Pizza, Pasta & Italian Food - Issue 187

Issue 187 September 2018

& Italian food magazine

www.papa.org.uk

Welcome Editor telephone e-mail

Clare Benfield 01291 636336 clare@jandmgroup.co.uk

Advertising telephone e-mail

Andrew Emery 01291 636334 andrew@jandmgroup.co.uk

Production telephone e-mail

Jayson Berry 01291 636339 jayson@jandmgroup.co.uk

Subscriptions telephone e-mail

01291 636333 membership@papa.org.uk

J & M Group, Association House, 18c Moor Street, Chepstow, NP16 5DB.

Opinions expressed in Pizza, Pasta & Italian Food magazine are those of the contributors and not necessarily those of J&M Group, Pizza, Pasta & Italian Food magazine or The Pizza & Pasta Association. No responsibility is accepted for the opinions of contributors.

Pizza, Pasta & Italian Food is published by J&M group Ltd. and supports The Pizza, Pasta & Italian Food Association.

It is circulated to managers, executives, buyers, retailers and traders in the pizza and pasta business. © J&M Group Ltd. 2018

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As the countdown to this year’s PAPA awards and Pizza and Pasta Chef of the Year competitions continues (turn to page 16 to find out more), this issue’s tomato feature includes plenty of recipe ideas to help chefs and operators to get creative.

We also draw attention to the digital commerce side to business, and in particular how operators can enhance their business operations via use of the data it generates. Italian chef, presenter and serial author, also Giancarlo Caldesi, shares with us his views on what it takes to be successful.

CLARE BENFIELD EDITOR clare@jandmgroup.co.uk

Contents NEWS

38 Digital destiny – capitalising on data management.

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Birra Moretti launches ‘Time for What Matters’ campaign.

ARTICLES

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The European Pizza and Pasta Show 2018 is coming home!

50 Make it good and they will come – Giancarlo Caldesi’s view.

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Hospitality businesses advised to prepare employees for violence and abuse.

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Just Eat trials world’s fi rst seaweed-based sauce sachets.

54 Casual dining essentials – Lucy Pedrick, insights manager at Bidfood, reports on their Consumer Views Survey.

PAPA 13 16 20 24

PAPA news - salt debate re-ignited.

PAPA Awards 2018.

Pizza Chef of the Year 2018.

Pasta Chef of the Year 2018.

PREVIEWS 56 Speciality & Fine Food Fair 2018.

REVIEWS

58 Watch out for HMRC blowing hot and cold! – food classification and tax.

PROFILES 46 Pi Pizza – Battersea’s new pizza place.

52 Two Roman brands in London – Morganti Caffè Bar and Patisserie A. Tornatora.

62 Pizza My World – Luciano Vendone of Nottingham’s Deli Conti.

44 Bellavita 2018.

REGULARS

FEATURES

60 Wood-fi red oven guru column.

26 Tomato time – recipe ideas and product insight.

64 New products.

65 Index of PAPA registered suppliers.

September 2018

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NEWS Hospitality sector to generate £100 billion in 2018 Extensive analysis of ONS data (their Business Population Estimates for the UK and regions provide the only official estimate of the total number of private sector businesses in the UK at the start of each year) published across the last five years by hospitality recruitment platform, Adia - suggests that the total turnover of all businesses providing ‘Accommodation and Food Services Activities’ will reach £100 billion this year (in addition, over the last five years, the total turnover of all companies in the sector has steadily grown at around 6% a year, they report).

The total turnover of all businesses in the hospitality industry reached £98 billion in 2017, up from £92 billion in 2016 and £86 billion in 2015. Based on this rate of growth, Adia says that it expects this figure to comfortably reach £100 billion in the ONS’s 2018 data, which is expected to be published in the autumn.

Adia’s analysis of government business population estimates have also revealed that the amount of people employed in the sector now exceeds 2.3 million, representing an increase of 21% compared to 2013 - when the total amount of people working in the industry stood at 1.9 million.

Encouragingly, the amount of firms providing accommodation and food services activities in the UK has grown by just under 20% in the last five years, having reached 202,060 - up from 169,235 in 2013 – they observe.

“The hospitality sector makes a significant and important contribution to British economic output. Equally, the 202,000 businesses operating in the industry play a valuable role as employers and job creators,” said Adia CEO, Ernesto Lamaina.

“Our analysis indicates that the amount of people working in the sector has increased by over 409,000 in the last five years, which is testament to the health of the industry. However, as we’re seeing across the entire economy – the way we’re working and employing is changing. Employees expect flexibility and often, employers require it businesses must respond to that.

“We believe the ‘now economy’ is a system where companies can more efficiently manage staffing costs, and people are free to pursue the roles they want.”

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Birra Moretti launches ‘Time for What Matters’ campaign Birra Moretti has launched its biggest brand awareness campaign in three years, championing the sociable nature of life between friends and family in Italy.

Called ‘Time for What Matters’, the campaign will launch with the brand’s first ever TV advert as part of a £2.5 million push, including experiential activity.

The TV advert brings to life Birra Moretti’s mission to remind consumers about the things that matter the most in life - good times with loved ones, great food and great drink. The 60 second advert and 30 second advert, both titled ‘Pull Together’ centre around an Italian family exasperated that their son is always rushing and always late, and encouraging him to take time out of his busy life and enjoy moments of togetherness over good food and drink.

The new campaign comes as the quality Italian beer, made in the traditional way since 1859, has experienced a period of excellent growth in the on-trade. Recent CGA Data has shown Birra Moretti is the fastest growing brand in the category, delivering significant

volume and value growth at 69% and 71% respectively, thus now leading the premium beer category, they claim.

The growth of Birra Moretti in the on-trade is testament to consumers’ growing expectation of a strong food and drink offering that complement one another, feel the brand, and much of the success of Birra Moretti can be attributed to this increase in consumers looking for better experiences, visiting quality bars and pubs with a great food and drink menu, they add.

Gran Tour, Birra Moretti’s experiential activity for 2018 takes consumers on a regional taste experience of Italy, where they can learn how to create a selection of delicious Italian dishes, designed to perfectly complement the finest Birra Moretti range. Gran Tour, which is the biggest activation to date, appeared at Hyde Park British Summer Time festival, giving customers the chance to celebrate music, traditional Italian games and authentic Italian food, perfectly paired with a pint of Birra Moretti whose light crisp finish perfectly complements a range of dishes.

Birra Moretti will also appear at Jamie Oliver’s Big Feastival, Goodwood Revival and Summer Nights in Glasgow later this season, bringing family and friends together to live life in true Italian style.

La Cimbali gears up with new sales appointment La Cimbali, the world’s largest professional coffee machine manufacturer has appointed Carla Pettitt to the post of national account executive with immediate effect and further expanding the UK sales team with Carla focusing on London and the south of the UK. “La Cimbali has great brand heritage and the quality of the machines on offer is very highly regarded within the industry,” said Carla Pettitt, who will have responsibility for maintaining existing customer relationships and new business

development within the region.

“My focus is to support our existing customer base and to ensure we are responsive to their needs whilst looking for opportunities to build new relationships within other markets and sectors to further develop the already very strong Cimbali portfolio of customers.”

“With such fabulous products and a great ethos – La Cimbali very much has a family business feel about it - I realise this is a great opportunity for me and I am really looking forward to a successful career with the company.”

September 2018

NEWS

The European Pizza and Pasta Show 2018 is coming home!

Europe’s leading pizza and pasta industry event - the European Pizza and Pasta Show - is promising to deliver a stellar year for suppliers and buyers alike.

For three days in November, the Olympia National Hall will be hosting the best of UK and European suppliers, distributors and producers, representing an industry which has carved its own place in Europe’s food marketplace.

“This is a tremendous and much needed showcase for the UK industry. Bringing together exhibitors and visitors from all over the world, it really puts the UK firmly on the map as a leading player in these industries while also providing retailers and foodservice operators from across Britain with a onestop shop for everything from ingredients to equipment,” said Jim Winship, director of the Pizza Pasta & Italian Food Association.

The European Pizza and Pasta Show (EPPS) will be open for business on 13, 14 and 15 of November 2018 at Olympia National Hall, London, and will showcase over 140 exhibitors, 500+ industry leading brands and will welcome over 3,000 buyers from restaurant chains, independent restaurants and pizzerias, retailers, wholesalers, pubs, bars, cafés, hotels and public services.

The EPPS 2018 programme includes live cooking demonstrations from the likes of Aldo Zilli and Krea Swiss, the European Pizza Championship and the 2018 finals of PAPA’s Pizza and Pasta Chef of the Year competitions. Over the three days, the show’s seminar room will featured speakers from PepsiCo, Pizza Pilgrims, Makfa, IIKO, PAPA, MCA Insight, Organico Real Foods, PAE and many other industry leaders whose presence

For more information on how to register as an exhibitor or a visitor, contact info@pizzapastashow.com, or visit the EPPS web site at www.pizzapastashow.com. will encourage professional introductions and networking opportunities to help yield successful and long-lasting commercial partnerships.

The 2018 EPPS has attracted sponsors and partners from UK, Europe and beyond.

Companies such as the UK frozen food manufacturer, Kiren Foods Ltd, and UK equipment supplier, Jestic, as well as the Italian pizza accessories supplier, GI Metal and the US wine powerhouse E&J Gallo. Bell Food Group France and Irish dairy products supplier, Ornua, will be in attendance, as well as the largest Russian pasta producer, Makfa, together with the POS company, IIKO - all helping to play a decisive role in the development and growth of the industry.

Organised in association with the UK’s Pizza, Pasta and Italian Food Association, the event is also supported by Pizza World Association, the British Sandwich Association, Café Life, British Hospitality and British

Restaurant Associations, Pizza Pasta & Italian Food magazine, as well as international industry partners such as Pizza Senza Frontiere, Academia Pizzaioli Srl and Ristorazione Italiana. To combat food waste, the show has partnered with FareShare & the Felix Project.

As the show continues to grow, so does the audience and online presence that it reaches, with a following now encompassing Spain, the US, Italy, France, Switzerland and Russia.

“We are still a young and growing event, but the industry support we receive from all corners of the world is incredible,” said Slava Blagoeva, the European Pizza and Pasta Show’s managing director. “Year after year we introduce to the market brands standing at the forefront of food and beverage innovation, from vegan to free from - we are breaking the moulds of tradition and showing how versatile our industry is. I look forward to welcoming all our exhibitors and buyers in November at Olympia, London.”

Dawn Farms takes a clean label approach Dawn Farms, a leading European supplier of innovative cooked and fermented ready-to-eat meat ingredients for the food manufacturing and foodservice industries, has developed a range of clean label pizza toppings (pictured right), including low salt phosphate-free chicken, sodium nitrite-free and no-added-nitrite

cured meat products.

The company says growing consumer interest in health and wellness has led it to place clean label ingredient transparency at the heart of its new product development process, ensuring that all its ingredients are derived naturally, without compromising on great flavour and succulence.

www.papa.org.uk 5

NEWS

Hospitality businesses advised to prepare employees for violence and abuse New research (Populus conducted an online omnibus survey of 2,089 UK respondents, between 30 April and 1May 2018, respondents being demographically representative by gender, age, social grade and region) from insurer NFU Mutual has found that nearly half of consumers (47%) have witnessed some form of abuse towards hospitality staff in pubs, restaurants, takeaways and hotels in the past three years, ranging from customers belittling to being patronising, cursing and shouting, to physical attacks upon employees.

A spike in violent attacks upon staff in retail published by the British Retail Consortium’s latest Retail Crime Survey (which has documented 40 incidents of violence and abuse per 1,000 workers in 2017 – the second highest level recorded – with knives and stabbing implements being most significant weapon used, followed by syringes, the number of violent attacks specifically having doubled in just one year, to 6 in every 1,000 - equating to an average of 13 retail workers injured every day - with the sale of age-restricted goods and services proving to be a major trigger point) has led the insurer to explore the impact of violence and abuse upon different types of customer-facing businesses that it insures.

The research also found that nearly nine out of ten (87%) consumers expect hospitality staff to have the necessary training to effectively manage a verbally or physically abusive customer. Despite this, nearly half (45%) of the customer-facing businesses which were also surveyed (Join the Dots conducted an online survey of 33 customer-facing businesses - majority

retailers and hospitality businesses between 9-11 May 2018) said that they are not actively taking any measures to protect their staff. If anything, the measures that they take include having a policy statement, CCTV or always doubling up on staff.

“Employers’ Liability and Public Liability claims remain to be the highest cost to us as a commercial insurer and unfortunately while most is accidental damage, the sad fact is that some is down to threatening behaviour or even assault. It’s not only the physical abuse that employees receive but also the emotional cost of everyday discourtesy,” said Darren Seward, hospitality specialist at insurer NFU Mutual.

“Many hospitality staff are young people taking their first steps into the working world, often doing so for minimum wage, and these sorts of encounters can crush their enthusiasm to pursue a career in hospitality which is a particular threat while Brexit approaches and questions about recruiting talent remain unanswered.

No-one deserves to be spoken to rudely or feel threatened at work, no matter their profession.”

Reinforcing the importance of staff training the research, which also covered all types of businesses, found that while consumers are relatively undeterred by a badly handled incident, a well-handled incident can improve a business’s reputation and enhance the likelihood that consumers will return. Talking about premises they regularly visit, 40% of consumers would be just as likely or even more likely to visit if an incident was handled well as they would feel very safe. Whilst 14% would be put off

by a poorly handled incident at somewhere they regularly visit, a quarter (26%) would be put off somewhere they are visiting for the first time, NFU Mutual found out.

“Consumers have a clear, perhaps idealistic expectation that hospitality staff are trained to keep themselves and customers safe. While this may not always be possible, a well-handled incident – perhaps with the use of a panic button or a security guard - could even help to improve reputation and encourage visits.

It’s the responsibility of the management to keep people safe and although insurance can provide cover against legal action, the best option is always preparation. Often fuelled by alcohol use, property damage and damage to security systems is also a common issue of violence in hospitality premises, which can be limited by following certain precautions,” concluded Darren Seward.

The NFU Mutual study also found that 80% of consumers would either physically (32%) or verbally (48%) intervene if a member of staff was being attacked by another customer. Men and women are almost equally likely to verbally intervene if a customer is being rude to a member of staff (39% of men and 38% of women), while men are more likely to physically intervene if a staff member was being attacked (47%).

The vast majority of consumers (86%) agree with the prospect of legislation changes that would provide better protection for hospitality workers, with those in Scotland, East of England, the North East and South West most likely to agree.

Carapelli celebrates 125 years with award wins The famous Italian olive brand, Carapelli, is celebrating 125 years of olive oil mastery, making history and winning awards this year.

Indeed, Carapelli’s 125 Years Celebration and Carapelli Founders Edition have both won eight international quality awards and 11 international awards respectively.

Awards received this year include Los Angeles, US 2018 (gold, silver and bronze medals) and IOOC London, 2018 (silver medal).

Aware that, these days, we live 6

in a frenetic world that sometimes overwhelms with its rapid changes and its rush to modernity, Carapelli says that it created these two unique olive oils, which are imbued with characterful flavours and aromas, in order to transport consumers back in time to age-old Italy.

The 125 Years Celebration and Founders Edition reflect the essence of Tuscany, as well as the enduring passion of the company’s founders, Cesira and Costantino Carapelli, feel the brand.

“We are delighted to see our brands being recognised around the world,” said Deoleo chief commercial officer, Miguel de Jaime Guijarro. “We have a clear strategy and commitment when it comes to quality, sourcing and innovation.

This is demonstrated through these latest wins. Our foremost commitment is to deliver quality while continue to meet the evergrowing needs of our consumers, who value health and social wellbeing.”

September 2018

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NEWS

Just Eat trials world’s first seaweed-based sauce sachets Companies operate under a new name As of 1 July 2018, Keck and Danrice announced that they are operating under the new name of Ebrofrost Germany GmbH and Ebrofrost Denmark A/S (www.ebrofrost.com).

The companies of the group will be presenting themselves in the future under the name of “Ebrofrost”. All of the rights and obligations will be transferred to it, but for customers, nothing has changed except for the name and the logo, say the two companies.

The cooperation, merger, and joint company name – Keck Spezialitäten GmbH (fresh dough pasta, Asian noodles) and Danrice A/S (rice, grains, and lentils) - have reached an agreement on all of these three stages at the beginning of their collaboration.

The objective was to bundle the know-how for deep-frozen food (IQF), which will be cooked exactly to customers’ options, to optimise production and product development, to attain synergy effects in purchasing as a member of the Spanish Ebro Foods and to be able to serve the customers still better with tailor-made solutions.

Since 2014, both companies have worked under the joint holding Ebrofrost with production plants in Offingen, Germany (pasta) and Ørbæk, Denmark (rice, grains, and lentils). The British market is supplied in part by a new plant operating in East Sussex. In North America, the first production lines have started their operations. Specialists from both plants support first and foremost manufacturers of stir- fry dishes and ready meals. Customers from the multi-unit foodservice industry have been assisted with all of the lines of products by the competence center in Offingen since 2016.

“The collaboration Keck – Danrice has measured up to all expectations – even our own, but especially those of our customers, who see Ebrofrost as one of the most efficient partners on the market,” said Stephan Keck, managing associate of Ebrofrost.

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As part of its commitment to tackle the impact of takeaways on plastic pollution, online global marketplace Just Eat has launched a trial of Ooho! seaweed-based sauce sachets that are fully compostable, decomposing within six weeks.

In March, Just Eat announced a package of measures to reduce excess plastics included in UK takeaway deliveries. One of the commitments the business made was to work with key industry experts to invest in the research and development of innovative and practical alternatives for single use plastics.

Altogether, over 11 billion plastic condiment sachets are sold globally and as part of its initiative to find alternatives to single use plastic packaging, Just Eat has teamed up with sustainable packaging startup, Skipping Rocks Lab, to trial the use of seaweed based sauce sachets with restaurant partner, the Fat Pizza, in Southend for six weeks.

Just Eat works with 29,000 restaurant partners in the UK and the trial will assess the feasibility of rolling out the seaweed sauce sachets more broadly across its network.

The sachets, which are filled with either ketchup or garlic sauce, are made from an alginate based material. They are opened just like normal sachets and can be thrown into the home compost, or otherwise the normal bin, to fully decompose.

Other measures announced by Just Eat as part of its commitment to reduce plastic pollution across the UK takeaway sector include Just Eat having stopped selling single use plastics in its shop in March, and the trialling of a pre-ticked box on its app and web site to encourage customers to opt out of receiving plastics that they don’t need (by the end of this trial, 20% of

users had requested reduced plastic in their takeaway order, they report).

“At Just Eat, we’re committed to helping reduce the impact of the takeaway industry on plastic waste levels and we’ve already taken measures to drive more environmentally-friendly behaviour among our restaurant partners and customers.

We’re delighted to now be taking our commitment a step further through our partnership with Skipping Rocks Lab,” said Graham Corfield, UK managing director of Just Eat. “The Ooho Sauce Sachets trial and the results from it, will form an important part of our ongoing work to develop innovative and credible alternatives to traditional single-use plastic packaging currently in use across the takeaway sector.”

Pierre Paslier, co-founder, Skipping Rocks Lab, added: “As an innovative sustainable packaging startup, we are passionate about pioneering the use of natural materials extracted from plants and seaweed to create packaging with low environmental impact.

“We’re thrilled to be working with Just Eat to trial the use of our novel sauce sachets. They are 100% plant based, naturally biodegradable and decompose within six weeks, making them a natural and sustainable alternative to single-use plastic packaging.”

Sunny Chhina, owner of the Fat Pizza, said: “As an independent business owner, I want to make sure I’m doing my part to help fight plastic pollution in the takeaway industry. I think the commitment Just Eat has made to reduce the impact of plastic waste is fantastic and I am thrilled to be part of this exciting initiative by trialling the use of Ooho! Seaweed based sauce sachets in my restaurant.”

September 2018

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PROMOTIONAL

There’s no stopping the world’s favourite food So, how do you get to be the No 1 most popular food across the globe?

Well, first and most important, you need to have universal appeal.

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Enter… pizza!

In the late 19th century, one of Italy’s simplest but most versatile staple foods, ventured across the Atlantic to conquer the New World.

And it has never looked back.

Embraced wholeheartedly by America’s appetite for easily accessible sustenance, the humble pizza has risen to a lofty and unchallenged position as the nation’s No1 comfort food. And, make no mistake… ’comfort’ is definitely the name of the game.

Evidence suggests that when the going gets tough, pizza gets going, with a proven connection between a rise in pizza sales when there’s a fall in a nation’s mood.

As for why it’s the ‘go-to’ food on so many different levels, accessibility would seem to be the key. For starters, try thinking where you can’t find pizza! Then, consider how quick and easy it is to deliver a tempting meal solution.

Then factor in cost, with options to choose everything from a single slice to something the size of a dustbin lid.

Hardly surprising then, that the value of the world pizza market is now approaching a staggering $130 billiion, with one in ten Americans thought to eat pizza…every day!

And, on the subject of bases, let’s not forget the growing popularity of authentic crusts including flatbread, Neapolitan, focaccia and stuffed or flavoured crusts.

Coming closer to home

And last, but definitely not least

On this side of the Atlantic, things are no less rosy. Our domestic market is racing towards a value of £3.3 billion, with Brits boasting the highest consumption of pizza per capita of any country in the world.

As for how pizza manages to maintain this incredible momentum, it simply moves with the times.

Forget the old concept of a heavy dough base, topped with tomato, cheese, mushrooms and ham. Today’s pizza is whatever you want it to be…a creative platform for the imagination with toppings that range from vegan, to vegetarian, to a blow-out meat feast. From the positively healthy to the outrageously indulgent. From a cross-over special like hoisin duck, to a base topped with Sunday lunch!

Finally, there’s one vital ingredient that stars in almost every pizza ever made…cheese!

Not just Mozzarella, but Cheddar, Monterey Jack, Manchego, cheese ropes…in fact a whole host of delicious varieties that melt perfectly to help create pizza’s ‘comforting’ appeal.

So there you have it. To become the world’s favourite food, take a dish that never stops reinventing itself. Add accessibility.

Introduce the growth of casual dining chains.

Include a boom in online ordering. And roll in the explosion of home delivery options.

Easy…when you know how!

If you’d like to know more about Ornua Ingredients UK’s pizza cheese technology, visit www.ornuaingredientsuk.com Ornua Ingredients UK also produces regular Food Trends Updates.

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September 2018

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NEWS

Pasta is a feeling as well as a fuel, says new book A new book - The Long and the Short of Pasta - brings Italy’s most beloved ingredient to life by showcasing the best Italian pastas from across the country.

Authors Katie and Giancarlo Caldesi have brought together a collection of delicious pasta dishes ranging from Tuscany to Rome, inspired by their lifetime travelling Italy and cooking Italian food. Covering the basics of fresh pasta and the perfect sauces to pair them with, the book aims to give anyone the confidence to master Italy’s

signature dish, with style.

A treasured collection of over 70 authentic recipes, The Long and the Short of Pasta includes quick pasta meals in a hurry, hearty ragus, sumptuous seafood pastas, gnocchi, ravioli and sauces that come together in a snap. The recipes are accompanied by gorgeous photography of the food, the Italian landscape and city portraits, as well as Katie and Giancarlo’s personal travel musings and historical anecdotes about the origins of pasta.

Coco di Mama launches ‘the Pastraw’ The Italian food-to-go brand, Coco di Mama, have launched the #Pastraw, an innovative and eco-friendly solution to single-use plastic straw waste.

To celebrate the launch, Coco di Mama offered a free iced coffee to the first 50 customers who ask for a Pastraw in each of their 21 stores across the capital.

Inspired by food, the Pastraw is made from 100% uncooked egg-free pasta, meaning they are completely compostable, authentic Italian and suitable for vegans. Coco di Mama has tested various varieties to find a pasta fit for purpose and, following a positive customer trial, say they are excited to launch them across London. Pastraws are suitable for use in all cold beverages; perfect for a refreshing juice or iced latte in the summer heat.

Whilst some larger chains are still using plastic straws, many restaurants have moved to more eco-friendly paper straws. However, lots of customers struggle with these due to their short ‘drink-life’, often beginning to disintegrate before the drink is finished.

As well as preventing the need for single-use plastics, Pastraws last up to three times longer than a paper straw, without falling apart (tested up to half an hour), claim Coco di Mama.

To support or follow the campaign on social media use #Pastraw.

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This comprehensive book also includes basic tutorials for making fresh pasta from scratch, nutritional notes and even a gluten-free pasta recipe.

Giancarlo Caldesi himself is gluten-intolerant and says that he has made it his mission (after much experimentation!) to develop a truly delicious glutenfree pasta recipe which can be used for cut ribbons, stuffed and shaped pasta.

The recipes include Lemon Tagliolini, Black Linguine with Crab, Pistachio Pesto, Cocoa

Katie and Giancarlo Caldesi are the owners of London’s Caffé Caldesi, Caldesi in Campagna in Bray, and the Marylebone La Cucina Caldesi cooking school, and this is their eleventh cookbook.

Ravioli Stuffed with Gorgonzola & Walnut, Wood Pigeon Ragu with Pici and many more.

Dr Oetker Professional sweetens up pizza offerings With 78% of consumers wanting to see more exciting desserts available on menus, claim Dr. Oetker Professional (www.oetker-professional.co.uk), the pizza and bakery specialist says that it is now satisfying demand with the launch of two new sweet pizzas.

Dr. Oetker Professional’s own research research has revealed that over half of UK consumers are bored with traditional dessert options, and three out of four people would like to see menus refreshed. The new Chocolate and Caramel Dessert Pizzas support Dr. Oetker Professional’s existing Chocolate Dessert Pizza and will enable operators to boost profits by appealing to consumers looking for the ultimate indulgent treat, say the company.

“Our new findings show that consumers are increasingly searching for desserts that will truly excite them. With 89% saying the top reason for choosing

a dessert was for an indulgent treat, the arrival of the new pizzas is sure to prove a big profit opportunity for operators,” said Richard Cooper, senior brand manager, Dr. Oetker Professional.

“The new additions to the range provide a delicious sweet twist to pizza.

In fact, with 71% of consumers saying they would order the Chocolate or Salted Caramel Dessert pizzas if they saw them on a menu, operators can start to benefit from this popularity to drive dessert sales.”

Using a unique sweet base, the Chocolate Dessert Pizza features a signature chocolate crust that is topped with gooey chocolate sauce and a trio of dark, white and milk chocolate chunks.

Starting with a sweet dough base, the Salted Caramel Dessert Pizza features a combination of milk and white chocolate chips with chunks of salted caramel.

Individually portioned, the fully-loaded dessert pizzas simply cook in the oven with no special equipment or kitchen skills required, making them the ideal addition to dessert menus.

September 2018

NEWS

Eurostar Commodities launches new pizza flour mixes Eurostar Commodities (www.eurostarfoods. co.uk), a UK supplier of premium commodities and innovative ingredients is launching a new range of pizza flour mixes to bring the latest Italian trend to UK restaurants.

Known as Pizza Base Mixing, artisan Italian pizza chefs swap traditional dough for a mix comprised of highly premium vegetable powder (derived only from 100% vegetable) and premium ‘00’ flour. The resulting pizzas come in healthy spinach, sweet potato or beetroot flavours and in bright colours with delicious crispy vegetable pizza crust. Plus, they’re also higher in fibre and protein, say Eurostar.

“When I was sourcing products in Italy I noticed a new, very artisan trend in the village of Guardiagrele in the hills in the Abruzzo region, near Chieti. Small pizzerias were offering choices on pizza bases – as well as toppings. Frequently served by the slice, Italians were eating bases made from mixes of spinach, sweet potato and even liquorice!

Small restaurants are starting to offer it on their menus asking customers ‘what base would you like?’ on the back of healthy eating trends and of course offering a much fuller flavour,” said Philip Bull, managing director of Eurostar Commodities.

The new range has been developed

by Eurostar Commodities Technical Development Team and comprises three ‘secret recipe’ variants mixed in combining vegetable powder with natural yeast and ‘00’ Italian pizza flour. The result is better extensibility to improve ‘rolling out’/‘stretching’ and a characteristic flavour, crisp and fragrant with a golden colour, claim the company. The premixes are available in cases of 4 x 3kg bags, or a mixed case, and a Wholemeal Spelt pizza base mix is also part of the range, giving a healthier

Targets should be realistic, achievable and fair, say PAPA The Pizza Pasta & Italian Food Association (PAPA) is currently in discussions with Public Health England (PHE) over the government’s campaign to tackle obesity.

While supporting the objectives of the campaign, the Association is concerned that targets being set for businesses to achieve should be realistic, achievable and fair.

Having recently set targets for reducing sugar by 20%, PHE is currently considering targets for reducing calories and will, this autumn, be reviewing the current salt targets and considering new goals for businesses to attain.

One major concern is that the setting of individual targets in a piecemeal fashion, makes it difficult and costly for businesses, particularly as there is inevitably an inter-

relationship between nutrients. There is equally a concern that the more complex the message, the more difficult it will be to influence consumer change.

With the increasing evidence that salt may not be such a critical factor and, indeed, too little could be as dangerous as too much, there is a growing case for concentrating on calories as the key to healthy eating.

For example, a new study published recently in the Lancet recently indicated that 12.5g – over twice the current recommended daily allowance of 6g - of table salt a day is in fact good for you. This latest research was carried out by McMaster University in Canada and was based on the assessment of the health (and in particular whether they suffered heart attacks or strokes over the following

wholemeal base, higher in fibre and protein.

Eurostar was founded in 1994 and now supplies over 10,000 tonnes of product to the UK and Europe every year, sourcing some of the finest grains in small supply chains so as to ensure quality and provenance. Their technical development manager - Davide D’Auria - is now ranked as the UK’s best pizza chef, having been ranked No.1 UK Pizza Chef at the Campionato Mondiale Della Pizza with a specialism in the Neopolitan pizza category in April 2018.

NEWS five to nine years) and sodium levels of some 95,000 people across 21 countries, with the researchers discovering that consuming too little salt is as dangerous for health and wellbeing as consuming too much.

“There is also an argument that it would also be easier for smaller foodservice businesses if calories were the key focus,” said PAPA director, Jim Winship. “While PAPA acknowledges that there is an obesity crisis that needs addressing, and that the food industry has a role to play in tackling the issues, food businesses alone cannot force changes in consumer diets. People have to be convinced of the need to eat better, which requires a concerted effort by government in much the same way that it did when it tackled drink driving and smoking.”

www.papa.org.uk 13

NEWS

SHORTS MADE OF PASTA, AND MORE Surgital have launched the brand new Pastasì® Soluzioni Express pre-cooked rice - a synthesis of a high quality raw ingredient and sophisticated pre-cooking and deep-freezing technology, say the company. The result?

A product that is ready to eat in just a few minutes, it is available in three precious varieties – Carnaroli (particularly suitable for risottos), Vialone Nano (ideal for risottos, salads, soups, arancini and desserts) and Ribe Parboiled (perfect for appetisers, boiled rice, timbales and salads) – and can be combined with their our Sugosi®, they suggest.

RESTAURANT & TAKEAWAY INNOVATION EXPO The Restaurant & Takeaway Innovation Expo will be taking place on the 25 and 26 September at the ExCeL London and will feature everything from franchising, panel debates, product launches, and live demos, to the VIP area and innovation awards (http://www. takeawayexpo.co.uk).

RESTAURANT SHOW FEATURING BAR & PUB By taking just a few hours away from your establishment, you can arm yourself with insights and innovations to help drive your business forward and stay ahead of the competition, suggest the organisers of the up-coming Restaurant Show that also features Bar & Pub (1-3 October 2018, Olympia, London), and that is now open for registration. Mainstream and specialist food and drink suppliers through to designers, front of house, tableware and entertainment providers will all be in attendance.

NEW IMPULSE RANGE WITH PARTY PUSH UP Independent ice cream manufacturer, New Forest Ice Cream, has announced the launch of a brand new, refreshed Party Push Up – a colourful, fun, wrapped kids’ ice cream complete with coloured chocolate spheres. One of the most popular products in the company’s Impulse Range, the new Party Push Up features a light vanilla ice cream, interspersed with vibrant candy covered chocolate chips. Thanks to the fun ‘push-up’ packaging, complete with a clear plastic handle that’s not just designed to prevent sticky fingers but also containing another burst of colour from the chocolate spheres, children and adults alike can indulge.

TILDA’S BIG MEAL GIVE AWAY Tilda Foodservice has launched a new partnership with the charity Mary’s Meals, where for every bag of Tilda Brown & White rice caterers purchase, a meal will be donated to a child in need. Mary’s Meals provides lifechanging daily meals to impoverished schoolchildren in 15 countries across Africa, Asia, Latin America and the Caribbean, attracting them into the classroom to receive an education, which could be their route out of poverty. Tilda Foodservice say their new charitable initiative means UK caterers will not only be able to use Brown & White to create balanced meals, but will also be supporting the valuable work of Mary’s Meals around the world, with Tilda donating 7p from the sale of every 5kg bag of Brown & White.

14

CWF adds more Italian lagers and ales to its range CWF (www.continental-wine. co.uk), a Yorkshire based wine importer and alcoholic drinks manufacturer, has added five Italian lagers and ales from the Roman brewer, Birradamare, to its range.

Located in Fiumicino in the province of Rome, Birradamare uses mainly barley sown and grown in its own fields in the Roman countryside to produce its beers and says that it is committed to using carefully selected regional ingredients and strict craft methods in the production of its range whilst also minimising its environmental impact. The Birradamare range includes classic blonde and red beers, including organic options, and Seasonals which incorporate seasonal ingredients such as artichokes and chestnuts.

The five Birradamare varietals now available from CWF are ‘Na Biretta Chiara (its body and aroma blending perfectly for serving with fried or simple seafood dishes and as an aperitif, say CWF), ‘Na Biretta Rossa (perfect as an accompaniment to soups, robust first courses and seasoned cheese, suggest CWF), Birra Roma Bionda (great as an aperitif, but it also goes will with light pizzas and traditional Roman summer

dishes, say CWF), Dammenipa (a slightly bitter 5% vol hoppy ale with a nose full of herbs, flowers and delicate malty tones that is perfect with heavier dishes, spicy flavours and aged cheeses, suggest CWF) and La Zia Ale (a pale ale infused with rosemary and artichoke to produce a unique and refreshing 5.5% vol beer that goes well with lamb, pork and vegetarian dishes, feel CWF).

“We are delighted to be able to offer our on trade customers this selection of Italian beers from Birradamare’s wellrespected brewery. Italian beers are synonymous with quality and the Birradamare range also offers some unique options that will appeal to customers both wanting to try something new and that enjoy beer as an accompaniment to a meal,” said Amy Giacobbi, marketing manager at CWF. All Birradamare beers are available in cases of 12 x 33cl bottles.

CQS launches new web site Continental Quattro Stagioni (CQS), a supplier of a wide range of food and drink to multiple and independent restaurant groups, hotels, bars and clubs, fast food outlets, manufacturers and regional catering wholesalers, has launched its new web site.

With a radical new design, the site showcases the quality Italian food and drink stocked by CQS, and is compatible across all devices, allowing visitors to quickly and easily search for the items they require, say CQS. Its clean and simple layout provides a more engaging user experience and is not only a great customer asset but is a valuable

tool for use by staff at CQS as a resource to provide up to date information on the vast product portfolio, feel the company.

“We are very proud of the new web site – it really enhances the service that we offer our existing customers and suppliers whilst perfectly showcasing the breadth and quality of products that we list. Not only that but the site is also being used as a go to for prospective new customers and suppliers who want to learn more about CQS,” said Sandro Bevilacqua, vice chairman of Continental Quattro Stagioni.

To visit the new site, log on to www.continental-food.co.uk.

September 2018

GREAT INGREDIENTS, GREAT FOOD. Innovation is a key ingredient in our business. By continually evolving and adapting to fast moving food trends we have become the preferred cooked & fermented meat ingredient supplier to Europe’s leading pizza, sandwich and ready-meal brands.

GLOBAL

STANDARDS

Visit www.dawnfarms.ie to discover the ingredients that set us apart.

PAPA AWARDS 2018

Sponsored by

2018 After a long hot summer, thoughts turn to autumn and the momentum is building for this year’s PAPA Awards. The awards are designed to showcase the finest pizza, pasta and Italian food businesses across the country. Held in conjunction with the European Pizza and Pasta Show, the trade show will host the Pizza Chef and Pasta Chef of the Year finals being staged on the final day of the show, 15 November 2018 at Olympia. That evening, the PAPA Awards dinner will see the industry’s finest come together at the Royal Lancaster London Hotel to announce the 2018 winners.

We are delighted to announce the categories for this year’s 2018 PAPA Awards that could see your business achieve national recognition. Whether your business is a major high street name or a thriving independent, the PAPA Awards are an opportunity for gaining recognition as well as promotion. The aim of the awards is to recognise excellence in all aspects of the market from designing pizzas to making and selling pasta products. We will be scouring the country for the very best examples of pizza, pasta and Italian food, so visit the web site www.papa.org.uk/awards to enter your business for national recognition. There is no cost involved.

TO ENTER…

Please visit www.papa.org.uk/awards to download an entry form, or email caron@papa.org.uk for more information and to register your interest.

All judging will be undertaken by experts in the field who are bound by confidentiality agreements.

Closing date: All entries must reach the Association by no later than 31 August 2018

PAPA AWARDS 2018

THE AWARDS PIZZA RESTAURANT CHAIN AWARD All pizza restaurant chains will be considered for this award. The award will be given to the pizza restaurant chain (a business with 10 or more restaurant sites) which is shown by research to have been the most successful in the year maintaining growth and customer loyalty. For the purposes of the awards, a pizza restaurant is defined as one where pizza forms the main focus of the business.

ITALIAN RESTAURANT CHAIN AWARD Acknowledging the best in genuine Italian restaurant chains in the UK, this award will be presented to specialist restaurants where the food served is rooted at the heart of Italian cuisine and which offers a genuine taste of Italy and experience. All Italian restaurant chains (a business with 10 or more sites) will be considered.

INDEPENDENT PIZZA RESTAURANT AWARD These awards are given to independent pizza restaurants that set a standard for others to follow. Gold awards will be presented to a maximum of six winners with a platinum award presented to the restaurant considered to be outstanding.

INDEPENDENT ITALIAN RESTAURANT AWARD Aimed at identifying the best in genuine independent Italian restaurants (with less than 10 sites) in the UK, these awards will be presented to specialist restaurants where the food served is rooted at the heart of Italian cuisine and which offers a genuine taste of Italy. Gold awards will be presented to a maximum of six winners with a platinum award given to the one considered exceptional. Please note that entry for this award is now closed.

Equipment and support sponsor

www.papa.org.uk

INDEPENDENT PIZZA DELIVERY AWARD This award aims to recognise the independent operators (businesses with up to five stores) who are successfully driving their businesses in the delivery/takeaway sector. The platinum award winner will receive a free sign-up to JUST EAT, plus, once online, a branded package worth £850 including jackets, co-branded car magnets and menus. If you’re already with JUST EAT, you’ll be refunded your sign-up fee in full, and will also receive the co-branded package. Gold award winners will receive £200 towards their Just Eat sign-up, plus once online a branded package worth £250 including jackets and co-branded car magnets plus a discount towards menus.

If you’re already with JUST EAT, you’ll be refunded £200 as part of your initial sign-up fee, and will also receive the co-branded package.

SMALL CHAIN DELIVERY AWARD This award aims to recognise the small chain operators (businesses with five to 20 stores), who are successfully driving the delivery/ takeaway sector. The winner will receive their award, on stage, at the awards dinner and will also receive co-marketing and a co-branded package including clothing, car branding, social and email campaigns from Just Eat. Please note that entry for this award is now closed.

PIZZA DELIVERY CHAIN AWARD All major delivery chains (business with 20 + stores) will be considered for this award. The award aims to recognise the chain operators who are successfully driving the delivery/ takeaway sector.

FROZEN PIZZA MULTIPLE RETAILER AWARD The award aims to recognise those supermarkets which are actively driving the frozen pizza sector of the market. All retailers are automatically considered for this award.

CONVENIENCE STORE PIZZA AWARD This award aims to recognise those convenience store retailers which are actively driving the convenience pizza sector of the market. All retailers are automatically considered for this award.

CHEESE

CHILLED PIZZA MULTIPLE RETAILER AWARD All multiple retailers are automatically considered for this award, irrespective of entry. The award will be given to the retailer considered to have done the most in the qualifying period to actively drive the chilled pizza sector of the market.

PASTA RETAILER AWARD This award aims to recognise those supermarkets which are actively driving sales of pasta. All retailers are automatically considered for this award.

MANUFACTURED PIZZA PRODUCT AWARD This award aims to encourage new product development in the pizza market by rewarding those who are striving to develop the market through innovation and recipe development. This category is open to any product launched within the 12-month qualifying period from 1 September 2017 to 31 August 2018 and which is still on sale at the time of judging.

Products short-listed for this award will be presented to a panel of judges for sampling. This award is for the best product and not a range.

Three separate awards will be presented within this category under the following headings: • Best new ‘everyday’ pizza product • Best new ‘indulgent’ pizza product • Best new ‘innovative’ pizza product

17

PAPA AWARDS 2018

INNOVATIVE FOOD TO GO AWARD Recognising the dynamic and expansive role played by businesses with Italian food at their core that bring authentic Italian cuisine to the ever-growing food to go market. This category is open to any retail or catering business, focusing on Italian Food to Go products since 1 September 2017.

MANUFACTURED PASTA PRODUCT AWARD To encourage new product development in the pasta market by rewarding those who are striving to develop the market through innovation and recipe development. This category is open to any product launched within the 12-month qualifying period of 1 September 2017 to 31 August 2018 and which is still on sale at the time of judging. Products short-listed for this award will be presented to a panel of judges for sampling. This award is for the best product and not a range.

Two separate awards will be presented within this category under the following headings: • Best new retail pasta product • Best new foodservice pasta product

The Award Qualifying Period is 1 September 2017 to 31 August 2018 AWARDS CLOSING DATE 31 August 2018

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NEW PRODUCT AND INGREDIENT AWARD This award aims to recognise those suppliers who are developing/sourcing new equipment, products and ingredients for use by manufacturers or restaurant/ delivery businesses. The judges will be looking for innovative ideas which can positively benefit the market.

PIZZA AND PASTA MARKETING AWARD To recognise successful marketing and promotional initiatives by businesses operating in the UK pizza, pasta and Italian food industry, this award is open to all those involved in the market, including suppliers.

PAPA OVERALL OPERATOR AWARD This is a lifetime award, presented to an individual, company or organisation who the judges consider deserves recognition for the contribution made to the industry.

Nominations should state simply why they should be considered for this award. This award will only be presented when the judges feel it is merited.

PAPA INDUSTRY AWARD This is a lifetime award, presented to an individual, company or organisation who the judges consider deserves recognition for the contribution made to the industry.

Nominations should state simply why they should be considered for this award. This award will only be presented when the judges feel it is merited.

Cheeseboard provided by:

September 2018

2018

THE WESTBOURNE SUITE ROYAL LANCASTER LONDON HOTEL, HYDE PARK, LONDON W2 2TY THURSDAY 15TH NOVEMBER Drinks reception 7pm

Awards presented by Comedian: JO CAULFIELD Celebrity Chef: THEO RANDALL

Raffl e and draw in support of

Entertainment until 1am Dress code: Black tie

Entertainment by The Party Bandits

DINNER BOOKING FORM

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

Address:................................................................................................................................................................................................................................................................................ .................................................................................................................................................................................................................... Post code: ......................................................

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

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

I wish to book: .......................table(s) of 10 places at the 2018 PAPA Awards Dinner at £2500 + VAT .......................place(s) at the 2018 PAPA Awards Dinner at £265 + 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 caron@papa.org.uk or post to: Caron Parry, PAPA, Association House, 18c Moor Street, Chepstow. Monmouthshire. NP16 5DB

PIZZA CHEF 2018

The search is on for Pizza Chef of the Year £3,000 Prize 2018!

PIZZA CHEF of the year 2018

PIZZA CHEF of the year 2018

Is your Margherita marvellous? Do the locals flock for a piece of your padana? Do you create the most delicious dough? Whatever the secret, we have been on a quest to find the UK Pizza Chef of the Year, and been inundated with entries for this year’s competition.

The competition offers the winner the chance to receive considerable prestige naming them as the UK Pizza Chef of the Year, undoubtedly helping boost their business as well as win a £3,000 cash prize.

The competition

will be sent out Free samples of the sponsors products and create their pizza to competitors to experiment with recipes. written recipes Pizzas will be initially judged from the ed to attend invit be and shortlisted contestants will then pean Pizza Euro the the live final which is taking place at y, 15 rsda Thu on and Pasta Show at Olympia London November 2018. chef, Theo Randall, A judging panel including celebrity to be announced will select a winner from each category at the PAPA Awards that evening. tion, commercial Pizzas will be judged on taste, presenta sponsor’s the of viability, texture and innovative use 8 will be 201 Year product. The overall Pizza Chef of the ing. even announced at the Awards Dinner that

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September 2018

PIZZA CHEF 2018

The sponsors SuperTops is the market leading and longest established brand of meat ingredients for the catering and manufacturing sector.

The extensive pizza topping range includes pepperoni, salami, ham, pork, bacon, beef, meatballs, chicken, sausages and chorizo. All ingredients are fully traceable and sourced from high welfare, sustainable farming systems in the UK, Denmark and Europe.

Most products in the SuperTops range are individually quick frozen to manage waste and ensure free flow serving.

Ornua Ingredients UK is the centre of excellence for dairy ingredients and a key supplier to the food manufacturing and food service sectors.

Part of Ornua – previously the Irish Dairy Board - the company prides itself on its Irish dairy heritage, delivering added value through outstanding people, dairy trading expertise, and award-winning, world-class brands and ingredients. In recent years, Ornua has invested heavily in new facilities and a global infrastructure and is an acknowledged leader in the field of mozzarella

technology.

Sam Browne Foods is a privately-owned business established in 1999. Based in the UK, their BRC Grade AA accredited factory prepares bespoke cooked meats and poultry for ready meals, sandwiches, salads, pizza toppings, and snack food. Dedicated to achieving the highest standards of service, innovation and production, Sam Browne’s products are supplied for further manufacturing in to both retail, wholesale, and foodservice.

Whitworth manufacture flours in some of the most technically advanced mills in the world.

The combination of consistency and efficiency at the world’s most technologically advanced grain milling plant means the company produces the very best flour. Whitworth continues to focus on delivering optimum levels of food safety and hygiene, quality control and sustainability www.papa.org.uk

21

PIZZA CHEF 2018

The categories

their Contestants will be asked to create ducts. pizzas using the following great pro

SuperTops Ventricina Salami Pizza Chef of the Year Contestants will be asked to create a pizza using SuperTops Ventricina Salami.

Ventricina salami is typical of the rustic cuisine of Abruzzo and the chopped red chillies and paprika give the coarsely cut pork a sweet and spicy taste, making it ideal as a spicy pizza topping.

Ornua Mozzarella Pizza Chef of the Year Ornua Mozzarella has been specially developed to create the perfect pizza.

The unique shredding technology makes it really easy to handle, with a consistent cook quality and superb ‘stretch’, resulting in a plentiful, even melt. Even more important, it has a deliciously rich, creamy flavour. Contestants will be asked to create a pizza using Ornua Mozzarella cheese.

Sam Browne Pizza Chef of the Year Contestants are required to create a pizza using Sam Browne’s chilli and fennel pork mince. Sam Browne’s Chilli and Fennel Pork Mince is a delicious meaty topping full of spice and flavour, perfect for a flavour-packed pizza.

Whitworth Bros Pizza Flour Pizza Chef of the Year Whitworth Bros Pizza Flour has returned to sponsor the ‘Margherita’ pizza category with its’ Aquila flour. This high protein pizza flour, with a Canadian wheat inclusion and good quality gluten, gives a good stretch and lift suitable for both traditional Italian style thin crust and deep pan pizzas.

Contestants will be required to create a traditional Margherita pizza using Whitworth Bros Aquila Pizza Flour in the pizza base.

The European r 2016d Pasta Show mbean Nove za Piz The European9-10Olym pia London The show Pizza & Pasta Show

at Olympia London. takes place 13–15 November 2018 pizza and pasta industries in the for t is the leading B2B trade even a and pasta market into the Europe, bringing the fast-growing pizz and European food products spotlight by showcasing leading UK furniture and tableware and ingredient suppliers, equipment, and service providers. manufacturers, as well as franchise – the Pizza, Pasta and Organised in association with PAPA Pizza and Pasta Show Italian Food Association - the European 5,000 qualified buyers over and 2018 will attract 200 exhibitors urant chains and resta eria pizz rs, representing pizza operato companies. ring cate and ls hote ts, independent restauran Pasta Chef Finals on The show will host the UK Pizza and ing at 10am.

Thursday, 15 November 2018, start

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September 2018

NEW

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EMILIA-ROMAGNA

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S U R G I TA L S . p . A . - L av e z z o l a ( R A ) - E m i l i a - R o m a g n a - I t a l y - +3 9 0 5 4 5 8 0 3 2 8 - s u r g i t a l @ s u r g i t a l . i t - w w w. s u r g i t a l . i t

PASTA CHEF 2018

PASTA CHEF

of the year 2018

e z i r P 0 0 0 , 1 £ Alongside our quest to find the Pizza Chef of the Year, we are delighted to be working with sponsor Ebrofrost again to find the UK’s best pasta chef.

We have had an overwhelming response in our search to find the UK’s best pasta chef and will be sending out free samples of Ebrofrost IQF pasta to all chefs that have registered to enter.

Contestants will be required to create a pasta dish for each of the two categories using either of the nominated products.

Short Cut Pasta Penne, Conchiglie Long Cut Pasta Spaghetti, Pappardelle The pasta dish must be a unique and inventive interpretation of a classic dish, and take into consideration commercial viability, overall composition, flavour and appeal.

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Ebrofrost IQF Pasta is produced using the highest quality durum wheat semolina dough and is fully cooked, ready to cook from frozen.

Entrants for the final will be selected by our judges from the written entries and invited to a live bake off which will take place at the European Pizza and Pasta Show at Olympia, London on Thursday, 15 November 2018. A judging panel including celebrity chef Theo Randall will select winners for both categories along with the Overall Pasta Chef of the Year Award winner.

The winners will be announced at the Awards Dinner at the Royal Lancaster London Hotel that evening.

As well as a trophy, the coveted title and a cheque for £1,000, the winner will receive considerable publicity and the kudos of being the Pasta Chef of the Year 2018.

How to enter

To register your interest in the Pasta Chef competition please it contact Sandra@papa.org.uk or vis www.papa.org.uk for updated entry information September 2018

PASTA CHEF 2018

Last year’s winner, Katarina Broadribb, collects the Pasta Chef of the Year Award from celebrity chef, Theo Randall.

Sponsor of Simply better ingredients

Easy regeneration

PASTA CHEF

of the year 2018

Ebrofrost Pasta is fully cooked from fresh dough before freezing. Therefore no pre-cooking on your side is even necessary. The regeneration of Ebrofrost pasta is more than easy.

ready in sec

30

In a pasta cooker Short cut pasta will need 30 sec and Pasta Nests 75 sec only in lightly salted water (95°C).

In a microwave The pasta can be easily reheated in a closed container. Time (approx. 2 mins) depends on the type of microwave.

In a combi-steamer It takes about 4 min to regenerate the frozen pasta. Just put it into a perforated container.

Ebrofrost Holding GmbH | Rappenwörthstraße 5 | D-89362 Offingen | info@ebrofrost.com | www.ebrofrost.com

www.papa.org.uk

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TOMATOES At this time of year, one of the most important ingredients in Italian food culture – tomatoes – is the preoccupation of many as crops are harvested, traded and turned into an array of products.

Pesto pasta with Leathams’ Red Baby Plum Tomato halves.

TIME GREATER CHOICE The UK-based ingredients supplier, Leathams’, range of tomatoes is confirmation, if confirmation were needed, of the everdiversifying range of tomatoes operators and can now enjoy. The company pride themselves on their large quantity of tomato derivatives, but also, as with the majority of tomato ingredients suppliers these days, the fact that they place emphasis on the quality of their products, the way they are harvested and their provenance.

“Our cherry tomatoes are harvested early unlike others, which reduces the likelihood of infestation from any insects,” explains Kevin Passaka, trade marketing assistant at Leathams.

“Despite the early harvesting, we still make sure we keep them intense in flavour and radiant in colour. Cherry tomatoes are known for splitting, but we make sure that ours are split-resistant.

26

“When it comes to plum tomatoes, we offer a hybrid variety with a high yield and thick pulp, but also a good resistance to over maturation. They also have a high Brix level - a measure of the sugar content - which means they have more flavour, better nutrition, and a longer shelf life. Since we strive to bring the most authentic products to our customers, these two varieties are grown and harvested in Italy, in the province of Foggia.”

When it comes to other tomato products, needless to say, tomato paste is one that should always be to hand in the kitchen, advise Leathams, who have their very own Italian Sun-Dried Tomato Paste that can be used in any Italian dish to

bring real depth of flavour when needed.

“Whether you are making a soup, an amatriciana, a Bolognese, or a marinara sauce this ingredient is essential, for the base of a pizza too,” adds Kevin Passaka.

September 2018

% ian 0 l 10 Ita e u Tr More than 160 years of quality and service A Cooperative of 14,000 Italian Farmers' companies

FROM SEED TO FORK GUA

TE RAN

ED

www.cirio1856.com Cirio delivers the exceptional quality of 100% Italian raw produce, harvested and processed within 24 hours with the skill and dedication of our farmers; a passion that’s been handed down from generation to generation. Rigorous analysis and quality control throughout the entire process is what we mean by “guaranteed from seed to fork”. Enjoy Cirio, an iconic tomato brand in Italy, beloved in more than 80 countries around the world.

For further information please contact Terry Overs, Cirio Foodservice Managers on tovers@ccci.it / +44 0(208) 238 6813

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TOMATOES “Last but not least, our flagship product when it comes to tomatoes is definitely our SunBlush® original slow roasted tomatoes.

We use baby plum, cherry and wedges that are marinated in a variety of herbs, garlic and oil. These tomatoes, which still have a strong flavour and high nutritional value after the process, are a fantastic way to lift any of your dishes. They can be used in an antipasto, for example, a salad, sandwich, pizza or pasta, or any type of sauce.”

NEW LAUNCHES New to the market are a range of Cirio Tomato products, Cirio Cuor di Pelato 2 x 5kg and Cirio Passata 2 x 3kg, developed to make life easier for chefs, say this well known Italian brand. All packaged in a practical ‘bag in box’ that has the advantages of being easy to use, store and dispose of easily.

Cuor di Pelato is a unique and versatile product that has a dense and creamy consistency that guarantees a great yield and optimal cooking, report Cirio. It has all the sweet and fresh taste of the best 100% Italian peeled tomatoes, and is chopped, crushed and ready to use.

Their Cirio Passata is made from round tomatoes, peeled, finely chopped and passed through a fine sieve. Also a very versatile product, it is a naturally moist product that lends itself to slow cooking but can also be heated for just a few minutes for quick preparations, they point out.

Cirio Pizza sauce in a 2x5.5kg format is a product that has already been taken up by a well-known chain who have pizza on the menu, report Cirio. A ready to use pizza sauce that boasts a mix of Mediterranean herbs, it delivers a taste of tradition Italian pizza, whilst guaranteeing excellent consistent results claim Cirio, and is also available in 3kg tins.

“Current trends in modern cuisine enhance quality ingredients and the natural taste of raw materials, and preserved tomatoes are no exception,” says Diego Pariotti, managing director for Mediterranean Growers Ltd and head of export for Conserve Italia.

“The quality is reached with a genuine ‘fresh’ taste, and quick cooking that does not stress the product, rather than using high concentration products or long cooking that can give altered flavours or overcooked food.

“We are seeing Cirio’s Cuor di Pomodoro 2x5kg increasing in popularity with education establishments and restaurants, and more recently it has been listed by a renowned London Hospital, because of its quality, convenience and ease of use.”

Made from finely crushed tomatoes and enriched with thick tomato sauce this is a product immediately suitable for quick cook recipes, advise Cirio, but which also has excellent performance in electric or gas ovens for pizzeria channels.

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Seafood Fusilli • 800g Cirio di Cuor di pelato • 300g short semolina pasta • 300g octopus tentacles • 200g calamari • 1 tablespoon of capers • Marjoram leaves • Extra virgin olive oil • Salt • Chilli pepper Fry the capers in a little oil until they are crisp then remove from the oil, then add Cuor di Pelato and the calamari and octopus cut into pieces in the caper-infused cooking oil. Add a pinch of salt, cover and cook over low heat for about 30 minutes. Add the pasta and 300 ml of water and cover. When cooked, divide into plates and garnish with toasted capers, sprinkle with chilli and marjoram leaves. Serves four.

Veal Stroganoff with mushrooms and croutons • 200g Cirio Passata • 500g Veal fillet • 200g Mixed fresh mushrooms • 20g Dried porcini mushrooms • 100ml Beef stock • 1 Bay leaf • 50g Shallots • 50g Butter • 4 Slices white bread • 1 Sprig of thyme • Mixed creole peppers, to taste • Salt, to taste Chop the shallots and sauté in the butter with the bay leaf and thyme, then add the fillet cut into four slices and brown all sides. Add the dried mushrooms, the stock and the Cirio Passata. Reduce the heat and cover. Let simmer for about 30 minutes. In another pan, melt the remaining butter and add the mushrooms. Let them brown over medium heat, season with salt and pepper and remove from the pan with a slotted spoon. Place the slices of bread in the pan, browning all sides well. Serve the thinly sliced fillet, alternate with mushrooms by composing a tower of from the bread slices, garnish with the deglazed sauce cooking liquid and serve.

September 2018

M A R T I N M AT H E W & C O

M A R T I N M AT H E W P I Z Z A T O P P I N G S

OUR BRAND Martin Mathew & Co, home of the Riverdene brand of canned foods, is a leading Importer and Distributor in the UK, supplying canned and ambient packed foods, oils, vinegars and pasta to the catering, foodservice, manufacturing and retail sectors.

O U R PA C K A G I N G Even though majority of our products come in tins, we also offer some products in Pouches, Aseptic Bags and PET Jars. For any enquiries on our packaging or anything else to do with our products please contact sales@martinmathew.co.uk

Tel: 01992 641641 Email: sales@martinmathew.co.uk www.martinmathew.co.uk

PIZZA TOPPINGS • • • • • • • • • • • • •

Sweetcorn Plain Pizza Sauce Spiced Pizza Sauce Sliced Jalapenos Pizza Cut Pineapple Anchovies Sliced Mushrooms Artichokes Hearts Sliced Black Olives Pitted Black Olives Pitted Green Olives Tuna in Brine Tuna in Oil

TOMATOES

BEHIND THE BRAND:

“Mutti tomatoes really have an outstanding taste due to ideal cultivation conditions,” says Paolo Veneroni, director of sales for CQS Scotland (www.continental-food.co.uk), who sell the Mutti brand of tomatoes to the UK’s Italian restaurant sector.

“Our bestselling product is Mutti tomato pulp called Polpa. We also list San Marzano DOP Peeled Plum Tomatoes. San Marzano tomatoes are the most famous plum tomato to come out of Italy. They are grown in the rich volcanic soil at the base of Mount Vesuvius, which gives them a sweet flavour and low acidity and they are coveted for their firm pulp, deep red colour, easy to remove skin and low seed count.

“Despite costing twice as much as standard quality peeled plum tomatoes we are experiencing a substantial increase in sales as more and more restaurateurs and pizza chefs require top quality in their dishes and on their pizzas. The San Marzano tomatoes are perfect when making the truly authentic Neapolitan pizza.”

Overall, Mutti feel, these major changes have led to demand for a clear, best tomato offering, just as has become the case with many other food products now characterised by a “good, better and best” categorisation.

SERIOUS ABOUT TOMATOES At the Parma-based Mutti, it has always been about tomatoes and passion for their tomato products, the company are keen to emphasise (the firm having been founded in 1899 in Basilicanova, Parma, an area where tomatoes have always been produced and agricultural know-how is deeply rooted in the people and its earth).

In fact, Mutti describe themselves as “guardians of their natural goodness”, their mission being to “bring this fruit to its maximum expression.” The “law of freshness”

MUTTI In conjunction with the importer and distributor of premium grocery brands, R H Amar (www.rhamar.com), the premium Italian tomato brand, Mutti, held a product ‘immersion’ and training day recently at the Guild of Fine Food offices in London. Pizza Pasta & Italian Food magazine was invited, with attendees not only gaining insight into the heritage and development of this famous Italian brand which dates back to 1899, but also receiving practical recipe ideas from their knowledgeable chef promotor, Carlo Casoni.

GOOD, BETTER, BEST The retail tinned tomato products market that we see represented on our supermarket shelves has been stagnant for many years.

Yet, going by the variety of fresh tomatoes we purchase these days, the consumer is more adventurous in their diet and cooking.

Therefore, feel Mutti, there is now, more than ever before, an opportunity in the UK for a premium tomato brand.

Consumers are increasingly preoccupied with best use of their time, health, premiumisation and ethical eating. They are more adventurous and authentic with their food, having travelled more and become ‘foodies’ in their own right, observe the company; operators, too, are looking to enhance their offering by seeking out premium, authentic and differentiating ingredients.

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September 2018

TOMATOES is always on, they add, with quality being a priority, in turn impacting upon their agricultural practices, processes and products.

They only use 100% Italian tomatoes grown in certified areas, with no GMO, and apply strict rules in the agricultural practices used by the farmers who supply them.

They also grow tomato varieties that suit the soil types of the land and use ‘open air’ field cultivation, only harvesting when the tomatoes have reached perfect ripeness.

In achieving this, they have strong and long-term relationships with some 400 farming families who are part of a strict production chain that centres around extreme selective quality standards and procedure sharing, that involves choosing the best tomato variety for the soil and respecting a four-year crop rotation system, as well as respecting integrated production regulations.

Agricultural know-how and support is available and new technologies are tested and implemented, and in paying more for the raw material, Mutti feel that they give maximum value to the work of the farmers and to the product itself.

Taking this approach further, for the past 18 years they have rewarded their supply chain in the form of the Golden Tomato Award which recognises excellence and also provides an incentive for constant improvement (this award sets the standard for best quality work according to rigorous parameters and assessments that are shared with the producers’ associations and the farmers involved).

In 2015, the first edition of Targhe d’Oro Mutti (which is devoted to Mutti’s supply chain in the south of Italy) was held in a nowyearly award that recognises the best fifteen producers of the Plum, Cherry, and Rotondo tomato varieties.

In “taking care of goodness”, Mutti analyse the incoming product and carefully monitor the whole process, reporting that about 96,000 checks and analyses are done on the incoming tomato trucks before they accept the product for production. About 35,000 checks and analyses are done on both raw material and finished product by external laboratories, they add, and about 200,000 checks and analyses are performed on finished products during the production cycle (about 300,000 checks and analyses are done on finished products during the year in their internal laboratories). In order to ensure the all-important taste, colour and texture that Mutti have become known for, the company make sure that all of their tomatoes are harvested during the summer.

In 2016, they completed several certification processes. ISO22005 is an international standard of “Traceability in the feed and food chain” that certifies that Mutti can trace the tomato from all fields, and which ensures that their product is 100% Italian,

GMO free and that it doesn’t come from risk zones.

BRC and IFS are two food industry specific standards, internationally recognised, and that establish the mandatory requirements to be observed for ensuring food safety and legality.

In this way, Mutti say that they can guarantee that their supply, processing, control and distribution methods are appropriate to those standards.

UNI11233 involved Mutti renewing the requirements of integrated production by demonstrating that the agricultural productions made for Mutti respect the principles of a sustainable farming system (biological, technical and chemical methods are tuned to take in to account the protection of product and environment).

Within the company itself, they also run a “I do quality” campaign so as to raise awareness about food safety and quality, in turn fostering

a safe and productive environment. And in looking after the land that they now have a centenary-plus bond with, they are also committed to several water- and energyconserving programmes, as well as CO2 emission reduction.

POPULARITY Mutti supply a comprehensive range of tomato products - including whole tomatoes, chopped tomatoes, passata and puree - to both the retail and foodservice consumer, their foodservice business having gone up by 9.1% (up by 9.8% for foodservice export) in Italy recent times, showing the more widespread interest in premium products.

In 2017, to help their professional operator customers get the best from their products, they launched an informative business to business web site https://professional.muttiparma.com/it/.

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TOMATOES In Italy, according to Italian IRI - Distribuzione Moderna Y Dec16 – Total Red Sector data, Mutti can claim to be the most popular brand of tomato in the chopped, passatta and puree categories, with their finely chopped tomatoes also leading the way in France, Sweden and Norway. France is their main export market at 28.31%, with the UK and Ireland currently representing 1.78%. However, Mutti is becoming increasingly popular with UK-based Italian chefs and food concepts such as Gousto boxes, and restaurant operators, as well as supermarket and deli customers, and existing Mutti customers are increasing their spend by now buying more products across the range.

This, say Mutti, suggests that in choosing to stock them as a tomato brand, value is added through the purchase of other Mutti products.

Consumer feedback when it comes their finely chopped tomatoes and passatta tends to make reference to taste and authenticity, as well as quality and consistency of product in terms of its nature and colour.

TOMATO TYPES AND PRODUCT RANGE Although for many fresh is best, as is generally the case with many products, fresh tomatoes are subject to the effects of the weather, parasites and timely harvesting amongst other things that can affect the end result the consumer gets to taste. Which is why canning and preservation of tomatoes can help to ensure that the fruit harvested at the right time is then processed and preserved in a consistent manner.

Once ‘in the can’, processed tomatoes offer a high quality standard all year round thanks to the selected varieties, and thanks to the short time between harvesting and processing, point out Mutti. Their production process allows for a constant quality of the final product that can be adjusted to cope with variable weather conditions.

Processed tomato is already washed, without peels and berry defects (100% yield) and can be stored before opening for 36 months without altering its quality (the right and natural acidity of the tomato, together with heat treatments, inhibits pathogenic organisms without using preservatives). Processed tomatoes, compared to fresh tomatoes, have a lower content of water, resulting in more savoury products that are richer in taste and aroma but that have all the freshness of natural tomatoes, point out Mutti. Peeled tomatoes offer the least concentration but require the most cooking, whereas puree offers the highest concentration but requires the least cooking.

Mutti’s plum tomato variety is grown in Campania, southern Italy, and is used peeled.

The tomatoes are processed very close to the fields where they grow, in Oliveto Citra (a small town just a few kilometres from the Cilento national park, which covers 360,000 hectares and is listed as Unesco World Heritage Site).

Bright red in colour, they offer a sweet and 32

balanced tomato flavour, say Mutti, and when dipped in tomato puree as opposed to tomato juice, they offer higher optical residue (6,7° Brix) and thus a higher yield for final user, claim the brand. Recipes they suggest for this type of tomato include pelati fritters, tagliatelle with Bolognese ragù and Swordfish cubes with peeled tomatoes, capers and onion.

Mutti’s round tomato flourishes in the Emilia Romagna region, they report, and is the base of many projects, subject to a secret, ‘at room temperature’ production process that has been in use since 1971 in the making of their finely chopped tomatoes. Made using only the heart of the tomato (100 kg of selected fresh tomatoes yields 20 kg of Mutti Finely Chopped Tomatoes), they offer a higher yield, claim Mutti (9.5 dishes per kg versus a competitor average 8.5, they calculate). Bright red in colour with an extremely fresh tomato aroma, care is taken to make sure they are homogeneous in texture, in fine pieces and with no yellow/green pieces. No citric acid is added, thanks to the high quality of raw material used, say Mutti, and there is no added salt or firming agent. This product offers maximum versatility of use, just like fresh tomatoes, feel Mutti, with an optical residue of 6.7° Brix, making it ideal for short/medium/long cooking times, high temperatures, and every kind of recipe from pizza to pasta, fish and meat dishes. Recipes suited to this type chopped tomato include tomato carpaccio, salmon confit with thyme and spaghetti al pomodoro.

Also made from the round tomato from Parma is Mutti’s puree, which the company feel stands out via its dense and velvety texture, its thickness and the complete absence of peels and seeds. It offers an extremely sweet tomato flavour with no added sugar, point out Mutti, and is made from only the highest quality tomatoes and obtained through a low temperature treatment in order to maintain tomatoes’ freshness. They claim it has the highest optical residue of the category (10,2° Brix leading to a higher yield with 2 kg of selected fresh tomatoes yielding 1 kg of Mutti tomato puree). A 2.5 kg tin, claim Mutti, can produce 41 dishes versus a competitor’s average 31%. It is available also with fresh basil in the retail format, and is suited to preparing all kinds of tomato sauces and for recipes that require a short cooking time, advise Mutti (their recipe suggestions include tomato soup, tomato gnocchi and meatballs).

Mutti’s intense, double concentrated tomato paste is made from the round Parma tomatoes and comes in a tube that was originally invented back in 1951 by Mutti, with a cap design that back then, doubled up as a thimble. Only the best selection of Italian tomatoes is used (ie. no ‘second selection’ tomatoes), say Mutti. Bright, deep red colour with an intense, bold and rich tomato flavour, it offers a smooth and dense texture with no impurities, peels or seeds. 6.4 kg of selected fresh tomatoes yields 1 kg of Mutti Double

Concentrated Tomato Paste which can be used to add intense tomato flavor and aroma and to give a deep red color to dishes (to be diluted if used as seasoning, no need to be cooked).

Its optical residue is 28 1° Brix, say Mutti, who suggest using it to prepare Chicken strips with chili, Bruschetta Double Tomato and Shrimps’ skews with tomato sauce.

The round tomato from Parma is also used

by Mutti to make their pizza sauce with spices, and with no preservatives or additives added.

Bright deep red colour, it offers a creamy and homogeneous texture with the retail format available in the spicy version, and ready to use with up to 10.5° Brix. For foodservice, it is available in Classic and Spicy versions, and thanks to high concentration of the product in foodservice it is recommended to dilute with up to 40% of water. 4.1 kg with 30% of water can yield 5.33 kg of pizza sauce to use (equating to more than 75 28cm diameter pizzas out of one can, claim Mutti). It is also versatile, cooked and uncooked, for pizza, pasta, bruschetta and canapes, suggest Mutti.

Mutti’s cherry tomato comes mainly from Puglia. Ciliegino, or the cherry tomato, captures the essence of the coastal region’s rolling hills, this variety being the closest to the wild and primitive tomato. Small, round and particularly sweet, it brings a touch of character and creativity, offering a wealth of flavours and textures, suggest Mutti, who process it immediately after harvesting in their plant in the south of Italy. Thanks to their skin, cherry tomatoes remain whole, making them perfect for sautéed pasta dishes but also to make a sauce for mains with meat or fish. Dipped in tomato puree (not tomato juice), they offer a high optical residue (7.0° Brix) and a higher yield for final user, as well as more flavour in the final dish, say Mutti. A favourite in Italian recipes thanks to its naturally fresh flavour and its wholesomeness, it especially used in fish dishes or for pasta with seafood (Pasta alla Puttanesca, Linguine with Clams and Pork hotpot, for example).

September 2018

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TOMATOES

BLOODY MARY • • • • • •

3/10 Vodka 6/10 Mutti Passata 1/10 lemon juice 3 drops of tomato vinegar 1 drop of Tabasco Salt and pepper

Mix all ingredients in a medium tumbler glass.

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SPAGHETTI (BACON) W AMATRICIANA ITH POLPA MUTTI • 400g of spaghetti • 250g of guanciale, or pancetta, or bacon • 400g of Mutti Finely Chopped Tomatoes • 150g of pecorino • 2 table spoons of extra virgin olive oil • 1 chilli pepper • 1 pinch of salt • 1 pinch of pepper • 100g of onion chopped Cut the bacon into strips, and brown it in a fry pan with oil, onion and chilli. After three minutes, add Mutti Finely Chopp ed Tomatoes, salt and pepper then cook for 10 minutes. Cook spaghetti in salted boiling water and add to the sauce and cook for three minutes. Serves with grated Pecorino cheese (serves five).

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CHICKEN STEW WITH SAN MARZANO PEELED TOMAT OES AND MUTTI DOUBLE TOMATO PA STE • 800g of chicken breast • 300g of Mutti San Marzano Peeled tomatoes • 3 table spoons of Mutti Double Concentrate • 1 onion, minced • 1 piece of garlic, minced • 20g of flour • 4/5 spoons of extra virgin olive oil • 1 red chilli • 20g of rosemary mince • 20g of thyme • Salt and pepper In a deep fry pan brown together oil with onion, garlic, chili, rosemary, thyme for five minutes. Cut the chicken breast into big cubes, then add them to the vegetables in a deep fry pan and cook for 15 minutes. Add two ladles of chicken stock and the Mutti San Marzano peeled tomatoes (crushed a little by hand). After 10 minutes add the flour to obtain a creamy sauce and add the Mutti Double Concentrate. Cook for 10 minutes more, taste and correct seasoning with salt and pepper, then serve (serves four).

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H MUTTI BRUSCHETTA WTIT ES CHERRY TOMA O • 500g of Mutti Cherry tomato • 100g of buffalo mozzarella • 70g of pitted black olives mince • 1 boiled egg • 50g of walnuts or pine nuts chopped • Salt and oregano to taste • 8 slices of Tuscany bread (ciabatta) • 2 tablespoons of extra virgin olive oil Drain the Mutti Cherry Tomatoes from the liquid and cut them in four parts. In a plastic bowl, mix together mozzarella (cut in small pieces), olives , walnuts, basil , salt and oil. Grill the bread and put the mixture with a cherry tomato on top of each slice. Decorate with grated egg (serves four).

September 2018

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HELP US TO

HELP YOU

The Pizza Pasta & Italian Food Association aims to ensure the best market conditions for our industry. From lobbying government to its organisation of the prestigious Pizza Pasta & Italian Food Awards, we aim to provide the best environment for you to trade in plus a wide range of benefits.

Facing the staffing challenge – Our business needs good people. We are lobbying to ensure Brexit does not lead to the door shutting on the people we need to keep going.

Reducing Energy and Telecoms costs – Our specialist advisor will shop around to get you the very best deals – and it’s free!

Insurance with Free Membership – Our specialist insurers offer really keen prices for shop and business insurance – and independent retailers can get free membership if they use them.

KPMG Accounting offer – Members can take advantage of a three months free accounting offer from leading accountants KPMG. Training – Our discounted on-line hygiene training is focused and saves you money and time.

Assured Guidance – Members following our Assured Advice are protected from enforcement challenges.

Free Advice – From legal to technical advice, our members have free access to experts.

Buying ingredients or equipment from abroad? Our agreement with Cornhill offers exceptionally keen exchange rates.

Business rates and financial help – We have teamed up with a specialist business finance consultancy who provide members advice on everything from business rates to raising finance.

Cutting Fuel bills – Members can enjoy savings of up to 5p per litre on diesel & petrol, and up to 10p per litre at motorway pumps, with a free no-obligation fuel card.

London hotel discounts – Save money when staying in London using the unique Association booking code with Grange Hotels.

It all comes with membership Plus you get free password access to

our online magazine and guidance

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JOINING TODAY

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DIGITAL

Help is out there in the form of a diversifying range of innovative software tools and customer-facing apps designed to boost trade and help optimise a restaurant’s management and operations.

DATA DRIVEN Business revolves around data. The pressure to view, understand, interpret and act upon increasing volumes of data is constant.

Everyone will be familiar with feelings of being overwhelmed at times. Attempting to join up contrasting metrics and KPIs, ranging from sales to footfall, labour costs to social media sentiment, is a daily balancing act consuming precious resources and time.

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And this is often before even attempting to understand what it all means. didici (http://didici.co.uk/) – creators of a strategic, predictive, cloud-based analytics platform that promises to lift the data burden from businesses of all sizes in the retail, restaurant, hospitality and leisure sectors, by providing an innovative solution to an enduring problem – reports that it has developed a new platform that provides

a cost-effective solution for any business struggling to make sense of their data.

Recognising that data is typically collected from disconnected sources, held in different places and not always easily accessible, didici says that it can seamlessly stream and integrate all data into one central platform, thus enabling a business to quickly see which aspects of their operations require immediate focus.

September 2018

DIGITAL “We’ve spoken with numerous retailers and operators who have highlighted their frustrations at having their data in so many different places. Being able to look at many different data sets overlaid with each other - as a means to get a better understanding of their business and to avoid inadvertently getting misled by headline numbers - is something they’re very keen to invest in,” explains didici’s founder, Tony Brookes.

Not everyone has core skills in reading and interpreting data, they point out, which is why didici’s platform visualises data in an engaging way. They also claim to empower everyone in an organisation - from the boardroom to the shop floor - to make better decisions with real time business insight and analytics which are easily accessible via any mobile device, tablet or laptop. The platform rapidly illustrates and conveys key messages, enabling operators to quickly understand where their own opportunities for improvement lie. Head office teams receive a strategic picture of business performance and actionable insights to improve strategic financial and HR decisions.

Competing on price only goes so far, they add - business focus inevitably turns to maximising operational efficiencies and margins, and through identifying what a business needs to focus on first, the didici platform enables swift action to address issues and implement improvements, claim the company.

“We want to reduce the time it takes operators to understand how their areas of responsibility are performing and help give them better direction on where their focus can deliver the most impact. Our ‘Outlier’ identification helps operators to find often hidden insights without either specifically knowing what to look for, or typically spending days or weeks analysing every piece of data,” adds Tony Brookes.

Knowing where to focus is crucial. Making even marginal improvements of .25% and .5%, can be like hunting for a needle in a haystack, they suggest. However, didici’s unique ‘Outlier’ approach has been devised to help businesses identify these ‘needles in haystacks’ and where their greatest opportunities for improvement lie through the use of machine learning and artificial intelligence. didici will identify opportunities to increase efficiency, maximise productivity and improve profitability in order to stay ahead of the competition. didici say that they also understand that businesses are at different stages of their data analytics journeys. For many, simply being able to see all their data in one place will make a significant improvement to their operational capabilities. Some will want to go further and understand what the future might hold. In response, didici has integrated predictive analytics, along with a - What

www.papa.org.uk

if? - ROI calculator capability that enables operators to test their ideas so they can then act with confidence.

For Tony Brookes the didici commitment is clear. “Our aim is to support businesses of any size on their data journeys, from accessing all their data in one place - through to using predictive and eventually prescriptive analytics to improve their business,” he says. “We believe that no matter what business you’re in, everyone has the same overarching objective of seeing customers returning more frequently, spending more money, and recommending the experience to their friends and family; all underscored by efficient and profitable operations. For didici, it’s not about the data, it’s about your business.”

NEW CUSTOM Earlier this year, an award-winning pizza restaurant reached out to Preoday for support as it explored the opportunity of an order-ahead service for its loyal customers.

The restaurant, which had been going from strength to strength, knew its reputation was primarily built on the food that it served, but it considered it equally important to provide an excellent customer service. It was also aware that competitor restaurants were offering customers digital ordering, and it wanted to keep up with the competition, delivering on the modern consumer’s demand for technology while maintaining

the modern, cool brand it had developed.

Working with Preoday, the pizza restaurant built a branded mobile app and online ordering portal for its web site.

Acknowledging that customers would be unlikely to find the service organically, it also developed a marketing plan that included a web site update, putting the online ordering portal front and centre of the page. Users could were then able order their food for collection or delivery, paying online through a secure page, seven days a week.

Since launching at the start of 2018, the pizzeria reports that it has received 1,000 orders and taken more than 32,000 Euros through this service. It’s proven particularly popular for those who prefer to eat pizza in the comfort of their own home, they observe - one customer having spent more than 600 Euros on takeaways from the restaurant in just seven months!

“Digital ordering isn’t the future, it’s here and it’s now,” says Preoday’s CEO, Nick Hucker. “We’ve found quick service venues like pizza restaurants understand this especially well. It’s a food that can be eaten easily, anywhere and can be transported without losing its integrity. By offering a click and collect or digital order and delivery service they are able to open up fresh revenue streams, attracting consumers that might not have ordered through them before, and turning them into loyal, returning customers.”

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DIGITAL INCENTIVES The Confidentials online media group (https://confidentials. com/) launched a new mobile app recently that aims to fill empty restaurant seats while offering diners a share of £1.2m worth of savings (£1.2m equating to 24,000 vouchers of £100 sold at £50 - half price - over 12 months).

The Manchester-based group which runs the successful Manchester, Liverpool, Leeds and Body Confidential sites – had been trialling an innovative voucher scheme offering an exclusive section of its readership discounts at some of Manchester’s most highly-rated bars and restaurants. Having sold over 70,000 vouchers across 80 venues, the group then moved the initiative onto a new smartphone application, and which achieved 4,500 downloads in less than a week, placing it between McDonald’s and the BBC Good Food Guide in the Apple App Store rankings, claim the company.

To celebrate the successful launch of the app, the Confidentials then decided to reward the first 3000 users to download the app a free £25 share of a whopping £75,000 bar tab to spend in selected bars (bar tabs made available at one per person, on a first come first served basis). The group targetied the app at ABC1 diners from its own database of over 600,000 readers and social media followers based in the North West.

Some 50 venues from across Greater Manchester featured on the app, each selected by the group based on the review score given by the publishers’ food and drink editorial team, (restaurants needing to score 13.5 out of 20 or above to be included), with plans to include restaurants in Liverpool and Leeds already underway.

“We have worked hard over the past 14 years to position the Confidentials as a

trusted brand within the North West and now boast a greater presence in food and drink than the big four local newspapers combined,” says Confidentials publisher, Mark Garner.

“We are proud to have some of the very best regional chefs and operators on our books, to be able to help them fill those harder to sell empty tables, and to offer our committed database of users access to some of the best meals in the region at really attractive prices.

“The app enables us to deliver instant rewards and discounts to our users with no waiting about. It means our customers can be walking around a city, pick a destination, make a purchase and be sat down within minutes if they want to be.”

The continued relationship between the group and some of the region’s leading restaurants is evident in the already widespread adoption of the app.

“The Confidentials have provided us with a consistent way to market our food to serious diners via their voucher offering, crucially filling tables in quieter periods. We look forward to seeing how this much more instant offering is taken up by their loyal network,” says Paul Roden, owner of Grafene restaurant and bar in Manchester.

Early adopters of the app were rewarded with the chance to try one of Confidential’s highest scoring restaurant dishes in recent years (the Beef Wellington at the River Restaurant in the Lowry Hotel for less than half price).

“We want to bring a ‘buy it now’ immediacy to the dining rewards market, making it easy to fill those empty tables at short notice via push notifications and getting real food lovers through the door,” adds Mark Garner.

HR INSIGHT Digital transformations covering cloudbased systems, IT, mobile and social media are fast taking over every industry, and hospitality is proving to be no different.

Employees are already experiencing digital tools in their everyday working life, and

now the world of HR (human resources) is becoming savvier than ever before too.

Steve Elcock, CEO of elementsuite (www. elementsuite.com, an HR and workforce management platform aiming to to help revolutionise the hospitality industry) feels that operators can effectively implement a digital HR culture. Digital tools reap rewards for both employees and operators, but for them to be successful, technologies need to be embraced by team members. Digital HR is on the rise (Deloitte, for example, reporting this year that 56% of companies surveyed are redesigning their HR programmes to leverage digital and mobile tools).

So how do you teach an old dog new tricks? It starts from the top, feels Steve Elcock. For new behaviours to be adopted, it must first start from the top, he advises.

The new culture will not be implemented without managerial ‘leadership’, therefore it is the job of the managers to, first, adopt the use of the technology and then empower their teams to use it too. A clear understanding of the benefits and uses, alongside full training will further help the adoption and managers using the technology at every opportunity will soon make this new addition second nature in no time.

Individuals do not tend to go ‘above and beyond’ without reason, he also points out, so adopting or shifting habits can be tricky. Thus, incentivising the use of such technologies can help lift it off the ground before it becomes instilled into their everyday working life. For HR platforms, incentives can already be embedded through leader boards and point scoring systems - not only to add a bit of healthy competition amongst team members but to also assist with the cultural shift, he suggests. It’s important to remember that we all learn by conditioning and, for new behaviours to be adopted, individuals must feel like the shift in habit is worth ‘rewarding’.

“It will certainly be easier for new employees to embrace the shift, as they

DIGITAL COMMERCE 18 On 16 and 17 October 2018, market insights company, IGD, will be holding their Digital Commerce conference and trade briefing event (www.igd.com/events/) in London at etc.venues 155 Bishopsgate, EC2M 3YD (just minutes from the heart of London’s thriving heart of all things digital, Silicon Roundabout), and at which all things digital commercerelated look set to be discussed.

Bringing together leaders in sales, strategy, 40

technology, insight, category management, marketing, supply chain and finance to discuss the trends shaping digital retail today and tomorrow, the Digital Commerce event is very focused on food, say IGD, and will feature speakers from Sainsbury’s, Heineken, Ocado, Coca Cola and Co-op, to name but a few.

Topics will include the perfect digital shelf, omnichannel strategy, supporting new and seasonal products and direct to consumer

and B2B opportunities. The organisers say that they will also help attendees prepare for the future in terms of tomorrow’s technology, the shopper of the future and the online store of the future, last mile innovation and the future of digital marketing.

September 2018

DIGITAL

Food brands cut back on staff social media monitoring The number of food businesses keeping check of employees’ social media use has dropped to a record low with almost three quarters of businesses (73%) saying they do not monitor employees’ use of social media in the workplace, according to the annual Social Media at Work Report.

Conducted by food specialists, Roythornes Solicitors, and marketing and PR agency, Pelican Communications, the survey polled a wide range of businesses on their policies and practices in relation to social media use in the workplace, and only 27% of businesses questioned are monitoring their employees’ social media in 2018 – the lowest figure since the survey began six years ago.

“Whilst concerns about privacy continue to trouble social media networks, food businesses appear to be paving the way in terms of confidentiality. It’s imperative that we remember the cost of repairing reputational damage far outweighs that of ensuring preventative measures are in place,” said Phil Cookson, a partner at Roythornes who specialises in all aspects of employment law.

“The statistics are a reflection of those headlines, potentially because businesses do not have time to look into employees’ increasing use of social media, or because more robust social media policies are now in place.

“Despite this, a third of our respondents still do not have a social media policy. I cannot stress enough the importance of having quality policies and procedures in place which are effectively communicated to staff.”

The annual report also looks at the food industry’s preferred social media channels.

Corporate use of LinkedIn has grown year-onyear with 77% of businesses now confirming they are active on the platform compared to 53% in 2012. But Twitter remains the social media channel of choice for most businesses with 80% or respondents saying they use it.

The survey also revealed more businesses than ever before (94%) are monitoring their own online presence.

Michael Bennett, managing director of Pelican Communications, added: “Despite the number of active Twitter users continuing to

decline, it remains an important marketing tool for food businesses – whether it remains an effective tool however, must be considered. It is clear that social media continues to play an integral part in our daily lives. Social media can make or break a business – it must be a key consideration in every company’s business strategy.”

PROMOTIONAL

DELLA TERRA -

In search of the perfect tomato sauce Philip Bull is passionate when he talks about his mission to find the perfect tomato sauce. As the Founder of Eurostar Commodities he has a thirty year career in ‘sourcing’ the very things that tomatoes match perfectly with; rice, pasta and pizza flour.

Philip says; “Spending lots of time in Italy I fell in love with the food culture. In Italy the entire industry is different – it can be big business but the quality is there, retained and consistent because like my company the family is involved and there is a pride in what you produce and the way you work.”

The passion for tomatoes translates into a series of new products geared to busy food manufacturers, restaurants, cafes and bars who want top quality tomatoes. Tested against the Campden BRI food quality specification they achieve grade A.

www.papa.org.uk

Eurostar has created Della Terra - 100% Italian tomatoes from Alfonso Sellitto near Naples.

Meaning ‘Of the Land’, the tomatoes have a high Brix level indicating quality and inherent sweetness; No added preservatives, dyes or flavours.

Available in Plum Tomatoes, Chopped Tomatoes and Pizza Ready Sauce, buy direct from Eurostar Commodities or your local wholesaler https://www.eurostarfoods.co.uk/ Watch out for new launches with San Marzano DOP tomatoes and Tomato puree.

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DIGITAL won’t have known any different, so be sure to use them to your advantage. You can engage with new starters even before their first day at work, through notifications on induction training and providing access to information all available at their fingertips, so they are ready to embrace the digital culture from day one,” says Steve Elcock.

“As Gen-Z employees start to come through the door, it is important to understand and, more importantly, stay on top of the digital world. This generation is, of course, more digitally savvy and very comfortable using technology, which is

data across different platforms, therefore reducing the risk of human error and directs operators to the areas requiring attention, he claims.

Keeping track of these metrics and behaviours all under one roof can help empower managers to focus their energies on other more important aspects of a business to ensure their establishment runs smoothly. elementsuite was launched in 2014 with the sole ambition to offer hospitality operators a simplified and flexible HR platform to revolutionise the employee

Q&A Tim Ogle

commercial director at didici

completely instilled into their everyday lives. It’s no surprise that younger generations spend a lot of time glued to screens. Market Watch reported in 2017 that millennials are spending over five hours a day looking at their phones.

Therefore, an operator must ask ‘how do I reach these employees?’, and offering mobile based solutions that are available to users anytime, anywhere is only going to increase engagement, productivity and motivation levels.”

Implementing new technology is all very well and good but information still needs to be user friendly and easily accessible in order to ensure its success.

Having access to insights through a dashboard style platform is key at the moment, reports Steve Elcock. Not only does being able to offer a consolidated view for operators save time and money, it also negates the need to cross reference 42

experience in the digital era, and today, the company claims that it is the first software platform to offer an entire HR/ workforce management solution to the hospitality industry, their platform aim being to deliver a simplified user experience across any digital device, anytime, anywhere to ensure employees are always engaged, empowered and inspired.

The business delivers a 2% increase in productivity and a 50% decrease in time spent scheduling, payroll and HR for timepoor managers, they claim. Additionally, the company removes the burden of compliance and risk for hospitality operators, with its intelligent legislative HR workforce management solution. Current clients include global blue chip customers, such as McDonald’s, and UK operators including Bistrot Pierre, Hix, Benugo, Baxter Storey, Searcys and Leon.

WHY IS IT SO IMPORTANT FOR FOOD OUTLETS TO MAKE THE BEST USE OF THEIR DATA? Data is a key issue for any business. However, in such a fast-moving and highly competitive sector as the food and restaurant industry, which is based on tight margins and the constant efficient alignment of many varied elements to achieve success - all of which are subject to rigorous time pressure – it can often feel that you are drowning in the detail and volume of your data.

The challenge food operators often find themselves with is that their data is spread across many disconnected different sources and harnessing this disconnected data to drive better business performance is essential. For many, this can be timeconsuming and not within many operator’s skill sets which slows down decision-making and leads to missed opportunities.

However, ensuring that insight is available to everyone in your business is only possible if you join the dots of all your disparate data sources. Restaurant businesses need to invest in an affordable platform that will enable them to seamlessly stream and integrate all their data, from the boardroom to the restaurant floor, into one central platform, unlocking these disconnected data sources - financial, strategic, operational, HR and CX – to deliver one single version of the truth, to define that discernible edge you seek over your competitors.

September 2018

DIGITAL DO YOU VIEW EXISTING TECHNOLOGY SOLUTIONS AND ATTEMPTS TO APPLY DATA INTELLIGENCE AS INADEQUATE IN THIS SECTOR? The pizza industry is synonymous with innovation and for the adoption of cutting edge technology to maintain competitive advantage. Competing on price only goes so far. Especially when existing routes to business advantage have become uniform and commonplace.

Maximising operational efficiencies and margins is crucial. Data offers you the chance to stay ahead of the curve. It’s not that existing technology is inadequate, rather that many solutions are costly and require specialised data professionals for interpretation, yet still don’t deliver the transformational insight that is the expectation from any substantial investment.

There is a common frustration among restaurateurs of not being able to view their key data sets in one place. Gaining a consolidated and focused view of your overall business remains incredibly difficult. With a clear view to analyse and understand areas of responsibility - and using techniques such as identifying outliers – you will immediately be able to see which branches/areas of your business require attention.

WHAT TYPES OF DATA SHOULD A PLATFORM IDENTIFY THAT ARE CRUCIAL FOR FOOD OUTLETS IN PARTICULAR? Food outlets require control of a wide array of contrasting metrics and KPIs. These relate to internal and external variables such as sales, footfall, labour costs, the logistics of delivery, stock management of ingredients and packaging, customer preferences, social media sentiment, and weather.

Anticipated events – such as the recent football World Cup – and more importantly those that occur due to unexpected local factors, can cause spikes and troughs in demand that without insight to drive action only result in benefitting your competitors who are often in close proximity.

A pleasant experience that encourages customer satisfaction and delivers the ‘Holy Grail’ of repeat business is fundamental. In a sector built on the three cornerstones of product consistency, convenience and customer loyalty it just takes one element to misalign to have a detrimental effect across your business.

Detail can be hidden in aggregate data which makes it vitally important that you can analyse all of the data sourced from your variables through one screen.

One where the problem is highlighted for you. Consequently, the insight derived will enable you to apply your efforts to realise your business objectives of seeing customers returning more frequently, spending more money and recommending the experience to their friends and family.

WHICH PEOPLE DO YOU IDENTIFY IN A BUSINESS AS THE KEY TARGETS FOR ACCESS TO ANY ENHANCED DATA INTELLIGENCE? Not everyone in your company will have the core skills in reading and interpreting data, so it is crucial that any platform you select bears this in mind.

It should visualise data in an engaging, cost- effective manner without need for interpretation. It should be accessible for all levels, empowering everyone in your business to make more effective, immediate decisions.

A priority is targeting your staff who interact at the frontline with your customers. They will see first-hand the positive outcomes and also the problems that affect your operations. A necessity is for a platform with a mobile first strategy, which makes data insight easily available via any mobile device. When you can review live data anytime, anywhere, you can quickly turn analytics into actions.

A capability to tailor data access means that the user only sees the data relevant to their responsibilities, thereby focusing only on what they can affect. Ultimately, it’s not about the data, it’s about your business.

WHAT IS THE CONCEPT OF OUTLIERS? Many solutions emphasise headline numbers. You’ll see your data but without any indication of what is hidden.

Outliers bring a new dimension to your data insight capabilities alerting you to valuable data unusual to the rest: a needle in a haystack that is waiting to be discovered – especially smaller and more localised issues.

Identifying these illuminates where your greatest opportunities lie. Once the root cause is determined you can take action. Outliers are typically used to compare and contrast performance.

It might be issues that when combined, make a bigger difference to your business than anything learned from the traditional location data targets and aggregations.

That which is initially perceived as a negative issue at one restaurant might actually reveal a problem within another part of your business. An over performing branch is a success which you should

share across your teams because it illustrates the strengths of your business in combining to work efficiently.

HOW CAN THE FOOD AND RESTAURANT BUSINESS USE OUTLIER INSIGHT TO DRIVE THEIR BUSINESS PERFORMANCE? The value of an outlier exceeds any analysis of data that is collected from your network of branches whether that be fifty or a thousand. The concept of outliers means focusing on the elements of your business that requires your attention first– not just the top or the bottom performers.

It’s in these small areas where you will find a masked truth about your business that is currently unwittingly missed where marginal gains can be made easily. If for example, you aggregate one restaurant that has done particularly badly with five which have done slightly better you can achieve a number that makes sense and feel no reason to look deeper. However, it is the one store that is doing extremely badly which you should be focusing on but is being masked by the others.

Flagging up issues from this small but highly significant source can be crucial to your future strategy. Any insight gained reinforces the connection of these outliers to the wellbeing of your business network as a whole. Nevertheless, incorporating insight into your strategy, monitoring improvements and building the future of your business will only be a successful process if actionable insight from outliers extends right down to the restaurant floor level.

HOW WILL THE MARGINAL GAINS THAT OUTLIERS REVEAL IMPACT ON YOUR BUSINESS? The advantage of outliers is that they are one of the few unexploited opportunities that offer incremental improvements.

Making even marginal improvements of 0.25% and .05% can be highly significant.

When combined, this aggregation of small margins can lead to key improvements.

In the highly competitive restaurant and food sector, where time is at a minimum, if your data platform identifies fifty outlier issues - less than half of which might actually make a difference - you could still obtain the insight to apply twenty marginal gains over your competitors. In a tough environment every small advantage counts - such as helping a pizza operator identify where they can make significant savings by highlighting the stores that were adding too much or too little cheese to their pizzas.

www.papa.org.uk 43

REVIEW

Success for Bellavita Expo’s fifth edition Bellavita Expo London (17-19 June 2018, Business Design Centre, London) ended on a high note recently, having secured yet another record turnout of some 6,000 visitors from across the UK’s food and beverage industry, a sector in which Italian food is now widely acknowledged as playing a major and highly popular part.

EVER POPULAR Bellavita Expo is a business to business platform dedicated to the promotion of Italian food and beverages through some nine trade shows held across the world (London, Amsterdam, Warsaw, Chicago, Toronto, Mexico City, Hamburg, Bangkok and Moscow).

At this year’s London event, Bellavita’s organisers report that the show featured some 1,000 new products, 200 exhibitors and over 40 masterclasses and talks.

Along with two floors of bustling activity, Bellavita Expo’s four Academies saw the best Michelin star chefs, mixologists and industry experts explore the latest trends in Italian food and beverages in the UK. “We are delighted to have achieved this result, which was made possible also thanks to our new partners from VPE (Verona and Parma Exhibitions) and with the support of ITA (Italian Trade Agency),” said Aldo Mazzocco, Bellavita CEO.

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“Participants closed many deals and contracts, and we are extremely satisfied with the business opportunities Bellavita Expo has provided this year.”

“In 2017, Italian agri-food exports closed on three billion euros,” added ITA’s director, Roberto Luongo. “And we are aiming for 3.5 billion euros in 2018.”

Indeed, the British public would appear to be very much in love with Italian food and beverages, the sector having, during the first three months of 2018, already registered an increase of +3.25% compared to the previous year (generating over £600 million in the process according to Italian Trade Agency data), the wine sector on the other hand registering £121,55 million in the same period according to Italian Trade Agency data and all serving to show that despite ‘Brexit’, trade relationships between Italy and the UK show no sign of weakening.

QUALITY At the heart of many of the debates and talks that took place during the three-day event were the themes of quality and diversity, both of which are felt to be shaping new trends around the food of tomorrow.

Theo Randall, an English chef from the InterContinental, and renowned for his Italian style cuisine commented: “The future of Italian cuisine in the UK is about quality and going back to cucina povera - a simple way of cooking that puts vegetables in the spotlight and its naturally vegan and vegetarian nature.”

Progressive Italian Michelin star chef, Carlo Cracco, hosted a show in which he cooked using some unusual ingredients.

Namely, cocoa and anchovies in a risotto dish, and samphire and mastic oil in a pasta dish. The chef also agreed that quality is now the key, and that it will become increasingly crucial in winning over the UK market.

Other trends to note included volcanic wines, vegan and free from products, street food dishes and innovations inspired by “nonna’s recipes”.

AWARDS FOR THE VERY BEST Bellavita Expo London 2018 also crowned the very best of Made in Italy by awarding the highest quality products with a Bellavita Awards accolade in the presence of the Italian ambassador to UK, Raffaele Trombetta, and the general director of Italian Trade Agency, Roberto Luongo.

A panel of over 250 judges, including top buyers, chefs, sommeliers and experts, awarded the winners of the two main categories. The artisanal Prosciutto di Parma Cappellettoni in green egg sfoglia produced by Alberto Triglia won the Food Category, while the organic Bergamotto juice produced by Verum - Bevi Piú Naturale won the Beverage Category. Equally noteworthy, the gluten free Summer Truffle

September 2018

REVIEW Whisper” (gluten free), and the Sommeliers’ Choice Award was won by Terre di Serrapetrona for its Robbione DOCG 2011.

Le Gavroche, Aquavit, Roux at Parliament Square, Locanda Locatelli, the Five Fields, Murano, Galvin at Windows, Savoy Grill, 67 Pall Mall, Margot, M Restaurant, the Glasshouse and Outlaw’s at the Capital were just some of the top restaurants in the country to take part in the fourth edition of Bellavita Best UK Sommelier – the Italian Wine Professional ISWA Award, a competition designed by Bellavita Expo London to crown the Best Italian Wine Professional. Andre Cunha of Covent Garden restaurant, Margot, was this year’s winner. cream produced by Toscobosco was recognised with the Most Innovative Product for the UK Market Award.

Other special prizes included the Taste Good Award that was won by Bono – Oleo Mundi for its L’Imperatore Extra-Virgin olive oil

(Coratina) and Best Brand Identity won by Apicoltura Comaro Beekeeping Down to a Dine Art for its MiÓ honet and extra-virgin olive oil spread.

The Chef’s Choice Award was won by Mandorlada for its Sospiro di Sposa – “Bride’s

INFORMATIVE AND INNOVATIVE The Bellavita Expo programme included over forty masterclasses, industry talks, seminars and cooking shows with visitors spoiled for choice in terms of starred chefs and experts, all providing a unique opportunity to discuss and share some of the upcoming Italian gastronomy trends in the UK. Jewel in the crown of Bellavita Food Academy included a session on Italian fusion with Michelin star Robert Ortiz from Lima Restaurant, while Theo Randall shared his insights into Italian classics with a masterclass titled “Dough’s and don’ts”.

Other unmissable events included a masterclass with

Jacob Kenedy from Bocca di Lupo on the challenges of piquing customers’ interest with new ingredients, while Francesco Mazzei from Sartoria revealed some of the latest must-have ingredients from Southern Italy. Carlo Cracco, a pioneer of modern Italian cuisine and TV host of Masterchef Italy, delighted visitors with unusual dishes that he had created with a UK audience in mind.

New for this year was a series of exclusive buyer talks covering food, wine, coffee and more.

Caffè Nero, Starbucks, Pizza Pilgrims and Vapiano were just some of the brands featured in Bellavita’s industry panels, while Majestic, Enotria, Greene King, Carson and Carnevale considered the beverage sector from a distributor/importer point of view.

PIZZA DAY On Tuesday, 19 June, Bellavita Food Academy hosted Pizza Day, a day entirely dedicated to the profession of ‘pizzaiuolo’ (pizza master) with masterclasses by Le Centenarie, Naples’ oldest and most renowned pizzerias, and also including Starita a Materdei, Antica Pizzeria Port’Alba and Pizzeria Gorizia 1916.

Throughout the show, Bellavita Pizza Academy, showcased some of the secrets of traditional Napoli-style pizza, as well as the best products required to recreate via a number of live demonstrations and talks. The Starita Pizza Academy team were the show’s official resident pizzaioli, making their famous pizzas throughout the show.

www.papa.org.uk 45

PROFILE

Pi pizza Pi (http://battersea.pi-pizza.co.uk/) is a new artisanal pizzeria that has opened in Battersea, London with a focus on light bases, crispy crusts and creative toppings in a beautiful, design-led space, making for an appealing addition to London’s pizza scene.

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September 2018

PROFILE LONDON LAUNCH Artisanal pizzeria Pi has made its way from Winchester to London with a top-secret pizza dough recipe and a whole lot of tasty toppings and is now open on Battersea Rise in the form of a 85 cover restaurant that’s only a stone’s throw away from Clapham Common.

The original Pi pizza was born back in 2014 from a simple idea and a big dream. Founder, Rosie Whaley gave up her career in fashion to set up Pi after being inspired by a stint at a Florence pizzeria on a working holiday. As a first-time restaurateur, she says that she was inspired to serve simple, exceptional and honest food in a vibrant atmosphere you would want to return to with your family and friends time after time.

Now, following on from the three successful years of the flagship store in Winchester, Rosie Whaley has used her creative flair to personally design the restaurant interiors of the second outlet, complete with a very ‘instagrammable’ living tree and flower canopy.

ARTISAN APPROACH Pi’s artisan dough has been perfected by a team of Italian chefs and the secret recipe involves a 72-hour fermentation process resulting in a light, lean base with airy crispy crusts - the perfect vehicle for Pi’s creative combinations of the finest quality cheeses, meats and vegetables, feel the popular pizzeria.

Pi says that it prides itself on a supplier led approach, working with a hand-picked selection of producers in Italy and, closer to home, with tomatoes organically grown on the Isle of Wight.

Pizzas are available as standard size, with the option for half and half, or as a 20” base to share with two or three menu options.

Eye-catching toppings include Hampshire pork sausage, sliced Desiree potatoes, garlic, thyme, caper crumb and nocellara olives, wild boar salami, red chilli and piquillo peppers, Lebanese spiced ground lamb with Turkish yoghurt and fresh parsley, and Old Winchester cauliflower cheese, chorizo and spinach. All pizzas can be pimped with whole balls of Burrata Pugliese or Bufala Mozzarella - a signature Pi twist sure to please London’s army of cheese lovers, feel Pi. To complement the pizzas, Pi’s menu also features small plates and salads to start or enjoy on the side, and guests can also enjoy the likes of cauliflower and Old Winchester arancini, garlic and thyme flatbread with olive tapenade and truffle ham with pecorino.

Pi’s wine list has been curated by Rosie Whaley and her team with the menu in mind and offers a wide selection of organic reds and whites. Boasting a 25-seat bar area, Pi also welcomes guests for aperitivi and after dinner drinks and cocktails. Tempting tipples include smoked chocolate Manhattan, pear and rhubarb Collins and the Fur Coat (a refreshing combination of Henricks Gin, elderflower, vanilla sugar lemon juice and Prosecco).

www.papa.org.uk 47

PROFILE DESIGN STATEMENT Having worked in fashion design pre-Pi, Rosie Whaley has used her creative flair to personally design the restaurant interiors. Therefore, a key focal point of the dining area is a living tree which Rosie says won her over as soon as she saw it. Letting this take centre stage has meant that details are kept simple in the dining area with exposed brick adding a rustic touch.

The tables are hand carved from fallen oak trees from woodland in Salisbury, and banquet seating has been finished with colourful Azilal Moroccan rugs hand-picked by Rosie at the Medina in Marrakech.

An open kitchen off the dining room allows guests a glimpse of Pi’s pizzaioli at work and the eye-catching wood-fired pizza oven, sparkling like a disco ball with mirrored mosaic finish. In the bar area, a dramatic ceiling installation of hanging dried flowers adds colour and a feminine touch.

“It’s been three whirlwind years since we brought Pi to Winchester and I’m so excited to have opened a second site. Londoners have an insatiable passion for pizza and I hope we can bring a slice of something special to the table,” says Rosie Whaley.

The pizzeria is open from 11.45am to 10.00pm on Mondays, Tuesdays and Sundays, and until 10.30pm on Wednesdays and Thursdays, and until 11.30pm on Fridays and Saturdays.

Q&A with owner, Rosie Whaley Why pizza, given the competitive nature of the London pizza scene?

I recognised there was room in the market to offer a refreshing change to Neapolitan style pizza. We are not Neapolitan, we have our own unique dough recipe. We balance traditional Italian with creative flavour combinations. Our menu is small but offers our customers the opportunity to try something new alongside their trusted favourites served on giant, perfectly cooked 20” pizzas, which can be divided into halves and thirds.

Pi is a light, bright feminine space, we’ve brought the outside inside with floral ceilings and a real living tree. I wanted to create somewhere where people can relax, spend lazy evenings, sipping cocktails and fine wines, alongside pizzas cooked to perfection. We want every aspect of each customer experience to be a feast for the eyes.

How easy/hard it was to secure this location?

Surprisingly easily on this occasion. I feel very lucky to have secured such a beautiful space in a great location.

How easy/hard was it to exchange fashion for pizza?

Creating Pi evolved naturally as I had a clear vision of what I wanted to achieve. The biggest challenge was understanding how to run a restaurant effectively, operationally. I had very little experience in the food industry and only a few months waitressing under my belt, so it took many many long hours of hard graft, and a few bumps in the road to truly understand how it all works.

What did you learn most during your time in Italy?

The importance of quality ingredients and the art form of making pizzas.

It’s a skill that takes time and passion to perfect.

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And what about finding the right staff with the necessary skill set?

This is tricky for the reasons I just mentioned. Skilled, passionate pizzaioli are hard to find in the UK. Tell us about your pizza Pi pizza is not Neapolitan. We have our own top secret recipe. Every ball of dough is made in house using a specialist flour from Italy. Our fermentation process is up to 72 hours long. The result is a light lean, pizza base with airy crispy crusts, packed with flavour. We stretch all our pizzas by hand - not a pizza pan or rolling pin in sight!

Who decides what ‘goes with what’?

We hand pick our suppliers, working with small local independents and organic where possible. We prepare everything in house. I have great relationships with my head chefs Dario (from Naples) and Alessia (from Sicily). We all have our strengths and bring something different to the table. It’s a winning combination.

What are your current challenges?

Finding the best team is always tricky. I have excellent teams in both restaurants, but we are always in need of more conscientious, driven, passionate people.

Do you have plans for further outlets?

For sure. It has always been the plan from day one. For the moment, though, I’m 100% focused on perfecting Pi Battersea and making sure that Pi Winchester continues to go from strength to strength.

August 2018

Introducing

• 8 sided beech log – reaches temperature on demand • great combusion • consistent burn • HACCP approved • long lasting embers

Perfectly ly, d in Ita si e d gne free additive od r wo ideal fo ens fired ov

For optimum service, reliability & consistency in your restaurant fuels, contact Logs Direct: Tel: 01524 812476 Email: enquiries@logsdirect.co.uk www.logsdirect.co.uk Piccante pizza logs • Kiln dried logs • Restaurant grade charcoal • Kindling wood • Wood wool firelighters

PROMOTIONAL

New Divella pizza flour exclusively from CQS CQS is the exclusive importer and distributor of the Divella brand in the UK and we are delighted to be celebrating a working partnership that has lasted over a decade.

Divella produces more than 100 different shapes of pasta, flour including different varieties to allow pizzerias to make the many different styles of traditional Italian pizzas which are suitable for cooking regardless of the oven type used be it electric, gas or wood burner.

The latest addition to the Divella range of flour, Farina “00” for Pizza Napoletana (available in 5kg and 25kg bags) has proved to

www.papa.org.uk

be a huge success since its launch in June. The Farina “00” flour produces the perfect Neapolitan style pizza characterised by higher and softer borders with a goldon colour – “cornicione gonfio”. UK consumers are now savvier than ever when it comes to authentic Italian style pizzas so ensuring you use the best quality ingredients is essential.

CQS has a number of promotions available on the Divella range of flours in the run up to the Christmas period. For further information visit www. continental-food.co.uk or call 01484 538333.

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OPINION Giancarlo Caldesi (left) with L’Olivo head chef, Salvatore Elefante, during a recent visit to Capri.

good “Make it

and they

will come” Giancarlo Caldesi was recently asked why his restaurants in London and Bray on Thames are thriving (in fact, they are currently enjoying their best, most profitable year ever, he reports), while other Italian restaurants are suffering, with many closing sites and laying off staff. Here, he shares with us his views.

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ALWAYS LEARNING From my perspective, I think it’s relatively easy to see why, and I don’t think it’s as much to do with “increased costs of ingredients and staffing” as many industry commentators would have us believe.

To fully understand why many high street restaurant chains are suffering, it might be a good idea to work out why Caldesi restaurants are enjoying so much success right now (it’s not a ‘blip’, we have had year on year growth at both our sites for the past decade).

My basic principle when it comes to my restaurants is this – “make it good and they will come.” This, in essence, is all that I have done in my 32 years as a restaurant owner.

I’ve made it good, people have come, then they’ve come back and they’ve bought their friends.

You’d have thought if it was that easy then everyone would be doing it and I wouldn’t have had to work 16-hour days for as long as I remember, but “making it good” is a lot harder than it sounds.

Firstly, you need a never-ending thirst for knowledge. I was born and brought up in Montepulciano in Tuscany and along with my wife Katie, I have written 11 cookbooks, nine of which are on the food of regional Italy.

These books have taken us the length and breadth of Italy from Piedmont to Puglia, so you might think there’s nothing I don’t know about Italian food, but I’m always learning, always discovering. If you’re not out there searching, discovering and watching what the up-coming chefs are doing, then your food will stagnate, and your offering to the customer will become tired.

I’ve just returned from Capri where I spent a week working in the kitchens of the two-star Michelin L’Olivo and the one-star Michelin Il Ricco restaurants at the famous Capri Palace Hotel. I’m 66, you’d think rather than spending a week of 12 hour shifts in a busy kitchen, I’d prefer to hang out by the pool, but no. I wanted to see what they were doing with their presentation because in this age of Instagram, the way your food looks on the plate is becoming increasingly important.

Customers aren’t just coming out to eat great food, they’re also coming out so they can brag about it on social media.

My week at the Capri Palace was very inspiring, modern Italian cookery right now is world beating and yet you don’t see a lot of it back here in the UK. When I launched my first restaurant in London back in 1986 the concept was to deliver authentic Italian cookery with a modern twist that stood out amongst the backdrop of ‘Britalian’ restaurants with their avocado prawns and oversized pepper mills. I wanted to deliver the honest flavours of Italy but dress it up a bit so you felt it was a ‘special event’ when you ate at my restaurant. That hasn’t changed.

September 2018

OPINION It’s also important to realise what is a trend and what is a development. The problem with chasing trends is, it leads to inconsistency.

Younger demographics suddenly get into a certain style of eating and if you constantly change to meet that, you ‘upset’ your traditional customer base and the trend passes.

You’re left with an empty restaurant.

The Caldesis Giancarlo Caldesi (http://caldesi.com/) is an acclaimed Italian chef, restaurateur and author who, along with his wife, Katie, owns highly-acclaimed restaurants in Marylebone, London (Caffè Caldesi which opened in 2002) and in Bray (the recently refurbished Caldesi in Campagna) which posted their best-ever performance in the last financial year.

The Caldesis also run cookery schools and their latest cookbook, The Long & The Short of Pasta, has just been published.

They also both starred in the popular BBC series Return To Tuscany and are regulars on our screens, including most recently on Sunday Brunch. Undisputed experts in Italian food, they have taught alongside some of the biggest names in Italian cuisine, including Gennaro Contaldo, Ursula Ferrigno and Valentina Harris.

CHANGING CUSTOMERS This brings me to the second essential to success. The customer is always developing, so you have to too.

We spend a great deal of time, money and effort sourcing ingredients and searching out small artisan producers from all over Italy, and our customers understand the value of this.

They’ve probably (almost definitely) been to Italy themselves. They’ve dunked freshlymade bread into single estate olive oil and realized how fantastic it tastes. They want that experience in my restaurants and they won’t be impressed by a lower cost, mass-produced alternative. I think that where a lot of the chains that are suffering right now went wrong, was to allow the accountants to get involved in the buying of produce. I wouldn’t ask my accountant to cook me a steak and I certainly wouldn’t ask my head chef to do my tax return!

Investing in high quality ingredients is key to giving an ever more aware and sophisticated customer base the affirmation that by eating in my restaurants they are making a good choice.

TREND OR DEVELOPMENT? The difference between a trend and a development is that the development stays.

For example, around 15 years ago chefs suddenly started majoring on seasonality.

Something we had always practiced in my restaurants but never shouted about because “that’s just what we do.” Seasonality makes sense, it’s how Italians eat, you don’t want an under-ripe Dutch tomato when you’re making a Caprese salad, do you? Seasonal eating is logical which is why in the UK restaurant business it very quickly moved from being a ‘trend’ to being a development.

That’s also why as long as we have smart phones and social media, presenting your food in a beautiful way is not a trend, it’s a development.

Part of the development of our customers is their increasing desire for individuality and this is something the chains really can’t defend against. If the dining experience feels ‘off the peg’ then I think the price point needs to reflect that. As customers’ tastes and their culinary knowledge increases, then it’s the chain restaurants that can quickly get left behind. Remember, there was a time when Artic Roll was seen as a ‘posh’ dessert in many family households; now you get them free with buckets of chicken.

We have two individually unique restaurants and two individually unique dining offerings.

In London the offering is designed for the metropolitan audience. We want people to feel like they’ve walked into a high-end restaurant in Milan or Rome when they arrive. There’s a downstairs café/bar where cocktails are mixed by sharply-dressed bar tenders and baristas pour dark espressos. Here you can get an express lunch bowl of linguine alla puttanesca for £8 or chow down on a traditional but beautifully presented tagliata for just £26.50.

Our upstairs restaurant serves the same food offering but in a different, more relaxed environment better suited to a business lunch with an important client, a romantic dinner or a birthday gathering, perhaps.

Our restaurant in Bray is totally different, it’s a destination restaurant which has to hold its own against the culinary behemoths of the Fat Duck and the Waterside Inn. Here, we take countryside ingredients and deliver them in a regional Italian style but with stunning presentation. The restaurant is all about delivering an ‘unforgettable’ dining experience in an atmosphere that makes the customer feel like a VVIP.

I recently invested many thousands in both sites to upgrade the interiors and to further enhance their ambience, our city chic and country elegance – two very different restaurants under one brand.

CONSISTENCY I suppose the last reason that I think Caldesi has been successful is one that you hear all the time, and that’s ‘consistency’.

There’s no point in delivering an excellent dining experience one day and a so-so one the next. If the customer who has had a brilliant meal goes and tells his friends how great it was and then his friends don’t get the same experience, then how’s that going to look?

With internet review sites carrying more and more clout, being consistently good or excellent is vitalilly important. It’s also your lifeblood when it comes to gaining repeat business. It’s our repeat customers in Bray-onThames, for instance, who keep us profitable in the post-Christmas winter months. They rely on us to deliver, and we rely on them to return.

Chain restaurants don’t really exist in Italy in the way they do in the UK and US, as the customer knows that in most small villages there will be a family-run trattoria cooking with local, seasonal ingredients to recipes that have been passed on for generations. Locals will know where to go for the best porchetta or the best bomboloni.

I think that in the end the fact that as an independent operator I have just two restaurants, two kitchen brigades, two front of house teams means that as every with restaurateur I’m always spinning plates, its manageable. Maybe another two sites would be manageable too? Who knows, I might find out, but importantly when you’re dealing with 20, 30, 50 sites then in my opinion there are too many plates - both literally and figuratively - regardless of how big and how good your management team. You’re going to lose the individuality, you’re going to lose on consistency, and you are guaranteed to lose on quality. What was once good will become just mediocre, and that for any restaurant is the beginning of the end.

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PROFILE

Two

Roman

brands

in London Two iconic Roman brands - Morganti Caffè Bar and patisserie A. Tornatora - have come together to offer Londoners a taste of the authentic Italian caffè-bar experience, where you can sip coffee, eat cornetti, snack on tramezzini, drink aperitivo, feast on gelato or dine on home-made food.

INTERNATIONAL LAUNCH PAD New to the UK market, but with a long history in their ‘home town’ of Rome, the first venue outside Italy has opened in the heart of central London at 187 Tottenham Court Road, Fitzrovia – this initial London opening being part of what is anticipated will be an international expansion programme.

Renowned coffee roaster, Morganti Caffè Bar was founded in Rome in 1890 and is considered to be one of the 52

coffee lovers’ landmarks of this celebrated city that can count royalty and even the Vatican – including Pope John Paul II among its loyal fans.

Equally renowned, the historic family patisserie and bakery A. Tornatora (www.caffetornatora.it - English web site coming soon) has become highly regarded for offering the very best in sweet and savoury artisanal gastronomy and home-made gelato of the highest quality.

Together, these two Roman

brands have now arrived in London to offer discerning customers a casual, elegant venue where people can meet and socialise and enjoy an authentic Italian coffee, tasty breakfast, rich buffet lunch, aperitivo and supper.

THE MORGANTI STORY Coffee was originally sold raw and toasted at home in small quantities. In 1890, a spice merchant in Rome, Romeo Morganti, became interested in coffee and soon devised a system to roast it on a larger scale, designing and building one of the first roasting machines, thus helping to revolutionise the coffee sector.

Since then, the company grew to what it is today, but continues to follow the same traditional and artisanal methods for producing the finest blends from selected coffees sourced from Central America, India and Africa.

The result is a distinctive rich flavour, savoured especially in the espresso, which lingers on the palate with a delicious, balanced aroma. In Italy, the ‘pausa caffè – the coffee break – is just that. A moment of pleasure to recharge the body and the soul, whether it’s first thing in the morning, midmorning or after lunch. The company’s full range of coffees – from espresso to macchiato to cappuccino and more - is now available to enjoy here in London.

With the motto ‘greener every day’, Caffè Morganti point out that they have also been recycling everyday waste since 1985. They use roasting equipment which utilises less fuel, thus producing less emissions, and their coffee machines use less than half the energy than other machines (410 watts compared to the standard 1,200-1,500 watts).

THE A. TORNATORA STORY In Rome, the name Tornatora is synonymous with cornetti, a type of croissant, but not as you know it. The Italian cornetto is very light and crumbly, and is made with very little sugar. Tornatora make them by hand, each day, with one of their 11 shops selling as many as 1,000 per day.

September 2018

PROFILE

Calendar dates such as Christmas and Easter, say the two brands, are likely to see a range of home-made Easter cakes (known as colomba, the dove) and panettone created and sold on site.

This family business is run by four brothers, all master pastry chefs and master bakers, and has diversified over the years, with each brother specialising in a different sector. There is a baker for the home-made breads used for the sandwiches, a pastry chef who makes mouth-watering, very fine

patisserie, an ice-cream maker and a large-scale caterer for events.

Everything is made by hand and from scratch on a daily basis, using fresh, quality ingredients with the artisanal touch. Quality creations included gluten-free options, comprise mignons, classic pastries, cakes, ice cream cakes,

and custom-made cakes. The deli counter offers light, tasty dishes of carpaccio, seafood and spelt salads, seasonal salads, savoury croissants, mini pizza and much more. Ice creams are a feature, strictly home-made, with seasonal fruit and wholesome, high quality ingredients.

THE LONDON VENUE With their artisanal coffee offer, delicious patisserie, home-made ice creams and deli-foods, Caffè Morganti and A. Tornatora combined have now brought a real slice of Italian life to London.

The venue is open seven days a week from 7am to 10pm for coffee, breakfast, brunch, express lunch and supper, including a takeaway service, but a particular feature is the Aperitivo Italiano. This is served every day from 6pm for a fixed price of ÂŁ9.50, an includes a choice of Aperol Spritz, a glass of prosecco, a glass or wine or beer, alongside a generous selection of bite-size deli foods that are prepared on a daily basis.

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MARKET INSIGHT

Casual dining

essentials for operators Bidfood report that their latest Consumer Views Study market research has identified five “casual dining essentials”, which the well known foodservice company feel can offer operators insight into the top elements consumers have said would encourage them to visit a food outlet. Here, Lucy Pedrick, insights manager at Bidfood, outlines the findings.

BACKGROUND Bidfood operate across the UK’s catering and hospitality sectors. It’s 23 depots aim to be no more than 80 miles away from their customers, supplying a 13,000 strong product range which includes the best of both own brand and leading foodservice brands. Bidfood also offers a comprehensive range of over 250 carefully selected wines, beers, ciders and spirits, as well as quality catering equipment, from cutlery to cookware, cleaning and disposables.

Lucy Pedrick (pictured), insights manager at Bidfood, is the company’s food trends lead. Having worked in research and insights for over 20 years, Lucy and her team pride themselves on being the voice of the customer.

Through the provision of industry leading knowledge about the out of home market, foodservice operators and their customers, the team ensures the business is empowered to develop propositions to helps its customers grow.

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LESS BUT MORE Our Consumer Views Study shows that consumers are eating out less frequently than at the same time in 2017, with 45% of people surveyed saying that they are actively reducing their leisure spending. It also confirms the widely-held observation that although people are still happy to spend money in casual dining restaurants, they expect more from the general experience to happily part with their hard earned leisure budget.

In summary, our research found that 28.2% surveyed want to see smaller portions of British classics at cheaper prices, 25.3% look for dining outlets that offer takeaway options at a cost that’s less than dining in and 20.6% want to see menu choices that help them meet their healthy eating goals.

TIME AND MONEY A host of social and economic trends are playing an intrinsic role in how we spend our time and money. Both commodities are increasing in value in the eyes of today’s discerning consumer and when it comes to visiting a food outlet, it’s clear that we won’t fritter away precious time or funds very lightly.

When deciding where to eat, we need to be convinced that our time will be spent wisely, we don’t like to compromise on our food preferences and, above all, our dining experience needs to offer great value for money. It is these key themes that are driving choice of venue and encouraging evolution and innovation in the casual dining sector today.

Looking at the last year alone, our research confirmed that people are eating out slightly

less frequently when compared to the same time in 2017, with 45% saying they’re actively reducing their leisure outgoings our survey found. This presents operators with a number of challenges, not least putting additional pressure on outlets to create a really standout experience in an already saturated and competitive market, which increasingly finds itself competing with the retail trade.

To shed some light on how operators might go about this, we recently asked consumers to share what is high on their agenda when eating out. Our aim was to uncover the must-haves that would entice them to eat out more often with friends and family. This has informed our five casual dining essentials to help operators attract footfall.

COST CONSIDERATIONS The biggest deal-breaker for consumers has to be the cost of eating out. With decreased disposable income to contend with, people are looking for extra value for money and certainly don’t want their food going to waste.

Therefore, it’s no surprise that 28% want reduced portions of British classics at cheaper prices to cater to smaller appetites, our survey found.

September 2018

MARKET INSIGHT and dessert. With the shift away from the three-course dinner and menus that are defined by specific day-parts like breakfast, lunch and dinner, operators have the perfect opportunity to capitalise. All day dining is already becoming a big trend, with 14% in our survey saying flexibility is essential as consumers don’t want to be restricted on what they eat, or when they eat.

TO GO OPTIONS With more consumers on the move, the demand for on-the-go options is on the rise.

Some 25% of those surveyed want takeaway options at a cheaper price our survey revealed, saying they’d be more drawn to a restaurant if they had the option to take away.

TIME What’s more, these days we’re more timepoor than ever before. Our busy lives mean that we often don’t have the luxury of sitting down for a traditional starter, main

www.papa.org.uk

HEALTH Healthy eating remains a high priority for 20% of consumers, and 85% of consumers are making attempts to change their diets our survey found, and are looking to operators to help them make long-term changes to the way they eat. The more socially-conscious are also influenced by ethical concerns, with animal welfare cited by 54% of non-meat eaters in our survey, as the standout reason cited for cutting out meat.

This is of high importance to the younger generation, with 16-24s particularly switched on to the environmental benefits of eating less meat our survey suggested.

As such, there has been a steady increase in health-conscious consumers avoiding meat and embracing a vegan, vegetarian or even a flexitarian diet (Eating Better Alliance 2017), with most believing that a meatfree lifestyle will improve their health and wellbeing.

Operators would be missing a trick to exclude vegan from their offering, in fact,

mentions of vegan are up 72.3% on menus in the last year (MenuMonitor, Digital Resource Library). In response to this growing demand, big leaps forward have been made in product development to help operators create vegan versions of the latest food trends. For example, Bidfood now offers Chef’s Choice Jackfruit, which serves as an excellent meatfree alternative to pulled pork and offers a perfect filler for ever-popular tacos and burritos.

EXPERENTIAL Finally, experiential dining can help operators make a big splash on the high street. Indeed, 20% say they are looking for something different when eating out, our survey reported, with 18% claiming to be bored of the choice of outlets available or perceived them to be ‘all the same’. This comes as people increasingly look to spend their money on experiences, rather than possessions. Tasting sessions, create-yourown-style dishes and cookery or cocktail classes are just some examples of how operators tap into the lucrative ‘experience economy’. Crucially an overwhelming majority of outlets are investing in their service offering as a differentiator and 79% of consumers rate this as a top factor when they eat out.

Ultimately, with a wealth of cuisines and food experiences out there seemingly ticking the box for every flavour preference, dietary requirement or lifestyle choice, no avenue feels untapped. Remaining competitive requires restaurants to quickly respond to emerging food trends and preferences. Some 50% of consumers themselves recognised that with changes menu and service offerings, pricing structures, and greater personalisation their eating out frequency could be reinvigorated, our survey suggested.

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PREVIEW

Serving up the very best in artisan food and drink Speciality & Fine Food Fair returns to Olympia London from 2–4 September 2018. Now in its nineteenth year, this show is still providing a great opportunity to tap into some of the best food and drink produce on offer today. The Fair covers a wide range of product categories so there’s something for all visitors, not least the Italian Pavilion which will be a highlight for owners of delis, cafés, restaurants or retail outlets that specialise in Italian produce.

MEET THE PRODUCERS More than 700 passionate producers and suppliers will bring together inspiring innovations and new product launches from speciality salami, artisan fresh pasta and unique flavours of gelato, to fine chocolates, vegan and plantbased products, condiments, premium alcoholic drinks and much more.

Regional Italian producers with authentic flavours and methods will be most prominent at Speciality & Fine Food Fair in the dedicated Italian Pavilion, showcasing the finest artisan products from Italian regions such as Sardinia and Calabria.

There will also be independent producers such as Cibosano in attendance, 56

with visitors able to sample the company’s extensive range of chilled products. La Tua Pasta will be launching its fresh handmade pasta, and Districts of Italy will be introducing its range of Testo’s artisan pastry products. Tanara will be bringing its top-quality 24 month cured Parma ham to the show for tasting.

Visitors will also be able to benefit from industry expert advice on hot topics including unique food and wine pairings as well as what’s driving the foodto-go sector.

Pizza is now the most popular food ordered in UK restaurants and the second most popular food item bought in supermarkets, putting its current market value at just over £3.2million according to September 2018

PREVIEW Infographic Journal’s UK Pizza Market – Facts and Statistics, January 2018). And while the chains and multiples continue to dominate the mainstream in this market, there is a distinct opportunity for independents to lead the way and stand out against the competition when it comes to capturing the interest of ‘foodies’ who are seeking something a little bit different when it comes to their pizza and pasta.

Speciality & Fine Food Fair promises to be the perfect place to discover the latest trends and insights, whether it’s unusual and unique ingredients to incorporate into your menu and on top of your pizzas, or to sell in your retail space. The Fair will have inspiration galore to ensure you can always offering something different and more bespoke.

In addition to staying ahead of the curve, another important factor for independent buyers and caterers is the rise in demand for free-from options, and healthier food and drink. This is something that is increasingly being reflected in the world of Italian food and drink as new innovations come onto the market and prove that healthconscious consumers can still have their tiramisu and eat it.

A visit to the Fair is also a great way to see these innovations up close, chat to the producers behind them,

taste the products and find out how you can make it work for your business to keep existing customers satisfied whilst also attracting new ones.

FAIR HIGHLIGHTS As a well-known UK showcase of quality food and drink, Speciality & Fine Food Fair looks set to be a great platform to condense a year’s worth of product sourcing into an inspiring journey of discovery. Here are some further reasons to visit the 2018 event.

The Discovery Zone Curated to showcase the best of what’s new, the Discovery Zone is an essential stop-off for independent retailers, restaurateurs and operators looking to discover current and upcoming trends from new

and exciting Italian producers and beyond. All of the 200plus companies gathered in the Discovery Zone have been trading in the UK for less than three years.

Great Taste Deli Get the edge over your competition by being the first to see, taste and source winning produce from the Guild of Fine Food’s three-star award winners, including Italian chocolate producer Torta Pistocchi.

The Drinks Cabinet In partnership with Fentimans, this is new for 2018 – an area dedicated exclusively to luxury drinks and mixers which will offer the perfect opportunity to showcase and discover what’s hot in the speciality drinks market and how to include it in your offering.

Fresh Discovery Awards Recognising excellence within the speciality market, these awards will shine a light on products that are set to take the industry by storm in 2019, ensuring you can stay one step ahead of your competition.

Savour the Flavour Sponsored by Brazilian Flavors, and featuring some of the industry’s most experienced chefs and specialists, this demonstration kitchen will be aiming to offer the perfect way to discover how to increase your profits.

The Ultimate Retail Experience New for 2018, the team behind Speciality & Fine Food Fair have surveyed some 2,000 consumers to discover what they want from their ultimate retailer and they will be bringing the results to life at the Fair.

Food for thought Buyers will be able to learn from the experience of industry peers and retail experts who’ll address the big hurdles they’ve had to overcome and how they are future-proofing themselves for the ever-changing food and drink world.

Trend Trails The Fair’s curated trends trails will offer an effortless way to meet artisan producers and discover lucrative new products within core sectors such as chocolate and plant-based products.

WHERE AND WHEN Olympia London, Hammersmith Road, Kensington, London W14 8UX Sunday 2 September 2018 10:00-17:30 Monday 3 September 2018 9:30-17:00 Tuesday 4 September 2018 9:30-17:00 For further details, or to register for your complimentary industry ticket, head to www.specialityandfinefoodfairs.co.uk

www.papa.org.uk 57

OPINION

Watch out for HMRC blowing

HOT and COLD! Tax specialist, Annette Stone, from Thomas Westcott Accountants (www.thomaswestcott.co.uk) recently wrote a blog post about how business owners might be being unfairly penalised by HMRC, and in particular for how VAT is applied on food applying the “hot or not” test. In this case, the food concerned was crispy ‘seaweed’ (cooked cabbage) being served by a Chinese takeaway, but it raises concern for how hot and cold might be being treated tax-wise elsewhere.

HOT OR NOT? A client who operates a takeaway recently found themselves the subject of an HMRC VAT investigation.

HMRC has a taskforce dedicated to looking at takeaways and they decided to purchase a variety of dishes from our client’s premises.

According to the taskforce, the takeaway’s food should have been subject to standard rated VAT, and specifically because they claimed the food was sold as “hot”. However, when the client brought this to my attention, I found that I strongly disagreed with HMRC. In particular, I took issue with HMRC’s application of the tests contained within VAT notice 709/1 - a section which covers the VAT treatment for anyone who prepares and supplies food and drink ready for consumption.

My argument specifically centred round whether a food was “hot or not” - a major difference as hot food is subject to standard VAT, and cold food is not.

As further background, I applied HMRC’s own tests, specifically to the cooking process of ‘seaweed’ (which isn’t actually seaweed, it’s cooked cabbage) within a Chinese takeaway.

In this case, the whole process takes half a day, so this is specifically not a task that can be undertaken on a daily basis or especially on a made to order basis.

These tests are referenced at paragraph 4.2, “the sale of food is standard-rated if the food (or any part of it) is hot at the time that it is provided to the customer (‘the precondition’) and one or more of the following five tests outlined below are satisfied” (further outlined below). The results were interesting, and a major lesson learnt from doing this is that HMRC clearly does not always understand how foods are prepared and, as a result, incorrect judgements about the VAT treatment can, and are, being applied.

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PROVING YOUR CASE Providing that you are armed with a detailed explanation to apply the facts, together with providing evidence - in this case I asked the client to send photos of each stage of the cooking and storage process - you can prove your case.

According to HMRC’s rules on whether takeaway food should be subject to standard VAT (found in “VAT Notice 709/1: catering and take-away food, paragraph 4.2”), the sale of food is standard-rated if “the food (or any part of it) is hot at the time that it is provided to the customer”.

To decide whether it’s “hot or not” the food is also put through the following five tests.

• It has been heated for the purposes of enabling it to be consumed hot.

• It has been heated to order.

• It has been kept hot after being heated.

• It is provided to a customer in packaging that retains heat.

• It is advertised or marketed in a way that indicates that is it supplied hot.

In this particular case, I found that none of the tests were satisfied and therefore the crispy ‘seaweed’ could not be deemed to be “standard rated” because of the following reasons.

1. It is not intended to be consumed hot (it is heated as part of the frying process to turn it from the raw shredded cabbage to ‘crispy seaweed’).

2. It is not heated to order (it is only cooked once a week during a morning or afternoon when it will be left to cool and the excess oil is drained off to make it crispy. It is then placed into individual containers on shelves where it will remain in a dry environment until it is ordered).

3. It is not kept hot after being cooked.

4. It is packaged once cooled into the only containers that the takeaway use for serving food (it is of no significance that they retain heat as it is already cooled and crispy at the point at which it has been packaged, and any heat taken on is merely from conduction from the hot source of other foods at the point of delivery).

5. It is not described on either restaurant or take-away menu as hot.

If you are unsure whether you are applying the correct VAT treatment to takeaway food, or have been challenged on this matter by HMRC, do not assume that they have fully appreciated the cooking process.

September 2018

PROMOTIONAL PROMOTIONAL

Garofalo Ristorante – new larger packs, same premium quality Garofalo, premium Italian pasta maker from Gragnano near Naples, has added a 3kg pack format in four of its most popular food service pasta shapes.

The 3kg packs are branded Garofalo Ristorante and include Spaghetti, Linguine, Penne and Fusilli in the initial launch phase of the larger packs.

All Garofalo Pasta, including the new Ristorante range of 3kg packs, is made from simple ingredients; durum wheat semolina and water. With only two ingredients it would be difficult to make a premium quality pasta if the best wheat was not used. Garofalo uses only robust durum wheat semolina in its Signature pasta, which is high in protein and makes it suitable for double cooking.

Garofalo pasta is formed using a

bronze die, the original way to extrude the dough. Pasta made using the traditional bronze die has a slightly rough texture and a porous surface that holds the sauce.

The new Ristorante range is in addition to the 70 shapes of Garofalo pasta already stocked in the UK and available to chefs via regional and national wholesalers.

Garofalo pasta in all shapes and pack sizes offers a source of inspiration for any chef wishing to serve authentic, al dente Italian pasta.

For more information on distributors of Garofalo pasta including the Ristorante range please contact Mal Pullan UK commercial director for Garofalo pasta – 01438 813444 info@garofalo.co.uk

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Contact Andrew Emery | 01291 636344 | andrew@papa.org.uk

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WOOD FIRED OVENS

Could your restaurant or pub garden be a moneymaking machine?

Jay Emery (www.bushmanwoodfiredovens.co.uk) is known as the “wood fired-oven guru”, having started making wood fired ovens back in 1999 and the first to get DEFRA approval, and for those thinking about investing in a wood fired oven for their restaurant, pub, or takeaway, he runs Discovery Consultation Days. Here, in a regular series of articles, he looks at how pub and restaurant gardens can take on a new lease of life.

MISSED OPPORTUNITY? Could a mobile version of your business give it a massive boost, and are you going to miss your pizza the pie? For years I’ve been in the gardening game; I’ve won awards for garden design and trade stand design at more shows and events than I care to remember, from Southport to Chelsea and everything in between.

But my true revelation came about 10 years ago when I was designing an outdoor space for the Bank pub in Newry. The smoking ban was imminent, and changes needed to be made. Back then, I occasionally frequented a couple of drinking holes with my mates and, whilst I gingerly sipped on whatever I could get non-alcoholic, they would quaff pints like a herd of elephants on the Serengeti that has not seen water for six months or more!

On lazy sunny afternoons we would try to get a space outside. More often than not, this was a table plonked in the grass with the dustbins not far away. It’s fair to say that the beer garden, pub garden or restaurant garden was a dumping place, with not much attention given to it at all. With the advent of the smoking ban some, although in most cases minor, effort was made to make something of a half-walled shack to house these unfortunate customers in poor weather just so that they would still come.

Those more astute business owners that made decent smoking shelters had a few more customers than those that did not, and, because smokers were forced out of the bars and restaurants, those that did something to accommodate these had an uplift in trade.

And so the beer garden idea was born and became more commonplace everywhere, but 60

England, or shall I say became a necessity.

It still, however, amazes me how few establishments have really embraced the idea of a real profit centre from this space and capitalised on what this transformation could do for their business. It always saddened me as I could see the hidden opportunity - in my mind this was valuable, real estate with fantastic earning opportunity lost.

I knew 10 years ago that changes would have to be made, that this unused space could not go unattended and soon would have to be generating lucrative profits if any establishment with one was going to survive and prosper. But pub owners and restaurateurs panic; how would spending

more on the garden mean you could earn more?

To the uneducated this would just mean more space that needed more staff, more cleaning, more work, more overheads, more… Well, just more headaches. Not only planning it, but building it and getting planning permission to make it happen.

I FEEL YOUR PAIN Yup, I agree. For all but the astute business owner who has a grip on the term ‘lifetime customer value’ this would be a nightmare, but there are ways of minimising your risk and your exposure, and ways of testing the water at a lower cost, and, when you take into September 2018

WOOD FIRED OVENS in control. But you could also simply find yourself a local caterer and do the deal with them to provide a weekly service for you.

Check out NCASS for caterers near you. I normally advise my caterers to give 15-20% of the take to the hotelier or pub after a given and agreed breakeven amount. As long as they are good you will know how much money can be made if you ran the concept yourself.

account what that space could be earning on its own, apart from the restaurant, apart from the main kitchen, even just one or two nights a week with its own staff, run as its own business, at given times on given days, well then the space just becomes a big money making machine.

Like all investments, money making machines cost money to set up, so how do you create such an idea without it costing the earth before you push the button and get your very own new lucrative profit centre? Well that, my friends, is the easy bit.

Ok, in most cases it’s the easy bit. As long as you have access into the garden you can monopolise on the street food trend that is storming the country.

The mobile wood fired pizza craze which I personally helped start in the UK back in 2009 has led the way to what we see today and with profit margins being super high, overheads super low, and little or few monthly fixed costs, why oh why would you want to do anything else? The systems that I created for making mobile pizza practical and easy means no headaches and in the summer when it’s good, just open it up, advertise it, and sell pizza.

THE MAIN ADVANTAGES OF RUNNING A MOBILE FROM YOUR FIXED PREMISES 1. It taps into the trend and makes you current.

2. If you need extra capacity in your venue for busy times you can provide it quickly and easily.

3. You don’t need a huge building budget and planning and the headache that comes with that kind of development 4. You can take your existing business to the people when they may not want to come to you.

5. It’s easy and cheap to operate when you know how.

6. It provides choice for your customer.

7. It provides a massive opportunity to advertise your current business to people who don’t know you exist.

HOW DO YOU TRIAL THE CONCEPT TO KNOW THAT IT WOULD WORK? The best way is to just do it because it’s already proven to work. Having helped over 250 people set up in this industry, there is a proven track record of success which means that the risk is low and it’s no longer a gamble, this way you are completely

COMPARED TO BUILDING, MOBILE OFFERS SO MUCH FREEDOM A no-brainer, I teach my customers to run a two to three man team, cooking up to 70 pizzas per hour from a small, compact, selfcontained wood fired kitchen unit, 2m x 1.5m.

The great advantage of using a mobile kitchen is that you do not need to get into lengthy discussions and planning issues from the start. When the concept has been proven over a period of time then it would be easy to provide the evidence that Planning would have to accept.

The Richmond Arms in Chichester is a great example of just one of my customers that took the concept by the horns, jumped into the fire and created their own future.

Planning would not allow an extension to the kitchens, so they went mobile in the beer garden and won loads of industry awards after the inclusion of the mobile wood fired kitchen, becoming one of the top 30 pubs in the UK. In the next issue I’ll be talking about the five different kinds of mobile catering opportunities that are available to you and how to tap into them (if you can’t wait that long, why not pick up a copy of my book From a Spark to a Flame by Jay Emery, available on Amazon, which is all about starting a successful mobile pizza business).

Pictures with kind permission of William Jack, Richmond Arms

www.papa.org.uk 61

PIZZA MY WORLD Luciano Vendone has been making pizzas for more than 40 years. He runs Nottingham-based Deli Conti with his wife, Sue, supplying authentic pizza bases and dough balls via national wholesalers to restaurants, bars, hotels and other outlets across the UK. Keen to keep up to date with foodservice trends, they have just launched a new high protein pizza dough to tap into the demand for high protein foods.

Luciano Vendone says that he learned a lot about cooking from working in his uncle’s restaurant whilst growing up in Alghero in Sardinia. After working in the restaurant and having completed a course at catering school in the town, he moved to the UK in 1975 to work as a pizza chef in the north of England. A couple of years later, he opened a pizzeria with his brother in the north west before later joining forces with wife Sue at the start of their journey together supplying authentic Italian products to the foodservice sector. He’s passionate about helping people to make and serve the very best pizzas.

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Pizza My

World 4.30am 4.30am My alarm goes off at 4.30am four days a week so that I can be at work good and early.

I usually breakfast on coffee and some of my home-made bread. Maybe focaccia and honey, or panizza and Nutella. Although Deli Conti specialises in making dough balls and pizza bases for the foodservice sector, I do also make speciality bread for my daughter’s two bakery and café outlets - Ugly Bread Bakery in Nottingham.

If I’ve got time, I’ll walk the mile to our production unit in Nottingham because I love being out in the fresh air. More often than not, I’m in a rush to get started, so I’ll jump into the car for the short drive.

5.30am 5.30am On arrival, my first job is to chat with the production manager and go through the production schedule. We look at how many pizza bases and how many dough balls we need to make and then work out how best to do this. There are different fermentation processes involved for each product. The dough balls are frozen immediately after they are made, and fermentation happens when they are defrosted by the customer and before they are turned into pizzas.

The pizza bases, on the other hand, are prepared, left to ferment and then baked later in the week, before being frozen. Slow fermentation is time-consuming but it’s key

September 2018

PIZZA MY WORLD to achieving a wonderful taste and also to making the pizza light and easier to digest.

We can produce up to 10,000 pizza bases in seven hours and about 5,000 dough balls an hour.

I am lucky to have a great team of staff who diligently supervise everything – from the start of production to when the products leave the building on pallets, all heading to restaurants, bars, coffee shops, garden centres and other places around the country.

9.00am 9am Later this week we have a group of chefs and foodservice professionals arriving at Deli Conti for one of the regular free training sessions we run for customers.

During the sessions I demonstrate how to get the best out of our dough balls and show how they can be used to create the very highest quality pizzas. I show them how to produce Neapolitan pizza, as well as traditional pizza. There’s an art to handling the dough and knowing how to bake it to get the best results. Understanding the fermentation process is crucial. I go through the list of people attending and note that we have several who are travelling quite a distance to be here. We usually run the sessions once a month, and there’s no shortage of people keen to attend.

Next job is to call a client who’d like us to take our wood fired pizza oven to their premises to do a demo. We bought the oven a few months ago and it’s been a great investment - and very useful for us to be able to show customers how to get the best out of our dough and pizza bases when they are cooking this way, whether at their pub or hotel, or maybe at a festival or outside event. It’s an old-fashioned way of cooking pizza and the pizza cooks completely differently so it’s useful to have expert advice.

and the capability but time for research and development was sparse. We knew we could develop a truly high protein pizza base, but it was important to get the nutritional claims correct before going to market. Fortunately, we had the Food Innovation Centre based at the University of Nottingham nearby, who gave us the benefit of their expertise. Thanks to input from their experts and a UKAS accredited laboratory to verify the protein levels, we can now advertise the products as ‘high protein’. Today, the head of project from the Food Innovation Centre pops into the office to find out about the launch of the new pizza bases, which took place at Food and Drink Expo. I’m delighted to be able to tell him that there was strong interest in both the new high protein pizza base, as well as our dough balls and other products.

1.00pm 1pm Time to check how our stock of ingredients is going to see if we need to place new orders. The quality of the ingredients is very important to me and we have built up a network of trusted suppliers. It’s a small network, as we only use a limited number of ingredients to make our pizza bases and dough balls, and we use no additives or preservatives. The extra virgin olive oil comes from Spain, the sea salt from Italy, the flour from Italy and England. I’ve

recently developed a pizza made with Red Tractor flour, which has gone down well, and I note it’s time to order more of this flour, which is accredited by the largest food standards scheme in the UK. 2:30pm 2.30pm I try to finish around 2pm but there’s always plenty to do when you are running a business, so often I end up leaving later.

Today, as I head out of the production unit, I decide to spend a little time in the garden when I arrive home. I enjoy gardening, and love to grow traditional Italian herbs and vegetables, which we use in our home cooking. While I take charge of the pizza base and dough ball production in our work life, Sue does most of the cooking at home.

6.00pm 6pm As the weather’s nice, we light the woodfired oven and invite some neighbours and friends round for pizza in the garden. There’s something quite special about pizza in a social gathering, it makes for a relaxed event and it is easy to share.

We’ll also often choose it if we’re out, and sometimes I use it as a way of engaging a chef or the waiting staff in conversation about pizza. I enjoy promoting our products and sharing the benefits of slow-fermented, good-quality pizza doughs. Wherever we are!

11.00am 11am Although pizza has been made for hundreds of years, there are always new ways of serving it. Not long ago we launched the Panizza® - a folded bread which is a cross between a pizza and a panini – and recently we’ve been innovating again, with a high protein pizza dough. The inspiration came from our son Antonio, who co-runs Clean Cut Kitchen in Nottingham, a restaurant and take-out that serves food for customers who want healthy options. He told us about the increasing demand for high protein products and, as a supplier to the foodservice sector for many years, we wanted to offer a high protein version of our authentic pizza bases. We had the ideas

www.papa.org.uk 63

NEW MEMBER

Makfa is the number one pasta manufacturer in Russia, a federal player in the wheat flour segment and a major cereal producer. Its portfolio includes hundreds of products featuring diverse formats and flavours.

The company has an 80-year history and boasts high customer loyalty. 98% of Russians are aware of Makfa brand, and six out of 10 buyers prefer it to competitors.

Every fifth pack of pasta made in Russia is produced under MakfaTM. They use bronze drawing equipment as a fine tool for producing wonderful types of pasta, both long and short.

Extremely high quality pasta has a roughness and porosity,

given by the very structure of the bronze holes, that ensures all the flavour and colour of the chosen sauce is captured when tossed in the pan.

Makfa is the greatest miller complex in Russian Federation.

It has four manufacturing areas. Makfa adheres to century traditions which allow to produce high quality wheat Makfa flour of different grades.

Makfa’s mission in the global market is to provide consumers around the world with healthy and eco-friendly groceries made in Russia. Makfa’s portfolio includes all categories of foods that make up the foundation of healthy eating and the Mediterranean diet: durum wheat pasta, wheat flour, cereals, flakes and olive oil.

In 2017, Makfa set a Guinness world record - the largest serving of pancakes during

Maslenitsa festivities in Moscow.

16 professional chefs made 12,716 pancakes from Makfa white wheat flour and treated all guests.

Sales Contact: Nikita Ivantsov Telephone: +7 (351) 255-97-35 E-mail: ivantsov@makfa.ru Web: www.makfahealth.com

NEW PRODUCT Deliver your pizzas piping hot with

Food to go is no longer just grab & go

HEATED DELIVERY BAG SYSTEM www.sweetheat.co.uk tel: 01924 488619 mobile: 07880 239524 email: sales@sweetheat.co.uk

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Changes in consumer attitudes to grocery shopping have created challenges to retailers, but they have also created opportunities for forward thinking operators, who are prepared to embrace change.

“The growth of on-line grocery shopping, with store pick-ups and home deliveries, has reduced the number of in-store visits for big weekly or monthly shops for many consumers. As a result, a culture of ‘little and often shopping’ has evolved, with consumers making more frequent visits to local convenience stores, rather than out-of-town superstores,” explains Fri-Jado UK’s director of national accounts, Gary Thacker.

As a result, Fri-Jado UK has experienced an increase in demand for its Custom Counters as operators seek to set themselves apart from other retailers in a very competitive market. Designed to customer supplied parameters, including size, profile, interior configuration, lighting and accessories, these counters are offered with a choice of easily cleaned square or curved glass profiles and straight or recessed underframes to meet retailers’ preferences. A variety of counter illumination options may also be specified to further enhance the visibility of product on display (call 01895 272227, or visit www.frijado.co.uk).

September 2018

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

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

999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 Fax: 01708 555022 sales@999pizzatoppings.com Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk Bakkavor Pizza Forward Drive, Christchurch Avenue, Harrow, Middlesex, HA3 8NT Contact: Soum Ghosal Tel: 0208 4242666 Fax: 0208 4200606 soum.ghosal@bakkavor.co.uk www.bakkavor.co.uk

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

Chefsrange Unit 4 Egerton Close, Daventry, Northamptonshire NN11 8PE Contact: Tim Charlton Tel: 01455 559969 Fax: 01455 559979 tim@euro-catering.co.uk www.chefsrange.co.uk

Continental Quattro Stagioni Trafalgar Mills, Leeds Road, Huddersfield, West Yorkshire HD2 1YY Contact: Mr Roberto Giacobbi Tel: 01484 538333 r.giacobbi@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 Dairy Partners Ltd Brunel Way, Stroud Water Business Park, Stonehouse, Gloucestershire GL10 3SX Contact: Will Bennett Tel: 01453 828890 Will.Bennett@dairypartners.co.uk www.dairypartners.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 DK-Foods A/S Bommen 9, Thorning, DK- 8620, Kjellerup, Denmark Contact: Kevin Peacock Tel: +45 86 88 00 13 kevin@dk-foods.dk www.dk-foods.dk

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

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

Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Andrew Ford Tel: 01749 838108 andrewford@eurilait.co.uk www.eurilait.co.uk

Euro Pizza Products Smederij 13, Amstelveen, The Netherlands 1185 ZR Contact: Ilay Ben Hamo Tel: 0031 347 38 88 Fax: 0031 347 38 89 llay.benhamo@europizzaproducts.nl Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Andrew Thorne Tel: 01775 767655 01775 767656 andrew.thorne@freibergerukltd.co.uk Fromageries Bel 2 Allee de Longchamp, Suresnes, 92150, France Contact: Bruno Camozzi Tel: +33 (0) 1 84 02 30 99 bcamozzi@groupe-bel.com www.belfoodservicepai.com

GCL Food Ingredients Dunsil Road, Engine Lane, Newthorpe, Nottingham NG16 3PX Contact: David Staiano Tel: 01773 533944 david@gclfoodingredients.com www.gclfoodingredients.com Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: John O’Brien Tel: 01606 810900 / Fax: 01606 48680 johnobrien@glanbiacheese.co.uk Insurance Protector Group B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk IPR Events London Ltd. The Plaza, 535 Kings Road, London SW10 0SZ Contact: Stanislava Blagoeva Tel: 0207 352 4356 slava@iprconnections.com www.iprconnections.com

Jestic Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 0845 5048050 Fax: 0845 5048051 Email: info@jestic.net www.jestic.co.uk Just-Eat.co.uk Ltd. Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN Contact: Paul Griffith Tel: 0208 7362001 b2bmarketing@just-eat.co.uk www.restaurants.just-eat.co.uk

Futura Foods UK Ltd. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com

Kerry Kerry Global Technology & Innovation Centre, Millenium Park, Naas, County Kildare, Ireland Contact: Gillian Raftery Tel: +353 87 948 4353 gillian.raftery@kerry.com www.kerry.com

Garofalo UK Highfield Nurseries, Slip Lane, Old Knebworth, Hertfordshire SG3 6QG Contact: Mal Pullan Tel: 01438 813444 Fax: 01438 816556 info@garofalo.co.uk www.pastagarofalo.it

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

index registered suppliers Leathams PLC

227-255, Ilderton Road, London, SE15 1NS Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams. co.uk www.leathams.com Makfa JSC Vspolny Lane, Building 5, Construction 1, Office 1, Moscow 123001, Russia Contact: Elena Karmanova Tel: +7 351 255 97 16 (ext 2416) karmanova@makfa.ru www.makfapasta.com

Martin Mathew & Co 50 St Andrew Street, Hertford, Hertfordshire SG14 1JA Contact: Mr M.J. Donnelly Tel: 01992 641641 Fax: 01992 641333 matthew@martinmathew.co.uk www.martinmathew.co.uk Norseland Ltd. 1 Furzeground Way, Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Oliver Scott-Harden Tel: 01935 842800 oscott-harden@norseland.co.uk

Ornua Ingredients UK Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Richard Thorpe Tel: 01531 631300 Fax: 01531 631300 richard.thorpe@ornua.com www.meadowcheese.co.uk Pan’Artisan Ltd. Unit 25/26 Holmbush Industrial Estate, Midhurst, West Sussex GU29 9HX Contact: Sam Davies Tel: 01730 811490 Fax: 01730 811491 enquiries@panartisan.com www.panartisan.com

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

Tulip Food Service Ltd Seton House, Warwick Technology Park, Gallows Hill, Warwick CV34 6DS Contact: Kim Markward Tel: 01926 475680 Kim.Markward@tulipltd.co.uk www.tulipltd.co.uk

Riva Foods 32 Copenhagen Road, Hull HU7 0XQ Contact: Marie Gawley Tel: 01482 837285 Fax: 01482 824323 marie.gawley@rivafoods.co.uk www.rivafoods.co.uk Salvo 1968 Ltd. Salvo House, Maxwells West, Great Cambridge Road, Cheshunt, Hertfordshire EN8 8XH Contact: Giuseppe Motisi Tel: 0800 122 1968 Fax: 0207 607 5928 giuseppe@salvo1968.co.uk www.salvo1968.co.uk

Surgital s.p.a.

Via Bastia 16/1, 48017 Lavezzola RA, Emilia Romanga, Italy Contact: Eddie Grimes Tel: +44 7786 515906 e.grimes@surgital.it www.surgital.it TICCO Foods Ltd. Unit C, Skyway 14, Calder Way, Colnbrook, Slough SL3 0BQ Contact: Chiara Bellodi Tel: 01753 685444 hello@ticco.co.uk

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

Manufacturers of quality cooked pizza toppings for the FAST FOOD SECTOR PIZZA TOPPINGS, READY COOKED, READY TO USE, SIMPLE

www.pizza-toppings.co.uk

HARGREAVES

QUALITY FOODS LIMITED Units 1&2 Smithfold Lane, Worsley, Manchester M28 0GP

Tel: 0161 702 8447 Fax: 0161 790 4136 email: sales@pizza-toppings.co.uk B.R.C GRADE AA THE GLOBAL STANDARDS FOR FOOD SAFETY

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

Venice Bakery UK Ltd. Unit 2 Crown House, Queen Street, Bexleyheath DA7 4BT Contact: Adam Martyn Tel: 0208 301 2624 adam@venicebakery.co.uk www.venicebakery.co.uk

AA

index of products PAPA

BEVERAGES

DELIVERY &

Beer

PACKAGING

Carnevale Ltd.

Heated Pizza Delivery

Coffee

Bag Systems

Carnevale Ltd.

Cooktek (MCS Technical

Mineral Water

Products)

Carnevale Ltd.

DOUGH & PIZZA

Soft Drinks

EQUIPMENT

Carnevale Ltd.

Pizza Accessories

Wine, Spirits & Liqueurs

Pizza Plus Foodservice

Continental Quattro Stagioni Ltd. Carnevale Ltd. BREAD, CAKES & DESSERTS

Salvo 1968 Ltd Pizza Making Systems & Equipment Chefsrange Cooktek (MCS Technical Products) Jestic

Garlic Bread

Pizza Direct UK

Riva Foods

Pizza Ovens Chefsrange

CHEESE, DAIRY &

Jestic

EGGS

PD Catering Internatonal

Cheese 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Dairy Partners Ltd. Donatantonio Ltd. Eurilait Ltd. Extons Foods

Pizza Plus Foodservice FISH & SEAFOOD Other Fish & Seafood Leathams PLC FLOUR & BAKERY Concentrates Allied Mills

Fromageries Bel

Durum Semolina

Futura Foods UK Ltd.

Allied Mills

Glanbia Cheese Ltd.

Carnevale Ltd.

Leathams PLC

Flour

Ornua Ingredients UK

Allied Mills

Stateside Foods Ltd.

Carnevale Ltd.

The Cheese Warehouse

Salvo 1968 Ltd

Eggs

Whitworth Bros. Limited

Futura Foods UK Ltd. Leathams PLC Mozzarella Carnevale Ltd. Dairy Partners Ltd. Eurilait Ltd.

Icings Allied Mills Improvers Allied Mills Premixes (Bread & Cakes)| Allied Mills

Fromageries Bel Futura Foods UK Ltd.

FOOD WHOLESALERS

GCL Food Ingredients.

Continental Quattro

Glanbia Cheese Ltd.

Stagioni Ltd.

The Cheese Warehouse

Euro Pizza Products

Salvo 1968 Ltd.

Leathams PLC

Parmesan

Salvo 1968 Ltd.

Eurilait Ltd. Futura Foods UK Ltd. GCL Food Ingredients.

COMPUTING SOLUTIONS

Stateside Foods Ltd. TICCO Foods Ltd. FRUIT & VEGETABLES Chargrilled Vegetables Carnevale Ltd. Olives

Online Ordering Solutions

Donatantonio Ltd.

Just-Eat.co.uk Ltd.

Leathams PLC

INSURANCE Insurance Protector Group KITCHEN & SERVING EQUIPMENT Bakery Ovens Chefsrange Chargrills Chefsrange Displays Chefsrange Drinks Systems Carnevale Ltd. Fryers Chefsrange Jestic Griddles Chefsrange Jestic Holding Ovens Jestic Preparation Counters Chefsrange Refrigeration Chefsrange MEAT Bacon Dawn Farm Foods Ltd. Leathams PLC Beef Leathams PLC Chicken & Other Poultry Leathams PLC Ham Carnevale Ltd. Dawn Farm Foods Ltd. Foods Ltd. Leathams PLC Stateside Foods Ltd. Italian Meat & Sausages Dawn Farm Foods Ltd. Donatantonio Ltd. GCL Food Ingredients.

Salvo 1968 Ltd Ticco Foods Ltd Pancetta Carnevale Ltd. GCL Food Ingredients.

Pepperoni Carnevale Ltd. Dawn Farm Foods Ltd. DK-Foods A/S GCL Food Ingredients.

Tulip Food Service Ltd. Salami Carnevale Ltd. DK-Foods A/S OILS & VINEGARS Olive Oil Donatantonio Ltd. GCL Food Ingredients.

Leathams PLC Salvo 1968 Ltd

PASTA, POLENTA, GNOCCHI & RICE Gnocchi Surgital s.p.a.

Pasta (Dry) Carnevale Ltd. Continental Quattro Stagioni Ltd. Donatantonio Ltd. Garofalo UK GCL Food Ingredients.

Leathams PLC Makfa JSC Pasta (Fresh) Garofalo UK GCL Food Ingredients.

Salvo 1968 Ltd. Surgital s.p.a.

PIZZA DOUGH, BASES & CRUSTS Dough Balls Euro Pizza Products Kiren Foods Pan’Artisan Ltd. Pizza Plus Foodservice Pizza Bases & Crusts Kiren Foods Pan’Artisan Ltd. Pizza Plus Foodservice Salvo 1968 Ltd. Stateside Foods Ltd. Venice Bakery UK Ltd.

PIZZA TOPPINGS

SOUPS, SAUCES,

Fish

STOCKS & DRESSINGS

Carnevale Ltd. Fruit & Vegetables Carnevale Ltd.

Garlic Spreads & Mixes Riva Foods Stateside Foods Ltd.

Meat 999 Pizza Toppings (UK) Ltd.

Pasta Sauces

Carnevale Ltd.

Leathams PLC

Dawn Farm Foods

Pasta King (UK) Ltd.

DK-Foods A/S

Salvo 1968 Ltd

GCL Food Ingredients Pizza Plus Foodservice Stateside Foods Ltd. Tulip Food Service Ltd.

The Fresh Pasta Company Ltd Pizza Sauces Euro Pizza Products

Pizza Sauces

Leathams PLC

Donatantonio Ltd.

Salvo 1968 Ltd

Pizza Plus Foodservice

TOMATOES

Stateside Foods Ltd.

Canned Tomatoes

READY PREPARED Prepared Pasta Meals Bakkavor Pizza

Donatantonio Ltd. Martin Mathew & Co. Ltd. Salvo 1968 Ltd.

Freiberger UK Ltd.

Passata

Surgital s.p.a.

Donatantonio Ltd.

Prepared Pizza (Chilled)

Martin Mathew & Co. Ltd.

Bakkavor Pizza

SunBlush© Tomatoes

Stateside Foods Ltd. Prepared Pizza (Frozen) Freiberger UK Ltd.

Leathams PLC Sun-Dried Tomatoes

Pizza Plus Foodservice

Carnevale Ltd.

Stateside Foods Ltd.

Donatantonio Ltd.

Venice Bakery UK 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: ITALIAN RESTAURANT CHAIRMAN Geoff Parsons, Basilico

Vacancy

VICE-CHAIR

AGGREGATOR

FORMER CHAIR

CONSULTANT

FROZEN PIZZA MANUFACTURER

SUPPLIERS

Keith Griffiths, Yum Freiberger (Richard Harrow) Kiren Foods (Lesley Chow)

CHILLED PIZZA MANUFACTURER Stateside ( Ian Kent – substitute Phil Goodall)

PASTA MANUFACTURER/ DISTRIBUTOR Vacancy

SUPERMARKETS Chilled - Vacancy Frozen - Vacancy

PIZZA RESTAURANTS Chain Vacancy Independent Vacancy

Seth Gulliver (Just Eat) Maurice Abboudi Mozzarella Glanbia (John O’Brien) Cheese Ornua (Richard Thorpe) Meat Dawn Farm Foods (Julie Sloan) Flour Whitworths (Alan Ribakovs) Equipment Jestic (Steve Morris) Speciality Ingredients Leathams (James Faulkner) Italian Wholesaler Salvo (Giuseppe Motisi)

PIZZA DELIVERY OPERATORS Chain Papa John’s (David Scott) Independent Vacancy

* For the purposes of the committee, we have treated independents as having fewer than 30 outlets.