Sandwich & Food To Go News - Issue 157

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Sandwich food to go news INTERNATIONAL

www.sandwich.org.uk

ISSue 157 MAY 2015

Formerly 'International Sandwich & Snack News'

Taste a new range

The first choice for food on-the-go!

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INSIDE EDITOR SIMON AMBROSE t: 01291 636343 e: simon-ambrose@btconnect.com

ADVERTISING PAUL STEER t: 01291 636342 e: paul@jandmgroup.co.uk

NEWS FOCUS Page 4 - Chilled food to go manufacturer Adelie Foods has confirmed that an agreement has been reached for leading global investment firm H.I.G. Capital to acquire a majority share in the business

Page 18 - Healthy food to go Londonbased chain Abokado is expecting to reach a store total of 30 by the end of this year, up from 22 currently, in spite of heavy competition on sites in London.

Mark Lilley has been the driving force since founding the chain in 2004

Page 6 - Tesco has opened the second of its new concept food to go format stores in London, eight months after the first, which received positive feedback, according to the company

Page 56 - Wraps chain Wrap It Up! has enjoyed a period of extraordinary success under managing director Tayub Mushtaq.

Now the business plans a new central kitchen, more openings and expansion outside London, spearheaded with a new unit in Deansgate, Manchester

PROFILES Page 12 - Falmouth Coffee Shop and Sandwich bar Picnic Cornwall, has proved to be a remarkable success for founder Emma Douglas, sourcing ingredients from Cornish suppliers for its focused range of sandwiches and food to go, and also retailing them in the deli area in the shop

SUBSCRIPTIONS t: 01291 636333 membership@sandwich.org.uk

ŠPublished by J&M Group.

Association House, 18c Moor Street, Chepstow, Monmouthshire NP16 5DB In association with The British Sandwich Association.

PHONE +44 (0) 1291 636338 FAX +44 (0) 1291 630402 WEB www.sandwich.org.uk EMAIL info@sandwich.org.uk Paper used in the production of this publication is sourced from sustainable managed forests

BRITISH SANDWICH WEEK Page 22 - British Sandwich Week round-up Page 24 - Sandwich Designer of the Year Regional Heat Winners Page 30 - The Sammies shortlist

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NEWS

Tesco opens second food to go new format store TESCO has opened the second of its new concept food to go format stores in London, eight months after the first, which received positive feedback, according to the company.

The supermarket, which recently announced a number of store closures, opened the new unit – which features onthe-go Mexican food– in London's Villier Street.

The new store includes over 50 types of sandwich, sushi and snacks, as well as ready meals and hot food onthe-go. In contrast to the first store, which saw a tie-up with emerging eaterie Fred's, the new branch has partnered with Burrito Kitchen for a choice of tacos, salads and burritos with a range of meat and veggie options. The counter also offers hot breakfasts and drinks.

“We’ve received positive feedback from customers on our Philpot Lane store, which is why we’re delighted to open our second new food to go store on Villiers Street,” said a Tesco spokesperson.

“Both stores, located in the

heart of London, are a great example of how we are providing the products and services that meet the shopping needs of our customers. These stores offer a wide range of items ideal for tourists and busy commuters on the move and feature the latest technology to help make

the shopping trip quick and easy.”

The store includes three slimline checkouts compatible with contactless payments, which means customers can pick up their food in a matter of seconds.

25-year-old Tim Stillwell, a former Apprentice candidate,

is the entrepreneur behind the Burrito kitchen. He started the concept in a takeaway van at the University of Birmingham.

He also opens in a second Tesco store in Cheapside in the City, next month.

Burrito Kitchen opened its first standalone outlet in Birmingham’s Merry Hill shopping centre in July 2013 and continues to operate Burrito Van at Birmingham University. It’s not clear how many more outlets might open in Tesco stores.

The Burrito Kitchen venture is part of a change of tack for Tesco, which is trying out a number of food outlets in its stores in a bid to tempt in more shoppers. It also opened In Farm We Trust, a concession of a Farringdonbased independent that sells food from British growers, in its Goodge Street store in London earlier this month.

Tesco, which has suffered from falling sales and profits in the past few years, has also bought the Giraffe chain of family restaurants in 2013 and a stake in Harris + Hoole coffee shops the previous year.

Pret A Manger launches evening casual dining trial Pret A Manger is extending its offer to include evening meals at its shop in the Strand, London, with the introduction of a new evening menu and shop design.

The Good Evenings concept is the first evening trial of its kind for the company.

From 6pm each day, the shop is transformed into a casual evening dining experience. Diners are greeted at the door, presented with a ‘Good Evenings’ menu and shown to a table.

The new menu of small plates,

salads, toasties, soups, hot dishes and desserts includes standard Pret ingredients served in new ways, as well as a couple of its popular hot food dishes such as Macaroni Cheese and Quinoa Rice Pots. It also includes a selection of French red and white wines, Prosecco and British craft beers.

New dishes include Baked Sweet Potato Wedges, Lemon & Rosemary Chicken Salad and Salt Beef Toastie on artisan rye & sourdough bread.

Desserts include Pret’s Brownie Bite, which is served warm with ice cream

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and a fruit coulis. All menu options are freshly prepared to order in the shop’s on-site kitchen.

As part of the new trial, customers order and pay at the tills as usual, but their meals are served to them at their table, plated on specially-designed crockery. The menu is also available to order for take-away.

Nick Sandler, Creative Chef at Pret, explains: “Customers have been asking us for some time about creating an early evening menu, so we’re giving it a go!”

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Adelie launch “ground-breaking” healthier choice food-to-go range ADELIE’S Urban Eat sandwich brand has unveiled a “groundbreaking” new range of healthier choice food to go products.

All products in the brand’s ‘eat better’ range boast positive nutritional benefits such as High Protein or Fibre, Wholegrain, Omega 3 and “one or more of your Five a Day.” And, to help consumers make quick and informed choices at the point of purchase every product has its relevant health benefits, nutritional information and calorie content displayed prominently on front of pack.

Urban eat Head of Marketing John Want explains: “In essence, ‘eat better’ has been created to ensure that consumers who want to make a healthier choice in food to go no longer need to sacrifice on variety, flavour or quality.

“Our research around consumer attitudes to health highlighted the fact

that dieting was actually a relatively low priority and although they wanted to have healthier choices, they still wanted to be full up with a quality lunch.

That’s why we have put all of the emphasis on creating products that provide a range of different health benefits and do really enable consumers to choose to ‘eat better’.

‘Eat better includes three Wholegrain sandwiches, two Gluten Free Wraps, five Salads and three prepared Fruit Pots, all of which are free from unnecessary additives and have no red and at least one green traffic light. This launch range will be supplemented with additional products in September that aim to bring some industry-first nutritional claims to market.

“Eat better will be initially available at around 2,000 convenience, forecourt and foodservice outlets across the country from today, rising to around 9,000 over the

coming weeks and we will be backing its launch with an extensive programme of marketing activity that

will include consumer PR and advertising as well as sampling events in major cities across the UK.”

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NEWS FOCUS

H.I.G Capital Acquires Majority Share in Adelie Foods

C

hilled food to go manufacturer Adelie Foods has confirmed that an agreement has been reached for leading global investment firm H.I.G. Capital to acquire a majority share in the business.

The deal will enable Adelie to continue its ambitious plans for expansion in the food-togo sector where it has enjoyed significant success over recent years in both developing its private label coffee shop and retail business and in establishing its own URBAN eat brand as a major sandwich brand in the UK. Adelie Chief Executive Officer Gavin Cox comments: “We have been engaged in the process of seeking a new investor for the business for several months and I am delighted that we have now reached an agreement with likeminded partners who are such a strong cultural fit for our organisation and are fully supportive of our plans for growth, both in our home and international markets.”

H.I.G. Capital has more than €17 billion of equity capital invested in small and midsize companies around the world and currently has a portfolio of more than 80 companies with combined sales in excess of €30 billion.

Paul Canning, Managing Director of H.I.G. Capital, commented on the acquisition: “Adelie has developed a strong reputation for service, quality and innovation in the UK Food-to-Go sector

and we are delighted to be investing in the business as it continues to expand.”

Adelie’s Commercial Director John Hyman explains: “The fact that we have been able to attract investment from an organisation of H.I.G’s calibre is a fantastic testament to the progress we have made since the formation of Adelie Foods in 2010. This deal has given us a great platform on which to develop our position in the UK Foodto-Go market and in turn to work in partnership with our customers to support their growth plans in this dynamic sector.”

Whilst the new deal sees H.I.G. Capital assume a majority shareholding in the business, Ravi Deol and Sandeep Vyas, who have been working with Adelie since IHC acquired the business from Duke Street Capital in April 2012, will retain a significant interest in the business and will continue to work alongside and support Cox and the existing senior management team.

Ravi Deol said "Sandeep and I are excited to have HIG Capital as our partner in Adelie Foods. This allows Adelie to reinforce its position of being the most innovative Food-toGo company. Strategic investment in strengthened manufacturing, product innovation, customer solutions and organisation capability will ensure continued rapid growth in its core and new markets".

Adelie foods supplies a wide range of customers in the retail, coffee shop,

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travel and contract catering sectors with a range of high quality, innovative chilled food products.

It currently employs around 2,800 staff across six manufacturing and eight distribution locations

around the country.

In addition to its portfolio of private label products Adelie also owns sandwich brand URBAN eat, which is stocked in over 6,000 outlets nationwide.

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Sasco Sauces celebrating 20 years of service to the catering industry.

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NEWS

Greggs pre-tax profits up by 41% GREGGS has grown pretax profits by 41% thanks to improvements in the economy and weather.

The Newcastle-based baker said its food-on-thego strategy had paid off to provide an “exceptional” step-up in performance, which saw pre-tax profit rise to £58.3m before an exceptional pre-tax charge of £8.5m.

Greggs is now making around £1m of coffee sales every week, and customers were also showing appetite for their “balanced choice” low calorie sandwich range.

The company’s healthy sandwich range, with less than 400 calories per product, generated sales of £55m during the year.

Greggs is planning to expand its food range further this year by launching omelettes and breakfast baguettes.

A streamlining of operations coupled with rising consumer confidence

and “benign” weather drove total sales to £804m, up from £762.4m, in the year to January 3.

Chairman Ian Durant said the food-on-the-go strategy and cost reductions had helped to achieve a set of results beyond the company’s expectations, but promised there was still more work to be done.

New Liverpool outlet for food to go entrepreneurs LIVERPOOL food to go and coffee shop operators Dean Bee and Andy Fernandez have expanded their city centre operation by opening a new outlet within the offices of a leading law firm.

The duo opened their first coffee shop in Exchange Flags in November 2008 as a Coffee Republic franchise.

Shortly afterwards they started an outside catering arm, Gourment Kingdom, and in 2011 the coffee shop was rebranded as Gourmet Coffee.

The business has grown steadily since and now Mr Bee and Mr Fernandez have opened Arthur’s for the staff of law firm Weightmans at its headquarters in the Plaza in Old Hall Street.

Chief executive Roger Whiteside said 2014 had been a year of significant change for the company.

He said: “2014 was a year of significant change and an exceptional step up in performance for Greggs as we began to implement our new strategic plan centred on the growing food-on-the-go market.

“We have improved both our food offer and the shop experience for customers.

Market conditions have been more favourable and like-for-like sales have grown throughout the year.

“This has resulted in record underlying profits for the financial year.

Overall we are confident of delivering a further year of good growth and progress against our strategic plan in 2015.”

As well as introducing healthy sandwiches and improving Greggs’s coffee, Mr Whiteside is also modernising the company’s stores by installing seating.

Greggs, which has 1,650 stores, refitted 213 stores during the year and plans to refit roughly the same number during 2015, which Mr Whiteside described as a “sensible level” of investment.

Greggs made 21 net store closures during the period.

Barbican contract for Benugo LONDON’S Barbican has awarded a contract to quality food to go operator Benugo, to start this summer.

The Barbican Kitchen on the ground floor will feature a hand built wood fired oven serving organic pizza and the introduction of a ‘kids eat free’ offer for families. Benugo will also operate the cinema cafes and foyer coffee points around the Barbican.

Ben Warner, Founder of Benugo, said: ‘”We are absolutely delighted to be awarded the contract for the Barbican cafés.

“The Barbican is an organisation we have long admired and whose values and approach to their cultural programme closely resonates with our approach to food. We will be completely overhauling the existing operations and creating a seasonal food destination within the Barbican focused around a hand built wood

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fired oven.

“We are hugely excited to bring our award winning Benugo coffee throughout the Barbican estate, and look forward to creating some wonderful spaces in partnership with the Barbican team over the coming years.”

The company, which started as a bar in the capital’s fashionable Clerkenwell district in 1998, has 15 cafés in London railway stations and high streets in addition to its concessions in museums, galleries and historic buildings.

It has plans to expand further, opening six more of its New York-style delicatessens on the high street each year in London, Edinburgh and Oxford. It is also bidding for more museum and art gallery contracts, looking to sell its sandwiches throughout the UK and Europe.

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RESEARCH

Pret A Manger at the top of ‘satisfaction drivers’ league A national survey by Market Force Information, a worldwide leader in customer intelligence solutions, reveals that consumers rate Pret A Manger and Greggs as providing the best coffee experiences, followed by competitors Café Nero, Costa Coffee and Starbucks.

Although 43 per cent of consumers were highly satisfied with their coffee experience, one in ten consumers were dissatisfied.

For the rankings, Market Force polled more than 4,500 consumers in January 2015 who were asked to rate their satisfaction with their last experience at a given coffee shop and their likelihood to recommend it to others.

The data was averaged to rate each restaurant brand on a Composite Loyalty Index.

In addition to the Composite Loyalty Score, Market Force also looked at the attributes that drive consumer preferences for an excellent coffee experience, focusing on eight critical drivers such as service, food quality and value.

Consumers found that brands provide good service, clean restaurants, and high food quality, but have opportunities to improve healthy food options.

Consumers rated Pret a Manger as being the best on seven of the eight critical drivers of satisfaction. Greggs scored best on only one attribute value received for money spent. Greggs came in second best on friendliness of staff, speed of service, and store cleanliness.

When coffee locations score well on the eight critical drivers, 95 per cent of consumers will recommend the brand.

When coffee locations excel on only one of those critical drivers, only 34 per cent will recommend.

Mobile Apps –Becoming a Favourite with Consumers Consumers also indicated whether they used the mobile application offered by brands they had recently visited. Of all

the respondents surveyed, an average of 60 per cent across all brands didn’t know the brand offered a mobile app which means brands have the opportunity increase awareness of their mobile apps.

When consumers know of an app, they had typically downloaded it.

Adoption rate varied by brand, with Greggs having the highest adoption rate (68 per cent), followed by Starbucks (58 per cent), Costa (51 per cent) and lastly Pret A Manger (36 per cent).

“Coffee brands have the opportunity to capture more wallet share in two ways,” observes Cheryl Flink, Chief Strategy Officer, Market Force. “First is focusing on creating a great experience through exceptional execution by every location in the estate, which will create differentiation

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in a market that has become very competitive. Second, brands can drive awareness and adoption of mobile apps to create a convenient, hassle-free experience.’ ” The survey was conducted online in January 2015 across the United Kingdom. The pool of 4,500 reflected a broad spectrum of income levels, with 67 per cent reporting household incomes between £25,000 and £49,000 a year. Respondents’ ages ranged from 19 to over 65. Approximately 68 per cent were women and 32 per cent were men.

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PROFILE

e e f f o C l l a w n r o Picnic C h c i w d n a S d n Shop a d n a p x e o t y d a Bar re

to be a Cornwall, has proved ic cn Pi r ba ich w nd and Sa m Falmouth Coffee Shop urcing ingredients fro so , las ug Do a m Em r r founde d also remarkable success fo es and food to go, an ich w nd sa of e ng ra d its focuse Picnic is being Cornish suppliers for shop. Now a second e th in ea ar li de e th retailing them in ose reports planned. Simon Ambr

I

t’s generally reckoned to take a minimum of three years before a new café and sandwich business reaches break even, let alone makes a profit. And opening a second unit within that period is pretty much the last thing you’d be thinking of.

And yet, that’s exactly what Emma Douglas, owner of Falmouth’s Picnic, has done. Based on a formula of using local artisan produce in a tightly focused sandwich and food to go range, and displaying the same produce in retail space in the shop, she’s established a remarkably successful business.

Even more remarkable perhaps, she’s built up the business with no food sales experience or background – a fact that’s likely to be encouraging to anyone thinking of setting out on a similar path.

The high numbers and quality of artisan food producers in Cornwall, as well as the sea-side location, has made this a fantastic region to draw on for ingredients. Emma’s background as a finance officer and, more recently, as a business analyst have given her a major advantage on the financial and business side – a head start in understanding the numbers and making sure they stack up.

The shop not only serves and displays produce from its coffee shop and deli in the heart of Falmouth, but also delivers its sandwiches and hampers with the region’s finest

produce to beaches, picnic spots and addresses around Falmouth for free (they even deliver anywhere nationwide for customers prepared to stump up a delivery charge).

Supporters of the Choose Cornish Campaign, they can guarantee just about every ingredient will have been sourced in the county, from elderflower wine, artisan breads, local cheeses and chutneys, to crab sandwiches, cream teas and fresh strawberries.

Visitors to the coffee shop can get locally-roasted coffee served with milk from Rodda’s Creamery.

All the cakes, sandwiches, the famous Ann’s Cornish pasties and sausage rolls are freshly made using local ingredients, and even the milkshakes are made with Cornish Treleaven’s ice cream.

The food range is tightly focused – “It’s easy to manage that way,” she says. There is a breakfast and brunch range, savoury pancakes with a choice of fillings, and a stunning range of sandwiches. “We have a reasonably simple menu, and we do it well.” The biggest seller by far is the hand-picked Cornish crab with mayo, with a twist of lemon and “a hint of chilli.”

“That’s because of our location by the sea, of course, but also because it’s locally sourced. We buy in two pound quantities; you could freeze it if you needed to, but there’s no need as it really flies.”

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The sausage & chutney sandwich comes next in terms of popularity, with Tamblyns’ award-winning sausages and Sisley’ Onion Chutney (another local supplier), as well as salad leaves.

Prices are slightly higher than the competition, but you can absolutely taste the difference in the sandwiches because of the freshly made, local ingredients.

“The price point of the sandwiches is slightly higher, not only because we

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PROFILE pancake day this year) but the jury is still out on whether their place will be retained “The range has really just naturally evolved. But in general terms we’re aiming to cater for the whole family,” she adds.

obviously haven’t got the economies of scale of the national chains, but because we are essentially passing on profits to producers by paying their slightly higher prices - we are very much about supporting the local economy.”

New additions depend on the availability of a supplier. A recent example of this has been the introduction of a pastrami sandwich last autumn after finding a really good Cornish pastrami supplier. “The fact that these things can be difficult to find means that there’s more of a buzz about them when we introduce them to our menu”.

In the winter period (from January to February) the shop makes its

sandwiches to order, which increases customer interaction and, of course, reduces waste, but this may be about to change. “In the busier periods we do grab and go sandwiches, but we are at that tipping point where we’re going to have to think about doing pre-made nearly all the time.

“We are very good at managing queues as we have around three staff serving at the busy times, but when customers only have a half-hour lunch break they do need to be in and out really quickly. Having said that, our local customers, who know when it’s going to get really busy, will pick up a sandwich on the way to work.”

The menu also features savoury and sweet pancakes (introduced after

Quantum shift So, how did Emma Douglas undertake this quantum shift from business analyst, to café and sandwich shop owner in one of the most beautiful parts of the country … and make such a success of it?

“I was previously a business analyst for an online software company, working remotely from Devon. I love food, but it wasn’t a long-cherished dream to go into the café business or anything like that.

But it seemed to me that there was a bit of a gap in the market for somewhere to showcase good Cornish produce – we wanted a great Coffee Shop in town (to visit as customers!), servicing locally sourced food – so we did it! In the county there’s a food festival once a year, but there was apparently nowhere where we could buy that produce or eat it all together, during the rest of the year.

“I decided to choose Falmouth because from the age of 10, I went on holiday there with my family every year and had fond memories of it.

“We opened the shop on 22nd March 2013 as a completely new venture. It was a retail clothes shop before, so we had to do a complete shopfit: put in a kitchen, customer loos and so on.

“We wanted to put together a menu, which was entirely locally sourced in terms of the ingredients, right down to the mayonnaise, which was sourced in Cornwall. Even our china is Cornish.”

It inevitably took time to source the ingredients. “It was a lot of legwork; in the first three months we were going round producers, seeing where they were making their produce and building those relationships. It was great fun and we ate an awful lot!

Does having so many individual suppliers cause any problems for her in terms of keeping track of orders, paperwork and so on?

“There’s not a big problem with delivery or anything like that because the products are on our shelves

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PROFILE A SELECTION OF PICNIC SANDWICHES CRAB SANDWICH

Hand-picked Cornish Crab with Mayo, a twist of Lemon & a hint of Chilli

DELI PASTRAMI Cornish Pastrami, Nettle Wrapped Cornish Yarg Cheese, Sisley’s Piccalilli, Tomato & Finely Sliced Red Onion - Great Toasted!

THE PICNIC BLT Award-winning local Primrose Herd Smoked Streaky Bacon, Lettuce, Tomato & Mayo

SAUSAGE & CHUTNEY Tamblyn’s award winning Sausages with Sisley’s Onion Chutney & Salad Leaves

SMOKED SALMON, HARDBOILED EGG & LEMON MAYO Cornish Smoked Salmon, F/Range Cornish Egg, Mayo, Lemon & Leaves

CORNISH CHEESE & TANGY PICALILLI MELT Cornish Cheese of the Day & Sisley’s Tangy Piccalilli, served Toasted

THE GRILLED HALLOUMI GLOBE TROTTER

Grilled Cypriot Halloumi served with finely sliced Red Onion, Fresh Tomato, Salad Leaves & Sisley Onion Marmalade

anyway. We’re in our third year now, so we know what’s coming and a lot of things are on standing order, which we only need to change if we’re massively busy all week. We do use wholesalers now, which we didn’t to start with, but only for a small amount.”

Sales show a spike in summer, a

reflection of the increased numbers of tourists visiting the town, but business is actually surprisingly even during the rest of the year, without a winter drop-off.

EPoS Her background as a finance officer for a community collage has been a big help. She also did three years of a business degree course as well. But most of her business skills were learned as a business analyst for a computer software company. Not surprisingly in the light of that, she’s using EPoS at the shop and that’s indispensable. “Now we’ve been open for over two years, being able to go back and look at what you sold and how many is absolutely essential. I find it really fascinating.

“I would never have done it without one, particularly as I’m not there in the shop most of the time – I’m sat in an office, so I can tap in and see exactly what’s happening.”

This includes analysis of sales data against opening hours. They previously opened at 8.00am – but this has now been revised to 8.30am, for example.

Ambience The Falmouth location is effectively just one room; “We’re small but perfectly formed, and we’ve utilized the space very well. We have a coffee shop with 24 covers and also a retail side where we sell the ingredients that we use in the food.”

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This is a busy working shop with an equal mix of eat-in and grab and go. There’s actually not much in the way of wall showing: most of the space is covered with shelves and there’s a huge OS map showing Falmouth and the surrounding area on one of the walls, which ties in with the ‘Explore’ theme.

The ambience is defined to a certain extent by being close to the sea: its strapline is ‘Eat, drink, explore’, and the shop’s name ‘Picnic’ ties in with that.

‘We very much wanted to be seen as a takeaway coffee shop as much as an eat-in place. Obviously a lot of people ‘grab and go’ back to work, but we also wanted to encourage people to take a walk, or go to the park.”

Competition What about the competition in Falmouth? “There’s a tea room in the same street as us, but they’re serving a different audience, and there’s also Caffe Nero and Costa in the town.

There’s competition between us, of course, but generally speaking, the other places tend to create the market for a cup of coffee and we do it better.

“I don’t think there’s been a groundswell of opinion against the national chains, in spite of the protests last year about the Costa opening in Totnes. In fact, I really think that view was a bit shortsighted (from the point of view of a Coffee Shop owner) – I don’t think competition is a bad thing at all.”

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NEWS

‘Love Sarnies’ is the theme of British Sandwich Week T

hings are really hotting up at this end as we get through to the closing stages of preparations for the Sammies, Sandwich Designer of the Year and of course, British Sandwich Week. April is the busy month for us here where all the plans and actions need to be ticked off, deadlines need to be hit and everything needs to be just so to deliver the showpieces we all know and love.

Events Manager, Pam Sainsbury has been pivotal again in her co-ordination of judging, planning, hotels, all suppliers, contributors, charities and everything else that goes in to our events. We’ve completed the regional heats and now know our finalists for the Sandwich Designer of the Year – good luck to all of those, we look forward to seeing you all (and tasting your sandwiches) again at the Final.

With all the judges, it was a fantastic journey across the country to the five regional heats of the Sandwich Designer of the Year. A lot of driving was done, many a Premier Inn was occupied and the evenings were spent groaning from sandwich overdoses and laughing. Some judges, who shall remain nameless, got fully on board with the touring spirit. They have certainly set a high bar for the Sammies celebrations. We couldn’t possibly divulge details. Well, maybe in the after-show party!

We’ve already started on next year’s heats and we’re going to be rolling out the Grand Final model, with industry analysis, demonstrations, exhibits and more. A really industry roadshow feel with something for the whole industry in each location from students to technicians, corporates and independents alike. More details on this as we progress but there’s going to be a wealth of knowledge to go along

with the fantastic creativity of the contestants.

The Sammies Awards Evening is now a sell-out. Normally there’s a flurry of reservations once the shortlists are announced but this year just 4 tables remained on the day they were published. Now they’re all gone!

It’s going to be a fantastic occasion, plenty to celebrate and we’ve seen the after-show band - they are going to be fabulous!

Speaking of the Sammies, the wonderful Theo Randall will be hosting this year’s show and we’re very much looking forward to his comments and feedback for the Sandwich Designers, too. You can join us and join in – tasting the sandwiches for yourself. Just drop a note to Pam@sandwich.org.uk and we’ll reserve a place for you at the Grand Final.

16 May 2015 SANDWICH & FOOD TO GO NEWS

Building on last year’s launch event, this year’s Sandwich Designer competition will open with Jim Winship’s insight into the sandwich and food to go market with unique BSA analysis and reflections on the past 12 months. It’s a must see presentation for anyone involved in promotions and/or analysis of the sandwich and food to go sector.

Completely free to attend, delegates will also be given the first copies of the presentation 24hrs ahead of the official publication.

During last year’s Sammies we had a huge response to our Twitter messages. Be sure to follow @BritSandwich and use #Sammies2015 in your communications this year, we’ll be RTing, #FFing, Favouriting and more in the run-up to the awards. Be sure to get your followers on board and engaged. Recognition for your achievements is what it’s all about!

British Sandwich Week, of course, kicks off on Sunday 10 May this year and our theme is simple: Love Sarnies. It’s been the title of our consumer engagement for some time now and we’re pairing back to focus on the simple message: in the UK we love our most famous culinary creation, the sandwich. It’s the cornerstone of the food to go industry the world over and especially here in the UK. £7.5 Billion pounds (give or take) is spent each year by the Great British Public on sandwiches, that’s two-and-a-half times as much as we spend on the entire police force EVERY YEAR! We can’t get enough of them and long may that continue.

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PROFILE

ABOKADO BOSS: MARK LILLEY

‘What an adventure

it’s been’

Healthy food to go London-based chain Abokado is expecting to reach a store total of 30 by the end of this year, up from 22 currently, in spite of heavy competition on sites in London. Mark Lilley has been the driving force since founding the chain in 2004.

“I set up Abokado in 2004 with my wife and what an adventure it has been. We now have 22 stores and will be up around 30 by the end of 2015. We’re eyeing national and at some point international expansion.

“People ask me if it’s got harder or easier over the years. Neither. The challenges are just different. There are always new projects, fresh ideas, initiatives to be explored, problems to be tackled; ways to simply make our business better.

“I chose to start a restaurant group in the healthy food sector as a response to the way in which I saw my own lifestyle changing. I’d left my job in the City where I’d put on quite a bit of weight and my wife and I were on an extended honeymoon in Australia. We were inspired by the wonderful takeaway sushi, juice and noodle bars in Sydney to bring the same fresh and healthy food philosophy back to London.

“In 2004 London was still a drab landscape of mayonnaise-filled sandwich bars. How things have changed! More by luck than judgement, we opened at just the

right time and have been able to grow our business over the past 10 years as demand for healthy food has exploded.

“I’m certain that what’s driven that growth is simply better availability of affordable and delicious healthy food. For the first time, in central London at least, healthy food is now truly accessible

‘If it was easy everyone would be doing this’.

That’s what I regularly tell myself when a project comes to nothing, we lose a key member of our team, a new store doesn’t perform quite as expected or if I’m just having a difficult day. I remind myself that this isn’t meant to be easy, otherwise everyone would be doing it.

18 May 2015 SANDWICH & FOOD TO GO NEWS

to everyone and all pockets. We found at the start that our customers were early adopters, the young and adventurous who were happy to try our Shwraps, spicy rice hot pots or noodle salads.

“Abokado operates in a very competitive environment, in common with most of the hospitality sector. Though the healthy food to go sector is growing rapidly, competition is getting fierce as we and the rest of the market scale up and open more stores. A lot of us were operating in a bit of a vacuum until about two years ago.

“Then we started encroaching on each others’ territory and have now entered a brave new world where

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PROFILE

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PROFILE

EXPANSION “I won’t bore everyone with yet another rant about how the London property market is overheated and how difficult it is to get sites. It’s about the worst I’ve ever seen. We’re fortunate to have a very flexible store model, which means we’ve been able to continue building our pipeline through this period. Seven stores last year, another seven this year.

“But property will continue to remain challenging and actually the greatest challenge for everyone will be not overpaying. We’re fortunate that we have sensible and pragmatic private equity investors in Kings Park Capital, who trust us to develop our pipeline in a cautious and considered fashion and don’t put pressure on us to grow faster than we’re able to.

“I have friends in this sector who are not as fortunate and it’s inevitable that they’ll take sites on terms at which it’s impossible to make an acceptable return. Our diligence process for new stores is now more rigorous than it’s ever been. And while I’d dearly like to say that every one of our sites is a runaway success (they’re not!), we’re achieving record performances in our new store openings. Our concept needs A1 premises and I honestly don’t know how we’d be able to grow our business if we were restricted to A3.

“We’re also able to operate from sites ranging from 350 sq ft to 1500 sq ft front of house, which means we can take advantage of opportunities a lot of the market shies away from.

Our diligence process for new stores is now more rigorous than it’s ever been” “We’re now seeing a broadening of our market into an older age group and a wider economic demographic. For more and more people, a healthy breakfast or lunch choice is now the default option and we see a very high frequency of visits from our loyal customer base, a large proportion of whom will visit many times during each working week.

“That tells me that this is enormously scalable and that we have the potential to achieve very high store densities. “We already have stores sitting within 250 metres of each other. London has been where we and our competitors have been carefully fine-tuning our concepts over the past few years and we’re now beginning to eye the rest of the country and even international markets where the healthy food offer is non-existent, poor quality or dreadful value.

“We visit these places and the people look the same. Why wouldn’t they find our offer of genuinely healthy, freshly-made and affordable food compelling? Demand for healthy, freshly-made food is here to stay and this market will grow and grow.

“As long as there’s good availability in London, there’s no point in stretching our resources to go elsewhere. Having said that, there is no question though that at some point we will go national, and we will also test international, which I personally find much more exciting. We have already looked at places like New York and Paris and think we could do really well there.

What we are doing in London is way ahead of any of indigenous offers over there. Certainly the French are bored with their own offer – it just hasn’t moved on.

They’re fed up with croque monsieurs and salami baguettes.

“Would we franchise? We’ve been asked to do franchises, but when I look at it never seems to add enough value to make it worthwhile. Lots of operators in our space have had bad experiences with it and have had to bring them back in.”

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we’re fighting for the same customers. There’s already over supply in some parts of the West End and City and some operators are hurting. There will be winners and losers for sure.

“But no one should reach for their violins. I love competition and suspect that most of us do. I’ve realised that what actually drives me is winning. Don’t get me wrong, I love what we’ve created and am incredibly proud of all the positive ways in which we influence people’s lives, whether by helping our customers to lead healthier lifestyles or by giving our many international employees a memorable first year in London.

“But what really gets me fired up is beating the competition and that’s what drives my constant and uncompromising pursuit of excellence. I love it when I know we’ve cracked something that will give us an edge on the market.

“It drives me crazy when we see that we’ve missed a trick or we know in ourselves that we’re weak

‘What really gets me fired up is beating the competition and that’s what drives my constant and uncompromising pursuit of excellence’

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PROFILE

HOW ABOKADO STARTED

‘Property will continue to remain challenging and actually the greatest challenge for everyone will be not overpaying’ in some or other area. Ultimately we’re focused on creating a world class business.

This article has also been published in the BDO Restaurants and Bars Report. For more information please visit www.bdo.co.uk/sectors/ leisure-and-hospitality.

“I was a Chartered Accountant for a while and also went to work in the city in another capacity but didn’t enjoy it. I got married and decided to do some budget backpacking around the world while I looked for some business ideas.

“In 2003, Sydney was jam-packed with good value takeaway lunch spots selling fresh sushi and fresh juices, interesting noodles and hot pots and at that time there was virtually nothing like that in London. It was very much dominated by the traditional sandwich operators with quite a dull offer. We opened our first unit in Drury Lane, London in 2004 and it all started from there.

“About 18 months later we opened the second store in Fleet Street and then a year later our first store in Newman Street and it was then that the business really took off, with sales way ahead of the other two. It had taken three years or so but we started to understand how the market worked.

“Two things that have stood us in good stead is that I’ve stayed really close to the business – I did and still do all the menu development – and we’ve always had a big commitment to product quality. Although it was a leap of faith for customers to come into that that first store, the product was fantastic and it was good value.

“Our core values haven’t changed

but the business is unrecognizable from what we opened in 2004. Our initial branding was woeful and our store design was non-existent.

“We had no external help, so Lindsay and I focused on what we had time for, but it was a real baptism of fire. We had a strong product focus but the marketing and packaging and other niceties took three or four years to really look at. It was only three years ago in fact, when we obtained private equity investment, that we were able to afford external, qualified help and ‘professionalise’ the business.

“If there was a weakness we had in the first few years it was that we didn’t realize initially that we needed a compelling hot food offer to iron out seasonality. People’s habits have changed utterly, and like most I wouldn’t dream of having a cold sandwich on a cold day – it’s got to be a hot pot or a noodle pot. Now hot food is over 40% of our total sales, and it’s a massive driver of our likefor-like sales.”

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BRITISH SANDWICH WEEK

British Sandwich Week is almost upon us

I

t’s almost upon us: British Sandwich Week, the centrepiece for the Sandwich Industry, will see a myriad of activity centred on the theme of Love Sarnies this year.

We’ve redesigned our consumer website, launched a match-making function to find your perfect sarnie and our competition prize is a trip to the utterly breath-taking Venice!

The fantastic competition is the focal point of our text competition this quarter and, best of all, texts are charged at standard rate – if that’s part of a pre-paid bundle then it’s free! Get your posters up at the point of sale and customers just need to text ‘Lovesarnies’ to 60777 for their entry. They can enter every time they come in for a sarnie!

We’ve had loads of people getting in touch for materials and logos to make their own promotional material. We’ve got the basics on the website and we’ll happily help you design and create more – just call Gethin on 01291 636337 to discuss your plans!

We’re focused on consumers, of course. The theme of Love Sarnies was agreed upon because this, after all, is the bottom line. Britain is a nation in love with its very own sandwich! Today it’s worth over £7.2 Billion in the UK alone and is giving rise to a myriad of food to go solutions all the time.

We have over 15,00 people on our consumer mailing list, all of whom will be receiving our messages throughout the campaign and we’ll be re-directing them to the new lovesarnies.com website. You can have your own custom pages on the website, listing your offers and what you’re doing to celebrate British Sandwich Week. Email gethin@sandwich.org.uk to get involved.

The piece de resistance will be a fabulously fun finder of your perfect partner. Yes, we’ve all been there,

wanting a sandwich but ummed and erred over what filling or carrier to choose. We’ve designed a light-hearted questionnaire, taking in all your personality types and preferences and scientifically matching you to your sandwich du jour.

OK, so maybe it’s not that Gethin Evans scientific at all.

But it is fun!

The highly visual new site is aimed at offering a feast for the eyes that inspires consumers – the engaging new content is designed for social media and smartphone access specifically – the messaging will be targeted directly to consumers and to cap it all, the red-tops are predicting a fabulous three month heatwave!

Never mind British Sandwich Week, 2015 will be the Year of the Sandwich!

Délifrance issues a new sandwich challenge Délifrance is issuing a new sandwich challenge to all inspired future chefs.

Hospitality students from all over the world are being asked to submit a photo or illustration of their creation on the theme – ‘What will sandwiches look like in 2050?’

The results will be announced, coincidentally during British Sandwich Week, on 16th May 2015, when the French celebrate the Feast day of Saint Honoré, the patron saint of millers, flour traders and bakers.

A panel made up of industry professionals and chaired by Michelin Star

chef Michel Roth will select the three most original creations. The top three contestants will be invited to France for a three-day training course at the Paris Bakery and Pâtisserie School. The creator of the winning entry will be welcomed by Michel Roth at his

22 May 2015 SANDWICH & FOOD TO GO NEWS

restaurant in Geneva.

In 1999, Délifrance launched the Délifrance Sandwich World Cup, a competition whose purpose is to promote the work of food industry professionals and, since 2011, that of culinary students.

A jury of worldrenowned chefs choose the

best sandwich based on four criteria: gastronomic quality, speed of preparation, nutrition, and cost price. The three winning recipes of each edition show that the sandwich is more than just a snack and can be a full, balanced and delicious meal.

This competition, which is unique in the profession, has welcomed nearly 100 professionals and students from many different cultures over the last 10 editions. The competition's growing renown now attracts contestants from all five continents; from Turkey to Japan.

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BRITISH

Proud sponsors of

SANDWICH

DESIGNER OF THE YEAR 2015

Manufacturers of Premium Quality Chutneys, Spice Mixes and Pastes.

Our products are great as sandwich fillings, for marinades, jacket potatoes and as side condiments For further information and samples: Geeta’s Foods Ltd www.geetasfoods.com Tel: 020 8450 2255 email: trade@geetasfoods.com

To advertise call Paul Steer on 01291 636342 May 2015 23

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BRITISH SANDWICH DESIGNER 2015

Designer Sandwich T

Showcase!

the five regional heats of the british Sandwich designer of the year are now done. the finalists have been selected and they will be vying for the prestigious award on thursday 14 may.

his year will build on the showcase event of 2014 – where public, press and trade guests will be part of the event.

Contestants will not only have their sandwiches judged by a panel of industry experts, led by celebrity chef Theo Randall, but the audience will also be tasting entries and giving their input.

If you’re not one of the chosen few to be competing, you can still book your place at the final and experience the mastery of sandwich design first hand. To be an audience member tweet “Count Me In” to us @britsandwich and use #SandwichDesigner. We’ll reserve you a place.

NORTHERN HEAT At SAm brownE foodS, driffiEld, yorkShirE, on 18th mArch

Norseland - Smoked Applewood and Mexicana Cheese Category Russel French from Fresh-Pak in Barnsley – Mexicana Toasted Cancun Club

Geeta's Pomegranate & Mango Chutney Category Carolyn Booth from Greggs in Newcastle Upon Tyne – Bombay Taste Explosion

Universal Meats - Sliced Chicken Breast Category Amy White, from Greencore in Worksop – Ultimate Greek Flatbread Slice

24 May 2015 SANDWICH & FOOD TO GO NEWS

Harvey & Brockless, Huge Sauce - Roast Sesame and Chilli Sauce Category Becky Allsopp from Greencore in Worksop – Chow Down Vietnamese Roll

Sam Browne Foods Duck Leg Category Jonathan Howard from Fresh-Pak in Barnsley – Tuscan Duck

English Provender Company - Beetroot Relish with Horseradish and Dill Category Dawn Roe from Saints and Sinners in Beverley – Partners in Crime

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BRITISH SANDWICH DESIGNER 2015 MIDLANDS HEAT At tmi foodS, northAmpton, on 19th mArch

Norseland - Smoked Applewood and Mexicana Cheese Category

Harvey & Brockless, Huge Sauce - Roast Sesame and Chilli Sauce Category Ben Curtis from Bradgate Bakery in Beaumont Leys, Leicestershire – The Big Kahuna

James Workman from Cranswick Food on the Go in Atherstone, Warwickshire – Norseland Mexicana Chilli Cheese Wrap with Hot Pulled Fajita Chicken, Succotash Edamame Bean & Chargrilled Corn Relish

James Workman from Cranswick Food on the Go in Atherstone, Warwickshire – Seared Chicken in Roasted Sesame Chilli, served with pickled ginger, cucumber and beansprout salad topped with roast pineapple and chilli relish in paniette flatbread

Geeta's Pomegranate & Mango Chutney Category James Workman from Cranswick Food on the Go in Atherstone, Warwickshire – Geeta’s Pomegranate & Mango Chutney in a Homemade Indian Spiced Chipatti with Hot Pulled Tikka Chicken and a lightly Spiced Pickled Carrot Salad

Universal Meats - Sliced Chicken Breast Category A Jessica Manley design assembled by Elliot Cantrel on the day from Adelie Foods in Milton Keynes – This is New England

Sam Browne Foods Duck Leg Category Simon Chiremba from Greencore in Northampton – Ultimate French Sandwich

English Provender Company - Beetroot Relish with Horseradish and Dill Category Kerry Cheshire from Adelie Foods in Heathrow – Open Steak Sandwich with Beetroot & Horseradish Relish

www.sandwich.org.uk May 2015 25

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BRITISH SANDWICH DESIGNER 2015 SOUTH EAST HEAT At EquiplinE, uxbridgE, on 26th mArch

Harvey & Brockless, Huge Sauce - Roast Sesame and Chilli Sauce Category Elin Ffur from Adelie Foods in Heathrow – Asian Reuben

Norseland - Smoked Applewood and Mexicana Cheese Category joint winners Mike Crofts from Raynors Ltd. In Chelmsford, Essex Mexicana with Fig and Honey

Tom Fisher from Bradgate Bakeries in Beaumont Leys, Leicestershire – Smokin Blue Mountain Beef Canwich Wrap

Sam Browne Foods - Duck Leg Category Martin Willsher from 2 Sisters Food Group in Worksop, Nottinghamshire – Spicy Kicking Duck Wrap

Geeta's Pomegranate & Mango Chutney Category Elin Ffur from Adelie Foods in Heathrow – Coconut Chicken Chipati Wrap

26 May 2015 SANDWICH & FOOD TO GO NEWS

Universal Meats - Sliced Chicken Breast Category Wessel Wessels from Sandy’s Bakeries in Amsterdam, Netherlands - Grilled Chicken Satay

English Provender Company - Beetroot Relish with Horseradish and Dill Category Lesley Fong from Greencore in Worksop, Nottinghamshire - A Spring Beefy Beet

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BRITISH SANDWICH DESIGNER 2015 SOUTH WEST HEAT At brAdShAw, clEvEdon, on 2nd mArch

Geeta's Pomegranate & Mango Chutney Category joint winners Keith Allen, from FSC in Cheddar - Pulled Chilli Lamb with Mango and Pomegranate Chutney and Raita

Dominic Salter of the Sandwich Box in Cheltenham - Pea Paneer Pocket (First time entrant)

English Provender Company - Beetroot Relish with Horseradish and Dill Category joint winners Gal Almoznino of Sandwi Limited in Bristol - Maki

Marco Gambi of Baxter Storey in Swindon Porter House Smoked Salmon and Pumpkin Seed Ciabatta (First time entrant)

Norseland - Smoked Applewood and Mexicana Cheese Category Ben Sibbald from Made

by Ben in Bath Norseland Applewood sandwich

Sam Browne Foods Duck Leg Category Dominic Salter, again with Duck and Dive In

Universal Meats Sliced Chicken Breast Category Rachel PriceWhittle of the Cooking Company in Redditch - Muay Thai Chicken

Harvey & Brockless, Huge Sauce - Roast Sesame and Chilli Sauce Category Asher Simpson of Chandos Deli in Exeter - Forty Thieves (First time entrant)

www.sandwich.org.uk May 2015 27

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BRITISH SANDWICH DESIGNER 2015 ScOTLAND HEAT wESt lothiAn collEgE, livingSton, on 17th mArch

Harvey & Brockless, Huge Sauce - Roast Sesame and Chilli Sauce Category Pauline Storrie from Cherry & Heather in Glasgow – Meatballs in Sesame & Chilli Sauce

Sam Browne Foods - Duck Leg Category Bruce McKenzie from Tartan Rocket Ltd. in Glasgow – Sticky Plum & Ginger Duck Wrap

Geeta's Pomegranate & Mango Chutney Category Dave Gannon from Curry Dave in Glasgow – Haggis & Bhaji Naan Pocket

28 May 2015 SANDWICH & FOOD TO GO NEWS

Norseland - Smoked Applewood and Mexicana Cheese Category joint winners Melissa Walmsley from Riverbank Catering in Kendal, Cumbria – The Mexican Mofo

Universal Meats - Sliced Chicken Breast Category Pauline Storrie from Cherry & Heather in Glasgow – Kaffir Lime and Lemongrass

English Provender Company - Beetroot Relish with Horseradish and Dill Category Bruce McKenzie from Tartan Rocket Ltd. in Beverley – Partners in Crime

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THE SAMMIES AWARDS 2015

AWARDS 2015

SHORTLISTED NOMINEES

The British Sandwich Industry Awards – the Sammies – provide the eagerly-awaited focal point of British Sandwich Week, when the great and the good of the sandwich world come together to celebrate what’s best about this industry.

THE BRITISH SANDWICH INDUSTRY AWARD The British Sandwich Industry Award is presented to a sandwich business or individual who has made a major contribution to the development, growth and prosperity of the industry. There is no short list published for this award.

THE BSA SANDWICH MANUFACTURER OF THE YEAR AWARD The BSA Sandwich Manufacturer of the Year Award is presented to the BSAaccredited manufacturing site which the judges consider has introduced the most impressive and effective initiatives to improve the quality and food safety of sandwich manufacturing. There is no short list published for this award.

THE BSA TECHNICAL EXCELLENCE AWARD Here we have the technologists who've striven to advance systems and working practices across the sandwich industry.

• Diane Walker, Matt Richards and Jill Gardiol, Greencore – ABC Testing • Tom Hollands, Raynor Sandwiches – Controlling listeria in the supply chain • Norma Fennemore, Bradgate Bakery – Building of new unit and validation process • Steve Davey, Foodservice Centre – FSC Electronic Auditing App

EN-ROUTE SANDWICH RETAILER OF THE YEAR AWARD Recognising those outlets believed to have achieved the most in successfully developing their business. Those shortlisted are: • Greggs • Deli2Go • Tesco Filling Stations • Virgin Trains • W H Smith • Superdrug

SANDWICH MULTIPLE RETAILER OF THE YEAR AWARD There is no short list published for this award – all multiple retailers are considered.

SANDWICH CONVENIENCE RETAILER OF THE YEAR AWARD There is no short list published for this award, which celebrates convenience retailers considered to have done the most to develop their sandwich business, taking into account marketing, innovation, packaging, product quality, sales growth and market share. This award is open to convenience retailers where sandwiches are one of many different food categories on sale.

30 May 2015 SANDWICH & FOOD TO GO NEWS

WORKPLACE SANDWICH PROVIDER OF THE YEAR AWARD Here we delve into the foodservice sector and recognise the greatness of the workplace sandwich. Shortlisted are: • Sodexo • Baxter Storey • Elior UK

SPECIALIST SANDWICH BAR CHAIN OF THE YEAR AWARD Here is the shortlist for the Specialist Sandwich Bar Chains Award - everyone has their favourite but which will prevail in 2015?

• Pret • EAT • Birleys • Subway • Philpotts

INDEPENDENT SANDWICH BAR OF THE YEAR AWARD The following fabulous Independent Sandwich Bars are definitely destination outlets: • Trade, Commercial Street, London • Cook and Garcia, The Quadrant, Richmond-upon-Thames • Monty’s, Birmingham • Francombs, Rochester, Kent • Wudz, Fleetwood • Nuvo, London

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THE SAMMIES AWARDS 2015

THE CAFÉ SANDWICH RETAILER OF THE YEAR AWARD The Café Sandwich Retailer of the Year Award is for those great cafés with a delicious range of sandwiches on offer.

This award may be sub-divided into three categories. First there's the Independent and then the Chain categories - both of which are selfexplanatory. The third is the Chain Development Category. Here, we recognise the fantastic work being done by in-store cafés across the country.

Independent • A Great Little Place, Autism Ventures, Southport • Picnic, Falmouth • Timothy’s, Fosseway Garden Centre • Jules, Glasgow • Liveseys, Bollington Chain All chain cafés are consisdered for this award - there is no shortlist published Chain Development Category • Caffe Pausa, Dunelm Mill, • M & S Café • Thorntons Café • BHS Café

THE SANDWICH MARKETING AWARD There's so much that goes in to the launch of a new campaign or product launch. This award is for those people who made an impact with the marketing of their brand and/or products this year.

• EAT – Picnic Pals – Half wrap, half baguette campaign • Sodexo – Xmas Tent Pack • URBAN Eat brand Re-Launch • Ginsters – Social Drive Campaign • Marks and Spencer – Shelter 2014 campaign • Boots – Nutritious ‘On Your Way to 5 A DAY’

NEW SANDWICH PRODUCT OF THE YEAR AWARD The New Sandwich Product Award is divided into two categories this year, celebrating all that is great in the Ingredient and Packaging sectors. The shortlisted entrants are: Ingredient Category • Leathams – Ready to eat Poached Egg • Aryzta – Pretzel Bun • Street Eats – Pea Pesto • Street Eats – Dill Gherkin Mustard • Sacla – Classic basil pesto

BAKERY SANDWICH SHOP OF THE YEAR AWARD This award is sub-divided into Chain and Independent categories and recognises the scrumptious sandwiches made by specialist bakery outlets.

Chain • Greenhalghs • Paul • Greggs • Chatwins • Forfars • Marshalls Independent • Kamps, Tottenham Court Road, London • Peyton & Byrne, Covent Garden • The Sandwich Box, Cheltenham • Foxcroft & Ginger, London

Packaging Category • Tri-Star Packaging – Retro Wedges • Planglow – Street Box/Deli Paper • R CAM Packaging Ltd – New Sandwich Kits • Rapid Action Packaging Ltd – MA Wedge™

NEW SANDWICH OF THE YEAR AWARD (FREE PACK DESIGN FOR THE WINNER)

For the first time, we recognise the delights of the Promotional Sandwich along with the Standard, Premium and Hot Eats categories. The shortlists are:

Standard Category • Waitrose Love Life Calorie Controlled Turkey and Pastrami • Boots - Nutritious Tuna, Grilled Pepper and Pea Sandwich • URBAN Eat - Ham Hock and Cheddar Doorstop • Greggs – Balanced Choice Cajun chicken flatbread • Tesco – Deli Meat Feast 10” Sub Roll • Sodexo Delifresh – Chicken Fajita Half wrap • Sainsbury’s My Goodness Succulent chicken and minted peas • Asda – Chicken Burrito Premium Category • Raynors Sandwiches – Fruity Butternut Falafel Wrap • Tesco – Finest salt beef and Swiss Gruyere Flatbread • Paul – The Boeuf Sale • Costa – British Chicken and Basil Salad Gluten free wrap • M & S – Ultimate Cornish Cruncher Cheddar with Pickled Onion chutney • Waitrose – Good to Go Steak & Onion sandwich • Greenhalgh’s – Chicken Bhajination on Onion Panini Hot Eating Category • EAT – Slow Roast Pork and Apple hot roll • M & S – BBQ pulled pork bun with deli style slaw and gherkins • Costa – Chicken and Bacon cheese topped toastie • Street Eats – Bourbon BBQ pulled pork hoagie roll • Virgin Trains – Philly cheese steak hot wrap • Shell deli2go – Hot Breakfast Sausage Bap Promotional Sandwich Category • M & S – Turkey and Pigs in Blankets • Pret – Veggie Christmas Lunch • Ginsters – Limited Edition Chicken & Chorizo • Morrisons – Limited Edition Jamaican Jerk Chicken • The Co-operative – Festive Feast Sponsors, Coveris are offering the winner of this Award a free pack design to mark their success.

www.sandwich.org.uk May 2015 31

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INDEPENDENT FOCUS

NUVO:

‘It’s tough, but we will continue to fight’

‘I think people are now realising that ‘fad’ diets come and go; the new super foods, whilst being healthy, are not going to change your health overnight. A healthy diet is about continued balanced eating - there is no quick fix’

32 May 2015 SANDWICH & FOOD TO GO NEWS

Independent sandwich bar Nuvo operates on one of the toughest pitches in the country - Cannon Street, London - surrounded by national chains, and what’s said to be the largest building site in the capitol.

Founder Barry Hampson provides an honest insight into life as one of London’s dwindling independents

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INDEPENDENT FOCUS

A

lbert Einstein’s (supposed) wise words regarding the definition of insanity, (doing the same thing over and over again and expecting different results) certainly seemed quite apt for my company during 2014.

We kept doing the things we were good at, but the result, in terms of sales, kept being very different to what we were expecting. And it really was driving me barmy.

As standards and the variety of offerings continued to improve over the years, we were working hard to maintain our position. The problem was that we were working very hard, doing the same things, trying to improve the wrong things, and slowly going mad when the results (i.e. revenues) were not as we expected.

Maybe another way of putting it is that if you don’t continue to adapt in the right way, this ruthless market we are in is very quickly going to swamp you and your business.

It might be useful to provide a bit of background. Nuvo has just

recently celebrated its 10-year anniversary. During this time we always thought that we were at the forefront of innovation: for instance, we were one of the first companies to offer sourdough bread sandwiches in London, if not actually the first.

We were one of the first companies to offer tossed salads. We led the way in the Juice revolution. We created a made to order breakfast offering with a slick, simple process that nobody else could challenge, it seemed.

But over the last few years, the London market, I feel, has left us behind a little. People really want to know that they are putting the right things inside them. And the things they want to put inside them are changing all the time as new diet fads, super ingredients or world cuisines arrive on the scene.

Did you know that demand for plant based (vegan) products will increase significantly over the next year, for instance? So effectively, consumers are becoming more aware, not only of the right foods to eat, but

'The largest building site in London is situated directly opposite the Nuvo store'

www.sandwich.org.uk May 2015 33

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INDEPENDENT FOCUS generally of the abundance of different types of cuisine now being offered.

More variety is required, and food that’s of a better quality - it is quickly recognised if the quality is not there.

People are using websites/Apps like myfitnesspal.com to figure out what they need to eat to make them healthy, and they are using this technology to monitor their wellbeing.

But I also think there is a subtlety here. Namely, that people are content to slightly deceive themselves about what they are putting inside them, so if it sounds healthy or has healthy connotations, then they are prepared to overlook the less healthy elements in what they are eating. I should also note that customers are not being fooled by gimmicky names like ‘energiser’ and such like. This different way of eating is combined with a craving for ever-improving standards of service.

Combined with this rapidly changing market, Nuvo happens to operate on one of the toughest pitches in the country. We can’t forget the importance of location in our business, and we have an absolute stinker at the moment. Cannon Street not only contains a representative of just about every single established or up and coming chain there is in London, and a queue of yet more food operators waiting to fill the next vacant unit, regardless of what traded there beforehand (which is not necessarily a bad thing if you have the supporting footfall).

However, it also happens to be the location of the largest building site in London, which is situated directly opposite the Nuvo store. Therefore, we are competing with the full time menu development, marketing juggernaut, and financial muscle of a dozen or so businesses within a twominute walk, with no customers on our immediate doorstep.

So with the scene now set, getting back to the situation in early 2014, we needed to reaffirm our philosophy, and apply it to a new menu style if we were to remain competitive for another 10 years.

Nuvo has always been about balance, health, taste and choice, no matter what the time of day. We give our customers a range of choices and allow them to decide what works best for them.

I think people are now realising that ‘fad’ diets come and go; the new super foods, whilst being healthy, are not going to change your health overnight.

A healthy diet is about continued balanced eating - there is no quick fix.

We effectively needed to create a new pull, which followed our existing philosophy, something to entice customers to walk that extra couple of minutes past all of those competitors to visit our store. We carried out a significant amount of research and testing over a year-long period, pooling views from not only customers but other operators, as well as the abundance of material freely available.

And the pull finally arrived with our recently developed products. The crispy wrap, for instance, with an innovative method of creating a wonderfully crisp Lebanese style wrap, which can be made to order and delivered to the customer within 2.5 minutes. Nobody is doing anything quite like this in London.

Or the marinated meats and veggies, which are not hot held, but are still delivered swiftly and hot to the customer’s exact order. The revised structure of the menu allows us to more easily take out or bring in new ingredients without disrupting the overall feel of the menu. It is much simpler to operate. And importantly still allows us to operate a target food waste level of less than 0.5%. The public focus on food waste I predict will become a major factor over the next few years.

But let’s remember that it’s not just about creating that pull with the menu.

34 May 2015 SANDWICH & FOOD TO GO NEWS

You have got to ensure that your customers know about it using Twitter, Facebook, e-mail, press releases and good old-fashioned sampling & flyering. Our latest round of significant menu changes, coupled with a mini rebrand, new marketing material, new website (including a slicker ordering process) and the use of Twitter (@eat_nuvo) and Facebook (/eatnuvo) should put us in an excellent position to be able to embark on growth campaign.

So what has Nuvo gained out of all this effort? We are now not afraid to change, and in fact, realize that it’s imperative we do so regularly. You have to make brave decisions in order to remain competitive in this market.

We have made our fair share of good and bad ones: the key is to quickly realise a bad one and change it!

Independent business are a rare breed in the City Business District. Our vision is and always has been to operate multiple sites and we will continue working hard in order to achieve this. The menu structure we now have in place will enable us to confidently take on that second site.

Any independent operator already out there still fighting their pitch, good luck to you. But a word of warning to anyone yet to embark on the journey, particularly if you are planning your venture in London: you need to be very sure of your product and how you are going to delivery it consistently well and quickly to your customers. If you have no experience in this industry, it will be especially tough for you. As far as Nuvo goes, we will continue to fight!

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SANDWICH DEVELOPMENT

‘The sandwich industry is in good shape’ Today’s sandwich consumer is certainly more demanding but also increasingly prepared to try new products and flavours. Tina Toft, co-founder of the former sandwich manufacturer Toft Foods, and a recent judge in the BSA Awards, says the industry is in great shape and as innovative as ever

I

paused for thought recently and realised that I have been creating new sandwich and ‘food to go’ ideas for 28 years!

The good news is that I am still as excited by innovation in this market now as I was when at Toft Foods we launched our first five sandwich varieties in 1987. And strangely enough these first ‘basics’ - Chicken Salad, Prawn Mayo, Egg Mayo, Bacon & Egg and Cheese & Celery have all somehow survived the test of time as evergreens in the industry. In the meantime, I guess I have been involved in literally thousands of new product launches and although times have changed – I happily still get a real buzz from the process.

Trends have, of course, also changed and increased competition and consolidation have greatly ‘shuffled the pack’ and reduced the number of manufacturers in the market. When M&S first launched sandwiches in the early 80’s who could have guessed where it would lead?

When the other large retailers gradually started to enter the market by overcoming their central distribution and daily delivery barriers, the chase was really on. The interesting dynamic is that the high street market was created by these supermarket brands and they excluded any manufacturer’s brands from their shelves. Large suppliers became tied to specific retailers and the rest of the market was left to be developed by the many small to medium sized

Tina Toft is a specialist food consultant and Director of Flavour Explosion Ltd providing innovation and product development as well as marketing support across all sectors of the food industry. www.flavourexplosion.co.uk manufacturers who had their chilled van fleets and their own brands.

As a founder member of the BSA, this was the world we grew up in. The 80’s and the 90’s were heady days of growth for us as we balanced our business between customer’s own labels and our own ‘Options Brand.’

In the end we were one of only a handful of the many hundreds of early pioneering independents who survived the course before exiting in 2001 when we sold to Uniq Plc. When asked why we succeeded when so many failed along the way I usually answer “Investment.” We constantly invested ahead of the curve even when we couldn’t afford it (which seemed to be pretty much most of the time!). We built technically advanced capacity and forged our distribution network through our own fleet of 20 plus vehicles and our joint venture with Pork Farms distributing nationally through their fleet of 169 vehicles.

36 May 2015 SANDWICH & FOOD TO GO NEWS

But most importantly, we invested heavily in our commitment to Innovation. We process engineered Toft Foods - identifying three key component parts to the business; Opportunity, Change and Order Fulfilment. Our mantra was “Market Lead, Customer Driven” and we expressed ourselves by creating special relationships with our customers and seeking to be first to market in all sectors within our Options Brand, which we grew to £20M RSV. My baby was the “Change Department” as it became known.

Working closely with marketing and sales and our own label customers to identify new opportunities in the market, it was my role to convert ideas to products and processes and to ensure we could

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SANDWICH DEVELOPMENT consistently achieve the highest levels of quality and profit in the factory.

Most people and indeed many companies often don’t like change, but we grew to love it and developed the culture to support it. Change department embraced the technical team, the buying team and of course the NPD team. Our investment here was way ahead of our competition and stretched to five development technologists working in bespoke development kitchens and with access to pilot lines for scale ups and process development pre-launch. We became very adept at “Getting it right, first time and on-time” and prided ourselves at being super quick to market.

We were amongst the largest of the independents of the time and liked to think we could happily compete with the biggest and the best in the industry.

We were delighted when we were twice awarded ‘Sandwich Manufacturer of the Year’ and also ‘Marketer of the Year’ as well as picking up numerous product and innovation awards. We even featured in a Top 100 Hypergrowth Company league in the Daily Telegraph.

When I look back, we were responsible for so many firsts including Wraps, roasted Mediterranean vegetables, bake-off and artisan breads, hot-eating sandwiches and we pioneered healthy eating products as well as Waitrose party foods amongst many others. Our Café Society range was also listed in Waitrose and with its unique packaging and wonderful ingredients it was simply the most indulgent range out there.

Since the Toft Foods days I have been lucky enough to carry on working in the industry and I really enjoy the role of consultant, and these days working across the manufacturing, retail and food service sectors. One often hears that there are less new ideas around and that it has all been done before but I really don’t think this is true.

There is always another new idea to find; in a maturing market the challenges may become greater but so also do the

M&S retain their passion for innovation

opportunities. I am currently working on a project with Futura Foods. who have embraced product development as a key differentiator for them in a very competitive market. I am helping them to take cheeses like Feta and Halloumi to new exotic places.

The truth is that today’s consumer is far more demanding but also increasingly prepared to try new products and flavours. This in itself is an opportunity and I am particularly interested in the emergence of ethnic tastes and fashions. As an Ayurvedic and spice specialist I really enjoy creating the fusion of Eastern flavours and health concepts with Western tastes and products. This is a real growth market and offers much potential for ground-breaking new products, not only in niche but hopefully also mainstream markets.

Indeed ‘Health’ and ‘Natural’ and ‘Wholesome’ are buzz words that register with today’s more savvy consumers who expect food to tick these boxes but never at the expense of taste.

‘We were responsible for so many firsts including Wraps, roasted Mediterranean vegetables, bake-off and artisan breads, hot-eating sandwiches and we pioneered healthy eating products’

This is a real development challenge and I see no reason why the consumer shouldn’t always get the full deal. It just takes a more creative approach and more use of natural flavourings, herbs, spices, ancient wholegrains and adventurous fruits to name but a few.

Although not everyone is on board with this approach as yet - it is wonderful to see increasing numbers of exciting new innovators driving these trends and London in particular is awash with small new chains creating fresh niches and concepts.

Coffee shops and sandwich bars seem to be morphing ever closer together and Pret continues to embody this sector. How fascinating it is to see what they have done with something as simple as porridge and how spectacular the sales. Artisan bakeries and coffee roasters are trending and leading the way upwards in quality and consumer satisfaction.

Wholefoods are setting a new trend with their fresh food court concept and their wholesome and healthy ingredients approach. It is also perhaps surprising to register that M&S have now been in the market for over 30 years and yet they still retain their passion for innovation for both products and packaging.

I have recently been involved in the BSA Awards on the judging panel and I was very impressed with the quality and approach of all the entrants. There really are a lot of people working very hard at innovation out there and I do believe the industry is in good shape. It certainly deserves to be…

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SANDWICH FILLINGS

Eggs: a cost-effective sandwich protein Eggs are an integral ingredient on any sandwich menu as they offer great value as an easy to prepare, cost effective protein, says British Lion.

The versatility of eggs makes them popular with a range of consumers, whether operators are looking to provide a classic breakfast sandwich, such as bacon and eggs, a firm favourite like egg mayonnaise, or want to appeal to slimmers by providing healthy options which will keep them feeling fuller for longer.

Pre-prepared ingredients and fillings can be a good way for caterers looking to serve fresh sandwiches to ensure consistent quality, save time and minimise waste.

For example, rather than preparing shell eggs from scratch, operators can use egg products such as pre-boiled eggs or an egg mayonnaise.

These egg products give caterers all the flexibility of shell eggs and can be used alongside a wide variety of other ingredients to deliver a filling that is unique to the individual caterer. Using a premade scrambled egg mix or

omelette as a filling in hot breakfast sandwiches can also help to speed up service and enable caterers to maximise trade by meeting demand for hot ‘grab and go’ breakfast options.

When sourcing eggs and egg products there are a

Chrisfish Danmark range of seafood products Chrisfish Danmark exhibited a new range of seafood products for sandwich fillings at IFE recently.

It produces prawns, crayfish tails, vannamei king prawns and surimi products in brine for the foodservice sector and the sandwich and sandwich filling industry.

Its frozen fish products are ‘shock frozen’ using a modern nitrogen freezing technique, “which ensures a supreme quality to the fish after defrosting”, it says.

number of things to be aware of. Research shows that more than 40% of shoppers are concerned about the quality and safety of ingredients in prepared food, such as sandwiches - and many were appalled that some products contain foreign eggs.

The research showed a strong demand for British eggs, with 70% of shoppers saying that prepared foods should always use British eggs and 90% saying that the packaging should display country of origin for eggs.

Demand for the British Lion mark was also strong, with 78% of shoppers keen to see the use of the British Lion mark on prepared foods to provide added quality and safety reassurance.

The message from shoppers is clear – they want British eggs in prepared food, such as sandwiches, and they want the packaging to state the country of origin.

The simple solution is for operators to specify British Lion egg products to guarantee a quality ingredient produced to the highest standards of food safety. If your packaging also carries the British Lion mark, consumers get the reassurance they want, as well as recognising that you are supporting British producers and providing the added food safety and security of the British Lion.

Funnybones launch frozen avocado halves and chunks American, Tex-Mex and Mexican food and drinks specialist Funnybones Foodservice have launched a new range of frozen avocado halves and chunks.

The premium quality Hass avocados from Honduras have been pre-peeled and cut to reduce the often messy and time-consuming preparation process.

Prepared and frozen at optimum ripeness, the use of frozen avocado eliminates any and ensures quality and consistency every time - something difficult to achieve when using fresh avocado, says the company.

They need to be defrosted in the fridge for eight hours and then treated in the same way as fresh avocado.

“The halves are ideal for loading with

38 May 2015 SANDWICH & FOOD TO GO NEWS

fillings such as prawns or chicken for a quick and easy starter, or sliced for salads and sandwiches; whilst the chunks offer an easy way to make your own guacamole without the mess.” Both are available in 6x1kg bags with approx.15-18 pieces per kg for the avocado chunks.

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■

Peeled & Ready to eat

■

Only 60 calories per egg

■

No preservative, packed in Modified atmosphere

■

Ideal for lunch boxes or quick lunch on move

■

Great for sandwiches and salads

■

Display ready packaging

■

Up to a 2 week shelf life to consumers

■

Winner of the Best Innovative product

by Food & Drink Forum

Unit 7 Hilltop Road, Hamilton Industrial Park, Leicester LE5 1TT

For More information Contact: Pankaj Pancholi ‘Pan’

on 0116 274 2822

Email: Info@justegg.co.uk Website: www.justegg.co.uk

To advertise call Paul Steer on 01291 636342 May 2015 39

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SANDWICH FILLINGS

Pulled meats trend continues to grow

T

he recent rise in the popularity of American-style full flavoured BBQ, slow and pulled pork products shows no sign of abating. “As a stand-alone item, or as an accompaniment to another protein, we just can’t seem to get enough of it,” says Simon Shirley, Tulip Foodservice Solutions Director.

Conor Cahill, who heads Dawn Farms' Science and Innovation Centre, agrees there is still a lot of enthusiasm for pulled meats, following the huge success of pulled pork in 2013/14.

“KFC predicted 2015 would be the year of pulled chicken and so far this would seem to be the case. Our slow cooked pulled chicken, beef, and ham hock are all exciting growth areas for us at the moment, and we continue to explore different meat cuts and varied shred thicknesses in response to growing customer demand for these rustic-style products.

“Most of the great flavour is the stock itself so we make sure we capture that as well as continuously identifying new ontrend sauces which complement the proteins.

Trends come and go, but the demand for traditional sandwich fillings – albeit with a twist - remains strong. Simon Shirley says chicken which represents around 30% of all sandwiches sold, and bacon - are good examples.

“However, today’s consumer is looking for a twist on the norm: offering them different cures for bacon and ham should prove successful, as well as providing better margins, as they will then be perceived as premium products.”

Simon adds: “There is a growing demand for tasty alternatives to traditional cold eat sandwiches and wraps and the lines are becoming increasingly blurred between what is a Food to Go snack type product and what is effectively a meal in a bread based carrier; hot eats is really where it is at.”

The London street food scene will continue to heavily influence NPD within the Food to Go sector, with meat remaining the hero ingredient; there will be further cross over between snack and meal type products, and consumers will welcome further fusion between regional cuisines, he adds.

Dawn Farms' Conor Cahill, says

Dawn Farms

Philly steak is another trend from the US which has taken root in the UK. Tender steak pieces are incredibly versatile as sandwich fillings and provide an accessible indulgence for consumers in this format. “The way we look at it is, retailers have to cater for two types of consumer – those with generous disposable incomes and those who have less to spend. Willingness to spend also varies by occasion and day of the week so it’s important to cater to today’s ‘Consumer in Control’ who expects to have what they want, when they want it and how they want it," he says.

The top sandwich fillings according to Technomic Menumonitor 2014 are chicken, bacon, and ham, while chorizo

40 May 2015 SANDWICH & FOOD TO GO NEWS

and sausage are two of the fastestgrowing sandwich proteins. Meatballs and pastrami are relative newcomers to the UK as sandwich fillings – meatballs reflect the growing hot food trend while pastrami – in particular New York Deli or Reuben sandwich builds – are very much in line with enthusiasm for American food trends.

“We’ve noted the filtering through of spicy/ethnic flavours from evening to lunchtime in the last year," said Conor.

"Examples including Moroccan flatbreads (Boots Shapers Moroccan Style Chicken Flatbread/Pret Harissa Chicken), Caribbean-inspired wraps (Boots Shapers Jerk Chicken), and Asian (City Kitchen Pulled Pork Steamed Bun) have all pushed the boundaries of the traditional sandwich fixture. We expect to see more of this bolder new product development along the lines of sweet/spicy/smoky flavour profiles, which explains the rising demand for chorizo.”

Conor adds that a significant challenge faced by the sector is how to tempt consumers out of their comfort zone as routine grab 'n' go choices tend to be the norm during rushed lunch hours. “For example, how can we take consumers’ love of bacon and bring them something new? We see considerable scope in bacon innovation; for example, we are exploring US-themed cures as opposed to the classic sweetcure, as well as artisan curing methods which provide an authentic story for the consumer.”

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SANDWICH FILLINGS

Fabulous alternatives to mousetrap cheddar cheese sandwiches It’s a cheese sandwich…but not as we know it! Richard Thorpe, Development Director, The Cheese Warehouse, looks at some exciting new alternatives to the traditional traditional cheese and pickle sandwich

T

he humble sandwich has come a long way since the late 18th century when John Montagu, the 4th Earl of Sandwich, allegedly popularised the idea when he asked for meat to be served between slices of bread, simply so he wouldn’t need to break off from a gambling session!

But while we’ve seen a wealth of new breads introduced, along with a feast of fillings the hungry Earl would never have dreamed possible, the ‘humble’ sandwich has far from reached its peak. On the contrary, it’s undergoing a major renaissance and currently breaking exciting new ground, rapidly enhancing its status as the world’s most convenient food.

Whether it’s as a snack, as food on the go, or as the heart of a delicious main course, the sandwich seems to know no bounds when it comes to stretching the imagination of food creators or responding quickly to the rapidly changing trends in our eating habits.

Of course, one of the staple fillings of countless everyday sandwiches has always been cheese. But you can forget the classic cheese and pickle, cheese and tomato, or even cheese and ham.

No, today’s cheese-based creations are an altogether different animal. And there’s barely a ‘nationalilty’ of food that isn’t harnessing the power of the sandwich to extend the dishes it can offer.

So, to claim your own slice of the fabulous-filling action, where should you be looking?

Well, lets start with the traditional sandwich as we know it…but with a multi-cultural twist. Something like a Reubens with salt beef, 1000 Island and sauerkraut on rye, with slices of Wexford Cheddar and topped with a béchamel sauce.

How about going Greek…maybe succulent slices of lamb in a pitta,

stuffed with roasted aubergine and cherry tomatoes and a Greek style Kefylotyri or Feta cheese?

Or perhaps opt for a Mexican mouthful and a tortilla packed with sliced chicken breast and adorned with Chihuahua, Oaxahca or Cotija cheeses.

42 May 2015 SANDWICH & FOOD TO GO NEWS

Or head deep south with a Louisianastyle sub bursting with charred. slowcooked beef brisket (now known to the world as ‘burnt ends’), caramalised onions, a rich beef sauce and melted cheese.

Why not pack a panini with pulled pork, BBQ sauce and an abundance of naturally smoked cheese…maybe a Cherrywood Smoked™ Cheddar?

And let’s not forget that the good old burger offers some very rich 21st century pickings too. How about a pork and apple burger with a Sage Derby or a Port Wine Derby crust? Or a toasted bun hosting a patty filled with a caramelised red chilli and coriander Cheddar melt?

As they say… the only limit is your imagination. But with more cheeses to choose from, a baker’s dozen of new bread ideas coming along every time you look, and an eating public in love with street food and game to try anything new, it isn’t hard to see a whole new generation of fillings carrying the sandwich to untold levels of popularity.

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To advertise call Paul Steer on 01291 636342 May 2015 43

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SANDWICH FILLINGS

Boost sandwich sales with the right cheese Sandwich manufacturers and foodservice operators should pay close attention to ever-changing consumer tastes and lifestyle habits to maximise the huge sandwiches and wraps opportunity, according to Dairygold Food Ingredients (DFI)

D

FI, one of the largest suppliers of cheese and dairy-based ingredients to the FMCG and foodservice channels, supplies a range of cheeses to sandwich manufacturers in both sliced and grated formats, for sandwiches, paninis, toasties or wraps. It closely monitors consumer trends to ensure its products deliver on flavour, functionality and value for money.

“The pre-packaged sandwich market in the UK is currently worth around £3.8 billion, a figure which has steadily increased in recent years as consumer habits change and the trend towards food-to-go becomes more prevalent,” says Svitlana Binns, Marketing Manager at DFI. “The consistent popularity of sandwiches and wraps with consumers across the board means that they represent a huge opportunity for foodservice operators and manufacturers.

Getting your offering just right is essential, so operators should pay close attention to the demands from consumers and tailor their range accordingly.”

“For example, smoked cheddar has grown in popularity in recent times as consumer tastes develop, and consumers go in search of those unique

flavours that stand out from the crowd.”

DFIs’ award-winning Mild Cheddar cheese is smoked at an approved dedicated smoker, while the company’s specialist dairy smoking facility smokes a range of products including Cheddar, Brie, Stilton and Mozzarella.

Products are available in a range of formats including sticks, slices, grated and cubes, with several smoked varieties available: English Oak Smoked, Spruce Smoked, Chestnut Smoked, Hickory Smoked, Cherry Smoked and Applewood Smoked.

Svitlana continues: “Cheese is an everpopular sandwich ingredient, and when it comes to buying sandwiches consumers are looking for something beyond what they could make for themselves at home.

This ‘added value’ factor can be achieved by using ingredients with exceptional taste and quality or functional benefits.

“Consumer interest in spicier foods has also led to a shift in what people are looking for from their cheese, with our Monterey Jack with Chilli proving extremely popular as a sandwich ingredient.”

Cheddar is still the most popular sandwich ingredient, and DFI is wellplaced to meet the demand for high quality cheddar, having scooped 13 accolades at last year’s International Cheese Awards, including gold awards for its Irish White Mature Cheddar, Extra Mature Cheddar 90x90x20g Slices and Coloured Mild Grated Cheddar.

DFI prides itself on the wide variety of sandwich cheese formats it produces, meeting the needs of any customer. The company has a dedicated slicing line which produces slices in 90mm x 110mm, 90mm x 90mm or 90mm x 45mm sizes and investing over £1m in 2015 to increase capacity and packaging configurations. It also has one of the UK`s largest grating operations with a capability in excess of 7 tonnes per hour.

“Soft cheese is also a wonderfully versatile sandwich ingredient,” says Svitlana. “It enables manufacturers and operators to add value to their sandwiches in another way: by meeting the growing consumer demands for both reduced fat options and ‘free-from’ options.

“DFI offers a number of soft cheese options, with our full fat and American Style soft cheeses proving versatile and popular ingredients for use in sandwiches and wraps.”

DFI’s soft cheese is available in ‘Reduced Fat’, ‘Medium Fat’, ‘Reduced Salt’ and ‘Medium Fat, No Starch, No Salt’ varieties, presenting a simple way to create lower-fat or salt sandwiches which don’t compromise on taste.

Svitlana adds: “Our advice to sandwich makers is simple; keep an eye on trends and work closely with your cheese supplier to ensure that your cheese offering is aligned with demand from consumers, and your sandwich sales will soar.”

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SANDWICH FILLINGS

Big Al’s launches pulled pork sandwich filler BIG Al’s Foodservice is tapping into the growing pulled meats trend with the launch of two new precooked pulled pork products, including a sandwich filler.

The company is adding to its range of flame-cooked burgers, chicken steaks, BBQ pork ribsteak and mesquite chicken wings with the launch, which includes a pulled pork sandwich filler and a sandwich topper.

“Pulled pork has really struck a chord with consumers, who love its tender, juicy flavours and American barbeque taste,” says Ed Robinson, UK Foodservice Manager for Big Al’s Foodservice. “But pulled pork takes hours of preparation and slowroasting to cook from scratch. That’s why Big Al’s

has done the work for our customers.

“Our pulled pork has been slow cooked and shredded before being smothered in tangy BBQ sauce – so foodservice operators simply microwave the individually portioned pouch of tender meat for 40-60 seconds to deliver a mouth-watering dish on demand.”

Big Al’s pulled pork

portions are available in two formats: sandwich fillers (85g, 30 per pack), which are ideal as fillings for burgers, sandwiches or baguettes, or smaller sandwich toppers (50g, 50 per pack) which make the perfect additional topping for burgers or sandwiches.

As the products are served in individual sachets there is no waste involved, and they

are quick and simple to prepare, making them ideal for fast-turnover lunchtime menus or in times of high footfall. Only a freezer and a microwave are required to store and prepare them, meaning they are ideal for outlets with limited staff or equipment.

“As Big Al’s pulled pork is pre-cooked, a consistently tasty, worry-free result is guaranteed every time,” says Ed. “This launch presents the perfect opportunity for any outlet looking to tap into an unmissable opportunity and deliver on-trend dishes which will have great appeal for both new and existing customers.”

Big Al’s Pulled Pork products are available from 3663 and other regional foodservice wholesalers.

L’Aquila launches new roasted tomatoes L’Aquila has embraced the healthconscious trend with its new roasted tomatoes ‘Au Natural’, which featured recently at IFE. The innovative dried product retains its freshness and flavour without compromising on fat, calories or salt content, It consists of sun-ripened tomato quarters, oven dried and preserved in the water they are roasted in.

“Preserving in cooking water helps to retain a fresh taste and colour as the coloured molecules in tomatoes are liposoluble,” explains Simona Pettroniti, technical manager.

Extremely versatile and ready to be used in a variety of recipes, from sandwiches, salads, wraps and focaccia, the product helps companies comply with healthy guidelines, it says.

L’Aquila has also launched another new product: Balsamic Onion Pearls. These are tiny sweet and crunchy pearl onions marinated with balsamic vinegar for extra sweetness. www.laquila.co.uk

Chapati Man takes stock in the City of London!

CHAPATI Man has brought its spicy indian wraps to the City of London’s premier street food pitches of Finsbury Avenue Square and Exchange Square, both based at Broadgate London.

The Chapati Man purpose-built trailer, manned by husband and wife team Chris and Andrea Rai, and emblazoned with the striking Indian elephant design, has become a festival landmark since 2007. With its product in major supermarkets too, the brand is proving its flexibility to operate in any market.

Trading with StreetDots at Broadgate London, Chapati Man has joined a line up of street food traders

46 May 2015 SANDWICH & FOOD TO GO NEWS

that serve lunch to the city workers across Broadgate London, on a Monday to Friday basis.

Andrea said: "StreetDots.co.uk have been great in facilitating us getting such prestigious pitches against stiff competition. We are doing a few lunchtimes a week but more sites are becoming available. The word must have spread because we are selling out and getting large take-away orders too".

The company serves lines such as chicken saag and keema aloo, with vegetarian options like chana aloo, laced with crisp salads and cooling raitas.

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PROFILE

‘Upper crust’ sandwiches at

The Savoy’s new gourmet bar

Top class food to go seems to be all the rage at the moment.

Harrods recently launched a new premier quality sandwich bar and now The Savoy has raised its game, with a new gourmet sandwich and snack offering - and wonderful eclairs!

I

f it’s posh sandwiches and food to go you’re after, it’s out there in spades at the moment – the most recent ‘upper crust’ outlet being the launch of Melba at the Savoy, London. Harrods opened a top class sandwich bar, designed by Tom Dixon, only recently and companies such as Birleys are having a lot of success with their sophisticated brand with recent openings.

‘Melba at The Savoy,’ located directly on the Strand at the corner of Savoy Court, is a gourmet counter open seven days a week and offering a classy selection of pastries, sandwiches and hot and cold beverages to take away, along

with gift items and an extensive selection of a new Savoy signature; éclairs.

The menu at Melba is created by executive pastry chef, Ludwig Hely, and designed to cater for the ever-increasing footfall along the Strand “with the finest, gourmet take-away experience in the Northbank area”. as it puts it.

The menu includes: Comté and Black Forest ham croissant; apricot and almond Danish pastry; orange peel and dark chocolate pain au chocolat; jarred breakfasts; fruit salad, and British sandwich classics, with prices ranging from £1.50 to £5.25.

Hely opens the take-away counter with The Savoy’s unusual new signature item: éclairs, which he has chosen in recognition of his French roots and own childhood memories.

Launching with a dozen sweet combinations, the éclairs will change seasonally and include flavours such as: passion fruit and milk chocolate; lychee, rose and raspberry; lemon meringue; salted caramel; cherry and pistachio, and Melba - the gourmet counter’s namesake – each priced at £2.95.

Hely wanted to produce a signature luxury item that is currently underrepresented on the London food scene, but has the versatility to be served as a treat with coffee, or presented as a decadent gift box selection; “The éclair presents so much opportunity to be creative,” said Hely “As a child it was

only about a simple, coffee éclair and now as a pastry chef I can play with different flavours, some classic and some more unusual, while also being artistic with the presentation. The ultimate goal is to create something that will make people smile.”

But Hely’s beautiful éclair creations are not his only painstakingly handcrafted items; the Normandy butter croissant went through over five incarnations until it was good enough for him to place on the menu. The same can be said of the sweet tarts, which come in five flavours and are priced at £3.50 each.

The sandwiches, as you would

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PROFILE Americano, the take-away drinks menu offers a signature blend of Melba Coffee, which laces a silky Musetti espresso and milk drink with peach syrup. Beverages are priced from £1.50 to £3.10. Occupying a footprint of 25 m sq, Melba was designed by Dolman Bowles whose past clientele include Fenwick Bond Street and Selfridges.

Using accents of the art deco era and Edwardian period, evident throughout the hotel, the gourmet counter is a striking and elegant juxtaposition to the existing shops on the Strand. The design of Melba is clearly defined by The Savoy’s recent restoration and incorporates the same striking black and white marble flooring, with hand-carved woodwork interiors and grey Italian marble counter tops.

The branding for Melba at The Savoy is designed by Pentagram, the company who were behind the redesign of The Savoy identity upon re-opening in 2010.

Taking inspiration from the shop’s signature éclairs, the logo font fills long sleek lines with curved edges at a 45 degree angle, with a colour palette of peach, black and cream.

What’s in a name?

Melba at The Savoy is named in honour of two greats: in the late 1800s, The Savoy’s executive chef was so enchanted by hotel guest Dame Nellie Melba after seeing her operatic performance at the Royal Opera House, that he created menu items in her name which have become cherished the world-over.

Extolled for over 100 years both in the industry and public eye, Auguste Escoffier created Peach Melba and Melba toast for the singer while working at The Savoy.

SAVOY SANDWICHES Savoy Sandwich Combination Box (4 pieces) Chicken and Avocado with Rocket Salad, Scottish Smoked Salmon with Horseradish and Watercress, Roast Beef with Mustard Cream on Sourdough Bread, Cheddar, pickle and Iceberg Salad .................£4.95 Savoy Sandwiches Chicken and Avocado with Rocket Salad ....................................£4.85 Scottish Smoked Salmon with Horseradish and Watercress .£5.25 Roast beef with Mustard Cream on Sourdough Bread ..................£4.85 Cheddar Branston and Iceberg Salad ....................................£2.85 Chickpea Halloumi with Roasted Peppers .................................£2.85 Savoury Croissant Comte and Black Forest Ham £3.25 London Smoked Salmon ......£3.25 Jarred Items Fruit Yoghurt .......................£1.85 Bircher Muesli ......................£2.10

expect, are superb and include a focused range with lines such as Chicken & Avocado with rocket salad; Scottish smoked salmon, with horseradish & watercress; and Chickpea Halloumi with roasted peppers.

Following three weeks of intensive barista training, the staff of Melba serves Musetti espresso which offers guests a smooth, velvety coffee in both selections of hot and cold beverages.

Priding themselves on a unique blend and exceptional roast quality, Milanbased Musetti have been trading their coffee across the continents, for over 70 years. As well as the usual hot and iced beverages such as cappuccino, latte and

Fruit Salad ............................£3.20 Snacking Chocolates 70% Dark Chocolate ...........£6.90 Pistachio Dark Chocolate .....£6.90 Popcorn Milk Chocolate ......£6.90 Dulcey Hazelnut ...................£6.90 Peanut and Caramel Milk Chocolate .............................£6.90 Puffed Rice Milk Chocolate .£6.90 Celebrations Cake (18cm) Tiramisu Tart .....................£24.00 Pistachio and Strawberry Fraisier ............................................£24.00

www.sandwich.org.uk May 2015 49

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PACKAGING

New packaging from Impress Sandwiches IMPRESS Sandwiches, part of The Good Food Company of Harefield Limited, has launched new fresh packaging for its range of sandwich wedges and other items across food-togo.

Impress wanted a brighter showcase for their fresh sandwich fillings in hand cut sandwiches.

“There is a fun element, but eating is a serious pleasure and one of the highlights of the day,” says Managing Director Fiona Buss. “We wanted to make people smile and cheer them up when they see our packs and enhance their enjoyment of our great and tasty food-to-go range, and we think we have achieved exactly that. Our design agency has done a great job.”

hat wearing Mr Impress on the front of pack, are set in bright spring and summer like environments with bees, clouds, bunting and a sunflower against a kraft coloured inspired background that shows Impress Sandwiches’ wholesome fillings and flavours at their best.

New packaging labels for the non-sandwich range capture the same fresh characters and spirit, and these products, as well as the wedges, will stand out in any chiller cabinet, fridge shelf or consumer environment, says the company.

The stand-out shelf packaging features characters designed to

improve the experience of eating on the move. Eight figures, including the bowler

The Good Food Company of Harefield Limited T: 01895 440123 www.impresssandwiches.com

“A perfect storm”: Soaring polymer prices could mean short supplies THE current price of polymers, after a period of stable or falling prices last year and into early 2015, has suddenly turned sharply, bringing substantial and unprecedented price increases in polyethylene which could see a significant amount added to the price of raw material in as little as two months combined with extremely tight supply.

In an industry-wide warning, Barry Turner, Packaging & Films Association (PAFA) CEO said: “Some four to five weeks ago the signs were there that the end of falling prices had come, but then what surprised and dismayed many was the size of the price increases that have been imposed on converters in March, combined with significant price rises already notified in April.

“The price increases come as a

response to supply issues with an estimated 20% of European capacity out for maintenance or force majeure, coinciding with a similar reduction in imports as a result of higher duties on imports from the Middle East and more attractive prices and exchange trades available elsewhere”.

He remarked that many members, who have decades of experience in the industry, have been “left utterly dismayed by the scale of increases and the accompanying tight supply”.

PAFA also said the situation is made worse by the fact that the published UK indices have so far failed to reflect anything like the magnitude of the increase. “This has caused some members to hastily consider how to rebuild their business models to better manage shocks like this in the future,” said

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Turner, “it is difficult to find any parallel anywhere else where converters have to manage such extreme volatility in raw material prices”.

PAFA has called on all companies in the industry to work together through this extremely difficult period in order to find a way to avoid these sudden shocks to the market and the enormous damage they inflict. “We must work more closely to seek long term solutions,” the association said in its statement.

In a final comment, Barry Turner added: “We are heading into very difficult territory this month as inventories are tight and demand is strong, so this is a time for steady nerves as it is highly likely that converters will not get the supply they require”.

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“

I would like to thank your team and yourself for an excellent association which truly cares for its members.

Michael Curley. The Buffet Shop Ltd. Helensburgh

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To advertise call Paul Steer on 01291 636342 May 2015 51

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HYGIENE/FOOD SAFETY

Germ destroying cold plasma hand dryer is a ‘game changer’ A pioneering new “germ destroying” hand dryer is said to be set to transform the food processing sector with the introduction of Cold Plasma Clean technology – proven to actively kill germs including e.coli, staph, C.diff, MRSA and Salmonella with a 99.6 per cent success rate - without the use of chemicals.

American Dryer’s (UK’s) technology – which has never before been used in this context, or available in European markets – will be debuted in its highspeed eXtremeAir CPC model. This is now available throughout the UK and Europe from American Dryer’s official partner, American Dryer UK, a trading name of Intelligent Sourcing Systems Ltd. Though scientific studies have highlighted the ways cold plasma can be utilised in the food industry – including its use as mid-surface decontamination on cut vegetables and meat, its ability to disinfect surfaces before the packaging process, or as a treatment to improve the performance of emerging bioactive thin-film packaging – this is the first time the innovative technology has been used to provide germ-killing hand drying technology, it says. eXtremeAir CPC features a generator that converts air into cold plasma through a bipolar ionization process. The generator inside the dryer

uses steady state positive and negative discharge points to split water molecules in the air into oppositely charged hydrogen and oxygen ions.

These ions, otherwise known as hydroxyl radicals, in turn, clean the air without chemicals.

Its low running costs, coupled with its environmental benefits and proven results on killing common germs, are set to have a significant impact on hygiene levels across the food processing sector, it claims, replacing less-effective hand drying solutions which contribute heavily towards contamination, and combating rising costs for alternatives such as paper towels.

Following years of research and development, American Dryer’s patented cPc technology was launched in the US in Nov 2013, and has been rigorously tested by two of the world’s leading independent microbiology labs.

The introduction of this scientifically proven ‘hygienic’ technology, coupled with other proven benefits of hand dryers - such as the significant environmental and financial advantages over using paper towels – is set to end all reasonable speculation over the paper towels versus hand dryer debate, and transform the hygiene levels in restaurants and food service organisations, airports, schools and hospitals, it adds.

Food safety offences cost Hell’s Kitchen owner £7,750 Food safety offences including leaving raw chickens next to a block of cheese has cost the owner of a former Stockport café thousands of pounds.

Helen Pattinson, 47, who ran Hell’s Kitchen, in the town centre, until it closed in summer 2013, was found guilty of eight breaches of the Food Safety Act. She was fined £2,550 with £5,000 costs at Manchester Crown Court following inspections in September 2012 and again in May 2013.

After the first inspection the café, on Hillgate, was given a zero hygiene rating. It had been named as producing the best builders’ breakfast in Stockport in 2012.

The other most serious offences were deemed to include food being washed in sinks full of dirty equipment, a build up of food debris on the counter, dirty walls and having a dirty pie warmer, reports the Manchester Evening News.

A prosecution brought

by Stockport Council

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argued these were likely to lead to contamination of food.

Councillor Martin Candler said: “The verdict and sentence imposed vindicates the authority’s decision to pursue these matters through the courts.

“When it comes to food safety there can be no substitute for good hygiene practices. We do everything we can to work with businesses but ultimately the responsibility lies with the businesses themselves.

“In this case, the owner of Hell’s Kitchen consistently failed to ensure that basic hygiene standards were being met and the level of fines reflects how seriously the court viewed these failings.”

Other offences were a wooden unit in the cellar being inappropriate for use with high risk foods, poor record keeping and food safety principles not being implemented or available for inspection.

Hell’s Kitchen had opened in 2005.

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INTERNATIONAL SANDWICHES

Stand by for the World Sandwich

invasion

New world sandwich formats are starting to become established in the UK through street food sellers.

It’s only a question of time before they become mainstream products, so ignore them at your peril, with customers constantly looking for something new and different. As well as an opportunity for retail and foodservice, there’s also a massive opportunity for suppliers supplying pre-made fillings and the new carriers. Here’s a selection of some of the new formats currently making an appearance

Bunny Chow South Africa First up is the Bunny chow, a South African sandwich made up of a hollowed out loaf of bread filled with curry or other fillings such as chicken, mince, lamb or kidney beans.

There’s already a Bunny Chow bar in Wardour Street, London and we reckon this is going to be big.

The origins of the bunny chow apparently date back to the arrival of migrant Indian workers in South Africa to work the sugar cane plantations who required a way of carrying their lunches to the field. A hollowed out loaf of bread was a convenient way to transport their vegetarian curries. True or not, it’s a massive food to go format already in South Africa and starting to catch on here.

We were first tipped off about this one by Tulip Foodservice Solutions’ Director, Simon Shirley, who said: “The popularity of Bunny Chow is a great example of this cross over and I believe these types of products will gain in popularity as they are embraced by consumers from outside of London. The potential to create really exciting ‘meals in a mini loaf’ or alternative carriers is enormous and I can foresee ever more adventurous use of slow cooked and pulled meats over the coming year, with pork dominating due to its value for money and its fantastic ability to carry a wide range of flavours and seasonings, although chicken, beef and duck meat will also prove popular.

Cuban Sandwich Ignore this one at your peril. The Cuban sandwich is already big in the US, particularly the Miami area for obvious reasons, and it’s only a question of time before it surfaces here.

The sandwiches have a submarinestyle layering of ham, roast pork, Swiss cheese, pickles and mustard between a sliced length of Cuban bread. The key to a good Cuban Sandwich lies in the grilling apparently.

It’s grilled in a sandwich press (called a plancha) until the ham, pork, and pickles have warmed in their own steam. Cuban restaurants use a

54 May 2015 SANDWICH & FOOD TO GO NEWS

sandwich press, but you can substitute a waffle iron. These sandwiches use no mayonnaise, lettuce, onions, bell peppers, or tomatoes; butter and mustard are optional.

The loaf is sliced into lengths of 8–12 inches (20–30 cm), lightly buttered or brushed with olive oil on the crust, and cut in half horizontally. Then sliced roast pork, glazed ham, Swiss cheese, and thinly-sliced dill pickles are added in layers. Sometimes the pork is slow roasted.

Cuban bread is a fairly simple white bread, similar to French bread and Italian bread, but has a slightly different baking method and ingredient list. It generally includes a small amount of fat in the form of lard or vegetable shortening and is usually made in long, baguette-like loaves.

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INTERNATIONAL SANDWICHES Banh mi - Vietnam In the last few years Bahn mi sandwiches have started to really take off in the big cities in the UK. For those who still haven’t come across them, Bánh mì is a fusion of Vietnam’s French colonial history, combining the Frenchintroduced baguette with the country’s own amazing fillings.

These are basically a free-for-all fusion of Vietnamese-French ingredients: typically combinations of garlic and fish sauce, coriander, chilli, cucumber, pickled vegetables and daikon radish in shredded form, plus either barbecue pork, fried tofu, pork belly, and ham.

The bread used in Vietnam could be tricky to replicate but the best banh mi bars in London manage it, filling chewy, light rolls with the ingredients.

No reason to think why this shouldn’t become a mainstream sandwich bar product – it probably just needs a supplier or distributor to take it up as a filling option.

Philly Cheesesteak - U.S

Choripan - Arentina The choripán, reckoned to be the ultimate Argentinian streetfood, is a spicy combination of juicy meat and fresh flavours between bread. Typically you’ll find chorizo sausage tucked into a thick bun and covered in chimichurri salsa. It’s also served in a number of different South American countries with variations, but it finding its way onto street food trucks in the UK.

Bocadillos - Spain The bocadillo or bocata, in Spain and Latin-American countries, is a sandwich made with Spanish bread cut lengthwise, not with sliced bread.

Traditionally seen as street food, its low cost has allowed it to evolve over time into an iconic piece of cuisine. In Spain, bocadillos are often eaten in cafes and tapas bars.

So, what’s the difference between a sandwich and a bocadillo

- basically, the simplicity and the quality of the ingredients. These range from a variety of omelettes to cold meats such as mortadella or salami, cheese, chorizo sausage. In general, the Spanish don’t add lettuce, pickles, onions or mayonnaise.

Sometimes the bread will be moistened by cutting a tomato in half and rubbing the cut side of the tomato onto the bread, or drizzling a bit of Spanish olive oil onto cut side of the bread – or both.

What it lacks in ingredients, it makes up for in flavor.

OK, this isn’t exactly exotic, but it’s certainly not mainstream either.

America has sandwich varieties from across the country tied to specific regions: the Louisiana po’ boy, the Los Angeles french dip, as well as the Floridian Cuban.

But the Philly cheesesteak is definitely worth adding to your sandwich menu as something a little bit different. The original version of the cheesesteak’s three main ingredients - cheese, beef and bread – is made for a combination that is guaranteed to offer a big eat to customers on an ‘indulgent’ day.

Sauteed onions and bell peppers are often added.

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Wrap IT Up!

chain to open first unit outside London

Wraps chain Wrap It Up! has enjoyed a period of extraordinary success under managing director Tayub Mushtaq. Now the business plans a new central kitchen, more openings and expansion outside London, spearheaded with a new unit in Deansgate, Manchester

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I

n 2006 I visited the first opening of a new concept store in London.

Wrap It up aimed to offer a healthy range of wraps for a variety of dayparts, and was destined to go on to great things, with an ambitious chain planned.

Frankly, I wrote the story and thought no more of it – I’ve lost count of the number of times that companies have announced plans to open hundreds of stores after just one opening! How wrong can you be!

I’d not heard anything about it since last month, (it seems I even missed a company appearance on Dragon’s Den!) when a press release came through announcing a big growth in turnover and a significant increase in the number of stores.

Recent figures show a 48 percent sales growth, returning profits of £236,524 in 2014 and there are now 12 outlets across London, with plans to open five new company outlets and 12 franchise outlets elsewhere in the UK, over the next three years.

In 2013 it bought the Flying Burrito, which had three stores across London and increased its turnover by £750k. The company is now about to make an announcement of another company it has acquired, which will generate another three stores by early May. Despite appearing on Dragon’s Den and being declined funding, the madeto-order company has started work on plans to move into a new centralised kitchen in Stratford. Due to be completed by 31 May, it is expected that this new kitchen will be able to support up to 100 sites, with the creation of around 500 jobs. The kitchen is partly financed by an investor’s decision to come on board, with around £2.5m to help build the business up.

It also planned to open its first unit outside of London this April – in Deansgate, Manchester. In spite of the geographical distance, managing director Tayub Mushtaq says he has no concerns about being stretched operationally. “The new store will not change our processes much. There will be some extra management time needed but we are keen to explore out of London”.

In spite of all the changes, the company has stayed true to its original values, serving healthy, authentic wraps inspired by food around the

world. Recent launches have included the Greek Koto with chicken roasted in Mediterranean spices and the Turkish Lamb Shish, reckoned to be its most popular special yet; but its core favourites remain on our menu including the Mexican burrito, Jamaican Jerk and “a very authentic Caribbean Roti”. Average customer spend is around £6.

Describing itself as a natural fast food chain, it says its success is due to the shift, which has taken place in consumer tastes and demand.

This shift, along with increased competition, has led to a battle between processed and natural fast food takeaways. Without doubt, consumers are more knowledgeable about the links between food and health, it says, which puts pressure on all outlets to be as transparent about their ingredients as possible.

“Our customers want quality food, good variety and regular changes to the menu, which processed fast food restaurants have historically found difficult to maintain,” says Wrap It Up! managing director, Tayub Mushtaq.

Eco-friendly Innovation, Flexibility and Capability.

Paper Based Food To Go Packaging from Dempson Windowed SOS bags, which are also available with a heatsealable full film lining, for use in conjunction with sandwich pack inserts like the “Artisan 2” and “Artisan 2 Tortilla” from Anson Packaging.

The DEMPSON BAGTM brings a revolutionary new process in the manufacture of paper carrier bags for the High Street Retail and Food Service sectors, providing brand enhancing image alongside what we believe is the most materials and energy efficient paper carrier technology available.

Box BagTM - “The bag that thinks it’s a box!” is available exclusively from Dempson. The Box BagTM is technology that we have developed in conjunction with one of our supply partners, Billerud, who came to Dempson for our innovation in paper bag engineering.

www.dempson.co.uk

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PROFILE

Wrap It Up:

How the chain developed The company had been originally founded by Faisal Haque and Afnan Bashir in 2006.

Managing director Tayub Mushtaq became the firm’s first franchisee in 2010 after previously turning around the fortunes of its flagship store – a kiosk outside Liverpool Street station.

He was soon overseeing four franchised outlets under the Wrap It Up! banner and Haque and Bashir ultimately decided to let Mushtaq drive the brand forward.

As the franchisee of the Broadgate store, he is said to have increased sales from £300 a day to £1,500 a day in just four months. Then within18 months he expanded the business to eight stores.

Mr Mushtaq told the Yorkshire Post : “It’s really not just about the money. It’s about getting the recognition from customers – it sounds cheesy but it’s true.

“I want to take wraps to the masses as an alternative to boring old burgers and sandwiches. When somebody says ‘wraps’, I want Wrap It Up! to spring immediately to mind.”

So why are wraps so popular. “You just have to look at what you get in a wrap compared to a burger or a sandwich. You get more bread in a

sandwich and less filling, and two hours later you’re hungry again,” he claims.

“With a wrap you get meat and for those who are trying to be healthy there’s less bread. You also get plenty of salad and it’s a lot more versatile.”

“Before joining the company, he worked as a stockbroker for a boutique investment bank in the City. He told the Yorkshire Post: “As a youngster growing up in Dewsbury I wanted to have a food business,” he recalls. “I remember thinking that the range of ethnic food was very restricted and that there really ought to be more choice in the market.

“Even at a young age I wanted to be an entrepreneur. What I love about Wrap it Up! is that we are different to others.

There are a number of Mexican burrito outlets which are similar to each other and I believe the same can be said of burger and sandwich joints. Our customers love our food and this gives us the confidence to expand. This is an exciting time for the business.

“I used to buy two burritos – one for my lunch and one for the evening while I was working late! I just fell in love with the food. This was between 2008 and 2010, and by late 2009, with the recession, my job wasn’t as stable, so I decided to do something different. I packed the day job in and bought Wrap It Up!’s first franchise. That was in January 2010 and the sales quadrupled within a matter of weeks, just purely on the back of giving good service and building a rapport with the customers. “I fell in love with Wrap It Up! First as a customer – I used to walk from Bank to Broadgate every day for two years to buy my lunch.

“The food was fresh and it was made in front of you. I’d have one wrap for lunch, one for the evening at my desk and one when I got home.”

But by 2010 the recession was really kicking in. “My job wasn’t as great as it had been, so I took the decision to leave it and bought the first franchise in the company. I haven’t looked back.”

Interestingly, he was brought up in Dewsbury in an ex-council house along

58 May 2015 SANDWICH & FOOD TO GO NEWS

with his eight siblings. He told the Yorkshire Post in an extensive interview a few years ago: “I don’t come from a rich background. When I was 13, I was doing a milk round from 3am to 7am and I did it every week for three years and gave my mum all the money.

“All the milk floats had little kids. It was like doing a paper round. At school I didn’t have a penny in my pocket. I had friends who could produce a fiver. I never had that.”

He left Westborough High School in Dewsbury at the age of 16 with nine GCSEs and then went to college where he got two Bs at A Level.

He wondered about whether to go to university, but decided instead to work in finance at the Yorkshire Magistrate’s Court where he earned £18,000 a year in what he describes as “a great job” at that time.

It certainly gave him the push he needed and he decided that if he was going to go to university he wanted to go to London.

With the help of student loans and work at retailers Gap and House of Fraser, he completed a four-year Business Finance degree at London Guildhall achieving a 2.1.

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NEW PRODUCTS

PRIMERA’S LABELLING SOLUTIONS IN order to have food product labels that are compliant to the new EU regulation it’s not enough to just list allergens that are included in a product. It’s also mandatory to use a certain font size depending on the size of the label. And those allergens also have to be highlighted in a certain way.

There are several different printing solutions out there. One of the leading manufacturers of speciality colour label printers is Primera Technology. Primera is widely known for its inkjet-based LXSeries label printers, but has also successfully developed short to mediumrun solutions using colour laser technology, such as the CX-Series of digital roll-to-roll dry toner-based laser printers.

Primera’s LX-Series desktop printers utilise the latest high-resolution inkjet technology to print brilliant full-colour labels. With spectacular 4800 dpi print resolution and high throughput speeds these compact and affordable printers print on a wide range of different label, tag and ticket materials including inkjetcoated high-gloss, semi-gloss and matte labels.

Labels printed on high-gloss material are highly scratch-, smudge and waterresistant. The fastest and most economical LX900e comes with separate ink cartridges for cyan, magenta, yellow and black. Separate ink cartridges save time and money on every printed job as only the colours that are empty need to be replaced.

In addition, Primera recently announced the availability of highlydurable pigment inks for the LX900e.

Previously, only traditional photo-quality dye-based inks were available. The new pigment inks offer far more stability against harsh conditions including water, chemicals, abrasion and exposure to long periods of UV light.

Phone: +49 (0) 611 92777-0 www:http://primeralabel.eu

"POPPED QUINOA" www.food-network.com are right on trend having added to their range of red, white and black quinoa varieties with "Popped Quinoa." This looks like and has the texture of puffed rice, but is gluten free and has a slightly nutty flavour.

It is available in two sizes: 3mm and 7mm.

It was a sensation at IFE, says the company, and is being sampled by a diverse range of manufacturers from choclatiers to cereal bar and salad manufacturers.

Quinoa originated from the Andes and is a natural and highly nutritional food source.

Established in 1999, food network have become a trusted supplier of a wide range of ingredients to the manufacturing sector Tel 01763 837000 www.food-network.com

HOW TO CHOOSE A FRYER

By Nick Pendlebury, Managing Director of Pantheon Catering Equipment • Decide what you will be using your fryer for – both immediately and in the future – to determine what size and configuration you need.

• Economy matters. If you are only going to offer fried foods occasionally or only have a small amount of fried foods on your menu, you won’t need a large model so stick to your guns and don’t get swayed by an over-eager sales person.

• Similarly, if your business commonly experiences both quiet and busy periods, choose a twin tank fryer so that you have the option of using just one tank when that’s all you need, thereby halving your bills.

• Two separate tanks have the added advantage of being able to offer completely different fried products without the danger of flavour transference.

• Make sure the fryer you choose is easy to use – especially if it will be operated by different members of staff. They are far more likely to use it properly if it’s not complicated.

Mistakes can be costly or even dangerous!

• You should only look at models with temperature gauges and safety cut outs.

• Choose a fryer that is easy to drain and clean, as regularly changing oil and cleaning out are fundamental to maintaining good quality results.

Also, old oil can be dangerous in that it has a reduced flash point and is more prone to surge boiling.

Pantheon’s own range comprises six plug-in fryers developed to provide caterers with a well-built, reliable product at a highly competitive price.

The fryers deliver an outstanding performance and are exceptionally easy to use and clean.

Controls are straightforward – the required temperature is set manually and an indicator light clearly alerts the operator when temperature is reached.

The twin models have independent controls allowing different types of foods to be cooked simultaneously or enabling just a single well to be heated during quieter times.

Pantheon’s electric fryers are very

60 May 2015 SANDWICH & FOOD TO GO NEWS

energy efficient because the heating elements are immersed in the oil itself, so contact is direct. They heat up rapidly and quickly return to temperature, even when used for frozen foods.

• User friendly controls • Temperature indicator light • Rapid heat up • Safety cut out thermostat • Pull out handles for lifting and emptying tank • Rubber feet for added safety They are supplied with dishwasher safe baskets with foldable handles.

The range comprises a 6 litre single and double, an 11 litre single and double and, most recently, an 8 litre single and double with drainage taps.

List price starts at just £209.00.

Tel: 0800 046 1570 www.pantheonce.co.uk

S&FTG_157_May15_p60-65_Layout 1 20/04/2015 13:30 Page 61

To advertise call Paul Steer on 01291 636342 May 2015 61

S&FTG_157_May15_p60-65_Layout 1 20/04/2015 13:30 Page 62

NEW PRODUCTS

LEAN BLENDING : A TIME AND MONEY SAVER An innovative new service for food processors and other users of seasonings, including butchers and bakers, has been launched by Unbar Rothon. Called Lean Blending, it has been created by the third generation, Essex-based flavours house to cut administration, labour and storage costs for customers whilst guaranteeing food safety.

Unbar Rothon uses its purchasing muscle to deliver keen prices and manages stock levels to avoid shelf life expiry and waste issues for users of many slower-moving or minor ingredients.

The company mixes the precise blend required and delivers in individual batch packs (anything between 100g and 25 kilos) to the end user, thus minimising the use of space and operational costs such as storing, picking and weighing a multiplicity of

minor ingredients is rendered unnecessary.

A big attraction for end users in a selective test market was the peace of mind generated by Unbar Rothon’s shouldering of the responsibility for food safety, legality and quality issues through its assessment of all raw materials used and by its worldwide early-warning problem scanning service.

Customers also appreciated the reduction in administration generated

as a result of an order for a single, pre-blended product replacing multiple orders for a lot of minor ingredients.

“We have streamlined processes for customers so they no longer have to blend their own seasonings. That reduces the dangers of cross contamination and our batch packaging service is a further benefit that reduces the associated risks even further,” said Unbar Rothon director, Richard Rothon.

A trump card for the company proved to be its quality guarantee which is based in part on a refusal to spot buy in favour of consistently sourcing from regular suppliers who understand the company’s requirement for reliable, consistent, top quality products.

Tel: 01277 632211. richard.rothon@unbarrothon.co.uk

KOFTES ARE SNOWBIRD’S TURKISH DELIGHT A new and exciting addition to its growing list of ready meals ingredients has been unveiled by Snowbird foods.

Lamb Koftes are irregularly shaped pieces which are fully cooked and frozen as part of the production process so they can easily be incorporated within prepared ready meals.

They contain in excess of 90% lamb and Snowbird has used more than twenty herbs, spices and flavourings to generate an authentic Middle Eastern taste.

These include onion, potato starch, black pepper, cardamom, chilli, cloves, coriander, cumin, ginger, nutmeg, paprika, mint, parsley, thyme, lemon juice, mustard seeds, salt, garlic powder, red bell peppers and crushed chillies.

BENDERS PAPER CUPS INTRODUCE TWIN WALL CUP AT CAFFE CULTURE 2015

“This is another example of our being able to generate an authentic recipe because of the inspired work of our new product development team,” said commercial and marketing director, Roy Anderson.

Created with adults in mind, the koftes can also be targeted at menus for older children as the delicate “heat” of the product will help young palates develop more mature tastes.

Tel: 020 8805 9222. www.snowbirdfoods.co.uk

62 May 2015 SANDWICH & FOOD TO GO NEWS

Benders Paper Cups is preparing to introduce their Twin Wall paper cup design at this year’s Caffe Culture event.

Available in 8/9oz, 12oz and 16oz sizes, the Twin Wall cup incorporates a special outer wrap to deliver both a high level of insulation and a rigid, comfortable handhold.

The outer wrap helps to insulate hot drinks, keeping them warmer for longer and allowing the fingers to warm gradually, if drinking on the move.

The Twin Wall cup has a smooth full-height outer wrap, maximising the opportunity for developing custom-printed brand messages and promotions, in up to six colours of water-based inks.

As with all of Benders’

paper cups, the Twin Wall cup is made in the UK in a BRC Grade-A facility, with full Chain of Custody accreditation.

The cups are also manufactured using paperboard from PEFCaccredited, sustainably managed forests compliant with European Timber Regulations.

Adrian Pratt, Marketing Manager at Benders, commented: “We’re looking forward to heading to the Olympia in London in May to exhibit the Twin Wall cup.

“Alongside the Twin Wall cup, we will also be exhibiting our full range of single wall, barrier insulated, embossed insulated and super insulated paper cup designs at Caffe Culture 2015.” www.benders.co.uk.

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S&FTG_157_May15_p60-65_Layout 1 20/04/2015 13:30 Page 64

NEW PRODUCTS PETIT FORESTIER INVEST £20,000,000 INTO SHORT-TERM HIRE FLEET Petit Forestier UK is investing £20,000,000 into their short-term hire fleet, with a similar amount planned for 2016.

Re-affirming its position as the leading refrigerated rental company in the UK and Europe, with 16 depots throughout the UK and Ireland, the company has increased the size of its short term rental fleet to over 1,200 vehicles which brings its total UK fleet to over 5,000 vehicles, it says. The addition of 280 new vehicles will help customers who have an unexpected demand and also support seasonal peaks.

The investment in the short-term hire fleet will significantly reduce the age of trucks available and will enable it to provide customers with greater choice and availability of the latest models. Additional vehicles added to the fleet include CDVs up to 26t Rigids. These vehicles are built to the latest specification with high tech.

fridges ensuring efficient fuel consumption and reliability.

Pat Skelly, Managing Director for Petit Forestier UK, said: “By understanding our customers’ requirements, we have increased our fleet in the areas where we have the most demand. We want to provide our customers with the highest quality vehicles and that is why nearly 80% of the whole fleet is less than three years old. Petit Forestier believes that by investing in their short term hire fleet all customers will be able to locate the vehicle they need, when they need it.”

Tel: +44 (0)1827 263121 www.petitforestier.co.uk

HAVE A SUPER STALLETTE SUMMER Summer will soon be upon us and so will the abundance of lovely summer food festivals and events.

In preparation for this period TEAL Patents is launching the new Super Stallette II to provide access to hand washing for mobile vendors and outdoor caterers.

Those handling high-risk foods at outdoor events need to follow The Chartered Institute of Environmental Health regulations to ensure they have running hot water hand wash facilities to prevent crosscontamination.

“We are coming to a very busy period for outdoor food events and hand hygiene must be a top priority. Mobile vendors and outdoor caterers must have access to hand wash facilities or risk being closed down by the EHO as well as exposing customers to bacteria such as

salmonella and E.coli.,” says Manty Stanley, managing director at TEAL. Despite being part of the food hygiene regulations, having running hot water and a handwashing facility is not always possible and sometimes mobile or outdoor caterers have to walk to nearby facilities to wash their hands.

Designed for the most hygienic hand wash, the new Super Stallette II is an upgraded model of the popular Super Stallette. It includes a new, improved tap and the sensor that is touch free and a larger, square bowl.

The Super Stallette II requires no access to mains water or drainage and will hold enough water for up to 50 hand washes perfect for busy festival sites.

Tel: 0121 770 0593

64 May 2015 SANDWICH & FOOD TO GO NEWS

BENDERS PAPER CUPS SUPPORTS BRODERICK’S SOCIAL MEDIA CAMPAIGN WITH BESPOKE PRINT DESIGN Benders Paper Cups is supplying Broderick’s with a bespoke social media print design for their paper cups, for vending and coffee to-go use.

Broderick’s asked Benders to manufacture paper cups to promote the company’s emergence into the world of social media, to be stocked in Broderick’s vending machines and in their burgeoning selection of coffee shops across the UK. This is the first time Broderick’s have used a custom print cup to support their social media campaign, a concept that John Broderick, MD at Broderick’s, says is his company’s top priority for the foreseeable future.

He said: “Social media is at the forefront of the interactive world, and platforms such as Twitter, Facebook, Instagram and YouTube are where everyone is interacting the most – sharing stories and experiences with the world instantly.

“We needed to appeal to this next generation of interactive vending users on their own terms, and use this incredible opportunity, directly at the point of sale, to engage with them.

“Paper cups are a prolific sales tool for marketing to our customers, right in the palm of their hands. Every time a customer uses one of our machines and takes a moment out of their day to relax and enjoy a cup of coffee, we instantly encourage them to connect with us and interact on an accessible social media platform that’s relevant to their daily lives.

“This open up a dialogue between Broderick’s and our customers, inviting people to post selfies of themselves using cups in their workplaces, share their thoughts about their Broderick’s coffee experience, and participate in our social media promotions – all reinforcing the identity of and loyalty to the Broderick’s brand.” www.benders.co.uk.

S&FTG_157_May15_p60-65_Layout 1 20/04/2015 13:30 Page 65

SANDWICH BARS FOR SALE MODERN STYLISH BISTRO CAFE

COFFEE SHOP

BOLTON

CHORLEY

W/T £6,400, Excellent busy town centre

W/T £2,500, Long established business,

trading position, Business and property

Well presented premises, Prominent town

extremely well presented, Fully equipped

centre location

and in excellent order Offers Invited, Leasehold

£64,950, Leasehold Ref 142582

Ref 143648

PATISSERIE LONDON T/O £100,000 when trading, High street location, All equipment included in sale, Low rent

STOCKPORT TEAROOM & LICENSED BAR W/T £2,000, Great location on busy high street, Recently refurbished, EPC Rating F REF 142865 £49,950, Leasehold

£39,995, Leasehold

REF 143694

CAFE/SANDWICH SHOP GTR MANCHESTER W/T £1,500, Prominent position, Premises in excellent condition, EPC rating D REF 143570

SURREY CAFE W/T £3,000, High Street Location, 32 Covers, Potential to increase turnover REF 142567 £89,995, Leasehold

SHREWSBURY SANDWICH SHOP AND OUTSIDE CATERING W/T £1,500, Great trading position, Premises in excellent condition, Vending contracts in place REF 143652 £39,950, Leasehold

COFFEE SHOP & CAFE WEST MIDLANDS W/T £1,700, Well established with an excellent reputation, Regular repeat custom, EPC rating D REF 143620 £54,950, Leasehold

LEICESTER CAFE W/T £2,500, Excellent location, Regular repeat custom and high footfall, EPC rating C REF 143642 £69,950, Leasehold

T/O £139,000, Main road location, Eat in and takeaway facilities, Excellent reputation

£59,950, Leasehold

LONDON

CAFE

£80,000, Leasehold

REF 143607

Please see website for full details or call 0844 7011 976 For your free, no obligation appraisal, call us today on: 0844

70 11 985

SL1200FF MACHINE Features and benefits ■

Film AND board sealer with integrated inkjet and labelling system.

■

designed to heat seal both plastic and board sandwich packs

■

code and present packs in the correct orientation to a labelling machine.

■

Incorporates quick-change tools

■

Automatic powered eject system

MPE UK Ltd . Unit 18 Botany Business Park, Macclesfield Road, Whaley Bridge, Derbyshire SK23 7DQ

Tel: +44 (0) 1663 732700

Fax: +44 (0) 1663 732900

Website www.mpe-uk,com

To advertise call Paul Steer on 01291 636342 May 2015 65

S&FTG_157_May15_p66-67_Layout 1 20/04/2015 16:39 Page 66

PACKAGING Major award wins for Planglow and Tri-Star

British-made T-cups: your own branding with small runs and short lead-times Constantly coming up with innovative ways to enhance customer experience, Colpac is launching a new service enabling customers to apply their own branding to T-cups without having to commit to huge quantities and face long lead-times.

Made in Britain at Colpac’s Flitwick manufacturing plant in small to medium quantities, the T-cups can be printed with bespoke designs, with up to 6 colour printing, and delivered quickly. Customers provide their own design and artwork or can commission Colpac’s inhouse c-creative® design team.

The runs, between 10,000 and 250,000, are efficient and cost-effective with fast turnaround.

Suitable for tortillas, fruit, fries, potato wedges, popcorn, vegetable sticks and chicken goujons, the T-cups are aimed at fast food outlets, sandwich shops, bakeries, canteens, catering companies and event organisers. The recyclable range of disposable T-cups with drop front is also available in Kraft or white board as a stock item.

Conventional cups (equivalent to 350ml/ 12fl.oz) with rolled lip can also be printed at Colpac’s UK plant and lids can be made available separately.

Tel: 01525 712 261. www.colpac.co.uk

Planglow is on a winning streak after receiving two top awards – the FPA’s Marketing Campaign Award 2015 and Silver in the ScotHot New Product Awards 2015 - as well as becoming an approved supplier of the Sustainable Restaurant Association (SRA).

Planglow was awarded Best Marketing Campaign at the annual FPA (Food Packaging Association) Awards, which were held in Brighton recently.

This came hot on the heels of the company receiving Silver in the ScotHot New Product Awards, which were announced just a day earlier at the Glasgow trade show.

The FPA’s award recognised Planglow’s creation and promotion of its brand new Street Food Collection – a three piece packaging and sticker range developed specifically for hot foods and inspired by the now ubiquitous street food movement. ScotHot commended Planglow’s Street Deli Paper from the Street Food Range - an extremely versatile compostable and recyclable packaging item that supports a strong street food image while remaining very cost effective.

Meanwhile, Tri-Star Packaging’s winning streak shows no sign of ending after the company won another two major industry awards in just 24 hours.

There was more success for Tri-Label Online, its cloud-based labelling software solution for the food-to-go sector, which won Gold in the New Product Awards at ScotHot 2015 in Glasgow. Tri-Label Online beat off competition from 10 other companies. Food industry expert Jane Milton tweeted that she and her fellow judges had “loved how it would help businesses of all sizes”.

A day later, at the Foodservice Packaging Association’s Awards held at

66 May 2015 SANDWICH & FOOD TO GO NEWS

Brighton’s Grand Hotel, Tri-Star was voted National Distributor of the Year by the FPA’s manufacturing members.

Kevin Curran, managing director of Tri-Star, said: “Winning National Distributor of the Year at the FPA Awards is a fantastic achievement because it’s the companies we work with who decide who wins it. We faced competition from some really big operators in this category, but as an independent packaging distributor I believe we offer a more personal and tailored service than the big brown box movers can, and this award endorses that approach.”

He joked: “We’ve won so much recently that if this was Las Vegas we’d be banned from every casino in town by now! Seriously, though, our continued success in awards schemes is just a reflection of the focus we put on bringing to market packaging innovations that make a real and tangible difference to food-to-go businesses of all types.”

Tri-Label Online has now won a total of five industry awards since it was launched just over a year ago. The system offers businesses an easy way to create and produce labels from any PC and printer using a cloud-based labelling software package.

S&FTG_157_May15_p66-67_Layout 1 20/04/2015 13:31 Page 67

16 depots within the UK and Ireland

Whatever your business, WE HAVE YOUR RENTAL SOLUTION • The vehicle, equipment and layout adapted to your needs • Short or long term contracts • Solving problems of legal compliance • The widest range and biggest fleet in the market • A global, 24/7 service • Analysis of your needs

Telephone 0870 60 70 900 www.petitforestier.co.uk

SANDWICH BARS FOR SALE MODERN STYLISH BISTRO CAFE

COFFEE SHOP

BOLTON

CHORLEY

W/T £6,400, Excellent busy town centre

W/T £2,500, Long established business,

trading position, Business and property

Well presented premises, Prominent town

extremely well presented, Fully equipped

centre location

and in excellent order Offers Invited, Leasehold

£64,950, Leasehold Ref 142582

Ref 143648

PATISSERIE LONDON T/O £100,000 when trading, High street location, All equipment included in sale, Low rent

STOCKPORT TEAROOM & LICENSED BAR W/T £2,000, Great location on busy high street, Recently refurbished, EPC Rating F REF 142865 £49,950, Leasehold

£39,995, Leasehold

REF 143694

CAFE/SANDWICH SHOP GTR MANCHESTER W/T £1,500, Prominent position, Premises in excellent condition, EPC rating D REF 143570

SURREY CAFE W/T £3,000, High Street Location, 32 Covers, Potential to increase turnover REF 142567 £89,995, Leasehold

SHREWSBURY SANDWICH SHOP AND OUTSIDE CATERING W/T £1,500, Great trading position, Premises in excellent condition, Vending contracts in place REF 143652 £39,950, Leasehold

COFFEE SHOP & CAFE WEST MIDLANDS W/T £1,700, Well established with an excellent reputation, Regular repeat custom, EPC rating D REF 143620 £54,950, Leasehold

LEICESTER CAFE W/T £2,500, Excellent location, Regular repeat custom and high footfall, EPC rating C REF 143642 £69,950, Leasehold

T/O £139,000, Main road location, Eat in and takeaway facilities, Excellent reputation

£59,950, Leasehold

LONDON

CAFE

£80,000, Leasehold

REF 143607

Please see website for full details or call 0844 7011 976 For your free, no obligation appraisal, call us today on: 0844

70 11 985

To advertise call Paul Steer on 01291 636342 May 2015 67

S&FTG_157_May15_p68-69_Layout 1 20/04/2015 13:31 Page 68

RESEARCH

Abokado tipped as potential High Street brand in new Horizon report

A

gainst a backdrop of rising household consumption, increasing national wages and falling unemployment, Horizons’ managing director Peter Backman has forecast a value growth of over £10bn for the UK’s foodservice sector by the end of 2019.

Speaking at the company’s Annual Briefing, Backman said that in 2014 the value of the foodservice sector saw a nominal growth (including inflation) of 3.8%, with real growth at 2.9%, giving it a current value of £46.6bn.

“We expect the market to continue to grow over the next five years, and factoring in the impact of inflation, it is likely to reach a new value of £56.3bn by 2019,” he told the audience of operators, analysts and suppliers.

“More robust levels of consumer consumption have been prompted by the fact people are now less exposed to high levels of borrowing, are more certain of their jobs, and are buoyed by low inflation. This is great news for the eating out sector – and while it’s not racing ahead, it is growing at a higher level than we have seen since before the economic downturn,” he said.

“Overall things are looking good for the UK’s foodservice market with group operators driving much of that growth, in particular pizza delivery outlets, managed branded pubs, pub restaurants and coffee shops.”

Margins were improving, he said, giving operators money to invest, evident in a number of businesses changing hands, rebranding or expanding.

“The use of discounting and moneyoff vouchers has levelled off, with operators using them much more tactically to support particular events or occasions, such as Mother’s Day or Valentine’s Day,” Backman added.

Horizons’ director of marketing & business development Emma Read outlined the fact that average spend on a three-course meal has risen in the past year to £14.48. Another ongoing trend is that 35-44 year olds are eating out more than ever. “We are now also

catering for a slightly older average customer, whose needs and habits have changed and vary depending on the occasion, the location and the time of day.”

Read said that current food trends included the increasing number of regional American dishes on menus as well as those of world cuisines such as Vietnamese, Peruvian and Egyptian.

There was also a trend towards catering for health and well-being considerations as well as offering more indulgent dishes.

Horizons’ director of services Nicola Knight highlighted some of the smaller chains set to become high street brands of the future from Horizons’ Ones to Watch survey, including Fuel Juice Bars, Dunkin’ Donuts, Abokado and Tortilla Mexican Grill.

“Juice bars, Mexican and specialists such as Pieminster and Dunkin’ Donuts are growing their estates and there is still plenty of room left for growth in the coffee sector,” she said.

“In terms of regional expansion the UK’s hotspots for development include Leeds, Manchester, Bristol and some of the UK’s market towns, along with London.”

One of the growing specialist operators is Belgian waffle brand

68 January 2014 SANDWICH & SNACK NEWS

Wafflemeister, currently with 11 outlets and actively seeking franchise partners.

CEO and founder Alex Trouillier said the company had deliberately chosen sweet waffles, rather than savoury, to cater for consumers who wanted to treat themselves in an intelligent, relatively low-calorie way. “That sugar craving is not going to go away,” he said.

Like other panellists, his focus was on finding the right partners to work with. “Success depends on hiring the right people – the future of our business depends on people we haven’t even met yet,” he said.

Catherine Roe, CEO of contract caterer Elior agreed. She said it was important to keep a simplicity in the business, keep employees engaged, maintain a full work force with good inductions for new recruits, and value your staff. “Focus on the customer, serve them well and get regular feedback from them on how you are doing,” she added.

Horizons’ MD Peter Backman rounded off the event with the following message to operators: “Keep in touch with the way people are eating out now and the products they want – the market is changing all the time and if you don’t offer what they want, someone else will.”

S&FTG_157_May15_p68-69_Layout 1 20/04/2015 14:54 Page 69

some of our display stands for cafes and bakeries

“

I would like to thank your team and yourself for an excellent association which truly cares for its members.

�

Michael Curley. The Buffet Shop Ltd. Helensburgh

Call 0800 688 9085 or visit us at www.dwdisplay.com

To advertise call Paul Steer on 01291 636342 January 2014 69

S&FTG_157_May15_p70-71_Layout 1 20/04/2015 13:31 Page 70

SANDWICH BAR DIARY

A joker,

a plonker or the very

real deal?

Would-be café and sandwich bar owner David Bell is now doing a roaring trade at the Westfield Centre Stratford with his mobile juice bar, Harvy, a converted classic Citroen van “Flippin’ heck – did he really?” blurted out Francesca, K+P employee of the month. Well, our only employee at the moment ACTUALLY, if you must know.

Eyes wide. Gob open. “Did he REALLY?” she continued. “Yep, it’s him I retorted” somewhat extravagantly raising the image on my iphone to within 6 inches of her face.

Explaining matter-of-factly that anyone going by the Instagram user name of “Princeharry_windsor” is either a joker, a plonker or is the very real deal.

Yep…it was 100% Prince Harry and I know exactly why. But let’s not get ahead of ourselves. More of Mr Blue Blood a little later.

What a time it’s been - from Juicing up at festivals and fairs, not to mention operating at a week long, 6000 strong conference, where I nearly blew a gasket serving up near on 300 juices a day.

As Sandwich & Snack News readers of the Sandwich Bar Diaries will know, Plan A for the Krunch+Press brand was to find a tasty central London A1 out of which to launch. But then Plan B got in the way. Plan B being a just get-outthere-on-the-road-and-do-it sort of plan.

Which translated into launching a “Food Truck” (AKA Harvey – a lusciously converted classic Citroen Van) serving up a signature line of delicious fresh fruit and vegetable juices. And I must say it’s

all going rather well.

But the jewel in the crown of Harvey’s first season has to be getting him into Westfield, Stratford City. Atta boy, Harv.

All came rather unexpectedly really.

An initial e-mail “pitch” enquiring if there were trading possibilities at Westfield White City got a quick response saying “No” to West London but “Possible” for their mega centre out east in Stratford. Anyway – long and short – we met and spoke and they were, well, so darned flexible and willing to accommodate that it was just a nobrainer.

And of course, a fabulous opportunity for the K+P brand.

Westfield were looking to add a bit of street food pizzazz to their main walkway leading into the newly opened Olympic Park and - as so often is the case with these things – my email got to the right person at the right time. And then bingo…

But aside from saying my time at Westfield has been (and continues to be) a brilliant one, that’s not what I wanted to bang on about ‘cos, well, that’s just makes for BORING copy. Instead, figured I’d just recount a couple of stories that have unfolded as Harvey has nuzzled shoulder to shoulder with Armani, Omega and Mulberry.

70 May 2015 SANDWICH & FOOD TO GO NEWS

Firstly on Instagram and hashtagging.

Now, Twitter and Facebook just seem somehow kind of deficient when compared to the magical picturesque wonderfulness of Instagram. And for some odd reason it’s only since having a semi-permanent trading spot at Stratford that I’ve really got into it. Even a colourblind donger of a photographer like muggins can create David Baileyesque stuff. All the bangs and whistles that at the press-of-a-finger can deliver artful masterpieces … well it really is the dog’s do-dars.

And this is where Prince ‘Arry comes in. As it happened, Harvey’s inaugural week at Westfield serendipitously

S&FTG_157_May15_p70-71_Layout 1 20/04/2015 13:31 Page 71

SANDWICH BAR DIARY username @princeharry_windsor “liked” this particular photo I was at first skeptical about its regal origins.

But, there again, what wally would seriously make use of a username like that if he was not the real deal. Hence my unswerving certainty that this was the lad himself. Done. Agreed. Sorted.

No discussion OK. (Ed: Prince Harry, it should be pointed out, does not endorse products in any way).

So all in all what a superdooper way to kickstart the #Harveyatwestfield chapter.

But there’s another little @westfieldstratfordcity related story I wanted to share. A little different but no less entertaining. A case of customer fisticuffs – or very nearly anyway.

Picture the scene. Five or six customers queuing for their K+P juice and all

coincided with the awesome Invictus Games. And quite a privilege it was to be caught up in it. albeit in a peripheral way. Now, take a look at the snap showing competitor James’ smiling face proudly holding his K+P “Health Bomb” mix of yummy banana, apple, kiwi and pineapple. With of course his “I AM” tea-shirt. Felt really proud of this shot, even if it was cheating a bit with the lovelyjubberly focusey thing/function on Instagram to emphasize the “I AM” bit of text and the K+P logo. Hashtagging every post and photo that weekend with #invictusgames was of course mandatory. So when someone with the

apparently seem happy to wait while employee of the month Francesca and I juice up the stuff. Now, what we often but not always do is “top up” customers Juice cups if we’ve slightly over made on the juice. Which happens sometimes. And we normally pour this through a hole in the top of the domed lid that snaps onto the 16oz plastic PET cups.

Also worth mentioning at this point that it’s so much nicer to offer this little extra without the customer asking for it!

Its like this….. look darlin’ (or matey) this is something extra that I chose to give you but don’t demand it OK. And to be fair, in the main, folk don’t ask.

Anyway, Customer 1 at the front of the queue saw there was a little extra after her Green Machine juice has been poured. FYI Green Machine is one of our bestsellers: a stonkingly smooth, alkalising mix of kale, celery, cucumber, apple, ginger, plus the all-important splurge of extra-virgin olive oil.

Customer 1 then asks, in a mildly slippery sort of way: “Can I have the extra in my cup please?”. Before I could nod or even pour, Customer 2 who is standing side on in Francesca’s queue cut in. He said to Customer 1. (kind of under his breath but within earshot) “that’s a bit pathetic isn’t it?”.

Ouch!! Customer 1 did not like this one little bit. She positively bristled. Or perhaps I should say negatively bristled.

Verbal and very fruity fisticuffs ensued with Customer 1 Yelling “who the B***!!*y Hell do you think you are talking to me like that?”. Customer 2 stood his ground and whilst not looking directly at his now nemesis replied “just pay for your juice lady and move on”.

Which as you can imagine did a whole lot to calm the situation…not.

At this point I managed to mumble something so utterly trite and inane that I’m almost embarrassed to recount it.

As I poured the Green Machine I said this….“look both of you, just have some juice and it’ll make you all feel calmer”.

That’s honestly what I said. What a pathetic and dumbass thing to say eh.

Yet somehow, and I know not how, it poured a modicum of water over the sparks that were in advanced state of metaphorical combustion.

Finally Customer 1 grabbed her juice (with her blasted extra top-up) and strode away from the counter muttering “tosser” under her breath. By this time the lovely Team Juicer Francesca had made Customer 2 his Heaven juice (pineapple, apple, ginger) who retorted under his breath “prat”.

So there you go. On Instagram, hashtagging and WW3 verbal fisticuffs.

It all happens at Westfield Stratford you know. So ‘Arry, forget Australia mate, if you want some real action just march on down to the K+P truck and flippin’ sort out my customers. Thanks.

All the best

David Do drop me a line on Instagram (Krunchandpress) or even Twitter (Krunchpress) or last resort FB.

www.sandwich.org.uk May 2015 71

S&FTG_157_May15_p72-73_Layout 1 20/04/2015 13:32 Page 72

EXHIBITIONS

Four-day food and beverage extravaganza at IFE 2015 T

he biennial IFE exhibition returned to ExCeL London this March between 22-25. The fourday event saw a packed agenda of world-renowned chefs demonstrating their culinary skills, a stellar line-up of industry experts sharing their insight as well as numerous networking and buyer opportunities for exhibitors and visitors alike.

Over the four days the UK’s largest food and drink event saw visitors from over 127 countries as well as products showcased by 57 different countries.

The show welcomed visitors from all walks of life including the ever-popular The Gruffalo and soul legend Levi Roots.

IFE’s inauguration ceremony took place on Monday 23rd and included

Fruitypot squeezes its way to the top of the winners list Popular lunchbox snack brand Fruitypot, is updating their award cabinet after winning an IFE 2015 World Food Innovation Award for its innovative new product, JellySqueeze.

Winners of the IFE World Food Innovation Awards were announced at the event, which took place at London’s ExCel. A panel of experts judged over 340 entries across 16 areas in six categories, including ingredients, brands, packaging and sustainability. The judges included Mina Booth, Head of Marketing for Fresh Montgomery; Social Media guru Dr Gail Barnes; Tove Larsson, Environmental Sustainability Director at FoodDrinkEurope; and Bill Bruce, FoodBey Media co-founder and chair of the judging panel.

Despite tough competition, Fruitypot, a subsidiary of Caterers Choice Ltd, won the ‘Best Snacking Innovation’ category for its JellySqueeze pouch.

JellySqueeze is an exciting new innovation for the Huddersfield based company. It is a perfect snacking

product for all occasions and so is ideal for all retail and foodservice markets, it says. It is gluten free, dairy free, suitable for vegetarians, vegans, lactose free and meets new school guidelines so is ideal for the lunchbox. It is made with real fruit juice, contains no added sugar or artificial sweeteners, is ambient stable with a long shelf life and comes in two flavours; Orange and Strawberry.

Sarah Booth, Commercial Director at Fruitypot, commented: “This year’s exhibition has been a very positive experience. Winning the Best Snacking Innovation Award represents our passion as a business and is testament to the hard work and dedication of the team behind the new range. We aim to continue innovating within our market and offer our customers unique food experiences through healthier snacking alternatives.”

72 May 2015 SANDWICH & FOOD TO GO NEWS

insight from guest speakers including DEFRA Minister, George Eustice MP who announced a 10 percent increase in UK dairy exports.

Over four-days the exhibition saw almost 90 bespoke live culinary demonstrations including sessions from celebrity chefs Rachel Green and Aldo Zilli and topical discussions led by some of the biggest names in the industry including Bruce Langlands, director of food at Harrods, Alex Russo, chief financial officer at Asda and Ian Nobel Senior R&D director at Pepsico.

The finalists and winners of IFE (The International Food and Drink event) 2015’s first World Food Innovation Awards – sponsored by Tetra Pak were also announced.

2015 is the first year that these established awards have been announced at the UK’s largest food and

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EXHIBITIONS

Paris Sandwich & Snack Show With almost 15,000 visitors, including 10% from abroad and more than 200 innovations, this year’s Sandwich & Snack Show, Parizza and Vending Paris was typically busy.

Among the star attractions at the show were hybrid products combining several specialities: the crodot, half-way between a croissant and a doughnut, the mochi, between a macaron and a sushi, and sandwiches made from choux pastry.

New concepts at the show draw heavily on inspiration from food artisans and local traders with consumers looking for taste and quality fare.

Examples can be found among the winners of the Sandwich & Snack Show Academy who have developed their businesses around bakery and butchery concepts: “Persillé”, half way between a butcher and a restaurant, combining eat in and take away; “Boulettes”, specialists in meatballs in original flavours in Paris; and “Feuillette”, a new generation bakery, blending bread and pastry with fast food.

The Food Truck trend is still going strong, with “Leoni’s Mobile” by Leoni’s Deli, which was winner in the Sandwich & Snack Show Academy in the “Street Food” category. This

drink exhibition. A panel of experts judged over 340 entries from 30 countries across 16 areas in six categories, including: • Finished products • Ingredients • Packaging • Brands • Manufacturing and Processing • Sustainability • Marketing Chris McCuin Event Director, IFE said: "This is the first time IFE has partnered with World Food Innovation Awards. It has been a great experience and our visitors have particularly enjoyed being able to view some of the world's best food innovations here at IFE." Mini Nom Noms scooped three of the coveted awards including ‘best new children’s food’, ‘best new food concept’

and best new brand or business’.

Danielle Roe, sales manger for Mini Nom Noms, said: “ IFE has been a great exhibition for us. We’ve met some fabulous companies who share our excitement. Our brand has really been supported well by the organisers and we would recommend it to any start up who is looking to take their brand to the next level. We are overwhelmed by receiving three awards at the show”.

This year’s show saw plenty of emerging trends, which hint towards exciting developments in the food and beverage industry through the rest of the year and into 2016.

Emerging trends in market include seaweed as well as a distinct move towards coconut products, following the previous success of coconut water.

Michelle Butler, product development director for GOOD4U Food and Drink Co. Ltd, commented: “Coconut has been a growing trend for a number of

delivery tricycle from Paris serves hot dogs made from organically-farmed ingredients. Another winning street food concept, elected by voters on Facebook, is “Black Spoon”, the first African cuisine food truck, offering classics such as chicken yassa or mafé (Courbevoie).

More than 200 innovations from companies were displayed across the three shows, a large proportion of which were posted on the “Innovation Wall”.

The most innovative products and services were also highlighted in the same location with the “Innovation Award” and “Snacking d’Or 2015”.

One of the most significant tendencies was once again the premium segment, with a snack range moving upmarket through the use of source-certified ingredients, original flavours or elegant presentation.

More specifically, four major trends were singled out for special treatment by Rémy Lucas, managing director of Cate Marketing: essential snacking, highlighting a return to roots and quality above all; inspired snacking, with flavours from faraway places; reinvented snacking, based on tradition but in a snack format; and happy snacking, for “good mood” food. years, but the growth in coconut waters has taken this growth to a new level.

Consumers now relate to the health attributes to this product and are displacing other products with coconut varieties – be it coconut oil and flour. At GOOD4U we use it as an added ingredient to enhance flavour, visuals, health credentials and most importantly taste”.

Another key emerging trend in health and wellbeing are gluten free products, with more and more foodservice outlets recognising this trend as a current consumer lifestyle choice. Ellis Ward, sales director of Gluten Free Foods, commented: “We’ve been in business for 21 years; the market has exploded in the last five years with the increase of sales, both in grocery and online. The diagnosis of gluten sensitivity is easier, and foodservice and grocery has accepted special diet foods and made them readily available”.

www.sandwich.org.uk May 2015 73

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RESEARCH

Independent coffee shop owners report growing confidence Latte is the biggest-selling coffee-based drink sold in independent coffee shops and sandwiches the most popular food item, according to new research in the run-up to the forthcoming Caffè Culture Show

T

he UK’s love of speciality coffee shows no sign of waning as independent coffee shop owners report growing confidence in their business.

According to new research by the Caffè Culture Show looking at life behind the coffee machine, nearly six in ten (59.2 per cent) owners of independent coffee shops and cafés saw business performance improve in 2014 compared to 2013.

92 per cent are confident and optimistic about their business in the coming year, 80 per cent expect turnover to grow and over half (53 per cent) will increase staff numbers.

Three in ten plan to open more cafés within the next two years. Customer loyalty, business maturity and improvements to operations, and the strong London economy are among reasons given for this positive outlook.

Investment is a priority for 2015 with 93 per cent of independent café owners set to invest in their business this year.

Nearly a quarter (22 per cent) plan to spend over £10,000 with equipment, marketing, training and staff the key priorities.

Attracting more customers is the main commercial priority for the next two years (72 per cent), followed by achieving higher profit margins (61 per cent) and offering a better product range (50 per cent).

Passion, it seems, is at the heart of the UK’s indie café scene. Enjoying what they do, providing great customer service (both 83 per cent) and providing the best quality cup of coffee possible (71 per cent) are what matters most to independent café owners. 42 per cent

say it was their passion for food and drink that motivated them to start up their business in the first place and 65 per cent make all the food sold on-site from fresh.

35 per cent of independent café owners say customers visit on a daily basis and 48 per cent two or three times a week. Over four in ten (43 per cent) say customers spend over £5 per visit.

Latte is the biggest-selling coffee-based drink sold in independent coffee shops and sandwiches the most popular food item.

Café owners predict that the biggest consumer trend in the industry in the year ahead will be increased demand for healthy options including low-fat, lowsugar, and allergy and intolerancefriendly food and drink products (30 per cent).

Event Director Cheryl Carroll says: “The entrepreneurs at the helm of our thriving independent coffee shops and cafés are playing a major part in fuelling the UK coffee boom. Their commitment to customer service and passion for quality is encouraging many of us to be more discerning about our coffeedrinking experience. Despite facing major competition from the branded chains, supermarkets and others, the independents are more than holding their own in the market, doing what they do brilliantly. It’s particularly heartening to see the vital role the independent café industry is playing in supporting the UK economy with nearly half (48 per cent) sourcing products from local suppliers and a third (36 per cent) from artisan producers.”

Caffè Culture Show speaker, business adviser and ‘Coffee Boy’ John

74 May 2015 SANDWICH & FOOD TO GO NEWS

Richardson says: “This research is a fascinating insight into the real world of independent coffee shops and cafés, which couldn't be further removed from the headline stories of Starbucks, Costa and Caffe Nero high street domination.

“The results show that despite the relentless growth of ten large chains, there is still substantial growth and confidence within the independent sector with plenty of scope to take the large chains on, regardless of what is often claimed.

“More than 77% of respondents are single site, single owner operations. Our own experience with some of the excellent single site operators out there shows that there are still large opportunities to provide better coffee, better food (often markedly better) and higher service levels than the big chains can manage. The critical factor for independents is to also provide the consistency and trust that drives many customers to the chains."

According to hospitality industry consultancy Allegra Strategies[, the UK coffee shop market grew 6.4 per cent between 2012 and 2013, with 38 per cent of UK coffee drinkers drinking their out of home coffee in an independent café. It predicts there will be 20,500 coffee shops in the UK by 2018 with a

S&FTG_157_May15_p74-75_Layout 1 20/04/2015 13:32 Page 75

RESEARCH

combined turnover of £8.7 billion.

There are thought to be approximately 6,500 independent coffee shops in the UK. The Caffè Culture Show is the leading annual event for the UK café industry and takes place on 13-14 May at London Olympia. It attracts thousands of visitors with a passion for the business of coffee from across the UK including baristas, café and coffee

shop owners, and senior industry buyers.

The show provides invaluable advice and inspiration from leading lights of the UK coffee scene in the Business Theatre and Taste Experience Stage, national barista competitions, artisan food and drink products, and the latest kit from hundreds of leading wholesalers, equipment manufacturers, technology companies and suppliers to the café industry.

www.sandwich.org.uk May 2015 75

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NEW MEMBERS

Cargill’s European poultry business is a leading supplier and innovator of primary and further processed chicken products for retail, food service and food manufacturing customers.

The business has a network of six primary and further processing facilities in the UK, France and Russia, as well as a sales division based in the Netherlands and employs over 2800 people across Europe.

Cargill is also one of the largest importers of fresh frozen chicken products from Thailand and Brazil for the UK and European food manufacturing, food service and retail markets. Through relationships with our suppliers and partners, and our own operations in Thailand, we manage the traceability, quality, supply

chain, risk management and technical needs of our customers.

Through its strong focus on new product innovation the business builds upon existing customer relationships as well as entering new markets in order to meet Cargill’s aspirations for growth.

Offering customers a choice of products to meet their needs has always been central to Cargill’s success, and today this is no less important.

Cargill places high emphasis on innovation and product development and strives hard to remain abreast of market trends. This highly customerfocused approach helps Cargill to develop strong relationships with its customers by delivering market insight into how consumers think – to keep

ahead of the rapidly changing retail and food service landscape.

Cargill’s poultry business is committed to conducting all aspects of our business with absolute integrity and providing safe, nutritious and affordable chicken. For us, sustainability is building responsible and sustainable supply chains from farm to fork. We are doing this by minimising the environmental and social impacts of our operations and supply chains, respecting the animals in our care and improving welfare standards, as well as enriching our communities where we operate.

Tel: 01432 362219 Fax: 01432 362482 anna_brown01@cargill.com www.cargill.com

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International Sandwich & Food to Go News is published six times a year and distributed on subscription of £55 per annum to all those involved in the sandwich industry. There’s also free access to our advice lines, and free access to our information services on the internet.

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BSA MANAGEMENT COMMITTEE 2015 The following are elected members of the Management Committee of the British Sandwich Association:

PICTURE COURTESY OF FRIDAYS

BSA Committee

ChAIrMAN Andrew Hesketh (Greggs) VICE-ChAIrMAN Anita Kinsey (Pret) ThE COMMITTEE Georg Buhrkohl (Subway) – sandwich bar chain Kevin Mayes (The Real Sandwich Company) – independent sandwich bar Donna Morris (Café Satis) – independent sandwich bar Terry Caldicott (Sodexo) – foodservice operator Neil Wood (Woods) – foodservice operator Jo Hartop (Ginsters) – van sales Jonathan Scoffield (Greencore) – sandwich manufacturer Sohel Patel (Halal Kitchen) – sandwich manufacturer Victoria Green (Waitrose) – multiple retailer Guy Meakin (Marks & Spencer) – multiple retailer Sally Gabbitas (Tri-Star) – supplier Camilla Deane (Bradbury’s Cheese) – supplier Joseph Hall (Hall’s Bakery) – retail baker SECrETArIAT JIM WINSHIP - Director

Upholding quality standards in sandwich making and retailing Our aims As the voice of the British Sandwich industry, the primary aims of the British Sandwich Association are: ▲ To safeguard the integrity of the sandwich industry by setting minimum standards for sandwich making. ▲ To encourage excellence and innovation in sandwich making. ▲ To provide a source of information for the industry. ▲ To promote the consumption of sandwiches. ▲ To provide a collective voice for all those involved in the making, distribution and retailing of sandwiches and to represent the views of the industry.

The

BRITISH www.sandwich.org.uk

SANDWICH ASSOCIATION

www.sandwich.org.uk May 2015 77

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BSA Product Index Advisory & ConsultAnCy serviCes Factory Grote Company FSC Millitec Food Systems Ltd. Zafron Foods Ltd. ZMI UK Food Safety ALS Food & Pharmaceutical Food Industry Technomic Inc. Market Research Technomic Inc. Nutrition and Allergens Nutritics Retail FSC The Cardinal Group Vestey Foods UK BAkery ProduCts Doughnuts Moy Park Ltd. Morning Goods New York Bakery Co. Patisserie Total Foodservice Ltd. Tortilla & Wraps Freshfayre Mission Foods Santa Maria UK Ltd. BreAd & rolls Fresh Coup de pates Total Foodservice Ltd. Pita/Flat Bread Nina Bakery Speciality Coup de pates Mission Foods New York Bakery Co. Santa Maria UK Ltd. Total Foodservice Ltd. Bread Making Ingredients Beacon Foods Caterers Choice Ltd. Harvey & Brockless Rank Hovis Total Foodservice Ltd. Butter & sPreAds Butter Freshfayre Southover Food Company Ltd. Spreads Freshfayre Harvey & Brockless Spreads (olive) Freshfayre Leathams Cheese & dAiry ProduCts Cheese Bel UK Ltd. Bradburys Cheese Freshfayre Harvey & Brockless Leathams Norseland Ltd. Southover Food Company Ltd. Total Foodservice Ltd. Yoghurt Freshfayre Sour Cream Freshfayre Santa Maria UK Ltd. CleAning MAteriAls Bunzl Catering Supplies Byotrol Technology Ltd. Total Foodservice Ltd.

Chutneys & relishes Chutneys Beacon Foods Food Network Freshfayre Geeta’s Foods Ltd. Leathams Pettigrews Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Relishes Beacon Foods Freshfayre Freshtime UK Ltd. Harvey & Brockless Leathams Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Pickles Food Network Freshfayre Geeta’s Foods Ltd. Leathams Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Salsa Beacon Foods Freshfayre Freshtime UK Ltd. Santa Maria Foodservice Zafron Foods Ltd. dressings, sAuCes And MAyonnAise Dips Beacon Foods Freshfayre Fresh-Pak Chilled Foods Freshtime UK Ltd. Santa Maria UK Ltd. The English Provender Co The Ingredients Factory Zafron Foods Ltd. Mayonnaise British Egg Information Service Caterers Choice Freshfayre Fresh-Pak Chilled Foods Harvey & Brockless Piquant The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Mustards Southover Food Company Ltd. The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Caterers Choice Freshfayre Freshtime UK Ltd. Piquant Santa Maria UK Ltd. Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. drinks Juices Caterers Choice Freshfayre Leathams Southover Food Company Ltd. Total Foodservice Ltd.

78 May 2015 SANDWICH & FOOD TO GO NEWS

eggs & egg ProduCts Eggs (hard boiled) British Egg Information Service Freshfayre Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. Egg Products British Egg Information Service Freshfayre Fresh-Pak Chilled Foods Fridays Leathams Southover Food Company Ltd. Zafron Foods Ltd. equiPMent & vehiCles Buttering Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Combi-Ovens Bradshaw Group Conveyors Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Cutting & Slicing Equipment Grote Company Millitec Food Systems Ltd. Depositing Machinery Grote Company Millitec Food Systems Ltd. Labelling Systems & Barcoding Planglow Ltd. Microwaves Bradshaw Group Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Fish ProduCts Anchovies John West Foods Ltd Martin Mathew & Co Ltd. Crayfish Freshfayre Mackerel Food Network John West Foods Ltd Prawns Freshfayre Southover Food Company Ltd. Vestey Foods UK Zafron Foods Ltd. Salmon Caterers Choice Food Network Freshfayre John West Foods Ltd Leathams Martin Matthew & Co Ltd. Southover Food Company Ltd. Vestey Foods UK Sardines John West Foods Ltd Martin Matthew & Co Ltd. Tuna Caterers Choice Food Network Freshfayre John West Foods Ltd. Martin Matthew & Co Ltd. Moy Park Ltd. Ocean Finest Foods Ltd. Southover Food Company Ltd. Universal Meats Vestey Foods UK Zafron Foods Ltd. Fruit Canned Fruit Caterers Choice Ltd. Total Foodservice Ltd. General Beacon Foods Food Network Southern Salads The Ingredients Factory

Guacamole Leathams Santa Maria UK Ltd. Pineapple Beacon Foods Caterers Choice Food Network Freshcut Foods Ltd Martin Mathew & Co insurAnCe Tasker Insurance Brokers Willis Group MeAt ProduCts Bacon Food Network Freshfayre Freshtime UK Ltd. Gierlinger GbmH Leathams Moy Park Ltd. Smithfield Foods Ltd. TMI Foods Vestey Foods UK ZMI UK Beef Charcuterie Continental Ltd. Food Network Freshfayre Karro Food Group Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company Ltd. Universal Meats Vestey Foods UK ZMI UK Zwanenberg Food UK Ltd Canned Meat Freshfayre Moy Park Ltd. Smithfield Foods Ltd. Total Foodservice Ltd. ZMI UK Chicken 2 Sisters Food Group Cargill Meats Europe Charcuterie Continental Ltd. Freshfayre Freshtime UK Ltd. Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Ltd. TMI Foods Vestey Foods UK Universal Meats ZMI UK Zwanenberg Food UK Ltd Continental Charcuterie Continental Ltd. Freshfayre Leathams Southover Food Company Ltd. ZMI UK Duck 2 Sisters Food Group Freshfayre Food Network Sam Browne Foods Vestey Foods UK Universal Meats Ham Charcuterie Continental Ltd. Food Network Freshfayre Freshtime UK Ltd. Leathams Martin Mathew & Co Ltd. Smithfield Foods Ltd. Southover Food Company Ltd. Vestey Foods UK ZMI UK Lamb Freshfayre Sam Browne Foods Vestey Foods UK Marinated Meats Food Network

Meatballs Food Network Snowbird foods Zwanenberg Food UK Ltd. Pork Charcuterie Continental Ltd. Food Network Freshfayre Freshtime UK Ltd. Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company TMI Foods Vestey Foods UK ZMI UK Zwanenberg Food UK Ltd Sausages Charcuterie Continental Ltd. Food Network Freshfayre Karro Food Group Leathams Moy Park Ltd. Snowbird foods Smithfield Foods Ltd. Southover Food Company ZMI UK Zwanenberg Food UK Ltd Turkey 2 Sisters Food Group Charcuterie Continental Ltd. Freshfayre Kookaburra Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Vestey Foods UK ZMI UK lABels Bunzl Catering Supplies Planglow Ltd. Tri-Star Packaging Supplies Ltd. oils Freshfayre Martin Mathew & Co Ltd. Total Foodservice Ltd. orgAniC ProduCts Beacon Foods Fridays Leathams Southover Food Company Ltd. The English Provender Co Ltd. PACkAging Cardboard Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. Disposable Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. Dempson Ltd. Tri-Star Packaging Supplies Ltd. Food wraps Dempson Ltd. Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. Tri-Star Packaging Supplies Ltd. PAstA Caterers Choice Ltd. Food Network Freshcut Foods Ltd Freshfayre Freshtime UK Ltd. Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd

S&FTG_157_May15_p78-84_Layout 1 20/04/2015 15:25 Page 79

BSA Manufacturers & Distributors sAndwiCh Fillings (reAdy PrePAred) Fresh Fillings 2 Sisters Food Group Beacon Foods British Egg Information Service Freshfayre Freshcut Foods Ltd Fresh-Pak Chilled Foods Fridays Harvey & Brockless Southover Food Company Ltd. Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods British Egg Information Service sAndwiCh snACks Green Gourmet souPs Freshfayre Leathams Southover Food Company Ltd vegetABles & herBs Canned Vegetables Caterers Choice Ltd. Food Network Freshfayre Total Foodservice Ltd. Chargrilled Vegetables Beacon Foods Food Network Freshcut Foods Ltd. Leathams Moy Park Ltd. Herbs & Spices Beacon Foods Herbs Unlimited Santa Maria UK Ltd. Total Foodservice Ltd. Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre Food Network Santa Maria UK Ltd. sAlAd Freshcut Foods Ltd. Freshfayre Herbs Unlimited MyFresh Southern Salads Ltd. Salad (prepared) Freshcut Foods Ltd MyFresh Southover Food Company Ltd Southern Salads Ltd. Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Food Network Freshfayre Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Food Network Freshfayre Martin Mathew & Co Ltd. Universal Meats Tomatoes Beacon Foods Caterers Choice Food Network Freshfayre Martin Mathew & Co Ltd. Southern Salads Ltd.

2 sisters Food grouP Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Contact: Simon Brooksbank Tel: 01909 511846 simon.brooksbank @2sfg.com www.2sistersfoodgroup.com Adelie Foods grouP ltd 2 The Square, Southall Lane, Heathrow UB2 5NH Contact: David Guy Tel: 020 85711967 david.guy@adeliefoods.co.uk www.adeliefoods.co.uk AnChor CAtering liMited Kent Office: Units 2, 21 & 22, Wotton Trading Estate Wotton Road Ashford, TN23 6LL Contact: Mark Leigh Tel: 01233 665533 Fax: 01233 665588 Mobile: 07966 664 408 mail@anchorcatering.co.uk www.anchorcatering.co.uk BrAdgAte BAkery Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk

CrAnswiCk Food on the go Unit 7, Carlyon Rd Ind. Est, Atherstone, Warwickshire CV9 1LQ Contact: Steve Matthew Tel: 01827 719 100 Fax: 01827 719 101 steve.matthew@tsfl.co.uk www.thesandwichfactory.ltd.uk FreshwAys ltd.

IDA Industrial Park, Poppintree, Finglas, Dublin, Ireland Contact: Thomas Kiely Tel: 00 353 1864 8000 Fax: 00 353 1864 4033 www.freshways.ie

ginsters 81 Tavistock Rd, Callington, Cornwall PL17 7XG Contact: Jo Hartop Tel: 01579 386 200 ginsters.reception@ginsters.co.uk www.ginsters.com greenCore Food to go ltd PArk royAl Willen Field Rd, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com greenCore Food to go ltd – MAnton wood Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com

iMPress sAndwiChes (The Good Food Company of Harefield Ltd.) Units 4-5a, Horton Road Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Tel: 01895 440123 Fax: 01895 441123 info@impress-sandwiches.com

www.impress-sandwiches.com love Bites ltd.

Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627 richard@love-bites.co.uk www.love-bites.co.uk Melton Foods 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Michelle Sanders Tel: 01664 484400 Fax: 01664 484401

sAndAy’s BAkeries Bv Portsmuiden 2, 1046 AJ, Amsterdam, The Netherlands Contact: Wessel Wessels Tel: +31 20 5062000 Fax: +31 20 5062002 wessel.wessels@sandays.nl tAsties oF Chester ltd Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Richard Brown Tel: 01244 533 888 Fax: 01244 533 404 enquiries@tasties.co.uk www.tasties.co.uk the BrunCh Box sAndwiCh CoMPAny Unit H2, Dundonald, Enterprise Park, Carrowreagh Road, Dundonald, Belfast BT6 1QT Contact: John Weatherup Tel: 028 90 486888 Fax: 028 90 485486 john@thebrunchbox.com

michelle.sanders@meltonfoods.co.uk

greenCore Food to go ltd – BroMley By Bow Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Richard Esau richard.esau@greencore.com www.greencore.com

on A roll sAndwiCh CoMPAny Unit 2 Easter Park, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk

the soho sAndwiCh CoMPAny Unit 417 Union Walk, Hackney, London E2 8HP Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk

hAlAl kitChen 93-95 Heywood Road Prestwich Manchester M25 1FN Contact: Sohel Patel Tel: 0161 773 7788 sohel@expresscuisine.co.uk www.expresscuisine.co.uk

rAynor Foods Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net

uAB MAntingA Food Stoties Str. 51, Marijampole, LT68261, Lithuania Contact: Vilija Petkuniene Tel: +370 343 98 122 Fax: +370 343 98 212 El.pvpetkuniene@mantinga.lt www.mantinga.lt

The British Sandwich Quality Promise

The

BRITISH

SANDWICH

The sandwich manufacturers and distributors listed above support The British ASSOCIATION Sandwich Association Code of Practice as The Minimum Standard for Sandwich Making and are subject to regular independent audits. Copies of BSA Audits are available, on request,to buyers (subject to agreement of manufacturers) by calling us on 01291 636338

www.sandwich.org.uk May 2015 79

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BSA Suppliers Index 2 sisters Food grouP Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Bill Anderson Tel: 0191 521 3323 Fax: 0191 521 0652 bill.anderson@2sfg.com www.2sistersfoodgroup.com

British egg inForMAtion serviCe 52A Cromwell Road, London SW7 5BE Contact: Phil Slaney Tel: 0207 0528899 phil@britegg.co.uk www.egginfo.co.uk

Als Food & PhArMACeutiCAl Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 sales.uk@alsglobal.com www.als-testing.co.uk

Byotrol teChnology ltd.

Innovation Centre, Keckwick Lane , Daresbury WA4 4FS Contact: Dawn Williams Tel: 01925 742000 Fax: 01925 742029 dwilliams@byotrol.com www.byotrol.com

BeACon Foods Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 lynne@beaconfoods.co.uk www.beaconfoods.co.uk Bel uk ltd Suite 1, 2nd Floor 160 London Road, Sevenoaks, Kent TN13 2JA Contact: Toby Lewis Tel: 0333 900 2020 Fax: 01732 467596 tlewis@groupe-bel.com www.bel-foodservice.co.uk Accreditation body: ISO

BrAdBurys Cheese Staden Business Park, Staden Lane, Buxton, Derbyshire SK17 9RZ Contact: Chris Chisnall Tel: 01298 23180 Fax: 01298 27302 Chris.Chisnall@bradburyscheese.co.uk www.bradburyscheese.co.uk

BrAdshAw grouP Bradshaw Building, 173 Kenn Road, Clevedon, Bristol BS21 6LH Contact: John Marks Tel: 01275 343000 johnm@bradshaw.co.uk www.bradshaw.co.uk

Bunzl CAtering suPPlies Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Karen Williams Tel: 07767 290680 karen.williams@bunzl.co.uk

CArgill MeAts euroPe Orchard Block, Grandstand Road, Hereford HR4 9PB Contact: Anna Brown Tel: 01432 362219 Fax: 01432 362482 anna_brown01@cargill.com www.cargill.com

CAterers ChoiCe ltd Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700 sarah@catererschoice.co.uk www.catererschoice.co.uk

ChArCuterie ContinentAl ltd.

The Green, Twechar, Glasgow G65 9QA Contact: Ian Lonsdale Tel: 01236 824440 Fax: 01236 825044 ian.lonsdale@charcuteriecontinental.co.uk

ColPAC ltd Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Rebecca Beattie Tel: 01525 712261 Fax: 01525 718205 rebecca.beattie@colpac.co.uk www.colpac.co.uk CouP de PAtes Delice House, 149 Brent Road, Southall, Middlesex UB2 5LJ marketing.UK@aryzta.com www.coupdepates.co.uk

80 May 2015 SANDWICH & FOOD TO GO NEWS

tw@gierlinger-holding.com

Coveris FlexiBles (st neots) uk ltd.

7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 stneots.sales@coveris.com www.coveris.com deighton MAnuFACturing (uk) ltd Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk

deMPson ltd.

Hermitage Mills, Hermitage Lane, Maidstone, Kent ME16 9NP Contact: Jon Katzauer Tel: 01274 632911 Fax: 01274 626126 jonk@dempson.co.uk www.dempson.co.uk english Provender Co. ltd Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855 david.barker@englishprovender.com www.englishprovender.com BRC Grade A e.on uk PlC Callflex Business Park, Golden Smithies Lane, Wath upon Dearne, Rotherham, South Yorkshire S63 7ER Contact: Sales Tel: BSA – 0330 400 1146 Café – 0330 400 1148 sales.partnerships@eonenergy.com

Food network ltd Keepers Cottage, Chrishall Grange, Heydon, Royston, SG8 7NT Contact: Peter McDermott Tel: 01763 837 000 Fax: 01763 838 280 peter@food-network.com www.food-network.com FreshCut Foods ltd 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255 sales@freshcut.biz www.freshcutfoods.co.uk

FreshFAyre Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 sales@freshfayre.co.uk www.freshfayre.co.uk Fresh-PAk Chilled Foods 21/22 Kernan Drive, Loughborough, Leicestershire LE11 5JT Contact: Matthew Clarke Tel: 01226 344850 Fax: 01509 224568 matthew.clarke@fresh-pak.co.uk www.fresh-pak.co.uk FreshtiMe uk ltd.

Marsh Lane, Boston, Lincolnshire PE21 7RJ Contact: Bryan Nelson Tel: 01205 312010 Fax: 01205 357838 bryan.nelson@freshtime.co.uk FridAys Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Pat Dunne Tel: 01580 710200 Fax: 01580 713512 pd@fridays.co.uk www.fridays.co.uk Accreditation body: BSA

FsC Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.thefscgroup.com www.cheesecellar.co.uk Accreditation body: BSA

geetA’s Foods ltd.

Unit 1, 1000 North Circular Road, London NW2 7JP Contact: Nitesh Shah Tel: 020 8450 2255 Fax: 020 8450 2282 nshah@geetasfoods.com www.geetasfoods.com gierlinger holding gBMh Dosza Gyorg, UT123, Tamasi 7090, Hungary Contact: Teresa Walchshofer Tel: +43 7234 83141

green gourMet ltd.

The Moorings, Bonds Mill, Stonehouse, Gloucestershire GL10 3RF Contact: Rob Freeman Tel: 01453 797925 Fax: 01453 827216 rfreeman@greengourmet.co.uk www.greengourmet.co.uk

grote CoMPAny Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@intl.grotecompany.com www.grotecompany.com

hArvey & BroCkless 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 Tina.alemao@cheesecellar.co.uk herBs unliMited.

Hawkers Lane, Sandhutton, Thirsk, North Yorkshire YO7 4RW Contact: Melanie Whitehead Tel: 01845 587694 Fax: 01845 587695 mel.whitehead@btinternet.com www.herbsunlimited.co.uk JiFFy truCks ltd 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: Stephen Downes stephen@jiffytrucks.co.uk www.jiffytrucks.co.uk

John west Foods ltd No. 1 Mann Island, Liverpool, Merseyside L3 1BP Contact: Paul Kent Tel: 0151 243 6200 Fax: 0151 236 7502 paul.kent@mwbrands.com leAthAMs ltd 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk

MArtin MAthew & Co. ltd 50A St Andrews Street, Hertford SG14 1JA Contact : Matthew Donnelly Tel: 01992 641641 Fax: 01992 210177/210178 matthewdonnelly@martinmathew.co.uk

S&FTG_157_May15_p78-84_Layout 1 20/04/2015 15:26 Page 81

BSA Suppliers Index www.martinmathew.co.uk MilliteC Food systeMs ltd.

Woodhill Industrial Park, Nottingham Lane, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032 sales@millitec.com www.millitec.com

Mission Foods euroPe ltd 5th Floor West, The Mille, 1000 Great West Road, Brentford, Middlesex TW8 9HH Contact: Sue Applegarth Tel: 0208 380 1100 Fax: 02476 676560 team@missionfoodservice.co.uk www.missionfoodservice.co.uk

Moy PArk ltd.

39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Mark Ainsbury Tel: +44 (0) 28 3835 2233 mark.ainsbury@moypark.com www.moypark.com MyFresh PrePAred ProduCe ltd.

Sandy Lane, Chicksands, Bedfordshire SG17 5QB Contact: Dominic Pleasance Tel: 01462 819740 dominic.pleasance@myfreshprepared.co.uk

www.myfreshprepared.co.uk ninA BAkery 114 Halutssi Hatasia, Haifa, 2620113, Israel Contact: Michal Neeman Tel: +972 544 578648 michal.neeman@lumeega.com new york BAkery Co. 4 Heathrow Boulevard, Bath Road, West Drayton, Middlesex UB7 0DQ Contact: Tracy Southwell Tel: 07507 063090 tracy.southwell@mapleleaf.com www.newyorkbakery.co.uk norselAnd ltd.

Somerton Road, Ilchester, Somerset BA22 8JL Contact: Nicky Gavey Tel: 01935 842800 Fax: 01935 842801 ngavey@norseland.co.uk www.norseland.co.uk nutritiCs 20-22 Wenlock Road, London N1 7GU Contact: Stephen Nolan Tel: 0208 144 1883

SUPPLIERS

stephen.nolan@nutritics.com www.nutritics.com

oCeAn Finest Foods ltd.

Dock Street, Fleetwood, Lancashire FY7 6NU Contact: Lisa Adams Tel: 01253 772860 Fax: 01253 776344 lisa@oceanfinest.co.uk www.oceanfinestfoods.co.uk Pettigrews Pinnaclehill, Kelso, Roxburghshire Scotland TD5 8DW Contact: Robin Leaver Tel: 01573 224 234 Fax: 01573 223 717 sales@pettigrews.com www.pettigrews.com PiquAnt ltd Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA PlAnglow ltd King’s House, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com rAnk hovis The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: Sarah Eastwood Tel: 0870 728 1111 sarah.eastwood@hovis.co.uk www.rankhovis.co.uk

sAM Browne Foods Kelleythorpe, Ind.Estate, Driffield, East Yorkshire, YO25 9DJ. Contact: Joanna Frost Tel: 01377 249000 Fax: 01377 241271 joannafrost@sambrownefoods.co.uk www.sambrownefoods.co.uk

sAntA MAriA uk ltd.

Nimbus House, Maidstone Road, Milton Keynes, Buckinghamshire MK10 0BD Contact: Rob Barzda Tel: 01908 933000 Fax: 01908 933074 robert.barzda@santamariafoodservice.co.uk

www.santamariafoodservice.co.uk

sMithField Foods ltd.

Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Contact: Gary McFarlane Tel: 01603 252437 Fax: 01603 252401 garymcfarlane@smithfieldfoods.co.uk www.smithfieldfoods.co.uk

snowBird Foods Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 roy.anderson@snowbirdfoods.co.uk www.snowbirdfoods.co.uk southern sAlAds liMited Units 1 & 2 Cannon Bridge Cannon Lane, Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com southover Food CoMPAny liMited Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Niall Singers Tel: 01273 596830 Fax: 01273 596 839 niall@southoverfoods.com www.southoverfoods.com tAsker insurAnCe Brokers Unit 4 Diss Business Centre, Dark Lane, Diss, Norfolk IP21 4HD Contact: Alex McAusland Tel: 0845 548 8220 Alex.Mcausland@taskerinsurance.co.uk www.taskerinsurance.co.uk teChnoMiC inC. Knowledge Center 300 S Riverside Plaza, Suite 1200, Chicago, Illinois IL 60606 Contact: Patrick Noone Tel: +01 205 991 1234 Fax: +01 205 980 3770 pnoone@technomic.com Web: www.technomic.com the ingredients FACtory Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com

www.theingredientsfactory.com

tMi Foods Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA

www.vesteyfoods.com willis grouP Stuart House, Caxton Road, Fulwood, Preston PR2 9RW Contact: Gary Skipworth Tel: 01772 664021 skipworthgj@willis.com www.willis.com zAFron Foods ltd.

Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117 jack@zafronfoods.co.uk www.zafronfoods.co.uk

totAl FoodserviCe solutions ltd.

Ribble Valley Enterprise Park, North Road, Barrow, Clitheroe BB7 9QZ Tel: 01254 828 330 Fax: 01254 823996 sales@totalfoodservice.co.uk www.totalfoodservice.co.uk

zMi uk 1 Middle Pett Farm Cottages, Pett Bottom, Canterbury, Kent CT4 5PD Contact: Jon Gymer Tel: 01227 831155 Fax: 01227 831150 jon@zmi.uk.com www.zurmuehleninternational.com

tri-stAr PACkAging suPPlies ltd Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk

zwAnenBerg Food uk ltd (Puredrive Fine Foods/ Taste Original) 36ACauseway Road, Earlstrees Industrial Estate, Corby, Northamptonshire, NN17 4DU Contact: Martin Burdekin Tel: 01536 463000 Fax: 01536 463085 martinb@puredrive.co.uk

linked AssoCiAtion

universAl MeAts (uk) ltd Hall Place, Sevenoaks, Kent TN15 OLG Contact: Alan Burke Tel: 01732 760760 Fax: 01732 760780 info@universalmeats.com www.universalmeats.com

vestey Foods uk 29 Ullswater Crescent, Coulson, Surrey CR5 2HR Contact: Les Roberts Tel: 0208 668 9344 Fax: 0208 660 4640 l.roberts@vestey.com

These suppliers are members of The British Sandwich Association and subject to its rules, codes of conduct and accreditation. While the Association cannot guarantee the products supplied by those listed, it does make every effort to ensure that the companies are reputable and offer quality products and services.

loCAl Authority CAtering AssoCiAtions LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk

ConsultAnt internAtionAl MAster CheF & Author Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256 www.cookerydetective.com www.piesocietybook.co.uk

The

BRITISH

SANDWICH ASSOCIATION

S&FTG_157_May15_p78-84_Layout 1 20/04/2015 15:26 Page 82

International sandwich Manufacturers AliMentos dAily Fresh s.A. Avendia El Parque 423 El Quillay 573 Pasque Industrial Valle Grande, Lampa, Santiago, Chile Tel: 0056 2 4119112 Fax: 56-2-4119101 Contact: Pablo Montenegro Email:pmontenegro@dailyfresh.cl nordiC lunCh AB Box 5924 Majorstua 0308 Oslo, Norway Tel: 0047 23 33 44 34 Fax: 0047 23 33 44 34 k.brandmo@nordiclunch.com Contact: Kjetil Bra

resAs CoMMuniCAtAion & design gMBh & Co kg Schwagerstrasse 12, Bielefeld, D-33739, Germany Tel: 0049 5206 4797 Fax: 0049 5206 5094 Contact: Kerstin Cramer-Saunders k.cramer-saunders@rcd.de

sigMA BAkeries PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com

82 May 2015 SANDWICH & FOOD TO GO NEWS

suBwAy Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk tAMArind Foods Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Tel: +32 2 731 6977 Fax: +32 2 731 6978 asodro@tamarindfoods.be Contact: Anna Sodro

Product listing BAkery inserts Sigma Bakeries Ltd BreAd Sigma Bakeries Ltd

FACtory design Alimentos Daily Fresh FrAnChising Subway orgAniC ProduCts Sigma Bakeries Ltd PACkAging Resas Communicataion & Design GmbH & Co KG sAndwiChes Nordic Lunch AB Tamarind Foods sAndwiCh Fillings (prepared) Sigma Bakeries Ltd sPeCiAlity BreAds Sigma Bakeries Ltd

S&FTG_157_May15_p78-84_Layout 1 20/04/2015 15:26 Page 83

Classifieds RJL Delivery System Standing Orders, Delivery Notes, Invoicing Costings, Full Analysis and much more

.uk VISIT US AT www.rjlsoftware.co

RJL SOFTWARE

For further information Call 01962 761313 or 07721 592865

Reach thousands of potential customers from as little as ÂŁ115 Paul steer

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email: paul@jandmgroup.co.uk

www.sandwich.org.uk May 2015 83

S&FTG_157_May15_p78-84_Layout 1 20/04/2015 15:26 Page 84

Specialist bakers of traditional quality Bread, Morning Goods and Confectionery products.

We are established suppliers to the manufacturing and catering sectors. Bespoke and niche products are our speciality.

Please contact the bakery on 01226 382877, email sales@fostersbakery.co.uk or visit our website at www.bake-it.com for more information.