Sandwich & Snack News - Issue 149

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Sandwich snack news INTERNATIONAL

www.sandwich.org.uk

issue 149 JANuARY 2014

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

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

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

CONTENTS NEWS Page 5 - Abokado looks set to continue its extraordinary rate of expansion with 10 new shops planned this year. The London-based healthy wraps and sushi chain almost doubled in size last year to 19 shops, with the 20th due to open next month.

COMMERCIAL NEW WATER BOILER RANGE WITH BUILT-IN FILTRATION

PROFILE Page 10 - Nellie Nichols returns to the magazine this issue with a look at Pickle & Rye’s brilliant sandwich shop in Sheen Lane, London.

Sales Enquiries E: sales@gdpa.co.uk T: 0844 815 3742 F: 0844 815 3748 Page 18 - Healthy food to go London-based chain Abokado is on track to open 24 stores by March 2014, after almost doubling in size last year! Simon Ambrose talks to founder Mark Lilley about the past, present and future.

www.burco.co.uk

SANDWICH DESIGNER OF THE YEAR / THE SAMMIES Page 15. Now’s the time to start thinking about entering the trade’s two premier competitions, if you haven’t done so already.

SANDWICH MANUFACTURER PROFILE Page 30 - Richard Smith, founder of newly-joined BSA sandwich manufacturer Lovebites, looks back at 24 years in the business.

DAY IN THE LIFE OF..

Page 40 - Subir Chakravarti, Food Service Centre’s sales and marketing director, has been with the Cheddar-based company for 14 years. A family business with more than 25 years' award-winning international experience, it develops and delivers market leading, food-on-the-go packages for national and international retail chains. ©Published by J&M Group.

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

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

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NEWS

Subway announces partnerships with Welcome Break and ASDA

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SUBWAY has announced new partnerships with two operators: Welcome Break – one of the UK’s largest motorway service operators – and ASDA supermarkets.

The first two units opened at Welcome Break Motorway Services in December at Charnock Richard Services on the M6, the opening of which was attended by local MP Lindsay Hoyle, and Woodall Services outside of Sheffield.

They mark the milestone of 1,600 Subway stores now open in the UK, with many more in development, it says. A key focus of development for brand has been non-traditional, off high street locations and partnerships with well-known brands such as Welcome Break and Euro Garages are key to the success of this development, it says. There are currently more than 300 stores open or in development in these locations across the UK and Ireland.

Rod McKie, CEO of Welcome Break, comments: “We are thrilled to be announcing that the Subway brand has been added to our existing offering at Welcome Break Woodall and Welcome Break Charnock Richard. We have been looking to introduce our customers to healthier options and the product range that the Subway brand offers has enabled us to do this at two of our service stations. This is a partnership that we predict to go from strength-tostrength and we fully expect to be

introducing the brand to other Welcome Breaks across the UK in the very near future.”

Meanwhile, Subway has opened its first store within an ASDA supermarket, on Old Kent Road in South London.

Hamed Al-Naqeeb, London and Greater London development agent for the brand said: “The opening of a Subway store within an ASDA supermarket is a big step for us, this dual partnership really capitalises on customers needing to shop and eat all in one place.”

Homemade Passion for Food blames council for sales drop THE owners of the Homemade Passion For Food sandwich shop opposite Salford town hall are selling up, blaming the council for their lack of backing for local businesses.

Greg and Angela O’Neill, who have run the business for 13 years, said that their takings halved after the council opened a rival deli opened at the civic centre, run by Citywide Services, which provides catering services for the council.

Mr O’Neill told the Manchester Evening News: “Salford council employs a significant number of staff at the civic centre and that has supported local businesses.

“Staff would walk into Swinton town centre to buy from them, but a few years ago, the council decided to open a food shop within the civic centre for staff.

“This had an instant effect on businesses, especially ours.

“We didn’t expect the council to go into competition with us.”

Salford was recently revealed to have the highest percentage of empty shops in the country.

Homemade Passion For Food cafe has had to claw back business by sending three catering vans out to businesses in the area.

After four years of rivalry Mr and Mrs O’Neill are now retiring.

Patisserie Valerie trials a sandwich delivery service PATISSERIE Valerie is trialling a lunchtime sandwich delivery service in Leeds with expansion across the UK promised soon.

The Leeds offer has launched with an offer of 30% off the first order.

There will be free delivery on orders over £15.

Patisserie Valerie, which has a number of outlets

nationwide, has signed a deal to open within Next stores in a trial involving three sites. It is the first time that Patisserie Valerie has taken a concession within a retail environment, but if successful could lead to another route of expansion for the brand, which is owned by Luke Johnson’s Risk Capital Partners.

4 January 2014 SANDWICH & SNACK NEWS

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NEWS

Abokado looks to open ten more shops in London this year ABOKADO looks set to continue its extraordinary rate of expansion with 10 new shops planned this year.

The London-based healthy wraps and sushi chain almost doubled in size last year to 19 shops, with the 20th due to open next month.

Founder Mark Lilley believes that national and also international expansion could be on the cards in future. In an interview in the magazine he told Editor, Simon Ambrose: “There is no question that at some point we will go national, and we will also test international, which I personally find much more exciting. We have already looked at places like New York and Paris and think we could do really well there.

What we are doing in London is way ahead of any

indigenous offers over there.”

But he also warns that the London market is becoming much more competitive, and increasingly difficult for new independents to open in.

“That’s something we’ve seen building in the last 12 months or so. There’s a big question mark in my mind as to whether demand in London can keep rising to meet what I see as oversupply.

“What this has done is force everyone to improve their offer and what you’ll probably see is a handful of companies, particularly the ones who have got scale continue to do well. Almost every operator in our space is adding stores in London … but it’s getting particularly hard for independents to break into the market.”

Sandwich bar workers arrested following Home Office raid in Preston HOME Office officials have arrested two Pakistani men on suspicion of immigration offences after visiting the 3 Monkeys Sandwich Bar in Preston.

According to the Lancashire Evening Post, one man had allegedly overstayed his visa while the other had allegedly been working in breach of his visa conditions.

Both men are currently in detention pending their removal from the UK. The sandwich bar was served a notice warning that it faces a civil penalty of up to £10,000

per illegal worker employed – a potential total of £20,000. The employer has to prove that the correct right-towork checks were carried out.

Assistant director Karen McDonough, from the Home Office’s North West immigration enforcement team, said: “Illegal working has a negative impact on communities. It defrauds the taxpayer, undercuts honest employers and cheats legitimate job seekers out of employment opportunities.”

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NEWS

Cranks announces student top sandwich champion CRANKS has crowned 22-year-old Manchester Metropolitan University student Gemma Carey, and her ‘Tzat’s Tasty’ sandwich, winner of their inaugural Great Student Sandwich Challenge.

The Apprentice-style competition searched for an FMCG marketeer of the future, offering food-loving students the chance to see their sandwich design on shelf in March 2014 - a money-can’t-buy result for their CV. Cranks sells Adeliemanufactured vegetarian sandwiches, wraps and salads in British universities and the winning sandwich will go into production from March 2014.

Individuals and teams from universities stretching from Edinburgh to Brighton were invited to submit their designs for the sandwich, plus a breakdown of focus group feedback, market theory behind the flavour combinations and a promotional strategy, resulting in more than 100 ambitious students registering to pit their marketing wits and innovative recipes.

Five finalists were selected through an online voting mechanic, hosted on the brand’s Facebook page, to compete in a competitive pitch, presented to the management team at Cranks’ parent company All About Food Ltd. The close contest was finally decided following a taste test, where

Gemma Carey, and her ‘Tzat’s Tasty’ sandwich

the winning creation, ‘Tzat’s Tasty’ designed by marketing student Gemma, was revealed as the champion. Containing the freshest ingredients of rocket salad, sunblushed tomatoes, olives and feta cheese, topped with lashings of tzatziki; the sandwich will now be prepared for launch as the ‘student’s staple’ in universities nationally from March 2014.

Gemma will now be involved in the development process which takes her prototype from paper, through to university shelves as part of the

existing Cranks range.

Phil Lynas, Managing Director for All About Food, comments: “Cranks has a great student following, so this competition fitted seamlessly with the brand. Gemma developed a product that’s not only in line with the current portfolio but offered a splash of the Cranks humour throughout her presentation.

“We are passionate about supporting students and offering emerging talent in the sector a much needed break. This is just the beginning for Gemma, she will be involved in the planning and development process, seeing her sandwich transform from concept to shelf.”

Competition winner, Gemma Carey adds: “ I researched the current Cranks vegetarian sandwich range and wanted my sandwich to reflect the quirky, but healthy and tasty brand identity.

“This competition was a chance to mix my love of food and marketing and help me get one step ahead of my peers as I enter the job market, with this amazing result on my CV.” The competition was launched with a high impact sampling campaign at the target ten universities nationwide, encouraging students to trial the product range and take part in energetic games which resulted in a sell out of stock in each university.

Greggs finds solar savings at 10 sites GREGGS has unveiled a series of major new solar installations at 10 sites across the UK, in a move that it says will help slash its carbon emissions by 25% by 2015.

The 10 projects have seen a total of 1.28MW of capacity installed on bakery roofs, providing power to company ovens.

Stephen Weldon, social responsibility manager at Greggs, said that in addition to energy bill and carbon savings the company would also benefit from feed-in tariff payments.

"As a responsible business, we have a duty to manage our energy consumption by becoming more energy efficient in our bakery and retail operations.

"The installation of PV panels on our bakery roofs provided the perfect opportunity to make use of a previously unused [roof space], take advantage of the government's feed-in tariff scheme and generate carbon-neutral electricity for use in the bakeries, and, therefore, reduce the amount of fossil fuel we need to buy and consume."

6 January 2014 SANDWICH & SNACK NEWS

The solar panels will help Greggs meet a target to cut its carbon emissions by one quarter per £1m of turnover from 2010 to 2015, alongside energy efficiency

measures in both its shops and bakeries.

The company is attempting to boost its recycling rates to 90%, up from 80% last year.

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NEWS

Baguette Express opens in Dubai BAGUETTE Express, the franchised sandwich operation with outlets around the UK, has now opened in Dubai and plans to open more outlets in the Middle East.

The Master Franchisee for Dubai and the Middle East, is Galaxy Food Concepts, led by General Manager Pawan Jain.

The baguette and sandwich chain network, which has a number of stores in the UK, has also recently opened in Dublin for the first time, as well as Dubai. The business is also looking to expand into Europe, Asia, Russia and South Africa.

"Since establishing our first shops in 1999 we have proven the Baguette Express business model is sustainable and profitable. We already successfully offer single unit, regional developer and master franchise licenses here in the UK. Many of our franchisees operate multiple outlets," company joint

founder Robin Stenhouse (along with brother Billy) recently told Trade Arabia.

"We are now ready to take our business to new international markets and we are looking for motivated, ambitious and determined partners to become country master franchisees or area developers."

The company has developed a kiosk/concession model within shopping centres and business parks in the UK, as well as investing in Mobo’s EPoS. It is also working with The bringmelunch.org.uk website, which allows customers to order fresh buffet lunches, and individual takeaway lunches online.

The company was originally developed in Scotland, where the majority of its outlets still remain, with shops also in Newcastle, Liverpool, Cambridge, Coventry and Bristol.

Subway launch Real Deal promotion SUBWAY has launched Real Deal, which allows consumers to choose from a range of freshly made 6-inch Subs and a drink for £3.

The new promotion ‘heroes’ the Turkey and Ham Sub, one of five Subs from the Low Fat Range, included in the new value proposition. “The decision to heavily invest in the promotion of its Low Fat Range supports the work Subway stores have been doing to reduce fat and saturated fat across the product range, in line with the Department of Health's new Saturated Fat reduction pledge,” says the company.

Meanwhile, four Northumberland youngsters have clinched jobs at Subway’s new sandwich store in Blyth after completing training at Subway in Morpeth, Northumberland.

The four owe their success to a partnership between Subway franchisee Neil Taylor, who operates several stores in the region, and Ingeus, which delivers the Government’s Work Programme in the North East.

Bel Foodservice launches new website BEL Foodservice has launched a new website to celebrate 40 years of providing chefs, caterers, sandwich-makers and food manufacturers with branded cheeses.

The website www.cheeserecipes.co.uk will provide a valuable resource for operators across the travel, sandwich, cost and profit sector, says the company.

It includes details of the complete Bel cheese portfolio including Leerdammer, Boursin, Port Salut, The Laughing Cow, Cantafrais, Cantadou, Mini Babybel and KIRI. It also features a searchable section of recipes,

including those from Jean Christophe Novelli and the British Sandwich Designer of the Year category winner, Neil McCulloch. There’s also nutritional advice and the latest consumer insight on sandwich trends.

Commenting on the new website, Aude Romelly, Channel Marketing Manager for Bel UK, said: “ The website showcases the versatility of our cheeses both front-of-house and in the kitchen. We will continue to update our website with the latest information on new products, flavours, trends and recipes to help operators make the most of this essential ingredient.”

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NEW OPENINGS

Pret A Manger opens its first shop in Peterborough PRET A Manger has opened its first shop in Peterborough creating 17 jobs.

The new store is situated on the edge of Queensgate in Long Causeway.

Aga Moss, general manager of Pret in Peterborough, said: “It gives us great pleasure to be opening in Peterborough and to introduce the city to our range of fresh food. We’re proud of the links we’ve built with towns and cities across the UK, and we look forward to working with the people of Peterborough and becoming a part of the vibrant community here.”

Rochdale’s MP launches a deli and sandwich shop ROCHDALE'S MP Simon Danczuk is setting up a deli and sandwich shop in the town with wife Karen, a long-held dream for the pair.

Danczuk's Deli is selling eat in or take away soups, salads and sandwiches, as well as traditional Lancashire and continental delicacies, cheese and cooked meats and wines and beers.

Mr Danczuk – who has lobbied the government to give more help to independent traders, including a cut to business rates – said the emphasis would be on offering Rochdale shoppers something different.

He added: “I’m putting my money where my mouth is and setting up a shop in the heart of Rochdale town centre.

“I’ve always enjoyed business and I hope Rochdale folk enjoy what our deli has to offer.”

Wife Karen added: “We’ve been talking about setting up a business for some time and this has come from our shared passion for good food.

“We both enjoy cooking and believe that a more diverse food offer in the town centre can only help.

"We want our deli to become a real hub for the community where people can meet and enjoy some of the best food Rochdale has to offer on their local high street."

8 January 2014 SANDWICH & SNACK NEWS

The Lunch Box opens in St Helens ENTREPRENEURS David Roberts and Rob Owen have openedThe Lunch Box, a new sandwich and burger bar on Ormskirk Street in St Helens town centre.

Thirty-two-year-old Rob worked as a chef for 13 years, including a term at a restaurant in Southport, and was part of the Jamie Oliver team for a television commercial about school meals.

Dave, aged 24, graduated from Liverpool John Moores University with a degree in business management but after working in a kitchen for a year he decided to put his food knowledge to better

Gravesend opening for Priscilla’s Pantry ACCOUNTANTS Sharon Annis and Allison Pickering have opened Priscilla’s Pantry tearoom in Gravesend.

Sandwiches include fillings such as salt beef and pulled pork from local suppliers like Lean Meats Butchers in the town .

Mum-of-two Allison said: “We were just fed up of the rat race and working for other people. We thought ‘you know what, we’re going to do it. We’re going to open our own business and see how it goes.”

Finding a premises was the hardest part, Allison said, and they have relied on support from the council and businesses nearby.

use.

“We aim to build an extensive range of creative and healthy sandwiches, as well as having a crack at building a burger menu using high quality products supplied from local businesses,” he says.

“That way we can take on the multi-national companies to try and offer St Helens a different option to what at the moment seems a very limited choice of take away offerings.”

Farm Fresh supplies its salad and vegetables and its meat is sourced from Gavin’s.

Coffee Xpress opens in Rochdale COFFEE Xpress, part of the refurbished Station Bazaar retail complex, has opened on Maclure Road, Rochdale.

The menu includes freshly baked baguettes, paninis, sandwiches, salad box, fruit box, smoothies, iced coffee drinks and frappes.

Manager Sania Aziz said feedback from the coffee shop has so far been fantastic. “The place looks great and we’re different from the other coffee shops in town. We’re in a good location and really excited about all the regeneration going on in this part of town.”

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NEW OPENINGS

Wired Café opens in Nottingham City Centre WIRED Café, a new artisan coffee bar, has opened in Nottingham city centre. Très and Vanessa Gretton-Roche, who spent about £40,000 revamping the unit, have transformed the old Cache children's wear shop in Pelham Street into their new venture.

It opened after 18 months of planning. Très, 45, previously ran an organisational development consultancy, and Vanessa, 44, was a pilates instructor.

This is the first time they have taken on their own

premises.

Très said: "The idea for Wired came out of wanting there to be the kind of place that we wanted to go and not being able to find it, and also wanting to re-establish the idea of cafés being a social hub.

"Wired is an independent artisan coffee bar appealing to the switched-on, culturally aware and discerning customer."

The new business has benefited from a new Creative Quarter business rates relief scheme.

Sandwich independent opens in Chichester for the second time AN independent sandwich shop has opened again in Chichester after five years’ absence.

Splits first opened in the Buttermarket in North Street, Chichester, but left in 2008.

Owners Lorraine and Carl Edney then opened a bakery and sandwich shop in nearby East Wittering, where they

continue to trade.

“We’ve got some really lovely people supporting us in East Wittering, but our heart has always been in Chichester as it is where we started.

Mrs Edney said after the first week of opening many customers had expressed their excitement over the return of the sandwich shop to the city centre.

Huddersfield Giants’ boost for new Holmfirth sandwich business SEVEN months after launching Bridlie Butties Ltd in Holmfirth, former Afghanistan veteran Steve Briddon Steve has built up a successful sandwich business.

Trade was further boosted recently by an appearance from rugby league’s Huddersfield Giants’ prop Eorl Crabtree, who visited the shop to ‘tackle’ The Big Eorl, an ingredient-packed £3.45 butty with a Christmas twist.

Steve and wife Fay took over the shop after former Parfitt’s bakery shut down earlier this year. The couple took on all four members of staff and the business has gone from strength to strength.

Steve served for six years in the forces, and was awarded the Joint Commanders Commendation in 2011 when he pulled an insurgent from his motorbike and held him while under fire.

Sodexo Prestige open new seating area at Bury St Edmunds Apex Building café SODEXO Prestige, which opened the new Aspretto Café in the main entrance of The Apex Building in Bury St Edmunds last year, has opened a new seating area outside the building. It now has seating for up to 48 customers, driving a 35% weekly increase in sales, says the company.

In addition to premium tea and coffee, the café serves customers a range of freshly made food options including sandwiches, baguettes and wraps with different varieties of filling such as Dingley dell Suffolk ham and homemade piccalilli; free range double egg and cress; and chicken, slaw and barbecue jerk

sauce, plus a selection of fresh fruit, snacks and home baked cakes. All the sandwiches are freshly prepared on site each morning and a selection of pastries including muffins and cookies are on offer.

Councillor Sarah Stamp, St Edmundsbury Cabinet Member for Heritage, Arts and Culture said: “I’m delighted to see that Sodexo’s successful café is extending out into the square where it will be a very welcome addition to the Arc, bringing even more colour and vibrancy to a popular part of the town. We wish them every success with the expansion.”

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NELLIE NICHOLS

all things nice & Pickle & Spice Consultant Nellie Nichols rejoins Sandwich & Snack News as a regular contributor in this issue. In the first of her new series she visits Pickle & Rye’s brilliant new sandwich shop in Sheen Lane, London

I

t’s lovely to be back with you again pen in hand so to speak … I feel I’ve been to the ends of the earth and back. I’ve also definitely visited one too many food factories in the process as I recently found myself staring at my own running bathroom tap wondering why it wouldn’t turn itself off.

I’ve done so many factory visits in 2013 that I’m beginning to feel weirdly under-dressed without multiple hairnets, wellies and a coat on. I’ve visited parts of England and Europe I didn’t know existed and quite a few I’ve always wanted to, but have never had the chance, covering miles and miles of land and sea.

Then after all that, as if I hadn’t chalked up enough ground beneath my feet, I headed off to Australia to visit their food capital Melbourne and the wilder shores of Tasmania for their annual food festival to meet with some of their key producers.

While I was there I attempted to eat

my way around the globe, trying the very best and latest trends in every type of cuisine imaginable from South American, Asian, and Fusion to international; the new, the old, and the lateral best of them all.

Coming home post New Year I only craved three things: Shepherd’s Pie, Roast Chicken and some decent British sausages. Much as I love the experimentation in some of the things

‘I suddenly realise that over the years I’ve been eating endless poor relations of this truly great triple-decker classic sitting before me. At £5.95 I am, without a shadow of doubt, staring at the pinnacle of deliciousness and value’

10 January 2014 SANDWICH & SNACK NEWS

I’ve tasted I always come back to the same conclusion that authentic recipes and ingredients with honest lineage often taste best.

Which reminds me: just before I headed off I popped in to see the recently opened new Pickle & Rye sandwich shop in Sheen Lane. You may recall I had quite a soft spot for the original small American sandwich shop I wrote about a year ago that Val Miller and Alex Minor first opened in the same road in 2011.

Two years on and they have in a matter of months got married, secured the lease on this much coveted larger site literally opposite Mortlake station, redeveloped it and opened, taking

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NELLIE NICHOLS

Pickle & Rye from a site you could barely swing a cat in to one where having enough furniture to fill it was a challenge.

Coming out of the station, the café is the first place you see. I think it would be hard to miss if I’m honest, the new livery colour apparently being the bright green of a stylised pickled cucumber, their signature ingredient; definitely eye-catching but I’m glad I don’t live opposite.

From a commuter footfall perspective, this is the bull’s eye of all locations with not a competitor as far as I could see in any direction. A breakfast menu with good takeaway options and their own American feel is ready and waiting each morning, from three choices of Oatmeal (‘Elvis’ is with banana and peanut butter, other toppings include dried fruits, apple and cinnamon) to coffee with a bagel at £5.00, the most popular being bacon, egg and cheese.

‘I’ve definitely visited one too many food factories in the process as I recently found myself staring at my own running bathroom tap wondering why it wouldn’t turn itself off’ Of course when I dropped in I had to try some slightly more hard core options: the Eggs Benedict with smoked ham and hollandaise sauce on an English Muffin would lend itself well to a lazy Sunday morning with the papers under your arm, as would the English Plate (sounding more like crockery rather than breakfast) made up of eggs, herb roasted tomatoes, smoked bacon, Cumberland sausage,

balsamic roast mushrooms, home fries and toast).

I know I ate far too much of the New York Scramble of scrambled eggs, salt beef, home fries, cheddar and sourdough toast but, like one of the children in the story of Nurse Matilda who wouldn’t put her knife and fork down because it all tasted so delicious, I just had to keep going. My only saving grace ... unlike the children’s bowls in the story, my plate did not continue to magically refill.

You see, Alex is a very good chef indeed and has this uncanny knack of turning humble home-fried potatoes and other such relatively simple recipes into something unbelievably moreish.

So moreish you just can’t stop.

Of course if you ask how and why you’ll just be passed off with a fast and furious and delicious description of

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NELLIE NICHOLS

herbs and spices. The fact is, neither you nor I will ever be able to replicate it in just the same way and that’s the secret of a talented chef. I have no idea where on earth he finds the time to cook so many different meats for a start, but cook them he does and the meltingly flavoursome salt beef is a shining example of what extra value he is adding.

And I can’t stop there really, with new additions to the menu since my last visit and in no time I’m tucking into a Chicken Cobb sandwich made with home-roasted corn-fed chicken, smoked bacon, blue cheese, boiled egg, tomato, red onion, lettuce and mayo on three layers of toasted white. And as if scales have fallen from my eyes, I suddenly realise that over the years I’ve been eating endless poor relations of this truly great triple-decker classic sitting before me. At £5.95 I am, without a shadow of doubt, staring at the pinnacle of deliciousness and value.

Val is more than insistent that I try

the Holiday Hangover sandwich, the December special and a sort of Thanksgiving tribute, so what can I do but wait in homage for the tower of home roast turkey with chorizo stuffing, hickory smoked ham, cranberry chutney, tomato, red onion, lollo rosso and mayo on white rye. The cranberry chutney recipe is so unique and delicious it now has a permanent place on their website. Could it be the addition of the ginger? The shallots?

It’s just that Alex factor again.

And just to be really clever, not only for the New Year and the abstinence it brings, but as standard, each and every sandwich can be ‘saladised’, although the extra £1 is, I feel, possibly a step too far. After all, removing the bread and adding a few extra leaves in my mind is a genuine quid pro quo.

So along with everything else, these clever peeps have applied for and been granted what Americans charmingly call a ‘liquor license’ and with this clever addition are now holding

12 January 2014 SANDWICH & SNACK NEWS

monthly (and soon to be more often) dinners for non-profit charity supper clubs, as well as seasonal Thanksgiving and Christmas dinners.

Their boundless energy is nothing short of commendable, remarkable and I’m envious. (Well I wish I had it in the bucketfuls they do). And then there is their dedication and charm: all mixed together with the Alex factor, this mixture is proving to be the perfect recipe for their growth and continuing future success. It’s not often I come across a sandwich business which is actually carving its path in such a focussed way.

Sure there are still too many dishes on the menu, still too many ingredients coming in the back door, too many recipes Alex is insisting on cooking from scratch, but I’ve said this before and you can only say it once. As they grow, neither Alex not Val can be in several places at once. A simple template has to be created for others to simply follow - without this they will leave continuity and consistency far behind. In the fullness of time no doubt keeping it simpler will pay.

So I’m not putting money on the next shop or the one after that. The odds would be far too short, and, most importantly, I believe that the integrity of this brand will be safeguarded for many years to come. The new Mr and Mrs Minor will see to that.

Congratulations.

This article is based, as always, on her independent views www.nellienichols.com

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To advertise call Paul Steer on 01291 636342 January 2014 13

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RESEARCH

Coffee shop market is still

growing fast The coffee market has now been growing for 15 years and there’s still more to come, say Allegra Strategies in a new report on the sector outlets and turnover of £8.7 billion by 2018, with 4.5% annual outlet growth over the 5-year period. The branded coffee shop segment is forecast to exceed £4.1 billion across 7,000 outlets by 2018 with outlets predicted to grow at 5.2% compound and revenue at 10.0% compound over the next 5 years. It is estimated that the UK has the long-term potential to comfortably host more than 9,500 branded coffee shops.

T

he total UK coffee shop market is estimated at 16,501 outlets and continues to show strong sales growth of 6.4% on last year with £6.2 billion total turnover.

According to Allegra Strategies definitive report, Project Café13 UK, the branded coffee chain segment recorded £2.6 billion turnover across 5,531 outlets, delivering impressive sales growth of 9.3% and outlet growth of 5.9%, adding 306 stores in 2013.

After 15 years of considerable growth, the coffee shop sector continues to be one of the most successful in the UK economy. Costa Coffee (1,670 outlets), Starbucks Coffee Company (790) and Caffè Nero (560) remain the UK’s leading brands with 54% branded chain market outlet share. Physical expansion by leading chains remains the core driver of market growth. In particular, Costa added 118 UK outlets and 18% sales growth in calendar 2013.

Market trends The UK coffee shop market is robust with established and predictable coffee consumption patterns. The report shows that the UK is now a nation of great coffee drinkers. 1 in 5 coffee shop visitors visit coffee shops every day compared with 1 in 9 in 2009, drinking an estimated 1.7 billion cups of coffee per year in coffee shops.

Coffee venues increasingly play an important social and community hub function as well as being a large contributor to UK employment and economy. The report reveals how successful branded chains constantly refresh their image while retaining brand values in order to engage increasingly progressive consumers.

A greater commitment to coffee credentials by the non-specialist sector,

‘The significant growth of new, corporate backed chains such as Harris + Hoole (Tesco) signals a new era of competition’ such as pubs, fast food and supermarkets has generated wider consumer participation while adding to competitive pressures. Furthermore, third wave/artisan coffee has profoundly influenced operator and consumer expectations about coffee quality and store design.

The significant growth of new, corporate backed chains such as Harris + Hoole (Tesco) signals a new era of competition. The premiumisation of the at-home segment and the expansion of the premium vending segments are further increasing the availability of specialty coffee.

Market growth Allegra forecasts the total UK coffee shop market will exceed 20,500

14 January 2014 SANDWICH & SNACK NEWS

The future marketplace The future coffee shop marketplace will be shaped by further increasing consumer participation and more savvy consumers, with the desire for premium quality coffee anywhere and anytime, driving improved coffee offers across a broader set of channels.

Allegra Strategies' Managing Director, Jeffrey Young commented, “The UK coffee shop industry is showing consistent strong growth in both sales and outlets. Britain is now a nation of great coffee drinkers. The UK consumer increasingly appreciates a quality cup of coffee and operators must continue to deliver innovation, fantastic quality while genuinely engaging with customers in order to stay ahead of the curve.

“UK Consumers will become even more knowledgeable on the subtleties of coffee preparation and delivery from bean to cup, in particular origin, roast, as well as the importance of milk foaming and water quality. We expect to see growing consumer interest evolving beyond simple commoditisation of coffee as a drink, with artisan cafés and branded chains increasingly educating them about the craft of coffee.”

The Project Café13 UK Report: Allegra Strategies Limited

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BRITISH SANDWICH DESIGNER 2014

Could it be you?

T

he art of creating new sandwich recipes is a critical part of keeping consumer interest and vital to the future of the industry.

The British Sandwich Designer of the Year Award aims to recognise the major contribution made by those involved (often behind the scenes) in creating new recipes.

Through a series of five regional heats and a final in London, we will be inviting panels of expert judges to assess the creative and commercial skills of those who enter with the aim of finding the very best sandwich creator in the UK.

BRITISH

SANDWICH

DESIGNER OF THE YEAR 2014

Whether you work in a sandwich bar, catering or a manufacturing environment, now is your chance to win the recognition you deserve by entering The British Sandwich Designer of the Year Award 2014.

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BRITISH SANDWICH DESIGNER 2014 AbouT The IngredIenTs Each competition that makes up the British Sandwich Designer of the Year Award has an ingredient specified by the sponsor. Your entries must include this ingredient but you are free to use other ingredients of your choice to create your recipe.

There are six sections to the Award, each a competition in its own right:

bel uK Leerdammer smoked Thanks to its special smoking process, Leerdammer Smoked is a harmonious, perfectly balanced blend of Leerdammer’s unique nutty taste and smoked cheese flavour.

The refined subtle taste of Leerdammer Smoked combined with its soft and creamy texture make it the perfect addition to add an indulgent touch to your sandwiches. And why not use it hot? Leerdammer Smoked is ideal when melted thanks to its great texture making it an ideal partner for tasty toasted sandwiches and gourmet burgers.

Leerdammer Smoked also offers the added convenience of staying fresh and glossy for up to 90 minutes outside the fridge - making sandwiches taste fresher for longer.

goes fantastically with cooked fish like seabass, haddock and cod. Just perfect for adding a chilli kick to liven up the humble cheese toasty.

universal Meats roasted sliced Chicken Tikka The chicken breast is produced at one of the world’s finest poultry processing plants that boasts BRC Grade A, full ACP Farm Assurance, Halal certification and a host of many other accreditations.

This product not only ticks all the boxes when it comes to quality, taste, texture and flavour but can also offer the whole Farm to Fork experience at an affordable price.

price. english Provender red Pepper and Chilli Chutney This scrumptious & fiery chutney, made with all-natural ingredients has a delightfully chunky texture with real bite, and a fresh flavour, followed by intense heat. The chutney is well balanced, with the sweet richness of the peppers perfectly complemented by the strong heat from Jalapeno and Bird’s Eye chillies. It lends itself very well to seafood, such as prawns and lightly smoked salmon, and it also

goddess Tuna "GODDESS" Tuna is of the highest quality and is approved by many UK and Irish blue chip manufacturers as well as many well known high street names. "GODDESS" canned fish has been around for over 100 years. We select only the very best BRC approved manufacturers to pack "GODDESS “to our own exact specification. Our tuna mixes rather well with mayonnaise and other ingredients to make the perfect tuna sandwich". “It has to be good to be GODDESS”

16 January 2014 SANDWICH & SNACK NEWS

Warburtons gluten Free Wraps range White wraps Our gluten and wheat-free square white wraps offer a versatile alternative to a conventional sandwich or roll. These gluten-free wraps make a brilliant sandwich alternative, but you might also enjoy a Mexican themed quesadilla or use it as a base for a quick and tasty pizza. They're delightfully soft with a great texture and available in a handy re-sealable pack, so you can top, wrap and roll your favourite fillings whenever you fancy.

Seeded Wraps As delicious as they are versatile, our Seeded Wraps are based on our popular Square White Wraps, with a wonderful twist, baked with linseed, sunflower and millet seed for a rich flavour and slightly crunchy texture.

Top them, roll them or fold with your favourite filling to make a scrumptious lunchtime or dinnertime meal, or use the re-sealable packs for a on the go snack.

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BRITISH SANDWICH DESIGNER 2014

dell’ami sandwich Pesto Pesto Sandwich HS268 (2kg) Vegetarian pesto with Italian basil, Italian Hard cheese, pine nuts and a small amount of olive oil. Perfect for sandwiches, flatbreads and panini as the oil does not soak into the bread.

The CoMPeTITIon Entrants should now have received thier sponsors’ product samples to create their recipes.

You may enter up to two recipes in each of these competitions – the more you enter the better your chance of making the final.

The choice of sandwich type is entirely yours – all you need to bear in mind is that the final presentation should be commercially viable to make (you must state the market it is aimed at such as workplace, sandwich bar etc.) and the sandwich should include the appropriate ingredients stipulated in each category.

In the first stage, our judges will be selecting the five best entries in each of the competitions in each of five regions. These finalists will then be invited to take part in the heats which will be held in regional centres around the UK during March 2014.

At the time of going to press the following dates and venues have been confirmed: SCOTLAND HEAT Wednesday 12th March, Midday West Lothian College, Almondvale Crescent, Livingston, West Lothian EH54 7EP NOTHERN HEAT Thursday 13th March, 11am. at Frank Roberts Bakery, School Road, Rudheath, Northwich CW9 7EQ SOUTH EAST HEAT Monday 10th March, 11am, at Bel UK Kitchen, Suite 1, 2nd Floor, 160 London Road, Sevenoaks, Kent TN13 1BT SOUTH WEST HEAT Monday 17th March, at 11am, at Bradshaws, Kenn Road, Clevedon, North Somerset BS21 6LH

MIDLANDS Tuesday 11th March, 11am. at TMI Foods, Lodge Way, Lodge Farm Industrial Estate, Northants NN5 7US The winners from the regional heats plus the best runners up will then be invited to the Final which will be held at the Lancaster London Hotel, London on Thursday 15th May 2014 – the same day that the Sammies (The British Sandwich Industry Awards) are held.

All the finalists will be invited to attend the dinner (with a partner) as guests of the sponsors. hoW To enTer All you have to do is come up with a new commercially viable sandwich recipe using the ingredients specified for each competition and send your entries to us by email, or post, to reach us by no later than WEDNESDAY 12th FEBRUARY 2014.

Entries should be clearly marked with the following information: • The category they are entered for; • The selling price of the sandwich; • The market it is aimed at – e.g. forecourt, supermarket, sandwich bar; • Your name, the name of the business, address, telephone number (mobile if possible) and email address; • The name of the sandwich; • A list of the ingredients to be used; • Instructions for assembling the sandwich.

• The regional heat you would prefer to attend if successful.

The IngredIenTs In each competition an ingredient has been specified by the sponsor. Your entry must include this ingredient but you are free to use any other ingredient of your choice to create your recipe.

(five from each competition) and invite them to one of the heats where they will be asked to make up their sandwiches in front of a panel of judges.

The ruLes All entrants must agree to, and comply with, the following rules: • Each entry must contain the ingredient specified by the sponsor; • Each recipe must be commercially viable – in other words capable of being made and sold successfully in the chosen market (Note: It is important that you state the market it is for plus the sales price) • Each recipe must be sufficiently innovative to be different from existing products on the market; • Contestants must agree to their recipes being publicised and used by the sponsors and BSA for promotional purposes; • Each contestant must agree to make up their sandwich at the Final if they are successful in reaching that stage; • Any changes made to the recipe will result in the entry being eliminated; • The competition is only open to those involved in the commercial sandwich market.

Entries should be sent to: British Sandwich Designer Award, Association House, 18c Moor Street, Chepstow, Wales NP16 5DB or emailed to pam@jandmgroup.co.uk to reach us by no later than 12th February 2014.

If you need any further information, please call Pam Sainsbury on 01291 636341.

The JudgIng All entries will be collated by the British Sandwich Association and submitted (without details of the entrant) to an independent judging panel who will be asked to pick the five most creative but commercially viable recipes in each category per region. Immediately that is done the Association will notify the finalists

www.sandwich.org.uk January 2014 17

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PROFILE

Fast-expanding Abokado looks to future development Healthy food to go London-based chain Abokado is on track to open 24 stores by March 2014, after almost doubling in size last year! Simon Ambrose talks to founder Mark Lilley about the past, present and future

Q

How would you describe Abokado as a trading format?

A

Our core proposition is healthy food, which is freshly made on site and served extremely fast, as well as hand-crafted coffee.

In terms of our positioning in the market, we are predominantly office worker focused and mostly a takeaway operation.

The segment we are in is ultra-competitive – not a week goes by without it becoming more so, which is good because it keeps us all on our toes and forces us to get better at what we do.

In terms of product range, what we do is unique, because we are the only operator within the UK to offer such a wide breadth of product, including freshly made sushi, along with a breakfast and coffee offering.

Q

How did it all start and how did you get the idea for it – and what was your previous occupation?

A

I was a Chartered Accountant for a while and also went to work in the city in another capacity but didn’t enjoy it. I got

married and decided to do some budget backpacking around the world while I looked for some business ideas.

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

Q

How long did it take for Abokado to become established and start turning a profit?

A

About 18 months later we opened the second store in Fleet Street and then a year later our first store in Newman Street and it was then that the business really took off, with sales way ahead of the other two.

It had taken three years or so but we started to understand how the market worked.

Two things that have stood us in good stead is that I’ve stayed really close to the business – I did and

18 January 2014 SANDWICH & SNACK NEWS

still do all the menu development – and we’ve always had a big commitment to product quality. Although it was a leap of faith for customers to come into that that first store, the product was fantastic and it was good value.

Q

Has the concept changed since you first opened?

A

Our core values haven’t changed but the business is unrecognizable from what we opened in 2004. Our initial branding was woeful and our store design was non-existent.

We had no external help, so Lindsay and I focused on what we had time for, but it was a real baptism of fire.

We had a strong product focus but the marketing and packaging and other niceties took three or four years to really look at. It was only three years ago in fact, when we obtained private equity investment, that we were able to afford external, qualified help and ‘professionalise’ the business.

If there was a weakness we had in the first few years it was that we didn’t realize

initially that we needed a compelling hot food offer to iron out seasonality.

People’s habits have changed utterly, and like most I wouldn’t dream of having a cold sandwich on a cold day – it’s got to be a hot pot or a noodle pot.

Now hot food is over 40% of our total sales, and it’s a massive driver of our likefor-like sales.

Q

Your rate of expansion has been remarkable recently. How

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PROFILE ‘Now hot food is over 40% of our total sales, and it’s a massive driver of our like-for-like sales’

Q

What about future expansion; do you see the chain going nationwide?

A

have you managed to achieve this? Has the recession helped with site availability?

A

In 2013 calendar year we opened eight stores – we started with 12 and ended with 20, so it was a really big year for us. We’re about to build on another one and we have two more we’re about to exchange on.

We’re an A1 user so that helps in the London market, but there’s generally been good availability. I doubt

that it reflects the state of the economy because there’s always fierce competition with our half-dozen or so competitors on sites. It’s more because we have a strong covenant and landlords are beginning to come to us because they think it’s going to add an amenity to their development. We also have a flexible site profile: we’re quite happy taking secondary small sites – that’s how our business started after all.

We plan another 10 stores this year. We’ll probably not do anything outside London in 2014, although we have looked closely at it. As long as there’s good availability in London, there’s no point in stretching our resources to go elsewhere. Having said that, there is no question though that at some point we will go national, and we will also test international, which I personally find much more exciting. We have already looked at places like New York and Paris and think we could do really well there. What we are doing in London is way ahead of any of indigenous offers over there. Certainly the French are bored with their own offer – it just hasn’t moved on. They’re fed up with croque monsieurs and salami baguettes.

Would we franchise?

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

Q

You’ve mentioned private investment.

How did this come about?

A

We had some business angels that came in – they were initially customers of mine, whom I got to know. They came in after the Fleet Street opening and they invested money for the third, fourth

and fifth stores. We’ve also taken some quite significant bank funding from RBS and then Kings Park Capital came in four years ago and they’re still heavily involved in the business.

Q

Your Schwraps (a Western or more traditional sushi filling in a seasoned rice roll which is then shaped and cut like a wrap) seem to be virtually unique: where did the concept come from?

A

The germ of the idea came from Oz but the Schwrap is our name, it’s trademarked as well, and the way it’s packaged and presented is completely unique. They’re freshly made every day and they’re really healthy.

Q

What’s your breakdown of male/female customers?

A

A couple of years ago the split was running at around 60/40 in favour of women; in some of the stores now it seems more like 80/20. We have smaller sizes as well with a lot of our hot food products, which particularly appeals.

I don’t like to generalize, but women generally seem to be more health conscious than men.

Q A

Do you use EPoS and why?

Yes. When we started it wasn’t quite a ‘Granville’ till, but it wasn’t far off! Staff had to memorise about 150 products! We now use the Symphony system by NCR (following the private equity investment) and we

www.sandwich.org.uk January 2014 19

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PROFILE

run it across the entire business – a ‘real-time’ EPoS system, giving us all the data analysis we need. It’s not cheap but it ‘s invaluable – we couldn’t manage without it.

Q

Looking back, would you do anything differently if you started again?

A

Pretty much everything! We started the business on pretty small funds, but if we’d had the capital we would have brought in even just one person who had any experience of working in the restaurant sector. I get approached a lot by people saying ‘Could you just spare me 20 minutes so I can ask you some questions’, and in general I’m happy to help. I think it’s great that they have the confidence to do that and I wish I’d done the same thing. If I’d done those two things: brought in

‘There is no question that at some point we will go national, and we will also test international, which I personally find much more exciting’ some expertise and asked others for advice, instead of taking ten years to get to 20 sites we might have done it in three or four, who knows!

Q A

Is the food to go market still changing and how?

The market is getting more and more competitive and that’s something we’ve seen building in the last 12 months or so. There’s a big question mark in my mind as to whether demand in London can keep

20 January 2014 SANDWICH & SNACK NEWS

rising to meet what I see as oversupply.

What this has done is force everyone to improve their offer and what you’ll probably see is a handful of companies, particularly the ones who have got scale continue to do well. Almost every operator in our space is adding stores in London … but it’s getting particularly hard for independents to break into the market.

In terms of customer preferences healthy food continues to grow.

There’s a big awareness of healthy eating now, and rather than being offered ‘rabbit food’ people are being offered food that tastes great, does you good and doesn’t cost the earth. I think people always wanted to eat healthily, and I include myself in that, but they were fed-up with eating mayo-filled sandwiches. That’s the reason we came into the business.

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AWARDS 2014

Could you be a winner?

Entries are now being invited for the 2014 Sammies.

If you think that you, or your business – or one that you know of – should be considered for an award, now is the time to tell us about it. To enter, please follow the entry criteria for each award listed on the following pages, and send us the appropriate information, by email to: pam@jandmgroup.co.uk or post to: Sammies Awards, Association House, 18c Moor Street, Chepstow, Mon NP16 5BD by the closing date.

Closing date for entries is 1st March 2014 The Award Qualifying Period for Awards is 1st March, 2013 – 28th February, 2014

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AWARDS 2014 outcome. The best entries will be invited to make a presentation to the judging panel.

T

he Sammies – also known as The British Sandwich Industry Awards – provide the main event in the British Sandwich Association calendar and are open to everyone involved in the sandwich industry.

Entries are now being invited for all the award categories which will culminate in the Awards dinner attended by over 600 people from across the £6.5 billion sandwich market.

To enter, all you have to do is complete the appropriate entry form and submit it before the closing date.

This can either be by post, or email, to ‘pam@jandmgroup.co.uk by Friday 1st March, 2014.

The ‘Award Qualifying Period’ is 1st March 2013 to 28th February 2014. Submissions for awards – and supporting material - should relate to this period’s success. With new products or campaigns, it is unlikely that sufficient evidence of success will be available unless they were launched before the end of 2013.

In some categories accreditation by the British Sandwich Association, or an equivalent independent body acceptable to the Association, is a requirement of entry.

AWARDS 2014

This year’s British Sandwich Industry Awards will be presented at a gala dinner at The Lancaster London Hotel, Hyde Park On Thursday, 15th May, 2014

THE BRITISH SANDWICH INDUSTRY AWARD The British Sandwich Industry Award is presented to a sandwich business or individual who has made a major contribution to the development, growth and prosperity of the industry.

This is a lifetime award. No entries are necessary in this category as the award is made by the BSA Management Committee. However, anyone can put forward suggestions for consideration.

The BSA Sandwich Manufacturer of the Year Award The BSA Sandwich Manufacturer of the Year Award is presented to the BSAaccredited manufacturing site which the judges consider has introduced the most impressive and effective initiatives to improve the quality and food safety of sandwich manufacturing during the qualifying period. Factors taken into account will include investment in people and facilities and improvements in technical standards and product quality. Those wishing to be considered for this award should submit a short (no more than one side of A4) written brief setting why they think they should be shortlisted.

The BSA Technical Excellence Award The BSA Technical Excellence Award is designed to recognise the work being done by technologists to advance systems and working practices across the sandwich industry. This is open to all those involved in the market, including suppliers, and may be entered by an individual or team. In this category, all entries will be treated in confidence and will only be shared with the judging panel, all of whom will be independent senior technologists and subject to strict confidentiality agreements. Entries should state the work that has been done and the

22 January 2014 SANDWICH & SNACK NEWS

En-Route Sandwich Retailer of the Year Award En-route Sandwich Retailer of the Year Award is open to all retailers and caterers providing sandwiches in an enroute environment (e.g. forecourts, stations, trains, ferries, airports, airlines, roadside etc.). It will be judged on the basis of who is believed to have achieved the most in successfully developing their business. The judges will consider factors such as marketing, product development, innovation, quality, sales growth etc.

Sandwich Retail Multiple of the Year Award Sandwich Retail Multiple of the Year Award is presented to the retail multiple considered to have done the most to develop its sandwich business, taking into account marketing, innovation, packaging, product quality, sales growth and market share. This award is open to multiple retailers where sandwiches are one of many different food categories on sale. The judging panel will use independent data to judge the performance of retailers over the judging period. Entries should be limited to one side of A4 and should state clearly why the entrant believes they should win this award.

Sandwich Convenience Retailer of the Year Award Presented to a convenience retailer considered to have done the most to develop its sandwich business, taking into account marketing, innovation, packaging, product quality, sales growth and market share. This award is open to convenience retailers where sandwiches are one of many different food categories on sale. The judging

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AWARDS 2014 panel will use independent data to judge the performance of retailers over the judging period. Entries should be limited to one side of A4 and should state clearly why the entrant believes they should win this award.

Workplace Sandwich Provider of the Year Award This award seeks to identify excellence and progress amongst those providing sandwiches in a workplace environment, whether through contract catering, on-site retailing or delivery.

The judges will take account of the general approach, range, presentation, innovation, sales growth etc. Entries should be limited to one side of A4 and should state clearly why the entrant believes they should win this award.

Specialist Sandwich Bar Chain of the Year Award An award designed to recognise those in this sector who are driving the business forward and achieving the most impressive development. Specialist sandwich bar chains are defined as retailers with 10 or more outlets, whose core business is the sale of sandwiches, whether made-to-order, pre-packed on site or bought-in pre-packed from a central commissary. Bakery shops which are largely devoted to sandwich sales can be included in this category.

The judging of this award will cover factors such as the standard of facilities, the shopping experience, customer care, presentation, product quality, sales success, innovation, marketing etc. Part of the supporting evidence for the entry should include photographs of a typical shop frontage, plus the customer area, the sandwich and / or ingredient display and the food preparation area at a time when products are being prepared.

Submissions should be kept to a single A4 sheet and should state clearly why the business should be considered for this award.

Those entering this award category must have a Food Hygiene Rating of at least 4.

All those short-listed in this category will be visited by an independent judge.

Independent Sandwich Bar of the Year Award Designed to recognise progress and excellence in the non-chain sector of the sandwich bar market, this award can be entered by businesses with up to 10 shops. Each entrant will be visited by an independent judge who will evaluate factors such as presentation, atmosphere, facilities, cleanliness and product range as well as innovation and customer service.

Entrants should submit a menu plus photographs showing the frontage of the shop, the customer area, the sandwich and/or ingredient display and the food preparation area taken during sandwich assembly. Submissions should be kept to a single A4 sheet and should state clearly why the business should be considered for this award.

Those entering this award category must have a Food Hygiene Rating of at least 4.

All those short-listed in this category will be visited by an independent judge.

Bakery Sandwich Shop of the Year Award Seeks to recognise traditional bakery shops which retail sandwiches alongside other bakery goods and where sandwiches are sold alongside bread and morning goods but are not a dominant part of the business. Shops will be judged on factors such as presentation, atmosphere, facilities, cleanliness, customer service and product range, as well as initiatives taken to develop the business within the operation during the award qualifying period. Entrants should submit photographs showing the frontage of the shop, the customer and the food preparation areas at a time when sandwich assembly is underway.

Submissions should be kept to a single A4 sheet and should state clearly why the business should be considered for this award.

Those entering this award category must have a Food Hygiene Rating of at least 4.

All those short-listed in this category will be visited by an independent judge.

THE JUDgINg OF AWARDS The CafĂŠ Award An award designed to recognise the importance of sandwich sales in the coffee bar/cafe sector. Entries will be judged on the levels of innovation, quality and sales success achieved in relation to sandwiches, together with product range, presentation and emphasis on the category. For the purpose of this award, a coffee bar/cafe retailer is defined as a single site or group of retail outlets, where the primary activity is selling coffee, but the sale of sandwiches is an important secondary objective.

Submissions should be kept to a single A4 sheet and should state clearly why the business should be considered for this award.

Those entering this award category must have a Food Hygiene Rating of at least 4.

All those short-listed in this category will be visited by an independent judge.

To ensure fairness in all aspects of judging, the Association’s Management Committee will nominate a panel of five judges, all of whom have good knowledge of the industry, but have no award entries or direct interest in any of them. The panel will include both the BSA Director and at least one of the judges will be from outside the Committee.

The judges will be responsible for working with the Secretariat to shortlist award entries. All short-listed entries will then be discussed briefly with the full Management Committee (excluding any members with entries) in order to gain maximum industry input.

However the Panel will make final decisions on the awards on its own and in private.

www.sandwich.org.uk January 2014 23

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AWARDS 2014

The Sandwich Marketing Award This award is intended to recognise the work being done by retailers, manufacturers, suppliers or other sandwich businesses to market and promote sandwiches. Entrants should provide a written submission (no more than a single side of A4) stating the activity, how it worked and its success.

Supporting material, such as POS examples, can be submitted with entries.

This award may be subdivided into categories at the discretion of the judges. Entries must have been introduced to the market within the award period. Submissions should be made on a single sided A4 sheet and should give details of the product and its value to the sandwich industry.

Supporting material (product literature etc.) may also be submitted with entries.

New Sandwich of the Year Award New Sandwich Product of the Year Award This award aims to encourage the development of new products for the sandwich market, including ingredients, equipment and associated products.

Entries will be judged on the basis of innovation, presentation, eating quality and commercial viability. Entries should be kept to one side of A4 and should clearly state the market the product is aimed at (e.g. retail supermarket, sandwich bar etc.), the selling price and why it is innovative Those short-listed in this category will be invited to submit product for sampling by a panel of judges.

Sponsors, St Neots Packaging are offering the winner of this Award a free pack design to mark their success.

(FREE PACK DESIGN FOR THE WINNER)

CONFIDENTIALITY

For a new pre-packed sandwich (not a range), which has been successfully launched in a retail or catering environment within the award qualifying period and continues to be on sale.

All entries for the British Sandwich Industry Awards will be treated in strict confidence and all judges will be bound by confidentiality agreements.

24 January 2014 SANDWICH & SNACK NEWS

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Join us at AWARDS 2014

LANCASTER LONDON HOTEL, HYDE PARK, LONDON, THURSDAY 15TH MAY Entertainment until 2am / Dress code: Black tie Raffle, draw and auction in support of Macmillan Cancer Support

Contact Name ................................................................Business Name ....................................................................................................

Address ........................................................................................................................................................................................................ .........................................................................................................................................................Post Code ...........................................

Tel. No: .................................................................................... Fax No. .....................................................................................................

Price includes 5 course dinner and half a bottle of wine per person. Vegetarian options and special dietary requests must be pre-booked Please book: ..........................table(s) at the Sammies 2014 at ÂŁ2250 + VAT per table ...........................place(s) at the Sammies 2014 at ÂŁ260 + VAT per place Card Type: (e.g. Visa, Mastercard)................................................................. Card number: ......................................................................

(Please note: we cannot accept American Express)

3 digit security number: ........................ Expiry Date: ............................... Name on card: ........................................................................

Signed: ........................................................................................... Date ...........................................

Do you or your guests have any special dietary requirements?( If yes, please list) ................................................................................................................

Tables will be allocated on a strictly first-come basis from the front of the room to the back.

All bookings must be accompanied by the appropriate remittance. Cheques can be made out to either The British Sandwich Association or BSA. No refunds can be made if cancellations are made within 30 days of the event and any cancellations before this time will be subject to a 25% cancellation charge.

Please email your booking details to pam@jandmgroup.co.uk Or post to: BSA, Association House, 18c Moor Street, Chepstow NP16 5DB If you require further information on the Sammies Awards please telephone Pam on 01291 636341

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TRENDS 2014

Labelling and eco packaging provider Planglow looks to the year ahead Planglow's marketing director Rachael Sawtell here provides her insights into the trends and developments that will help to shape the industry this year and beyond

software LabelLogic.

NutriLogic had proven popular with our contract catering customers for some years but since the introduction of the government approved Guideline Daily Amounts (GDA’s) scheme which the software can accommodate, enquires have been coming in from growing numbers of smaller operators too.

W

e are anticipating the emergence and strengthening of three key interconnected trends this year. These are health and provenance, world flavours and casual and tiered dining.

Health and Provenance Consumers are becoming far more discerning when it comes to food - in terms of both flavour combinations and provenance. This is a direct result of the everincreasing diversity of our culture, as well as the issues associated with poor provenance environmental, social and economic - as highlighted by the horsemeat scandal.

Locally-grown foods and traditional British fare will continue their recent renaissance - especially in terms of breakfast which is increasingly being eaten at work or on-route.

Traditional British breakfasts remain extremely popular but the emphasis is now shifting to healthier options - things like porridge with fruit and

nuts, or lean cooked breakfast wraps.

Stronger provenance, combined with the introduction of new labelling legislation at the end of the year, has brought about a need for greater transparency.

This is becoming increasingly evident through the heightened levels of enquiries we are now receiving regarding our allergen labelling products and NutriLogic software. NutriLogic calculates nutritional information from the food provider’s recipes so they can then add this to their labelling through our market leading labelling

26 January 2014 SANDWICH & SNACK NEWS

World Flavours & Street Food Our menu choices reflect the rich melting pot of cultures present in the UK and both fusion and world flavours are now standard.

South East Asian and Middle Eastern particularly Lebanese style foods will continue to dominate the market.

These look set to surpass Chinese and Indian cuisines as the new British favourites - certainly in the mid-term.

This is down to several factors including the availability and cost of ingredients, as well as greater awareness of what they actually are and how

to enjoy them. South East Asian and Middle Eastern foods also support the rise of health and dietary options as mentioned previously. This is especially pertinent for

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TRENDS 2014 traditional British fare - the now widespread use of sweet chilli sauce or humus in sandwiches, being a case in point.

Street foods fit nicely into the world flavours trend. Having had a presence for some time, the street food scene exploded in 2013 and looks set to be more long-term movement than passing fad. Gourmet hot dogs and burgers will feature heavily, as will South American flavours, due to Brazil hosting both the World Cup and next Olympic Games.

Launched last summer to support the growing street food movement, our Natural Deli Pots have already proven immensely popular. Our customers are now using them for anything and everything from porridge or soups to curries, rich deli salads and dips. So much so, that we are launching a 16oz version in the New Year.

Our grease proof Gastro Deli Paper also works well with a street food offering as it can be used for warm foods such as hot dogs or burgers, as cold sandwiches and bakery items.

grab and go operators as cuisine from these regions offers bread and gluten-free choices. Elements of both South East Asian and Middle Eastern foods also work well with more

Casual and Tiered Dining The street food movement is demonstrative of our increasingly relaxed attitude to eating out.

Sharing platters, light bites and petite plats are now commonplace, while nonseated or eat-at-bar concepts can be found in any city centre. In fact, casual dining is so popular even three times ‘World’s Best Restaurant’ winner Noma now offers a shared banquet seating option for its guests.

This mellowing of the dining-out rules can be attributed to our ever busying lifestyles, with new markets growing around those who are constantly

With over 26 years’ industry experience, Planglow is a recognised market-leader for both the supply and bespoke design of branded labels, food safety labels and compostable packaging to the catering industry.

Planglow’s pioneering software LabelLogic and NutriLogic are simple but effective programs that enable users to label products quickly, efficiently and stylishly, as well as with nutritional information - if they so desire - remaining fully compliant with labelling legislation at all times.

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. on the go, and at every time of day. However, it’s also a direct result of the financial downturn whereby caterers have actively created less expensive - and therefore more casual - food options to help encourage trade.

As in previous years, costs look set to remain a dominant theme for 2014 because, whilst the economy is in recovery, budgets are still a core consideration for both consumers and caterers.

For this reason we are currently investigating an even lower-cost alternative to our bloomer packs and sandwich wedges.

However, it’s no longer a case of solely providing budget options; 2014 is the year of the tiered offering.

Having gathered momentum over the past twelve months, offering two, three or even four

ranges represents choice in terms of flavours and ingredients – as well as price points. This allows the customer to pick and choose depending on their mood or budget and supports the food provider in keeping their profit margins high while food and other waste is kept to a minimum.

Planglow offers four offthe-shelf (plus bespoke) packaging and labelling options which can be used to differentiate a tiered offering. Natural - for a natural rustic finish, Ecoco - for an outwardly eco brand, deli-style Gastro, and premium finish Rosso.

Please visit www.Planglow.com for more information on our branded packaging and labelling collections, labelling software and both Gastro Deli Paper and Natural Pots.

www.sandwich.org.uk January 2014 27

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PACKAGING

New product designers for LINPAC Packaging LINPAC Packaging has appointed two new product designers to focus on developing innovative packaging solutions for its Freshware range.

Martin Jordan and James Rowson join a team dedicated to extending the company’s portfolio of products for the chilled retail prepared and convenience food market.

The Freshware team track retailing trends in the sector and work closely with customers to understand their requirements. Innovations Manager, Ben Elkington, leads the team and he is supported by Richard Kershaw, Senior Designer, and Alan Lowe, Tooling Manager.

Before joining LINPAC, James was

a freelance Product Designer and prior to that worked for Hockway Asset Assurance. During his threeand-a-half years with the company he undertook several roles including Design Engineer, based in Dubai, Project Engineer in Saudi Arabia, and Project Manager based in Kuwait.

Martin Jordan graduated from the University of Huddersfield with a degree in product design in 2011. He was a Product Designer at Blue Sky Designs and worked on a freelance basis as Product Designer for Wilkinson’s before joining Woodlands Sheds as Head of Design in January 2012.

Ben Elkington said: “Martin and

James are two creative and talented individuals; working on the Freshware range will provide them with a perfect opportunity to demonstrate their artistic and innovative abilities by generating a series of high quality design concepts to meet the bespoke needs of our customers.”

LINPAC launched its Freshware range in January 2013. The range is targeted at the growing ‘on-the-go’ consumer trend and includes a mix of single and multi-portion pack options to help consumers reduce food waste and live a healthier lifestyle. www.linpacpackaging.com Tel: + 44 (0) 1977 692111.

Huhtamaki acquires BCP Fluted Packaging

Colpac enhances its C-vis combination packaging FOOD packaging solutions provider Colpac has enhanced its C-vis combination packaging with the addition of a microwaveable lid to its microwaveable tray.

The C-vis tray and new lid, both fully microwaveable, are complemented by a new range of compartment inserts that enable the tray to be split into two, three or four sections. This makes them suitable for catering, ready meals or meals on wheels. This packaging offers up to six days shelf life depending on the food content and a M.A.P. (Modified Atmosphere Packaging) option is available.

The microwaveable C-vis tray is a combination of a Kraft effect board

outer and a PP inner tray and is already assembled for reduced handling time and cost. The packs are environmentallyfriendly with a recycled and recyclable lid, and a recyclable board in line with Colpac’s green credentials. By using thinner gauge board and plastic in the tray, an overall saving of 30% can be achieved compared with a standard CPET sleeved product.

C-vis offers other competitive advantages such as excellent visibility of the product, stackability for enhanced merchandising and display and branding options on the outer tray, says the company. www.colpac.co.uk Tel: (0)1525 712 261.

28 January 2014 SANDWICH & SNACK NEWS

HUHTAMAKI has acquired BCP Fluted Packaging Limited, a corrugated packaging specialist based in Blackburn, Lancashire.

The company employs approximately 120 people and serves the cosmetics, foodservice and confectionery markets. With this acquisition Huhtamaki continues to implement its strategy of quality growth and expands its product offering in Europe.

“I am extremely pleased to have BCP join the Huhtamaki Group,” says Brian Jones, Chairman of BCP. “BCP has achieved great success and growth in the last 10 years and Huhtamaki has both the desire and the resources to grow the BCP business even further.”

The acquired business will be renamed Huhtamaki BCP Ltd. and it will become part of Huhtamaki’s Foodservice EuropeAsia-Oceania business segment.

Eric Le Lay, Executive Vice President Foodservice EuropeAsia-Oceania, added: ”BCP’s corrugated food-to-go products complement our existing range of foodservice products perfectly and the range extension allows us to even better serve our existing customers with food, snacks and bakery packaging.”

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To advertise call Paul Steer on 01291 636342 January 2014 29

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PROFILE

Croque Monsieur The new kid on the block

Sandwich manufacturer Love Bites, a recent British Sandwich Association manufacturer member, has doubled its turnover in the last year after refocusing the business with higher volume runs and less variation. Meanwhile, sales of their innovatory Croque Monsieur product have gone into overdrive. Founder and managing director Richard Smith looks back at 24 years in the business

L

ove Bites are entering their 24th year in the sandwich business and in all of that time we have witnessed many changes in this industry.

As a company we have tried to keep up with the ever changing demands of consumers and fashion alike, and in the main I can quite honestly say that we’ve always been at the forefront of innovation and the need to be different to our peers.

Things were certainly different back in January ’91 when we started from scratch in a small unit on an Enterprise Park in Bradford, supplying petrol stations and shops on a sale or return basis. Competition was there, but to be honest they were playing at it and we were the first not only to set up a proper hygienic unit, but also to deliver in refrigerated vans from the outset as opposed to the car boots preferred by others.

We majored on Quality and Service and the business grew very quickly, which meant that within 18 months we were leasing two much larger units on the same site, manufacturing under refrigeration and had four refrigerated vans covering all of Yorkshire. By now we had added some schools, colleges and a university to our customer base and sale or return had become a thing of the past.

Business progressed steadily and in

the late 90’s we bought a large plot of land not far from the Enterprise Park where we built two factories. Why two? The idea was to sell one of them off which would enable us to kit out our factory to BRC standard from the proceeds. All of this in our own secure compound, and I believe that when we moved in in June 1999, we were the first of our size to achieve BRC accreditation at the highest level - something we have carried on proudly to this day.

Innovation as always was still very high on our agenda, so much so that by now we were diversifying into many other snack related products such as pizzas, paninis, muffins, salads and toasties to name a few.

We were also putting our own slant on some of them with trademarked brands such as “Lovemuffins”, “Waistlovers”, “Big Apple Pizza” and “Easibites”. All of these trademarks were registered along with, of course, “Love Bites,” not just in the UK but also the EU and with one of them worldwide. The latter of these we have had to defend vigorously on several occasions over the years against trademark infringement and I’m pleased to say we’ve won every case. There is currently such a case of infringement by a very high profile retailer being pursued at the moment.

The past 23 years have been a

30 January 2014 SANDWICH & SNACK NEWS

Gill and Richard Smith

rollercoaster as with many businesses that stand the test of time. But we’re still here, stronger than ever and looking forward to 2014 with great relish. We’ve had our fair share of bad debts and companies going bust on us, but the old adage “what doesn’t kill you makes you stronger” does prevail, although it does stunt your growth!

One thing that has frustrated me over the years is the fact that we have very little contact with other sandwich manufacturers and I think the reason is that everyone is afraid that you’re

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PROFILE ‘I won’t purge the quality of our products to win tenders so that others can make more profit, a practise that will not keep me or my workforce in gainful employment’

going to chase after their business.

Well the fact of the matter is that you are! But by the same token they are going to try and get your business, so it all kind of evens itself out in the end anyway.

I just feel that if there was more open acceptance of this and we all talked to each other, that an unwritten code of mutual respect would evolve and business would more than likely be shared around with companies in the same proximity, swapping customers out of their area which

were uneconomical to service, and this would be a positive step for the sandwich industry.

I feel the best way to demonstrate this is that although we have subscribed for many years to organizations that advise you on upcoming tenders, I can’t ever remember winning one. I know the reason for this is nothing to do with the quality of our products because our reputation precedes us in that respect. The fact is it’s always down to price!

However much the tender documents pontificate otherwise, believe me it’s always down to price and buying business is not something we do at Love Bites. I won’t purge the quality of our products to win tenders so that others can make more profit, a practise that will not keep me or my workforce in gainful employment. I also find it a pity that others don’t take a step back when they put in ridiculous prices.

Over the years we have re-invented ourselves on several occasions, when we’ve looked at the current climate for our products and you realise that you are going to have to look at new areas of growth in order to not only keep one step ahead of your competitors, but also to move away from the type of business you historically chase after, along with all of the other sandwich companies out there.

The latest epiphany happened around two years ago when I decided that I wanted a more radical change to the business if we were going to make the next step up. By this time we had added coffee chains, air travel, National Trust, prisoners in transit and supermarkets amongst others to our portfolio, as well as taking over half of the factory that we sold in 1999 within the compound.

We joined our existing factory with the new part by installing a 30 metre above-ground refrigerated tunnel with a conveyor line, taking products from high risk over the road to the newly built picking and packing room

known locally as “the tunnel of love”.

This “epiphany” coincided with an enquiry from a company in Norway to research a product that they wanted to introduce over there and for which they had a readymade market. This product was a classic “Croque Monsieur”.

The radical change mentioned earlier meant that we wanted to move the business over to one based on higher volume runs and less variation.

The transition of this would mean that we had to expect a downturn in business for a period where we would need to support the re-structuring financially. A calculated risk maybe, but the eventual benefits would be worth it insomuch as longer runs would drastically cut down labour costs and savings would also be made by centralised delivery using logistics companies.

2012 was a tough year but we emerged in a very strong position and we had long since grown tired of the volatility of the markets we were in.

Hospitals and Universities along with other “staples” had become a lottery and loyalty for good products and service had become a thing of the past with the introduction of the “Procurement Officer” who would usurp any relationship you had built up with the Catering Manager.

However much they stated in their tenders that quality was important, that accreditation was paramount and that you had to have an impeccable environmental policy (I know of one hospital in Kent who are getting their sandwiches delivered from a company in West Yorkshire, around a 460 mile round trip!), at the end of the day you knew it always came down to the aforementioned price. So in theory all of these 200 page tenders and the cost of independent adjudicators and advisors are a waste of money.

The transition is well on its way and these changes implemented are totally re-structuring the profile of our company. We now mainly deal with companies that take all of their deliveries on pallets and mostly frozen

www.sandwich.org.uk January 2014 31

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PROFILE which makes an enormous difference with the long shelf life. Some customers are household names, yet we still have a good customer base of long-established and new ones.

Changes within the infrastructure of the business have also been made and we are now much leaner, with a turnover that has doubled in the last year.

I mentioned earlier our new product and most recent success: the Croque Monsieur. I regard this as “the new kid on the block,” as our sales of this product have gone into overdrive - so much so that we were unable to keep up with demand through the summer months. As mentioned earlier, it took the best part of a year to perfect this product; however, I can quite confidently say that we now have arguably the best of its kind on the market. Sales of over two million products in less than a year and climbing are testament to this.

I believe that this product is still in its infancy as far as the UK is concerned but we’ve managed to get in early and the market is growing substantially. The initial investment is costly, not just the research and feasibility but, on top of that, the machinery to get the perfect topping was the hardest part to get right.

We currently supply the Croque Monsieur to leading airlines and holiday companies, a convenience food chain, coffee shop chain and some schools. We also had a recent flirtation with one of the major supermarkets, but anyone who has supplied own label products to one of the top four will know that the peripheral costs are a killer, so you have to get out as soon as you realise this.

Our Croque Monsieur is a fabulous quality product and we currently manufacture two types, one for the Café Culture which are in traditional rustic bread and are best regenerated in a combi oven, although they can be

re-heated in a conventional oven and, if you’re desperate, a microwave.

The other variety is quite a coup for us as it is designed specifically for the airline market (another huge development cost) insomuch as we have bread baked to a specific size so that it will fit into specially designed packaging that maximises the restricted space for food items that airlines have to deal with onboard their aircraft.

These are currently supplied frozen and are regenerated in the onboard ovens, thereby extending the shelf life of the product, especially for the return journeys on European routes.

We are also in talks with two wellknown High Street chains and food wholesalers about a version of this product we have developed specifically for them.

The business with Norway continues to grow, so much so that we have been asked by them to do versions of two other products they have in their portfolio, where they are not happy with the quality from their current supplier. They have also informed us that in 2014 our Croque Monsieur is likely to be supplied to

‘Hospitals and Universities along with other “staples” had become a lottery and loyalty for good products and service had become a thing of the past with the introduction of the “Procurement Officer” who would usurp any relationship you had built up with the Catering Manager’ 32 January 2014 SANDWICH & SNACK NEWS

convenience store chains in Sweden, Denmark Finland and Italy.

Although we are keeping our feet on the ground, we realise that we need to be prepared for any onslaught that may come our way, which we anticipate could be Spring 2014 or even sooner. To this end we have made arrangements to get back the other half of the factory we sold on back in 1999, which means we will operate from the full compound for the first time.

The plan there is to install a purpose-built series of in line rooms which will cut down the current production time of the Croque Monsieur by at least two thirds, thereby enabling us to make the price even more competitive.

In 2013 Love Bites made some significant managerial appointments and are looking to appoint two more experienced directors to share the workload of founders Richard and Gill Smith. These appointments have been pivotal in the success of this latest programme and their contribution so far is a major part of the reason we can look forward to 2014, confident that the quality and service we put to the forefront almost a quarter of a century ago still prevails today.

Another reason for us to look forward to 2014 is that we have finally come into the fold with our acceptance as a manufacturing member of the British Sandwich Association where we hope to be active and proud participants.

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MAYONNAISE, SAUCES, PICKLES AND RELISHES

Heinz Foodservice repackages Hot Sauces range FOLLOWING the initial launch last October, the Hot Sauces range from Heinz Foodservice has undergone a pack design refresh for the winter, unlocking room for further growth out-of-home.

First launched in October 2012, the three-strong range of front-of-house sauces is said to have proven popular with chefs and consumers, tapping into the growing trend towards widespread exploration of spicy food.

The new-look labels see flavour being brought to the forefront, removing the ‘Hot Sauces’ description, to instead allow a focus on the chilli types used and the inherent flavour properties of each variant. The existing black packaging has made way for a more colourful, vibrant look, with better use

of food-specific descriptors, including food pairing suggestions on the front of the bottle.

The three Hot Sauces varieties comprise: • Smokey Chipotle – mild smokey chipotle chilli with a hint of garlic, best splashed on wraps and burgers • Tangy Jalapeno – medium hot and tangy jalapeno, best served with nachos or drizzled over a spicy pizza • Peppery Habanero – hot and fiery habanero with a welcome sweetness, best poured over chicken wings and stir fries Heinz-commissioned research has shown that 41% of consumers say hot sauce improves a meal, while 55% of hot sauce users say flavour

and heat are equally important in a hot sauce. The number of menu items mentioning ‘chilli’ has grown by 17%, indicating the increased popularity of spicy foods out of the home.

Cis Nijenhuis, Heinz Foodservice Senior Brand Manager, says: “The refresh of the Hot Sauces packaging

has been driven by the huge potential for growth we see in spicy foods across all types of catering outlets. The sauces have been performing well since launch, but this new-look range will appeal to a broader audience and provide the reassurance of quality that diners love about the Heinz brand.”

Branston Pickle first TV ad in five years BRANSTON Pickle has launched its first TV ad in five years, running from December to March 2014.

This marks the first part of a significant investment in the Branston brand, with media spend alone set to reach almost £6million over the next 18 months.

The campaign is part of owner Mizkan Europe’s overall ‘Make it Special’ activity for the brand, which communicates the key idea that any sandwich is made special by including Branston Pickle.

The campaign targets busy parents, especially housewives aged 45 and

upwards, but will also track awareness and purchase intent amongst 35 and overs.

Paul Shanahan, MD of

34 January 2014 SANDWICH & SNACK NEWS

Mizkan Europe, said: “We are very excited to be promoting Branston Pickle on TV; it’s been away from our screens for far too

long. This is our first foray into TV advertising as Mizkan Europe, and the initial part of our plan to grow the Branston brand.

Through significant investment over the next few years we intend to build and nurture all our iconic British brands, inspiring and educating our customers along the way.”

Branson Pickle was bought by Mizkan Europe in February 2013 for a cash consideration of £92.5 million as part of its acquisition of Premier Foods’ sweet pickle and table sauces business.

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Creating fine food for all to enjoy At English Provender Company our passion is helping you make the food you prepare taste even better. From back of house bulk mayonnaises, sandwich fillings and sauces, to front of house chutneys, condiments and luxury mayonnaises, our products are made in a time-honoured way to deliver exceptional quality and taste.

You can count on us to tailor bespoke products and packaging to suit your exact requirements.

Contact us:

• tel 01635 528800 • email: david.barker@englishprovender.com Or visit www.englishprovendercorporate.com for more details To advertise call Paul Steer on 01291 636342 January 2014 35

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MAYONNAISE, SAUCES, PICKLES AND RELISHES

Geeta’s Foods Premium Mango Chutney INDIAN food brand Geeta’s Foods marked the 20th anniversary of its Premium Mango Chutney last year by unveiling a new look across its range of products.

The new design retains the familiar Geeta’s name and logo in white, handwriting-style font set on red background.

Geeta’s Chutneys can be used as sandwiches spreads, in sandwich fillings, as an accompaniments to meals, cold meats, cheeses and snacks, at barbecues or simply enjoyed alone with a crackers or poppadoms. They are all made without any artificial colours, additives or preservatives, in BRC A Grade certified facilities in India, adhering to HACCP systems to ensure tight quality control.

Geeta’s also recently launched a new range of authentic Indian Spice Mixes (Tikka, Tandoori, Keralan, Dhansak & Rogan Josh) in foil sachets, each serving four portions.

Packed full of specially selected Indian spices, this range would be ideal for seasoning sandwich fillings, including chicken, as well as for creating wonderful side dishes, says the company.

With the growth of food-on-the go, and the increasing need for innovative KSPs for sandwich and eat-on-the go meal solutions, chutneys provide a great added value that allows premiumisation, and therefore higher RSPs, which can then enable better margins.

Also the FSA’s salt guidelines are resulting in lower salt content requirements, and hence spice mixes can be used as flavour makers that can season meats, leading to lower

overall salt content in meal solutions. With cheese and meats accounting for the main sandwich fillings, there is a huge opportunity to increase margins by using premium ingredients such as Geeta’s, it adds.

The company has also launched a new range of Curry Pastes. Having identified a clear gap in the market for a range of premium Indian Curry Pastes, founder Geeta Samtani created six new recipes that deliver on authenticity, convenience and taste – values integral to the Geeta’s brand. The launch is set to add much-needed value to the category – and with a new 80g pouch format, it also delivers on packaging innovation.

Priced at an accessible 99p to serve two, the range consists of Britain’s six favourite Indian varieties that, between them, account for over 75% of all Indian sauce sales – Mild Curry Paste, Korma, Tikka Masala,

Balti, Rogan Josh and Madras.

With consumers also increasingly desiring more involvement in the cooking process, the pastes address this trend, whilst retaining simple, easy-to-following instructions for added convenience.

The new Curry Pastes come in eye-catching foil pouches, a proven format that works well on the Oriental fixture, but is new for Indian pastes. Meeting consumer demand for smaller pack sizes that reduce wastage, the format also caters for individual taste and heat preferences, with the ability to prepare two or more dishes alongside one another.

Launched in vibrant new turquoise packaging, which has been rolled out across the full range of Geeta’s Foods products, the new look is set to drive brand awareness, strengthen brand identity and increase shelf stand out.

“We wanted to make it easier for consumers to link Geeta’s pastes and sauces with our chutneys. Our ambition is to replicate the success of our flagship Premium Mango Chutney that enjoys over 70% distribution in the major multiples and was the only major brand in growth year," says the company.

See also Geeta’s entry in the BSA New Members page at the back of the magazine.

Rich Sauces wins Great Taste Double Star Award RICH Sauces has won a Great Taste Double Star Award for its Sweet Chilli Sauce and Chipotle Sauce apparently the only Sweet Chilli Sauce to hold the title.

“Considering the growing popularity of this bulk sauce in supermarkets and restaurants, this

was quite a big deal for us,” says the company.

It is now looking for that next big award winner. “Our existing customers already know the benefits of using a Rich Sauces bulk sauce and the inspiration our products can bring to any kitchen and any dish.

36 January 2014 SANDWICH & SNACK NEWS

“We stand out from most other sauce makers because we are not driven purely by profits. This is clear to see when you visit us at a trade show or here at Rich Sauces HQ. We are passionate about our products, new developments and our customers and it shows in everything we do.”

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MAYONNAISE, SAUCES, PICKLES AND RELISHES

AAK Foodservice extends Lion band AAK Foodservice has extended its Lion brand with a trio of new back of house sauces to help caterers explore more international flavours and ‘premiumise’ classics.

Lion Spicy Taco Mayonnaise, Lion Tomato & Chilli Sauce and Lion Burger Sauce are new to the range, which has undergone a packaging makeover to rejuvenate its visual appeal.

The three new additions are all available in 5ltr jars, building on Lion’s range of 2.27ltr back of house jars, which include all the classics, from English Mustard and Mint Sauce to Tartare and BBQ, right through to spicy, global flavours.

Lion Spicy Taco Mayonnaise and Tomato & Chilli Sauce sit alongside Lion Piri Piri and Very Hot Chilli Sauce, while Lion Burger Sauce joins Yoghurt & Mint, Garlic Mayo and Blue Cheese in their quest to jazz up classics, from fish and chips and burgers to chicken and steaks.

Rachel Neale, foodservice marketing manager at AAK

Foodservice, said: “The use of condiments whilst eating out is growing, with almost half the dishes sold last winter being served with a sauce. Our new additions bring even more to the Lion brand, using the highest quality ingredients from across the world to ensure it stands out from the competition.”

As part of the Lion makeover, there are also some new formats, with Lion BBQ Sauce and Garlic Mayonnaise now available in 5ltr jars in addition to the standard 2.27ltr offering.

The new Lion Burger Sauce is also available in a 10ltr jar to help caterers meet demand for this classic, one of the top 10 meals when it comes to frequency on UK menus.

In terms of Lion’s mayonnaise offering, AAK Foodservice has upped the ante by investing in new production facilities.

The improved range – Lion Mayo, Real Mayo, Thick & Creamy and Garlic Mayonnaise in 5ltr and 10ltr jars – is also made from 100% rapeseed oil and is completely soya free.

www.sandwich.org.uk January 2014 37

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MAYONNAISE, SAUCES, PICKLES AND RELISHES

English Provender named as Tesco Grocery Supplier of the Year THE English Provender Company has been named as Grocery Supplier of the Year by Tesco for 2013, in recognition of work completed on the Tesco Finest re-launch.

English Provender supply over 190 products to Tesco, including over 40 Tesco Finest products, as well as Very Lazy, The English Provender Co. and Newman’s Own brands.

Stephen Hughes, English Provender Company Managing Director, said: ‘We are thrilled to have won this prestigious award ahead of so many other quality companies that also supply Tesco. We have a real passion for food and are dedicated to delivering innovation.

Winning this award demonstrates the continued progress we are making as a company.”

Interestingly, the company has a long association with the British Sandwich Association, as a longstanding sponsor of its Sandwich Designer of the Year competition. The current ingredient being used this year for the EPC category is the English Provender Red Pepper and Chilli Chutney “This scrumptious and fiery chutney, made with all-natural ingredients has a delightfully chunky texture with real bite, and a fresh flavour, followed by intense heat,” says the company. “The

chutney is well balanced, with the sweet richness of the peppers perfectly complimented by the strong heat from Jalapeno and Bird’s Eye chillies. It lends itself very well to seafood, such as prawns and lightly smoked salmon, and it also goes fantastically with cooked fish like seabass, haddock and cod. Just perfect for adding a chilli kick to liven up the humble cheese toasty.”

The key to its success is the New Product Development team, it says.

“Recognised across the industry, our

Farrington Oils wins Gold Taste Award Farrington Oils recently won a Great Taste Award for its Garlic Mayonnaise at the world's largest food awards scheme.

“The Great Taste Award is a huge accolade; over the years our cold pressed rapeseed oil, full range of dressings and our classic mayonnaise have all received this sought-after marque of approval,” says the company.

The company also won two awards at the Carlsberg UK

Northamptonshire Food & Drink Awards. Farrington Oils were shortlisted as finalists in the New Local Product of the Year, with both the Chilli Oil and Garlic Mayonnaise competing in the same category, and the Garlic Mayonnaise winning.

Duncan Farrington was also honoured for his contribution to the local food and Northamptonshire by winning the award for Local Food Hero of the Year.

38 January 2014 SANDWICH & SNACK NEWS

NPD team is leading the way in delicious innovations. Thanks to their individual passion for food, a hunger to discover new flavours and a penchant for cooking up weird and wonderful recipes inspired by travel, our team stays hot on the heels of new food trends. This inquisitive team works closely with our suppliers to explore new opportunities and makes sure English Provender Company takes the lead in introducing our consumers' to new flavours.”

New launches at Food & Drink Expo Manfood will be showing the latest addition to its range: a spiced chutney made from plums, sultanas and apples, as well as a ‘secret ingredient’ Woodforde’s Nog Ale. The company is also showing a new smoked tomato sauce containing hot smoke tomatoes, red chilli and shallots, blended into a thick piquant sauce. It can also be used as a cooking sauce.

Mrs Middleton's ColdPressed Rapeseed Oil is

produced from high quality seed grown on its family farm surrounding the Barton Hills Nature Reserve in Bedfordshire.

Produced by sisters Whizz Middleton and Ellie Michell, its golden oil has a subtle, nutty flavour, which is versatile in the kitchen with a high smoke point. It is naturally high in vitamin E, anti-oxidants and omegas 3, 6 & 9 and naturally low in saturated fats.

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Manufacturers of Premium Quality Chutneys, Spice Mixes and Pastes.

From one of the leading retail chutney brands in the UK.

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

To advertise call Paul Steer on 01291 636342 January 2014 39

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DAY IN THE LIFE OF...

Day in the Life of

Subir Chakravarti

FSC’s sales and marketing director Subir Chakravarti, Food Service Centre’s sales and marketing director, has been with the Cheddar-based company for 14 years.

A family business with more than 25 years' award-winning international experience, it develops and delivers market leading, food-on-the-go packages for national and international retail chains.

Working from his home in Redhill, or out and about meeting customers and suppliers, Subir’s responsibilities include building and developing customer relationships, winning new business and ensuring the smooth running of the day to day operation for his clients. This is his day...

5.30am It’s an early start today as I’m off to Copenhagen, to visit customer sites and meet some customers and suppliers. I live 15 minutes from Gatwick airport but I like to give myself an hour before I leave to grab some breakfast and check my emails.

Although the majority of my customers are based in the UK, I’m out of the country about once every three weeks, visiting our international customers and suppliers, looking for new food trends and identifying new business opportunities.

7.00am Once I’ve checked in I’ll have a quick wander around the food outlets in the airport, as I like to keep up to date with the latest competitor offerings.

FSC is split into three business divisions: in the area I work in we have a number of different customers including large department stores, high street retailers, coffee shops and travel sites. The other two departments manage our largest customer, an international petrol forecourt chain, and offer

40 January 2014 SANDWICH & SNACK NEWS

consultancy services, drawing from our overall business knowledge.

FSC is the only company I’ve ever worked for and it’s amazing to think how much it’s changed in my 14 years with them. When I joined it was a small family business, and we worked at the owner’s house in Cross, Somerset. The company was originally set up to service one specific customer, but a conscious decision was made to win new accounts, in order to decrease our dependency on one key client.

I’ve had a number of roles in the

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company, and I love what I am doing at the moment… it is so easy to enjoy it. As the company has grown they have looked to promote from within where possible, giving development opportunities to current employees, and as a result the company has grown too. It’s a strategy that has paid off as many of the employees have been with FSC for over 10 years.

7.35am If I can I’ll only fly on airplanes with free WIFI, so I can keep up to date even up in the sky. I hate having unread emails, so you could say I’m addicted to my inbox! When email is not an option during take off and landing, I’ll try and get a bit further through my book. At the moment I’m reading Khaled Hosseini’s third book, ‘And the Mountains Echoed’.

It’s good but in my opinion nothing on ‘The Kite Runner’.

10.30am When I land I don’t have to go too far for my first appointment of the day, a meeting with a potential supplier, as we’re meeting at the airport. Initially sandwiches were the

bulk of our business but we have actively been looking for new and innovative ways to offer more value to our clients; our aim is to make their life as easy as possible.

So we are always on the lookout for new products that will complement their range, and add variety for the end customers, whilst helping to drive our client’s bottom line. At this current time our range includes sandwiches, toasties, paninis, focaccias, breakfast muffins, salads, sweet bakery items, traybakes, juices and smoothies. On top of that, in addition to our standard lines we also offer limited edition products which we change on a monthly basis.

Today’s session is an overview meeting with a patisserie supplier. In my experience the Danish market is like the UK market was five years ago, before there was a huge increase in competition. As a result, suppliers tend to be more hands on. That said, meetings with European suppliers tend to be less formal than UK meetings as they are less pressurised.

I really enjoy seeing what new concepts our suppliers have developed, increasing my knowledge of the emerging food trends and finding products that will appeal to our client’s customer base. It’s a successful meeting and I have lots of new ideas to take to my account later in the day.

After my meeting, I’ll quickly check emails and, if needed, make a few calls back to the office and the team. I’ll also make some calls to my buyers; as a minimum I tend to speak to them once every day.

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DAY IN THE LIFE OF...

12.30pm Time for lunch and I’ll always eat one of our products: one of my current favourites is our Rosemary focaccia with Goats Cheese. After a quick check of emails, I’ll have a walk around to again look at the products we provide in situ and to see what our competitors are up to.

1.30pm As I’m at Copenhagen airport I’ll quickly catch up with the airport’s General Manager to get his input on the food offerings available, both the ones we supply and our competitors.

I always find it useful to get as many different opinions as possible – it all helps.

3.00pm Final meeting of the day and it’s with the customer who runs the various sites at the airport. As we won’t have frequent meetings, due to our different locations, we’ll cover off a review of current business, check we are on track with the forecast and discuss potential new products. I’m very lucky that I have great relationships with the clients I work with; it means we can have honest discussions and deliver exactly what it right for the account.

With my meetings done for the day, it’s time to spend a bit of time at the laptop to cross off a few things

from my ‘to do’ list. Throughout 2013, the team and I have focused on winning new business, and we have really got momentum, winning three new contracts in as many months. In comparison to last year we have grown the business by 76%.

It’s a fantastic result for us, and making sure we deliver a smooth set up, whilst ensuring it is business as usual for our existing clients definitely keeps me on my toes.

We don’t offer a one size fits all approach, so when we have a new client we tailor the range to their customer base and create bespoke packaging that complements their brand and outlet environment. We are launching with a new customer in the New Year, so today I’ll review the packaging to ensure everything is on track and we are providing what the customer has requested.

4.00pm On top of bringing on new customers, we are always looking for new ideas to expand the range we offer to our existing clients. At the moment we have a number of new irons in the fire. We have just launched a new pastry range, which is baked centrally in the morning and delivered to store that day, 365 days of the year.

In another account we are looking at fruit pots and sausage rolls, so we

42 January 2014 SANDWICH & SNACK NEWS

have three samples for the former and four of the latter, which we’ve sent to the client to try. After a quick call to the client for their shortlist, I’ll contact the suppliers for the commercials so we can go back to the customer and get a final decision. It’s very rewarding when you see customer confidence grow not only in your core business but also in the new areas in which we can deliver.

On top of the everyday business of monitoring sales, targeting new business and customer and supplier meetings, I always try to take a step back to see if there are any potential issues further down the line. At the moment we are looking to see if new distribution networks could be advantageous to us in the future.

5.30pm The end of a long day. I really hate eating on my own, so in the evening if I’m not meeting up with a colleague to try out a new restaurant, I’ll normally order room service. I unwind by listening to music, particularly American Rock.

My favourite band are The Goo Goo Dolls, so I'll spend the evening listening to new music, including band recommendations from our Product Development Chef Keith Allen, and trying not to check my emails.

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NEWS

Raynor Foods hits the jackpot at the Food and Drink Federation Awards BSA sandwich manufacturer member Raynor Foods had good reason to celebrate at the recent Food and Drink Federation Awards, when they won two major categories – ‘Minimising Food Waste’, and ‘Food and Drink Scientist’.

The ceremony was held at a blacktie dinner hosted by TV presenter Katie Derham in front of over 300 guests at Vinopolis.

Their winning entry for the 'Minimising Food Waste' category was focused on the central issue of food waste going to landfill and the amount of waste going to be recycled. Raynor Foods believes that small changes can have a big impact there and that there are huge benefits, both environmentally and commercially, to taking a sustainable approach to business.

Taking steps to minimise waste involved a considerable commitment of time and focus and involved looking at the biggest waste areas in the business.

During the time, Raynor worked with London Metropolitan University to carry out the carbon footprint of a sandwich, the main product produced

by the company, and used the results of this work to form the basis of its environmental policy.

One innovation was using offcuts of one product in the development of a new product – which has since become a firm favourite with customers. There has also been a large amount of investment in the development of new ingredients to minimise wastage. This included working with suppliers and researchers to create a new type of ingredient through natural hybridisation. There was an element of risk involved as producing hybrid varieties is not an instant process.

'Minimising Food Waste' has had a

considerable impact of the day-to-day running of the business. Rather than just paying lip-service to an ideal, everyone in the organisation has bought into the commitment to tackling 'green' issues. It has brought about a culture that makes staff think more about their own impact on the environment.

More than 50% of the workforce either rides or walks to work and there is a policy of sourcing locally where possible, as well as a real interest in embedding environmental policies fully into the business.

FDF’s Director of Economic and Commercial Services Steve Barnes said: “FDF applauds Raynor Foods’ dedication to minimising food waste.

The company has embedded sustainability throughout its products, from development right through to customer use and disposal. These initiatives have inspired Raynor Foods’ staff to save paper and recycle at work and at home, further extending the reach of the company’s green initiatives.”

Food and Drink Scientist: Tom Hollands, Raynor Foods TOM Hollands joined Raynor Foods in June 2008 and is Technical Manager with overall responsibility for ensuring technical compliance throughout the company and specific responsibility to ensure that all quality and technical standards are exceeded.

He maintains site standards and develops them, and leads all site audits, and ensures compliance with all relevant legislation, consumer and food safety requirements and maintains accreditations.

He also carries out supplier audits and ensures suppliers meet approval criteria. He believes that helping others improve their standards ultimately benefits

everyone, as it drives food quality and food safety standards.

Tom handles and processes customer complaints as part of his quality management responsibilities and liaises with customers about any

technical queries they might have.

He has been recognised because “he always thinks beyond his brief”, and in doing so has benefitted Raynor Foods considerably.

This has included working with growers to develop a

naturally cross-bred lettuce variety and researching tomatoes.

He also advises other companies on food safety and best manufacturing practice and has worked with a number of Raynor's suppliers and partners to help improve their systems, helping them to receive British Retail Consortium and safe and local supplier approval (SALSA) accreditation.

Tom has links to various universities and has worked with students from Manchester Metropolitan University and London Metropolitan University to help them with placements and with thesis work on sustainability in the industry.

www.sandwich.org.uk January 2014 43

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NEW PRODUCTS

Garden centre restaurant blossoms with Adande refrigerated drawer systems ADANDE has supplied two refrigerated double drawer systems to Stooks Café, which is located in Newbridge Nurseries’ garden centre near Horsham.

The 140-seat restaurant offers breakfast, lunch and afternoon tea, serving over 2,500 covers per week.

Stooks caters for visitors to the garden centre, as well as being recognised as a dining destination in its own right, drawing visitors from the local community and beyond. The restaurant’s menu includes freshly prepared classic dishes, inspired by Middle Eastern cuisine, as well as creative salads, using home-grown and local organic produce and herbs. The café is also renowned for its high quality sandwiches and patisserie.

One of the drawer units is used for the chilled storage of raw fish and ingredients for main dishes in the other. The second unit has a chilled drawer for salad storage, with the other drawer configured as a blast chiller for the rapid refrigeration of bulk pre-prepared food, including risotto.

The drawer units are located beneath the kitchen’s food preparation worktops, providing convenient and space saving temperature controlled storage, whilst eliminating the need for staff to leave the workstation to fetch ingredients. The kitchen’s flow line

food preparation layout is designed for operator efficiency and speed of service.

The patented refrigerated systems feature insulated drawers and an innovative modified air flow pattern, which deliver high efficiency cooling, as well as accurate and stable temperature control, no matter how frequently the drawer is opened, even in the hottest kitchen environments.

Tel: + 44 (0) 844 376 0023 www.adande.com

Pulp Friction prioritises hand hygiene A Nottingham-based mobile caterer has taken hand hygiene to the next level by fitting a portable hand wash unit from TEAL onto the back of its pedal powered ice-cream bike.

The Pulp Friction Smoothie Bar Project provides volunteer opportunities for young people with learning disabilities across the East Midlands through catering at a range of public events with its pedal powered smoothie bars.

TEAL design and manufacture a range of portable hot water, hand wash units. Totally free from mains water and drainage, they deliver the perfect solution for mobile caterers who need clean hands on the go.

Jill Carter, project co-ordinator at Pulp Friction, says: “It’s so important that hand wash facilities are always available and alarmingly it is something that is not always covered by mobile caterers.

“We are now more confident than ever that we are doing all we can to protect customers and staff.”

Visit: www.tealwash.com; tel: 0121 770 0593 or email: enquiries@tealwash.com for further information.

Sausage successes with premium seasonings ONE of the UK’s leading flavours houses has helped three sausage makers to achieve success in annual competitions.

Serial winners Solent Butchers collected a Magnificent Seven BPex awards after collaborating with Essexbased family seasonings company Unbar Rothon on an expanded range of sausages.

Three of the awards were gold – for the best innovative sausage and for both speciality and traditional pork sausages. Silver certificates went to two healthy eating pork sausages and for traditional Cumberland and Lincolnshire sausages.

Further joint development is now taking place, based on Unbar’s new premium Butchers Pride range of seasonings, as Portsmouth-based Solent seeks to produce even better bangers.

Managing director Mark Cristofoli said his company’s five years association with Unbar had helped Solent expand its business with quality products in both the profit and cost sectors of foodservice.

“Unbar has helped us give our customers what they want and in doing so we have developed unique sausages which are our own,” he said.

Principally in the BPex competitions, the flavours house saw

44 January 2014 SANDWICH & SNACK NEWS

one of its leading manufacturing customers collect seven awards – four of them gold.

Unbar general manager Richard Rothon has also celebrated the success of another customer in winning “Britain’s Best Sausage” competition.

Tel: 01277 632211.

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NEW PRODUCTS Electronic Temperature Instruments Ltd launches its new Temptest 1 thermometer THE manufacturers of the Thermapen have launched another innovative product that can be read from any angle, in either hand - making temperature readings easier.

The Temptest 1 features a Patented automatic 360° display, which rotates in 90° increments enabling the user to read the temperature in any position i.e. left hand, right hand, vertical or horizontal.

This feature can be 'locked' by the user, if required.

Additionally, the Temptest thermometer features an intelligent backlit LCD display, which illuminates the display when ambient light levels are low, making the thermometer reading easier to read whatever the time of day.

The new Temptest 1 smart thermometer incorporates a large, easy to read digital display, with a precise read-out of temperature over the range of 49.9 to 299.9 °C with a 0.1 °C/°F resolution and an accuracy of ±0.4 °C (-49.9 to 200 °C). The thermometer will power off automatically after ten minutes, maximising battery life. This feature can be disabled.

Both low battery (icon) and open circuit indication are displayed, when applicable.

Each TempTest 1 is powered by two AAA batteries with a minimum life expectancy of 5000 hours in normal use without the backlight.

Tel: 01903 202151 www.etiltd.com

Ayrshire College chooses QED Continental coffee shop system for new café at Ayr campus QUALITY Equipment Distributors (QED), based in Glasgow, is a leading UK designer and supplier of modular bar, coffee shop and food service equipment, with a large selection of contemporary and classic module styles for catering and retail environments.

The company was recently appointed to supply a complete coffee shop system for the newly opened café at the Ayr campus of Ayrshire College.

The college selected the Decoration O design from QED’S exclusive Continental Coffee Shop System. This includes bar modules, refrigerated serve-over counters, back bar shelving and storage, with provisions for coffee machines, sinks and dishwashers.

The design was chosen to

be in harmony with the college’s contemporary décor, with a ‘Pur Metal’ laminated finish and dark granite worktops. The system also includes a cash register counter and a disabled access counter.

The complete system was installed by QED’s own team of refrigeration engineers and shopfitters. Following the facelift to the café, it is already reporting increased business from students and staff.

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

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SEAFOOD

New strategy for Royal Greenland ROYAL Greenland UK, based in Manchester, is now being headed up by Randall Jennings, who has more than 20 years of experience in the FMCG industry, working with both food and drink and non-food products in the UK and on export markets.

Replacing Tony Wheatley, in the last few years, Randall has worked on a consultancy basis, his last client being Baxters Food Group.

Royal Greenland has recently launched a new strategy "The North Atlantic Champion" and winning the UK market is one of the key performance indicators. Randall says: "I am known for being able to get an overview of a market quickly and set up a strategy for the company in order to develop the market in question. I am impressed with the breadth and depth of experience in seafood at Royal Greenland and stunned by the complexity of what happens here – we have to be able to constantly adapt to the supply we have available. It is an incredibly complex business, so it is good to have people around me who know what they are doing!"

In Randall's opinion the recession has damaged the UK market, in the sense that price-consciousness takes the lead over quality-consciousness. In

addition, fluctuations in price and supply, which is a prerequisite of the seafood industry, is a challenge, especially for the retailers, who prefer to have fixed pricing for a 12 month period whenever possible.

Food service is more used to variations and buying at 'market prices' but in the UK pub catering business, margins are very low, so there are some huge price considerations in this part of the business."

The new Managing Director goes on to talk about Royal Greenland's opportunities: “We do have a great advantage in our high quality and the fact that we are a vertically integrated company, having complete control of the supply chain, which not only keeps prices realistic but also gives us 'full origin trace-ability' – a key advantage in light of the horse meat scandal in 2013.

Randall recently participated at the Cold Water Prawn Forum Conference and from what he took with him from that, he says: "We, in the industry, need to do more as a whole to highlight the differences between cold water prawns and warm water prawns and we need to shout more about the taste and quality of our products.

46 January 2014 SANDWICH & SNACK NEWS

Customers and consumers are not aware of the differences. It is our job to educate them."

Meanwhile, Royal Greenland has launched new Greenlandic Gourmet Prawns, a luxury brined prawn processed using a unique combination of classic handcraft and new technology.

The result is a product full of natural, sweet prawn flavor and with a significantly lowered level of salt, says the company.

Greenlandic Gourmet prawns have been developed in close cooperation between Royal Greenland's newly renovated prawn processing facility in Ilulissat, Greenland and the company's New Product Development team in Denmark. The goal was to create a premium brine product allowing the high quality and natural flavour of our Greenlandic raw material to shine through.

In order to find the right production method in Ilulissat and preserve the natural flavour in the best possible way, former production manager, now pensioner, Knud Mølgaard was brought in to share his knowledge of traditional production methods, more gentle than the ones typically employed today.

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SEAFOOD

PNA skipjack tuna for Europe THE world’s largest tuna fishery, the PNA skipjack tuna free school purse seine fishery, started delivering MSC labelled skipjack tuna from the Pacific into Europe from November.

MSC Pacific Fisheries Outreach Manager, Bill Holden, is delighted to see the sustainable tuna reach European market shelves.

“This fishery has met our global standard for a sustainable fishery, proving that the skipjack tuna stock is robust and healthy. The skipjack tuna are caught with minimal impact to the marine ecosystem, and negligible impact to other marine species including sharks, turtles, and marine mammals," said Mr Holden.

“It’s so great to see the effort of this fishery to reach the MSC

standard that is not only ensuring healthy oceans teeming with life but also adding value to their business with accessing new markets in Europe.”

The MSC label guarantees consumers that the fish caught is from a sustainably managed fishery; handled under a rigid chain of custody from the net to retailer, the fish is completely traceable and not mixed with any other species or fish from non-certified fisheries.

The PNA fishery operates in eight developing nations in the South Pacific Region that control 50% of the world’s skipjack tuna supply including the Federated States of Micronesia, Kiribati, Marshall Islands, Nauru, Palau, Papua New

Guinea, Solomon Islands and Tuvalu.

“We are thrilled to be delivering PNA MSC-certified skipjack tuna to SPAR and into the European market,” said Maurice Brownjohn, PNA Commercial Manager. “It means a lot to our developing nations to finally achieve delivery of MSC canned skipjack into the market and see the benefits of sustainability.”

“This fishery has consistently demonstrated leadership in the region and in tuna management by taking effective measures including restrictions on the use of Fish Aggregation Devices (FADs), tuna catch retention, mesh regulations, in port transhipment, and prohibitions on setting nets on whale sharks to name a few,” said Mr Holden.

New seafood tableware collection from Artis John West launches seafood video recipes SEAFOOD brand John West has created a series of new video recipes. Each dish features a favourite John West fish including Pink Salmon, Smoked Mackerel and tuna.

'In the Galley with Simon and Frank' gives a glimpse into the hardships of cooking at sea, while at the same time inspiring with a range of John West meals.

The first recipes to be aired are Salmon Salad, Salmon Teriyaki and Tuna Pasta Bake, with the promise of “more craziness” to come soon. john-west.co.uk/ourrecipes/salmon-recipes

Artis, a supplier of cutlery, tableware, glassware and barware, has launched a new Seafood Collection as part of its overall new product offering in the just-launched ‘Art of Artis’ Catalogue.

The Seafood Collection brings together a range of products, specifically for seafood, aiming to give customers inspiration for the presentation of seafood favourites,

offering great scope for operators to serve seafood in an exciting and memorable way.

Kathy Birch, Artis’ Marketing Manager says, “The Artis ‘Seafood Collection’ offers a variety of interesting and useful products for seafood presentation; there’s literally everything you could possibly need from sushi, fish and chips, moules, oysters to caviar – it’s all in one place for your convenience”.

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e

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SEAFOOD

DNA results confirm supply chain integrity for MSC certified sustainable seafood RESULTS of the latest round of independent DNA testing on MSC labelled products show over 99% were correctly labelled. Of 320 samples tested, only three were found to be mislabelled.

When seafood is sold with the MSC ecolabel, every business in the supply chain has undertaken a detailed traceability audit against the MSC chain of custody standard. This shows seafood buyers that fish has come from MSC certified sustainable fisheries.

Independent DNA testing on MSClabelled products is an integral part of the MSC’s strategy for monitoring the effectiveness of this chain of custody program.

"This is an important test for the MSC," explains MSC product integrity manager, Alison Roel, "because it provides consumers and MSC

stakeholders with added assurance that MSC-labelled seafood has been correctly labelled.

“DNA analysis provides an additional means of helping our partners protect their investment in the MSC program, and we’re going to continue to expand the test to increase our overview of the chain of custody program. Any cases where mislabelling is identified will be referred to the certifiers of the supply chain so they can

Gist extends logistics services GIST has extended the logistics services it provides to Macrae, part of Young's Chilled Division, and the UK's leading producer of chilled, private-label seafood products.

Gist will increase the volumes it manages to include a number of major food retailers across the UK. The company provides a supply chain solution for Macrae that includes collecting the chilled seafood products from the production facility in Fraserburgh and transporting these under strict temperature controlled conditions to the Regional Distribution Centres of a number of major food retailers across the UK.

Gary Paterson, Head of Supply Chain, Macrae said: “We produce a wide variety of quality chilled seafood lines in Fraserburgh. Gist’s temperature controlled logistics network has a wide reach and their experience of delivering to all major UK retailers makes them a good fit with our requirements.”

Martin Gwynn, Chief Executive, Gist, said: “Gist has a wealth of expertise and experience in providing time-sensitive, chilled product supply chains for manufacturers who sell to the large food retailers. Macrae’s requirements for its seafood products logistics are a great match with what Gist has to offer.”

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

be further investigated," she said.

In order to extend the reach and value of the testing, this round has added additional species, including haddock, tuna and halibut. In addition, a smaller control group of non-MSC certified seafood products were also tested, which revealed five per cent were mislabelled.

The three mislabeled samples are now being investigated by tracing back the documentation through the supply chain. In each instance, the certifier and the brand owner will be informed and, if evidence is found of a substitution with non-MSC certified seafood, the result will be a suspension of certification. The samples came from 15 countries and a range of sectors including restaurants, cafeterias, supermarket fish counters and packed products.

New NPD manager for Big Prawn Company FORMER RAF chef David Williams has joined The Big Prawn Company as a new NPD manager.

David has gained invaluable experience in producing innovative products having drawn on his experience in professional kitchens and a twelve year spell as a chef in the Royal Air Force, says the company.

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

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ADVICE

Have you had

your Oats today?

Frank Boltman sold his London sandwich bar to launch a snack business – ‘Thanks for Franks’ granola bars. “A long and complex journey”, he shares here some of his experiences along the way

I

began my Restaurant career forty years ago in New York. There I learnt skills that have helped me through life’s journey.

Visiting London I met my wife, Marion. Together we ran restaurants in London’s West End. Our businesses always featured a range of high quality ingredients and a wide selection of imaginative sandwich both hot and cold, salads, cakes and cookies - a combination that will never go out of fashion. In 2011, we sold our Soho-based ‘Thanks for Franks’ sandwich bar and changed the pace of our lives.

I have always gained great pleasure and satisfaction working as a mentor with start-up businesses and so, through my Consultancy, I concentrated my time and efforts working with new businesses in the fast-changing and growing casual dining and coffee shop sectors.

I had always thought that I would stay in the baking business and I knew the Granola Bars we had successfully sold for years were products I could turn into a branded business. I believe my philosophy of only using the best ingredients, coupled with a recipe perfected over years, was a winning formula. When I asked: “Am I mad, or can I do this?”

- feedback from trusted family and friends was positive.

Alongside our Original Recipe I developed four new flavours to enhance the range. Having traded for seventeen years as ‘Thanks for Franks’ I figured we had an established brand and so the ‘Thanks for Franks Bakery Company’ was born. All we needed was a bakery, logo, website, logistics and packaging!

With these in place, ‘Thanks for Franks’ would be ready to go again!

Sound straightforward? This has been a long and complex journey. We decided at the outset to outsource parts of the business, leaving us free to concentrate on product development, sales and marketing.

Deciding to go down the outsource route means that you are fully reliant on the skills and competencies of your partners. More than that, partners must share your philosophies and vision alongside your passion to make your brand successful. If you find someone who appears right, but they don’t share these traits, walk away.

The temptation to go with someone who is nearly right is high, but you must resist. It may add time and be frustrating, but it will be worthwhile.

Like marriage, it’s not the initial attraction that is important, but what binds you together over years that count.

50 January 2014 SANDWICH & SNACK NEWS

Next, learn from the major brands.

Much of their success is driven from a deep and systematic understanding of their market, customers and competitors. As entrepreneurs, many of us have an intuitive feel for the marketplace and customers, but it is our feeling rather than a systematic view based on detailed analysis.

If you can, work with people who have these “big brand” skills, they will challenge you and your perspectives on the market, the customer and your brand and I guarantee this will be worthwhile. Having done this, you can talk with confidence to customers about branding, packaging, PR and advertising agencies.

Before talking, first write a brief.

Taking the time and effort to do this ensures you have your thoughts straight and are clear what you are asking for!

This will save you time and money.

Talking of money, you need the funds in place to allow you to make dynamic decisions. I say this because you will get it wrong, in order to get it right.

Time has passed and we are now launching ‘Thanks for Franks’ Granola Bars. These truly delicious Granola Bars and tray bakes contain Gluten Free Oats, Plump Fruit and Seeds and are available in five great flavours.

They will be coming to a café, restaurant, teashop, snack bar, school or university canteen, rail buffet, flight tray, deli, convenience store and lunch box near you. The possibilities are endless… watch this space.

To find out more about my story, see the range in full and order our delicious Granola Bars, visit www.thanksforfranks.com

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NEWS

Association in Battle over Use-by Date Wording THE term ‘Use by end of’, which has been widely used by sandwich manufacturers to state clearly when products need to be removed from sale, is under threat from red tape from Brussels.

Although Defra originally ruled that this term would be acceptable under the new EC Food Information Regulations, their lawyers have now overturned this decision and decided that, because the wording is not

specified as acceptable in the regulations, it cannot be used.

However, they say, manufacturers can state elsewhere on the pack what ‘Use by’ means.

The British Sandwich Association is now challenging this decision both through Europe and the Parliamentary EU SubCommittee on Agriculture, Fisheries, Environment and Energy.

“Part of the trouble is that

Britain is fairly unique in Europe in having products on sale with such a short shelflife,” explains BSA Director Jim Winship. “At the same

BSA Plan Major Consumer Campaign PLANS are being drawn up for the Association to launch a sustained consumer marketing campaign.

A subcommittee is currently considering a programme of activity, which would kick off in February leading up to British Sandwich Week in May (11-17th) and beyond, with

the aim of encouraging growth in the market. The intention is to create a series of focused campaigns promoting the positive benefits of sandwiches and encouraging consumers to visit member shops.

Full details will be circulated to members shortly.

time we have been told by senior members of the EC labelling group that the problem also lies in translation and that the word ‘by’ in other languages is understood to mean up to and including the date given.

“It does seem absolutely nonsensical to us that a statement that makes things absolutely clear to both the consumer and retailer is ruled out simply because of EC bureaucracy.”

New BSA Website The Association is completely updating its trade website and will be launching the new site in January with the aim of making it more user friendly to find information. The site can be found at www.sandwich.org.uk

www.sandwich.org.uk January 2014 51

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SANDWICH BAR DIARY

Crunch time for

Krunch+Press

Increasingly exasperated by landlords and property agents’ inability to find him a suitable property, would-be sandwich and café bar owner David Bell decides on a radical change in strategy – a new Citroen HY mobile truck concept!

‘Dear David: I trust all is well with you.

The unit has come back on the market as the deal fell through. Is it still of interest?’

So the incoming and unexpected email went. This was an A1/ going on A3 unit in Marylebone – a nifty little cut-through road connecting Baker Street and Marylebone stations.

On the market just before the summer, with strongish footfall and at not-to-bad-a-rental, it represented, I felt, an interesting opportunity for the first Krunch+Press shop.

As part of a predominantly residential block recently acquired by a monied foreign investor, it included a rag-tail retail mix that, in the words of the agent, was going to be “managed upwards” (whatever that means) to create a Marylebone High Street feel and look.

What a load of rubbish; vomitinducing agent speak if you ask me.

Anyway, I’d previously danced around it and tabled an offer ….only to be cold-shouldered by the property agent who, when we finally got hold of her, stalled and spluttered and finally revealed the Landlord had “other plans” (whatever that means). In fact, I knew what it meant: “please stop pestering me on this as I’ve now got someone else lined up who has a

stronger covenant”. Gotcha you rascal.

So my offer was now being reconsidered. Ta DAH. Bling Bling. In ya face. So Mr “Stronger Covenant” didn’t come good, eh. Lardy-dardy landlord was now willing to lower himself and consider little old Krunch+Press. And you know what I said back? I’ll tell you what I said. I said… “Dear XXXX, thanks for the email. Not interested any more, so sod off”. Fibbin’ a bit. I actually replied with a sweet and professional “thanks for thinking of me but I’m no longer interested”. And oddly enough without reference to “tosser” or “up yours”.

And why did I say a categorical “NO” to a once tempting and juicy opportunity?

Well…. lots can change in the space of a few months. If you read previous Sandwich Bar Diary blogs you’ll know and appreciate some of my travels and travails, as I’ve been hard at work trying to secure a favourable lease in a favourable Central London location for my very favourable tossed salad and juice bar concept called Krunch+Press.

52 January 2014 SANDWICH & SNACK NEWS

Wild, exciting, humorous, frustrating and dolloped with oodles of pissed-offness…the journey has been all these things. It’s also afforded insight into the nefarious world of London retail property. But I’ve now arrived at a groundbreaking decision with this darling baby of a business of mine.

And that’s this. Wait for it. Calm down now please. Prepare yourselves.

I’m taking Krunch+Press mobile.

Done. Decided. Definite. Rock and Roll. Bo@*%**s..….I’m takin’ my scoff to the people. Going to test out my stuff. Going to get some traction on the road. Bring it on BABY! And I’ve just bought the van ACTUALLY. It’s a classic (read = clapped out and in need of serious TLC) Citroen HY van. You know….the sort that Jamie the Olive seems to be breeding like bleedin’ French rabbits all around London. Mine has a cheeky story behind it that I intend to leverage to death; a once proud vehicle left to rot in a French farmer’s smelly barn for years, only to be liberated by yours truly.

Anyway, it’s now been prised out of France, dusted down and is now on UK soil in the hands of a super cool dude called Ashley who specializes in converting these Citroen vans into whizzy Food Trucks. I’ve even had my designer knock-up a few sketches of what the thing will look like. And wonderful International Sandwich & Snack News readers now have a full-on visual exclusive…so you can see just what a wreck it is.

But is it the business or what! Plan is, once this takes off and motors (which of course it will…) then there’s nothing to stop me reversing Krunch+Press into bricks and mortar.

Sorry. I’ll put the brakes on these silly

S&SN_149_Jan14_p52-53_Layout 1 21/01/2014 14:24 Page 53

SANDWICH BAR DIARY driving analogies right now.

But of course there are downsides to this new plan. Most of all it’s dealing gracefully with all my smart-arsed toldyou-so mates who keep saying “Dude….it’s what I’ve been telling you all along, you big deaf stubborn plonker”. But hey ho. You know what they say about friends don’t you: they’ll always pick you up off the floor…..once they’ve finished laughing.

One good mate who runs his own tapas bar Food Truck (Paul at Donista Social club – check it out on twitter) was especially helpful in getting me thinking about the van idea. Well… there were a few beers involved too.

He’d planned to open a full-on restaurant but in the end decided to “go mobile” and now sails around in his niftily converted blue Citroen doing darned good business. Bring on the street revolution I say! And for those poxy landlords and agents – off with their flippin’ heads. Liberté, Egalité, Fraternité.

The K+P menu has been reconfigured too. Tossed salads have become slightly more side salad as I figure I can’t do the full tossing monty in the way I want in the van.

Nudged in and bigged up are cold pressed juices and healthy shakes. It’s a case of the original secondary product line becoming the primary thing. And it gives me the chance to jolly well show off and showcase a humungous top-of-the-range hydraulic press juicer from the U.S which cost me an arm and a leg to import.

Salads will need to wait a little.

Fresh dressings lovingly made with

‘It’s a classic (read = clapped out and in need of serious TLC) Citroen HY van. You know….the sort that Jamie the Olive seems to be breeding like bleedin’ French rabbits all around London. Mine has a cheeky story behind it that I intend to leverage to death; a once proud vehicle left to rot in a French farmer’s smelly barn for years, only to be liberated by yours truly’ family Italian olive oil will also need to wait (although the olive oil narrative is still there, since juices and smoothies feature a dash of the stuff, which I’ve found adds a healthy touch of creamy deliciousness to the finished product).

So there you go. No more agents. no more landlords, no more leases. At least not yet anyway. It’s truly crunch

time for Krunch+Press. It’s going to be an exciting 2014. And if anyone knows of a good street spot for the truck just let me know eh.

All the best

David

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SHOWS

2014: The Big Show Year It’s going to be an exciting year for those who like keeping up to date with new product developments and networking with suppliers and peers, with a string of top exhibitions Sandwich & Snack Show 5-6 Feb 2014, Paris Expo Porte de Versailles, Paris Yes, it’s a bit out of town, but the Sandwich & Snack Show in Paris is one of the largest trade fairs for snacks and takeaway meals in Europe, as well as the place where the latest European trends are revealed, and well worth a visit.

The exhibitors at the exhibition are divided into five main areas: food, supplies, equipment, technology and services. While there are some international exhibitors, including UK companies such as Colpac and Grote, this is a very French show with lot of interesting information about the market. You’ll need to speak the language to talk to many of the exhibitors.

Casual Dining trade show, 26-27 February, Business Design Centre, London With food sales becoming an increasingly important income stream for the UK’s pub and bar sector, operators looking to expand their menu offering will find a host of new ideas at the new Casual Dining trade show.

Taking place at the Business Design Centre in London, on 26-27 February, the new show is catering specifically to the business needs of casual dining operators (including food-led pubs and bars). The event - run by Diversified Communications, the organisers of the lunch! show - will feature 120 companies showcasing an innovative choice of food and drink, equipment, interior design, furniture, technology and table top.

Representatives from JD Wetherspoon, Greene King, Enterprise Inns, Mitchells & Butlers, Fuller Smith & Turner, Marston’s, Punch Taverns, Whitbread, Spirit Pub Company, and hundreds of independents from across the UK, are among the ‘who’s who’ of buyers that have already pre-registered to attend.

Much has changed for the traditional

pub over the last few decades. Average food sales in the UK’s 49,500 pubs now account for 25% of total sales (compared to 9% in 2001). That figure is significantly higher (well over half of total sales) for many of the UK’s 17,000 managed pub restaurants, which (according to foodservice analysts Horizons) now hold a 22% share of the UK’s eating out market (forecast to rise to 26% by 2016).

Recent research by Mintel is equally upbeat, with their ‘Pub Catering Market Report’ (May 2013) predicting that the UK’s pub catering market will grow to £7.77 billion by 2017 (it was £6.57bn in 2012). The report also revealed that pub/bar restaurants topped the list of most visited type of restaurant in the UK. Food & Drink Expo 24 – 26 March 2014, NEC Food & Drink Expo featuring Farm Shop & Deli will be the UK's largest food and drink focused trade exhibition in 2014.

Key features at the show will include: The Brainfood Factory: This live seminar theatre will host a wide range of master classes, live interviews, panel debates and product demonstrations, as leading industry experts discuss the latest news and trends.

Great New Idea: This initiative gives visitors the chance to select their favourite “new idea” from participating exhibitors.

Co-location: Food & Drink Expo incorporates Farm Shop & Deli Show 2014, one of the UK’s most respected speciality food and drink events. The show brings together suppliers from across the whole speciality market and offers visitors the opportunity to gain insights into the latest industry trends during live seminars in Farm Shop & Deli Live.

The winner of the Farm Shop & Deli Awards, in association with Olives Et Al, will also be announced at the show.

Also co-located with National Convenience Show and Foodex.

54 January 2014 SANDWICH & SNACK NEWS

Hotelympia, 28th April – 1st May, ExCel, London The UK's largest foodservice and hospitality exhibition and new product launch pad for catering equipment, design, technology, tableware, food & drink. There’s a bold new layout and new dates for 2014, including the new co-located sustainability event, Waste Works. lunch! 2014, 23-24 September, Business Design Centre, London lunch! 2014 is already selling quickly after a successful 2013 show in September. The show returns to the Business Design Centre, London on 23-24 September 2014. lunch! 2013 saw a visitor increase of 37% increase.

Over 300 exhibitors met and did business with 5,929 buyers from across the food-to-go industry.

The Café Society Awards, normally held in June, are moving alongside the Lunch! Show with a dinner at the Emirates Stadium (Arsenal football club) on the first night of the show.

A new award is also being added - the Café Society Sandwich Challenge - in which sandwich designers will be invited to come up with new recipes for sandwiches in a café environment.

Details of all the awards will be issued in the New Year.

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From lobbying Government to promoting the sandwich market, The British Sandwich Association is supporting your industry - whether you are a supplier, sandwich manufacturer or individual sandwich shop.

Our members value the benefits we provide - a unique mix of advice and help they can only get from the B.S.A.

Find out more, call 01291 636333 or visit our website at www.sandwich.org.uk

To advertise call Paul Steer on 01291 636342 January 2014 55

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BSA MANAGEMENT COMMITTEE 2013 The following are elected members of the Management Committee of the British Sandwich Association:

PICTURE COURTESY OF FRIDAYS

BSA Committee

ChAIrMAN David Jones (SSP) VICE-ChAIrMAN Andrew Hesketh (Greggs) ThE COMMITTEE Andrew Sherick (Marks & Spencer) - Ex-Chair Andy Valentine (Ginsters) – van sales Paul Morgan (Sainsbury’s) – multiple retailer Yseult Caroff-Richeux (Waitrose) – multiple retailer Peter Cleghorn (Food Partners) - producer

Upholding quality standards in sandwich making and retailing

Jonathan Schoffield (Greencore) - producer Camilla Deane (Bel UK) - supplier Georg Buhrkohl (Subway) – sandwich bar chain Anita Kinsey (Pret a Manger) – sandwich bar chain Ian Barker (Le Brunch) – independent sandwich bar Kevin Mayes (The Real Sandwich Company) – independent sandwich bar Terry Caldicott (Sodexo) - foodservice Sally Gabbitas (Tri-Star) – supplier SECrETArIAT JIM WInSHIP - Director

56 January 2014 SANDWICH & SNACK NEWS

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

The

BRITISH www.sandwich.org.uk

SANDWICH ASSOCIATION

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NEW MEMBERS

Geeta’s Foods Ltd

Geeta’s recently celebrated twenty successful years supplying it’s branded products to the UK’s major supermarkets. Geeta’s, the Premium Indian food brand, specialises in Chutneys, pickles.

Since launching the award-winning, flagship product, Premium Mango Chutney two decades ago, the chutney has become Britain’s best-selling premium Indian chutney on the supermarket shelves* and is still made to the age-old recipe that was passed down through generations of Geeta’s family.

Today, there is a range of eight chutneys available to foodservice customers, including a Smooth version of our flagship Premium Mango Chutney, Lime & Chilli Chutney, Tomato & Onion Chutney ensuring there is one for every taste.

Geeta’s Chutneys can be used as sandwiches spreads, in sandwich fillings, as the perfect accompaniments to meals, cold meats, cheeses and snacks, at barbecues or simply enjoyed alone with a crackers or poppadoms. They are all

made without any artificial colours, additives or preservatives, in BRC A Grade certified facilities in India, adhering to HACCP systems to ensure tight quality control, so you can rest assured that you will get quality products from us.

Geeta’s also recently launched a new range of authentic Indian Spice Mixes (Tikka, Tandoori, Keralan, Dhansak & Rogan Josh) in foil sachets, each serving 4 portions. Packed full of specially selected Indian spices, this range would be ideal for seasoning sandwich fillings, including chicken, as well as for creating wonderful side dishes.

With the growth of food-on-the go, and the increasing need for innovative KSPs for sandwich and eat-on-the go meal solutions, chutneys provide a great added value that allows premiumisation, and therefore higher RSPs, which can then enable better margins. Also the FSA’s salt guidelines are resulting in lower salt content requirements, and hence spice mixes can be used as flavour makers that can season meats, leading to lower overall salt content in meal solutions. With cheese and meats accounting for the main sandwich fillings, there is a huge opportunity to increase margins by using premium ingredients such as Geeta’s. * Source: IRI 52wk MAT Dec 2013

Tel: 020 8450 2255 www.geetasfoods.com

4 Aces Ltd Established in 2001, 4 Aces Ltd is a food and liquid service packaging supplier that covers the fast food to water cooler industries. Offering a broad selection of vend and non-vend disposable cups, water cooler bottles and accessories as well as a food service packaging range consisting of tamper evident salad containers, deli pots, and pint and half pint plastic glasses.

We have sourced innovative products from America, Canada and Turkey, as well as developing our own ranges with our international partners to bring the UK exciting products that help to drive the industry forward.

Our products and services have developed over the years due to close customer contact and strong supplier

Zafron Foods Ltd Zafron Foods Ltd is a family run BRC A accredited manufacturer of Sandwich fillings, Mayonnaise, sauces, dressings and bespoke requirement.

Our fast growing company provide national distribution for both ambient and chilled products, all manufactured from scratch in our 20,000 sq ft premises within the M25.

If you require a bespoke product designed especially for you, or an item from our extensive portfolio, we can be of great help.

Mickey Athwain (Director,NPD) has vast experience as an executive chef worldwide, if Mickey can't make it, it's not food!!!

We have a technical team who ensure our products are safe to eat and that our factories are spotless for our customers' absolute peace of mind.

We offer food wholesalers nationally a vast range of product as a one stop shop for your dry store sauce and mayo requirement and your chiller stores with our wonderful range of fillings.

We offer food manufacturers bulk deliveries of mayonnaise, sauces and fillings either in pallecon form or 10kg buckets.

From a clean dec mayonnaise to a fiery hot sauce, we make it all.

Tel: 0844 847 5116 www.zafronfoods.co.uk

relationships.

We provide high quality and competitive value on all orders. We offer quick distribution on container, pallet and box volume, direct distribution, mixed pallets and custom printing services.

Tel: 01992 535774 www.4acesltd.com

www.sandwich.org.uk January 2014 57

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BSA Product Index AdVISOry & CONSuLTANCy SErVICES Factory Grote Company Planete Pain FSC Zafron Foods Ltd. ZMI Tillman’s Food Safety ALS Food & Pharmaceutical Intertek Stoke Food Industry Technomic Inc. Market Research Technomic Inc. Retail FSC The Cardinal Group Software Spoonfed Training Publications The Cardinal Group BAkEry PrOduCTS Morning Goods Chiltern Bakeries Patisserie Chiltern Bakeries Total Foodservice Ltd. Viennoiserie Planete Pain Tortilla & Wraps Mission Foods Santa Maria Foodservice BrEAd & rOLLS Fresh Chiltern Bakeries Total Foodservice Ltd. Speciality Mission Foods Planete Pain Santa Maria Foodservice Total Foodservice Ltd. Bread Making Ingredients Beacon Foods EDME Ltd. Rank Hovis The Cheese Cellar Total Foodservice Ltd. Flour EDME Ltd. BuTTEr & SPrEAdS Butter Southover Food Company Ltd. Spreads Arla Foods UK The Cheese Cellar Spreads (olive) Leathams ChEESE & dAIry PrOduCTS Cheese Arla Foods UK Bel UK Ltd. Caterers Choice Ltd. Joseph Heler Ltd. Leathams Norseland Ltd. Southover Food Company Ltd. The Cheese Cellar Total Foodservice Ltd. Sour Cream Santa Maria Foodservice CLEANING MATErIALS Bunzl Catering Supplies Byotrol Total Foodservice Ltd. Clothing & Workwear Lands’ End Corporate & Teamwear

ChuTNEyS & rELIShES Chutneys Beacon Foods Food Network Geeta’s Foods Ltd. Leathams Pettigrews Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Relishes Beacon Foods Leathams Pettigrews Southover Food Company Ltd The Cheese Cellar The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Pickles Food Network Geeta’s Foods Ltd. Leathams Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Salsa Beacon Foods Santa Maria Foodservice Zafron Foods Ltd. drESSINGS, SAuCES ANd MAyONNAISE Dips Beacon Foods Fresh-Pak Chilled Foods Santa Maria Foodservice The English Provender Co The Ingredients Factory Zafron Foods Ltd. Mayonnaise Caterers Choice Fresh-Pak Chilled Foods Piquant The Cheese Cellar The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Mustards Southover Food Company Ltd. The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Caterers Choice Piquant Santa Maria Foodservice Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. drINkS Juices Caterers Choice Leathams Little Bigshot Southover Food Company Ltd. Total Foodservice 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. Zafron Foods Ltd.

58 January 2014 SANDWICH & SNACK NEWS

Universal Meats ZMI Tillman’s Zwanenberg Food UK Ltd Canned Meat Total Foodservice Ltd. ZMI Tillman’s Chicken 2 Sisters Food Group Charcuterie Continental Ltd. CP Foods Kookaburra Leathams Sam Browne Foods Southover Food Company Ltd. TMI Foods Universal Meats Westbridge Foods Ltd. ZMI Tillman’s Zwanenberg Food UK Ltd Continental Charcuterie Continental Ltd. Leathams Southover Food Company Ltd. ZMI Tillman’s Duck 2 Sisters Food Group FISh PrOduCTS CP Foods Food Network Anchovies Sam Browne Foods Martin Mathew & Co Ltd. Universal Meats Mackerel Westbridge Foods Ltd. Food Network Ham Prawns Charcuterie Continental Ltd. CP Foods Food Network Southover Food Company Ltd. Leathams Zafron Foods Ltd. Martin Mathew & Co Ltd. Salmon Southover Food Company Ltd. Caterers Choice ZMI Tillman’s Food Network Lamb John West Foods Ltd Sam Browne Foods Leathams Marinated Meats Martin Matthew & Co Ltd. Food Network Southover Food Company Ltd. Kookaburra Sardines Meatballs Martin Matthew & Co Ltd. Food Network Tuna Zwanenberg Food UK Ltd. Caterers Choice Pork Food Network Charcuterie Continental Ltd. John West Foods Ltd. Food Network Martin Matthew & Co Ltd. Leathams Southover Food Company Ltd. Sam Browne Foods Universal Meats Southover Food Company Zafron Foods Ltd. TMI Foods FruIT ZMI Tillman’s Zwanenberg Food UK Ltd Canned Fruit Total Foodservice Ltd. Sausages Charcuterie Continental Ltd. General Food Network Beacon Foods Leathams Food Network Snowbird foods Southern Salads Southover Food Company The Ingredients Factory ZMI Tillman’s Guacamole Zwanenberg Food UK Ltd Leathams Turkey Santa Maria Foodservice 2 Sisters Food Group Pineapple Charcuterie Continental Ltd. Beacon Foods Kookaburra Caterers Choice Leathams Food Network Sam Browne Foods Freshcut Foods Ltd Southover Food Company Martin Mathew & Co Westbridge Foods Ltd. ZMI Tillman’s INSurANCE ICB Group LABELS Bunzl Catering Supplies MEAT PrOduCTS Piroto Labelling Ltd. Bacon Planglow Ltd. Food Network OILS Gierlinger GbmH Martin Mathew & Co Ltd. Leathams Total Foodservice Ltd. TMI Foods ZMI Tillman’s OrGANIC PrOduCTS Beef Beacon Foods Charcuterie Continental Ltd. EDME Ltd. Food Network Fridays Leathams Leathams Sam Browne Foods Southover Food Company Ltd. The English Provender Co Ltd. Southover Food Company Ltd.

EquIPMENT & VEhICLES Buttering Machinery Deighton Manufacturing Grote Company Combi-Ovens Bradshaw Group Conveyors Deighton Manufacturing Grote Company Cutting & Slicing Equipment Grote Company Depositing Machinery Grote Company Labelling Systems & Barcoding GW Thompson Ltd. Planglow Ltd. Microwaves Bradshaw Group Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery Deighton Manufacturing Grote Company

PACkAGING Cardboard 4 Aces Ltd. Colpac Ltd. St Neots Packaging Ltd. Disposable 4 Aces Ltd. Bunzl Catering Supplies Colpac Ltd. St Neots Packaging Ltd. Food wraps Tri-Star Packaging Supplies Ltd. Plastic 4 Aces Ltd. Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. St Neots Packaging 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 Freshcut Foods Ltd Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. The Cheese Cellar Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods SOuPS Leathams Southover Food Company Ltd VEGETABLES & hErBS Canned Vegetables Food Network Total Foodservice Ltd. Chargrilled Vegetables Beacon Foods Food Network Freshcut Foods Ltd. Leathams Herbs & Spices Beacon Foods Santa Maria Foodservice Total Foodservice Ltd. Jalapenos Beacon Foods Food Network Santa Maria Foodservice SALAd Freshcut Foods Ltd. Hazeldene Southern Salads Ltd. Salad (prepared) Freshcut Foods Ltd Hazeldene 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_149_Jan14_p56-64_Layout 1 21/01/2014 16:31 Page 59

BSA Manufacturers & Distributors 2 SISTErS FOOd FrEShwAy ChILLEd GrOuP FOOdS 3 Godwin Road, Stafford Court, Earlstrees Industrial Estate, Stafford Road, Corby, Northamptonshire Wolverhampton NN17 4DS Contact: Richard Simpson WV10 7EL Contact: Mr Alan Wright Tel: 01246 414651 Fax: 01536 409 050 Tel: 01902 783666 richard.simpson@2sfg.com Fax: 01902 781141 www.2sistersfoodgroup.com info@freshway-

GrEENCOrE ON A rOLL FOOd TO GO LTd – SANdwICh COMPANy BrOMLEy By BOw Unit 2 Easter Park, Prologis Park, Barton Road, Riverside Twelvetrees Crescent, Park Industrial Estate, London E3 3JG Middlesbrough TS2 1RY Tel: 0207 536 8000 Contact: James Stoddart Fax: 0207 536 0790 Tel: 01642 707090 Contact: Richard Esau Fax: 01642 243858 richard.esau@greencore.com www.greencore.com jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk

ThE BruNCh BOx SANdwICh COMPANy Unit H2, Dundonald Enterprise Park, Carrowreagh Road, Dundonald, Belfast BT6 1QT Contact: John Weatherup Tel: 028 90 486888 Fax: 028 90 485486 john@thebrunchbox.com

foods.co.uk

AdELIE FOOdS GrOuP LTd 2 The Square, Southall Lane, Heathrow UB2 5NH Contact: David Guy Tel: 020 85711967 david.guy@adeliefoods.co.uk www.adeliefoods.co.uk

ANChOr CATErING LIMITEd Kent Office: 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

FrEShwAyS LTd. IDA Industrial Park, Poppintree, Finglas, Dublin, Ireland Contact: Thomas Kiely Tel: 00353 18648000 Fax: 00353 18644033 www.freshways.ie

ThE SANdwICh hALAL kITChEN LTd. FACTOry 93/95Heywood Road, rAyNOr FOOdS Carlyon Rd Ind. Est, Prestwich, Manchester Farrow Road, Widford GINSTErS LTd Atherstone, M25 1FN Industrial Estate, 83 Tavistock Rd, Contact: Sohel Patel Warwickshire Chelmsford, Essex Callington Cornwall Tel: 0161 773 7788 CV9 1LQ CM1 3TH PL17 7XG Fax: 0161 773 7799 Contact: Gill Pendergrast Contact: Heather Raynor sohel@expresscuisine.co.uk Contact: Chris Parkinson Tel: 01827 719 100 Tel: 01245 353249 www.expresscuisine.co.uk Tel: 01579 386 200 Fax: 01827 719 101 Fax: 01245 347889 Fax: 01579 386 240 gill.pendergrast@tsfl.co.uk sales@sandwiches.uk.net IMPrESS SANdwIChES www.sandwiches.uk.net chris.parkinson@ginsters.co.uk www.thesandwichfactory.ltd.uk (The Good Food Company) www.ginsters.com Units 4-5a, Horton Road Industrial Estate, S&L CATErING Horton Road, GrEENCOrE Units N and P, Shaw West Drayton Middlesex, Business Park, Silver FOOd TO GO LTd UB7 8JL ThE SOhO Street, Huddersfield, PArk rOyAL Contact: Andrew Pocock SANdwICh COMPANy HD5 9AE Tel: 01895 440123 Willen Field Rd, Unit 417 Union Walk, Fax: 01895 441123 Contact: Simon Shaw Park Royal, andrew@impress-sandwiches.com Tel: 01484 304 401 Hackney, London www.impress-sandwiches.com London E2 8HP Fax: 01484 304 402 NW10 7AQ simon.shaw@slcatering.co.uk Contact: Daniel Silverston Contact: Clare Rees www.slcatering.com Tel: 0203 058 1245 LOVE BITES LTd. Tel: 0208 956 6000 Fax: 0207 739 1166 Granary Court, Eccleshill, Fax: 0208 956 6060 Bradford, West Yorkshire dan@sohosandwich.co.uk TASTIES OF clare.rees@greencore.com BD2 2EF www.sohosandwich.co.uk ChESTEr LTd www.greencore.com Contact: Richard Smith Prince William Avenue, Tel: 01274 627000 Sandycroft, Fax: 01274 627627 GrEENCOrE Flintshire, richard@love-bites.co.uk FOOd TO GO LTd – CH5 2QZ www.love-bites.co.uk MANTON wOOd Contact: Richard Brown Manton Wood Tel: 01244 533 888 MELTON FOOdS Enterprise Zone, Fax: 01244 533 404 3 Samworth Way, Retford Road, enquiries@tasties.co.uk Leicester Road, Manton, Worksop, Notts, Melton Mowbray, www.tasties.co.uk S80 2RS Leicestershire Contact: LE13 1GA Andrew Wilcox-Jones Contact: Michelle Sanders Tel: 01909 512600 Tel: 01664 484400 Fax: 01909 512708 Fax: 01664 484401 www.greencore.com michelle.sanders@meltonfoods.co.uk

The British Sandwich Quality Promise

The

BRITISH

SANDWICH

The sandwich manufacturers and distributors listed above support The British ASSOCIATION Sandwich Association Code of Practice as The Minimum Standard for Sandwich Making and are subject to regular independent audits. Copies of BSA Audits are available, on request,to buyers (subject to agreement of manufacturers) by calling us on 01291 636338

www.sandwich.org.uk January 2014 59

S&SN_149_Jan14_p56-64_Layout 1 21/01/2014 16:31 Page 60

BSA Suppliers Index 2 SISTErS FOOd GrOuP Leechmere Industrial Estate, Toll Bar Road, Sunderland, BrAdShAw GrOuP Tyne & Wear SR2 9TE Bradshaw Building, 173 Kenn Contact: Bill Anderson Road, Clevedon, Bristol Tel: 0191 521 3323 BS21 6LH Fax: 0191 521 0652 Contact: John Marks bill.anderson@2sfg.com Tel: 01275 343000 www.2sistersfoodgroup.com johnm@bradshaw.co.uk www.bradshaw.co.uk 4 ACES LTd. Units 11&12 Mead Lane Industrial Estate, Merchant Drive, Hertford, Hertfordshire SG13 7BH Contact: Lucy Hodgkins Tel: 01992 535774 Fax: 01992 507596 lucy@4acesltd.com www.4acesltd.com ALS FOOd & PhArMACEuTICAL Tappers Building Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01924 499776 Fax: 01924 499731 nigel.richards@alsglobal.com ArLA FOOdS uk 4 Savannah Way, Leeds Valley Park, Leeds, West Yorkshire LS10 1AB Contact: Dawn Reid Tel: 0845 600 6688 Fax: 01454 252300 customerrelations@arlafoods.com www.arlafoods.co.uk

BuNzL CATErING SuPPLIES Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Steve Dring Tel: 01372 734293 steve.dring@bunzl.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

FOOd NETwOrk LTd Keepers Cottage, Chrishall Grange, Heydon, Royston, ByOTrOL TEChNOLOGy LTd. SG8 7NT Vanguard House Contact: Peter McDermott CP FOOdS Keckwick Lane, Tel: 01763 837 000 Avon House, Hartlebury Trading Daresbury WA4 4AB Estate, Hartlebury, Worcestershire Fax: 01763 838 280 Ciontact: Gary Hilton peter@food-network.com DY10 4JB Tel: 01925 742000 www.food-network.com Contact: Fernando Torronteguy Fax: 01925 742029 Tel: 01299 253131 FrEShCuT FOOdS LTd ghilton@byotrol.com Fax: 07834 529473 14-16 Lilac Grove, www.byotrol.com fernandot@cpfoods.co.uk Beeston, Nottingham NG9 1PA dEIGhTON MANuFACTurING (uk) LTd Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214

CATErErS ChOICE LTd Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700 sarah@catererschoice.co.uk www.catererschoice.co.uk

ChArCuTErIE BEACON FOOdS CONTINENTAL LTd. Unit 3-4, The Green, Twechar, Beacon Enterprise Park, Glasgow G65 9QA Warren Road, Brecon Contact: Ian Lonsdale LD3 8BT Tel: 01236 824440 Contact: Lynne Skyrme Fax: 01236 825044 Tel: 01874 622577 ian.lonsdale@charcuteriecontinental.co.uk 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

ChILTErN BAkErIES LTd FrESh-PAk ChILLEd Southam Road, Banbury, FOOdS Oxfordshire OX16 2RE 21/22 Kernan Drive, Contact: Claire Marshall Loughborough, GrOTE COMPANy Tel: 01295 227600 Leicestershire Wrexham Technology Park, Fax: 01295 271430 LE11 5JT Wrexham LL13 7YP claire.marshall@flbltd.co.uk Contact: Matthew Clarke Contact: Paul Jones Accreditation body: BSA Tel: 01226 344850 Tel: 01978 362243 Fax: 01509 224568 Fax: 01978 362255 matthew.clarke@fresh-pak.co.uk sales@intl.grotecompany.com www.fresh-pak.co.uk www.grotecompany.com

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

60 January 2014 SANDWICH & SNACK NEWS

EdME LTd. High Street, Mistley, Manningtree, Essex CO11 1HG Contact: Andy Smith Tel: 01206 393725 Fax: 01206 399512 andy.smith@edme.com www.edme.co.uk

ENGLISh PrOVENdEr CO. LTd Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855 david.barker@englishprovender.com

www.englishprovender.com BRC Grade A

Gw ThOMPSON LTd. 44 Felstead Road, Collier Row, Romford, Essex RM5 5RH Contact: Gary Thompson Tel: 01708 767946 Fax: 01708 732805 g.w.thompson@ntlworld.com www.foodmanagementsystems.com hAzELdENE 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

Contact: Sales ICB GrOuP Tel: 01159 227 222 c/o Isleworth Office, 650 Fax: 01159 227 255 London Road, Isleworth, sales@freshcut.biz London TW7 4ES www.freshcutfoods.co.uk Contact: Craig Kitchen FrIdAyS Tel: 0208 326 1046 Chequer Tree Farm, Benenden Fax: 0208 560 7044 Rd, Cranbrook, Kent TN17 3PN craig.kitchen@icbgroupuk.com Contact: Pat Dunne www.icbgroupuk.com Tel: 01580 710200 JIFFy TruCkS LTd Fax: 01580 713512 26 Jubilee Way, Shipley pd@fridays.co.uk West Yorkshire BD18 1QG www.fridays.co.uk Tel: 01274 596000 Accreditation body: BSA Contact: John Kennerly FSC john@jiffytrucks.co.uk Cheddar Business Park, www.jiffytrucks.co.uk Wedmore Road, JOhN wEST FOOdS LTd Cheddar, Somerset No. 1 Mann Island, Liverpool, BS27 3EB Merseyside L3 1BP Contact: James Simpson Contact: Paul Kent Tel: 01934 745600 Tel: 0151 243 6200 Fax: 01934 745631 Fax: 0151 236 7502 james@thefscgroup.com paul.kent@mwbrands.com www.foodservicecentre.co.uk JOSEPh hELEr LTd GEETA’S FOOdS LTd. Laurels Farm, Hatherton, Unit 1, 1000 North Circular Nantwich, Cheshire CW5 7PE Road, London NW2 7JP Contact: John Chattel Contact: Nitesh Shah Tel: 01270 841500 Tel: 020 8450 2255 Fax: 01270 841381 Fax: 020 8450 2282 johnc@joseph-heler.co.uk nshah@geetasfoods.com www.joseph-heler.co.uk www.geetasfoods.com kOOkABurrA GIErLINGEr hOLdING 3 Armstrong Road, N.E.Ind.Est, GBMh Peterlee, Co. Durham SR8 5AE Dosza Gyorg, UT123, Tamasi Contact: Samantha Henderson 7090, Hungary Tel: 0191 518 4000 Tel: 01386 421708/07515 422454 Fax: 0191 518 4226 ns@gierlinger-holding.com shenderson@kookaburra-uk.com www.kookaburra-uk.com Contact: Nigel Spragg

S&SN_149_Jan14_p56-64_Layout 1 21/01/2014 16:31 Page 61

BSA Suppliers Index LANdS’ ENd COrPOrATE & TEAMwEAr Lands’ End Way, Oakham, Rutland LE15 6US Contact: Neel Raura Tel: 01572 758062 leel.raura@landsend.co.uk www.landsend-teamwear.co.uk

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

PIrOTO LABELLING LTd. 9 Pondwood Close, Moulton Park Industrial Estate, LEAThAMS LTd Northampton NN3 6RT 227-255 Ilderton Road, Contact: Lisa Hyland London, SE15 1NS Tel: 01604 646600 Contact: Des Hillier Fax: 01604 492 090 Tel: 0207 635 4000 l.hyland@piroto-labelling.com Fax: 0207 635 4017 www.piroto-labelling.com des.hillier@leathams.co.uk www.leathams.co.uk LITTLE BIGShOT 17 Church Road, Wishaw, Lanarkshire ML2 9QG Contact: Bert Jukes Tel: 07738 907044 bert@littlebigshot.com www.littlebigshot.com

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

SOuThErN SALAdS LIMITEd Units 1 & 2 Cannon Bridge Cannon Lane, Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com SOuThOVEr FOOd COMPANy LIMITEd Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Niall Singers Tel: 01273 596830 Fax: 01273 596 839 niall@southoverfoods.com www.southoverfoods.com SPOONFEd Alba Innovation Centre, Livingston EH54 7GA Contact: Willie Biggart Tel: 01506 592117 willie.biggart@getspoonfed.com www.getspoonfed.com

TMI FOOdS zMI TILLMAN’S Lodge Way, Lodge Farm Ind. 1 Middle Pett Farm Cottages, Est, Northampton NN5 7US Pett Bottom, Canterbury, Contact: Ian Ritchie Kent CT4 5PD Tel: 01604 583421 Contact: Jon Gymer Fax: 01604 587392 Tel: 01227 831155 info@tmifoods.co.uk Fax: 01227 831150 www.tmifoods.co.uk jon@zmi.uk.com Accreditation body: BSA www.zurmuehleninternational.com TOTAL FOOdSErVICE SOLuTIONS LTd. Ribble Valley Enterprise Park, North Road, Barrow, Clitheroe zwANENBErG FOOd uk LTd BB7 9QZ (Puredrive Fine Foods/ Tel: 01254 828 330 Taste Original) Fax: 01254 823996 36ACauseway Road, sales@totalfoodservice.co.uk Earlstrees Industrial Estate, www.totalfoodservice.co.uk Corby, Northamptonshire, TrI-STAr PACkAGING NN17 4DU SuPPLIES LTd Contact: Martin Burdekin Tri-Star House, Unit 4, The Tel: 01536 463000 Arena,, Mollison Avenue, Fax: 01536 463085 Enfield, Middlesex EN3 7NL martinb@puredrive.co.uk Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk

rANk hOVIS The Lord Rank Centre, Lincoln Road, MArTIN MAThEw & CO. LTd ST NEOTS PACkAGING LTd. High Wycombe 50A St Andrews Street, 7 Howard Road, St Neots, HP12 3QS Hertford SG14 1JA Cambridgeshire PE19 8ET Contact: Sara Reid Contact : Matthew Donnelly Contact: Rikki Collis Tel: 0870 728 1111 Tel: 01992 641641 sara.reid@premierfoods.co.uk Tel: 01480 476161 Fax: 01992 210177/210178 Fax: 01480 471989 matthewdonnelly@martinmathew.co.uk www.rankhovis.com uNIVErSAL MEATS (uk) LTd www.martinmathew.co.uk rikki@stneotspack.co.uk Hall Place, Sevenoaks, www.stneotspackaging.co.uk Kent TN15 OLG SAM BrOwNE FOOdS Kelleythorpe, Ind.Estate, Driffield, East Yorkshire, MISSION FOOdS EurOPE LTd YO25 9DJ. 5th Floor West, The Mille, Contact: Phillipa Kendrick 1000 Great West Road, Tel: 01377 241238 Brentford, Middlesex TW8 9HH Fax: 01377 241271 Contact: Sue Applegarth pkendrick@sambrownefoods.co.uk Tel: 0208 380 1100 www.sambrownefoods.co.uk Fax: 02476 676560 SANTA MArIA team@missionfoodservice.co.uk FOOdSErVICE www.missionfoodservice.co.uk Nimbus House, NOrSELANd LTd. Maidstone Road, Milton Somerton Road, Ilchester, Keynes, Buckinghamshire Somerset BA22 8JL MK10 0BD Contact: Russell Eley Contact: Rob Barzda Tel: 01935 842800 Tel: 01908 933000 Fax: 01935 842801 Fax: 01908 933074 reley@norseland.co.uk www.norseland.co.uk

robert.barzda@santamariafoodservice.co.uk

www.santamariafoodservice.co.uk

PETTIGrEwS SNOwBIrd FOOdS Pinnaclehill, Kelso, Wharf Road, Ponders End, Roxburghshire Enfield, Middlesex EN3 4TD Scotland TD5 8DW Contact: Roy Anderson Contact: Robin Leaver Tel: 0208 805 9222 Tel: 01573 224 234 Fax: 0208 804 9303 Fax: 01573 223 717 roy.anderson@snowbirdfoods.co.uk sales@pettigrews.com www.snowbirdfoods.co.uk www.pettigrews.com

SUPPLIERS

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 CArdINAL GrOuP The Station, Great Chesterford, Saffron Walden, Essex CB10 1NY Contact: Kerinda Ibbotson Tel: 0845 680 1796 group.sales@thecardinalgroup.co.uk www.thecardinalgroup.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

Contact: Alan Burke Tel: 01732 760760 Fax: 01732 760780 info@universalmeats.com www.universalmeats.com

wESTBrIdGE FOOdS Polonia House, Enigma Commercial Centre, Sandy’s Road, Malvern, Worcestershire WR14 1JJ Contact: Lana Parakhomomikene Tel: 01684 581800 Fax: 01684 893917 enquiries@westbridgefoods.com www.westbridgefoods.com

LOCAL AuThOrITy CATErING ASSOCIATIONS LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk

CONSuLTANT INTErNATIONAL MASTEr ChEF & AuThOr Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256 www.cookerydetective.com www.piesocietybook.co.uk

zAFrON FOOdS LTd. Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117 jack@zafronfoods.co.uk www.zafronfoods.co.uk

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.

The

BRITISH

SANDWICH ASSOCIATION

S&SN_149_Jan14_p56-64_Layout 1 21/01/2014 16:31 Page 62

International Sandwich Manufacturers

rESAS COMMuNICATAION & dESIGN GMBh & CO kG Schwagerstrasse 12, Bielefeld, D-33739, Germany Tel: 0049 5206 4797 Fax: 0049 5206 5094 Contact: Kerstin Cramer-Saunders k.cramer-saunders@rcd.de

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 NOrdIC LuNCh AB Box 5924 Majorstua 0308 Oslo, Norway Tel: 0047 23 33 44 34 Fax: 0047 23 33 44 34 k.brandmo@nordiclunch.com Contact: Kjetil Bra

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

Classifieds

SuBwAy Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk TAMArINd FOOdS Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Tel: +32 2 731 6977 Fax: +32 2 731 6978 asodro@tamarindfoods.be Contact: Anna Sodro

Product Listing BAkEry INSErTS Sigma Bakeries Ltd BrEAd Sigma Bakeries Ltd FACTOry dESIGN Alimentos Daily Fresh OrGANIC PrOduCTS Sigma Bakeries Ltd PACkAGING Resas Communicataion & Design GmbH & Co KG SANdwIChES Fres Co Nordic Lunch AB Subway Snack Support Tamarind Foods SANdwICh FILLINGS (prepared) Sigma Bakeries Ltd SPECIALITy BrEAdS Sigma Bakeries Ltd

S&SN_149_Jan14_p56-64_Layout 1 21/01/2014 16:31 Page 63

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