Sandwich & Food to Go Magazine - 205 - May/June 2023

EDITOR Alex Bell

t: 01291 636349

e: alex@jandmgroup.co.uk

Hello… my name is Alex Bell and I’m the new editor of Sandwich & Food to Go News, stepping into the chair of Clare Ben eld. While she is a tough act to follow, I’m incredibly excited to be taking the magazine forward. Please get in touch with feedback, news, views, product developments and appointments at the email above – and I hope to meet many of you in the future, starting at The Sammies on 4 May. Cheers!

NEWS

Pages 04-14

ADVERTISING PAUL STEER

t: 01291 636342

e: paul@jandmgroup.co.uk

THE BRITISH SANDWICH & FOOD TO GO ASSOCIATION

Page 18. British Sandwich Week 2023.

Page 20. The Sammies 2023.

Page 26. Pro le, Q&A with David Winter.

ARTICLES

Page 16. Energy crisis: a pathway forward.

Page 30. No time to waste with EPR.

FEATURES

Page 36. Survival of the ttest – Online ordering and delivery.

Page 42. Turning over a new leaf –Salads.

Page 50. Handle with care – Hygiene. Page 52. Rise and shine! – Breakfast.

SUBSCRIPTIONS

t: 01291 636338

e: subscriptions@sandwichandfoodtogonews.co.uk

REVIEW

Page 34. IFE, HRC, London.

REGULARS

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In association with The British Sandwich & Food To Go Association. PHONE +44 (0) 1291 636338

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Page 54. Listing index. FRESH

FSA responds to meat fraud criminal investigations

The chief executive of the Food Standards Agency, Emily Miles, has spoken about suspected meat fraud, which led to allegations of food safety breaches. Investigations into a particular supplier indicate that no unsafe food made it to the market.

“The FSA was alerted about food fraud allegations linked to cooked beef products from a single supplier in August 2021 and began seizing evidence shortly afterwards. Products from the affected retailer were removed from shelves immediately. We gave advice to industry in December 2021 and May 2022 to do extra due diligence on cooked meat supply chains,” Miles said.

“In March this year, the FSA received additional intelligence about suspected wider fraud, and possible hygiene issues relating to the

same supplier. This led us to execute a warrant at a premises, with the assistance of police and local trading standards and environmental health officers. More evidence was seized and three people arrested.

“When criminal allegations are received, they need to be considered with due process and fairness – which is why we have been unable to name the meat supplier. Our trained investigators are working on behalf of consumers to the standards expected by the College of Policing.

“The additional allegations in March were made about the safety of meat as well as fraud. The respective local authority, which is the relevant enforcement authority of the supplier, has withdrawn approval for the business. Those businesses referred to in the new allegations have been

advised of these concerns. They have begun specific sampling relating to these allegations and ended their relationship with the suspect supplier. Food production using meat from this supplier has been stopped in order to ensure that their food is safe.

“There have been previous occasions when the FSA received intelligence about possible food safety issues at this supplier. The FSA passed these to the local authority, in order for them to investigate and resolve. The FSA and relevant local authority for the implicated business have no indication that there is unsafe food on the market, or that there is a current increased risk to consumers.

“The FSA recently added possible historic food safety concerns to our lines of inquiry for this criminal investigation,” Miles concluded.

Urban Eat. shortlisted for Sammies

UK food to go brand, Urban Eat., has been announced as a finalist at The British Sandwich Industry Awards 2023 (also known as the Sammies), for a stand-out student marketing campaign designed to relaunch its plant-based range, Roots.

A successful campaign strategy was built on extensive research into the target audience of meat reducers and excluders, of which Gen Z makes up a large percentage. Armed with this insight, Urban Eat. constructed a digital-led advertising and sampling campaign to build awareness of the Roots range to students up and down the country.

The brand targeted six key UK sites with high student populations. No less than 52 individual screens were installed in student accommodation across these sites, playing eyecatching imagery announcing Roots’ arrival onto the campus. The messaging and language in the digital ads were cleverly developed

to resonate with the Gen Z consumer, along with a call-to-action for students to purchase the range directly from their university shop or café. In total, the screens had 3.2 million ad impressions, reaching 37,000 unique students. Samples were also given out to a whopping 5,000 students during bespoke sampling events.

This highly targeted approach impressed the Sammies’ judging panel, made up of industry experts from across the sandwich and food to go sector. The overall winner will

be announced during the ceremony and gala dinner on 4 May at the Royal Lancaster Hotel in London.

On being shortlisted, Abigail Nelson-Ehoff, Brand Manager at Urban Eat., said: “We are over the moon to be recognised by the Sammies judges for our Roots campaign. It’s work we’re super proud of, with some fantastic results and brilliant customer feedback. To now be shortlisted for one of the industry’s most prestigious awards is the cherry on the cake. Roll on May!”

Food to go stats indicate continued pressure on sector

The latest food to go market performance is a mixed bag, but there appear to be opportunities out there for innovative operators.

Wholesale experts TWC Group, in partnership with food to go and out-of-home tracking programme MealTrak, have delivered the latest statistics for 12 w/e 20 February 2023.

Results show the number of out-of-home eating occasions were +2% higher than the comparable period in 2022, on a 52-week/MAT basis. However, in the latest 12 weeks, the number of out-of-home eating occasions fell by -7% vs the equivalent period in 2022. In the same time period, occasions in the ‘eating out’ channel (comprising pubs, restaurants and hotels) declined by -8% vs the previous year. Pubs continue to outperform the other sub-channels (-6%), ahead of restaurants (-8%) and hotels (-19%).

Total food to go occasions declined by -7% in the latest 12 weeks, driven by transportation sites (-54%), high street (-46%), forecourts (-22%), fast food and takeaway (-16%),

sandwich shops and cafes (-11%), independent convenience stores (-11%) and workplace (-9%).

But the clear winners remain the multiples (+5%) and the discounters (+28%) with their more affordable food to go offer. Coffee shops and cafes also recorded modest growth, at 3%.

Value sales are up +14% on a 52 week/MAT basis; with a more modest growth rate of +2% on a 12-week ending basis versus 2022.

Tom Fender, development director at TWC, said: “While total out-of-home eating occasions fell by -7% in the latest 12 weeks, this decline is not as deep as the previous period (wave 110), when we reported occasions in decline by -12%. Value sales are in growth (just) on an annual basis, so there is room for cautious optimism.

“As always, beneath the topline figures, there is a mixed picture. The discounters and multiples continue their longstanding outperformance, while coffee shops and cafes have emerged this month with +3% growth vs the total food-to-go market

at -7%, based on occasions in the latest 12 week period.

“While the out-of-home market continues to face many headwinds, we do see opportunities for those operators that really know their customer and are investing in relevant innovation that meets the needs of the post-pandemic, economically challenged consumer.

“For instance, we’ve seen a shift in spending into the back-end of the week, which represents more leisuredriven occasions. This could well be the driver of the coffee shop occasion, which is an affordable leisure mission.”

Eco-Shop initiatives in more Greggs stores

Greggs will be introducing features from its Eco-Shop format into 400 stores by the end of 2023, as part of a raft of milestones to reach their sustainability goals.

The Eco-Shop was initially launched in Northampton in July 2022, to trial a number of initiatives to reduce the environmental impact of their stores. They include recyclable flooring, cistern-less and air-assisted toilets, ecoovens, heat pump air curtains and solar control glass.

A select number of elements are now being rolled out across existing Greggs stores, totalling close to 250 –around 10% of shops. Greggs aims to introduce features in 400 shops by the end of next year.

The company is nearing the halfway point of its five-year sustainability plan, alongside its 10 commitments in The Greggs Pledge. Other initiatives include:

● Opened 789 Breakfast Clubs, feeding over 49,000 children every school day – with a target of 850 this year.

● Reduced manufacturing food waste by 10% (as a percentage of sales) and increased food redistribution of unsold food in outlets by a further 10%.

● Aligning to the goals of the Paris Agreement, Greggs have set near-term science-based emissions reduction targets.

Roisin Currie, Greggs CEO, said: “When we first launched The Greggs Pledge, we committed to being transparent about – and accountable for – the areas where we believe we could drive the most change in making the world a better place. I am pleased to report that we are on track to meet each one of our targets that we set out to achieve by the end of 2025, making us a stronger and better business.

“As we look to the year ahead, we are in a strong position to continue to make significant progress,” Currie continued. “As a responsible business, Greggs is very much upheld by the values outlined in our Pledge.”

Further goals for 2023 include 30% of all new created products being ‘Healthy Choice’, at least 98% of electricity usage to come from renewable sources, and the opening of 38 Outlet shops (up from 30 in 2022), providing affordable food in areas of social deprivation. For more on Greggs, turn to page six.

Record shop openings for Greggs, with strong figures for 2022

Greggs enjoyed a profitable 2022, built around new shops, later opening hours leading to increased trade, and a boost in hot food sales.

Total annual sales hit £1,513 million, up 23% on 2021 (£1,230m), with like-for-like (LFL) sales in company-managed shops up 17.8% year-on-year. Pre-tax profit jumped 1.9% to £148.3m, compared to £145.6m in 2021.

In terms of shop openings, there were a record 186, with 39 closures, growing the estate to 2,238 shops as of 31 December 2022. Retail parks and transport hubs were a key area of expansion, including Leicester Square, Liverpool Street Station and Birmingham and Liverpool airports.

Unsurprisingly, Greggs is expanding, targeting 150 net openings in 2023. This is in line with a further focus on evening trade, with 500 shops now open until 8pm or beyond, and more to come – the strongest-growing day part is post-4pm. Hot food success

stories have included chicken goujons and pizza slices, alongside sharing boxes via their delivery service. A new pizza manufacturing line at their Enfield manufacturing site has also been commissioned. Warm versions of core products have been introduced, with Hot Yum Yums and salted caramel dipping sauce enjoying TikTok coverage.

Greggs CEO, Roisin Currie, said: “Despite the challenges, it was a year of strong growth. Our financial performance in 2022 is a result of committed efforts to deliver our strategic growth plan, with the ambition to double sales and have significantly more than 3,000 shops across the UK. In 2023, we plan to refurbish a further 150 shops, relocate 40 to new, larger sites, and open around 150 net new shops. We relocated 25 shops to better sites, allowing us to increase coffee shop seating, as well as expand our food preparation space to help meet the demand of home delivery and clickand-collect services.”

A 24hr drive-thru is also on the

In memory of Peter Thomas

Peter’s Food Service has paid tribute to Peter Thomas, who founded the pies and pastries business in 1970 with his family.

Mike Grimwood, managing director of Peter’s Food Service, said: “We are saddened to hear of the passing of Peter Thomas.

“Peter was a humble gentleman, who with his brother, Stan, built upon his father’s vision and enthusiasm for the business, developing the

highly successful Peter’s company we see today.

“He never lost his connection to Peter’s, and despite his success after leaving the business, he would regularly keep in touch to see how things were and sharing in our successes such as our recent 50th anniversary.

“He will be greatly missed by all of us.”

His father, Thomas ‘Stan’ Thomas,

radar for Greggs, following in the footsteps of many others. According to the Local Data Company, there are over 2,200 drive-thrus in operation in Great Britain – a net increase of 126 in the past 12 months. McDonald’s (938) and KFC (445) lead the way, but Gail’s has plans to open in London and is currently looking for sites.

Chair of Greggs, Matt Davies, said: “The whole team has demonstrated its experience and capability in responding as conditions changed rapidly over the year. Continued robust demand for Greggs, at a time when disposable incomes have been under pressure, is testament to the quality and value of the products that we offer and the broad appeal of the Greggs proposition. We remain confident in the long-term potential of our business.”

first launched Thomas Pies in the 1950s. By 1970, the family company had moved to its current base in Bedwas, Caerphilly, when it became known as Peter’s Pies.

SME lender announces 176% increase in funding of food-serving businesses

Small and medium-sized enterprises (SME) lender, 365 Business Finance, has reported a 176% year-on-year increase in restaurants and foodserving outlets taking the company’s revenue-based finance.

Compared to 2020, latest data has revealed a 363% rise in lending to these types of hospitality businesses, with a 35% increase in the amount of funding given to these SMEs over the past 12 months.

Such insights from 365 Business Finance show how UK restaurants and food-serving outlets are opting for fast and flexible finance, amid tough economic conditions.

Mainly used to help with cash flow, expansion plans, premise refurbishment and the purchasing of new equipment and stock, revenuebased finance can assist with the need to plan ahead in terms of cash reserves to battle against the impact of rising inflation rates. In some cases, new vendors and the owners of foodserving hospitality businesses are turning to mobile food trucks. As of 2022, the street food market is worth £1.2 billion and is projected to grow to £1.6 billion by 2027/28. (bgateway, Market Report – A Snapshot of your Market Sector)

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Andrew Raphaely, managing director at 365 Business Finance, said: “It’s incredible how the hospitality industry continuously adapts, with business owners often finding new ways to present their offering to customers in the face of rising inflation and challenging times. We have more clients in the hospitality and food-serving sector than in any other industry..”

Martin Kennington, chief marketing officer at 365 Business Finance, believes a trend is emerging: “We’re seeing that more of these businesses are turning to revenuebased lending as opposed to other forms of finance. Part of this shift is down to the reluctance of banks to lend to SMEs, so alternatively lenders like ourselves offer a lifeline. Also, wider awareness of revenue-based finance has helped buoy this market.”

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STOP PRESS The Mint Guide to simplify legal obligations

A hub has been launched to provide easy-to-understand guidance to help food businesses meet legal and legislative requirements, while also offering expert advice on good practice.

Created by industry experts, The Mint Guide is a new online resource to help food business operators get to grips with the legal obligations of food hygiene and other key legislation.

Created as a joint project by the British Sandwich & Food to Go Association (BSA), The Café Life Association and The Pizza, Pasta & Italian Food Association (PAPA), the hub is provided free of charge to members of the associations. Non-members can obtain the guide for an annual subscription of £45, which includes updates.

Aimed at breaking through the jargon barrier, The Mint Guide has a wealth of up-to-the-minute guidance on everything from food safety and labelling, to training and employment advice, all presented in a simple, straightforward manner.

“This is a resource we have been working on for some time – and we are very pleased to announce its launch,” commented Jim Winship, director of BSA.

“As you can imagine, it’s taken a collaborative effort with our partners and many stakeholders to pull together something as insightful as this. We can’t wait to share its worth with our members, as well as any other operators looking for down-toearth advice to help them conform with the many legal and legislative policies food businesses face in the current climate.

“Across the whole hub, we have

tried our very best to beak down the jargon and make this as easy to read

businesses, as well as revisions to guide chapters.

and simple to use as possible for businesses to meet their obligations. We know, especially with the ongoing change in our industry, that many individuals and businesses just don’t have the time to stop and read pages and pages of legal speak – we really hope The Mint Guide will make compliance easier for everyone.”

Members and subscribers will also be kept up to date with legislative changes likely to affect their

Aimed at any restaurant, food to go establishment or delivery business, it can be accessed online at themintguide.co.uk, from as little as £3.75 a month (based on its annual MINT plan). But retailers can enjoy the protection, access to helplines, lowcost training and other benefits of association membership with its MINT MAX plan from £6.25 a month (based on its annual plan).

Winship concluded: “There’s a myth that trade associations are just talking shop. In reality, we provide a lot of support for the industries we represent, not least in making sure that their interests are heard by government. We hope that many will seek out the full membership plan as part of this launch, so we can support them way beyond the pages of exclusive content.”

“This is a resource we have been working on for some time – and we are proud to announce its launch.”

Bridor Cheese Finger expands gourmet savoury collection

French bakery manufacturer, Bridor, has introduced a new cheese-based puff pastry snack, adding to its growing gourmet, ready-to-bake savoury collection. The 90g Cheese Finger is a savoury treat, ready for the out-of-home sector to offer customers as a snack or meal accompaniment.

The rising demand for convenience, protein-rich bites and diversity in flavours is helping to propel the cheese snacks market across Europe. They have quickly become a favourite, with 62% of consumers stating that cheese flavours add excitement to savoury snacks [Kerry’s global survey of 8,790 consumers across 16 countries].

Globally, over three quarters (77%) of consumers admitted to enjoying the taste of cheese, with 22% favouring it for versatility. In the UK, it is reported that 35% of UK adults eat cheese two to three times a week [Mintel’s UK Cheese Market Report 2022], with Europe leading the charge with an average consumption of 20.44kg per person. It is followed by the United States with an average of 17.9kg per person, and Canada (15kg).

Enjoyed hot or cold, Bridor’s new Cheese Finger features pure butter, golden puff pastry, a generous and creamy cheese filling and a topping of grated Emmental for a crispy, melt-in-the-mouth texture. Available in quantities of 60 pieces, the ready-to-bake format takes just 16-17 minutes in the oven at 165-170°C. Bridor recommends baking 10 items on a tray, with defrosting times at 30-45 minutes at room temperature.

for enquiries please email: info@blackrodcm.co.uk

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Best of British focus for Brakes

Leading foodservice wholesaler, Brakes, has launched a new programme of activity to support and promote British growers and seasonal food.

It started with a section on the Brakes website, highlighting seasonal food and featuring videos promoting recipes made with British ingredients. Headlining the campaign is the sponsorship of Love British Food, with the company creating resources – including recipe ideas, supplier stories and other merchandising concepts to help customers capitalise on British Food Fortnight in September.

The company is also hosting host a Great British brunch, for stakeholders to attend and discuss collaboration following British Food Fortnight.

Cathy Amos, sector marketing manager at Brakes, who is also a Love British Food ambassador, said: “We are committed to supporting British food and have been involved with Love British Food for many years. Caterers want to be able to access seasonal British Food, so it’s great

to support Love British Food, which does a fantastic job in generating awareness of the wonderful array of British produce that’s available.

“Our support campaigns will provide caterers with the tools to help make the most of British. One excellent example will be Coronation weekend (6-7 May), which is a perfect opportunity to celebrate our British heritage with some seasonal treats.”

All set for National Vegetarian Week

National Vegetarian Week is nearly upon us again, with Cauldron Foods confirmed as official sponsor.

Running from 15-21 May, it began as just a single day in 1992, before evolving into a week-long campaign

One of this year’s key messages is how switching to veggie meals can reduce your carbon footprint and help the planet, making your meals better by miles!

Cauldron Foods’ product range is all certified carbon neutral, including organic tofu – which can be used in a variety of cuisines. Cauldron’s focus is on high-quality, delicious vegetarian and vegan food.

Andrea Harburn, marketing manager at Cauldron Foods, said: “We’re extremely proud to sponsor National Vegetarian Week, for the third year in a row. Together we are on a mission to encourage everyone to eat more delicious vegetarian and vegan food, for improved health and to help protect the future of our planet. We can all do our bit, by eating more plant-based meals, and have fun in the kitchen discovering meat-free twists on our favourite dishes.”

Louise Goodwin, Vegetarian Society campaigns manager, said: “Having Cauldron on board for National Vegetarian Week 2023 is a great match. Cauldron’s ready-to-eat products offer a quick tasty switch, while their other ingredients give people the chance to get creative with their cooking. Simple actions can make a huge difference. The many

thousands of people signing up for the week will demonstrate how our collective efforts can amount to real and meaningful change.”

During the week, there’ll be a free digital ‘Make Your Meals Better by Miles’ booklet, packed with recipes from amazing chefs like Ella Mills, founder of Deliciously Ella, Miguel Barclay, Kwoklyn Wan, Jackie Kearney and Max La Manna... plus many more. These recipes are carbon-calculated, showing the difference which can be made to the planet by simply having veggie meals. High-profile celebrity support includes the likes of Chris Packham and Dame Joanna Lumley.

Last year’s initiative inspired people to switch over 70,000 meat-based meals for veggie and plant-based dishes, saving over 100 tons of carbon, equivalent to the emissions released by driving a car around the Earth’s equator over 16 times! This year will see the Vegetarian Society reach out to even more people, encouraging a greater number of businesses, schools, local authorities, supermarkets and individuals to take part.

New Pret range springs into life

Pret A Manger has launched its biggest menu in four years, with over 20 new spring items. The selection of fresh salads and sandwiches, wraps, toasties, hand-crafted rye rolls, bloomer sandwiches and decadent dessert pots is inspired by cuisines from around the world.

The Korean-Style Chilli Chicken Salad is a BBQ-spiced dish with brown rice and quinoa, edamame and Korean-style slaw on a bed of spinach, finished with an egg and a pot of spicy chilli and lime dressing. Also on offer are a Mexican-Style Chipotle Chickpea Salad with sweetcorn salsa and avocado, and a VietnameseStyle Prawn Salad with king prawns, rice noodles, carrot and mooli slaw, purple cabbage, cucumber and spinach. Their Greek Salad side is inspired by Pret’s popular US menu item, containing diced feta, roasted tomatoes and Kalamata olives.

There are further vegan and vegetarian options available at Veggie Pret, including the new Korean-Style Sticky Mushroom Salad and Chickpea, Avo & Egg Bowl.

Also on offer is a brand-new category of seeded bloomer sandwiches, just in time for the King’s Coronation – the Coronation Chicken Bloomer and Coronation Egg Bloomer. Taking inspiration from international favourites, the Italian Deli Bloomer loaded with Milano salami, reve cheese, roasted tomatoes and pesto, and the Veggie New Yorker Bloomer will join the line-up alongside the British favourite, Crayfish & Rocket Bloomer.

Katherine Bagshawe, Pret UK food & coffee director, said: “For nearly a year, our team have been working hard on creating a new menu with bold, vibrant flavours. From researching trends to sourcing the

right spices, we’re really proud of the quality we’re offering our customers. We wanted to create something for every taste, at any time of day!”

Baguettes, rye rolls, wraps and toasties complete the mains menu, including the Avo Brunch Rye Roll, with sliced egg, avocado and a spicy chipotle ketchup. A duo of new toasties include the Spicy Salami Toastie filled with Milano salami, sliced mozzarella, chargrilled peppers, red tapenade and harissa mayo, and the revamped Pesto, Mozzarella & Roasted Tomato Toastie.

King’s Coronation bringing the sector together

In recognition of King Charles III’s Coronation on May 6, thousands of businesses and organisations around the UK are being encouraged to come together for The Big Help Out.

Starting on 8 May, whether you’re a big or small organisation, a community group or an individual, everyone can get involved. It’s a celebration of volunteering in the Coronation year, and could be something as simple as checking in on someone who would like a bit of company or volunteering for a charity.

The campaign is looking to inspire new audiences –showing that volunteering is for everyone.

Founded by the Shaping the Future with Volunteering Group, it’s co-chaired by the Scouts and Royal Voluntary Service. In partnership with The Together Coalition, The Big Help Out is supported by DCMS and the Royal Households. Key organisations include AgeUK, British Red Cross, St John Ambulance, RSPCA, Citizens Advice, National Trust, The Countryside Charity and many more.

Just visit the app at thebighelpout.org.uk to find volunteering openings. Any businesses can organise and register an event of their own or join in with something that’s already planned. And look out for #TheBigHelpout on the Bank Holiday Monday.

Tesco goes fully circular with ready meal Faerch tray-to-tray initiative

In an industry first, Tesco has begun recycling used plastic food trays back into packaging – creating a fully circular solution for its range of core chilled ready meals.

It’s in collaboration with leading packaging manufacturer Faerch, and will see customer-recovered PET trays – collected via European kerbside waste – recycled and converted back into food grade plastic trays.

Tesco’s ready meal trays already contain up to 75% recycled content, predominantly from bottle flake plastic. Via the new Tray 2 Tray by Faerch™ programme, a minimum of 30% recycled tray content will be included in the new core chilled ready meals trays.

A phased rollout is taking place in April across Tesco’s core own brand chilled ready meals. It will ensure that

high-quality food-grade PET is kept within the supply chain, rather than being downcycled, and demonstrates that PET packaging from trays can be fully recovered and recycled at an industrial scale.

Adele Kearns, packaging development manager at Tesco, said: “We are determined to close the loop on our packaging – for it to be fully recyclable and contain recycled content wherever possible.

We remain committed to reducing our environmental impact, and helping our customers do the same.”

Ruth Price, strategic sales manager at Faerch UK, said: “We’re delighted to launch this programme with Tesco, an essential initiative that promotes circular food packaging in the economy, and we are committed to working with customers to keep rigid food packaging in the economy and out of the environment.

Fri-Jado extends hot and cold MCC range

In a move that opens up state-of-the-art hot and cold food storage and display solutions to all, equipment manufacturer, Fri-Jado, has announced the expansion of the company’s Modular Convenience Counter (MCC) range, with a unique two-level offering.

Aiming for a complete solution for operators, the units are available in hot and cold functionality, drop-in or standalone, and in a choice of 4, 3, or now, the brand new 2-shelf model. A small footprint and flexible design ensure the range is ideal for any store layout or concept, where a consistent height allows units to be easily positioned inline, either side-by-side or back-to-back.

The new 2-level MCC units offer the highest capacity in a compact footprint of just 600mm x 750mm (w/d). Taking the ultra-slim shelf design found in the larger models in the range, the new 2-level MCC units achieve up to 75% more product visibility, thanks to the transparent sides and top, and up to 30% more display surface. The total shelf surface is as much as 1.13m2 on the MCC 120-2.

The new MCC 2-level range is available in six formats:

● Hot self-serve – for packaged foods.

● Hot self-serve humidified with doors – for packaged and unpackaged hot food.

● Hot self-serve humidified – for unpackaged hot food.

● Cold self-serve – for packaged cold food.

● Cold self-serve with doors – for packaged cold food.

● Cold full-serve – for unpackaged cold food. Available in solid back or pass-through (full serve units in pass-through only), floor-standing model or drop-in models and now in a choice of two, three or four shelves.

“We are delighted to have added 2-level units to the MCC range,” said Gary Thacker, sales director at Fri-Jado UK. “Representing the smallest model in the series, they feature the same great technology and features found in the larger models, but on a truly compact footprint. Delivering maximum food safety, extending shelf life and reducing waste, the MCC 2-level can open up the possibilities of both hot and cold grab-and-go to even the most compact sites.”

Using the latest LED lighting, patented hot blanket technology, unique hot air recirculation (hot models only) and green tech, the MCC range boasts a remarkably low total cost of ownership.

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Ideal for Offices, Hair Salons, Sandwich Bars, Coffee Shops and Hotels.

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Energy crisis: a pathway forward

The impact of higher energy costs on the hospitality sector has been crippling. We are still to fully comprehend the long-term effects, but a reported 250,000 jobs are at risk following the government’s decision not to extend its Energy Bills Support Scheme beyond 31 March 2023.

UKHospitality Chief Executive, Kate Nicholls OBE, said: “This crisis has suffocated businesses over the past year, causing thousands to fail and forcing many more to take drastic measures to afford extortionate energy bills.

“A £12 billion increase in energy costs in a year is almost incomprehensible and, frankly, unsustainable for much longer. The transition to a continued, but significantly reduced energy support scheme does not provide much comfort for anyone, especially with the £7.3 billion price tag it comes with,” Nicholls said.

LOOKING AHEAD

We know that many British Sandwich and Food to Go Association (BSA) members have found themselves locked into energy contracts at unrealistic rates. To try and help address these issues, the Association has linked up with Brownlow Utilities – an energy consultancy that has a track record of helping businesses within the food, manufacturing, processing and retailing sectors. Indeed, the chairman, Shaun McClarnon, was part of the team that set up energy competition in the UK in 1990 and has spent a lot of his career involved in the

food and hospitality sector.

Much like mortgages, energy contracts appear to be a minefield of difficult short- and long-term decision-making. While there is no quick fix for the current energy difficulties many face, the lesson to be learned is that it pays to plan ahead. Nevertheless, McClarnon says there are ways companies may be able to reduce their costs and even claim refunds on historic bills.

QUESTIONABLE PRACTICES

“As a business, we help people get the energy purchasing right, dealing with all the contract negotiation and registration, then validating bills to make sure they’re all in order –while dealing with any government legislation that comes with it,”

The unprecedented hike in energy prices is affecting everyone. So, the BSA has linked up with energy consultancy, Brownlow, to help navigate through these uncertain times.

McClarnon said. “Most of our current clients have been managed through the past 12 months and beyond, because we had a long-term strategy for them.”

McClarnon is also scathing of some of the intermediaries operating in the energy market. When costs hit all-time highs in September 2022, at 71.5p/kWh and 26.6p/kWh for power and gas respectively, he said some third-party intermediaries (TPIs) and energy consultants exacerbated the turmoil.

“You’ve got a lot of amoral providers in our industry. The market spiked and has come back down, so what’s happened is that businesses

A HELPING HAND

Although prices are starting to fall, the cost of electricity and gas is still three times higher than two years ago. Sadly, it is unlikely that they will ever be as low as they were pre-pandemic, but there are actions businesses can take to reduce their energy costs.

Contracts: Don’t leave it until the last moment when your contract is due for renewal. Plan ahead and look at all the options well in advance, so you are not forced to accept poor terms.

Agent commissions: Some TPIs hide their commission within their client’s energy rates. Conduct due diligence around excessive charging.

Check bills: There are a surprising number of errors in billing – and these provide an opportunity to claw back some of what has been paid historically. Brownlow offers a service to analyse past bills, which costs nothing, unless they can get money back – in which case they charge an agreed percentage.

beneficial government schemes to provide respite through this period,” McClarnon said.

Brownlow are offering this service on the basis that businesses will only pay if historic or potential savings are achieved – with a pre-agreed percentage of those savings.

Association members can access this service through the Members Hub of the BSA website at sandwich.org.uk.

ENERGY CRISIS TIMELINE – KEY DATES

Jan 2021: Following Brexit, UK Emissions Trading Scheme (UK ETS) replaces the UK’s participation in the EU ETS, leading to price volatility. Increase in energy demand due to colder than average winter.

Sep 2021: Prices soar postCovid, as travel and hospitality spike huge energy demand.

panicked last year, so TPIs and consultants took advantage of that position. They’ve tied people into a three-year price, which was cheaper than going for one-year, but has left them worse off now – locked in with nowhere to go.”

Compounding the issue, those that actually control the energy supply are looking to exit hospitality. “Elements of our [energy] industry haven’t helped,” continued McClarnon. “Because of the amount of companies going bust in the sector, certain suppliers won’t even offer contracts to these people. It takes three months to disconnect somebody – and in that time, a business could be exposed to further financial vulnerability, so suppliers are much more risk-averse.”

Energy tax discounts: Check whether your business is eligible for assistance under the Climate Change Agreement (CCA) scheme which has opened for a short period, allowing those eligible to gain relief on the Climate Change Levy (CCL) they pay on their energy.

Audit usage: An energy audit can identify ways of reducing consumption and opportunities to save, helping to meet increasing environmental, sustainability and governmental obligations.

“ What we are suggesting for clients now is that we effectively do a free energy clinic. They send in their energy bills and contract position, then we examine what we can physically do about that contract right now. If there’s nothing, there may be historic bill audits where we can get some money back – perhaps there are

End of Dec 2021: UK suppliers struggle – 28 companies close their doors, affecting over two million customers.

Feb 2022: Conflict between Russia and Ukraine causes supply difficulties.

6 Sep 2022: Liz Truss becomes PM; Kwasi Kwarteng Chancellor – Energy Price Guarantee announced.

25 Oct 2022: Rishi Sunak new PM; Jeremy Hunt Chancellor –govt launches Energy Bill Relief Scheme (EBRS) for business consumers.

Jan 2023: UK govt announces scheme to replace EBRS called Energy Bills Discount Scheme (EBDS), comes into effect 1 April. (Source: safe-energy.co.uk)

“What we are suggesting for clients is that we effectively do a free energy clinic.”

SANDWICH BRITISH WEEKMAY2023

22nd-28th

The 29th annual British Sandwich Week is sure to serve up a tasty platter of promotional opportunity.

WELCOME BACK

It’s that time again, when the British Sandwich & Food to Go Association pays tribute to the nation’s devotion to clubs, subs, wraps, rolls, baguettes, baps, bagels, toasties, pittas and paninis. British Sandwich Week 2023 is between 22 and 28 May, with a feast of activities and campaigns planned – and we want the whole sandwich industry to get involved.

Now in its 29th year, these seven days are a unique opportunity for the sector to come together and take advantage of coverage in both local and national media, whether it’s television, radio, print, digital and social media platforms.

It’s been an incredibly

difficult time for the hospitality sector, as the cost of living crisis bites, energy prices continue to skyrocket and we are forced to adapt to a ‘new normal’. However, there can be no questioning the resilience of the sandwich sector, with these seven days sure to illustrate a bright future.

A MEMORABLE 2022

Last year’s seven-day extravaganza proved to be an unprecedented success, attracting widespread attention. The social media campaign grew exponentially, reaching over 11,000 people on Instagram, 25,000 on Twitter and 26,000-plus on Facebook.

The support of numerous major

brands helped with coverage. These included Warburtons, Walkers Crisps, Costa Coffee, Birds Eye and so many more. Perhaps the most memorable TV moment was when Good Morning Britain weather presenter, Laura Tobin, delivered her meteorological update while munching on a sandwich delivered by Andi Peters.

GETTING INVOLVED

While the association represents those businesses where sandwiches form a core part of the food to go offering, there can be no denying that new initiatives, product lines and fillings are constantly emerging. So, what can we all expect from the British Sandwich Week marketing team?

● A national consumer survey will provide in-depth analysis of how, when and where Brits enjoy their sandwiches. How is WFH influencing the ‘al-desco’ trend? Are we enjoying sandwiches morning, noon and night? These questions, and plenty more, are sure to be answered, delivering valuable facts and figures.

● Working closely with sandwich makers,

creators and sellers that know the sector inside and out, spotlighting entrepreneurial stars across the country.

● Bargain Butties – any discounts, deals and offers consumers can pick up across the week.

COMPREHENSIVE COVERAGE

British Sandwich Week 2023 offers some wonderful openings for retailers and brands. Last year, our campaign achieved 684 separate pieces of coverage across printed, online and on-air media, with a total audience of 1.68 billion consumers. This year, the campaign focuses on the versatility and choice that sandwiches offer consumers at any part of the day, with numerous channels for product and brand promotion, via a number of activities. Here are just a few ways to take advantage:

Brand Sponsorship –Have your brand name linked to the entire programme for British Sandwich Week as a main sponsor, across press releases and our online consumer and media hub. Our agency will also work with you to develop a key press story around your brand and provide key coverage on the hub.

Press Sampling – One of the most successful aspects of last year’s campaign was distribution of sample sandwiches to leading journalists and influencers, generating substantial coverage for brands, particularly news and chat shows, as well as online. If you have a new product being launched, or a specific offering you want people talking about, we will be arranging for samples to go to 100 journalists, influencers and bloggers on the Friday prior to British Sandwich Week. Chilled delivery is included.

The British Sandwich Week Competition –An online competition during the week, inviting consumers to come up with a new, commercially viable sandwich recipe.

Website: www.britishsandwichweek.com

Instagram @britishsandwichandfoodtogo

Twitter @BritishSandwich

Facebook @British Sandwich & Food to Go

The BSA team of adventurers have been up and down the country looking for the finest sandwiches in all the land, as the competition heats up on the way to the finals at the Sammies.

Darlington. Hinckley. Reading. Not the most glamorous of destinations at first look perhaps, but for three days in March, they were the Paris, New York and Milan of the sandwich industry. It may have been a little more prêt-à-manger than prêt-à-porter, but there were still plenty of designers showing off their creations. Just think kitchens, not catwalks.

The elevation of these seemingly ordinary towns comes from playing host to the semi-finals of this year’s Sandwich & Food to Go Designer competition, where – funnily enough – seemingly ordinary sandwiches were elevated through the culinary genius of the contestants.

With five sponsored categories – each a competition in its own right – there were plenty of incredible sandwiches to enjoy each day. Our thanks go out to the sponsors who chomped their way through each entry, and to our hosts Flexeserve (Hinckley) and Brakes (Reading) for use of their facilities.

The biggest thanks of all go to the competitors who took part, with congratulations to those who’ve made it through to the finals.

FINALISTS

FUTURA FOODS YAMAS! FETA FINALISTS

Contestants were challenged to think outside of the box and explore how YAMAS! feta could be used in trending cuisines and/or with non-traditional or alternate bread carriers.

Rochelle Lack, Greencore Middle Eastern Feta Finger

Adrian Fitzpatrick, Deli Lites Smile and Say Cheese to Feta

Eleny Minto, Greencore Just Peachy

Edvinas Smigelskis, Samworth Brothers

Sticky Chicken Feturger

Simon Broadribb, Uptons of Bassett Mountain Feta & Merguez Wrap

GIERLINGER

BEECHWOOD SMOKED COOKED STREAKY BACON FINALISTS

Making this thinly sliced bacon with a natural beechwood smoke flavour the star of the show in this category was the name of the game.

Lizzie Goodman, On A Roll

Youʼre Bacon Me Crazy

Eleny Minto, Greencore Bacon, Burrata & Brussells

Sam Tebbatt, Melton Foods

Posh Piggy

Katarina Broadribb, Lemon & Soul Bacon Hot & Sour Sandwich

Kieran McGivern, Around Noon So Many Bʼs

FINALISTS

H.SMITH FOOD GROUP STEAM-COOKED SLICED CHICKEN FINALISTS

Competitors were asked to create a sandwich or food to go dish which showcased H. Smith’s steam-cooked sliced chicken.

Kerrie-Ann Parker, On A Roll Chicken Crunch

Phil Thompson, Sandwich King

Teriyaki Style Chicken with Mooli Slaw

Chrissie Attewell, Samworth Brothers

Donʼt Worry Pea Happy

Kieran McGivern, Around Noon Blockbuster Chicken

Katarina Broadribb, Lemon & Soul

Crispy Chicken with Wasabi Punch

MONA DAIRY GOUDA FINALISTS

The recipes could be a sandwich or a food to go dish, but Mona Dairy’s Gouda, with its delicious, almost caramel-like flavour, had to be the key ingredient.

Gary McDowell, Deli Lites

Gouda-ness Gracious Great Ball of Fire

Sam Tebbatt, Melton Foods

Gouda Get on the Seoul Train

Chrissie Attewell, Samworth Brothers

Hey Gouda Looking!

Katrina Broadribb, Lemon & Soul

Smokey Roll

Stephen Jordan Bird, Samworth Brothers Nacho Gouda, Iʼm Wasted!

FINALISTS

VBITES PLANT-BASED FINALISTS

This category is exclusively plant-based, and competitors received a selection of VBites products to work with in creating their recipe.

Gary McDowell, Deli Lites Donner Taco Vegano

Rochelle Lack, Greencore Vegan Duk Bao Boy

Joanne Timperley, Royal Northern College of Music Slmnsam

Gary Morris, Ch&Co BBQ Sloppy Joe Bap

Zoe Gill, Brakes Hoi Sin Duck Soft Taco

THETHE SANDWICH & FOOD TO GO INDUSTRY AWARDS

We’ve reached the home straight... and with the shortlists published and invitations sent, thoughts turn to the Sammies Awards Dinner.

The trophies are being polished, and so are the speeches, in anticipation of the biggest night in the industry calendar, where the winners will be revealed by comedian Andrew Ryan and celebrity chef Theo Randall who are hosting the evening.

You can see who has made the shortlists for the awards on the website: www.thesammies.co.uk

In the next issue, we’ll be covering the action from this memorable night, as well as the highlights of the Sandwich & Food to Go Designer competition.

A Winter’s tale Q&A

David Winter of NCH Developments Ltd has decades of experience in the foodservice industry, making him the perfect choice as new vice-chair of the British Sandwich & Food to Go Association.

What’s your career background?

I’ve worked in foodservice since finishing hotel school, obtaining the Hotel and Catering Institutional Management Association (HCIMA) qualification, across most foodservice channels. Starting as a graduate trainee with one of the blue-chip caterers, I had a choice – continue, within the corporate ‘machine’, becoming an entrepreneur or founder. Or become a specialist, developing and exploiting the aspects of the business you’re good at and applying it within other organisations, which is my path.

The bulk of my career has been spent in development consultancy, where you’re engaged with a client or their teams, focused on

improvement or change. A good example was for DHL with British Airways some years ago, where I acted as their culinary lead for 18 months – and the same with what was Virgin Trains on the West Coast Main Line, with the onboard hospitality service. These projects tend to move from advisory, development and conceptual, to an implementation or support phase, and then moving on. Basically, building a sustainable solution and handing over.

Has food to go been integral?

Yes, FTG or chilled packaged food is a major part of modern foodservice, especially in travel catering, from buy onboard to the first class offer,

business or lounges for rail or aviation. Chilled (or chilled to be reheated) food forms a significant aspect. I’ve done a lot of work with the customer, as well as the producer, so I operate between the two.

The British Sandwich and Food to Go Association (BSA) is something of an institution. How long have you known about it?

I’ve been aware for a long time. I’ve been going to the dinners, meetings and presentations probably for the past 20 years! Again, that goes back a while to when I had a major project with Nestlé, where we facilitated a Café Nescafé franchise business, heavily dependent on FTG – we were delivering the brand to a number of larger operators, requiring national supply, so we got involved with a couple of sandwich companies. Those business are no longer

operating independently, showing the volatile nature of FTG in the past ten years.

What trends are you witnessing?

There has been a significant range development within sandwich companies, who are evolving FTG. You have all sorts of different bread carriers, alongside a whole range of other chilled products – from salads to overnight oats, yoghurt pots and breakfast pots. Also, hot meals that have been cold assembled to be regenerated, including things like macaroni cheese or Teriyaki noodles. Also, an increased focus on plantbased and free-from ranges. If you go on the high street and look at Caffè Nero or Pret A Manger, that’s a pretty good shorthand for what FTG customers expect their sandwich companies to provide. Obviously different companies do different levels of that, but everything in the chilled cabinet starts to make sense. You’ve effectively got chilled deliveries maybe six or seven days a week, so you’ve a complete category in that area, appealing to all sorts of different channels: education, healthcare, leisure and tourism, events, exhibitions, sports stadia and travel. FTG is everywhere from Wimbledon to Deloitte corporate offices, to your local hospital, school, university and everywhere else.

It’s been a tough time for the sector. In your experience, how are businesses responding?

Most are focused on key elements such as efficiency of production, logistics and range management. You find organisations adapt or create niches for themselves where they’re more comfortable – where they can establish consistent volume and value in the way they operate, maybe with a specialism or focus. That could be around marketing, product development, packaging, etc. Effectively, the food is the easy bit. It’s normally the packaging, shelf life and logistics that fit the

channel or the sector which are the challenge – and here is where the complexities lie. Compare FTG to most other suppliers to foodservice and the immediacy of the supply chain is so different. Chilled food and

put together to deliver the solution for the client.

ingredients are short life before you start to produce – and demand can vary significantly. As the producer, you have a short window between order production and delivery of the product; the customer is trying to maximise range and availability and minimise waste; while the consumer is demanding greater choice.

What do you enjoy most about what you do?

I would probably use the overworked phrase that ‘every day is different’. I will deal with a variety of organisations in one day – I could be talking to a customer, or contractor (rail or aviation, maybe a final mile provider who loads the product onto the transport), or maybe a thirdparty manufacturer of ‘hot meals’, or ready meals, for a client. It is a mosaic

My role today is serendipitous. When I started off with classic hotel school training, I would have been expected to go into management in contract catering or hotels, on a typical career path. The reality is that I’ve created a niche for myself, where what I do is a combination of project management and product development, combined with a level of commercial agility to engage and coordinate all parties. I talk about this idea of the food being the easy bit – it’s all about getting it to the customer, how and when they want it. My view of consultancy is that it’s a mixture of quiet diplomacy and communication in the background, adding value to your client and their business.

How do you see your role as BSA vice-chair?

What I’m interested in is the opportunity to better understand the engagement we can have with industry-wide challenges, government and the many bodies involved, especially around sustainability. Plus, organisations sitting outside that arena, like the Waste and Resources Action Programme (WRAP), and other

“There has been a significant range development within sandwich companies.”

sustainability actors. I’m looking to understand more and be active in that area.

What’s your perspective on the FTG sector now?

Reacting to customer variations in demand, new workplace practices, their own labour challenges, combined with the impacts of the markets and war in Ukraine.

Covid-19 was a huge catalyst for change. While that’s an obvious statement, what I mean is that you’ve seen accelerated change. Cashless payment is a prime example. It would have taken five or ten years to get to its current stage, yet a lot of operators are now cashless. Some of the fallout has been positive, whether that’s delivery services or in-seat and table app ordering.

A downside is the significant change to the out-of-home sector, with the perceived shift in working practices. Our market is evolutionary,

but Covid has meant things have happened faster. That’s harder for large mature organisations to cope with, so we see McDonalds in the US

introducing a huge management restructure. Larger organisations find it more difficult to cope with massive change. I recall the financial

crash in 2008, and you have to take the view there is going to be a longer climb out of this situation. People say things could be back to normal in 12/18 months – but that’s a ‘new normal’. Moving forward could be over three or four years. Stronger organisations will adapt and modify, including acquisition and merger, which we’ve seen already. The smaller, more agile ones starting from scratch, or those moving quicker than larger groups, will thrive. It’s just a cycle. It’s not hospitality as we knew it; it’s an evolution.

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No time to waste with EPR

Extended Producer Responsibility (EPR) is part of the UK government and devolved administrations’ commitment to protecting the environment by reforming existing Packaging Waste Regulations. It’s a policy initiative that seeks to build upon existing laws, to encourage the expansion of more circular resource patterns for products that hold significant value, even after their first life-cycle. And we are currently in the midst of a review of producer responsibility regimes, for what is already a complex topic.

EPR is incredibly important, as it mandates entire business sectors to be responsible for the costs associated with managing their products at end-of-life,

without penalising those that have proactively sought to place sustainability and environmental consciousness at the heart of their business strategies. Any operation that handles over 25 tonnes of packaging a year will be affected by EPR legislation.

EXPERTS IN THE FIELD

One man who understands this bureaucratic maze better than most is George Atkinson, head of policy at Valpak – a Reconomy Group company offering a wide range of services to those affected by EPR, both in the UK and overseas. They assist over 2,000 businesses in complying with regulations, accumulating the UK’s most substantial database of packaging data, covering over 44 million products.

“I came to Valpak straight off the back of a master’s degree in environmental policy – however, producer responsibility was not something I’d had exposure to. As a result of Valpak’s position as the UK’s largest compliance scheme operator, with many looking to the company to help them navigate EPR, that has really necessitated becoming as knowledgeable about it as I can be. However, even after three-and-a-half years, I’m still learning new things, as it’s such a wide and varied topic.”

Valpak has had a place at the top table for a while now,

Key legislation for the foodservice industry is looming – and Valpak’s George Atkinson has the lowdown on Extended Producer Responsibility.

helping to provide valuable insight. “We have long called for practical and well-designed policy interventions in the recycling sector, and have been a trusted government advisor since discussions around introducing producer responsibility for packaging in the UK began in the early 1990s. Since then, we have held a seat on the Advisory Committee for Packaging that helps guide and scrutinise government policy. Our consulting team also undertakes ‘Packflow’ projects that determine the volumes of packaging coming on and off the UK market. As EPR gathers pace, we’ve been regularly engaging with government re compliance delivery for many affected businesses.”

A HOT TOPIC

So, why is it so important right now? “Packaging waste is currently having its time in the EPR spotlight, with new regulations that build upon those first passed in 1997 having been recently passed by Parliament,” said Atkinson. “Across the remainder of 2023, it is hoped that the government will publish its plans for reforming similar laws in place for waste electricals and batteries. In time, the government intends to look into legislating for EPR across other wastes for which no laws currently exist; textiles, tyres and industrial fishing equipment to name a few. As a result, we’re set for a real wave of legislative action in the UK, as well as internationally –where similar ambitions are held by the governments of many developed nations.”

With those that are non-compliant liable to receive maximum penalties of an unlimited fine, and directors even facing imprisonment for intentional delay or obstruction of environment agencies, these developments are of huge importance.

Atkinson continued: “A civil sanctions process also exists, where businesses can complete an enforcement undertaking – often a donation to an environmentbased charity – to remedy any wrongdoing if they have been non-compliant. Currently, the monetary penalties involved in such undertakings depends on the average cost of compliance across the year(s) a business did not meet its obligations, as well as a penalty charge dependent on whether the business has proactively or reactively identified its non-compliance.”

LEGISLATION IN LIMBO

Getting ahead of the curve on EPR is crucial while these high-level talks take place – with the fallout still to be determined. “In respect of packaging EPR, brand owners are becoming solely responsible for the costs

of not only recycling packaging, but also local council collections, with some set to see their compliance bills increase by over 10 times,” Atkinson said. “Packaging data declarations to regulators are becoming more regular too. Given the sheer costs associated, I’d like to see the government be more transparent about how much businesses can expect compliance costs to increase, as thus far individual businesses or compliance schemes have been left to estimate financial impacts.”

Whatever happens next, we need to be paying close attention. “ While EPR isn’t a fix-all solution and may not initially deliver a complete shift towards perfectly circular resource usage, it signals a real shift in the government’s attitude and should be considered the norm regulatory environment for sectors that have embraced a linear make-use-dispose psyche for too long.

“I would be lying if I said producer responsibility legislation and working out what a business supplying packaging or packaged goods must do to comply is straightforward – hence why so many work with compliance schemes, such as Valpak, to ensure they are compliant! EPR legislation is going to be more challenging from both financial and administrative perspectives,” Atkinson concluded.

EPR progression

1994: OECD begins its work on EPR.

1997: System of producer responsibility for packaging in the UK comes into place.

2001: EPR Guidance Manual for Govts is published.

2002: Workshop on the Economics of EPR is established.

2014: European Commission publishes a proposal to review EU recycling and waste-related targets.

2019: UK govt sets out case for significant packaging producer responsibility reform.

2024: EPR being introduced into the UK.

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Food and drink in the spotlight

IFE, International Food & Drink Event and Hotel, Restaurant & Catering (HRC) returned to ExCeL London on 20-22 March 2023, showcasing the latest innovations in the worlds of food, drink and hospitality.

WELL ATTENDED

Over 27,000 leading industry buyers from across retail and hospitality descended on the shows for three packed days of learning, networking and streamlined product sourcing.

New demo kitchen, stage and networking area Chef HQ, curated by Chef Publishing, proved to be a hit with visitors to the shows, playing host to presentations and demonstrations from top chefs from across the UK and Europe.

Next Level Chef UK judge Paul Ainsworth, chef patron at Number 6 in Padstow, was in conversation with the show winner Jade Greenhalgh, while National Chef of the Year, Ben Murphy, entered the kitchen to highlight some of his favourite culinary trends.

Niall Keating’s Paradise Carriage served as the area’s colourful demo kitchen, with Niall himself taking to the stage to discuss the evolution of the idea since the easing of Covid restrictions and his career to date as a top UK chef.

KEY INSIGHTS FOR FOOD, DRINK AND HOSPITALITY BUSINESSES

IFE’s Sustainability Stage, sponsored by Elopak, saw a day of content curated by the Food & Drink Federation, with FDF CEO, Karen Betts OBE, opening day two with a session on building resiliency into our food systems, followed by a discussion on decarbonising, led by FDF head of climate change & energy policy, Emma PIercy.

On the Trends & Innovation Platform, there was a wide range of sessions focusing on the latest innovations in food & drink, with presentations from the British Frozen Food Federation and IGD on 2023 frozen food

trends, from thefoodpeople on emerging technologies, and Kantar examining the rise of the discount retailer.

Plus, the stage featured a discussion around managing allergens, featuring Bertrand Emond of Campden Bri, Nicki Clowes of the Free From Awards, Julianne Ponan MBE of Creative Nature, Anita Kinsey of Pret a Manger and Hari Ghotra of Virgin Atlantic.

Ghotra commented: “I’m here because I love experiencing all the food and innovation that’s around, from packaging to vegan o erings to all the lovely drinks. We’ve also been having a chat about allergens, exchanging views with amazing panellists highlighting some of the issues we face in the industry. A fabulous day; cannot wait for next year.”

HRC’s Vision Stage, designed by Harp Design, kicked o day one with an industry update from Kate Nicholls OBE, CEO of UKHospitality, followed by a Hospitality 2023 global view from IGD.

Nicola Knight, insight manager, food-to-go and eating out, at IGD, who presented the session, commented: “It is always a real delight to be invited to speak at HRC. The show has a real energy and buzz, and combined with IFE, is a must-attend event in the retail and foodservice calendar.”

INNOVATIVE FOOD TO GO SUPPLIERS

This year’s events connected key suppliers with leading buyers across retail and hospitality.

Exhibitor Stephanie McBean, business manager, The Original Patty Co., said: “IFE was an extreme success for us. We managed to connect with the two main buying teams of two major supermarkets which was our sole intention – on top of the added bonus of four other supermarkets. Brand awareness was excellent and we thoroughly enjoyed our time there!”

Visitors also had the opportunity to meet with suppliers like Better Nature (a producer of tempeh – a naturally delicious, traditional Indonesian food), Esti Foods (a producer combining pure Mediterranean ingredients and authentic recipes to create an exceptional tasting experience), and Phyco Health (Australian’s rst food-grade seaweed farm, with a range of muesli, seaweed snacks and tasty evening meals made with their 10% seaweed).

Retailer COOK Trading Ltd took its rst steps into the foodservice market at HRC 2023, with the launch of its smart, frozen, ready-meal vending machines.

Ben Scott, head of concession operations at COOK Trading Ltd., said: “I’ve been doing trade shows with various companies for the last 20 years and I’ve never

had so much interest from so many senior individuals as we’ve had at HRC this year. It’s been like nothing I’ve ever experienced before. HRC has been buzzing and the key thing is that there were decision-makers there in person.”

NEXT YEAR…

IFE and HRC will return to ExCeL London alongside IFE Manufacturing, The Pub Show @ HRC and International Salon Culinaire on 25-27 March 2024. To nd out more, visit ife.co.uk or hrc.co.uk.

Survival of the fittest

No one could have predicted the post-pandemic impact on food delivery operations, but aggregators, dark kitchens and new products are blazing fresh trails.

The whole world is seeing the automation and digitisation of the food industry through aggregators, apps, new payment methods and product lines. But perhaps the most impacted sector is online ordering and delivery – especially post Covid-19. Restaurants and food to go (FTG) outlets have been forced to become more tech-savvy, which is a challenge when you consider that many have come into the industry with a creative bent, embarking on a labour of love. But businesses that aren’t agile and nimble are likely to struggle. Customers are lazier, seeking excellence at the push of a button, while competition is fierce. High quality and impressive service are non-negotiables.

LAND OF OPPORTUNITY

Aggregators such as Just Eat, Uber Eats and Deliveroo have changed the game forever, with their platformto-customer model – abandoning the early, long-winded marketplace format, where the consumer would have to contact the restaurant directly. These businesses are remarkably adept at innovating, as they improve profitability through increasing fees, stacking, optimising GPS and streamlining head office

operations. Recent data from Lumina Intelligence reveals that Just Eat boosted profitability in 2022 through optimising consumer fees and increasing commission rates in Europe. Established in Denmark in 2001 before landing in the UK in 2005, it works closely with restaurant partners to provide delivery. Unsurprisingly, foodservice delivery has outpaced eating out for a decade, undeniably aided by the launch of Deliveroo in 2013 – Uber Eats arrived three years later.

Another major player is global food tech scale-up, Deliverect, who simplify online ordering and now work with over 30,000 locations in 40 markets. Integrating third-party food delivery platforms with restaurant point-of-sale (POS) systems, a valuation of $1.4 billion illustrates how well things are going. Speaking on the Startups Magazine: The Cereal Entrepreneur podcast, The Future of Delivery Food, Deliverect CEO and co-founder, Zhong Xu, illustrated how the consumer needle has shifted.

“Delivery is not a niche anymore, with a focus on just junk food – it’s so much more than that. People are also looking for high quality. In Europe, you can order from Michelin-starred chefs in 30 minutes. And with inflation

and the high cost of living, families are seeking small things that bring joy. It costs a lot to travel into a city restaurant and drinks are expensive, so they opt for something that comes to their door,” said Xu.

But it’s not as simple as connecting with an aggregator and watching the money roll in. “There are lots of different ways to get to the end customer. If you’re a Japanese restaurant, consider differentiating ramen and sushi. You would originally have four digital channels (Uber Eats, Deliveroo, Just Eat and your own website) – but now there are eight, potentially doubling and tripling revenue. Creating virtual brands, with more online digital doorsteps, is undoubtedly the future.” With over four in five of the leading 50 café, bakery and sandwich brands by outlets now offering a delivery service

ONLINE ORDERING AND DELIVERY

(Lumina Intelligence, March 2023), it’s hard to argue with those figures.

GHOSTS IN THE MACHINE

There is an increasing pressure on restaurants and food outlets to deliver a value-for-money experience. And while there should always be a place for individual expertise to flourish, the dark (or ghost) kitchen is looming large. These physical spaces allow food to be prepared and ordered online for direct delivery, without the need for a full restaurant operation. The obvious benefits are lower rent and expenses, although the customer will have no idea where their food is actually coming from.

McDonald’s has opened a deliveryonly dark kitchen in a Plymouth industrial unit, after launching test sites in West London – more are likely nationwide. The American giant began experimenting with the concept four years ago.

But it’s not just fast food stepping up to the plate! Jamie Oliver’s first UK location outside of London for his new brand, Pasta Dreams, is in Redland, Bristol. It’s a delivery-only business, with an Italian-inspired menu. Canadian coffee chain, Tim Hortons, has opened a dark kitchen in Kentish Town, North London.

However, there have been serious teething problems. Just last month,

it was reported that Uber Eats in North America removed thousands of delivery-only brands from its app, with a number of virtual restaurants offering the same menu under different brand names. Consisting of around 13% of online storefronts, it targeted mainly online-only brands with duplicate menus, while maintaining the parent restaurant app. New regulations require menu items that are at least 60% different from the parent menu and any other virtual brands. A rating of at least 4.3 stars is also a fresh requirement.

Additionally, London’s Camden New Journal reported that a dark kitchen operation delivering dishes

PROPHETS OF WISDOM

With so many unanswered questions, it’s apt that theDelivery.World has launched a podcast series with Aviko to address the queries of foodservice operators – and episode one is shining a light on dark kitchens.

In response to the rapid evolution of restaurants and pubs following Covid-19 and the cost of living crisis, theDelivery.World’s new podcast series – The Delivery Prophets – will answer all things takeaway and delivery. It kicks off with guest Eccie Newton, co-founder and CEO of Karma Kitchen and Karma Cans.

The series will be a myriad of insight and learnings from industry experts, led by Peter Backman, who will be joined by Aviko’s Jon Borzacchiello and special guests.

for big-name chains sparked a raft of objections, after opening without planning permission. Catering company, Jacuna, kits out and leases kitchens to restaurants – and converted storage arches and a café, with clients including Burger King and Five Guys. But residents have complained about noise and odours, with the site being described as unsustainable.

Founder of theDelivery.World, Backman said: “I’m delighted to work with Aviko to bring The Delivery Prophets podcast. This first edition is a major contribution to ideas about the development of dark kitchens, and I am looking forward to further thought-leading discussions.”

It will provide answers to the most frequently asked questions about restaurant delivery, including concerns around profitability, food suitability, employment rights and rider safety. Mohammed Essa, commercial director UK & Ireland, Aviko, added: “Podcasts are such a powerful way to convey information and they’ve taken the world by storm. In such an uncertain time for operators, there are so many questions that need answering, so while we have some insight on the topic – we want to share it with our fellow foodservice professionals and make it as accessible as possible. We’re really excited to join Peter Backman on this venture as it’ll be a first for Aviko!”

The podcast episode is live and available to stream and download via Spotify, Apple, Google and all major podcast providers. Alternatively, visit theDelivery.World or Aviko websites for more information.

“Canadian coffee chain, Tim Hortons, has opened a dark kitchen in Kentish Town.”

MAKING SUCCESS PAY

A number of new payment solutions are hitting the market, with a focus on simplicity, integration and unique tailoring.

GRAFTERR LOOKING TO DISRUPT

Tech firm Grafterr has launched a new way for users to take payments for products and service – with a promise of flexibility and control. The company says that the new GO! Product enables sole traders, retailers, tradespeople and everyone in-between to take payments anywhere and anytime, for a fraction of the cost associated with card readers and other point of sale (POS) systems. It also claims to be one of

the daily operations for a huge range of workers and businesses. From artists to tutors, anyone who sells a product or service on a small or large scale can now be in complete control of their finances.”

The app offers other business benefits, including the ability to build a product catalogue, send invoices, review sales reports, track best sellers and manage products and prices. For those who want a card reader, a lowcost GO! option accepts contactless and chip and pin payments.

TAP INTO TAPEENO

of any additional hardware, but funds are credited to your account within one hour. Additionally, there are no hidden costs – just a 1.50% fee per transaction processed.

COMPREHENSIVE OFFERING FROM 3R TELECOM

3R Telecom offers fully integrated EPOS Solutions for the day-to-day running of your business, as well as stock management. The system comes with a simple integrated Mobile Top-Up and International Calling Card Solution, in addition to merchant services.

the first UK apps to enable ‘tap on phone’ payments. A transformative technology allowing users to accept payment on a smartphone, without the need for additional card readers.

That means the GO! smartphone app, for both iPhone and Android, will potentially give users all the selling tools they need in their pocket, reinventing business for everyone from dog walkers and taxi drivers, to retail entrepreneurs and anyone providing goods or services.

The new ‘tap on phone’ payments feature – just launched in the UK – uses the NFC chip that’s already inside most modern phones. To date, that has allowed phone owners to tap their device – for example at a supermarket till – to make a payment. Until now, it has not been possible to accept a card payment directly to a smartphone.

Bhas Kalanghi, founder and CEO at Grafterr, said: “We’ve invested heavily to create a product that can improve

While all businesses want orders thick and fast, how you take payments is an important aspect of sales success. Not all operations have a massive budget and staffing resource to ensure processes are mistake-free – simple and effective are the key watchwords. Cash is no longer king, while mobile payment apps, like Google Pay, are increasingly popular. However, you can only receive payments if the customer also has the same app loaded to their device. Payments can also take time. And while a card payment machine offers convenience, the hardware required, coupled with associated fees, can be a headache.

A quicker alternative to a traditional POS card machine is tapeeno. This ground-breaking app, which turns your phone into a card reader, is the first to offer faster processing technology. Not only does it operate without the requirement

Established in 2001, three independent retailers joined together to form 3R Telecom Ltd, becoming one of the largest distributors of prepaid mobile top-up vouchers and international calling cards.

With a network of retailers across the UK, 3R Telecom continue to provide ongoing Merchant Service Solutions and pioneering development to help retailers with growth, regardless of size. The company speaks most of the languages used by retailers, with fast and efficient deployment and the best commission rates on the market. As well as a variety of payment method options, they are keen to develop strategic alliances with buying groups, suppliers and developing new markets.

Their range of products and EPoS solutions are accompanied by top-of-the-range hardware, ensuring peace of mind. Whether it’s a small, single branch business or multi-site group, 3R Telecom have the products and skills to ensure the required system and support are in place. Installation and training are provided by in-house staff, with none of the Merchant Service Solutions outsourced.

We all know serving ‘Great Coffee’ is an absolute must in today’s competitive Foodservice Market, however, how can you do this if your coffee machine isn’t in prime condition?

Are you just putting up with Leaking Group Handles, Leaking Valves, Poor Crema on your coffee or substandard Steam Performance for foaming your milk?

How about having a Group Head Service carried out for just £99.00 +VAT (excluding any parts fitted) if you have a 1, 2 or 3 Group machine1.

If you take advantage of this offer and recommend us to a new customer, then we’ll give you a free case of freshly roasted coffee beans2.

Turning over a new leaf

Salad bars are at the forefront of modern dietary and food to go trends –whether that’s ingredients, technology or sustainability practices.

There can be no denying the huge impact salads have had on the food to go (FTG) market, with consumer demand changing dramatically in recent decades. Salad was seen as something of a punishment meal back in the 1970s and 80s, but there is now a proliferation of healthy eating options on the high street and via delivery. Salad bars are combining modern technology and bespoke offerings to send a significant financial signal to the sector.

In fact, in response to changing consumer preferences, over two thirds of all new products in the food industry are now aligned with vegan or healthier eating trends (Lumina Intelligence’s Food to Go Report 2023). Awareness around health and sustainability is driving innovation, resulting in a surge of development. Italian products have increased 17% in 2023 (Lumina Intelligence), as Coco Di Mama’s new range indicates, while Asian cuisine continues to be popular. Of course, the arrival of veganism

has been a fascinating one – with statistics varying between 2-3% of the global population taking this path. But phrases such as ‘high protein’ and ‘calorie control’ are commonplace, with lighter and healthier options seemingly the way forward.

So, who are the big players in the salad market – and what trends are worth keeping your eye on?

GROWING AMBITION

When the giants of Pret A Manger and Costa introduce vegan and indulgent snacks, and Starbucks unveil a Caramelised Macadamia Oat Latte suitable for vegans, you know the FTG landscape is changing. Costa and Leon have followed suit with on-trend beverages, while tea is becoming increasingly popular, helping businesses and manufacturers avoid the sugar levy while offering exceptional margins. But there are also salad bars emerging – and they’re becoming big business.

One such operation is Tossed, which now has 11 stores in London. At its peak, it grew to 25 outlets in early 2020 – before Covid-19 changed everything. Having tried a delivery model but ultimately falling into administration, Neil Sebba and Angelina Harrisson effectively bought the trademark under a newly formed company, BNW Food Limited, in September 2020. And the rebuild has gone well, according to commercial director Harrisson.

“We basically just thought that it was a brilliant brand and the ethos and mission were so strong, we decided to have another crack at it. The wellness industry, not just food, has exploded. People now understand that you can’t just eat junk food and processed food and expect to look and feel great afterwards – the science doesn’t add up. People are far more aware of the effects that eating well can have on your body, both physically and mentally,” Harrisson said.

THE CHOICE IS YOURS

The fare at Tossed is impressive in terms of variety and presentation. Whether it’s a Malaysian powerbowl or piri protein wrap with halloumi in the specials section, or the sumptuous salads that incorporate global ingredients and flavours, there’s surely something for everyone. The online offering is also sliced and diced into the likes of ‘gym food’, ‘hot food’ and ‘wraps’, alongside ‘smoothies’ and ‘yoghurts and fruit’.

“Tossed has, in effect, been around since 2015, and when the business started, there really wasn’t anything like it in the UK,” Harrisson said. “Somewhere you could buy freshly made, healthy fare, catering for a variety of diets. Our strapline is ‘food to make you feel good’. It doesn’t matter what diet or lifestyle you follow. From gym-goers wanting high protein, or those seeking a plantbased diet or something a bit lighter, you will find that here.”

Of course, the high street is as competitive as it comes, but Tossed has a unique technology approach which it believes differentiates it from the rest. “I’ve got 12,000 people walking through the doors every week who need an exceptional level of service and have high expectations, so being fully digital gives us an edge. You come in, and our stores have around 22-23 iPads right there, all taking requests simultaneously. We

can deal with 20 orders at the same time, plus the way we’ve improved and worked on our operations means we are ready to be busy – making something completely from scratch, exactly how you want it, in three minutes,” Harrisson asserted.

Coupled with technology advancements, delivering specific customer requirements is surely the holy grail for any operation. Understanding desires and wants are the core elements of any successful business – and it appears that this is acutely pertinent when it comes to salads.

“The customisable aspect of our menu is definitely one of our most appealing aspects – and where the opportunity lies for people,” Harrisson continued. “The fact that you can come in and say you don’t want coriander, or I want extra protein so add more chicken, or I’m vegan so hold the cheddar, is everything.

People can come in and tailor their meal however they want it.

“Our ‘Create your own salad’ is still our number one product, head

and shoulders above everything else. We have loads of house salads and recipes that we’ve developed, but what the overwhelming majority desire is to create their own meal, based on how they want to meet their ‘macro objectives’ – whether that’s dietary or lifestyle. Offering something fresh and bespoke is key to everything we do.”

LEAN AND GREEN

Another key player in the market is Urban Greens, who have recently opened a third site in London, at St Paul’s One New Change, with further expansion set for 2023. Launched in July 2019, two sites in the capital will now become three in the City, alongside St James’s Park and Canary Wharf.

The brainchild of university friends Rushil Ramjee, Houman Ashrafzadeh and Yannis Divas, the trio quit their jobs to create energising fast food – as opposed to overwhelmingly refrigerated, pre-made, leaf-based salads lacking in flavour. With Ashrafzadeh in Stockholm, Divas in Athens and Ramjee in London, they would travel extensively to work on their menu and business plan, with a focus on creative ingredients and satisfying textures.

July 2019 saw the St James’s Park opening, with Canary Wharf two years later, and now the new arrival. Trying to locally source ingredients wherever possible, each store offers 12 carefully

HERALD RESPONDS TO SINGLE-USE PLASTIC BAN

Herald has responded to the news that single-use plastics, including plates, trays and cutlery, are to be banned in England by announcing an increase in the amount of storage space set aside for its sustainable products. This move will enable the disposables manufacturer and supplier to add further weight to its eco-friendly selection, which includes a wide choice of bagasse and wood products.

The ban, to be imposed later in the year, is understood to apply to retailers, takeaway food outlets, food vendors and the hospitality industry. Herald’s national sales manager, David Martin, stated that the company has been preparing for some time: “Herald has added to its wood, bagasse, cornstarch and paper product ranges year on year as the requirement for these goods, in preference to plastic, has shown no signs of abating.

“Many customers have switched to sustainable products in line with their own customer demand and, having seen similar bans in Scotland and Wales last year, the ban due for England comes as no surprise.

crafted menu choices. Customers choose bowls such as Gogosan or Jakarta, and see every order made up in front of them. Premium ingredients include ginger-pickled carrots and sesame-marinated glass noodles, with perfectly toasted nuts, fresh herbs and complex signature dressings – all in compostable or 100% recyclable packaging.

“We’re fastidious, obsessive and committed to dismantling what takeaway ‘salads’ have been reduced

“Natural products are more environmentally friendly and present a conscientious, worthy option that sits better with the growing majority. We’ve been reducing plastics and adding to the storage for wooden and paper products for a while now, so we can hold more eco-friendly goods.”

Government figures suggest more than four billion pieces of plastic cutlery are used in England each year. Herald recently announced a surge in sales of its natural birchwood cutlery. Part of the Rootier range, which includes skewers and stirrers, the various items have become bestsellers in recent months, indicating that the majority of stockists – along with the caterers and hospitality professionals who buy direct –support a change from plastic.

Herald’s Rootier selection also includes ice-cream and lolly sticks, spoons and chopsticks. It sits alongside the Mr Chip birchwood chip fork, with the popular brand securing almost 100% of repeat business for Herald.

Call

to in the minds of hungry people,” said Ashrafzadeh, who gave up his job as a corporate management consultant.

“It’s difficult to ascribe the word ‘salad’ to what we produce, because

meetings. It was overwhelming, but we were excited.”

EXTERNAL SOURCING

The question of sourcing ingredients in the UK is always a challenging one – especially right now.

what often comes to mind with the word is pale, hard lettuce leaves and lumps of cold tomato, rather than tasty green dishes that sing with cajun-spiced tempeh or sweet potato harissa hummus.”

Ramjee, who previously worked in asset management, recalls the time before they transitioned from their desk jobs.

“I still remember those awkward moments when I’d receive phone calls from farmers about broccoli, or from our salmon supplier in Scandinavia about the technique of hot smoking with manuka, in-between client

“We are a small island and simply can’t get locally produced fruit and veg 12 months of the year,” confirmed Harrisson. “I would love to nip down to Covent Garden and buy enough to sell, but it’s simply not practical. Our UK climate, and a lack of space, don’t allow that level of production. A lot of work is being done around extending seasonality and growing things undercover, but in winter months we must look elsewhere – the likes of the Netherlands and Spain are further ahead in terms of growing in colder climates. We look to our supply chain partners, who are the experts.”

But other factors have hugely impacted the industry.

“The cost of living crisis has been incredibly hard, but so has the weather. We constantly have to be on our toes, with extra-heavy rainfall

“We are a small island and can’t get locally produced fruit and veg 12 months of the year.”

A Complete Eco-Range

Providing you with the broadest selection of quality,

sustainable solutions.

Embrace the opportunity to choose a considered, eco-friendly alternative with Herald’s full range of bagasse, wood, cornstarch and paper products.

Our sustainable ‘food to go’ disposables range includes double and single wall hot cups, cold cups, salad bowls, soup containers, plates, bowls, trays, cartons, noodle and chicken boxes, cutlery, meal packs, skewers and chip forks. We’ve got it covered.

See how Herald can improve your eco-o ering

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Onward and upward

GrowUp Farms, a fresh produce supplier based in Sandwich, Kent, is the first in the country to supply UK supermarkets with a branded, bagged salad grown in a vertical farm. GrowUp Farms launched Fresh Leaf Co.® into Iceland in February – a significant step in a move towards the UK becoming more self-sufficient and able to grow a variety of fruit and vegetables all year round for its own market.

Kate Hofman, founder of GrowUp Farms, said: “The UK relies on importing 67% of the salad we eat each year, and more than 90% in the winter. With the launch of Fresh Leaf Co., we are helping keep salad on the shelf while the UK battles with supply chain issues. We combine our innovative farming technology with renewable energy – using electricity and heat from the bioenergy plant next door. This is cheaper and more efficient, so we’re not affected by the labour shortages and gas prices squeezing greenhouse and conventional farmers,” Hofman said.

“Fresh Leaf Co. is ready to eat, doesn’t need to be washed, isn’t grown with any nasties, is affordable and lasts longer than other bagged salads. This means less waste, which is better for purses and the environment.”

GrowUp Farms has spent over a decade growing restaurant-quality salad in a controlled environment. “Vertical farming is just one area of innovation and technology that can be used to make the UK more self-sufficient, especially at this time of year when we’re outside the UK salad growing season,” Hofman continued. “We are doing things differently and making it mainstream, but businesses like ours have never been more needed for the UK and farming.”

More ingredients are also in the pipeline: “GrowUp Farms has spent ten years developing the technology and expertise to get to this point: growing salad leaves year-round commercially. Now we have nailed that, we

are working hard towards expanding the range of produce we can grow using this method in Kent. Our R&D team are already solving some of the challenges that will allow us to grow other crops, such as identifying heritage seed varieties that can’t be grown conventionally and improving the growth cycle of certain plants. Vertical farming is very much a long-term solution. We want to work alongside traditional farms to support the UK farming industry in building resilience and selfsufficiency,” Hofman continued.

In 2014, the early years of the business were in London, with Unit 84 – the UK’s first commercial-scale aquaponic vertical farm, in East London. GrowUp Farms grew salad and supplied restaurants and independent retailers across the capital. But last year, Hofman and co-founder, Tom Webster, secured £100 million investment, leading to GrowUp Farms’ fourth vertical farm, Pepperness, in Kent.

“We want to continue to play a key role in helping the UK end its over-reliance on imports of salad and salad vegetables. We solve problems in food production by creating the perfect conditions to grow the world’s best plants, better.”

Merrychef eikon® e1sEasy, Fast and Compact

Filling the gap in the market for an entry-level high-speed oven, the Merrychef eikon® e1s opens up a world of new menu opportunities, with cooking times up to 10x faster than conventional ovens. Featuring easyTouch® technology and an icon-driven touch screen, the Merrychef eikon® e1s is simple to operate, allowing staff of any skill level to produce professional food results, without the need for excessive training. Perfect for small spaces and requiring no installation, the eikon® e1s, operates from a 13 amp plug and requires no ventilation – simply plug in and start cooking.

perhaps affecting the lettuce crop in a fortnight. Sourcing the finest heritage tomatoes that are hand-grown would be wonderful, but it’s an unstable market. Plus, with Brexit, everything has got more expensive in terms of supply and movement of goods. There are definite, substantial additional costs there. If you throw in tube, train and doctor strikes, a heatwave and a snowstorm, these external factors have affected everything dramatically. All of us are hopeful that things will settle down now – all we want is a little bit more consistency and stability,” Harrisson said.

This seemingly perpetual state of

uncertainty for the FTG sector has brought ingredient sourcing into a sharper focus – and the emergence of plant-based options and more sustainable methods of production, especially with meat, is inescapable.

A US producer of hemp-based alternatives to meat and dairy, Planet Based Foods, made its retail debut just eight months ago, but has partnered with high-profile distributors and launched into several retail locations in the Midwest. Products include taquitos containing hemp-based meat, alongside the launch of hemp milk ice cream.

As a business, Tossed is well aware

of consumer patterns. “Veganism is here to stay. We actually like to ‘veganise’ things, so instead of a specific option, we suggest making something vegan by doing this or that – just a few easy changes. We also looked at plant-based protein choices before launching a vegan chicken brand with Heura [100% plant-based meat made from legumes]. It tastes great and has the exact nutritional properties we are looking for. Sustainability and food waste issues are what people care about,” Harrisson concluded.

It’s undeniably a food revolution that’s gathering momentum.

wCoronation party food ideasy

This year is set to be one of excitement, unity and jubilation in the UK, with the Coronation of King Charles III. Not forgetting the honour of hosting the Eurovision Song Contest, in Liverpool, for the first time in 25 years! Shareable and customisable to suit everyone’s taste, grazing boards have become the go-to culinary choice for celebratory occasions.

POM POM GUACAMOLE RECIPE

● Two avocados

● Juice and zest of one lime

● 1 tsp chilli flakes

● One garlic clove, grated

● One spring onion, finely chopped

● 4 tbsp fresh coriander, finely chopped (plus extra to garnish)

● 1 tbsp pickled ginger, chopped

● 1 tbsp brine from the jar of sushi ginger

● 100g pomegranate seeds (plus extra to garnish)

● Sea salt and pepper

EQUIPMENT

● Food processor or hand blender

● Vegetable peeler

METHOD

1. Cut avocados in half, remove pit and peel skin. Using a fork, mash avocado halves in a small bowl with the rest of the ingredients. The mixture can be as chunky or smooth as you like.

2. Season and add chilli flakes to taste. Garnish with fresh coriander and pomegranate seeds. Serve with tortilla chips.

Grazing boards can be tailored to taste, diet and theme. The beauty is in the bespoke – with the latest take on the traditional platter made unique by a mouthwatering centrepiece of avocado-based guacamole.

The World Avocado Organisation has an array of exclusive dip recipes that are colourful alternatives to traditional guacamole. Versatile and nutritious, avocados are a superfood, supplying much more energy per kilogram than many other fruits and vegetables.

Handle with care

We examine the cleaning products prioritising sustainability, alongside essential guidance for fridge maintenance and food storage.

It is a priority for businesses in the food to go (FTG) market to be thorough with hygiene practices, while also considering sustainability. From disinfecting surfaces to the correct preparation, cooking and storage of produce, a safe working environment ensures the best-quality fare for the consumer. Additionally, from a reputational standpoint, an unhygienic black mark on a company name is bad news.

Bio Solutions Group Ltd is a collective of earth-friendly businesses that actively strive to leave the world in a better place than when they found it. So, there was no one better to discuss this vital topic than its founder, and director of Bioshield Systems, Brent Stansfield.

“Despite the importance, many in the food industry don’t believe it is as clean and safe as it should be. A few years ago, we conducted some in-house research amongst food industry professionals, and 88% concluded that the way we handle, manufacture and transport food isn’t safe enough.

“It’s food for thought for the FTG market – and highlights the fact that for many operators, there are probably several processes and areas of the cleaning process that could be improved!”

BEING PROACTIVE

The consequences of not maintaining the highest hygiene standards are stark. “It can have serious implications – from a financial, safety and reputational perspective,” continued Stansfield.

“It’s also incredibly difficult to regain the trust of customers after your business has been deemed officially unhygienic by a trusted organisation – so it’s always best to be one step ahead by continually prioritising hygiene and cleanliness. This can also help to minimise hazards such as cross-contamination, which can cause illnesses like food poisoning. Cross-contamination can also increase the risk of customers suffering from serious allergic reactions, which can be life-threatening,” said Stansfield.

is manufactured from waste oranges – so not only is it natural, but it’s ensuring that our natural resources are being used to their full potential,” said Stansfield. “It’s part of a circular economy – reducing waste and the need to gather new resources for manufacturing. It’s an easy choice for any outlet that is committed to sustainable change.”

Bioshield is an award-winning biotechnology business that provides purpose-designed, 100% natural and chemical-free antibacterial and food-safe preventative and protective solutions for the retail, food supply chain and environmental sectors.

ZERO COMPROMISE

In today’s foodservice marketplace, cleaning products with improved sustainability credentials are commonplace. Naturally derived and plant-based products deliver effective cleaning performance, while also being kind to the environment.

“Our food-safe sanitising solution

Another major player in the cleaning sector is Biovate Hygienics, a manufacturer of sustainable and carbon neutral cleaning products. Co-founder and MD, Nick Winstone, is clear in his purpose. “It’s vitally important that you look closely at your environmental footprint when cleaning. As an example, if I was cleaning in a sandwich bar or other FTG establishment, I would want to use a biologically based product that I know would break down from an environmental perspective and leave nothing behind. This is just one instance of showing a commitment to reducing your environmental and carbon footprint where at all possible.”

A new generation of eco-friendly products is now readily available. So many chemicals are used in cleaning products that can be harmful to wildlife and human health, it appears to be a ‘natural’ progression. Just last

Brent Stansfield

month, a German tech start-up called intelligent fluids raised €10 million for its eco-friendly commercial cleaning products.

“Microbes, enzymes and naturally derived plant extracts can get deep into porous surfaces to quickly break down and feed on stubborn grime, dirt and grease,” continued Winstone. “Unlike traditional chemical products, the biotech-based formulas are made from sustainable, renewable ingredients that slash carbon emissions, are kinder to users and

don’t harm our aquatic ecosystems. Some of the most challenging odours in a catering operation can be combatted with biotechnology. Smells emanating from grease traps, pipes, drains, urinals and refuse areas can all be eliminated by treating with bacteria-based products.”

This commitment is illustrated by the groundbreaking launch of one of the world’s first plastic-free paper bottles for commercial cleaning products. They are multitasking, taking care of 99% of cleaning, while using naturally derived bacteria, enzymes and plant-based actives. The ‘Zero Compromise’ range features 500ml ultra concentrates of floor and wall degreasers and washroom and multipurpose cleaners.

“Our plastic-free bottle is made in the UK using sustainably sourced vegetable waste fibre paper pulp. This makes the bottle not only plastic free, but also created using materials that would otherwise be discarded,” said Winstone. “This sustainable sourcing

Aquilo’s guide to fridge maintenance

Looking after your fridge will maximise its efficiency and ensure food is kept in optimum condition for the longest time. A proper maintenance schedule will also reward you by increasing the useful life of your fridge.

Check fridge contents daily and discard anything that is out of date or beyond its best.

Resist placing warm items into the fridge. Doing this can increase the possibility of activating dormant bacteria and lead to foodstuffs perishing quickly – and even more crucially, could lead to food poisoning.

Clean both internally and externally weekly. This includes the following:

● Switch off at wall and transfer contents.

● Remove shelving and rails and wash in mild soapy water.

● Wash inside fridge and door and use a commercial sanitiser.

● Power up and allow to reach temperature before reloading contents.

● Remove gaskets, check for damage and wash as above. If they are showing signs of deterioration, replace.

● Clean coil, vacuum, condenser if necessary – check air filter and keep clean.

also means that no trees were cut down in the production of our new bottles, helping to reduce waste and decrease our carbon footprint”.

The bottle’s interior features a bio liner that protects the inside, preventing contact with Biovate’s liquid cleaning products. This coating is made from natural pure plant sap latex, while the outer case is infused with natural seaweed extract for added water resistance, helping to break down the paper fibres quicker, if composted.

SUCCESSFUL STORAGE

Although the rules of keeping food in a fridge form an essential part of any professional training programme, it’s easy to overlook fundamental dos and don’ts. Legally, all chilled food must be stored below 8°C. However, it’s advisable to maintain a fridge temperature of between 1°C and 4°C. Lower temperatures will extend the shelf life.

Raw and cooked food must be carefully separate, while anything that might drip, such as meat and fish, should be stored towards the bottom of the fridge and never above any items that could become contaminated – all food should be covered, labelled and dated. Ensure your fridge is maintained and serviced regularly, and it’s important that air can circulate within the fridge, so don’t overstock.

Carry out a daily check with a thermometer to confirm food is at the right temperature, and rotate when restocking the fridge so older food is used first – first in, first out. Check dates on packaged goods and dispose of anything beyond its ‘use-by’ date. Finally, only take food out of the fridge for the minimum possible time and ensure doors are always closed immediately.

Nick Winstone

Rise and shine!

Understanding what a consumer wants in the morning can set a healthy business precedent – and the breakfast market is very much on the move.

Breakfast is the most important meal of the day for so many reasons – but for the sandwich and food to go (FTG) sectors, it carries extra weight. With such a variety of hybrid modern working habits involving the office at home, coupled with travelling and commuting and ever-changing hours, morning trends and evolving tastes are key indicators of potential success or failure for the foodservice industry. And revealing statistics indicate interesting patterns of behaviour.

Lumina Intelligence tells us that consumers travelling or commuting motivate the highest proportion of breakfast to go missions, with the largest growth year on year – up to 20.8% in December 2022 from 19% in December 2021. Meanwhile, FTG breakfast missions as part of a routine dropped quite dramatically, to 11.2% from 13.4%. Obviously, the world has changed so irrevocably post-pandemic, the idea of a ‘routine’

breakfast is in decline. Operators are advised to target key travel hubs, while ensuring that service times are fast and efficient.

Promotions are also driving consumer choice. Coffee is consumed in six out of 10 breakfast drink occasions (Lumina), highlighting the importance of breakfast meal deals – with bakers the most important sub-channel for breakfast to go. Tesco now has all-day breakfast sandwiches, including a meat-free option, tapping into low-cost options and catering to multiple dietary types.

ACTING ON IMPULSE

Whether consumers are dining in or on the move, 51% of adults reported that they ate breakfast out of home (OOH) in early 2022 (Mintel UK Breakfast Eating Habits market report 2022) – this number is expected to rise as people return to workplaces.

TWO NEW PACKAGING SOLUTIONS

FOR HOT-HOLD OR GRAB & GO HOT FOOD

• Suitable for hot holding equipment

• Push through ventilation holes if required, to help food stay crispy

• Anti-mist window

Karen Heavey, brand manager for Kerrymaid, is aware that variety needs to be the spice of breakfast life. “Where possible, cafes should provide a mix of options for breakfast; from pastries or baps that can be consumed on the go, as well as those for dining in. Toasted products such as muffins and crumpets make a quick and easy light bite topped with butter, or a nondairy spread for vegans, with a selection of preserves.”

into purchasing habits (2,665 survey respondents, 9/3/23-10/03/23), with four out of five consumers saying produce such as eggs shouldn’t be imported from other countries. Research also showed that over 40% of consumers now actively look for certification of food safety and quality (e.g. British Lion and Red Tractor) when buying food, while awareness of the British Lion mark, in particular, is around 80%.

With 70% of consumers saying they’d be more likely to purchase an egg-based product if they see the red British Lion mark, this recognisable stamp is obviously a factor in buying decisions. Morrisons has launched a range of quiches featuring the mark.

With a quarter of adults skipping breakfast at least four times a week, with 15% not having time (OnePoll), the impulse purchase of baked goods such as pastries or muffins, or fresh fruit, is a very viable option. In fact, the rise in eco-consciousness and combination of human and planetary health is a key market trend. A significant 67% of UK adults agree that it is important that their diet is healthy for both themselves, and the planet (Mintel).

A LION’S SHARE

These consumer behaviours and attitudes are unlikely to change anytime soon, with the ingredients themselves more scrutinised than ever. This is illustrated by people’s attitudes to that crucial breakfast staple, eggs.

“A recent joint report from the Food Standards Agency and Food Standards Scotland highlighted ‘significant’ food safety risks from the import of certain food products, including eggs, from Europe,” said Andrew Joret, British Egg Industry Council chairman.

British Lion eggs recently commissioned research

“With a number of Salmonella outbreaks linked to eggs reported across Europe already this year, it’s even more important to look for the Lion when sourcing eggs,” concluded Joret.

“The rise in eco-consciousness and combination of human and planetary health is a key market trend.”

VALUE IS EVERYTHING

Another well-established brand name delivering morning satisfaction is meat-free brand, Quorn. Earlier this year, Wetherspoon’s pubs confirmed extended availability time to 12 noon, seven days a week – and Quorn sausages take pride of place on their vegetarian and vegan menus.

“Historically, we’ve been conditioned to believe that the majority of protein is found in meat, but at Quorn, we know that’s not the case,” said Phil Thornborrow, foodservice director at Quorn Foods. “Quorn mycoprotein is high in protein and fibre, low in saturated fat, and

comes with the added benefit of being better for the planet. The versatility of Quorn allows chefs to create menus to best suit their style – from pimped-up omelettes to a traditional full English.”

As inflationary challenges and price rises increase pressure on the OOH sector, caterers need to look more closely at their offerings, ensuring value for money. Eating out is now a luxury more than ever before.

“Meat-free diners are demanding better choices, that are protein-packed, without compromising on taste or the wellbeing of our planet. They are looking for new

TASTY CONVENIENCE

ALL DAY BREAKFAST BURRITO

Jake & Nayns have devised breakfast burritos, looking to give consumers a healthy and convenient way to start the day. Their bestseller is the All Day Breakfast, for those who prefer a hearty start to the day – as it’s filled with meaty pork sausages, smoky bacon, creamy scrambled eggs and potato bits in a tangy tomato sauce.

The Vegan Breakfast Burrito is in collaboration with The Meatless Farm co. Ideal for vegetarians, it can also be enjoyed by meat-eaters, as it’s filled with vegan sausage, bubble & squeak, baked beans and tomatoes. Both burritos can be eaten cold from the chiller, but if a warm breakfast is preferred, they can be heated in the microwave for just 90 seconds.

PANESCO DANISH SWIRLS

Panesco is giving caterers the opportunity to add value to impulse menu offerings, with the launch of a range of pastries, bursting with quality, freshness and flavour.

The brand new authentic Danish Swirls are available in three flavours – chocolate, cinnamon and forest fruit –made from brioche-like yeast dough. The chocolate and cinnamon variants have the Lord Mayor filling (white and brown sugars with cinnamon), whereas the forest fruit option has an indulgent filling of blackcurrants, strawberries, blackberries and raspberry jam.

Panesco has also launched a range of open pastry offerings, blurring the lines between viennoiserie and patisserie, combining the best of both worlds. The manually crafted open shapes are made with 16 layers of butter-laminated yeast dough, hand-folded into unique diamond shapes and finished with a fruity touch. As either a breakfast or snack option, these crispy open shapes are available in four flavours: apple cinnamon, strawberry rhubarb, custard raspberry and orange chocolate.

BREAKFAST BURRITOS ALL DAY LONG

flavours and exciting dishes, and breakfast isn’t exempt from this. Popular options include quesadillas, frittatas and ‘ChiQin’ and waffles, using our newest range, ChiQin, which was specifically created for our hospitality customers,” said Thornborrow.

Breakfast is the healthiest meal of the day for 19% of consumers overall, particularly among 35- to 44-year-olds, of whom three in 10 make their first meal the healthiest (Kantar Research Express survey 2019) – hence the surfeit of oat pots and yoghurt-type fare on the market.

Veganuary 2023 broke all previous records, with more participants than ever – 706,965 people officially signed up for the vegan diet challenge from nearly every country in the world. “While it’s understandable that cafes may want to simplify operations by making their meat-free options vegan so they are suitable for all meat-avoiders,

research indicates that 92% of all plant-based meals are eaten by non-vegans (Lumina, 2020),” said Heavey.

“Offering a level of customisation where possible can help avoid the danger of sidelining vegetarians who do eat certain types of dairy. For instance, a vegan slice or a vegetarian-friendly dairy slice, such as Kerrymaid Original Slices, on top of their plant-based burger.”

But it’s important to remember the demand for sweet products. While 38% of consumers prefer a savoury breakfast, just over a fifth like to have something sweet (OnePoll), such as pancakes or waffles, served with fruit, yoghurt and maple syrup.

It seems the more choice, the better.

Demand

Supply

for delivered food has never been greater ! Here’s the solution, mobile catering!

Looking for new revenue streams?

www.jiffytrucks.co.uk

Our temperature controlled food delivery vehicles are designed to display and vend your pre-made Hot and Cold food. Delivering direct creates you a captive audience, offering customers the ultimate in convenience and service. Call us today and take the first step towards increasing your sales.

· Our mobile “shops” have no rent or rates to pay and operate with one staff member.

· Our trucks are chosen by all the major names in mobile catering for their build quality and reliability.

· Flexible finance packages available.

· Fully accredited by the BSA

· Whole vehicle type approved

With over 40 years experience in mobile retail Jiffy are the name you can trust, our success relies upon your success. Call us now to arrange a demonstration, or visit us at the factory and meet the team.

Tel 01274 596000 sales@jiffytrucks.co.uk

· A very profitable addition to any food business.

· Established since 1973

Now available with a finance balloon, allowing low monthly payments, with enough equity for a new van every 4 years.

BSA Product Index

ADVISORY & CONSULTANCY

SERVICES

Bespoke Software

Mezze

Planglow Ltd.

Business Systems

Mezze

Computers & Software

Planglow Ltd.

Factory

Grote Company

Food Attraction Ltd.

FSC

Millitec Food Systems Ltd.

Soken Engineering

Zafron Foods Ltd.

Food Safety

ALS Laboratories (UK) Ltd.

Planglow Ltd.

Nutrition & Allergens

Planglow Ltd.

Retail

Food Attraction Ltd.

FSC

BAKERY PRODUCTS

Morning Goods

New York Bakery

Tortilla & Wraps

Food Attraction Ltd.

Mission Foods

BREAD & ROLLS

Fresh

Jacksons Bakery

Speciality

Food Attraction Ltd.

Jacksons Bakery

Mission Foods

New York Bakery

BUTTER & SPREADS

Spreads (olive)

Leathams

CHEESE & DAIRY PRODUCTS

Cheese

Futura Foods UK Ltd.

Leathams

Yoghurt

Futura Foods UK Ltd.

CHUTNEYS & RELISHES

Chutneys

Leathams

The Ingredients Factory

Zafron Foods Ltd.

Relishes

Blenders

Leathams

The Ingredients Factory

Zafron Foods Ltd.

Pickles

Leathams

The Ingredients Factory

Salsa

Blenders

Zafron Foods Ltd.

DRESSINGS, SAUCES AND MAYONNAISE

Dips

Blenders

Fresh-Pak Chilled Foods

The Ingredients Factory

Zafron Foods Ltd.

Dressings

Blenders

Spreads

Blenders

Mayonnaise

Blenders

Fresh-Pak Chilled Foods

Zafron Foods Ltd.

Mustards

Blenders

Zafron Foods Ltd.

Sauces & Ketchups

Blenders

The Ingredients Factory

Zafron Foods Ltd.

DRINKS

Juices

Leathams

EGGS & EGG PRODUCTS

Eggs (hard boiled)

Fresh-Pak Chilled Foods

Stonegate

Egg Products

Fresh-Pak Chilled Foods

Futura Foods UK Ltd.

Leathams

Stonegate

Zafron Foods Ltd.

EQUIPMENT & VEHICLES

Buttering Machinery

Deighton Manufacturing

Grote Company

Millitec Food Systems Ltd.

Conveyors

Deighton Manufacturing

Grote Company

Millitec Food Systems Ltd.

Soken Engineering

Cutting & Slicing Equipment

Grote Company

Millitec Food Systems Ltd.

Depositing Machinery

Grote Company

Millitec Food Systems Ltd.

Labelling Systems & Barcoding

Planglow Ltd.

Reflex Lables

Mobile Catering Vehicles

Jiffy Trucks Ltd.

Retail Display

Flexeserve

Sandwich Making Machinery

Deighton Manufacturing

Grote Company

Millitec Food Systems Ltd.

Soken Engineering

FISH PRODUCTS

Crayfish

Royal Greenland Ltd.

Prawns

H Smith Food Group plc

Royal Greenland Ltd.

Zafron Foods Ltd.

Salmon

Leathams

Seafood/Shellfish Products

H Smith Food Group plc

Royal Greenland Ltd.

Tuna

H Smith Food Group plc

Zafron Foods Ltd.

FOOD WHOLESALERS

Country Choice Foods

FRUIT

General

The Ingredients Factory

Guacamole

Leathams

INSURANCE

Insurance Protector Group

LABELS

Planglow Ltd.

Reflex Labels

MEAT PRODUCTS

Bacon

Bawnbua Foods NI

Dawn Farms UK

Dew Valley Foods

H Smith Food Group plc

Gierlinger Holding GmbH

Leathams

Beef

Dartmouth Foods

H Smith Food Group plc

Leathams

Chicken

Cargill Protein Europe

Dartmouth Foods

Dawn Farms UK

H Smith Food Group plc

Leathams

Seara Meats BV

Continental

Leathams

Duck

Dartmouth Foods

H Smith Food Group plc

Ham

Gierlinger Holding GmbH

Leathams

Lamb

Dartmouth Foods

H Smith Food Group plc

Meatballs

Snowbird foods

Pork

Dartmouth Foods

Dawn Farms UK

Gierlinger Holding GmbH

H Smith Food Group plc

Leathams

Sausages

Gierlinger Holding GmbH

Leathams

Snowbird foods

Turkey

Dartmouth Foods

H Smith Food Group plc

Leathams

ORGANIC PRODUCTS

Fridays

Leathams

PACKAGING

Cardboard

Colpac Ltd.

Coveris Flexibles (St Neots) UK Ltd.

Planglow Ltd.

Pro-Ampac RAP

Soken Engineering

Waddington Europe

Food wraps

Planglow Ltd.

Pro-Ampac RAP

Waddington Europe

BSA Manufacturers & Distributors

Recyclable

Colpac Ltd.

Coveris Flexibles (St Neots) UK Ltd.

Planglow Ltd.

Pro-Ampac RAP

Reflex Labels

Waddington Europe

Sandwich Packs

Colpac Ltd.

Coveris Flexibles (St Neots) UK Ltd.

Planglow Ltd.

Pro-Ampac RAP

Soken Engineering

Waddington Europe

PASTA

Leathams

Pasta Foods

SANDWICH FILLINGS (READY PREPARED)

Fresh Fillings

Fresh-Pak Chilled Foods

Fridays

Purple Pineapple

Zafron Foods Ltd.

SOUPS

Leathams

VEGETABLES & HERBS

Chargrilled Vegetables

Leathams

SALAD

Fresh

Agrial Fresh Produce Ltd.

Salad (prepared)

Agrial Fresh Produce Ltd.

Sundried Tomatoes

Leathams

AROUND NOON LTD.

Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down

BT34 2QU

Tel: 0283 0262333 info@aroundnoon.com www.aroundnoon.com

BRC Rating – AA

GREENCORE

FOOD TO GO LTD –

MANTON WOOD

Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS

Contact: Sales

Tel: 01909 512600

Fax: 01909 512708

www.greencore.com

BRC Rating – AA

ON A ROLL SANDWICH COMPANY

The Pantry, Barton Road, Middlesbrough TS2 1RY

Contact: James Stoddart

Tel: 01642 707090

Fax: 01642 243858

jstoddart@onarollsandwich.co.uk

www.onarollsandwich.co.uk

BRC Rating – AA

SIMPLY LUNCH LTD.

Unit 2 ,ZK Park, 23 Commerce Way, Croydon CR0 4ZS

Contact Sales Tel: 0345 2007631

sales@simplylunch.co.uk

AROUND NOON (LONDON) LTD.

762A/763A Henley Road, Slough SL1 4JW

Tel: 01753 523 636

Fax: 01753 573 125 infoANL@aroundnoon.com www.aroundnoon.com

BRC Rating – AA

BRADGATE BAKERY

Beaumont Leys, Leicester, LE4 1WX

Tel: 0116 2361100

Fax: 0116 2361101 commercialftg@ samworthbrothers.co.uk

BRC Rating – AA

GREENCORE FOOD TO GO LTD –BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London E3 3JG

Tel: 0207 536 8000

Fax: 0207 536 0790

Contact: Sales sales@greencore.com

www.greencore.com

BRC Rating – AA

GREENCORE FOOD TO GO LTD. –ATHERSTONE

Unit 7, Carlyon Road

Industrial Estate, Atherstone Warwickshire CV9 1LQ

Contact: Alex McLaren

Tel: 01827 719 100

Fax: 01827 719 101 alex.mclaren@greencore.com

www.greencore.com

BRC Rating – AA+

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

STS Audited

REAL WRAP COMPANY LTD.

Unit 2 Haslemere Industrial Estate,Avonmouth, Bristol BS11 9TP

Contact: Jason Howell

Tel: 0117 3295020

jason@realwrap.co.uk

www.realwrap.co.uk

STS Audited

www.simplylunch.co.uk

BRC Rating – AA

STREET EATS FOOD LTD.

Prince William Avenue, Sandycroft, Deeside, CH5 2QZ

Tel: 01244 533888

Option 1

orders@streeteatsfood.co.uk

enquiries@streeteatsfood.co.uk

www.streeteatsfood.co.uk

BRC Rating – AA

DELI-LITES IRELAND LTD.

Unit 1, Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN

Contact: Barbara Hawkins

Tel: 07786 435198 barbara.hawkins@delilites.com www.delilites.com

BRC Rating – AA

GREENCORE

FOOD TO GO LTDPARK 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

BRC Rating – AA

GREENCORE FOOD TO GO LTD. – HEATHROW

Unit 366 Stockley Close, West Drayton, London UB7 9BL

Contact: Alex McLaren

Ray-Odekeye

Tel: 0208 629 8600

alex.mclaren@greencore.com

www.greencore.com

BRC Rating – AA

MELTON FOODS

3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA

Tel: 01664 484400

Fax: 01664 484401

commercialftg@samworthbrothers. co.uk

BRC Rating – A

SAMWORTH BROTHERS

MANTON WOOD

Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS

Tel: 01909 511800

commercialftg@ samworthbrothers.co.uk

www.samworthbrothers.co.uk

BRC Rating – AA+

SANDWICH KING

Enfield Street, Leeds LS7 1RF

Contact: Julie Crimlisk

Tel: 0113 2426031

enquiries@sandwichkinguk.com

www.sandwichkinguk.com

STS Audited

The British Sandwich Quality Promise

THE SOHO SANDWICH COMPANY

Unit 7 Advent Business Park, Advent Way, London N18 3AL

Contact: Daniel Silverston

Tel: 0203 058 1245

Fax: 0207 739 1166

dan@sohosandwich.co.uk

www.sohosandwich.co.uk

STS Audited

TIFFIN SANDWICHES

Tiffin House, 20 Commondale Way, Euroway Trading Estate, Bradford, Yorkshire BD4 6SF

Contact: Sales

Tel: 01274 494939

sales@tiffinsandwiches.co.uk

www.tiffinsandwiches.co.uk

BRC Rating – A

The sandwich manufacturers and distributors listed above support The British 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

BSA Suppliers Index

DEIGHTON MANUFACTURING (UK) LTD

AGRIAL FRESH PRODUCE

LTD.

Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB

Contact: Sales Department

Tel: 01942 219942

hello@afproduce.co.uk

www.agrialfreshproduce.co.uk

COLPAC LTD

Enterprise Way, Maulden Road, Flitwick, Bedfordshire

MK45 5BW

Contact: Sales Department

Tel: +44 (0) 1525 712261

Fax: +44 (0) 1525 718205

info@colpac.co.uk

www.colpacpackaging.com

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

DELIVERECT

8 Northumberland Avenue, London WC2N 5BY

FRESH-PAK CHILLED FOODS

1 Waterside Park, Valley Way, Wombwell, Barnsley

S73 0BB

Contact: Mike Roberts

Tel: 01226 344850

Fax: 01226 344880

mike.roberts@fresh-pak.co.uk

www.fresh-pak.co.uk

FSC

H SMITH FOOD GROUP PLC

24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP

Contact: Chris Smith

Tel: 01708 878888

chris@hsmithplc.com

www.hsmithplc.com

ALS LABORATORIES (UK) LTD.

Aspen Court, Centurion Business Park, Bessemer Way, Rotherham S60 1FB

Contact: Nigel Richards

Tel: 01354 697028

sales.uk@alsglobal.com

www.als-testing.co.uk

BAWNBUA FOODS NI

67 Crowhill Road, Bleary County Armagh BT66 7AT

Contact: Joanne Grant

Tel: 028 38 344224

joanne.grant@bawnbua.com

www.bawnbua.com

COUNTRY CHOICE FOODS

Swan House, New Mill Road, St Paul’s Cray, Orpington, Kent BR5 3QD

Contact: Neil Lindsell

Tel: 01689 301203

neil.lindsell@brake.co.uk

www.countrychoice.co.uk

Contact: Samirah Baurtally samirah.baurtally@deliverect.com www.deliverect.com

Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB

Contact: James Simpson

Tel: 01934 745600

james@thefscgroup.com

www.thefscgroup.com

INSURANCE PROTECTOR GROUP

B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH

Tel: 0800 488 0013 business@ipgdirect.co.uk

www.insuranceprotector.co.uk

COVERIS

Howard Road, Eaton Socon, St Neots, Cambridgeshire

PE19 8ET

Contact: Sales Department

Tel: 01480 476161 UKfoodservice@coveris.com www.coveris.com

DARTMOUTH FOODS

DEW VALLEY FOODS

Holycross Road, Thurles, County Tipperary, Ireland

Contact: Christina Murphy

Tel: 00353 504 46110

Fax: 00353 504 23405 cmurphy@dewvalley.com www.dewvalley.com

FUTURA FOODS UK LTD.

The Priory, Long Street, Dursley, Gloucestershire

GL11 4HR

Contact: Rhian Kinman

Tel: 01666 890500

Fax: 01666 890522 rhian.kinman@futura-foods.com

www.futura-foods.com

JACKSONS 40 Derringham Street, Hull

HU3 1EW

Contact: Commercial Team

Phone: 01482 301146

hello@jacksonsbread.co.uk www.jacksonsbread.co.uk

BLENDERS

Whitestown Road, Tallaght, Dublin 24 DV24 VY75, Ireland

Contact: Barnaby Barber

Phone: 00 353 14536960 /07741 639006

barnaby.barber@blenders.ie

www.blenders.ie

1-9 Hearder Court, Beechwood Way

Langage Business Park, Plymouth PL7 5HH

Contact: Greg Choulerton

Tel: 01803 833123

greg.choulerton@dartmouthfoods.co.uk www.dartmouthfoods.co.uk

FLEXESERVE

The Alan Nuttall Partnership Ltd Orchard House, Dodwells Road, Hinckley Leicestershire LE10 3BZ

Contact: Warwick Wakefield

Tel: 01455 638300

Email: info@flexeserve.com

www.flexeserve.com

GIERLINGER HOLDING GMBH

Weingartenstraße 14, A-4100, Ottensheim, Austria

Contact: Harry Prutton

Tel: 07747 621586 hp@gierlinger-holding.com

www.gierlinger-holding.com

JIFFY TRUCKS LTD 26 Jubilee Way, Shipley

West Yorkshire BD18 1QG

Tel: 01274 596000

Contact: John Briggs john@jiffytrucks.co.uk

www.jiffytrucks.co.uk

CARGILL PROTEIN EUROPE

Clerkenleap Barn, Bath

Road, Broomhall, Worcester

WR5 3HR

Contact: Claire Thomas

Tel: 0121 7253476

Claire_Thomas@cargill.com

www.cargill.co.uk

DAWN FARMS UK

Lodge Way, Lodge Farm Ind.

Est, Northampton NN5 7US

Contact: Jon Watkin

Tel: 01604 583421

info@dawnfarms.co.uk

https://www.dawnfarms.ie/ https://www.dawnfarms.ie/tmi-foods/

FOOD ATTRACTION LTD.

Langham Court, 21 Langham Road, Leicester

LE4 9WF

Contact: Jake Karia

Tel: 0116 2744066

jake@foodattraction.com

www.jakeandnayns.com

GROTE COMPANY

Newtech Square, Zone 2

Deeside Industrial Park

CH5 2NT

Contact: Paul Jones

Tel: 01978 362243

Fax: 01978 362255 sales@grotecompany.com www.grotecompany.com

LEATHAMS LTD

The Circle, Units 10-12

Queen Elizabeth Street

London SE1 2JE

Contact: Des Hillier

Tel: 0207 635 4000

Fax: 0207 635 4017 des.hillier@leathams.co.uk

www.leathams.co.uk

BSA Suppliers Index

MEZZE

12 Colston Yard, Bristol BS1 5BD

Contact: Hugo Walker

Tel:: 0117 379 0309

Email: hugo.walker@mezze.io

Web address: www.mezze.io

MILLITEC FOOD SYSTEMS LTD.

20 Victoria Road, Draycott, Derbyshire

DE72 3PS

Contact: Richard Ledger

Tel: 01332 320400

sales@millitec.com

www.millitec.com

PASTA FOODS Forest Way, Norwich NR5 0JH

Contact: Matthew Clark Tel: 01493 416200

enquiries@pastafoods.com

www.pastafoods.com

REFLEX PACK PLUS

Moat Way, Barwell Leicestershire LE9 8EY

Contact: Jamie Gordon Tel: 01455 852400 enquiries@reflexlabels.co.uk www.reflexlabels.co.uk

SNOWBIRD FOODS

Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD

Contact: Adrian Blyth

Tel: 0208 805 9222

Fax: 0208 804 9303

helen.swan@snowbirdfoods.co.uk

www.snowbirdfoods.co.uk

SOKEN ENGINEERING

Ardglen Industrial Estate, Whitchurch, Hampshire RG28 7BB

WADDINGTON EUROPE

Brue Avenue, Bridgwater TA6 5YE

Tel: 01278 410160

we.sales@novolex.com

www.waddingtoneurope.com

PLANGLOW LTD

The Quorum, Bond Street, Bristol BS1 3AE

Contact: Rachael Sawtell

Tel: 0117 317 8600

Fax: 0117 317 8639

info@planglow.com

www.planglow.com

ROYAL GREENLAND LTD.

Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY

Contact: Solenne Labarere Tel: 0161 4904246 soll@royalgreenland.com www.royalgreenland.co.uk

Contact: Stephen Hawes

Tel: 01256 892 194 shawes@jenton.co.uk www.sokenengineering.com

THE INGREDIENTS FACTORY

Unit 2-3 Hamilton Road Ind Estate,160 Hamilton Road, London SE27 9SF

ZAFRON FOODS LTD.

Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY

Contact: Graham Cox

Tel: 0844 847 5116

Fax: 0844 847 5117

gcox@zafronfoods.co.uk

www.zafronfoods.co.uk

LINKED ASSOCIATION

MISSION FOODS EUROPE LTD

Renown Avenue, Coventry Business Park, Coventry CV5 6UJ

Contact: James Brown

Tel: 07725 496799

Jbrown@missionfoods.com

www.missionfoodservice.co.uk

PROAMPAC-RAP

Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA

Contact: Martin Beaver Tel: 0208 069 0700 gbenlon-info-dl@proampac.com www.proampac.com

SEARA MEATS BV 2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN

Contact: Alexandre Mattos

Tel: +44 (0) 7899 982144 alexandre.mattos@seara.com.br www.seara.com.br

Tel: 0208 670 6701

Fax: 0208 670 9676

Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com

LOCAL AUTHORITY

CATERING ASSOCIATION

LACA Administration

11-13 The Quad, Sovereign Way, Chester CH1 4QP

Tel: 0333 005 0226 admin@laca.co.uk

THE BRITISH SANDWICH AND FOOD TO GO ASSOCIATION MANAGEMENT COMMITTEE

The following are elected members of the British Sandwich and Food to Go Association Management Committee

CHAIRMAN

James Faulkner, Leathams (Supplier)

NEW YORK BAKERY CO.

Swinton Meadows Industrial

Estate, Swinton, Mexborough

S64 8AB

Contact: Angela Young

Tel: 0208 283 0500

angela.young@grupobimbo.com

www.newyorkbakery.co.uk

PURPLE PINEAPPLE FILLINGS (KFF) Kent House, Priory Park, Mills Road, Aylesford, Kent ME20 7PP

Contact: Mark Prior Tel: 01622 612345

sales.orders@kff.co.uk

www.kff.co.uk

VICE-CHAIRMAN

David Winter Street Eats (Producer)

THE COMMITTEE

Robert Potts, Greencore (Producer)

Rusty Warren, Subway (Sandwich Bar Chain)

Peter Mayley, La Baguetterie (Independent Sandwich Bar)

Hannah Wilson, Greggs (Baker)

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. SUPPLIERS

Gary McDowell, , Deli-Lites (Producer)

Dan Silverston, Soho Sandwiches (Producer)

Jared Winder, WHSmith (Retailer)

James Newton-Brown, Marks & Spencer (Retailer)

Wayne Greensmith, Ginsters (Van Sales)

Mark Prior, Kff/Purple Pineapple (Supplier)

SECRETARIAT

Jim Winship, Director

REPLANT YOUR MENU

PLANT DELI CHIK’N STRIPS

IT’S ALL ABOUT THE MOMENT

when great beans become great business.

machines. We’re in the business of creating wonderful coffee

At Franke, we’re not just in the business of selling coffee machines. We’re in the business of creating wonderful coffee experiences for your customers. It’s all about the moment. We can help you make it wonderful.

Want to know more? Contact us at Franke Coffee Systems Handley Page Way, St Albans. Herts.AL22DQ Tel: 01923 635 700, Mail: Sales@Frankecoffeesystems.co.uk