Sandwich & Snack News - Issue 151 by J & M Group Ltd.

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Sandwich snack news INTERNATIONAL

www.sandwich.org.uk

issue 151 MAY 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 - Sainsbury’s couldn’t make it work, but now Tesco is said to be having a shot at developing a high street takeaway food format called ‘Tesco Express Food to Go’. The chain apparently plans to open as many as 80 of the outlets in the capital as it looks to tap into the lunchtime sandwich and snack market PROFILE Page 12 - Suffering from severe menu fatigue, Nellie Nichols goes looking for something a bit different to the usual salad, wrap or sandwich options … and finds it in the shape of Dindin Kitchen, a new Persian food to go concept in Gray’s Inn Road, London Page 16 - Frank Boltman has opened TRADE, a new familyrun coffee/sandwich bar that achieves an unusual degree of excellence in both. They even smoke their own brisket to make their signature Reuben and Classic Pastrami sandwiches! Simon Ambrose paid a call

Page 38 - Josh Littlejohn and Alice Thompson have just opened their third sandwich bar in Scotland, The Social Bite, which donates all profits to charity, and takes on 25% of its staff from the ranks of the homeless. MY TOP SANDWICH Page 20 - Mike Crofts, Development Chef, Raynor Foods, explains how he came up with some of his best sandwich ideas for the latest instalment in this popular new series BRITISH SANDWICH WEEK Page 26. Comprehensive coverage of the Sandwich Designer of the Year, The Sammies and other activities during British Sandwich Week ©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

www.sandwich.org.uk May 2014 3

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NEWS

Freshway Chilled Foods factory to close after losing 18-year-old Foodservice Centre account to The Sandwich Factory THE Sandwich Factory has won Foodservice Centre’s sandwich business after an exhaustive tender process, knocking out Freshway Chilled Foods, which had held the account for 18 years. With 50% of its business tied up in the account, Tulip Ltd is now set to close the Freshway production site in Wolverhampton, entering formal consultation over its future. Its contract supplying sandwiches and associated products to FSC is scheduled to end in June. The site employs 208 full time people. James Simpson, FSC’s managing director, told Sandwich & Snack News: "Following an exhaustive six month tender process we took the extremely difficult decision to move production away from our long-term producer Freshway Foods. We have always been satisfied with the excellent quality and service standards we received from Tulip and Freshway Foods. The decision to move all the private label brands that we

manage was based on a compelling commercial case and was key to remaining competitive. "The production of FSC sandwiches will be moving to The Sandwich Factory from mid-June and we are look forward to developing a strong, long-term relationship founded on a joint vision of high quality, frequent innovation and industry leading levels of customer specific services." A 45-day consultation period has already started between Freshway, the employee works council and union representatives over potential redundancies. Remaining Freshway business – namely sandwich

fillings for supermarkets –may be absorbed into production centres at Tulip. A review is currently being conducted to assess spare capacity. Kirsty Wilkins, Group HR Director for Tulip Ltd, said: “It is with great regret that Tulip Ltd announces formal consultation over a proposal to close Freshway Chilled Foods following the loss of core business with FSC after 18 successful years. “The loss of the FSC business will result in a 50% reduction in the site’s turnover, making it economically unsustainable to maintain operations. Whilst we continue to

explore ways in which we may be able to secure a future for the business we cannot see a viable alternative to closure at this point in time. “A number of options are being discussed as part of the consultation process, including the possible redeployment of employees into alternative permanent roles at other Tulip sites. A review is also being carried out on whether spare capacity across various Tulip manufacturing sites may be utilised for the remaining business at the Freshway site.” Freshway Foods, as it was called originally, had been a family business for nearly 65 years. It was founded by Frank Wright from his original business, Wright’s Shellfish, which was established in 1945, and run by his two sons Alan and Graham Wright for many years before the company went into administration. It was taken over by Parkham Food Group in 2009 and Freshway Chilled Foods, as it was then renamed, was sold to Tulip in 2012.

Social Bite opens a third sandwich bar SOCIAL enterprise sandwich bar business Social Bite has opened a third unit in Glasgow, adding to the two already open in Edinburgh. The brainchild of Josh Littlejohn and partner Alice Thompson, all the sandwich bars’ profits are donated to charities, and one in four

staff are taken on from the ranks of the homeless. The cause has already caught the attention of businessmen, such as Stagecoach founder Brian Souter, who donated £100,000. “The difference between a social business and a charity

4 May 2014 SANDWICH & SNACK NEWS

is that charities are brilliant and they do so much good, and they create so much positive change in the world, but charities have a sort of in-built ceiling in that they’re always reliant on donations,” says Josh Littlejohn. “The exciting thing about social business is, if you can

get it working and you can get it profitable, then you never have to ask anybody for a donation. So all we have to do is sell the sandwiches, and the whole thing propels through its own steam and we can expand it.” See the profile on page 38

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NEWS

Tesco to open a new high street food to go concept? SAINSBURY’S couldn’t make it work, but now Tesco is said to be having a shot at developing a high street takeaway food format called ‘Tesco Express Food to Go’. The chain apparently plans to open as many as 80 of the outlets in the capital as it looks to tap into the lunchtime sandwich and snack market, although Sainsbury's gave up on a similar concept called Fresh Kitchen in 2012 after opening a single trial unit in central London. As part of its turnaround plan, Tesco has been including takeaway food in its supermarkets and introducing ‘food to go’ areas. It opened a ‘shop within a shop’ Food To Go area at its Chester store in 2012. The retailer has also been

experimenting recently with artisan food and drink brands that it has invested in. Harris+Hoole is opening coffee and food to go shops in Tesco's larger stores, and

Solway Foods to close its Corby factory SANDWICH manufacturer Solway Foods has confirmed that its Corby factory, which produces mainly salads, pasta salads and coleslaw, is to close with the loss of 900 jobs. Phased site closure is expected to be complete by late summer. The company will then no longer produce these items. 2 Sisters, Solway’s owner since it took over Northern Foods in 2011, says the site is unviable because of the amount of upgrading required. The decision follows the setting up of a taskforce involving a number of local agencies, in a bid to try and find an alternative to closure. The county council offered financial assistance to relocate to a more suitable factory. 2 Sisters said that closure of the Corby facility was ‘a last resort’. "Despite considerable investment over the past two years, our current assessment is

that on-going additional funding is required just to keep pace with the demands of a modern high-care food production facility," the company said. "The scale of this continuing investment means the site would potentially not be viable in the long term. In addition, the complexity of serving a wide customer base with an everincreasing product mix is not a viable proposition for the future." Leader of Corby Council, Tom Beattie, said: “The job losses at Solway Foods are a massive blow and a huge disappointment. The taskforce has been working hard to avoid this situation.” Boparan Holdings, the holding company for 2 Sisters, announced in December that losses after interest and tax had more than doubled during the 13 weeks to October 26, 2013, from £5.1m to £12.1m.

Euphorium is an artisan bakery brand already offering food to go. Tesco is making no comment on the rumoured development currently.

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INTERNATIONAL NEWS Quiznos files for bankruptcy in the U.S

Greencore eyes New York with plans for new sandwich manufacturing plant GREENCORE is to build a £20m greenfield sandwich manufacturing facility in Rhode Island, USA to service existing markets in New England and develop future business opportunities closer to New York. As a result of the project, the Group plans to close its existing facilities in Newburyport and Brockton, Massachusetts on a phased basis between April and September 2015. Employees will then be offered the opportunity to take up roles at the new facility. The group has been attempting to grow its manufacturing and distribution base in the US since a deal last year to supply sandwiches to coffee-shop giant Starbuck’s. It also supplies the 7-Eleven chain of convenience stores. The site will be over 100,000 square feet with a modular design that will enable future expansion, and will be built with the “highest standards of hygiene, efficiency and process capability”. It will have sufficient capacity to support ongoing growth and will also result in material manufacturing process and distribution

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savings estimated at £5m. The new site will employ 370 people when it opens in the Spring of 2015. The cost of construction and fit-out of the new facility is estimated at £20m and will be incurred over the next 15 months. Commenting on the investment, Patrick Coveney, Chief Executive Officer of Greencore, said: “We are delighted to announce the development of a new food to go facility in Rhode Island. This investment will significantly enhance our capability and capacity to serve the sandwich market in the North Eastern region of the US, and will also enable us to drive further growth with current customers. Delivering this project will represent an important milestone as we continue to build a strong, growing, profitable food to go business in the USA.” The news follows a recent announcement that the company is to invest $10 million in its facility in Jacksonville, Florida. It has also recently acquired US food to go manufacturer Lettieri’s for an undisclosed sum.

QUIZNOS, the international toasted sub sandwich chain with two shops in the UK, has filed for bankruptcy in the U.S. Listing debt of over US$500 million in Chapter 11 documents filed in the U.S. Bankruptcy Court, the company is looking to implement a plan that will cut debt by US$400 million. The chain and its shops will continue operations during reorganization. The company operates restaurants in 34 countries, with a total of around 2,100 stores. Only seven of them are franchised. UK sites are in Bromley High Street, Kent, and Whitechapel Road, London, which opened at the end of February this year. The company has also said it plans to open a total of ten shops in the UK this year. It had nearly 30 shops in the UK up to 2008 before the Quiznos Corporation UK was dissolved in 2011. In a recent statement Quiznos said it will seek court approval of a US$15 million loan from lenders to continue operations as it restructures. Quiznos Chief Executive Officer Stuart K. Mathis said the company intends to make loans available for improvements to some franchisees, reduce food costs, and invest in advertising, and boost efficiency through new technology. US commentators believe that the bankruptcy has come about, at least in part, because of the increasing retail presence of fastexpanding companies such as Panera Bread Company, Subway and Chipotle, In 2012, Quiznos underwent an out-of-court financial restructuring that eliminated about US$300 million in debt and gave majority ownership to billionaire Marc Lasry’s Avenue Capital Group LLC through a US$150 million equity infusion and debt-to-equity swap. The chain sells toasted sub-style sandwiches and recently added pasta dishes, such as chicken pesto and macaroni and cheese with bacon, to its menu.

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The

BRITISH

NEWS SANDWICH ASSOCIATION

New App to Support Retail Members Retail members are to be supported by a new App and consumer competition programme designed to drive consumers in to member shops. Due to be trialled later this month and formally launched at a press event in May, the App will point consumers to member shops where they can simply ‘touch’ their phones to a QR code (which will be supplied to members) to enter consumer competitions.

Forthcoming Dates... • British Sandwich Week (May 11th to 17th) will be focusing on charity this year with members encouraged to support a charity around the Week. • Sammies (the British Sandwich Industry Awards) (May 15) will see a major gathering of our industry. It’s a great occasion to meet others, network, recognise those driving the market as well as to enjoy a party. We sold out last year, so do book early to ensure your place. • Sandwich Designer of the Year (May 15) is a great opportunity to pick up some new ideas for sandwiches as well as to network with other members and hear about our plans for the coming year – and its free to attend.

Food hygiene visits look likely to be chargeable? Despite representations, the European Commission looked set to allow councils to charge for food hygiene visits on the basis of ‘full cost recovery’, as we went to press. Although the Commission had indicated that it would exempt micro-

Support a Charity this May For British Sandwich Week this May (10-17th), the Association is encouraging members to undertake promotions for the Week (or month) that will support their favourite charities under the theme ‘Good for Everyone’. Which charity you support and what you do is entirely up to you – but the Association is keen that the industry should collectively make British Sandwich Week a success by raising money to support good causes. Some retailers are already committed to offering 5p from sales of some sandwiches in their ranges to their nominated charity, while others will simply seek to get customers to give their change to charity. And, don’t forget – whatever you do – to tell us about your plans so that we can support you through the BSA consumer website

New Ideas – New Contacts The Association is opening up this year’s British Sandwich Designer of the Year competition finals for members and the media to attend. With 33 finalists taking part, there will be lots of new sandwich ideas to pick up, as well as an opportunity to meet members of the BSA

Management Committee and Secretariat team and other members. The event takes place at the Lancaster London Hotel at 12 noon on Thursday, 15th May. Please let Sandra Bennett know if you wish to attend and she will send you a free ticket – you can contact her at sandra@sandwich.org.uk.

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businesses (those employing fewer than 10 people) from charges, this has now been removed from the proposals which were going to the full European Parliament for approval on April 14. Cost recovery charges by councils can vary from around £50 per hour to over £75.

and with publicity. You can reach Gethin Evans, our PR manager, at gethin@sandwich.org.uk

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TRADE FOCUS ALS acquires Kingmoor technical services ALS Limited has acquired Carlislebased Kingmoor Technical Services Limited, one of the leading independent microbiological laboratories in the north of England. It will provide Kingmoor’s customers with direct access to a wider range of testing – including nutritional, vitamins and additives, pesticides, and allergen testing – whilst providing ALS with a platform from which to expand geographically into Scotland and the north east of England. Matthew Masters, ALS General Manager UK and Ireland, comments: “We are delighted to have completed this exciting acquisition. Kingmoor is a growing business with an excellent reputation in our industry for both the quality of its analysis and the consultancy service it provides to customers. We have a great opportunity to develop the business further by leveraging ALS’s broader geographic coverage and range of testing and by utilising the benefits of our industry-leading customer portal, Webtrieve.”

Piquant rebrands and launches a new range of BBQ sauces PIQUANT has rebranded with a new logo and packaging, as well as launching a new range of BBQ sauces, the first of a number of new products currently in the pipeline. Additional lines will include innovative salad dressings, mayonnaise and BBQ sauce products, promises the company, joining its existing range of dips, sauces, mayonnaises and dressings in a number of flavour options. Alongside the refreshed branding, Piquant is also stepping up customer communications, launching quarterly newsletters, featuring regular news, updates and product launches. Mike Hooker, Sales Director at Piquant, explains: “We really wanted to give Piquant a fresh look due to all the new developments happening at the company. “Our design agency has also created some distinctive labels for our foodservice tubs, which will further enhance the brand. The timing of the rebrand and packaging also ties in with the launch of some innovative new products. Our NPD team spends a lot of time researching trends and developments and we are extremely excited about our latest trend-inspired sauces.

“Many of our customers have also recently requested regular newsletters which we have decided to incorporate as this will keep our clients up to date on the latest trends and products.” The new range of BBQ sauces is aimed as an accompaniment to BBQ meat, burgers and hot dogs during the summer season. They can also be incorporated with cooked meat to create sandwich fillings. The BBQ Piri Piri sauce can be mixed with cooked chicken to create a spicy Piri Piri chicken sandwich, for example. The Piquant Jerk BBQ sauce complements pulled pork and could be used to create a spicy pulled pork baguette. The company has been manufacturing standard and bespoke recipe sauces and mayonnaise for over 25 years.

Colpac adds two new packs to its Clasp range COLPAC has enhanced its Clasp range with the launch of two new packs for baguettes and squarecut sandwiches. Both packs can be closed manually in four easy steps with a simple ‘Clip’ mechanism. Clasp - the all-in-one film to board pack - is much easier to use than any other similar packs on the market and suitable for hot and cold food, says the company. This range of packaging with board and film integrated together, is ideal for tortillas, pies,

baguettes, paninis, cakes, sausage rolls and more, and can be used for hot and cold products. “The Colpac Clasp products are superior thanks to the quality of the materials used, and the ready folded film and adjustable locking mechanism which improve the speed and ease of handling. Various sealing options are available for added flexibility,” it says. The packs offer improved food presentation with strong

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branding possibilities and can be produced with custom-print. In line with Colpac’s green credentials,

both the board and film are recyclable, whilst the board is biodegradable too.

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PROFILE

Pomegranates and

passion Suffering from severe menu fatigue, Nellie Nichols goes looking for something a bit different to the usual salad, wrap or sandwich options … and finds it in the shape of Dindin Kitchen, a new Persian food to go concept in Gray’s Inn Road, London

f I am going to be totally honest, I’ve been suffering from lunchtime menu fatigue for ages and I’m probably not the only one Nine times out of ten, wherever I am, the choice is the same if I want something on the go: salad, wrap or sandwich; salad, wrap or sandwich, and what goes in it tends to be as predictable as what is on the outside. The not very surprising can be bland, and often disappointing. What I endlessly crave is that lightning-bolt moment of deliciousness, causing my taste buds to dance; with flavours so well matched and running in tandem with every kind of texture from soft to crisp and back again. What’s happening out there and why is everything I come across so safe and lacklustre? Don’t get me wrong: it’s not that I don’t enjoy a BLT, a Chicken Club, a Caesar Salad or a crisp baguette - I

‘I yearn again and again for my lunchtime world to be rocked’ eat enough of them from one outlet or another with alarming frequency, but still I yearn again and again for my lunchtime world to be rocked. Yes, of course I know the arguments: safe options are … well, safe .. and low waste is best, along with the rest of it, but consumers in general, not just me, do also

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crave excitement and something different. We all know the magnetic and magical power of the word ‘new’. But, ever the optimist, I live in constant hope that novel fledgling concepts will emerge and start to challenge the high street landscape we are now so familiar with. The risk for anyone starting from scratch is, of course, a great one: from the lottery of finding a good enough site in a prime location with the right footfall, before it is snapped up from under the nose by a successful chain, to the

building and equipment kitout costs that follow. I’m not sure I would have the stomach for the sleepless nights those risks might potentially bring and I definitely wouldn’t be brave enough to give up a secure and safe career in finance in the City either, but now please let me introduce you to Vida Tayebi who has done just that with Dindin Kitchen. I meet Vida within two days of her opening what has been the fruit of three years of labour; what she describes as an innovative Persian eatery, incorporating lots of twists and turns to

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PROFILE appeal to the western palate, age-old recipes made with perfectly sourced ingredients. She is calm, confident and lovely, the sort of person whom I would elect to have in my lifeboat. I know itâ&#x20AC;&#x2122;s a done to death expression but she says she saw a gap for Persian food in the market and decided to fill it. So Iâ&#x20AC;&#x2122;m excited as soon as I sit down really; here potentially is the exotic, the new and the delicious. All around me in this white, bright interior in Grays Inn Road is what I can only describe as a well-

organised small army of helpers loading shelves, changing the menu boards over from breakfast to lunch, and chefs firing up the grill for lunchtime service. There is a definite different feel to the place from other start ups almost nothing appears to have been left to chance. From the production kitchen below comes tray after tray of little pots of lovingly prepared mezze of healthy sides, salads and wraps. The menu is built around a few select dishes of grills, hot flatbreads and hot boxes, which can be ordered separately or bundled cleverly together. Breakfast is a selection of hot egg pots of poached eggs with different interesting toppings from pomegranate sauce, broad bean garlic and dill, and tomato and sumac, to smoked salmon and avocado all served with Barbari Persian bread, or breakfast flatbreads ranging from goats cheese with caramelised figs and rosemary to halloumi with avocado and mange tout. This is a very different breakfast but one filled with mystery, with interest and intrigue.

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PROFILE

So I’m keen as mustard now to try some of these dishes with Vida and for her to explain why there are no references to anything being of Persian origin. Now here’s the clever bit: by explaining her dishes to her customers she is introducing a historical wealth of recipes without them being off-putting and polarising. This is Persian food, but you wouldn’t necessarily know it. Here is the introduction of fragrant, healthy deliciousness, yet nothing is heavy and overspiced – the perfect workday lunch. All her soups are made from scratch; one from lamb shoulder with chickpeas, lime and fresh saffron; then there is a barley with mixed beans and fresh herbs. But my favourites by a country mile are the sweet and sour pomegranate with baby Persian meatballs, and the noodle soup made with lentils, Persian noodles, parsley, spinach and coriander and subtlely flavoured with pomegranate molasses. How blissful will they be on a cold and frosty winter’s day; these are truly the tastiest soups I have ever tried. The grill is in full action now and there are skewers of chicken, lamb fillet and

‘This in my opinion is a real show stopper of a new concept’ minced lamb sizzling away for an expectant line of customers. They can all be served with a rice of the day, fragrant fresh and fluffy; one infused with dill with broad beans, another with saffron and cumin with nuggets of barberries and the best of all: sour cherry rice which also comes with big generous Persian meatballs. If you don’t want a skewer with rice you can have a hot flatbread version wrapped tightly with fresh herbs, tomatoes, Persian bitter gherkins and sauce. Now I am trying a hot

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chicken wrap: the chicken freshly grilled has been marinated in yoghurt lime and saffron. It’s delicious, make no mistake, with a zingy freshness to it, but with a slightly hefty price tag too of £6.45. But the star of the show and something I have never come across in all my days is the surprise in the hot box, accompanied by a little dipping pot of cucumber raisin and mint yoghurt. Here is Vida’s mother’s special secret recipe of a chicken and lemon saffron soufflé. Two big squares of the lightest most glorious soufflé I have ever eaten, made up of thousands of tiny flecks of the moistest most tender chicken mixed with herbs and saffron. This I could eat every day for a

week and then some. Vida is keen to know what I really think of it all and honestly I am fairly bowled over by what I’ve seen and tasted. Yes, there could be more photographs of the many fresh and exotic ingredients that go into the many cold wraps on the menu board to compound and illustrate freshness; there could be far fewer drinks, replaced by more mezze pots in more sizes to join the delicious aubergines and lentils, and how about lovely takeaway options for suppers and picnics to pick up on the way home? But when all is said and done, this in my opinion is a real show stopper of a new concept and one which when it takes off, and take off it will, I almost guarantee, should be destined to become a household name, along with the best of them. I for one would like to see many more Dindin Kitchens opening all over London on many a high street. Bring on the pomegranates. Dindin Kitchen, 52-54 Grays Inn Road, London WC1X 8LT This article is based, as always, on her independent views www.nellienichols.com

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PROFILE

TRADE: a new name for excellence in coffee and sandwiches

Frank Boltman has opened TRADE, a new family-run coffee/sandwich bar that achieves an unusual degree of excellence in both. They even smoke their own brisket to make their signature Reuben and Classic Pastrami sandwiches! Simon Ambrose paid a call

ook, I know that food writers have a sort of convention when it comes to restaurant reviews: they’re supposed to harp on about a variety of subjects that are absolutely nothing to do with the place they’re writing about, before finally delivering a couple of critical paragraphs about the place just as you’re dozing off. But I’m not going to mess about here – no lengthy and oblique introductory paragraphs from me – because I want to get straight to the point and tell you that I have just been to one of the best sandwich/coffee bars I’ve ever seen, where the food really is as excellent as the coffee. It’s a place that’s full of surprises and also comes with a back-story that quite takes your breath away. It’s doubly-exciting because TRADE, as the new venture is called, is so totally unexpected. For one thing, it opened in January in dusty and down-at-heel Commercial Street, London, well outside the trendy zones where most sandwich bars would venture. And it’s also exciting because it’s such a long time since I’ve come across a really good and adventurous independent. We won’t dwell too much on this at the moment, but the recession and increasing muscle of the

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big-boys, as well as high rents and rates, has made finding a prime site almost impossible for those without an established covenant, so it’s all been getting a bit ‘samey’. But let’s get down to detail. So, I’m walking down Commercial Street with Liverpool Street station not far behind me, heading towards Spitalfields market. I’m not that well up on the history of the area, but I learn later that this is the road that traditionally ran from the docks to the city. Over the centuries the area was populated by successive waves of immigrants – French Huguenots, Jewish refugees and then Bangladeshis. It’s dusty, noisy and a bit down-atheel, and I’m beginning to wonder if I’ve gone too far when I spot Frank Boltman outside the shop - just as well, as they haven’t got round to putting a TRADE sign up outside above the window yet. Now Frank and I go back quite some way. He used to run the very successful Thanks for Franks sandwich bar in Soho, and after selling up has worked as a consultant to the industry, and also been a regular presenter on aspects of the business at major events such as the lunch show. If that wasn’t enough, he also has his own snack bar business, manufacturing rich, hand-

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PROFILE

baked granola bars, and very nice they are too. In fact, with so much on his hands, I thought it was a wind-up when I learned he was involved in launching another café/sandwich business. With my hands round an amazing single-estate decafe latte (it comes from the Roundhill Roastery guest blend, while the House Blend is Origin’s Farmer 30 Winter Espresso) it’s time to take stock and catch up. So how did it all come about? Frank actually had no plans to go back into the business, as I suspected, but when his daughter’s boyfriend, Alex, expressed an interest in opening a cafe/sandwich bar, they decided to go for a family partnership. There’s also an additional partner - Arthur Nowicki. Frank has helped out with setting the place up, the menu and general guidance and mentoring, but Alex manages it on a day-to-day basis. “Alex came to me and said that he’d found a premises that he thought would interest me, and I must admit he didn’t have to twist my arm too much. I’m at arm’s length and my job is to come into this business and pave the way for Alex in terms of knowledge, know-how and connections and make a smooth transition from a vacant, derelict shop to a jewel of popular food. “We’ve set out to create something really different and I think we’ve succeeded. I really haven’t come across another outlet that’s selling such high quality food in this sector.” Frank, it has to be said, seems to

have perfected the art of churning out polished phrases that sound like he’s got a script writer working for him, but it’s all off the cuff! Alex it turns out, was a complete newcomer to the business, with a degree in languages and a masters in real-estate, but a passion for food and a real desire to learn. These qualifications, however, have both been useful: the languages (French and Spanish) with some of the staff they’ve taken on, and the real-estate with assessing the potential of the area and with negotiating and so on. Frank’s wife Marion takes care of the food … and what food it is. I’ve already seen some of the offering piled up on the servers as I came in through the door – all under the four-hour rule- and it looks fantastic. In fact, it’s clear that TRADE is another establishment that falls into what might be called the new category of café/sandwich bars that excel in both their coffee and their food. “There are far too many cafes where the coffee is good but the food is just the same and very limited in terms of the offer. My view is that there’s no point if doing food unless it’s going to be special, and that’s what we are all about here,” he says. The family decided to include some real deli favourites as their signature sandwiches on the menu such as a Reuben with their own smoked pastrami, house sauerkraut, swiss cheese and a trade secret sauce in rye bread. Now when I tell you that they’ve even got their own meat smokery

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PROFILE

behind the new shop and they get their brisket from an artisan supplier in Devon, you’ll begin to realize that these are people will do anything to produce a perfect sandwich. And hand on heart, this is the best one I’ve ever had, the pastrami tender and with a beautiful smoked flavour. Judging by the comments from twitter, many other people share the same view. I thought at first that they might be ‘bigging’ the amount of filling out to impress, but a quick look at other customers’ Reubens showed that this wasn’t the case. There’s also a Classic Pastrami on offer, with pickled cucumbers and English mustard in rye bread. Alex has actually spent a lot of time researching the right mix or rub of ingredients to smoke the meat and he’s not about to part with the secrets – who can blame him! “We got through a lot of briskets on a trial and error basis before we finally got the right mix,” says Alex. “Now were seeing people making a bee-line for the Pastrami and the Reubens, and we’re seeing people coming back again and again, which is so important.” But there’s so much more. Also on the deli front, there’s chicken soup with matzo ball. Then there’s the very popular Lobster Roll. I would have been quite tempted to try this - made with Maine lobster meat, toasted corn, celery, house mayo, dill and lemon in a brioche roll. But it’s served from Thursday to Sunday only – this is a

18 May 2014 SANDWICH & SNACK NEWS

seven-day week operation. There are good reasons for this: they’ve found that customers are definitely more indulgent later in the week, and they don’t want to be stuck with stock too early in the week. There’s a Smashed Avo – avocado, with feta, mint, chilli and lemon on toasted sourdough, with the option of chorizo as well; Chorizo, Chilli and eggs; a Chicken & Bacon Club, with avocado, caramelized onions, and baby gem lettuce and tomatoes in a brioche roll; as well as a fabulous looking Slow Cooked Pork & Apple Slaw with a homemade cider dressing and apple slaw. Interestingly, there’s also a range of pancakes – something of a customer magnet, although an unusual offer elsewhere. The menu’s actually limited – sensibly so – so they can cope with the demands of putting together this quality food. Drawing up the menu initially was difficult, starting with what they admit was a very long list and slowly whittling it down. “We get on very well in general, but we did argue over some of this,” laughs Alex. “We had a lot of Saturdays saying ‘let’s put this on and let’s put that on’. It got heated but there were things we had to fight for – Frank even got up and left at one point! “Some of the things we didn’t put in will come back as specials though, including a hot smoked salmon fillet sandwich. But as soon as I mentioned

pastrami we knew we should definitely include that because so few people are doing it.” The Reuben is the top seller, followed by the Chicken Club Sandwich, and the Lobster is a bigseller on Fridays. Now the interesting back-story I mentioned earlier, has a connection with the past. Marion’s great, great grandparents were early settlers on Commercial Street and her grandparents ran a bakery there also. So to all intents and purposes, they’re returning to their roots on the street and that is a very special feeling for them. It might be down at heel as an area at the moment but Alex has done a lot of homework, and is aware that the area is set for a transformation over the next 18 months or so, with a tranche of new offices, hotels and residential developments due to be built, bringing in lots of new hungry workers and residents. The place was empty and derelict when they took it on last May and they’ve spend “a tidy sum” in sorting out the carcass of the building, moving a staircase, screeding the floor, installing loos and a separate kitchen downstairs, as well as opening up the back wall and putting in beautiful and extensive French doors across the far end to bring in the light. This overlooks a courtyard garden, which will also house the smokery.

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PROFILE

The décor is fashionably minimal but not shabby chic (thank goodness), with large bore copper pipes the signature feature throughout,

emphasizing the TRADE theme. The gleaming pipes are evident in the bar fascia, staircase balustrade and handrails, and also in the lighting, using the copper tubes as conduits. The main counter has been installed as a long linear element connecting the three distinctive spaces, display, preparation and seating, and at the ground floor with slight geometrical twists to accommodate the most practical use of customers and staff. The material palette consists of warm

elements like timber, plywood and brick, What’s clever about the interior is that while it looks good, it obviously hasn’t cost the earth, although “a tidy sum,’ as Frank has said. The tables were made by a local guy, effectively plywood tops on welded frames – simple but effective and I guess contributing to the functional feel of the place. All-in-all, I loved it and hope it’s a huge success.

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SANDWICH DEVELOPMENT

aving only joined Raynors a little under two years ago after working as a restaurant chef for many years, I don’t have a long career in sandwiches to look back on. However, in the short time I’ve worked in the industry, I certainly have developed a large number of sandwiches! A number of them stand out. Most of my development work is done to a brief. It might be very open as in ‘do something interesting with Chicken’, or it might be tightly constrained as in ‘you’re limited to no more than 50p but they still want two proteins and a provenance ingredient included’. However, the brief is always there, directing the thought process. With the BSA’s Sandwich Designer of the Year competition, the brief is incredibly loose – requiring only that you use a single specified ingredient. It is great fun to come up with different recipe ideas, and the tasting team at Raynors certainly enjoy being experimented on. One of my favourite recipes, developed for the 2013 competition in the English Provender Apple, Pear & Fig Chutney category, was inspired by a dish I had on the menu in my pub in Stockland in Devon some years ago. It was a home-made mackerel and horseradish paté that had been very popular. I made this paté for the competition, adding celery, watercress and the English Provender Chutney. I put it on a hand-made multi-seed bread made by our local artisan baker. The

sandwich could hardly have been simpler, but the flavour combinations worked beautifully and it got a highly commended in the competition, even though it didn’t win any of the categories outright. Artisan Sandwich Collection Probably my most enjoyable Raynors project to date has been the development of our Artisan Sandwich Collection. This is a collection of sandwiches created to celebrate the company’s 25th birthday. The brief was that it would be a standalone range, all on artisan bread made by Danbury Fine Foods, with a more ‘upmarket’ selection of ingredients than go into our standard range of sandwiches. Because the range had to offer a selection that would work as a complete commercial sandwich range for coffee shops, I knew that I needed to include versions of the UK’s favourite fillings such as chicken salad, BLT and some sort of cheese sandwich.

‘For my perfect ploughman’s I needed a pickled onion that would bite back! Finally, a kind producer took pity on me and agreed to produce their proper pickled onions for us, but pack them into plastic buckets rather than their usual glass jars’

Top My

Sandwich

Mike Crofts, Development Chef, Raynor Foods, explains how he came up with some of his best sandwich ideas for the latest instalment in this popular new series 20 May 2014 SANDWICH & SNACK NEWS

The chicken salad sandwich was given a more sophisticated twist quite easily. I gave the chicken extra flavour by marinating in a homemade marinade and the salad became an artichoke and sun-dried tomato salad with a home-made dressing. The BLT was ramped up with additional slowroast tomatoes, a delicious chutney and rocket to make it really memorable. However, when it came to the cheese sandwich, it wasn’t so easy. The trouble is, although a simple cheese sandwich might be one of the nation’s favourites, it is hard to feel inspired by it! My usual technique when thinking

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about what would make a good sandwich recipe is to think about what would work well as a proper meal on a plate. I thought about what I would put with a good quality cheese if I was creating a Ploughman’s for my pub. For me, I’d want sliced apple in the salad, radishes for a peppery crunch, and on the side, a great-tasting pickled onion that really packed a punch. Sorted! I thought. Just translate my perfect pub ploughman’s into a sandwich! Easy to say, but not so easy to achieve. A lovely Barber’s Cheddar, check. Crunchy radish, check. Crisp green apple, check. Handmade bread, check. The problem was the pickled onion. I had to find one that met my needs in terms of taste, texture and size, met the production team’s requirements that it sliced neatly and consistently without falling apart when being handled on the production line, and met our safety requirements in terms of packaging. Basically, it had to be packed in plastic. Pickled onions As it turned out, the best quality pickled onions are all packed in glass, but glass isn’t allowed into our factory under any circumstances. I must have eaten hundreds of plastic packed samples while I searched for a supplier who pickled a decent onion we could use. I am sorry to say that there are an awful lot of sub-standard pickled onions out there packed in plastic buckets, and I think I tried them all. I started to dread the sight of pale pickled onions. I hated their soft texture and watery vinegar taste. For my perfect ploughman’s I needed a pickled onion that would bite back! Finally, a kind producer took pity on me and agreed to produce their proper pickled onions for us, but pack them into plastic buckets rather than their usual glass jars. It had taken me six months to sort out the pickle problem, but the results were well worth it. Everybody who tries the sandwich loves it and I consider it one of my top sandwiches in terms of both the effort that went into creating it, and the tasty end result. I named the sandwich the Ultimate Ploughman’s because frankly, I think that is what it is.

much in mind. Nobody walking the high streets of Britain can have failed to notice the popularity of Piri-Piri chicken. We didn’t have many hot or spicy sandwiches in the Raynors range, and so we decided to introduce a sandwich with a good hit of heat. With a lot of schools, universities and colleges as customers, we knew that a Piri-Piri Chicken sandwich would be a familiar and appealing concept. However, finding the right Piri Piri sauce to coat our chicken was very important. I had called in a number of different ready-made sauces for the team to compare, but all of them were rejected as being high on heat, harsh on

the back of the throat, but low on flavour. So, I did what any good chef does when you can’t find exactly what you want, and created my own recipe. The tasting team gave my Piri-Piri sauce a big thumbs-up for fragrance, flavour and heat, and we launched the product into the range as a monthly special. The response from our customers and consumers was so positive that we couldn’t take it off the menu at the end of the month and it has continued to perform strongly. The Piri-Piri Chicken is one of my top sandwiches because it proved to me that it is worth creating a complex marinade, even for a simple sandwich, because the great British public really does appreciate the effort.

Piri-Piri Chicken Another top sandwich for me is one I that was not aimed at an upmarket audience, but was aimed squarely at the mass market, with modern tastes very

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NEW TECHNOLOGY

Sandwich bars in the forefront of mobile phone technology EAT’s trial of a new app from Weve called Pouch, which ‘pushes’ tailored offers to customers in store, signals a new phase in the use of mobile phone technology for the sandwich sector SANDWICH chains and some forwardthinking independents are increasingly using sophisticated mobile phone technology as a payment and marketing tool to win and retain customer business. The latest development is being trialled at EAT, a new app from Weve called Pouch, which ‘pushes’ tailored offers to customers in store. Users are then able to redeem offers by showing their phone to the shop assistant, although redemptions will eventually be possible via QR code and NFC as well. The significance of Pouch is that provides the retailer with the opportunity to allow the company to access more information about customer behaviour and how that can be influenced. It’s currently being trialled with 100 EAT customers with the potential of targeting 10,000. Weve is the UK-based m-commerce company formed in 2012 by Vodafone, EE and O2. In two EAT branches, notifications will be made via Bluetooth-based iBeacon technology, reckoned to be the first trial of the Apple technology in the UK - it will actually begin on Android and then move onto iOS. Sean O’Connell, a director at Weve, said: “We have been thinking about how to digitalise all those bits of plastic and paper in your wallet or purse – and then make them come to life using time, location and proximity, offering emotion and reward for the customer."

22 May 2014 SANDWICH & SNACK NEWS

Pouch clearly requires some integration with the merchant's POS so that campaigns can be processed and measured the secret weapon for Weve, which has the scale and the budget to connect to the major POS systems in use across the UK. It believes dozens/hundreds of retailers and brands can hook into this with the rationale that most brands would rather embed their offers into a Pouch product used by millions than try to build their own loyalty app. Weve recently formed a partnership with Mastercard to bring contactless payments to mobile phones via banking brands’ mobile apps. Pret A Manger’s first mobile site went live last year in conjunction with Essence, which employs a Perceptive Design approach that “combines realtime context sensing, physical and virtual data interpretation and responsive optimisation to deliver a seamless brand.” Time of day and proximity

information delivers contextualised content and calls-toactions to users instantly, rather than making them work to find it. The site instinctively displaying walking directions when searching for the nearest store and invites customers to leave feedback for the Pret Team when their device detects them to be in store. It also has strongly integrated social functions including share and check-ins with Facebook and FourSquare. Jamie McRonald, Online Marketing and Web Manager at Pret A Manger, says: “Essence has a complete understanding of the customer journey and how our customers are using mobile internet. This, coupled with a comprehensive insight into our brand and tone of voice, meant that they were the perfect choice to design and build Pret’s new mobile website. I am delighted with the fantastic mobile website we have produced together.” Since its launch on 27 May 2013, the site has had a bounce rate of less than half the industry average (14% vs. 30%) and an average dwell time above four

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NEW TECHNOLOGY minutes. Greggs the baker is looking to make payments more convenient and reward customer loyalty with a new mobile app it has rolled out across its store estate. Dubbed Greggs Awards, the scheme has been developed using Eagle Eye's digital transaction network, which can provide customers with real-time offers that can be redeemed at the point of sale. Greggs says the system speeds up the payment process, reduces the chance of fraud and removes the need for customers to carry physical loyalty cards and coupons. Last summer, CEO Roger Whiteside said that Greggs had "leapt over yesterday's technology" by investing in the mobile app, and the new system certainly boasts some innovative features. He added: "We’ve spent a lot of time talking to and listening to our customers and have found through extensive consumer testing in the run up to the launch, that a simple but rewarding scheme is something that they want to fit with their on-the-go lifestyles.

"Customers can quickly pay for their favourite food and drinks via their smartphone, to be rewarded with exclusive, personalised offers and free tasty treats which we will continue to introduce and develop throughout the forthcoming months." By registering for a Greggs Rewards account via the app or the company's official website, customers can top up their accounts with any amount from £5-£50 using a debit/credit card or

PayPal. They can then use their smartphone to pay securely in-store. On the loyalty side, Greggs will aim to reward customers with a number of offers, including a free breakfast on opening an account with at least £20, hot drink incentives, a birthday treat and monthly prize draws. In addition, PayPal is also giving the first 10,000 Greggs customers a free £5 bonus credit to spend when they sign up and register for auto-top up with PayPal.

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NEW TECHNOLOGY

The app took a year to develop, and Whiteside said “in hindsight” the firm could have got into the digital arena quicker but : “We are here now and at the front of the queue. For the first time we can identify customers by name, can see how they shop and tailor customer services to their requirements.” Rob Harper, head of retail services at PayPal UK, commented: "This exciting collaboration with Greggs is another step on the journey towards a wallet-less high street, where customers will be able to leave their wallet or purse at home and pay using their smartphone or tablet. "We predict that by 2016 you won't need your wallet to pay on the UK high street – your smartphone will be enough – this is a great example of what we mean."

24 May 2014 SANDWICH & SNACK NEWS

It’s not just the chains, of course, that are making full use of new mobile phone technology. Many forwardthinking independents are also using Twitter as a way of building up feedback and loyalty from customers, who effectively become stakeholders with regular communications. A typical example is award-winning Richmond, London sandwich bar Cook and Garcia, which is a particularly adept user. Janet Garcia, a sales and marketing professional, and one half of the partnership, has been instrumental in incorporating the new technology. Her expertise shows clearly in their excellent website and their constant tweets about new menu items keeps new and existing customers up to speed with what’s going on.

The shop was also used as one of the initial launch outlets for ‘pay-byface’ technology last year that allows PayPal users to use their PayPal account to make payments in shops using their face. Consumers make payments on their mobile phone and are recognised by their first name and picture. The Richmond trial comes with the PayPal app for iOS, Windows OS and Android phones, which let customers check in to pay. The app highlights nearby shops and restaurants that accept PayPal; the customer then checks in to the shop by clicking on the retailer and pays by simply sliding a pin down in the app. Once a customer has checked in, their name and photo appears on the shop’s payment system, and once the customer agrees the amount to be paid, the cashier charges them by clicking on this image. The customer gets an alert on their phone to let them know how much they’ve paid, as well as PayPal’s usual email receipt. Richard Garcia explained at the time: “We’ve been using PayPal’s check in service within the business for several months, and have found it really efficient. Customers don’t have to worry about having cards, cash or change, just their phones – it is the quickest transaction through the till, which means less queues and we never have to turn down a sale, both of which are great for business.” PayPal head of retail services Rob Harper listed Check In as a key step in the company's ongoing bid to boost mobile payments levels in the UK. "PayPal first brought ‘pay by mobile' to the UK high street two years ago. Through our Richmond initiative, we're pleased to help local businesses of all sizes offer a new more personal experience, while never having to turn away customers who don't have enough cash on them to pay. Now locals in Richmond can leave their wallet or purse at home and be the first in the country to use their profile picture to pay. This is another step on the journey towards a walletless high street, where customers will be able to leave their wallet or purse at home and pay using their phone or tablet. We predict that by 2016 this will become a reality. Our Richmond initiative shows that innovation is alive and well on the British high street." What will they think of next?

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BRITISH SANDWICH WEEK

British Sandwich Week: a shop window for the sandwich industry British Sandwich Week (11th-17th May) provides a shop window for the industry, an opportunity for the world to see what this £6.5bn industry is all about. Always a frenetic week with a variety of activities around the UK, this is what the British Sandwich Association is doing to promote all things sandwich related this year

ritish Sandwich Week kicks off this year with a British Sandwich Association charity initiative for multiple and independent retailers during the week of 11- 17 May. The aim is for retailers to donate a portion of the price of a sandwich or range of products sold during the week to charity under the theme ‘Good for Everyone’. Which charity to support and what exactly retailers do to support their chosen charity is optional – but the Association is keen that the industry should collectively make British Sandwich Week a success by raising money to support good causes. Some retailers are already committed to offering 5p from sales of some sandwiches in their ranges to their nominated charity, while others will simply aim to get customers to give their change to charity. Designating a ‘charity sandwich’ and supporting a significant local or national charity is very much a local news story with great opportunities for local press and PR. The BSA is supporting retailers with promotion through the BSA consumer website (lovesarnies.com) and with publicity. The BSA has also contacted charities directly to ask them to urge retailers to get involved, a twopronged attack, as it were. So far the Association has an agreement with Breakthrough Breast Cancer and Macmillan. A charity page will soon be added to the Association’s trade and new-look consumer websites. Meanwhile, the two major highlights of the year - the British Sandwich Designer of the Year final and The Sammies will both be held on Thursday, 15 May 2014 at the Lancaster Hotel, London.

26 May 2014 SANDWICH & SNACK NEWS

SANITISH WE DW EK ICH 11 MA th-17 Y 2 th 014

The Sandwich Designer of the Year final is the culmination of a series of heats around the UK. Head of the judging panel, celebrity chef, Aldo Zili will announce the winners of six categories and an overall winner at The Sammies awards dinner later that evening. The Designer of the Year event begins with a press conference to officially launch the BSA’s new consumer smartphone app, which will give consumers the opportunity to enter monthly competitions, locate nearby retailers and receive news from members about product and service launches from retailers. The Sammies Awards 2014, the jewel in the crown, will recognize and reward the greatest achievements of the industry in the last 12 months. The sold-out event will be held in front of 650 of the industry’s leading lights, during an evening of entertainment, networking and celebration, with the winners crowned in 14 categories. Look out for news, pictures and interviews to be published online later in May. This year the BSA has teamed up with Japanese firm Hankyu Hanshin

Department Stores Inc., who host an annual Hankyu British Fair. They will be whisking off the winner of the Sammies Award for Best Independent Retailer to Japan to exhibit at the event, which has been run in Japan for over 40 years. Our July edition will bring you the full story and profile all the winners. Last but not least, there are many people and organisations joining in with British Sandwich Week. They include SPAM, the chopped pork and ham retailer. They will be putting the might of their press machine behind the week and launching their own sandwich recipes. Many schools around the UK and beyond are also getting involved as usual, using the week to promote healthy lunch choices to children. What are you doing during the week? If you are active in your community or want to be, you can get in touch with Gethin Evans, BSA’s PR manager, at gethin@sandwich.org.uk

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Leerdammer, Pear and Cured Beef Baguette Crusty baguette

1. Slice the baguette open lengthways.

■

Butter or Cantadou Plain

2. Spread a thin layer of butter or Cantadou Plain on to the base of the baguette, covering it fully.

■

Sliced Leerdammer or Leerdammer Light

3. Add two slices of Leerdammer or Leerdammer Light.

■

Cured beef

4. Place the cured beef on top of the Leerdammer.

■

Pear

5. Thinly slice the pear, then place five or six pieces onto the beef and serve.

■

This is a simple, yet extremely tasty sandwich. Each ingredient brings a different taste profile, which complement each other beautifully. The sweet and nutty taste of natural Leerdammer slices works perfectly alongside the saltiness of the cured beef, with the added uplift from the refreshing pear.

N No

IN SNACKING SNACKING CHEESE

N 1 No1

IN BRANDED N ATURAL SLICES NATURAL

N No1

IN SPREAD ABLE SPREADABLE CHEESE

N No

IN SPECIAL CHEESE TYPES

www.belfoodservice.co.uk www w.belfoodservice.co.uk

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SANDWICH DESIGNER HEATS

SANDWICH DESIGNER

OF THE YEAR

Regional Heat Winners 2014

May 15th is the diary date that’s likely to be giving some of the UK’s top sandwich designers sleepless nights. After a series of fiercely-contested regional heats around the UK, the time is rapidly approaching when they will be matched against each other in six categories at the final of the Sandwich Designer of the Year competition at the Lancaster London Hotel. There will be a winner in each of the categories and an overall winner. It’s already been a major achievement for the finalists to have got as far as they have done. In all, there were five regional heats. Many of the original entrants will have discovered that it’s one thing to have come up with a great recipe, but another thing entirely to make it under the watchful scrutiny of the judges. And now they’ve got to do it all over again, this time with celebrity chef Aldo Zili leading the panel. Here are the results of the heats so far, showing the finalists and their sandwiches. Let the battle commence…

MIDLANDS HEAT The Midlands regional heat took place on Tuesday 11th March at TMI Foods Ltd, Northampton

Bel UK Leerdammer Category

WINNER Emma Smith of Adelie Foods, Milton Keynes won with her entry entitled ‘Dropped a Clanger’

GODDESS Tuna Category

ENGLISH PROVENDER COMPANY Red Pepper & Chilli Chutney Category JOINT WINNER Richard Salt, Adelie Foods, Milton Keynes, with his Korean BBQ pork and Kimchee Hirata Bun

ENGLISH PROVENDER COMPANY Red Pepper & Chilli Chutney Category WINNER Sue Price-Whittle of The Cooking Company, Redditch, with her entry, ‘The Green Goddess’

28 May 2014 SANDWICH & SNACK NEWS

WINNER Neil McCulloch of 2 Sisters Food Group, Corby, made a Smoked Salmon Panini with a butterbean and Cave aged Wookie sour cream and chargrilled tomato flat bread.

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SANDWICH DESIGNER HEATS WARBURTONS Gluten Free Wrap Category

WARBURTONS Gluten Free Wrap Category JOINT WINNER James Workman of the Sandwich Factory in Atherstone, presented his Bar Marked Warburtons Gluten Free Seeded Wrap with succulent British smoked breast of chicken, chargrilled asparagus, roasted peppers and a crisp slaw finished with a crème fraiche and Wild Garlic Dip

JOINT WINNER Emma Smith again with another creation, this time the descriptively entitled Hot BBQ Pulled Pork Wrap with jalapeno slaw and pickled cucumber.

UNIVERSAL MEATS Chicken Tikka Category

DELL’AMI Sandwich Pesto Category WINNER

WINNER

The Dell’ami Sandwich Pesto category went to another Mercedes AMG designer, Al Humphries, with his sandwich, Holy Moly Stromboli

Harry Bagshaw, of Mercedes AMG in Brixworth, scooped the Universal Meats Chicken Tikka category with his ‘Banana Split’.

SOUTH WEST HEAT The South West Heat took place on Monday March 17th at Bradshaws, Clevedon

Bel UK Leerdammer Category

UNIVERSAL MEATS Chicken Tikka Category WINNER Neil Harrison claimed the Universal Meats Chicken Tikka category. Neil, also of Greencore, in Evercreech, Somerset took the plaudits for his Chicken Tikka Samosawich

WINNER Ben Sibbald, of Made by Ben in Bath devised a ‘Smoking Hot Croque’

GODDESS Tuna Category

JOINT WINNER Keith Allen from Foodservice Centre, Cheddar, with his Provencal Pan Bagnat

JOINT WINNER Emma Taylor from Greencore, Manten Wood, won the plaudits with her creation El Taco Diosa (The taco goddess)

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SANDWICH DESIGNER HEATS ENGLISH PROVENDER COMPANY Red Pepper & Chilli Chutney Category

WARBURTONS Gluten Free Wrap Category WINNER

WINNER

The Warburtons Gluten Free Wrap category went to Gal Almoznino of Scnafel/Caffe Gusto in Clifton Down. His entry was called Fritatta

Another repeat win, this time for Neil Harrisson. His whipped goats cheese with English Provender Red Pepper and Chilli Chutney on a raisin and walnut bread

DELL’AMI Sandwich Pesto Category WINNER The Dell’ami Sandwich Pesto category, also went to Gal Almoznino – this time his winning entry was ‘I Love Prawns’

SOUTH EAST HEAT WINNERS The South East heat took place on Monday, 10th March, at Bel UK, Sevenoaks

Bel UK Leerdammer Category

UNIVERSAL MEATS Chicken Tikka Category WINNER

WINNER Bel UK Leerdammer category – winner Harry Turner of Harris & Hoole, Amersham, triumphed with his BBQ chicken and bacon slaw wrap.

GODDESS Tuna Category

Linda Kianfar scooped the Universal Meats Chicken Tikka category. Linda was competing for Brighton’s Forfars Bakery with her entry Chicken tikka wrap with spinach and mint yogurt dip.

ENGLISH PROVENDER COMPANY Red Pepper & Chilli Chutney Category WINNER Winner of the Goddess Tuna category was Terry Wiggins, of the House of Commons. His creation, Tuna in Z’atar spiced lite mayonnaise

30 May 2014 SANDWICH & SNACK NEWS

WINNER Ellie Hopkins, of Greencore, Prologis Park, London, won this category with her goats cheese, honey and mixed leaf, red pepper and chilli chutney and toasted pine nuts creation.

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SANDWICH DESIGNER HEATS WARBURTONS Gluten Free Wrap Category

DELL’AMI Sandwich Pesto Category WINNER

WINNER

Dell’ami Sandwich Pesto category winner was Catherine Lear of EAT in London. Catherine’s creation was proscuitto and asparagus melt

The Warburtons Gluten Free Wrap winner, Mike Crofts of Raynor Foods, Chelmsford brought The Fully Loaded Pizza Wrap

NORTH ENGLAND HEAT WINNERS The Nothern Heat took place on Thursday 13th March, at Frank Roberts Bakery, Rudheath, Cheshire

DELL’AMI Sandwich Pesto Category WINNER The Dell’ami Sandwich Pesto category winner, Paula Smith of Let’s Lunch, Birkenhead won the judges’ vote with her ‘Hey Pesto!’ entry

Bel UK Leerdammer Category WINNER Bel UK Leerdammer category winner, Rebecca Waite of Greencore, in Worksop, won through with her design ‘Smokey Mushroom Melt’.

UNIVERSAL MEATS Chicken Tikka Category WINNER James Stoddart claimed the Universal Meats Chicken Tikka category. James, of On a Roll Sandwich Co. Ltd., Middlesborough, took the plaudits for his Chicken Tikka & Onion Bhaji in malted bread

ENGLISH PROVENDER COMPANY Red Pepper & Chilli Chutney Category WINNER In this category, James Ingram’s Chi Town Hustler was designed for sale in the Mercedes AMG workplace restaurant in Northampton.

WARBURTONS Gluten Free Wrap Category WINNER The Warburtons Gluten Free Wrap category went to Benjamin Chew of Autism Ventures, A Great Little Place in Southport. With his Lancashire ‘Quesadilla’ with spicy salsa

GODDESS Tuna Category WINNER Winner of the Goddess Tuna category was Russell French from Fresh-Pak in Barnsley. Again aimed at the Café and Coffee Shop market, his design Tuna snow egg Florentine

www.sandwich.org.uk May 2014 31

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SANDWICH DESIGNER HEATS SCOTLAND HEAT WINNERS The Scotland Heat took place on Wednesday 12th March, at West Lothian College, Livingston

ENGLISH PROVENDER COMPANY Red Pepper & chili chutney WINNER Mark Dillon, of the Buttercup Café, Doune, won this category with his design ‘Hooked on a ‘filling’.

DELL’AMI Sandwich Pesto Category WINNER The Dell’ami Sandwich Pesto category went to Bruce McKenzie of Tartan Rocket, Glasgow with his Italian Club

UNIVERSAL MEATS Chicken Tikka Category WINNER Universal Meats Chicken Tikka category also went to Andy Phillips for his Chili Chicken Kathi Rolls

WARBURTONS Gluten Free Wrap Category WINNER The Warburtons Gluten Free Wrap category was won by Andy Phillips of Greggs with ‘The Good Seoul’

BEL UK Leerdamer Mature Cheese Category WINNER Bel UK Leerdammer category, Dave Gannon, Charcuterie Continental Ltd., Glasgow, won with his entry entitled ‘The Leerdammer Flat Dog’.

GODDESS Tuna Category WINNER The Goddess Tuna Category was again won by Andy Phillips, of Greegs, with his ‘Tuna Raisseff’

32 May 2014 SANDWICH & SNACK NEWS

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AWARDS 2014 British Sandwich Industry Awards

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Sponsored by

Sandwich Convenience Retailer of the Year Award • There is no short list published for this award – all convenience stores are considered

The BSA Technical Excellence Award • Tom Hollands, Raynor Foods – Work on ISO40001 Environmental policies, practices and procedures • Diane Walker and Matt Richards, Greencore, Manton Wood – Customer complaint awareness through interactive initiatives – The Garden Party • Richard Midgeley, Melton Foods – Utilising micro mapping to establish irregularities in patterns of microbiological incidents • Helen Smith and Sara Wilbourne, Greencore, Bow and Park Royal – study of functional changes in sandwiches over shelf life with the use of process capability data • Dave Mulvey, Newburn Bakehouse – Research on the development of gluten free and wheat free wraps

The Sandwich Marketing of the Year Award • Subway - #WinLikeJanet – launch of mango and chicken sub for summer • Urban Eat – ‘Party on the Piste’ promotion • Sodexo Delifresh – Xmas Dinner sandwich for STOP HUNGER campaign • M & S – Reclaim your lunch hour July 2013 campaign • Tesco Filling Stations – social media campaign promoting sandwiches and wraps • Co-operative – launch of Loved By Us instore marketing and 12-2pm Lunchtime sponsorship • Asda – Best of Both campaign • Greenhalgh’s – Freshly created…just for you sandwich campaign • Eat – “Fork it. Bun it. Love it.” campaign

New Sandwich of the Year Award Everyday Category • Marks and Spencer – Fuller Longer American style pork with crunchy slaw and apple glaze • Cranks – Falafelly Good - falafel with yoghurt and mint dressing • Urban Eat – Halal Bombay chicken sandwich • Asda – The Big Eat King of Clubs • Morrisons – NuMe low fat chicken, lemon and herb salad • Sainsburys – Poached salmon, egg and Hollandaise sauce • Asda – Chicken and bacon triple wrap • Co-operative – Egg and bacon sandwich • Pret – Super Greens • Raynor Foods – Curried chickpea and carrot • Greggs – Enjoy Hot steak and cheese rustic • Paul Bakery – Boursin and Saumon baguette • Costa – Sausage and onion toastie • Tesco – Super hot pulled pork and red cabbage slaw sandwich

Premium Category • Grab & Co – Kashmiri chicken and king prawn with chorizo wrap • Virgin Trains 1st Class – Outback vegetable and spicy noodle wrap • EAT – BBQ pulled pork bun • Tasties – Christmas Tea Tray • Co-operative - Loved By Us Tandoori chicken flatbread • Waitrose – Good to Go steak and Long Clawson stilton baguette • East Coast Trains – Oriental chicken wrap • Jamie Oliver exclusively at Boots – roasted veggie and ricotta wrap • Raynor Foods – Chicken and artichoke sandwich • Caffe Pausa – Banana chocolate Brioche toastie • Zugo’s Deli Café Mediterranean chicken with mozzarella Panini • Sodexo Delifresh – Xmas Dinner

New Sandwich Product/Equipment of the Year Award This section will be divided into product and equipment categories • Southern Salads – Pink Star coleslaw with Mooli • Bel UK – Boursin Cheese – garlic and herb • Newburn Bakehouse – Warburtons gluten and wheat free fruity thins • Charcuterie Continental – American style authentic pulled meat range • Bradbury’s – Old Amsterdam Cheese • Il Fornaio – Sorrentina Roll • Leathams – SunBlush® plum round tomato slices • Beacon Foods – Drunk onion chutney • Tri-Star Packaging - Tri-Label cloud based labelling system • Soken Engineering – Sandwich and snack electric heat sealing machine

THE BRITISH SANDWICH INDUSTRY AWARD • There is no short list published for this award www.sandwich.org.uk May 2014 35

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THE SAMMIES

More than just a trophy: what winning a Sammies Award really means The high point of the industry year has got to be The Sammies dinner, when assembled executives from all walks of this dynamic business gather to network, find out if they’ve won an award, and to eat, drink and be merry! For some it’s jubilation – the M&S crew probably hold the record for consistently making the most noise when they’ve won awards in the past - while for others there’s disappointment. But then there’s always next year … But when all the excitement and partying has died away, what does winning one of the coveted Sammies really mean to companies or individuals? We asked some of the previous winners to give us their thoughts: 36 May 2014 SANDWICH & SNACK NEWS

FSC’s Managing Director, James Simpson We are very proud of the British Sandwich Awards we have won; it’s always a great feeling when the work of FSC’s employees, and our customers, is highlighted by an industry recognised body. The achievement motivates not just the team involved with the project but also the rest of the organisation as a whole. In the highly competitive marketplace in which FSC operate, industry awards such as the British Sandwich Award, really help to differentiate the organisation from the competition. As the British Sandwich Awards are recognised internationally, the award also acts as a stamp of approval for potential new customers who have not worked with FSC previously. Winning an award allows FSC to promote their brand through both trade and local press and this year we have included the Best New Product Award logo in our company email signature to spread the news even further. In terms of our clients, these awards help us to promote the hard work of our key contacts within their own businesses, allowing them the recognition they deserve. In our experience an award is almost always followed by additional investment by our retail customers into the Sandwich industry, whether in the form of advertising or new POS to draw attention to the winning product, cafe or en-route retailer, or further investment into the range to put it in the best possible position

to win an award the following year. Steve Davey, FSC’s Technical Director and winner of The Sandwich Designer of the Year, recounts, “I really enjoyed the experience of being involved with these awards, it was great to test myself creatively to come up with a new sandwich concept. I think that the Designer of the Year Award is a fantastic idea to get people across an organisation involved in new areas of the business, I know a number of my colleagues have entered; and in terms of the organization, the more sandwich ideas the better!” This year FSC, in conjunction with a number of our customers, have been shortlisted for five awards and we are keeping our fingers crossed until the Awards dinner on 15th May. FSC is a family business with 25 years international award winning experience. The company develops and delivers market leading ‘food-on-the-go’ packages for globally recognised brands. In 2013 FSC won the Best New Product Award for its Fresh Every Day offering, a sandwich filling concept that increases in store sandwich freshness and variety, whilst decreasing wastage and staff training costs. Shell also scooped the En-Route Sandwich Retail Award for the FSC developed and managed deli2go brand. In addition to these awards, together with our clients, FSC has won a range of British Sandwich Awards over its 25 years of business, including The Cafe Sandwich Retailer of the Year Award and The Sandwich Designer of the Year Award.

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THE SAMMIES

Matt Raynor, Managing Director, Raynor Foods, Sandwich Manufacturer of the Year, 2010 Winning was fabulous and a high point in our company’s history. The recognition we received for all the hard work and investment we put into our company was a real boost for us. We have always believed that we produce the best tasting sandwiches with the best quality ingredients, and have the best customer service, but it is great to be acknowledged by the wider industry for what we do. Our customers know us and trust us, but getting the award was good news for them too. One customer buying for a large group told us she felt the award had vindicated her decision to choose us, a specialist, regional supplier, over many of the larger national chains. Mark Arnold, Tasties’ Head of Innovation and Procurement Multiple Sammies awards winner Over the years you’re often asked, ‘Why bother entering into the Sammies, it’s all fixed anyway?’ Well, having been on the committee, as well as entering many awards over the years, and even winning some, and being on numerous judging panels, I thought some insight might be useful. Firstly, let’s dispel a couple of misconceptions. They are not fixed. Secondly, some companies and individuals play down the Sammies significance, but secretly are really competitive and want to win an award, whatever they pretend. There is nothing better than having

that call or email from Pam, in early April, asking who might collect the award as you’ve been shortlisted; anyone who says otherwise, could be classed as a fibber, and not telling the truth. Again, once at the Sammies, that cool calm exterior, telling everyone it doesn’t matter winning or not, being shortlisted is all you could ask for - what a load of rubbish, when secretly they have prepaid the waiter to put four bottles of Champagne on the table immediately should they win. That and having already advised their PR or Web designers to have an update ready for the next day, just in case, as who wants to bother with that, after a few too many sherbets. That along with the jostling for position for who is responsible enough to look after the award, so it makes its safe journey back to the office and the freshly polished mantelpiece, or more commonly the reception desk for Monday morning. There is a lot of prestige for the company and individuals, when winning awards, both within their own group, against competitors, and also with guests and customers they have invited along. The standards of entries over the years seems to have improved dramatically, with much more emphasis on the entry presentation and content, and far more professional, but just because larger firms have marketing departments and people employed to prepare such documents, it does not mean that small companies or individuals are overlooked. Every entry is judged individually on their strengths, and given an equal chance, in the case of sandwich bars, sandwich chains, independents, and en route entries. They are all individually visited, by at least one member of the judging panel before being discussed and shortlisted by the whole panel, and I suspect this is the same for all the other categories. As far as the design awards go, it is much easier judging than entering. The amount of work that goes on behind the scenes, for the initial entries, is staggering, as entries cannot be changed once entered, and at the final, it must be the same recipe that was originally entered, which means a lot of work over Christmas to perfect the entry, and don’t forget, most people entering the design award, enter two in all the categories, so now tell me that they are not bothered who wins? Anyway, having won some awards

over the years from Marketing Awards, Designer Awards, and New Sandwich of The Year, I can safely say you always want to win and do better. Last year’s shortlist for Tasties ‘Street Heats’ range was I like to think, just piped at the post, so I am hoping for better things this year for our shortlisted Sandwich of The Year in the Premium category, so fingers crossed, mantelpiece dusted, and Champagne on ice in the wings … roll on May 15th. Nellie Nichols, Consultant Winner of the Industry Achievement Award 2009 I'm not one of those people that ever wins much, to be honest. Raffles, the Lottery, office sweepstakes, they generally circumnavigate me or at best offer up a token of a £5 note. Even at school I never managed to get my name engraved on any of the silver trophies that shone out from the locked display cupboard in the hallway outside the headmistress's office (I was rubbish at nearly every sport apart from rounders) but on the riding front I did manage to collect countless rosettes at horse shows and gymkhanas. My Industry award in 2009 came like a bolt out of the blue on the night. I recall at the time eating cheese and half listening to the description of the winner but it taking a ridiculous amount of time for the penny to drop that it was me. It genuinely never occurred to me for a moment that my articles were particularly rated within the industry or thought of as being that good; honest and entertaining yes, but that was about the size of it I thought. I do feel very honoured to have won it; it is a reminder of a personal success and appreciation from an industry I have been incredibly proud to have been a part of for many years. Tom Hollands, Raynor Foods technical manager Winner of the Technical Excellence Award, 2012 It was a great honour and privilege to be awarded the inaugural Technical Excellence Award; to be recognised for my hard work from among some of the best food technologists in our industry is no small achievement and one which I am exceptionally proud of! Winning this accolade has helped to raise not only my profile but also Raynor Foods. Without their support and trust, winning the award would not have been possible.

www.sandwich.org.uk May 2014 37

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PROFILE

The Social Bite: how a sandwich social enterprise business aims to go national Josh Littlejohn and Alice Thompson have just opened their third sandwich bar in Scotland, The Social Bite, which donates all profits to charity, and takes on 25% of its staff from the ranks of the homeless. They’re already operating a CPU and plan to have eight units by next year, before opening in London. Simon Ambrose checks out this quality sandwich social enterprise business

t’s a funny old business, the charity scene. While the days of the die-hard tin shakers haven’t disappeared by any means, the bulk of charity funds must presumably come now from those frequently harrowing TV and newspaper appeals, as well as the telethons – Red Nose day and so on. But I’m sure that as a nation, the harder they try to extract our hardearned cash, the harder we try to hang on to it. We’re bombarded from all sides, and you have to develop a turnaway mechanism – either that or just capitulate and give everything away to charity! And it’s getting so hard to get away from it! I’ve now taken to switching TV channels when I’m suddenly faced with some appalling crisis, or another wild animal that’s going extinct. In fact, it really makes me a bit cross – when I want to relax, I want to relax, not be tormented by my social conscience and go running to the phone to make a donation. Don’t get me wrong – I’m not a complete curmudgeon. I already contribute to a couple of charities, one of them a wildlife fund … but there’s simply a limit to what you can do. Despite the increasingly thick skin that I’ve now developed, I was absolutely bowled over the other day when I learned about a sandwich bar business, Social Bite, that exists purely to make lots of money for charity. The extraordinary young founders

38 May 2014 SANDWICH & SNACK NEWS

Josh Littlejohn and Alice Thompson, have already opened two of the sandwich bars in Edinburgh and another has just opened in Glasgow. For the founders, the business is all about the satisfaction of knowing they’re making a difference, rather than commercial gain. Alice takes a small basic salary from the profits from the three sandwich bar units, Josh, nothing

at all, other than occasional expenses. What they’re achieving is astonishing. One in every four of their staff is employed from the ranks of the homeless, so they’re doing a great job in giving people a chance to get on when everyone else has given up on them. Customers can even put down an extra payment when they make a purchase, which pays for a homeless person’s lunch or coffee when they come along – Suspended Food and Suspended Coffee, as it’s called. They’re hoping to make around £40,000 a year profit from each unit. This goes to to Shelter Scotland, Vision Eye Care Hospital in Bangladesh, which performs Cataract Operations for Bangladesh’s poorest people, and MicroLoan Foundation, Malawi and Zambia. Selling tomatoes in Africa, it

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supports its micro-finance partner, MicroLoan Foundation – more on this shortly. Now, I know you’re probably thinking: OK, here’s another social enterprise, selling less than quality product, worthy though it is! Actually, this couldn’t be further from the truth: this is truly a quality operation, which uses Michelin star executive chef Mike Matheson, to develop the food to go. Sandwiches include lines such as The Healthy New York Bloomer, Thinly sliced pastrami, houmous, sliced red onion, spinach leaves and SB’s yoghurt mayo dressing – see the inset piece for the full sandwich and baguette menu. There’s also a substantial wraps range and salads range. Business is now so brisk that they’ve already opened a central kitchen from where the three units are supplied. Central kitchen for only three units, I hear you say? There’s more … much more to come. Josh and Alice plan to open a total of five units before the end of the year – they already have their next location in Scotland lined up, and when they’ve reached the capacity of the CPU with eight units next year they expect to turn their focus on London. Potentially, they say, they could be looking at a sandwich bar chain of upwards of 100 units around the country, all based on the same model. So how did this extraordinary venture start? Josh, it turns out, started an events company, which also employed Alice – that’s how they met, and became partners in both senses. The business was a great success. They launched a new and successful ski show, as well as the prestigious Scottish

Business Awards, which regularly features well-known businessmen such as Duncan Bannatyne, and even Bill Clinton. It’s also a big fund-raiser with all profits going to charity. Meanwhile, John was becoming increasingly interested in the inspirational work of Nobel Prize winning alternative business entrepreneur Mohammed Yunus. Convinced that his methods held a key for launching a new social business in Scotland, they decided to try and get him to come to speak at the Business Awards. Yunus is a Bangladeshi banker and Nobel Peace Prize winner who developed the concept of micro-lending, whereby loans are given to the poor with a business idea (mostly women; they're more likely to use the money to improve family life) and the money paid back is recycled. Yunus went on to lend more than $1 billion a year to small community businesses. "I had always been interested in becoming a development economist, with the idea of working overseas, then one day I read a book by Professor Muhammad Yunus and, quite simply, the book changed my life," explains Josh. When it proved impossible to even get to speak to him on the phone because of his hectic diary, they traveled to his headquarters in Bangladesh. “We managed to meet him there eventually and were just so blown away by what he was doing that we decided we needed to do something to help in the High Street back at home,” said Alice. “It was literally 4.am in the morning and we were turning things

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PROFILE

THE SOCIAL BITE SANDWICH AND BAGUETTE RANGE SANDWICHES Ham, Egg & Wholegrain Mustard Mayo Bloomer Honey Roasted Ham, Boiled Free Range Egg & Wholegrain Mustard Mayonnaise, seasoned with pepper. The Healthy New York Bloomer Thinly sliced pastrami, houmous, sliced red onion, spinach leaves and SB’s yoghurt mayo dressing. Chicken, Pesto and Avocado Freshly cooked chicken from our local butcher, basil pesto, fresh basil, avocado, rocket, mayo. Seasoned with salt and pepper. The Social Bite Club Sandwich Freshly cooked Chicken from our local butcher, freshly grilled streaky Bacon, free range boiled egg, sliced Tomatoes, Lettuce and Mayonnaise, seasoned with salt and pepper. Smoked Salmon Smoked Salmon from our local fishmonger, Lemon Juice, unsalted butter, cucumber and Crème fraîche. Seasoned with pepper. Gourmet Cheese Ploughman’s Two layers of white Mature Cheddar separated by a layer of Homemade Red Onion Chutney, sliced Tomatoes, Lettuce & Mayonnaise.

40 May 2014 SANDWICH & SNACK NEWS

Free-Range Egg Mayonnaise Roll Free-range egg mayonnaise on a freshly baked roll from our local bakery. Tuna Salad Sandwich Tuna Mayonnaise, Red Onion, sliced Cucumber & Lettuce. BAGUETTES Gourmet Tuna Baguette Salsa, Tuna Mayo, Red Peppers, Red Onions, Lettuce & Mayonnaise, on a freshly baked baguette. Classic Ham & Cheese Baguette Honey Roast Ham, Mature White Cheddar & Wholegrain Mustard Mayo, on a freshly baked baguette. Chicken, Chorizo and Streaky Bacon Baguette Freshly Cooked Chicken from our local butcher, Chorizo, Freshly Grilled Streaky Bacon, Rocket, Mayo. Seasoned with salt and pepper, on a freshly baked baguette. Mozzarella, Basil and Tomato Baguette Sliced Mozzarella, Basil, Tomatoes and a Homemade Pesto on a freshly baked baguette. BBQ Pulled Pork Baguette Slow Roasted Pulled Pork, Homemade BBQ Sauce, Grated White Mature Cheddar and a sprinkle of dill.

over, when we decided to just sell the ski show and start something up – just like that. “We wanted to launch a social business, but we also wanted it to be the best sandwich shop around. We aim to serve the kind of sandwiches that you would want to make at home,” added Alice. They’ve picked up finance from substantial donations, including a cheque for £200,000 from one of Scotland’s richest men, Tom Hunter. He’s effectively given them the money to open two additional sandwich shops, getting his investment back over the next five years. As we’ve already mentioned, Social Bite takes on 25% of its workforce from the homeless, frequently Big Issue sellers, turning them from recipients to generators of income. As you might expect, this is far from easy and takes a lot of commitment from the company and staff. “It’s definitely very challenging for staff, but it’s nothing you can’t handle,” explains Alice. “The homeless we take on are really grateful for being given a chance and they’re desperate for some security. It’s all about rehabilitation – but there are penalties such as being banned for a week without wages.” Meanwhile, they continue their incredible quest to establish a national social business, and Josh continues to just take out the occasional expenses, rather than a salary. It’s not always easy on a day-to-day level, as Alice explains: “Josh is just not materialistic at all, but I am! Birthdays are a bit of a nightmare to be honest because I never know what to get him as he’s like, ‘why would I need a watch?’

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tomatoes • vegetables beans & pulses • fish & meats jam & preserves • olive oil, vinegars fruits • olives pasta • specialities Martin Mathew & Co Ltd is a leading Importer & Distributor in the UK with over forty years experience, supplying the foodservice, manufacturing, and retail sectors. Martin Mathew & Co Ltd has successfully built its reputation on supplying the highest quality

CHICKEN SALAD & CHUTNEY WRAP

ingredients and have an extensive product range of over 350 product lines.

SERVES 1 • PREP: 10 mins Ingredients: Method: • 1 Tortilla wrap • 100g chopped chicken • 1 tbsp Geeta’s Premium Mango Chutney • 25g Mayonnaise • ¼ tsp Mustard (Dijon, whole grain or English) • Chopped lettuce • Salt & freshly ground black pepper & Lemon Juice to taste

• Mix the chopped chicken, mayonnaise, mustard, salt and black pepper together • Add Geeta’s Premium Mango Chutney, the juice of half lemon and mix • Spread this mixture all over the tortilla • Add chopped lettuce on top • Roll the tortilla, cut in half and serve

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To advertise call Paul Steer on 01291 636342 May 2014 41

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BREAKFAST/MORNING PRODUCTS

Food to go breakfast products still on a high Breakfast and morning products are still riding high, buoyed up by changing lifestyles and improving product quality. Simon Ambrose looks at the growing trend

ood to go breakfast items are selling ‘like hot cakes’. Almost every sandwich or coffee bar we’ve spoken to in the last few years has commented on it and they’re all saying that porridge, hot bacon and sausage rolls, sandwiches, and muffins, muesli and fruit, are all flying out the door, as it were. Breakfast products are now reckoned to account for around 22 per cent of sales at Pret A Manger, for instance, and sandwich bars such as Cambridge’s Thoroughbreads are seeing no sign of the trend slowing down. Founder Phil Mills told us recently: “We’ve found the breakfast trade has really taken off in the last few years - bacon rolls and sausage rolls have been doing really well for us.” It’s difficult to be quite sure of the reasons behind the trend. The stock response is that consumers are increasingly hard pushed and don’t have time for a bowl of something or other, or a piece of toast at home anymore. Personally, I find this a bit ‘hard to swallow’ as the sole reason – no pun intended. While the demands of job and family obviously play their part, I think more general availability and improved quality of breakfast lines have also figured, as well as the increasing acceptability of breakfast on the move as a social norm. Once a trend gathers pace it really starts to snowball, and a good sandwich bar’s breakfast offer is hard to resist first thing in the morning when a colleague is stuffing his/her face with something delicious. The figures are certainly very impressive. The ‘out of home breakfast’ UK market is worth £2.5 billion, which is growing annually at 6.6 per cent, according to consumer analysts Crest NPD. The number of ‘out of home breakfast occasions’

42 May 2014 SANDWICH & SNACK NEWS

surged by 8.4 per cent to 1.14 billion in 2012 alone. So many Brits now eat their breakfast on the go, that they have created a huge growing market for the UK sandwich industry potentially worth tens of millions of pounds. Furthermore, breakfast styled sarnies are said to be the fastest growing area of the UK sandwich market, with demand 10 times higher than that for regular everyday varieties. Best of all, they have the potential to sell throughout the day, fronted up by the ubiquitous BLT. It was on the strength of this potential that Tesco’s launched a dedicated breakfast sandwich range across the UK, sited in their own fixture at the front of its stores in May last year. Tesco sandwich buyer Debbie Allwright said: “Grabbing a sandwich on the go in lieu of a sit down breakfast has become the norm for millions of working Brits. As a result one in every 10 sandwiches we sell nowadays is a breakfast sarnie.” Tesco, of course, are not alone in chasing the out of home food to go breakfast sector. Virtually all of the

major high street food chains have developed their breakfast presence in recent years to take advantage of this changing consumer habit. Rising porridge sales are also a good indicator of what’s going on, and recent research from Mintel reveals one in two Brits (49%) are now porridge eaters, with a quarter (23%) of users enjoying a bowl almost daily. Sales of porridge are thriving in fact, as Brits trade up to an increasing array of premium and on-the-go porridge products. Heidi Lanschuetzer, Food and Drinks Analyst at Mintel, said: “With an increased selection of higher priced porridge options now available, Brits have not just been consuming more porridge, but trading up to more varieties of flavours and packaging options when they do consume it. “While porridge has found a way to tap into the out of home breakfast occasion, the segment has also benefited from oats’ inherent health benefits, notably the fact that they can lower cholesterol, as well as their widely held associations with satiety – a factor which is of particular importance.”

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BREAKFAST/MORNING PRODUCTS

Keep your customers coming back for more There are a number of ways of attracting early day sales by using variations in cookie and muffin products, as Dawn Foods’ marketing manager Jacqui Passmore explains

orning snacking is very much a routine part of increasingly busy lifestyles, so it’s important that operators offer consumers something new, different and exciting to capture their attention. The easiest way to achieve this is through selling the most delicious ready to serve or ready to finish sweet baked treats that will keep your customers coming back for more. “Our ready to serve American-style muffins and cookies are an all-time favourite morning snack with consumers who are looking for a quick pick me up and we offer a range of different flavours and sizes to suit all appetites. Operators can use the popularity of these products to expand sales beyond breakfast by promoting them as ‘elevenses’ to be eaten with a tea or coffee as a quick yet satisfying snack. “For example our crispy, chewy and moist Luxury American Style Baked Cookies come in tasty varieties including Triple Belgian Chocolate Chunk, Belgian White Chocolate Chunk and Cranberry & Belgian White Chocolate Chunk and contain the highest levels of inclusions and delicious Belgian chocolate to really tempt customers to indulge in a morning treat. “Morning goods are often impulse purchases that are emotionally and comfort-driven. So nostalgia is a key ingredient when it comes to appealing to consumers who are looking for a quick treat that sparks a familiar taste but has a modern twist. For example, this year we’ve introduced a new range of ready to serve injected Seasonal Spring/Summer Muffins available in Raspberry Ripple, Strawberries & Cream and Cherry & White Chocolate flavours, as well as a Blackcurrant and

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Yoghurt Cookie, which offer customers something more tempting and indulgent compared to their usual morning snack. “Research shows that consumers are more inclined to buy products if they are seen to be limited edition offerings which are only available for a short period of time. This gives operators a great way to persuade a customer to indulge in a more luxurious morning snack and encourages repeat purchase because customers will want to make the most of the new, short term, appealing sweet treat. “Another great way to create tasty and unique morning goods is to use multiple filling and flavour combinations which are a popular choice with consumers. Our appetising filled tulip muffins in Orange & Cranberry (orange flavoured muffin with juicy cranberry pieces, injected with a tangy orange sauce) and Carrot Cake with an injected cream cheese filling (with raisins, shredded carrot, flavoured with ground cinnamon, injected with a smooth cream cheese frosting and topped with oat granola)

help operators cater for this demand. “Tulip muffins are the perfect complement to any hot drink on a busy morning commute and come wrapped in distinctive petal-shaped packaging that creates impressive and attractive displays. Along with our premium Salted Caramel Muffin, ready to serve snacks such as these enable operators to offer consumers a tempting baked morning treat, with little preparation time and lots of variety. “With a number of eating opportunities throughout the day, we are seeing more early morning commuters buying both their early morning and lunch snacks in one visit. We also know consumers buy with their eyes so it’s important for sweet baked treats to look great, as well as taste great. Adding a personal touch by finishing with eye-catching toppings and decorations will create the most irresistible morning goods to entice customers and boost sales. www.dawnfoods.co.uk

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BREAKFAST/MORNING PRODUCTS

Wraps:

a breakfast opportunity Tortilla wraps are a perfect breakfast product in many ways, particularly as they’re suitable for a variety of fillings, says Dave Edwards, Head of OOH Sales for Mission Foodservice ata from Horizons indicates that the breakfast occasion is in double digit growth and the value of the market now stands at £3.2 billion, growing at +13.6%. With more and more consumers choosing to enjoy their breakfast out of home, it represents a significant opportunity for outlets to capitalise on this growing trend and develop an innovative menu that offers selections beyond traditional fare.

lighter alternative to bread, so serving a selection of breakfast wraps should entice those consumers looking for a healthier option. There are also a range of fillings outlets can offer which will appeal to the health conscious, such as Quorn sausage and scrambled egg white or roasted tomato, onion and mushroom. For an ideal brunch filling packed with goodness, try chipolata sausages with cannellini beans, apple, spring onions and a touch of pesto.

Popular Breakfast Offering The traditional full English breakfast is still a popular choice amongst consumers but many who eat breakfast out of home are looking for a quick and convenient solution. As the largest global producer of tortilla wraps, at Mission Foods we suggest outlets offer a range of breakfast wraps. Tortilla wraps make a great alternative carrier to bread, which can go soggy with a wet filling or dry out when left standing. Consumers can choose from a selection of fillings such as bacon, cheese, sausage, hash brown, onion, mushroom and tomato. Making breakfast wraps to order ensures all ingredients are fresh and this could be a real selling point with your customers. Tortilla wraps are often perceived as a

Promoting Breakfast Outlets can promote their breakfast service in a number of ways, such as through social media, menu boards, table talkers, by offering a meal deal or even running a competition. Operators could ask their customers to come up with suggestions for breakfast wrap fillings - the best dish would be included on the menu and the winner could receive vouchers. This will generate excitement around the breakfast offering and drive footfall as word of the competition spreads. Caterers should remember how versatile tortilla wraps can be, they can hold a range of fillings so feel free to be adventurous. Tortilla wraps can be prepared ahead of time or alternatively are quick and simple

to put together if caterers prefer making to order. At Mission Foods we understand that different outlets and channels require different solutions, which is why our wraps are available in a variety of sizes and formats - including mini wraps (16cm rather than 25cm) which are ideal for children. Website: www.missionfoodservice.co.uk

Bircher OSO launch new line extensions Bircher Muesli brand, OSO, showcased a new pot format, re-vamped packaging and two line extensions at the recent Food & Drink Expo. The single-serve pot features a new packaging design and an integrated

spoon within the lid. The brand refresh also includes the launch of two new flavours, Rhubarb and Forest Fruits, as additions to the existing range, which includes Mango & Passion Fruit, Strawberry and Raspberry.

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Commenting on the stepchanges, OSO Founder, Paul Hayes, said: “At OSO we strive to continuously improve quality and, as an entrepreneurial brand, we react fast to meet the needs of our consumers. “Refuelling on-the-go is a

growing consumer need-state and our new, high quality format, with a spoon that won’t just snap when you try to eat with it, will improve the OSO eating experience and help grow Bircher Muesli Out of Home-driven trial and repeat purchase”.

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NEW PRODUCTS Snowbird upgrades British breakfast ADDING a new dimension to the great British breakfast is Snowbird foods, the largest supplier of fully cooked and frozen sausages to caterers in the UK. It has re-launched its top-selling Gourmet range of sausages exclusively using outdoor bred, single source pig meat to guarantee high quality, absolute consistency and total traceability. As flagship products for its Gourmet range, Snowbird offers Pork, Cumberland and Lincolnshire variants and all have a meat content of 75%. “Our Lincolnshire sausage has an exciting blend of herbs and spices including sage, parsley and ground white pepper and that makes it a perfect breakfast item,”

said Snowbird sales director, Roy Anderson. The change to outdoor bred, single source pig meat was a first for UK manufacturers of fully cooked sausages and Snowbird has teamed up with leading pig farmers to focus exclusively on selected breeds of pig raised on Red Tractor Farm Assured holdings. Fully cooked to a golden brown and frozen at the factory stage, they are ready to heat (or simply defrost) from frozen and meet all Food Standards Authority requirements for low fat and low salt. Snowbird Gourmet Sausages are available in weights from 12.5g. upwards and the standard link is 60g. Tel: 020 8805 9222. www.snowbirdfoods.co.uk

Beldessert Lava Cakes are every chocoholic’s dream LEGEND has it that the first chocolate lava cake was the result of a culinary mistake of undercooking a plain little chocolate cake. Beldessert’s recently launched chocolate lava cakes are no mistake indeed, but the result of carefully sought out ingredients (real Belgian chocolate and pure butter), and an authentic old-fashioned recipe, in combination with high tech know-how in Galana’s new production park for frozen patisserie. These chocolate fondant puddings make the perfect ending to a meal, arriving at the exact “melting in the middle” stage after a mere eight minutes in the oven, or for the hasty - a simple 20 to 40 seconds in the microwave. www.beldessert.be ilse@galana.be

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SANDWICH MANUFACTURING

A Quarter Century in the Life of a

Sandwich Family

Raynor Foods, one of the country’s foremost sandwich manufacturers, celebrates its 25th anniversary this year, a massive milepost by anyone’s reckoning, in an industry where many of the players have come and gone. With two generations working in the business, the Raynor family have good reason to celebrate. This is their story

aynor Foods was established in 1988 by Ray and Rosemary Raynor, a couple of Chefs who ran the Chelmsford Golf Club’s fine dining and banqueting restaurant. They left to set up a business providing cakes to the wholesale market and fell into sandwich making almost by accident. A supplier mentioned that the local Co-op was looking for a company to provide them with ready-made sandwiches and suggested that Ray give them a call. Ray did, and started producing just nine sandwiches a day for a single store in Duke Street in Chelmsford. At first these were made in the kitchen at home, but as other local Co-ops in Chelmsford and the surrounding towns started buying Raynors sandwiches, and other local businesses were added to the customer base, Raynors quickly expanded into a manufacturing unit in Chelmsford town centre.

Lovely sandwiches In the early days, absolutely everything was done in house. The chicken and beef joints were roasted in their own ovens, and eggs hard-boiled, chopped and mixed into mayonnaise by hand.

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‘They were lovely sandwiches’ says Ray, ‘and we became known as a company who could be relied upon to produce a consistently high-quality sandwich from top-quality ingredients. In those days it took us about nine and a half hours to produce 350 sandwiches, cooking every ingredient from scratch.’ Ray and Rosemary’s musician son Matt started working in the business early on. Ray wouldn’t let him work in production because his hair was too long and Matt wasn’t prepared to cut it – so he did the washing up! Matt didn’t like washing up particularly, and after 18 months at the sink and about two months of intense lobbying, he was given a job as a driver and spent the next few years delivering the sandwiches. Matt says: ‘I knew every round and was the person who covered if any of the other drivers were ill. I never got used to getting up at 3am every morning but it made me understand how critical reliability of supply was to our customers and how important good customer service is.’ Ray adds ‘Matt was also the only driver we’ve had who managed to crash every van in our fleet.’

Raynor Foods early range

Ray and Rosemary Raynor

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SANDWICH MANUFACTURING Matt was promoted; he moved into the office and started getting up at a more civilised hour. He answered the phone and took customer orders (this was in the days before email), and printed the labels every day for production. Rosemary also taught him how to manage the books, ensuring he looked after the suppliers because without ingredients there would be no sandwiches, making sure people were paid on time and generally involving him in all aspects of the business. Despite getting more involved with the business, Matt’s first love was still music, and in 1993 he decided to leave How they used to work: old-style production table

‘Matt was also the only driver we’ve had who managed to crash every van in our fleet’ Raynors to concentrate on playing with his band. The hole Matt left in the business was rapidly filled, by his sister Heather. Matt left on the Friday, and she started work with Raynors on the Monday, leaving her job at Midland Bank to take over in the Raynors office. She learned the sandwich business, helping it grow, and when Matt returned to the UK in 1997 after three years touring with his band, the company was big enough to take him on again.

The old fleet and original production unit

Matt took on developing the IT side of the business. The company could see that there was a need for investment in the computer network early on, and he set up servers, introduced and ran SAGE, and was generally the go-to guy for any technical and computer problems. For an 18 month period until Raynors moved into their current location, he also ran the Goods Out facility which was located away from the production unit. The volume of sandwiches in the goods out fridge, and the size of the delivery fleet meant that there was not room to run both from the town centre premises. Matt becomes managing director In the autumn of 2005, Raynors moved to their present home on the Widford Industrial Estate in Chelmsford. This was purpose-built to allow the company room to grow further. Matt became managing director, Heather’s role in the business changed from running the front office to taking on overall responsibility for sales, and Adam Newland, who had started working on the production line in his school holidays when he was just 15, became operations manager and eventually operations director. By 2007 the customer base was becoming more and more varied, encompassing hospitals, schools, colleges, coffee shops and convenience stores across London and the South East. Matt was taking on more and more of the running of the company and the sales were still going up. The team was growing too. In 2009 the company took on another person to work in sales alongside Heather, and a technical manager to look after the internal systems and procedures that underpin food safety and best manufacturing processes. Matt says: ‘2010 was probably our best year ever. We had a great team in place, a wonderful customer base and the BSA even gave us the award for Sandwich Manufacturer of the Year.’ The team’s ongoing hard work ensured that sales stayed strong, but other important areas in the business were looked after properly too.’ Improving ingredients There was a focus on improving ingredients to further improve the quality of the finished sandwiches. The development of their own variety

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SANDWICH MANUFACTURING of lettuce (Verity GraceTM, named after Heather’s little daughter), ensured that the lettuce in a Raynors sandwich will always be crisp, tasty and bright green, with no tough stalks or brown edges. The introduction of the IntenseTM tomato, with its high flavour but strong cell walls meant that tomatoes stopped leaking juice into the bread and ‘soggy sandwich’ complaints disappeared overnight. Many other companies have followed Raynor’s lead with this tomato. This work was recognised by the BSA in 2012, when technical manager Tom Hollands won the inaugural Technical Excellence award. These days, Raynors includes some of the most prestigious customers in the land amongst their customer base, including the House of Commons, many schools, universities, colleges, airports, leisure facilities and staff catering outlets in large corporations. However, small, individual coffee shops still make up a large proportion of the business, as the company has never lost its ‘customers first’ attitude and its commitment to quality that brought these accounts to Raynors in the first place. Sandwiches still made by hand Matt is proud that his family firm has fed a whole generation of people across the southeast and that the company has customers who have been with Raynors for more than 20 years. As he points out: ‘Although the chicken and beef isn’t roasted on the premises any more, many more things have stayed the same. We still make

Rosemary and Ray Raynor

‘The production line may look more like a cross between an operating theatre and a Formula One garage these days, but we still take as much care in manufacturing as we did when we only made 350 sandwiches a day’

our coleslaw to Rosemary’s original recipe, and every sandwich is still made by hand. The production line may look more like a cross between an operating theatre and a Formula One garage these days, but we still take as much care in manufacturing as we did when we only made 350 sandwiches a day. We tell the production staff that they need to make every sandwich with as much care as if they were going to eat it themselves. It helps keep a focus on what underpins the Raynors sandwich – consistently high quality.’

Up to date with Raynors sandwiches today

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SANDWICH FILLINGS

Ham sandwiches remain a firm favourite WHEN it comes to meaty sandwich fillings, pork and pork products rank highly in the popularity stakes. From ‘Hot Roast Pork and Apple Sauce’ served in a roll to ‘Thick Carved Ham’ or ‘Crispy Bacon’, pork is undoubtedly a hot favourite, delivering a real treat for customers. Ham sandwiches remain a firm favourite for consumers; in fact the number of out of home servings in the last year increased by 9,395 to reach over 227 million servings – representing a 4% share of protein servings in the foodservice market (NPD Crest, 52 weeks ending September 2013). BPEX foodservice trade manager, Tony Goodger, said: “Interestingly, we are starting to see more foodservice outlets move away from ‘formed’ slices to a more traditional carved style ham, possibly as a means to differentiate the premium out-of-home ham sandwich to the homemade lunch box sandwich.” Meanwhile, bacon and BLT sandwiches continue to perform well: with 5.8% of the total out of home protein servings, almost 331 million bacon sandwiches were dished up last year. Sandwiches and wraps come in all shapes and sizes so it is important to offer a variety of tasty fillings to suit everyone’s tastes and preferences. When it comes to serving pork-based sandwiches, it’s important to make sure they stand out for all the right reasons. This means sourcing quality assured pork produced to Red Tractor or similar standards, in order to deliver customer satisfaction and repeat business.

Tony said: “The increased popularity of Mexican-inspired food and pulled pork is providing sandwich businesses with some great NPD opportunities too. Served hot or cold in a burrito format with a slaw and chilli accompaniment for some extra crunch and bite, pork increasingly adds a new dimension to the sandwich market. “Pulled pork, crispy bacon and ham also add presence to takeaway salad boxes. These meals reflect the current food trends and, with around 50% of the street food market being pork-

based, sandwich businesses should think about bringing the street food trend to customers through great pork-based sandwiches and snacks.” Caterers looking to extend their offering should consider introducing sandwiches to meet the growing demand for on-thego breakfast products. With a 2.7% share of protein servings, over 152 million sandwiches developed for the breakfast market were served out of home last year. Tony added: “Consumers are increasingly looking for breakfast options they can eat on the move. A ‘Breakfast Burrito’ or ‘Breakfast Wrap’ made with shredded ham, sliced pork sausage, egg, spring onion and red pepper are great for customers looking for a tasty handheld snack. “Introducing a breakfast ‘meal deal’ such as a breakfast wrap with a free tea or coffee is another good way to get customers talking and encourage morning trade.”

Big new trend in ‘haute dogs’ PREMIUM hot dogs are being launched at a rapid rate, and along with popcorn, were certainly one of the big trends at last Autumn’s lunch! show. Mom’s Fabulous Hot Dogs is a new range with products including the

colossal Mom’s Bad Boy, Mom’s Fabulous Hot Dog, the Dinky Dog (for children), plus the chilli cheese and chilli maple hot dogs. All are served in the company’s own rolls. The company also exhibited at Food & Drink Expo.

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Rollover Ltd, a leading Hot Dog company, who have launched a number of products over the years, showcased its original lineup at the lunch! show, together with a selection of new Gourmet Hot Dogs and a range of new

premium toppings. Butt Foods recently launched a premium hot dog roll aimed at foodservice businesses offering premium hot dogs. They are available in two flavours – classic and brioche.

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SANDWICH FILLINGS Meadow Cheese new Soft Cheese blend for sandwich manufacturers

Cashel Blue features in Pret A Manger Chef Signature Sandwich

MEADOW Cheese, suppliers of dairy ingredients, has launched a Soft Cheese and Vegetable Oil blend, designed to offer manufacturers of sandwiches, dessert, and ready meals with price stability against dairy price fluctuations. The ready to use chilled Cream Cheese and Vegetable Oil offers comparable functionality to soft cheese in both hot and cold applications. Its flavour profile is also comparable to soft cheese so it can be used in the manufacture of sauces and desserts for example, while its soft, spreadable creamy texture makes it also suitable for sandwich production. The fat content of the new Soft Cheese can also be adjusted to meet recipe requirements or application. It has a three month chilled shelf life.

PRET A Manger used Cashel Blue, the premium Irish blue cheese, for one of its Chef’s Signature sandwiches recently, a hot buffalo chicken and blue cheese wrap. It undoubtedly represented a major coup for the Grubb family, who launched the cow’s milk blue cheese on their 200-acre Tipperary farm in 1984. Cashel Blue is already available at Waitrose and Tesco as well as cheese shops and delicatessens across the country. A multiple award-winner, picking up three stars in the 2013 Great Taste Awards and winning Best Irish Cheese in the British Cheese Awards, Cashel Blue is reckoned to be “subtly creamy and tangy with a well-balanced structure and a marble-like appearance”. The company attributes the success of the cheese to word-of-mouth popularity. It is a popular chef’s choice in top restaurants such as the two Michelin star Midsummer House in

Cambridge and has featured on prestigious corporate menus, including the Wimbledon Tennis Championships. A spokesman for Cashel Blue said: “We see Pret A Manger as a great fit for Cashel Blue given their focus on fresh, natural ingredients and quality. It’s super to see a high street retailer including farmhouse blue cheese in a sandwich.” The company employs a team of 20 workers and produces 230 tons of cheese annually. It started exporting to France in 2010, where it has seen growing demand.

Dairygold launches new liquid cheese variants DAIRYGOLD Food Ingredients Ltd (DFI has launched two new variants of its liquid cheese. Produced at the company’s site in Leeds, DFI’s high quality liquid cheese was specially developed to partially replace hard cheese in a variety of applications. “Liquid cheese is an incredibly versatile product,” says Svitlana Binns, Marketing Manager for DFI. “It can be used in a diverse range of applications such as savoury bakes, ready meals, sandwich fillers, soups and sauces. As it’s lower in fat and salt than cheddar, it provides manufacturers and foodservice outlets with a very simple means of producing healthier alternatives to standard products.” The company has launched two new products in the range, ‘16% Fat Extra Thick’ and ‘16% Heat Stable’. 16% Fat Extra Thick suits a

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more robust manufacturing process where the consistency of the standard liquid cheese may be too runny, such as savoury bakes, pies and pastries. 16% Fat Heat Stable is ideal where food products receive high heat treatment, which can cause flavour to be lost.

“DFI is always looking to innovate and produce products which are tailored to our customers’ specific needs,” says Svitlana. “These two new variants have been developed to fulfil particular requirements in manufacturing and enable our customers to deliver high quality, cost effective results every time.” Liquid cheese, as well as offering a price benefit over hard cheese, is available in streamlined, environmentally friendly packaging in 10kg or 1 tonne containers. The product range also includes 3% Fat, for products where a high fat reduction is required; 8% Fat, which is ideal for quiche manufacturing; 16% fat, ideal for ready meal and sauce applications; 16% Fat Strong, which has a more intense flavour, and 16% Fat Low PH which has a reduced PH, enabling it to be used in cold eat applications.

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Manufacturers of Premium Quality Chutneys, Spice Mixes and Pastes.

Our products are great as sandwich fillings, for marinades, jacket potatoes and as side condiments For further information and samples: Geetaâ&#x20AC;&#x2122;s Foods Ltd www.geetasfoods.com Tel: 020 8450 2255 email: trade@geetasfoods.com

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SANDWICH FILLINGS Galbani authentic cheeses and charcuterie options GALBANI is offering a number of authentic cheeses and charcuterie options. For meat lovers, Galbani Prosciutto is said to be perfect for sandwiches, baguettes and paninis, working well alone or with a number of accompaniments such as mozzarella, pesto and tomato. Another favourite is Salami Milano. The most popular Italian cured meat. Salami Milano is a fine-grain pork salami with a delicate yet rounded taste and a hint of black pepper. Available pre-sliced and ready to serve for convenience, Prosciuttio (x10) comes in 90g or 500g packs, and Salami Miano is available in (x4) 500g. As an alternative or an accompaniment to the meat, its Dolcelatte Original is a smooth and creamy blue cheese that offers a mild alternative to more powerful blue cheeses. It lends itself perfectly to complement other filling favourites such as chicken, or simply with tomato and rocket, says the company. Dolcelatte is available in a block (3 x 600g or 2 x 1.5kg) or portions (8 x 150g).

Funnybones launch Rio Pacific Pulled Cooked Pork FUNNYBONES Foodservice has launched Rio Pacific Pulled Cooked Pork, inspired by the increasing popularity of street food. It lends itself perfectly to both sandwiches and wraps, says the company, offering an alternative to some of the more traditional sandwich fillings. Pre-cooked and pulled for convenience, the pork is slow cooked at a low temperature for 6 hours, resulting in a tender and flavoursome meat that can be heated through in a microwave

Somerset Brie from The Lubborn Creamery TREAT your customers to the best of British with award-winning Somerset Brie from The Lubborn Creamery â&#x20AC;&#x201C; pioneers in the craft of making softmould cheeses for over 30 years. Mild and fresh in flavour with a soft edible white rind, Lubborn Somerset Brie is traditionally ripened using the finest locally sourced milk, and is said to be ideal for use in sandwiches, baguettes and panini. Give your menu a real point of difference by incorporating a quality branded brie with true British roots into your menu- great for adding value to your lunchtime offering. Delicious served both hot and cold, the creamy nature of brie means it lends itself well to being melted,

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making it a popular choice for toasties and Panini. As a ripened brie it is at its very best a week or so before the use by date, working well as a stand-alone filling or with accompanying ingredients such as bacon, turkey or roasted peppers, and is also suitable for vegetarians. Available in 1 x 1.1kg or 1 x 2.35kg rounds. Somerset brie is said to be ideal for making sandwiches to order, or cutting into wedges and serving with fresh bread.

or oven in as little as 2-3 minutes. The Rio Pacific range includes a wide range of dips and sauces to accompany pulled pork, giving outlets the opportunity to add value to their sandwich and offer their customers a wider choice. Other pulled meats are also available and include Rio Pacific BBQ Pulled Beef and La Mexicana Chipotle Chicken; all of which come frozen for convenience and are available in 1x6x300g packs.

Brakes improve online ordering platform BRAKES has launched significant improvements to its online ordering platform, including a version specifically geared towards mobile devices. The system has been designed to fit the requirements of todayâ&#x20AC;&#x2122;s busy caterer and enable them to place orders whenever and wherever they like, at a time and speed that suits them. Customers can now place orders online 24 hours a day via www.brake.co.uk, with easy access to all products and prices through simple search and browse functions, making ordering with Brakes easier than ever before. The Brakes ordering system features an industry first which enables customers to place and amend their orders on their mobile right up until the cut-off point on the day prior to delivery.

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NEW PRODUCTS New range of CCG ceramic contact grills PANTHEON has introduced CCG Grills, a new range of four ceramic contact grills that promise superior results and significant energy saving. Because ceramic glass is not porous like the cast iron more commonly used for contact grills, it will not absorb or transfer flavours. The glass also eliminates the smoke and smells associated with cast iron grills, making for a much more pleasant ambience – especially important when

being used for front of house. Heating up time is minimal – just 2 to 5 minutes – because as soon as the elements are hot, heat transference through the glass is instant. This also results in much faster cooking times, so customers don’t have to queue. The fast heat up and cooking times also reduce energy costs significantly. A further, important advantage is that food doesn’t stick and surfaces

‘Hot Stuff!’ FROM humble beginnings through to an accolade by Guinness World Records for the hottest chilli ever – Fire Foods is sizzling its way into homes across the country. Grown in their own nursery, chilli peppers are carefully nurtured, harvested and lovingly prepared as part of the key ingredients that make up a growing range of spicy treats for lovers of hot snacks, including their latest addition – Hot Chilli Pork Scratchings. Prepare to be amazed by these little bagged snacks, coated in the hottest commercially grown chilli in the world; not for the faint hearted, says the company. As Fire Foods have successfully grown their business, so has their investment in machinery and processes to keep up with demand, with the bagging function now being carried out by a reel-fed VFFS packaging machine. In need of assistance from a helpful and reliable supplier of preprinted film, they turned to flexible packaging specialists National Flexible. National Flexible provided them with a bespoke laminate film for the new packs, which featured their bold artwork and distinctive logo. National Flexible: Tel: 01274 685566 www.nationalflexible.co.uk

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can simply be wiped down between use. Pantheon’s ceramic contact grills are perfect for paninis and sandwiches but are also ideal for cooking vegetables, meat and fish, says the company.

The grills come in single and double options, both with a choice of smooth and ribbed tops. Tel: 0800 046 1570 www.pantheonce.co.uk

Muffin Break selects QED counters for new UK café bakeries ONE of the UK’s fastest growing café bakery companies has selected QED Avalon counters for the new outlets that it is opening this year. 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 wide range of contemporary and classic module styles for catering and retail environments. Muffin Break, which opened its first UK café in 2001, has selected QED’s Avalon patisserie counters because they provide the ideal modular

chilled display system for its large selection of freshly baked muffins, cakes, quiches, sandwiches and wraps. The QED counters are in sizes from 600 mm to 1800 mm wide. They are straight glass models on three display levels with a constant temperature range of +4 – +8 º C and generous chilled under-storage space. Muffin Break has opted for a simple white counter base, although they are also available in a large selection of wood veneer and coloured laminate finishes. Tel/Fax: 0141 779 9503 www.qualityequipment.co.uk

Martin Mathew & Co now sole distributor for Cirio Olive Oils MARTIN Mathew & Co Ltd, a leading UK importer and distributor of canned foods, pasta, oils, vinegars, jam and many other products has just been given the sole distribution in the UK and Eire for Cirio Olive Oils in the foodservice sector. CIRIO is Italy's favourite food brand, established over 150 years ago. The high quality extra virgin is a well-balanced, fruity and sweet delicate oil. Martin Mathew & Co Ltd can offer the full range of Extra Virgin and olive oils in a range of pack sizes for

Foodservice and Cash & Carry, 4x5 litre tins and 12x1 litre glass in stock now. Martin Mathew is already the sole distributor of many other esteemed factories worldwide, such as Menz & Gasser Jams, Acorsa Olives, Kyknos Tomato Paste, KRI KRI Greek Yogurt and numerous others. Tel: +44(0) 1992 64 1641 www.martinmathew.co.uk

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The DAMN FINE

SANDWICH COMPANY We’re in the Halls of the NEC for this sandwich bar profile, where Amadeus’ Damn Fine Sandwich Company has been pulling in the punters since the mid-90’s, and sales just keep on rising

e’re delving into the depths of the National Exhibition Centre, Birmingham for this profile. It’s probably a first for the magazine, and not our usual territory, but long overdue, because as ever …. we’re on the trail of a damn fine sandwich bar. And in fact, in Halls 17,18.19, and 20 that’s exactly what we’ve got: a chain of four units run by national caterer Amadeus called just that, the Damn Fine Sandwich. Now that’s certainly a claim and a half bound up in a title, but there’s no danger of running into trouble with the trade descriptions act, because this really is an excellent venue. For good reason, exhibitors and visitors flock here for sandwiches and food to go during the key exhibition periods, from January to mid-June and after the summer break, from the autumn to December. Many are ‘repeat business’, regulars attending a particular exhibition and coming back for the sandwich bars’ top selling Caramelised Honey Roasted Loin of Pork on Ciabatta with Cider and Apple Chutney or Coarse Grain Mustard, or their Chicken Caesar Salad with bacon and parmesan. Being tied-in to the shows that are

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almost constantly on at the NEC, it’s not unusual for customers to turn up in some unusual clobber either, with exhibitions such as the BBC’s Clothes Show, pulling in the punters. In fact, Darth Vader was spotted in a lift recently near the sandwich bars recently, although he didn’t quite make it to the shop – impossible to get anything in the way of a sandwich through his front grill, I suppose! So many come to the sandwich bars, in fact, that they’re doing really well by any sandwich bar’s standards, and they’ve actually just achieved a 13% increase in sales over the previous year. Both good reasons for Vince Kingham, senior head chef of production for Ready To Eat at Amadeus, to sound chipper when we talk. Amazingly, Vince has been in charge of the operation for 30 years, and as a result, knows every nuance of the business. As they are totally dependent on the shows for business, tailoring the menu to reflect the changing visitor characteristics is critical, and sales data from EPoS, as well as his long experience is essential in this respect. “A show like the Clothes Show will bring out a lot of teenage girls, for instance, and we know from

experience that they’re not going to be buying our hot smoked salmon sandwiches – they’re going to prefer a tuna one instead. So that’s really important for us to get right,” he says. As mentioned, the business was originally set up in the 90’s and was originally intended as a burger bar operation, but this was overturned by a more far-sighted executive at the time, who could see the growth in the sandwich sector. They started out by launching a mainly made-to-order operation initially, with product created in front of customers by ‘sandwich artists’ with a certain amount of ‘theatre’ involved. ‘Sandwich artist’ was even printed on the back of their shirts. This was all changed three years ago when the range was reviewed and tailored to suit different categories, as well as switching to mainly pre-made. Then 12 months ago, following another review, they took the decision to display product under glass, with all the benefits of customers being to see exactly what they were getting – wellmade, quality sandwiches and baguettes, using locally sourced fillings where possible, as Vince explains. “The business had been going since the mid-90’s and has always done well

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– but in the last three years since we conducted a major review, it has gone from strength to strength,” says Vince. “There’s healthy competition between the units and I would say that the average spend has gone up from £6-7 to £7-9. “It has also been helped by what we’ve done in the last 12 months, as we have completely transformed our offer, making the business even stronger. “For instance, previously we would wrap sandwiches once made and display them ready for sale. Whilst we still provided our customers with a good quality sandwich we felt there

was scope to improve. “We asked customers what changes they would like to see and held a team brainstorming session resulting in a six point review plan. The areas for consideration were identified as: the range of sandwiches and fillings on offer, hot options, presentation, provenance, up-selling and increasing spend per head, and offering healthy or gluten free options. “As a direct result of the review, previous sales, and customer feedback, we introduced four new cold sandwiches and two hot sandwiches, taking inspiration from our Sandwich

Design Awards entries. “We decided not to wrap the sandwiches and instead to display them on plates. We feel this makes it more obvious to customers that the sandwiches are freshly made on the premises, rather than being made in a central area and delivered to the individual units. “The sandwich fillings are advertised on large black boards and are also written on the glass display where customers can see and choose their sandwich from. This not only entices the customer, but also gives us greater flexibility to offer Daily

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SANDWICH BAR PROFILE

Damn Fine Sandwich Menu Hot Choice Caramelised Honey Roasted Loin of Pork on Ciabatta with Cider and Apple Chutney or Coarse Grain Mustard £5.99 Or Cajun Roasted Chicken with Tomato Salsa or Sour Cream and Chive Dressing £5.99

Ciabatta Sandwiches Mature Cheddar Ploughman’s Green Tomato and Apple Chutney £5.49 Smoked Ham with Plum Tomato & Coarse Grain Mustard £5.49 Thai style Tuna with Coriander, Chilli and Fresh Lime on Ciabatta £5.49 Chicken Caesar Salad with bacon and parmesan £5.79

Side Salad A choice of 2 Salads with mixed leaf £2.49

Main Course A choice of 3 Salads with mixed leaf £3.79 Mixed Leaf Salad Pea bean and mint Orzo pasta with roasted tomato Puy lentil, sun blaze tomato and soya bean salad Spinach and pine nut pasta Mediterranean pearl couscous Roast Mediterranean vegetable salad

Specials and Event specific sandwiches if we feel the demand is there. “Our customers have told us provenance is important to them and that they want to know where the food they are eating has come from. We source our bread from the Brown Sugar bakery in Oxfordshire, our ham is from Wiltshire, and our cheese is from Cheddar. “ Hot beverages are also important,

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of course, and they’ve recently introduced new coffee machines. Beverages are sold throughout the day, but not as a key item with breakfast sales, as one would normally expect. Breakfast items here are not really a consideration, as the units don’t open until 10.30am when the first visitors arrive, and, in any case, it’s company policy to channel breakfast seekers through Amadeus restaurants in the Halls. Meanwhile, outside of the core lines, up-selling remains a dynamic area for the Damn Fine Sandwich Company.

“Two of our up-sell items are Tyrell’s crisps and Kate’s cakes which both have strong British provenance. We use Fair Trade tea, coffee and sugar and all of the milk we serve is British. We are continually reviewing our list of suppliers with the aim of all of our products having British provenance. “Our chance to up-sell was previously limited to drinks and sweet sundry items. We developed the idea of offering salads in two sizes with our sandwiches to give us another opportunity, as well as catering for our customers who want healthy or gluten free options. Spend per head has increased, mainly due to people having a small side salad with their sandwich, or buying a large salad to share between two people as a sandwich accompaniment.” In fact, salad sales have increased by around 50% as a result of increasing the size, which just goes to show what a difference portion size can make. It might be high time, in fact, to start thinking about re-branding the operation as the Damn Fine Sandwich and Salads Company.

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To advertise call Paul Steer on 01291 636342 May 2014 63

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PACKAGING

St Neot’s £9.15m funding deal ST NEOT’S Packaging, a major manufacturer of food to go packaging, has agreed a £9.15 million funding package with Santander Corporate & Commercial to help the business cater for “very strong demand”. In particular, the business has invested in its future by utilising the UK’s first KBA RAPIDA 145 large format press, which will add 40% more capacity. Established in 1994 by Gary Orsman and Michael Kearns to capitalise on the increasing demand for custom print and value added packaging, St Neot’s paperboard and packaging

products range from sandwich boxes, hot drinks cups to fast food kid’s meal boxes and packs. St Neot’s turnover has doubled in the last five years

to £34 million as of the last financial year. The business employs over 200 people and has two sites in Cambridgeshire as well as a sourcing office in Hong

Kong. The latest funding will not only be used to invest in technology and processes, it is also expected to provide more jobs in the Cambridgeshire area as the business grows. Greg Koral, Finance Director, St Neot’s Packaging, said: “We have gone from strength to strength, even during the recession, and the business has remained keen to invest in future growth. The new format press will dramatically improve our operations and allow us to substantially expand the business, providing local employment opportunities.”

Planglow add cups and pots to Gastro Range A trio of cups and two sizes (12oz and 16oz) of pots have joined Planglow’s slate-look Gastro Collection, extending the deli-style branding to drinks, soups, stews and other liquid-based foods – hot and cold. Planglow’s Natural Collection has been expanded too and now includes a 16oz Natural Pot as well, which sits alongside the 12oz version in the same range. Rachael Sawtell marketing director for Planglow commented: “We developed Gastro’s slate look to echo the use of this material in premium delicatessen’s and fine dining presentations. We anticipated its strong design would be popular, but it’s gone above and beyond our expectations. We identified a need for cups and pots in the collection too at the end of last year, so we are pleased we can now support providers in further extending the gastro brand to liquid products as well as sandwiches, wraps, baked goods, salads and snacks. “The rise of street food culture – which shows no signs of abating has also been highly instrumental in our decision to expand both our

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Gastro and Natural Collections in this way. This is due to the increasing number of world food and deli concepts emerging and the types of produce they now need to package”. The new Gastro cups are available in three sizes – 8oz, 12oz and 16oz’s, while the Gastro Pots come in two sizes - 12oz and 16oz. Made from sustainably sourced paper, the single walled cups and pots have a white lip and inner, with a slate grey exterior. All five packaging items feature the distinctive Gastro plant design - a bold ‘chalk-drawn’ look that echoes the aesthetics of premium delis and fine dining experiences. The cups and pots also state ‘Freshly Served’ and environmental

messaging. Lined with corn-based bio plastic, they are able to hold both very hot and very cold liquids while remaining suitable for industrial composters. Planglow launched the first of its pot products, a 12oz Natural Pot, last summer. The larger sized 16oz pot further compliments the extensive Natural range of rustic packaging and labels. It sports the same kraft finish as the rest of the collection and, like the Gastro Pots and Cups, is suitable for a whole range of produce from ice cream to curries, and is industrially compostable too. All pots in the Natural and Gastro Collections come with a choice of two lid options. The 12/16oz Pot Lid - which is made from a recyclable (PS) plastic; and the 12/16oz Bio Pot Lid. This is made from a corn-based material that is also certified EN13432 (the European standard for compostability). And unlike other compostable container lid products, the Bio Pot Lid can be used with piping hot food without warping, cracking or melting.

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Suppliers and distributors of premium disposable food packaging and customised packaging for the sandwich and snacks industry.

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PACKAGING/L ABELLING

Food businesses unprepared for new allergen regulations, law firm warns RESTAURANTS and cafés are being warned that they face being hit with a hefty fine or civil action if they are not ready when new European regulations are enforced later this year. New regulations on food labelling which require allergens such as peanuts and shellfish to be clearly signposted on food were published in December 2011 – and manufacturers have been given until December 2014 to comply with their provisions. But many cafés, restaurants and catering businesses may be unaware that the regulations also apply to them. Even when they are serving up food that has been removed from its packaging, staff should be ready to answer questions on ingredients and about which allergens may be present. Regulation (EU) No. 1169/2011 specifically requires 14 separate allergens to be highlighted in ingredients lists and is part of a raft of new measures aimed at making sure consumers know exactly what their food contains. Solicitor Nikki Hutchins, an expert in food safety regulations at law firm Blake Lapthorn, warns that business including cafes, restaurants, pubs and even mobile caterers which fail to comply will leave themselves vulnerable to legal action, and the possibility of a fine in the criminal courts.

Nikki said: “This legislation specifically requires allergens to be highlighted in ingredients lists on food packaging – but restaurants, cafes and takeways may not know that the new rules also carry huge implications for any business that serves food to its customers as they also apply to food served without packaging. “Business owners and their staff should be ready to quickly and accurately answer questions on which allergens are present in the dishes on offer. It may be helpful to have a list of ingredients for each menu item at hand to ensure that the information is readily available. “Businesses should always be ready for the possibility that they may be inspected by their local Environmental Health officers – and failure could carry a fine of up to £5,000 per offence. Perhaps more worryingly, they leave themselves open to legal action if they serve up food containing allergens to an allergy sufferer who has asked for information about ingredients and has ordered in reliance of incorrect information. “Business owners who are unsure about the rules and how they might be affected

should make sure they take advice well before they begin to be enforced in December to ensure they are compliant with the new regulations.”

British Egg Industry Council calls for mandatory labelling of egg products THE British Egg Industry Council has called for the mandatory labelling of both the production method and country of origin on any food product containing mostly egg, such as egg sandwiches or quiche. An EU Commission report has been submitted to the European Council, recommending changes to labelling laws for unprocessed foods, single-ingredient products and where an ingredient represents more than 50% of a product. The BEIC said including eggs’ country of origin and production

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method on the packaging of such foodstuffs would inform consumers, and could be seen as a first step towards wider labelling of all products containing egg as an ingredient. “We hope the commission will take the BEIC’s call for mandatory labelling seriously and once it is in place, we would then like to extend this to products containing eggs,” said Ian Jones, chairman of British Lion Egg Processors. “With the anniversary of the horsemeat scandal in January, consumers have never

been more interested in the provenance of the food they purchase. “Many consumers would be surprised and disappointed to find egg products produced to lower standards being trucked into the UK and used instead of British eggs,” he added. Last year, a survey by animal welfare charity Four Paws found 69% of consumers said the country of origin and production method of egg products should be listed on the packaging.

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NEWS

SATO offers solutions for new food allergen labelling regulations THE final date when food companies and operators must comply with the new requirements of the European Directive 1169/2011 is 13th December 2014. This regulation introduces a number of label information changes, most of which are straightforward. However, a primary requirement is to clearly indicate, within the ingredients list, any substances which are classed as food allergens and this can mean a considerable amount of work to modify existing labelling methods. The Directive will standardise food and beverage labelling and provide greater clarity to consumers on ingredients, nutrition and allergens and places a responsibility on all companies who provide food information. Before December 2014, food and beverage manufacturers, retailers and food service operators will have to update their packaging to indicate the presence of allergens by the use of a specific emphasis method that complies with the legislation. SATO, a global manufacturer of barcode label printers and labelling systems provider, has developed what is says are simple solutions which enable food producers and operators to comply with the allergen labelling changes “with the minimum of effort and change to current procedures”. In most cases, users will be able to avoid the need to replace existing lists of label formats which may be

extensive, it says The SATO Food Allergens solutions produce labels which automatically and clearly emphasise the 14 substances listed with the EU regulations and also have the flexibility for related words to be highlighted as desired. Once implemented, the database of allergens and related descriptors is easily controlled and modifiable by the user. The TH208 dedicated food label printer is ideal for on-demand labeling, it says, and is “perfect for sandwich, bakery, deli, catering and other retail applications”. The printer is a standalone unit incorporating a large user-keypad which is used to call up any label, including ingredients, stored within its extensive internal product list.

The anti-microbial casing, small footprint and re-chargeable battery make the TH208 suitable for static location or mobile use anywhere within food preparation or retailing areas. Using SATO’s Application Enabled Printer technology, the unit can be customised to perform calculations and operations, which are already used to enhance business efficiencies in thousands of food outlets across Europe. For food production applications, SATO labelling and software systems are extensively used in businesses, both large and small scale. The Windows-based LabelGallery label design software ensures that listed allergen names and any associated descriptions are automatically accentuated on the product label, meeting the demands of the 1169/2011 directive. An update is available for those companies that currently employ SATO’s LabelGallery for their food operations. Alternatively, the introduction of the new European legislation may be the opportunity to modernise or replace older labelling systems and introduce improved efficiencies and more professional results while achieving compliance. “SATO’s team of expert consultants are able to advise on how the new regulations affect your business and how to implement compliance with the least disturbance and cost,” says the company.

CS Labels win environmental accreditation CS Labels have received the ISO 14001 accreditation for the implementation of its official Environmental Management System. The certificate confirms CS Labels’ enhanced awareness of environmental issues, and recognises the label producer’s efforts to reduce the impact of its activities on the environment. CS Labels use leading edge

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products and materials from suppliers such as Xeikon, who themselves are particularly environmentally friendly. The company employ best-of-breed practices and principles that are expected of digital print, not only in terms of quality but with minimal impact on their carbon footprint, it says. This in turn reduces cost for the customer. Managing Director Simon Smith

said: “After an extremely thorough review I am pleased to say that we have been officially certified under this very important accreditation. At CS Labels the environment has been a concern of ours from day one, and this formal system gives us a sensible framework to use now, and in the future, where we will be further reducing our percentage of impact on the environment.”

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AROUND THE TRADE

Muffin Break café bakeries expand with new patisserie counters MUFFIN Break, with more than 300 café bakeries worldwide, including over 50 in the UK, plans to double the number of British outlets over the next 12 months. Its muffins come in 200 flavours, with high fibre and gluten free and savoury varieties options available. Products, which are freshly baked on the premises, also include sandwiches and wraps, freshly baked muffins, cakes, quiches. Muffin Break, which opened its first UK café in 2001, has now selected QED’s Avalon patisserie counters as a modular chilled display system for its large selection,. The QED counters are in sizes from 600 mm to 1800 mm wide. They are straight glass models on three display levels with a constant temperature range of +4 – +8 º C and generous chilled under-storage space. Muffin Break has opted for a simple white counter base, although they are also available in a large selection of wood veneer and coloured laminate finishes. The company is particularly proud of its great tasting coffee, which is sourced from a three-generation family-owned business in El Salvador. The blend was developed exclusively for Muffin Break and designed to complement its food range. It is made from 100% Arabica beans, sourced

from premium growing regions, and roasted exclusively for in the UK. Recent Muffin Break store openings that include the QED Avalon display counters include: Middlesbrough, Wigan, Birmingham, Leamington Spa, Wandsworth and Leeds, with many more to follow.

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 wide range of contemporary and classic module styles for catering and retail environments.

Bakery specialist Butt Foods reaps green benefits BAKERY specialist Butt Foods Ltd has cut its landfill waste by two thirds, significantly reduced its food miles and introduced energy-saving measures at its Nottingham bakery. Three years ago the company, which produces a range of bakery products for the UK and European foodservice and manufacturing markets, began looking at ways of reducing its carbon footprint. After implementing a series of changes, the company – and its customers – are now

reaping the benefits. The move has saved the company £5,000 a year in landfill waste costs alone, cut the number of lorry journeys made in the past two years to deliver naan breads by 58, and has allowed the firm to become more competitive, more efficient and more environmentally friendly, said managing director David Williams. “We are really proud that we’ve been able to reduce our environmental impact,” he said. “Not only is this good news for our carbon footprint and the environment in general,

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it’s also good news for our customers because we are operating more efficiently.” He was inspired to look into ways of reducing waste partly by his son Harrison, now ten. “He would come home from school and tell me to separate our home waste and behave responsibly as far as the environment is concerned, and when I looked around I realised there was more we could do at our manufacturing unit,” added David. Butt Foods, which bakes a range of products, including naan breads, flat breads, top loader hot dog

rolls, sub rolls, canapé bases and fruit breads, introduced a number of measures to reduce waste and become more efficient. This included: • Creating different waste collection points in the bakery and training staff to separate for recycling • Asking suppliers to alter the way they packaged ingredients by putting them in recyclable containers • Redesigning the firm’s own packaging to increase the number of items that could fit onto each pallet.

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SANDWICH BAR DIARY

Leonardo:

you’re the Juice man Would-be sandwich and café bar owner David Bell has temporarily put aside his plans for a new national chain in favour of a Citroen HY mobile truck concept - until site availability improves anyway! On the cusp of the launch, he’s wrestling with some dilemmas

eonardo di Caprio. Well, his twin brother anyway. That was the face that smiled at me over the gnarled bench in a tucked away uber-cool cafe just off Kingsway in Holborn. Not only did he have movie star looks –and a coolness that made me disrespect him immediately – he typified that golden elixir of YOOFNESS. Youth that is. And this very moment, this very nanosecond of time birthed a paradigm shift in my thinking. Leonardo (AKA prospective Krunch+Press designer/illustrator/social media wiz) was, there in front of me, bringing freshness to the whole reimagined Krunch+Press Juice Truck adventure. And I needed him on board badly. Even if I hated the rascal. If readers remember the last few Sandwich Bar Diary missives chronicling the twists and turns in the Krunch+Press brand and story then you’ll recall that back end of last year muggins decided to take the concept mobile. Saying “not yet” to the nefarious world of Central London landlords and property agents, salads got tossed out (temporarily) and scrummy yummy fruit and

veggie juices and smoothies moved centre stage. And the Truck, OK yes the Truck…glory!! Currently an old wreck of a Citroen Van that was more of a swine than a people carrier (yes…it was really a horsebox) but soon to be converted into a mean lean juicing machine. And the grand plan, hey ho, is to be up and running and serving cold pressed juice to

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Londoners in a street near you. Plus, hopefully, at the odd summer festival too. It’s great stuff by the way. Creamy, yummy, healthy and lots of green goodness and superfood “add ins”. And most importantly of all, I’ll have daft and meaningless names attached to each juice. All ripped off from US juice bars of course. “Hail Kale”, “Health

Bomb” and “Passionata”…how pathetic I know, but trust me silly names SELL. So I’ve got Leonardo on board as chief designer and social media supremo and soon oh-so-soon the Krunch+Press Truck will be rocking and rolling. And aside from anything else I’m flippin’ excited. As I see it, the new business model is a halfway house between full-on retail unit and market stall – a rather grand petri dish of an experiment that will either put hair on the chest of the brand or bring it to its knees…whimpering. Or as a great Lawyer mate of mine put it…..David at some stage you’ve got to lift up the skirt and show ‘em what you’ve got! And do I want to be shown lacking? Does Krunch+Press have both the fruit and the nuts? Nope and yep in that order I say. Let’s play a bit of a game. Just for a bit of fun, permit me to share three fundamental, critical, massive either/or decisions I’ve faced recently relating to Juice Truck roll out. Stuff I’ve struggled and wrestled with. Big strategic stuff. Stuff that’s taken a bit of time to properly figure out. But here is the rub

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SANDWICH BAR DIARY reader. Am I going to tell you what I’ve decided? Nope. Ha! Instead I want to ask you the question…what would YOU do? What choice would you make? Which in many ways is loads more interesting that just telling you what I’ve done. So here goes….. Organic v non-organic? Now it’s a bit of a no brainer isn’t it. What plonker is going to say they prefer non-organic produce? And of course there’s the perception issue of a punter forking out good dosh for a fruit or “green” juice and expecting a real-pureuncontaminated product. Even when, in reality, fresh non-organic is still 100% perfectly safe and delicious to consume. Yet as we all know organic means higher produce cost, not to mention more subtler and sometimes-to-be-found tensions around provenance and even ethical sourcing. So for example, if it’s either/or, is it organic or fair trade bananas? Or pineapples? Or Kale? What do you reckon reader? Cold press v centrifugal juicing? This is an interesting one. Cold press juicing is becoming all of the rage in the UK and bring it on I say. One of my early purchases was importing a Norwalk juicer into the UK and it makes the most delicious, pure-tasting awesome nectar you can imagine. It’s the Bentley of Juicers that firstly “triturates” (read=cuts and grinds) the fruit or vegetables and then, with a built-in awesome 1000lb hydraulic press, squeezes the very living daylight out

fundamental question three: do I build in a one or two head gas powered espresso machine into the Truck with a good (not necessarily outstanding) single estate coffee offer? Or will this detract from the main Juice thing? What do you reckon reader?

of the resulting pulp. The result is drop dead gorgeous juice that…and this is the real rub…maintains its micronutrients content for up to 3 days. Yum. But working the Norwalk, which is a beast of a machine, is a bit like wrestling with a Sumo. It’s artisan. It’s hard graft. It’s time consuming. The juice ends up being expensive. But it would provide wonderful theatre in the K+P Juice Truck and a very neat Juicing USP. The alternative is a wham-bamthank-you-mam centrifugal juicer. Far quicker and arguably more commercial. But at in excess of 3000 RPM the produce gets smashed to pieces and oxidates quickly resulting

in a cup of juice that’s freshly made but nutritionally “dead” in 510 minutes. What do you reckon reader? Coffee or not to coffee? It’s a coffee world and much of the offering out there is not good…it’s great. But juice and coffee? Now a mate of mine, over a beer or two in my local boozer, challenged me very recently on this. What he said went something like…..now David you’re stuck in a field with your van flogging juices. Lots of punters will just want coffee. They’ll scan around and go to the shortest queue, which could be yours! So

So just a few of the choices and decisions that I’ve been working out and through as the Krunch+Press Juice Truck nears its launch. I’m now, thanks in part to dudey Leonardo, crystal as gnats pee on these three decisions. But I ain’t tellin’. Not yet anyway. Next ISSM issue will do just nicely. For now it’s onto much more minor stuff such as where on earth I’m going to park and trade! Incidentally, the real Leonardo is quite a Juicer too you know. May drop him a line when he’s next in London. Or even better, get cool dude designer Lawrie to do it for me…. All the best

David

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RESEARCH

Foodservice goes into positive growth THE eating out market is on the up, but consumer confidence is still very fragile and foodservice operators must be cautious in assuming the sector is in full-term recovery. This was the conclusion of Horizons’ managing director Peter Backman speaking to an audience of over 80 invited foodservice operators, analysts and suppliers at the company’s Annual Briefing, held at London’s Barber-Surgeon’s Hall recently. With the theme Return to growth: Myth or Reality, Backman said that while 2013 saw the sector nominally grow by just under 1% to £44.9bn, this year it was likely to return to 2006 levels, showing nominal growth of 1.8%, which taking inflation into account means a real growth of around 3.8%. “It’s been a long time since I have been confident enough to predict real growth in the foodservice market,” he said. “In the recent past the margin squeeze that operators have experienced has eased and for the last couple of months we have been moving into positive territory – this is good news for businesses in the sector.” With clear winners – namely sandwich shops, pizza delivery operators, pub restaurants, managed branded pubs, and coffee shops, all of which had seen over 10% growth over the past 12 months – Backman cautioned operators not to take recovery for granted and to continue to invest in their business. “There are inherent risks in believing the market is now in recovery; consumer confidence is still fragile; weather events can have a huge impact; political uncertainty, particularly surrounding the referendum in Scotland; international uncertainty in the Ukraine and in Syria; and of course the unexpected. No one could have predicted horsegate!” Backman outlined the importance of

74 May 2014 SANDWICH & SNACK NEWS

developing a loyal band of customers who can accept price increases more easily, as the pub sector had successfully done. “Winning in the market is not just about being the lowest cost operator,” he said, “ it’s about creating an experience that consumers want.” However, several panellists at the briefing, while optimistic about trading, expressed concern that as the UK’s productivity improved, real wages would rise along with it, making it harder for the hospitality industry to retain and recruit good staff. The recovery was also criticised for being consumer-led rather than led by business investment. Growing employment means that the UK’s productivity has gone down, rather than up.

ASK Italian managing director Steve Holmes said that while ASK was investing millions of pounds into the business – with one refurbishment completed every five days - retaining and recruiting staff was still a challenge. Margin squeeze, he said, was still an issue because they had to pay more for good staff, as well as coping with rising costs of ingredients such as wheat and seafood. Mitchells & Butlers CEO Alistair Darby agreed that staffing was a key issue, terming it an ‘overheating problem’ as employment grows in other sectors. “The challenge is trying to recruit good people. We have to change our mindset on training, working hours and salaries in this sector,” he said. Another panellist, Stefano Fraquelli, CEO of Metropolitan Restaurants, a boutique chain of central London Italian restaurants, pointed out that now, more than ever, it was important to focus on what you do well, even if it means placing limits on growth. Panellists agreed with Horizons’ conclusion that there are grounds for considered optimism, but the consumer must remain at the heart of everything the sector does.

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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

76 March 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

Love Bites are now in their 24th year, having set up from scratch on 2 January 1991 in a small unit inside an enterprise zone, which probably makes us the oldest independent sandwich manufacturer in the UK. We have operated from a purpose-built factory in Bradford since 1999 when we achieved BRC accreditations â&#x20AC;&#x153;Aâ&#x20AC;? grade and have sustained it ever since. Quality has always been at the forefront of our success, along with a reputation for innovation which means that over the years we have been first to not only embrace new trends in food-to-go but also

introduce some ourselves. Our range of products has increased considerably over the years as has our customer base. From the early days when it was primarily service stations and corner shops we then moved on to schools, colleges, universities and hospitals, etc doing daily runs from our fleet of refrigerated vehicles. We have since restructured the business and although we still have a good portfolio of regular day to day accounts, we now have accounts that require their product by the pallet and, in most cases, frozen. This has meant that we have to be able to deliver products

nationwide, which we can do either chilled or frozen through our logistics network. We also export frozen items on a regular basis. As a company we pride ourselves on being able to cater for all requests whether itâ&#x20AC;&#x2122;s foodservice or retail. Our customer base now includes supermarkets, a coffee chain, air travel, National Trust, ferries and the prison service

to name but a few. Love Bites is a name you can trust. Richard and Gill Smith still run a family business after all these years but have the capacity and the infrastructure to deal with all enquiries whether large or small. Granary Court, Eccleshill, Bradford BD2 2EF Tel: 01274 62700

www.sandwich.org.uk March 2014 77

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BSA Product Index AdVISOry & CONSulTANCy SErVICES

Clothing & Workwear Lands’ End Corporate & Teamwear

ChuTNEyS & rElIShES Chutneys Beacon Foods Food Network Geeta’s Foods Ltd. Leathams Pettigrews Food Safety Southover Food Company Ltd. ALS Food & Pharmaceutical The English Provender Co Intertek Stoke The Ingredients Factory Total Foodservice Ltd. Food Industry Zafron Foods Ltd. Technomic Inc. Relishes Market Research Beacon Foods Technomic Inc. Leathams Pettigrews Retail Southover Food Company Ltd FSC The Cheese Cellar The Cardinal Group The English Provender Co Software The Ingredients Factory Total Foodservice Ltd. Spoonfed Zafron Foods Ltd. Training Publications Pickles The Cardinal Group Food Network BAkEry PrOduCTS Geeta’s Foods Ltd. Leathams Doughnuts Pettigrews Moy Park Ltd. Southover Food Company Ltd The English Provender Co Morning Goods The Ingredients Factory Chiltern Bakeries Total Foodservice Ltd. Patisserie Salsa Chiltern Bakeries Beacon Foods Total Foodservice Ltd. Santa Maria Foodservice Zafron Foods Ltd. Viennoiserie Planete Pain drESSINGS, SAuCES ANd MAyONNAISE Tortilla & Wraps Mission Foods Dips Santa Maria Foodservice Beacon Foods Fresh-Pak Chilled Foods BrEAd & rOllS Santa Maria Foodservice The English Provender Co Fresh The Ingredients Factory Chiltern Bakeries Zafron Foods Ltd. Delice de France Total Foodservice Ltd. Mayonnaise Caterers Choice Speciality Fresh-Pak Chilled Foods Delice de France Piquant Mission Foods The Cheese Cellar Planete Pain The English Provender Co Santa Maria Foodservice Total Foodservice Ltd. Zafron Foods Ltd. Total Foodservice Ltd. Mustards Bread Making Ingredients Southover Food Company Ltd. Beacon Foods Caterers Choice Ltd. The English Provender Co Total Foodservice Ltd. EDME Ltd. Zafron Foods Ltd. Rank Hovis Sauces & Ketchups The Cheese Cellar Beacon Foods Total Foodservice Ltd. Caterers Choice Flour Piquant Santa Maria Foodservice EDME Ltd. Southover Food Company Ltd. BuTTEr & SPrEAdS The English Provender Co The Ingredients Factory Butter Total Foodservice Ltd. Southover Food Company Ltd. Zafron Foods Ltd. Spreads drINkS Arla Foods UK Juices The Cheese Cellar Caterers Choice Spreads (olive) Leathams Leathams Little Bigshot Southover Food Company Ltd. ChEESE & dAIry PrOduCTS Total Foodservice Ltd. Cheese EGGS & EGG PrOduCTS Arla Foods UK Eggs (hard boiled) Bel UK Ltd. Fresh-Pak Chilled Foods Caterers Choice Ltd. Fridays Leathams Southover Food Company Ltd. Norseland Ltd. Egg Products Southover Food Company Ltd. Fresh-Pak Chilled Foods The Cheese Cellar Fridays Total Foodservice Ltd. Leathams Sour Cream Southover Food Company Ltd. Santa Maria Foodservice Zafron Foods Ltd. Factory Grote Company Planete Pain FSC Zafron Foods Ltd. ZMI Tillman’s

ClEANING MATErIAlS Bunzl Catering Supplies Byotrol Total Foodservice Ltd.

EquIPMENT & VEhIClES Buttering Machinery Deighton Manufacturing Grote Company

78 March 2014 SANDWICH & SNACK NEWS

Canned Meat PACkAGING Moy Park Ltd. Cardboard Total Foodservice Ltd. 4 Aces Ltd. ZMI Tillman’s Colpac Ltd. Chicken St Neots Packaging Ltd. 2 Sisters Food Group Disposable Charcuterie Continental Ltd. 4 Aces Ltd. CP Foods Bunzl Catering Supplies Kookaburra Colpac Ltd. Leathams St Neots Packaging Ltd. Moy Park Ltd. Tri-Star Packaging Supplies Ltd. Sam Browne Foods Food wraps Southover Food Company Ltd. Tri-Star Packaging Supplies Ltd. TMI Foods Universal Meats Plastic Westbridge Foods Ltd. 4 Aces Ltd. ZMI Tillman’s Tri-Star Packaging Supplies Ltd. Zwanenberg Food UK Ltd Sandwich Packs Continental Colpac Ltd. Charcuterie Continental Ltd. St Neots Packaging Ltd. Leathams Tri-Star Packaging Supplies Ltd. Southover Food Company Ltd. ZMI Tillman’s PASTA FISh PrOduCTS Caterers Choice Ltd. Duck Food Network 2 Sisters Food Group Anchovies Freshcut Foods Ltd CP Foods Martin Mathew & Co Ltd. Leathams Food Network Mackerel Martin Mathew & Co Ltd. Sam Browne Foods Food Network Southover Food Company Ltd Universal Meats Westbridge Foods Ltd. Prawns SANdwICh FIllINGS (rEAdy CP Foods PrEPArEd) Ham Southover Food Company Ltd. Charcuterie Continental Ltd. Fresh Fillings Zafron Foods Ltd. Food Network 2 Sisters Food Group Karro Food Group Beacon Foods Salmon Leathams Freshcut Foods Ltd Caterers Choice Martin Mathew & Co Ltd. Fresh-Pak Chilled Foods Food Network Southover Food Company Ltd. Fridays John West Foods Ltd ZMI Tillman’s Southover Food Company Ltd. Leathams The Cheese Cellar Lamb Martin Matthew & Co Ltd. Zafron Foods Ltd. Karro Food Group Southover Food Company Ltd. Sam Browne Foods Frozen Fillings Sardines 2 Sisters Food Group Marinated Meats Martin Matthew & Co Ltd. Beacon Foods Food Network Tuna Kookaburra SOuPS Caterers Choice Meatballs Leathams Food Network Food Network Southover Food Company Ltd John West Foods Ltd. Snowbird foods VEGETABlES & hErBS Martin Matthew & Co Ltd. Zwanenberg Food UK Ltd. Moy Park Ltd. Canned Vegetables Pork Southover Food Company Ltd. Caterers Choice Ltd. Charcuterie Continental Ltd. Universal Meats Food Network Food Network Zafron Foods Ltd. Total Foodservice Ltd. Karro Food Group Leathams Chargrilled Vegetables FruIT Moy Park Ltd. Beacon Foods Canned Fruit Sam Browne Foods Food Network Caterers Choice Ltd. Southover Food Company Freshcut Foods Ltd. TMI Foods Total Foodservice Ltd. Leathams ZMI Tillman’s Moy Park Ltd. General Zwanenberg Food UK Ltd Beacon Foods Herbs & Spices Sausages Food Network Beacon Foods Charcuterie Continental Ltd. Southern Salads Santa Maria Foodservice Food Network Total Foodservice Ltd. The Ingredients Factory Karro Food Group Jalapenos Guacamole Leathams Beacon Foods Leathams Moy Park Ltd. Caterers Choice Ltd. Santa Maria Foodservice Snowbird foods Food Network Southover Food Company Pineapple Santa Maria Foodservice ZMI Tillman’s Beacon Foods Zwanenberg Food UK Ltd SAlAd Caterers Choice Freshcut Foods Ltd. Turkey Food Network 2 Sisters Food Group Hazeldene Freshcut Foods Ltd Charcuterie Continental Ltd. Southern Salads Ltd. Martin Mathew & Co Kookaburra Salad (prepared) Leathams INSurANCE Freshcut Foods Ltd Moy Park Ltd. ICB Group Hazeldene Sam Browne Foods Southover Food Company Ltd MEAT PrOduCTS Southover Food Company Southern Salads Ltd. Westbridge Foods Ltd. Bacon Sundried Tomatoes ZMI Tillman’s Food Network Beacon Foods Gierlinger GbmH lABElS Caterers Choice Ltd. Leathams Bunzl Catering Supplies Food Network Moy Park Ltd. GW Thompson Ltd. Leathams Plc Piroto Labelling Ltd. TMI Foods Martin Matthew & Co Ltd. Planglow Ltd. ZMI Tillman’s Sweetcorn Tri-Star Packaging Supplies Ltd. Beef Beacon Foods OIlS Charcuterie Continental Ltd. Caterers Choice Martin Mathew & Co Ltd. Food Network Food Network Total Foodservice Ltd. Martin Mathew & Co Ltd. Karro Food Group Universal Meats Leathams OrGANIC PrOduCTS Moy Park Ltd. Tomatoes Beacon Foods Sam Browne Foods Beacon Foods EDME Ltd. Southover Food Company Ltd. Caterers Choice Fridays Universal Meats Food Network Leathams ZMI Tillman’s Martin Mathew & Co Ltd. Southover Food Company Ltd. The English Provender Co Ltd. Southern Salads Ltd. Zwanenberg Food UK Ltd 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

S&SN_151_May14_p76-84_Layout 1 17/04/2014 15:16 Page 79

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 rAyNOr FOOdS FOOd TO GO lTd – Farrow Road, Widford BrOMlEy By BOw Industrial Estate, Prologis Park, Chelmsford, Essex Twelvetrees Crescent, CM1 3TH London E3 3JG Contact: Heather Raynor Tel: 0207 536 8000 Fax: 0207 536 0790 Tel: 01245 353249 Contact: Richard Esau Fax: 01245 347889 richard.esau@greencore.com sales@sandwiches.uk.net www.greencore.com www.sandwiches.uk.net

ThE SANdwICh FACTOry Carlyon Rd Ind. Est, Atherstone, Warwickshire CV9 1LQ Contact: Steve Matthew Tel: 01827 719 100 Fax: 01827 719 101 steve.matthew@tsfl.co.uk

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

www.thesandwichfactory.ltd.uk IMPrESS SANdwIChES S&l CATErING (The Good Food Company) Units 4-5a, Horton Road Units N and P, Shaw Industrial Estate, GINSTErS lTd Business Park, Silver Horton Road, 83 Tavistock Rd, Street, Huddersfield, West Drayton Middlesex, Callington Cornwall HD5 9AE ThE SOhO UB7 8JL PL17 7XG Contact: Sylwia Binkiewicz Contact: Simon Shaw SANdwICh COMPANy Tel: 01895 440123 Tel: 01484 304 401 Contact: Chris Parkinson Unit 417 Union Walk, Fax: 01895 441123 Fax: 01484 304 402 Tel: 01579 386 200 Hackney, sylwia.binkiewicz@impress-sandwich.com simon.shaw@slcatering.co.uk Fax: 01579 386 240 www.impress-sandwiches.com London E2 8HP www.slcatering.com chris.parkinson@ginsters.co.uk Contact: Daniel Silverston www.ginsters.com Tel: 0203 058 1245 lOVE BITES lTd. TASTIES OF Fax: 0207 739 1166 Granary Court, Eccleshill, ChESTEr lTd Bradford, West Yorkshire dan@sohosandwich.co.uk GrEENCOrE BD2 2EF Prince William Avenue, www.sohosandwich.co.uk FOOd TO GO lTd Contact: Richard Smith Sandycroft, PArk rOyAl Tel: 01274 627000 Flintshire, Fax: 01274 627627 Willen Field Rd, CH5 2QZ richard@love-bites.co.uk Park Royal, Contact: Richard Brown www.love-bites.co.uk London Tel: 01244 533 888 NW10 7AQ Fax: 01244 533 404 MElTON FOOdS Contact: Clare Rees enquiries@tasties.co.uk 3 Samworth Way, Tel: 0208 956 6000 www.tasties.co.uk Leicester Road, Fax: 0208 956 6060 Melton Mowbray, Leicestershire clare.rees@greencore.com ThE BruNCh BOx LE13 1GA www.greencore.com Contact: Michelle Sanders SANdwICh COMPANy Tel: 01664 484400 Unit H2, Dundonald Fax: 01664 484401 Enterprise Park, GrEENCOrE michelle.sanders@meltonfoods.co.uk Carrowreagh Road, FOOd TO GO lTd – Dundonald, Belfast BT6 1QT ON A rOll MANTON wOOd SANdwICh COMPANy Contact: John Weatherup Manton Wood Tel: 028 90 486888 Unit 2 Easter Park, Enterprise Zone, Fax: 028 90 485486 Barton Road, Riverside Retford Road, john@thebrunchbox.com Park Industrial Estate, Manton, Worksop, Notts, Middlesbrough TS2 1RY S80 2RS Contact: James Stoddart Contact: Tel: 01642 707090 Andrew Wilcox-Jones Fax: 01642 243858 Tel: 01909 512600 jstoddart@onarollsandwich.co.uk Fax: 01909 512708 www.greencore.com www.onarollsandwich.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 March 2014 79

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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

ChIlTErN BAkErIES lTd Southam Road, Banbury, Oxfordshire OX16 2RE Contact: Claire Marshall ENGlISh PrOVENdEr Tel: 01295 227600 CO. lTd Fax: 01295 271430 Buckner Croke Way, claire.marshall@flbltd.co.uk New Greenham Park, Accreditation body: BSA Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855 david.barker@englishprovender.com

GIErlINGEr hOldING GBMh Dosza Gyorg, UT123, Tamasi 7090, Hungary Tel: 01386 421708/07515 422454 ns@gierlinger-holding.com Contact: Nigel Spragg

www.englishprovender.com COlPAC lTd BRC Grade A Enterprise Way, Maulden Road, Flitwick, Bedfordshire FrESh-PAk ChIllEd FOOdS MK45 5BW 21/22 Kernan Drive, Contact: Rebecca Beattie ByOTrOl TEChNOlOGy lTd. Loughborough, Tel: 01525 712261 Vanguard House GrOTE COMPANy Leicestershire Fax: 01525 718205 Wrexham Technology Park, Keckwick Lane, LE11 5JT rebecca.beattie@colpac.co.uk Wrexham LL13 7YP Daresbury WA4 4AB Contact: Matthew Clarke www.colpac.co.uk Contact: Paul Jones Ciontact: Gary Hilton Tel: 01226 344850 CP FOOdS Tel: 01978 362243 Tel: 01925 742000 Fax: 01509 224568 Avon House, Hartlebury matthew.clarke@fresh-pak.co.uk Fax: 01978 362255 Fax: 01925 742029 sales@intl.grotecompany.com Trading Estate, Hartlebury, www.fresh-pak.co.uk ghilton@byotrol.com www.grotecompany.com Worcestershire DY10 4JB www.byotrol.com Gw ThOMPSON lTd. Contact: Fernando Torronteguy 44 Felstead Road, Collier Row, Tel: 01299 253131 Romford, Essex RM5 5RH Fax: 07834 529473 FOOd NETwOrk lTd Contact: Gary Thompson fernandot@cpfoods.co.uk Keepers Cottage, Tel: 01708 767946 dEIGhTON Chrishall Grange, Fax: 01708 732805 CATErErS ChOICE lTd MANuFACTurING (uk) lTd Heydon, Royston, g.w.thompson@ntlworld.com Parkdale House, 1 Longbow Gibson Street, SG8 7NT www.foodmanagementsystems.com Close, Pennine Business Park Contact: Peter McDermott Leeds Road, Bradford, hAzEldENE Bradley, Huddersfield HD2 1GQ West Yorkshire Tel: 01763 837 000 Walthew House Lane Contact: Sarah Booth Fax: 01763 838 280 BD3 9TR Martland Park, Tel 01484 532666 peter@food-network.com Contact: Andy Hamilton Wigan WN5 0LB Fax 01484 532700 www.food-network.com Tel: 01274 668771 Contact: Claire Gregory sarah@catererschoice.co.uk FrEShCuT FOOdS lTd Fax: 01274 665214 Tel: 01942 219910 www.catererschoice.co.uk 14-16 Lilac Grove, Fax: 01942 219940 sales@deightonmanufacturing.co.uk

www.deightonmanufacturing.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

GEETA’S FOOdS lTd. Unit 1, 1000 North Circular Road, London NW2 7JP Contact: Nitesh Shah Tel: 020 8450 2255 Fax: 020 8450 2282 nshah@geetasfoods.com www.geetasfoods.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

80 March 2014 SANDWICH & SNACK NEWS

dElICE dE FrANCE Delice House, 149 Brent Road, Southall, Middlesex UB2 5LJ Contact: Mariam French Tel: 0208 917 9709 frenchm@iaws.com www.delicedefrance.co.uk

Beeston, Nottingham NG9 1PA www.hazeldene.co.uk Contact: Sales claire.gregory@hazeldene.co.uk Tel: 01159 227 222 ICB GrOuP Fax: 01159 227 255 Virginia House, 35-51 Station sales@freshcut.biz Road, Egham, Surrey www.freshcutfoods.co.uk TW20 9LB Contact: Craig Kitchen FrIdAyS Tel: 01784 608100 Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Fax: 0203 411 3936 craig.kitchen@icbgroupuk.com Contact: Pat Dunne www.icbgroupuk.com Tel: 01580 710200 Fax: 01580 713512 pd@fridays.co.uk www.fridays.co.uk Accreditation body: BSA

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

JIFFy TruCkS lTd 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Kennerly john@jiffytrucks.co.uk www.jiffytrucks.co.uk

FSC Cheddar Business Park, Wedmore Road, Cheddar, Somerset JOhN wEST FOOdS lTd BS27 3EB No. 1 Mann Island, Liverpool, Contact: James Simpson Merseyside L3 1BP Tel: 01934 745600 Contact: Paul Kent Fax: 01934 745631 Tel: 0151 243 6200 james@thefscgroup.com Fax: 0151 236 7502 www.thefscgroup.com paul.kent@mwbrands.com

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BSA Suppliers Index kArrO FOOd GrOuP Bullet Lane, Scunthorpe, North Lincolnshire DN15 9YH Contact: Andrew Ringguth-Round Tel: 01724 274000 Fax: 01440 762120 Andrew.Ringguth-Round@karro.co.uk

www.karro.co.uk kOOkABurrA 3 Armstrong Road, N.E.Ind.Est, Peterlee, Co. Durham SR8 5AE Contact: Samantha Henderson Tel: 0191 518 4000 Fax: 0191 518 4226 shenderson@kookaburra-uk.com www.kookaburra-uk.com 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.u

MOy PArk lTd. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Mark Ainsbury Tel: +44 (0) 28 3835 2233 mark.ainsbury@moypark.com www.moypark.com NOrSElANd lTd. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Russell Eley Tel: 01935 842800 Fax: 01935 842801 reley@norseland.co.uk www.norseland.co.uk

SAM BrOwNE FOOdS Kelleythorpe, Ind.Estate, Driffield, East Yorkshire, YO25 9DJ. Contact: Phillipa Kendrick Tel: 01377 241238 Fax: 01377 241271 pkendrick@sambrownefoods.co.uk

www.sambrownefoods.co.uk SANTA MArIA FOOdSErVICE Nimbus House, Maidstone Road, Milton Keynes, Buckinghamshire MK10 0BD Contact: Rob Barzda Tel: 01908 933000 Fax: 01908 933074

robert.barzda@santamariafoodservice.co.uk PETTIGrEwS www.santamariafoodservice.co.uk Pinnaclehill, Kelso, SNOwBIrd FOOdS Roxburghshire Wharf Road, Ponders End, Scotland TD5 8DW Enfield, Middlesex Contact: Robin Leaver lEAThAMS lTd EN3 4TD Tel: 01573 224 234 Contact: Roy Anderson 227-255 Ilderton Road, Fax: 01573 223 717 Tel: 0208 805 9222 London, SE15 1NS sales@pettigrews.com Fax: 0208 804 9303 Contact: Des Hillier www.pettigrews.com roy.anderson@snowbirdfoods.co.uk Tel: 0207 635 4000 PIquANT lTd www.snowbirdfoods.co.uk Fax: 0207 635 4017 Willenhall Lane, Bloxwich, SOuThErN SAlAdS des.hillier@leathams.co.uk Walsall, W.Midlands lIMITEd www.leathams.co.uk WS3 2XN Units 1 & 2 Cannon Bridge lITTlE BIGShOT Contact: Julie Smith Cannon Lane, Tonbridge, 17 Church Road, Wishaw, Tel: 01922 711116 Kent TN1 9RP Lanarkshire ML2 9QG Contact: Mr Ray Boakes Fax: 01922 473240 Contact: Bert Jukes Tel: 01732 362444 salesinfo@piquant.co.uk Tel: 07738 907044 Fax: 01732 361919 www.piquant.co.uk bert@littlebigshot.com ray@southernsalads.co.uk Accreditation body: BSA www.littlebigshot.com www.southernsalads.com PIrOTO lABEllING lTd. SOuThOVEr FOOd 9 Pondwood Close, COMPANy lIMITEd Moulton Park Industrial Unit 4, Grange Industrial Estate,Northampton Estate, Albion Street, NN3 6RT Southwick,Brighton MArTIN MAThEw & CO. lTd Contact: Lisa Hyland BN42 4EN 50A St Andrews Street, Tel: 01604 646600 Contact: Niall Singers Hertford SG14 1JA Fax: 01604 492 090 Tel: 01273 596830 Contact : Matthew Donnelly l.hyland@piroto-labelling.com Fax: 01273 596 839 Tel: 01992 641641 www.piroto-labelling.com niall@southoverfoods.com Fax: 01992 210177/210178 www.southoverfoods.com PlANGlOw lTd

matthewdonnelly@martinmathew.co.uk

www.martinmathew.co.uk

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

SPOONFEd Alba Innovation Centre, Livingston EH54 7GA Contact: Willie Biggart Tel: 01506 592117 willie.biggart@getspoonfed.com www.getspoonfed.com

TEChNOMIC INC. Knowledge Center 300 S Riverside Plaza, Suite 1200, Chicago, Illinois IL 60606 Contact: Patrick Noone Tel: +01 205 991 1234 Fax: +01 205 980 3770 pnoone@technomic.com Web: www.technomic.com ThE 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

zMI TIllMAN’S 1 Middle Pett Farm Cottages, Pett Bottom, Canterbury, Kent CT4 5PD Contact: Jon Gymer Tel: 01227 831155 Fax: 01227 831150 jon@zmi.uk.com www.zurmuehleninternational.com

TMI FOOdS Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Ian Ritchie zwANENBErG FOOd Tel: 01604 583421 uk lTd Fax: 01604 587392 info@tmifoods.co.uk (Puredrive Fine Foods/ www.tmifoods.co.uk Taste Original) Accreditation body: BSA 36ACauseway Road, TOTAl FOOdSErVICE Earlstrees Industrial Estate, SOluTIONS lTd. Corby, Northamptonshire, Ribble Valley Enterprise Park, NN17 4DU North Road, Barrow, Clitheroe Contact: Martin Burdekin BB7 9QZ Tel: 01536 463000 Tel: 01254 828 330 Fax: 01536 463085 Fax: 01254 823996 martinb@puredrive.co.uk sales@totalfoodservice.co.uk

www.totalfoodservice.co.uk TrI-STAr PACkAGING SuPPlIES lTd Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk

ST NEOTS PACkAGING lTd. MISSION FOOdS EurOPE lTd rANk hOVIS 7 Howard Road, Eaton 5th Floor West, The Mille, The Lord Rank Centre, Socon, St Neots, uNIVErSAl MEATS (uk) lTd 1000 Great West Road, Lincoln Road, Cambridgeshire Hall Place, Sevenoaks, Brentford, Middlesex TW8 9HH High Wycombe PE19 8ET Kent TN15 OLG Contact: Sue Applegarth HP12 3QS Contact: Sales Department Contact: Alan Burke Tel: 0208 380 1100 Contact: Sara Reid Tel: 01480 476161 Tel: 01732 760760 Fax: 02476 676560 Tel: 0870 728 1111 Fax: 01480 471989 Fax: 01732 760780 team@missionfoodservice.co.uk sara.reid@premierfoods.co.uk sales@stneotspack.co.uk info@universalmeats.com www.rankhovis.com www.universalmeats.com www.stneotspackaging.co.uk www.missionfoodservice.co.uk

SUPPLIERS

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 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.

lINkEd ASSOCIATION lOCAl AuThOrITy CATErING ASSOCIATIONS LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk CONSulTANT INTErNATIONAl MASTEr ChEF & AuThOr Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256 www.cookerydetective.com www.piesocietybook.co.uk

The

BRITISH

SANDWICH ASSOCIATION

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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

82 May 2009 SANDWICH & SNACK NEWS

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_151_May14_p76-84_Layout 1 17/04/2014 15:16 Page 83

Classifieds RJL Delivery System Standing Orders, Delivery Notes, Invoicing Costings, Full Analysis and much more

.uk VISIT US AT www.rjlsoftware.co

RJL SOFTWARE

For further information Call 01962 761313 or 07721 592865

Reach thousands of potential customers from as little as £115 Paul Steer

Tel: 01603 721804 and www.fda-packaging.com

01291 636342

email: paul@jandmgroup.co.uk

www.sandwich.org.uk March 2014 83

S&SN_151_May14_p76-84_Layout 1 17/04/2014 15:16 Page 84

Specialist bakers of traditional quality Bread, Morning Goods and Confectionery products. We are established suppliers to the manufacturing and catering sectors. Bespoke and niche products are our speciality. Please contact the bakery on 01226 382877, email sales@fostersbakery.co.uk or visit our website at www.bake-it.com for more information.

S&SN_151_May14_p76-84_Layout 1 17/04/2014 15:16 Page 83

Classifieds RJL Delivery System Standing Orders, Delivery Notes, Invoicing Costings, Full Analysis and much more

.uk VISIT US AT www.rjlsoftware.co

RJL SOFTWARE

For further information Call 01962 761313 or 07721 592865

Reach thousands of potential customers from as little as £115 Paul Steer

Tel: 01603 721804 and www.fda-packaging.com

01291 636342

email: paul@jandmgroup.co.uk

www.sandwich.org.uk March 2014 83

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