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Sandwich snack news INTERNATIONAL
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ISSUE 127 MAY 2010
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INSIDE EDITOR SIMON AMBROSE t: 07764 420813 e: editorial@papa.org.uk
ADVERTISING PAUL STEER t: 01291 636342 e: paul@jandmgroup.co.uk
NEWS Page 4 - Raynor Foods wins a contract to supply the Royal Household. Page 5 - Nigel Hunter, Buckingham Foods’ Managing Director is to retire in June. His successor will be Joe Rainert, currently Business Director at Bakkavor, a previous colleague of the Adelie Foods Group Chief executive, Chris Thomas. Page 6 - Waitrose in talks to buy EAT.
BRITISH SANDWICH WEEK Page 18 - Activities around the country. Page 20 - The Sammies Shortlist. Page 22 - Sandwich Designer of the Year.
PROFILES Page 10 - Greggs new concept stores. Page 12 - Nellie Nichols checks out London’s Pardoe & Wood, a new sandwich bar launched by two former EAT executives. Page 26 - Soho Coffee combines the feel of an independent with a ‘big boy’s’ culture of rapid expansion, a result, in part, of the directors’ Compass background. Page 34 - PS Sandwich and Desserts Bar in Reading, a new concept that combines halal sandwiches with a sweet tooth. SANDWICH DEVELOPMENT Page 30 - Sandwich suppliers are coping with the FSA’s 2010 salt guidelines, but the 2012 recommendations are proving a step too far for most. DAY IN THE LIFE OF … Page 38 - Mark Arnold, Brambles and Food Partners’ sandwich supremo.
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Distributed Exclusively E by T:: 0207 635 4026 T E james.faulkner@leathams.co.uk E: j f lk @l th k MANAGING EDITOR SIMON AMBROSE, Tel: 07764 420813 e-mail: editorial@papa.org.uk ADVERTISING PAUL STEER, t: +44 (0) 1291 636342 e-mail: paul@jandmgroup.co.uk PRODUCTION AND DESIGN JAYSON BERRY, t: +44 (0) 1291 636339 e: jayson@jandmgroup.co.uk SUBSCRIPTIONS LEE EVANS t: +44 (0) 1291 636333 e-mail: lee@jandmgroup.co.uk
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NEWS
Raynor Foods wins Buckingham Palace sandwich account RAYNOR Foods has been appointed a sandwich supplier to Buckingham Palace and the Royal Household. The news represents a major triumph for the Essexbased sandwich manufacturer, which has invested heavily in the business in the last few years. Daily Bread, the Royal Warrant holder, and the major sandwich supplier to the Royal Household for over ten years, retains its supply status, however. Buckingham Palace has a policy of rotating the account with a second supplier “to offer a change to staff.” “We have an extremely close relationship with Buckingham Palace, and have worked with them for over 10 years,” said Tim Roupell, Daily Bread’s founder, who sold the company to Hain Celestial two years ago. “They are in the habit of rotating us with other suppliers in order
to offer a change to their staff, and will indeed be using Raynor for a period. Buckingham Palace have been a loyal and supportive client of Daily Bread’s for many years, and we look forward to continuing our relationship with them.” While Raynor’s new account is unlikely to ever add up to large numbers in volume terms, the prestige value it brings the company is clearly enormous.
New Scottish accounts for expanding Benugos UPMARKET sandwich bar chain Benugos is extending out of its London heartland for the first time with new contracts in Scotland. Founders Ben and Hugo Warner have won a £35m contract to operate cafés at Edinburgh Castle, Stirling Castle and three other sites. A further two locations are expected to be added in November. Benugos will manage two operations at Edinburgh Castle: the Redcoat Café and Queen Anne Café. Ben Warner said: “Hugo and I are
delighted to be coming north of the border. It’s our first foray into Scotland and we will be doing our absolute best to shine a light on the fantastic local produce to reflect the glory of these historic monuments.” The new business in Scotland represents only the second time the Warner brothers have run sites outside of their centre of operations in London. Last year, the pair won a multi-million-pound deal to provide a café at the revamped Ashmolean museum in Oxford.
4 May 2010 SANDWICH & SNACK NEWS
“Earlier this month, to the great delight of the whole team, Raynor Foods achieved supplier status to The Royal Household. The company has been established for just over 23 years and has turned its quality-focused, family-run business philosophy into one of the most successful independent sandwich manufacturers in the UK,” says Matthew Raynor, managing director.
Although they were up against a number of major competitors in the market, he believes their ethos of total quality and finely dedicated customer service enabled them to secured the much-coveted client. “The initial contact was via the BSA website,” added Matthew Raynor. “A couple of emails went back and forth and we eventually sat down and told them all about our 23-year history, explaining how we had progressed, how the company had grown technically, how much investment we had put into our production, and how we had new software written for us. “We explained how we had kept the best, core values of our family business but energised it with new people, In 18 months we have had more people join us than in our entire history.”
Pret A Manger to open 33 new sites this year PRET A Manger is planning to open a total of around 33 new sites this year, double that of last year, buoyed by excellent first quarter results. Interestingly, the group believes there’s still room to add a further 200 shops to their current total of 215 sites. But expansion in the United States and in airport hubs remains Pret’s number one priority. The group will open eight stores in the US this year – the
majority in New York – before moving to western seaboard cities in two to three years time. The group, backed by private equity firm Bridgepoint, has seen like-for-like sales rise by double digit margins in the first quarter of this year following a 2.6pc increase in 2009. Total 2009 revenues rose 12pc to £279m, with earnings before interest, tax, depreciation and amortisation up 11pc to £33.6m.
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NEWS
Nigel Hunter set to retire in June. Bakkavor's Joe Rainert to take over NIGEL Hunter, Buckingham Foods’ managing director, is retiring from the company in June, after 15 years at the helm. His successor will be Joe Rainert, currently Business Director at Bakkavor, who is a previous colleague of the Adelie Foods Group Chief executive, Chris Thomas. He joins the Group on June 1st and will take up the reins after a brief hand-over period. The news of Nigel Hunter’s departure appears to be unrelated to the loss of half of Buckingham Foods’ previously solus Costa sandwich account to Northern Foods. In a major interview with Sandwich & Snack News about his long career with the company on page 16 of this issue, Nigel said that his decision to leave, which he discussed with Chris Thomas a number of months ago, had been largely for domestic reasons. “With our two children now having left home, I’ve
been promising my wife for some time that I’d soon be able to spend more time with her and I certainly won’t miss the daily commute from Sunbury-on-Thames to Milton Keynes!” he says. Costa’s growth is believed to have been substantial in recent years and the company apparently felt it is now so large that a two-supplier strategy would be most appropriate. Leading retailers such as M&S, Tesco, Sainsbury’s, Asda and Boots all have more than one supplier. As a result of the loss of business, together with a significant investment in more automation at the Milton Keynes plant, Buckingham Foods is now in a consultation process with staff over a number of redundancies in two stages later this summer, when the changes take effect. “It’s a temporary setback,” said Nigel Hunter. “Whilst clearly sad for the staff involved, we have enjoyed significant growth
Daily Bread wins Tesco filled baguette account DAILY Bread has won a new manufacturing account with Tesco’s for fresh filled baguettes with a one-day shelf-life. The Daily Bread branded product is selling in 29 Tesco stores around the country, with five filling variations. The account was gained just a month ago, and will undoubtedly be a major cause of celebration at parent company Hain
Celestial’s Luton plant, where manufacturing is now based. Hain Celestial’s manufacturing account with M&S - just a single sandwich option - has now ended, leaving the company with spare capacity. Meanwhile, Hain Celestial’s plant is to manufacture Northern Foods’ share of the Costa business (see the story above).
over recent years and I’m confident we will soon gain additional business to replace the volume that will be departing in a few months time.” A key figure on the BSA’s committee for many years, Nigel Hunter will retain a presence in the industry for some while yet. “Whilst I’m definitely retiring from working full-time, Adelie has agreed that I should continue to represent them on the BSA for at least the next year and it now looks as though I shall be doing so in the capacity of Chairman again.”
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www.sandwich.org.uk May 2010 5
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NEWS
Waitrose in talks to buy EAT WAITROSE is in talks to acquire Eat, the 100-store chain national sandwich and coffee chain, set up by Niall and Faith MacArthur in 1996 but now co-owned by Penta Capital. The supermarket chain - part of the John Lewis Partnership – is said to be in early stage discussions in a deal that could be worth about £100m, part of its ambitious expansion plans aimed at doubling sales to £10bn by 2020. Waitrose already has a relationship with Eat after brokering a plan to open its sandwich bars in supermarkets and to sell certain lines of Waitrose food in Eat stores. It has already struck deals with other retailers to grow the brand, agreeing to trial sales of food in Boots outlets (see the story below) and is testing a partnership with Shell petrol stations. This is not the second time that Eat has been up for sale. After rival Pret a Manger was sold to Bridgepoint for £350m two years ago, the company hired PwC to
explore a sale for a reported £120m£150m. But the plan had to be shelved following the collapse of the credit market in the summer of 2008. A deal for EAT is likely to net its owners a multi-million payout. The
Boots begin trials of Waitrose sandwiches WAITROSE sandwiches, wraps and desserts are being sold in selected Boots stores in trials of their recently announced in-store partnership. The Waitrose range, manufactured by Samworth Brothers’ Melton Foods, is being sold alongside the Boots Shapers range, in around 20 trial units. It is not known how long the promotions will run, but the sales performances will be monitored closely by both retailers. Existing sandwich manufacturers for Boots, are also likely to be taking a keen interest. Trials started early this year with just three Boots stores and a limited range. This was extended to a second wave, with around 20 units in April, stocking a larger range of lunchtime and convenience food, enabling Boots customers to buy groceries, including
6 May 2010 SANDWICH & SNACK NEWS
the recession-busting Essential Waitrose range, and a range of 1,500 products supplied by Waitrose. At the same time the partnership has started a trial of Boots health and beauty products and toiletries in seven Waitrose stores. Simon Potts, Business Development Director, Boots UK, comments: “We are delighted to be partnering with Waitrose on this initiative that will deliver genuine convenience to customers……..Boots customers will benefit from Waitrose’s strong reputation for offering quality food.” The initial sandwich trials were run in Boots’ Canary Wharf, Swansea, Abingdon and Milton Keynes stores. Waitrose is currently the fastestexpanding grocery multiple and is currently in talks to buy EAT, the high street sandwich chain.
MacArthurs still own a 45 per cent stake in the business, while Penta holds a similarly sized minority stake. According to the Financial Times, for the year to June 27 2009, the group reported an 11 per cent increase in turnover to £75.5m, largely because of new store openings. But pre-tax profits fell nearly a third to £2.7m as a result of weaker margins and “significant oneoff costs related to the streamlining of the business”. Like-for-like sales fell 3 per cent – the group’s first decline since it was founded in 1996. Net debt stood at £7.7m. The possibility of a takeover raises some interesting and as yet unanswered questions about sandwich manufacturing for the combined companies. EAT currently has its own central sandwich manufacturing unit, while Waitrose’s sandwiches are made by Samworth Brother’s Melton Foods. A future modus operandi is likely to be a key topic of discussion.
Melton Foods expands to meet demand ONE of the major beneficiaries of Waitrose’s expansion is its sandwich manufacturer Melton Foods. The surge in orders for prepacked sandwiches from supermarket group Waitrose, which started last year, meant it has needed to increase the size of its Melton factory in Leicestershire by 15% at a cost of over £3m. Work started last year on a major project to expand its existing sandwich production to provide improved storage and hygiene areas. The expansion is likely to create between 50 and 100 additional jobs at the Samworth business off Leicester Road, Melton.
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NEWS
Wedge sandwiches losing ground to multicultural carriers TRADITIONAL wedge sandwiches made with bread are increasingly losing ground to more diverse carriers such as wraps, bagels, or Middle Eastern and Indian breads such as naans and chapattis. That’s according to new TNS research, which says that Britain’s multicultural make-up and the availability of alternatives to traditional bread is now a major driving force. In the last year volume sales of bread, traditional rolls and baps across all retailers have fallen by 1.2 per cent (TNS data Dec 2009) while: ■ Croissants (French) – have soared by 33 per cent; ■ Chapattis and tortillas (Indian and Mexican) – grew by 18 per cent; ■ Naan bread (Indian) – rose by 13 per cent; ■ Bagels (New York Jewish) – increased by 11 per cent. Said Tesco bakery spokesman Andy Simpson: “There are so many bread varieties from all around the world now available in the UK and these are drawing sales from traditional loaves, rolls and baps which have reigned supreme in bakeries for hundreds of years.
Tesco roll out hot food-to-go counters
“While croissants have been commonplace across the UK since the 80s, it’s naan bread, chapattis, bagels and more recently tortillas that have now established themselves as popular snack alternatives to the traditional sandwich. “The main reason for this is that the UK has become more multicultural and is now home to many different races and nationalities who have helped popularise different cuisines here. “But the trend is also down to the sheer diversity of bread now available to shoppers such as varieties from Italy, Ireland, Germany, France, and the Middle East as well as those from France, India, Mexico, and New York – all of which are now commonly found on supermarket shelves.”
Northern Foods win a slice of Costa’s sandwich account NORTHERN Foods has won a slice of Costa’s sandwich account, taking some business from Buckingham Foods, previously the sole supplier. The account gain followed Costa’s major review of its business last Autumn, which saw a number of major sandwich manufacturers pitching for the account. The win undoubtedly represents a clear indication of Northern’s aggressive new approach, the result of what it calls “a clear action plan to strengthen its position within the chilled foods market”.
Announcing annual results recently, Stefan Barden, chief executive of Northern Foods, said: “Northern Foods continues to trade solidly, in tough market conditions, with strong trading in sandwiches and salads, and bakery. We will deliver full-year operating profit in line with market expectations. Chilled foods maintained a good underlying performance, with annual underlying revenue ahead by 6.3%, driven by the sandwiches and salads business. Underlying revenue was up 2.1% during the fourth quarter.
TESCO is rolling out hot foodto-go counters next to its sandwich chillers, following the success of Cornish pasty counters in its south-west stores. Tesco local marketing manager Jo Wren said the hot counters would feature products made locally and would vary depending on area. For example, products such as Scotch pies would be sourced north of the border. Rowe’s bakery in Cornwall said its range of pasties, steak slices and sausage rolls was generating average turnover of £1,000 a week in the 22 stores with its counters. They were originally positioned at the back of the store, near the bakery, but were making just £400 a week. “When they were moved to the sandwich and drink section, turnover rose dramatically,” said Jon Foster, Rowe’s national account director.
Sainsbury’s add a Chicken Tikka Sandwich. SAINSBURY’S has expanded its ‘Be Good to Yourself’ range with the addition of 30 products including a Chicken Tikka Sandwich. The additional products will have 30% less fat than the supermarket’s standard equivalent product or 3% less fat overall. The expanded lines include ready meals, lunchtime snacks, bakery and chilled desserts. All existing products in the range will be “revamped” in a bid to “taste and look better”.
www.sandwich.org.uk May 2010 7
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NEWS
Waitrose launch a major new food to go range WAITROSE has extended its sandwich, salad and snack range with the launch of ninety new products, aimed at encouraging customers to ‘mix and match’. They include new concept, single slice ‘open’ light-bite sandwiches, tear and share rolls, and large salad bowls. There are individually wrapped cakes and cookies, granola yogurts and seasonal juices. Roxanne Bennett, sandwich buyer for Waitrose, says: “We wanted to offer our customers something a little more exciting for their lunch than just a sandwich and a drink, and this new range does exactly that. With so much choice, from smaller salads and single sandwiches to triple wrap packs, we’re encouraging people to mix and match. Grabbing a quick bite in a rush doesn’t mean you have to sacrifice taste and quality, and we’re very proud to offer such a fantastic and varied selection.”
■ Tear and Share soft batch Roll, a soft batch roll, easily split into halves or quarters, filled with egg mayo & cress on one side, and tuna mayonnaise & cucumber on the other; ■ Special Edition Greek Feta Salad with Black Olives & Tzatziki Dressing, a light bite, one half of a regular sandwich; ■ Special Edition Crayfish and Rocket Single Sandwich, a smaller version of one of its most popular seafood sandwiches. This half sandwich contains crayfish tails, with lemon mayo and peppery rocket; ■ Special Edition Wrap Selection, three best selling wraps- Chicken caesar, sweet chilli chicken and hoisin duck. ■ Special Edition Mini Roll Selection, a mini roll selection including roast chicken & stuffing, egg mayonnaise, tuna mayonnaise & cucumber;
NEW SANDWICHES INCLUDE: ■ ‘Special Edition’ Smoked Salmon Open Sandwich, a new concept for Waitrose, a single slice of malted brown bread, topped with smoked salmon, horseradish mayonnaise and a wedge of fresh lemon to squeeze on top; ■ ‘Special Edition’ Chicken and Mango Open Sandwich, a single slice of malted brown bread, topped with sweet chilli chicken and mango, garnished with spinach leaves;
NEW SALADS INCLUDE: ■ Special Edition Primavera Feta Salad, with a mix of grains (quinoa, bulgar wheat & green lentils) with cucumber, edamame beans, spring onion and spinach with a crème fraiche dressing; ■ Waitrose Special Edition Chicken, Butterbean and Turmeric Rice Salad; ■ Chilli flavoured chicken, butterbeans and yellow turmeric rice with a sherry vinegar dressing; ■ Waitrose Special Edition King Prawn Noodle Salad King prawns and rice noodles in an oriental dressing with edamame beans, pea tops and cashew nuts.
Subway brothers add to their North West empire SUBWAY entrepreneurs Mark and Simon Ledwick have bought the Subway franchises on Fishergate in Preston city centre and out-of-town Deepdale Shopping Park, expanding their total to 11 shops across Lancashire and Cumbria. They secured the deal with cash from the Government-backed Enterprise Guarantee Fund (EFG) through the city’s branch of NatWest, the part state-owned bank. Simon Ledwick said work had already started on building a 12th branch at a petrol station off the M6
8 May 2010 SANDWICH & SNACK NEWS
near Penrith, Cumbria. He said: “We would like to be able to secure a few new stores every year, but they obviously have to be the right stores in the right locations to fit with what we already have. “There are some franchisees who have 40-odd stores across the North West and that is a bit excessive for us but we see Lancashire and Cumbria as an area we can grow into.” The brothers, who live in Lancaster, bought their first Subway franchise in Whitehaven, Cumbria three years ago and rapidly expanded into Carlisle,
Barrow-in-Furness and then three stores in Lancaster in a deal also backed by NatWest.
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NEWS FOCUS
Greggs launches a new store concept and targets the breakfast market GREGGS might be best known for relatively low priced sandwiches and sausage rolls and a mass market appeal. But now the baker and sandwich maker is looking to move more upmarket with a new concept that stresses freshness, rather than price and aims to compete with mainstream sandwich bar chains head-on. The first two dozen stores, with wood fittings and soft lighting, are being fitted out in London. The counter is being moved back to allow customers to check out the sandwiches before paying and seating has been introduced to give more of a coffee shop ambiance. Ken McMeikan, the chief executive, says that the change has been designed to help Greggs survive in a more crowded market place, competing against Starbucks, Pret A Manger and Subway, as well as more traditional bakeries and supermarkets. “By making it a much more enjoyable shopping experience, the customers get to see more quality, more of the products and we’re seeing more customers come in who haven’t tried Greggs before,” he said. “This is a more crowded high street than five or ten years ago.” Customers had apparently complained that queueing was too stressful. “There was a pressure point at the queue, with shoppers feeling a little pressured because you had people behind you and you have to make a decision,” Mr McMeikan said. The move is also a response to management complaints that the company’s reputation for value has eclipsed the fact that it makes its own food in-store and in ten regional bakeries. Greggs denied that its customers thought that the redesign was a gimmick. Scott Jefferson, marketing director, said that customers’ “value perception” actually improved. “Our appeal is much more universal than people give us credit for,” Mr McMeikan added. “We have
10 May 2010 SANDWICH & SNACK NEWS
got everyone from barristers to builders.” Meanwhile, Greggs has announced plans to target the breakfast market as a new revenue stream after successful trials were conducted in the north-west. The baker and sandwich chain started serving freshly-baked breakfast rolls with bacon or sausage and combined breakfast roll/hot drink meal deals in shops around Manchester and Liverpool, and following the pilot’s success has launched sales in 1,300 of its 1,400 branches. Chief executive Ken McMeikan said: “In the year ahead we believe breakfast presents a really good sales growth opportunity for Greggs in our quieter early morning period.” He said sales before 9am accounted for around five per cent of overall revenues last year. As a result of the trials, turnover during the breakfast period increased by 15-20 per cent, with over 500,000 rolls sold. Greggs, which sells sausage rolls, cakes and bread to over a million customers a day, posted an eight per cent rise in profits for the 53 weeks to
January 2 to £48.8m. The performance, which included a 4.8 per cent rise in sales to £658m, came as Greggs prepared the ground for a faster programme of store openings. The group intends to add between 50 and 60 shops to its estate this year, followed by at least 70 a year from 2011 onwards. The drive will bring more shops in locations where customers work and travel, such as transport hubs and industrial and retail parks. In order to carry out the growth, Greggs has completed a major programme of reorganisation, including the overhaul of its supply chain and the harmonisation of 80 per cent of its product range. It has created a single brand by converting 60 per cent of its 164 Bakers Oven shops to the Greggs fascia and launched a marketing campaign promoting Greggs as “the home of fresh baking”. Mr McMeikan said: “The changes of the last year have put us in a strong position to deliver the significant growth opportunities that we have identified.”
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BSA REPORT
UK commercial sandwich industry is worth over £6 billion, says BSA report
T
he UK sandwich industry has fared well through recession, despite some trading down and tightening of belts by some retailers, says a new Report to be published by the British Sandwich Association in May to coincide with British Sandwich Week. Overall, the market has grown by 3.6% in the last year to reach a value of over £6 billion, with volume sales up 3.8%. However, average prices being charged by some retailers are little more (and in some cases lower) now than they were in 2007 despite food cost inflation of around 10% and a 4% rise in general inflation. While some of this is accounted for by retailers launching ‘recession busting’ ranges in response to consumers trading down in response to the economic downturn, the Report questions whether some retailers ‘pre-empted’ a shift in the market by launching cheaper ranges in anticipation of consumers wanting to cut costs. “The fact that ranges on shelves changed may have been a direct cause of some down-trading,” says the Report. “As a result it is difficult to determine how much has been driven by consumers themselves as opposed to retailer reactions.” However, it says that while this may be understandable in recession, the industry needs to take care that it does not result in consumer perceptions of the quality and value for money
becoming undermined. The Report particularly highlights three key concerns for the industry: product blandness due to reductions in salt and fat content in some ranges, resulting from a response to Government pressures; the lack of innovation due to cutting back on new product development budgets; and reduced consumer choice as a result of restructuring of shelves, particularly by some multiples. While the Report says that the sandwich bar market has generally done well through recession with some consumers trading down from eating out in restaurants, it says that the collapse of some franchise chains is not reassuring for investors. However, it adds that there is still scope for the development of more sandwich bar chains. In the manufacturing sector, the Report says the market is now mature and
believes it is becoming increasingly difficult for middle-sized businesses to compete, although there remains scope for small local businesses. The tendency, however, will be for manufacturers to devote increasing resources to automation in order to manage costs, particularly if factors such as the minimum wage continue to rise. The real challenge for the commercial industry in the future, however, will be
NEW
how to persuade consumers to switch away from making sandwiches at home. It says this will take a concerted effort by the industry, with convenience and choice likely to be the key drivers. The Report, which costs £950, plus VAT, for members (£1,250 plus VAT, for non-members) can be obtained from the Association by calling 01291 636338 or by emailing jim@sandwich.org.uk
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Ex-EAT duo open
Pardoe & Wood sandwich bar in London
Georgina Wood, a former NPD Controller for Hazlewoods and more recently Head of Food at EAT, has opened a sandwich bar with Jenny Murphy, an area manager of five years’ standing at EAT. Nellie Nellie Nichols Nichols went along to find out if this dream team is producing a dream product
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NELLIE NICHOLS
T
he City of London’s skyline changed forever in July 2002 when approval was given to build the 600ft high Heron Tower, equal in height to London’s then tallest building Tower 42. Three years later in September 2005, before building work had even begun, another successful application was made to increase its height even further to 663 ft, topped by an additional 92 ft mast. By the end of 2009 the build had reached 44 floors and overtaken Tower 42. In Spring 2011 Heron Tower will finally open. Utilising photovoltaic cells to generate renewable energy, it will provide nearly 450,000 square feet of commercial space, 20,000 of which will be retail and restaurants, a skyscraper built with a conscience. But back down at ground level, this will sadly for many bode closing time and the relocation of one of my count-them-on-thefingers-of-one-hand top five: Barney’s Place in Houndsditch. Set up on a shoestring with a short pre-Heron Tower lease, the food here is simple, honest, seasonal and well, just voluptuous. But if you are, like me, a fan, never fear: talking to Barney last week, he tells me he is looking at new sites in Spitalfields and Soho….. When I walk further down the passage past the building dust and through the darkness, the corridor opens into the sunlight of Houndsditch proper. Here the wise and clever have jumped on available leases, for this will soon become a very profitable avenue of eateries. There is Escale, then Kaati, both on my revisiting list and Doof & Knird, (Food and Drink backwards for those not sad enough to work it out) - an old Benjis site where happy hour between 3.0 and 4.0pm offers everything for £1.00, funnily enough not on my list. Then here is Pardoe & Wood, the reason for my journey. Black, white, clean and uncomplicated, I and many others could be forgiven for mistaking this new sandwich bar, which has such a starkness, as being not a food outlet at all, but perhaps an Opticians. But look a little closer and you will see quite the most clever bespoke joinery and attention to detail. From the inlaid compartments in the front counter that hold credit card machines and miniature hand-wrapped cellophane packets of marshmallows, to the ‘bookshelves’ containing bananas, here is some cute and clever design. Years ago, when I worked at Hazlewoods, I met Georgina Wood, who struck me at the time as having a natural flair for good honest and uncomplicated food. Having chalked up a food degree at Cardiff she went on to complete her management training at Betty’s of Harrogate, before spending seven years at Greencore, working up to NPD Controller of three sites.
“
The coronation chicken sandwich is a big surprise to me. I would imagine George has designed nearly as many of those over the years as I have. This invariably leads to a nugget of lateral thinking and here it is, in slices of fresh pineapple and a scattering of black onion seeds. This one is honestly far better than any I’ve ever made George developed in true food terms, rather than getting entrenched within the never-ending constraints of manufacturing systems and mountainous paperwork. I had her marked as being more than capable of carving herself a good future and on she went to EAT as Head of Food. George always wanted to open a place of her own. Having worked on both sides of the fence, all it needed was the right partner, who transpired to be Jenny Murphy, an area manager of five years’ standing at EAT. Jenny brought different but invaluable experience to the partnership, particularly operational skills, having worked at both Starbucks and Cruush. They formed a great friendship and Pardoe & Wood was born. Now, I might be one of the first to say opening a sandwich bar in the current climate is nothing short of madness. That even the successful have buttoned down the hatches for the time being and streamlined for survival. Being able to secure funds is trickier than ever and good sites with affordable rents are as rare as hen’s teeth. The focus may well have shifted, for the time being, towards value for money and speed of service. But then, without a doubt, predictability and boredom come creeping in so what to do? Energising menu changes create multiple issues with sourcing of ingredients and waste, not to mention being a gamble in the good sales stakes. But who wants to eat the same sandwiches day after day, if you’re having one five days a week. So in a word, ‘new’ is always going to be good.
”
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NELLIE NICHOLS
So what is different about Pardoe & Wood? The girls tell me they have set out to fill a gap in the current market. They believe they can use and build on their joint experience to offer a more interesting, innovative product. They’re emphatic they don’t want to sell the same old, same old as everyone else. So this manifests itself in puddings and soups made in-house, a delectable cake display, and sandwiches and salads that taste like they have been made with due care and attention - in my book that equates to love. And I can always taste food that’s made with love because I think it tastes quite different. The sandwich bags are white and folded down impeccably neatly, as if that in itself is someone’s special job. Lined up like soldiers, they sit brightly on a black langar. The ingredients stand out against this monochrome framing, nothing is out of place. Again, the salads are nesting in white boxes with big viewing windows. I try the Vietnamese rice noodles with chillies, spring onion, cabbage, coriander, mint and peanuts with a lemongrass and lime dressing. All good hearty stuff but I would like the peanuts roasted for extra colour and flavour in a dry pan for a moment or two. The lemon and herb chicken salad is wonderful … a whole host of spring veg are in there, from baby peas, baby carrots, beans, new
14 May 2010 SANDWICH & SNACK NEWS
potatoes, slivers of radish and a free range egg with a basil chive and lemon dressing. George creates awesome dressings, each one a perfect match for its partner. Here is one of the luxuries of only having one shop, you can create wondrous food in small quantities, and it’s getting successful that so often drives away the creativity. The coronation chicken sandwich is a big surprise to me. I would imagine George has designed nearly as many of those over the years as I have. This invariably leads to a nugget of lateral thinking and here it is, in slices of fresh pineapple and a scattering of black onion seeds. This one is honestly far better than any I’ve ever made. Ham and egg has never been a true favourite of mine, being a bit blokey, but it needs to be done to truly round off a range. This one is excellent though: well filled, bright and vibrant with vine ripened tomatoes and spinach, instead of the predictable lettuce leaves. There’s deep thought in each and every one of these sandwiches. Of the wraps, the goat’s cheese, sweet potato and beetroot with chipotle chilli jam and walnuts is a very enjoyable roller coaster of flavours, and let’s face it, wraps can be very dull, but not here. The alternative is lemon chicken with avocado, spring onions, pine nuts and parmesan. There are many others I want desperately to try: the Japanese brown rice salad, with smoked salmon, avocado, soya beans and pea shoots; the now famous fish finger and sea salt crisp sandwich (already with a cult following); the many breakfast muffins, unlike others on the market, which are disappointingly under-filled, sitting proud and chubby with ingredients on the counter, waiting to be toasted. The food is, without doubt, thought through, well designed and hits the spot. My concern though is the dearth of customer communication and marketing. There is little to tell me the brand values or slants towards the seasons. The walls are bare and the setting could be more inviting. Let’s face it, there are enough hills to climb in building a brand without expecting your customers to do the guesswork. They like being informed and entertained and the sooner the girls cotton-on to this the better. But customers are coming in numbers and one has recently commented: “I love Pardoe and Wood, they make brilliant, healthy food”. I want to be one of the first to wish them the best of luck. Nellie Nichols is a food consultant and is contactable on W: www.nellienichols.com E: nellie@nellienichols.com The above is based on her independent views
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NEWS Shaw & Lisle plans to go national after investment partnership with Hopton Brow SANDWICH manufacturer Shaw & Lisle plans to become a national supplier following the announcement of a partnership with foodservice sector investment company Hopton Brow Ltd. Shaw & Lisle, probably the largest regional sandwich supplier left in the business, plans to extend from its manufacturing stronghold in Huddersfield, capturing business in the south as well. “We have had the opportunity in the past to do a deal with other companies and have always declined this, but this opportunity was too good to turn down. We are very excited about the expansion and growth of our business and we look forward to working closely with the company, as their expertise in growing companies is second to none,” said Shaw & Lisle director Richard Lisle. Hopton Brow is said to have an established track record, with a recent acquisition in the hot food sector and 60 years of combined experience in the
food industry. By bringing a number of food businesses together, they are looking to lever purchasing power and logistics to improve the cost base, and bring a new name to the food service sector, supplying a range of products across different areas. “When we talked to people in the food service sector about sandwich manufacturers, we kept on hearing the name Shaw and Lisle,” says Julie Dedman, company founder. “People regarded them as a high quality operator, with excellent service and a good, long-standing reputation. It didn’t take us long to pick up the phone. “By partnering Simon and Richard we can help Shaw and Lisle realise its full potential, including expanding the business to reach customers in the south of the country. We have a good product and happy customers and the new Light and Tasty range is only the start of new lines to come.” The full story will feature in the next issue of Sandwich & Snack News.
uk TT300 Manual Board / Tray sealer for sandwich or ready meal TT600 is a semi automatic board sealer, Ideal for sealing sandwich wedges, salad boxes and baguette boxes etc.
RT900 Rotary heat sealing machine with gas flushing option and quick change tooling.
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Award for sandwich star Hannah Saunders FAST-RISING sandwich star Hannah Saunders, SSP UK’s Product Development Manager, has won the Coffee and Sandwich category at the Menu Innovation and Development Awards (MIDAS) for Camden Food Co.’s menu. Held on March 18th, MIDAS recognises “outstanding and
insightful NPD”, whilst identifying food professionals with a pioneering approach to menu development. Her work for Camden Food Co. has included soups such as Butternut Squash soup and Sweet Potato & Cumin; and lines such as ‘Cheese & Marmite Posh Toastie;’ and Proscuitto, Mozzarella & Mango Salad - just some of the examples of pioneering products that appealed to the team of mystery diners and judges.
SL1800 Inline machine with automatic De-Nesters
For more information or to discuss your requirements contact MPE Limited (Finance options available) Tel: 01663
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PROFILE
Nigel Hunter
looks back
Nigel Hunter is retiring after 15 years at the helm of Buckingham Foods as managing director and a key figure in the British Sandwich Association committee. Simon Ambrose asked him to reflect on industry developments during his long tenure
You’re retiring after 15 years as managing director of Buckingham Foods. What plans do you have for the future?
Q
Well, obviously I am not going to undertake any further full-time work. With our two children now having left home, I’ve been promising my wife for some time that I’d soon be able to spend more time with her and I certainly won’t miss the daily commute from Sunbury-on-Thames to Milton Keynes! But equally, it would be very difficult suddenly to do nothing at all and there is a limit to how much golf I can play! I’m pleased to say that Adelie has agreed that I should continue to represent them on the BSA for at least the next year and it now looks as though I shall be doing so in the capacity of Chairman again. In addition, I very much hope to do some occasional consultancy work and maybe one or two non-executive roles, should anyone be interested in my helping them.
A
Q A
What do you consider to have been your real achievements at Buckingham Foods looking back?
Q
I guess that should really be for others to comment on. However I like to think that I am passing on to my successor a high quality business with good facilities, a great culture, very high quality people and a well-earned reputation for outstanding service, integrity and innovation. I do think that the commitment and teamwork at Bucks is so strong that the business can generally do the very difficult extremely well.
A
There must have been times when you’ve been really up against it, both as MD and as a company. Can you detail some of them?
Q
Will you miss anything about the job?
Absolutely. Most of all the people, especially the great team at Buckingham and Adelie, but also the general buzz of what is
“
The overall degree of market consolidation is quite extraordinary and I cannot see any way of this being reversed in the foreseeable future.
” 16 May 2010 SANDWICH & SNACK NEWS
one of the fastest changing and most high pressured sectors of the whole food industry. Having worked in food manufacturing for over 35 years without a break, it will be really strange to wake up without anything urgent I need to do!
Well, when I first started in 1995, the biggest task was actually survival. One of our factories was so full it was seriously shorting customers every day, another was losing business to the newly founded Sandwich Factory at a rate of knots and the whole enterprise was struggling to break even. The management was weak and our pay rates in Milton Keynes were completely out of line with our competitors. It took over a year of exceptionally hard work, discussions with customers and massive internal change to get the business onto an even keel.
A
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PROFILE
“
I like to think that I am passing on to my successor a high quality business with good facilities, a great culture, very high quality people and a well-earned reputation for outstanding service, integrity and innovation. Everyone seems to hark back to the industry ten years ago when it was said to be full of colourful characters, with a more entrepreneurial spirit. Do you think that sense of excitement has now gone with a more mature industry?
Q Since then the biggest issues have generally involved customer terms negotiations, potential food safety issues with ingredients and more recently the massive food price inflation we all experienced during 2007- 08. The industry must have changed a great deal since you first joined the company. Could you outline the changes and share any predictions for its future?
Q
Ten or fifteen years ago there were three distinct groups of prepacked sandwich suppliers: about six really big players at the top, a significant number of middle-sized, often regional manufacturers in the middle and literally many hundreds of very small producers, most of which no one had ever heard of. Today there are still five big players, who have all grown substantially and probably a couple of hundred of very small ones, but the middle ground has been dramatically squeezed by a combination of acquisitions and bankruptcies, such that there are only about three left. The overall degree of market consolidation is quite extraordinary and I cannot see any way of this being reversed in the foreseeable future. Other obvious major changes are factors such as much more prevalent automation, a significant switch from plastic to card skillets, which is set to go much further again this year, and an enormous expansion in the variety, quality and complexity of sandwich recipes and carriers. Interestingly this last trend has slowed right down and even gone into reverse recently, either because of the recession or more generally because retailers have become more risk-averse. In the made-on site sector there has similarly been a high degree of consolidation with the growth of major chain retailers such as Pret a Manger, Greggs and now Subway. The independent sandwich and café sector is under real pressure from these and the coffee bar brands, although there is always room for the outstanding and differentiated local independent to shine.
A
”
To some extent yes, I do. You can see that from the BSA Committee, which used to feature a number of MDs from a variety of both middle-sized sandwich manufacturers and ingredient suppliers. As I’ve pointed out already, there are quite simply not many of them left now. One of the big challenges for the whole industry is how to regenerate that degree of entrepreneurialism within what are now predominantly large suppliers, manufacturers and retailers.
A
You have drawn attention in a previous article in Sandwich & Snack News to salt levels being one of the biggest challenges facing the industry. On the eve of retirement, are you optimistic that a reasonable balance will be found?
Q
To be honest, I’m not entirely sure, Simon. No one wants to sell tasteless, nondescript sandwiches, but equally none of the retailers wants to be accused of refusing to follow FSA guidelines and endangering the nation’s health! And I do think it is fundamentally unfair – and risky – for prepacked sandwiches to become ever blander, whilst sandwich bars and consumers in the home can provide whatever products they want.
A
Will you be making your own sandwiches in future or buying them and, if so, from where?
Q
Ha Ha! I’ll almost certainly do both and buy them from a wide variety of outlets just to keep up to date with developments in the marketplace! But a serious point around this question is whether people of my generation, when they finish full-time work, will largely take their sandwich buying habits into retirement or just stop buying. If the former, as I suspect, it means the whole sandwich industry should be able to look forward to at least another generation of consumption growth.
A
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BRITISH SANDWICH WEEK
It’s British Sandwich Week British Sandwich Week always provides a focus for a range of activities, promotions or launches and this year is no exception Yes, it’s that time of the year again when we celebrate British Sandwich Week 2010 (May 9-15) - an occasion designed to recognise the importance of one of Britain’s greatest food inventions. Never, since 1762 when the fourth Earl of Sandwich first dubbed two slices of bread with a filling as ‘a sandwich’, has this great British food been so popular - and British Sandwich Week gives us all an opportunity to shout about it. Throughout British Sandwich Week 2010, retailers and caterers across the UK will be celebrating the occasion in their own way with promotions and new product launches. At the same time, The British Sandwich Association - the trade body for the industry - will be publishing a report on this massive UK market which employs more than 300,000 people; the results of the annual British Sandwich Industry Awards, The Sammies - will also be announced (Thursday May 13); and leading sandwich designers will be travelling from across the UK to London to compete for the title ‘British Sandwich Designer of the Year’. Meanwhile, the week always generates lots of publicity, with coverage across the media, which always helps to boost sandwich sales wherever you are. Here are some of the events being held around the UK to celebrate British Sandwich Week: Stockport Council’s Culture Tourism and Venues Service is planning to celebrate the British Sandwich Week with a series of sandwich making competitions involving local sandwich shops and traders. They will be running daily heats around the town centre to find the best new sandwich, designed in honour of Stockport Market 750! Cumbria’s World of Beatrix Potter Attraction (TM) has teamed up with the British Sandwich Association to mark the launch of British Sandwich Week.
18 May 2010 SANDWICH & SNACK NEWS
The World of Beatrix Potter (TM) Attraction has created a mouth watering selection of sandwiches made from local Cumbrian produce to mark the importance of one of Britain’s greatest food inventions. 2009 saw the opening of the Peter Rabbit (TM) Garden, as part of the Attraction, which grows fresh herbs and some fruit and vegetables for use in the Beatrix Potter (TM) Tea Room. This year, it has gone one step further and is providing lettuces, herbs and vegetables to use in home made sandwiches, salads and soups and home made cakes (courgette muffins or chocolate beetroot brownies). For younger visitors it has created a couple of classic sandwiches with a twist. Using shape cutters it has recreated Mr. Jeremy Fisher’s (TM) famous butterfly sandwich, filled with delicious fillings including local damson jam and all time favourite chocolate spread and banana. Adult visitors can treat themselves to
some local smoked salmon with cream cheese and fresh herbs, cucumber with crème fraiche and mint, and a classic with a twist: tuna mayonnaise with radish and lettuce. Gulliver’s Dinosaur and Farm Park in Milton Keynes have a number of special events happening at the park during British Sandwich Week, including cooking lessons in Chef Gully’s Cookery School which will focus on making simple, healthy and tasty recipes based on sandwiches. BRITS living and working abroad are being encouraged to celebrate British Sandwich Week by an online supermarket. Bristol-based www.BritishCornerShop.co.uk, which specialises in sending branded food products to ex-pats living overseas, is inviting customers to order ingredients for their favourite sandwiches in time for the event. The company’s Managing Director, Mark Callaghan explained: “One of things that many people really miss when they move overseas is a traditional sandwich, so we are inviting ex-pats to celebrate this national treasure during British Sandwich Week. Asda is holding a sandwich event at Asda House on Monday 9th May to promote sandwiches to over 2,000 Asda colleagues. It will be featured on the ‘Your Asda’ website.
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BRITISH SANDWICH WEEK
Support British Sandwich Week and win a month's Jiffy Truck free trial To celebrate British Sandwich Week 2010, Jiffy Trucks are offering the opportunity to win a month's free trial of a Jiffy Truck. This is a unique opportunity for a business to experience first-hand how these innovative vehicles, designed to carry hot and cold food, drinks and snacks in perfectly temperature controlled conditions, can make a positive impact on sandwich and snack businesses. The lucky winner will receive a one-toone introduction to the mobile business concept and share almost 40 years' experience of how to make a success of being mobile. Jiffy Trucks are designed to optimise product display, efficient practical daily operation and profitable business development - but most of all, the ultimate convenience for customers.
To win this unique experience, visit the Contact Us page of the Jiffy Trucks website www.jiffytrucks.co.uk and submit a message entitled "Try a Jiffy Truck", by 15th May stating the reason why this opportunity would be most valuable to your business. The winner will be announced on Friday 21st May.
Terms and Conditions: The winner will receive a four-week free trial of a Jiffy Truck. The dates will be mutually agreed between the winner and Jiffy Trucks. The vehicle used for the month's free trial will be nominated by Jiffy Trucks from the fleet of demonstrator vehicles. This free trial is available for new customers only. The vehicle must be collected from and returned to Jiffy Trucks premises by the winner. The winner will be responsible for insuring the vehicle for the duration of the trial, covering any excess required. The winner will be responsible for fuel used during the trial. The vehicle must be returned in the same condition as when collected and documentation will be completed to state the terms of the trial agreement between the winner and Jiffy Trucks. The winner agrees to have their experience reported by Jiffy Trucks in relevant publications. For enquiries or further details, please contact Jiffy Trucks on 01274 596000.
Driving a new route to customers in a Jiffy GOING mobile has proved a great success for Halls Bakery in Chorley. Since purchasing their first Jiffy “Bocado” in July 2009, the family business is steadily developing a new mobile delivery business operation. They have found that many customers are delighted at being able to access Halls range of fresh sandwiches, cakes and pies in a much more convenient way. One Jiffy Truck quickly developed into two, and both vehicles now consistently trade over £400 a day per day each week. A third Jiffy Truck has just been launched into the Preston area in April 2010 and is doing well. “We’re very upbeat about the Jiffy vehicles and how they are enabling us to develop our business and we’re planning a fourth in the summer” says Joe Hall, Managing Director. Halls Bakery maximise the return from their vehicles by trading at evening and weekend events with their Jiffy Trucks selling a wide range of fresh products to really drive corporate catering sales. A Jiffy Truck offers the flexibility to proactive food businesses to seek out and attract customers beyond the reach of a fixed site operation. With comparatively low overheads a Jiffy Truck is an asset in more ways than one to profitably develop your business. To find out which Jiffy Truck would best suit your business, contact the Sales Team on 01274 596000. www.jiffytrucks.co.uk
Jiffy Trucks are hosting the BSA Open Meeting and Market Report Presentation on 26th May 2010. Places are limited, please contact Jim Winship jim@jandmgroup.co.uk to book.
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THE SAMMIES
British sandwich industry awards short list The British Sandwich Industry Award No short list for this award
The BSA Sandwich Manufacturer of the Year Award This award is presented to the BSA Accredited sandwich manufacturing business which is considered to have made the most progress and improvement in the last 12 months taking into account initiatives to develop the business, training and technical development. ■ Melton Foods ■ Raynor Foods ■ Solway Foods ■ Food Partners
En-Route Sandwich Retailer of the Year Award This award is open to retailers and caterers providing sandwiches in an en-route environment (e.g. forecourts, trains, railway stations, ferries, airlines, airports etc.) and is judged on the basis of those who are considered to have been most successful in developing their sandwich business. ■ Wild Bean Café ■ Rail Gourmet ■ Esso ■ D’Lish ■ Bagel Street
Sandwich Retail Multiple of the Year Award This award is presented to the retail multiple considered to have done the most in the past 12 months to support, promote and innovatively develop its sandwich business. ■ Tesco ■ Marks and Spencer ■ Morrisons ■ Asda ■ Sainsbury
Sandwich Convenience Retailer of the Year Award This award is presented to the convenience retailer considered to have done the most to develop sandwich sales in the sector through innovation and promotion. ■ Co-operative ■ Spar ■ Wilkinson
Workplace Sandwich Provider of the Year Award This award seeks to identify excellence amongst those supplying sandwiches in a workplace or cost sector environment, whether contract catering, on-site retailing or delivery. In deciding this award, the judges took into account the approach, presentation and product range as well as factors such as innovation ■ Origin Foods ■ Beetroot Blue ■ CD’s Sandwiches and Salads ■ The Phat Buffet Company
Specialist Sandwich Bar Chain of the Year Award Presented to a sandwich bar chain, this award aims to recognise those who set a high standard in terms of retailing sandwiches. The judging takes into account presentation of products, the image of the business as well as the cleanliness of the sites visited, product range, innovation and marketing. ■ Chandos Deli ■ Baguette Express ■ Subway ■ Bagel Nash ■ EAT ■ Pret ■ Apostrophe
Independent Sandwich Bar of the Year Award This award aims to recognise those independent sandwich bars which set a high standard in terms of factors such as presentation, atmosphere, facilities, cleanliness and product range.
20 May 2010 SANDWICH & SNACK NEWS
■ ■ ■ ■ ■ ■ ■
Mortons, Oxford Thanks for Franks, London Reynolds, London Taste UK, Romford Barny’s Place, London Fernandez & Wells, London SubXpress, Peterborough
Coffee Bar Sandwich Retailer of the Year Award This award aims to recognise the growing importance of sandwiches in the coffee bar sector of the market. Entries are judged on the emphasis the business gives to sandwich sales as well as the atmosphere, facilities, cleanliness and product range on offer. ■ Rhode Island Coffee ■ Soho Coffee Company ■ Sainsbury’s Café Fresh ■ Boston Tea Party ■ Esquires Coffee House
Bakery Sandwich Shop of the Year Award This award seeks to recognise those individual bakery shops which are leading the way in retailing sandwiches. This award is presented to an individual shop, not a chain, and the award is judged on factors such as presentation, atmosphere, cleanliness and product range. ■ Paul, Canary Wharf, London ■ Martins, Gorton, Manchester ■ Waterfields, Woolton Road, Liverpool ■ Coughlans Munch, Station Road, Oxted ■ Reeve the Baker, Butcher Row, Salisbury
The Sandwich Marketing Award This award is presented to a retailer, manufacturer, or other sandwich business which has initiated a successful and innovative marketing campaign to specifically promote sandwiches. ■ Marks and Spencer Collections ■ Baguette Express ■ SSP – Upper Crust Mexican Baguette Launch ■ Brambles – Wallace & Gromit ■ Wilkinson
■ Asda - £1 Meal Deal ■ Greencore – Foo.go brand ■ Morrisons – Design your regional sandwich ■ Taste UK
New Sandwich Product of the Year Award This award is intended to encourage the development of new products for the sandwich market, including ingredients, equipment and associated products. ■ Brakes – Prawn and Smoked Salmon Savoury Filling ■ La Pizza – Tasca Range ■ Leathams – Guacamole (additive free) ■ TMI Foods – Hickory Double Smoked Bacon ■ Ingredients Factory/Brambles – Middle aged spread ■ Ingredients Factory – Stilton crème fraiche ■ Beacon Foods – Caramelised Citrus Shallot Relish ■ Snowbird Foods – Turkey Tuckers
New Sandwich of the Year Award This award is for a new sandwich (not a range) which has been successfully launched in a retail or catering environment for at least two months prior to judging. Entries were judged on the basis of innovation, presentation, eating quality and commercial viability. ■ Tesco – Finest mozzarella and tomato sandwich ■ Coughlans – Tuna, horseradish and limon cress sandwich ■ M & S – Mini roll selection pack ■ M & S – Simply Fuller Longer chicken and pesto flatbread ■ Ginsters – Special Edition new deli style beef ■ Greenhalghs – ham, egg and cream cheese salad sandwich ■ Asda – Chicken tikka and onion bhaji wrap ■ Waitrose – Limited Edition falafel flatbread ■ Caffé Nero – Napoli Salami Panini ■ Brambles – Chicken jalfreizi calzone ■ Brambles – Breakfast mini croissant pack
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SANDWICH COMPETITION
The stage is set for a new Sandwich Designer of the Year Buckingham Foods’ Thomas Allen will be hoping to retain his Sandwich Designer of the Year title at this year’s final on May 13th. But, as Simon Ambrose, reveals, there’s all to play for, with at least one dark horse amongst the contestants
T
his year’s Sandwich Designer of the Year competition got off to a flying start and the momentum has been sustained through the last two heats, held in Birmingham and London recently. The stage is now set for a gripping showdown on May 13th, when the final is held on the same day as The Sammies in London and the results announced on stage that same night. Interestingly, the two latest heats have seen some familiar faces returning to the competition. Chief amongst them is Thomas Allen, Buckingham Foods’ development executive, who won the competition last year and will be hoping to retain the title back to back, something that’s only been achieved so far by the veteran Mark Arnold, Brambles’ sandwich guru, who is believed to have competed every year since the competition started.
Interestingly, the two latest heats have seen some familiar faces returning to the competition. Chief amongst them is Thomas Allen, Buckingham Foods’ development executive, who won the competition last year and will be hoping to retain the title back to back, something that’s not even been achieved by the veteran Mark Arnold, Brambles’ sandwich guru, a winner himself on several occasions. Other familiar faces are Richard Edney, now with The Swan at the Globe, but previously a development chef at Pret A Manger and Frank Boltman, owner of independent sandwich bar Thanks for Franks, both back for more. One of the undoubted joys of the competition is the opportunity to see grizzled old hands pitted against relatively inexperienced newcomers. But while experience is certainly an
Thomas Allen, Buckingham Foods, winner of last year's Sandwich Designer of the Year competition
advantage, all agree that making sandwiches in front of a panel of judges is a real tester and an occasion
Birmingham regional heat winners: UCB, Summer Row, Birmingham
The Cheese Cellar Leerdammer Lightlife Cheese category
Bernard Matthews Turkey category
Moy Park Corned Beef category
Joint Winners:
Winner:
Joint Winners:
Sue Price-Whittle Yew Tree Café and Farm Shop, ‘Turkey Chiang Mai’
Thomas Allen Buckingham Foods Corned beef, apples, dates, shallot and chipotle bloomer.
Gal Almoznino Caffé Gusto ‘The Membrillo.’ James Digva, Buckingham Foods Leerdammer, pastrami, pepper relish and olives on ciabatta.
Ricky Bliss The Sandwich Factory Turkey, avocado panna cotta, smoked bacon and caramelised onion rustic baguette.
22 May 2010 SANDWICH & SNACK NEWS
English Provender Ploughman’s Plum Chutney category Joint Winners: Ricky Bliss The Sandwich Factory Confit of duck, roast potatoes, St Clements crème fraiche on sage and onion infused tortilla. Ben Curtis Bradgate Bakery ‘Old Fashioned Ploughmans’
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SANDWICH COMPETITION demanding an industrial strength deodorant. Performing under pressure is what counts in this competition and that’s why one of our new entrants this year may be a bit of a dark horse. Jamie Clark from Glasgow’s Little Italy might be a bit of
an unknown to most, but Sandwich & Snack News can exclusively reveal that he has form, winning second place in Delifrance’s European Sandwich Cup competition in Lyons a number of years ago. Is the old magic still there – we shall see.
Like our Designer competitions in previous years, there are four distinct categories, each sponsored by a supplier. Entrants have to use the company’s nominated ingredient as the basis for their sandwich and let their creative imagination do the rest.
London regional heat winners: Equipline test kitchen, Ashley Road, Uxbridge
The Cheese Cellar Leerdammer Lightlife Cheese category
Bernard Matthews Turkey category
Moy Park Corned Beef category
Winner:
Winner:
Winner:
David Small Rail Gourmet Turkey with English summer herb and cheese mix.
Richard Edney Swan at the Globe, Corned beef hash, poached egg and tomato sauce open sandwich.
David Small, Rail Gourmet Leerdammer and strawberry smoothie sandwich.
English Provender Ploughman’s Plum Chutney category Winner: Frank Boltman Thanks for Franks Ploughman’s plum chutney and Dolcelatte blue sandwich.
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AROUND THE TRADE
Leathams launch new frozen range of avocado and guacamole products LEATHAMS is exclusively distributing a new range of Fresherized Avocado and Guacamole products, produced using High Pressure Processing (HPP) Technology. The products, all 100% natural and free from additives and preservatives, were launched at the recent Food and Drink Expo in Birmingham. The range includes frozen Avocado Halves, Chunk Avocado and Guacamole. The avocados are handscooped then packaged in pouches and trays for easy use, with minimal freezer and cooler space requirements for sandwich producers. The Guacamole combines avocado, onion, chillies, lime and coriander to create a traditional, fresh-tasting product that is said to be full of flavour. This classic ingredient is ideal for utilising in both wraps and sandwiches, or it can be used simply as a dip.
“These products are produced using HPP Technology, which has revolutionised the production of Avocado and Guacamole products,” says Clive Moxham, sales and marketing director. “The ingredients are manufactured with unparalleled food safety, while maintaining an allnatural, fresh-tasting avocado product!
New look Yorkshire Fast Food show YORKSHIRE Fast Food, incorporating Yorkshire’s Sandwich, Snack & Mobile Show, the North’s only independent trade catering fair, is on track for its third year at Elsecar Heritage Centre, a former industrial site that now houses a variety of businesses and attractions for all the family, including a steam railway. The mid-week show takes place on Wednesday, 19 May. “This exhibition is our flagship event and in order to further enhance its popular appeal, we have made a couple of changes for this year,” says CooperWhite Exhibitions partner Charles Cooper. “After consultation with exhibitors, we have changed the show to a one day format and added extra hours, thus
giving visitors up to 8½ hours to come along to the show where they can talk directly to exhibitors, discover new products and take advantage of show offers on the day. Most importantly, we have further increased the appeal of the event by renaming it Yorkshire Fast Food, a title which we feel tells both exhibitors and visitors alike exactly what this exciting show is about.” Open from 11.00am until 7.30pm, it aims to offer visitors a broad selection of products and services at a conveniently located venue under two miles from the M1 near Barnsley with free parking, disabled access, onsite catering and a selection of retail outlets in the complex. www.cooperwhite.co.uk
24 May 2010 SANDWICH & SNACK NEWS
“They are made using state-of-theart World Class production facilities in Mexico, Chile and Peru, which are continually recognised as having the highest standards. “The Guacamole can hold its freshness for as long as 30 days if it remains refrigerated and unopened, and our Chunky Avocado will stay green and beautiful for as long as 21 days if it remains refrigerated,” says Clive Moxham. “If you were to cut open a fresh avocado, it will turn brown and mushy within 30 minutes. Even uncut, a fresh product will spoil in less than a week. But this new range provides consistent, high-quality taste and texture.” Fresherized are a brand leader in the States, where they are recognised as the makers of America’s no.1 Guacamole, ‘Wholly Guacamole’, with 87% market share in retail and around 60% market share within foodservice. Tel: 0207 635 4026.
Individual bananas for sandwich shop sales CHIQUITA To Go is targeting UK sandwich and coffee shops with bananas which can be sold to customers individually. The bananas are barcoded and shipped in sealed boxes using Stay Fresh technology, which means that they should remain fresh for seven days. Technical developments have allowed the company to deliver ready to eat bananas to retailers, solving the issues associated with stocking
fresh produce. “It allows consumers to enjoy a perfect banana consistently every time, in outlet locations where they may have failed in the past,” says the company. John Manwaring, Chiquita’s national account manager, adds: “We are targeting coffee shops and sandwich bars. In the past, this would have been too expensive to stock, but with the new technology, the product can stay at an appealing colour stage.”
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Change for the better
Change to Eclipse
Three reasons to take a fresh look at the new Eclipse Scientific Group: 1. Testing • As one of the UK’s leading names in food testing and an established provider to many sandwich manufacturers and suppliers, we are able to offer our customers an unrivalled range of tests and services including microbiological, chemical & nutritional, pesticides & agrochemicals and vitamins & additives. • We have also introduced a new 3-day nutritional chemistry testing service to help meet the needs of our customers when a rapid turnaround is required.
2. Integrity • Each of our modern laboratories is either UKAS or INAB accredited to ISO 17025. • Our employees are among the most knowledgeable in the industry and this expertise assures customers that every single test result is delivered with accuracy and integrity.
• The same integrity also extends to our industry-leading web portal which allows customers to register samples on-line and view & trend their results securely.
3. Service • We operate a friendly and efficient sample collection service with a fleet of over 40 refrigerated vans providing excellent nationwide coverage. • With 11 laboratories strategically located across the UK & Ireland - including a major new lab in West Yorkshire serving the north of England and our newly expanded lab in Trowbridge serving the west - we are committed to providing customers with a flexible & personal local service.
Eclipse Scientific Group: a testing partner you can trust.
For further information please contact our Customer Service Team or visit our web-site. T: 01354 697 028 E: sales@eclipsescientific.co.uk W: www.eclipsescientific.co.uk
To advertise call Paul Steer on 01291 636342 May 2010 25
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PROFILE
Wake up and
smell the sandwiches Soho Coffee Company combines the feel of an independent with a ‘big boy’s’ culture of rapid expansion, a result, in part, of the directors’ Compass background. Its sandwiches and food ranges in general are excellent, as Simon Ambrose discovered on a recent visit ne of the really dramatic changes in foodservice over the last few years has been the way coffee bars have started to improve their food offer. Not that many years ago, coffee focused businesses might have had a limited range of sandwich options and the odd muffin or two, but it frequently seemed almost an afterthought. Capital investment in chiller cabinets and food handling
O
26 May 2010 SANDWICH & SNACK NEWS
training may have something to do with it. But there was undoubtedly a cultural divide between pure coffee bars and sandwich bars and a prevailing attitude of ‘We do coffee, and they do sandwiches,’ around. How times have changed. Now any self-respecting business that has the word ‘Coffee’ in the fascia, has a competitive food offer if it wants to stay in business, with a strong emphasis on hot: panini, melts, baked
potatoes, soup and the like. Some are further ahead in the pursuit of excellence than others, of course, but one of the best in my book at the moment is the Soho Coffee Company, an independent chain of around 17 stores across the UK, Ireland and Europe. It’s an unusual hybrid in a way; clearly run as a very commercial environment, there’s still an independent’s passion about the food
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PROFILE and coffee to be seen (and tasted). It’s not entirely surprising when you realise that the two co-directors are industry catering execs gone native. At the helm is Chris Copner, previously managing director of Compass’s Business and Industry Division, who has teamed up with Penny Manuel, previously brands and product director at Compass, to run the West Country based company, and they seem to be loving every minute that the independence has given them. And yet, in spite of its independent feel, the company is definitely up there with the big boys in terms of expansion and locations. “We are small, enthusiastic and with great aspirations,” says Penny Manuel. Soho was originally started by Cult Clothing and SuperDry founder Julian Dunkerton, after he got fed up trying to find a decent cup of organic coffee in Cheltenham and opened a total of four units. Chris Copner and Penny Manuel then took over the business and have expanded it rapidly ever since. It now has 17 sites, half operated by the
Chargrilled, bar marked, roast and caramelised vegetables and fruit.
The best way to promote our brand is for people to see us. We hope to do more airports in Europe
”
company and the remainder franchised at places such as airports. The chain includes two outlets in Cheltenham and further stores in Bristol’s Cribbs Causeway and Cabot Circus shopping centres, Worcester and the St David’s and Capitol shopping centres in Cardiff. A partnership with Roadchef has seen Soho open its first motorway outlet at Strensham Services, and they have a successful franchise partner in SSP Ltd which has opened stores at several UK airports including Manchester, Bristol, Birmingham and Dublin, and in Europe at Las Palmas and Malaga, with plans for Portugal. Chris Copner said the company is already actively looking for more
Beacon Foods Limited Unit 2 Brecon Enterprise Park Brecon Powys LD3 8BT Tel 01874 622577 Fax 01874 622123 sales@beaconfoods.co.uk www.beaconfoods.co.uk
fresh ideas
Patés, relishes, chutneys, purees and compotes.
“
overseas locations. “The best way to promote our brand is for people to see us. We hope to do more airports in Europe - that would be great. We are also looking at potential operations in Portugal.” Although the recession has seen fewer people out shopping and travelling, Mr Copner says Soho is confident about the future. “Times are tough and you have to be more careful,” he said. “You can’t take undue risks. But we are ahead in terms of sales. We are holding our own. Benchmarked particularly against Pret and EAT, Soho produces most of its food range freshly each day in its own CPU, and distributes direct to its stores every morning before opening. Sandwiches are made with its own recipe malthouse bread, baked from organic flour from Gloucestershire’s Shipton Mill, and its baguettes are baked and filled in the kitchen daily. One of the reasons the food is so good is that it has a policy of sourcing locally where it can. Its ham, for instance, comes from Wincanton-
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PROFILE based The Original Ham Company, passionate about making ham “how it used to taste”. All their meat is handprepared by skilled butchers and marinated according to Soho’s own recipes. Its coffee is made with its own blend of organic and Fairtrade beans, roasted by ‘Barry in Cinderford’, in the Forest of Dean. The handmade cakes come from More Food, run by Caron Howe, who started her business as a sideline from her own coffee shop and sandwich bar. Locally-based wholesaler Creed Catering supplies Soho with the majority of its food requirements, ranging from fresh fruit and vegetables to dry goods and frozen foods. Following an agreement, signed last year and worth close to £1 million to Creed, supplies arrive at the CPU in one daily delivery, from the Stavertonbased Creed depot, reducing food miles. The food ranges are tightly focused with ten sandwiches and the same number of baguettes, as well as a range of wraps, panini, focaccia and melts. That’s not intended as a negative, rather to celebrate the fact that the portfolio has been extremely carefully constructed for volume, with none of the needless variations so often stocked by less well thought-out operations. There’s also a stand-alone, self-service salad bar. I sampled a number of the sandwiches, and the ingredients were generously portioned, the bread was wonderfully fresh and the ingredients came through loud and clear. Ranges are refreshed seasonally throughout the year. The new Spring range includes a number of interesting tweaks with sandwiches such as Eggs Florentine - free range egg mayo, sliced egg & tomatoes on baby spinach; Lemon Prawns - prawns on a zingy lemon mayo, with crunchy red pepper and rocket; and Applewood Cheddar & Pear Chutney Applewood smoked cheddar with pear chutney, mixed leaves & rocket. The BLT is a crispy bacon with guacamole, on mixed leaves with sliced tomatoes, mayo and crushed black peppercorns. The wraps include a Chicken Fajita; ApplewoodCheddar with Sundried Tomatoes; and Blackbean Pork. There are three paninis and three hot sandwich melts including a Meatball
28 May 2010 SANDWICH & SNACK NEWS
Marinara and Tuna Jalapeno. Interestingly, the company localises menus to give customers an extra flavour of their local region. For example in Wales, traditional Welsh cake, made by a local baker, sits alongside the core favourites such as chocolate brownie. The outlets portray contemporary urban chic with rich, vibrant hues of purple and lime complementing the dark wood tones, creating a relaxing and welcoming atmosphere with classic stainless steel seating, different height tables and stools. Last summer saw a mix of bold designs for persuasive PoS and this was rolled out across the stores, with an update to retro orange and pink themed boards for autumn. In the kind of locations the company is operating in with high footfall, but intense competition, the interior design has to work hard and work well. My only gripe would be the high volume music, which is loud enough to make conversation difficult inside. Meanwhile, the company certainly does its bit to raise the profile, retaining an active PR company, as well as making major commitments to charity
fundraising as part of its corporate social responsibility. In October, teams across the stores raised money for Children in Need and in total over £1000 was raised, roughly £600 of this by just one store in Cheltenham! The team there sang along to ‘I’m forever blowing bubbles’ which was played by the iconic wishing fish clock in the shopping centre every hour. Wear it Pink for Breakthrough Breast cancer was also a popular day with teams dressing in shades of pink clothing. This year, each store will have a local charity to support alongside the national fundraising days. Currently, all of them are collecting for the Haiti appeal. They’re also good at selfpromotion. In December last year, a re-launch party was held for the Cheltenham Regent Arcade store, which was re-branded in new Soho colours. The re-launch was arranged as a Christmas extravaganza to which local VIPs and business people were invited for cakes and coffee. The event was held in aid of the Pied Piper Appeal, which helps sick children across Gloucestershire. Will James from Gloucester Rugby was also there to greet the crowds and sign autographs. It all helps to put the company on the map, and one senses that there are going to be quite a few new flags stuck in over the next few years.
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Turkey sandwiches all year round Turkey could threaten chicken as a top sandwich filling, but its Christmas association remains an obstacle. Bernard Matthews is out to change its perception
W
ith turkey in a prime position to take on chicken as the top sandwich filling this year - according to Mintel, anyway - Bernard Matthews Foodservice has even more of a reason to ensure it meets the 2012 salt reduction targets and is working towards achieving them ahead of time. “Since 2004, we’ve been committed to achieving FSA targets wherever feasible and this is no exception,” said Duncan Marsh, general manager of Bernard Matthews Foodservice, which provides caterers with 100 percent British turkey reared on its own farms in East Anglia. “Our wide range of different British turkey products sit in three FSA categories relating to salt reduction targets; Meat Products, Meal Centre – Coated, and Meal Centre – Other. “Between 90 and 100 percent of our products have already achieved the original 2010 target ahead of the deadline at the end of this year, and we are now working towards meeting the 2012 targets without losing any of the taste or flavour of our great British turkey products.” Health is top of the agenda at Bernard Matthews Foodservice, with every product free from artificial colours, preservatives and flavours and made from 100 percent British turkey. No hydrogenated fats are used and, in addition to the mission to reduce salt in its products, Bernard Matthews Foodservice is committed to reducing the fat and saturated fat contents ahead of Food Standards Agency targets. Chicken is, without argument, the most widely-used sandwich filling. The question is, however, what underexploited opportunities are out there
for caterers keen to maximise on poultry’s appeal but who are open to exploring cost-effective but quality British, hot and cold sandwich fillings that offer even more by way of nutritional benefits? According to the latest research, turkey is in a prime position to take on chicken as the top sandwich filling, with Mintel predicting that this versatile, high in protein option could benefit from the credit crunch because of its affordability and health credentials in comparison with other poultry and red meat. “Sandwich use accounts for around three quarters of cooked meat consumption,” said Duncan. “Problem is, cooked meat options can be staid and deliver little by way of nutrition, cost effectiveness and innovation. Provenance is also high up the agenda when it comes to consumer motivations eating out. Great British turkey hits all the spots and adds variety.” There are challenges, however. “Just after Christmas, we conducted research with analyst Cambridge Direction to get to the bottom of caterers’ perception of turkey, which revealed that, pretty much universally, caterers thought it was a healthy and low fat meat and that there was no wastage, with leftover meat good for sandwiches or curries the next day. “The main challenge is that turkey has been long been associated with Christmas, which has done it a disservice when it comes to its all year
round popularity. This view of turkey has spilled over into foodservice, with caterers admitting they plump for chicken because they don’t know how to present turkey other than roasting it or mimicking the Christmas meal. “As the leading UK turkey producer, we need to change the perception of how this healthy, versatile meat can be used all year round.” Bernard Matthews Foodservice is now out to carve a niche in the buoyant sandwich market with the launch of ‘bootiful’ British Cooked Turkey Saddle. An alternative to chicken and other meats, each boneless breast saddle can be served hot or cold and is part of the Golden Norfolk sub-range from Bernard Matthews Foodservice. Cooked Turkey Saddle champions British turkey as an under-utilised protein source and is said by the company to be delicious in every type of sandwich, from a British turkey satay doorstep with chilli, lemon juice and dark soy sauce to seasoned British turkey on focaccia with roasted vegetables. Bernard Matthews Foodservice is sponsoring the Turkey Sandwich category at this year’s British Sandwich Designer of the Year awards.
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INGREDIENTS
Rubbing salt in the wound Although M&S has now achieved the 2012 FSA salt targets across its entire sandwich range, sandwich developers are finding it virtually impossible to cope with the guidelines in area such as bacon, smoked salmon and cheese and still retain taste profiles. Simon Ambrose reports
T
he Food Standards Agency has, over recent years, embarked on a mission to reduce salt in products sold in the UK, from sandwiches to crisps and soft drinks to cheeses and meat. Last year, the FSA upped the ante even further, introducing tough salt reduction targets for 2012, with 80 categories of food affected. Considering the difficulties this involves, multiple retailers and their suppliers have been remarkably successful so far at complying with the 2010 guidelines on the sandwich front but the new 2012 guidelines look like a step too far for most. Interestingly, M&S sandwiches now meet the 2012 targets, according to commitments received by the FSA, but they appear to be well ahead of the game. Asda, the Co-operative and Waitrose meet the 2010 salt targets across their whole range, with Sainsbury’s also on track to meet the targets. M&S and Morrisons meet 90% of the 2010 targets. The big question is: will their sandwiches with hefty salt reductions continue to sell as well as before? Obviously taste is a somewhat subjective area, but one industry observer said that a tuna and sweetcorn favourite from one of the supermarkets had now been rendered virtually inedible because of the lack of salt throughout.
30 May 2010 SANDWICH & SNACK NEWS
Interestingly, sandwich manufacturer Raynor Foods has some anecdotal evidence on this front. “We have noticed some movement within our own factory in regards to salt consumption. For the first time in 23 years, salt is being added to sandwiches in the staff canteen by members of staff. “Although this is limited to non bacon and cheese varieties, this is a minor indication that perhaps salt levels have gone to the other side of the spectrum and perhaps the levels of salt and the salt targets in general need to be reviewed.” There’s no doubt that the sandwich industry has been faced with some real problems as a result of the guidelines, particularly around the issue of compromising taste. Ham and bacon products, along with smoked salmon, cheese, and even products such as Marmite offer difficulties because of the high residual levels of salt. Consequently, BLT, Prawn Mayonnaise, Breakfast Products, Egg & Bacon, Meat Feast, Ham & Cheese, are all problematic, particularly if potassium chloride cannot be used as a substitute to Sodium Chloride. Meanwhile, even baguettes frequently need slightly higher salt levels for functionality. Bacon sandwiches in particular have been one of the toughest areas to crack. Although low salt, wetcured alternatives are available, manufacturers have struggled to maintain the same qualities of taste. One sandwich manufacturer, whom for obvious reasons wanted to remain anonymous, told us that they were finding it virtually impossible to comply with the guidelines in these areas. They added: “Taste is being ignored for the sake of political correctness; no one really adds salt in development unless it is a preservative, needed by the product.” Thomas Allen, Buckingham Food’s development chef, outlined some of the practical problems facing sandwich developers in Sandwich & Snack News recently. Like many looking to break new ground in the development field, he admits to an increasing sense of frustration at the increasingly draconian salt
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INGREDIENTS targets imposed on the industry. “I want to have sandwiches full of flavour. I think customers have enough sense to choose for themselves, when they have the information in front of them. “I can see a point in the not-toodistant future when smoked salmon sandwiches will virtually stop being made. When a customer can buy ingredients from store to make their own sandwiches we should be able to produce sandwiches using the same ingredients.” Overall, there’s a growing sense that the industry faces a real dilemma, with eventual compromise offering the only real solution. For some, it’s already part of their modus operandi. Companies such as Compass stress that they are working with the agency to make some of its products meet 2012 guidelines, but with a caveat that it doesn’t compromise the quality of its ingredients in the case of Upper Crust and Camden Food Co. Nigel Hunter, Buckingham Foods’ managing director, spells out the gravity of the problem elsewhere in this issue, when he says: “No one wants to sell tasteless, nondescript sandwiches, but equally none of the retailers wants to be accused of refusing to follow FSA guidelines and endangering the nation’s health! And I do think it is fundamentally unfair – and risky – for prepacked sandwiches to become ever blander, whilst sandwich bars and consumers in the home can provide whatever products they want.” One major sandwich manufacturer, whom for obvious reasons we can’t name, was particularly aggrieved about the current situation. “Currently over 50% of all our ranges do NOT comply, whereas around 95% of our portfolio complies to 2010 guidelines. Our retail customers were very quick to adhere to the 2010 guidelines. Most of them had their plans in place two years ago. “Since the 2012 guidelines have been issued, most of our retail customers are now quite pragmatic and realise that their ranges will not comply. The criteria has gone too far. Salt is required as a functional ingredient in bread; the bread texture really suffers if the salt is too low in the recipe. “Salt is also a natural preservative in pork products. We have conducted a massive piece of work to reduce salt to the level we have in our sandwiches today. If we had to comply to the 2012 guidelines, we probably wouldn’t have some of the best sellers in the ranges, customers would not be happy! We would also have stripped most of the flavour away from the product. We do want people to enjoy our products after all! Potassium chloride has been used successfully as a replacement for salt but again, most retailers will not accept this as part of the ingredients declaration as they move towards wanting natural ingredients.”
There are also commercial issues with the new targets. Firstly, the focus of the FSA has been on packaged sandwiches and little pressure has been exerted on the foodservice sector. This creates a potential taste disadvantage, particularly compared to sandwiches made in sandwich bars. It’s also clear that the industry is also in direct competition with sandwiches made in the home where salt is often used in making sandwiches (as well as saltier ingredients). Meanwhile, there’s also the cost of new product development involved in reformulating products not easy to justify when margins are tight and in the midst of recession. For the smaller sandwich manufacturers, there are additional problems. One said that it was problem actually getting information on salt levels from their suppliers. “At this moment in time, it is almost impossible to know whether we comply as not all our ingredient suppliers necessarily give us salt information. Therefore, you only have to be missing this information for one ingredient for the total sandwich details to be incorrect.” In conclusion, it’s quite clear that the 2012 salt guidelines have proved a step too far for the industry. Let the last word go to consultant Nellie Nichols, ex-Pret and Hazelwoods, with long experience in the industry. “ Any food eaten in moderation is never going to do anyone any harm. The UK has become ridiculously and unacceptably PC about what goes into food rather than trusting consumers to decide for themselves. Adults can make endless life changing decisions but apparently these now can’t include what goes into a sandwich. “Making levels of salt ridiculously low by law is never in a million years going to solve the health problems we face as a nation. I implicitly believe this will seriously undermine retail sandwich sales in the long run and vastly increase the number of made at home products. A bland and under seasoned sandwich will never, in a month of Sundays, sell as well as one that is made as it should be.”
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NEW INGREDIENTS
Coping with new demands from sandwich producers Hyperactive supplier Leathams has been busy again, with a number of new ingredients for the sandwich industry
S
andwich producers are seeking new ingredients that allow improved nutritional benefits and reductions in fat and salt. One of the key challenges is to keep within government and FSA guidelines on salt levels, but not to the detriment of the flavour or quality of the ingredient involved. “To manage the everincreasing health requirements, Leathams works closely with our ingredient manufacturing partners. We have a continuous focus on improving the nutritional qualities of our products, while maintaining our high levels of quality,” says Clive Moxham, sales and marketing director. “Our latest Avocado product is a shining example of innovation within this area.” This is a 100% natural product, completely free from additives, which offers an excellent alternative to
mayonnaise, adding moisture and livening up sandwich fillings. Sandwich producers are increasingly taking advantage of frozen ingredients for more convenience and versatility. The company has a new range of IQF cooked pulses which are growing in popularity amongst sandwich manufacturers. These pulses are useful for adding protein to sandwiches, and the range includes chick peas, cannelloni beans, kidney beans and borlotti beans. It also supplies a wide range of IQF grilled and roasted vegetables, with no
oil. These vegetable are grilled or roasted, and then frozen within hours of being picked from the field, locking in flavour and freshness. A wide range of options are available to suit all sandwich combinations, including peppers, onion and courgettes – an ideal Mediterranean vegetarian filling. Other recently developed sandwich ingredients include Piquillo Peppers, a new ingredient aimed at maximising the flavour profile of sandwiches. These hand grilled peppers have a sweet and strong flavour, and
New sandwich cheeses from the Lactalis Group For a British take on the continental sandwich, new soft mould-ripened cheeses from Lubborn Creamery in south Somerset, part of the Lactalis group, are an interesting alternative with regional provenance. Creamy and straw coloured, with a mild fresh flavour, its Somerset Brie has good melt properties making it suitable for warm sandwich offerings. The company also produces Seriously Strong, the award-winning leading brand by Lactalis McLelland
32 May 2010 SANDWICH & SNACK NEWS
that has a number of sandwich applications. The rich, full bodied cheddar has hints of caramel and, being extra-mature cheddar, it delivers a strong tangy bite that means operators don’t need to use as much per serving to deliver a ‘Seriously Strong’ taste, reducing both cost and calories. It brings out the flavour of accompanying ingredients, such as a pickle and ham and is available in 250g, 400g, 500g and 2.5kg blocks.
are very juicy. They look impressive in sandwiches, and are available in both strips and quarters – easy to use formats that can be effortlessly laid out. From its Merchant Gourmet range is Ready to Eat Lentils, combining a substantial filling with convenience, ideal for the vegetarian consumer. They are pre-cooked and ready to use, or for a hot sandwich filling can be heated for around 1 minute. They come in a range of different lentils and flavours – Black Beluga, Puy, Puy with Porcini Mushrooms, and Thyme and Puy with Sun Dried Tomatoes and Basil. For a more unusual and sweet sandwich alternative, its Dulce de Leche sauce has also proved to be surprisingly popular in recent sandwich recipes. To satisfy those consumers with a sweet tooth, this luxurious toffee sauce combines well with banana and mascarpone.
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NEW INGREDIENTS
Umami fifth taste takes the UK by storm A groundbreaking new product, packed with the fifth taste known as ‘umami’, has become a culinary phenomenon, with future possibilities for sandwich makers. Shoppers all over country are apparently clamouring to experience the taste sensation that is ‘Taste No 5’- a paste made with umami-rich products like parmesan cheese, anchovies and porcini mushrooms. First deliveries of Laura Santtini’s ‘Taste no 5’ to Waitrose, expected to last a month, sold out in just days as keen shoppers snapped up this new innovative product. The supermarket, which is the
only nationwide stockist of the umamipacked paste, is ordering in more product to keep up with the demand, as shoppers stock up on the ‘fifth taste’ ingredient. Stores as far apart as Edinburgh and Brighton have been inundated with customers demanding the paste since it launched on February 15th. Isolated as a specific taste in 1908 by a Japanese scientist, Kikunae Ikeda, umami is the savoury taste imparted by glutamate and five ribonucleotides, including inosinate and guanylate, which occur naturally in many foods, including meat, fish, vegetables and dairy products.
Zeina Foods launch new double concentrate tomato purée MIDDLE Eastern food specialist Zeina Foods Ltd has launched a double concentrate, 28-30 brix, tomato purée. Available in 400g, 800g and 4.3 Kilo cans, the purée has been priced for the retail, wholesale and food service sectors and is the latest addition to the company’s already
established Zeina Love Our Foods brand. The full flavoured purée uses Iranian tomatoes, which are puréed as soon as they have ripened to provide what the company says is a unique lighter colour paste. Tel: 01924 280180.
Rectory launch new frozen chicken products RECTORY Foods, a BSA member supplier of poultry, red meat and food ingredients, has launched a new range of frozen chicken products for sandwiches under its Hot Chicken Company (HCC) brand.
The four-strong HCC range features frozen, steam-cooked premium chicken breast pieces. These are available in strips (12mm), slices (5mm) and cubes (12mm) and whole fillets (90-110g), and are said to be ideal for sandwich makers, cafes, delis and coffee shops to add to dishes such as fresh salads, sandwiches and wraps, as well as pies, pasta and pizzas. The products need only to be defrosted, then added along with the rest of the sandwich filling. Presented in 2.5kg bags (4 bags per case), the quality, taste and texture of each product is guaranteed for up to twelve months when kept frozen in a cold store. Tel: 01477 544 550.
Baobab gets the green light BRITISH food manufacturers and retailers can now obtain baobab, the exotic fruit from Southern Africa. It apparently has extremely high nutritional qualities that outweigh other foods on almost every level including twice as much calcium as milk and more magnesium than spinach. The Organic Herb Trading Company (OHTC) has been appointed as the UK distributor for both the conventional and organic fruit pulp powder. Following EU Novel Foods approval which gave the green light to supply the fruit pulp to the UK, it is now available for British manufacturers to start incorporating into products to capitalise on growing consumer demand. The off white, powdery fruit pulp looks like sherbet and can be blended with anything. It is better suited as an ingredient rather than eaten on its own. The fruit powder has a unique tangy taste described as ‘caramel pear with subtle tones of grapefruit’. It is an easy and adaptable fruit that can instantly boost the nutritional value of many products. In addition to its high levels of key nutrients, it acts as a flavour enhancer, so another benefit for the health conscious is that less sugar can be used in products. Baobab is supplied through a partnership between PhytoTrade Africa, the Southern African Natural Products Trade Association dedicated to helping lowincome, rural communities by developing ethical and sustainable trade in natural products and Afriplex, a leading South African manufacturer of plant extracts.
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New halal sandwich and desserts bar concept opens in Reading New concept PS Sandwich & Dessert Bar appears to have found a halal niche, with a second opening already planned for May in central Reading
A
new and virtually unique sandwich concept has opened in Reading, aimed at broadening sales to an evening, as well as daytime audience. PS Sandwich and Dessert Bar offers a range of premium halal, pitta-bread sandwiches and baguettes, salads, and a range of desserts. Although it has been open for only four months, owners Hassan Aftab and Zishan Khan say that the PS concept – it stands for Pitta Stop – has worked so well, that a second unit is already scheduled to open in Reading town centre in May. They now plan to open between five to seven new branches in the next two years and begin franchising it after that. “We felt that there is a niche for a halal sandwich bar in this area because there are large numbers of Muslims and Jewish people who are not being catered for. We have been trading for just over four months but have already developed a strong loyal customer base. Our customers range from local businesses, residents and students to our larger corporate clients such as Reading Borough Council.” “We are employing a full time chef and making all our own sauces and fillings. The figures are good already, but we hope to improve even further,” says Zishan Khan, who has an accountancy background.
34 May 2010 SANDWICH & SNACK NEWS
Interestingly, the ranges are currently very tightly focused, without the wide range of options normally available to customers. But future openings will see the ranges expanding, says Zishan Khan. Sandwich fillings include a number of chicken options with cajun, avocado, tikka, lemon, coronation and curry; then there’s lamb meatballs; tuna Mexican, Mayonnaise or Sweetcorn options; or a Prawn Cocktail or Salmon. Vegetarian options include a roast vegetable and brie combination. All the sandwiches cost £2.80. Other lunchtime options include jacket potatoes with filling options from the sandwich range. There are also pastas and salads with chicken, tuna, Greek and couscous. Desserts include such delights as Maple Crunch, Caramelita Cookie Crunch, The Hedgehog, Chocoholic Brownie Special, Eastern Exotica and The Waffler. PS also specialises in freshly-made smoothies and milk shakes, with flavours including Kit Kat, Oreo and Twix. The shop is open seven days a week and opens between 10am to 8pm (extending to 10pm in summer), and Sundays from 11am to 7pm. Amazingly, the slick and business like environment, with seating as well as take-away, was designed by themselves,
without any professional help. They also claim not to have been influenced by any other operators. So how did the business get off the ground? “We started the business in November last year but the planning process started in 2008. We have always been friends and decided to go into business together,” said Hassan, who is “head of operations”. “We wanted to do something which we both enjoy and we certainly like our food. Most importantly, we wanted to offer something different and not just another fast food outlet.” The business was created to provide something different and fill a gap in the local market for a specialist dessert bar as well as quality halal sandwiches. “We are the only providers in Reading of made-to-order ice cream cakes for any occasion and have recently introduced www.platterservice.co.uk as our specialist corporate and social event catering division.” Has this been a good time to open. “If you can survive in this kind of climate you can survive anything,” says Zishan Khan. “Sometimes you just have to go for it. “There are long hours and no holidays but we are 100 per cent committed to the project and fully understand that these are the crucial first few years to take this business where we want it to go.”
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Looking for Quality and Innovation? PUREDRIVE & TASTE ORIGINAL are able to offer a range of quality cooked meat products including sausage, satay, whole muscle chicken kebabs and formed meat products. These are available in a variety of formats, sizes and flavoured recipes – designed to meet specific requirements.“For catering foodservice and ingredient operators, our products enable ease of preparation, consistent quality, effective portion control and good yield management. Whether you require a product for sandwiches, pizzas, snacking or ready meals, we can develop a solution for you,” says the company. Puredrive & Taste Original are BRC accredited manufacturers serving food ingredients, catering foodservice operators and supermarkets and a specialist in delivering full brand integrity and policy compliance. Tel: 01536 463000.
For sales and development enquiries please contact Martin Burdekin & Jonathan Ashmore on 01536 463000, Email MartinB@puredrive.co.uk or JonathanA@tasteoriginal.co.uk To advertise call Paul Steer on 01291 636342 May 2010 35
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BSA PROFILE
Essex company plans to go
national Sandwich company Charles Jarvis Fine Foods is looking to extend its reach nationally, bolstered by new contracts and NHS and TUCO approval
his year marks a significant milestone in the evolution of Essex-based sandwich company Charles Jarvis Fine Foods, with ambitious plans in place to go national. Until now, the privately owned firm, founded in 2003, has placed all its emphasis on operating in its heartland, concentrating on building a strong customer base in the south-east. In recent months, this customer base has now stretched as far north as the Midlands. This has provided the catalyst for the team to set their sights even further afield. “We are delighted by the support we have from our customers in and around the Home Counties
T
36 May 2010 SANDWICH & SNACK NEWS
and couldn’t have got to where we are now without their continued support, but we believe now is the right time for us to broaden our reach,” says Alan Jarvis, managing director. “The first hurdle for us to achieving this was to secure new, larger premises. This significant step forward will allow us to build on our initial success and expand nationally. We will also be investing in our sales and customer service teams to make sure we continue to give the same high level of service to our future and present customers.” Initially the company concentrated on developing the Charles Jarvis Fine Foods sandwich range, made to their own specifications. While this is still a staple in the product portfolio offered today, as the company has grown so has the range of products and services it offers. Its collection of products, manufactured under license, now includes sandwiches, rolls and subs, large baps, tortilla wraps and paninis, salads, hot bites and a hospitality range. All products are manufactured in BSA, STS and BRC Higher accredited production facilities. “By offering products covering the entire spectrum, from the Simply Range through to the Premium Range, it allows all of our customers the chance to purchase at the appropriate price point. This has proved significant in recent months as our customers respond to accommodate the needs and changing demands of their own consumers,” adds Alan Jarvis. “We recognise how competitive the marketplace is, more so now than ever, but we believe there is room for independent suppliers like us. Whilst a phased national rollout is the next stage in our evolution, we believe, as an independent company, it is the tailored approach and the tailored range of products we offer to suit all requirements that is so important, whether we are operating in our
ing, Alan Jarvis and Benjamin Redd Wallace Foods Ltd, agreeing another 12 month contract
Redding, eing ct
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BSA PROFILE traditional heartland or countrywide.” This high level of customer focus is paramount for the ongoing success of the business, he adds. Working in partnership with customers from the offset, the expertise is also in place to create, develop and source own branded ranges. The team also has the benefit of being able to work with an industry leading producer in using the freshest and finest ingredients to offer the quality, competitive pricing and highly focused NPD crucial to customers intent on maximising market opportunities. The company also strives to offer ongoing new product introductions for customers looking for that all-important point of difference, whether it is to meet the increasing demand for Healthy Options or Gluten Free to accommodate special dietary requirements. As part of the bespoke offer, promotional support and eye-catching point-of-sale materials are available, as well as a six-day a week delivery schedule. Recent investment in point-of sale and the packaging of all products has proved extremely popular, says the company, as has the facility to pre-price and incorporate customer or unit name on the labels. Having recently received approved supplier status into the NHS as well as TUCO (The University Caterers Organisation), Alan Jarvis enthuses: “This is an important stamp of approval for the company. It marks a significant move
“
forward in our plan to bring the great tasting products we offer to a wider audience. We are also delighted to have secured another 12-month contract with Wallace Foods Ltd. This will be the third consecutive year we have won this contract.” Benjamin Redding, managing director of Wallace Foods Ltd, comments: “We have a very good working relationship with Charles Jarvis Fine Foods, who have supported us with a first class service and product, which in turn has seen our sandwich sales increase by over 40% & is still growing.” Investing in building brand awareness is a really important step in supporting the company’s growth and something they say they haven’t done enough of in the past, “We recognise that not everyone in the industry will have heard of us, but we hope that’s about to change. “So far this year we have already done more than we ever have before in terms of building awareness of Charles Jarvis Fine Foods and what we do and we are pleased to say there is more activity in the pipeline. “Exhibiting at the likes of Hotelympia, Lunch at Old Billingsgate Market, IFE09 (International Food & Drink Exhibition) and attending the HCA (Hospital Caterers Association) Conference & Exhibition is fantastic for us. To be on the frontline in terms of supporting our existing customer base and meeting new and potential customers is vital as we shift from a regional supplier to a national player.” Tel: 01702 545111 www.charlesjarvis.co.uk
‘We recognise how competitive the marketplace is, more so now than ever, but we believe there is room for independent suppliers like us’.
”
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A DAY IN THE LIFE OF... MARK ARNOLD
A little bit of fun in
development land Mark Arnold, Brambles Foods’ sandwich guru, is undoubtedly one of the UK’s best-known and busiest designers, with customers including Morrison’s, Shell, and Caffe Nero. This is his day ….
I
like to be in the office for 7.0am, catching the end of Sarah Kennedy and just missing Chris Evans, whom I preferred on the drive time show, although I never really liked Terry. I suppose it harps back to my production days, but I always like starting early; it’s more peaceful at that time of day, with less interruptions, and fewer people around the office. It also means you can clear the backlog of emails, although with the advent of the ‘iPhone’ you never are really away from the office, or so it seems. Breakfast Meeting - possibly the most important meeting of the day, usually at 7.15, when back at home my daughter India is tucking into her Coco Pops, or porridge (pancakes are reserved for when I am at home to make them). I catch up with her, hear her news and what she is going to be up to for the day, most of which I don’t understand, but it is getting clearer. She loves the idea that I work with sandwiches, which is not surprising as she was named after Crank’s award-winning ‘Indian Summer’. She is very keen to open a sandwich factory that specialises in ‘Pink Sandwiches’ whatever they are, when she is a bit older, at three and a half perhaps. Breakfast meeting with India over - on with the rest of the day. There is no real ‘average’ day, they all differ so much, which I suppose is what makes it so interesting and challenging. This week’s ongoing saga, and ‘Challenge Anneka’, is a
38 May 2010 SANDWICH & SNACK NEWS
yoghurt and fruit compote, topped with Granola, that we are developing with our sister company Superior Foods for one of our customers. You would never believe that something so simple (three ingredients) would be so complicated to get right; no doubt more on this as the day progresses. Today, I have a meeting to attend with the Wallace & Grommit Foundation, at their base in Islington. The meeting is scheduled for 9.0am, but I hate to be late, so I expect to arrive around 8am, and have a mooch around, looking for new outlets for inspiration wherever and whenever I can. This morning, I do have a task to complete as well. As a BSA committee member, I offer my services at this time of year, to take a day out and judge sandwich bars, both independent and chains, along with bakery outlets and coffee shops. This morning gives me an ideal chance to start on a couple before my first meeting. I manage to judge two high street shops and still have time to meet Guy at Pret’s Islington at 8.45am, in time to share a coffee, sample some products , and share our views.
9.00am The Hubb, Islington. We manage to negotiate the five flights of stairs (not sure if a charity status means they cannot afford a lift, or they just haven’t told us where it is), and reach the top floor out of breath, and realise why everyone here looks so well and fit. Having glugged down a refreshing glass of
water, we settle into the meeting with Marie and Becci and introduce Food Partners’ Ben Smeal to the team, who will be looking after the account and adding his marketing expertise into the pot. We review how we have fared with our good intentions, and reveal that we are ahead of target for a £25,000 donation for the first year with the foundation; this is great news. We look at where we are and discuss our ideas for updating the range, removing the slow sellers, and introducing some fresh ideas. There are two main ones we are working on, and we show designs for - one a children’s lunch box, and a new salad box incorporating the latest images and graphics based around Wallace & Grommit ‘Inventions’, similar to the theme that was part of their attraction at the National History Museum, last year, and due to go on tour round the country later this year.
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A DAY IN THE LIFE OF... MARK ARNOLD We argue about what toys or goodies we can put in the lunch box, and eventually agree to disagree, as we do on many things at the start, especially when Guy and I are in the same room, like an old married couple. We discuss our ideas of a salad box, featuring a sort of ploughman’s deconstructed sandwich, naturally featuring Wensleydale cheese, and Jacobs Crackers. What we do agree on is that we need to maintain the fun element of the products, and keep their slightly ‘quirky’ nature. Before we leave, we share with them the news we heard last night that we have been shortlisted for The Sammies Marketing Award 2010, for our launch with the foundation. They are naturally very excited, as I am, but I do warn them, that as we won it last year for our ‘Olympics’ promotion, and were short-listed the year before for the ‘World Cup’ promotion, I was not too hopeful, but let’s wait and see. In my opinion, the front cover we did for Sandwich & Snack News, was worthy of a prize in itself!
I also happen to mention that ‘Middle Age Spread’, the chutney we developed for Christmas, based on one that Wallace made in one of the animations, has also been shortlisted for ‘New Ingredient’ of the year 2010. We all say our goodbyes, having booked a meeting with their team up in Bristol to have a look at their work at the children’s hospital, and all feel fluffy and warm. A nice way to start the day.
10.30am Managed to persuade Guy, without his chauffeur’s hat, to drop me off in Aldgate so I can get round another sandwich bar, a sort of Brucie Bonus, as we finished the meeting early. He managed to drop me off in totally the wrong area, which meant that I had no idea where I was, so ditched that one, and went on to Charlotte Street to judge an outlet there. It’s important for me to find the time to get out of the office, and look around at what is new. Charlotte Street has some great favourites of mine: Bam Bou, Fino and Roka, along with Firmdale’s Charlotte Street Hotel, but there is always something new to find, and at least two new sandwich bars, since the last time I was here, one of which I was judging. I make my purchases, a decaf, and a couple of sandwiches, and sit down, and take in the ambience, while I eat and collect my thoughts. When I am just about to leave, the owner introduces himself, having recognised me from somewhere, and we talk about his ambitions, influences and how the business is going generally.
11.30am ‘Challenge Anneka’ update - Stop Press – The Greek Style Yoghurt has not arrived for the trials. A couple of quick calls, and all is well with the world again, and yoghurt should arrive by 1321hrs precisely.
12.00pm Pop into ‘Thanks for Frank’s off Carnaby street, as my final judging for today. The others on the list will have to wait. Check to see that Frank is not around, have another decaf, and pull apart a couple of sandwiches.
12.30pm Quickly pop into Hatchards, before getting on the tube. I collect first edition signed cookery books, and they phoned the other day to say a new one had just arrived, so they had kept me a copy - not sure how I will sneak it into the house.
13.30pm Back at the office. Life is very different now. Having been heavily involved with the Brambles brand for many years, I now find myself with the title of ‘Head of Innovations Retail and Coffee Shops,’ which means I get to look after a completely different kettle of fish, encompassing the likes of Morrison’s, Shell, and Caffe Nero amongst others. While developing the Brambles brand, it was very much driven by ourselves, and we could do within limits whatever we wanted, and take risks with products, that a retail brand would not. I now find that we are very customer focussed, work to briefs, and actually have input from customers. I still, however, have managed to hang on to Cranks, and Wallace and Grommit, that are very dear to my heart. The strangest things that are difficult to get used to are being part of a bigger team, having input from members of that team on the development you are doing, and having the luxury of people dedicated to making up your products from recipes in a test kitchen. Very strange when you have always been used to making your own samples, on a borrowed table in production. So far, I have really only got heavily involved with Nero development. This afternoon, we are making and trying a new range of seasonal products for Caffe Nero. They are moving all their sandwiches into bloomers, so by the time this is in print, wedges will be a thing of the past. We are developing the next wave, which may hit the shelves later in the year. Although I have tried and made the recipes at home, or played around with the ideas, (India has approved at least two, although naturally very disappointed at their lack of ‘Pink’, apart from the smoked salmon, and adamant that she will rectify this in her own factory), I still insist that I
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make the first samples in the development kitchen. You need to feel the ingredients, and unless you do it yourself, it is a bit like painting by numbers.
13.45pm Breaking News - the fruit compotes we had developed have arrived as production samples and are too runny - two calls and some extra starch … phew, another catastrophe adverted, for now.
15.00pm We try the products. We have a total of nine possibilities that I have been working on, and see this as an opportunity to add a little more Italian into the sandwich offering. All the paninis have that little ‘Italieness’ about them, and we were pleasantly pleased when we benchmarked them all against the competition recently. This point is emphasised by the good news that the seasonal special ‘Napoli Salami and Mozzarella’ has been shortlisted at the Sammies for ‘Manufactured Sandwich of the Year 2010’, proving that simple authentic combinations
40 May 2010 SANDWICH & SNACK NEWS
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can prove the best – minimum effort, maximum taste, as Gino might say. Let’s hope they are well received by the Nero team next week. We have still kept many core flavours, but have added little tweaks along the way. I am looking at other ideas for the egg mayo, which now has capers, spring onion and chives in it; the tuna has salsa verde ingredients running through it that freshens the whole sandwich up, and the ploughman’s now incorporates a newly developed ‘Ursula’s pickled onions’, which are based on Ursula’s red wine vinegar pickled onions that she shared with us at a ‘development kitchen day’ that we recently held with Caffè Nero. Two wild cards are included, as we still need a little bit of fun in development land. These are ‘Smoked salmon with celeriac and broad bean remoulade’ (a pinkish sort of sandwich), alongside ‘Chicken with parsnip and apple coleslaw’ (not very pink, but work in progress) both of which will be a talking point, next week, and maybe see the light of day as Christmas treat Specials.
16.00pm The boring part of the day! I know it has to be done, but it is boring …paperwork. Catch up on any missed emails, update movements and internal calendars, finalise costings on new recipes, order in new samples for next week, and start building the photo presentation for the bloomer meeting.
16.45pm Happiness, (well Miss India would be happy), the compotes have bled into the yoghurt, and turned them all pink. The yoghurt saga will have to continue another day.
17.00pm Time to go home, where the buffalo roam.
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To advertise call Paul Steer on 01291 636342 May 2010 41
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PACKAGING
New Bunzl branding initiative targets sandwich and coffee independents BUNZL Catering Supplies is targeting a new branding and labelling initiative at independent coffee shops and sandwich businesses, under the ‘Print Your Logo Here’ slogan, Paper cups, soup containers, sachets, napkins, clear plastic tumblers, salad containers, sandwich packaging, take out bags and a new innovative Panini Sleeve, all come under the slogan. Cups can be ordered in quantities from 5000. For caterers already using branded products, Bunzl is undertaking to manage the transition, transfer of stock and arrange for continuation of existing print – in most cases free of charge, it says. Its design studio creates food labels using own logo and brand styles that meet nutritional information and fillings requirements and also promotional offers, bar codes and storage instructions. The company is also committed to working with independents to create labelling which fulfils the new suggested Food Service Agency (FSA) standards on calorie information at 'point of choice,'
in an effort to help consumers identify healthier choices when making purchases. Branding capability has undoubtedly become an effective weapon for independents to establish an edge over less sophisticated opposition. Peter Scott, owner, The Olive Garden Café in Leamington Spa, comments, for instance: “I’m an independent café, situated in the heart of a busy shopping area in close proximity to many of the UK’s well known coffee brands. “Branding is crucial to my success. It was important for me to reinforce my new brand with printed cups, napkins and food labels. I realised after having
run a franchise and now owning my own business that perception is everything when competing in such a busy and affluent area. My biggest compliment to date was when a customer asked where my head office was based.” Paul Willcocks, regional director at Bunzl Catering Supplies said: “We constantly keep abreast of trends in the market in order to drive innovation in everything that we do. The launch of our new branding scheme, is a natural step in our ongoing strategy. “ According to the recent UK Project Cafe report, the UK coffee shop market has experienced a year-on-year rise of 6.2%, due to UK consumers embracing our growing coffee shop culture. He continues: “The report also highlights the growing influence niche independent coffee shops are exerting on the branded chains and how branded coffee chains are poised for continued growth. “I believe there has never been a better time to raise the profile of your business through branding."
Mecaplastic and Multibox join forces UK sandwich cardboard pack filling machine supplier Mecaplastic, the leading French manufacturer of tray sealing and thermoforming equipment, has acquired Creation Technique. Better known by its brand name – Multibox – Creation Technique supplies cardboard container sealing machines, as well as “Pick and Place” integrated solutions for primary packaging. Announcing the acquisition, Mecaplastic managing director PierreYves Berthe announced that the company plans to become the main player in
the field of integrated solutions. Mecaplastic, which supplies the MecaPack cardboard sandwich pack filling machine in the UK, achieved double digit growth to the end of 2009 - a virtually unique performance in the current economic climate. This has been achieved by a combination of industry leading levels of customer service and innovative technology. Since 2008, the company has developed eight new machines (four tray sealing and four thermoforming) which combine flexibility, efficiency and high speed. At
42 May 2010 SANDWICH & SNACK NEWS
the same time, and working to customer requirements, it is has created modifications to its already successful ranges. Bringing Multibox into the Mecaplastic family, it says, will allow the company to: Allow them to offer a complete product line to customers and support this; Provide a single point of contact for technical and commercial issues;
Provide its distribution partners with a stronger position in their own markets; Consolidate its position in the food industry, pharmaceutical, cosmetic and industrial markets.
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PACKAGING
Colpac launch ‘snap lok’ system in new joint venture with Anson COLPAC has joined Anson in a joint marketing venture to supply customers with an integrated packaging solution called Fuzione, part of the Hybrid range. The packaging includes a unique ‘snap-lok’ system, giving customers a reassuring locking sound when the lid is fitted into place, says Colpac. It allows customers to re-open and close the packs, suiting today’s lifestyles and also playing a part in reducing food waste. The packs have a shelf life of two days, dependent on ingredients and fillings. Other competitive advantages include increased visibility of the product on show, including a blank canvas for logos and branding. The shape of the packs
make them ideal for stacking and the bases are microwaveable and ovenable, dependent on board specification. The range also has environmental credentials: the base can be fully biodegradeable, while the lid is currently 50% recyclable, but with the possibility to increase this to 100% under certain conditions. The collaboration between Colpac and thermoforming company Anson in the joint marketing venture benefits the customer with the power of joint creativity and innovation, adds Colpac. A single point of contact, more control, shorter lead times and no language or communication barriers are added benefits; in fact, Colpac and Anson are
only 50 miles apart. There are also cost and logistics benefits. Colpac & Anson have already won an award for the range at the Foodservice Packaging Association’s Awards Dinner which took place at The Belfry Golf & Hotel Resort, Sutton Coldfield on 18 March 2010. Tel: Colpac on 01525 712261. Tel: Anson on 01353 742164.
RAP launch ‘lightest’ carton board sandwich packs RAP is relaunching its successful and extended range of packaging solutions for the independent retail sector. When RAP launched its original range of solutions for the independent ‘food on the go’ sector, it consisted of a range of Kraft effect packaging for baguette, wrap and sandwich ranges. With the launch of ‘Fresh for 10’, RAP’s range now extends well beyond the original offer and includes its successful Flexible Food Wraps, Hot Rap products for hot cabinets, food trays for salad ranges and a new range of day fresh and Freshpack sandwich wedges. The range is also now available in printed Kraft and White. The Freshpack long life range of sandwich wedges are said to be the lightest carton board sandwich packs on the market. Moreover, the entire Freshpack range carries the On-Pack Recycling Label (OPRL), a standard now supported by
many major retailers and conforming to WRAP’s strict recyclability criteria. The Freshpack range is widely recyclable, enabling each product in the range to be disposed of, with carton board in the large majority of recycling facilities in the UK. A typical sandwich pack weighs some 17gms. RAP’s
44 May 2010 SANDWICH & SNACK NEWS
existing range of sandwich packs, weighing a typical 13gms, was already the lightest carton board sandwich pack on the market. The Freshpack range is 15% lighter with all the associated savings in materials usage and transportation costs. Even if packs are not recycled but
disposed of in a typical high street bin, the amount of waste is still significantly reduced over alternative carton board sandwich packaging. Martin Beaver, sales director of RAP, said: “At a time of great pressure on all retailers to radically reduce their carbon footprint, RAP continues its extraordinary record of innovation. The ‘Fresh for 10’ range will appeal well beyond the independent sector. “Freshpack alone offers weight reduction and recyclability, reducing landfill disposal costs and retailers’ carbon footprint as measured by overall transportation and materials cost. Its pricing should also appeal to all retailers seeking to reduce their packaging costs.” The entire ‘Fresh for 10’ range will be showcased at Caffè Culture 2010, to be held at Olympia on 23-25 June 2010 (Stand D60, Ground Floor). RAP: 020 8392 8320.
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Perfect complement to high quality pre-printed labels from Allstat
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Compliant with QUID, GDA, RDA Easy to edit, ingredient changes are quickly incorporated into your recipe compositional information and appears on the label at the click of a button
Nutristat is a trade name of Allstat Ltd
labels + labelling systems
Allstat Ltd Unit 10, Bowmans Trading Estate Bessemer Drive, Stevenage SG1 2DL Tel: 01438 759084 Fax: 01438 740958 Email: sales@allstat.co.uk Website:www.allstat.co.uk
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To advertise call Paul Steer on 01291 636342 May 2010 45
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SPECIAL DIETARY NEEDS
New market for
gluten-free
sandwiches Increased demand for gluten and wheat-free sandwiches is now outweighing constraints imposed by additional production costs. This year has already seen moves from Brambles, Starbucks and Daily Bread
V
isitors to the now defunct Sandwich & Snack Show held at London’s Business Design Centre a number of years ago might recall the surge of interest that greeted the arrival of respected actor Terence Stamp to one of the stands. Gluten intolerant himself, he had linked up with Elizabeth Buxton to put his name to a range of gluten-free products, which were thought to have some sandwich potential. In retrospect, they were probably a little too far ahead of the game in this sector at the time, although the Terence Stamp range and other gluten-free ranges have since made increasing inroads into the grocery multiples. In truth, up until recently, very little was available in the way of sandwiches for people with gluten intolerance. Sandwich producers, in general, weighing up the additional production costs involved, felt that the returns just weren’t there. Pret, for instance, had tried launching gluten-free products a number of times but these were always pulled when sales were poor. It’s worth pointing out though that its bread-free range offers a solution for those with dietary problems across the spectrum. Times have changed, however. The growing numbers of people demanding this kind of product have made it a viable proposition, although it’s obviously never going to be a massive sector. The Coeliac Society, the body that represents gluten intolerant people, reckon there are now 600,000 clinically registered coeliacs, and there are around four million people who now choose not to eat wheat or gluten. The reasons behind this rise are not clear but it’s probably fair to say that increased awareness and better detection have played a major part. Targeting the increased demand, a number of producers including Starbucks, Daily Bread and Brambles have already come up with new developments. New from Brambles, for instance, is a range of ‘Gluten and Wheat Free’ rustic rolls. Initially
46 May 2010 SANDWICH & SNACK NEWS
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SPECIAL DIETARY NEEDS there will be two varieties: farmhouse cheddar and caramelised onion chutney, alongside gammon ham and tomato, the latter also being suitable for those who want a ‘Dairy Free’ product. “We have been pestered about these for many years,” says Mark Arnold, Food Partners’ Head of Innovations, Retail and Coffee Shops. “Once established, should there be the demand, we shall increase the range.” Meanwhile, Starbucks’ gluten-free offering took the limelight in February with the launch of a pole and line-caught Skipjack tuna with roasted tomatoes and basil mayo, topped with rocket leaves served on Genius gluten free bread, joining a relatively modest sandwich offer, and it’s still there two months later. The real breakthrough for this and other recently launched gluten-free sandwiches is the vastly improved bread, of course. Consumers
Milk Link Foodservice: working on lower saturated fat dairy products Saturated fat continues to be high on the agenda for Government agencies such as the Food Standards Agency, which launched a consumer campaign in 2009. Several companies such as Camden Food Co. and EAT have committed to reducing levels of saturated fat on their menus. Milk Link Foodservice are working to produce a range of products that will satisfy the drive for lower saturated fat within the dairy category. The initiatives and partnerships not only benefit their customers but the end consumers too, says the company. Milk Link Foodservice have invested in FretwellDowning Hospitality’s nutritional analysis software ‘Saffron Nutrition’. The system is enabling Milk Link Foodservice to create balanced recipes with their branded portfolio of products, showing a minimum of five key
nutrient values for each dish. The presentation of the nutrient values is based along similar lines to the Food Standards Agency’s traffic light labelling scheme. Its Bladen brand and development chefs are creating fantastic recipes utilising the Saffron system for all sectors. Kate Prentice, Channel Marketing Manager for Foodservice, says: “Research from the IGD shows that the economic climate is still uppermost in consumers’ minds, but health is still very high on their list of concerns. In this respect, we are working hard to ensure we can support our caterers by creating products and recipe ideas that will reduce saturated fat on their menus.” Milk Link Foodservice also suggests one option for caterers is to use Bladen Lighter, a range of 30 percent reduced fat cheeses, designed specially for chefs, with no compromise on taste, flavour and cookability. Bladen Lighter has been endorsed by the industry-respected Craft Guild of Chefs, the leading chefs’ association in the UK, who have trialled and tasted Bladen Lighter against strict criteria.
48 May 2010 SANDWICH & SNACK NEWS
traditionally looking for wheat or gluten free sandwiches have been inevitably disappointed with the taste and texture. Genius’s loaf, manufactured by United Central Bakeries (UCB), was the brainchild of chef Lucinda Bruce-Gardyne, who created a recipe that her gluten-and dairy-intolerant children could and would eat. UCB has since been in talks with a number of foodservice companies and launched the gluten-free loaf through foodervice wholesaler Brakes. Manufacturers have previously been constrained by the fact that producing gluten free bread in a normal bakery is virtually impossible, faced with the need to replace most of the recipe ingredients of normal bread with expensive alternatives. Avoiding cross contamination with gluten products presents another problem. The latest European legislation for manufacture of GF products means that there cannot be more than twenty parts per million of gluten in the environment. Meanwhile, end users and sandwich manufacturers need individual prewrapped products that can be handled easily to avoid contamination. Another company that has cracked the problem is Fayrefield Foodtec, with the launch of a gluten-free sliced loaf that makes a proper sandwich. This new bread has already been launched into the sandwich market by Daily Bread, who had been looking to improve their gluten free offer for some time. Initially offered as an Egg and Chive Sandwich, it has all the taste and texture of normal artisan bread with a stability of crumb and texture that ensures good shelf life and a quality eating experience. Plans are now underway to include a ciabatta and a muffin into the range. Others are also doing their bit: EAT serves fresh soups wheat or dairy free. They also serve a daily wheat and dairy free sandwich (usually chicken and black pepper, egg mayonnaise or hummous, carrot and ginger), as well as wheat and gluten free salads. Boots offers a Free From Chicken Salad Sandwich which contains chicken breast with tomatoes, cucumber and seasoned egg-free dressing on a gluten-free bread. Crussh does a range of fresh local foods with allergy free breakfasts, juice and soups.
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Sandwich producers, in general, weighing up the additional production costs involved, felt that the returns just weren’t there
”
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BSA NEWS
Weight Marking Suggestions from Europe that products like sandwiches should carry a weight are being challenged by the British Sandwich Association and the Food Standards Agency as being totally impractical for sandwich manufacturers. The Association is also encouraging its members across Europe to encourage their Governments to raise objections to the proposals.
WRAP Project
Management Committee Elections The Association has asked for nominations to join the Management Committee – the steering group for the organisation. A ballot will be held if more apply than there are places available. The Management
Committee is made up of a balanced crosssection from across the industry, including retailers, manufacturers, bakers, suppliers and sandwich bars. The deadline for nominations was 1st May.
City Analyst to Speak at AGM LEADING City retail analyst Paul Smiddy is to talk about the changing High Street retail scene at this year’s British Sandwich Association Annual General Meeting and Luncheon in London on June 17. Paul Smiddy, former head of pan-European
retail research at HSBC, is now an independent advisor to the retail sector. The luncheon is open to BSA Members and guests. For full details see www.sandwich.org.uk or contact Pam Sainsbury on 01291 636341 (email: pam@jandmgroup.co.uk)
THE Association is supporting a project with WRAP, the Government sponsored organisation focusing on waste reduction, which aims to explore ways of improving efficiency in the manufacture of sandwiches, pizzas and Cornish Pasties. The Association will be working with a number of BSA members over the next few months to benchmark good practice with the aim of providing advice for the industry. The BSA is also meeting with WRAP in April to discuss the possibility of a similar project for the foodservice sector.
that something extra As a British Sandwich Association member you can benefit from preferential rates on Barclaycard payment terminals – including contactless technology – and save £150 on the joining fee. Whether you choose our award-winning contactless technology or one of our other payment terminals, the whole range is designed to: •Speed up transactions •Generate extra income for your business •Make life easier for you. And as a British Sandwich Association member you can also take advantage of: •Waived joining fees •Discounts on minimum billing and terminal rental •Reduced merchant service charges on card transactions.
To take advantage of this deal simply call 0800 046 6808. payment acceptance Barclaycard is a trading name of Barclays Bank PLC. Barclays Bank PLC is authorised and regulated by the Financial Services Authority. Registered in England. Registered No. 1026167. Registered Office: 1 Churchill Place, London E14 5HP.
www.sandwich.org.uk May 2010 49
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SOUP
Taking stock
with soup Sandwich and coffee bars frequently want to offer soup as a key part of their hot food offer. An important question for many, however, is do they need to make stock from scratch to create their own signature soup? Philpotts’ experience shows that boiling up chicken carcasses and vegetables for hours is now a thing of the past t’s every Tom, Dick and Harry’s claim that what they serve up is different. Philpotts, which has 21 sandwich bars nation-wide, has, however, earned the right to say this, with its home-made sandwiches winning awards such as the Sandwich Chain of the Year, awarded by the BSA a few years back. Philpotts’ soup has also made a name for itself; for example, its Scouse soup, which plays a part in Liverpool’s International Scouse Day, and Jamie Carragher soup, a carrot and coriander hot pot named after the Liverpool FC vice-captain. The question is - do caterers need to make stock from scratch to create their own signature soup?
I
Lunch wrapped up Philpotts is a rare breed. Unlike some of the other industry giants, the independent sandwich bar company is corporate and yet prides itself on its fat slice of customer personalisation. Aimed at the more discerning customer who desires something different, with nothing set in stone or pre-packaged, Philpotts is also part of the community. When Liverpool won Capital of Culture, for example, city centre office workers were treated to a special Philpotts salad, chicken and bacon Capital Culture Club Sandwich in celebration.
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While shops will swap recipes between each other, each soup differs slightly according to the individual technique of the soup maker.
” 50 May 2010 SANDWICH & SNACK NEWS
Neil Gitton, food development manager for the string of sandwich bars, from Bristol to Edinburgh, says the Philpotts experience was akin to going into Harrods food hall, complete with sparkling glass and chrome counters, brimming with delicious deli meats and fresh salad produce. “What we do is pretty unique,” he said. “We make everything exactly how customers want it. Every shop has its own kitchen with trained chefs or staff with years of catering experience.We make all our own food on site with the best raw ingredients and everything is bespoke; you can choose any fillings you want on any bread, for example. You might think it, but we don’t have direct competitors as we cater for a different market, similar to some smaller operators, but more corporate. “Whether a customer wants diverse flavours or something classic, we ask what they’d like and go from there. It’s quite ‘posh’ food, but we are also about value; really competitive on price. People presume we’ll be more expensive, but sandwiches start from just £2. We also don’t use anything artificially manufactured or any ingredients that contain preservatives. Our motto is food made and eaten or discarded that day. Fresh and natural is possible.” This pragmatic approach is arguably why Philpotts, which also caters for offsite activities such as office buffets, has not yet felt the pinch of the recession, serving up fifty thousand sandwiches every week. Part of its success also comes down to that phenomenal profit generator, soup. Soup seller Whatever the context, soup has a definite and much-loved place in modern day diets as consumers look to root out healthier, more filling light meals and fresher options, with the UK soup
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SOUP
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In the depths of winter, Philpotts’ bigger shops can serve a massive 150 litres (9oz portions) of soup a day - for example, its Scouse soup, laden with beef, veg and potato, in Liverpool’s Exchange Flags shop
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market worth £480 million in 2008. According to the latest research by Mintel, 52 percent of customers will choose soup over any other dish at lunchtime, a three percent increase on its popularity four years ago. Philpotts has benefitted from this trend and soup is made daily by professional chefs on site. While shops will swap recipes between each other, each soup differs slightly according to the individual technique of the soup maker. In the depths of winter, Philpotts’ bigger shops can serve a massive 150 litres (9oz portions) of soup a day - for example, its Scouse soup, laden with beef, veg and potato, in Liverpool’s Exchange Flags shop. On the back of this soup success, Philpotts has launched its new Gourmet Range, including Roast Potato, Sausage & Onion; Curried Parsnip; Thai Chicken with Tarragon, and Beef & Spring Onion with Chilli. Philpotts prides itself on its home-made approach. However, making stock from scratch is just not cost effective in the professional kitchen, according to Neil, and another solution that could ‘step up to the plate’ was called for. “Ours is not just any old soup to take away at lunchtime,” he said. “They are also so different, from chunky soups through to clear vegetable,” said Neil. “Soup is only as good as what’s in it and you can’t add poor ingredients. You need the best possible stock, especially when a soup is extremely subtle. “I was introduced to Essential Cuisine five years ago and, as a trained chef who has worked in the food business for over 20 years, I know good products. I first used a sample of the
chicken stock in our chicken and mushroom soup and could tell the difference straight away; that it had been made from boiling and roasting chicken, which was important to us.” Serving up to 40,000 customers every week, around 15-20 percent of Philpotts’ sales are generated from dishes made with Essential Cuisine stocks, including its hugely popular tomato pasta with meatballs. But does the stock really make a difference? “Absolutely,” said Neil. “With a lot of professional stocks on the market, you get a salty taste and need a lot of it to achieve great flavour. With Essential’s stock, however, there is minimum consumption for the greatest flavour. “Our Jamie Carragher carrot and coriander soup in Liverpool, for example, is a real hit and is made with Essential Cuisine’s vegetable stock. They also don’t get much better than our pea and ham soup, which is made with their ham stock, a real enhancer with no scum, no film or fat. The stocks are also more bespoke, made by chefs for chefs.” Other than Philpotts, who have been ahead of the game for some time, should other sandwich and café bar purists feel any sense of shame about using stock cubes instead of spending hours boiling up vegetables and herbs to make a stock? Certainly not it seems. With a blaze of media attention akin to the shock of celebrities outing themselves as gay in the seventies, Marco Pierre White revealed that he used stock cubes three years ago and endorsed Knorr cubes in a TV campaign. Consultant Nellie Nichols, a contributor to Sandwich & Snack News and a former development chef to Pret A Manger, is also firmly in the stock cube camp. “Knorr stock cubes are as good as the real thing in my book, actually probably far more consistent. I use the chicken, lamb, pork, fish and vegetable ones and have always used them. I haven’t made stock for years with the exception of lobster, because if I have had the good fortune to eat one it’s a waste not to. If only I had the time to make the others, but then there’s always the appalling smell and mess as well to deal with.”
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CONFECTIONERY
The sweet smell of success Confectionery sales can be a ‘nice little earner’ for sandwich bars and cafés as part of the lunch mix, or as snack purchases throughout the day. Cadbury’s have some good advice on what to stock and how to merchandise it
I
t might not tick all the right boxes in these increasingly health-conscious times, but even as an occasional ‘self-indulgent’ purchase, chocolate still has good sales potential for sandwich bars. It’s an obvious add-on in terms of a lunch offering, with the option of making up part of a meal deal together with a drink. A chocolate offering also helps to drive up snack sales outside the busy lunch time period as well. Chocolate sales also offer similar potential in cafés. According to IGD Cafe Culture 2009, 14% of consumers purchase food in cafés, so there is a big opportunity to increase consumption via impulse purchases. Meanwhile, 24% of consumers apparently visit cafés for an energy boost, and 16% are looking for a treat – so confectionery is an ideal product. But strangely enough, sandwich outlets have backed away from offering chocolate bars in recent years, in favour of more substantial snacks. Now may be the time to reconsider in the light of some interesting stats from Cadbury’s. Let’s get some of these figures on the table. The UK confectionery market is actually worth an astonishing £4bn plus, and within foodservice it has an estimated value of £651 million. The chocolate singles category alone is worth a huge £846m, which makes up 21% of total confectionery. So what should you stock and how should you display it? To achieve the best results, it is
52 May 2010 SANDWICH & SNACK NEWS
certainly important to stock the right range and flag up the category with key brands. As over 70% of confectionery purchases are made on impulse, visibility is the key. Chocolate singles are always a popular choice. Cadbury’s advise sandwich and coffee shops to focus on the ‘core seven’ chocolate single lines, which represent over £100m of confectionery sales in impulse. Wispa and Twirl are actually currently the number one and two single serve chocolate bars in the UK. The others are Cadbury Dairy Milk, Caramel, Boost, Double Decker and Crunchie. Double facing enhances visibility and attracts the attention of shoppers to the fixture using brands that they instantly recognise. Mint and Gum categories are not usually top of mind for shoppers instore and can be easily forgotten. However, Cadbury’s research show that when consumers see these products the majority of them go on to purchase. The company suggests placing them within arms’ reach of the till where shoppers expect to find them, next to relevant cross purchase products. Also follow simple merchandising guidelines, primarily blocking by category but then also by locating Mints and Gum together in one location, flagged by top-selling brands. Last year Cadbury launched the
bitesize range, consisting of four large, re-sealable pouches including Cadbury Clusters, Cadbury Dairy Milk (CDM) Caramel Nibbles, Cadbury Raisins and Cadbury Peanuts, offering an array of different textures and ingredients coated in Cadbury chocolate and two self-treat sizes for Cadbury Clusters and Giant Buttons. The brands also bring the benefit of being backed up by advertising and promotional campaigns. In February, Cadbury launched a marketing campaign for Cadbury Flake, including an on-pack promotion in association with Benefit, the premium cosmetics brand, as well as in-store POS, for instance. Fairtrade is also becoming a big issue. In February, almost one year since Cadbury Dairy Milk (CDM) became Fairtrade certified in the UK and Ireland, Cadbury and the Fairtrade Foundation announced that Cadbury Dairy Milk Buttons will also carry the Fairtrade logo. The move marked the next big step for the confectioner in extending its commitment, following its certification for the nation’s best selling chocolate bar, Cadbury Dairy Milk last year. Space always comes at a premium in sandwich and café bars, but confectionery really seems an area that can’t be missed out.
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To advertise call Paul Steer on 01291 636342 May 2010 53
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ADVICE
THE TEN most important things to do when opening a coffee bar With over 20 years’ experience running their own successful coffee establishments and providing consultancy to new enterprises, The Coffee Boys – aka John Richardson and Hugh Gilmartin - are a well-known double act in the trade. Their new book Setting Up and Managing Your Own Coffee Bar provides some valuable advice for would-be businesses
D
uring the past 15 years I, along with my fellow Coffee Boy Hugh Gilmartin have either opened, advised or managed many hundreds of businesses within the hospitality industry. Out of this experience we see, time and time again, people making the same mistakes. The following list of ten ideas are a brief distillation of this experience. Have a clear outcome. The vast majority of new entrepreneurs have very little grasp of what it that they expect from their new business. They tend to stumble into it full of passion and with grand ideas but have no real grasp of where it may ultimately take them and how this will affect their lives. Sure they have a business plan that they produced for the bank, but I’m talking about a real outcome in terms of how many hours they expect to work in the business, a decent (and realistic) grasp of how much they expect to make from it and crucially, how long they expect to be in it for! Be prepared to rigorously defend your passion and concept. Any new coffee shop will immediately be met with an onslaught of “concept diluters”. These are staff, family members,
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54 May 2010 SANDWICH & SNACK NEWS
partners and suppliers who will consistently tell you to cut corners and do things the easy way, proclaiming that the customer “will never notice”. Against this onslaught you need to stay true to your passion and original concept. To give in to them is to allow yourself to slip into mediocrity. Completely grasp that you are running a business. Many new owners within the hospitality industry have a tendency to feel they aren’t really running a “proper” business. They think that the tedium of financial reporting, marketing plans and operational systems aren’t really for them. This is a huge and fundamental mistake. These businesses are just like any other business, large or small, and treating them like an extension of a hobby is a sure-fired way to guarantee failure. Have a full and complete understanding of the numbers. The control and understanding of gross margins, food costs and wage percentages is absolutely essential in any new business of this type. If you go in with only a vague understanding of how these key components interact it’s going to be a very difficult, and possibly very short, first year. You MUST know your key numbers every
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week and be ready to act upon them should they slip in any way. Get very comfortable with the concept of marketing. All day and every day you will need to be thinking of the best ways to market your product. Most new and existing operators see marketing as advertising and very quickly accept the commonly held notion that “advertising doesn’t work for me”. Marketing encompasses a huge range of disciplines and effectively covers everything that you do to help the customer buy your product. Contrary to what you may think, or indeed hope – a good product will NOT sell itself! Understand that you do not “have to be there” every waking hour. This is one of those infuriating pieces of wisdom that is relentlessly dished out by friends and family – very few of whom will have ever operated a business themselves. Your job, as the owner of your shiny new coffee shop or restaurant, is to create a business that helps to support you. You’re NOT creating a job for yourself. You’re creating a business that will work whether you are there or not and functions smoothly with great operational systems.
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ADVICE Understand the life-time value of your customers. You need to immediately grasp that a good customer may visit several times a week for several years. A good customer is therefore not worth the price of the coffee and sandwich they may have just purchased but a huge multiple of this. You need to see each customer as being potentially worth many thousands of pounds to you. And this ethos and concept must be drummed in, from day one, to all your staff. Make sure you charge enough – from day one! Many operators are very shy of charging properly for what they do. There is a strong tendency to try to be the cheapest to get new customers. This is an incredibly dangerous and short- term strategy. Produce the absolute best food and drink from day one and charge accordingly. Charge at a level that you need to fully cover all your costs and make a reasonable profit. Realise that these businesses are about people. Your job will quickly become part psychologist as you endeavour to coax, cajole and motivate your staff to produce excellent service in a sometimes very stressful environment. Likewise you need to be constantly seeking to get inside the mind of your customers and trying to second-guess what it is that they might want. Sometimes, and somewhat infuriatingly, this can be a different thing to what they say they want! And the tenth factor to consider is possibly the most important. As much as is humanly possible (and it will be difficult in the early days) you need to be working “on” the business and driving it forward and NOT relentlessly working “in” it. That doesn’t mean that you can’t or shouldn’t be helping out and working in a hands on way but the majority of your time should be spent managing and developing the business so that it becomes a smoothly running, profitable machine as quickly as possible.
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The Coffee Boys’ Guide to Setting Up and Managing Your Own Coffee Bar John Richardson and Hugh Gilmartin
ISBN 978-1-84528-327-8 Available at all good bookstores priced at £14.99 Orders: 01476 541080 www.howtobooks.co.uk
John Richardson and HughGilmartin
www.sandwich.org.uk May 2010 55
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REFRIGERATION New multi-deck case from Manor Concepts Husky greens up REFRIGERATED retail display manufacturer Manor Concepts Ltd has launched a 900mm narrowdepth refrigerated multi-deck cabinet appropriate for sandwich shops, convenience stores and snacking outlets where floor space is at a premium. The Viper cabinet is available with case lengths of 1875mm, 2500mm and 3750mm and modules may be multiplexed to create wall or aisle runs. A variety of complementary crown end cases are also
available for end of aisle location. The cabinet may be supplied with a temperature range of 1o C to 5o C for the display of dairy, convenience food, snacks and drinks. Tel: 01767 222100.
ISA launches the Zero range UPMARKET sandwich bar supplier ISA has launched the Zero range of high performance blast chillers/freezers. Horizontal or vertical units are available finished in robust, easy-to-clean stainless steel. Advanced electronics are at the heart of the range, allowing the operator to control refrigeration parameters. It can be operated in one of two ways: pre-set parameters
Williams Refrigeration achieve ISO 14001 WILLIAMS Refrigeration has achieved ISO 14001 accreditation for the design, manufacture, installation and service of commercial cabinets and modular products. This prestigious award shows Williams’ commitment to reducing its environmental footprint and decreasing the pollution and waste produced, as well as its ongoing commitment to providing high quality, innovative and energy efficient performance driven products.
can be chosen to suit the type of food and the temperatures that need to be achieved when chilling/freezing - nine basic programmes are supplied as standard, suitable for a variety of applications including gastronomy, pastry and ice cream. Alternatively, the operator can design individual programmes to suit their specific requirements. The programmes are input via a simple control panel with LCD display.
its C-Range coolers and chillers HUSKY’S high-specification C-Range has been designed to help stores make savings on their energy costs and help to save the planet as they cater for the growing demand for chilled drinks. The enhanced range of four compact countertop impulse coolers and three upright glass door bottle chillers are now benefiting from natural gases being installed in China at the world’s first fully environmental refrigerator factory. The Husky C25, C35, C48 and C85 countertop cooler models for chilled drinks and snacks are powered by the natural gas refrigerant R600, which requires less energy and does not impact on the ozone layer or increase the greenhouse effect. Husky is also using the new equally eco-friendly R290 natural hydrocarbon specifically designed to cool large chillers with less energy in the manufacture of its C5 Single, C8 Compact Double and C10 Mega Double Glass Door chillers. The entire C-Range has also had its operational life extended and its energy consumption reduced with thicker insulation in the form of the natural hydrocarbon cyclopentane, which reduces temperature loss from the cabinet.
Dawsonrentals join a leading edge scheme DAWSONRENTALS Display Refrigeration Limited is one of the latest group of companies to join a leading edge scheme, designed to help the industry improve its safety record. The Bristol-based firm recently received accreditation from SAFEcontractor, a programme which recognises very high standards of health and safety practise amongst UK contractors. Dawsonrentals has over 25 years’ experience of
56 May 2010 SANDWICH & SNACK NEWS
bespoke coldroom installation, both for longterm rental as well as sales. The company’s application for SAFEcontractor accreditation was driven by the need for a uniform standard across the business, along with the desire of Compass Group to only continue relationships with certified companies. Office sales Manager, Marcus Howarth commented: “As the approved Compass supplier for refrigeration hire it was
important to us that we proved our support services are conducted in the safest way and to the highest possible standard. “Being awarded SAFEcontractor accreditation not only visibly demonstrates this but also enables our clients to remove risk from their operation.” Under the SAFEcontractor system, businesses undergo a vetting process, which examines health and safety procedures and track their record for safe practice.
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The Complete Cafe has been designed to meet all your outside catering needs. Its design and extras list means you can use it for a door to door snack van or a stationary cafe at events.
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Basic Price
£25,995+VAT AT or £95+V ek
Construction is of lightweight high-insulating modern panels all cut on CNC machines for accuracy, this construction is easy to clean, an excellent background for sign writing externally, and is also maintenance free. The hot air (80°c - 90°c) temperature controlled environment will keep your food in perfect condition. At the rear of the vehicle is the chilled display. This area is designed for your customer to self serve from the vast array of food, sandwich wedges, baguettes, salads, plated meals, desserts. On the floor of the chiller display there is a can/bottle dispenser which will hold up to 180 cans/bottles. Our Vehicle also has the added bonus of a water boiler to enable self service tea, coffee, hot chocolate and soups. As one of the extras we can add a deep freezer section to hold frozen ice lollies and ice creams. On a hot day this will definitely prove a good revenue stream. Also we can add an electric standby for the chiller/freezer to save you time loading and unloading so the vehicle can be used at an event without running the engine. The large ambient section is designed to present wrapped produce, pastries, Danish, crisps and fruit etc. The full length counter has plenty of space for your sauces & cutlery and adequate for your customers to rest their selections whilst waiting to pay. The chilled, ambient and oven area are all well lit using LED lighting to enhance the various areas.
per we
subject to status.
Mayonnaise, Dressings and Sauces Sublime... Piquant manufacture a range of quality mayonnaise, dips, dressing and sauces from our BRC accredited production facility in the West Midlands. We supply many standard products as well as being able to work on bespoke development using our in house NPD facility. If you are looking for unusually high quality products, from a company with a real interest in your business then look no further, you have found us!
To see our complete range of products visit our website or give us a call to discuss any of your requirements.
Tel: 01922 711116
To advertise call Paul Steer on 01291 636342 May 2010 57
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NEW PRODUCTS United Biscuits launches KP Jumbo peanuts United Biscuits (UBUK), a leading manufacturer of snacks, nuts and biscuits, is launching KP Jumbo peanuts. These will be KP’s biggest ever peanut products and will also include a new Jumbo Salt and Pepper variant. The pack designs will emphasise the range’s size and best quality credentials. In addition to the KP Jumbo peanuts range, a KP Honey Roasted Peanuts sharing bag will be made available all year round to provide big sales and profit opportunities for retailers, says the company.
Profit with pizza ovens from Pantheon THE pizza market is still generating healthy sales during the current gloomy financial climate. Pantheon’s latest PO range of pizza ovens offers authenticity, versatility and reliability, says the company. There are two models to choose from. The PO4 single deck model, is said to be the ideal solution for takeaways, pubs, clubs and restaurants wanting to offer well cooked pizzas without having to make a large investment. Meanwhile, for establishments where pizzas are a mainstay of the menu, there is a twodeck option, the PO4+4. Each deck holds 4 x 12” pizzas and features a 60cm x 60cm refractory brick base that ensures perfect heat distribution and promotes
Updated Therma 20 Thermometer The improved Therma 20 Thermistor Thermometer has been specifically designed for use in the food production and catering industries with HACCP, due diligence and health and safety procedures in mind. The new, ergonomic case includes ‘Biomaster’ additive which reduces bacterial growth. The low battery consumption electronics are powered by three AAA batteries, giving the instrument exceptional battery life of a minimum of five years. The auto power-off facility turns the instrument off after ten minutes. The Therma 20 displays
temperature over the range of -39.9 to 149.9 °C with a high system accuracy of ±0.4 °C. This hand held thermometer can be used in low ambient working temperatures down to -20 °C, which meets the requirements of the European Standard EN13485 for temperature monitoring of quick frozen foods. Tel: 01903 202151 www.etiltd.com.
National Flexible’s ‘HOT’ New Film When Ginsters needed specialist packaging to present a new range for retail, they turned to Bradford-based film experts, National Flexible. The demanding application called for a permeable, printed flow-wrap film suitable to withstand long periods at high
58 May 2010 SANDWICH & SNACK NEWS
temperatures in a heated display cabinet. National Flexible’s technical team were challenged with delivering a packaging solution in time for a critical in-store launch date. “We have had previous experience of development work for similar packs which required the use of specialist ovenable inks that proved really useful,” said Dave Daniels, National Flexible’s Print Manager. “This insight gave us a head-start on the whole project. We were able to fast-track the development process with the customer to bring the product to market within the tight timescale required.” Tel: 01274 685566 www.nationalflexible.co.uk
rapid cooking. Pizzas can be cooked directly on the brick base to achieve a perfect crispy finish or, if preferred, can be placed in a baking tray first. Thermostats with a top temperature of 500° C are fitted to each deck meaning that, on the twin deck model, operators have the option of using just one section during less busy periods. Tel: 0800 046 1570 www.pantheonce.co.uk
Victor add flat glass gantry screens to foodservice counters Victor’s versatile Synergy drop in units for foodservice counters, available in heated and refrigerated format, are now available with flat glass gantry screens offered in full height, fully enclosed screen type or sneeze version. The Synergy range, which is the working component of a foodservice counter, provides an economical alternative to bespoke counters, helping the smaller operator build up his counter run at a pace to suit them, and giving operators the opportunity to add to existing counter runs. The new gantries are in addition to the popular curved screens, both of which are available in toughened glass with bevelled edges, and offered in a range of sizes. Straight glass gantries range in size from two x GN1/1 to six GN1/1. Each Synergy unit is available in up to five sizes, is self-contained and easy to install. Tel: 01274 722125. www.victoronline.co.uk
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SANDWICH MANUFACTURING/TECHNICAL
Piquant Ltd increases production capacity WEST Midlands-based Piquant Ltd has increased its production facility by investing in new plant and machinery from Romaco and recently commissioned a FryMakoruma MaxxD system. Piquant started life in September 1986 and has been manufacturing standard and bespoke recipe sauces and mayonnaise for over 20 years. It operates from a BRC accredited site and manufactures a range of mayonnaise, dips, dressings and sauces in a variety of packaging formats from 25g portion control pots to 1000Kg industrial containers. Piquant managing director Shan Nagendram said: “We realised long ago that in order to survive and indeed thrive in today’s modern market, every company has to keep pace with new
technology. This last year has been particularly tough for business in general and the mayonnaise and sauce market has been no exception. However, we recognised that in spite of the economic climate, we still needed to move forward.”
Understanding the need to adopt a flexible approach to business, customers’ needs and products, Piquant made the decision to increase their production facility with a view to increasing sales this year. “We already manufacture a comprehensive range of products. However, never wishing to rest on our laurels, and in order to better serve our customers, we decided to extend that range with further investment in a FryMakoruma MaxxD system. The machine has now been commissioned, and we are happy to report that with the addition of this technology we are now able to increase our production of existing products, as well as our facility to carry out bespoke projects.” www.piquant.co.uk
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BSA MANAGEMENT COMMITTEE 2010 The following are elected members of the Management Committee of the British Sandwich Association: CHAIRMAN Andy Valentine (Ginsters)
PICTURE COURTESY OF FRIDAYS
BSA Committee
VICE-CHAIRMAN Lyana Doyle (Compass Group) THE COMMITTEE Nigel Hunter (Buckingham Foods) - producer Felicity Aylward/ Gerri Scott (Marks & Spencer) - multiple retailer Jasmine Sciminger (Sainsbury’s) - multiple retailer Mark Arnold (Brambles) - producer Sally Gabbitas (Tri-Star) - supplier Suzanne Holden (BB’s Coffee & Muffins) - sandwich bar chain Georg Buhrkohl (Subway) - sandwich bar franchisee Mark Reeve (Dene’s Delicatessen) - sandwich bar Terry Caldicot (Sodhexo) - foodservice
Upholding quality standards in sandwich making and retailing Our aims As the voice of the British Sandwich industry, the primary aims of the British Sandwich Association are:
Joe Street (Fine Lady) - baker
▲ To safeguard the integrity of the sandwich industry by setting
Tony Hacker (Applied Food Technology) - supplier
▲ To encourage excellence and innovation in sandwich making.
minimum standards for sandwich making.
▲ To provide a source of information for the industry. SECRETARIAT JIM WINSHIP Director
▲ To promote the consumption of sandwiches. ▲ To provide a collective voice for all those involved in the making, distribution and retailing of sandwiches and to represent the views of the industry.
www.sandwich.org.uk
60 May 2010 SANDWICH & SNACK NEWS
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BSA Manufacturers & Distributors ANCHOR CATERING LIMITED Kent Office: Unit 2, Wotton Trading Estate, Wotton Road Ashford, TN23 6LL London Office: Global House, 21 Lombard Road SW19 3TZ Contact: Mark Leigh Tel: 01233 665533 Fax: 01233 665588 Mobile: 07966 664 408 mail@anchorcatering.co.uk www.anchorcatering.co.uk BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk
BRAMBLES FOODS LTD (MIDDLESBOROUGH) 13-15 Drake Court, Riverside Business Park, Middlesborough TS2 1RS Contact: Guy Truman Tel: 01642 230316 Fax: 01642 230093 guy.truman@brambles.co.uk www.brambles.co.uk BRAMBLES FOOD LTD (LONDON) Lords House, 665 North Circular Rd, London NW2 7AX Contact: Guy Truman Tel: 0208 453 7300 Fax: 0208 830 7137 guy.truman@brambles.co.uk www.brambles.co.uk BUCKINGHAM FOODS LTD Wimblington Drive, Redmoor, Milton Keynes MK6 4AH Contact: Jonathan Burr Tel: 01908 838900 Fax: 01908 838920 jonathan_burr@buckfoods.co.uk www.buckinghamfoods.co.uk CHARLES JARVIS FINE FOODS Unit 16 Riverside Ind Estate South Street, Rochford Essex SS4 1BS Contact: Alan Jarvis Tel: 01702 545111 Fax: 01702 548894 alan@charlesjarvis.co.uk www.charlesjarvis.co.uk FOOD PARTNERS HEATHROW LTD Galleymead Road, Colnbrook, Slough SL3 0EN Tel: 08450 549948 sales@foodpartners.co.uk www.foodpartners.co.uk FOOD PARTNERS KILMARNOCK LTD Rowallan Business Park, Southcraig Avenue, Kilmarnock, KA3 6BQ Tel: 08450 549948 sales@foodpartners.co.uk www.foodpartners.co.uk FOOD PARTNERS PARK ROYAL LTD 39 Brunel Road, Acton London W3 7XR Tel: 08450 549948 sales@foodpartners.co.uk www.foodpartners.co.uk
FRESH! NATURALLY ORGANIC Unit 26A, Abbey Ind. Est, Mount Pleasant, Wembley, London 8H0 LNR Contact: Chantelle Ludski Tel: 020 87952117 Fax: 020 87952119
KERRY FOODS IDA Industrial Park, Poppintree, Finglas, Dublin, Ireland Contact: Thomas Kiely Tel: 00353 18648000 Fax: 00353 18644033 www.freshways.ie
chantelle@freshnaturallyorganic.co.uk www.freshnaturallyorganic.co.uk
MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Wendy Smith Tel: 01664 484400 Fax: 01664 484401 wendy.smith@meltonfoods.co.uk
FRESHWAY CHILLED FOODS Stafford Court, Stafford Road, Wolverhampton WV10 7EL Contact: Mr Alan Wright Tel: 01902 783666 Fax: 01902 781141 info@freshway-foods.co.uk GINSTERS LTD 83 Tavistock Rd, Callington Cornwall PL14 3XG Contact: Anna Ward Tel: 01579 386 200 Fax: 01579 386 240 anna.ward@ginsters.co.uk www.ginsters.com
PULLINS BAKERS LIMITED 29 High Street, Yatton North Somerset. BS49 4JD Tel: 01934 832135 Fax: 01934 876503 Contact: Angela Pullin angelapullin@pullinsbakers.co.uk www.pullinsbakers.co.uk
GREENCORE SANDWICHES - PARK ROYAL Willen Field Rd, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com
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
GREENCORE SANDWICHES – MANTON WOOD Manton Wood Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com
S&L CATERING Units N and P, Shaw Business Park, Silver Street, Huddersfield, HD5 9AE Contact: Simon Shaw Tel: 01484 304 401 Fax: 01484 304 402 simon.shaw@slcatering.co.uk www.slcatering.com
GREENCORE SANDWICHES – TWELVETREES Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Steve Maloney steve.maloney@greencore.com www.greencore.com
SOLWAY FOODS LTD 3 Godwin Road, Earlstrees Ind. Estate, Corby, Northants NN17 4DS Contact: Nicola Stock Tel: 01536 464494 Fax: 01536 409 050 nicolastock@northernfoods.com www.solway.com
HAKEN’S QUALITY FOODS Unit 2, Third Avenue Greasley St., Bulwell, Nottingham NG6 8ND Contact: Jason Haken Tel: 0115 9762995 Fax: 0115 9795733 hakensfoods@aol.com IMPRESS SANDWICHES (The Good Food Company) Units 4-5a, Horton Road Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Contact: Andrew Pocock Tel: 01895 440123 Fax: 01895 441123 andrew@impresssandwiches.com www.impress-sandwiches.com
TASTIES OF CHESTER LTD Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Richard Brown Tel: 01244 533 888 Fax: 01244 533 404 enquiries@tasties.co.uk www.tasties.co.uk THE SANDWICH FACTORY Carlyon Rd Ind. Est, Atherstone, Warwickshire CV9 1LQ Contact: Nick Anderson Tel: 01827 719 100 Fax: 01827 719 101 nick.anderson@tsfl.co.uk www.thesandwichfactory.ltd.uk
SANDWICH BAR CHAINS BIRLEYS CHANDOS DELI GREGGS MARTINS CRAFT BAKERS PRET A MANGER SUBWAY CONTRACT CATERERS CATERING2ORDER COMPASS GROUP SODEXO SSP UK FOOD TRAVEL EXPERTS MULTIPLE RETAILERS BP OIL UK J SAINSBURY MARKS & SPENCER TESCO WAITROSE INDEPENDENT SANDWICH BARS 2114 FOOD 2 U - CHESHIRE BRUNCHES – MILTON KEYNES BRUNCH BITE WOLVERHAMPTON HUNGRY TUMS – LANCASHIRE LET’S EAT – PETERBOROUGH METRO SANDWICH COMPANY - GLASGOW MR ZAZA - HATFIELD SALISBURY SANDWICH COMPANY – SALISBURY SANDWICH MASTERS HOVE TASTEBUDS - FARNHAM THE BEAN – LONDON THE CRAVEN BAKERY – SKIPTON THE JOLLY BAKER – MIDDLESEX THE KISSIN’ CRUST LISNASKEA THE HOUSE - SURREY THE SERIOUS SANDWICH PEOPLE - CHICHESTER THE SOHO SANDWICH COMPANY – LONDON TOMLINSONS - LANCASHIRE SOLOIST BABETTE’S CAFÉ – COUNTY DOWN BANKS WILSON CATERING – CUMBERLAND BIA BLASTA CATERING LTD BLACK OLIVE SANDWICH
CO. - ALNWICK CAFÉ-TORIA – GREAT MISSENDEN CAFFE V - LONDON CASTLE PROPERTIES LIMITED – ISLE OF MAN CHERRY & HEATHER GLASGOW COFFEE CAKE LTD – PORTSMOUTH COLONEL’S MUSTARDS – BIRMINGHAM CRUSTIES BAKERY LTD KENT DELICIOUS – KENT DELLISH - LEICESTER DENES DELI - NEWCASTLEUPON-TYNE F.J. ESPOSITO LTD DUNDEE FIELDS FAYRE – YORK FUEL SANDWICH BAR LANCASHIRE GREAT COFFEE – NEWCASTLE-UPON-TYNE HEREFORD CATERING & SUPER SANDWICH CO. HEREFORD JASON SNOWDON LONDON MUNCHIES CAFÉ GIBRALTAR MURRAY WILSON TRADING LTD – STRATFORD UPON AVON QUAYSIDE TEAROOM – NARBERTH RELISH THE SANDWICH SHOP – LONDON SALLY’S - DERBYSHIRE SALLY’S – SWINDON SEASONS - HELLEDON STUFFED SANDWICH EDINBURGH TASTE (UK) LTD - ESSEX THANKS FOR FRANKS LONDON THE BAY TREE – CHIPPING NORTON THE CAFÉ - AYLESBURY THE ONE HUNDRED PENNY SANDWICH SHOP – TORFAEN THE SANDWICH LARDER LTD - ABERDEEN THE SANDWICHMAN – LONDON THE SANDWICH SHOP LIMITED – LEAMINGTON SPA
The British Sandwich Quality Promise The sandwich manufacturers and distributors listed below 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
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BSA Suppliers Index ABOUT FOODS LTD Oaklands Business Park Church Lane, Moor Monkton, York, YO26 8LA Contact: Nigel Upson Tel: 0845 8800 138 Fax: 0845 8800 139 nigel@about-foods.co.uk www.about-foods.co.uk
BRI-TAL (FOODS) LTD Chaucer House, Chaucer Business Park Kemsing, Sevenoaks, Kent TN15 6PW Contact: Chris Dellow T – 01732 763221 F – 01732 761 017 chris@bri-tal.co.uk www.bri-tal.co.uk
ADVANCED FOOD TECHNOLOGY LTD Wenman Road, Thame Ind. Est, Thame, Oxfordshire, OX9 3UF Contact: Tony Hacker Tel: 01844 217303 Fax: 01844 212341 sales@grotecompany.com www.grotecompany.com
BUNZL CATERING SUPPLIES Epsom Chase, 1 Hook Road, Epsom KT19 8TY Contact: Matt Johnson Tel: 01372 736300 Fax: 01372 736301 www.bunzl.co.uk
labels + labelling systems
ALLSTAT LIMITED Unit 10 Bowmans Trading Estate, Bessemer Drive, Stevenage, SG1 2DL Contact: Peter Tingle Tel: 01438 759084 Fax: 01438 740958 pt@allstat.co.uk www.allstat.co.uk
CALDER FOODS LIMITED Site 8 Marconi Road Burgh Road Industrial Estate Carlisle, Cumbria CA2 7NA Tel: 01228 518888 Fax: 01228 518899 Contact: Paul Barker paul.barker@calderfoods.co.uk www.calderfoods.co.uk
ANCIENT RECIPES (SOLWAY VEG LTD) Empire Way, Gretna, DG16 5BN Contact: Gillian McAllister Tel: 01461 337 239 Fax: 01461 338436 gill.mcallister@solwayveg.co.uk www.ancient-recipes.co.uk
CARGILL MEATS EUROPE Orchard Block, Grandstand Road, Hereford, HR4 9PB Contact: Peter Allen Tel: 01432 362902 Fax: 01432 362901 peter_allen@cargill.com Accreditation body: Dutch Veterinary Council
BEACON FOODS Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Sarah Davies Tel: 01874 622577 Fax: 01874 622123 sarah@beaconfoods.co.uk www.beaconfoods.co.uk BEL UK LTD Bel House, North Court Armstrong Road, Maidstone Kent ME15 6JZ Contact: Camilla Deane Tel: 01622 774800 Fax: 01622 759884 cdeane@groupe-bel.com www.cheese-recipes.co.uk Accreditation body: ISO BERNARD MATTHEWS FOODS LTD Great Witchingham Hall Norwich, Norfolk NR9 5QD Contact: Mr Duncan Marsh Tel: 01603 873935 Fax: 01603 876420 Mobile: 07825 206225 duncanmarsh@bernardmatthews.com
CATERERS CHOICE LTD Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Pinder Tel 01484 532666 Fax 01484 532700 sarah@catererschoice.co.uk www.catererschoice.co.uk
CHEESE CELLAR 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 Tina.alemao@cheesecellar.co.uk www.cheesecellar.co.uk Accreditation body: BSA
62 May 2010 SANDWICH & SNACK NEWS
CHILTERN BAKERIES LTD Southam Road, Banbury, Oxfordshire OX16 2RE Contact: Claire Marshall Tel: 01295 227600 Fax: 01295 271430 salesadmin@flbltd.co.uk Accreditation body: BSA
COLPAC LTD Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Rebecca Beattie Tel: 01525 712261 Fax: 01525 718205 rebecca.beattie@colpac.co.uk www.colpac.co.uk
DAIRYGOLD FOOD INGREDIENTS UK Lancaster Fields, Crewe Gates Farm, Crewe, Cheshire CW1 6FU Contact: Svitlana Binns Tel: 01270 589136 Fax: 01270 530726 sbinns@dairygold.co.uk
ENGLISH PROVENDER CO. LTD Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855 david.barker@englishprovender.com
www.englishprovender.com BRC Grade A EURILAIT Leighton Lane Ind Estate, Leighton Lane, Evercreech, Somerset, BA4 6LQ Contact: Paul Bates Tel: 01749 838100 Fax: 01749 831247 paulbates@eurilait.co.uk www.eurilait.co.uk FOOD ANALYTICAL LABORATORIES LTD The Old mill, Oxford Road, Stoke on Trent, ST6 6QP Contact: Steve Watt Tel: 01782 822355 Fax: 01782 818515 steve.watt@falabs.com www.falabs.com Accreditation Body: UKAS
www.dairygoldfoodingredients.co.uk
DEIGHTON MANUFACTURING (UK) LTD Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk
DELIFRANCE (UK) LTD 17 Chartwell Drive Ind. Est, Wigston, Leics LE18 2FL Contact: Alan Moutter Tel: 0116 257 1871 Fax: 0116 257 1608 www.delifrance.com ECLIPSE SCIENTIFIC GROUP Tappers Building Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards nigel.richards@eclipsescientific.co.uk Tel: 01924 499776 Fax: 01924 499731
FOOD NETWORK LTD Keepers Cottage, Chrishall Grange, Heydon, Royston, SG8 7NT Contact: Peter McDermott Tel: 01763 837 000 Fax: 01763 838 280 peter@food-network.com www.food-network.com FOODSERVICE CENTRE Cheddar Business Park, Wedmore Road, Cheddar Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.foodservicecentre.co.uk FRESHCUT FOODS LTD 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA Contact: Peter Clee Tel: 01159 227 222 Fax: 01159 227 255 peter.clee@freshcut.biz
FRIDAYS Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Pat Dunne Tel: 01580 710200 Fax: 01580 713512 pd@fridays.co.uk www.fridays.co.uk Accreditation body: BSA GLENRYCK FOODS LIMITED Newtown House, Newtown Road, Henley-on-Thames Oxon, RG9 1HG Contact: Tony Tunstall Tel: 01491 578123 Fax: 01491 635985 tonyt@glenryck.co.uk www.glenryck.co.uk www.hartleysfarmfoods.co.uk HAZELDENE FOODS LTD Walthew House Lane Martland Park Industrial Estate, Wigan WN5 0LB Contact: Claire Gregory Tel: 01942 219910 Fax: 01942 219940 www.hazeldenefoods.co.uk claire.gregory@hazeldene.co.uk HEATHROW BAKERY Unit 6/7, Ridgeway Estate, Iver, Buckinghamshire SL0 9HW Contact: Farah Perry Tel: 01753 652888 Fax: 01753 650810 farah.perry@heathrowbakery.co.uk
Accreditation body: BSA INTERTASTE SAUCES & SPICES P.O Box 5631, 3297 ZG Puttershoek The Netherlands, 3297 ZG Contact: Rogel Toll Tel: 07738 939611 Fax: 0031786 769 117 roger.toll@intertaste.eu www.intertaste.eu IVORY & LEDOUX LTD 201 Haverstock Hill, London, NW3 4QG Contact: Daniel Glazer Tel: 0207 907 1947 Fax: 0207 436 4877 daniel.glazer@ivory-ledoux.co.uk www.ivory-ledoux.co.uk JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Kennerly john@jiffytrucks.co.uk www.jiffytrucks.co.uk JOHN WEST FOODS LTD Lancaster House, Tithe Barn Street, Liverpool, L2 2GA Contact: Paul Kent Tel: 0151 243 6200 Fax: 0151 236 5465 paul.kent@mwbrands.com
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BSA Suppliers Index JOSEPH HELER LTD Laurels Farm, Hatherton, Nantwich, Cheshire CW5 7PE Contact: John Chattel Tel: 01270 841500 Fax: 01270 841381 johnc@joseph-heler.co.uk www.joseph-heler.co.uk JUST EGG (Chilled Foods) Ltd Unit 7 Hilltop Road, Hamilton Industrial Park, Leicester LE5 1TT Contact: Pankaj Pancholi Tel: 0116 274 2822 Fax: 0116 274 2829 pankaj@justegg.co.uk www.justegg.co.uk KK FINE FOODS PLC Estuary House, Zone 3, Deeside Industrial Park, Flintshire CH5 2UA Contact: Graham Jackson Tel: 01244 286 200 Fax: 01244 286 201 grahamjackson@kkfinefoods.com www.kkfinefoods.com KOOKABURRA 3 Armstrong Road, N.E.Ind.Est, Peterlee, Co. Durham SR8 5AE Contact: Samantha Perry Tel: 0191 518 4000 Fax: 0191 518 4226 sperry@kookaburra-uk.com www.kookaburra-uk.com LEATHAMS PLC 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 01969 624558 Fax: 01969 624559 Des.hillier@leathams.co.uk www.leathams.co.uk MARTIN MATHEW & CO. LTD 140 High Street, Cheshunt, Herts, EN8 OAW. Contact : Malcolm Smith Tel: 01992 641641 Fax: 01992 641888 malcolmsmith@martinmathew.co.uk
www.martinmathew.co.uk
MILK LINK LIMITED 3120 Great Western Court Hunts Ground Road Stoke Gifford Bristol BS34 8HP Contact: Sandie Belton Tel: 0800 9882433 Fax: 01454 252300 Sandie.belton@cheese.co.uk www.milklink.com
SUPPLIERS
MOURNE COUNTRY MEATS LTD Unit 24, Rampart Road, Greenbank Industrial Estate, Newry, Co. Down, Northern Ireland BT34 2QU Contact: Brendan Dixon Tel: 028 3026 4968 Fax: 028 3026 0189 brendan@mournecountry.com www.mournecountry.com Accreditation body: BSA MOY PARK LTD Royal Oak Building, Marshfield Bank, Crewe, Cheshire, CW2 8UY Contact: Ms Rebecca Leadley Tel: 01270 257 722 Fax: 01270 215 881 www.moypark.co.uk MPE UK LTD Unit 18 Botany Business Park, Macclesfield Road, Whaley Bridge, Derbyshire SK23 7DQ Contact: Chris Powell Tel: 01663 732700 Fax: 01663 732900 chrisp@mpe-uk.com www.mpe-uk.com MTC INSULATION Solutions Ltd. Royston House 267 Cranmore Boulevard, Solihull, West Midlands, B90 4QT Contact: Patrick Nash Tel: 08452 300082 Fax: 08452 300083 patrick.nash@mtcltd.co.uk www.mtcltd.co.uk PANITALY SEFA S.p.A Via B. Buozzi, 4-20060Liscate Milan, Italy Contact Lisa Martin Tel: 0039 0295 656 3133 Fax: 0039 0295 350 361 l.martin@panitaly.it www.panitaly.it PETTIGREWS Pinnaclehill, Kelso, Roxboroughshire Scotland TD5 8DW Contact: Peter Brookes Tel: 01573 224 234 Fax: 01573 223 717 sales@pettigrews.com www.pettigrews.com PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA
PLANGLOW LTD King’s House, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com PURAC UK LIMITED 50-54 St Paul’s Square Birmingham B3 1QS Contact: Gareth Jones Tel: 0121 236 1828 Fax: 0121 236 1401 www.purac.com RANK HOVIS The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: John Hale Tel: 0870 728 1111 www.rankhovis.com RICH SAUCES 34 Jubilee Road, Newtownards Co.Down BT23 4YH Contact: Richard McFeeters Tel: 02891 819004 Richard@richsauces.com Web: www.richsauces.com
ROYAL GREENLAND LTD Sinclair House,Station Road, Cheadle Hulme, Cheadle, Cheshire, SK8 5AF Contact: Simon Knight Tel: 0161 4858385 Fax: 0161 4869106 sikn@royalgreenland.com www.royalgreenland.com BRC Higher Level SAM BROWNE FOODS Kelleythorpe Ind.Estate, Driffield, East Yorkshire, HU15 1DS. Contact: Phillipa Kendrick Tel: 01377 241238 Fax: 01377 241271
SOUTHERN SALADS LIMITED Units 1 & 2 Cannon Bridge Cannon Lane Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com SOUTHOVER FOOD COMPANY LIMITED Unit 4, Grange Industrial Estate, Albion Street, Southwick, Brighton, BN42 4EN Contact: Bob Partridge Tel: 01273 596830 Fax: 01273 596 839 bob@southoverfoods.com www.southoverfoods.com THE INGREDIENTS FACTORY Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com THE SEAFOOD COMPANY (Anchor Seafoods Limited & Cromer Crab Company) Devonshire House, Handcross West Sussex RH17 6BJ Tel: 01444 400363 Fax: 01444 400949 Contact: Marilyn Ridgewell sales@anchor-seafoods.com www.theseafoodcompany.com TMI FOODS Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: David Abbott Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA TOTAL PACKAGING SYSTEMS Unit 12 Saturn Business Park Fairfield Industrial Estate Hixon, Staffordshire ST18 0PF Contact: Katie Rose Tel: 0845 6430035 Fax: 0845 6430036 katierose@totalpackagingsystems.com
pkendrick@sambrownefoods.co.uk
www.totalpackagingsystems.com
www.sambrownefoods.co.uk
TRI-STAR PACKAGING SUPPLIES LTD Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk
SNOWBIRD FOODS LTD Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 roy.anderson@snowbirdfoods.co.uk
www.snowbirdfoods.co.uk
UNIVERSAL MEATS (UK) LTD Hall Place, Sevenoaks, Kent TN15 OLG Contact: Alan Burke Tel: 01732 760760 Fax: 01732 760780 info@universalmeats.com www.universalmeats.com UNSOY FOOD INDUSTRIES (UK) LTD 18, Gotham Road, East Leake, Loughborough, Leicestershire LE12 6JG Contact: Stuart Mathews Tel: 01509 854 491 Fax: 01509 856 406 stuart@unsoy.co.uk www.unsoytarim.com ZWANENBERG FOOD UK LTD (Puredrive Fine Foods/Taste Original) Causeway Road, Earlstree Industrial Estate, Corby, Northants, NN17 4DU Contact: Caroline Hooton Tel: 01536 463000 Fax: 01536 463085 Carolineh@puredrive.co.uk LINKED ASSOCIATION LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration Bourne House, Horsell Park, Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk CONSULTANT INTERNATIONAL MASTER CHEF & AUTHOR Tom Bridge 21, Blackhorse Avenue Blackrod Village Bolton BL6 5HE Tel: 07889111256 tom.bridge@cookerydetective.com www.btinternet.com/~tom.bridge/ RJL SOFTWARE The Maples, Beggars Grove Sutton Scotney winchester SO21 3LL contact: Richad Lamb Tel: 01962 761313 Fax: 01962 761717
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.
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BSA Product Index ADVISORY/CONSULTANCY SERVICES Factory Advanced Food Technology Foodservice Centre MTC Insulation Solutions Ltd. RJL Software Retail Foodservice Centre BAKERY PRODUCTS Morning Goods Bri-Tal (Foods) Ltd Chiltern Bakery Delifrance Heathrow Bakery Patisserie Bri-Tal (Foods) Ltd Delifrance Chiltern Bakery Heathrow Bakery Viennoiserie Bri-Tal (Foods) Ltd BREAD AND ROLLS
Unsoy Food Industries (UK) Ltd Relishes Ancient Recipes (Solway Veg Ltd) Beacon Foods Calder Foods Cheese Cellar English Provender Co Intertaste Sauces & Spices Leathams Pettigrews Southover Food Company Ltd The Ingredients Factory Pickles Ancient Recipes (Solway Veg Ltd) Cheese Cellar English Provender Co Leathams Pettigrews Southover Food Company Ltd The Ingredients Factory Preservatives Purac UK Limited CLEANING MATERIALS Bunzl Catering Supplies
Fresh Chiltern Bakeries Heathrow Bakery Panitaly Rank Hovis
CONSULTANCY Food Analytical Laboratories Ltd
Speciality Bri-Tal (Foods) Ltd Delifrance Heathrow Bakery Panitaly
DESIGN & BUILD CONSULTANCY Advanced Food Technology Colpac MTC Insulation Solutions Ltd Total Packaging Systems
BREAD MAKING INGREDIENTS Cheese Cellar BUTTER AND SPREADS Butter Dairygold Ingredients Eurilait Ltd Spreads Eurilait Ltd Cheese Cellar Milk Link Spreads (olive) Leathams CHEESE Bel UK Caterers Choice Cheese Cellar Dairygold Ingredients Eurilait Ltd Joseph Heler Leathams Milk Link Southover Food Company Ltd CHUTNEYS AND RELISHES Chutneys Ancient Recipes (Solway Veg Ltd) English Provender Co Leathams Pettigrews The Ingredients Factory
CRISPS Southover Food Company Ltd
DELIVERY VEHICLES Jiffy Trucks Ltd DRESSINGS, SAUCES AND MAYONNAISE Dips The Ingredients Factory
Beacon Foods Caterers Choice English Provender Co. Intertaste Sauces & Spices KK Fine Foods Martin Matthew & Co Piquant Rich Sauces The Ingredients Factory DRINKS Concentrates Ivory & Ledoux Ltd Juices Caterers Choice Leathams Southover Food Company Ltd EGGS & EGG PRODUCTS Eggs (hard boiled) Fridays Just Egg PAP Eieren & Eiproducten B.V. Egg Products Freshway Chilled Foods Fridays Leathams PAP Eieren & Eiproducten B.V. EQUIPMENT Buttering machinery Advanced Food Technology Deighton Manufacturing (UK) Conveyors Advanced Food Technology Deighton Manufacturing (UK) MPE UK Ltd Total Packaging Systems Cutting equipment Advanced Food Technology Labels Allstat Planglow Labelling Systems
Dressings Ancient Recipes (Solway Veg Ltd) English Provender Co.
Labelling Systems/Barcoding Allstat Planglow Labelling Systems Total Packaging Systems
Spreads KK Fine Foods Plc Milk Link
Machinery MPE UK Ltd
Mayonnaise Caterers Choice Cheese Cellar English Provender Co. Fridays Just Egg Piquant Rich Sauces Unifine Sauces & Spices Mustards Unifine Sauces & Spices Southover Food Company Relishes Beacon Foods Southover Food Company Ltd Sauces & Ketchups Ancient Recipes (Solway Veg Ltd)
64 May 2010 SANDWICH & SNACK NEWS
Packaging Machines Colpac Total Packaging Systems Sandwich Making Machinery Advanced Food Technology Deighton Manufacturing (UK) FACTORY DESIGN Alimentos Daily Fresh Total Packaging Systems FISH PRODUCTS Canned Fish Food Network Glenryck Foods Limited John West Foods Ltd Ivory & Ledoux Ltd Martin Matthew & Co
Crayfish Royal Greenland The Seafood Company Prawns Royal Greenland The Seafood Company Salmon Caterers Choice Challenger Foods Food Network John West Foods Ltd Leathams Martin Matthew & Co. Sardines Martin Matthew & Co. Seafood/Shellfish Products Ivory & Ledoux Ltd Southover Food Company Ltd Unsoy Food Industries (UK) Ltd Tuna Caterers Choice Challenger Foods Food Network Glenryck Foods Limited Ivory & Ledoux Ltd John West Foods Ltd Martin Matthew & Co. Universal Meats Tuna (Premium) Food Network Glenryck Foods Limited Ivory & Ledoux Ltd Martin Matthew & Co Southover Food Company FLOUR Rank Hovis FRUIT Guacamole Leathams Pineapple Caterers Choice Food Network Freshcut Foods Ltd Ivory & Ledoux Ltd Martin Matthew & Co. LABORATORY Eclipse UK Ltd Food Analytical Laboratories Ltd MEAT PRODUCTS Bacon Food Network Leathams Mourne Country Meats Southover Food Company Ltd TMI Foods Verseveld PLC Beef Leathams Sam Browne Foods Universal Meats Verseveld PLC Zwanenberg Food UK Ltd Chicken Cargill Integra
Challenger Foods Grampian Country Foods Kookaburra Leathams Moypark Sam Browne Foods TMI Foods Universal Meats Verseveld PLC Zwanenberg Food UK Ltd Continental Leathams Minster Fine Foods Ltd Duck Cargill Integra Challenger Foods Kookaburra Sam Browne Foods Universal Meats Verseveld PLC Ham Food Network Leathams Martin Matthew & Co. Minster Fine Foods Ltd Mourne Country Meats Verseveld PLC Marinated Meats Calder Foods Food Network Kookaburra Meatballs Zwanenberg Food UK Ltd Pork Challenger Foods Food Network Kookaburra Leathams Mourne Country Meats Sam Browne Foods Southover Food Company TMI Foods Zwanenberg Food UK Ltd Poultry Kookaburra Southover Food Company Salami Southover Food Company Sausages Food Network Leathams Mourne Country Meats Snowbird Foods Southover Food Company TMI Foods Zwanenberg Food UK Ltd Turkey Kookaburra Leathams Unsoy
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BSA Product Index OILS Ivory & Ledoux Ltd Martin Matthew & Co ORGANIC PRODUCTS Ancient Recipes (Solway Veg Ltd) Beacon Foods Eurilait Ltd Fridays Leathams The English Provender Co. (Suffolk Foods) Unsoy Food Industries (UK) Ltd PACKAGING Auto-seal Packaging MPE UK Ltd Total Packaging Systems Cardboard Bunzl Catering Supplies Colpac Disposable Bunzl Catering Supplies Food wraps Colpac Tri-Star Packaging Supplies Plastic Bunzl Catering Supplies Tri-Star Packaging Supplies Sandwich Packs Alimentos Daily Fresh Colpac PASTA Bri-Tal (Foods) Ltd Caterers Choice Food Network Freshcut Foods Ltd
Leathams Martin Matthew & Co. Southover Food Company Ltd PRESERVATIVES Purac UK Limited RECIPE DEVELOPMENT Tom Bridge REFRIDGERATED VEHICLES Jiffy Trucks Ltd SANDWICH FILLINGS (READY PREPARED) Beacon Foods Calder Foods Cheese Cellar Eurilait Ltd Freshcut Foods Ltd Fridays KK Fine Foods Plc Unsoy Food Industries (UK) Ltd Frozen KK Fine Foods Plc Unsoy Food Industries (UK) Ltd SNACK PRODUCTS KK Fine Foods Plc Unsoy Zwanenberg Food UK Ltd SOUPS Leathams Southover Food Company Ltd
Freshcut Foods Ltd Ivory & Ledoux Ltd Leathams Unsoy SALADS Calder Foods Hazeldene Foods Southern Salads Limited Salads (prepared) Freshcut Foods Ltd Southover Food Company Ltd Southern Salads Limited Unsoy Sundried Tomatoes Beacon Foods Leathams Plc Martin Matthew & Co. Unsoy Food Industries (UK) Ltd Sweetcorn Beacon Foods Caterers Choice Food Network Ivory & Ledoux Ltd Martin Matthew & Co. Southover Food Company Ltd Universal Meats
Canned Vegetables Food Network Ivory & Ledoux Ltd Martin Matthew & Co
Tomatoes Beacon Foods Caterers Choice Food Network Ivory & Ledoux Ltd Leathams Plc Martin Matthew & Co. Unsoy Food Industries (UK) Ltd
Chargrilled/ Roasted Beacon Foods
VIENNOISERIE Southover Food Company Ltd
VEGETABLES
International Sandwich Manufacturers
baenzigerm@bell.ch www.bell.ch Contact: Markus Banziger
ALIMENTOS DAILY FRESH S.A. Avendia El Parque 423 Golf de Manquehue Lo Barnechea, Satiago, Chile Tel: 56-2-4119100 Fax: 56-2-4119101 Contact: Felipe Mustakis Email: ja_perez@dailyfresh.cl
BORGESIUS CONVENIENCE Marconistraat 8 8912 AX Leeuwarden, Holland Tel: 0031 58 2348 455 Fax: 0031 58 216 0720 e.boogaard@borgesiusconvenience.nl www.borgesius.nl Contact: Emiel Boogaard
BELL AG Rupperswilerstrasse 5 5503 Schafisheim Switzerland Tel: 0041 62 885 95 55 Tel: 0041 62 885 95 66
GIESSE FRES GROUP Via Don Bosco N.2 43029 Traversetolo, Parma, Italy Tel: 0039 0521 842 611 Fax: 0039 0521 844 141 Contact: Alessandro Bettini
KOKA VERWALTUNG GMBH Mikeâ&#x20AC;&#x2122;s Sandwich Market Gustav-Kunst Strasse 14 20539 Hamburg, Germany Tel: 0049 40 780 9850 Fax: 0049 40 780 9855 kadereit@mikes-sandwich.de Contact: Christoph Kadereit NORDIC LUNCH AB Box 5924 Majorstua 0308 Oslo, Norway Tel: 0047 23 33 44 34 Fax: 0047 23 33 44 34 k.brandmo@nordiclunch.com Contact: Kjetil Brandmo SIGMA BAKERIES PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou
Tel: 00357 5 363 968 Fax: 00357 5 346 131 SUPER SNACK Am Schwimmbad 5, 67722 Winnweiler, Germany Contact: Karin Halm Tel: 0049 6302 9819780 Fax: 0049 6302 98197822 info@superweck.de Accreditation body: BSA, IFS
Product Listing BACON TMI Foods Bakery Inserts Sigma Bakeries Ltd BREAD Sigma Bakeries Ltd Cooked Meats
TMI Foods Organic Products Sigma Bakeries Ltd PORK TMI Foods Sandwiches Borgesius Convenience Cool Food AG Giesse Fres Group Greencore Convenience KOKA Verwaltung GmbH Nordic Lunch AB Snack Attack Super Snack SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd TMI Foods Speciality Breads Sigma Bakeries Ltd
www.sandwich.org.uk May 2010 65
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CL ASSIFIED
We offer an extensive range of premium quality ingredients for the Sandwich & Snack market.
Reach thousands of potential customers from as little as £115
Paul Steer Tel: 01992 641641
email: sales@martinmathew.co.uk www.martinmathew.co.uk
g armer o D Hot& Bread W SPECIFIC AT TION SPECIFICATION 350 x 305 x 122mm Hotdof Capacity 30mmØ 12 Hot dof C apacity 3 Hotdog Capacity 18 Hot dog C apacity 20mmØ
Glass Chamb G Chamber er Aluminium Br read e W a armer Bread Warmer Adjustable Thermostat Thermostat h Adjustable O verheat e Protection Overheat Protection Stainless Steel Steel
Onl y
! 9 9 . £69 220 volts olts 450 watts watts Back to to base warranty warranty Delivery Delivery Mainland Mainland UK £10.50
ee-mail: -m mail: sales@vic sales@victorianovens.co.uk @ torianovens.co.uk
est.. 1980 est
Tel: T el el: 01902 351477
www.victorianovens.co.uk www ww.victoriaanovens.co.uk 66 May 2010 SANDWICH & SNACK NEWS
01291 636342
email: paul@jandmgroup.co.uk
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CL ASSIFIED
AUCTION QUALITY TUNA AT REMARKABLE PRICES Importers, Stockholder & Distributors. Erik Thorbek H&T Walker Ltd 1876 Goddess House, Helford, Cornwall, TR12 6JX Tel: 01326 231800 / 07824 325480 Fax: 01326 231758 Email: et@goddessfoods.co.uk Website: www.goddessfoods.co.uk
DUE TO THE RE-ORGANISATION OF DANIELS FOOD GROUP AND CLOSURE OF HYTHE ROAD AND GRAVESEND PLANTS on Wednesday 9th June, 2010 Complete Giusti Cooking System ■ Cooking Systems ■ Stephan Mixers ■ Depositors ■ Flume Washers ■ Urschel G ■ Cheese dicing and grating equipment ■ Tray Sealers ■ Vacuum Packers ■ Flow-wrappers ■ Veg processing equipment ■ Metal Detectors ■ AFT and sandwich fillings equipment ■ Check Weighers ■ Coders & ink jet printers ■ Hallde & Robot Coupe ■ Boot Washers ■ Lazy Susans ■ Tote bins ■ s/s Tables.
Live and on line For full details contact Clarke Fussells 01225 874677 – sales@clarke-fussells.co.uk
www.sandwich.org.uk May 2010 67
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