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Sandwich snack news INTERNATIONAL
www.sandwich.org.uk
issue 140 JuLY 2012
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INSIDE EDITOR SImON AmbrOSE t: 01291 636343 e: editorial@papa.org.uk
ADVERTISING PAuL STEEr t: 01291 636342 e: paul@jandmgroup.co.uk
SUBSCRIPTIONS TONy LOrImEr t: 01291 636333 tony@sandwich.org.uk
CONTENTS NEWS Page 8 - Northern Ireland Health trusts have been advised to stop serving sandwiches following an outbreak of listeria which claimed the life of an elderly patient, while investigations are still underway NELLIE NICHOLS Page 10 - Fernandez & Wells have to be one of the best, if not the best, sandwich and coffee bars in the UK. Their latest opening in Somerset House, London sees them pushing the boundaries even further. Nellie Nichols goes along to revel in this new heaven
MANAGING EDITOR SImON AmbrOSE, Tel: 01291 636343 e-mail: editorial@papa.org.uk ADVERTISING PAuL STEEr, t: +44 (0) 1291 636342 e-mail: paul@jandmgroup.co.uk
250TH ANNIvErSAry CELEbrATIONS Page 16 - The 250th anniversary of the sandwich, followed by the Diamond Jubilee, saw an unprecedented flurry of activity around the UK in support of the hand-held meal THE SAmmIES: DESIgNEr Of THE yEAr Page 22-23 - Designer of the Year winners THE SAmmIES AWArDS NIgHT Page 24-31 - The full line up of all the award winners THE SAmmIES Page 32-46 - How the best was won PACkAgINg/LAbELLINg NEWS Page 48-56 - All the latest news from around the trade
PRODUCTION AND DESIGN JAySON bErry, t: +44 (0) 1291 636339 e: jayson@jandmgroup.co.uk SUBSCRIPTIONS TONy LOrImEr t: +44 (0) 1291 636333 e-mail: tony@sandwich.org.uk ©Published by J&M Group 2006. Association House, 18c moor Street, Chepstow, monmouthshire NP16 5Db In association with The British Sandwich Association. PHONE +44 (0) 1291 636338 FAX +44 (0) 1291 630402 WEB www.sandwich.org.uk EMAIL info@sandwich.org.uk Paper used in the production of this publication is sourced from sustainable managed forests
www.sandwich.org.uk July 2012 3
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NEWS
Northern Irish sandwich manufacturer Bite Group wins contracts worth £3m ENNISKILLEN-based sandwich manufacturer Bite Group has landed additional contracts in Northern Ireland and Eire worth £3m. The new deals mean expansion for the company with 23 additional roles at supervisory and management levels. The company supplies mainly private label -70% of the business fresh sandwiches, tortilla wraps, paninis, baguettes and deli ingredients on a daily basis in its own temperature controlled vans from a network of depots in Belfast, Dublin, Cork and Galway. Current customers include Starbucks, Dunnes, Musgrave and SuperValu. The firm was established in 1998 by managing director Michael Keogh, who said that winning the new business was a tremendous boost for
Sustainability rating for Benugo Natural History Museum outlet THE Natural History Museum’s Restaurant, Deli Cafe and Central Hall Cafe, all operated by benugo, have received a Two Star rating from the Sustainable Restaurant Association. Zoe Watts, head of events and catering at the museum, said: "Sustainability is at the very core of what we do at the museum, so ensuring that our catering operation matches these standards and the values of our visitors is the logical next step. "We are very pleased to have received a Two Star rating but we will be working closely with benugo and the Sustainable Restaurant Association to implement further improvements so we can reach Three Star status as soon as possible." The SRA was said to be particularly impressed with the operation's sourcing of free range eggs and poultry, and high welfare pork beef, its recycling policy and its commitment to provide healthy and non-meat options.
4 July 2012 SANDWICH & SNACK NEWS
the company, positioning it for further and faster growth in the UK and Republic of Ireland. "We are now firmly established as the largest and most successful manufacturer and distributor of private label snack and convenience products on the island of Ireland," he said. "What is also strategically important for us is that the new business enhances our position substantially in an immensely important market outside Northern Ireland. While we have been operating in the Republic for some time through our depots in Dublin, Cork and Galway, the new business moves us on to another level. "We worked very closely with the new customer in the development of
products to their requirements and also in other key areas such as packaging and distribution." Enterprise Minister Arlene Foster said that Bite Group currently contributes around £1.5m in salaries and wages annually to the economy in Fermanagh. "Bite Group's success will also benefit local suppliers that provide the company with ingredients," she said. "Over recent years the company has invested extensively in its processing, marketing and distribution operations. These new contracts are a powerful recognition that Bite Group can now offer a total food solution to both existing and potential clients. This is based on their ability to create, package and distribute premium food whenever and wherever required."
Pret looks at China expansion UK private equity company Bridgepoint is said to be currently in talks with Pret A Manger to take the company into China, capitalising on the rising consumer spend there. This follows Bridgepoint’s acquisition of Goldman Sachs’ 14% stake in Pret A Manger, giving Bridgepoint an 80 per cent stake. Pret’s co-founders, Julian Metcalfe and Sinclair Beecham, also control a combined 15 per cent of the business, with the management owning the rest. The push marks the latest move in Pret’s ambitious growth strategy under the ownership of Bridgepoint, which bought a controlling stake in the business alongside Goldman in February 2008 for £345m. Bridgepoint pledged to grow the brand “from a domestic to an international business through controlled expansion of its already profitable but small US presence”, and has since grown sales from
£223m in 2007 to £377m last year. Pret now has 295 shops mainly in the UK and recently opened two shops in Paris. The company, which opened 22 new shops last year, plans to open 20 overseas stores in 2012, including its first in Boston in the US.
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NEWS
Retailers launch Diamond Jubilee sandwich ranges In addition to millions of ham and chicken sandwiches being eaten at Diamond Jubilee local celebrations around the UK, the event saw a number of retailers producing limited ranges. This included Tesco, who came up with some unusual sandwiches celebrating iconic British foods including a Yorkshire pudding and Scotch egg sarnie, plus an afternoon tea sandwich collection complete with cream scone. Available only in London, the limited edition special sandwiches, inspired by well known areas, were sold in distinctive packaging depicting famous London icons such as a red telephone box, double decker bus, black cab and tube train.
Tesco sandwich buyer Debbie Allwright said: 'Britain has a fantastic culinary history that we wanted to celebrate with our greatest food creation of all - the humble sandwich. “We know that this summer there will be a big appetite for heritage foods and we wanted to celebrate some of these in a new and tasty way. “Millions of people look forward to eating Yorkshire pudding as part of their Sunday roast. Now they’ll be able to pick one up anytime they like in the form of a wrap.” The Co-operative launched a limited edition Coronation Chicken sandwich. This included cooked chicken breast pieces in a curried mayonnaise and mango chutney, spinach, coriander, red onion and sultanas on buttered soft grain bread, as a hearty lunchtime sarnie, said the retailer. M&S launched a Pork Pie and Egg sandwich for the Jubilee, containing sliced pork and pastry, hard boiled egg, lettuce, tomatoes and salad cream. Bread manufacturer Kingsmill re-branded to ‘Queensmill’ for a limited period. Guy Shepherd, Category Director anticipated before the event:
“We expect to see great demand for these limited edition packs from consumers excited about the Royal celebrations. “The Jubilee weekend, which also coincides with this year’s Big Lunch, is going to create great demand from shoppers looking to stock up on party essentials such as bread. We hope these limited edition
loaves become a must-have for summer parties, boosting retailer sales in the process.”
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Tesco launch Jason Plato sandwich TESCO have come up with a special limited edition Jason Plato Sandwich consisting of thick malted bread filled with the driver’s favourite ingredients — smoked ham off the
bone, crunchy coleslaw and hot jalapeno mayonnaise. The Deli Club line, made by Bradgate Bakery, will be on sale at Tesco’s 437 petrol stations across the UK.
www.sandwich.org.uk July 2012 5
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NEWS
Sandwiches under spotlight after N Ireland hospital listeria death LOW LEvELS Of LISTErIA WErE WITHIN LEgAL LImITS NORTHERN Ireland Health trusts have been advised to stop serving sandwiches following an outbreak of listeria which claimed the life of an elderly patient, while investigations are still underway. Four patients in the Northern Health & Social Care Trust were affected initially by the outbreak, with another two further confirmed. An elderly woman, already being treated at Antrim Area Hospital, died on the morning of April 8 and the last case was confirmed on April 18. Following the outbreak, the trust
Abokado launches charity partnership WRAPS and sushi chain Abokado have announced a charity partnership with the locally based children’s hospice service, Shooting Star CHASE. The outlets offer a range of healthy, freshly made food and drinks including sushi, wraps and salads across 10 locations in Central London. It aims to raise awareness and funds for Shooting Star CHASE by placing bespoke collection boxes at all their tills. Speaking about the partnership, Director Mark Lilley, commented “Our customers always ask if we have a collection box for the pennies so I thought it would be a great opportunity to raise awareness and funds for a charity. Shooting Star CHASE provides an extraordinary service that is a lifeline to the many families it supports.”
6 July 2012 SANDWICH & SNACK NEWS
carried out a review of food supplier and distribution chains with the Food Standards Agency and Environmental Health. Health Minister Edwin Poots said preliminary results of tests on sandwiches provided to inpatients indicated low levels of listeria were present although he stressed these were within the legal limits. In response to an Assembly question on the matter, he said: “As a precautionary measure the Northern Trust decided not to serve sandwiches from a particular supplier until
investigations have been completed. “Following discussions with the Northern Trust, the Public Health Agency (PHA) wrote to the other trusts recommending a number of precautionary actions.” He said these included not serving sandwiches from a particular supplier, ensuring clinical staff are aware of the possibility of listeria infection and diagnosis and promptly reporting new cases to the PHA duty room. It’s not yet clear which company supplied the sandwiches as the investigation is ongoing.
Needlers Byotrol partnership supplies hand foam and sanitiser NEEDLERS Ltd, a specialist supplier of janitorial and personal protection equipment (PPE) to the food manufacturing industry, is partnering with anti-microbial technology specialist Byotrol to supply its hand foam and sanitiser. The products, which are available in colour coded dispensers with fully instructed hand-wash boards, promote improved hand hygiene. They feature “unparalleled” technology to deliver a 99.999% kill rate of microbes and continue to kill germs after each use, providing powerful, long-lasting hand hygiene.
They are Halal approved, as well as gentle and alcohol-free, reducing occupational dermatitis. Alistair Needler, Managing Director of Needlers, said: “The Byotrol products we’re supplying are powerful, gentle and long lasting and feature a unique technology to ensure exceptional hand hygiene during use and in-between breaks.” Needlers Ltd is one of the largest suppliers of janitorial and PPE equipment to the food manufacturing sector, with 2 Sisters, Greencore, Samworths, Cranswick and ABP amongst the company’s high-profile national accounts.
Jackpots Crisps moves into foodservice THE already fiercely contested foodservice crisps sector has been joined by Jackpots Crisps following a rebrand that emphasizes Britishness, timed to mesh with the key events of this year. Already sold through regional Tesco and Asda stores, East Anglia-based Jackpots Crisps is now working with DDC Foods to find a new audience. “The rebrand of Jackpots this year has prompted us to seek new sales opportunities through foodservice channels,” explains brand founder, Robert Strathern. “The premium crisp
market is a competitive one, but we feel Jackpots, with its strong British branding, is well-placed to entice a whole new audience to hand-cooked crisps.” The potatoes are grown and handcooked on one family run farm, and packaging utilises the Union Jack flag as a background, and offers a ‘story’.” There are five flavours in the Jackpots range: Lightly Salted, Roast Beef and Horseradish, Mature English Cheddar and Spring Onion, Sweet Thai Chilli and Sea Salt and Cyder Vinegar.
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NEWS
Subway and Compass sign up to cut calories SUBWAY and Compass have joined forces with supermarkets, food manufacturers, caterers and food outlets to help cut what amounts to five billion calories from the nation’s daily diet. More than three-quarters of the retail market has also signed up to the Responsibility Deal’s calorie reduction Government initiative. These include Asda, Marks & Spencer, Morrisons, Sainsbury’s, Tesco, Waitrose, Coca-Cola Great Britain, Kerry Foods, Kraft, Mars, Nestle, PepsiCo, Premier Foods, Unilever and Beefeater (Whitbread), Subway has committed to offer five out of their nine Low Fat Range Subs, each with fewer than 370 calories, as part of their £3 lunch offer and has launched a TV campaign on that basis. The group has also agreed to display calorie information on its menu boards. Compass Group UK will over the next 18 months reformulate their standard recipes to decrease energy density and subsequently remove up to 10 per cent of calories from these recipes.
M&S is continuing to grow its range of calorie controlled options across sandwiches and snacks, prepared meals and desserts, which are designed to help customers reduce their intake of calories. England is said to have one of the highest rates of obesity in Europe and some of the highest rates in the developed world. Over 60 per cent of adults and a third of 10 and 11 year olds are overweight or obese. Consuming too many calories is reckoned to be at the heart of the problem.
Morrisons new food on the go store offer MORRISONS has opened up a new convenience store under the M Local brand in Manchester with an extensive food to go offer and outdoor seating. Targeted at local students, the supermarket caters for breakfast and lunch and offers a coffee and bacon sandwich deal for £2. Customers can
also pick up freshly made porridge, orange juice, soups, jacket potatoes, sausage rolls, cakes and pastries. They can also purchase sandwiches, pizza, and salads, freshly baked bread, meat and fish, prepared in the nearby Cheadle Heath store and delivered daily to the store.
Other commitments include: • Asda will develop a new reduced calorie brand across a wide range of products that will contain at least 30 per cent fewer calories than their core Chosen by you brand; • Morrisons will launch a range of healthier
products developed by their chefs and nutritionists. More than 300 lines will be introduced, including low calorie and high fibre offerings. Key to this range will be an easy to read and understand labelling system.
Craft Bakery Business for Sale Traditional craft bakery with a long-established reputation. The adjacent shop sells its own recipe bread, cakes and pies, and freshly made sandwiches to order. The shop also stocks fruit and vegetables and a range of delicatessen products. Leasehold premises situated in rural hamlet nearby to Midlands motorway interchange has given the business a wide catchment area to serve, including a business park close by; the loyal customer base also includes people on boating holidays using the canal a short walk away. turnover £600,000 - retirement situation. Contact: Nick Pritchard, Transaction Management Limited, 1 Church Street, Stourbridge DY8 1LT telephone: 0138 444 6081 email: nickpritchard@eightcentre.co.uk reference: B138
www.sandwich.org.uk July 2012 7
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NEWS
BSA backs Subway revolt on toasted sandwich VAT SUBWAY has started what it calls a ‘toast the tax’ campaign and plans to take legal action to get the same VAT –free status for its toasted sandwiches as pasties now enjoy. The campaign includes franchises renaming toasted sandwiches as "hot bread pasties" to highlight, what it calls, "unfair" VAT on the product. It is being supported by the British Sandwich Association, which is calling on the Government to review tax on hot foods generally to both create fairness in the market and remove the anomalies that cause confusion both to consumers and retailers. The move follows Greggs’ successful campaign against VAT being charged on hot pasties, which saw Chancellor George Osborne reversing plans to include heated pasties in its 20% VAT bracket. Under current guidelines, foods that require cooking can be served hot without VAT being charged, provided that they are not specifically heated for the customer, while others face a 20% VAT surcharge. This results in grey areas
Jim Winship, BSA director
which are often interpreted in different ways by revenue officers. Even though an ingredient may require cooking before it is eaten, if the product is heated at the time of purchase some officers
interpret this as VATable, while others do not. “These differences can cause all sorts of problems,” says BSA Director Jim Winship. “Not only can they affect the competitiveness of different businesses but they also lead to disputes with the Revenue that are hugely costly to both sides. “We would welcome a common sense approach that clearly defines when the tax should be applied and which does not rely on the individual interpretation of a Revenue officer and which can be fully understood by consumers.” The Subway “toast the tax” campaign was started by
one of its franchisees, Harvey Brown, who owns a branch of the Subway chain in Exeter. Mr Brown has urged other sellers to re-brand their snacks "hot bread pasties" in a bid to circumvent the law, a move backed by the group as a whole. He said: "If the Chancellor thinks that scrapping the tax on pasties has put this issue to bed he's very much mistaken. "I haven't spoken to anyone who can understand why toasted sandwiches should have VAT but pasties shouldn't." In a statement, Subway said: “Subway is backing the ‘toast the tax’ campaign. The campaign has been generating momentum both online and at the grass-roots level, as more and more sandwich shop owners ask for the proposed tax on toasted sandwiches to be shelved.” Chancellor George Osborne scrapped the pasty tax at the end of last month after a campaign led by bakers Greggs. VAT was to be charged on baked takeaway snacks such as pasties and pies unless they had cooled to “ambient temperature”.
Subway VAT appeal due in the High Court next month THE VAT issue on hot/reheated food is likely to come to a head again next month with Subway’s long awaited High Court appeal against a 2010 ruling that it had to charge 20% VAT on its toasted sandwiches. A group of over 100 Subway franchisees is now contesting the ruling at the Upper Tribunal for tax in the High Court next month (July). Solicitor, Dipak Jotangia, a partner at Diss Solicitors, who has been handling the case for the
company, says the Government’s reversal on the pasty tax issue, has given them confidence that they would win the appeal, The case first saw the light of day when a test case was brought by a Huddersfield Subway franchisee Kay Mulligan in 2010, who claimed that their subs needed to be heated up to comply with food legislation. The intention was to supply a freshly prepared toasted sandwich, not to supply a sandwich which would be
8 July 2012 SANDWICH & SNACK NEWS
consumed hot. It argued specifically that the heating process was
necessary to stop the sauce in its Meatball Marinara sub from being too “thick and glutinous.” Its legal team employed a professor of surface metrology (the measurement of heat and surface changes) to measure the temperature of the sandwiches and the “ambient” temperature of the shop. But a judge ruled in the tax authorities’ favour and since then Subway has been forced to charge VAT on its toasted sandwiches.
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RUMBLY
Rumbly rolls out to sandwich operators across the UK Brilliantly simple online ordering has arrived for sandwich round operators, thanks to Cambridge-based startup Rumbly (www.rumbly.co.uk). Disappointed customers could soon be a thing of the past, and the team aims to help sandwich rounds increase consumer loyalty and boost revenue and profits. Co-founder Jeremy Parsons claims the idea came out of a chance conversation with a sandwich lady who called at his Basingstoke office. “It was a rainy day, and I was the only person who bothered to go outside. Tracey offered a great range of tasty sandwiches, baguettes and snacks, but she said she would be throwing most of them away that day. And she also told me her daily dilemma – more choice means more profit per sandwich, but at the cost of slowing down the queue; a few popular choices kept things moving but made customers shop around.” The team spent months working with small independent sandwich round operators, studying the most successful online ordering services and talking extensively to sandwich round customers. Since the official launch at the prestigious Technology Ventures Conference in June, the Rumbly team is now set to roll out the service nationwide. Said Parsons, “Everything about Rumbly is designed to delight consumers – while fitting in with the way each sandwich operator likes to work. We will spend 4-6 weeks helping the operator plan how to get the most out of the service. Every round is different and it's our job to help make sure rounds see improved sales, profits and consumer loyalty. I've heard people call us the 'Amazon of sandwiches'!”
Many sandwich operators work so hard in their business that they never find time to work on their business. Rumbly aims to change all that. Verdict: Find out more
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Fernandez & Wells Somerset House Fernandez & Wells have to be one of the best, if not the best, sandwich and coffee bars in the UK. Their latest opening in Somerset House, London sees them pushing the boundaries even further. Nellie Nichols goes along to revel in this new heaven
★★★★★
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NELLIE NICHOLS
I
t’s rarely I tell anyone about my odd hobby but I’m going to let you all into the secret now. I feel you know me well enough for me to share what started as a mere innocent bit of research but has turned into something of an investigative obsession: the history of disused London underground stations. The reason I’ve never told you about it before is because you’d all have me down as some kind of mad train spotting type. Honestly, as if I’d ever own (let alone wear) an anorak. I suppose it all started in 1994 when the Strand underground station closed, less than eighty seven years after it opened. I was working at Pret the first time round and their HQ then was a stone’s throw down the road on Fleet Street, just past the High Court. It was such a marvellously exciting location to work in, being right in the thick of the legal system, never knowing who you might spot outside the Court, or walking into El Vino in Fleet Street for a drink after a hard day arguing at the Bar. I remember clearly the Strand tube station simply closed on 30th September. It was on the Piccadilly line and no particular reason was given. It transpired the lift was man operated, like many at that time, with a lovely heavy duty metal lever that always looked such hard work to activate. It was going to be costly to replace it with an automatic version - some £5 million, but with only 600 passengers a day it was deemed unviable. I suppose the interest came for me as the years went by and the station just stayed there, and then I discovered how many others there were. Over seventy in total have been closed, many brimming over with history like Down Street in Mayfair,
STAR RATING ★ ★★ ★★★ ★★★★ ★★★★★
Poor, not my cup of tea A lot of potential but a lot of work to do Outstanding food and service Remarkable I don’t believe it can get any better than this
(1907-1932) another of my favourites, used as an air raid shelter by Winston Churchill and his War Cabinet. Today I walk past the old Strand underground again and there it is in all its shabby glory. Being a branch line still connected to the main network it is the most used of all the disused stations, no longer, alas, by passengers but by film and TV companies instead. If you stand back from the old entrance you will see ‘Piccadilly Rly’ above the unique underground station’s hallmark big semi circle window and ‘Strand Station’ below, surrounded by the original brick red shiny tiles. It’s nice to know it’s just stayed safe over time, like Somerset House, my destination just a little further up the street. Okay, I’m very ashamed to say I’ve never visited Somerset House. That’s the problem when you live in London, it’s easy to avoid making the effort to visit the marvellous historical landmarks under your nose that are on every visiting tourist’s list of ‘must sees’. One day (if ever any of you want to join me) I’m going
to get on an open top bus and have a whale of a time, stopping off to see the ravens at the Tower, along with the Crown Jewels and have a Mr Whippy Ice Cream with
a Cadbury’s flake in it afterwards to boot. But sadly there’s no time today to visit this fabulous old palace on one of the shiniest days of sunshine we’ve had in all these recent weeks of rain. I’m here to visit the latest Fernandez & Wells in the East Wing of Somerset House, four years after I reviewed their Beak and Lexington Street shops, when they were just a year old. Even though nearby St Anne’s Court opened shortly afterwards, it was three years later when Somerset House approached Rick and Jorge in August 2011 to open a café there. How could they say no; Somerset House would provide the architectural plethora that they seek out as vital criteria in all their locations and unable to turn it down they opened just three months later.
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NELLIE NICHOLS Standing in the fountain courtyard of Somerset House I might be in Florence, or Paris or indeed many parts of Europe. It’s as grand as grand can be and a big ask, I think, for any brand to have the right synergy to blend into such awe-inspiring architecture, not to mention the ability to deliver the required understated style and charm. If you asked me who I thought could possibly step up to the mark, I could have only answered Fernandez & Wells. But it’s still with a little trepidation I walk in through their courtyard entrance. Why on earth did I worry? I’m standing in the doorway and I don’t know which way to look first: at the stunningly sympathetic interior design or the Alice in Wonderland tea party cake counter display, all hand baked by their Executive Chef, Deidre Rettali. It’s all just too inviting, like walking into a wonderful department store at Christmas filled with eye watering displays left right and centre, all designed to make you throw retail caution to the wind. Luckily, Jorge Fernandez is sitting on a York stone bench to distract me. The bench itself, I discover, is a distraction all of its own, thinly yet invitingly covered with a neatly folded horse blanket, that does nothing to soften the brutal cold hardness concealed below. Jorge thankfully wants to take me on a tour. Thin and long, their space is utilised to give the feeling of endless different day part opportunities. Chalk boards along the white walls describe delicious beers, wines and sherries by the glass, with wonderfully inspiring names; Camden Hells Lager has to be a favourite of mine. There are temptations up there too in the form of deliciously descriptive cheese boards and wicked breakfast specials; Taktouka – eggs poached in spicy tomato and grilled pepper sauce and Organic Irish Porridge. The counter (again York stone, better utilised as a counter than an unforgiving seat) is literary covered, dripping with temptation; a Black
Pudding and Egg Mayo Ciabatta Dusted Roll, and another filled with Old Spot Sausages and Isle of Wight Relish. Chimney pots cleverly balance wire trays piled with fruits for juicing, trays and plates bear brownies, Polenta cake, Strawberry and Almond Tarts, and my favourite: a Victoria Sponge oozing at the edges with buttercream (I just wanted to run my finger along the edge of it, if only I thought no one would be looking). There is a central table in front of the counter, surrounded
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
12 July 2012 SANDWICH & SNACK NEWS
by a group of trendy, arty types enjoying their early morning coffees. One neo-classical room leads onto another, four in total, and the next reveals a second original fireplace, surrounded by whole hams hanging from the high ceiling above it, suspended by metal chains. There is a Jenga display of beautifully just-baked baguettes waiting to be sliced into, pots of brightly coloured mustards and chutneys and recently carved hams. This is urban, slick, but above all elegant, all with a powerful food presence that firmly whispers from every corner: quality, quality and more quality. The sandwich menu is, as always with Fernandez & Wells, ripe with adventure and filled with journeys of flavours to explore: Bocadillos
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NELLIE NICHOLS
(sourdough flutes) filled with 36 month cured Jamon Iberico de Belota with fresh tomato; Grilled Lomo, thinly sliced Pork Loin with Manchego; Sea Salt and Rosemary Focaccias filled with Grilled Chicken, Rocket and Tarragon Mayo, or Roasted Aubergine & Feta. The Ciabatta rolls are made with Buffalo milk and filled with Mortadella, Aioli, Italian Salami and Shaved Parmesan, another with Ortis Tuna with Dill, Capers and Oak Roasted Tomatoes. There are so many more it must be near on impossible to choose one’s lunch under such culinary pressure, all reasonably priced for what is so lovingly made at around £5.00. Perhaps the rare Roast Beef with Horseradish would be hard for me to turn down on another day I might be passing. I’m going to come back one
summer’s evening and sit on this glorious terrace outside, with my chilled glass of the driest sherry imaginable and a plate of Finocchiona, that wondrous Tuscan salami seasoned with fennel seeds and pollen by Carlo Pieri, a family butcher in Saint Angelo Scalo close to Montalcino. No wait, I must also have a plate of Nardin Smoked Anchovy Fillets with some bread to mop up the smoky oil, and some Padron Peppers lightly grilled with olive oil and sea salt. Oh, I’m so glad the next Fernandez & Wells is due to open before the Olympics, even closer to home at the old Victoria & Albert Museum’s bookshop in the newly pedestrianised part of Exhibition Road in South Kensington. I’ll be one of their very first happy customers, on that you can put your money on.
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BSA NEWS
VAT on Hot Food The British Sandwich Association is supporting a campaign led by Subway to seek clarification of rules regarding VAT on hot food. Following the successful campaign against VAT being charged on hot pasties, the Association is calling on the Government to review tax on hot foods generally to both create fairness in the market and remove the anomalies that cause confusion both to consumers and retailers. Under current guidelines, foods that require cooking can be served hot without VAT being charged, provided that they are not specifically heated for the customer, while others face a 20% VAT surcharge. This results in grey areas which are often interpreted in different ways by revenue officers. Even though an ingredient may require cooking before it is eaten, if
the product is heated at the time of purchase some officers interpret this as VATable, while others do not. “These differences can cause all sorts of problems,” says BSA Director Jim Winship. “Not only can they affect the competitiveness of different businesses but they also lead to disputes with the Revenue that are hugely costly to both sides. “We would welcome a common sense approach that clearly defines when the tax should be applied and which does not rely on the individual interpretation of a Revenue officer and which can be fully understood by consumers.” The e-petition, Toast the Tax, can be found at epetitions.direct.gov.uk/petit ions/34610 and www.facebook.com/SUBW AY.UK.Ireland
SANDWICH OF THE MONTH: JULY Ingredients 3 slices of multi seeded granary bread 1 sweet onion finely sliced 2 marinated char grilled artichokes 4 sundried tomatoes (chopped) 25ml mayonnaise 50g roquette leaves 75g Leerdammer cheese (grated) 4 rashers of crispy grille smoked bacon Method • Mix the mayonnaise with the chopped sundried tomatoes • Toast the bread • Spread the mayonnaise and tomato mix onto the toast • Layer the artichokes, onions, bacon and Leerdammer cheese onto two slices of the toast and
Join us at Warwick Races The Association is planning a hospitality day at Warwick Races in November (14th) for members and guests. Tickets
are expected to cost around £70 a head, inclusive of lunch and entry to the racecourse. Details from jim@sandwich.org.uk
New BSA Management Committee Following its AGM in June, Andrew Sherick (Marks & Spencer) has taken over from Felicity Aylward (BP) as chair of the British Sandwich Association with David Jones (SSP) becoming vice-chair. The Management Committee members are: Felicity Aylward (BP) – Ex-Chair Andy Valentine (Ginsters) – van sales Paul Miller (Sainsbury’s) – multiple retailer Yseult Caroff-Richeux (Waitrose) – multiple retailer Ben Smeal (Food Partners) - producer Andrew Pocock (Impress Sandwiches) - producer Sally Gabbitas (Tri-Star) – supplier Camilla Deane (Bel UK) - supplier Georg Buhrkohl (Subway) – sandwich bar chain Anita Kinsey (Pret a Manger) – sandwich bar chain Graeme Matthews (Rachel’s of Windsor) – independent sandwich bar Kevin Mayes (The Real Sandwich Company) – independent sandwich bar Andrew Hesketh (representing Martin Kibler – Greggs) – retail baker Joe Street (Fine Lady) – baker
Activity Plans The Association’s schedule of activities for the Autumn is:
pop under the grill • Once the cheese is melted remove the slices from the grill and top with rocket • Layer one toasted cheese slice on top of the other • Place the third slice of toasted bread on top to complete the sandwich • Pin with cocktail sticks and cut into quarters.
14 July 2012 SANDWICH & SNACK NEWS
July: Sandwich of the Month – Leerdammer cheese August: Sandwich of the Month – Clearwater prawns September: Sandwich of the Month – Cheese linked to British Cheese Week 20-21st – Lunch! Show 20th – BSA Management Committee meeting (Lunch! Show - pm) October: Sandwich of the Month – Egg linked to Egg Week 17th Technical Group Meeting, London (English Provender, Newbury) November: Sandwich of the Month – Sausage – linked to Sausage Week 14th Management Committee Meeting (Fine Lady, Banbury) & Warwick Race day December: Sandwich of the Month - Christmas
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Quick Fill Sandwich Fillings • 22 weeks chilled shelf life from production • 7 days chilled shelf life once opened • Eliminates waste, stock holding problems and increases profitability • 1kg gives 17 industry standard sandwich fillings • Packing 6 x 1kg tubs per case
Each tub is gently pasteurised to ensure that all the flavour of the product remains while giving you a chance to stock a product without shelf-life worries.
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To advertise call Paul Steer on 01291 636342 July 2012 15
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®
1762 - 2012 CELEBRATING CE ELEBR RATING
250TH ANNIVERSARY
250 YEARS
OF SAND SANDWICHES DWICHES WICHE WICHES
250th celebrations see the UK going sandwich mad The 250th anniversary of the sandwich, followed by the Diamond Jubilee, saw an unprecedented flurry of activity around the UK in support of the hand-held meal
T
he 4th Earl of Sandwich would have been amazed at the way the sandwich has taken off since he gave his name to the hand-held meal, and particular, with the 250th celebrations that celebrated his invention this May. All over the country, people, businesses, sandwich bars, pubs and even schools, marked the anniversary in their own way, giving the humble sandwich an unprecedented profile, with lots of money raised for charity at the same time. The British Sandwich Association was, of course, at the heart of much of the pre-publicity, with the anniversary coinciding with British Sandwich Week. The biggest focus was on the BSA co-ordinated national Big Picnic, when people across the country were urged to get involved in a sandwich-based picnic and raise money for charity. Big Picnic events took place on 13 May in Regents Park in London, The Hoe in Plymouth and Newcastle Racecourse. In London runners made their way around a 5k or 10k course dressed in various super hero costumes in an effort to raise money for a number of charities. They were helped on their way by Marks & Spencer who provided a free M&S sandwich for each one. One girl ran the 5K for London’s Air Ambulance on crutches dressed as super girl. It had taken her two years of two years of physiotherapy to do it after being hit by a car in 2010, which left her paralyzed from the neck down. The Big Picnic also took place at Newcastle Racecourse as part of the
16 July 2012 SANDWICH & SNACK NEWS
30th North East Children’s Cancer Run to raise money for the North of England Children’s Cancer Research Fund (NECCR). Local sandwich retailer Greggs sponsored the event and gave away around 10,000 picnics to participants. Runners in the five mile cross-country run were each given a free Greggs picnic at the finishing line. Plymouth’s Big Picnic saw local sandwich-makers Ginsters giving away free sandwiches to people on The Hoe. In return, they were asked to make a donation to local charity CHICKS to help its work with disadvantaged youngsters. Companies also participated individually in the celebrations such as Planglow, the packaging and labelling specialist, which marked the BSA's Big Picnic by holding a breakfast picnic at the company's Bristol head offices. Staff enjoyed artisan pastries and hot drinks, helping to raise funds for local charity The Quartet Foundation, which aims to changes people's lives for the better across the West of England. Meanwhile, the current 11th Earl of Sandwich, John Montagu, who has lent the family name to the Earl of Sandwich sandwich bar international chain, together with son Orlando Montagu,was involved in a number of events. He was in action promoting watercress as a neglected former staple on the sandwich menu, with Charles Barter, from the Dorchester-based Watercress Company in London’s Millbank. Mr Barter said: “Watercress used to be a staple part of the British diet and small steps like this can make a big
Jodie Kidd launches Hovis's search for the 'Ultimate British Sandwich'." The Big Pinic in Regents Park
difference to your health and help Britain’s farmers. “I put a whole fist full of watercress into my sandwiches to give it that distinctive peppery bite but also to boost my intake of the 15 essential vitamins and nutrients watercress contains.” The 11th Earl of Sandwich’s Mapperton estate is a key growing area for watercress apparently. The Earl was also in action in the town of Sandwich, which gave the 4th Earl his name, where there was a sandwich-making competition, reenactments of the moment the Earl of Sandwich asked for the food in bread, and a concert featuring music from the 4th Earl of Sandwich’s era. Sandwich Celebration Festival organiser Mandy Wilkins said it had had interest from around the world, including America, Canada, Germany, Switzerland, France and Russia. John Montagu added: "I am
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®
250TH ANNIVERSARY
1762 - 2012 CELEBRATING CE ELEBR RATING
250 YEARS
OF SAND SANDWICHES DWICHES WICHES
delighted to wish a happy 250th birthday to the sandwich. My ancestor, the 4th Earl, could never have imagined that his simple invention would spawn a multi-billion dollar industry, employing hundreds of thousands of people in this country." It is indeed a remarkable industry. In fact, according to the British Sandwich Association, the industry employs more than 300,000 people in the UK and has a commercial value of over £6bn. Many of them were directly involved in making or retailing products for the 250th in one way or another. Tesco, for instance, celebrated the anniversary with a Yorkshire pudding wrap as part of its limited edition Best Of British range. It included British topside beef, roast potato and horseradish sauce. There was also a Scotch egg sandwich, stuffed with slices of haslet pork, free range egg and pickle. Tesco sandwich buyer Debbie Allwright said: 'Britain has a fantastic culinary history that we wanted to celebrate with our greatest food creation of all - the humble sandwich.” Gregg's also announced plans to launch a British-themed sandwich for every month of this anniversary year. Their May sandwich was a Beef and Horseradish Oval Bite, which was made up of 'succulent beef, horseradish and caramelised red onion chutney with spinach on an oval bite’. Jodie Kidd, the supermodel marked the start of British Sandwich Week for
Hovis by launching a search for the 'Ultimate British Sandwich'." Kidd, whose grandmother was married to the 9th Earl of Sandwich's second son, said: "Sandwiches are one of life's little pleasures and everyone has their own preferences and opinions on how to prepare the ultimate lunchtime treat.” She added: "My favourite sandwich is an English twist on a continental classic. I love to use ingredients that are sourced from close to home, and living in West Sussex means I am spoilt for choice when it comes to independent farms and regional produce markets.” Roberts Bakery joined forces with Cheshire’s Silk FM, to send the ‘Buttie Brigade’ out and about delivering sandwiches made with tasty Roberts bread, with a competition to win sandwiches for the office. On the foodservice side, Sodhexo Prestige launched a competition to find the perfect British sandwich, split into three regions, with winners in London, England and Wales and Scotland. A total of 60 people entered their creations from staff across the business from kitchen porters to district managers. The winner for Prestige London was a sandwich called 'The East End Wide Boy', which was created by Ben Tamlyn, head chef at Henderson Global Investors. His sandwich consisted of mustard and dill Boules bread, pastrami, Swiss cheese, pickled carrot and Russian dressing. Tamlyn's winning sandwich will be sold at all London outlets catered for by Sodexo Prestige. The England and Wales region was won by Debbie Cundy, general manager from HSBC Tankersley, with her entry of a 'Peppery Joe' sandwich. Her filling consisted of smoked mackerel fillet on bloomer bread with watercress, rocket and crispy streaky bacon. Cundy will see her sandwich being rolled out across the HSBC regional businesses. Kelly Gordon, head chef at Blair Castle in Pitlochry, Perthshire, came out on top in the Scotland regional competition with a new dish called mock crab salad – a creamy egg sandwich using free range eggs on farmhouse grain bread. Gordon decided to give the dish a twist by adding spring onions and salad cream. Her winning creation will be sold at more than 100 locations
throughout Scotland where Sodexo provides catering. Mission Foods launched a new website and a Best of British wrap competition for pub chefs to celebrate British Sandwich Week, with a prize of £250-worth of high street shopping vouchers. The new website allows visitors to view Mission's range by category and get tailored solutions for specific sectors including pubs. The week was also marked in towns and cities throughout the UK with sandwich bars and pubs holding their own events. Stafford sandwich shop Fatso’s, for instance, asked the people of the town to celebrate National Sandwich Week by introducing three classic recipes onto its menu and asking customers to vote on which one they’d like to see permanently on the Bar’s Facebook page. Owner Lisa Perry said: “I think the sandwich is one of the country’s best loved institutions and deserves some recognition. “With the Jubilee as well this year I think many people are looking to traditions and more classical food and what could be better than the sandwich?” Windor pub The Bird In Hand added an extensive selection of sandwich fillings to its menu board during British Sandwich Week , and the University of Leicester ran a special sandwich menu. Celebrations, of course, also included the Sammies – the annual British Sandwich Industry Awards, and there is extensive coverage of these in this issue. The awards took place at the Lancaster Hotel, London on Thursday 17 May. Jubilee launches are covered separately in this issue. Planglow held a breakfast picnic
www.sandwich.org.uk July 2012 17
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EXHIBITIONS
Milestone year
for lunch! The lunch! show celebrates its fifth anniversary this year, with a new venue, an early sell out with 225 exhibitors signed up and an Australian version on the way. Simon Ambrose talks to event manager Chris Brazier. Q. The lunch! show’s amazing success has continued this year with the show being sold out so early. Could it have been bigger in space terms than was anticipated with such an early sell out? A. We believe that the key to lunch!’s continuing success is its focus on promoting innovation – which is something we’ve strived to do from day one. The first lunch! back in 2008 featured around 100 exhibitors, which were all individually handpicked for the quality and innovation of their products and services. We wanted lunch! to be different, to really stand out from the event crowd, and to be a real buying experience that visitors – from the biggest multiples to the local cafes and coffee
shops – all actually enjoyed coming to. Four shows and five years later and the word that still appears more often than any other in visitor testimonials is “innovation”. That’s what great about the show – it’s the ethos that drives it forward – and it’s something that we didn’t want to lose by growing the exhibition space too quickly. Yes, we could have sold double the space for 2012 but we preferred to start a waiting list for 2013 instead. This way we’ve balanced quantity with quality and ensured there’s leading innovators – from emerging start-ups and speciality producers to the biggest industry names – across all three floors of the Business Design Centre. Our visitors love the atmosphere of lunch! – and
18 July 2012 SANDWICH & SNACK NEWS
all the latest innovations that they can find here – and our exhibitors love meeting senior buyers, with smiles on their faces, and that’s much more important than diluting what clearly works. Q. Recession – what recession? How do you account for the success in a downturn? A. There’s no getting around the fact that a lot of businesses have been affected by the economic uncertainty of the last few years but what’s key about the majority of lunch! exhibitors is that their outlook has remained incredibly positive. Last year, we had around 70% of exhibiting companies rebook on the spot for 2012 – and many of them took even bigger stands – because they saw how much of a return on their investment they were getting. There’s no substitute for face to face marketing, and live events like lunch! remain one of the most effective methods of getting and retaining business. And that’s true for visitors too – if you can keep giving your customers the latest innovations – the best tasting food and drink using the most efficient and effective equipment and
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EXHIBITIONS
packaging – then they’ll spend what can afford with you and not your competition. It’s all about staying visible in the marketplace – and for two days each year lunch! is definitely the place to be seen. Q. Who's there – how different is it from last time?
names like Heinz, Ginsters, Equipline, The Fresh Olive Company, Kimbo, Crantock Bakery, The Food Doctor, and Magrini. In terms of show content, the popular British Smoothie Championship and the Innovation Challenge Live! are both back on the menu for 2012 – and we’ve got some big name Keynote speakers lined-up. However instead of dividing the sessions between several theatres as in previous years, we’ve decided to combine them into one focal Working lunch! Theatre; sponsored by Magrini. This way our visitors get the quality education programme that they’ve come to expect from lunch!, without having to split themselves in two! Q. We’ve been hearing a lot about the new Australian lunch! show – how did this come about?
A. The launch of lunch! Australia is a really exciting development for Diversified Business Communications. It’s a testament to strength of the brand and the hard work of the UK team that our Australian colleagues have decided to take lunch! global! They’ve already enjoyed great success with Fine Food Australia and the Good Food & Wine Show, so it made perfect sense for Diversified Exhibitions Australia to take the lunch! concept into new territory. Of course, luckily for our UK and European visitors they don’t need to fly all the way around the world to enjoy our lunch! offering – they get it all here for free! For further information, and to register for your free trade ticket to lunch! 2012, please visit www.lunchshow.co.uk.
A. The most noticeable difference for 2012 is of course the change of venue. Old Billingsgate was a fantastic place to launch and build up the reputation of lunch! but the Business Design Centre in Islington really takes it to the next level – literally! We’ve gone from two floors to three, and there’s around 25% more exhibition space, which will be really noticeable to repeat visitors and give buyers much more manoeuvrability around those packed aisles! The Innovation Zone is another growth area. Its 50% bigger with 48 exhibitors – all of which are within their first few years of trading – and is now right at the front of show. So not only will there be even more smaller suppliers and start ups this year but they’ll be showcasing their innovations right alongside new product launches from brand leaders
www.sandwich.org.uk July 2012 19
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THE SAMMIES
Sandwich Designer of the Year 2012
Overall Winner Foodservice Centre’s NPD Technologist Richard Henderson won the overall Designer of the Year award with a really innovative sandwich: butter brioche, sliced apple, raspberry and Italian Mascarpone Toastie Tell us about your background? How did you get into sandwich making? I am a trained Patisserie Chef and Food Technologist and have worked in Senior Chef roles developing products for Waitrose & Marks & Spencer. I started in the food industry when I was 16 and did a Bakery four-year apprenticeship. Since then I have worked in America and for a number of food manufacturers in the UK. Three years ago I decided to move from patisserie into savory and joined a large mayonnaise and sauce producer, which helped give me a foothold in the savory sector. Since joining FSC nine months ago, I have really enjoyed working with a vibrant and dedicated team of people, who are all very passionate about food and the quality of the products we develop.
“I really believed in my sandwich and hoped the judges would like it and see the innovation I was trying to achieve. I just kept thinking ‘don’t drop your sandwich in their laps” How did you come up with the idea of your winning sandwich? The inspiration for my sandwich was that I wanted to do a sweet sandwich as there doesn’t seem to be any/ many available. In my mind I had the vision of someone buying a cup of hot chocolate and then having this sweet sandwich with it. I also felt that I wanted to show something different , but wanted it to have great flavours and textures: the crispy warm butter brioche with the sweet caramelized apples, the chunky apple sauce and raspberry conserve, helping to really boost the flavours, and the sharpness from the fresh raspberries and the light creaminess from the mascarpone sauce all hopefully coming together to give a lovely eating product. Are there any other sandwich recipes that you are particularly proud of? Well, the one I won the regional hear of the Designer of the Year award with: I developed a lovely Croque Monsieur that when toasted was really good. Were you very nervous in front of the panel of judges? I was really nervous, as the panel of judges consisted of very important and influential people. I felt it was a bit like the ‘British Menu’, but I really believed in my sandwich and hoped the judges would like it and see the innovation I
was trying to achieve. I just kept thinking ‘don’t drop your sandwich in their laps’. What difference will winning the competition make to you? It really is amazing, and has taken a few days to sink in. I have a big smile every time I see the award, and it makes me very proud. It is a huge honour to win and to be able to represent the Food Service Centre and to promote the BSA. I learnt to cook with my grandmother and mother when I was young and they would be very proud. It also doesn’t look too bad on one’s CV! Who has influenced you most as a Sandwich Designer? Marco Pierre White is a huge influence on me - his style and uncompromising quest for quality, using great quality ingredients and mixing classical and innovative cooking styles for the ultimate dish. What trends or food influences would you identify currently as being important to your sandwich making – Far East etc? I think the Great British trend is very important at the minute; we have so many wonderful ingredients in this country, I think we sometimes forget. What is your own personal favourite sandwich? Well, who can resist a really good BLT, but if I had to choose one it would be hog roast with caramelized onions, baby spinach and a tangy apple sauce on crusty bread.
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To advertise call Paul Steer on 01291 636342 July 2012 21
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SANDWICH DESIGNER
Sandwich Designer of the Year Awards 2012 It’s unusual for Sandwich Designer of the Year judges to reach a unanimous decision, but this year’s winning sandwich proved to be an absolute stonker, not only in taste terms but as a genuine innovation, underlining just how versatile the sandwich continues to be in its 250th anniversary year
F
oodservice Centre’s NPD Technologist Richard Henderson won the overall BSA Designer of the Year award at the Lancaster Hotel, London this year with a really innovative sandwich: a butter brioche, sliced apple, raspberry and Italian Mascarpone Toastie. It was a fitting conclusion to a competition which has seen would-be sandwich designers compete up and down the country – as well as in Scotland – with judges both unanimous and excited about his creation. The great thing about the Designer of the Year competition is that it’s a live performance, and it doesn’t matter how good your recipe is, if you can’t assemble it on the spot, in unfamiliar surroundings, with all the time pressures that the competition entails, you’re not going to win. Although they were all veterans of regional heats held earlier this year in London, Cheltenham, Glasgow and Manchester, the pressure gets more intense the higher up you get. While most managed to keep things under control - there were 20 would-be Designers of the Year in total - a few found their carefully laid, well-rehearsed plans coming a bit unstuck because of unforeseen circumstances, but that, as they say, is show business. Needless to say, that didn’t include Richard Henderson, although he admitted afterwards that nerves had been a bit of a problem. “I just kept thinking ‘don’t drop your sandwich in the judges’ laps’,” he said afterwards. Competitors had to be able to perform and answer questions from the panel of judges, who this year included: Mark Arnold, formerly Food Partners’ Group Head of Innovations, Retail and Coffee Shops, and a previous winner of
22 July 2012 SANDWICH & SNACK NEWS
the competition on two occasions; Camilla Deane, Bel UK’s foodservice controller; Lisa Oaten, M & S Food Buyer, Food on the Move and Adam O'Connor, Head of Central Marketing, Compass. Simon Ambrose, Editor of Sandwich & Snack News stepped in for Adam briefly when there was a conflict of interest – one of the competitors was from Compass. Some of the competitors were very familiar faces, coming back for another try, but it was quite noticeable that a number of the winners were relative newcomers. There were five categories in total, with the sponsor’s product as a key ingredient in the recipe - this year being Bel UK Leerdammer Mature Cheese; Canadian Northern Prawns; Goddess Tuna; Kanzi Apple, and English Provender Company Caramelised Red Onion Chutney. There was a change of format this
year, which meant a prolonging of the tension for the competitors, who had to wait until the results were finally revealed at the Sammies awards that evening. In the event, it was Sue Price-Whittle from the Yew Tree Café, who won the Goddess Tuna category, Lee Hurcomb, from Freshway Chilled Foods, who won the Canadian Northern Prawns category, Greencore’s Kelly Merry, the English Provender Company Caramelised Red Onion Chutney, Neil McCulloch the Bel UK Leerdammer Mature Cheese, and Richard Henderson, the Kanzi Apple category winner. A delighted Richard Henderson, from Food Service Centre, was then announced to be the overall winner. Delighted is probably an understatement. “I learnt to cook with my grandmother and mother when I was young and they would be very proud. It also doesn’t look too bad on one’s CV!’” he told us afterwards.
OVERALL BRITISH SANDWICH DESIGNER OF THE YEAR AND KANZI APPLE CATEGORY WINNER Butter Brioche, Sliced Apple, Raspberry and Italian Mascarpone Toastie Method
Winner:
Richard Henderson Food Service Centre
Lightly toast one side of each of the two slices of butter Brioche and bar mark on a grill the top of each slice. On the bottom slice evenly spread the raspberry conserve covering the surface. Place half cut fresh raspberries on top of the raspberry conserve and spread the chunky Kanzi apple sauce on the other slice of brioche covering. Evenly place the caramelized sliced Kanzi® apples covering the fresh raspberries. Spoon the mascarpone sauce over the caramelized apple slices, then place on the top slice, dusting lightly with icing sugar.
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SANDWICH DESIGNER Bel UK Category Winner
Northern Prawn Sandwich Category Winner
Neil McCulloch, Solway Foods, Corby Greencore Food to Go, Worksop Leerdammer cheese, Leek and Asparagus Wrap Ingredients Tortilla wrap, Grated Leerdammer cheese, mustard and lemon crème fraiche, Chargrilled leeks, Chargrilled asparagus tips, Bel UK Leerdammer mature, Red chard, Red onion strips Make up Mix together the leeks, asparagus, red onion and some of the crème freche. Place the slice of Leerdammer near the
bottom of the tortilla and put the veg mix down the middle of the cheese. Fold over the wrap so the veg stays down the middle of the cheese. Run a line of red chard down the tortilla and fold over again. Spoon a line of the crème freche along the tortilla and wrap over. Cut the wrap in half and carefully place in the packaging.
English Provender Caramelised Red Onion Chutney Category Winner
Kelly Merry Sweet, Blue, Beef Baguette Ingredients Rare roast beef Caramelised onion chutney Blue cheese dressing Rocket Vine tomatoes Rustic/sour dough baguette
Make up Spread onion chutney on sour dough roll, add rocket, vine tomatoes, rare beef and top with blue cheese dressing.
Lee Hurcomb, Freshway Chilled Foods, Wolverhampton Citrus Prawn Ingredients Mayonnaise, Chilli powder Coconut replacement Lime juice, Lemon juice Little gem lettuce, Wrap Make up Mix the prawns, mayonnaise, chilli powder, lime and lemon juice and coconut replacement together. Add a line of the mix onto wrap and place shredded lettuce over the top. Roll the wrap and cut in half.
Goddess Tuna Category Winner Sue Price-Whittle, Yew Tree Café and Farm Shop, Yew Tree Craft Centre, Wootton Wawen, Henley-in-Arden, Tuna Chiang Mai
Ingredients Goddess Tuna Cashew Nut Butter Thai Mayonnaise (Thai green curry paste, coconut cream, fresh galangal, lime juice, fish sauce) Thai basil or coriander Shredded Iceberg lettuce Grated carrot Spring onions Plain or coriander wrap Dipping sauces
Make up Mix tuna with Thai mayonnaise. Spread wrap with cashew nut butter and top with iceberg lettuce and chopped Thai basil. Top with tuna mix and scatter a few finely chopped spring onions and grated carrot over the top. Roll the wrap and cut on the diagonal. Serve garnished with fresh limes and red chillies and dipping sauces.
www.sandwich.org.uk July 2012 23
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British Sandwich Industry Awards T he sandwich trade has proved remarkably resilient to the recession and general downturn so far, and not surprisingly the industry was in buoyant mood at the recent Sammies Awards night. Guest numbers were at a record level, with well over 600 turning out to celebrate not only the great and the good of the industry, but also the fact that this year is the 250th anniversary of the sandwich. It was in 1762 that the 4th Earl of Sandwich asked for some 'cuts of beef' to be brought to him between slices of bread so that he could continue playing cards. It’s gone from strength to strength since: sales of commercially made sandwiches have risen by some 6% in volume over the past year* (* the figure is a Kantar/BSA figure based on market research. Overall, the commercial sandwich market is worth approximately £6.25 billion, which equates to around 3.25 billion sandwiches).
AWARDS 2012
In performance terms, no-one could have been hugely surprised when Greencore won the British Sandwich Industry Award, not only because of their overall excellence, but also after their dramatic takeover of Uniq, as well as the acquisition of a new US sandwich business recently. Others were less predictable, with so much competition – Spianata, for example, won the Platinum Independent Sandwich Bar of the Year award for the first time, with Pardoe & Wood and Nuvo, both worthy Gold Award winners. There was also a new technical award for the first time this year, won by Raynor Foods’ Tom Hollands. As ever, as well as celebrating what’s best about the industry, it was also a great opportunity for guests to let their collective hair down and party into the small hours, as well as network with colleagues and friends.
British Sandwich Industry Award Winners THE BRITISH SANDWICH INDUSTRY AWARD Winner GREENCORE, Food to Go
WORKPLACE SANDWICH PROVIDER OF THE YEAR AWARD Winner TALKINGTON BATES
BAKERY SANDWICH SHOP OF THE YEAR AWARD Winner COOPLANDS Doncaster
THE BSA SANDWICH MANUFACTURER OF THE YEAR AWARD Winner MELTON FOODS
SPECIALIST SANDWICH BAR CHAIN OF THE YEAR AWARD Winner GREGGS
THE SANDWICH MARKETING AWARD Winner SSP UK UPPER CRUST - Baguette and Coffee Offer Campaign
THE BSA TECHNICAL EXCELLENCE AWARD Winner TOM HOLLANDS from Raynor Foods EN-ROUTE SANDWICH RETAILER OF THE YEAR AWARD Winner CAMDEN FOOD COMPANY Highly Commended UPPER CRUST SANDWICH RETAIL MULTIPLE OF THE YEAR AWARD Winner SAINSBURY'S SANDWICH CONVENIENCE RETAILER OF THE YEAR AWARD Winner TESCO EXPRESS
INDEPENDENT SANDWICH BAR OF THE YEAR AWARD Platinum Award Winner SPIANATA - More London Place, London Gold Award Winners PARDOE & WOOD - Holborn, London NUVO - Cannon Street, London COFFEE BAR SANDWICH RETAILER OF THE YEAR AWARD Chain Category Winner COSTA Highly Commended BOSTON TEA PARTY CAFFE PAUSA Independent Category Winner YEW TREE CAFÉ - Wootton Wawen, Warwickshire
NEW SANDWICH PRODUCT OF THE YEAR AWARD Ingredient Category Winner BEACON FOODS - Beetroot, Mint and Pomegranate Relish Product Category Winner TRI-STAR PACKAGING for their Artisan Range
NEW SANDWICH OF THE YEAR AWARD Winner MARKS AND SPENCER for their Ultimate Chicken, Mango and Sweet Chilli Sandwich Hghly Commended THE CO-OPERATIVE - Chicken Jalfrezi Flatbread WAITROSE - Love Life Sweet & Sour Chicken Egg Pancake
www.sandwich.org.uk July 2012 25
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SAMMIES AWARDS 2012
NEW SANDWICH OF THE YEAR AWARD Winner: MARKS AND SPENCER for their Ultimate Chicken, ch Mango and Sweet Chilli Sandwi is Brazier Pictured: Lunch! show manager Chr e product Mov the on d Foo presents the award to ey Trac and t) (righ gson Hod developer Claire vation inno of head re’s enco Gre son, Hodgkin
NEW SANDWICH PRODUCT OF THE YEAR AWARD INGREDIENT CATEGORY Winner: Beacon Foods for their Beetroot, Mint and Pomegranate Relish Pictured: Edward Gough, managing director of Beacon Foods, receives the award from M&S Food on the Move product developer Claire Hodgson
NEW SANDWICH PRODUCT OF THE YEAR AWARD PRODUCT CATEGORY Winner: Tri-Star Packaging for their Artisan Range Pictured: Reegan Byrne, Tri-Star customer, Chef in a box; Bruce McLauchlan, Tri-Star customer, Creative Events; Wendy Cummings, Tri-Star Packaging accou nts manager; Andy Pocock, Tri-Star customer, Good Food Company/ Impress Sandwiches; Alex Hall, Tri-Sta r customer, Creative Events; Sally Gabbitas, Tri-Star Packaging sales manager; James Whittaker, Tri-Sta r customer, Good Food Company/ Impress Sandwiches; Libby Coe, supplier, Anson Food Service; Kevin Curra n, managing director, Tri-Star Packaging
26 July 2012 SANDWICH & SNACK NEWS
WORKPLACE SANDWICH PROVIDER OF THE YEAR Winner: Talkington Bates Pictured: Chris Lynch (left) and Matthew Raynor (right) managing or directors of CJ’s Specialist Vehicles and Rayn e Janic ’ Bates ngton Foods respectively, with Talki Bates Talkington and Paul
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SAMMIES AWARDS 2012
INDEPENDENT SANDWICH BAR OF THE YEAR GOLD AWARD
BAKERY SANDWICH SHOP OF THE YEAR AWARD Winner: COOPLANDS Doncaster J&M Group Pictured: Simon Ambrose (right), rd to product awa the d ente pres , managing director e and technical development manager Shaun Lov manager, Jeanette Booth
INDEPENDENT SANDWICH BAR OF THE YEAR PLATINUM AWARD Winner: SPIANATA Pictured: Norseland national account controllers Neil Cooksey (left) and Russell Eley (right) presen t the award to Stefano Nicolai, founder and CEO of Spianata
Gold Award Winners: Pardoe & Wood, Holborn, London and Nuvo, Cannon Street, London Pictured: Norseland national account controllers Neil Cooksey (centre) and Russell Eley (right) present the awards to Andrew Pardoe (left) and Jennifer Pardoe, Pardoe & Wood and Barry Hampson, Nuvo (second from right)
SPECIALIST SANDWICH BAR CHAIN OF THE YEAR Winner: Greggs ger Pictured: Pat Dunne, Friday’s marketing mana Ken tive execu chief (left) presents Greggs’ McMeikan with the award.
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SAMMIES AWARDS 2012
COFFEE BAR SANDWICH RETAILER OF THE YEAR AWARD Winner: COSTA COFFEE s’ category Pictured: Richard Simpson, Solway Food the award to ents pres ), 2SFG sion controller (Chilled Divi diaconou, senior (left to right) Costa Coffee’s Judith Jero ory development categ category buyer, Jacs Felton, savoury ager man l nica tech , manager, and Samantha Sage
THE SANDWICH MARKETING AWARD Winner: SSP UK Upper Crust Baguette and Coffee Offer Campaign Pictured: (Right) Vion Food Group’s Commercial Director, Ian Anderson presents the award to Sonia Hebrard, brand manager for Upper Crust, and Richard Kirk, head of marketing channel development for SSP UK
28 July 2012 SANDWICH & SNACK NEWS
COFFEE BAR SANDWICH RETAILER OF THE YEAR INDIVIDUAL OUTLET CATEGORY AWARD Winner: Yew Tree Café Pictured: Sue and Rachel Price-Whittle receive their award from Richard Simpson, Solway Foods’ category controller (Chilled Division 2SFG)
BSA MANUFACTURER OF THE YEAR AWARD Winner: Melton Foods and Melton Foods’ managing director Wendy Smith the e receiv d lwoo Haze Dawn or direct production award from TMI Foods’ sales and marketing director Nigel Richmond
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SAMMIES AWARDS 2012
THE BSA TECHNICAL EXCELLENCE AWARD ds Winner: Tom Hollands, Raynor Foo Foods’ technical Pictured: Tom Hollands, Raynor Steve Nicoll, manager receives the award from s director sale ent’s Resource Data Managem
SANDWICH MULTIPLE RETAILER OF THE YEAR AWARD Winner: SAINSBURY’S Pictured: Buckingham Foods’ commercial direct or Mark Keating and (right) product developer Kerry Cheshire present the award to Sainsbury’s Kelly Johnson-Terry, buyer – sandwiches, snack salads and sushi.
EN-ROUTE SANDWICH RETAILER OF THE YEAR Winner: Camden Food Company Pictured: Michelle Graham-Clare, senior brand manager, Bakery Brands SSP UK, and Hannah Saunders, product development manager, SSP UK, receive their award from Simon Ambrose, editor, Sandwich & Snack News
SANDWICH CONVENIENCE RETAILER OF THE YEAR AWARD Winner: Tesco Express Pictured: Tesco buyer Debbie Allwright and ose, colleague receive the award from Simon Ambr p managing director of J&M Grou
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SAMMIES AWARDS 2012
THE CORAM DRAW, RAFFLE AND AUCTION
A
THE BRITISH SANDWICH INDUSTRY AWARD Winner: GREENCORE FOOD TO GO ng Andy Pictured: Ginsters’ head of marketi d To Go’s Foo Valentine (left) presents Greencore aging man and s commercial director Clare Ree award us tigio pres the with director Chris Kirke,
30 July 2012 SANDWICH & SNACK NEWS
s usual, guests at The Sammies showed their generosity by putting their hands in their pockets - this year for the British Sandwich Association nominated charity, Coram – the UK’s first children’s charity. A total of £3250 was raised through a variety of activities throughout the dinner including a cash draw and raffle, with prizes such as a brunch for two people, including a cocktail, at the Gilbert Scott, London, (Gifted by the St Pancras Renaissance London Hotel) and a family ticket to the London Eye for two adults and two children (Gifted by The London Eye / Merlin Entertainments Group). There was also an auction with lots including a spa day for six + Dinner (inc. 3 bottles of wine) at The Cornwall Hotel Spa & Estate, St Austell (Gifted by The Cornwall Hotel Spa & Estate).
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SAMMIES AWARDS 2012
BRITISH SANDWICH DESIGNER OF THE YEAR AWARDS Bel UK Leerdammer Mature Cheese Category
Goddess Tuna Sandwich Designer of the Year Category
Neil McCulloch, Solway Foods, receives his award from Camilla Deane, Foodservice Account Controller, Bel UK
Sue Price-Whittle, Yew Tree Café, Wootton Wawen, is delighted to receive her award from Erik Thorbek, MD of Goddess Tuna
Canadian Northern Prawn Sandwich Designer of the Year Category Dennis Coates, Canadian Northern Prawns, presents the award to Lee Hurcomb, Freshway Chilled Foods
EPC Caramelised Red Onion Chutney Sandwich Designer of the Year Category Michael Gibson, English Provender Company’s senior commercial manager, presents Kelly Merry. Greencore Food To Go, with the award
Kanzi® Apple Sandwich Designer of the Year Category James Simpson, MD, Adrian Scripps Ltd, presents Richard Henderson, The Foodservice Centre, with his award
OVERALL BRITISH SANDWICH DESIGNER OF THE YEAR 2012 James Simpson, MD, Adrian Scripps Ltd, presents a jubilant Richard Henderson, The Foodservice Centre, with his award
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AWARDS 2012
Spianata: Independent Sandwich Bar Platinum Award of the Year Stefano Nicolai gave up investment banking to launch a traditional Italian flatbread concept in London. Five shops later, Spianata&Co is going strong and offering some of the best sandwiches around
S
pianata&Co is an independent, artisan Roman bakery and paninoteca, which has brought Rome’s most popular lunchtime choice to London, where it has five outlets all located in the City. It was set up by Stefano Nicolai, an Italian with an investment banking background, whose tastebuds had remained with the master bakers of Rome where he grew up (see inset piece). Faced daily with a choice of what he described as ‘tasteless sandwiches, always too cold to enjoy’, he called on his entrepreneurial ambition and set up Spianata&Co, originally with a partner. A solid business plan, and thorough market research, ensured the success of the company from the start. He went back to Rome to learn the trade himself directly from the Master Bakers, developing the optimal Spianata bread recipe for the London market and sourcing the best possible authentic Italian ingredients to do this. Also known in Italy as pizza bianca romana, spianata is a flat bread, about 2 meters long and 30 cm wide, made with strong white flour, fragrant, crispy,
baked golden, and crucially light. Cut horizontally, it is filled with typically Italian quality ingredients such as cured meats sliced daily never pre-sliced - sunblush tomatoes, artichokes hearts and more. In Rome, spianata bread is often enjoyed simply with freshly
32 July 2012 SANDWICH & SNACK NEWS
sliced mortadella, nothing else, and this original sandwich is available here for the aficionados. Recognising the importance of the bakery sector in the sandwich market, the company’s inceptor, Stefano Nicolai, would not settle for offering a high street product often
described as ‘freshly baked’, but often baked from frozen, or bought in fresh, but already baked. He set about to learn how to bake spianata bread directly from the Master Bakers of Rome, who perfected this century-old art, in their special ovens. Armed with this new trade, he returned to London with the right oven and specially designed work surfaces, and started to bake. The bread is prepared from scratch every morning, using all the basic ingredients instead of a prepared mix, and baked in house daily. But whilst conventional bakeries will have finished baking at around 7 am, Spianata&Co continues to bake right up to 11 am to ensure the utmost freshness when the spianata sandwich, made as soon as the bread is cooled, reaches the shops. With five shops currently open in the City of London, Spianata&Co continues to show tremendous initiative in developing the business within the operation. For example, a monthly ‘special’ is introduced regularly, to show customers that ‘there is life beyond ham and cheese’ – so to speak! On the menu there is a mouth-watering Prosciutto
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AWARDS 2012
A taste of Rome
and Carciofi – Parma Ham, with Marinated Artichoke Hearts, Parmesan & Wild Rocket, and a fresh tasting, classic Caprese. But it was the Speck, Pears and Gorgonzola Spianata sandwich, where the intense aroma of the cured meat blends with the pleasant sharpness of the blue cheese, with preserved pears of the highest quality to bring all the flavours together, that had the City talking, which started as a monthly special, and is now part of the main menu. Today, Spianata&Co still only charges a small premium for the extra quality and freshness of the product, accepting perhaps a slightly lower margin – average price of a sandwich is £3.95, for top ingredients which include the Speck, Parma Ham, Punta D’Anca Bresaola, Taleggio, Gorgonzola and Reggiano Parmesan cheese, artichoke hearts and extra virgin olive oil as ‘standard’. The sandwiches are only served at room temperature,
with continuous deliveries of freshly made sandwiches, right up to 1.30 pm, from the bakery to the shops. A range of hot dishes – aubergine parmigiana and lasagne being best-sellers – has recently been added, along with salads and soups. The perfectly good end cuts of the bread are offered free of charge in the shops, or added to soup and salad orders, thus minimising wastage Ahead of the ‘health’ trend, a new Multi-seed Spianata bread was recently developed and is now part of the full menu range. There is also now a pizza rossa romana, as also found in Rome, and it arrives in the shops just before lunchtime, straight from the bakery, so it’s extra fresh and fragrant. This is made from the last dough, which is slightly thinner, and it’s simply brushed with tomato sauce and drizzled with extra virgin olive oil. Made just in time for lunch, Spianata sandwiches are so fresh that they can be
As a young teenager, Stefano Nicolai, now 36, transferred from Rome to London when his parents relocated for work reasons. When they returned to Rome, he decided to stay and complete his Degree in Mechanical Engineering. Later, a Master Degree from the London School of Economics led to a job in finance with an international city bank. However, Stefano’s tastebuds had remained with the master bakers of Rome, who would show unparalleled skills in the art of bread making in their shops, hidden in narrow, cobbled streets. Not content with just dreaming of this bread, he called on his entrepreneurial ambition of owning and running his own business, coupled with his genuine passion for Italian food. Faced daily with what he described as ‘plasticky, tasteless sandwiches, always too cold to enjoy’, he knew he could do better. At 29, he gave up the day job to fully concentrate on a business plan, on market research and on developing the optimal Spianata recipe for the London market, which had to be identical to that found locally in Rome. He also went back to Rome for a time, and learnt directly from the masters how to bake. Importing everything from Italy, from the crucial oven to the specially designed work surfaces, the first bakery opened in 2004 in Watling Street, EC4, next to St. Paul’s, and a stone’s throw from a large Italian bank. It was an immediate success and even before he had time to print his business cards, the shop was full of Italians, who, like him, were homesick for an authentic Italian sandwich. Not laden with sauces, soggy and cold, and sometimes with too many ingredients, as found in some high street chains, but a simple, fragrant pizza bianca romana, often eaten with just one ingredient: freshly sliced mortadella or Parma ham, nothing else. The cosmopolitan nature of the City soon brought in Americans, French and Spaniards, and then everyone else followed. Two more shops opened in short succession, and the first bakery was moved to the larger premises at Holborn Viaduct, EC1, from which all the shops are currently supplied daily.
displayed at ambient temperature for extra taste and flavour, as you would find in a bakery in Italy. You will never find a Spianata in a refrigerated unit – fridgecold sandwiches are far less tasty, therefore far less enjoyable, and also more difficult to digest. The décor brings together Rome’s urban style together with a country rustic look in the shops, which offer a clean, bright and welcoming
environment, with blue and white décor creating the perfect backdrop for a warm wooden floor, wooden shelves where the sandwiches are displayed, and some walls covered in specially commissioned ceramic tiles from a Medieval town in the Abruzzi region. Spianata&Co was awarded Gold for its Spianata® bread in the Great Taste Awards.
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AWARD WINNERS 2012
Coffee Bar Sandwich Retailer of the Year: Independent Category Winner I t’s not often that an individual is honoured twice at the Sammies in one evening, but that distinction was achieved this year by Sue Price-Whittle, who won both the Independent Coffee Bar Sandwich Retailer of the Year award for Yew Tree Café near Stratford-uponAvon, and the tuna category in the Designer of the Year awards. While we’re at it, it must be a first for a mother and daughter to both compete in the Sandwich Designer of the Year final, although in different categories – her daughter Rachel competing in the Clearwater Prawn category. It’s a remarkable achievement for the former linguist who lived for years in Germany and moved into the food business on her return when she set up an outside catering business in Warwickshire. At the same
time, she came up with a range of chutneys and pickles, selling them at farmers markets, but the cooking smells proved too much for her neighbours and she was forced to look for premises a little more remote. She found them in a former farm site where a café was already running from a converted barn, but not doing too well. After discussions with the
SUE PRICE-WHITTLE’S WINNING SANDWICH:
TUNA CHIANG MAI Ingredients: Goddess Tuna, Cashew Nut Butter, Thai Mayonnaise (Thai green curry paste, coconut cream, fresh galangal, lime juice, fish sauce), Thai basil or coriander, shredded Iceberg lettuce, grated carrot, spring onions, plain or coriander wrap, dipping sauces. Make up: Mix tuna with Thai mayonnaise. Spread wrap with cashew nut butter and top with iceberg lettuce and chopped Thai basil. Top with tuna mix and scatter a few finely chopped spring onions and grated carrot over the top. Roll the wrap and cut on the diagonal. Serve garnished with fresh limes and red chillies and dipping sauces.
34 July 2012 SANDWICH & SNACK NEWS
farmer, she decided to take over the café business, part of a rural courtyard shopping village with a craft focus, on the edge of the Midlands waterways network - and continue to make her pickles and chutneys on the premises. She’s been amazingly successful in the ten years since taking it over, serving both moored-up tourists and regular local visitors to
the shopping village, and the key to it all has been fantastic quality food with great service – something that’s easy to pay lipservice to, but not always easy to achieve. It’s also a great favourite with cycle touring clubs. “Our products range from simple fayre such as our ‘Cyclist Special – bacon bap and coffee’ to bespoke cupcake wedding and corporate displays, from frothy cappuccinos and morning pastries for the business executive to a freshly made sandwich or salad for the ladies who lunch - we really aim to have something for everyone as we cater to the ever changing demands of our clientele,” said Sue PriceWhittle after the awards. “Our famous cream teas with home-made warm scones and clotted cream are popular in the afternoon, as is a range of home-made sponge cakes, fruit cakes, cupcakes and brownies.” Yew Tree Cafe provides seating inside for up to fifty including a cosy gallery for twelve. A log burner blazes in the winter months enticing visitors in for hot chocolates, mulled wine and mince pies. Daily special boards offer comforting meals such as ‘Locally sourced pork sausages with red wine gravy, roasted onion mash and vegetables’. This is followed by homemade proper puddings such as ‘Whisky marmalade
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AWARD WINNERS 2012
“Our famous cream teas with homemade warm scones and clotted cream are popular in the afternoon, as is a range of home-made sponge cakes, fruit cakes, cupcakes and brownies.” bread & butter pudding or Sticky Toffee pudding’ and lunch becomes a special occasion. Fast forward to summer and they are at pains to make sure that the tea garden is resplendent with tubs, hanging baskets and window boxes. John the gardener also makes sure the herb garden - a converted sheep dip - is well stocked with plants, chosen for their colour, fragrance and, of course, their inclusion in the ‘Chefs dish of the day’. They can seat around 40 people in the garden on the patio and it proves a very popular option for customers on a warm sunny day. A typical daily special for the summer months would be ‘Home-baked Ham with pineapple salsa, buttered Jersey potatoes and a fresh herb salad’, with a jug of elderflower cooler and a bowl of strawberries with locally made ice-cream. All the ingredients for their range of sandwiches are made in house – see the inset piece for the basic range. There’s also a range of specials such as bacon &
Sausage; chicken tikka with mint mayonnaise; a club sandwich, extremely popular with the large numbers of American customers; a coronation chicken made with good quality mayonnaise, grapes rather than raisins, and their own blend of curry powder which includes cardamoms, cumin, ginger, fenugreek and chilli. Not forgetting the tuna sandwich she won the Designer of the Year competition with: the Tuna Chiang Mai, named after a city in northern Thailand, which came about as a result of winning a cookery competition with a recipe she called Thai in the Hole. The prize was a cookery course in Chiang Mai, and that’s where the inspiration comes for the winning sandwich. Not surprisingly, the sandwich is no pale imitation, but very much the real thing, with ingredients including cashew nut butter, and an intricate mayonnaise that includes Thai green curry paste, coconut cream, fresh galangal, lime juice and fish sauce. See the inset for the full recipe.
YEW TREE TOASTIES Served
• • • •
with salad garnish Cheddar & onion OR tomato OR ham Tuna, red onion & Cheddar Bacon, mushroom & Cheddar Steak, red onion & Cheddar (minute steaks, red onion & chilli marmelade and cheese)
SANDWICHES (white or wholemeal) BAGUETTES (white only)
• • • • • • • • • • • •
Served with salad garnish Bacon,lettuce & tomato with mayo Cheese & red onion Hot chicken tikka & mint mayo Ham & sweet pickle Bacon, Brie & mango chutney Coronation chicken Tuna mayo & cucumber Bacon & sausage Sardine & cucumber Prawn mayo Chicken & stuffing Brie & cranberry
Soup is also a big seller for them, all made on the premises, of course, with lines ranging from new potato & rosemary; chick pea, coriander & lemon; as well as the more traditional big favourites such as leek & potato, and cream of vegetable. “We literally sell gallons of soup, every day,” says Sue. Jacket potatoes are also a popular choice, and there’s even gluten free bread for the growing numbers of glutenintolerant customers around.
And as is that’s not enough, there’s also a cupcake business – Rachel’s Cup Cakes - running on the premises, launched by daughter Rachel, a partner in the café, whom we’ve already encountered a fellow competitor in the Designer finals. As well as cupcakes sold to customers, there’s also a flourishing mail order side through the internet. A second daughter, Kate, also works there, making it a real family business.
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AWARDS 2012
The Technical Excellence Award
T
here are few sectors of the food industry where technical excellence is as important as the sandwich sector, which was why the British Sandwich Association decided to launch a Technical Excellence Award this year. The aim of the award was always to recognise those individuals who are key drivers in challenging the systems and practices in the industry with a view to finding better ways for doing things. The intention was to recognise the individual first, with the employer gaining the kudos from his or her success. In assessing the entries, the judges considered not only the technical merits of the entries but also the relative difficulties in achieving innovation within large businesses over smaller ones. They were also particularly keen to acknowledge initiatives which would have a wide industry benefit. The judges this year were all from technical backgrounds. Sally Higgins is the current British
Sandwich Association auditor; Alan Dulin is a leading technologist in the industry and was previously a BSA auditor and now a consultant; while Lindsey Bagley is a partner with Acumentia Consulting and joined the panel to represent the Institute of Food Science and Technology (IFST). The winner – Tom Holland – came from the family business Raynor Foods in Essex but the judges also recognised the merits of work done by Greencore’s Chris Roddis and the team he worked with, with a highly commended award. His team members were Simon Hendry of Hazeldene, Joe Pilade of Valefresco and Gerad van de Hut of Rijk
36 July 2012 SANDWICH & SNACK NEWS
Zwaan - seed breeder, grower, processor and end user all working together Tom Holland’s winning entry involved a number of initiatives which have had a benefit both to his employer, Raynor Foods, and for the industry. These have ranged from working with suppliers on a new type of tomato for sandwich making (the Intense™ Tomato) and a new variety of hybrid lettuce (Verity Grace) which reduces waste. He was also nominated for the work he has done with local suppliers, both in helping to bring them up to a standard to supply their business while also taking the initiative of creating a closed loop recycling system with one ham supplier to
N EW AWARD
provide them with ‘out of specification’ crusts and bread to feed their pigs. Chris Roddis’ submission involved the development of a new variety of Cos lettuce that overcomes many of the issues of using it in sandwich making – particularly the compression by the bread of the large thick leaves, which tend to crack during sandwich assembly and turn brown over the life of the sandwich. The project was not just about sourcing a new variety but about getting the whole of the production chain (seed house, growers, processors and end users) together to work out mutually beneficial improvements over a timescale of a couple of years and trying to get away from the “ I need it tomorrow” rush that characterises so much current development. It is intended that this award should be developed in future years as a way of encouraging sandwich businesses to further explore the boundaries of technology.
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AWARDS 2012
Specialist Sandwich Bar Chain of the Year G
reggs, the bakers, was named ‘Specialist Sandwich Bar Chain of the Year’, fighting off competitors such as Pret A Manger and Subway. The award recognises those who have set a high standard in retailing sandwiches, with product range, innovation and marketing as well as presentation in-shop. Greggs won over the judges with its record in driving the business forward and achieving the most impressive development. Greggs’ chief executive Ken McMeikan said: "To be named the best specialist sandwich chain is fantastic. The award will mean so much to our bakers who make the bread for our sandwiches, our shop teams who prepare the sandwiches by hand every single day, and the teams who develop our range and make sure we are providing customers with a fabulous choice. It’s all the more special to receive this award in the 250th Anniversary Year of the Sandwich." During the first 19 weeks to May 12 the company opened 25 new shops, making a net addition of 20 after five closures, giving the company a total of 1,591 shops. The new units are performing well, and the company is on track to meet its target of adding a net 90 new shops by the end of the year. 42 shop refurbishments were also completed in the period, in line with the plan to refit a total of 100-120 shops this year.
The company has also opened its second “Greggs Moment” coffee shop in Middlesbrough, following the successful launch of the first coffee shop in Newcastle upon Tyne. Three more of the coffee shops are due to open by September. Meanwhile, the performance of its first motorway services shop in Cheshire “remains encouraging”. The second shop in partnership with Moto Hospitality Limited is due to open at Birch services on the M62 this month. Following the successful roll-out of frozen Greggsbranded sausage rolls into Iceland Foods, the range has
38 July 2012 SANDWICH & SNACK NEWS
been extended to include a further seven savoury lines and one sweet line, which are now available in more than 750 Iceland stores. These products, aimed at the ‘take home’ market, have been well received by Iceland customers, says the company. In its recent interim report Greggs recorded sales up 4.3 per cent for the 19 weeks to May 12th, driven by the new shop opening programme and the development of the new channels to market. Like-for-like sales to 12 May 2012 were, however, down by 1.8 per cent, in line with the performance for the first 10 weeks of the year, a reflection of the challenging
trading environment and high street footfall, which has remained relatively weak. In addition, the company had six disappointing weeks of trading as a result of the exceptionally wet weather in April and early May. Despite these tough trading conditions it has continued to control costs tightly which mitigated some of the impact of the bad weather. Although it believes consumers’ disposable incomes will remain under pressure from high fuel, energy and food costs, consumer sentiment could benefit in the months ahead from major national events including the Diamond Jubilee celebrations, the Olympics and the Euro 2012 football championship. Meanwhile, the company has famously been at pains to highlight the negative impact of the proposed VAT change during the consultation period, which has been vindicated by the Government's U-turn. The strength of feeling amongst customers was clearly demonstrated with over 300,000 people signing its petition in objection to the tax. “What we cannot support is the Government’s current proposal to extend the standard rate of VAT to freshly baked food where there is no attempt to keep it hot and which is not designed to be kept hot. The proposed changes are in our opinion unworkable and would give rise to many new anomalies and further uncertainties,” said the company.
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AWARD WINNERS 2012
The Sandwich Marketing Award U
pper Crust was named winner of the Sandwich Marketing Award for its first ever UK advertising campaign, which was launched in May 2011 to support the quality baguette and coffee offer available to commuters. The groundbreaking campaign broke barriers in the industry as the company, which is part of the SSP UK portfolio, became the first retailer to focus solely on baguettes in a sandwich marketing campaign. Upper Crust aimed to develop a campaign which was highly targeted to the needs and understanding of busy, time-pressured commuters – particularly in the morning when they are most weary. The brand wanted to grow transaction numbers (not just during the campaign but in the medium and long term), increase the frequency of visits by existing customers, attract new customers and increase brand awareness. The result was a highlytargeted, multi-channel campaign which grabbed attention and surpassed expectations. Judges were told how
the innovative campaign ran across print, radio, digital posters, POS and packaging, along with experiential activity at train stations in London. It reached new and existing customers, driving an uplift in sales and more than achieving its wider objectives. Sarah Jezard, Chief Commercial Marketing Officer for SSP UK, says: “As Food Travel Experts, SSP leads the field in customer insight and market understanding in the food travel sector. We understand the needs of thousands of people who just want a good, honest and fresh baguette on-thego, and this unique insight gave us the foundations of a fantastic marketing campaign. “This was the first time that Upper Crust had invested in a campaign of this kind and it led the industry in terms of customer insight and sandwich positioning. It was also believed to be the first advertising campaign to focus so heavily on baguettes – a unique angle in itself.” The marketing campaign ran from May 9th to May
27th 2011, covering Upper Crust units at London Victoria, Kings Cross, Liverpool Street, London Bridge, Waterloo, Euston, Fenchurch Street and Paddington stations. Making use of multiple channels, it used creativity and targeted placement to reach as many commuters as possible. For example, print advertising in the Metro newspaper ran alongside advertising on digital screens and escalator display boards in adjoining London Underground stations. New packaging, POS, loyalty cards and staff t-shirts drove the message in stores, while radio advertising reached listeners of XFM and Capital FM. Finally, ‘golf sale’ promotional staff were placed at key stations. Jezard adds: “This was a tongue-in-cheek campaign which aimed to really engage with commuters, particularly weary morning travellers looking for that first cup of coffee. Nobody
had ever understood how we really feel in the morning and tapped into that need for a wake-up call and we saw a fantastic opportunity to do so. “The campaign also demonstrated the strength of our baguette range too, by understanding the needs of thousands of people who just want a good, honest and, crucially, fresh baguette on-the-go. “For such a groundbreaking campaign, we were delighted with the results. The sales increase in London stores during the period of the campaign was on average 5% higher than the sales increase in stores outside of London. In addition, the anecdotal feedback from staff and customers alike was very positive. “This was a significant investment for Upper Crust and it was a real show of confidence in our own product ranges so it was pleasing to see such great results from it.”
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AWARDS 2012
En-Route Sandwich Retailer of the Year C
amden food co. was named as winner of the Best En-Route Sandwich Retailer of the Year award after catching the judges’ eyes with a brand refresh and launch of five key new products in the last 12 months. Having already established its position of providing quality, fresh ingredients, the brand has built on these basics and, using customer research, developed a new deli approach which includes simple, eye-catching images and a ‘Farmer’s Market’ feel. Camden food co. was first launched five years ago by SSP UK, The Food Travel Experts. Today there are eight units at train stations across the UK offering all-important choice to time pressured customers. Under the strapline “food that’s good to go”, it seeks to ensure that customers are spoilt for choice in each store and that the information provided alongside enables them to make an informed decision. Each store offers freshly made sandwiches in the deli counter with a range of worldinspired flavours including Mexican, Asian and Lebanese. Sarah Jezard, Chief Commercial Marketing Officer for SSP UK, says: “Unlike many food travel retailers, Camden food co. demonstrates that customers do not have to compromise on quality, taste or inspiration when eating on-the-go. “Over the last few years we worked hard to establish the brand and it had become known to consumers for its
quality, freshness and use of good, wholesome ingredients. We understood what products customers needed and we developed a communications system to make it clear and easy for customers to ‘shop’ its stores. “Over the last 12 months we built on these basics and evolved, using extensive customer research to undertake a complete rebrand of Camden food co. “The result is a new deli approach which grabs attention and communicates messages in a way which really appeals to our customers. It was essential to ensure Camden food co. remains ahead of our rivals in what is a very competitive
40 July 2012 SANDWICH & SNACK NEWS
market.” The new look was launched at London Euston during 2011 and will soon be rolled out nationwide. It includes simple, eye-catching imagery and strong visuals of fresh ingredients being prepared, mouth-watering products and artisan coffee. Jezard adds: “We ran customer focus groups in 2011 to ensure the new brand look appeals to both current and potential customers and results have been unanimous. The new design gives the right ‘Farmer’s Market’ independent feel and evokes images of an aspirational brand in a competitive, premium market. We are delighted with the results and
delighted that the BSA judges agree too.” Alongside the new look, Camden food co. also launched five new food ranges in 2011 including fresh soups, hot desserts, super food salads, a range of international-inspired khobez flatbreads and innovative new hotpots to be eaten on the move. Jezard adds: “The khobez flatbreads and hotpots were both completely new product concepts, demonstrating market-leading product innovation which few operators could match. “We wanted something which had a unique and eyecatching presence on display within the new-look stores but which also delivered great flavours. As with all travel brands, we also wanted to make sure they were easy to eat on the move for timepressured customers.” As the headline act in Camden food co.’s ‘HOT HOT HOT’ in-store campaign, khobez flatbreads have been one of the standout products from the new launches. The range includes Malaysian Chicken, Chicken Tikka and fiery Harissa Meatball on a khobez flatbread which offers a light flavour and is suited perfectly to food-on-the-move. The updated deli range at Camden food co. was up 70% on net revenue compared to the old range and continues to perform well. It has significantly outperformed previous ranges and opened new opportunities for Camden food co.
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AWARD WINNERS 2012
New Sandwich Product of the Year: Ingredient Category B ritish ingredients specialist Beacon Foods is celebrating after winning the coveted New Sandwich Product of the Year Award. The innovative Brecon-based company won the award, sponsored by Marks and Spencer, for its beetroot, mint and pomegranate relish. Managing director Edward Gough is delighted to receive recognition for the company’s new product development work. "I am thrilled for the whole team at Beacon Foods to have won such an important award, which recognises the hard work that goes in to devising and developing exciting new products,” he
said. “The beetroot, mint and pomegranate relish is a delicious, versatile and authentic sandwich ingredient that also has great potential for other applications, including meat products and flat bread.
“The beetroot’s earthy depth of flavour is complemented by the pomegranate, which offers both sweet and tart qualities, and the honey and mint build together to present a sweet freshness to the back note. “The powerful depth of flavour of this relish sits perfectly alongside a strong goat’s cheese, or it could be used with Persian feta, sandwiched in a flat bread pocket with a fresh herby mixed leaf salad. The brilliant white of the feta, deep ruby red of the relish and the bright green leaf would be a delight to the eye on any plate.” Beacon Foods previously won a Sammies award in 2008.
New Sandwich Product of the Year: Product Category T ri-Star Packaging won this prestigious award for what judges described as its “particularly innovative” Artisan range of packaging for rustic-style sandwiches. It was created in conjunction with leading packaging manufacturer Anson specifically for the hand-made, square-cut bloomer-style of sandwich that is currently a popular option in delis and retailers up and down the country. The range comprises two innovative pack designs – the ‘Bloomer U’ and the ‘Bloomer 2’. The Artisan Bloomer U is a flat structure with sides that click upwards to form a U-shape. This design helps guarantee that the sandwich stays in great shape and that it is easy to pick up and put down, making it ideal for eating at the office desk or grazing in the park. The Artisan Bloomer 2, meanwhile, is an off-the shelf pack boasting two cavities that are the perfect shape and size for square-cut sandwiches.
42 July 2012 SANDWICH & SNACK NEWS
Explaining their decision to name the Artisan range the 2012 Sandwich Product of the Year, the Sammies judges said: “The packaging developed by Tri-Star for the Artisan range was particularly innovative because it was specifically designed to hold bloomershaped bread, which was a real challenge.” Commenting on Tri-Star’s success, Kevin said: “We are immensely proud to have won this award at the 2012 Sammies. It is a testament to the truly innovative streak that runs through our entire business. Everything we do is geared towards creating cutting-edge solutions that offer our customers
genuinely new products that improve the food-on-go experience for consumers, helping to drive loyalty and improve repeat-purchase rates and profitability.” He added: “We would like to thank our partners Anson Packaging for all their support on this project. Rustic and bloomer-style sandwiches have caught on like wildfire. Consumers love the way they look, feel and taste – and are often willing to pay a premium for them. However, to maximise sales, it’s very important to sell them in the right kind of packaging. Our Artisan packs are the perfect partners for rustic sandwiches. They’re superb quality, they look great and they offer outstanding levels of user-friendliness. It’s a winning combination that we believe will help sandwich outlets of all sizes to maximise their sales. We’re very excited about the potential our Artisan packs offer – and to win a Sammies Award for them really is the icing on the cake.”
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AWARDS 2012
Workplace Sandwich Provider of the Year B
espoke contract caterers Talkington Bates, scooped the prestigious Workplace Sandwich Provider of the Year award at this year’s ‘Sammies’* in recognition of their innovative sandwich offering. Talkington Bates brought innovation to the sector by introducing 100%
recyclable, biodegradable and compostable ‘stacker’ sandwich boxes, suitable for all types of sandwich fayre including bagels, baguettes and toasties. The winning factor is the cost-effective nature of this new initiative, generating packaging savings of over 30% compared to the old wedge style boxes, plus
increased sandwich sales across most sites. With nearly 15 different types of breads and over 25 fillings to choose from, Talkington Bates works with its clients and diners to provide extensive, new and exciting sandwich menus which are freshly made, daily on- site. Group managing director
Paul Bates, said: “This award goes a long way to recognising our intuitive approach to the sandwich sector and I think the launch of our recyclable stacker sandwich boxes clinched the award – it has certainly been a real hit with our customers as you’d expect cost savings and increased sales to be!”
Bakery Sandwich Shop of the Year Award C
ooplands (Doncaster) Ltd is a craft bakery based in the heart of Doncaster, which celebrates its 80th anniversary this year. The company first served fresh baked products to the people of Doncaster in 1932 when Mrs Alice Jenkinson opened a shop at 33 Hallgate, Doncaster to sell home made cakes and chocolates. Word of these quality cakes and chocolates rapidly spread, and within 12 months she took on a full time baker to cope with demand and started to expand the range of products. Today the company has 85 stores in its estate, all within approximately 50 miles of its head office and bakery. The bakery makes most of the products it supplies, in some cases still using the same recipe it has used for the last 40 years. All of the stores receive daily deliveries of fresh bread and confectionary, as well as sandwich fillings made at the bakery from finest quality locally sourced meats and other products, wherever possible, to produce quality made to order or ready made sandwiches.
Cooplands have had a store in or around the Frenchgate shopping centre for over 30 years, and it is now one of the company’s most popular and vibrant stores. The shop had a partial refit in 2011 with new signage and hot drinks area installed and is rated 4 by the local authority. All the staff have
all recently received the company’s bespoke customer service training package ‘wingivers’. They offer a broad range of sandwiches including hot roast pork, and a newly introduced monthly manager’s special filling and sandwich meal deals
www.sandwich.org.uk July 2012 43
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AWARD WINNERS 2012
Coffee Bar Sandwich Retailer of the Year R
eckoned to be the largest and fastest growing coffee chain, Costa has expanded rapidly during the last year with excellent results. Recent full year results show that the company increased underlying profits by 38% to £69.7m. As well as achieving the prestigious recent Sammies award, it was voted the Nation's Favourite Coffee Shop for the second year in a row by Allegra Strategies, and there have been increases in brand preference and overall penetration Innovation has been critical to its strong performance, notably with the launch of a Flatwhite and Costa light; there’s also been an investment in British protein in sandwiches, as well as the new hot wrap addition to the sandwich range – chicken fajita hot wrap, highly commended at the Cafe Society awards. The company has also launched a new 350 calorie panini to appeal to female customers, and an addedvalue emmenthal and mushroom cheese topped toastie with a bechamel cheese topping to the bread. There has also been the launches of British classics such as Queen Victoria sandwich cake, cherry bakewell muffin & gluten free cherry bakewell tarts. On the drinks front, the company launched a British inspired summer range - new ICC range of iced coffee's and iced lemonades, There has also been investment in its store design
investment with the themes of Evolution, Metropolitan, Ergonomic and drive thru. Out of home calorie labelling was introduced across all equity stores in May this year. Menawhile, Costa Express and Shell UK recently announced a long-term partnership to install Costa Express self-serve coffee bars in more than 550 Shell forecourts in the UK. Shell is one of the largest forecourt operators in the UK and the new partnership consolidates Costa Express’ position in this market. The long-term nature of the
44 July 2012 SANDWICH & SNACK NEWS
agreement will also support the extensive investment in technology, promotional support and customer service that will drive footfall, hot drinks sales and profitability for Shell. Costa Express was chosen as Shell’s new partner for the strength of the Costa brand, the choice of high street quality products and its userfriendly touch screen technology. In-house engineering support and the advanced telemetry systems within Costa Express machines will also help to maximise hot drinks sales ensuring proactive
monitoring, preventative maintenance and category management at every site. Shell’s decision to partner with Costa Express is closely aligned with the launch earlier this year of Shell’s exciting new ‘Deli 2 Go’ shop format, which the Costa Express offer will be an integral part of in many locations. Scott Martin, Managing Director of Costa Express said: “The partnership with Shell, with its high profile, large network of forecourts, is a real endorsement of the Costa Express brand and our plans for expansion. Motorists will now be able to enjoy the nation’s favourite coffee shop brand in Shell locations all over the UK.” David Wood, Marketing Manager of Shell UK Retail said: “We understand how important great food and coffee on the move is for customers today and bringing Costa Express to their daily commute is another big step towards establishing Shell as their preferred choice.”
SANDWICH BARS FOR SALE CAFE/TAKEAWAY
CAFÉ & SANDWICH BAR
BURY
BATLEY
PRESTON
MERSEYSIDE
WT £800 GP 60% Main road location Scope to introduce deliveries Well equipped, low overheads L/H rent £100pwx
WT £2,000 Prominent trading location 16 covers Well presented premises
WT £3,000 City centre location Award winning produce Superbly presented throughout
£35,000 LEASEHOLD
£35,000 LEASEHOLD
£69,000 LEASEHOLD
Turnover £78,000 Main road position Superbly presented premises Fully refurbished to a high specification £34,000 LEASEHOLD REF 39048
REF 34803
REF 38960
DELICATESSEN
CAFÉ
REF 38970
REF 36961
T/O £30,000, Excellent trading location, 22 covers, Well presented lock up premises REF 38668 £25,000 LEASEHOLD
Well equipped & presented, WT £1,800, 28 internal covers, Adjacent main car park REF 35206 £55,000 LEASEHOLD
DELICATESSEN & SANDWICH BAR MANCHESTER WT £4,100, Would suit husband & wife team, Scope to develop further, Substantial 4 bedroom property REF 38049 £320,000 FREEHOLD
SANDWICH BAR WITH OUTSIDE CLITHEROE CATERING SERVICE Turnover £45,000, Superb main road location, Premises in excellent condition throughout, Scope to develop further REF 39119 £19,950 LEASEHOLD
LANCASHIRE
Turnover £42,000, 22 covers, Superbly presented premises, 1 bed flat above REF 39064 £33,000 LEASEHOLD
COUNTY DURHAM SUPERB CAFÉ BAR WT £6,000, Excellent town centre location, Attracts wide and diverse range of clientele, Outstanding owner accom spread over two floors REF 39560 £495,000 FREEHOLD
WT £6,000, Established 7 years, Prime retail park location, Excellent reputation REF 39668 £135,000 LEASEHOLD
GATESHEAD CAFE BAR/SANDWICH SHOP WT £2,500, GP 65%, Scope to introduce evenings/ weekends, 45 int & 18 ext covers, Fitted to a high standard, Superbly presented & well equipped, L/H rent £250pwx REF 34804 £79,950 LEASEHOLD
Excellent location, Superbly appointed premises, 60 int & 40 ext covers, Huge potential REF 39721 £75,000 LEASEHOLD
LIVERPOOL CAFE WT £2,000, Trading 5 days only, Well equipped lock up, Rent £190pwx REF 36830 £55,000 LEASEHOLD
SANDWICH SHOP/INVESTMENT LIVERPOOL PROPERTY WT £1,500+, Located on main route in and out of City, Area due to undergo a major scheme of regeneration, 3 rented apartments above shop REF 37944 £375,000 FREEHOLD
MORECAMBE CAFÉ/SANDWICH BAR WT £1,400, Superb location, 20 covers, Excellent ground floor premises REF 38348 £37,000 LEASEHOLD
NORTHALLERTON CAFE TAKEAWAY WT £2,000, Excellent town centre location, High level of footfall, Superb premises, recently refurbished REF 39667 £24,950 LEASEHOLD
SOUTHPORT COFFEE SHOP WT £2,500, Town centre main high street location, Fully refurbished to an impeccable standard, Substantial three storey premises, akin to large coffee multiples REF 39050 £80,000 Leasehold
LIVERPOOL CAFÉ TAKEAWAY WT £2,000, Town centre position 35 covers, Superbly presented premises
CITY CENTRE COFFEE SHOP BIRMINGHAM T/O £200,000, Well presented opportunity Fully refurbished, Counter sales and delivery £100,000 LEASEHOLD
CAFÉ AND TAKEAWAY
CAFÉ AND TAKEAWAY
CAFÉ & OUTSIDE CATERING
BLACKPOOL
HARROGATE
TRADITIONAL TEA ROOMS
STAFFORDSHIRE
For your free, no obligation appraisal, call us today on:
GIFTWARE AND COFFEE SHOP
£39,995 LEASEHOLD
FLINT
REF 38872
0844 70 11 985
To advertise call Paul Steer on 01291 636342 July 2012 45
FEATURED BUSINESSES
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AWARDS 2012
The British Sandwich Industry Award Greencore, Food to Go T
he last 12 months has brought significant change to Greencore Food to Go, beginning with the low-point of the failure of the merger with Northern Foods plc and building to the triumph of the successful acquisition of Uniq plc later in the year. The company also took over the US company, MarketFare Foods, giving them an increased presence there. Amazingly, Food to Go now supplies all the major retailers other than Tesco and has a 36% market share in sandwiches in the UK (Nielsen, Greencore sales estimates). In manufacturing terms, it makes an eyewatering 380m plus units annually in the UK. All this against a background of improved results achieved in difficult trading conditions, with Food to Go now contributing around 40% of the Group’s Convenience Foods division revenues, including sandwiches, sushi, snack and side of plate salads. The sandwich category showed growth in recent interim results of 7.9%, with combined Food to Go activity growing by 12.4% on an underlying basis. The acquired Uniq businesses also performed strongly with growth of 9.5%, underpinned in Northampton by the premium Ultimate range, together with a significant upgrade of the core range to
“best-in-class”. The Spalding salads activity was fully integrated into Greencore Food to Go and grew strongly through customer business gains in both retail and food service. Undoubtedly, the Uniq acquisition has offered outstanding strategic, commercial and financial merits and enabled it to build more scale in the Food to Go category, added a large new customer to the Group, facilitating significant synergy delivery and offering valuable tax attributes that enhance Group cashflows. Greencore Food to Go now breaks down into three category businesses: Greencore Food to Go • 5 UK sites (Manton Wood, Bow, Park Royal, Crosby (sushi), Spalding (wet salads – former Uniq site) Greencore Northampton • Dedicated M&S facility, single site
46 July 2012 SANDWICH & SNACK NEWS
•
Former Uniq site (acquired in September 2011) Greencore USA • Established in US in 2008 • 65% of turnover in USA – food to go • 4 sites (2 in Massachusetts, 1 in Virginia & 1 in Utah) • Bought MarketFare Foods in US (2 sites, Salt Lake City UT and Fredericksburg VA in April 2012 • Supplies food to go to 7Eleven and other convenience stores, as well as supermarkets Meanwhile, In the US, Greencore acquired its third sandwich manufacturer, Marketfare Foods, for £22.6million earlier this year, giving them a foothold with the 7-Eleven chain for the first time. Marketfare Foods is a leading manufacturer of food to go products for convenience and small stores
in the US. But its principal customer is 7-Eleven, which it has partnered for over 20 years, and it is the largest single supplier of Fresh to Go and 7-Smart store-branded sandwiches, servicing over 1100 7-Eleven stores in the Mid-Atlantic region. It is also an exclusive manufacturer of Casa Buena Cheese and Chili sauces for the entire 7-Eleven chain in the US and Canada. Greencore acquired New England-based chilled foods and sandwich manufacturer Home Made Brand Foods in 2008, and Boston sandwich manufacturer On A Roll in 2012. Commenting on the new acquisition, Patrick Coveney, chief executive officer of Greencore, said: “The acquisition of Marketfare represents an excellent opportunity for us to further develop our food to go business in the US, building on the successful acquisition of On a Roll in December 2010. “It builds additional scale with 7-Eleven, provides new competencies for us in the fast growing food to go category and extends our geographic footprint principally along the Eastern seaboard. The new product capability and geographic expansion provide the opportunity to expand further with our existing customers; the acquisition represents the next step in our strategy to build a business of real scale in the US.”
S&SN_140_July12_p32-47_Layout 1 28/06/2012 10:15 Page 47
Y T I L A U “Q T TUNA A BLE A K R A M RE ” S E C I R P
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Sandwich Designer of the Year Sponsors 2012
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The Enterpack Solution • Fully automatic tray sealer • Ideal for delis, ready meals and sandwiches • World’s largest manufacturer of tray sealers
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To advertise call Paul Steer on 01291 636342 July 2012 47
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PACKAGING/L ABELLING CASE STUDY
Food for
thought The most successful supplier/client relationships work on a partnership basis, where both parties have a vested interest in a successful outcome. A case in point: sandwich labelling company Planglow has recently helped boost 'Food to Go' sales at Sussex University three fold We look back at the project and see just how far the brand has come...
I
n 2010 the University of Sussex approached label, labelling software and packaging provider Planglow, with a view to supporting the ÂŁ10 million investment into its oncampus catering facilities SussexFood. Two years on and the brand has been such a success its 'Food to Go' sales have increased three fold through the development of its two major food outlets and seven external units, with another in the pipeline. Keen to streamline the labelling process as well as develop the SussexFood brand, Mark Hancock, executive chef for the University of Sussex, approached the company to assist with the design and print of labels and packaging. "We wanted to improve quality and consistency - especially with our 'food to go' offering - so all food production was moved in-house. As a result, the labelling and packaging of sandwiches and snacks, cakes and some soft drinks all became key, but as I'd worked with Planglow in the past I knew they were more than up to the job", Mark commented. SussexFood had previously been handwriting plain white address labels with product information, which was time consuming and did not look professional. Planglow's in-house design team and account manager, Jamie Fascione, worked closely with SussexFood to create two round labels - one large and one small - that best accommodated the range of products
48 July 2012 SANDWICH & SNACK NEWS
and brand. Mark ultimately opted to use Planglow's Deli Tickets too - which are used to provide clear product information on counters and shelf edges. More recently SussexFood introduced the labelling company's plain white thermal roll label for food production back-of-house and another Planglow produced product - a 'made with gluten free ingredients' sticker - is to be introduced imminently. All labelling and ticketing products are overprinted simply and speedily
on-site by staff using Planglow's labelling software LabelLogic which Mark described as "being very easy to use". As sales were so strong, growing three fold in the first year, SussexFood moved from sheet to roll labels on some products to save yet further time and money when producing the increased volumes. "University Catering Services continues to grow and develop in synergy with the University's strategy using Planglow's labels and software has helped us to do this, as well as
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PACKAGING/L ABELLING CASE STUDY reducing our costs and wastage. It's less time consuming, enables us to print labels on mass and we use a date gun for the 'use by date' too", said Mark. Sustainability is an integral part of most organisations' core policies and the University of Sussex is no exception: setting targets that aim to replace 95% of all disposable packaging products with recyclable or bio degradable corn starch initiatives by the end of this year. In addition they aim to send zero food waste and bio degradable disposals to landfill by 2013. As a leading provider of compostable packaging, Planglow created a SussexFood branded heat seal 72hour sandwich pack and a bespoke Kraft heat seal bloomer pack to help improve the freshness and quality of their sandwiches, as well as the speed of production. Both packs are made from fully sustainable and renewable materials including all windows, coatings and laminates. SussexFood uses bread especially developed for its bespoke sandwich pack and Mark describes how he prefers to "source packaging first, creating food products to fit it, rather than the other way round. It's a challenge I enjoy creatively speaking and it also helps to reduce costs. For instance I use Planglow's Salad Packs for sweet and savoury products and a lot more than just salad. In fact we marked the 50th Anniversary of the University in 2011 with a special 'cake box' that included a trio of patisserie treats as well as another bespoke label from Planglow that commemorated our 50th year - it was hugely successful and we sold 1,400 of those products alone". Mark's an extremely busy man, working with a diverse cross-section of the local community. So, in addition to the University population - which includes a large international student community, who Mark helps to settle in by developing menu choices that "offer a taste of home" - he works with local colleges, conducts regular on-campus cookery demonstrations and also finds time to cater for corporate clients like Brighton and Hove Albion football team too. "Our 'Come Cook With Us' cookery demos here at the University have gone down really well as they give people an opportunity to try
something new like cup-cake icing, making sauces, stir-fries and curries, which I feel is really important as education is not just about academia, it's about gaining life skills too. I'm a supporter of community engagement programmes as well, so I work with students at some of the local catering colleges to help them develop commercial awareness as well as to understand things like nutrition and product development." Mark and his Head Chef have also developed the existing team with the addition of a Sous Chef and a dedicated senior Pastry Chef in order to support the delivery of quality produce day after day. He concludes: "We have seen significant growth, selling just under 30,000 units in 2009 to nearly 140,000 in 2011 so the sales
really speak for themselves. Introducing branded labelling and packaging has really helped us to do this by creating a consistent brand image: customers know what they are getting across campus and the high level of quality and freshness they can expect. "I have found the services Planglow provide to be outstanding and I would fully recommend them. Our account manager Jamie Fascione has been a particular asset and he has always been on hand, even at 6.30 in the morning or on Saturdays to help iron out any issues! I look forward to continuing working with him and seeing where we can next take SussexFood ". www.planglow.com 0117 317 8600
www.sandwich.org.uk July 2012 49
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PACKAGING/L ABELLING
Colpac launch Clasp ‘film to board’ pack range and new Smitten About Britain range COLPAC celebrates its 75th anniversary this year and continues to innovate with the launch of Clasp, an allin-one ‘film to board’ pack said to be easy to use and suitable for hot and cold food. The Colpac Clasp products are said by the company to be superior to similar products on the market as a result of the ready-folded film and the adjustable locking mechanism of this range, improving the speed and ease of handling. The new range of packaging with board and film integrated together, is ideal for tortillas, pies, baguettes, paninis, cakes, sausage rolls, and versatile for hot and cold product use. The range comprises six products: single and double tortilla packs, bloomer sleeve, baguette sleeve, baguette tray and bag in a box. The packs offer
improved food presentation with strong branding possibilities and can be produced with custom-print. The company has also
Students launch innovative packaging designs STUDENTS from Nottingham Trent University impressed senior management at Nestlé UK & Ireland’s Product Technology Centre in York recently after presenting a number of innovative new packaging designs for the global confectioner’s chocolate treats. The six-week project saw the second year product design students briefed to design a new
range of fun and engaging packaging solutions for an existing brand at a new lower price point. Designers and packaging experts from Nestlé delivered a number of workshops to the students, encouraging them to think about different aspects of the design, before 10 designs were chosen to be developed and exhibited at the Nestlé Confectionery UK headquarters in York.
50 July 2012 SANDWICH & SNACK NEWS
launched a new range of Union Jack food packaging products for the fast food and fish & chips sectors. The Smitten About
Britain range comprises six products ideal for a wide range of fast foods including fish, chips, hot dogs, sausage rolls, bacon rolls, baguettes, paninis, pastries, scones, strawberries and cream, popcorns and much more. Neil Goldman, Colpac’s managing director, comments: “Keeping with Colpac’s tradition of UK manufacturing and innovation, the range is unmistakably British, but with a twist. The in-house quirky design is typical of Colpac’s creative and fresh approach.” The range is aimed at catering needs at summer celebrations and the Olympics and Paralympics games. Aligned with Colpac’s ‘green approach’ the board used for the packaging is recycled, compostable, recyclable and biodegradable. www.colpac.co.uk Tel: 01525 712 261.
Dutch students win KLM sandwich pack competition Design students have come up with the packaging for five million sets of in-flight sandwiches on KLM European flights and Cityhopper flights, following a competition called ‘Delicious Art’. Students of the Avans/St Joost Schools of Art & Design in Breda in the Netherlands were challenged to come up with
a design that was culinary, surprising and energetic. Also, it needed to reflect KLM’s distinctive Dutch character. Facebook ‘friends’ voted on the most original entries with three designs eventually chosen to wrap the sandwiches. The winners were Silvie Buenen, Tom van der Pijl and Agnes Loonstra.
RAP launches limited edition Rule Britannia range Rapid Action Packaging launched a limited edition selection of Union Jack branded stock products for the Diamond Jubilee and other flag-waving events. The range consists of
standard and deep fill Dayfresh sandwich wedges, large and small Freshpack food trays, and Flexible Food Wraps for baguettes and double stack bloomer sandwiches.
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PACKAGING/L ABELLING
Anson launch the Nibble Box ANSON has launched the Nibble Box™, a stylishly designed 1000cc capacity pack, which caters for busy people - such as office workers - who need to grab their food on the go. A key feature is that it has three different insert variations to allow greater flexibility for food presentation. These interchangeable inserts allow a vast array of food options, from breakfast fruits, to hearty pasta salads, continental meats and olives to delicious bakery items and cheese boards. The Nibble Box can be displayed either as a domed pack (e.g. for Bakery products) or as a flat lid pack for eating on the move. It’s targeted particularly at the rapidly growing trend for snacking and grazing. “Rather than eating uninspiring fare, we are now tucking into tapas, meze, prawns, tortilla wraps, in fact all sorts of interesting colours, textures and flavour combinations,” says the company. It is made from Anson
rPET50 and provides allround product visibility and freshness. It has 1000cc capacity with the lid closed and is UK manufactured to BRC approved food grade standards. Additional flexibility is also available with the Nibble Box inserts, as the compartments can be designed to meet customer requirements. Anson is a premier UK food packaging company which prides itself on producing innovative, userfriendly, on-trend and sustainable packaging solutions for the foodservice and retail sectors, it adds. This year the Anson Packaging Artisan Range was awarded a Sammies Award in the category New Sandwich Product of the Year.
It is not the Barcode that you need! DATALINX, a provider of barcoding based applications for over 20 years, have seen a lot of changes in technologies. The company frequently receives sales calls asking for “a barcode for our products”, when what the caller normally wants is either some form of stock control system or to use barcode scanners in the field to facilitate order taking. After all, a barcode takes up valuable space on product packaging and is difficult to blend in with product design. “The good news is that this usually means that we have an application that we can talk to the client about, but the barcode is the key that people relate to. It is the component that is seen on the products and therefore must be the magic element to better stock control or accurate data capture. In truth, it is just the tip of the iceberg and the efficiency and real business benefits come from the system and the
integration to a CRM or ERP system driving the barcode scanner that delivers the real solutions and business benefits. “If you think you need to barcode your sandwiches, bottles of sauce and boxes of oranges, look again at your business: is this really what you want? “We would argue that you probably need the rest of the iceberg, but defining this is more difficult. Define the process and application correctly and within this the barcode will be delivered as part of the solution, but will not be the solution on its own and this will deliver the real business benefit. “Should you decide your system should to be linked into your Sage accounts or ERP system, then Datalinx can offer proven solutions in this area.”
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PACKAGING/L ABELLING
Red or green for sandwich label traffic lights? A recent Which? report has called for the introduction of traffic lights on sandwich labels as standard, for consumer clarity. The BSA takes a different view. Both sides are reported here
The Which? sandwich labelling view A Which? investigation, published during British Sandwich Week, highlighted what it claimed was the need for clearer front of pack nutrition labelling, including traffic lights, so that consumers could easily identify healthier and less healthy choices. The research claimed that consumers could be eating three times as much fat and double the amount of salt as the same sandwich bought elsewhere. Researchers also claimed that fat and salt content varied widely with inconsistent labelling across stores, which meant that healthier sandwich options were not always obvious. It cited as examples: Morrisons chicken salad sandwich, which it said contained
11.7g fat (amber/medium), compared with one from Waitrose which contained 6.0g fat (green/low). Waitrose uses traffic lights, Morrisons doesn’t. A Lidl BLT has 3.36g salt (red/high) but one from Boots has 1.5g salt (amber/medium). Boots uses traffic lights, Lidl doesn’t. An Aldi egg mayonnaise sandwich contained 22.3g fat (red/high), while one from Asda contained 10.1g (amber/medium). Asda uses traffic lights, Aldi doesn’t. The results, it claimed, show not only is there still huge scope for some retailers to reduce the fat, saturated fat and salt content of their sandwiches, but also the
need for traffic light labelling to be applied across the food industry to provide consistency and allow shoppers to make informed choices. The Government has recently launched a consultation on front of pack nutrition labelling. It is essential, it said, that it now insists that all food retailers and manufacturers adopt clear, front of pack labelling, including traffic lights, the system found to best enable consumers to easily compare products with simple green, amber, or red colour coding of nutrient levels. Six out of the 15 retailers it compared currently include the traffic light system, but the rest still do not.
The BSA sandwich labelling view The British Sandwich Association director Jim Winship says the BSA has always encouraged clear labelling on sandwiches so that consumers can make a reasoned choice if they wish to do. “The commercial sandwich industry has come a long way in the last 250 years and the fact that it is continuing to grow annually suggests that it is providing consumers with the choices they want. Furthermore, I cannot think of one major retailer that does not provide a healthy option in their range. “In the case of packaged sandwiches, all major retailers provide information either on the front or back of pack and most provide much more than they are required to, as they see it as part of their responsibility to consumers to work with Government to encourage healthier diets. “In the case of foodservice outlets like Greggs and Pret a Manger, where sandwiches
52 July 2012 SANDWICH & SNACK NEWS
are made on site by hand, it is not always possible to provide nutritional information on pack as there can be variations in size from one sandwich to the next. “This can affect nutrition levels and, therefore, makes it difficult to precisely label each product. Indeed, if they were to do so these outlets could be accused of misleading consumers if there were variations between sandwiches. However, most retailers who are unable to provide the guidance information on label – and there is no legal requirement for foodservice outlets to label - do voluntarily provide guidance on websites or at point-of-sale. “There are mixed views about traffic light labelling. The EC, for example, prefers GDA information to be given rather than traffic lights, as these can be misleading. Most packaged sandwiches are now compliant with the 2012 salt targets,
although there are some technical issues that make this difficult in some instances. Work is currently going on to overcome these. “The variations quoted in the report are not surprising given the differences in recipes and price points between brands. The quality of ingredients can make a huge difference as can factors such as the thickness of the bread used in a particular sandwich, the proportion of each ingredient used and particularly the amount of lettuce used. “Furthermore, not all consumers have the same dietary requirements and they like to have the choice between healthier options and more indulgent ones. We have always supported consumers being given the information they need to make a reasoned choice.”
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U
pack it... ...Our Systems will label it
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To advertise call Paul Steer on 01291 636342 July 2012 53
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PACKAGING/L ABELLING
Cracking the coding solution With increasing legislation and supermarkets demanding more detailed labelling, sandwich manufacturers are facing difficult challenges, says Greg Treanor, European Business Development Manager (TIJ) at Domino UK
T
here is no doubt that demands facing sandwich manufacturers from the major retailers, as well as legislative bodies for more effective coding and labelling of their products will continue to grow as they want to safeguard their production supply chain to deliver quality traceable products to consumers. This is becoming evident through our work with one high street food retailer, who is already considering how best to automate its authentification process to ensure the right sandwich is packed into the right package with the right ingredients. Equally, as consumers become more ‘savvy’, they too will expect greater information on packages to give them peace of mind and enable them to make more informed choices. Choosing the right labelling solution and working with the right partner can therefore pay dividends in maintaining production efficiencies while meeting the needs of legislative bodies, retailers and consumers. For sandwich manufacturers, efficient and safe production output is key to success, and therefore the need for additional labelling and coding, be this driven by legislation or the
retailers, might be seen as a necessary distraction from their core business. But by choosing the right coding solution, this need not be the case. Today there is a range of options to chose from, such as Laser, Wax Jet and Thermal Ink Jet (TIJ), so manufacturers need to consider not just their own needs – that of minimising downtime and maximising production - but also those of their customers, delivering high quality and traceable product coding. In addition, manufacturers need to work with suppliers that can offer intelligent data management solutions that can generate, manage and store unique product identification codes. Laser solutions are clean, quick and easy to operate and deliver high quality print, but its restriction to
54 July 2012 SANDWICH & SNACK NEWS
etching white text onto a pre-printed black background doesn’t meet the current requirements of all the major supermarkets. From my own experiences working with suppliers to these major supermarket chains, it is these retailers that are setting the standard of labelling with their demands for high quality resolution black coding onto white backgrounds to suit branding and packaging design, as well as codes that can cope with automated camera recognition for product traceability. Ink jet technology is therefore the solution of choice, but that in itself presents options. Wax Jet coding solutions has tended to see a foothold in the market, and has adequately served its purpose until now. However, as manufacturers look to increase production efficiencies, Wax Jet also
presents several drawbacks. Operating at extremely high temperatures, it is not only potentially dangerous for operators, it also results in lengthy start up times and regular maintenance downtime for replacement of burnt out print heads. In addition, the quality of the printed code is low in resolution and prone to damage, which can affect any future traceability requirements through manual or automated camera recognition. The need for high resolution, scratch resistant and camera-traceable coding therefore lends itself to the use of Thermal Ink Jet (TIJ). Not only does TIJ come with a range of certified food packaging inks that ‘bond’ to package substrate and therefore delivers permanent, scratch resistant print capable of withstanding the rigors of transportation, it also offers significant production output benefits which is particularly attractive to the manufacturers. TIJ solutions are typically compact and easy to integrate into existing production lines, have start up times of less than 10 seconds, need minimal manual intervention and require little maintenance, therefore minimising downtime and maximising production.
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To advertise call Paul Steer on 01291 636342 July 2012 55
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L ABELLING/PACKAGING
QR Codes 101
Bar codes are changing fast. The much greater capacity Quick Response codes (QR codes) and other two-dimensional codes are expected to achieve widespread use as a business tool very soon – and for good reason, says Graeme Simpson, managing director of Butterware, a company that specialises in ordering software for sandwich businesses
I
f you’re not yet familiar with QR codes, they’re similar to the barcodes used by retailers to track inventory and price products at the point of sale. The key difference between the two is the amount of data they can hold or share. I should perhaps explain what they are. Most people have seen the crazy patterns printed all over the place, but do you really know what they are? QR codes (or Quick Response codes) are big
barcodes. Not big physically, but big in their capacity to store data. A typical barcode found on most high street products has enough space to store 13 digits. By comparison, a QR code can store up to 7089 digits or 4296 characters, a giant increase. This enormous capacity gives them a much wider range of uses. For example, museums and tourist attractions are using QR Codes to embed additional information for individuals who want to
56 July 2012 SANDWICH & SNACK NEWS
know more about a given item, such as an exhibit. QR codes have been in use since their invention in 1994 by Denso Wave, a subsidiary of Toyota. But their increase in popularity is firmly tied to the proliferation of smart phones which are able to act as a scanner. In order to read a QR code, you simply point the camera in your phone at the QR code while running scanning software (e.g. Google Goggles on Android or QR Reader on iPhone). The QR code can be an inch high or 30 feet, it doesn’t matter as long as you can frame it in your screen. The scanning software will recognise the content of the QR code and suggest appropriate actions such as reading the text or opening a web page. But why would you use a QR code on an advert, for example, rather than simply writing the web address? Indeed, you’d probably want to write the address anyway, for those people that don’t have a smartphone or don’t know how to use a QR code. By using a QR code to store a link to a web page, an advert can become more interactive, which can help to draw in potential customers. In addition, an embedded link can be tailored for the advert so it can be tracked. Regular URL: http://www.butterware.co.uk Tracking URL:
http://www.butterware.co.uk /qr/advert1 Because the QR Code link is different from your normal website, you will be able to use monitoring software such as Google Analytics to monitor the visits to that web page. The tracking can then enable you to judge the success of the advert, compared with other forms of advertising you might be using. Recent studies have shown that the presence of a QR Code increases the conversion rate of an advert by helping to bring further relevant information directly to the advert viewer where the sales dialogue may continue. Any sandwich business could make use of QR Codes in their printed media. If you don’t yet have a website, you could simply encode a message like ‘Come into our shop and quote “QR MAGIC” to get a free croissant with your coffee’. By using different codes or offers, you can find out which QR Codes are reaching the biggest audience and having the greatest impact. To generate a QR Code, simple visit a site such as http://www.goqr.me or enter ‘qr code generator’ into your favourite search engine. Most of the sites are very easy to use and will allow you to download the finished image in a number of different formats and sizes.
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HYGIENE NEWS
New pathway to combat Campylobacter bacteria RESEARCHERS at the UK’s Institute of Food Research may have found a new way of combating Campylobacter by discovering why the micronutrient selenium is important to its survival. The bacteria, which colonises the intestines of poultry, is responsible for an estimated half a million cases of food poisoning annually in the UK alone. Knowing how and why Campylobacter uses selenium could help develop ways of controlling it, benefiting public health and the food industry. Converting nutrients into energy is essential to all forms of life, and without this respiration process, life would not exist in harsh and hostile conditions. This holds true for the foodborne bacterial pathogen Campylobacter. In this environment it uses organic acids produced by other bacteria to respire and thrive. Campylobacter needs selenium to make an enzyme required for this respiration, but it is not known how selenium is acquired or metabolised by Campylobacter or many other bacteria. New research from the group of Dr Arnoud van Vliet at the Institute of Food Research, strategically funded by the Biotechnology and Biological Sciences Research Council (BBSRC), has resulted in the identification of two Campylobacter genes which are required for the formation of the enzyme.
Inactivation of these two genes blocked the formation of the dehydrogenase enzyme, but when the bacteria were supplemented with extra selenium, they were able to synthesize the enzyme again, suggesting that the two Campylobacter genes are involved in selenium metabolism. As the lack of formate dehydrogenase affects the ability of Campylobacter to colonise the chicken gut, this may open up possibilities to target this pathway for antimicrobial purposes. In addition, as these selenium metabolism genes and the formate dehydrogenase enzyme are also present in other important foodborne pathogens like Salmonella and E. coli,
it may be possible to extend such investigations to other areas of food safety. “Selenium metabolism is still poorly understood in bacteria, and its role in important foodborne pathogens like Campylobacter is not yet appreciated fully”, said Dr van Vliet. “With the identification of these two genes essential for formate respiration, we now hope to have a tool to generate knowledge that helps us get a better understanding of what makes Campylobacter so good in colonising the chicken gut and cause disease in humans. Such knowledge is essential if we want to achieve the ultimate goal of reducing the impact of Campylobacter in the food industry.” Campylobacter is a major cause of foodborne gastroenteritis, with an estimated 500,000 infections annually in the UK. The most common infection route is on undercooked poultry meat, and then crossing the lining of the small intestine. To do this, the bacteria must survive the highly acidic conditions in the stomach, and then find a way of getting into the cells that line the small intestine. Previous research at IFR from the teams of Dr Arnoud van Vliet and Prof Simon Carding has shown that not only does Campylobacter have ways of surviving acid shock, it can also respond and adapt to the acidic environment making it better able to colonise the intestine and enter host cells there.
Needlers partners with Kimberly Clark to provide cost-effective, ‘no touch’ roll hand towel system Needlers Ltd, a specialist supplier of janitorial and personal protection equipment (PPE) to the food manufacturing industry, has partnered up with healthcare products supplier, Kimberly Clark. Needlers is now said to be the largest supplier of Kimberly Clark’s ‘no touch’ rolled hand towel system to the UK food industry. Made from Airflex technology, the hand towels offer consistent drying performance, reliability, and value in use, says the company. Kimberly Clark’s ‘no touch’ roll
58 July 2012 SANDWICH & SNACK NEWS
towel dispenser also provides a fresh individual towel every time, touched only by the user, ensuring improved hygiene and no dirty towels to launder, store, or account for. With rolls up to 304m in length, the system also helps to reduce the need for regular refilling, and preset towel lengths help to control usage. Needlers' national accounts include 2 Sisters, and sandwich manufacturers Greencore, Samworths, and Cranswick.
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HYGIENE NEWS
Sandwich manufacturer fined £17,000 for hygiene offences A Hayes sandwich manufacturer, fined £35,000 after employing illegal workers two years ago, has now been fined a total of £17,000 after failing to maintain food hygiene standards – for a second time. Fresh n' Fast Quality Foods, Betam Roads, Hayes, was ordered to pay court costs of £9,136, an £8,000 fine £1,000 for each offence - and a £15 victim surcharge for each hygiene breach, following an inspection by the London Borough of Hillingdon's environmental health team. The sandwich manufacturer was ordered to pay the sum after pleading guilty to eight breaches of hygiene on the 23 May at Uxbridge Magistrates' Court. In January, Hillingdon Council visited the premises and found that
food preparation areas were not adequately cleaned, meat had been left at room temperature, date checks on ingredients had not been done and that staff did not have adequate knowledge of how to avoid food contamination. A month prior to this the company had been told to pay more than £8,000 in fines and costs for six similar offences. Identical charges against manager Jaspreet Sangha and director Sukhwinder Sangha, were dismissed. Jean Palmer, Hillingdon Council's director of environment services, said after the court hearing: "Following a visit from environmental health officers, the venue was found to have inadequate food hygiene standards and, as a result, a notice was issued to
bring the site up to standard. "When these issues were not addressed, court action was taken." Vishal Sharma, operations manager at Fresh 'N' Fast, told the Uxbridge Gazette: "We admitted to the charges because we couldn't finance the legal costs. "The business has been negligent in the past, but it could've been worked out outside the courts. They came back just weeks after we were fined, and we were still putting things right. "We have made dramatic changes since then, and the owners have invested in the business to make improvements." In July 2010, the company was fined £35,000 after UK Border Agency officers arrested illegal workers there in a raid.
Local authorities roll out FSA’s Food Hygiene Rating Scheme A number of local authorities across England have now rolled out the Food Standards Agency's Food Hygiene Rating Scheme. This includes local authorities in London, Cumbria, Kent, Oxfordshire and the Tees Valley. There are now more than 250 local authorities in England, Wales and Northern Ireland publishing more than 200,000 food hygiene ratings at food.gov.uk/ratings. The FSA is currently on track to achieve a 94% local authority uptake before the Olympic and Paralympic Games. It believes that by giving consumers information about hygiene standards in restaurants, pubs, cafés, takeaways, hotels etc, they are giving those same consumers the ability to chose wisely where they decide to eat.
In areas where the scheme is running, each food business is given a food hygiene rating on a scale from 0 to 5 when it is inspected by a local authority food safety officer. The top rating is ‘5’ – which means the hygiene standards are very good. The bottom is ‘0’ – which indicates urgent improvement is required. The British Sandwich Association (BSA) was the
60 July 2012 SANDWICH & SNACK NEWS
first trade association to use the Food Standards Agency’s national Food Hygiene Rating Scheme to set standards for its members. The Association, which already operates an accreditation scheme for sandwich manufacturers and suppliers to the industry, requires retail members to have a minimum food hygiene rating of three. The food hygiene rating
system is likely to influence those coming to London for the Olympic period and Hutton and Kemp, an Environmental Health Consultancy with experience working at national level, are among a number of companies working to motivate food businesses to raise food safety standards, to an Olympic gold standard, in the Olympic host boroughs and beyond. “If we can help raise the hygiene standards of individual businesses in the Olympic Boroughs then not only will they see a major return on a small and necessary investment, but the combined effect will raise the standards in the Boroughs overall and leave a lasting and profitable legacy for catering in these often neglected parts of London” says Gavin Kemp, Director, Hutton and Kemp.
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HYGIENE NEWS
Byotrol Knowledge Business of the Year FOLLOWING a record number of entries in its 21st year, the Liverpool Daily Post Regional Business Awards winners have been announced, naming Byotrol as Knowledge Business of the Year. The company competed in the award sponsored by the University of Liverpool against strong competition from the region. Announced on the 21st June at a spectacular gala hosted by Peter Sissons at Liverpool Anglican Cathedral, the event celebrated the determination and success of businesses across the region. The theme for the night was celebrating success in the region in spite of the difficult economic times. Byotrol’s achievement result from years of dedicated research and development, coupled with technical excellence and commercial success forged from partnerships with leading international
businesses such as Rentokil-Initial, Boots, PZ Cussons and Tesco. The recent collaboration with Manchester University (OMIC) in identifying the long-lasting Byotrol barrier has been a significant step forward in understanding and recognising further opportunities for the technology. Stephen Falder, Business Development Director and Inventor of the Byotrol technology was thrilled to accept the award on behalf of the business, “We are absolutely delighted to receive such a prestigious award, the north west of England is for us, the heart of innovation and technology and we are proud to have made it our home. Our commitment to innovative technologies and our position as thought leaders within the industry is absolutely the key to our business and we look forward to further success in the future.”
CATERERS CAN SECURE THEIR OWN GOLD AT OUTDOOR EVENTS Mobile caterers need to be first out of the starting blocks when it comes to hand hygiene. Those handling high-risk foods at outdoor events this summer need to follow The Chartered Institute of Environmental Health regulations to ensure they have running hot water hand wash facilities to prevent crossinfection. TEAL manufacture portable hot water hand wash units, which do not require access to mains water or drainage. The range includes the Handeman and the Super Stallette, which are available to hire or buy. www.tealwash.com Tel: 0121 770 0593
www.sandwich.org.uk July 2012 61
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NEW PRODUCTS
International Paper leads for celebration CELEBRATION Paper & Plastics provides high quality, food service items to the catering and food packaging industry, serving customers in the UK and Europe. The food and drink packaging specialist has become a leader in offering environmentally friendly products, having developed its Enviroware® range over many years. Celebration has worked with International Paper Foodservice for a long time stocking a range of products from International Paper’s ecotainer® product range. The trading relationship with the global company started by importing full containers directly from IP’s USA factories but, as IP invested heavily by
establishing a factory in the UK, more and more products are now being supplied from here. Managing director of Celebration, Nick Burton, comments: “Despite the fact that IP’s competitors have launched similar products over the years, the
NEW LUNCHBOX TREATS FROM DELI 24 IT can be tricky for parents to ensure that they pack their children off to school with a nutritious, well-balanced lunchbox that is not only healthy, but that they will eat and enjoy. Deli 24 snacks are the “perfect addition to the kids’ lunchboxes” or as a tasty treat at break times and after-school. As a general rule, a child’s lunchbox should contain carbohydrates, protein, dairy, fruit and vegetables and a drink - Deli 24 snacks are therefore a complement to a sandwich, fresh fruit juice and piece of fruit. The cheese in a Deli 24 snack is an excellent source of calcium to help kids grow strong bones and teeth, and the cooked meat – with no added water - is a good source of protein, says the company. There are a range of flavours for children to try, including Ham and Cheese, Pepperoni and Cheese, Sweet Chilli Chicken and
Cheese and Chicken with Sage and Onion Stuffing. There is also an option of Deli 24 Meat Strips, available exclusively at Tesco, with flavours including Honey Ham, Piri Piri Chicken and BBQ Chicken. Deli 24 sticks are sold at all major supermarkets nationwide, including ASDA, The Cooperative Group, Sainsbury’s and Tesco, as well as One Stop Stores, Premier Stores, ESSO and Total Garages. Furthermore, Deli 24 single snacks will also be a snack option as part of Tesco’s ‘Meal Deal’ in over 650 Express Stores nationwide. www.deli24.co.uk
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ecotainer® range remains the best. It ticks all the green boxes as it comes from a reassuringly large global manufacturer with paper heritage; the products themselves are made from 100 % renewable natural resources and the company has a good service history with us.” International Paper’s ecotainer® product line consists of hot cups, cold cups, food containers and lids, all made from fully renewable resources. The inner linings are made from Ingeo™ biopolymer, a plant-based material and fiber sourced from sustainably managed forests that meet the Sustainable Forestry Initiative®(SFI®) standards of the USA. Tel: 01283 538259 www.enviroware.co.uk
Snowbird adds spice to its sausage range IN response to customer demand for an innovative and spicy sausage, VION Snowbird foods’ new product development team has added spicy tomato chutney to high-quality chopped pork to create their latest offering. Now part of the company’s awardwinning Gourmet range, the fully cooked and frozen Pork & Tomato Chutney Sausage is in a natural casing and contains more than 80% high quality British pork. In addition to tomato chutney, flavourings include onion, garlic, basil, black pepper, chilli and selected other herbs and spices. The sausages are already proving popular with customers as light bites (in sandwiches and omelettes), or as part of a cooked breakfast or main meal. Snowbird foods’ Pork & Tomato Chutney sausages are available in a variety of sizes from cocktails upwards. They can be microwaved or oven baked from frozen. Tel: 020 8805 9222. www.snowbirdfoods.co.uk
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NEW PRODUCTS
National Flexible ovenable panini film project
Cafe Connections launch Snack Stack PACKAGING distributor Cafe Connections has created the Snack Stack - a simple but stylish sleeve that enables users to band together a selection of snacks in one tidy presentation pack. Snack Stack is said to be ideal for a wide range of mix and match sales opportunities - desk drops, lunch boxes, deli and salad bars and for attracting spontaneous buys at the till. The sleeve is simple, adaptable, environmentally friendly and most importantly, economic. It is dual sided so customers can choose whether white or brown suits their image best - or they can use the white side for one type of produce and the brown for another. Users have the freedom to choose the number of tubs they use as well. Snack Stack
is adjustable so that it can be easily fastened around 3, 4 or even 5 x 4 oz Olipak pots - or a combination of 4 and 8 oz if you need a larger tub for say salad. Whilst a number of products can be used with the sleeve, Cafe Connections created Snack Stack particularly with the Olipak range in mind. Made from rPET, these deli pots have attached lids, benefit from the same diameter sizing and are very cost effective, says the company - making them tick all the right boxes. Tel: 0845 123 2994
THE demands on packaging performance can sometimes be high, especially in the food industry – and a new project for ovenable panini to be served on commercial airlines was no exception. The panini needed to be re-heated inside the wrapper from a frozen state in a conventional oven – which required a high performance food-grade film able to withstand prolonged exposure to high temperatures without breaking down. In addition, the airlines wanted the film to be printed with a full colour photographic image to enhance the visual appeal of the product. The panini manufacturer commissioned film packaging specialists National Flexible, who were quickly able to
specify a suitable film and had knowledge of specialist inks that would be ideally suited. The special food-grade inks are able to withstand extremes of temperature (both hot and cold) and are resistant to moisture. They have a consistent lay-down which allows for excellent image clarity when printing and the strength of their bond to the film ensures that there are no problems with ink-lift, cracking or flaking – even for surface printed films. Tel: 01274 685566
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BSA MANAGEMENT COMMITTEE 2012 The following are elected members of the Management Committee of the British Sandwich Association:
PICTURE COURTESY OF FRIDAYS
BSA Committee
ChAIrMAN Andrew Sherick (Marks & Spencer) VICE-ChAIrMAN David Jones (SSP) ThE COMMITTEE Felicity Aylward (BP) – Ex-Chair Andy Valentine (Ginsters) – van sales Paul Miller (Sainsbury’s) – multiple retailer Yseult Caroff-Richeux (Waitrose) – multiple retailer Ben Smeal (Food Partners) – producer Andrew Pocock (Impress Sandwiches) - producer Sally Gabbitas (Tri-Star) – supplier Camilla Deane (Bel UK) - supplier
Upholding quality standards in sandwich making and retailing Our aims As the voice of the British Sandwich industry,
Georg Buhrkohl (Subway) – sandwich bar chain
the primary aims of the British Sandwich
Anita Kinsey (Pret a Manger) – sandwich bar chain
Association are:
Graeme Matthews (Rachel’s of Windsor) – independent sandwich bar Kevin Mayes (The Real Sandwich Company) – independent sandwich bar Andrew Hesketh (representing Martin Kibler – Greggs) – retail baker Joe Street (Fine Lady) – baker SECrETArIAT JIM WInSHIP - Director
64 July 2012 SANDWICH & SNACK NEWS
▲ To safeguard the integrity of the sandwich industry by setting minimum standards for sandwich making. ▲ To encourage excellence and innovation in sandwich making. ▲ To provide a source of information for the industry. ▲ To promote the consumption of sandwiches. ▲ To provide a collective voice for all those involved in the making, distribution and retailing of sandwiches and to represent the views of the industry.
www.sandwich.org.uk
S&SN_140_July12_p65-72_Layout 1 28/06/2012 10:27 Page 65
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
BuckinghAm Foods Ltd Wimblington Drive, Redmoor, Milton Keynes MK6 4AH Contact: Mark Keating Tel: 01908 838900 Fax: 01908 838920 mark_keating@buckfoods.co.uk www.buckinghamfoods.co.uk BuckinghAm Foods Ltd Magnus, Ninian Way, Tame Valley Industrial Estate, Tamworth, Staffordshire B77 5BY Contact: Viv Ryan Tel: 01827 252629 www.buckinghamfoods.co.uk dAiLy BreAd Unit 23 Britannia Estate, Leagrave Road, Luton LU3 1RJ Contact: Sales (020 7498 0494) Tel: 01582 401177 Fax: 01582 453557 munch@dailybread.ltd.uk www.dailybread.ltd.uk
Food PArtners heAthrow Ltd Galleymead Road, Colnbrook, Slough SL3 0EN Contact: Elie Haddad Tel: 08450 549948 sales@foodpartners.co.uk www.foodpartnersgroup.co.uk Food PArtners kiLmArnock Ltd Rowallan Business Park, Southcraig Avenue, Kilmarnock, KA3 6BQ Contact: Sheila Young Tel: 08450 549948 sales@foodpartners.co.uk www.foodpartnersgroup.co.uk Food PArtners Ltd (London) Lords House, 665 North Circular Rd, London NW2 7AX Contact: Olatunde Ray-Odekeye Tel: 0208 208 6120 Fax: 0208 830 7137 olatunde.ray-odekeye@foodpartners.co.uk www.foodpartnersgroup.co.uk Food PArtners Ltd (middLesBrough) 13-15 Drake Court, Riverside Business Park, Middlesbrough TS2 1RS Contact: Sarah Winter Tel: 01642 230316 Fax: 01642 230093 freddie.spence@foodpartners.co.uk www.foodpartnersgroup.co.uk FreshwAys (kerry Foods) IDA Industrial Park,
FreshwAy chiLLed
greencore
Foods
sAndwiches –
Stafford Court, Stafford
BromLey By Bow
Road, Wolverhampton
Prologis Park,
WV10 7EL
Twelvetrees Crescent,
Contact: Mr Alan Wright
London E3 3JG
Tel: 01902 783666
Tel: 0207 536 8000
Fax: 01902 781141
Fax: 0207 536 0790
info@freshway-
Contact: Richard Esau
foods.co.uk
richard.esau@greencore.com
ginsters Ltd
www.greencore.com
83 Tavistock Rd,
imPress sAndwiches
Callington Cornwall PL17 7XG Contact: John Want Tel: 01579 386 200 Fax: 01579 386 240 Contact: Chris Parkinson chris.parkinson@ginsters.co.uk greencore
(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
sAndwiches -
andrew@impress-sandwiches.com
PArk royAL
www.impress-sandwiches.com
Willen Field Rd, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com greencore sAndwiches –
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
mAnton wood
on A roLL
Manton Wood
sAndwich comPAny
Enterprise Zone,
Unit 2 Easter Park, Barton
Retford Road,
Road,
Manton,
Riverside Park Industrial
Worksop, Notts,
Estate,
S80 2RS
Middlesbrough TS2 1RY
Contact:
Contact: James Stoddart
Contact: Thomas Kiely
Andrew Wilcox-Jones
Tel: 01642 707090
Poppintree, Finglas, Dublin, Ireland Tel: 00353 18648000
Tel: 01909 512600
Fax: 01642 243858
Fax: 00353 18644033
Fax: 01909 512708
jstoddart@onarollsandwich.co.uk
www.freshways.ie
www.greencore.com
www.onarollsandwich.co.uk
rAynor Foods Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net 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 soLwAy Foods Ltd 3 Godwin Road, Earlstrees Ind. Estate, Corby, Northants NN17 4DS Contact: Richard Simpson Tel: 01536 464 400 Fax: 01536 409 050 richard.simpson@northernfoods.com www.solway.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
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
www.sandwich.org.uk January 2012 65
S&SN_140_July12_p65-72_Layout 1 28/06/2012 10:27 Page 66
BSA Suppliers Index 2 sisters Food grouP Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Bill Anderson Tel: 0191 521 3323 Fax: 0191 521 0652 bill.anderson@2sfg.com www.2sistersfoodgroup.com
Bd Foods 68 Castleham Road, Castleham Industrial Estate, St. Leonards-on-Sea, East Sussex TN38 9NU Contact: John Davis Tel: 01424 853000 john@bdfoods.co.uk www.bdfoods.co.uk
BeAcon Foods Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 lynne@beaconfoods.co.uk www.beaconfoods.co.uk BeL uk Ltd Suite 1, 2nd Floor 160 London Road, Sevenoaks, Kent TN13 1BT Contact: Camilla Deane Tel: 0333 900 2020 Fax: 01732 467596 cdeane@groupe-bel.com www.bel-foodservice.co.uk Accreditation body: ISO 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
ByotroL technoLogy Ltd. Vanguard House Keckwick Lane, Daresbury WA4 4AB Ciontact: Gary Hilton Tel: 01925 742000 Fax: 01925 742029 ghilton@byotrol.com www.byotrol.com
cAterers choice Ltd Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700 sarah@catererschoice.co.uk www.catererschoice.co.uk
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 chiLtern BAkeries Ltd Southam Road, Banbury, Oxfordshire OX16 2RE Contact: Claire Marshall Tel: 01295 227600 Fax: 01295 271430 claire.marshall@flbltd.co.uk Accreditation body: BSA cJ’s sPeciAList VehicLes Ltd Moat Farm, Chelmsford Road, Old Rawreth, Essex SS11 8SJ Contact: Chris Lynch Tel: 01268 733422 chris.cjs@live.co.uk www.sandwich-van.co.uk
coLPAc Ltd Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Rebecca Beattie Tel: 01525 712261 Fax: 01525 718205 rebecca.beattie@colpac.co.uk www.colpac.co.uk
66 January 2012 SANDWICH & SNACK NEWS
dAiLy BreAd Unit 23, Britannia Estate, Leagrave Road, Luton LU3 1RJ Contact: Sales (0207 498 0494) Tel: 01582 401177 Fax: 01582 453557 munch@dailybread.ltd.uk www.dailybread.ltd.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 www.dairygoldfoodingredients.com deighton mAnuFActuring (uk) Ltd Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk
discoVery Foods Ltd. Nimbus House, Maidstone Road, Milton Keynes, Buckinghamshire MK10 0BD Contact: Rob Barzda Tel: 01908 933000 Fax: 01908 933074 rbarzda@discoveryfoods.co.uk www.discoveryfoods.co.uk 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
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 Fresh-PAk chiLLed Foods 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 Fresh-PAk chiLLed Foods 21/22 Kernan Drive, Loughborough, Leicestershire LE11 5JT Contact: Mike Roberts Tel: 01509 233327 Fax: 01509 224568 mike.roberts@fresh-pak.co.uk www.fresh-pak.co.uk
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: Sales Tel: 01159 227 222 Fax: 01159 227 255 sales@freshcut.biz www.freshcutfoods.co.uk
FridAys Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Pat Dunne Tel: 01580 710200 Fax: 01580 713512 pd@fridays.co.uk www.fridays.co.uk Accreditation body: BSA grote comPAny Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@intl.grotecompany.com www.grotecompany.com hAzeLdene Foods Ltd Walthew House Lane Martland Park, Wigan WN5 0LB Contact: Claire Gregory Tel: 01942 219910 Fax: 01942 219940 www.hazeldene.co.uk claire.gregory@hazeldene.co.uk intertAste sAuces & sPices P.O Box 5631, 3297 ZG Puttershoek The Netherlands, Contact: Roger Toll Tel: 07738 939611 Fax: 0031786 769 117 roger.toll@intertaste.eu www.intertaste.eu 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 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
S&SN_140_July12_p65-72_Layout 1 28/06/2012 10:27 Page 67
BSA Suppliers Index kookABurrA 3 Armstrong Road, N.E.Ind.Est, Peterlee, Co. Durham SR8 5AE Contact: Samantha Henderson Tel: 0191 518 4000 Fax: 0191 518 4226 shenderson@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 50A St Andrews Street, Hertford SG14 1JA Contact : Malcolm Smith Tel: 01992 641641 Fax: 01992 210177/210178 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
PArriPAk Food Ltd. Empire Way, Gretna, DG16 5BN Contact: Liam Byrne Tel: 01461 337 239 Fax: 01461 338436 liam.byrne@parripak.co.uk www.ancient-recipes.co.uk 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 rAnk hoVis The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: John Hale Tel: 0870 728 1111 www.rankhovis.com resource dAtA mAnAgement 80 Johnstone Avenue, Hillington Industrial Estate, Hillington, Glasgow G52 4NZ Contact: Ken Groves Tel: 0141 810 2828
mission Foods euroPe Ltd 5th Floor West, The Mille, 1000 Great West Road, Brentford, Middlesex TW8 9HH Contact: Sarah Murphy Tel: 0208 380 1100 Fax: 02476 676560 team@missionfoodservice.co.uk www.missionfoodservice.co.uk
SUPPLIERS
ken@resourcedm.com sAm Browne Foods Kelleythorpe, Ind.Estate, Driffield, East Yorkshire, YO25 9DJ. Contact: Phillipa Kendrick Tel: 01377 241238 Fax: 01377 241271 pkendrick@sambrownefoods.co.uk
www.sambrownefoods.co.uk
southern sALAds Limited Units 1 & 2 Cannon Bridge Cannon Lane, Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com
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
soLArsoFt Business systems Hampshire International Business Park, Crockford Lane Basingstoke, Hampshire RG24 8WH Contact: Andrew Godliman Tel: 01256 685242 Fax: 01256 685201 andrew.godliman@solarsoft.com www.solarsoft.com
totAL FoodserVice Ltd Pendle Trading Estate, Chatburn, Clitheroe, Lancashire BB7 4JY Contact: David Pratt Tel: 01200 449711 Fax: 01200 440084 tfsmarketing@live.com www.totalfoodservice.co.uk
southoVer Food comPAny Limited Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Niall Singers Tel: 01273 596830 Fax: 01273 596 839 niall@southoverfoods.com www.southoverfoods.com technomic inc. Knowledge Center 300 S Riverside Plaza, Suite 1200, Chicago, Illinois IL 60606 Contact: Patrick Noone Tel: +01 205 991 1234 Fax: +01 205 980 3770 pnoone@technomic.com Web: www.technomic.com the contAct griLL comPAny Regus House, 400 Thames Valley Park Drive, Reading, Berkshire RG6 1PT Contact: Clive England Tel: 01189 653535 Fax: 01189 694366 c.england@contactgrillcompany.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
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 Vion snowBird Foods Ltd Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 roy.anderson@vionfood.com
www.snowbirdfoods.co.uk
westBridge Foods Polonia House, Enigma Commercial Centre, Sandy’s Road, Malvern, Worcestershire WR14 1JJ Contact: Graham Kingston Tel: 01684 581800 Fax: 01684 893917 enquiries@westbridge-foods.co.uk www.westbridge-foods.co.uk
zwAnenBerg Food uk Ltd (Puredrive Fine Foods/ Taste Original) 36ACauseway Road, Earlstrees Industrial Estate, Corby, Northamptonshire, NN17 4DU Contact: Martin Burdekin Tel: 01536 463000 Fax: 01536 463085 martinb@puredrive.co.uk Linked AssociAtion 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/
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
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.
S&SN_140_July12_p65-72_Layout 1 28/06/2012 10:27 Page 68
BSA Product Index AdVisory & consuLtAncy serVices Business Management Systems Solarsoft Business Systems Factory Grote Company The Foodservice Centre Food Safety Eclipse Scientific Group Intertek Stoke Resource Data Management Food Industry Technomic Inc. Market Research Technomic Inc. Retail The Foodservice Centre BAkery Products Morning Goods Bri-Tal (Foods) Ltd. Chiltern Bakeries Patisserie Bri-Tal (Foods) Ltd. Chiltern Bakeries Total Foodservice Ltd. Tortilla & Wraps Discovery Foods Mission Foods BreAd & roLLs Fresh Bri-Tal (Foods) Ltd. Chiltern Bakeries Total Foodservice Ltd. Speciality Bri-Tal (Foods) Ltd. Discovery Foods Mission Foods Total Foodservice Ltd. Bread Making Ingredients Beacon Foods Rank Hovis The Cheese Cellar Total Foodservice Ltd. Butter & sPreAds Butter Dairygold Food Ingredients UK Eurilait Ltd. Southover Food Company Ltd. Spreads Eurilait Ltd. Milk Link The Cheese Cellar Spreads (olive) Leathams cheese & dAiry Products Bel UK Ltd. Caterers Choice Ltd. Dairygold Food Ingredients UK Eurilait Ltd. Joseph Heler Ltd. Leathams Milk Link Ltd. Southover Food Company Ltd. The Cheese Cellar Total Foodservice Ltd. Sour Cream Discovery Food cLeAning mAteriALs Byotrol Total Foodservice Ltd.
chutneys & reLishes Chutneys BD Foods Beacon Foods Leathams Parripak Foods Pettigrews Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Relishes BD Foods Beacon Foods Intertaste Sauces & Spices Leathams Parripak Foods Pettigrews Southover Food Company Ltd The Cheese Cellar The English Provender Co The Ingredients Factory Total Foodservice Ltd. Pickles BD Foods Intertaste Sauces & Spices Leathams Parripak Foods Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Salsa Beacon Foods Discovery Foods dressings, sAuces And mAyonnAise Dips Beacon Foods Discovery Foods Fresh-Pak Chilled Foods Intertaste Sauces & Spices The English Provender Co The Ingredients Factory Mayonnaise BD Foods Caterers Choice Fresh-Pak Chilled Foods Fridays Intertaste Sauces & Spices Piquant The Cheese Cellar The English Provender Co Total Foodservice Ltd. Mustards BD Foods Intertaste Sauces & Spices Southover Food Company Ltd. Total Foodservice Ltd. Sauces & Ketchups BD Foods Beacon Foods Caterers Choice Discovery Foods Intertaste Sauces & Spices Piquant Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. drinks Juices Caterers Choice Leathams Southover Food Company Ltd. Total Foodservice Ltd.
68 January 2012 SANDWICH & SNACK NEWS
eggs & egg Products Eggs (hard boiled) Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. Egg Products Fresh-Pak Chilled Foods Fridays Leathams Southover Food Company Ltd. equiPment & VehicLes Buttering Machinery Deighton Manufacturing Grote Company Contact Grills The Contact Grill Company Conveyors Deighton Manufacturing Grote Company Cutting Equipment Grote Company Food Hygiene Monitoring & Measuring Resource Data Management Mobile Catering Vehicles CJ’s Specialist Vehicles Ltd. Jiffy Trucks Ltd. Labelling Systems & Barcoding Planglow Ltd. Sandwich Making Machinery Deighton Manufacturing Grote Company Fish Products Anchovies Martin Mathew & Co Ltd. Prawns Southover Food Company Ltd. Salmon Caterers Choice John West Foods Ltd Leathams Martin Matthew & Co Ltd. Southover Food Company Ltd. Sardines Martin Matthew & Co Ltd. Tuna Caterers Choice Food Network John West Foods Ltd. Martin Matthew & Co Ltd. Southover Food Company Ltd. Universal Meats Fruit Canned Fruit Total Foodservice Ltd. General Beacon Foods Southern Salads The Ingredients Factory Guacamole Discovery Foods Leathams Pineapple Beacon Foods Caterers Choice Freshcut Foods Ltd Martin Mathew & Co meAt Products Bacon Leathams TMI Foods
Beef Leathams Sam Browne Foods Southover Food Company Ltd. Universal Meats Zwanenberg Food UK Ltd Canned Meat Total Foodservice Ltd. Chicken 2 Sisters Food Group Kookaburra Leathams Sam Browne Foods Southover Food Company Ltd. TMI Foods Universal Meats Westbridge Foods Ltd. Zwanenberg Food UK Ltd Continental Leathams Southover Food Company Ltd. Duck 2 Sisters Food Group Sam Browne Foods Universal Meats Westbridge Foods Ltd. Ham Food Network Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd. Lamb Sam Browne Foods Marinated Meats Food Network Kookaburra Meatballs Zwanenberg Food UK Ltd. Pork Food Network Leathams Sam Browne Foods Southover Food Company TMI Foods Zwanenberg Food UK Ltd Sausages Food Network Fridays Leathams Southover Food Company Vion Snowbird Foods Zwanenberg Food UK Ltd Turkey 2 Sisters Food Group Kookaburra Leathams Sam Browne Foods Southover Food Company Westbridge Foods Ltd. LABeLs Planglow Ltd. oiLs Martin Mathew & Co Ltd. Total Foodservice Ltd. orgAnic Products Beacon Foods Fridays Leathams Southover Food Company Ltd. The English Provender Co Ltd. PAckAging Cardboard Colpac Ltd.
Disposable Colpac Ltd. Food wraps Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Tri-Star Packaging Supplies Ltd. PAstA Bri-Tal (Foods) Ltd Caterers Choice Food Network Freshcut Foods Ltd Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd sAndwich FiLLings (reAdy PrePAred) Fresh Fillings 2 Sisters Food Group Beacon Foods Daily Bread Freshcut Foods Ltd Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. The Cheese Cellar Frozen Fillings 2 Sisters Food Group Beacon Foods souPs Leathams Southover Food Company Ltd VegetABLes & herBs Canned Vegetables Total Foodservice Ltd. Chargrilled Vegetables Beacon Foods Bri-Tal (Foods) Ltd. Freshcut Foods Ltd. Leathams Herbs & Spices Beacon Foods Discovery Foods Intertaste Sauces & Spices Total Foodservice Ltd. Jalapenos Beacon Foods Discovery Foods sALAd Freshcut Foods Ltd. Hazeldene Foods Southern Salads Ltd. Salad (prepared) Freshcut Foods Ltd Southover Food Company Ltd Southern Salads Ltd. Sundried Tomatoes Beacon Foods Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Food Network Martin Mathew & Co Ltd. Universal Meats Tomatoes Beacon Foods Caterers Choice Food Network Martin Mathew & Co Ltd. Southern Salads Ltd.
S&SN_140_July12_p65-72_Layout 1 28/06/2012 10:27 Page 69
International Sandwich Manufacturers ALimentos dAiLy Fresh s.A. Avendia El Parque 423 El Quillay 573 Pasque Industrial Valle Grande, Lampa, Santiago, Chile Tel: 56-2-4119100 Fax: 56-2-4119101 Contact: Felipe Mustakis Email: ja_perez@dailyfresh.cl BeLL Ag Rupperswilerstrasse 5 5503 Schafisheim Switzerland Tel: 0041 62 885 95 55 Tel: 0041 62 885 95 66 baenzigerm@bell.ch www.bell.ch Contact: Markus Banziger
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 Fres co srLA socio unico Via Don Bosco N.2 43029 Traversetolo, Parma, Italy Tel: 0039 0521 842 611 Fax: 0039 0521 844 141 Contact: Alessandro Bettini 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: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com
suBwAy Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk
Product Listing BAkery inserts Sigma Bakeries Ltd BreAd Sigma Bakeries Ltd FActory design Alimentos Daily Fresh
orgAnic Products Sigma Bakeries Ltd sAndwiches Borgesius Convenience Fres Co Nordic Lunch AB Subway Snack Support sAndwich FiLLings (prepared) Sigma Bakeries Ltd sPeciALity BreAds Sigma Bakeries Ltd
snAck suPPort Am Schwimmbad 5, 67722 Winnweiler, Germany Contact: Karin Halm Tel: 0049 6302 9819780 Fax: 0049 6302 98197822 info@superweck.de Accreditation body: BSA, IFS
LEVEL II FOOD HYGIENE By law, everyone handling food – whether in a café, sandwich bar or factory – has to have basic food hygiene training.
for just
£+10
The British Sandwich Association has developed specific training programmes for the industry which are available on-line.
These courses normally cost £30 + VAT but for members of the British Sandwich Association they are reduced to just £10 + VAT per person.
VAT
CERTIFIED BY THE BSA
Key advantages: ■ Provides basic food hygiene training focused on the needs of employees in food preparation and retail environments. ■ On-line delivery means your staff can take the course at work or at home and at a time suitable to both them and their work commitments.
■ Fully certified by the British Sandwich Association. ■ Full training audit trail for your business’ ‘due diligence’. ■ Low cost in terms of both the course and staff absence from site. ■ Pay on-line - train staff as needed with immediate delivery.
To find out more call Tony on 01291 636333 www.sandwich.org.uk January 2012 69
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RJL Delivery System Standing Orders, Delivery Notes, Invoicing Costings, Full Analysis and much more
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RJL SOFTWARE
For further information Call 01962 761313 or 07721 592865
Craft Bakery Business for Sale Tel: 01603 721804 and www.fda-packaging.com 70 January 2012 SANDWICH & SNACK NEWS
SEE PAGE 7
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CL ASSIFIEDS
www.sandwich.org.uk January 2012 71
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