba n of Motow and the incredible Magic

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Pizza Chef of the Year 2013 Once again chefs from across the UK have been locking their culinary horns in preparation for this year’s Pizza Chef of the Year competition. ctober has seen a number of regional heats with judges tasting and adjudicating more than 100 pizzas in order to select category winners to compete in the national final at the Lancaster London Hotel, Lancaster Terrace, London, on November 14th, 2013.

Each competitor was required to create their pizzas in front of a carefully selected panel of experts who were on the lookout for innovation (something different from existing products in the marketplace), commercial viability (ie that the product can be made and sold commercially), presentation (it looks pleasing and enticing), is good to eat

O

Scottish heat This competition took place on Monday October 14th at West Lothian College in Livingston, where 11 contestants competed in five categories.

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(ideally with a ‘moreish’ factor) and represents an innovative use of the product.

It was also a requirement of the competition that each of the recipes should use one of the sponsor’s ingredients and thus demonstrate the entrant’s ability to be creative within defined limits.

Judging panel Camilla Deane Bel UK Pam Sainsbury

Greencore Pizza Topper Sauce Category Joint winners Angela Tang of Just-Eat congratulates Philip McIntyre of Amaretto on his winning ‘Ripiegato e Aperto’ pizza.

Angela Tang of Just-Eat congratulates Barry Dooey of Sandro’s Pizzeria for his ‘Pork Ribs’ pizza.

PAPA Howard Blanchard Just-Eat Angela Tang Just-Eat Richard Weal Tulip Alan Mackie The Cheese Warehouse

PAPA would like to thank West Lothian College for kindly allowing us the use of their kitchens and restaurant for this heat.

November 2013

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pizza chef of the year Bel UK Cantafrais Cheese Category

The Cheese Warehouse GR8 Category

Winner

Joint winners

Camilla Deane of Bel UK congratulates Tony Macera of DiVitos on his winning ‘Mare & Monti’ pizza.

Alan Mackie of The Cheese Warehouse congratulates Roberto Galici of Nonna’s Kitchen on his ‘Gr8 Chicken’ winning pizza.

Whitworths Pizza Flour Category

Alan Mackie of The Cheese Warehouse congratulates David Gannon of Charcuterie Continental Ltd on his winning ‘BBQ Pork’ Pizza.

Joint winners Pam Sainsbury of PAPA congratulates Darren Smith of Battlefields Restaurant for his ‘Farmhouse Pate and Fig’ pizza.

Tulip Supertops Toppings Category Winner Pam Sainsbury of PAPA congratulates Philip McIntyre of Amaretto on his winning ‘Mini Sweet Calzones’ pizza.

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Richard Weal of Tulip congratulates Roberto Galici of Nonna’s Kitchen on his ‘Spicy Beef’ winning pizza.

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pizza chef of the year

Northern heat This took place on Tuesday October 15th at Stateside Foods, Westhoughton, near Bolton.

Judging panel Camilla Deane Bel UK

Daniel Stott Just-Eat

Mark Edmonds Whitworths

Pam Sainsbury PAPA

Richard Weal Tulip

Alan Ribakovs Whitworths

Danielle Coletta Just-Eat

Katy Hanigan Cheese Warehouse

Greencore Pizza Topper Sauce Category

Bel UK Cantafrais Cheese Category Winner Camilla Deane of Bel UK congratulates Parviz Hayati (pictured) of Red Tomato Pizza for Darius and Comron Hayati’s winning ‘Canape’ Pizza.

Winner Danielle Coletta of JustEat congratulates Martino Cusumano of The Italian Club on his winning ‘Pulled Pork BBQ’ Pizza.

Whitworths Pizza Flour Category Joint winners

Tulip Supertops Toppings Category Winner Richard Weal of Tulip congratulates Martino Cusumano of The Italian Club for his winning ‘Salami, Steak and Chorizo’ pizza.

The Cheese Warehouse GR8 Category Winner Katy Hanigan of The Cheese Warehouse congratulates Kim Louise Hartley of 2 Sisters Food Group for her ‘A Taste of the Sea’ pizza.

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Alan Ribakovs of Whitworth Brothers congratulates Kim Louise Hartley of 2 Sisters Food Group on her winning ‘Cheeky Dough Ball’ pizza.

Alan Ribakovs of Whitworth Brothers congratulates Martino Cusumano of The Italian Club on his winning ‘Cheese and Tomato’ pizza.

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pizza chef of the year

Midlands Heat Pizza chefs from across the Midlands gathered together on Monday, October 7th at Freshway Chilled Foods in Wolverhampton to battle for five categories.

Judging panel Camilla Deane Bel UK Lee Hurcomb Freshway Chilled Foods Pam Sainsbury PAPA Gemma Dimelow The Cheese Warehouse Jenny Stone Greencore Sarah Morton Just-Eat Philip McFadden Just-Eat

PAPA would like to thank Freshway Chilled Foods for the use of their premises and in particular Lee Hurcombe for making this possible and acting as a judge.

Whitworths Pizza Flour Category Winner Pam Sainsbury of PAPA congratulates David Hurst of Portobello Restaurant on his winning ‘Sunday Roast’ Pizza.

Bel UK Cantafrais Cheese Category Winner Camilla Deane from Bel UK congratulates Ian Richards from the Amazing Woodfired Pizza Company on his winning ‘mushroom and caramelised onion’ pizza.

Tulip Supertops Toppings Category Winner Lee Hurcomb of Freshway Foods congratulates Cesare Marinaro (pictured left) and Rob Tucker (far right) of Pizzeria Venezia on their winning pizza entitled ‘A Taste of the Caribbean’.

Greencore Pizza Topper Sauce Category

The Cheese Warehouse GR8 Category

Winner

Winner

Jenny Stone of Greencore congratulates Andrew Langford of Portobello, Tamworth on his winning ‘BBQ Pulled Pork’ pizza.

Gemma Dimelow of The Cheese Warehouse congratulates David Pitt and Jamie Lacey of Di Mezzo on their ‘Goats Cheese and Parma Ham’ pizza.

www.papa.org.uk

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Tulip’s new

recipe for growth The meat brand that is already extremely well known in the retail sector (think Spam, Stagg Chili and Danepak bacon), as well as being particularly well regarded in the pizza business due to its well established brand of pizza toppings – SuperTops (popular with the likes of Domino’s and Papa John’s) - has now embarked on a concerted effort to engage more of its foodservice customers with the gourmet potential of its wide range of innovative products designed to help operators tap into the trends of today.

Background .

Tulip Foodservice Solutions is the foodservice division of Tulip Ltd, offering a variety of fresh and cooked meats including pork, bacon, sausages, gammon, chicken, lamb and beef as well as canned meats, pizza toppings, deli fillers and ready meals. Owned by Danish Crown, Europe’s largest meat producing company and the second biggest pork producer in the world, Tulip Ltd is one of the largest food producers in the UK. The company only use British and EU produce for pork products, which is fully traceable and sourced from high welfare, sustainable farming Foodservice re-launch The re-launch of its foodservice business is being driven and taking shaping under the leadership of CEO, Chris Thomas, and foodservice solutions director, Simon Shirley, both of whom have long experience of the food industry, but who are also comparatively recent arrivals at Tulip (a company that, for many, is in no small part characterised by employees who can boast long, and therefore experienced, careers with the firm).

Tulip Ltd says that it has relaunched its foodservice division at this time to bring its food expertise to the catering and hospitality industry nationwide, in particular turning its Tulip Foodservice Solutions arm into a ‘one-stop shop’ for professional caterers by offering them sliced cooked meats, shredded meats, pizza toppings, meal solutions and deli fillers.

Simon Shirley goes further, suggesting that having been so

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systems in the UK, Denmark and Europe. Tulip Ltd’s ‘Farm to Fork’ process is one of the most advanced and vigorous supply chains in the world.

Tulip Ltd are the largest processor of pig meat in the UK, producing 45,000 pigs per week. This includes Tulip Ltd’s pig production division, BQP, who produce 15,000 pigs per week to the highest standards of environmental, welfare and food-safety legislation. Tulip Ltd is an active member of national trade bodies, who aim to improve the success of the British pig industry

successful in the retail sector for so long and reached a point of critical mass, it is now the right time and they are ready to concentrate more of their effort on foodservice in order to pursue future growth opportunities there by revamping their foodservice offering.

The official re-launch was

From left to right, Tulip’s foodservice solutions director, Simon Shirley, CEO Chris Thomas and Rob Hoare (commercial and marketing director).

marked by a flagship event held appropriately enough on the River Thames in London, on a paddle steamer boat called the Dixie Queen, which provided a suitable vehicle in which to showcase some of Tulip’s many applications, not least the trend of the moment – ‘streaterie’-themed food.

Many of Tulip’s members of staff, as well as customers, were in attendance to not only network and talk about some of the major issues currently affecting the industry at large (‘horsegate’ having been a particularly unwelcome distraction in recent times), but hear more about Tulip’s future plans as well as showcase and demonstrate the now reinvigorated potential of products such as tender BBQ pulled pork, grilled cooked bacon and beef steak strips for pizzas.

Another recent appointment – executive chef, David Bates – was also present to demonstrate and explain some innovative recipe ideas using Tulip products, on stage alongside CEO, Chris Thomas, who showed that he was willing to get his hands ‘dirty’!

Tulip also announced that they plan to grow their foodservice team over the next 12 months, extending their current product range by bringing new products to the market at key selling periods. In fact, over the next two years the company say that they expect to double current sales, and there were hints that some charcuterie and salami products of potential interest to the wider Italian restaurant business could be added to their line-up. As they say, watch this space.

Clearer communication “Although we have been leaders in retail for over 20 years we recognise that the foodservice

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re-launch seven new slow cooked meat products, investing heavily in slow cookers across their 16 UK sites to meet this demand.

New web site and new recipe ideas In line with the re-launch, Tulip has also developed a foodservice web site - www.tulipltd.co.uk/

foodservice - specifically for professional caterers. The site allows users to navigate easily between foodservice channels, product ranges and recipes.

Customers will also be able to avail themselves of new and informative marketing collateral featuring recipe ideas (including ones featuring their SuperTops

The product ranges

sector is significantly different. Our dedicated foodservice division is focused on taste and customer care as well as quick service and delivery,” said Simon Shirley.

“Before launching our products we analysed the foodservice market and found that caterers were frustrated with the fragmented and confusing nature of sliced cooked meats buying.

Meat content, provenance, slice count and serving suggestions were not uniformly clear. As such, our range was developed to address these issues and offer chefs and caterers not only a diverse range of products but clear product quality tiers with matching pricing.”

Tulip Ltd only use produce that is fully traceable and sourced from high welfare, sustainable farming systems in the UK, Denmark and Europe. Their ‘Farm to Fork’ process is one of the most advanced and vigorous supply chains in the world.

“Our ‘Farm to Fork’ process means we can give our customers total peace of mind over our traceability as well as convenient, tasty and value for money products,” explained Simon Shirley.

“We also offer innovative products that would not otherwise be available to smaller wholesalers and cash and carries such as our slow cooked Simply Best Pulled Pork and Shredded Chicken.”

Tulip Ltd’s premium foodservice range, Simply Best features award winning products including Simply Best Pulled Ham Hock and Simply Best Wiltshire Cured Ham. The team has also looked to the emerging street food trend and has responded with a range of

www.papa.org.uk

In addition to the well-known Tulip Ltd brands of Danepak, Stagg® Chili, SPAM® Brand and SuperTops, Tulip Foodservice Solutions has gone a step further by launching a series of retail-inspired own label product ranges called Simply Best, Simply Better and Simply Good Oak Crown. These ranges are grouped by clear price tiers and meat content, point out Tulip, in order to help caterers and retailers choose products by budget and quality preferences.

Simply Best Tulip Foodservice Solutions’ premium range which includes sliced cooked meats, cooked bacon, and shredded and pulled meats. The majority of the meat is sourced in the UK. The range has a minimum 90% meat content and uses traditional cures and cuts, and includes award winning products Simply Best Pulled Ham Hock and Simply Best Wiltshire Cured Ham. Simply Better A range of quality sliced cooked meats, cooked and fresh bacon, with 80 – 90% meat content as well as deli fillers.

temperature ovens (this range includes pepperoni, salami, ham, pork, bacon, beef, meatballs, chicken and chorizo).

Danepak For over 40 years, Danepak has been supplying the food service sector, offering a range of bacon, pork and ham products (Danepak can claim to be the UK’s number one bacon brand with 85% brand awareness, supported by a nationwide campaign including TV, press and online promotional work).

Simply Good Oak Crown A range of everyday sliced cooked meats such as ham and chicken.

Stagg® Chili Stagg® Chili, with its authentic American Chili recipe, is a leading brand of canned chili in UK supermarkets and is made from shaped mince beef with kidney beans in a spicy chili sauce.

SuperTops The market leading and longest established brand of ingredient ranges on offer to the professional caterer.

SuperTops is eaten on pizzas throughout Europe every day and is designed for use in high

SPAM® Brand Chopped Pork and Ham is the leading brand of chopped pork and ham in the UK, with a history that spans over 75 years.

It is made from a minimum of 90% prime shoulder pork and leg ham.

SuperTops Meatball Pizza Bianco with spicy pizza meatballs.

pizza toppings) and accompanying high quality food photography that will no doubt make people sit up and take greater notice of a brand that Simon Shirley feels for far too long has perhaps remained something of a “big secret” in the foodservice arena.

In a passionate and committed presentation about the future of the foodservice brand that placed emphasis on provenance, authenticity and traceability, Simon Shirley drew attention to some little-known facts about Tulip, such as it being the UK’s largest pig farming operation, employing some 8,000 people across 18 sites and generating 359,000 tonnes of product sales a year with a £1,200 million turnover.

In particular, Simon Shirley acknowledged that the pizza sector still represents a major source of continuing business for them, estimating that in addition to the big brands, there are in the region of 5000 small independent pizza shops in the UK (the new web site offering greater communication to such operators in terms of finding out about new pizza recipe topping ideas).

Designed to be able to cope with, and perform well in, the high temperature environment of the sector’s pizza ovens, Simon Shirley described the SuperTops product as being a leader in the pizza sector, having become a £10 million business in its own right over the past 20 years.

He went on to add that the company was also very proud to be involved in this year’s Pizza Pasta & Italian Food Association’s Pizza Chef of the Year Competition as a category sponsor (supplying their latest steak strips and chilli beef toppings for this year’s competitors to get creative with). In fact, November will mark the official relaunch of the SuperTops brand.

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UK hosts Domino’s 2000th European store celebration Domino’s Pizza now enjoys a well-established presence across the world, its experience gained from operating in different countries and regions having enabled it to enjoy impressive growth. Its latest milestone – the opening of its two thousandth European store for the EMEA region (Europe, Middle East and Africa) on the outskirts of Hemel Hempstead – took place on 15 August 2013.

A celebration Hemel Hempstead, and a new store located at Kier Park, Maylands Avenue in Hemel Hempstead was chosen as the landmark site for this important achievement for the brand. And it was particularly appropriate because the franchisee there - Arshad Yasin – had started out as a driver and gone on become the store owner of the first Domino’s UK store which originally opened in nearby Luton, back in 1985.

Representatives from Domino’s Pizza Europe, Middle East and Asia (EMEA), staff from the UK head office, including the CEO, Lance Batchelor, and the franchisee and store team were all in attendance to celebrate in style with an official ribbon cutting ceremony to mark the opening.

Everyone was clad in appropriate,‘2000th store’ opening shirts, and the store itself was decorated to promote the special occasion.

Councillor Brian Ayling (the mayor of Hemel Hempstead’s representative) joined the Domino’s team to cut a celebratory cake.

On the day, Domino’s also ran lots of promotions in line with the event, including a double happy hour from midday until 2pm, during which customers could purchase a two topping personal pizza for just £1. There were also two opportunities to ‘win pizza for a year’.

As well as this, the first 50 customers to arrive at the store, between the hours of 10am and midday, received a free personal pizza. The day also featured stilt walkers, the company mascot and of course lots of hot, fresh pizza.

Domino’s Pizza’s corporate charity, Rays of Sunshine, was involved in the day’s events, bringing along some of the ‘wish’ children and their families so that they could learn how to make pizza (the store was also offering this as a prize, whereby one family will be invited to the store for a pizza making experience).

“We have been delivering, hot, fresh pizza to customers since 1960 when the first Domino’s 30

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store opened in the USA. Since then the business has grown very successfully, now operating in more than 80 global markets,” said Eric Anderson, Domino’s vice president for EMEA, who points out that in the past year Domino’s have also celebrated their 10,000th store worldwide (in Istanbul, Turkey) and their 5000th international store (a shared milestone celebration between three stores located in Rio de Janiero in Brazil, Cologne in Germany and Penang in Malaysia that launched at the same time).

“To reach our 2000th European store is a real achievement and we were very excited about coming to the UK to celebrate the day in style.

We wanted to make it a special and memorable occasion for staff and customers alike,” Eric Anderson added.

Franchisee for the Hemel Hempstead store, Arshad Yasin, said:“I am delighted that my store was chosen as the 2000th European store, it is a Eric Anderson, VP for EMEA (centre) with Arshad Yasin (far right) and colleague, Lance Batchelor (second left), UK CEO and Ana Piera (far left), Domino’s international marketing consultant.

great honour. My staff were very excited that so many people from Domino’s corporate team came to see them and we enjoyed making the day an eventful one.”

Culture of success Domino’s Pizza Group plc holds the exclusive master franchise to own, operate and franchise Domino’s Pizza stores in the UK, Republic of Ireland, Germany, Switzerland, Liechtenstein and Luxembourg. The first UK store opened in Luton in 1985 and the first Irish store opened in 1991.

In April 2011, the Group acquired a majority stake in the exclusive master franchise to own, operate and franchise Domino’s Pizza stores in Germany. In September 2012, the Group acquired the master franchise for Switzerland, Luxembourg and Liechtenstein and an option to acquire the Master Franchise Agreement in Austria prior to the end of 2014.

As at 30 June 2013, there were 825 stores in the UK, Republic of Ireland, Germany and Switzerland. Of these, 634 stores are in England, 51 are in Scotland, 33 are in Wales, 20 are in Northern Ireland, one is on the Isle of Man, three are mobile units, 48 are in the Republic of Ireland, 25 are in Germany and 10 are in Switzerland.

Founded in 1960, Domino’s Pizza can now claim to be one of the world’s leading pizza delivery brands. Through its primarily franchised system, the brand operates a global network of more than 10,000 Domino’s Pizza stores in 75 international markets and says that it has a singular focus – the home delivery of pizza, freshly made to order with high quality ingredients.

Customers in the UK can now order online at www.dominos.co.uk, in the Republic of Ireland at www.dominos.ie, in Germany at www.dominos.de and in Switzerland at www.dominos.ch. In addition, mobile customers can order by downloading Domino’s November 2013

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free iPhone, iPad and Android apps.

Within the European grouping of Domino’s stores, the UK is the biggest market, if not now a ‘hot spot’ says Eric Anderson, and a market in which they are particularly proud of their close relationships, some of their best franchisees and best practices.

Multi-unit franchisees are the order of the day here now, and there are strong groups in the UK, he reports, but there are still opportunities for new people to get on board. It is still the case that the almost humble, can-do culture of Domino’s means that many people start at the ‘bottom’ as delivery drivers, working their way up to owning stores of their own,

www.papa.org.uk

having gained the full breadth of experience in store management along the way.

When it comes to the product itself, it is clear that their focus is now primarily on high quality ingredients and genuine food, offering consumers a spectrum of choice. Taste, reliability, service and choice are the aspects they keep their eye on, as they strive to both maintain and improve product quality. Often seen as a ‘guilty pleasure’ or treat, Domino’s says that it has not ignored the health and food allergy debates when it comes to pizza, having launched lighter mozzarella as well as glutenfree pizzas in recent times.

Ingredients-wise, the management of prices

and costs has been tough in the current economic environment, feels Eric Anderson, but their emphasis on a good value proposition offer ensures that consumers continue to buy, and the market continues to grow. Criticised by some in the pizza business, offers and promotions are in fact now a well-established part of the pizza business world, feels Eric Anderson.

There is no doubt that they are feeling the competition from the burger and QSR sector, but their delivery edge is providing a key point of differentiation and they are continually trying to innovate in all 70 of their markets all the time.

In the US, for example, they have re-launched their stuffed crust pizza and are promoting their hand-tossed pizza in Mexico and Canada, and they are constantly learning more from their experience of worldwide operation and are focused on consumer demand, often getting insight and feedback via social media in the form of focus groups.

The international market is now bigger for them than their US market, with some 2000 stores in Asia alone already, and continuing growth there. They adapt stores to reflect local conditions, says Eric Anderson, and do not deploy a ‘cookie cutter’ approach. Their focus will always be pizza, but people expect coffee now, for example, and regional differences are reflected in terms of flavours and toppings in order to communicate a local influence to customers.

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The Mediterranean With new, Italian cuisine-themed food outlets launching all the time, and consumers becoming far more knowledgeable about the nature of authentic Italian food, the Mediterranean diet – one rich in healthy fresh vegetables, fruit and olive oil – has become far more evident in the UK than ever before, and lies at the heart of a successful Italian foodservice sector.

diet

Strada’s tonno Nizzarda ticks many of the Mediterranean diet ‘boxes’.

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mediterranean diet Healthy lifestyle In 2012, in recognition of the UK’s great summer of sport, Strada, selfstyled specialists in authentic Italian cuisine, teamed up with the Italian Trade Commission to launch a celebration of the Mediterranean diet. Scientifically proven to boost long term health, the Mediterranean diet is also considered to be one of the healthiest diets on the planet when combined with a physically active lifestyle, lots of social interaction and a deep appreciation of food.

Italians have been eating this way for generations, combining a diet of fresh fruit, vegetables, olive oil, seafood and poultry with a touch of dairy and the occasional glass of wine. As well as reducing the risk of ill health, such a diet has also been proven to aid fitness and is perfect for an active and sporty lifestyle, claim its many advocates.

During the summer of 2012, visitors to www.strada.co.uk were able to find an entire section dedicated to ‘Championing the Mediterranean Diet,’ including a downloadable booklet with helpful information, hints and tips, an illustrated eating guide and a video with insight from the British Dietetic Association and Institute of Food Research. There were also recipe cards, competitions and details of Strada’s new menu inspired by the simple ingredients of the Mediterranean diet.

“We were very excited to be launching our new initiative to champion the Mediterranean diet during a time of great celebration in the UK,” said Valeria Borgia, brand manager at Strada.“We wanted to showcase how fresh, simple produce can provide many health, fitness and wellbeing qualities for a happy lifestyle.”

“The Mediterranean diet is so deeply ingrained into the history of the region that in 2010, it was recognised by UNESCO as an Intangible Cultural Heritage,” reports Fortunato Celi Zullo, director of the Italian Trade Commission.“We were therefore delighted to be able to partner with Strada to communicate such an important message in diet and wellbeing.”

Strada went further, carrying out a survey to find out more about Britain’s affinity with the Italian lifestyle, commissioning

www.papa.org.uk

research to discover how far Britons share the Italians’ relaxed attitude to life and their deep appreciation of food as part of its campaign to champion the Mediterranean diet here through its restaurants.

Similarities and differences Strada found that the majority of respondents (78%) claimed to eat a healthy, balanced diet and, despite the perception that Britons favour grab-and-go, on-the-hoof grazing, an overwhelming 79% insisted that they always took the time to sit down to eat their meals.

However, they are unlikely to match the traditional Italian family lunch, which can last up to three hours across 10 courses. And British towns have nothing to match the Italian riposo (or siesta time) that can see everything close for up to two hours from midday to allow Italians to enjoy a leisurely lunch or nap (just 17% of Strada respondents said they regularly took a short nap during the day).

The findings of Strada’s survey were based on statistics from 240 respondents, of which 84% were female and 16% male. The majority of respondents came from Greater London, the South East, South West England and the East of England making up 74% (over 90% were British).

More than 60% of Strada consumers surveyed said that they ate three meals a day, while 72% of respondents answered ‘no’ to ever being ‘constantly on a diet’, a ‘yo-yo dieter’ or ‘into fad diets’.

Dining out with friends or family tended to occur once a week (46%) or once a month (34%). Dogs – a common sight in Italian restaurants – are also

making an appearance on the British dining-out scene, with 50% of consumers saying they occasionally take their four-legged friends out to eat with them.

The rainbow colours typical of Italian food – red tomatoes, yellow, green, orange and red peppers, pink watermelon, green olives and purple aubergines, for instance – reflect the presence of a broad cross-section of different nutrients.

And Strada’s survey revealed that Britons resonated strongly with bright colours – a massive 73% opted for colourful food both in and out of the home, while 61% favoured colourful clothing and 56% described their personality as ‘colourful’.

The survey also revealed a strong affinity with traditional Italian ingredients. Pasta was consumed by 73% of respondents one or more times a week, 51% used olive oil a few times each week, with 27% using it daily, while fruit and vegetables were a daily fixture for 79% of consumers.

When it comes to work-life balance, the majority of respondents (54%), worked between 30 and 49 hours a week and, while 52% rarely found the time to just sit and watch the world go by. However, 43% said that they did manage to chill out this way ‘very’ or ‘fairly’ often. A lively 58% of consumers surveyed said they spent ‘quite a lot of time’ outdoors at the weekends, with a hard core 7.5% spending the majority of the weekend in the open air.

But the couch potato lifestyle continues to exert a strong pull, with the average Brit claiming to watch between one and four hours of TV each day (87% of respondents). However, the latest Ofcom report on the international communications market found

that Italians spent fractionally more time in front the television each day, averaging 246 minutes against a UK average of 242 minutes.

“The Strada survey supports previous research work by dieticians and health psychologists,” commented psychologist, Dr Simon Moore (principle lecturer in psychology at London Met University).

“Conclusions from 12 studies investigated the benefits of following a Mediterranean diet, with nearly 16 million people followed over a period of three to 18 years. The studies found the diet to be linked to better health status and lower mortality rates compared to people who don’t follow it.

“The Strada survey also highlights that it is not just the food that is beneficial health wise.

The way the food is eaten and digested is also a contributory factor in bringing positive health benefits. Large sedate meals with family or friends maintain social support networks and encourage everyone to take time out from the stresses of life to enjoy the food over an extended time period.

“Problems and jokes are shared, which also encourages positive psychological health. So it’s not just about fresh fruit, vegetables, seafood, olive oil and poultry – it’s also about sitting down communicating and actually taking time to enjoy the whole culinary event!”

"The Mediterranean diet is entrenched on three cornerstones - the season, the diversification and the respect,” feels Italian chef, Guglielmo Arnulfo of Acciuga Italian restaurant in London.

“Seasonality is integral to everything you eat, and in particular vegetables. A fresh

Fresh fruit and vegetables, and the ability to select them at their best, is vital to the Mediterranean diet.

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When it comes to children’s food, could you do better?

Dr Susie Bayley is an inner city GP and mother of two hungry boys. Having always been passionate about food and health she became increasingly disillusioned with the standard of children’s food when eating out with her young family. Inspired to make a difference she created http://betterchildrensmenus.com - an online campaign to improve children’s food, promote progressive eateries, as well as be a community for parents who are passionate about feeding their children well.

The challenge Eating out with my husband used to be the easiest thing in the world. We could eat when we liked, where we liked. Over the past four years or so, things changed more than I could ever have believed. The reason? Children!

There are temper tantrums, flying food and tears, and generally that’s just my husband and I. Joking apart, there is nothing I find more frustrating than going to a ‘good’ restaurant and finding the menu for children is stuck in the 1980s. I, like many mums and dads, want to see dishes more inspired than something battered or deep fried served with chips and beans. Even in a time of austerity there are still huge numbers of families eating out, and the choice for adults is growing, and yet the child menu remains tired.

Hop across the channel and the situation seems rather different. Children are welcomed with open arms. Food for children is the same as would be offered to adults, but smaller. As a consequence dining out is more relaxed and often, children seem better behaved. On a family trip to Umbria this year our children were treated like royalty. They were able to try, and love, a wealth of exciting ingredients. It strikes me that Italian restaurants in the UK are in a fantastic position to translate this food culture across to the British family eating out.

You would have had be living in a cave in the past few years not to have heard stories about the increase in childhood obesity. The statistics in the UK are a grim read. As a GP, I’m very aware of the long term health consequences, and it frightens me. There are innumerate campaigns about child health,

tomato collected from the plant at the right moment is healthier, with more vitamins and minerals than a tomato too young, or one grown in a conservatory. You will also have a much stronger and better flavour.

“Diversification of the product is a consequence also of the seasonal approach. Usually you can find a product at its best for no longer than a month in nature.

“Finally, you must have respect for what you eat. Never throw away something if you can use it for something else! A good example is the bones of the fish that usually no one likes to use, but that you can use to make a great 36

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and consequently school food has been redeveloped and improved to try and help.

Sadly, it seems, the hospitality sector has been rather sluggish to respond.

I am not saying ban treats for kids. I certainly don’t go out with the intention of ordering the healthiest thing on the menu.

The emphasis has to be on making sure that the quality of food for children is as good as that for the adult plate.

For these reasons http://betterchildrensmenus.com was founded. I want to encourage eateries to take a second look at their menus and see if they could do better.

Opportunities Restaurants and other food outlets who are already progressive with excellent food for children are promoted on the site. Better children’s menus restaurants commit to the following on their children’s menu.

1. Better choice (an increase in the breadth of child menus. Where possible, offering smaller portions of adult dishes, particularly where special dietary requirements exist e.g. dairy allergy/coeliac disease).

2. Better ingredients (using fresh produce and avoiding processed food with additives, preservatives and excess salt).

3. Better for them (having some dishes which are healthier options).

We’re also a community for parents to swap tips on how to get kids to eat well. We have a section where parents can voice their wishes and let the industry know what they would like to see on children’s menus.

stock for risotto and in the process recover fundamental vitamins.

“My best advice is to go around the world, and have a look in the market to taste different food and drink products. Remember how foods look and feel, and how things appear when they are in season and fresh. Keep those memories. Only in this way - when you have food delivered from a supplier - will you have a much better understanding of the produce, and you'll know the quality of the delivery.”

“The Mediterranean diet emphasises the importance of the nutritional benefits that can be gained from fresh ingredients –

The interest I’ve had from parents and independent restaurants so far has been phenomenal. It is clear that there’s a wealth of establishments out there who already have the same quality control for kids’ food as they do the adult plate. There are dairy-free, glutenfree and nut-free options, and many offer kids smaller versions of the home-made, locallysourced adult menu. This is fantastic, but we need more venues to commit.

The Mediterranean diet is one of the healthiest and fortunately one that most kids seem to adore. Research has shown the diet can reduce the chance of developing conditions such as heart disease, type two diabetes and obesity.

The favourite Italian ingredient olive oil (as opposed to butter) is high in monounsaturated fat and low in saturated fat. It has essential fatty acids that aid vitamin absorption. An authentic Italian pizza with a thin base, fresh passata and loaded with vegetables is a great way of getting kids their five a day. And I am yet to meet a child who doesn’t love pasta or risotto!

By virtue of all of this, many Italian restaurants have great healthy childrenfriendly menus anyway, so let’s celebrate that fact. If you’re an owner or manager of a restaurant, look again at the food you serve children. If it already follows our pledge, then sign up and help us encourage other eateries to change. If, not, could you make it a better children’s menu? (for further details, email betterchildrensmenus@gmail.com. You can also find us on twitter @betterchildrens and on facebook www.facebook.com /betterchildrensmenus).

fruits, vegetables, nuts, olive oils, whole grains and flavourful herbs and spices,” adds Graham Stoodley, category manager for dell’ami at Cheese Cellar.

“It is a diet that is rich in oils, fish and chicken – as opposed to fatty meats. It is about fresh, authentic and raw ingredients. When I am adding new products to the dell’ami range of Mediterranean Foods - which is distributed throughout the UK by Cheese Cellar – I look for products that are not industry processed and are as true to their origins as possible.

They are therefore fundamentally healthy.

“For instance, genuine extra

virgin olive oil is full of polyphenols, olive oil is high in antioxidants, stone milled rice retains the nutritional outer part of the grain and with Iberico chorizo the fat is primarily Oleic Acid so it is unsaturated. The healthy eating agenda is, in my opinion, sometimes insincere. One of Michael Pollan’s conclusions in his book, In Defence of Food, is to avoid foods that make health claims. Do you agree with him?”

Supplier backing RH Amar, one of the UK’s leading fine food suppliers to the food service trade, has been importing food from the Mediterranean since November 2013

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Home of good Pizza

KIREN FOODS

Unit 3 Smallbridge Business Park, Riverside Drive Rochdale, Greater Manchester OL16 2SH T: +4401706 526732 E: enquiries@kirenfoods.com www.kirenfoods.com

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1945 and represents a number of brands closely associated with Mediterranean cuisine including Cooks&Co, Sacla’, Ortalli balsamic vinegars from Modena, Palirria Greek foods, Cirio tomatoes and Carbonell olive oil.

“As British diners become more knowledgeable and adventurous they are looking for spicier, bolder, more flavoursome offerings from their eating out experiences, and Mediterranean cuisine offers exactly that,” says Anne Marie Cannon, product marketing manager for Cooks&Co, which this summer launched a range of Antipasto products for caterers.

“A Mediterranean diet has long been considered one of the healthiest available to us, and nutritionists have been touting the health benefits for decades. Just recently, a major clinical trial on the Mediterranean diet at the University of Barcelona involving 7,500 participants showed that eating this way can prevent 30% of heart attacks, strokes and deaths from heart disease. Moreover, research unveiled by team of researchers from Exeter University in September 2013 has concluded that a Mediterranean diet is also good for the mind. In the first systematic review of its kind, the findings reveal that a Mediterranean diet has a positive impact on cognitive function.”

Building on the cuisine’s health appeal and as part of a wider initiative to promote the Mediterranean diet to restaurants and caterers, Cooks&Co commissioned its chef to come up with easy to prepare menu recipes and ideas based on its Antipasto range in a campaign to engage professional chefs to “Add a Splash of Colour to your Menu”. With simple to prepare, exciting menu ideas such as Italian Nachos, Red Pepper and Chorizo Bruchetta, Mediterranean Tray Bake and Artichoke and Mozzarella Flat Bread, the recipes are now available on the Cooks&Co web site (http://professional. cooksandco.co.uk).

Cooks&Co, as part of its wider offering, ranges catering sizes of succulent sun-dried tomatoes to high quality green pesto (Alla Genovese) or red pesto (Alla Siciliana) to buttery pine kernels to bring the Mediterranean into the professional kitchen. However, its

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“Add a Splash of Colour to your Menu” campaign focused specifically on its summerlaunched range of Antipasto ingredients including 1.1kg jars of Long Stem Artichokes prepared to a traditional Italian recipe with garlic and herbs, Grilled Red Peppers marinated in a delicate balance of wine vinegar, oil and herbs and Mixed Antipasto, a vibrant mix of Mediterranean vegetables including mushrooms, gherkins, pitted olives, onions and artichokes.

“Mediterranean cuisine has a rich history that continues to evolve, and as such is perfectly suited to the modern menu and the new trend to flexible dining.

As a cuisine, Mediterranean suits food service well, as large numbers can be catered for easily and often economically with plenty of scope for preparing ahead – whether it be salads, pasta dishes, mezze, sauces, flavoured breads or dips,” adds Anne Marie Cannon.

“As a cuisine that has always been at the heart of the family, Mediterranean dishes lend themselves perfectly to flexible group dining – from large platters for sharing, small tapas dishes that everyone can dip into and try something new, and simple upsizing or downsizing of dishes for adult or child portions.”

Olive oil appreciation Olive oil is the juice of the fruit of the olive tree which can be found

across the Mediterranean landscape. The fresher it is, the more taste, nutrients and health benefits it has. Most commercially available olive oils come from production that has been standing in tanks for many months, often longer, and such oil will invariably be a mix from various farms and locations, harvested throughout the season.

It is filtered before processing and then blended to make a uniform product.

Olive oils such as the specialist, Avlaki oils, made in Greece, come from two separate single estates with each having a distinct flavour and finish for people to enjoy with different foods. In fact, Avlaki olive oil is exactly how its makers (Deborah MacMillan and Natalie Wheen, who bought a piece of land in Greece) believe an excellent olive oil should be. The olives are picked on their farm in Greece at the peak of condition, milled immediately and then the oil is bottled, unfiltered and unadulterated, as soon as possible - all within a few weeks.

‘Artisan’ oils, produced by often small but dedicated producers in many Mediterranean regions are very different and distinctive. They have a freshness to them, are full of grassy, fruity notes, with a peppery zest, and are perfect as ‘finishing’ oils for fine dishes.

Drizzle on hot vegetables, soup, pasta, fish and salads, for example, or serve simply, just by themselves

Olive oil, as opposed to butter, is the primary source of fat in a balanced Mediterranean diet, and has numerous uses from cooking and baking to tasting/dipping in the form of a condiment.

- with a good bread for dipping.

Arguably, this aspect to olive oil has yet to be fully appreciated in the UK, but things are changing, and palates are betting to grips with the variety of tastes and uses of olive oil, as the recent UK Olive Oil Conference held in Manchester demonstrated.

Avlaki’s olives are only harvested in December, when the olives are a perfect mix of ripeness - green, turning to pink and black, all helping to create the lively Avlaki tastes. They are handpicked, raked off the trees into soft nets and cleaned of any leaves and twigs and damaged fruit, before being taken to the mill immediately - in shallow crates to avoid bruising. Deborah and Natalie closely watch their olives through every stage of the process and the freshly milled oil is stored straight away in air-tight churns. Once the grove is completely picked and the oil tested by Bio-Hellas, Deborah and Natalie ensure that it is all bottled as fast as possible - every bottle is dated.

All small olive farmers take home fresh oil for the family, straight from milling - the rest is left in the communal tanks at the mill to sell on after the end of the harvest. During this time the oil can become a featureless blend from different kinds of production from high fields and low, spicy early pick and bland oily late pic, lacking any characterful taste and losing nutritional properties.

The olive varietals used in the final oil, also make a difference.

The Greek Kolloví and Andramytianni are particular to Lesvos, for example, and are the only olives used in Avlaki oils.

These give the island a PGI (Protected Geographical Indication) from the EU for their naturally golden oil which has a light consistency and distinctive taste.

“The description 'pure' olive oil conveys an impression of purity, but in fact this term is used to describe oil that is not considered fit for human consumption until it is pasteurised,” explains Natalie Wheen.“This is just one misunderstanding and we hope that when people try our Avlaki oils they will be converted like us.

They will understand the difference and why we feel that it

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mediterranean diet is so important to treat the olives as naturally as we can, to really have the purest product possible.

"The crucial element of the Mediterranean diet - which is hardly ever pointed out - is that the quality of the ingredients is of the utmost importance. Fresh and natural are key. Those people who live long healthy lives on the Mediterranean diet live close to their food - they probably grow their own vegetables under a Mediterranean sun, have small herds of animals and catch their fish fresh.

“There is nothing healthy about a Spanish tomato grown in a greenhouse, drenched with fungicide and then picked green for export. For many of the commercial olive oil brands sitting on the shelves – the oil is often left sitting in tanks long before it is bottled. It is this lack of immediate bottling which loses the nutritional benefits.

“That is why Avlaki Organic Olive Oils - bottled in Lesvos, Greece - are bottled unfiltered within weeks of pressing the olives, to keep as much of the goodness of the olive in the bottle - capturing an exceptional freshness. Every bottle then has the date of picking and pressing of the olives, recorded on the bottle label. This provides consumers with complete product transparency."

Mediterranean mission Exemplifying the continuing popularity of the Mediterranean diet is Gino D’Acampo’s new My Pasta Bar Italian cuisine venture which launched very recently in London and offers premium fast, fresh and authentic Italian food to take away. In fact, My Pasta Bar is dedicated to serving a range of Mediterranean dishes with a focus on freshly made-to-order pasta, served in a matter of minutes, ready to be taken away.

“Step into My Pasta Bar and you'll find yourself in the centre of a bustling Italian marketplace, serving fantastic dishes from all parts of Italy,” says Gino D’Acampo.

“I have designed the menus to bring a true taste of the Mediterranean to the streets of London and I believe that my delicious, yet uncomplicated pasta dishes will really appeal to busy people wanting to enjoy quality food on the go.

Recipe ideas Anyone who has strolled around Venice in search of something to eat will have come across cicchetti. Served in bars, bacari and other eateries from late morning onwards, they are the Venetian equivalent of Italian antipasti, Spanish tapas, French canapés, Thai street food or English finger food, and very much the ‘on trend’ food of the moment.

Chef, Valentina Harris, in conjunction with food writer, Lindy Wildsmith, have written a recently published book on the topic featuring plenty of recipe ideas complete with colour photography.

Together, the authors guide

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the reader on a culinary journey through Italy, harvesting the abundance of fresh produce and exploring an overwhelming variety of finger food recipes. From seafood and offal skewers, toasts and polenta bases to sardines, eggs and charcuterie, it seems there truly isn’t anything you can’t make into a cicchetto!

Complete with lively anecdotes, colour photography and the authors’ intimate knowledge of Italian cooking, Cicchetti is a comprehensive collection of authentic and innovative recipes that should set taste buds tingling.

“At My Pasta Bar, you can you choose from my specially created dishes or select the pasta you want, with the sauce that you want and be on your way to enjoy your meal within minutes.”

In addition to pasta, visitors can enjoy Gino’s own breakfast rotolini pastries, authentic antipasti, salads, pastries, speciality breads and Italian desserts. Speciality Italian coffee and soft drinks will also be available (the My Pasta Bar menu is available to view online at www.mypastabar.co.uk).

“What I really want to do with My Pasta Bar is to encourage everyone to try real Italian food and be inspired to pick up a pan and make their own at home,” adds Gino D’Acampo.

My Pasta Bar is located at 40-43 Fleet Street, London and is open Monday to Friday from 7.00am until 5.00pm. Information regarding menu specials, events or news from the team will be posted on a My Pasta Bar Facebook page (search #GinoMyPastaBar via twitter).

“I've always felt that there was a real need for a real Italian pasta bar on our high streets, somewhere to get authentic, top-quality pasta dishes - but fast! And I wanted to bring the best of Italy here to London and make it easy and accessible to everyone,” Gino D’Acampo explains.

“When you step into My Pasta Bar, you find yourself in a little piece of Italy - and we are serving the best Italian food to the busy diner on the move. It's all about simple and fantastic cooking available from breakfast to early evening for you to take away and enjoy. A plate of pasta is surely the ultimate fast food – a filling, tasty, healthy and inexpensive meal.

What more could you want?

“In Italy we have more than 600 different shapes of pasta and, believe it or not, each has been designed for a particular sauce. We

have designed the My Pasta Bar menu with this in mind and have chosen tasty and exciting sauces to go with a wide range of pastas. For example, our Sedanini Boscaiola is proving extremely popular and the Sedanini shaped pasta, which is slightly thinner than penne and a bit firmer, works perfectly with a thicker sauce like Boscaiola (crispy pancetta, onions, porcini mushrooms, semi-dried cherry tomatoes and béchamel sauce).

You can either choose from my specially created dishes or simply select the pasta you want to go with the sauce that you want - and be on your way to enjoy your meal within minutes.

“Another popular dish on the menu is the traditional favourite Penne Pomodoro – a pasta dish loved by all, and which also happens to be my wife’s favourite.

My family seem to smother the pasta with Parmesan cheese, the more the better for them! At My Pasta Bar the choice is yours because we provide small complimentary pots of Parmesan, chilli oil and basil oil so that you can add as much as you like according to your taste - although, of course, in my opinion the sauces are fantastico just the way they are!

“In addition to pasta, visitors can enjoy my very own breakfast rotolini pastries, which are Italian stuffed breakfast breads, plus authentic antipasti, salads, pastries, speciality breads and Italian desserts. They're all made fresh on the premises daily. In fact, most of the cakes are made from my grandmother’s recipes! Customers will find it very difficult to leave My Pasta Bar with only their pasta dish once they have seen the desserts and cakes we have behind the counter – believe me, our Cannoli are hard to resist! To me, it is about bringing the best of traditional Italian cooking, and updating it to suit modern tastes and the modern way of life.”

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insurance

Food delivery

are you really insured?

There is increasing concern across the food delivery sector that businesses may be operating without adequate insurance cover with the risk that if they are involved in an accident, the business itself could be held responsible, not only in terms of compensation but also from criminal prosecution. In this article, Craig Kitchen from insurers ICB Group, talks about why some businesses may be at risk without knowing.

No excuse There can be no excuse for those businesses who cut costs by allowing drivers – often young people - to work for them without providing proper insurance cover, but for many it may simply be that they are unaware they are breaking the law.

While most operators understand the need to insure their own vehicles, many are not aware that when they use owner-drivers to work for them their own insurance is likely to be invalid.

Arranging the correct motor insurance for food delivery is, and has been, a huge problem in the sector for many years. The main problem relates to the ‘use’ of a private vehicle for deliveries as, while insurances may allow business use most standard policies exclude this type of use, which is known as hire and reward.

Hire and reward use is required when something or someone is being carried from one place to another for which a payment is being received. For example, couriers and taxis both require this cover and the same applies to any vehicle being used for food delivery, whether owned by the business or an individual.

Many food delivery businesses employ owner drivers to carry out their deliveries and hope the employee arranges their own insurance cover by extending their own private car insurance. However, unfortunately the majority of insurers are unwilling to provide such an extension to a standard motor policy due to the high risks associated with food delivery.

The employee may have requested business use but unless the insurer has specifically noted the business of the employee as a food delivery driver, and included the correct hire and reward cover for food delivery on the policy, the reality is they are driving without insurance whenever they are carrying out a food delivery.

www.papa.org.uk

Taking responsibility A number of business operators appear to take the view that this is not their responsibility and it is up to the employee to ensure they have the correct cover arranged whilst carrying out deliveries in their own vehicles. However, this is not correct.

In law, a business has a legal responsibility to look after its employees, and if it fails to ensure that owner drivers have adequate insurance, it may also be deemed to be failing in its duties by knowingly allowing an employee to drive for the business without valid insurance.

This could result in a criminal prosecution.

Under an area of the law called Vicarious Liability an employer could also be dragged into a claim and held liable for compensation payments for third party injury or damage, which isn’t covered under the employee’s own motor insurance, if it can be shown that the employee was working for the business at the time of the incident. As well as the financial impact to the business from the resultant legal action, this sort of incident could also result in adverse publicity and in some circumstances even result in a business failure!

The problem to date has been that unless you have a substantial business,

insurers have generally been uninterested in providing this cover or, if they do, charge substantial premiums for it. This is particularly true where the vehicle is owner operated or is a business owned moped or motorbike, as insurers are generally reluctant to insure even business-owned vehicles used for food delivery. Some even restrict the number of bikes they will cover on a group policy, so they have to be insured individually.

Businesses carrying out food delivery must also advise their Employer’s Liability insurer as this is a material fact. Failure to do so could result in the insurance company seeking a recovery from the business for any claims monies they have had to pay in compensation to an employee who has been injured whilst carrying out a delivery and for which the business is legally liable.

The Pizza Pasta and Italian Food Association has been working with ICB Group, one of the few brokers in the UK providing food delivery insurance, to develop a scheme for food delivery vehicles to include owner-driver delivery vehicles. As a result, a scheme is now available to provide cover for businesses carrying out food delivery (for more details contact Craig Kitchen at ICB on 0208 568 2021 craig.kitchen@icbgroupuk.com).

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tomatoes

T rends in tomatoes The development of the Italian food scene in the UK, and therefore the demand for its associated products, is reflected in no small part by the changes in requirements for the type and nature of this iconic and essential ingredient.

Iconic Originally brought from the Americas by European explorers, tomatoes (pomodori or “apples of gold”) were found to thrive in Italy’s climate and quickly flourished there to become a common and very vital ingredient in everyday meals cooked by Italians.

The influence of tomatoes on Italian cuisine is unquestionable, feel one of the biggest and most well-known Italian retail brands of tomatoes – Cirio – and few, if any, in the Italian food business would disagree.

Cirio is a global brand and part of the Conserve Italia Group, a leading preserved tomato brand. Cirio began in 1836 and was started by Francesso Cirio, a pioneer of preserved tomatoes.

At age 20, Francesso was amongst the first people in the world to develop the concept of preservation, going on to create some of the most original preserved products the world has seen and expanding the preserved goods market immensely.

Claiming to be Italy’s most loved

tomato brand, Cirio has gone on to become a mainstay of Italian cuisine in over 90 countries since it started. The brand has subsequently created a range of tomato products, helping to bring the authentic taste of Italy to homes and professional chefs across the world.

Italian cuisine is one of the oldest and most revered in the world - some of the dishes enjoyed around the world today, such as polenta, remaining almost unchanged from when they were originally prepared for Roman soldiers over 2000 years ago. Bringing versatility, intense vibrant colour and deep flavours that can enrich many dishes that still enjoy global popularity - from the finest restaurants to everyday home cooking - no product has defined Italian cuisine more than the tomato, feel Cirio, who say that this is where their particular expertise lies.

One of Cirio’s more recent tomato product innovations has been Filetti (tomato fillets), a speciality of Cirio’s and an extremely unique product. The Filetti tomatoes are still made in the same traditional Cirio way, however the plum tomatoes are sliced into wedges, and are

As a world first, Cirio also launched its La Passata product in a PET bottle designed for longer freshness, portability and easier pouring. The 540g PET bottle is also easily disposable, but the main advantage is that a natural taste is maintained, say Cirio, with a shelf life of 24 months.

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packed and preserved so well that they remain in this wedged form in the can.

The Filetti tomatoes are also still full of proteins and carbohydrates, point out Cirio, and have no fat content, making them extremely healthy. The Cirio tomato sauce the tomatoes are immersed in is also thick, rich and full of flavour, helping to make the tomatoes delicious for a range of cooking purposes. Cirio believes that it is the only tomato brand in the world to offer this style of product which can be utilised in main dishes as well as starters.

Taste and quality the key “Tomatoes are perhaps the most well-known and frequently used Italian ingredient of them all, and therefore an essential,” agrees Continental Quattro Stagioni’s (CQS) Sandro Bevilacqua. “From specialised varieties to sauces and pastas, we offer an overview of some of the many tomatobased products on the market, and how best to utilise them.”

One of the positive things to come out of the recent economic downturn has been an increase in sales for Italian restaurants and pizza takeaway operators, observe the company.

“In line with this we have experienced an increase in growth of our tomato products across our range. For many of our customers, tomatoes are used as an ingredient rather than being the star attraction and our most

popular ingredient is the Italian peeled plum tomato,” explains Sandro Bevilacqua.

“It is cost effective, versatile and can be used in a whole variety of dishes from pasta sauce to pizza topping depending on how it is used. Consequently, for the busy Italian chef to ensure that their creations are flavoursome and tasty and keep the customer coming back for more, it is crucial that they have access to top quality authentic produce – tomatoes are no exception.”

CQS say that they have worked with tomato supplier, Mutti since 1999, and due to their heritage and experience are able to provide our customers with fabulous quality tomato products (in fact, the company claim that as Mutti has been producing tomatoes for more than 100 years, it has become the most beloved tomato brand by Italians).

“The reasons behind the success of Mutti can be summarised as a passion for the tomato, focus on quality, a rigorous selection process for the seeds and a high calibre of staff who harvest and produce the tomatoes as well as the attention to detail in each single step in the whole chain,” Sandro Bevilaqua.

“Chefs need to remember that the visual impact and taste of a good tomato as opposed to a poor quality one is easily spotted and their customers will see this too. A cheap peeled tinned November 2013

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tomatoes tomato is normally much more watery with a lower brix – the sugar content of an aqueous solution. To produce a rich and tasty sauce would require many more of the poor quality tomatoes and could in the long term cost more. Using good quality tomatoes will help the chef produce great dishes and save money, time and energy.

“A good quality tinned tomato would also have chunks of red ripened juicy tomatoes. A customer enjoying a Napoli pasta sauce would expect to see this rather than watery red, yellow or green acidic chunks with skin on them.”

A changing supply base The UK-based ingredients importer and supplier, Martin Mathew & Co Ltd, are celebrating their fortieth year of business this year, and can boast a sales team with over 175 years’ combined experience! The firm has enjoyed long and successful experience of importing tomatoes and tomatobased products from Italy and Europe into the UK. “Having started importing canned Italian tomatoes in the early 1980s, the only product available at the time was Peeled Plum. Then the revolutionary product of Chopped Tomatoes was started, and which has now gone on to become sold far more over the last decades,” reports Matthew Donelly.

“The aseptic tomato processing in bulk also followed for the food manufacturing sectors, and we import the most 20kg bag in box product into the UK, as well as the usual drums and packs designed for the larger food manufacturers.

“During the last three decades the market has changed considerably, as there are now far fewer factories. Where Italy had some 300 plus factories, in my opinion it can currently only

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really account for 30 decent factories at a push. There are five or six major factories in the south of Italy, and after so many years Martin Mathew are proud to work with some of the most reputable and reliable companies for both quality and supply – something which is of paramount importance to us.”

Martin Mathew & Co Ltd source and supply chopped tomatoes, plum peeled tomatoes, tomato paste, pizza sauces, pizza toppings, passata, cherry tomatoes, sundried tomatoes, semidried tomatoes, showing just how comprehensive UK requirements have become. In particular, they have seen growing demand for passata, as well as bespoke products which they are able to produce according to their clients’ needs.

They also supply in a range of sizes (canned 400g, 800g, 2.5kg, 3kg, 5kg, and aseptic in 20kg, 220kg, 1350kg weight, and combibloc 400g, as well as 2.5kg pouches and 3kg and glass jars of the sundried).

which in my opinion is as good as it gets!” Matthew Donelly continues.

“Greece is also good on developing bespoke recipe products like Spiced Pizza Sauces/ Toppings and Coulis.

Spain has become a major European producer of Aseptic Tomatoes in the UK, and we also source the Ballerina Spanish Breakfast Peeled Plum Tomatoes (the brand leader in the London café trade). Portugal has always been respected for its high quality of tomato paste and pizza sauces that are known to be high in their lycopene content.

“Tomatoes is our main sector category, equating to around 40% of our turnover. It is sold under our main brand, Riverdene, which is regarded as a premium product as it is produced to a high specification to ensure good tomatoes in a thick rich juice. We also have other brands such as Ballerina which is for different style products and recipes, but we are pleased to supply many own label accounts too.”

Greece, Spain and Portugal “We have also built a good supply base in other countries such as Greece, Spain and Portugal so as to be able ensure a good supply base for the canned and aseptic range of products.

Greece have been particularly good in bulk sizes in the past, and are building a business in retail in both canned and combiblocs, but also catering cans and pouches.

We are also the UK agent for the number one brand of Greek Tomato Paste called Kyknos,

The current market “In the past years there has been a good carry-over of stocks globally along with good production in Europe and with China keeping the prices artificially low and below cost in some instances,” observes Matthew Donelly.

“This year, however, it has changed, there is no carry over.

The harvest and production will be less than forecast. Some cooperative factories are producing less due to financial issues and

basically supply will not meet demand. Prices have increased substantially, so it was ideal to ‘book’ early this year, as the price has now increased by over 15% 20% for canned product. But as the market will be short, the prices are expected to increase further as we get into 2014.

“The Italian packers remained firm on their prices and have now mostly withdrawn as most of the capacity has been sold. Spain has mainly sold out, and Greece has stopped offering. Portugal had a late start to production and are trying to fulfil the requirements.

In our opinion, the quality being produced this season is of good quality with no real issues. At the same time, the global consumption for processed tomatoes is calculated at 3% annually, which is very positive, and we expect to grow with it!”

San Marzano tomatoes Neapolitan company, Coppola Foods (an Italian family business, with a long tradition of quality food products manufacturing and distribution) were present at the recent Welcome Italia (www.welcome-italia.co.uk) exhibition that took place in London, showcasing amongst other things, their San Marzano tomatoes.

The company’s heritage dates back to 1908 when the Coppola family started serving and trading food and wine in Mercato San Severino, Salerno, Italy. In 1952, Ernesto Coppola began canning and selling for the export markets, the ripe and flavourful San Marzano tomatoes grown in the area.

Today, run by the third generation of the Coppola family, the company says that it continues to be passionate about food, delivering authentic Italian staples that are the cornerstones of the Mediterranean diet. All of their products are produced in Italy using only all natural and high quality ingredients. Their canned and bottled tomatoes are made with 100% Italian tomatoes grown in Southern Italy, picked only when fully ripe, and then packed with rich natural tomato juice within 24 hours.

The company’s San Marzano tomatoes are grown in the Agro Sarnese-Nocerino area, and are

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tomatoes known and appreciated throughout the world for their features which are enhanced when preserved. They are harvested like vines, and are vertically collected three or four times a year from July to September.

These tomatoes have a typical bittersweet taste and a rich bright red colour. Their berries have an oblong "plum" shape with longitudinal parallel depressions. They are low in seeds and placental fibres.

Furthermore, when they ripen, their skin is easily peeled off. It is these features, together with their chemical-physical characteristics that help to make San Marzano tomatoes unmistakable, whether fresh or canned. This variety is very delicate and therefore it is carefully hand-harvested and washed and canned without any additives or preservatives as soon as it is handpicked, say Coppola.

San Marzano tomatoes have a typical flavour which derives from the fertile volcanic land around Mount Vesuvius where San Marzano tomatoes achieve their full organoleptic features when fully ripe. This variety of tomatoes almost became extinct at the beginning of the 1990s when their harvesting was phased out in the Campania region in favour of more resistant varieties, report the firm, but in 1996 this highly regarded type of tomato gained the PDO (Protected Designation of Origin) designation which has helped preserve this unique type of tomato. PDO is a certification given to food originating in an identified geographical area, such as the Campania region, and which presents specific peculiarities and qualities that make these tomatoes unique.

Yellow tomatoes In addition, Coppola also specialise in the increasingly popular ‘yellow’ tomatoes, which offer chefs new culinary opportunities.

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Yellow tomatoes are common tomatoes derived from the natural grafting between two tomato varieties. They are rich in carotene, less acidic and much sweeter in flavour. They are recommended for fish based dishes and for delicate recipes.

Yellow tomatoes go very well with pasta, bitter vegetables and spicy foods, advise Coppola, as they do not mask the taste of other ingredients and can add a fine touch to any recipe.

The flowers of the plant grow in clusters and the ripe fruits are lengthened berries of various sizes. The peel is soft and yellow; the pulp is made of cellulose and pectin while the juice contains colouring substances and aromatic principles. The inner part is divided into two niches and contains the placental material and the seeds. This type of tomato is native to Latin America from Mexico to Argentina. It is an herbaceous, usually sprawling, plant from the Solanaceae family (which also includes tobacco, chili peppers, potato, and eggplant).

The first domesticated tomatoes were little yellow fruits, grown by the Aztecs in Mexico who called it xitomatl (pronounced zee-toe-ma-tel), meaning “plump thing with a belly bottom”. In fact, the Italian name pomodoro, derives from the golden colour of these types of tomato fruits, which first appeared in 1596 in Italy from South America, where it was cultivated together with the maize.

Through the Spanish kingdom of Naples, in the sixteenth century, the tomato grew easily in Mediterranean climates, and the colour turned from gold to the current red, through natural selection and grafts (initially it was considered a medical plant, named the gold apple or gold knob, and used mostly to adorn balconies).

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New takeaway exhibition puts innovation on the menu The first ever Takeaway Innovation Expo at London Olympia on 28th-29th November will blend business advice with new technology, giving you the chance to sample a smorgasboard of tastes that will tempt you – and your customers.

One stop shop Aimed at progressive takeaway restaurants, Takeaway Innovation Expo 2013 brings together like-minded professionals to share ideas and develop professional knowledge centred on innovation in the takeaway industry.

Across two days from 28th-29th November, 120 exhibitors will cover everything from online ordering systems to apps, EPOS, franchise opportunities and much more at Olympia, London. The exhibition offers a unique chance for takeaway owners to develop business skills and explore new technology, as well as enabling anyone who is considering getting into the industry to find out more about it, say the show’s organisers.

Hear from the experts Takeaway Innovation Expo 2013 will be packed with 85 free insightful seminars from business experts and leaders in the takeaway trade. There will be seven spectacular seminar theatres, each covering the most important developments facing the takeaway industry right now, with speakers ranging from thought leaders in the catering world, to business experts and professionals who have worked with the latest in cooking technology.

You can be confident that you will find the relevant advice or information that you are

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looking for, whichever area your takeaway needs to develop.

Confirmed speakers include Just Eat LinkedIn, Facebook, Doug Richard (former ‘Dragon’), Eamon Fitzgerald (Naked Wines), Ajmal-mushtaq (Best Delivery Restaurant / Takeaway in Britain 2012), Clive Rich (The £10bn negotiator), Marcus Carter (Food Ventures), Tom Alcott (Pepper Mongers), Brad Burton (4Networking), Vegware, Rob Hudson (National Association of Shopfitters), and Local Secrets.

The Keynote Theatre features the leading lights of the catering and business world, who will share their ideas and experience, as well as discussing solutions to the challenges that face any takeaway owner. These heavyweight big hitters have firmly established themselves as success stories and this is your chance to benefit from their experience to drive your own Takeaway business forward.

Making sure you grow and maintain your customer base is undoubtedly one of the most important aspects of running any business. But how can the catering professional achieve that? Topics in the Marketing Theatre range from the use of feedback to the introduction of loyalty schemes to help you drive customer acquisition and retention.

The Food Tech Innovation collection of seminars is focused on how the latest technology, from both within the food industry and outside it, can aid and improve any takeaway business. This is your chance to explore whether you could benefit from a mobile ordering system or customer relationship management that keeps track of your most loyal customers. Meanwhile, The Ideas Kitchen allows you to learn from specialist chefs about new innovations within the catering industry, as they show you

different ways to incorporate new trends into your takeaway. Of course, speed is of the essence in the takeaway market; the quicker you can deliver the best service possible, the higher your profit will be. Faster Fast Food explores the best ways to do this, from contactless payments to online ordering.

If you’re thinking about taking on a franchise, then you need to make sure you have all the facts and figures to avoid making a costly mistake. The One-Stop Franchise Shop seminars detail what to look for when choosing a franchise, from proven models for making money, training, systems and backup to make the entry into your new business a smooth ride. And any business needs to be run professionally to succeed, so our Business Tools seminars provide the business advice, hints and tips to help you run an even more successful takeaway.

Work it out In addition to the comprehensive seminar schedule, there will be a raft of interactive workshops to give you the chance to pick up new skills and sample new products or services to add to your repertoire. Who doesn’t love a gadget? We certainly do – and you will too, with options that will increase efficiency and therefore profit! With full demos of the latest kitchen technology, from chopping quicker and blending more thoroughly to versatile equipment that can reduce your kitchen clutter and streamline workflow, you’ll find it all in the Kitchen Tech Workshop.

Social media enables you to communicate directly with your customers – both existing and potential – in a social space. You can present your business to thousands of people when they are in a sociable mood, when they may be more likely to view your business favourably and value the interaction. These workshops will explain how you can use social media like Facebook and Twitter to keep your business in the customers’ consciousness and deepen the relationship that you have with them.

As well as social media, marketing for local business in the 21st century is about more than adverts in the regional press and November 2013

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preview maildrop flyers. Now that smartphones are standard issue, you can reach customers when they are in a position to purchase, through innovations like geo-fencing. The Location Behavioural Marketing Workshop will explain the basics of the technology and explore ways that you can add it to your business to bring more people in to your takeaway and drive revenue. This is the 21st century way to market your takeaway.

Your customers need to get their food home, but packaging is more than just a container to transport food from A to B. It has to be functional, but it could also be your most valuable advertising. Explore how to maximise your brand exposure after the point of sale to not only encourage repeat business, but also win new clients with The Packaging Workshop.

Taste live On top of all those opportunities for learning, Takeaway Innovation Expo 2013 gives you the chance to sample a broad range of food that you could add to your menu. Travel the world in 20 paces and indulge your tastebuds in the finest cuisine from all four corners of the globe with the unique show feature, Taste Live. Feel the excitement of a Turkish bazaar or a Tokyo tasting booth as you sample the very best street food and convenience dining from around the world to get inspiration for your takeaway. Taste Live gives you the

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and networking opportunities are all under one roof and completely free! The event is being held at Olympia London on 28th-29th November. There has never been an event like Takeaway Innovation Expo 2013 in the UK can you afford to miss it? Book your tickets online now at www.takeawayexpo.co.uk

opportunity to sample foods from around the world, as well as finding out more about what’s involved in providing them to your customers from your kitchen. From America to Zanzibar, explore a variety of hot and cold dishes, with a range of aromas and taster sessions to tantalise your tastebuds – and identify innovative offerings to tempt your customers into spending more money, more often.

Free tickets Bringing together insightful seminars from industry leaders, with workshops covering the latest culinary revolutions, search engine optimisation specifically for the food industry and everything in between, the exhibition will bring together like-minded professionals to share ideas and develop professional knowledge. And the best thing is that all these seminars, workshops, tasting sessions

In good company The headline sponsor for Takeaway Innovation Expo 2013 is the UK online takeaway service Just Eat, while partners include the British Hospitality Association, Automatic Door Suppliers Association, National Association of Shop-fitters, BusinessesForSale, Federation Of Bangladeshi Caterers, Catering Insight, and the Sustainable Restaurant Association. Supporters include the Nationwide Caterers Association, the Craft Guild of Chefs, Foodservice Packaging Association, and the exhibition organisers are working with the Food Standards Agency.

Takeaway Innovation Expo 2013 will run alongside the 30th Business Show - the UK’s biggest business exhibition - giving visitors even more opportunities to learn about the business side of things while they’re there.

This two-day event attracts more than 25,000 entrepreneurs and business owners looking to take advantage of the unrivalled learning and networking opportunities that they can only find at the Business Show. Find out more at http://www.thebusinessshow.co.uk/

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Luna Rossa Some exciting updates have marked the re-launch of the Notting Hill institution Luna Rossa, located on Kensington Park Gardens, London, and part of the long established family-run Made In Italy Restaurant Group (www.madeinitalygroup.co.uk).

A sfizi counter A combination of authentic Italian cooking methods, ingredients and experience lie at the heart of the Made in Italy Group’s total of seven successful restaurants based across central and west London. Surrounded by rival restaurants, bars and boutiques, Luna Rossa sits on the busy part of Kensington Park Road that runs parallel to Portobello Road between Blenheim and Elgin Crescents.

The revamped restaurant opened in early July to reveal a fully refurbished interior (realised with help from Michaelis Boyd Associates in conjunction with the Made in Italy group). It now includes a rotating sfizi (‘small pleasures’) counter serving Southern Italian

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tasting plates, as well as an authentic charcoal grill offering dishes such as crunchy halfmoon of mozzarella, grilled chicken wings in lemon and thyme or octopus, taggisca olives and potato salad.

There is space for 20 guests at the sfizi counter, a place where diners are invited to choose from the 15 to 20 different plates going round the conveyor at any one time, and helping to make Luna Rossa the first Italian restaurant of its kind in London.

The sfizi selection, which is also available in the delicatessen and wine bar, includes octopus and potato salad, veal meatballs and Sicilian caponata, as well as cured meats, fresh breads and homemade cheeses – rich,

creamy burata, delicate buffalo mozzarella, and naturally smoked ricotta – from the Made in Italy production kitchens located in Battersea.

Additional features include a split-level dining room, a private dining room, an all-day deli offering healthy and quick food to eat in or ‘grab and go’, as well as an Italian wine bar serving regional wines and homemade barrel-aged cocktails, uniquely served straight from the barrel.

All day offering The double-fronted restaurant opens out onto the pavement, making it a great place for soaking up the lively atmosphere and recent good weather. Following the launch of a new breakfast and brunch

menus, the restaurant that is overseen by head chef, Eduardo Tullico, now serves food all day, every day.

The dining room menu, meanwhile, has been redesigned to reflect the new Luna Rossa style and serves salads, pastas and char-grills. There is also a restored pizza menu which is updated on a weekly basis.

Their dessert menu comprises of specials which

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change daily and are homemade by the owner’s daughter and group pastry chef, Valentina (choices include cheesecakes, freshly baked tarts and chocolate soufflÊs, alongside more contemporary dolci such

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as the Ferrero Roche cake or Pizza alla Nutella).

At ground level, the bijoux wine bar run under the supervision of head bartender, Danielle Talesco, spills out onto the bustling street, serving

Italian wines by the bottle, carafe, glass and ombretta (a 50ml tasting serving, with prices starting at just ÂŁ1). Five varieties are served straight from the barrel, with the wine list showcasing regional grapes from the Italian regions of Puglia, Umbria, Tuscany, Sardinia, Sicily, Campania and Abruzzo across a further 40 bins. Sfizi plates are complemented by cocktails including a Portobello Bellini and The Made in Italy Negroni.

Luna Rossa, one of seven

restaurants in the Made in Italy portfolio, originally opened on this site in 2003. Other prominent restaurants within the group include Made in Italy (Kings Road and Old Compton Street), Santa Lucia on Hollywood Road, and Mozzarella & More which opened earlier this year on Kings Road. A future opening is planned for Wimbledon in the autumn with 2013, report the Corsaro family, being the year in which they will be celebrating 20 years of the history of Made in Italy.

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A sweet opportunity

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According to the market analysts, Mintel, dessert sales are currently worth around ÂŁ1.5 billion, offering operators a significant profit opportunity if they are prepared to keep an eye on the latest trends and demands of consumers.

Atlantic Foods Go On! range of mini desserts taps into the sharing trend.

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desserts Harder sell?

“By and large, desserts tend to be a harder sell because they come at the end of a meal at the point where consumers are beginning to feel full and, especially in the current economic climate, when they have one eye on the bill!

There may also be a perception amongst some that desserts don’t offer the same value for money as a starter or main course,” says Nigel Parkes, purchasing and marketing director for Atlantic Foods.

“This explains why sharing desserts have become a ‘must have’ item on the menu, especially in those venues where there are generally more groups than small tables, and this is where caterers can benefit from the ‘family’ or group experience. I also believe that consumers perceive sharing desserts to offer greater value for money.”

There has been significant, increased interest in mini desserts of late, feel Atlantic Foods (www.atlanticfoods.co.uk), because they satisfy the craving for something sweet without going overboard on calories.

“We picked up on this trend some time ago, and that explains the recent launch of our Go On! range of mini desserts which includes items such as Mini Chocolate Brownies and a Mini Toffee Banana Sponge both of which come in very modest 23g portions,” adds Nigel Parkes.

“The mini dessert concept is not new of course, but its popularity is certainly increasing as caterers find new opportunities for selling it. Sharing platters is an obvious example but we are also seeing caterers using mini desserts more and more as a mid-morning coffee accompaniment. And from a purchasing perspective, a product that is this versatile and can be used for so many different eating occasions is a real bonus.

“Health is an issue but the truth of the matter is that there aren’t that many healthy options when it comes to desserts! As mentioned previously the whole idea behind our Go On! range of mini desserts is to give consumers the opportunity to enjoy a dessert but without overindulging. Another option is to offer a selection of yogurts and sorbets as these are water and fruit based and generally low in fat which makes

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them very appealing to health conscious consumers. They are also a great way of ringing the changes on the menu as they can be adjusted in line with the seasons.”

Changing patterns of consumption “According to figures released by Mintel in September 2012, Britons spent £1.1bn on ice cream, sorbet and frozen yogurt in the first nine months of the year, up from £910 million five years ago. Frozen yoghurt was the star performer – despite representing only 1% of the total ice cream market its sales were up 50% (from £4m to £6m) between 2009 and 2011. Quite an increase when you consider that ice cream consumption in the UK as a whole has been stagnant for the past 10 years,” observes Scott Duncan, national accounts manager at Jestic Foodservice Equipment (www.jestic.co.uk) “There is a growing trend towards the premiumisation of ice cream with a general expectation amongst consumers that they will be offered products that come with a wide range of options relating to pieces, inclusions and toppings. This was a trend first started by the likes of Ben & Jerry™ and Haagen Dazs™ whose ice creams contained inclusions such as pieces of fudge or chocolate chips. More recently it has emerged on the high street with products like the McFlurry™.

“What’s more, it’s a concept that can easily be adapted for health conscious consumers too as the operator can simply replace chocolate or fudge with pieces of fruit. And it goes beyond ice cream too. We are seeing a number of operators applying the same principles to frozen yoghurt. The consumer chooses the base product and then adds their own choices, in much the same way as they might with a Subway sandwich.”

Another emerging trend, report Jestic, is that of co-branding. For example, over the Easter period McDonalds produced a Creme Egg™ McFlurry™. Caterers can easily adapt this concept by offering a base product and then giving their customers the option of adding one of a number of branded chocolate products, suggest the company.

“Dessert sales have held up pretty well during the recession probably because during times of hardship consumers like to treat themselves every now and then and ice cream is a product that makes people ‘smile’,” adds Scott Duncan.“Interestingly, we are seeing a lot more outlets selling ice creams in a cup with a spoon as they have picked up on the fact that consumers are less selfconscious about walking around with these in the winter than they are with a cone or cornet.”

Gelato versus ice cream “When it comes to health this brings us around to the difference between gelato and ice cream.

Gelato has a lower fat content and tends to use more natural products, i.e. natural sugars and sweeteners as opposed to artificial ones. Going one step further, frozen yoghurt is virtually fat free and low in sugar. Adding fruit to it makes it healthier still and can help contribute to the consumer’s five a day,” suggests Scott Duncan.

“Gelato and frozen yoghurt are undoubtedly more popular with the younger generation and they will be more than happy to spend £3-£4 on a premium product with toppings and inclusions. We are also seeing many coffee bars and other QSR’s extending their offer by providing milkshakes for children and then using the same equipment to produce frozen yoghurt for the adults, thereby satisfying the needs of both.

“Good POS material is vitally important and, as previously mentioned, I believe the cobranding trend is one that operators should give serious consideration to. Lastly, look at extending your offer using the same equipment such as diversifying into frozen yoghurt from milkshakes.”

Co-branding success With 30 years of baking experience, the cake and dessert supplier, Almondy, has found cobranding to be particularly successful and popular with both outlets and their customers.

Almondy’s full range of almond biscuit-based desserts includes the toppings of a number of wellknown brands including the “ultimate in chocolate indulgence”, Almondy Tårta with Toblerone, its

best-selling Rainforest Alliancecertified Almondy Tårta with Daim, and Almondy with Peanut & Caramel.

Almondy products come precut and a single slice defrosts within 10 minutes, making it ideal for operators where fast service and minimal waste is the key to commercial success. With more and more casual dining chains using confectionery brands on their dessert menus, operators can harness that same brand appeal via Almondy who increased their sales by a remarkable 42.7% last year, making their desserts the fastest growing brand in the sector, claim the brand.

Almondy’s premium, frozen cakes capture the imagination of customers via a mix of novelty and tradition. The cakes are based on a Swedish recipe dating back to the 1800s yet, at the same time command high brand appeal from their co-partnership with wellloved confectionery brands Toblerone and Daim. In this way, Almondy enables caterers to easily update their menus and make the most of a significant dessert trend and keep customers on site. The power of co-branding is evident on the high street by the success of McDonald’s partnership with Crunchie and Smarties for their McFlurry’s ice cream menu, as well as Pizza Hut recently adding a Munchies ice cream offering to their menu.

Special diets As a naturally gluten-free product made in a dedicated gluten-free site, Almondy point out that they can also help caterers target the rapidly expanding gluten-free market.

This market grew by an impressive 18% according to Kantar Worldwide July 2010-July 2011 in the last year alone, and is forecast by Datamonitor to grow to some £234m by 2014, so it is clearly one that caterers cannot afford to ignore. Motivated by both medical and lifestyle factors, Coeliac UK say that 11% of UK consumers are now pushing this trend towards greater consumption of gluten-free products.

“This is not an easy market for caterers to tackle on their own as the Food Standards Agency suggests it is almost impossible to

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desserts Zafran’s saffron and rose water ice cream.

Orange sorbet from Suncream Dairies

bake gluten-free foods from scratch without some contamination from fine flour in the air,” says Almondy’s managing director, Andrew Ely.“However, as well as providing peace of mind about safety, Almondy can remove the headache of complying with stringent new EU regulations on the content and labelling of ‘gluten free’ and ‘low gluten’ foods in catering sites.

“Last year Almondy added two new strings to its bow, winning Halal certification to endear it to the UK’s two million Muslims while through our Almondy Tårta with Daim we became one of the first cake manufacturers to use sustainably sourced cocoa from Rainforest Alliance certified farms, which will help caterers attract the more ethically-minded consumer and meet sustainable targets.”

Almondy has launched a range of free point-of-sale material including posters, wobblers and tent cards to highlight some of the key selling-points that have made the almond biscuit-based tårta (or cakes) firm favourites among many consumers (to request your free POS material, email alex@jellybeancreative.co.uk with your name, business address and Almondy POS in the subject heading).

Serving suggestions Like starters, desserts can be served as individual portions or as part of a sharing platter that brings together groups of friends or relatives, suggest Almondy, whose own products can be offered in a variety of formats to suit all tastes and budgets whether a simple, standalone slice or dressed up with a variety of toppings or sides to add the ‘wow’ factor, along with a premium price.

The makeover could be as

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simple as a scoop of ice cream or a tasty sauce – or as eye-catching as serving Almondy Caramel & Peanuts with ginger-spiced apple compote, vanilla custard and apple chips or adding toffee cream and redcurrants to Almondy Daim (more ideas, such as Almondy Toblerone with honey-sweetened citrus salad and candied almonds with sea salt can be found at www.almondy.com/uk/2.4.html).

New launches As well as trends in eating habits, it’s important for operators to keep an eye on the popularity or launch of new flavours that can help them to stay ahead and differentiate themselves from the competition in an increasingly competitive market.

The Zafran Food Company, which has already gained a reputation for supplying delicious ethnic flavours made using only the finest ingredients, recently launched two new vibrant and colourful ice cream varieties into the foodservice market – Rosewater and Saffron & Rosewater ice cream (both of which won gold stars in this year’s Great Taste Awards).

“Having only launched the flavours in the past year and being the first time we have entered the Great Taste Awards, we are delighted with the classification.

Our mission to use only the finest, natural ingredients and a traditional manufacturing process creates a fine taste experience for the customer,” said Sepideh Shahlazadeh, managing director of Zafran Food Company.

“Both the Rosewater and Saffron & Rosewater flavours that we developed are totally unique to the commercial ice cream market, allowing caterers to provide their customers with tastes associated

with the emergence of new Persian flavours.”

Zafran Food Company’s range of ice cream is enjoyed across the UK in countless ethnic and oriental restaurants, leisure outlets and ice cream parlours, and both the distinctive Rosewater and the Saffron & Rosewater varieties are available in 4 litre catering tubs (www.zafranfoodcompany.com).

With the festive season fast approaching, Suncream Dairies has launched a new range of luxury sorbets to add a sparkle to Christmas menus and help caterers capitalise on special occasion dining.

Featuring all natural fruit purees and real champagne, and available in five tempting flavours – Lemon, Orange, Raspberry, Mango and Marc de Champagne – the easy scoop Premium Sorbets are a great addition to special occasion menus and with less than 2.5% fat, are an ideal treat for those counting the calories, suggest Suncream (www.suncreamdairies.com).

Developed for both retail and foodservice outlets, the sorbets come in distinctive two litre black tubs with gold labelling, and feature full barcodes for retail freezer facings. Made with a low overrun (air content) to optimise the number of scoops per tub, the

sorbets have a super smooth texture and a great mouth feel – as well as truly authentic flavours.

“Every aspect of the sorbets, from the ingredients to the packaging to the taste of the fruit flavours and real champagne, suggests luxury through and through,” says Suncream’s managing director, Rebecca Manfredi.“They would sit very comfortably on menus for special occasions such as weddings and Christmas, yet they are also sufficiently realistically priced to enable caterers to offer them as a lovely indulgence on regular menus.”

Dairy ingredients specialist, Meadow Cheese (www.meadowcheese.co.uk ), has launched a luxury Belgian Chocolate Soft Cheese to give an indulgent twist to desserts applications such as cheesecakes, mousses and flans.

Made with soft cheese, Belgian milk chocolate and Belgian dark chocolate, this easy to use chocolate cream cheese has been specially formulated to deliver a rich and creamy chocolate flavour with a smooth mouth feel, say the company. Ready-to-use, it can be aerated to give a light texture and used in all kinds of dessert solutions.

The use of real Belgian

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desserts chocolate – which can be claimed on pack – provides food manufacturers in the dessert sector with a premium ingredients solution. Product is supplied chilled and has a three month shelf-life. The concept of Chocolate Soft Cheese may be customised according to a manufacturer’s usage application, production process or price point.

More recently, the company launched a Chocolate Cheesecake Battermix, ideal for use in all kinds of indulgent cold-eat desserts and in particular American themed products such as Fudge Cheesecakes and Mississippi Mud Pie. This new ready to use Chocolate Battermix combines full fat soft cheese with milk and dark chocolate to give a smooth mouth feel and luxuriously rich chocolate taste.

Spreadable and freeze-thaw stable, the Battermix aerates well, consistently holding its whipped texture so it can be used to create aerated cheesecakes, mousses end even used in ice-cream based desserts, depending on customer specification. The product can be supplied without modified starch if required, so that customers are able to make ‘clean label’ declaration on-pack. Supplied in 9kg pouches, Chocolate Battermix has a chilled shelf life of three months.

“Desserts are of course a staple of any menu, and classic Italian desserts such as panna cotta and tiramisu remain some of the most popular options out of home,” observes Warren MacFarlane, foodservice marketing manager for Galbani® (www.lactalisoutofhome.co.uk).

“Galbani has produced a range of easy to use liquid dessert preparations for chefs who want to save time in the kitchen without compromising on the quality of their dishes.”

Galbani Panna Cotta and Tiramisu Dessert Preparations are two ready to use liquid mixtures that chefs can rely on to provide a great taste and texture without the time constraints that come with preparing from scratch, say the brand. These clever mixes allow chefs to quickly prepare a high quality dessert base and also add their own personal touch to create unique desserts with their own signature flavours and

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Meadow Cheese says that it can work in partnership with customers from within the manufacturing sectors to create bespoke dairy solutions.

presentations.

With such versatility and reliability, there should be no limit to a chef’s creativity in the kitchen using Galbani dessert preparations, say the company.

“It may just be a simple touch, for example, adding gingerbread or orange to Galbani Tiramisu for something a little different and seasonal,” suggests Warren MacFarlane.“Chefs can add another dimension to Galbani Panna Cotta by adding lemon, raspberry, or even something more unusual like mixed spice or rose flavouring for a Specials board.

Combining extra ingredients and personalising desserts allows restaurants to create an interesting point of difference with signature dishes, which can help drive sales.

“The dessert preparations have been designed with portion control in mind, allowing chefs to scale the size of each serving and the number of servings as required, whether it’s a dessert made for sharing or a trio of small treats. There has been a growing trend for miniature or sharing portions. Many consumers may not want to indulge in a full sized sweet, so offering smaller portions can not only help attract sales of a dessert that might otherwise have been lost, but serving smaller, more manageable portions instead of larger ones also increases the yield of the product, which can in turn lead to increased profit margins.”

“In 2012, ice cream and frozen desserts sales grew by 3%,

accounting for 53% of the 800 million desserts consumed in the UK. However, they still remain a largely untapped source of revenue by operators. Menu fatigue is a common reason for reduced sales and by refreshing dessert options every few months, it can excite and entice customers to try new varieties,” says Adrian Coulter, development chef for Kerrymaid: Kerry Foodservice (www.kerrymaid.co.uk) offers operators a complete frozen desserts solution. Its soft serve Kerrymaid Angelito Ice Cream Mix has become a market leader with a status earned over the course of more than 40 years. Now, Kerrymaid has also introduced UHT Frozen Yogurt Mix, bringing opportunities for outlets to capitalise on the growing consumer trend.

“No longer the preserve of hip London cafés, the frozen yogurt trend is spreading nationwide,” adds Adrian Coulter.“Kerrymaid UHT Frozen Yogurt Mix is another option that ticks all the boxes for operators. In 2012, Cambridge Direction surveyed a nationally representative sample of 1,000 UK adults, with 59% of respondents citing frozen yogurt as a suitable ‘anytime’ snack, creating additional day part opportunities for operators.

“Frozen yogurt appeals to the more health conscious consumer and a generally younger demographic. Kerrymaid UHT Frozen Yogurt Mix is virtually fat free, and less than 100 calories per serving. In the research, 53% of

A trio of tiramisus made using Galbani dessert preparations.

respondents said they saw frozen yogurt as healthier than ice cream, yet feels just as indulgent.

“Kerrymaid UHT Frozen Yogurt Mix is a great choice, as it’s ready to serve in one quick step process.

Operators can use this to their advantage, offering it as a takeaway choice to passing customers as well as an eat-in option.

“Operators should market their desserts strongly in order to encourage consumers into extra – or unplanned - purchases.

Appetising photography is a key driver to provoke impulse purchase at point of sale. So, with a good availability and strong marketing, innovative operators can encourage consumers into unplanned sales.”

Festive focus Vittles Foods has announced its Christmas Collection which is aimed at operators looking to turn a healthy profit from the dessert menu over the party season by offering top quality, hand crafted desserts which require minimal preparation and that are ready to go in an instant.

The Collection - which provides a complete dessert solution for all types of outlet across the food service spectrum - includes two luxury multi portion roulades which are filled with fresh cream and fruit and laced with alcohol for that extra seasonal kick. Choose from Rum and Black Cherry (featuring a rich chocolate sponge moistened with dark rum, layered with jam and cherries and decorated with Belgian chocolate ganache and white chocolate shavings) or Orange and Whisky (whisky infused sponge filled with mandarin segments and decorated with milk chocolate shavings).

“Our roulades are very popular with caterers, especially over the festive period when the office party season is in full swing. They can be plated up, dressed in the house style and ready to serve in an instant with minimal prep or labour. Because of this our desserts are perfect when catering for large numbers because staff are often under pressure to deliver a fast service,” explains Julie Zalesny, managing director of Vittles Foods.

Other options include Vittles’ deep filled baked cheesecakes

November 2013

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desserts which are made using full-fat cream cheese, fresh eggs and cream. Orange and Cranberry Cheesecake is loaded with fresh, fruity flavours and seasonal berries whilst Black Forest cheesecake is a classic recipe flavoured with Vanilla, marbled with cherry compote and topped with fresh cream and chocolate shavings.

“We incorporate unusual flavour combinations across the

range so that operators can refresh the menu and offer customers something a little different,” adds Julie Zalesny.“At Christmas customers are more likely than ever to order a dessert providing there is something which appeals to them. So balance the menu with chocolate and fruit flavoured desserts, with lighter and more indulgent options so there is something to appeal to everyone.”

In addition to multi-portion options, Vittles’ Christmas Collection features individual desserts which are based on classic flavours and made using top quality ingredients. Strawberry Chocolate Torte combines a top layer of strawberry mousse made with whipped cream and strawberry puree and a base layer of rich chocolate mousse made with whipped cream and melted

“

Belgian chocolate. Its Chocolate Cherry Teardrop is a decorative sponge filled with a fresh cream and chocolate mousse, then decorated and glazed with cherries. All individual desserts are finished by hand and are individually packed in compartmented trays so they arrive in perfect condition, say the firm (www.vittlesfoods.co.uk).

OPINION

Sandro Bevilacqua, vice chairman of Continental Quattro Stagioni (www.continentalfood.co.uk), a specialist importer, agent and distributor of Italian and continental food and wine and division of Continental Wine and Food Limited (CWF).

One of the challenges for restaurants and food service operators is to strike a balance on their dessert menus between the often ordered traditional favourites and the more unusual specials that may just appeal to someone who doesn’t usually eat a pudding.

We work with five dessert suppliers who between them help us to help our customers create the optimum dessert menu.

It is important to us to work with people who are passionate about their produce and who want to help us bring authentic Italian food to our UK based customers whilst providing guidance on the best way to serve these products.

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

We work with artisan producers Joe Delucci’s who produce a huge range of gelatos – the most popular flavours being traditional vanilla, hazelnut and toffee. More recently, we introduced their Parmesan Ice Cream. This ice cream is a fantastic way to add Parmesan flavour to any cold dish, but is particularly delicious served as part of the cheeseboard with tomato and basil.

The Parmesan ice cream should be served in a small ramekin - just one scoop. Although it looks like ice cream, the taste is amazing as it just tastes like Parmesan cheese, and is a light caramel colour with a creamy texture. By adding an ingredient like this to a more traditional cheeseboard, it gives customers the best of both worlds – the chance to try something new but also to enjoy other more traditional flavours.

One of the issues for busy chefs is having access to easy to use quality products that not only make their lives easier but that will guarantee customer satisfaction. Our supplier

www.papa.org.uk

(Vittles) has been producing handmade desserts for nineteen years and our customers have been delighted with their products.

Their Banoffee Pie is our most popular dessert with its sweet pastry case filled with a rich caramel made in the traditional way of boiling condensed milk topped with bananas and ice cream.

As well as the more traditional portioned options, Vittles also produce a range of individual puddings that give chefs a great chance to present a dessert with a really great wow factor. The range includes individual Fruits of the Forest cheesecake, the delicious Trio of Chocolate – three layers of dark, white and milk fresh cream chocolate mousse set on a rum moistened sponge and dusted with cocoa powder and the unusually named Chocolate Junkyard – a rich Belgian chocolate mousse on a chocolate sponge base decorated with chocolate sweets and

shavings.

For those looking to create truly authentic Italian desserts menu our supplier Pasticceria Torino may provide the answer. Pasticceria Torino is a traditional Italian supplier and family firm based in Turin which has been making desserts for over twenty years using recipes that have been passed down from generation to generation.

Their puddings offer a restaurant owner the chance to add a little extra Italian inspired personality to their dessert menus with a combination of unusual names and delicious flavours. The range includes Pinolata – Torta Della Nonna (Grandmother’s Cake), featuring layers of shortcrust pastry filled with maraschino flavoured patisserie cream and decorated with pine nuts dusted with icing sugar. There is also Cannoli Siciliani (pastry roll filled with sweetened ricotta cheese and dipped in chocolate pieces topped with fruit), Foresta Nera (Black Forest - two layers of cocoa sponge cake soaked with rum and filled with zabaglione cream decorated with flaky chocolate and dusted with icing sugar) and Amaretto Torta (layers of Amaretto liqueur soaked sponge filled with cream, decorated with crushed macaroons, topped with Chantilly cream and whole Amaretti).

Once the dessert menu has been developed and the presentation of each dish has been agreed with all of the kitchen and serving staff, restaurant owners just need to spend a little time thinking about how it is marketed to customers. There is a really fine line between immediately presenting a dessert menu as soon as plates have been cleared and leaving it so long that customers think they have been forgotten or simply ask for the bill. Prominent specials boards can help but many restaurants use these only for starters and main courses – creating a range of desserts specials that are visible at the time of ordering may help persuade a customer to leave room for a pudding.

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profile

Villagio Villagio (Italian for ‘village’) is a small group of six, individually styled and located Italian restaurants in the London and south east area, but with plans to start pursuing steady growth elsewhere too. Pizza Pasta & Italian Food magazine visited their successful and award-winning Hammersmith site to find out more.

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impressive career in the restaurant world, having founded Bar Room Bar before selling it to Spirit Group. As operations director over a seven year period he opened and operated over 50 Bar Room Bars and Firkin Beer Co pubs.

Most recently he was the managing director of Cafe Pasta Ltd and Relish Restaurants Ltd which owned the Cafe Pasta and Villandry Kitchen brands.

A local Italian The aim and theme of Villagio is to be thought of by its diners as their ‘local Italian’ high street restaurant and so it has a welcoming, family feel which is certainly evident during a busy lunchtime. Upon visiting, it is clear that the friendly and informal atmosphere of Villagio appeals to people from the nearby offices, locals and regulars, as well as families and groups of friends meeting up. Indeed, the Hammersmith restaurant has become a popular venue for private events, with some or all of it often hosting birthday parties and business lunches.

They are not overtly pushy towards their customers by heavily promoting loyalty cards and discounts in-store, but they do offer incentives such as a free bottle of Prosecco when you dine with them on your birthday.

By supplying their email address via the restaurant’s web site, customers can opt to ‘join the Villagio Family’ in order to receive the latest offers and events via an email direct to their inbox. And despite the recessionary times and pressure on people’s pockets, more recently Ed Standring observes that consumer spend and frequency of visits appears to be on the up in Hammersmith.

Villagio started out with just one restaurant, having grown steadily to six (Andover, Hammersmith, Berkhamsted, a rebranded restaurant in Basildon, and its newest restaurants in Chislehurst and Chiswick), and currently has its eye on a potential new location further west, in Wiltshire, reveals Ed Standring.

Menu As with all Villagio restaurants, the Hammersmith store, which opened in 2011, prides itself on serving freshly prepared, classic Italian food in an authentic, relaxed atmosphere. The impressive menu covers all the traditional favourites and caters for the whole family, offering plenty of choice and with an emphasis on generous servings too.

Their menu changes twice a year, says Ed Standring, but focuses primarily on classical Italian dishes and grills, with a daily specials board to reflect seasonality and local availability of ingredients. Challenges abound, agrees Ed Standring, when it comes to managing costs of ingredients and maintaining quality. Although he has not experienced much price pressure when it comes to pizza and pasta, it has not been easy with the cost of other supplies in the present financial climate.

Their pizza dough is specially made for them by a supplier based in London, and is supplied frozen. Many of their ingredients are supplied by the well-known supplier, Carnevale, such as

November 2013

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Experienced operators The owners of Villagio are the Richoux Group Plc who own and run a collection of fine restaurants that have become known for good service, the best of fresh foods and the highest attention to detail.

The Richoux restaurants themselves (of which there are four outlets) operate in prestigious areas of central London, including one near Harrods. Founded in 1909, they are very popular with their patrons and are open all day for breakfast, morning coffee, lunch, afternoon tea and dinner. They are especially famous for their patisserie, although their Welsh Rarebit dish is a particular best-seller, notes Richoux’s managing director, Ed Standring!

Zippers, another one of the group’s brands, is a spacious, stylish and contemporary restaurant with a relaxed ambience. Food is freshly prepared from good quality ingredients and the menu has an extensive range of dishes to suit all tastes. Their Dean's Diner is a 1950s style American concept offering an extensive range of freshly prepared dishes, the line-up being completed by Villagio – pitched as a modern, local Italian restaurant with a large menu suitable for the whole family.

Villagio was founded some three years ago, and was in fact the vision of Salvatore Deliberto, the Richoux Group’s chief executive. One of the original founders of ASK, Salvatore Deliberto can claim an impressive lifetime of experience in the catering industry, having been the operations manager for City Hotels from 1972 to 1984 with responsibility for thirty restaurants.

He then joined City Centre Restaurants in 1984 as a director of The Black Angus Steak Houses Limited before going on to run an independent restaurant from 1988 to 1993, as well as various franchises for the City Centre Group. He was the managing director of ASK Restaurants Limited from 1994 to 2004, but according to Ed Standring, always had in mind an idea to eventually start a new Italian restaurant concept in the form of Villagio.

Edward Standring can also boast an

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profile The next Villagio opening could be in Wiltshire, says Ed Standring.

version being a smaller size with a salad and a low calorie Italian dressing). The authentic, homemade touch is evident in the dessert menu with Torta della nonna (Italian short-crust pastry with crème patissiere, covered with almonds, pine nuts and dusted with icing sugar).

their fresh-filled pasta, and they also use the Di Cecco brand of dry pasta.

Pasta dishes include Salsiccia Rigatoni (Italian pork sausage with chillies and capers in a white wine and tomato sauce) and Penne Gorgonzola (penne pasta in a spinach, cream, white wine, red onion and Gorgonzola sauce). Grills feature chicken with mushrooms and Scottish steaks, as well as racks of ribs.

Their pizza menu is available in a classic, classic gluten-free and a light version (the classic being a traditional 12” pizza, and the light

Hammersmith hub Being located at the heart of things, and not far from the station, high street and shopping centres, Villagio Hammersmith can be said to have one of the most enviable locations for a restaurant in its area. In fact, its popularity and passing trade led to the unique Villagio Gastronomia – its sister café and delicatessen opening below the main restaurant on a lower ground floor.

Villagio Gastronomia is a place where people can drop in to get some food and coffee ‘to go’, if they so choose, and is ideal for the fast-

paced London life passing through its doors, with the free WiFi and convenient location also helping to make it the perfect spot for business meetings.

At lunchtime, Gastronomia hosts a tempting hot and cold gourmet buffet of homemade pastas, seasonal salads and pizzas. In the evenings, it transforms into an after–work meeting place for antipasti and drinks, as well as a restaurant with the full Villagio á la carte menu available from the main restaurant upstairs.

Available for private hire for events of any size or nature, Villagio Gastronomia can produce menus to suit various budgets, say Villagio, broadening the appeal and availability of high quality Italian cuisine for all occasions.

Given this flexibility and wide appeal, it is perhaps no surprise that Hammersmith locals nominated their local Villagio for a Best Restaurant award in a competition organised by the London Borough of Hammersmith.

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

Almost 1,000 votes were cast through the HammersmithLondon facebook page, with Villagio voted the winner of the ‘Best Restaurant’ category, and so earlier this year the mayor of Hammersmith and Fulham, councillor Frances Stainton, paid a visit to present the store’s general manager, Faruk Morina, with the trophy that is now proudly displayed in-store.

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Name of applicant: .....................................................................

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Pizza Delivery/

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

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I enclose a cheque for £55 (£95 outside the UK). Cheques should be payable to PAPA and returned to: Pizza Pasta and Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB or contact Tony Lorimer on 01291 636333 or email on tony@papa.org.uk Alternatively, if you wish to pay by credit card, please enter your details below.

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P&PNov13_p58-59_Layout 1 22/10/2013 15:38 Page 58

pizza my world

A Pizza My World Angie Lawrence is the CSR (corporate social responsibility) and internal communications manager for Domino’s Pizza. She joined Domino’s PR team in 2009 as PR officer, and was promoted at the end of 2012 to the position she holds today.

7.00am

supply chain centre team members last year. I worked with a design agency and our IT department to implement this new system, writing the content and working with the design team to ensure we developed an effective communication tool that looked great and was fit for purpose. I wanted all the sections to be easy to navigate around and am now responsible for managing the site going forward.

9.00am

4.00pm It’s 4pm and I have a meeting with my internal charity team – the charity champions. I formed this group earlier in the year and we meet regularly to discuss how we can support our national charity and how we can help out at a local level. We regularly set up volunteer days for staff and have already visited HULA (Home for Unwanted and Lost Animals) and Medical Detection Dogs this year.

Both charities required help in restoring their offices by painting and cleaning certain areas. Domino’s sent in a DIY team to both sites and we have now established good links with these charities. CSR is a very high agenda item for businesses at the moment and at Domino’s we like to do what we can to ensure as a brand we are delivering responsibly at all levels. We are constantly looking at how to improve on many areas within the business, but delivering to the community is something we remain passionate about and very good at, from staff at head office through to our franchisees and stores, who regularly support local causes.

7.00am I awake to the sound of a cat chorus. Who needs an alarm call when you have four cats to wake you up? My diabetic one needs attention first, as she has to eat before her insulin injection – it has taken some getting used to injecting a cat! Once the cats are sorted, I switch on the TV to check the day’s news and grab a slice of toast before heading into the office.

9.00am I check and respond to my emails before setting off to Wembley to meet up with our corporate charity partner, Rays of Sunshine.

Today’s meeting is to discuss the charity’s 10th birthday and to plan their attendance at our 2000th European store event.

Rays of Sunshine deliver wishes to seriously and terminally ill children and with Domino’s help we plan to make lots of wishes come true this year. This charity partnership began in April and since then I have been embedding this new relationship into the Domino’s system, by encouraging our franchisees, head office staff and store teams alike to support our new charity.

The charity has invited me to attend No.11 Downing Street in a couple of weeks as it is holding a 10-year celebratory event there. A tea party with some of the ‘wish’ children sounds exciting, so I am delighted to accept the invitation.

At today’s meeting, I have also invited along the local Domino’s franchisee, so the charity can meet them and start to work with them going forward. It is very important to the charity that it has support at a local and national level and it is my job to help Rays of Sunshine succeed in this respect.

11.30am

11.30am I leave the charity team to go to Hemel Hempstead, as one of our new stores in this town has been named as Domino’s 2000th European store. We have some VIPs from Domino’s Europe and International coming over to celebrate the official opening. I have a meeting with the marketing manager for this franchise group, so we can discuss the day’s events and put a media and promotional plan together. We discuss the running order for the day, which is to hold an official ribbon cutting 58

pizzapasta AND ITALIAN FOOD

4.00pm

ceremony, invite the local Mayor to attend, then to book a dance group to entertain the crowd.

The charity will also bring some ‘wish’ children along so they can join in the fun and learn how to make pizza. Once I am happy with the plan, I leave Hemel Hempstead and head back to the office in Milton Keynes.

2.00pm

2.00pm Back in the office, I make a few calls to set up some interviews for Slice magazine, Domino’s internal magazine, of which I am the editor. I organise a trip to Cardiff to meet and interview one of our franchisees about his time with Domino’s and I arrange a staff interview. This time I choose our events manager, as I think sharing news on what she does in a typical day will be of great interest to everyone. I then spend time putting a page planner together. I need to decide what my next cover shot will be and what other content will be featured. This magazine goes out quarterly to Domino’s Pizza Group employees in the UK, Ireland, Germany and Switzerland.

3.00pm

3.00pm It’s time to update the intranet with the latest internal news, which can include anything from new stores we have opened and new team members who have joined to our latest Employee of the Month. Our intranet is called Base, it was introduced to our head office and

5.00pm

5.00pm The last meeting of the day is with a video production company who have come in to talk to me about their experience of webcasts. We want to run webcasts at our future trading results presentations, so are keen to hear whether they can help. They provide some valuable information and everything seems quite straight forward, so we hire them to show us what they can do.

6.30pm

6.30pm I am meeting up with a friend for dinner – so leave the office to meet her for drinks and a good catch-up - the perfect way to end a busy day. No doubt my blackberry will be on the table so I can glance over to check for any urgent emails…

November 2013

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new products Flat-Surface Label Applicator launched by Primera Primera Technology, one of the world’s leading manufacturers of specialty printers, has launched the new AP550e Flat-Surface Label Applicator.

This is a semi-automatic label applicator that makes it fast and easy to precisely apply product and identification labels onto a wide range of flat surfaces such as rectangular or tapered bottles, boxes, packages, bags, pouches, lids, tins and much more.

Labels are applied straight, without wrinkles or folds, in exactly the location desired.

This gives finished products a highly professional look and significantly increases the number of containers that can be labeled per hour versus manually applying labels.

Operation is simple: place the container in the mechanism and pull the arm to the container. Variable spacing, memory for up to nine jobs, and a counter with built-in LED display are all included. No air-pressure supply is required, which can

be

a significant advantage over other label applicators that require expensive, noisy and maintenance-prone air compressors.

“The AP550e Label Applicator is an affordable, easy-to-use device that helps our customers increase their production rates,” said Mark D. Strobel, Primera’s vice president of sales and marketing.“Perhaps even more important, it significantly enhance a product’s image.

With AP550e, labels are applied straight and in precisely the same place on every package. It’s wellrecognized that the better your packaging looks, the more you’ll likely sell.”

Tel: +49 (0) 611 92777-0 www.primeralabel.eu

Snowbird management buys big ideas company Snowbird foods has new owners.

The manufacturer of fully cooked and frozen sausages, meat balls and other comminuted meat products has been bought by its management team, and, after four owners in six years, the move has drawn cheers from all the employees of the Middlesex company.

It will now be run by its three directors who between them have managed the business for a succession of owners since 1995.

Joint managing director Philip

Paul - who joined the business from school in 1981 - believes the change will mean faster decision making and a more settled management style. He now shares that title with former finance director Albert McGovern, with whom he bought the business for an undisclosed sum. Investment is planned in the short term to enable Snowbird to capitalise on more profitable ideas currently on the drawing board (call 020 8805 9222, or visit ww.snowbirdfoods.co.uk).

First refrigerated display unit on ECA Energy Technology List – must be Victor Victor’s Optimax range of display cabinets boast impressive energysaving features, but the launch of the latest model from this British manufacturer is reducing energy consumption on a grand scale!

Victor’s new Optimax SQ assisted service refrigerated model, having come direct from rigorous independent tests, is proven to use as little as 0.34kWh/h over a 24 hour period, ensuring all chilled food products are maintained at temperatures between 1°C and 5°C at all times.

Plus, as the first unit of its kind to be on the ECA Energy Technology List, an operation can reduce its business tax bill by as much as 20% off the purchase price.

Independently assessed, the unit meets the tough demands of EN 23953:2005 M1/climate class 3

www.papa.org.uk

in maintaining food temperatures and testing has shown that if you pay, for example, 14p per unit for electricity, the cost is less than 5p per hour with Optimax SQ (call 01274 722125, or visit www.victoronline.co.uk).

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index registered suppliers Benier UK 56 Alston Drive, Bradwell, Abbey, Milton Keynes MK13 9HB Contact: David Marsh Tel: 01908 312333 / Fax: 01908 311481 www.benier.co.uk sales@benier.co.uk The following businesses are members of The Pizza Pasta & Italian Food Association (PAPA) and subject to its rules and guidelines. While the Association cannot guarantee the products and services supplied by those listed, it does believe that those listed are reputable and is confident in recommending them.

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

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

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C.Carnevale Ltd Carnevale House, Blundell St, London N7 9BN Contact: Mr C Carnevale Tel: 0207 607 8777 / Fax: 0207 607 8774 Cater-Bake UK South Boundary Road, Knowsley Industrial Park, Merseyside, Liverpool, L33 7RR Contact: Mark Hutchings Tel: 0151 548 5818 / Fax: 0151 548 5835 www.cater-bake.co.uk sales@cater-bake.co.uk Chefsrange Unit 3&4 Turnpike Close, Lutterworth, Leicestershire LE17 4YB Contact: Tim Charlton Tel: 01455 559969 Fax: 01455 559979 tim@euro-catering.co.uk www.chefsrange.co.uk Continental Quattro Stagioni 8 - 33 Royal Elizabeth Yard, Kirkliston, West Lothian EH29 9EN Contact: Mr Paolo Veneroni Tel: 0131 3191919 Fax: 0131 3315566 p.veneroni@continental-wine.co.uk www.continental-food.co.uk

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

Dawn Farm Foods Ltd. Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 / Fax: 01604 587392 iritchie@dawnfarmfoods.co.uk www.dawnfarms.ie DeCecco UK Ltd 1 Kimbell Mews, Humfrey Lane Boughton, Northampton, NN2 8XB Contact: Stephen Barlow Tel: 01604 820022 / Fax: 01604 820033 sales@dececco.org.uk www.dececco.com

Dingley Dell Enterprises Ltd. PO Box 3534, Kidderminster, Worcestershire WR9 0LQ Contact: Jay Emery Tel: 01905 621636 / Fax: 01905 630311 www.dingley-dell.com dingleydellenterprises@hotmail.co.uk

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

Donatantonio Ltd. Lupa House, York Way, Borehamwood, Herts WD6 1PX Contact: Simon Bell Tel: 0208 2362222 / Fax: 0208 2362288 www.donatantonio.com sbell@donatantonio.com Doughball Pizza Ltd. 353 Manchester Road, Haslingden, Rossendale, Lancashire BB4 6PT Contact: Giovanni Pillitteri Tel: 01706 831159 doughballpizza@hotmail.co.uk

Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Paul Bates Tel: 01749 838100 / Fax: 01749 831247 paulbates@eurilait co.uk www.eurilait.co.uk First Milk – Foodservice Cirrus House, Glasgow Airport Business Park, Marchburn Drive, Paisley PA3 2SJ Contact: Gwyn Jones Tel: 01383 610114 gwynjones@firstmilk.co.uk www.firstmilk.co.uk Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Richard Harrow Tel: 01775 767655 01775 767656 richard.harrow@freibergerukltd.co.uk General Mills UK Ltd. Harman House, 1 George Street, Uxbridge, Middlesex UB8 1QQ Contact: Liam Ward Tel: 01895 201246 / Fax: 01895 201101 liam.ward@genmills.com www.generalmills.co.uk Giovanni Rana (UK) Ltd United House, 39-41 North Road, London N7 9DP Contact: Nigel Wilcock Tel: 0207 700 2413 nwilcock@giovannirana.co.uk www.giovannirana.co.uk Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: David Cruddos Tel: 01606 810900 Fax: 01606 48680

Greencore Grocery Barlby Road, Selby, North Yorkshire YO8 5BJ Contact: Jennie Stone Tel: 01757 269000 / Fax: 01757 701916 jennie.stone@greencore.com www.greencore.com Heineken UK Ltd 2-4 Broadway Park, Gyle, Edinburgh EH12 9JZ Contact: James Woodman Tel: 07884 113534 james.woodman@heineken.co.uk

Integer 167 Heywood Road, Prestwich, Manchester, M25 1LB Contact: Geoff Whittle Tel: 0161 7987307 / Fax: 0161 7733151 geoff@integeruk.com www.integeruk.com Jestic Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 0845 5048050 Fax: 0845 5048051 Email: info@jestic.net www.jestic.co.uk Just-Eat.co.uk Ltd. Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN Contact: Lucy Milne Tel: 0208 7362001 Email: Lucy.Milne@just-eat.co.uk www.just-eat.co.uk Kiren Foods Unit 3 Small Bridge Industrial Park Riverside Drive, Rochdale Lancashire OL16 2SH Contact: Mr Nazir Mackmood Tel:01706 526732 Fax: 01706 869749 nazir@kirenfoods.com La Tua Pasta Ltd. 52 Gorst Road, London NW10 6LD Contact: Francesco Boggian Tel: 0208 961 8022 Fax: 0208 965 6006 info@latuapasta.com www.latuapasta.com Lands’ End Corporate & Teamwear Lands’ End Way, Oakham, Rutland LE15 6US Contact: Neel Raura Tel: 01572 758062 neel.raura@landsend.co.uk www.landsend-teamwear.co.uk Leathams PLC 227-255, Ilderton Road, London, SE15 1NS Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com Maranaforni Di Marana F. Via Turbina 98, Verona, 37139 Italy Contact: Eleni Olivieri Tel: 0039 0456704503 Fax: 0039 0457156118 elena.commerciale@maranaforni.it

August 2013

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

Meadow Cheese Co. Limited Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Robert Kennedy Tel: 01531 631300 / Fax: 01531 631300 robert.kennedy@meadowcheese.co.uk www.meadowcheese.co.uk Minster Fine Foods Ltd. Park View House, 16 South Street, Bourne, Lincolnshire PE10 9LT Contact: Ellyot Doyle Tel: 01778 394333 / Fax: 01778 394111 ellyot@minsterfinefoods.co.uk www.minsterfinefoods.co.uk Montana Bakery Limited Blackthorne Road, Poyle Industrial Estate, Colnbrook, Berkshire SL3 0AP Contact: Jonathan Mellows Tel: 01753 760 800 Fax: 01753 760 801 jonathan@montana.bakeries.co.uk

Pasta King (UK) Ltd Plantation House, Milber Trading Estate, Newton Abbot, Devon TQ12 4SG Contact: Lesley Treeby Tel: 0800 458 7898 / Fax: 01626 334481 www.pastaking.co.uk lt@pastaking.co.uk PD Catering International Unit 2, Nile Street, Bolton BL3 6BW Tel: 01204 382800 Contact: Hamid Naraghi info@pizzadirect.com Pizza Plus Foodservice Light Industrial Estate, Liverpool Road, Walmer Bridge, Preston PR4 5HY Tel: 01772 610415 / Fax: 01772 617610 Contact: Chris Smith chris@pizzaplusfs.co.uk Pizza Trading Co Ltd Unit 14 Somerville Court, Banbury Business Park, Adderbury, Banbury, Oxfordshire OX17 3SN Contact: John Mullen Tel: 01257 423376 Fax: 01257 472086 john@pizzatrading.co.uk Sorrento Express Ltd. Unit 10 Southall Business Park, 142 Johnson Street, Southall, Middlesex UB2 5FD Contact: Alfonso Amitrano Tel: 0208 843 4990 sales@sorrentoexpress.com www.sorrentoexpress.com

Stateside Foods Ltd 31 – 34 Great Bank Road, Wingate Industrial Park, Westhoughton, Bolton BL5 3XU Contact: Ian Kent Tel: 01942 841200 / Fax: 01942 841201 sales@stateside-foods.co.uk www.stateside-foods.co.uk Technomic Inc Knowledge Center, 300 S Riverside Plaza Suite 1200, Chicago, Illinois, IL60606 USA Contact: Patrick Noone pnoone@technomic.com Tel: (01) 205 991 1234/ Fax: (01) 205 980 3770 www.technomic.com The Cardinal Group The Station, Great Chesterford, Saffron Walden, Essex CB10 1NY Contact: Kerinda Ibbotson Tel: 0845 680 1796 group.sales@thecardinalgroup.co.uk www.thecardinalgroup.co.uk

The Fresh Olive Company 74 Long Drive, Greenford, Middlesex UB6 8LZ Contact: Ali Kirk Tel: 0208 838 9629 / Fax: 0208 813 2986 ali@fresholive.com www.fresholive.com The Fresh Pasta Company Shepherds Building, Rockley Road, London W14 0DA Contact: Sole Nasi Tel: 0845 603 7746 pasta@thefreshpastacompany.com www.thefreshpastacompany.com TICCO Foods Ltd. Unit B2Y, Skyway 14, Calder Way, Colnbrook, Slough SL3 0BQ Contact: Emma Hallam Tel: 07779 167474 Fax: 01753 689813 emmahallam@ticco.co.uk

Whitco Catering & Bakery Equipment Limited Cottingham Way, Thrapston Northamptonshire, Kettering NN14 3EP Contact: Sophie Whitaker Tel: 01832 737210 / Fax: 01832 734433 sales@whitcoltd.com

The Cheese Warehouse Waymills Industrial Estate, Whitchurch, Shropshire SY13 1TT Contact: Robert Kennedy Tel: 01531 631300 robert.kennedy@meadowcheese.co.uk www.thecheesewarehouse.co.uk

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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61

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

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

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

Lands’ End Corporate & Teamwear

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

FRUIT & VEGETABLES

Heated Pizza Delivery Bag Systems Cooktek (MCS Technical Products)

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

DOUGH & PIZZA EQUIPMENT

BREAD, CAKES & DESSERTS

CLOTHING AND WORKWEAR

DELIVERY & PACKAGING

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

FISH & SEAFOOD Other Fish & Seafood Leathams PLC

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

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

pizzapasta AND ITALIAN FOOD

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

MEAT Bacon Dawn Farm Foods Leathams PLC Minster Fine Foods Ltd. Beef Leathams PLC Chicken & Other Poultry Leathams PLC Ham Carnevale Ltd. Dawn Farm Foods Leathams PLC Minster Fine Foods Ltd. Stateside Foods Ltd. TICCO Foods Ltd. Italian Meat & Sausages Dawn Farm Foods Donatantonio Ltd. Minster Fine Foods Ltd. TICCO Foods Ltd. Pancetta Carnevale Ltd. Minster Fine Foods Ltd.

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

OILS & VINEGARS Olive Oil Donatantonio Ltd. Leathams PLC

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

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

PIZZA TOPPINGS Fish Carnevale Ltd.

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

Pasta Sauces DeCecco UK Ltd. Greencore Grocery Leathams PLC Pasta King (UK) Ltd. The Fresh Pasta Company Ltd Pesto Greencore Grocery Pizza Sauces Greencore Grocery Leathams PLC Pizza Trading Company Ltd. Stocks Greencore Grocery

READY PREPARED

SPECIALIST FOOD CONSULTANCY & MARKET RESEARCH

Prepared Pasta Meals Bakkavor Pizza Freiberger UK Ltd. Giovanni Rana (UK) Ltd. Pasta King (UK) Ltd. Pasta Reale Prepared Pizza (Chilled) Bakkavor Pizza Stateside Foods Ltd. Prepared Pizza (Frozen) Freiberger UK Ltd. Pizza Plus Foodservice Stateside Foods Ltd. TICCO Foods Ltd.

SOUPS, SAUCES, STOCKS & DRESSINGS Chutneys, Relishes & Sauces AB World Foods Greencore Grocery Garlic Spreads & Mixes Stateside Foods Ltd. Mayonnaise & Other Dressings AB World Foods Greencore Grocery

Retail The Cardinal Group Specialist Food Consultancy Technomic Inc Market Reasearch Technomic Inc Training Publications The Cardinal Group

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

The Pizza Pasta & Italian Food Association is the trade body representing the UK pizza, pasta and Italian Food Association. The Association is given direction by a Management Committee comprising: Russell Allen Basilico* Maurice Abboudi Consultant/ Domino’s* David Cruddos Glanbia Cheese* Camilla Deane Bel UK

Andrew Gallagher Papa John’s*

Mark Edmonds Whitworth Bros Ltd

Stephen Hull Giovanni Rana

James Woodman Heineken

Ian Kent Stateside Foods*

Graham Corfield Just Eat

Alan Ribakovs Whitworth Bros Ltd

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

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