Sandwich & Snack News - Issue 141

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Sandwich snack news INTERNATIONAL

www.sandwich.org.uk

issue 141 sePTeMBeR 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 5 - Fresh! Naturally Organic, the organic sandwich manufacturer that included Boots, Sainsbury’s, Tesco and other multiple retailers amongst its customers, has gone into liquidation.

Page 5 - Hain Celestial has signed a "letter of intent" to transfer its Luton-based sandwich manufacturing company Daily Bread to an unnamed "strategic buyer". The deal is expected to be completed later this month NEW OPENINGS Page 16 - Cook & Garcia, a new upmarket sandwich bar and deli, has opened in Richmond High Street, London PROFILES Page 10 - Nellie Nichols checks out Pickle & Rye, purveyors of authentic American sandwiches Page 18 - A recent gold independent sandwich bar winner at The Sammies, Pardoe & Wood is without doubt one of the best operations in the UK. Simon Ambrose talks here to Jennifer Pardoe, as the business gears up for new investment and a roll-out to 20 shops in the next three years Page 50 - Al desco breakfast and sandwich-lunch delivery service has become one of London’s top movable corporate suppliers in under three years, despite setting up in late 2009 when the financial crisis first began to take hold PACKAGING PROFILE Page 26 - Food-to-go packaging company Colpac celebrates its 75th anniversary this year, a remarkable achievement in such a competitive environment. Neil Goldman, managing director and son of the founder, talks here to Simon Ambrose LuNCh! ShOW PREVIEW Page 34 - Yes, it’s that time of year again! We preview some of the new offerings to be unveiled at the lunch! show and talk to event manager Chris Brazier

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 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

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NEWS

NHS extends framework agreement for remaining sandwich suppliers

David Abbott leaves TMI after 20 years

NHS Supply has extended the existing framework agreement for suppliers of its sandwiches, salads, pies and pasties until 31 July, 2013.

Existing suppliers include Capital Catering, Daily Bread Ltd, Freshfayre Ltd, Ginsters, Hakens, On a Roll, Raynor Foods, Shaw & Lyle, Snackaway, Tasties, Tiffin Ltd and Yummies.

But four of the previous suppliers are not included.

Charles Jarvis Fine Foods Ltd, Fresh!

Naturally Organic and Savelle Sandwiches have gone into

DAVID Abbott, managing director of Northampton-based TMI Foods, a leading manufacturer of cooked bacon, sausages and roasted vegetables, has left the company after 20 years to take up a new position in another sector of the food industry.

David led the company successfully from a 'start-up' operation, through a management buyout and the subsequent sale to Dawn Farms in 2006.

He will be succeeded by Declan Kennedy, who joins TMI Foods as general manager. Declan is a veteran of the food processing industry and has held a number of operational management positions throughout his career at businesses including Green Isle Foods and Irish County Meats.

At the same time, Dawn Farms has united and expanded both its own and the TMI Foods sales operations in the UK under sales director Ian Ritchie. The sales team will be based at TMI Foods' factory offices in Northampton.

As a result of the restructuring, Martin Horsnail has been appointed to the new position of business development director (Retail) for both Dawn Farms and TMI Foods.

Martin (45) joins the company from the Ardo Group, one of the world's largest frozen fruit and vegetable producers, where he was UK sales director from 2004.

4 September 2012 SANDWICH & SNACK NEWS

administration and Tuckbox Catering, based in Andover, didn’t want to continue with the arrangement.

• In a story unconnected with the above suppliers or the NHS framework agreement, a Midlands hospital trust has launched a review of its chilled food after its chair told a public meeting the hospital’s ham sandwich “was the worst he had ever tasted”, according to the Nursing Times.

Walsall Healthcare Trust chair Ben Reid revealed his displeasure at the ham sandwich during the trust’s annual general meeting in July.

Hellmann’s launch new sandwich bar competition HELLMANN’S has launched a competition called Sandwich Champion in support of the 250th anniversary of the sandwich.

Aimed at “modern” sandwich bars, they are asking owners to create two inspired sandwiches using Hellmann’s Mayonnaise, put them on sale and record the sales before sending in the most profitable recipe.

Customers are encouraged to get involved in the outcome, with an oncounter tally of the sandwiches sold.

The prize is a £500 panini grill.

The competition will become an annual fixture if the initial venture proves a success.

Leon Mills, category mix manager – dressings at Unilever Food Solutions, comments: “We’ve launched this competition because we believe that ‘taste’ remains at the heart of every dish and also to support the greatest of British traditions – the sandwich.

“Celebrating its 250th Anniversary this year, we are challenging the modern day sandwich shop to shout about the great offer they have.

Anyone can make a sandwich, but it takes imagination, flair and a passion for quality and great flavours to get it right. So, if you love sandwiches and Hellmann’s Mayonnaise, get creative and see what amazing taste

combinations you can make.”

The competition is based on research, which indicates that consumers are influenced by the credibility of the brands they recognize.

Adds Leon Mills: “We know it’s tough out there and we see how hard chefs are working to meet the demands of their business and their customers.

“In these challenging times, offering trusted brands is important.

It’s not a time to serve products that aren’t up to scratch that could damage your business in the long run.”

An online registration form and POS is available from www.unileverfoodsolutions.co.uk/hell mannschampion Sandwich recipes need to be registered by Wednesday 3 October.

See page 17 for the full story.

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NEWS

Fresh! Naturally Organic goes into liquidation Fresh! Naturally Organic, the organic sandwich manufacturer that included Boots, Sainsbury’s, Tesco and other multiple retailers amongst its customers, has gone into liquidation.

Organic Ventures Limited, the registered company name, was founded by Chantelle Ludski in 1999 and was based in Wembley.

According to some sources, the business had assets of £351,424 plus liabilities of £626,423.

They were due to pay £563,650 to creditors and were owed back £242,968 from trade debtors.

A liquidator was appointed on June 9th after the company entered administration on March 29th.

A former lawyer from South Africa, Chantelle

initially started a small chain of organic coffee bars in London and then moved into organic sandwich manufacturing at the height of the organic boom.

The business appeared to enjoy considerable success, at least initially, and the company was a regular on the exhibition circuits of IFE and the lunch! show.

It grew to take on products as diverse as organic pies, soups and quiches, as well as sandwiches, but by 2009 some had been delisted, reflecting the “perfect storm” as the

Daily Bread sold to “a strategic buyer’ Hain Celestial has signed a "letter of intent" to transfer its Luton-based sandwich manufacturing company Daily Bread to an unnamed "strategic buyer". The deal is expected to be completed later this month.

The company said that Daily Bread, acquired in 2008 was "no longer a core business".

Alongside the Daily Bread disposal, Hain Celestial also named Greencore as the buyer of an own-label chilled business it had already announced it would sell.

Hain Celestial suffered

a major blow to its food to go business when it lost its Marks & Spencer sandwich manufacturing account, which accounted for 90% of its turnover, to Uniq in 2009. It eventually re-branded the remnants of its food to go business under the Daily Bread label, but has struggled to rebuild the business.

Hain Daniels now expects to transform the Luton site into the Hain Daniels High Care, Fresh Innovation Centre, specializing in healthy fruit and vegetable meal solutions.

recession started to bite and interest in organic foods started to wane. There was never any shortage of new ideas: at one point

there was talk of trying to start an online sales channel to sell direct to the public.

In an article in the Business Strategy Review last year she had this to say: “We had a really, really good run up. For four or

five years we grew like crazy. But, we’re now

revising the plan. That’s what recessions do, they make you rewrite your business plan!”

We were unable to contact her as we went to press.

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NEWS

Red Tractor launches sandwich and salad labelling module RED Tractor has launched a new sandwich and salad labelling module that allows manufacturers to apply the logo to their Red Tractor Assured sandwiches and salads.

Developed in partnership with Food Partners Group, the logo made its debut on sandwiches and salads served at the London 2012 Olympic Games.

Food Partners supplied around 90% of the sandwich business there, providing all of the pre-packed sandwiches sold at official Olympic venues for the duration of the games, as well as the majority of those eaten by athletes, volunteers and other officials.

Working with Food Partners Group, the Red Tractor technical team developed the labelling module to comply with LOCOG’s Food Vision which stated that all food, where possible, served at the London 2012 Olympic Games, had to be Red Tractor Assured.

The new module is now available to processors and packers for food service and retailers to use in the “food-to-go” category.

Food Partners' technical director Peter Cleghorn, explained: "Achieving

Red Tractor accreditation for our sandwiches and salads has certainly challenged our purchasing team and suppliers to come up with sufficient quantities of ingredients that comply with all of the standards and has undoubtedly driven us to buy more British produce."

Red Tractor CEO David Clarke, added: “Sandwiches are a very important part of our diet and it is only natural that we should develop a

Woman charged with holding up a sandwich shop at gunpoint A woman has appeared in court accused of attempting to hold up a Southampton sandwich shop at gunpoint.

Angela Pepper was charged with attempted robbery and possession of an imitation firearm with intent to cause fear or violence, following dramatic scenes, which saw armed police swoop on a city centre car park.

Police were called when a female worker at The Filling Station in Commercial Road, Southampton, reported she had been threatened by a woman who allegedly ordered her to open the till while brandishing a fake gun.

Armed police eventually arrested Pepper after she was traced on CCTV.

6 September 2012 SANDWICH & SNACK NEWS

labeling module that allows manufacturers to communicate their commitment to sourcing quality assured ingredients to consumers.”

The Red Tractor logo is a guarantee that food and drink meets strict standards of food safety, care for the environment and animal welfare in the UK, and is currently carried on £12 billion worth of product.

Food Partners Group worked with Red Tractor Assurance from mid-2011 to establish the necessary standards.

For a sandwich or salad to be Red Tractor-certified, any produce and protein used in them has to be assured to Red Tractor standards, with the exception of ingredients such as prawns and tuna as well as any produce that cannot be sourced to Red Tractor standards due to seasonality.

Sauces and condiments are excluded from the standard, as is the bread in sandwiches and other carbohydrates used in salads.

The picture shows Team GB Judo champion, Ashley McKenzie getting stuck in to the full range of Red Tractor assured sandwiches to celebrate their debut at catering outlets across London 2012 Olympic venues.

Fire in Worcester sandwich shop A Worcester sandwich shop has been damaged after a fire on the ground floor, believed to be a result of an electrical fault in a chiller cabinet.

Hereford and Worcester Fire and Rescue Service were called to Daisy’s Kitchen in Pump Street following reports of smoke. No-one was hurt.

Evesham Subway stores targeted with forged £20 notes EVESHAM’S two Subway sandwich stores have been targeted by people using forged notes with £120 in £20 notes handed to staff during a busy lunchtime on the same day.

Andrea Fleck, the franchisee of both stores, said: “We have had the occasional fake note come in over the years but not

like this in such quick succession.

“I am assuming it was six people and what they did was come in and buy something cheap and when they paid with the £20 they would get the change. There is someone out there fleecing the local shops.”

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NEWS Brighton café fined £14,000 for hygiene offences BRIGHTON café Tiffany’s has been fined £14,000 for food hygiene offences.

Environmental health inspectors found a significant number of breaches which put customers’ health at risk at Tiffany’s, in North Road, Brighton.

Len Batten, prosecuting on behalf of Brighton and Hove City Council, set out details of the problems found by inspectors in March this year and February last year.

These included: a build-up of dirt and grease on a hot plate; rubbish behind a chest freezer; a dirty vegetable fridge; a damaged freezer and fridge; uncovered food; dirty fridge handles; filthy floors, and grease dripping down the side of a deep-fat fryer An earlier inspection found a risk of cross-contamination, damage to equipment and a lack of adequate food safety training.

Magistrates ordered Tiffany’s (Brighton) Limited to pay fines and legal costs totalling £14,015 after the company admitted the 12 charges of breaching food hygiene laws.

After the recent inspection Tiffany’s was given a zero star rating under the council’s Scores on the Doors scheme.

Councillor Ben Duncan, chairman of the Brighton and Hove Community Safety Forum, said: “This was an extreme breach of the food hygiene regulations and customers’ health was clearly put at risk.

“Fortunately most food outlets in the city are reputable and take food hygiene seriously but, when standards drop, the council will act swiftly to take appropriate action.

Protecting public health is vital.”

The café had a poor history of complying with food hygiene laws, Brighton Magistrates’ Court was told.

Manchester sandwich bar looks for franchisees FORMER O’Briens franchisee Jay Patel is looking to franchise his own Salford Quays sandwich business after rebranding the sandwich bar in May last year.

He intends to roll out Café Moods, which offers a range of sandwiches, including paninis, baguettes and platters, to other areas of Greater Manchester and has identified a number of locations in the city centre. A number of potential franchisees are already said to be interested.

The business plan proposes that as well as operating from a shop, franchisees will also be provided with mobile units or pods in larger office blocks, serving workers.

“By re-branding the business and

coming up with my own concept, I have much more flexibility in what I offer to my customers,” he told Manchester Evening News’ Business Week.

“For example we now do paninis, flatbreads and soup and sandwich combinations, which have been really popular. We cater towards the business and professional community and I want to expand the business instead of standing still.

“The pod idea is new as no-one is doing this at the moment. I expect each franchisee to have at least three units based in an office block or building in the first three years. This will help us gain a strong penetration of the market.”

He also intends to target other cities, including Leeds and Liverpool.

Sandwich shop owner forced to remove mural WORTHING sandwich shop owner Anthony Dickinson has been told to remove a giant mural after failing to get retrospective planning permission.

Local councillors voted to have the giant 6m by 3m painting removed from above sandwich bar Feast. Mr Dickinson is now in talks with the council to retain it without falling foul of conservation and planning rules.

The bright picture was painted on the three-storey, 19th century

building in January.

Prior to the meeting, the council received 35 emails from residents supporting the logo saying it added vibrancy to the area.

But there was also a strongly worded objection from the Conservation Area Advisory Committee, which described the picture as “garish”.

Urban eat launch partnership range of savoury pasties URBAN eat has unveiled plans to launch a brand new range of seven Savoury Pastry products in partnership with pastry specialists Peter’s Foods, following commissioned consumer research.

The products include traditional staples such as Sausage Rolls and Pasties to the more exotic Flaming Cheese or Spicy Chicken Slices.

Brand manager Isla Biggin explains: “The Urban eat brand was created to deliver high quality, tasty, convenient

products that meet the needs of busy consumers across the UK and we continue to commission research to ensure we are doing just that.”

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NEWS

Needles found in airline sandwiches AIRLINE caterer Gate Gourmet has started a full investigation after a number of needles were found in its sandwiches served to passengers on board four international flights.

The turkey sandwiches were made in the Gate Gourmet's Amsterdam kitchen, and were served to business class passengers on four US-bound

Delta flights out of Schiphol Airport.

One passenger on a flight to Minneapolis was injured, but refused medical attention. The other needles were on two flights to Atlanta and one to Seattle.

The FBI has opened a criminal investigation into the matter.

Gate Gourmet, which provides

meals for more than 20 airlines including all long-haul British Airways flights from Heathrow, issued a statement saying: 'We take this matter very seriously, and we have launched our own full-scale investigation.' It has 'heightened its “already stringent safety and security procedures, to prevent any recurrence”.

Greggs opens second new concept store GREGGS has unveiled a second new concept store - Greggs The Bakery, in Gosforth, near Newcastle.

The Phillip Watts Design concept store is intended to flaunt Gregg’s baking credentials and incorporates displays of fresh bread and confectionary running around the shop edge and in a central island unit.

An extra-long counter has also been incorporated to encourage browsing.

Décor is described as a blend of contemporary and traditional with timber paneling, Corian and Oak. A number of props are also scattered throughout including an original bakers’ delivery bike and scales, as well as counter fronts adorned with rolling pin/chopping board reliefs.

Greggs opened a new concept café bar called Greggs Moment in Newcastle late last year.

Subway in talks to open in Manchester school SUBWAY could open a concession in a Sixth Form college in Greater Manchester if talks prove a success, a possible start to a raft of new locations around the country.

It follows the recent announcement

by Education Secretary Michael Gove of a review of school dinners by Leon bosses Henry Dimbleby and John Vincent.

Parrs Wood, Didsbury, head teacher Andy Shakos told the Manchester Evening News: "At the moment we are

Raynor Foods wins House of Commons tender Sandwich manufacturer Raynor Foods has won a tender to supply premium range and diet sandwiches and salads to the House of Commons.

The company, which already supplies Buckingham Palace, is supplying a selection of products from its top end Deli Creations range, and the new Deli Lights range - a selection of sandwiches, tortilla and Khobez wraps under 300 calories.

The company was congratulated on the new win by its local Chelmsford M.P. Simon Burns, who visited the factory. He said that Raynors had been “a great local success story.”

8 September 2012 SANDWICH & SNACK NEWS

at an early stage. We are looking at how we can change the provision for our students in the sixth form.”

A poll on the MEN's website indicated more than 80 per cent were against the company opening up a branch at the school, where the firm would have access to 370 students.

Subway has increasingly diversified its site criteria in recent years, opening on garage forecourts, universities and convenience stores, as well as traditional locations.

Moolis set to expand Moolis, the highly acclaimed Soho Indian street food eatery, acquired out of administration by Iqbal Wahhabin in February, is looking for new sites.

Dean Ford Creativity has been commissioned to work on brand development. “We are currently working with them closely on exciting new strategies to increase their presence and enhance their presentation both within the restaurant and through external promotions,” says the company.

Moolis was the brainchild of two former city workers, Sam Singh and

Mathew Chandy, who both grew up in India. The company was sold following a pre-pack administration.

Iqbal Wahhabin was founder of The Cinnamon Club and Roast in Borough Market.

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NEWS

Tesco take on new Shaw and Lisle Yorkshire-themed sandwich range SANDWICH manufacturer Shaw and Lisle is working with the Locally Sourced Food Company to bring “the true taste of Yorkshire to Tesco’s”, with a new range of sandwiches.

The traditional Yorkshire sandwiches, available in 43 Tesco stores across the region, incorporate some famous names from around the region to create three flavours.

The range includes McKenzies smoked salmon and Longley Farm cream cheese, Yorkshire Wensleydale and Shaws chutney and locally sourced Yorkshire Ham and Wensleydale, sourced from the Wensleydale Creamery, Hawes.

This is the Huddersfieldbased caterer’s first foray into retail and the full range of sandwiches will be distributed

by The Locally Sourced Food Company, a local food hub which sources, consolidates and distributes independently produced food to the supermarkets.

Simon Shaw, Director, Shaw and Lisle, said: “Shaw & Lisle are really excited to be working with the Locally Sourced Food Company on

Tesco means that local people can have locally sourced products, made locally!”

Rachel O’Brien, sales and marketing for The Locally Sourced Food Company, said: “There is an increased demand for local produce and this new range of Yorkshire sandwiches gives customers another way to support local food producers and experience the high quality food this county produces.”

Simon Dryell, senior buying manager for Tesco Local in England, said sandwiches represented the latest category to offer a locally sourced alternative and one where Tesco believe freshness and provenance is of prime importance. this range of traditional, locally sourced sandwiches.

Smaller companies like ours rarely get the opportunity to work with large retailers such as Tesco and we are absolutely thrilled that as part of Tesco’s local sourcing initiative we will see our products in store. We have always been proud that as a Yorkshire manufacturer we have a lot of great local ingredients. Working with

October competition for London’s Best Sandwich London sandwich venues are being invited to enter a competition to find the capital’s best sandwich on October 23rd.

Held at The Ship pub in Wandsworth, the sandwich must be on the current menu of a pub, restaurant, cafe or street food stall in London. The competition is restricted to traditional sandwiches with no wraps, and a maximum

number of 18 different sandwiches in total.

Entries should be sent to drink@theship.co.uk describing the bread and filling of the sandwich and the price.

The sandwiches will be judged by a panel of “sandwich fanatics” including Jonathan Brown of the Sandwichist blog and a celebrity judge to be confirmed nearer the time.

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NELLIE NICHOLS

Pickle & Rye

The Eagle has landed ★★★★

I

sometimes work from home in the little cranny, which acts as my office.

Anyone who does this knows it throws up many plusses but a few minuses too.

On the plus side it does drastically reduce the amount of mind-bogglingly boring trips I have to make to the local post office (where my current record for queuing stands at 43 minutes) if I am out when a delivery arrives - I don’t know why I get sent the level of food-related products that I do.

It also means I don’t have to get into the

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

equivalent of a battery chicken cage by shoehorning myself into the district line at Putney Bridge, one of the most overpopulated of tube lines, only to emerge wherever I am working looking crumpled and dishevelled. My dogs Flora and Marge would definitely argue

against it, however, chiefly as it results in a day at home for them as opposed to happy hours out with their friends tearing around Richmond Park, illegally chasing deer and then sleeping it off under the oak trees.

The main reason I dislike it is the lack of lunch. I like lunch to be an event; no matter how small and simple it still needs to be memorably delicious and exciting in some small way.

As I write I am looking forward to my Fisherman Brown Shrimps and hot buttered Vogel toast with a splash of Tabasco (they come from Waitrose and are utterly scrumptious and also make an incredible sandwich if you’d like to give them a go).

e

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NELLIE NICHOLS

I tend to avoid being tempted into the kitchen for more than a fleeting visit when I am working as it constitutes getting sidetracked.

One thing often leads to another and before I know it I am experimenting with something I haven’t tried before and hours have disappeared. So I try to think of what instant deliciousness I can possibly find in a five minute radius of my house and, well, the options are pretty non existent, so this often results in no lunch at all.

Perhaps I should move to Sheen and, judging by my recent visit, I would never want for a good lunch again. The Waterloo mainline comes through Putney and stops at many marvellous places on the way to Eton and Windsor Riverside. Some of the

‘The last I can fit in is Pat’s BBQ Pulled Pork. I annoyingly now realise I never did find out who Pat was so this will have to remain a mystery until my next visit’ trains stop at Mortlake which, like Richmond, is pretty as a picture with a little High Street peppered with lovely shops and restaurants. Turn right out of the station and you are on Sheen Lane, walk for only a couple of minutes and you will come across my lunch venue: Pickle & Rye, purveyors of authentic American sandwiches.

When I heard about this place I was to be honest hugely dubious. I imagined groaning plates laden with vast triple decker creations, haemorrhaging mayo and only just held together with wooden skewers fighting for

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

room alongside mountainous coleslaw and fries.

This genuinely has me feeling queasy before I’ve even crossed the threshold.

Why on earth did I decide to review this place ? How was I going to get through a tasting and survive ? Would it just be too rude to ask for several spit cups ? And yet I’d only heard good things.

Alex and Val are both, needless to say, Americans; he is a chef with an impressive background and Val takes care of the rest.

They describe their business modestly as “an American Sandwich Shop which is all

about homemade tasty sandwiches”. I like it already. Anything understated gets points at the starting gate from me, it’s when there is shouting from the roof tops I get worried.

I sit in this little tidy, welcoming and well designed café at the beginning of our hopefully post Olympic Indian summer in full force of their fan while I get to know them.

Half my hair is disconcertingly flapping about my face as if I have my head hanging out of the side of a convertible on the motorway. This makes questions and concentration slightly difficult. They are young, full of enthusiasm and clearly totally dedicated to their cause and, dare I say, passionate to get it right (I do so try and avoid using

We offer an extensive range of premium quality ingredients for the Sandwich & Snack market.

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NELLIE NICHOLS

that word but sometimes it is absolutely necessary).

Alex fields my attempts to challenge his use of so many artisan breads and such a large menu with great aplomb; there is a good enough reason he feels for everything but he is happy to experiment with change.

It comes to light that over the two years since they have opened they have been on a journey and have made many such valuable changes to get to where they are now. This is the way it goes for most new sandwich ventures which start from absolute scratch but these two strike me as having the tenacity to win all the way through.

Alex is off making me sandwiches and before I know it I am at the first; a Toronto, slow roast topside

of beef, melted English cheddar, pickled hot peppers, leaf, tomatoes, red onion, horseradish mayo on toasted sourdough (£5.25) with a perfectly cut section of a sour dill pickle on the side.

He couldn’t find a sour dill pickle that was close enough to what he wanted,

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 September 2012 SANDWICH & SNACK NEWS

so he makes them from perfect little Lebanese cucumbers and brines them with dill, garlic and salt.

This sandwich isn’t ridiculously oversized but it is substantial enough to be worth the money, and that’s the important thing. And it’s so delicious I’m eating far too much of it and as if possessed I don’t seem to be able to stop myself. Ah now that is the sign of a very good sandwich. The beef is meltingly tender and the Roquito peppers just the right heat level, all the many flavours work together just perfectly and, quite unlike

me, I am at a total loss to muster any kind of a suggestion for improvement.

On to the Buffalo which Alex makes with shredded corn fed chicken, celery, carrots, red onion, romaine and buffalo hot wing sauce this comes on a soft roll.

Now I’m not one for hot sauces which so often get overused in sandwiches and blow your head off but this is, I have to say, totally tasty. Like each sandwich it is presented with the lid slightly angled, the contents invitingly peaking out, and its carved dill pickle on the side. The only thing stopping me finishing it is the arrival of the Roast Mushroom Burger. Finally a sandwich that even the most dedicated meat eater like me would choose. Here is a more than generous balsamic and garlic roasted Portobello with a slab of melting goat’s cheese on top, drizzled in basil vinaigrette

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NELLIE NICHOLS

with tomato, red onion and lettuce. It’s almost enough to turn me veggie.

I have to try the New York Style Salt Beef Reuben, which is made with homemade salt beef, sauerkraut (yes, Alex makes that as well, I am wondering

if there is an end to this man’s talent), Russian dressing and melted emmental. Now this is on dark rye, which is also used for the Smoked Ham & Cheese, which I don’t agree with. It’s a very strong taste and a light rye would sell far more. No, Alex isn’t convinced but I ask him to give it a try - take it from an old sandwich sage like me, I say, because sometimes I am right.

The last I can fit in is Pat’s BBQ Pulled Pork. I annoyingly now realise I never did find out who Pat was so this will have to remain a mystery until my next visit. Alex makes cider braised pork shoulder and adds homemade slaw,

lettuce and BBQ sauce on a soft roll again and for lovers of BBQ I can see this firmly ticks the box but I am still savouring the yumminess of the Toronto and the loveliness of the Portobello.

Locals love this place and it is clearly a magnet for those from the Big Apple and beyond. They are popping in and asking for their favourites; most are on first name terms, they order a special request here and another there. Alex is happy to accommodate, after all, you can double your meat for £2.00 extra (all the local rowers do) add extra veg, cheese, bacon or avocado or have a whole pickle for £1.25 which seems a bargain now I’ve tried one.

(In addition to making my own olives from my olive tree in the garden, which now bears an amazing amount of fruit for a Fulham climate, I am going to try next making sour dill pickles).

There are salads, soups and combos and bagels for breakfast which all the locals flock to enjoy on a weekend. There are toasties which the children love and pastries and you can turn any sandwich into a salad at a drop of a hat. Alex and Val truly love to make their customers very happy.

Complicated as it is, it really works and even though I do believe they should reduce the overall size of the menu they will I am sure do this in their own good time.

What I have to say is I leave with a smile on my face and a very cheery heart, because I love absolutely nothing more than to come across the little acorns of new potential chains growing up and around the big successful boys. There will, l I have no doubt, be many more Pickle & Rye’s because it is so very different and such a top drawer quality product.

This is an eagle truly landed.

S&SN_141_Sept12_p14-15_Layout 1 06/09/2012 15:33 Page 14

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Sandwich of the Month to be Extended The Association is planning to extend the Sandwich of the Month campaign, launched in support of the 250th Anniversary of the Sandwich, through 2013. The publicity campaign in support of it is also being continued with the appointment of someone in-house to manage the media.

One difference in the campaign

will be that - with effect from this September - independent members will receive printed posters every month. A full list of the sandwiches to be featured in the campaign will be circulated to members shortly.

The feature sandwiches for the rest of 2012 are eggs (October), sausages (November) and a Christmas theme for December.

Technical Forum The next Technical Forum meeting will be held at English Provender’s premises in Newbury on Wednesday, October 17. The meeting will include a presentation

on nutritional software as well as management intelligence systems.

There will also be a tour of English Provender’s factories. See www.sandwich.org.uk for details.

Networking Race Day The Association is planning a networking day for members at Warwick Races on Wednesday 21st November. The hospitality day will cost approximately ÂŁ70 per head, including entry to the course and lunch.

Crime Meeting at Lunch!

With crime on the increase, particularly in City centres, the Association is liaising with the Metropolitan Police over ways the industry can combat problems, which often involve their customers being targeted.

To discuss these issues,

the Met Police will be attending a meeting at 12 noon at the Lunch! Show.

All retailers are welcome.

The meeting is free to attend but those coming need to register as a visitor in advance to avoid the show’s on-the-day entry charge.

BSA Academy With more people wanting to come into the sandwich industry, the Association is planning to launch a series of Academy events with the aim of making them aware of all the issues they will need to deal with if they want to

build a successful business.

Speakers will cover the practical elements, from general business advice to food safety and legislation.

The first day is to be held at Bel UK’s offices in Sevenoaks on Tuesday October 23.

The Sammies The British Sandwich Industry Awards will take place at the Lancaster Hotel in London on Thursday, May 16 next year. Entry forms for the awards will be available from November.

14 September 2012 SANDWICH & SNACK NEWS

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BSA Day at Campden The Association is to hold a briefing day at the food research centre Campden BRI on November 8.

Scientists from the centre will talk about a number of topics affecting the sandwich industry, from traceability and allergens to gluten free sandwiches. Full details, including a booking form, can be found on the Associationâ&#x20AC;&#x2122;s website at www.sandwich.org.uk

S&SN_141_Sept12_p14-15_Layout 1 06/09/2012 15:33 Page 15

S&SN_141_Sept12_p16-17_Layout 1 06/09/2012 12:51 Page 16

NEW OPENINGS

Tesco-backed artisan café opens in Amersham Harris+Hoole, the new artisan coffee venture, partly backed by Tesco and run by Nick, Andrew and Laura Tolley, founders of Taylor St Baristas, has opened in Amersham.

A second store is due to open in Uxbridge soon and Harris+Hoole’s owners are said to be in talks with Clintons administrator Zolfo Cooper to buy 10 to 15 stores.

Tesco’s has taken a non-controlling stake in the business with business decisions taken by the Tolley family.

Harris+Hoole is said to be bringing a fresh approach to coffee, “using the latest barista methods to deliver a premium product to the customers of Amersham”.

The store has a range of crafted coffee, loose leaf teas, premium hot chocolate, although the food offer is restricted to freshly baked cookies and cakes and continental-style breakfasts.

There is room for approximately 55 customers inside with further seating outside of the 1,700sqft coffee shop.

The name Harris+Hoole harks back to two characters from Samuel Pepy’s diary when London’s first coffee houses were hubs for their local communities. All the stores will share this ethos, say the Tolleys, but the look and feel for each location will be different and will reflect the surrounding area and customers.

Amersham customers are being offered a launch loyalty promotional card scheme which will offer five free items for one month. The complimentary items include three coffees and two snacks from the Sycamore Road store.

Nick Tolley, owner and co-founder, said: “Harris+Hoole is a warm, friendly and comfortable place for customers to eat, drink and socialise and we hope to create a welcoming environment for the local community.”

Nick, Andrew and Laura Tolley, who set up Taylor Street in 2006, will own the majority of the shares in the new chain.

Tesco, which collects £1 in every £8 spent on the high street and has already expanded into clothing, banking, telecoms, garden centres, petrol stations, DVD rentals and music downloads, said the new venture was part of its diverse investment strategy.

Tossed opens out of town for the first time

Cook & Garcia open in Richmond Cook & Garcia, a new upmarket sandwich bar and deli, has opened in Richmond High Street, London.

Richard Garcia, a chef for 25 years, including a number of five-star establishments in London, aims to provide “something different from the usual chains on the high street.”

The coffee is Organic, Fair Trade, 'Freedom Blend' from Smiths, The Natural Coffee Company. The beans are a blend of Sumatran, Costa Rican and Colombian coffees roasted locally.

The food includes gourmet hot roast sandwiches, a salad bar, range of soups, selection of grab and go sandwiches, salads, toasties and panini.

There are also breakfast muffins and fresh blended smoothies. Sandwiches are a mix of ready made and made to order.

The opening was attended by local MP Zac Goldsmith.

The new unit will be profiled by Nellie Nichols in the next edition of Sandwich & Snack News.

16 September 2012 SANDWICH & SNACK NEWS

Salad and wraps operator Tossed is on the expansion trail, with two new Autumn openings in quick succession, including its first out-of-London opening.

Situated behind the Tate Modern, Tossed Bankside will be set on two floors, with space for 75 covers including outside seating, and free wifi.

The Autumn menu, launched at the same time, will include the new ‘Tossed Pots’, with a base of slow GI rice or sweet potato and a topping of protein and vegetables, Tossed-toorder salads, plain or toasted wraps, freshly made smoothies and juices and a full breakfast range will also be on offer.

Tossed also opens at Bluewater on 9 October, Europe’s leading retail, leisure and events destination, with over half a million visitors a week.

The venue includes features designed to ‘bring the feel of the outdoor in’, including garden fencing.

“This is a very exciting time for Tossed,” says founder and multiaward winner Vincent Mckevitt.

S&SN_141_Sept12_p16-17_Layout 1 06/09/2012 12:52 Page 17

ADVERTORIAL

Will you be crowned

Hellmann’s

Sandwich Champion?

Take the Hellmann’s Challenge and win a Panini Grill worth over £500

T

o help raise the profile of your sandwich offer, Hellmann’s is searching for the 2012 Hellmann’s Sandwich Champion.

We know that consumers are influenced by brands they recognise, and it’s no different when choosing where to eat. Top brands add credibility in the eyes of the consumer leading them to trust you more1. 73% of consumers state they prefer Hellmann’s because of its taste2, so why would you use anything else? At Hellmann’s, we believe that taste is everything and that it’s a passion for quality and flavour that puts you ahead of the competition and gets your customers hungry for more.

Leon Mills, category mix manager – dressings at Unilever Food Solutions comments: “We know it’s tough out there and we see how hard chefs are working to meet the demands of their business and their customers. In these challenging times, offering trusted brands is important. It’s not a time to serve products that aren’t up to scratch that could damage your business in the long run. We work in an industry where quality and taste matter3 and we’re passionate about getting this right.

Hellmann’s Mayonnaise is the perfect sandwich accompaniment and if you’re not already adding it to your sandwich offering you could be missing out on a great profit opportunity, with it ranking the highest favourite sauce for consumers

To be in with a chance of winning, it couldn’t be simpler.

1. Check out the terms and conditions and register your details at www.hellmannschampion.co.uk to receive your FREE Hellmann’s Challenge POS 2. Create two inspired sandwiches using Hellmann’s Mayonnaise 3. Put them on sale in your outlet To register to receive your free Hellmann’s Challenge competition pack please visit www.hellmannschampion.co.uk or contact the Unilever Food Solutions Careline on 0800 783 3728. to have in sandwiches.

“We’ve launched this competition because we believe that ‘taste’ researchremains at the heart of every dish and also to support the greatest of British traditions – the sandwich. Celebrating its 250th anniversary this year, we’re challenging the modern day sandwich shop to shout about the great offer they have. Anyone can make a sandwich, but it takes imagination, flair and a passion for quality and great flavours to get it right. So, if you love sandwiches and Hellmann’s Mayonnaise, get creative and see what amazing taste combinations you can make.

4. Let your customers choose their favourite 5. Send in your winning recipe and you could be crowned 2012 Hellmann’s Sandwich Champion.

You’re passionate about what you do, and so are we. Show what your sandwich is made of. Register by Wednesday 3 October 2012 and get your pack in the post.

We’ve also got the perfect prize. With nearly a third of consumers regularly choosing a hot sandwich4 at lunchtime, you could win one of three professional Panini grills to help deliver quick and simple solutions.

1 - Source: Caterer & Hotelkeeper ‘A question of trust’, November 2012 2 - Source: NPD, Jan 2012 Everyplace research 3 - Source: Technonic UK consumer trend report, January 2012 4 - Source: TNS Ncompass Omnibus Dressings survey, January 2010. N=558

BASIC TERMS AND CONDITIONS Open to UK & ROI catering establishments and their employees aged 18+. To enter register online at www.hellmannschampion.co.uk follow the instructions and submit your winning sandwich recipe. Closing date for registering to participate is the 3 October 2012. Recipes must be submitted by 1700 (GMT) 19 October 2012. Internet access required.

Prizes: ‘2012 Hellmann’s Sandwich Champion’ title and 3x Professional Panini grills worth £500 each. See www.hellmannschampion.co.uk for full terms.

To advertise call Paul Steer on 01291 636342 September 2012 17

S&SN_141_Sept12_p18-21_Layout 1 06/09/2012 12:49 Page 18

Pardoe & Wood

wins gold A recent gold independent sandwich bar winner at The Sammies, Pardoe & Wood is without doubt one of the best operations in the UK. Simon Ambrose talks here to Jennifer Pardoe, as the business gears up for new investment and a roll-out to 20 shops in the next three years

18 September 2012 SANDWICH & SNACK NEWS

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PROFILE

I

t takes a lot of nerve to set up a sandwich bar at the best of times, but when there’s a recession on and you’re aiming for the top of the market, you definitely need a medal for bravery.

That’s what Jennifer Pardoe and Georgina Wood did when they opened up Pardoe & Wood in 2009, leaving secure jobs at sandwich chain EAT for the uncertainties of a new venture at the start of the recession.

Three years on and three London shops later, it’s rated as one of the best sandwich bars in the UK, with food that is undeniably fantastic and a stark, designer look that’s up there with the best.

It’s an incredible achievement for them both, although Georgina, previously head of food at EAT and a former NPD controller at Hazelwoods, has since left to go on to pastures new.

The original quality and innovation that caused such a stir in the trade when it first opened, continues to resonate through the business, however, as both founding partners were involved in developing the menu.

Jenny, who was an operations manager for five years for the fastexpanding sandwich chain, actually worked in close collaboration with her partner on the food side in setting the business up and was responsible for at least 40% of the menu development.

So, in other words, what could have been a major problem, attracting further investment in particular, won’t be an issue. The star quality that distinguished the business from the start is still there and shining brightly.

Interestingly, attracting investment has been something that Jennifer has managed brilliantly so far, in more ways than one. In fact, she’s actually married him. Andrew Pardoe, a PhD in artificial intelligence, who works for Credit Suisse, and has financed the openings, is both chairman of the company and Jennifer’s husband, although they never talk shop at home and “he doesn’t get involved with the day-to-day running of the business. “ It was fitting then that both of them came up on stage to collect the Gold Award for Best Independent Sandwich Bar at this year’s Sammies. And, yes, she has heard all the jokes along the lines of getting close to the money…

Now, however, the decision has been taken to step up the pace of expansion, having established the business model in a variety of locations, and that means new private equity investment is currently being sought for next year. With the business easily scaleable, and not particularly dependent on demographics, other than having the right footfall, the plan is now to open a total of 20 shops within three years, with no limits “as far as I’m concerned”.

With most people I would take that with a pinch of salt, as just the usual bravado or misplaced optimism, but Jennifer’s confidence is convincing.

And when you consider her track record so far, I’m certain she’ll achieve it.

Confessing that she was a little ‘lost’ and very shy in her teens – something that certainly doesn’t show now - she started work at 15 as a café kitchen

porter in Australia.

She came to London with £60 in her pocket and immediately got a job in a Crussh juice bar, as an assistant manager, working for James Learmond, working for James Learmond, when he had just the one shop, progressing to general manager before she left. Looking back it’s clear that he has been a real influence, demonstrating many of the qualities she has gone on to adopt herself. “It was a very good experience for me because I was able to recognize the difficulties he had starting up a new business, as well as realizing that you needed a lot of stamina.

“He opened five new shops in the time I was there. It was really exciting to see healthy food launched as a concept. He worked 18 hours a day, seven days a week and when I left he gave me a signed copy of Jamie Oliver’s book, which really inspired me.”

From Crussh she went to Starbucks as a general manager for two years and then to EAT, initially as a general manager and then operations manager during a period of rapid expansion, financed by private investment. To give an idea of the frenetic pace, the company had 25 shops when she joined and 80 when she left. It was at EAT when she first started to think in terms of opening her own operation and when Georgina expressed a similar view, it seemed they had a perfect skill set.

“Georgina and I were two of the few females in the business and we hit it off on the food side straightaway. We

www.sandwich.org.uk September 2012 19

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PROFILE

talked about food all day long. The possibility of a business was a joke at first, but we decided to make it a reality because we were both coming to the point in our careers when the initial joy of being in the job was being lost and it was starting to be just about the money. We were both also ambitious.”

Interestingly, it was when Napket, the premium end café and restaurant, launched in London that they realized that there was a gap at the top end for fantastic quality but healthy products, served in impressive environments. The fact that Napket has recently gone into administration doesn’t seem to worry her unduly, however.

Other trends were obvious from their knowledge of the market. “Health was definitely a big issue. It was clear that people wanted things like mayo, dairy and wheat free products, all of which we offer. They also wanted more protein in their sandwiches and more vegetable content, and we’ve addressed those issues as well. Also, young people were coming in and not blinking an eye at higher prices, so all in all it seemed we had a way to go forward.

Ultimately people were saying they were tired of the main players and they wanted something different.

“Yes, the venture coincided with the start of the recession, but we saw it as a fantastic opportunity, although back then it wasn’t as bad as it is now. It made sites so much easier to find and also VAT was at 15%, which made our start-up cash-flow a lot easier.

“So all the elements came together

at the same time, and then I found an investor for the business – who eventually became my husband.”

It was nine months before the first shop opened, a frantic period when they devised the brand, developed the food and looked for suitable premises.

They took it in turns to visit each other’s kitchens at home, with packed fridges, huge amounts of internet research and lots of trial and error.

Some suppliers were generous with samples, others (“who didn’t understand the concept”) were not.

Prototypes of the sandwich bar counters were mocked up from cardboard to get the dimensions right.

USP’s had to be built into the offer.

They wanted to keep a large range of ingredients in the shop but without waste; they also wanted to have plenty of innovation and seasonal launches. In fact, customer research reveals that this side of things has been a key attraction since they’ve opened, with a minimum of 15 new products launched every season to keep the offer fresh.

“Customers really want something different when they come in – that’s what really wows them.”

The brand was largely designed by them after the initial shock of meeting with a design company and realizing they would be looking at a bill of £80,000 for a complete package. The stylish Pardoe & Wood black and white logo, for example, was designed by them on a PC, which shows you what can be achieved. Interestingly, it was almost called ‘Nation’ up until the

20 September 2012 SANDWICH & SNACK NEWS

last minute, when all of a sudden ‘Nation’s Favourite’ came into vogue as a term, and they decided to go for surnames instead.

Meanwhile, the searching continued for a site in an already incredibly congested central London and at this point you can fully appreciate their sheer guts. After winning over a landlord – always difficult with a new business, without a covenant – they opened in a former tailor’s shop which had been empty for two years in the Hounsditch Road, an area considered to be a virtual no-gone zone for food retailers. It was regarded as the untouchable end of the street. But there were plenty of offices around and more due to be opening, and the apparently risky move turned out to be an inspired choice.

“We were very fortunate that our first landlord was decent and proactive in getting us in – the model landlord really. If only there were more like that across the country!”

Their biggest competitor until recently was a low-end shop called Doof and Knird (food and drink spelled backwards), but since then Pret a Manger have opened opposite and there’s now an EAT just up the road.

A complete shop fitting service was needed and the launch of the new brand identity with a crisp contemporary feel. They wanted a clean and calming environment that wasn’t overwhelming, presenting a good overall impression for the customer. Ultimate Retail Solutions

S&SN_141_Sept12_p18-21_Layout 1 06/09/2012 12:49 Page 21

PROFILE

handled what was a £50k project, including survey and plans, ceilings and partitions, shop fitting, bespoke joinery, flooring, plumbing, electrical and decoration.

Looking back at those early days still brings a sparkle to her eye. “It was exhilarating – that’s the only word for it. There is a moment when you realize you have created a product that’s amazing and you can see that your customers are amazed, and that’s pure joy. There’s tremendous excitement but there’s also a huge realization that you have major commitments to your staff as well – we have 25 full and part time – and that’s a big responsibility.”

So, came opening day and the moment of truth. In fact, even with minimal promotion on the windows, they started to get customers in fairly quickly, helped by taking samples around offices. In retrospect though, what really started to get a good flow of customers in was word of mouth, and they’ve not looked back since.

The food has been glowing reviewed in this magazine by Nellie Nichols, and other notable critics have raved about it in their blogs. The sandwiches, wraps, salads and fruit pots are beautifully presented in New-York style white bags against a black background, spanning a full range of healthy and indulgent product. To pick out a few examples at random: on the hot sandwich side there’s a Lincolnshire outdoor reared sausage baguette with honey mustard mayo and caramelized onion; a hot harissa

wrap made with crème fraiche, seed mix and spinach that is low fat but tastes amazing. There’s the signature fish finger and sea salt crisp sandwich with mayo and home-made Tartare sauce.

Other sandwiches include a chicken and mango with rocket and chilli crème fraiche; an Italian Club, with salami, dry cure ham, black olives, sunblush red pepper tapenade, vine ripened tomato and mayo.

And the salads ….. quite extraordinary quality products, including offerings such as the Rainbow Side Salad with quinoa, spelt, lentils, mung bean sprouts, pomegranate seeds, beans, chickpeas and a lemon, basil and mint dressing in a separate pot. Vegetarians are very well catered for, but so are vegans – the wonderful cake range including a vegan option, which has lost nothing in taste terms, which is an unusual achievement in itself. There’s also a big gluten-free range, which make up around 15% of sales.

Where does she get her inspiration from? Internet and food blogs are a “fantastic resource”, and the recent introduction of an African chicken and kale curry stew with a crushed peanut garnish has been the result of that process. Fusion foods in general offer much potential, as well as the influences of new ‘undiscovered’ international cuisine that is just starting to find its way onto tables – Peruvian is the current hot favourite, for example.

With the business up and running, they opened in the Grays Inn Road a year later, with the addition of a central kitchen in the basement this time, and more seating inside. The first opening only has just a few covers in the mezzanine area and stools at a breakfast counter.

It was at the second unit that the outside catering side of the business really took off, with customers including a number of well-known artists and photographers such as David Bailey. Catering has also provided a busy alternative during the relatively quiet trading period of the Olympics, with offices rewarding staff who came in to work, rather than working at home, Olympics parties and so on.

The third unit opened in Holburn last December, a High Street location, the final test bed, with the way now open for a roll out.

The attention to detail in every aspect of the business is just astonishing, a result in part of Jennifer’s 18-hour a day, six days a week work regime. With three shops already to keep an eye on it’s obvious that she’s probably fully stretched operationally. But staff have been well trained – they are immaculate in shirts and ties – and many of them would be suitable as general managers, solving that problem, she says. Unusually, staff ‘churn has been minimal, suggesting that they know there’s a good future ahead of them. It would be hard to disagree with that.

www.sandwich.org.uk September 2012 21

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AROUND THE TRADE

Lunch! show wins new award THE lunch! show – organised by Diversified Business Communications UK – has won its third consecutive big industry award. Its marketing campaign was named the best of the year at the Association of Event Organisers’ 2012 Excellence Awards ceremony at the Artillery Gardens at the HAC, London, on Friday 6 July 2012.

No stranger to victory having previously won the AEO’s Best Trade Show Exhibition (under 2,000msq) Award in both 2010 and 2011, lunch!’s marketing campaign – led

by marketing manager Grace Allwright and head of design Roger Denyer – scooped the award ahead of the London Art Fair, Ideal Home Show at Christmas, Labelexpo Europe, Cisco Live Europe,

The Energy Event, and The Caravan & Motorhome Show; many of which count their visitor numbers in the tens of thousands.

The UK’s leading trade event for the out of home food and drink industry,

lunch! – which sold out of all exhibition space in May – celebrates its 5th anniversary edition this 2021 September at The Business Design Centre, London.

The 2011 event, which won great acclaim for its record-breaking 41% increase in total attendance (to 4,310) and 42% rise in exhibitor numbers, also clearly impressed the AEO judges: “[Diversified UK] have obviously listened very carefully to their key audience and delivered on what they have requested, producing a very strong event.”

HEALTH and safety breaches will hit businesses where it hurts ANY businesses caught flouting health & safety legislation could face significant bills from October according to a warning from workplace equipment supplier Slingsby.

This follows an announcement from The Health and Safety Executive (HSE) that a cost recovery scheme, known as Fee for Intervention (FFI), will start on 1 October 2012 subject to Parliamentary approval.

The scheme will recover costs from those breaking health and safety laws.

Lee Wright, marketing director of Slingsby, which supplies more than 35,000 workplace products including a wide range of health and safety related equipment, says: “This is a major shake-up of how the HSE operates. It will mean that any businesses found to be in material breach of health and safety laws,

which means it’s considered serious enough to issue written notification, will have to cover the HSE’s costs incurred in investigating and enforcing the legislation. These costs currently come out of the public purse.

“The proposed figure for FFI is £124 per hour which means the cost of an investigation could quickly escalate and even a relatively minor breach could hit thousands of pounds. Plus there will be no upper limit to the fee payable, based on ability to pay.”

Finally Lee adds: “The bottom line is that this will only hit those organisations that flout health and safety legislation. Businesses that manage workplace risks properly and comply with the laws will not suffer so all organisations should use this as a prompt to ensure their current arrangements are up to scratch.”

22 September 2012 SANDWICH & SNACK NEWS

New profile for salt beef LONDON catering butchers Hensons is taking its signature product, Hensons Famous Salt Beef, to a new audience.

The firm, a member of the British Guild of Fine Food and the National Federation of Catering Butchers, is sponsoring a love salt beef website, www.saltbeef.com.

The website promotes the meat, which is fast becoming a sought-after, “trendy” ingredient on the menu of many of the capital’s better known restaurants and delicatessens. It does so through a range of recipes supplied by national salt beef champions - fans who are

already committed salt beef cooks and connoisseurs - chef and writer Tom Parker-Bowles, upcoming young chef Jack Foster, of Hyde Park’s Serpentine Bar & Kitchen, and Mark Taylor, head chef at Selfridge’s The Brass Rail deli.

It also contains salt beef facts and a history.

Explains Andrew Brook, managing director of Hensons, which is based around the corner from London’s famous Smithfield meat market: “An increasing demand for salt beef has encouraged us to take this step, and our aim is to attract the interest of restaurateurs and food lovers.”

S&SN_141_Sept12_p22-23_Layout 1 06/09/2012 12:49 Page 23

Y T I L A U “Q T TUNA A BLE A K R A M RE ” PRICES

®

Importers, Stockholder & Distributors Supplier to manufacturers of sandwich, fillings & ready meals. The foodservice, wholesale & retail trade. Product approval by leading UK & EU manufacturer and retailers.

Affiliated offices in Thailand, Vietnam, China, Indonesia, Mauritius and Madagascar.

Sandwich Designer of the Year Sponsors 2012

H&T Walker Ltd Est 1876 Goddess House, Helford, Cornwall, TR12 6JX Tel: 01326 231800 / 07824 325480 Mobile: 07824 369036 Fax: 01326 231758 Email: eriktheviking8899@gmail.com / tanya@goddessfoods.co.uk www.goddessfoods.co.uk

To advertise call Paul Steer on 01291 636342 September 2012 23

S&SN_141_Sept12_p24-25_Layout 1 06/09/2012 12:48 Page 24

NEW PRODUCTS

Keeping food moving with Victor portability Delivering flexibility to caterers large and small, Victor Manufacturing’s range of portable hot plates allow for optimum hot food holding and all that’s required is a counter or table top and a 13amp power supply.

The new four star Hilton London Wembley overlooking the iconic football stadium was quick to recognise the benefits the hot plates could bring to its food service operation and ordered 36 units through distributor Court Catering Equipment. The hotel opened its doors just 10 days before the start of London 2012, ready for the influx of visitors.

Victor’s hot plates are manufactured with stainless

steel tops and body panels and feature adjustable thermostatic control to the base with neon indicator lights. All are delivered with removable wooden carrying handles for added portability.

The units range in size from the smaller HP1 model, 600 x 300 x 115mm through to the largest plate measuring 1000 x 500 x 115mm, all supplied with two metres of cable and a 13amp plug.

Tel: 01274 722125 www.victoronline.co.uk

International Paper adds weight to its customer service Peter Bennett has joined International Paper as customer services administrator, overseeing all customer services for the global packaging company’s large UK client base.

Based at the company’s UK head quarters in Winsford, he is responsible for all aspects of customer service, providing an initial point of contact for potential customers and attending to the needs of existing customers.

With a strong background in customer services and sales, Peter

has previously worked in the financial services sector and spent a period of time in selfemployment before initially joining International Paper on a temporary contract.

Managing director for International Paper Foodservice, Mike Turner comments: “We’re pleased to welcome Peter as a valued, permanent member of the team.

He’s shown great potential as a temporary worker and he has demonstrated a commitment to keeping the customers happy and the levels of satisfaction high.”

Tel: 01606 552537. www.ipfoodservice.co.uk

Bioavid – Lateral Flow Tests for allergen management Clean and controlled allergen production conditions are a prerequisite for allergenfree food products.

Even small traces of allergenic substances in foods can provoke allergic reactions in sensitized persons. Monitoring of cross-contaminations of raw materials and production lines, as well as correct labeling of food products are an important part of quality control in the food industry.

Swabs within production sites should be carried out regularly to ensure surfaces are clean and free from possible contamination.

To assist the food industry, the R-Biopharm group has developed and manufactured Lateral Flow test kits for immunological detection of various allergens.

Bioavid and RIDA®QUICK Gliadin

Lateral Flow allergen tests are typically used for hygiene monitoring and allergen management in food manufacturing companies. The tests can detect allergen residues in finished food products and raw materials as well as on production surfaces (e.g. in industrial food processing facilities) and in rinsing fluids (CIP systems).

They can be performed rapidly (within about 10 minutes) without laboratory equipment and results are read visually.

Tel: +44 (0) 141 945 2924

National Flexible Qualify for Europe National Flexible, the Yorkshire-based supplier of flexible packaging films, has been short-listed as one of the few UK finalists in the European Business Awards.

The Awards set out to showcase some of the best performing businesses across Europe who strive to promote success, innovation and ethics within the business community.

Competition for the awards are stiff, consisting of over 15,000 organisations who annually engage in the process which spans across 35 different countries.

National Flexible operates from a state-of-the-art facility servicing its customers with flexible packaging in the food,

confectionery, bakery, snack, contract packing and pharmaceutical industries.

They have established themselves at the forefront of quality, procedures and best practice in the packaging industry. Independently audited, the company has become well-known as the preferred supplier of packaging films to a growing number of high profile UK manufacturing and FMCG customers.

Tel: 01274 685566 www.nationalflexible.co.uk

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ADVERTORIAL

Sandwich ingredients that stand out from the crowd - from CP Foods CP Foods UK, renowned for its innovation and premium products, are actively growing their ingredients business and now supply a wide range of frozen pre-cooked chicken, duck and prawns – perfect for sandwiches hot or cold, wraps, bagels and baguettes, as well as a wide-range of authentic snacks.

P

art of the worldwide CP Group, a food agribusiness with world- class facilities, the company specialises in premium frozen poultry, prawns and duck – as well as added value Asian cuisine, supplying foodservice and consumers across the UK. CP’s Senior Commercial Manager, Tim Graham claims: “We have a widerange of products particularly appealing to small and medium manufacturers which can be despatched within a few days from ordering. We also pride ourselves on being able to develop bespoke products tailored to the specific needs of

individual customers. This includes everything from bulk ingredients to ready made products for customers to sell under their own brand.

“Our manufacturing processes in Thailand are completely vertically integrated so we control every stage of the production of all our products which means we can assure customers of complete consistency and availability from farm to fork” CP products come freshly frozen and mostly pre-cooked, cutting down on waste and providing ultimate customer convenience with the caterer simply taking out of

the freezer what they need for that particular serving saving time and money.

CP is dedicated to innovation and sustainability and has stateof-the-art facilities with a head office in Worcestershire and a manufacturing facility in Newmarket. The company’s R&D is second to none and its dedicated workforce is proud of keeping ahead of

food trends and working with customers to meet any specific requirements.

“We also pride ourselves on the quality of our products,” said Tim, “and meet the BRC Gold Standard and European welfare standards.

“So, whether you want premium chicken breasts perfect for hot sandwiches, dim sum for authentic Chinese snacks, aromatic shredded duck for a tangy wrap or juicy warm water prawns for a salad baguette we cater for your every need. Call Tim Graham on +44 (0)1299 253131 or email timg@cpfoods.co.uk to find out how CP can make your sandwiches stand out from the crowd.

To advertise call Paul Steer on 01291 636342 September 2012 25

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PACKAGING PROFILE

From the hat trade to food-togo packaging: Colpac celebrates 75 years in business Food-to-go packaging company Colpac celebrates its 75th anniversary this year, a remarkable achievement in such a competitive environment. Neil Goldman, managing director and son of the founder, talks here to Simon Ambrose A 75 year anniversary is no mean achievement for any company.

What are you doing to celebrate it?

Q

A

75 years in business is indeed a special occasion, especially in these troubled economic times. We are also celebrating our British manufacturing heritage. Manufacturing in Britain has been suffering for years and we are proud to promote our Britishness around the world.

We are going to mark our 75th anniversary in style and we will be thanking our valued customers, supporters and staff with celebratory bottles of award-winning English sparkling wines.

We have teamed up with a British family business which shares our ethos of quality and innovation, Bolney Wine Estate in Sussex, and have selected two wonderful sparkling wines which were recipients of IWSC (International Wine & Spirit Competition) medals in 2012.

Tell us about the history of Colpac and how you came to be involved with the company.

Q

A

The company started in 1937 as Frank Coleman (Luton) Ltd, supplying straw board to the hat trade.

My father, who was an exceptionally brave man, came to the UK as a refugee from Germany in 1936, and joined the

British army. After the war he used his demobilisation compensation to buy the business with his brother.

The company then started to manufacture stitched boxes for the hat trade, which at that time was centred in Luton. The company soon logically expanded to the dress trade. A new development and expansion came in the mid 50’s with the acquisition of new machinery to make rigid paper for covered boxes for the toy business.

Another breakthrough came in the early 70’s with the move to a new factory in Flitwick and the installation of the first printing press, which allowed the company to offer a new service to our growing customer base.

I joined the business around 1977, a few years after the opening of McDonald’s first restaurant in the UK. Witnessing McDonald’s success, I saw an opportunity in food packaging and I took a stand at the first Fast Food Fair in Brighton, armed with six plain white samples. This ‘flash of inspiration’ was the start of our whole food packaging business as it is now and we have never looked back. The company changed its name to Colpac in the early 80’s.

The business has successfully weathered the economic storms of the last three decades including several national and global economic downturns, oil crises, banking crises, miners’ strike, three-day week and, of course, now the debacle in the Euro

26 September 2012 SANDWICH & SNACK NEWS

zone. What has carried us through is the constant drive to innovate, develop new products and seek new markets.

We have come a long way from the hat trade and we are now completely dedicated to the design, manufacturing and production of paperboard foodservice disposables, and the distribution of specialised, complementary sealing and forming machinery, exporting to some 40 countries world-wide. I think my father would be proud of what the company has achieved.

How has food to go packaging changed in the years that you've been at the helm, and what are the current trends now?

Q

A

We have seen trends from plastic to cardboard and other environmentally friendly materials, coupled with the necessity for less food waste and longer shelf life.

This remarkable sea-change started around the year 2000, brought about predominantly by British supermarkets and food retailers, such as Marks and Spencer, who announced their CSR strategies and their intention to rid

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PACKAGING PROFILE

themselves, as far as possible, of environmentally unfriendly products plastics in particular - in favour of biodegradable packaging options, ideally with a lower carbon footprint (not necessarily the same thing!)

The standards sets by the British supermarkets have gradually cascaded down, not only to their own smaller competitors and suppliers in the UK market, but have also set benchmarks in other major global markets, such as France, USA, Canada, the Netherlands, Scandinavia and Germany, where the UK’s best practices and innovation have been noted and replicated.

Colpac is part of the paperboard industry supply chain, which is inherently self-sustaining. However, we have taken up the challenge with gusto and CSR and sustainability are now an integral part of the company’s philosophy.

We have been working with our raw material suppliers, the paper and board mills, as well as polymer and film producers, inks and glues suppliers, to develop ever more sophisticated materials to conserve and preserve food contents within packaging, whilst maintaining biodegradability and eco- credentials.

In terms of the product itself, we have concentrated on providing a product range in its own right, i.e. food containers, rather than secondary packaging, the need for which is often questioned. We try to build novelty and innovation into the design and construction of our product range.

We complement our product development strategy with a philosophy, which is geared towards ensuring that our employees understand the bigger corporate and environmental issues, through regular in-house briefings and presentations. We also support the Wildlife Trust for Bedfordshire, helping a new two-year project to encourage rare wildflowers to flourish on our doorstep at Flitwick Moor.

We are in a fortunate position. Unlike large multinationals like BP or McDonalds who perhaps have to work hard at their social responsibility and green credentials, (in order, cynics might say, to divert attention away from their core activities), we at Colpac are in a naturally ‘green’ business environment, well supported by our major customers, with a product range that is both necessary and demanded on a worldwide basis.

Snacking and eating on the go have indeed become part of modern life, even in traditional markets such as France.

However, with this has come a stronger need for innovation and differentiation.

We are now faced with a highly competitive market where everybody wants confidentiality and exclusivity.

Being a typical SME, we are flexible and able to respond to individual market requirements and provide a personalised service and creative solutions. Another strength is the expertise of the management team that understands food packaging inside out. Sales & Marketing Director Frank Mills and I fully grasp the design and innovation process to create added value products for discrete segments of the market. And we have the backing of a dedicated NPD and design team with specific expertise and design flair in food packaging. . You've undoubtedly benefited from the fact that the UK sandwich market developed far ahead of European markets. That presumably is why you've been so successful in building your export business? Where are you exporting to now and give us an idea of the differences between the various markets you serve?

Q

A

We export to over 40 countries word-wide, and we have a broad team of linguists who are able to deal with export business on a daily basis.

There is strong focus on the markets on our doorstep – France, Western Europe, Scandinavia. Although the Euro crisis is generating instability and uncertainty, we have seen strong growth in the snacking sector in traditional markets like France where long lunches used to be a way of life.

We have also seen positive trends in markets further afield and we keep an eye on emerging markets – although not all are suitable for our types of addedvalue products.

Have you made any mistakes over the years you would care to confess to?

Q

A

Unsurprisingly, perhaps our biggest blunders have been on the export scene. Frank and I very much lead from the front and we sometimes get carried away with our enthusiasm.

Not everybody understands the British sense of humour, however, and we would not want to upset anybody!

We recently received an outraged email from our US distributors, pointing out that the flag was displayed the wrong way on our Star & Stripes Meal Box! This would seem to explain the slow sales in North America (it did not stop us selling thousands of packs elsewhere though!).

Q

Where does Colpac go now in terms of future development?

A

Our key strength over the years has been our innovation and creativity.

We have consolidated our expertise and talent to create truly innovative products that are niche and added value, such as Fuzione® and the recently launched Clasp® range.

We have an exceptional range of party and meal boxes, which is revitalised each year and we work with carefully selected partners to develop bespoke ranges such as our highly technical range of packaging machines for the food trade.

We never stand still and experiment all the time with new materials and laminates, as well as new processes.

And we have a great sales team that continues to develop the home market and other parts of the world.

www.sandwich.org.uk September 2012 27

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ADVICE

NPD alone will no longer deliver growth in Food to Go Just because a consumer wants a Cheese Ploughman’s sandwich doesn’t mean they are not interested in buying a retro lunch box or sharing a mezze platter of Lebanese street food with their mates. In this increasingly complex and often contradictory world, understanding consumer needs has become more important than ever, argues Rob Iles, formerly Innovations and Marketing Director at Food Partners, now Commercial Innovator at Visionise

I

have often heard chefs and development managers over the last ten years bemoan the fact that product ideas they felt they had invented had suddenly been launched by someone else. It serves as a constant reminder to me of the heavy dependence the Food to Go Industry still places on new product ideas to drive growth.

It was about ten years ago whilst at Buckingham Foods that I became one of the first sales & marketing directors to introduce a chef into the world of big sandwich manufacturing. The intention was to add creative and presentation flair to the highly committed but hard-pressed development teams who were increasingly being focused on bureaucratic EPD (Existing product Development) and had little time to think, let alone act outside the box.

Ten years on and chefs continue to play a vital role within the sector, acting as a catalyst for new recipe thinking and often, with the help of companies like The Food People, bringing truly global food trends to our unique and dynamic Industry.

Most sandwich

manufacturers now have at least one chef in their ranks.

From relatively humble culinary beginnings (the apocryphal British Rail sandwich being representative of most consumers’ perception), the Food to Go sector has fast become a highly creative one where big manufacturers sport sizeable development teams and new independent sandwich chains continue to evolve under the passionate leadership of food creatives, In the midst of all this you could be forgiven for sometimes thinking that there is little left in the way of ingredient combinations to try

28 September 2012 SANDWICH & SNACK NEWS

between two slices of bread.

This is, of course, not the case but what for me is more pertinent is the ocean of opportunity that exists in terms of category Innovation from identifying relevant consumer needs It surprises me how many food companies, clearly reliant on product development as their key growth driver or their main customer engagement tool, still confuse development with Innovation; tactically responding to a customer brief for “newness” is not Innovation!

All too few food companies appear to have a proper consumer-led

Innovation Strategy, focusing on a stream of groundbreaking projects all targeted on delivering winning ranges and categories over at least a three year horizon...and all rooted in a clear understanding of the consumer and what they want and need to make their life better.

This seems to me to offer a real opportunity in the current climate for competitor differentiation.

To help understand why recipe creativity, however stunning, is not enough alone to guarantee growth over the coming ten years it is necessary to look back over the preceding ten years as a reminder of what has been achieved and what the consumer of the future will now take for granted.

Two of the main drivers of our unique Food to Go or sandwich & snack sector are (1) our need for convenient fresh food out of home, either at work or play (the very reason the blessed sandwich was invented in the first place) and (2) the relative commercial ease of making more interesting products e.g sandwich fillings and salad

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ADVICE ingredients on a larger scale than the man at home can manage without costly waste.

These two drivers alone should ensure a continuous and rosy future for the industry. But the work the major multiples and their suppliers have done on quality and food safety over the last decade has provided even stronger pillars to help guarantee the future in a world of a more sophisticated, better travelled and infinitely more communicative consumers .

The aforementioned British Rail sandwich created this perception in the consumer of bland, front-filled (only the visible edge at the front of their sandwich would have any filling) and potentially hazardous (warm prawns and tinned salmon) productstoday this is all a distant nightmare and to most consumers under the age of 30, living in a world of Pret and overflowing paninis, unimaginable.

Recent consumer research demonstrated that consumers between 18 and 35 years of age have little concern about the eating quality of food to go and even less about the safety of it; they quite happily consume freshly made food from vans and street vendors without any of the wariness of their counterparts from an earlier generation.

The Street Food revolution and a new focus on food at music and arts festivals has made these types of outlets symbols of exoticism and authenticity, a million miles from the greasy layby fry-up of yester-year.

These consumers, who represent the key growth tier for the Industry over the next decade, now simply take quality and food safety for granted.

The clever move, therefore is to now invest our energies in first identifying and then delivering product and category solutions around the

key consumer needs that are most relevant to this generation going forward, the needs that will really set them alight and gain loyalty.

I have been privileged over the last 18 months to be involved with some fascinating and illuminating research into the Food to Go consumer. Using new, more scientific methodologies, it has been possible to establish a very robust suite of consumer needs that look set to govern consumer shopping behaviour on the go in the years to come.

Where it now gets tricky is not so much recognising the value and relevance of each need, it is how the needs corelate and the patterns of behaviour that emanate from that co-relation.

It has often been said in the world of marketing and research that you should never pigeon-hole consumers and as we consumers (for that is what we all are) are all human we are prone to frailties like not doing what we say we do and other such contradictions This applies even more for the consumer these days.

Consumer Behavioural studies have helped to iron out some of this, but going forward, contradiction and conflict are inevitable rules of engagement if you want to gain valuable insight.

The average 20 something live their lives on permanent “shuffle mode” - capable of balancing apparently conflicting experiences and behaviours-fuelling up on a McDonald’s breakfast after a big night out and then spending £6+ at Yo Sushi with their mates for lunch Despite the perception of their elders (mainly parents) that these 20 somethings are only interested in food as fuel and seemlessly move from fridge to microwave to sofa to fridge again – research consistently shows that the majority actually see the world of food as an adventure - and

like the connectivity the world of music generates –share food experiences amongst their peer group and seek out inspiration at every opportunity.

Just because a consumer wants a Cheese Ploughman’s sandwich doesn’t mean they are not interested in buying a retro lunch box from an Indian food to go bar in Soho or sharing a mezze platter of Lebanese street food with their mates.

As the consumer gets ever busier a real opportunity exists through the application of the now established “suite of needs” to help the decision making process by acting as a trusted editor at the fixture.

Constant conversation with your consumer is essential to win the trust for the acceptance of your editing. but the rewards greatly outweigh the investment in this more efficient digital world.

No one truly knows how the world economy will affect our Food to Go Industry but

the winners will be the businesses that invest in understanding the needs of their consumers, building an Innovation Strategy from that understanding and delivering a visionary stream of validated and relevant product ranges that will excite and inspire ... leading to precious growth.

The chefs and development managers, given the direction and clarity of this long-term Innovation strategy will be more inspired for at last being on the front foot for once and perhaps collecting awards, not bemoaning lost opportunities.

Rob Iles is a partner at Visionise Ltd, a food consultancy that specialises in commercial innovation and consumer insight. He has held senior roles in Sales, Marketing and Innovation at Greencore, Buckingham Foods and Adelie Food Holdings. Rob is a member of the Retail Q awards judging panel.

www.sandwich.org.uk September 2012 29

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NEW PRODUCTS

National Flexible ovenable panini film project 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 www.nationalflexible.co.uk

BBQ banger a sparkling idea A BBQ and Bonfire Night Banger with a difference – that’s the latest sparkling idea from the innovative new product development team at Snowbird foods.

Perfectly timed to enjoy rocketing sales on Bonfire Night is the Smoky BBQ Gourmet Pork Sausage. With its high quality meat content of 75 per cent, it is a welcome and traditional English alternative to processed hot dogs and will add quality to any outdoor food offer.

With a smoky flavour (added by a secret process) introducing a new dimension to Snowbird’s traditional Gourmet Pork Sausage and complementing the tastes of chilli, paprika, mustard and lemon, the

QED supplies Italian-style coffee shop system to Collegelands in Glasgow Quality Equipment Distributors (QED) is a leading distributor of coffee shop display systems and associated food service equipment, supplying coffee shops, restaurants and leisure facilities throughout the UK. It has recently designed and installed a new modular coffee shop system for the catering suite at Collegelands, a major new commercial development in Glasgow city centre.

Collegelands is one of Scotland’s largest regeneration projects. Dawn Group in partnership with Glasgow City Council has produced a master plan for the regeneration of a former

railway siding into a vibrant new commercial, leisure and residential district.

The coffee shop system was commissioned by Encore Hospitality Services, part of the Cordia Group, in partnership with Glasgow City Council. They selected the Italian made Deblasi ‘Zen’ range, an ultra-contemporary style in keeping with the modernity of the Collegelands environment.

The system comprises modular bars and counters, together with a drop-in central refrigerated serve-over counter and matching back bar shelving and storage.

Tel: 0141 779 9503 www.qualityequipment.co.uk

Atwell’s “Wrap” up Mission Foods Olympic order product is being welcomed by pub groups, ready meals manufacturers and sandwich makers, as well as frozen food wholesalers, seeking to make their offer more interesting and therefore more profitable.

Snowbird recommends the links should be defrosted before being heated on a barbecue. In other circumstances Smoky BBQ Pork Sausages can be microwaved (in seconds) or oven baked from frozen.

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

30 September 2012 SANDWICH & SNACK NEWS

When Mission Foods, the UK’s largest supplier of flatbreads, wanted to apply a round Self-Adhesive booklet label for a London 2012 Olympic promotion they chose Atwell’s.

In total, Atwell’s supplied six systems to the Seaham and Coventry sites, including 4x base labellers and 2x overhead systems incorporating Atwell’s market leading AL2-120S stepper driven label heads.

The systems were installed to run in-line and apply a single round booklet label to a variety of flow wrapped packs of

flatbreads / wraps at speeds of over 100 packs per minute.

Atwell’s were chosen because of the complete service offered, which included a demonstration of the labeling heads before any order was placed. All of the systems were designed and manufactured to complement the customer’s existing site layouts.

Tel: +44 (0)1444 239970

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SOUPS

Soups

stews and curries The premium end of the food-to-go soups market has been dominated by two major players for some time. Soulful Foods, which lists a number of high profile customers on its books, now looks set to make it three. Simon Homer, sales director, looks at current developments Here in our Greenwich kitchens, The Soulful Food Company is as busy as ever, cooking up our extensive, gourmet range of soups, stews and curries. We provide them to both wholesale and retail customers throughout London, and are now expanding across the UK. Since starting up in 2004, our aim has always been to be delicious, diverse and healthy, whilst still being great value for money.

In our modern world we are bombarded with information concerning our diets. There is greater public awareness of what is good for us, along with a backlash against the soulless, massproduced and artificial. There is an ever increasing demand for good, wholesome, natural food. We help to satisfy this hunger.

Our refreshingly diverse menu sets us apart from the competition, with recipes ranging from the traditional, hearty British (such as Welsh Lamb, Root Veg & Barley or Beef, Guinness & Mushroom) to the rather more exotic

(such as Balinese Slow Cooked Pork or our awardwinning Keralan Malabar Curry).

Our seasonally-aware menu changes quarterly too.

All in all, there is fantastic scope for our customers to have a good menu rotation, keeping things fresh and interesting for their regulars.

More and more consumers are paying close attention to their dietary intake: something we have also been obsessed with from the start.

Many of our recipes are free

from gluten, wheat, and dairy products, as well as having low levels of fat and salt. Our extensive range of vegetarian and vegan recipes have also been a big hit, as this is traditionally an area where good recipes are hard to come by.

When Soulful was created, we were very much about the soup, the whole soup and nothing but the soup. But over the years, as we've grown, so too has our range.

We now do salad dressings and pasta sauces, but our

most popular products have been our stews and curries.

It's not just our tasty, diverse recipes that set us apart. Our flexible, down to earth approach plays a big part in our success. We have a close relationship with our wholesale customers (important to us, refreshing to them!) meaning we can provide that personal touch (eg. bespoke recipes).

Whilst continuing to expand in the wholesale market both in London and countrywide, and with a number of high profile customers on our books, the time is right for us to expand our retail range. Our colourful stew pouches have already enjoyed a successful 2 year soft launch (primarily in Selfridges, but also a number of Budgens stores and a handful of independent delis).

We are just putting the final touches to the exciting new range; fine-tuning the recipes and tweaking the packaging design. Watch this space!

All in all, we're definitely something worth stewing over.

www.sandwich.org.uk September 2012 31

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SOUPS

Redemption’s new Autumn range The variety of soup flavours available on the market has certainly come a long way over the past century. But despite a massive diversification, with exotic recipes becoming increasingly prevalent, nearly half of users (47%) still want to see a wider variety of flavours in the soup market.

In response to consumers’ demands for more variety and the growing trend for ‘grab & go’ foods, The Redemption Food Company has introduced a special new autumn collection of soups, under the Love Soup brand.

“This autumn we are bringing in new flavours which will replace some of our summer soups,” explained Mark Crow, general manager at Redemption. “Everybody in the food business follows the seasonal and cuisine trends, which are now generally cultivated from the multicultural society in which we live, and that is exactly what we’ve done with our new range.”

New flavours include Teriyaki Beef Ramen, Indian Vegetable, and Indonesian Chicken & Noodle Broth.

“The Love Soup brand highlights

Rod and Ben’s Gazpacho soup Organic farm soup producers Rod and Ben's has launched a Gazpacho soup.

Dairy-free and made from 100% organic ingredients, the gazpacho includes sun-ripened tomatoes, cucumbers and basil, made to a classic Spanish recipe.

Says Rod and Ben’s owner Rod Hall, who grows his own awardwinning veg on his organic Devon farm: “We use beautiful full-bodied Passandra cucumbers and new spring onions fresh from the soil as well as handfuls of fragrant basil that grows in abundance here on the farm. The bread in the soup is handmade at the local bakery and, of course, all our ingredients are fresh and organic. It’s tempting to think of soup as a cold weather lunch but in actual fact our summer soups – from gazpacho and pea and mint to asparagus – are light and delicious and great on a hot day.”

the passion we have for what we do,” said Mark Crow. “We are a soup specialist, and we love soup, so rather than run with our company name, we have developed the Love Soup brand, which will hopefully make a big

difference to any up-market high street café or bar selling our soups.

“We have never given our customers a brand to work with before, so we are hoping the Love Soup ‘label’ will help to market the product. We can also provide point of sale material, such as table talkers and even Love Soup branded kettles.”

Love Soup places huge emphasis on the quality and the origin of its soup’s ingredients and where possible, locally sourced produce is used including over a tonne and a half of cream from a local Durham dairy every week!

Mark continued: “Consumers and caterers are demanding more from their soup than ever before, and simply won’t stand for products that are substandard, watery or flavourless, therefore an exceptional high standard stock and top quality ingredients are a must to create our fresh, homemade taste.

“As well as quality, convenience and variety are essential so being readymade chilled across a winter range of 32 soups makes Love Soup perfect for time-pressed caterers.”

Yorkshire Provender Winter Soups Yorkshire Provender are adding seasonal soups to their range, using the best of in-season British vegetables.

The vegetables and herbs arrive at the kitchen and are used within hours.

The texture of the soup is not muddied with thickeners or stabilisers, just the natural starches and colours of the vegetables determine the texture and balance of the soup, says the company.

Hearty ingredients like pearl barley, puy lentils, fresh greens and earthy root vegetables give each soup its natural body and movement. The cooking is perfectly timed so no vegetable or herb is over or under cooked.

October to November is a Creamy leek and potato soup with fresh parsley and black pepper. This will be followed in December and January by a festive Sweet caramelised onion soup with apple cider vinegar and fresh sage.

32 September 2012 SANDWICH & SNACK NEWS

Also new for the Autumn winter range is a classic hearty winter soup of Root vegetables with British beef .

The new varieties join Yorkshire Provender’s winter range: * Root vegetable with pearl barley & thyme * Tomato & red pepper with Wensleydale cheese * Beetroot with parsnip, ginger & horseradish * Pea & fresh spinach with coriander * Chunky vegetable & ham, winter greens and lentils * Butternut squash with ginger and orange * New - Winter soup of veg with British beef * New - Creamy leek soup with fresh parsley and black pepper (Oct – Dec) * New – Caramelised onion soup with cider vinegar and sage (JanMar)

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SOUPS Baxters Kitchen launch ready-to-serve ambient soups for foodservice

Real soup for real profit FreshFayre has launched a range of Real chilled soups free from artificial colours, flavours and preservatives.

The Tomato & Basil soup is a blend of ripe tomatoes flavoured with basil with a hint of garlic. The Potato & Leek variety is made to a classic recipe and blended with a splash of cream. Smooth and creamy Mushroom soup is flavoured with potatoes, onions and garlic.

FreshFayreâ&#x20AC;&#x2122;s Real Vegetable soup is a mixture of swede, carrot, potato, onion, peppers and green beans, finished with a sprinkling of parsley.

All four varieties are packed in 4kg containers, ready to heat and serve.

FreshFayre can also supply 10oz Real Soup branded cups and lids, as well as a black Dualit soup kettle to attract attention and drive soup sales.

Baxters has launched its first range of ready-to-serve ambient soups dedicated to the food service sector.

The soups are made to traditional family recipes and contain no artificial colours, flavours or added preservatives.

Each vegetable-based recipe counts as at least one of the five-a-day recommended servings of fruit and vegetable.

The flavours include Tomato & Basil, Lentil & Bacon, Carrot & Coriander, Spicy Parsnip, Pea & Ham, Aromatic Chicken & Thai Herbs, Butternut Squash & Red Pepper, and the group's iconic Royal Game soup.

www.sandwich.org.uk September 2012 33

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EXHIBITION

Let’s do

lunch!

The lunch! show moves to the Business Design Centre, Islington this September (Thursday 20 and Friday 21), with 230 exhibiting companies and a fantastic line-up in the Working lunch! theatre.

Show manager Chris Brazier explains why this has become such an unmissable event for the trade

F

ive years ago we started a trade show called lunch! The aim of the show was to fill the gap in the market for a dedicated contemporary event that focused on innovation and the needs of sandwich shop and café operators like yourselves.

Even in the first few years we were praised by visitors for creating a focused trade show that you actually enjoyed attending and doing business at.

The exhibitors praised not only the quantity but, more importantly, the quality of visitor to the show, as they met the very best buyers in the business.

Since then we have won Best UK Trade Show twice (as well as a recent award for Best Marketing Campaign) and have continued to stick to our principles and made sure that lunch! remains the most relevant trade show for you; indeed, it’s the only trade show truly dedicated to your sector.

All in all, we have a record 230 exhibiting companies that look forward to showing you their new products and helping you get the very best for your

customers. Make no mistake, attending lunch! will help you stay ahead of the game and ahead of your competition.

When you, the buyers, told us you wanted innovation we listened. This year the Innovation Zone, where you will meet start up brands, has doubled in size and the immensely popular Innovation Challenge Live and Innovation Challenge Showcase (often the first port of call for buyers) return.

It’s not just the new products that will revitalise your offering either. The free to attend Working lunch! theatre (sponsored by Magrini) also returns with the highly anticipated BSA Sandwich Making Masterclass, where you can stay ahead of your rivals by

34 September 2012 SANDWICH & SNACK NEWS

taking advice from the best sandwich makers in the industry.

There is also the BSA ACADEMY Start-up Masterclass to help newer operators. Keynotes come from Caroline Cromar (Director of Food at Pret) and, writer, broadcaster and Street Food Champion Richard Johnson. Also don’t miss the exciting buzz of the Innovation Challenge Live Finals and the ever popular British Smoothie Championships (sponsored

by Magrini). lunch! wouldn’t have been so successful without the support of our wonderful exhibiting, association and media partners, such as our

friends at Sandwich & Snack News and the British Sandwich Association (be sure to say hello to them on stand 242). Equal thanks must go to you, the visitors, who ensure the bustling aisles become a “who’s who” of our wonderful industry. I hope you‘ll be one of our valued visitors and join us at our new venue of Business Design Centre (just a couple of minutes’ walk from Angel tube Station) on Thursday 20 and Friday 21 September, to see why everybody loves lunch!

I look forward to seeing you at the show.

Best Wishes Chris

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EXHIBITION

New products showcase

at lunch! 2012

The lunch! show has become the undisputed shop window for new product launches in the food to go sector over the years. Here’s a sample of some of the new launches on offer this time round BAGS Dempson is launching a new handmade carrier bag concept aimed at carrying larger food products such as cake, pizza and sushi.

It is to be marketed at cafes, takeaways, restaurants and retailers as the bag benefits from having a foldover seal to prevent tampering, ideal for the sector. The bottom of the bag is flexible and strong to make sure that it can hold different sizes. Branding is also available to give a “unique feel unlike anything else on the market”.

BAKERY Bells of Lazonby have joined forces with Central Foods for the exclusive distribution of their frozen ‘We Love Cake’ range into Food Service.

The range includes Round Cakes, Tray bakes and, gluten, wheat and dairy free individually wrapped cake slices. Launched in July, the range includes five varieties which have all been made in a dedicated ‘free-from’ bakery.

Carrs Foods’ St Pierre Brioche-toGo is a new range of traditional, sweet French bakery products, individually wrapped for freshness and convenience, available in a variety of shapes and flavours.

Enriched with egg and crème fraîche, they are said to suit a wide range of service operations, to eat in or takeaway.

Delice de France is focusing on core product lines, quality and service and highlighting its latest product innovations.

The look and feel of the stand will be similar to the new catalogue, showcasing a French ‘shabby chic’ look featuring wooden tables and crates, as well as hero product photography and lifestyle shots which

champion its bakery expertise. “We are looking forward to sharing the latest trends, laying on a bakery sampling treat, and hearing first-hand what our customers think,” says Isabelle Davis, brand communications manager. “Delice de France’s product and sales experts will be on hand at our stand to advise visitors on how they can make the most of their product offering, and how they can turn the latest bakery trends into profits for their business.”

Freedom Deli is launching a new range of filled Panini products.

Available in three popular varieties and said to be ideal for foodservice or retail, they are frozen and ready to heat and serve within the packaging in a regular panini grill or oven.

NISI’S artisan bakery, which produces hand-baked Italian biscuits in the UK, will have a tasting of its triple gold winning Ginger macaroon on its stand.

It will also be showcasing its individually wrapped biscotti, which offers the independent coffee shop trade an alternative to the imported Italian biscotti.

Pourtoi Artisan Chocolatiers gluten free artisan bakery is launching a range of individually wrapped, award winning Cinnamon Pecan Blondies, chocolate Brownies, and three new double chocolate Cookie flavours (Double Choc Fruit & Nut, Double Choc Pecan and Double Choc Chilli).

A small range of ‘tray bakes’ will also be introduced.

BREAKFAST Grasshopper Foods Hopper pots offer full-size porridge portions in a compressed pot. There are two pot variations and five flavours.

Stoats are launching a new range of

Sports Bars, the edible kind that is!.

After months of recipe testing on athletes and working with nutritionists, the Almonds & Mixed Seeds Pre-Training Bar provides 16g protein and low levels of carbohydrate for enhanced workout performance, says the company.

CARRIERS Discovery by Santa Maria UK is set to showcase two “innovative food concepts” at the Show.

Gourmet Wraps will introduce innovative new flavours and encourage caterers to create exotic recipes, “which will transform the sandwich market and meet the demands of this quickly evolving sector”.

Hot Wraps offer a lighter, more profitable alternative to other speciality breads, using quality ingredients to deliver the best flavours.

The concept includes a variety of menu solutions inspired by Discovery's core Mexican products – simply fill, fold and grill to create a perfect lunchtime option, it says.

Mission Foods is adding new variety to the flatbread category with the launch of its new range of fruited flatbreads.

www.sandwich.org.uk September 2012 35

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EXHIBITION permanently based within the BDC.

As an indulgent treat, the Mission fruited flatbread range has a fat content of less than 3% compared to the average 25% fat contained in a croissant. With three flavours to choose from – Cranberry & Orange, Honey & Raison and Berry & Seed – the flatbreads offer operators the ultimate convenience with simple thaw and serve or toast preparation, it says.

Enjoyed on its own or with toppings, Mission fruited flatbreads can be eaten throughout the day whether at breakfast, afternoon tea or with ice cream as a dessert treat.

CHEESE Bel Foodservice will feature samples of its newest product Leerdammer Zig Zag, which is especially designed for the lunchtime market, to add flavour and visual interest to salads, jacket potatoes and sandwiches.

Available in 750g bags, this version of grated cheese contains the original Leerdammer sweet, nutty flavour and provides operators with an easy-to-use product that minimises preparation time.

Cheese Cellar will showcase its new Cheese and Chutney range.

Products include Bleu des Basques (3.2kg), a blue ewe’s milk cheese from the Pyrenees – which develops through a long maturation; Soumaintrain (400kg), a tasty soft cheese made in Burgundy which has a distinctive orange, aromatic and sticky rind; and Burwash (500g), a British cheese from Sussex with a creamy flavour.

CHILLED/FROZEN The Collective gourmet probiotic yoghurts are based on a Kiwi recipe, using West Country milk. They are available in a variety of fresh fruit flavours, as well as Russian Fudge, in 500g sharing tubs, 170g single-serve pots and 4-packs. They are vegetarian, gluten free and have no artificial colours, preservatives or flavourings.

Simply Ice Cream, Kent’s premier artisan ice cream producer, has created a limited edition Pumpkin flavoured ice cream in time for Hallowe’en this year.

It will be joining Simply Ice Cream’s multi-award winning range for a limited time only. It is made with pumpkin pieces, combined with sugar and spices.

The caramelised pumpkin mixture is then blended with Simply’s signature ice cream.

The result is a creamy caramelised

HYGIENE Byotrol is said to be a revolution in hygiene, delivering a powerful level of germ protection that outlasts all the leading competitors, and does so gently.

It combines a physical action that pulls germs apart and then destroys them with a chemical attack. Once dry it creates an invisible long-lasting barrier that continues to protect hands and surfaces against germs long after traditional products have stopped working.

Long-lasting performance and board spectrum kill means that it can be incorporated into a number of products and industries. nutty flavour, giving a new twist to traditional Hallowe’en fayre.

HOT DRINKS Kimbo UK will be sampling their authentic Neapolitan espresso blends and also demonstrating their coffee machine ranges which include traditional espresso, twin group capsule systems and fully automatic bean to cup systems. With free crockery, sales support and ebarista training, they encourage UK caterers to trade up to the “real Italian experience” and capitalise on profits to be made from top class coffee.

Kokoa Collection will be launching four new products at Lunch! They include a new single origin Fairtrade hot chocolate from Peru, a Fairtrade version of the popular White hot chocolate, as well as a flaked version of the 70% from Ecuador, to be used as a sprinkle garnish on chocolate and cappuccinos.

Due to customer requests the company will also have its first stock of a 12 fl oz size of the double walled glasses with sustainable teak serving trays.

Matthew Algie will launch its first single 1kg bag of filter coffee - along with a number of new Espresso Warehouse products, from muffins and popcorn to a new brew bar and diner mug.

Visitors will also be able to sample a number of new Suki tea products, including the Suki gift set, the first triple certified tea and two new flavours of retail tea.

During the exhibition, Matthew Algie will also open the doors to their London coffee school, which is

36 September 2012 SANDWICH & SNACK NEWS

PACKAGING Allstat Labels & Labelling have invested in a wider web UV Flexo label press capable of very high quality print, up to eight colours. The company is showing a number of label designs, from a single colour sandwich label (with a half tone), to very high quality drink labels (from clear material).

Recently the company printed its first QR code which links to an app for an artisan bakery.

Planglow, a leading supplier of labels, labelling software and compostable packaging to the catering industry, will be showcasing a brand new collection.

The top-secret range includes a comprehensive selection of premium ‘deli-style’ packaging and labelling products which visitors can pre-order at the show.

Fully home compostable, the labels can be simply and speedily overprinted using Planglow’s market-leading label printing software – LabelLogic.

Tri-Star will be unveiling a “stunning range of packaging innovations that will revolutionise the on-the-go dining experience for millions of consumers.”

Products include the new Nibble Box – a stylish rPET pack for a wide range of foods, from breakfast fruits and pasta salads to tapas, meze and tortilla wraps – and the UltraClear plus press&dress range of clear containers with separate storage for wet and dry ingredients.

Also on display will be the awardwinning Artisan sandwich packs and the innovative Deli Pot Topper, as well as a number of other packaging concepts.

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To advertise call Paul Steer on 01291 636342 September 2012 37

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EXHIBITION

PASTA Easy Bean is launching a new seasonal speciality as part of their range. With autumn in mind, the Italian Pasta e Fagioli is rustic cuisine from Italy – borlotti beans and orecchiette pasta with porcini mushrooms, celeriac in a creamy sauce.

PICKLES AND SAUCES Samosaco from South Wales will be introducing a range of pickles and sauces at the show including Great Taste 2 Gold Star award winning Keralan Aubergine Pickle.

Also on show will be a new meat free and egg free product - Glamorgan Sausages in three formats: Regular, with Garlic and with Chilli. These will be showcased along with ready to bake Samosas and Bhajees.

SANDWICH FILLINGS kff supply a diverse customer base with an extensive range of frozen, chilled and grocery products, many of which are ideal for coffee shops and those with a ‘Food-to-Go’ offering.

Essentials like muffins, bagels and cupcakes can be found alongside other more innovative ‘grab-and-go’ products such as its The Purple Pineapple range of over 60 hand produced sandwich fillings!

SHOP EQUIPMENT EquipLine is launching Reach-In Day Fridge, a useful support tool at the Service Point and the MerryChef E2 which was launched at Hotelympia to compete with the Turbo Chef.

Also new are: the Pop Up Café Pod Concept and the Visualisation service – “We take the customer’s brief and produce a Mood Board in a similar vein to the image sent to you; the equipment selection and menu development service - driven by the customer’s own menu ideas – means

they can get their concept live even faster than if they had to do all the testing themselves from scratch.”

The company is also showing a simple Hot Sandwich, Fresh Pizza, and Comfort Food Menu.

Gadsby, a first-time exhibitor at lunch!, will be showcasing a variety of new products.

The latest addition to their range is a brand new flat-top wooden display cart for retail display, which has been created to work in combination with their existing range of basketware. A full new range of polywicker products will also be on show, which offer a dishwasher friendly alternative to natural wicker.

LTT Vending will be showing a new range of bean to cup Italian style coffee machines serving ristretto, espresso, caffe crème, caffe latte and many more. Also on show will be the Mars Drinks Office Connections System, serving over 25 drink choices from the exceptional Flavia Creation 400 brewer and next generation touch screen technology hot drinks vending machines.

SNACKS A new range of snack olives is available from Belazu, crafted using recipes from 20 years’ experience as premier Med food supplier to Britain’s top restaurants. With no added colours, flavourings or preservatives, they are available in three flavours: Vinci, Olympia and Pistou.

Just Crisps have launched a new 150g “share bag” range in two award winning flavours: Sea Salt and Black Pepper & Sea Salt, as well as in the popular Mature Cheddar & Red Onion variety.

They are produced on the company farm in Staffordshire, where potatoes are sliced with their skins on to give a rustic look, and the starch is washed off giving them a softer bite. They are cooked in Just Cold Pressed Extra Virgin Rapeseed Oil, flavoured by hand, bagged, boxed and delivered to customers.

Just Rapeseed Oil is 35% lower in saturated fat than Sunflower Oil. Joe & Seph’s Gourmet Popcorn is now available in new 32g-35g snack packs. Retailers Camden Food Co, pod and Sourced Market are the first to sell them. Flavours include Goats Cheese & Black Pepper, Cheddar Cheese, Honey & Hazelnut, Salted

38 September 2012 SANDWICH & SNACK NEWS

Caramel and Toffee Apple & Cinnamon.

Kent & Fraser will be launching new twin packs of gluten-free biscuits cookies & shortbread The range is allnatural, gluten free, wheat free and egg free.

Natural Balance Foods has extended its popular Nakd bar range with two new flavours - Rhubarb & Custard and Caffé Mocha.

Responding to the growing trend for retro flavours and healthy on-thego snacks, both varieties are made from a simple combination of raw fruits and nuts, containing no added sugars or syrups. The bars are wheat, dairy and gluten free.

Award-winning pastry specialist Pidy is unveiling a healthy canapé range based on fruit and vegetables, plus new flavours of ready-to-fill sable tartlet shells. Their stand theme is Food to go – Continental Style, focusing on pieces suitable for slicing, hand-held and takeaway.

Former sandwich bar owner Frank Boltman has moved into the quality snacks sector with the launch of his own granola flapjack range.

Thanks for Franks lines are hand made from 100% natural ingredients in small batches and come in seven flavours as 80g or 50g bars.

Unbranded 1kg or 250g uncut tray-bakes or bitesize packs are also available.

“Our hand-made granola flapjack has been developed over the last 30 years of baking my own recipes,” he says.

“It’s moist, rich and satisfying flavour comes as a result of using the highest quality natural ingredients.”

SOFT DRINKS/ JUICE Bradley’s Juice will be showing a range of award-winning single variety apple juices using traditional English apples.

It has also recently launched Bradley’s Quench range, which includes still lemonade, brewed ginger beer and elderflower presse.

With an abundance of health benefits, and great taste, coconut water is said to be fast becoming a popular choice of soft drink across the globe

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MPE UK Limited Innovative Packaging Solutions Designed and manufactured in the UK the TT600 Semi Automatic machine is Robust, cost effective and versatile.

The TT600 provides effortless sealing up to 600 packs per hour with pack size adjustment fitted as standard.

With MPE now offering 100% Bio degradable packaging at extremely competitive prices, machine lease options can now be arranged with minimum outlay on machinery.

For a complete machinery and packaging solution contact sales at MPE for a no obligation quotation or arrange for an MPE representative to visit and discuss your requirements.

For more information contact us on:

Tel: 01663 732700 / Fax: 01663 732900 Web: www.mpe-uk.com

THE NEW COUNTER TOP CLAM GRILL FAST, HIGH VOLUME COOKING AT AN AFFORDABLE PRICE ■ Single or Double Models Available ■ High quality food can be produced in minutes.

■ Easy to operate and very easy to clean ■ Ideal for Burgers, Steaks and Chicken

WATCH YOUR BUSINESS SALES HEAT UP!

Call 0800 61 20 226 www.contactgrillcompany.co.uk To advertise call Paul Steer on 01291 636342 September 2012 39

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EXHIBITION and now the UK is joining the race with Go Coco 100% natural coconut water. Launched in 2011, Go Coco’s fan base is on the up, including the likes of Olympic Athlete James Ellington, trusted spokesperson for the organic and natural health Janey Lee Grace and pop artist and Strictly Come Dancing judge Alesha Dixon.

They are also pleased to announce their recent win of two 2-star Gold awards in the Great Taste Awards 2012, judges of which included restaurant critic and Masterchef judge Charles Campion, food writers Lucas Hollweg and Xanthe Clay and over 300 food buyers from leading food halls, delicatessens and farm shops, including Harrods, Selfridges and Fortnum & Mason.

Go Coco won a 2-star Gold award for both their natural and pineapple flavoured coconut waters.

Unlike others on the market, Go Coco uses Thailand’s young, green coconuts, specifically chosen for their distinct vanilla, nutty flavour, and is packaged in a in a resealable, plastic bottle ideal for at the gym or on the go.

A new flavour is being launched by Breckland Orchard. The new Plum and Cherry joins its seven other varieties to create a virtual orchard of English-

hip butter, with lemon juice – also new to the UK. SOUPS Tideford Organics is launching a new range of soups, sauces, and porridges - gluten free, low salt, low fat, vegetarian and vegan products with no additives or preservatives.

Customers include major multiples, national coffee chains and independents nationwide. There are single serve microwaveable formats and catering. inspired tastes.

All are gently carbonated and available in 275 ml bottles. In keeping with its ‘small is beautiful’ ethos, Breckland Orchard drinks are not available in the Top 4 supermarkets.

Kidd’s Orange Red is set to join Maynard House Orchards’ Great Taste Gold Award winning range ahead of this year’s harvest.

The Kidd’s Orange Red is a dessert apple, similar in size to a Cox but redder in colour and produces a sweeter juice with greater complexity and depth of flavour.

Interestingly, the variety was created in 1924, by Mr Kidd in New Zealand who crossed the Cox’s Orange Pippin with the Red Delicious.

The hybrid was then brought back and introduced to the UK by Frederick E. Williamson grandfather of today’s

40 September 2012 SANDWICH & SNACK NEWS

owner of Maynard House Orchards Apple Juice, Clive Williamson.

ROCKS DRINKS, the Devon based company, known for its Dilutable Squashes and Cordials, has launched a range of Ready to Drink Spring Water Juice Drinks in 500ml Long Life PET. They are made without the use of Phoney Flavours, Crazy Colours, Preservatives and Artificial Sweeteners such as Aspartame.

The products retail at between £1.69-1.89/bottle and are suitable for the Grab & Go market where consumers are looking for Hydration “but without the dodgy Additives”.

Serbian Natural Food is showcasing three new additions to its Foodland’s nature in a jar range at this year’s lunch! These are: 100% Fruit juices in 19 new varieties, made by cold pressing fruit, no added sugar; 95% Roasted Red Pepper spread, which is a new flavour to the UK (it has 14 different uses and is ideal for lunch!; and Rose

STAFF CLOTHING The London Linen Group is offering a new product said to be a first for the hospitality industry.

The EkoChef range of garments includes chefs jackets, chefs trousers and aprons made from recycled plastic bottles and waste polyester fibre. They are comfortable, and perform just as well as standard garments and are totally fit for purpose, says the company. They have many environmental benefits including 80% less energy used in production.

TECHNOLOGY Butterware gives you your own branded website allowing customers to order from your menu.

“Our powerful software gives you complete control over all aspects of your online shop. Orders for the day are printed directly onto labels in your shop allowing prompt preparation. With low start-up costs and no minimum monthly charge, Butterware is suitable for businesses of all sizes,” says the company.

Saffron Catering Management Software will be launched as a monthly subscription package where retailers have the opportunity to sign up on the day at Lunch!.

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NEW PRODUCTS

Spice up lunches - al fresco or al desko!

Whether they eat al fresco or al desko, spice up your lunch selection and offer your customers the newly launched Kitchen88 brand of ambient Asian inspired curry or noodle ready meals.

The aptly named Taste of Asia range provides traditional meals that ping into action after just 90 seconds in the microwave. Boasting prime chicken breast pieces that are mixed with fresh herb and spice blends and, with no colours, flavours or preservatives, there is nothing artificial about this range.

For both your and your customers’ convenience, the ambient range can be easily

Bean to cup opportunity

stored.

Because the boxes contain utensils and heat proof packaging, there is no mess, no fuss and no washing up!

The Taste of Asia range includes 320g boxes of Thai Green or Thai Red Chicken Curry, Sweet and Sour Chicken and Black Pepper Chicken- all with fragrant Jasmine Rice - and 280g of Satay or Korma Chicken ramen noodles, sold in shelf ready packing and outer cartons.

Tel: 01590 677616 www.crownfoods.co.uk

Nelson at lunch! 2012 Café, deli and sandwich shops operators will find everything they need for dishwashing, glasswashing and cooking on Nelson’s Stand 441.

The company will focus on its latest Advantage undercounter dishwasher which uses minimal water and energy (approximately a third of that used by conventional machines) and which runs exceptionally quietly too – an important consideration for front of house siting. Its ultra gentle action also means that crockery and glassware can be washed together with perfect

results.

Also on show is a comprehensive selection from Blue Seal’s cooking equipment range, including the versatile convection ovens.

Tel: 020 8993 6199 www.nelsonwash.co.uk

The latest addition to the WMF family of automatic bean to cup coffee machines is the 1200S. This is an entry level machine that offers the same high build quality as its bigger brothers, with an equally impressive range of beverage options, but with much of the complexity stripped out.

It’s an innovative machine, offering the best value for money in its class, and one that could pay for itself in a very short space of time, says the company.

Florian Lehmann, managing director, WMF UK Limited, explains: “We wanted to launch a machine that offered many of the benefits of our larger machines but without the complexities so we have made the 1200S much simpler to use for the operator, but also for the customer where sited in a self-service environment.

“This means that it is now easier for the smaller operator whose main business may not be that of

coffee, or for those with a relatively low take-up, to take advantage of the bean to cup opportunity.”

Ideal for those with a small to medium demand for a high quality coffee, the 1200S is capable of providing six of any of the following drink options, plus hot water for tea: Espresso, Cappuccino, Café Crème, Café Latte, Latte Macchiato, Espresso Macchiato, Milky Hot Chocolate and Chocciato. Its simplified front panel comes in a sleek, black finish and the 1200S can be supplied either plumbed in or with a 4 litre capacity tank. There are a number of ECO-modes that enable the operator to save money on energy.

Tel: 01895 816100 www.wmf.uk.com

Victor’s Caribbean carvery odyssey Victor Manufacturing, a leading manufacturer of British-made bespoke and ready made counters and serveries, has designed its Caribbean range to be the most versatile standard modular countering available to operators today.

Now, based on the proven Caribbean bains marie counter, Victor has turned the Gastronorm configuration through 90 degrees allowing for two rows of GN1/1 containers to be accommodated in the

unit. The unit is completed with a large capacity hot cupboard beneath and a heated plate dispenser to one end.

By using a combination of carvery inserts, tiled inserts and Gastronorm containers, assisted-service of meat from the back row and self-service of vegetables from the front row is simple to achieve.

When a carvery option is not on the menu, the unit can be used for the increasingly popular application of self-

service hot food buffets, allowing diners to help themselves from all sides of the counter.

This large Caribbean carvery counter takes six GN/1 containers and measures 2330 x 800 x 900mm. The unit is also available without the heated plate dispenser.

Tel: 01274 722125 www.victoronline.co.uk

www.sandwich.org.uk September 2012 41

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SALT

Below the

SALT

Sandwich manufacturers, in common with other food companies, have probably gone as far as they can in reducing salt levels to FSA 2012 targets, with small step reductions. The time is now ripe for new ingredients and technologies to start playing a major part in future advances … but, says Leatherhead Food Research in a new report, there are a number of serious obstacles in the way

C

ompanies that have so far made good progress in salt reduction using small step reductions may now need to consider the use of new ingredients or technologies to achieve further reductions, says Leatherhead Food Research in a new report.

Published by the British Retail Consortium and Food and Drink Federation, it highlights the use of “exciting new techniques” such as using mineral salts, potassium replacers, taste enhancers and clever manipulation of salt crystal size and position.

But there are a number of major obstacles in the way of finding an easy solution.

Firstly, there’s no ‘suit-all’ fix. It warns that the eight ‘problem’ categories in which meeting the 2012 FSA targets has presented a challenge, such as meat and bread, all demand different solutions with different ingredients and technologies.

“It is fair to say that there is no simple solution for each of the food categories concerned but solutions that offer potential in part have been highlighted.

The challenges in reducing salt are different in different product categories and the multiple functions of salt in each application need to be considered when reducing salt.”

An even bigger downside is that the solutions or technologies identified are likely to cost more than salt and it is unlikely this price premium could be passed on to the consumer in the finished product.

Given the current economic climate, it is likely this may represent a key barrier to further investigation of the technological solutions identified at this time, it warns.

Consumer perception is another looming problem, it says. With a clear consumer trend towards ‘clean label’ in recent years, many of the potential solutions for salt reduction may not be acceptable to the consumer.

There is also a reluctance towards using ingredients solutions based on potassium salts on the basis of clear and consistent advice from the Food Standards Authority (FSA) and Department of Health (DH) not to use potassium-based salt replacement ingredients.

Meanwhile, there’s a distinct need for more shared information, it suggests, in areas such as food safety, where access to information on the effects of the different technologies on the safety and shelf life of real food products has been limited. Such information is either confidential to specific manufacturers, and therefore open access is restricted, or work is currently in progress.

Leatherhead’s research has further highlighted the fact that there is a lack of clarity around the need to conduct shelf life and/or microbiological challenge trials to determine the safety and stability of a new product formulation (containing new salt reduction ingredients in this case).

Cases of shelf life trials of the individual ingredients, rather than of food products containing them, have sometimes been reported. However, ingredient manufacturers tend to assume the responsibility for producing this data rests with the food manufacturers. In reality, often work will have to be undertaken collaboratively.

Lack of industry-wide guidelines detailing the food safety and shelf life work required is thought to be the main

42 September 2012 SANDWICH & SNACK NEWS

reason for such lack of clarity.

In all food categories identified it is possible to find products on the market that are in compliance with the FSA 2012 targets, it adds. However, it would be simplistic to assume that this means all products within that category can utilise the same formulation or technology. Each manufacturer would need to carry out trials to assess a solution for their own formulation and processing conditions, and then verify the finished products from a sensory, safety, labelling and cost perspective.

Leatherhead suggests the following recommendations to enable further salt reduction: 1. The Department of Health should review their advice against using potassium based solutions, and consider if there are specific applications, for example raising agents, or food categories for which the use of potassium may be appropriate.

2. Some new technologies identified might require EU approval, for example novel foods, nanotechnologies. Industry bodies should work with appropriate government departments to ensure there is widespread awareness and knowledge of the process an ingredient or technology would need to undergo.

3. It is recommended that industry bodies and the FSA work together to produce simple guidance on minimum food safety requirements that ingredient manufacturers should meet prior to marketing products.

The free report is available from www.brc.org.uk/downloads/Leatherhead_ Salt_Research.pdf.

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Mayonnaise, Dressings and Sauces Sublime...

Piquant manufacture a range of quality mayonnaise, dips, dressing and sauces from our BRC accredited production facility in the West Midlands. We supply many standard products as well as being able to work on bespoke development using our in house NPD facility. If you are looking for unusually high quality products, from a company with a real interest in your business then look no further, you have found us!

www.piquant.co.uk To see our complete range of products visit our website or give us a call to discuss any of your requirements.

Tel: 01922 711116

To advertise call Paul Steer on 01291 636342 September 2012 43

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PROFILE

‘We want a

level playing field for

independents’ Hull-based three shop sandwich bar business The Real Sandwich Company has enjoyed amazing success since opening in 1996, but new out of town retail developments are a major concern.

Simon Ambrose talks to joint boss Kevin Mayes

L

ongevity counts for a lot with independent sandwich bar survival. It sounds like a misnomer, but the longer you’ve been around, the better chance you have of staying around, as long as the original standards are maintained over the years and you adapt with the times.

An established sandwich bar has the advantage of being a tried and tested commodity, when there are so many new sandwich bars springing up around, with customers inevitably a conservative breed. Regular customers know where you are and value consistent quality, they like the familiarity of being on first name terms with the staff and being known themselves, and will come back for that essential repeat business as a result.

But … even if those important standards are maintained, longevity is certainly no guarantee of long-term success. Site demographics change over time and offices close with the loss of lots of customers. New competitors can come along and poach business from you; a recession can wreak havoc with disposable income, or new shopping developments can shift customer focus away.

The latter point was exactly what happened to Herby’s, a long-established business in the Hull area, and one of the country’s oldest sandwich bars, founded in 1984. With three sites, it was (and still is) considered to be up there with the best in the area, but they were forced to close down one of the sites in January 2010 after 20 years of trading, to general lamentation in the area. It was largely a

result of a new shopping centre – St Stephens - being built, which saw footfall moving elsewhere and resulted in eight staff being made redundant.

Time has probably been kinder to long-established competitor, The Real Sandwich Company, which opened its first shop in 1996 in Hessle near Hull and has a total of three units. But although it has enjoyed remarkable success over the years, new retail developments –mainly out of town - are always a constant threat, particularly now at its Beverley unit, which opened in March, 2011.

As a result, Kevin Mayes, who set up the business with brother Philip, is not a great lover of the planning process, which he feels has favoured the chains at the expense of independents, and certainly hastened the general demise of town centre shopping.

“There’s a new out of town development in Beverley which is being constructed and we’re very concerned about what’s going to open there.

They’re already talking about increasing the retail area by 30% and there’s only so many customers to go around. Anything that affects footfall is a concern. The problem for us is that the Beverley site has not been as busy as we’d expected. It’s paying its way, but the

44 September 2012 SANDWICH & SNACK NEWS

overheads are colossal – £400 business rates a week, plus high rents, and that adds up to a lot of sandwiches we have to make before we start to make any money, so the last thing we want is to start losing customers.

“Quite honestly I think the demise of the high street is largely down to crazy town planning. We’ve campaigned to try and get people back on the high street, but I think it’s too late. Occupancy rates in Hull have dropped to 75%, but there doesn’t seem to be any change in planning policy.

“Even if we wanted to open on the new development the odds would be against us. What really annoys me is that independents don’t get a look in with developments such as this out-of-town shopping centre. Chains have obviously got a core of agents that they approach and they’re on their radar, while the independents are stuck with what’s left of the high street, and that’s not fair.”

Critics might argue that ‘luddites’ like Kevin Mayes are just trying to hold back change, with customers wanting to park and shop in multi-choice locations, but what he’s arguing for is a level playing field.

They’re hardly strangers to retail change themselves. In fact, it was adapting to changing shopping habits that set the brothers on the path to their successful sandwich business.

Prior to

S&SN_141_Sept12_p44-47_Layout 1 06/09/2012 12:21 Page 45

PROFILE

their first opening, their grandfather and father had operated a successful pet food and gardening supplies business from the Hessle site, when business started to dry up – as a result of business moving to out of town shopping centres. They

decided to change tack, and renting out half of the premises, they opened the sandwich bar in the other half. To avoid both brothers relying on the business for an income Kevin headed off down south to join Express Dairies in Leicester on the special projects side, to give the new sandwich business a head start, helping out at weekends.

“I was still coming back at weekends after driving around my region all week and working with the business – it was very hard. But after five years the sandwich business had grown beyond all expectations and I rejoined the business.

Even working seven days a week there was easier than what I had been doing.

“In those early days we just went with what we thought people would enjoy in terms of the sandwich offer. We came out of the previous business with debts that we needed to pay off so we needed to do well. As far as competition went, there were no independents, but there were some local bakery chains such as Couplands, Skeltons and Greggs, which came along a bit later. Now there are literally sandwich shops everywhere in the Hull area there are a lot of people

opening up in cheap places thinking the world is going to come to them and they close down after six months.”

Now their largely made-to-order sandwich business, which opens sevendays a week, is one of the best known in the area, with a reputation for quality and value-for-money.

“We make a living from selling consistently good plain chicken, cheese, ham, bacon and tuna sandwiches, really.

Most people want a good quality, but not necessarily sophisticated sandwich.

People keep telling me we’re too cheap, but we’re making a living and it’s working for us.

“We can do it because virtually everything on the menu sells and there’s very little waste. Even the specials, or recommended combinations as we call them, are largely taken from what we have in stock. We offer a wide selection but still use pretty basic supplies, and all of the fillings we use are made by us anyway.

“I think we’ve done well because right from the start we decided we were going to concentrate on selling quality products that were consistently good.

www.sandwich.org.uk September 2012 45

S&SN_141_Sept12_p44-47_Layout 1 06/09/2012 12:21 Page 46

PROFILE That’s reflected in the amount of repeat business we get.”

Much of the business is run on gut instinct and the experience that all those years of trading brings. They don’t have portion control, for example, but concentrate instead on training. They admit that no two sandwiches are ever the same, but content is roughly similar and they don’t get complaints about portions.

One reason is that they haven’t got the time to do anything else. Lunch times are extremely busy with six or seven staff all flat-out serving and frequently a queue of a dozen customers going out of the door. Customers don’t mind queuing because they know they’re going to be served in minutes.

“In all honesty, we wouldn’t have the time to measure out portions. To give you an example of the volume that we do, in our Hessle shop on a Saturday, we cook 100lbs of sausages! We are really well known for our sausage sandwiches locally. But we do check portions frequently and nobody every complains about that side of things.”

For similar reasons, they have strongly resisted made-to-order baguettes because they’re too time consuming.

“They’re a pain in the backside to deal with. Filling baguettes in a busy lunch period really throws a spanner in the works.”

The same gut instinct also applied to margins, “Hand on heart I couldn’t tell you what margins we get on each sandwich but we know instinctively what works and what doesn’t.”

The main thing is that it works for them and no-one can doubt the results.

The Hessle shop does a phenomenal trade on a Sunday, for instance, sometimes taking £1,000 a day!

Having built up the successful first shop, they opened the second unit in 2009 in Jameson Street in Hull City Centre, after planning for it for a year.

“We took on about 12 people and it literally took off from day one. The amazing thing is that three years on and it has taken another leap forward this year. It’s almost as if we’ve suddenly become an established part of the high street. People are confident that they’re going to get value for money.”

The third unit opened, as previously mentioned, in Beverley in March, last year. While holding its own, it has been harder work than the rest, although progress is now being made. It also meant that they were stretched

operationally for the first time, so they put a management structure in and that’s made life a lot easier.

Other openings may follow but at the cautious pace that has dictated their approach from the start. “We’re always on the lookout for other shops. If there’s a place in the right spot we will go for it, but we’re under no pressure.”

Almost all their sandwiches are madeto-order, with a small pre-packed offer of around 50 products including a Premier range and traditional range. These were developed largely as an experiment to see if they needed to compete with the chains and while they’re selling better than expected, they’re not a priority.

They are packed in Planglow’s Ecococo range.

The bread is bought in from two local bakers at a cost of around £2.500 pounds a week across the three shops.

“There’s probably a good argument for starting our own bakery,” he jokes. They used to buy hand-crafted bread from local bakers, but no-one does it any more, which is a source of real regret for them.

One of their best assets is a local butcher who hand-makes their sausages, with their own blend of herbs and sausage meat, and is the principal reason why they’re famous for their sausage sandwiches, their best-seller. “I’m just having a lot of work done at home at the moment. When the builders saw my van they told me that we make the best sausage sandwich they’ve ever had.”

Because of the value for money theme, price rises have been held off for some time, but supplier hikes made it inevitable this year, but not without a certain amount of trepidation on their part, least of all because they print 10,000 menus – not something they want to do more often than necessary.

“We put prices up from April this year and I must admit that I was very nervous. There’s a lot of people whose

46 September 2012 SANDWICH & SNACK NEWS

jobs have been cut and there is a definite decline, but we haven’t had one comment since. I wish I’d put them up some more now!”

Interestingly, the new line of management introduced with the Beverley opening has given him the time to attend to a few more macro matters, after years at the coalface. He’s joined the BSA management committee and is now increasingly involved with some current Government food initiatives. “I do the VAT returns for each shop and I still do the odd shift when it’s needed, but I’m in the background a lot now, although my brother is happy to be hands on.

“Because I’ve taken a step back I have got the time to get involved in other things, and it seemed a good opportunity to get some new ideas and get an overall perspective on the industry.”

The current local authority food hygiene-rating scheme has been particularly interesting. “We’re seen massive improvements in Hull since it has been launched. I’m a big fan as long as it’s implemented fairly, but it’s ridiculous that displaying the score is voluntary. I’m very interested to see how it is going to develop.”

He’s is a good position to comment.

All three of his shops have the top five star rating.

“When it first started a lot of business owners were up in arms but those people are now in the paper saying ‘we’ve got five’.”

Training is also a big issue, particularly as they now employ around 40 full and part-time staff.

They all have the basic hygiene training, but they’ve also all completed the British Sandwich Association’s longdistance training package. “It’s such good value and our local environmental health office particularly values the fact that they have been developed by the BSA.” Calorie information display is also an issue that’s also engaging him. He’s recently assisted the Department of Health with a survey and asked quite a few customers if would like to see this in the shop. “Without exception, they all said they weren’t bothered, but it’s inevitable I think.”

He’s so certain of this that he’s recently started working on calorie labelling all the products, using Planglow’s Nutrilogic software. “I think it’s only a matter of time before we have to do it, but it’s very time consuming.”

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S&SN_141_Sept12_p48-49_Layout 1 06/09/2012 12:20 Page 48

LUNCH! SUPPLIER SPOTLIGHT

Selling sandwiches

on-line Launched at the lunch! show last year, on-line sandwich ordering software company Butterware has had a remarkable year, establishing itself in a relatively youthful sector. Here Graeme Simpson, managing director, reflects on their first year in business, while Steve Hinds of Taste Catering, Exeter, gives his view of how using the system has helped him to develop his business

Graeme Simpson, Butterware founder It’s almost a year since we officially launched Butterware at the Lunch!

Show in September 2011. Since then we’ve had a great year, taking on new customers and working hard to make our system better and better.

Initially we ran a beta trial, a common way in the software industry of getting early feedback by live testing to help iron out faults quickly. In return for helping to test the system, our early adopters weren’t charged anything during this period.

Taste Catering were one of our earliest test customers, using it to launch their new Taste 2U delivery service and brand. Thanks to the feedback and patience of customers like Steve Hinds, I’m pleased to say that we’ve now been able to migrate to a chargeable service.

We’ve also been learning more about the lunch industry. Although we’ve had help from shops since day one of development, there’s always more to learn about the different ways that businesses tackle their daily work.

Gaining a better understanding naturally helps us to create a better and more flexible product. In June, I was pleased to attend the AGM of the BSA and meet some of the individuals helping to promote and assist the industry. And I enjoyed a good lunch of course!

After almost twelve months in business, it’s good to look back.

Naturally, like any company, I’d be happier if we had gained more customers since our launch but I’m satisfied with our growth so far.

In these difficult times, companies are naturally hesitant to commit to a change or investment, even a small one. We’ve done our best to ensure our service requires the minimum possible initial investment, but it still costs something to get started and we’ll never get away from that. From those customers who are up and running with us, feedback has been excellent, which is always very rewarding.

While e-commerce is very stable now, ordering lunch online is still very new.

People are still getting used to the idea and the convenience that it brings.

Evidence from our customers shows that once their clients get used to it, they really do keep coming back.

PayDragon in the US which has a similar product to us, recently received

48 September 2012 SANDWICH & SNACK NEWS

$1.35 million of investment to develop their product further. We are clearly not the only ones who believe that online ordering at lunchtime has a great future.

We’ve yet to face any significant competition in the UK, which is both a blessing and a curse. I’m confident that no one else has a system that can touch ours, particularly when it comes to the flexible display of a menu, and I’d like that to continue.

But at the same time, a reasonable competitor would help to increase the rate of adoption of online ordering for lunch. And that would only benefit us and the industry as a whole (although I might be eating my own words in six months on that first point).

For a shop, it’s not simply a case of selling to your own customers in a new way. Online ordering can help to reduce waste and save time, both of which naturally help to save a business money, increasing profitability.

With the feedback from our customers and their clients, we’ve been able to add numerous new features.

Some of these are visible, but most are behind the scenes to help with administration and the smooth running of daily operations. Our aim is to make the system self-sufficient during the working day so that intervention is only required in unusual circumstances.

During regular use, the only interaction the shop has with the Butterware system is to receive the orders as they are printed onto labels. I would like to think that we’re doing quite well at achieving that particular goal. Although our

S&SN_141_Sept12_p48-49_Layout 1 06/09/2012 12:20 Page 49

LUNCH! SUPPLIER SPOTLIGHT This year we have a bigger stand and hopefully in an improved location.

Please come along and visit us on stand 460.

Steve Hinds, Taste Catering owner

system is a technical solution, it shouldn’t be in-your-face when you’re trying to concentrate on the important job of looking after your customers.

In order to help us with our quality control, one of the additions over the course of the last year has been to add a software tester to our team. His role is to check the work of the other developers to ensure it’s up to scratch.

All new features are run by him before release, not just to test the implementation but also to provide a sanity check that we’re going about it the right way. It’s like having a team of people making sandwiches with one person at the end of the production line checking everything before it gets packed.

Continuous, dedicated testing is common practice in the software industry and it’s easy to understand why it’s beneficial.

Looking to the future, we have a lot of new features and developments for Butterware. There’s always something to add or improve which keeps us busy most of the time. Obviously we’d like to continue to grow and reach new customers too. The next big thing in our diaries is our return to the Lunch! Show.

Last year I was looking into launching an on-line lunch delivery service but didn’t really know where to start when it came to the technical side of setting up a website to deal with this.

I searched the Internet and came across the Butterware website advertising custom software for sandwich businesses, which looked exactly like what I was looking for. I spoke to Graeme from Butterware to discuss my requirements and I knew immediately that their software was perfectly suited to my business.

The website www.taste2u.co.uk was created very quickly. I was given a number of options regarding the design and after I had chosen this the menu content was added. The software gives the business owner administration access to allow them to add additional menu content, prices, change text, check orders etc, which is extremely user friendly.

The Taste2U service officially launched in January 2012 and I had targeted a couple of local trading estates to see how well we could operate alongside the other vans that operated in these areas. I knew within a number of weeks that what we could offer was a step ahead of the other operators, as customers could order exactly what they want from our website rather than having to take what was available on the back of the van.

The service has grown steadily and I have recently relocated the production to a new café on one of the estates we operate on. The cafe opened partly as a result of the success of the Taste2U brand and the fact that the trading estate only had transport style cafés on offer.

I have provided the Butterware team with regular feedback since we went live with the service and they have made adjustments and improvements to iron out any bugs swiftly and efficiently. I have been extremely impressed with the service that Graeme and the Butterware team have provided and would recommend this software to any food business looking to add an online facility to their business.

www.sandwich.org.uk September 2012 49

S&SN_141_Sept12_p50-51_Layout 1 06/09/2012 12:19 Page 50

PROFILE

Al desco’s

pedal-powered eco offering Al desco breakfast and sandwich-lunch delivery service has become one of London’s top movable corporate suppliers in under three years, despite setting up in late 2009 when the financial crisis first began to take hold. Co-Founder Dan de Jesus explains how their fresh-made produce and pedal-powered eco offering has done a lot more than simply deliver the goods…

H

ugo Nisbett and I set up Al desco in 2009, having realised we were much better at making sandwiches than advertising or PR. We were both fed up with the dayto-day grind and tired of doing the same old thing, so we sat down and found a gap in the market for a breakfast and sandwich lunch delivery service. Yes, there were others out there, but an independent company with personality was missing from the scene – someone with a varied and genuine fresh-made offering, that could take on the high street.

Our first customer was my former employer Optomen, who are the media company that makes Market Kitchen. Part of my role when I worked there was to make sure the production crew got fed.

We saw this as a great opportunity and got in touch offering them our fresh-made platters for a week at no charge, so they could test us out.

They loved it and we got some great feedback (including endorsements from two star Michelin Chef Michael Caines and food writer and TV presenter Tom Parker-Bowles), and it all took off from there really.

Being Green Being Green is at the heart of the business. Our sandwich platters are biodegradable and are delivered to central London by British bicycles and trailers. We recycle everything possible and are keen to minimise the use of extra packaging.

We knew from the outset that we wanted to engage with our customer base and try something different.

And, while we are still a relatively

Dan de Jesus’ Top Five Tips for success: • Assess the market – see what’s missing and figure out if you can fill that gap; • Utilise your contacts - they can be a great source of opportunities; • Find good suppliers and build solid relationships; • Engage with your customer base – don’t be afraid to inject your personality or try something different; • When it comes to sustainability, be realistic about what you can do and do what you can.

50 September 2012 SANDWICH & SNACK NEWS

small company, incorporating green and sustainable elements into our business is really important to us as there are too many companies in London already with no systems in place for sustainability, just taking what they can.

So we looked at our business model and how we wanted this to work - especially in terms of the area we cover - and decided pedal power was the way forward.

S&SN_141_Sept12_p50-51_Layout 1 06/09/2012 12:19 Page 51

PROFILE business model 100% right here first, so we’re focused on that at the moment. We’re small but growing and it’s our vision to continue doing this to grow scalably - then to take a view on where we go from there.

Healthy Eating We offer lots of platter choices so you can go for a Classic with simple, traditional British fillings to some of our more Mediterranean and European combinations such as falafel & tzatziki or chorizo & peppers, as well as breakfasts, cakes, pastries and fruits.

I think because we do salads, as well as wrap combo platters, and all of our platters are freshly made from good quality ingredients, the recent focus on healthy eating has not really affected us as much as some. Most people don’t like extra mayo but we prefer to use more of the other ingredients anyway - like chicken or prawns - for extra tasty and high quality fillings.

Offering a sustainable and far more efficient form of transport, they also solve a lot of the logistical problems of delivering in Central London too, so we found the bikes British-made red bicycles with trailers on the back for transporting the platters – and these are perfect for us.

We also recycle all of our platter boxes, along with our other paperbased products too. And we did also, until very recently, recycle our food waste at a local city farm too. However, Defra changed the rules for food waste, so this is no longer possible but we are looking into other options.

I think one of the main reasons our food stands out and we’ve been a success, is because of our freshly-made offering and the ingredients we use. All of our meat, for example, comes from a Red Tractor assured farm in Sussex and we look to source produce locally wherever possible. For us, being green is being realistic about what we can do and doing what we can.

Growth Al desco could work really well in other cities but we want to get the

Packaging Our relationship with Planglow came about as a result of visiting the trade show Lunch! in 2009, a few months before we set up. We’d done some research and the idea of a plastic container wasn’t us at all, so when we saw Planglow’s compostable card products, we felt these fitted with our image and what we were about.

Both Hugo and I come from a

sales background so pushy sales techniques don’t work with us and as a small business cost is ever important. However, Jamie (our Planglow account manager) has been brilliant as he’s always got that and what we’re about.

It was important to us to build solid relationships with our suppliers so we appreciate that this has been the case with Jamie. It’s very encouraging that you can go in blind to a trade fair where everyone is trying to sell you something, to find and actually stick with a supplier you meet that day.

Al desco championed Planglow’s platter boxes and we now get through around 17,000 each year. We go head to head, pitching against our competitors quite frequently and we always take a sample box along with us because our customers love the look and ethos.

We spotted the large platters at Lunch! in 2009 when they first launched, and the company has since introduced small and medium sized boxes too, as a result of our feedback.

Our customers love the products, sure - there will always be some that choose to plate-up on traditional crockery- but for the majority of our customers the natural aesthetic and eco messaging is just right. I think it’s a particularly good selling point for office managers too, who are often tasked with targets for sustainability and Corporate Social Responsibility, as our offering can help them to meet these.

In addition to the platter boxes, we also use Planglow’s labels and labelling software – LabelLogic, which is perfect for us as it looks the part and allows us to import in our own logo, while still functioning from a cost perspective.

Planglow supply products to caterers of all sizes, from independent cafés right through to multi-site contract caterers, and everything in between.

The company currently offers more than 400 product lines including sandwich and salad packaging, lids, bags, menus and labels.

www.sandwich.org.uk September 2012 51

S&SN_141_Sept12_p52-59_Layout 1 06/09/2012 12:29 Page 52

NEW CHEESE L AUNCHES

Bel UK launches Leerdammer Crinkle Cut BEL’S newest product Leerdammer Crinkle Cut has been created for the lunch market to add flavour and visual interest to salads, jacket potatoes and sandwiches.

This innovative version of grated cheese contains the original Leerdammer sweet, nutty flavour and provides operators with an easy-touse product that minimises preparation time.

According to the Allegra Eating Out Report, issued in 2011, health and nutrition remains high on the agenda, with 92% of consumers stating they’d like to have a healthier lifestyle.

Adéle Bird, channel marketing manager at Bel Foodservice UK says: “With the demand for healthy options increasing, operators need to offer appetising salads and light dishes as staples on their lunch menus. Leerdammer Crinkle Cut gives traditional salads a fresh and exciting twist.”

Leerdammer Crinkle Cut is also a cost effective choice for operators.

New launches from Cheese Cellar Cheese Cellar is launching a number of new products at the lunch! show this month.

These include a fresh addition to the Alex James Presents range of artisan cheese.

The Goddess cheese made from Guernsey milk will be distributed exclusively by Cheese Cellar along with the existing two goat cheeses Farleigh Wallop and Little Wallop.

The company is also introducing more cheeses this Autumn, including Bleu des Basques, a unique ewe’s milk cheese from the Pyrenees. A new chutney and condiment range will also be available to taste – amongst the nine products there is a Cranberry Sauce with Port for the festive season and Smoked Chilli Jelly, as well as a mix of sundried cherry tomatoes with rosemary and chilli.

With a suggested serving of 20g, the 750g bag provides enough product to create 37 dishes. The sweet, nutty taste allows operators to enhance dishes through flavour without significantly increasing saturated fat content.

The Leerdammer brand name can be highlighted to consumers via menus and in-store communication to provide them with the reassurance of a brand they know and trust.

Meanwhile, Jean-Christophe

Novelli created a celebration cheese sandwich recipe for caterers to mark the 250th anniversary of the sandwich in a partnership between the Bel Foodservice and the British Sandwich Association.

The recipe, which was developed in July, combines melted Leerdammer, smoked bacon, artichokes and sundried tomatoes to create a twist on the classic club sandwich.

Jean-Christophe said: “I’ve always loved the sandwich; it’s such a simple dish but the possibilities are endless.

A really great sandwich can range from a basic ham and cheese baguette, which was one of my favourites as a child, right through to speciality breads combined with gourmet ingredients.”

The recipe featured on the BSA’s website dedicated to celebrating the anniversary of one of Britain’s bestloved lunches www.lovesarnies.com as the July ‘Sandwich of the Month’.

For more information about Bel Foodservice, visit www.cheeserecipes.co.uk

Sandwich Of The Month: Say Cheese As part of the 250th Anniversary of the Sandwich this year, The British Sandwich Association feature sandwich this month is Classic Ploughman’s, which is based around Cheddar, coinciding with British Cheese Week in September (22nd-30th).

Created for the campaign by Branston Pickle, who are sponsoring the month, the recipe for the featured sandwich is: Ingredients ▪ 2 slices Bread ▪ 10g unsalted butter ▪ 60g thick sliced vintage Cheddar cheese ▪ 1 thick sliced Yorkshire ham ▪ 30g Branston pickle ▪ 4 slices of Apple ▪ 1 small tomato – sliced Method ▪ Butter both slices of the bread, spread the Branston pickle evenly on top of the buttered sides.

52 September 2011 SANDWICH & SNACK NEWS

▪ Place one slice of bread on a board and top with the cheese, ham, tomatoes and apple.

▪ Place the remaining slice of bread on top.

▪ Cut into triangles, serve and enjoy.

A number of sandwich bars are featuring this popular sandwich this month with Classic Ploughman’s posters across the UK. The promotion also involves a consumer competition for the chance to win a luxury hamper.

Those entering also have the opportunity to win a holiday in the Sandwich Islands (Hawaii).

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CHEESE NEWS

Cheese award winners MILK Link, the UK’s leading farmer-owned dairy cooperative and largest cheese manufacturer, had an outstanding performance at this year’s Nantwich International Cheese Show – the ‘world cup’ of cheese shows. It collected an impressive six trophies, including Reserve Champion UK, as well as 48 individual awards, including 18 golds.

Competing against a record field of 3,950 cheeses from 28 countries, Tuxford & Tebbutt triumphed, collecting the Reserve Champion UK prize for its Blue Stilton. It also claimed the Cathedral City Crown Stilton Trophy, the Frances Pawlett Trophy for Stilton and the Vegetarian Cheese Dupont Danisco Trophy also for its Stilton. In addition, the Creamery took home nine individual awards including four golds, two silvers and three bronze medals.

Milk Link’s other creameries were also recognised for their top cheeses, with Taw Valley taking home the Castle Coombe International Award for best cheese for export and the Cheese Lovers’ Choice Trophy, both for its 'Tickler' extra mature Cheddar.

The Creamery also collected 18 other awards, including six gold, five silver, and seven bronze medals.

Cornish Country Larder scooped five awards, with two golds for organic cheese and vegetarian cheese, one silver and two bronze awards.

Not to be outdone, Reece’s Creamery, in Cheshire, claimed seven awards including two golds for best showdressed traditional cheese and for best whole speciality cheese wheel, as well as four silvers and one bronze.

Claiming a total of four awards, Llandyrnog Creamery collected a gold for its vegetarian Cheddar, while the Milk Link Innovation Centre scooped three awards, including two golds for its flavoured and fortified milks.

Meanwhile, Lockerbie Creamery, in Dumfriesshire, Scotland, collected a gold award for its salted butter and a bronze award for its Cheddar cheese.

Commenting on the wins, Neil Kennedy, Chief Executive of Milk Link, said: “Nantwich is the pinnacle of the cheese show season and I am delighted that Milk Link

54 September 2011 SANDWICH & SNACK NEWS

has performed so well across the board. The awards are a true testament to the skill and talent of our dedicated cheese makers. The exceptional taste and quality of our cheeses would not be possible without our cheese makers’ expertise and dedication. I would like to congratulate them for their well-deserved success.”

Milk Link also performed well at the Royal Welsh Show, winning the Reserve Supreme Champion prize for Reece’s Creamery and 24 individual awards, including 9 golds. It also picked up a total of 9 awards at the earlier Cheshire County Show.

Dairygold scooped nine awards - gold, silver and bronze - at the Nantwich International Cheese Festival to add to their six top awards at last year's show.

American Style Soft Cheese and Extra Mature Cheddar Slices took gold awards. The Co-op’s Mature Cheddar Slices and Lactose Free Soft Cheese took silver awards.

Emmental, Soft Cheese with Live Cultures, Mature Cheddar Slices and its recently launched Irish retail product, Imokilly Regato each took a bronze award. Kloster Kaese was Very Highly Commended in the Speciality Cheese category.

Commenting on its success, Chris Edge, head of Dairygold Food Ingredients, UK & Europe said: “Our longstanding tradition and the outstanding success at Nantwich is a source of great pride.

“We have a tremendous heritage and tradition in the production of some of the world’s finest cheeses and we look forward to continuing that tradition into the future.

Our success at Nantwich testifies the excellent quality and innovation in our portfolio of cheeses, which our customers have come to expect from Dairygold’s tradition of excellence.”

Award winning Cheshirebased creamery, Joseph Heler Cheese, was recognised for its knowledge and expertise in the dairy industry by being invited to judge at the International Cheese Awards in Nantwich.

Judged by some of the UK’s top cheese specialists and industry peers Joseph Heler’s involvement came as a real honour to the team.

Angela Pasco, National Account Controller at Joseph Heler commented: “It is an incredible privilege to have been invited to judge at this year’s International Cheese Awards. Not only is the show based here on our doorstep in Nantwich, but it is also one the most esteemed of its kind in the world.”

The company was also thrilled to win Gold, Silver & Bronze for its White Cheshire cheese.

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CHEESE NEWS The Cheshire cheese wins came alongside an additional 12 award wins for Joseph Heler that included silver in the highly competitive Mature Cheddar class and several awards, including a gold, for the third time in four years with its Low Fat Cheddar. Its striking new trade stand won bronze in the Best Trade Stand category.

Meanwhile, the company was named amongst the top 100 fastest growing export companies in the UK and 2nd in the North West by The

Sunday Times International Track 200.

Mike Heler, Managing Director of Joseph Heler Cheese comments: “We are

absolutely delighted with our wins at the world’s largest cheese awards. We have spent many years championing British cheese, both at home

Proposed merger announced between Milk Link and Arla Foods amba The Boards of Arla Foods amba and Milk Link have announced the proposed merger of the two dairy co-operatives.

The proposal will result in the full merger of Milk Link, the UK’s leading dairy farmer co-operative, and Arla Foods amba, one of the largest and most successful European dairy co-operatives.

It fulfils both co-operatives’ strategic priorities and will support their overall goal of providing their dairy farmer owners with a sustainable future.

The merger will bring together two successful and growth orientated farmerowned dairy processing businesses with complementary positions in key markets, brands and customer bases. It will create the largest player in the UK dairy market, which will process over three billion litres of milk per annum and have a combined turnover in excess of £2 billion.

The merger will mean that Milk Link Members will become part of one of Europe’s leading dairy co-operatives. It is expected to provide the basis for improved returns for Milk Link Members and enable them to achieve, after a transitional period, the same level of return as enjoyed by existing Arla owners.

The proposal will be subject to approval by Milk Link Members, the Arla Foods amba Board of Representatives and relevant regulatory authorities.

The merged business will include the UK’s number one dairy processor which will have established market positions in fresh and long life liquid and flavoured milks, cream, Cheddar and speciality cheese, butter and dairy ingredients. It

will have well invested state of the art processing facilities located across the UK complemented by a national milk supply.

The proposed merger builds on the strong and mutually beneficial working relationship that already exists between the two parties. This includes a joint venture in Westbury Dairies Ltd, shared facilities at Lockerbie and Milk Link supplying raw milk to Arla.

This merger will further build on Arla’s ambition to invest in and grow the UK dairy market and enter new categories.

Arla Foods amba has invested over £500 million in the UK dairy industry where it has established some of the country’s most popular dairy brands including Cravendale, Lurpak and Anchor.

Processing approximately two billion litres of milk a year, Arla is one of the UK’s leading dairy companies and a supplier of fresh liquid milk, cream and dairy products to the major retailers.

Currently, Arla is building one of the world’s largest fresh milk processing facilities in Aylesbury. In line with Arla’s sustainability strategy, the dairy will have zero carbon credentials.

Peter Lauritzen, Chief Executive of Arla Foods UK plc, said: “The enlarged business will be focused on delivering a sustainable future for our farmer owners.

It will mean that the largest and most progressive dairy business in the UK will be owned by Milk Link and Arla Foods amba farmers, as well as by Arla Foods Milk Partnership members, through their shareholding in Arla Foods UK plc, via their investment company, MPL.”

56 September 2011 SANDWICH & SNACK NEWS

and abroad and to be recognised at The International Cheese Awards, which is right on our doorstep, is testament to the team’s hard work at putting together the best product possible.”

The International Cheese Show, now in its 115th year, is the world’s largest cheese show and more than 3,700 cheese makers are invited to enter the awards, culminating in one cheese producer picking up the coveted ‘Supreme Champion’ prize.

Irish Dairy Board snaps up Cheese Warehouse The IRISH Dairy Board has continued its active acquisition and disposal strategy with the acquisition of UK cheese ingredients company, the Cheese Warehouse.

The acquisition comes a month after the exporter sold its Belgian cheesepackaging business to Dutch dairy cooperative Royal FrieslandCampina.

The Cheese Warehouse is based in Shropshire, England, where it produces cheese-based products such as grated and diced cheese, which are then supplied to food companies.

Established in 2004, the Cheese Warehouse had a turnover of €38 million for the year ending February 29th last.

Irish Dairy Board chief executive Kevin Lane said the acquisition would complement its existing cheese ingredients operations in Britain.

He added that it would also help to develop the dairy board’s business in Britain as Ireland looked for new purchasers for Irish dairy produce following the abolition of milk quotas in 2015.

The Irish Dairy Board, which exports most of Ireland’s dairy products and has sold to markets in 80 countries, already has a significant presence in Britain.

Its Adams Foods plant in Leek in Staffordshire packs about a third of Britain’s hard cheeses. It also has a significant food ingredients operation.

The Irish Dairy Board also owns Meadow Cheese, a cheese and dairybased ingredients company acquired in 2003.

About 31 per cent of the Irish Dairy Board’s exports last year went to the UK.

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To advertise call Paul Steer on 01291 636342 July 2011 57

S&SN_141_Sept12_p52-59_Layout 1 06/09/2012 12:29 Page 58

CHEESE SANDWICHES

Say cheese!

Cheese, boring! You have got to be joking. The increasing number of sandwich bar customers on a ‘meat-free’ day, vegetarians and cheese-lovers in general, are demanding sophisticated cheese options these days. Here’s a few examples of what can be done, courtesy of the British Cheese Board

Cheesy Filled Bagels Children often love the combination of sweet and savoury, which makes these cheesy filled bagels perfect.

Ingredients: 4 bagels 150g/5oz roast chicken 175g/6oz summerset Brie or camembert 4 heaped teaspoons cranberry sauce Just follow the simple instructions…

Method: 1. Preheat the oven to 180C/350F/gas mark 4 2. Cut the bagels in half 3. Divide the chicken between the four bagels 4. Slice the cheese and lay on top of the chicken 5. Top with a spoonful of cranberry sauce 6. Place the lid on the bagel and wrap each in a square of foil 7. Place on a baking sheet and cook for 10 minutes until the cheese softens and begins to run

Cheshire on Ciabatta with Roasted Peppers and Tomatoes Quick, healthy snacks don’t come any tastier than this - and it’s easy to make.

Serves 4

Ingredients: ■ 1 part-baked ciabatta loaf (plain or with olives) ■ 4 teaspoons sun-dried tomato paste or puree ■ 3 - 4 tomatoes, sliced ■ 100g (4oz) roasted peppers in olive oil or vinegar, drained ■ 1 teaspoon dried mixed Italian herbs salt and freshly ground black pepper ■ 150g (5oz) red or white Cheshire cheese, thinly sliced ■ a few herbs or salad leaves, to garnish

Method: 1. Preheat the oven to 200°C / 400°F / Gas 6.

2. Split the ciabatta loaf in half horizontally, then cut each piece in two. Arrange the pieces, cut side up, on a baking sheet. Spread with the sun-dried tomato paste or puree and top with the sliced tomatoes.

3. If the peppers are in thick strips, slice them into thinner ones, then arrange an equal amount on top of the tomatoes. Sprinkle with herbs, season with salt and pepper and top with the sliced cheese.

58 September 2012 SANDWICH & SNACK NEWS

4. Bake for 10 - 12 minutes, until the bread is hot and the cheese has melted. Serve garnished with a few fresh herbs or salad leaves.

Cook’s Tip: Whisk up a quick dressing with 2 tablespoons of virgin olive oil, a tablespoon of red or white wine vinegar and a pinch of mustard and seasoning. Use it to drizzle over the melted cheese just before serving.

Stilton and Celery Wraps Wraps make the perfect snack - they're quick, easy and absolutely delicious.

Try these variations on a theme, using two types of Stilton cheese.

Ingredients: ■ 2 plain wraps ■ 2 tomato-flavoured wraps ■ 1 x 200g tub low fat soft cheese ■ A few Iceberg or Romaine lettuce leaves, shredded ■ 3 celery sticks, thinly sliced ■ 1 small red onion, very thinly sliced

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CHEESE SANDWICHES ■ ■ ■

75g (3oz) White Stilton with Apricots 75g (3oz) Blue Stilton salt and freshly ground black pepper

Method: 1. Lay the wraps out on a flat surface.

Spread an equal amount of soft cheese over each wrap.

2. Scatter shredded lettuce, celery and onion over each wrap - but not too close to the edge. Season with a little salt and black pepper.

3. Crumble the White Stilton with Apricots over the two plain wraps, then crumble the Blue Stilton over the tomato-flavoured wraps. Roll up tightly and slice in half.

■ Serves 4 ■ Calories per serving : 360 Cook's Tip: Make sure that the Stilton has had time to reach room temperature for a full, mellow falvour.

Wensleydale Ciabatta Serves 6 Method: 1. Take 1 large ciabatta loaf and cut it in half lengthways.

2. Toast the bread or sear on a griddle to form ridges.

3. Lightly spread a little reduced calorie mayonnaise over the bread and then cut into fingers. Arrange

on a platter and top each bread finger with a few rocket leaves and thin triangles of Wensleydale & Cranberry Cheese. Serve.

West Country Blue Valley Vintage Cheddar, Spiced Aubergine and Chutney Sandwich Serves: 4 Preparation time: 5 – 10 minutes Cooking time: 5 minutes Ingredients: ■ 50g softened butter ■ 250g West Country Blue Valley Vintage Cheddar, sliced ■ 2 medium aubergines, sliced ■ 4 tbsps olive oil ■ Pinch of chilli flakes ■ Pinch cumin seeds ■ 1 tsp smoked paprika ■ Juice of 1 lemon ■ 1 red onion, sliced into rings ■ Small bag of rocket ■ 8 slices of thick cut granary bread ■ 4 tbsps mango chutney Method: Heat a griddle pan or heavy frying pan.

1. Lay the aubergines on a baking tray and sprinkle with the

2.

3.

4.

5.

cumin, chilli, paprika, salt and pepper, olive oil and lemon juice.

Transfer the aubergine into the griddle pan and grill on both sides for 2 – 3 minutes, until golden brown.

Transfer back into the baking tray and leave to cool.

Butter the bread and spread 4 slices with the mango chutney.

Layer the cheese, onion, aubergine and rocket onto the slice with the mango chutney and place a buttered slice on top.

Cut in half and serve.

Our thanks to the British Cheese Board for their assistance. For more information and recipes please visit www.britishcheese.com

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PACKAGING

Scribbles Fine Foods launch new sandwich range in Anson packaging with a Roast beef, Stilton, Walnut, Rocket and Cranberry Compote Sandwich, as well as a Chipotle Chicken, Smoked Bacon, Sliced Cheddar, Roast Red Pepper Crispy Salad.

The Anson Nibble Box is used with Moroccan Cous Cous with roast chicken breast and mint raita dressing, Classic Chicken Caesar salad and Chipotle Chicken Fajita Salad.

Scribbles will be available from Spar stores nationwide as well as all branches of Superquinn. In addition a number of other outlets will be stocking the range. For more information contact www.scribbles.ie For more details on the Anson Artisan Range and Anson Nibble Box contact www.ansonpackaging.com

SCRIBBLES Fine Foods, a newly created brand from Around Noon, based in Newry, Northern Ireland, has launched a new range of sandwiches and salad products using Anson Packaging’s award-winning Artisan and recently launched Nibble Box ranges.

The family-run business, with solid environment credentials, purchases ingredients locally, all eggs are free range and they add no preservatives or salt to their products.

The Anson Artisan and Nibble Box ranges is made from Anson rPET 50, with at least 50% post consumer waste and 100% recyclable.

The new Scribbles range includes a number of options: Posh Scribbles, packed in the Anson Artisan range,

Major Planglow range showcased at lunch! show PLANGLOW is showcasing a new packaging collection this September at the lunch show!

Full details are being kept firmly under wraps until the event but the collection does include a comprehensive selection of premium ‘deli-style’ packaging and labelling products unlike anything else currently available on the market, it says.

Not launching till the end of the year, lunch! visitors can pre-order items from the collection at the show (stand number 218) which is being held at the Business Design Centre in London on the 20th and 21st of September.

Planglow marketing director Rachael Sawtell commented: “We are always on the lookout for ‘the next big thing’ so our customers can better compete with bigname high street brands that may otherwise dominate the market.

“Therefore, as with all of our collections, this new range observes several key trends - both stylistic and value adding - and has been developed to be a premium, yet very affordable choice.

“lunch! presents the perfect opportunity to showcase the exceptional and very striking new range as it provides caterers with enough time to use up existing stock as well as to pre-order what we anticipate to be a much imitated look, long before inferior copycat items emerge further down the line.”

The new range fully supports caterers’ own environmental initiatives and the packaging items have their eco credentials incorporated into the design.

Made from renewable and sustainable resources the entire collection is fully home compostable, including the plant-based laminate film featured in the packaging which provides a superior barrier and retains product freshness, as well as forming the viewing windows.

Fully certified to the European (EN13432) norms for compostable packaging, the bio film is also certified as home compostable and will biodegrade in a waste water environment – this means it can be disposed of in a home compost heap.

60 September 2012 SANDWICH & SNACK NEWS

Seda UK’s new hot cups now certified compostable SEDA UK is now offering a full range of paper hot cups officially certified as 100% compostable.

The Naturelly Seda range provides a real alternative for coffee outlets wishing to underline their commitment to the environment, says the company.

The certification process was carried out by Vinçotte, an independent inspection and certification organisation, to ensure that the cups conform to the EN 13432:2000 standard, where the product and all its components are guaranteed as biodegradable in an industrial composting plant.

Seda’s cups can now bear Vinçotte’s prestigious “OK compost” logo offering the assurance of compliance.

The compostable cups, coated with a bio-based material, are available in both double wall and single wall versions and come in 4oz, 8oz, 12oz and 16oz sizes.

They may be printed with various designs according to customer requirements. Seda anticipates that the cups will appeal to various retail outlets including coffee shops, cafeterias and fast food restaurants.

S&SN_141_Sept12_p60-61_Layout 1 06/09/2012 12:18 Page 61

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SL1800 A modular automatic inline conveyor heat sealing machine, capable of sealing a wide range of film or card lids to plastic, cardboard and foil containers. With its modular design and the ability to run in conjunction with auxiliary equipment such as denesters, formers, multi - head weighers and labelers, the SL1800 is the benchmark for inline heat sealing equipment.

MPE have recently launched their new web site which shows in detail the full range of board and tray sealers available. For more information Visit us at www.mpe-uk.com

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To advertise call Paul Steer on 01291 636342 September 2012 61

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RECYCLING

Let’s not waste the Olympic legacy The recent London Olympics has been inspirational in showing the way for companies to become ‘green fit’, says Kate Cawley - Creative Director of ‘WasteSolve,’ the environmental consultancy arm of Cawley, whose clients include Adelie Food Group and Fresh Olive

I

t’s a widely accepted fact that the world we live in demands change to overcome our current challenges with depleting resources and sky-rocketing raw material costs.

Recycling as we all know, is no longer a business ‘need to do’ but a ‘must do’.

Becoming less wasteful as a business is a goal we need to reach, but keeping the momentum going and on track can be hard.

It’s like going to the gym and keeping our own fitness up – we know we should do it but sometimes it‘s easier to follow the old mañana approach….. Perhaps lessons from the Olympics can help us all keep our own businesses green fit?

Give us the Games and we will inspire a generation, said Seb Coe. He promised real sustainability, which meant a stadium and an Olympic Park with a very lowcarbon footprint; an event with specific

green strategies for energy, transport, food supply and waste management; and a very big emphasis on “legacy” – what happens to it all afterwards. That generation we need to inspire.

Now the challenge is to apply this multi-faceted Olympic model more widely to the sustainable business revolution so desperately needed. The Games have been seen as the tonic to a ‘broken Britain,’ the event that takes away the grey memory of the London Riots; built of that stuff of true British grit and determination.

If we can bottle this Olympic spirit, this feel good factor of ‘yes’. we can do it’ and use it to rejuvenate the green fatigue most businesses are feeling, then just imagine the sustainable legacy we can create within our own business. The staff we need to inspire….

The food to go sector in particular played a fairly crucial role to the success

62 September 2012 SANDWICH & SNACK NEWS

of the Games, unsurprising when there was the need to serve a whopping 14 million meals daily across 40 different locations, and not just in London, but also the South and across the South East.

The catering and hospitality sector are therefore already out of the Olympic legacy starting blocks as anyone involved had to commit themselves to supporting and implementing local, seasonal, healthier and sustainable standards across the industry, and one assumes this will continue.

On top of the Olympic Village, there was also the ‘Gateway to the Olympics’ Westfield Stratford City with 250 shops plus 70 places to dine.

As part of one of the largest urban regeneration projects ever undertaken in the UK, Westfield Stratford City is located on the doorstep to the Olympic Park and during the Games, three quarters of all

S&SN_141_Sept12_p62-65_Layout 1 06/09/2012 12:23 Page 63

RECYCLING spectators were expected to walk directly through the centre on their way to the Park.

As it stands now over five million visitors came, saw and ate at the Shopping Centre, and as someone who has worked closely with Westfield to guarantee their waste management standards exceeded that of the Olympics (70% recycling and 30% energy recovery), I can say that it also meant ensuring that all of their tenants such as Tossed, Rosas, Comptoir Libanais, Franco Manca and Yo Sushi to name check a few, all had to sign up to this Olympic sustainability standard.

So as an industry, food to go is in the enviable position of showing both the multiples and the high street how it should and can be done with the success of the Olympics as proof of the proverbial pudding.

The Olympics have undoubtedly provided an inspiring template for how large scale infrastructure and social transformations can be achieved. I know I am succumbing to some rose-tinted thinking here, but imagine if just a fraction of the political consensus,

detailed planning, public enthusiasm, individual, community, and corporate commitment, and indefinable sense of pride that has characterised the Olympics was somehow applied to the heart of your business – finding a cleaner, greener, and happier, therefore more productive way?

Communication is at the heart of this, but for this to happen we need to be able to communicate at all levels of the businesses where we work so that we can both educate and facilitate environmental change in the workplace.

In our experience people are more aware of their environmental impact and considerations at work than at home, especially people at the front line of manufacturing or engineering processes, where they are working directly with the raw materials. However, the systems and structures are often not in place in the workplace to allow employers to treat the materials they work with as a resource and the default setting therefore has to be ‘throw away’.

Staff on the production line know that some waste is an inevitable part of the system, but are often given no

encouragement to do anything about it, other than simply get on with their jobs, get the product out and to not worry about what happens to the waste fraction they happen to be producing as their part in the overall manufacturing process.

But just imagine if there was a medal awarded (or an equivalent free cuppa) at the end of each shift to the least wasteful line and everybody from the office staff to the MD gave them a round of applause….

If we can make people feel great about doing something well then we are half way there because everybody likes to be recognised at being rather good at something – there’s a reason we all feel this year’s Olympics were the best ever!

It’s this basic fundamental concept that we apply to transforming our client’s waste management and environmental performance. Focus on the people side and the results will come and crucially, stay there.

I’m not suggesting for a single second you will be able to inspire people to take an interest in waste and recycling in the same way that you can inspire them to take an interest in sport. But there are

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RECYCLING valuable parallels, particularly in the way the Olympics has demonstrated the immense value of adopting a universal “in it together” approach to a project.

Moreover, the Games’ “inspire a generation” call to action once again demonstrates that it is possible to rally support without lapsing into the saccharine “save the world” twaddle that too often hinders green progress.

But too often the waste management contract is considered a routine purchase, where the key performance indicators are based around cost, collection frequency and diversion from landfill. These are the right targets of course, but they’re missing something.

How many procurement teams would think to frame a target around ‘influencing hearts and minds’ as part of their waste management contact? As long as the terms of the contract are based on routine, systematic measurements, then the service will only deliver to this level too.

As a corollary of this, the staff will almost certainly have a perfunctory approach to waste as well, with the ‘just throw it away’ attitude I mentioned earlier. It is even harder in small organisations where the pressure on time and money is often greater, and the owner/manager who just wants a reliable, cost effective waste collection service will almost certainly feel that getting staff to treat waste as a resource, and have a hearts and minds campaign as part of the waste collection service, is not top priority.

Understanding why the new systems have been introduced, what happens to the materials, how much good is being done through the use of that material; it is this understanding which turns a waste collection service into a staff engagement process and brings about attitude change.

When an environmental consultancy like ours is given the opportunity to work holistically within an organisation, and manage the complete internal and external communications process as well as the operational waste management services, much as we have done for clients such as Adelie Food Holdings and Fresh Olive, then we are able to deliver the step change required within your business.

Even in the SME market change is possible, after all wouldn’t it be great if the simple every day act of gathering waste was actually something which motivated staff and helped to increase job satisfaction?

New Adelie waste campaign for staff Adelie Food Group, which supplied over 90% of the sandwiches to the London Olympics, has celebrated going ‘beyond zero landfill’ with an innovative new waste campaign for staff.

It has taken resource management one step further and is aiming to become ‘waste positive’. Staff are being encouraged to bring small items of electrical waste (Waste Electronic and Electrical Equipment) to work under the ‘Wow Weee!’ campaign which was launched recently at each Adelie site.

Designed and delivered for Adelie by its waste management partner, WasteSolve, special collection points for WEEE were in place on the launch day at each site where a range of themed activities took place. One of them was a competition to see who could generate the most watts of energy in two minutes racing on an exercise bike, cheered on by WasteSolve’s green fitness instructor and green cheerleader.

Steve Wood, chief operating officer for Adelie Food Holdings, said: “We are very proud of the high quality sandwiches and salads we supply to leading high street retailers. Behind the scenes it’s always the staff that make the difference, so launching a staff engagement programme which has been such fun, yet delivers such great results for the environment is an excellent way to reward them and keeping the momentum going!”

To take waste management to this next level does take effort, but then so does winning an Olympic medal. Take the Adelie Food Group, one of the UK’s leading ‘food to go’ manufacturers.

Supplying all major high street retailers, it produces three million sandwiches and 500,000 fresh salad and fruit packs a week. Created through a series of acquisitions, in 2010 the group consisted of a series of eight businesses each operating autonomously.

We instigated change by developing and delivering a staff engagement programme called ‘Ready Steady Green!’

(RSG) which would: a) Work across multiple sites b) Build a shared sense of direction and purpose Based around a ‘race to win’ concept, the RSG programme encourages competition between Adelie sites to achieve the highest recycling rates, engaging staff at each site in the company-wide drive towards zero landfill and ultimately zero waste.

Taking account of Adelie’s diverse workforce from many different cultures, the programme was designed to include kinesthetic leaning among its delivery methods, to help overcome any barriers to learning or understanding Underpinning the RSG Programme was a company–wide change in the use and application of waste, taking it from ‘routine rubbish’ category to ‘strategic resource.’ In practical terms this meant identifying best practice for each site as well as each waste stream.

64 September 2012 SANDWICH & SNACK NEWS

For example, food waste is sent to different Anaerobic Digestion (AD) plants chosen to help ‘close the loop’, for example by using fruit and vegetable waste to power a tomato grower’s own AD plant where the heat generated is used in the greenhouses.

Above and beyond the costs saving is the behaviour and attitude changes which have been achieved. We introduced the first initiative, which staff from all Adelie sites could share in, to build a set of common experiences, build ideas and work towards together.

The sense of being part of something bigger and better was built through this campaign and it’s delivered real, tangible results that continue to deliver for them as a business. And isn’t that what the Olympic legacy is all about?

WasteSolve is a niche environmental consultancy working with ambitious consumer-centric companies who are passionate about what they do and that they do it sustainably.

It provides waste audit and analysis services, plus a suite of management and staff engagement solutions to help businesses achieve the highest environmental waste management standards. As Creative Director, Kate ensures that the company offers creative and innovative resource management programmes that ensure green behaviours become a way of life for clients establishing their authentic green leadership platform. www.wastesolve.co.uk

S&SN_141_Sept12_p62-65_Layout 1 06/09/2012 12:23 Page 65

Supplying Ingredients to the Sandwich and Salad Industry Fresh Chilled Eggs and Bacon Delivered Nationwide in Pallet Quantities Boiled eggs, liquid egg, egg powders, omelettes and scrambled eggs Naturally smoked, sweet-cured, cooked, streaky bacon rashers in hygienic MAP trays.

Low salt options available.

Tel. 01568 610270 Fax. 01568 610934 Email. info@henrysonfoods.co.uk www.henrysonfoods.co.uk

To advertise call Paul Steer on 01291 636342 September 2012 65

S&SN_141_Sept12_p66-69_Layout 1 06/09/2012 12:11 Page 66

HYGIENE/NUTRITION

Third sandwich company in three years fined in Southall and Ealing A sandwich and snack manufacturer from Southall has been ordered to pay more than £30,000 after a court found it guilty of a string of food hygiene offences. It is one of a number of sandwich companies in recent years in the area found to be flouting hygiene rules.

The latest, M & M Food and Snacks Limited of Featherstone Industrial Estate, Southall, was found guilty of 12 food hygiene offences and four failures to comply with hygiene improvement notices at Uxbridge Magistrates Court on Friday 10 August. Mr Gurjpal Sidhu is the listed director, according to company information.

The company was fined £21,000 and ordered to pay the council’s costs of £9,515.35. It was also prohibited from participating in the management of any food business until a further court order.

M & M operated a small factory, which produced cheap sandwiches and snacks sold to shops across the UK. Environmental health officers visited the business in March 2011 after they had received complaints about the food from as far afield as Gateshead and Reigate.

On their visit, officers found the factory to be in a filthy and smelly state

with mouse droppings throughout the premises, including on a table in the area where the sandwiches were packed.

No-one was supervising the food production and the food safety records that should have been kept were either non-existent or completely inadequate.

They were temporarily closed down.

Officers visited the factory twice more over the spring and summer to see if improvements had been made. Although the company had made changes in some areas, in others, the situation had actually worsened so a decision was made to prosecute them.

Councillor Ranjit Dheer, cabinet member for Community Services and Safety, said: “We take a very strong stance against businesses that break our food hygiene rules and this is another successful prosecution for our team.

“This company’s attitude to public health and food safety is appalling and it’s right that they should be handed this large fine. This should serve as a warning to anyone who thinks they can get away with running a sub-standard food business in Ealing.”

Previous offenders include sandwich manufacturer Bream UK Foods Limited in Southall, now dissolved, which was

fined over £20,000 in 2010 after pleading guilty to a series of food hygiene offences.

Eleven offences related to food hygiene issues and the remaining offence was for ignoring a hygiene emergency prohibition notice, which required the premises to close.

During a visit regulatory Services officers identified seven food hygiene offences including an uncontrolled infestation of mice, dirty floors, hundreds of sandwiches dumped outside the premises and a substantial amount of grease in a sink used for washing salad.

The company was also employing people not trained in the basics of food hygiene.

The listed company director was Mukesh Chauhan.

In June 2009 Southall’s Dreams Foods was closed down after Ealing Council health inspectors discovered filthy working conditions and out of date food at the sandwich manufacturer’s premises.

The company produced thousands of sandwiches and rolls every day, which were delivered across London and the south-east. It has since been dissolved.

Listed company directors were Gurwinder Singh and Gagandeep Dhamrait.

Independent researchers find nutritional improvements in eggs BRITISH eggs contain double the selenium of 30 years ago, according to a new study led by the Institute of Food Research’s Food Databanks National Capability.

They also contain 75% more vitamin D, 20% less fat and more than 10% less cholesterol compared with data from previous surveys.

“Eggs are a valuable component of a healthy diet,” said Paul Finglas, head of the Food Databanks National Capability based on Norwich Research Park.

“Our new data shows that their composition is in line with changes in egg production and these changes could have positive health benefits.”

66 September 2012 SANDWICH & SNACK NEWS

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S&SN_141_Sept12_p66-69_Layout 1 06/09/2012 12:11 Page 68

HYGIENE/NUTRITION

Why is it so difficult to trace the origins of food poisoning outbreaks?

Difficulties in tracking down the sources of contamination behind food poisoning cases such as the E.coli outbreak in Germany last year, are inevitable, because of the increasing complexity of a global food traffic network where food products are constantly crossing country borders, says a new study

A

ny delay in identifying the source of food poisoning outbreaks can cost lives and cause considerable political and economical damage, as illustrated by the E. coli outbreak in Germany in 2011.

An international multidisciplinary team of scientists has now shown that difficulties in finding the sources of contamination behind food poisoning cases are inevitable due to the increasing complexity of a global food traffic network where food products are constantly crossing country borders, generating a worldwide network.

As consumers we are used to seeing country of origin labels on certain foods, but what about on products with more than one ingredient? A recent study by the Food Safety Authority of Ireland showed that 53 countries contributed to the ingredients of an ordinary “Chicken Kiev” in a Dublin restaurant.

This diversity of sources is partly to blame for the failure to identify the sources of food poisoning outbreaks, and has lead to calls for international health agencies to initiate a system to monitor this ‘human food web.’ But just how complex is the human

food web? What is its structure, can we quantify it, and what can we learn from it?

In the first study of its kind, published in the journal PLoS ONE, the scientists studied databases of food import and export to understand how ‘food fluxes’ generate a complicated worldwide network.

They were led by Professor József Baranyi of the Institute of Food Research, which is strategically funded by the Biotechnology and Biological Sciences Research Council.

Using agro-food importexport data of UN databases and novel network analysis methods developed by the first author, Mária ErcseyRavasz and Zoltán Toroczkai, at the University of Notre Dame, the study charts out

68 September 2012 SANDWICH & SNACK NEWS

the worldwide food-transport network and shows that it forms an amazingly complex transport web. With the help of network science methods, they reveal that it has highly vulnerable hotspots and demonstrate that, without increased control, some of these are prime positions for making outbreak tracing difficult.

The research identifies a number of countries as being central to the network or holding particular influence due to the dynamics of the food traffic, and stricter regulation in monitoring food trade here could benefit the network globally. Countries that take in many ingredients, process these into products, and act as distribution hubs are of particular concern.

“We found that the current

structure of international food trade effectively makes The Netherlands a combined melting pot and Lazy Susan, with the busiest link to Germany,” said Professor Baranyi. “This could explain why the tracing of the source suffered long delays in these countries in two serious outbreaks in 2011. This could be observed in both the E. coli outbreak in sprouts and the dioxin contamination in eggs.”

The findings are supported by two types of analyses: one is based on the graph theoretical analysis of the structure of the international food trade network that allows the identification of the network core; the other is a measure based on the dynamics of the food-flow on the network, expressing to what extent a country is a “source” or a “sink”.

Given the demonstrated complexity of the human food web, this work also introduces and validates for the first time a rigorous, quantitative methodology to help with biotracing and identifying the sources of food poisoning outbreaks, a problem that is only expected to increase in its magnitude, complexity and impact, in the face of current globalization trends.

S&SN_141_Sept12_p66-69_Layout 1 06/09/2012 12:11 Page 69

To advertise call Paul Steer on 01291 636342 September 2012 69

S&SN_141_Sept12_p70-71_Layout 1 06/09/2012 12:10 Page 70

BUSINESS

Supplier failure prediction: a science or a dark art?

Supplier failure is a potential nightmare for any company in these straightened times. The good news is that failure prediction has evolved into a precise science. Nick Hood, a licensed insolvency practitioner and Head of External Affairs at Company Watch, the corporate health monitoring specialists, explains

B

eing the Receiver of a busy sandwich making business in the South East back in the 1990s was an object lesson in the evils of supply chain interruption.

The factory next door had been the victims of a fire bombing and tyre slashing campaign by local protection racketeers. The entirely understandable reluctance of key suppliers to deliver to our premises had brought a perfectly viable business to its knees.

But supply chains are usually disturbed by far more prosaic factors, like the unexpected collapse of a key provider of ingredients, or for sandwich retailers - of finished products. And the nature of food manufacturing and retailing means that this is the ultimate just-in-time situation.

Monitoring the financial health of your suppliers may sound as glamorous as taking out the dustbins and it may struggle to get anywhere near the top of a long priority list, but a breakdown anywhere in the supply chain means halted production or empty shelves, threatening the very survival of your own business.

But it doesn’t have to happen, or at least catch you without a Plan B. There is information out there in the public domain, which can be used to assess the financial health of your important suppliers and help you judge what risk they represent to

you. A company’s accounts at Companies House are a mine of relevant data, available to be judged against some basic financial criteria, such as profitability, liquidity, current asset cover, gearing and debt dependency.

For example, one health monitoring system takes this raw financial data and runs it through a model, which produces a risk rating out of a maximum of 100. Statistics over the past fourteen years have proved that any company with a health score of 25 or less has a one in four chance of filing for insolvency or undergoing a major restructuring. Worse still, 90% of all companies that became insolvent or had to restructure had health scores of 25 or less when they collapsed.

So the failure risk of a supplier can be identified and

70 September 2012 SANDWICH & SNACK NEWS

failure itself can be predicted, giving you the opportunity to multi-source or replace them altogether. It really is a science these days, not a dark art. And it is important to all shapes and sizes of business, from multi-nationals to family-owned SMEs. There are other tell-tale signs beyond the purely financial, such as the late filing of accounts. Over 80% of all companies which go into liquidation were overdue in filing their last accounts. A history of county court judgments, whether they are satisfied or not, is another negative indicator. Being asked for accelerated payment terms should also ring alarm bells. Basically, your supplier is asking to play with your overdraft facility because their own is exhausted.

Vital as it is to check the financial status of your

suppliers before you first take them on, that’s not where it should end. Health monitoring needs to be an ongoing process. Frankly, what their balance sheet looked like three years ago is hardly very relevant. Things change and remarkably quickly in these challenging economic times, so this should not just be the preserve of well-resourced procurement departments in big companies.

If you spot something wrong, there is no excuse for hesitation. Ask the supplier what’s going on, demand to see recent management information and don’t let long term supply relationships and friendships blind you to the reality of the situation. Being too kind to a supplier may turn out to be very cruel for your own customers, other suppliers and your employees if it threatens your own business.

Staying on top of supply chain financial risk is about your own profitability and your own survival. It matters… and no sensible business owner or management team can afford to ignore its importance.

Nick Hood is a licensed insolvency practitioner and Head of External Affairs at Company Watch, the corporate health monitoring specialists. nhood@companywatch.net www.companywatch.net

S&SN_141_Sept12_p70-71_Layout 1 06/09/2012 12:10 Page 71

ANNUAL DIRECTORY 2013

In association with

The quick reference guide to manufacturers and suppliers to the industry The Sandwich and Snack News Annual Directory will be published in Spring 2013 and distributed to over 5,000 people in the industry. It is mailed to subscribers, association members and some complimentary, and will also be distributed at various trade-shows throughout the year.The publication, now in its 16th year, is A5 in size, and contains a comprehensive list ofmanufacturers, suppliers and services within sectionalised categories to provide an essential reference guide for the industry. Companies are also indexed at the back. It also offers suppliers a low-cost way of marketing throughout a whole year. To ensure inclusion please complete and return this form before the deadline of 10th January 2013.

ONE FREE LISTIN G

ALL BSA MEMBER COMPANIES QUALIFY FOR A 10% DISCOUNT ON ANY PAID FOR LISTINGS

Company Name:..............................................................................................

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Product Listings

Each company can be listed (name, address, telephone number) under one section heading free. Listings under additional section headings cost £5+ VAT each. Please indicate which product/service sections you wish to be included under by ticking the appropriate boxes below: Bread & Bakery products Cabinets, Refrigeration & Coldroom storage Cakes, biscuits and confectionery products Cheese and Dairy products Cleaning and Hygiene materials and equipment Clothing, Safety wear & Uniform Consultancy/insurance/business services Distribution and delivery services Cold Drinks and Drink making equipment (please specify) .................................

EPOS/Point of sale equipment/IT/WIFI (please specify) ......................................

Factory equipment and services (please specify) ................................................

Hot Beverages and Soups Ingredients (Please specify) ..................................................................................

Kitchen and catering equipment/accessories/ovens Labelling and label systems Mayonnaise, sauces, pickles & relishes Packaging Refrigeration and transport refrigeration Sandwich manufacturers and distributors Shopfitting/Signage Services Staff and recruitment Trade exhibitions and exhibition services Vending Snacks Wholesalers

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I declare that the information given on this form is true and accurate to the best of my knowledge and I hereby confirm my order to be listed as indicated in the Sandwich and Snack News Annual Directory. Orders under £75 must be accompanied by payment. Cheques should be made payable to the BSA. Alternatively, if you wish to pay by Credit Card, please enter your details below.

Card No: ______ ______ ______ ______ Valid From ____ /____ Expiry date: ____ /____ Last 3 digits of Security No. on Reverse _____ Name on Card:_______________________ Post Code_____________ House No. ________ (for security purposes only) Please return this form, with the appropriate remittance,to: Sandwich and Snack News Directory, Association House, 18c Moor Street, Chepstow NP16 5DB

YOU CAN NOW SUBMIT ONLINE at www.sandwich.org.uk/directory

For all enquiries contact Tel: 01291 636342 Fax: 01291 630402 e-mail: paul@jandmgroup.co.uk Sandwich and Snack News Directory, Association House, 18c Moor Street, Chepstow NP16 5DB

S&SN_141_Sept12_p72_Layout 1 06/09/2012 12:08 Page 72

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

72 September 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_141_Sept12_p73-80_Layout 1 06/09/2012 12:07 Page 73

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: Sue Facer 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 September 2012 73

S&SN_141_Sept12_p73-80_Layout 1 06/09/2012 12:07 Page 74

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 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 cJâ&#x20AC;&#x2122;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 cP Foods Avon House, Hartlebury Trading Estate, Hartlebury, Worcestershire DY10 4JB Contact: Tim Graham Tel: 01299 253131 Fax: 07834 529473 timg@cpfoods.co.uk

74 September 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 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 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

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 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 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 ingredients.sales@leathams.co.uk www.leathams.co.uk

Fax: 01978 362255

mArtin mAthew & co.

Ltd 50A St Andrews Street, Hertford SG14 1JA Contact : Malcolm Smith Tel: 01992 641641 Fax: 01992 210177/210178

sales@intl.grotecompany.com

malcolmsmith@martinmathew.co.uk

www.grotecompany.com

www.martinmathew.co.uk

grote comPAny Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243

S&SN_141_Sept12_p73-80_Layout 1 06/09/2012 12:07 Page 75

BSA Suppliers Index miLk Link Limited 3120 Great Western Court Hunts Ground Road, Stoke, Gifford, Bristol BS34 8HP Contact: Sandie Belton Tel: 0870 2408341 Fax: 01454 252300 Sandie.belton@cheese.co.uk www.milklink.com

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 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

SUPPLIERS

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: Sara Reid Tel: 0870 728 1111 sara.reid@premierfoods.co.uk www.rankhovis.com resource dAtA mAnAgement 80 Johnstone Avenue, Hillington Industrial Estate, Hillington, Glasgow G52 4NZ Contact: Ken Groves Tel: 0141 810 2828 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 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

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 the ingredients FActory Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com tmi Foods Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA totAL FoodserVice soLutions Ltd. Ribble Valley Enterprise Park, North Road, Barrow, Clitheroe BB7 9QZ Tel: 01254 828 330 Fax: 01254 823996 sales@totalfoodservice.co.uk www.totalfoodservice.co.uk

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 VAnessA hosPitALity serVices Ltd. Vanessa Hospitality Services Ltd. Unit 14C Juno Enterprise, Juno Way, South Bermondsey, London SE14 5RW Contact: Adeleke Adedoja Tel: 07939 966419 adeleke@alaleke.com Vion snowBird Foods Ltd Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303

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

roy.anderson@vionfood.com

www.snowbirdfoods.co.uk

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/

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_141_Sept12_p73-80_Layout 1 06/09/2012 12:07 Page 76

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 Chiltern Bakeries Patisserie Chiltern Bakeries Total Foodservice Ltd. Tortilla & Wraps Discovery Foods Mission Foods BreAd & roLLs Fresh Chiltern Bakeries Total Foodservice Ltd. Speciality Discovery Foods Mission Foods Total Foodservice Ltd. Bread Making Ingredients Beacon Foods Rank Hovis The Cheese Cellar Total Foodservice Ltd. Butter & sPreAds Butter 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. 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 Leathams Parripak Foods Pettigrews Southover Food Company Ltd The Cheese Cellar The English Provender Co The Ingredients Factory Total Foodservice Ltd. Pickles BD Foods 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 The English Provender Co The Ingredients Factory Mayonnaise BD Foods Caterers Choice Fresh-Pak Chilled Foods Fridays Piquant The Cheese Cellar The English Provender Co Total Foodservice Ltd. Mustards BD Foods Southover Food Company Ltd. Total Foodservice Ltd. Sauces & Ketchups BD Foods Beacon Foods Caterers Choice Discovery Foods Piquant Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice 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 CJâ&#x20AC;&#x2122;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 CP Foods 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

drinks Juices Caterers Choice Leathams Southover Food Company Ltd. Total Foodservice Ltd.

meALs Ready Prepared Vanessa Hospitality Services Ltd.

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.

meAt Products Bacon Leathams TMI Foods Beef Leathams Sam Browne Foods Southover Food Company Ltd. Universal Meats Zwanenberg Food UK Ltd

76 September 2012 SANDWICH & SNACK NEWS

Canned Meat Total Foodservice Ltd. Chicken 2 Sisters Food Group CP Foods 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 CP Foods 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 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 Freshcut Foods Ltd. Leathams Herbs & Spices Beacon Foods Discovery Foods 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_141_Sept12_p73-80_Layout 1 06/09/2012 12:07 Page 77

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: Javier Urruticoechea Email: jurruticoechea@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

✃

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

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S&SN_141_Sept12_p73-80_Layout 1 06/09/2012 12:07 Page 78

CL ASSIFIEDS

RJL Delivery System Standing Orders, Delivery Notes, Invoicing Costings, Full Analysis and much more

.uk VISIT US AT www.rjlsoftware.co

RJL SOFTWARE

For further information Call 01962 761313 or 07721 592865

Reach thousands of potential customers from as little as £115 Paul steer

Tel: 01603 721804 and www.fda-packaging.com 78 September 2012 SANDWICH & SNACK NEWS

01291 636342

email: paul@jandmgroup.co.uk

S&SN_141_Sept12_p73-80_Layout 1 06/09/2012 12:07 Page 79

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AUCTION SALE Genuine Sale - No reserves • Buyers Premium only 12.5% Due to the strategic review of FOOD PARTNERS and their asset utilisation the following plant & equipment are now for sale via AUCTION - PHASE 2 Park Royal site, London

The equipment briefly comprising of: AFT sandwich cuter ■ AFT butterer ■ Grotes ■ Soken HS 52 Depositors ■ Robot Coupe CL60 & CL55 ■ Nilma jaquizzi washers ■ Box Tapers ■ Bakermat Ovens ■ Camix VSM 300 mixer ■ PFM Tornado, Panda & Adpak Flow-wrappers ■ Scales ■ single and twin headed metal detectors ■ Multivac R230 thermoformers ■ Bowlcutters ■ Vacuum Fillers ■ Vertical form fill and seal machines ■ multi head weighers ■ Tray washer ■ cooking vessels ■ Tray sealers etc., etc., ■

CHILL & FREEZER ROOMS, REFRIGERATION, EVAPORATORS, AIR COMPRESSORS, All panelling, doors, lighting etc.,

Photographs and lots to be uploaded shortly To REGISTER, go to www.bidspotter.co.uk

Viewing by appointment on or by prior arrangement, ONLINE AUCTION Wednesday 17th October 2012 For further information or viewing contact the agents: FOOD MACHINERY 2000 LTD Sue or Jack

Telephone: +44 (0)1225 444466 Email: sue@foodmachinery2000.com / Website: www.foodmachinery2000.com www.sandwich.org.uk September 2012 79

S&SN_141_Sept12_p73-80_Layout 1 06/09/2012 12:07 Page 80