QuickBite Magazine February 2014

Pasty Presto gets a makeover

Menu ideas

How to..

Design

Juices

QuickBite takes a look at the meat-free market, worth a reported £253 million

Tips and advice on how to keep your utility bills down

A look at the Coach House’s 6,000 sq ft restaurant and café, designed by SHH

Ideas and inspiration in juices and why you should add them to your menu

February 2014

Print edition £3.25

www.quickbitemagazine.co.uk The only monthly magazine specifically for the food-to-go industry

Whether you’re a chef, hotelier, or sommelier, the Hotel & Catering Show 2014 is a unique platform to network with suppliers, discover new products and to learn from leading professionals.

Make sure you register now to secure your place at the greatest event for the hospitality industry in the South of England.

www.hotel-expo.co.uk

11–12 March, Bournemouth, BIC

A message from the editor

Welcome back!

Time is flying by here in the QuickBite office and it’s hard to believe that we are already putting the February issue to bed!

As ever, we have lots on offer in this month’s issue and with January and February being typically quiet months in the foodservice sector, it’s even more important that you keep tabs on spending and keep your utility bills down. To help and guide you, we’ve put together a How to… feature which focuses on ways in which you can be more energy efficient – both in the way you work and the equipment that you use. Turn to pages 18-22 to find out more.

Also, in this issue we want to inspire you and there’s plenty to tempt the taste buds! From pancake inspiration ready for Shrove Tuesday in March (page 36) to giving you food for thought on vegetarian and vegan options in our Menu Ideas feature (pages 3843) – there’s plenty to whet the appetite!

And if you’re looking to hit the road for inspiration, why not head to the Hotel & Catering Show in Bournemouth on 11th-12th March?

It’s a vibrant and essential networking and business opportunity for every chef, hotelier and hospitality proprietor in the sector. Want to know more? Turn to pages 30-31.

Workplace Pension’s law has recently changed, which means every employer in the UK will soon need to help their employees save for their retirement. Peter Williams, Associate and Client Manager at D.R.E & Co, tells us more (pages 28-29).

Happy reading!

Editor

Linda McKeown editor@quickbitemagazine.co.uk Office: +44 (0) 7981 080173

Editorial contributors Trevor Langley

Commercial Manager

Lewis Wantling info@quickbitemagazine.co.uk Office: +44 (0) 1978 664176

Advertising sales

Ian James sales@quickbitemagazine.co.uk Office: +44 (0) 208 1446170 Mobile: +44 (0) 7805 543110

Design

Simon Warbrook design@quickbitemagazine.co.uk

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Unit 9 Wilkinson Court, Clywedog Road South, Wrexham Industrial Estate, Wrexham LL13 9AE The publishers do not accept responsibility for advertisements appearing in this magazine.

The opinions expressed are not necessarily those of the editor or the publisher.

Issue 5 February 2014

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Contents 06

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16 06

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Industry news

ll the latest news on what’s been A happening in the foodservice industry

UK Border Agency news

e take a look at the latest arrests W made by the UK Border Agency

olidays and sick leave are both H in the spotlight this month

Delivering food… fast & fresh

look at how you can ensure you A get your food to your customers, fast and fresh

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The juice market

e take a look at the juice market W and why adding them to your menu is beneficial

18 How to...

Advice and top tips on keeping your utility bills down

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Employment law

Features 15

25

Focus on…

look at the importance of A gas hose safety in commercial kitchens Issue 5 February 2014

Farm shop success

he man behind Britain’s first T farm shop is still going strong.

QuickBite finds out more about this inspiring story!

Design 32

Business profile

teve Grocutt from Pasty Presto S is in the hot seat for this month’s Business Profile

Design inspirations

uickBite finds out more about Q the Coach House’s 6,000 sq ft restaurant and café designed by SHH

Menu

28

Accountancy

30

Hotel & Catering Show

ind out all you need to know F about this year’s Show, taking place in March

What’s new

35

Food review

36

hanges to workplace pensions C law have been made. Find out what you need to do, here

revor Langley makes a visit to T The Meat Co restaurant, located on the Southern Terrace of Westfield, London

Pancake recipe

fun pancake recipe to help A you get in the swing for Shrove Tuesday on March 4th

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Vegetarian/vegan

he meat-free market is worth a T reported £253 million. Isn’t it time that you added vegetarian and vegan options to your menu?

New products

look at some of the new A products available for foodservice

Diary dates 46

Dates for your diary

ey dates and events coming up K over the next few months

Contents 32

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Industry news News in Brief Fairway Foodservice has launched a new interactive website in a bid to support its members, caterers, suppliers and potential members.

The foodservice provider - a £494 million turnover group of 18 independent wholesalers which supplies over 30,000 catering customers - has improved its site to offer these audiences content and information which is tailored to them and their specific needs. This includes brand information, group information, in addition to news from Fairway members and useful ‘how to’ videos designed for members’ customers.

The website also features an exclusive member’s area which is designed to act as a valuable tool to aid Fairway member’s with their day to day business giving access to all cost prices, product specifications, over 20,000 product images, bespoke Member literature designs and product sales aids.

The new website can be found at www.fairwayfoodservice.com.

A leading supplier of full tabletop solutions, EveryWare Global, has launched two new product catalogues showcasing its leading front-of-house brands; Sant’ Andrea, Oneida and Anchor Hocking.

The three brands span the two separate volumes with the classic Italian heritage of Sant’ Andrea flatware, dinnerware and glassware being featured in its own fine dining-focused version. Oneida – the largest cutlery producer in North America – and Anchor Hocking, one of the world’s largest manufacturers of glassware, make up the second edition which is centred on the cult of casual dining.

For the first time ever, the primary method of distribution for the catalogues is set to be electronic, allowing time poor hospitality operators access to the entire range in one dedicated place.

To download the catalogues visit www.everywareglobal.co.uk/ foodservice/catalogues/

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The Caffè Culture Show returns to London’s Olympia in May 2014 With over 200 national and international exhibitors and 5,000 trade visitors attending across two days, The Caffè Culture Show returns to London’s Olympia on 14th and 15th May 2014 for the ninth consecutive year Visitors can expect to get expert advice on choosing the right products for their business, as well as see the latest industry innovations while sampling hundreds of premium products from larger wellknown brands and independent suppliers.

The show is said to be a must attend for independent café owners and buyers from the high street chains, hotels and restaurants looking for fresh ideas and inspiration, hospitality businesses looking to expand and improve upon their coffee offering and new entrants to the market seeking expert advice.

The show will once again provide invaluable business support from industry figureheads with a full programme of free seminars and live interactive food and drink demonstrations. In addition, 2014 will see the Caffè Culture Show taking a new artisanal

focus, reflecting the growing consumer desires to know where their food has been sourced.

With the profile of baking in the UK rising considerably over the past few years and coffee enthusiasts becoming more demanding of the quality of baked goods, the Caffè Culture Show will also feature seminar content led by Peter Sidwell of TV’s Britain’s Best Bakery. Visitors can learn about the latest baking trends and how to boost their profits by adding freshly baked products to their businesses.

Furthermore, the show will host dedicated Street Food seminars led by Richard Johnson, creator of the British Street Food Awards, who will offer advice on how vendors can capitalise on the fastest growing sector of the food industry.

Free visitor registration will open at the end of January and for the first time the organisers will be running a hosted buyer programme to guarantee the attendance of the country’s most senior-level buyers.

To find out more, visit www.caffecultureshow.com.

Pennsylvania Mike to return to Eden’s Oggy Oscars

US pasty pioneer Mike Amery will be returning to Cornwall to compete in the third annual Eden Project World Pasty Championships on March 1st

Mike Amery, 69, was born in St Austell, Cornwall, not far from the Eden Project, the home of the championships. He now lives in New Hope, Pennsylvania, and has competed in every Championship since its inception in 2012.

In 2013 he won the coveted ‘Pasty Ambassador’ award with his friend Louisa Haggerty.

Mike said: “As a Cornishman who has lived in the US for many years, returning to the World Pasty Championships has become a sort of pilgrimage for me.”

Registration is now open for the World Pasty Championships 2014 and potential pasty participants can enter in one of eight categories.

Categories are split between those who would like to make a traditional Cornish pasty, which abides by strict guidelines and is made in Cornwall, and those who want to make any other type of savoury pasty.

Once the crimping competitors have decided on which type of pasty to make, they can enter as a professional baker or chef (under their own name, rather than their employer’s), an amateur or a junior

(aged 15 or under). There are also categories for companies – bakeries, butchers, pubs, shops or any other business that makes pasties to sell - to enter each type of pasty.

Anyone who would like to enter the competition can do so by visiting www.edenproject.com or by calling the Eden box office on 01726 811972. Entry costs £10 per adult category or £5 for the junior categories. This entitles the competitor and one guest to free entry to the Eden Project on the day of the competition. Entries will be strictly limited so early registration is advised.

The Championships are backed by the Cornish Pasty Association after it won European Union Protected Geographical Indication (PGI) status for the Cornish pasty last year. It means only pasty makers based in Cornwall who make pasties in a traditional manner and follow a traditional recipe are able to label their products as Cornish pasties.

A full day of entertainment is being devised around the competition including live music and comedy.

Industry news Purpose built Swithenbank depot opens to meet growing demand Wholesale food distributor 3663 has opened a new purpose built depot for its Swithenbank Fresh & Fine Foods specialist business, to support growing customer demand in the South East region Swithenbank has over 120 years of trading experience, once a family-run stall in Bradford market.

Whilst retaining and embracing this heritage, the small business has since evolved to sit under the 3663 umbrella, offering a wide range of specially selected fresh and chilled meat, fresh produce, chilled foods and more recently, fine foods.

The new modernised depot for Swithenbank commenced trading in Hoddesdon on 5th January 2014. The chilled storage and distribution facility increases the specialist business’s capacity for the South East area three-fold. It also allows Swithenbank to encompass the rapid expansion of fresh meat, which is seeing phenomenal growth.

Accommodating a five temperature regime capacity, the new depot and Swithenbank’s fleet of strictly controlled temperature banded lorries will facilitate the consolidation of customer orders exactly how they require, depending on their business type

and activity to make customer’s lives easier.

With a range of the highest quality control technologies, nine loading bays, thirty vehicle docks, the new depot will offer the very best storage and handling facilities for fresh and chilled products.

It’s location within Hoddesdon’s excellent road infrastructure, will also offer easy access to the M25 motorway and central London.

Andrew Tiplady, Managing Director of Swithenbank said: “Our specialist foods along with produce and fresh meat have seen significant sales increases. The Hoddesdon deport will offer our business and the wider 3663 business the increased capacity needed to serve the South East, especially where fresh meat is concerned.

“This is a key part of our expansion plans which will see more facilities come on stream over the next 12 months. New facilities, technologies and controls at the depot will also ensure consistency and accuracy of supply for our customers – so that products reach them in the highest quality, every time.”

3663 has opened a new purpose built depot in Hoddesdon

Following an increase in demand for its highly successful employability training services, one of the UK’s largest provider of training programmes in the hospitality sector, HIT Training, has launched a new division called Work Ready People, whose services until now have been delivered under the banner of HIT Training Ltd training solutions to meet exact employer requirements.

Says Ann Keen, Work Ready People National Manager: “Working as a new subdivision of the HIT family, our aims are to offer the best possible skills training and employment support services and to continue to achieve excellent results for our clients and customers. We want to be renowned for our high quality of work, the great customer experience we provide, and the fantastic results we achieve by helping people to find lasting employment and supporting them

Giggling Squid, the fast growing restaurant chain which introduced the ‘Thai Tapas’ concept to Britain, is to open in Marlow in Buckinghamshire on Monday 10th February.

The 90-seater, two-floor restaurant will open on the former Pachangas Mexican restaurant site in West Street.

Marlow is Giggling Squid’s eighth location – and is set to be followed by openings in Horsham and Maidstone. The group is also in advanced negotiations on a further six of prime sites – on its quest to become the first national Thai chain in the UK, with a portfolio of 80-strong properties inside seven years.

Giggling Squid already operates successful venues in Brighton, Hove, Crawley, Tunbridge Wells, Henley-on-Thames, Reigate and Stratford-upon-Avon.

Hospitality training company extends employability skills training services

Focusing exclusively on helping short term and longer term unemployed people, and young people with little or no work experience, Work Ready People will provide training and employment support services to help learners find sustainable work.

Working in partnership with its stakeholders including Job Centre Plus and a range of commercial employment agencies, Work Ready People will also offer tailored recruitment solutions for employers either to support local recruitment drives, or to provide customised pre-employment

News in Brief

to progress further up the career ladder.”

Work Ready People will benefit both the recipients of its training programmes and the employers they are placed with.

The new division will operate as a subdivision of HIT Training Ltd alongside its existing subdivision for care training services, Connect2Care.

If you are interested in learning more about Work Ready People please contact your local representative on 0800 542 3110 or visit www.workreadypeople.co.uk.

Just Falafel, one of the largest expanding falafel restaurant groups in the world, has introduced a brand new falafel-based breakfast menu as part of its mission to deliver fresh, delicious and nutritious food on-the-go to the UK market.

Central to the new menu is the ‘Breakfast Falafel’ – a falafel and potato hybrid similar in texture to a hash brown but with the added nutritional benefits of falafel.

Created by Just Falafel Culinary Operations Director Gerard Murphy, the Breakfast Falafel introduces falafel to the British breakfast menu for the very first time and offers customers an alternative to traditional morning foods.

The new 100% vegetarian Just Falafel breakfast menu consists of Breakfast Falafel Muffin; Breakfast Falafel Bites; Breakfast Wrap; Warm Halloumi Breakfast Wrap; Courgette Fritters; Gluten Free Porridge; Greek Style Yoghurt and Bran Muffin.

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Industry news News in Brief LINPAC Packaging has appointed two new product designers to focus on developing innovative packaging solutions for its Freshware range.

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

The Freshware team track retailing trends in the sector and work closely with customers to understand their requirements.

Innovations Manager, Ben Elkington, leads the team and he is supported by Richard Kershaw, Senior Designer, and Alan Lowe, Tooling Manager.

BRITA UK goes for gold BRITA UK has been awarded the National Recycling Star in Gold - the highest sustainability rating possible - and has reduced its landfill waste to 0% National Recycling Stars are awarded by the E2B Group to businesses who show an ongoing effort to reduce their waste year-on-year. The water filtration experts were assessed on their waste management activities over the past year including recycling, increasing awareness within the company and involving employees in the overall improvement process.

E2B presents businesses with a Green, Bronze, Silver or Gold Award, depending on the effort and success rates of the ongoing project.

Miles Dawson, Sales Director, BRITA Professional comments: “We’ve achieved a lot this year here at BRITA, but we’re especially proud of this

certification. Sustainability has been at the heart of our business for a long time - our cartridges have been fully recycled for nearly ten years now - but pushing our landfill waste down to 0% is the icing on the cake for us.

“We’re committed to our waste management scheme and looking forward to tackling ongoing challenges and implementing further improvements in the future.”

BRITA formed a ‘Green Team’ of six employees from across the business to address waste management within the company.

The team started by identifying materials which were being sent to landfill, then researched new suppliers and recycling companies to see where parts

could be reused, meaning nothing now goes to waste.

97.2% of site waste is now recycled using containers - located where the waste is generated making it as easy as possible for all staff to contribute to the landfill reduction process. The remaining 2.8% is removed from the site and sorted again, leaving unrecyclable waste to be turned into renewable energy using an incinerator. To tackle more difficult materials such as polystyrene, BRITA has also invested in new machinery that can process materials on site, lowering the environmental impact of transport by reducing volume.

Catering company one of the fastest growing in UK Martin Jordan is one of two new product designers appointed by LINPAC

The Cracker Drinks Company has announced the appointment of former Britvic Soft Drinks Channel Manager, Matt Martin, as its new channel Manager for the On Trade and HORECA. Martin’s key focus will be on driving sales in the on trade and wholesaler by building on the brands current success within the Grocery Channel and on-trade operators such as Mitchells and Butler, Marston’s and Whitbread.

The Cracker Drinks Co. Managing Director Gavin Cox said: “Matt is a first class appointment for us at a time when we continue to grow and develop the brand within key suppliers and really power up the business.”

The London Stock Exchange (LSE) has named Victor Manufacturing as one of the country’s fastest growing, following on from an audit of three million SME businesses Established in Bradford in 1944, Victor has grown to be one of the UK’s top catering equipment manufacturers. The company was selected by the London Stock Exchange (LSE) as a business which has experienced ‘substantial revenue growth’ in the last four years, in addition to outperforming its rivals in the same sector. From 2009-10 to 2012-13, Victor saw a turnover growth of 37%, despite the recession.

This year Victor is forecasting further growth of over 10%.

The business was also identified on account of an increase in employee numbers. Since 2009-10 Victor’s headcount has increased by 10%, including the recruitment of a team of apprentices, as the company invests in developing its own talent for the future.

Mick Shaddock, Managing Director of Victor Manufacturing said: “Our growth is partially as a

On site at the Victor factory

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result of a positive turn-around within the catering industry. However, within the last four years we have internally driven the business to greater and greater success.

“We have focused on energy efficient designs, building the best quality products available, protecting our technology through patents, developing our staff, and making sure that our premises offer one of the best manufacturing facilities in the industry.”

The LSE also investigated the expansion of work space during its UK audit. Victor’s ongoing growth has put considerable pressure on its factory capacity. Last November the business purchased additional premises, adding over 9,000 sq ft, and with substantial land for future continued expansion. In addition, the business has invested heavily in plant and machinery, to ensure its equipment remains at the cutting edge of the industry.

Tom Gatten, Chief Executive and founder of Growth Intelligence, who compiled the data on behalf of LSE said: “We were looking for companies that were growing much faster than their peers. Our sophisticated system tracks, in real time, the signals of three million UK businesses.

“By drawing on information from hundreds of thousands of sources, it is able to build up a highly detailed picture of a company’s performance. By comparing the statistics for each company to those in the same industry, Growth Intelligence was able to find the most successful, fastest growing businesses for each sector.”

Industry news £500 cash prizes up for grabs from Meadow Vale Get Clicky with Klucky sees the return of Meadow Vale’s Klucky the Chicken and his Prize Barn, who was last seen giving away televisions to caterers in 2012 Klucky’s back and his Prize Barn is packed with even more giveaways and rewards! As well as the jackpot cash prize draw, which is made every three months, the Get Clicky with Klucky promotion also offers caterers a variety of rewards to claim in exchange for ‘Klucky Points’, including free music downloads.

Points are collected by redeeming unique codes from special promotional packs of Meadow Vale’s frozen chicken and banking them online in Klucky’s Prize Barn. Codes then become points that can be spent however the caterer chooses, including entries to a cash prize draw to win £500.

The launch of the promotion is exclusive to the company’s Pickin’ Chicken product which has recently been added to

its catalogue of foodservice products – which was introduced in response to recent market demands for a bite-sized chicken piece, following the popular addition of similar products to the menus of several key high street fast food chains.

Meadow Vale’s Pickin’ Chicken are bitesized pieces of fully cooked chicken breast fillet chunks coated in a crunchy batter said to be ideal for kids’ meals, snack boxes, sharing platters, starters, wraps, buffets, salads and side orders.

“Our development chefs have been working really hard to create the perfect coating,” said Paul Broster, Meadow Vale’s Sales and Marketing Director.

“The new product has already secured its place as a firm Meadow Vale favourite.”

Packed in attractive and robust

For the second consecutive year Pipers Crisps has been voted ‘Best Brand’ in a recent survey of British producers.

The award celebrates the most successful speciality food and drink products on sale in delicatessens, farm shops and food halls. The Lincolnshire-based crisp maker topped the ‘Savoury Snacks’ section, as voted for by the retailers themselves. Pipers’ gourmet crisps are now available in around 5000 outlets across the UK.

Four lucky caterers have the chance of winning £500 cash with Meadow Vale

retail packaging, Pickin’ Chicken is available in 2kg bags and is the flagship product launching Meadow Vale’s new on-pack promotion, where prizes of £500 cash are up for grabs for four lucky caterers.

New takeaway exhibition in three-year sponsorship deal Following the success of the first Takeaway Innovation Expo last year, Just Eat will return as headline sponsors for exhibition for the next three years Over 5,000 takeaway owners and operators attended the launch event over the two days of 28th-29th November 2013, with overwhelming positive feedback from visitors and exhibitors alike. 120 of the UK’s foremost takeaway companies and suppliers exhibited at the event, alongside the extensive seminar and workshop schedule covering everything from the latest techniques for winning new business to integrating print marketing with an online strategy.

Event Director, James Williams, says of the threeyear sponsorship deal: “We couldn’t be happier to be

News in Brief

working with the UK’s leading online takeaway service for the next three years.

“Their business is built on exactly the kind of innovation that we are championing with the show.

I’m thrilled that our launch event was such a massive success and look forward to building the show in the coming years.”

Graham Corfield, Managing Director of JUST EAT UK says: “The inaugural Takeaway Expo was a huge success, and we’re very excited to be the show’s headline sponsor for the next three years. The popularity of takeaway continues to grow at a fast rate as consumers increasingly look to give themselves a rest from cooking and reward themselves with a tasty treat.

“As takeaway ordering habits continue to evolve with the rise of mobile and online it is more important than ever for takeaway restaurants to keep pace.

We’re confident that the show will continue to provide takeaway restaurant owners, managers and franchisees with the tools they need to grow and develop their takeaway business.”

“Despite the recession we’re still growing strongly,” says founder Alex Albone. “We’re very proud to have won the ‘Best Brand’ accolade because it’s voted for by the retailers themselves; our own customers. It shows that we’re working hard doing the right things, which is clearly valued by our loyal clients,” he adds.

Award winning Pipers Crisps

Randall Jennings has been appointed as the new Managing Director of the UK operations of global seafood producers Royal Greenland, following the retirement of long-serving MD Tony Wheatley.

Jennings, who has previously held senior positions at Baxters Food Group, Intersnack and Associated British Foods, will devise new strategies for the UK’s foodservice and retail divisions and commented: “We have a great quality product, plans for innovation and real credibility in our brand, but our key strength is that we have full control from the trawler to the customer.

“I believe the cold water prawn industry as a whole needs to do more to help educate chefs, retailers and end users on the taste and provenance differences between warm and cold water prawns – and shout about the differences of these two prawn species.”

Just Eat has just been confirmed as the headline sponsor of Takeaway Expo for the next three years

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Industry news News in Brief The food information regulation has been described as the most important and all-encompassing change to food labelling in the European Union for 30 years This regulation, which applies throughout the EU, with most provisions applying from December 2014, establishes the general principles, requirements and responsibilities governing food information, and in particular food labelling. It revokes the general labelling directive (200/13/EC) and the nutrition labelling directive (90/46/EEC).

The regulation applies to food business operators at all stages of the food chain, where their activities concern the provision of food information to consumers. It applies to all food intended for the final consumer, including food delivered by mass caterers and food intended for supply to mass caterers.

For a summary of the key changes to food labelling, visit http://gallery.mailchimp. com/2f9ab30f06e0aab0f6484b9db/ files/FIR.pdf You can contact a Food Labelling Specialists on 0845 548 8900 or email helpline@ strawberrystandards.co.uk.

A new review on caffeinated drinks in children by independent public health nutritionist and dietician, Dr Carrie Ruxton, has concluded that up to two cups of tea daily may be safely consumed by younger children, while older school aged children can consume up to three cups of tea.

“The review advises that caffeine intake should be restricted to 2.5mg/kg body weight per day for children four years and above to maximise the potential cognitive benefits and minimise risk in relation to behaviour and sleeping patterns,” comments Dr Catherine Hood and mum of two from the Tea Advisory Panel (TAP).

“This equates to up to two cups of tea for younger children or twothree cups of tea for older school age children.”

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The Craft Guild of Chefs endorses Lynx Purchasing GP App

The Lynx Purchasing GP Calculator App has become the first digital product to receive the Craft Guild of Chefs’ prestigious endorsement

The GP App enables chefs, caterers and restaurant managers to monitor margins in busy kitchens or when negotiating with suppliers, using a smartphone or tablet. The App was put through its paces by Craft Guild members working in pubs, restaurants and with catering students before the endorsement was awarded.

Developed by buying specialist Lynx Purchasing, the GP Calculator App has already been downloaded more than 7,500 times, and allows users to manage their menu costs using one of three calculations: • By keying in the cost of ingredients and target percentage GP, users are given the correct price to charge on the menu; • Entering the menu price and required margin gives the target cost price for ingredients; • Keying in the cost of ingredients and selling price of a dish gives a read out of the gross profit being made.

John Pinder, Managing Director of Lynx Purchasing, said: “The appeal of the App is that it recognises the commercial reality of creating dishes and menus in a busy restaurant, pub or hotel

Yorkshire Wensleydale joins a top line up of protected foods Yorkshire Wensleydale is the latest in a host of UK festive foods to be awarded an international title to protect its heritage

The free Lynx GP Calculator App can be downloaded for iPhones and Android

kitchen.

“Most operators work to a target GP, but there are also times when they offer dishes at a set price and need a target cost for the ingredients, or simply need to know what GP they are getting on a special that’s priced to sell.

“Having an easy GP calculator on a smartphone or tablet helps chefs to manage their costs in the working environment.”

Martin Bates, Chief Executive of the Craft Guild of Chefs, said: “The GP Calculator App marks the extension of our Product

Endorsement Programme into the digital arena, and it’s clear from our testers’ comments that Lynx Purchasing has developed a very practical business tool for chefs.

“There’s lot of focus in the hospitality industry on consumer Apps that allow people to book tables, place orders etc. but it’s important to remember that professional chefs and front-ofhouse managers are also part of the digital revolution.”

The free Lynx GP Calculator App can be downloaded for iPhones and Android.

Being granted Protected Geographical Indication status (PGI) from the European Commission ensures that Yorkshire Wensleydale is produced in the designated area in accordance to the time honoured traditional recipe, giving consumers certainty about the authenticity of the cheese they are buying.

Cheese lovers can enjoy a board packed with British favourites all with protected Food Name Status (PFN) including Blue Stilton, Dorset Blue and Orkney Island Cheddar, as well as Yorkshire Wensleydale, all of which can be washed down with a glass of protected Kentish Ale or Herefordshire Cider.

Farming Minister, George

Eustice, said: “We have a wealth of food across the UK which we all enjoy that deserve to be celebrated. The Protected Food Name Scheme is a great way to champion our favourite produce and preserve our outstanding heritage. I look forward to seeing more UK food names added to that register.”

2013 was a great year for UK registrations, with seven regional products including Fenland Celery, Stornoway Black Pudding and Lakeland Herdwick added to the EU’s growing PFN register.

For a full list of the UKs Protected Food Names visit www.gov.uk/protectedfood-names-guidance-forproducers#products-andcurrent-applications

Industry news Search to find 2014 North West Young Chef of the Year begins The search to find the cream of the North West of England’s young cooking talent has begun in earnest, as entries into the 2014 North West Young Chef of the year competition goes live

The contest, sponsored by Cheshire-based Essential Cuisine, invites young people from across Greater Manchester, Lancashire, Merseyside, Cheshire and Cumbria to compete against each other to produce a three-course meal for two with an emphasis on local and seasonal produce.

Regional heats are set to take place in April, with a grand final scheduled for June. Alongside the kudos of being crowned the North West Young Chef of the Year, the eventual winner also goes through to the semi-final of Young National Chef of the Year, competing against some of the best young chefs in the country.

Introduced two years ago, county heat winners also get to attend a masterclass with an acclaimed chef prior to the final as an opportunity to hone particular skills with the industry’s best. 2013 finalists enjoyed a session with Chris Holland, Head

2013’s winner, Daniel Akrigg, in action

News in Brief Mom’s Fabulous Hot Dogs, renowned for its gourmet hot dogs, scored 20 out of 20 when it was recently invited to carry out a blindtasting by twelve of the country’s top football clubs, many of which are in the Premier League.

Chef at Alderley Edge Hotel and contestant on Great British Menu.

Over the years, the contest has produced some spectacular results, overseen by a panel of regional judges including big names such as: Steven Doherty, Lisa Allen, Christopher Basten, Marcus Bean and Sean Kelly. 2013’s winner, Daniel Akrigg, of Simon Rogan’s Rogan & Company in Cartmel, Cumbria, blew judges away with a keen sense of balance and flavour developed through his tutelage with the Rogan team. The nineteen year-old commis chef then went on to finish third at the nail-biting national finals, held during the Restaurant Show at London’s Earls Court, more than earning his place at the top table.

For more information on the next North West Young Chef of the Year competition, call Lucy on 01606 541490. There is also a Facebook page and you can follow events on Twitter (@ NWYoungChefComp).

With its premium range, Mom’s Bad Boy Hot Dog scored top marks when it came to blind-tasting against another leading brand of hot dog.

The audience of twenty, formed of catering managers and executive head chefs, all agreed that Mom’s was the preferred hot dog.

Lord Chips £30,000 Chip giveaway returns One lucky caterer is set to net the chance to win a year’s supply of chips as Lord Chips brings back one of foodservice’s biggest competitions The purveyor of “proper chips” is once again giving away £30,000-worth of Britain’s favourite potato side in celebration of National Chip Week (17th-23rd February 2014). Caterers simply need to visit the Facebook page www.facebook.com/ lordchipsproperchips and click on the ‘Win!’ button.

Mohammed Essa, General Manager, Lord Chips (part of the Aviko Group), said: “Lord Chips has been supporting operators with proper chip shop chips for more than 50 years and our annual competition can deliver a real business boost. Our giveaway is no small fry, someone will win this amazing prize so head to our Facebook page now!”

2013 winner – Russell’s Fish & Chip Shop in Broadway Village, Worcestershire – can vouch for the benefits of reeling in this invaluable prize, especially as it only opened its doors in November 2012.

“We’re a fledgling business so winning the Lord Chips prize provided a massive boost. It gives us a lot more freedom and the ability to get on with things without constant cost controlling,” commented chuffed Restaurant Manager, Ross Cameron on the big win.

Lord chips are giving away a year’s supply of chips, worth £30,000

Ian Houldsworth stepped down from his position as Managing Director of Sammic UK at the end of December 2013 after nearly 20 years of service.

Ian joined the company, which supplies ware-washing and dynamic food production equipment to the hospitality and food production industries, in 1994 following 13 years in the industry working with such companies as Gerard Gamble Ltd, Zanussi CLV Systems and Dawson MMP Ltd. “I’m delighted to have spent these years with this great company and am very proud of what my Sammic team has accomplished in that time,” said Ian. “But I believe that now is the right time for me to move on.”

Ian will however, still be active in the industry as he intends to continue to work on a part-time basis offering experience, knowledge and organisational abilities to small companies that might benefit.

Issue 5 February 2014

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UK Border Agency news Illegal workers targeted by UK Border Agency An update on the latest developments by the UK Border Agency

Immigration offenders arrested in Manchester Two immigration offenders have been arrested following operations by UK Border Agency officers in Manchester.

Acting on intelligence, officers visited Kababish, Hamilton Street, Manchester, on 9th January and questioned individuals present to check if they had the right to be in the UK. As a result, they arrested two Pakistani men for immigration offences. The men, aged 47 and 70, had both overstayed their visas and were working illegally.

Both are currently in detention pending

their removal from the UK. Assistant Director Paul Airlie, Greater Manchester Immigration Enforcement Team, Home Office said: “Illegal working has a negative impact on communities.

It defrauds the taxpayer, undercuts honest employers and cheats legitimate job seekers out of employment opportunities.

“We are happy to work with businesses to let them know what checks need to be made on staff, but those who break the law should know that they will face

financial penalties.

“I would urge members of the public with information about suspected immigration abuse to get in touch.”

Kababish will now be served a notice warning that it faces a civil penalty of up to £10,000 per illegal worker employed – a potential total of £20,000.

The penalty will be imposed unless proof is provided by the employer that the correct right-to-work checks were carried out.

Three illegal workers arrested in Aylesbury

Immigration offenders arrested in Preston

Three illegal workers have been arrested following operations by Agency officers in Aylesbury.

Acting on intelligence, officers visited Chicken Cottage, on Cambridge Street and JFC Fast Food, on Kingsbury Square, both Aylesbury, on Tuesday 6th January. Individuals were questioned to check if they had the right to be in the UK. At Chicken Cottage, which was visited at 12:30, they arrested a 26-year-old Pakistani man who had overstayed his visa.

Two further Pakistani men, aged 46 and 50, were arrested at JFC Fast Food, which was visited at 14:15. They too were found to have overstayed their visas.

The two arrested at JFC Fast Food were transferred to immigration detention pending removal from the country. The man found at Chicken Cottage was temporarily released and will have to report regularly to the Agency while his case is considered.

The businesses were each served notices warning that civil penalties of up to £10,000 per illegal worker arrested will be imposed unless proof is provided that the correct right-to-work checks were carried out. This is a potential total of up to £20,000 for JFC Fast Food and up to £10,000 for Chicken Cottage.

Paul Smith, Thames Valley and Surrey immigration enforcement team, Home Office said: “These arrests will act as a stark warning to anyone in Aylesbury who is in the UK illegally. We will catch up with you and you will face arrest, detention and removal from the country.”

Two immigration offenders have been arrested following operations by Home Office immigration enforcement officers in Preston.

Acting on intelligence, officers visited the 3 Monkeys Sandwich Bar on Adelphi Street on the morning of Tuesday 7th January and questioned individuals present to check if they had the right to be in the UK. They arrested two Pakistani men for immigration offences.

One, aged 26, had overstayed his visa while the other, aged 29, had been working in breach of his visa conditions. Both men are currently in detention pending their removal from the UK. The Sandwich Bar was served a notice warning that it faces a civil penalty of up to £10,000 per illegal worker employed – a potential total of £20,000.

The penalty will be imposed unless proof is provided by the employer that the correct right-to-work checks were carried out.

Employers unsure of the steps they need to take to avoid employing illegal workers can visit the preventing illegal working page on the UK Border Agency website or call the Employers Helpline on 0300 123 4699.

Anyone with information about suspected immigration abuse can contact Crimestoppers on 0800 555 111 anonymously or visit the Crimestoppers website.

“We are happy to work with businesses to let them know what checks need to be made on staff, but those who break the law should know that they will face financial penalties” 12

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Get in touch Employers unsure of the steps they need to take to avoid employing illegal workers can visit the preventing illegal working section of the UK Border Agency website at www.ukba.homeoffice.gov.uk or call the UK Border Agency’s employers helpline on 0300 123 4699.

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13

Category A

Employment law

Holidays and sick leave The Working Time Regulations 1998 (WTR) sets out the current statutory position concerning sick leave and holiday leave but there have been recent cases where court decisions have been at odds with guidance. Kirsty Craig Associates tells us more…

Did any of your staff go down with ‘flu during their Christmas Holiday? Are any of your employees off on long term sick leave? Questions on how to handle the overlap between annual leave and sick leave arise day to day but it is not as complicated as it first appears and there are some straightforward answers!

Can employees who become ill on holiday ask for that holiday to be rescheduled?

employers who query why employees should accrue holiday when they are already off work. However, the European Court has held that sick leave and holiday leave have different functions - one is to recover from illness, and the other is for rest, relaxation and leisure, so those on sick leave should be entitled to accrue holiday.

Can an employee take holiday while on long term sick leave?

Yes! The European Court has held that employees cannot be forced to take holiday while they are sick and this includes where they become ill during a holiday. This means that employees who are sick during holiday leave are entitled to ask their employer to reschedule that holiday for an alternative date later in the year.

This is a yes too. Even though sick leave and holiday have different functions (see above) the European Court has held that employees can take holiday during sick leave if they wish. So if an employee has exhausted company sick pay, they may submit a request for holiday while they are absent on sick leave and be paid holiday pay in respect of that absence.

In practice this means that the employer will pay employees sick pay rather than holiday pay for the period during which they were ill. Some employers have raised concerns that employees may abuse this right by claiming they were ill during holiday to get more holiday entitlement.

Employers can take some comfort from the fact that employees will still need to follow normal sickness absence procedures.

Can employees on long term sick leave carry unused holiday over to the next holiday year?

Can an employee accrue holiday while on sick leave?

Yes. This can seem mad to some 14

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If employees have been unable to take holiday during a holiday year because

“Employees cannot be forced to take holiday while they are sick and this includes where they become ill during a holiday”

Catherine Hill, Director of HR Services at Kirsty Craig Associates

they have been absent on sick leave, the European Court has held they must be entitled to carry over that holiday (up to a maximum of four weeks) into the following holiday year. However, if employees return to work before the end of the holiday year, but fail to take their holiday during the remainder of the year when they had an opportunity to do so, they would lose this right to carry-over.

Are there any restrictions on employees on long term sick leave being paid in lieu of carried over holiday on termination?

Employees on extended sick leave may want to carry forward holiday from more than one holiday year. This obviously has implications for how much holiday the employer has to pay in lieu on termination of their employment.

Although there are currently no restrictions in the WTR, some European Court cases indicate that an employer may only have to allow holiday to be carried forward for a limited period of 15 months. The government has consulted on amendments to the Working Time Regulations that would limit the amount of holiday that can be carried forward, so the position should become clearer once the response to that consultation is finally published.

If you need further information on any of the above, call Kirsty Craig Associates on 0844 846 1864 or email hello@kirstycraigassociates.co.uk.

Delivering food, fast and fresh

Keep the heat on your sales Giving your customers hot, tasty food – and in a timely manner – is key to business success.

Whether you’re serving customers on your premises or delivering to customer homes, speed is of the essence Time is money and with customer expectations high, it’s vital to ensure that your food reaches your customers in optimum condition in order to encourage

them to re-visit. QuickBite gives some pointers on what you need to be bearing in mind to do just that…

Be prepared Preparation is key to delivering food – fast and fresh. Do as much food preparation for meals in advance as possible. An organised menu and kitchen means there’ll be less pressure when it comes to service time. Which means quicker service and, ultimately, happier customers.

Get organised Ensure all staff know what their responsibilities are. What are their key roles? What do they need to do – and when? Giving defined roles and responsibilities ensures that tasks are not duplicated and are done efficiently.

Having everyone on board and fully aware of expectations makes for a more productive ‘ship’ and will result in happy customers – and food served on time!

Invest in the right equipment Sweetheat’s heated delivery bags helps restaurants and takeaways deliver food at a constant 90 degrees

Okay, we’re not talking about spending thousands of pounds. It’s just a case of investing in your business so that you can

deliver fantastic service and food to your customers.

In the case of making home deliveries, ensure that you have the right tools to deliver food – still hot. Sweetheat of Dewsbury, West Yorkshire are manufacturers of their award winning sweetheat heated delivery bags system.

These bags allow restaurants and takeaways to deliver piping hot pizzas, currys, and fish and chips – at a constant 90 degrees Celsius – to its customers.

“An organised menu and kitchen means there’ll be less pressure when it comes to service time” The range includes both a pizza delivery bag and a larger square curry delivery bag which can also hold fish and chips or any other type of hot food. “Sweetheat are the only UK manufacturer of this type of product,” says a spokesperson for Sweetheat. “We supply customers including Center Parcs, Joe Rigatonis Italian Restaurants, Eddie Rocket Diners and Pepes Piri Piri franchises.”

Issue 5 February 2014

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15

The juice market

Get juicing!

Jestic believes that consistent quality is important when considering the type of commercial blending equipment used in any juice bar menu

QuickBite takes a look at the everpopular juicing market and why you should consider adding juices to your menu “It’s evident that a variety of venues are beginning to tap into the demand for juicing – especially since the turn of the New Year – though operators who offer take away items and snacks in particular are ideally placed to introduce this service,” explains Guy Cooper, Managing Director of Mitchell & Cooper.

In conjunction, the shift in consumer behaviour and attitudes towards natural

and organic produce has meant that nutritious meals, snacks and drinks have become much more favourable than their sugary counterparts; juices and smoothies appeal to consumers as all the more delicious, so the operators serving them are gaining recognition for their authenticity. Suddenly, introducing juicing has never looked so good!

So what advice should operators heed for success in the juicing market? “For operators looking to break into this attractive market, the first step is to identify the varieties of juice you’ll be serving in relation to your brand,” says Guy Cooper. “For example, a vegetarian café may choose to implement a juice menu of more interesting or exotic fruits and vegetables than the norm, as well as super foods such as wheatgrass.

The Santos Classic Juicer from Nisbets

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“Then, choose your equipment. The capabilities of a juicer are dependent on the types of ingredients it can cope with as well as its enhanced efficiency, so choosing the right one is crucial otherwise your menu options can become restricted.”

The Omega Masticating Juicer from Bonzer is said to be ideal for many different outlet types as it works to increase productivity as well as having the ability to juice an array of ingredients, allowing operators to cope with fluctuating demand and satisfy a wide range of tastes.

“Introducing juicing has never looked so good!”

Working with leafy vegetables as well as fruit, there’s claimed to be no limit to the amount of juice you can make.

And, with the ability to grind coffee and spices, extrude pasta and turn nuts into nut butter, it’s possible to find other areas of your menu to expand too. “Its built-in Low Speed Juicing System retains the all-important enzymes that make fresh juice so nutritious, meaning that you can serve the healthiest juice possible – something the competition just can’t replicate,” says Guy. “This juice packed full of nutrients can be prepared in advance as it lasts for up to 72 hours, meaning that during periods of peak demand, the Omega Masticating

The juice market Juicer is one of the easiest ways to improve efficiency and subsequently, productivity.”

With talk of super-foods, detox-diets and advice on the best way to get your ‘five a day’, it’s no surprise that consumers are becoming increasingly health-conscious.

“This focus on nutrition has seen the demand for healthy drinks rise, with juice bars fast becoming a firm favourite with consumers looking to get that ‘feel good’ feeling,” says Heather Beattie, Santos Brand Manager at Nisbets Plc. And Michael Eyre, Product Director at Jestic Foodservice Equipment, couldn’t agree more. “With the popularity of juice bars having taken a sharp rise over the past couple of years following the push for a healthier lifestyle and the benefits of consuming fresh fruit and vegetables

“This focus on nutrition has seen the demand for healthy drinks rise, with juice bars fast becoming a firm favourite with consumers” more prominent than ever, producing a product that is perceived as good for you, yet packed full of flavour is a real win-win situation.

“This is especially true at a time when many consumers continue to hang onto the remains of their New Year resolutions.”

Smoothies are continuing to prove popular with consumers

Heather Beattie believes that operators can tap in to this healthy juice trend with one piece of ‘must have’ equipment the Santos Classic Juicer from Nisbets.

“With a powerful high speed motor all operators need to do is simply slice the fruit in half; the motor will do the rest of the work for them, extracting the maximum amount of juice!” explains Heather. “It’s suitable to use with oranges, lemons, limes and grapefruits and juices can be sold as they are, or mixed together with/ without other ingredients to create ‘super-juices’.”

Incorporating buzz words such as ‘Fibre Active’ and ‘three of your five a day’ to your juice offering can also help to increase their perceived value, as can making drinks fresh to order in front of customers.

“Not only will they enjoy the theatre associated with it, they’ll also appreciate being served a quality beverage which not only looks great, but tastes great too,” continues Heather. “If customers can see that their order is being made fresh, not only are they more willing to wait until their drink is ready, but it means you can charge a more premium price.’’

Ensuring consistent quality when it comes to a diverse juice bar menu requires consideration as to the type of commercial blending equipment used.

Vitamix has been the main manufacturer of choice for many operators around the world for over 70 years, helping to deliver diverse and successful juice and smoothie menus. Delivering consistency through improved speeds, customisable program selection and enhanced blend techniques, the range of countertop appliances are renowned for reliability.

“The Vitamix BarBoss Advance® is a smart and efficient blender featuring six optimised program settings for consistent blends and a pulse function to quickly refresh a drink,” enthuses Michael Eyre, Product Director at Jestic Foodservice Equipment. “It also features automatic shut off, which allows the operator to prepare the juice and start

The Omega Masticating Juicer from Bonzer is said to be ideal for many different outlet types

the blend, before continuing with the rest of the customer’s order, safe in the knowledge the unit will automatically stop when finished.”

For those looking to create a relaxing atmosphere, the Vitamix ‘The Quiet One®’ also from Jestic features a magnetically secured sound cover and advanced vibration-dampening technology which is said to make it up to four times quieter than the competition.

The unit also includes variable speed and 34 programmes.

“What’s more, both the Vitamix BarBoss® and ‘The Quiet One®’ are fully customisable so the customer can work with one of Jestic’s blending experts to create the perfect blend for their specific menu,” concludes Michael.

Useful contacts Jestic Foodservice Equipment 01892 831960 www.jestic.co.uk

Mitchell & Cooper www.bonzer.co.uk

Nisbets Plc

0845 1405555 www.nisbets.co.uk/brand/Santos Issue 5 February 2014

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How to...

Hobart’s new intelligent Visiotronic display lights up automatically when your hand approaches the panel

Keep utility bills down

Go green and be energy savvy to help reduce your utility bills

Increasingly for many businesses, saving money on energy costs is becoming the key factor that contributes to their choice of refrigeration purchase, and rightly so. Clear advancements in refrigeration technology have made it much easier to save money while improving green practices. And Gram UK has been at the forefront of energy efficient refrigeration for many years.

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“Gram refrigeration can provide immediate savings on energy consumption costs, as well as a considerable saving over the lifetime of the unit,” says Glenn Roberts, Managing Director of Gram UK. “Gram has been using hydrocarbon technology for well over ten years, which has proved to be far more energy efficient and environmentally friendly than traditional HFCs.

“On 1st July 2015 the EU Ecodesign Directive comes into effect, which provides a new, more stringent system of rating energy efficient technology.

Caterers who are considering replacing their refrigerators should now be thinking about investing in equipment that will not only be energy efficient and reliable in the long term, but will provide them with clear financial savings and energy over the lifetime of the unit.”

How to... art Danish quality and attention expected of all of Gram’s units,” explains Glenn.

“The units have excellent temperature stability controls, ensuring that the temperature of the unit is maintained at the same temperature thanks to a patented air circulation system and temperature regulating controls.

“Hydrocarbon refrigerants have a lower Global Warming Potential and Ozone Depletion Potential than HFCs, and are better conductors of heat, meaning less stress is exerted on essential components like the compressor.”

With utility costs due to soar by 30% over the next three years companies will have to increase their turnover by more than 10% just to maintain their business margins, warns Peter Brewin, Marketing and Communications Manager at Victor Manufacturing.

“The fast casual sector is a growing one, increasing year-on-year since 2008 and achieving an overall growth of 18.1% to £10.54bn in 2013,” says Peter. “Therefore, with higher demand and more competition, operators need to ensure they are operating as efficiently as possible to reap the rewards of this blossoming market.

Gram uses hydrocarbon technology, which has proved to be more energy efficient than traditional HFCs

Gram has recently added the new Superior Plus P72 model to its portfolio, which is said to have exceptional energy efficient ratings, with an energy consumption of 338kWh/year. It exceeds current EU regulations for professional refrigeration and freezer products and

outstanding energy efficient credentials, and saves money on energy costs. With a width of only 70cm, a volume of 600 litres and a number of patented solutions, the ECO Plus P70 is ideal for kitchens looking for a more energy efficient piece of refrigeration that provides exceptional

“With higher demand and more competition, operators need to ensure they are operating as efficiently as possible to reap the rewards” also fulfills the current requirements outlined for an ‘A+’ class rating on the EU Ecodesign Directive.

In addition to the Superior Plus P72, Gram has also introduced the ECO Plus P70, which is said to be ideal for operators who want a unit that provides

storage. The unit also conforms to the forthcoming EU Ecodesign Directive, and will have an Energy Label ‘A’ rating when the ratings come into effect in 2016.

“Both the Superior and ECO Plus have been designed to the same high standards and with the same state of the

“Therefore, I believe there are two areas in which operators need to think about in order to remain profitable in spite of energy price rises; one is to reduce the amount of energy they use in the first place – but without compromising the quality or safety of the food they serve; and a second is to reduce the amount of food that is thrown away due to poor display.”

Reducing energy consumption Historically catering equipment has been a high consumer of energy – with heat lamps constantly on and refrigerated units being opened to be re stocked or cleaned. So a significant amount of energy is wasted which costs the operator money.

“Many of our product ranges have energy-saving features,” explains Peter from Victor. “But it’s our recently launched Optimax range of retail Issue 5 February 2014

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How to...

Similarly, the popular Synergy range of heated, refrigerated and ambient displays designed to be dropped into a counter surface to form a serving area, also have significant energy-saving features.

Both refrigerated and heated models are said to deliver energy efficient benefits, by reducing power consumption. For example, the Synergy Refrigerated

“It’s important to know the needs of your site and match it to the level of equipment you need” Displays include a self-regulating boil-off tray condensate system which only consumes electricity when there is sufficient water to require boilingoff, minimising a temperature increase within the refrigeration system, therefore requiring less energy to maintain the correct temperature.

Reducing food waste Other ways in which operators can reduce their costs is to ensure that their products are kept in peak condition and are therefore not wasted. The latest models of the refrigerated Synergy, Optimax & Caribbean units from Victor are all designed to meet the EN ISO 23953 standard providing M1 cabinet class conditions. The food is held below 5OC at all times and exceeds the Climate

Many of Victor’s product ranges have energy-saving features

merchandisers available in heated, ambient and refrigerated versions which offer many energy saving features.”

The latest model in the Optimax range is the first of its kind to be granted Carbon Trust approval and thus included on the ECA Energy Technology List. This is a Government run scheme which provides enhanced tax relief for businesses who invest in the most energy saving equipment, and so reduce the business tax bill by as much as 20% off the purchase price.

All of the models in the Optimax range aim to boost significant energy savings; however it is the Optimax SQ SMR100ECT Refrigerated Display which really comes out on top. For example, 20

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Issue 5 February 2014

the model boasts a unique patented refrigeration system and rear door arrangement, which allows the doors to open in a way which reduces the loss of chilled air and subsequently means the model doesn’t have to use a lot of energy to recover - significantly reducing energy usage and saving operators money.

“We have also developed an energy saving heated gantry switch,” says Peter. “This is designed to reduce the energy consumption in kitchens that offer extended serving periods. By fitting our auto on/off switch to the widely used quartz heat lamp over shelves, considerable energy savings can be made as the heat lamps automatically switches off when not required.”

How to...

Class Three environment of 25OC at 60% relative humidity (RH).

“In use, the units will maintain the temperature of pre-chilled food below 5OC whilst attractively displaying it to the customer in top condition,” comments Peter. “This leads to longer display periods and reduced food wastage.”

So switching to a new generation of state-of-the-art warewashing equipment that has been developed specifically with energy savings in mind, could provide a much needed business boost that can transcend the kitchen. Conversely, ensuring the machine is serviced regularly and operated in the most efficient manner possible could extend its operational life and make for a serious return on your investment Hobart has recently launched two machines said to be perfect for casual and food-to-go outlets looking to make marked energy savings.

Hobart’s latest and most innovative series of FX undercounter and GX glasswasher machines feature an intelligent ‘soil sensor’ that can adjust

doubles the machine’s capacity allowing for larger loads when most needed, while all of the machine’s functionality can now be controlled at the touch of a single button. The new intelligent Visiotronic display lights up automatically when your hand approaches the panel and can be fully customised for ease-of-use to include messages with clear text and/or symbols.

“Choosing the right warewasher can be a big decision in terms of investment and that is why we always encourage caterers to think in terms of their future requirements, not just their current needs, when they are choosing new equipment,” says Tim. “For food-togo outlets with higher than average throughputs, hood-type, passthrough warewashers are a perfect solution – the mix of efficient performance twinned with a mid-range footprint suit a whole range of sites.

“The latest Hobart Series of AMX and PREMAX AUP Hood Type Dishwashers tick all the boxes, setting new, even higher standards for performance and sustainability. With the power and

“Other ways in which operators can reduce their costs is to ensure that their products are kept in peak condition” the rinse consumption depending on how clean or dirty the contents are.

“The system ensures perfect results but with significantly less consumption of chemicals and water – just two litres per cycle is required for the perfect finish,” explains Tim Bender, UK Sales Director – Warewashing, Hobart UK. “The FX and GX also offer outlets a potential 30% reduction^ in operational costs compared to a current Hobart model.

“Just one machine can reduce the CO2 emissions of an operation by over 1000 kg** in a year, while switching to Hobart’s FX to wash 50 cycles per day, 365 days a year could save 1700 kWh of energy, 20,000 litres of water and 65 litres of chemicals.”* Operators are also advised that they can save further time and energy and improve kitchen efficiency with the brand new optional ‘2 in 1’ racking system which

efficiency to wash up to 140 racks per hour, they are the fastest, most economical hood machines on the market.”

pre-bottled alternatives and ultimately work to save operators money,” explains Stephen Charles, Managing Director at Vivreau.

“By installing a Table Water Bottling System, for example, you can implement smaller bottles with free refills of still or sparkling water (choose the 425ml size for optimum eco-effectiveness), removing leftover drinking water in larger bottles; or, by opting for a Vivreau Vi-tap, you only use the water you require, as it dispenses the exact amount of chilled or boiling water for the cup you’re filling.

“The benefits of installing a Vivreau system reduce the energy and monetary expenditure associated with outsourcing, too, meaning that your business can be quietly considerate of the environment.” ^ vs previous models * comparing with a benchmark machine using 3 l/cycle ** based on an average of 600g emission of CO2 per kWh currently in Germany * S ource: Waste in the UK Hospitality and Food Service Sector (Wrap, November 2013)

A range of advanced water systems from Vivreau can help establishments to revolutionise water wastage

In the past year, research has highlighted that the average cost of food waste per meal within foodservice is 43p*, whilst 0.4 million tonnes of readily recyclable material in the sector is still going unrecycled*. Recently, these revelations have confirmed a widespread concern for efficiency within this sector, and therefore operators are pushing to reduce food waste. In particular, this has meant that the effects of water wastage remain of lesser importance.

A range of advanced water systems from Vivreau can help establishments to revolutionise water wastage. “The systems we have developed at Vivreau, filter and purify water directly from the mains, eradicating the need to buy in Issue 5 February 2014

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How to...

Seven Golden Rules of Sustainability Tim Bender, UK Sales Director – Warewashing, Hobart UK, shares the multi-award winning company’s Seven Golden Rules of Sustainability allowing caterers to unlock the business potential of their warewasher.

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#1

Address the water ‘hot spot’

Heating water is without doubt the number one use of energy. Make sure you select a machine that has compact wash tanks.

#2

Get switched on (and off)

Many warewashers are often switched on well before they are used and may sit on standby for long periods in between washes: in the majority of these cases, it is more energy efficient to drain the machine down and refill again later in the day.

#3

Harness information updates

Knowledge is power: use the information available to ensure your warewasher is earning its corn. Sophisticated equipment that features touch-screen control provides operators with updated information at all times including fault reporting, tank and wash temperatures, energy consumption data and running times. This allows operators to monitor the performance of a machine and to identify periods when it is not in use so they can ensure it is switched off at these times to save energy.

#4

Make the most of basket capacity

The most important tip is to ensure efficient and correct loading of the baskets and racks. From our experience, many operators only part fill the baskets to 60/70% capacity meaning the machine isn’t being used to its fullest potential and energy is being wasted heating up water for a full load.

#5

Clean up your act

Pre-scrape plates thoroughly before loading the rack: this helps to keep the wash water cleaner and means that the machine requires less draining and re-filling during operation and also uses less detergent.

#6

At your service

We always stress that regular servicing is crucial to maximising equipment performance and efficiency. Commercial catering equipment is built to last but a simple, preventative maintenance programme, including a regular service, ensures machines last their expected lifetime. There are substantial benefits of keeping equipment properly maintained, from lower running costs and reduced lifetime costs, to increased operating efficiency.

#7

Match your needs

It’s important to know the needs of your site and match it to the level of equipment you need. For example, a dishwasher that is used an hour a day may not need to have all the features that a machine being used eight hours a day might have.

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@ info@dandisplay.co.uk Harlequin House, Coed Cae Lane, Pontyclun, South Wales,Issue CF72 9EW 2014 5 February

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Cert No: GB5 360

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Category A

Focus on...

A Dormont Hose from Mechline

Gas hose safety “It is only a year since we heard of 15 commercial kitchens in the Hart area of Hampshire being closed down by the council after inspectors found they had gas leaks or unsafe gas appliances.

“Clearly, lessons need to be learned and it is obvious that many food outlets are in real need of help from suppliers and distributors to ensure they comply with the latest gas guidelines for commercial catering equipment.

“A common failing in commercial kitchens is down to fracture lines in substandard gas hoses, usually because hoses have been specified on price rather than quality, even in a premier installation.

A ruptured gas hose spells danger and unnecessary downtime while it is replaced, and if that is with a like-for-like replacement the problem is only going to recur.”

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A recent report about gas hoses being repaired with gaffer tape and tin foil raises serious concerns about the quality of hoses being used in commercial kitchens, says Ian Cresswell, Business Development Director at Mechline, one of the leading suppliers of gas safety hose solutions He says that substandard hoses need to be replaced with product that is safe and reliable in use.

“Many food outlets are in real need of help from suppliers and distributors to ensure they comply with the latest gas guidelines for commercial catering equipment” “Dormont by Mechline are the only kite marked hoses in the UK and are BS669 Part 2 compliant,” explains Ian. “They are widely regarded as the safest,

strongest and most trusted gas hoses in the world offering complete peace of mind and safe installations. Plus they are engineered to withstand the stresses on end fittings when moving gas equipment for important cleaning and maintenance tasks.”

Mechline’s enhanced ‘Safety System Plus’ Dormont gas hose configuration comprises a braided stainless steel hose with an anti-microbial PVC coating which is said to be robust, while Dormont’s ‘Swivel Max’ system at both ends of the pipe helps to ensure total joint movement to help reduce any stress on the hose.

For added safety, the ‘SafetyQuik’ disconnect coupling is said to only allow disconnection when the gas is turned off and isolated. The ‘Safety System Plus’ Dormont hose supplied by Mechline also comes with a limited lifetime guarantee.

Farm shop success

The Phoenix who’s still rising After 90 years and a major fire, the man behind Britain’s first farm shop is still going strong!

In the year that Charles Hinchliffe was born, King George V was on the throne, archaeologist Howard Carter unsealed the burial chamber of Tutankhamun, Stanley Baldwin became prime minister and Dorothy L Sayers published her first Lord Peter Wimsey book.

That was 90 years ago. Now, when most people his age are happy with a comfy chair and a cup of cocoa, this tenacious West Yorkshire grafter can still be found in his family’s farm shop – founded by his father Allen in the 1920s – watching over the fourth generation to run the business.

“I’m in here every day, whether they like it or not,” said Charles, who took on Hinchliffe’s when his father died in 1941, expanding and developing the shop, butchery and restaurant complex in Netherton, Huddersfield, in the subsequent decades.

“I’ve always enjoyed it here,” said Charles. “I worked hard to build this place up, so it’s nice to see it doing so well.

There’s a good atmosphere and everyone gets on well while getting on with their job.”

Even then, 11-year-old Charles, the eldest of four children, was already showing he shared his father’s acute business acumen. “I’ve always been a wheelerdealer,” he said. “When I was three I started raising my own bantams, and at 11 I sold sweets to my grammar school friends.”

“I’m in here every day, whether they like it or not” He was only 17 when his father died, but he was head of the household and had to take on all the responsibilities that entailed – including taking the helm of the family business. He soon began to put his own stamp on the Hinchliffe’s brand, expanding the range to include homegrown vegetables and home-reared beef.

When the time came, his own children – Robert, Richard and Susan – followed him into the family business and, while his

sons have since moved on to pastures new, his daughter, her husband Les and their children Simon and Ben continue to work together to keep the Hinchliffe flame burning bright.

Unfortunately, it was a flame of an entirely different variety that almost reduced the family business to ashes on July 5th 2010. A small fire ignited by an electrical fault in the butchery engulfed the entire complex, gutting not just the butchery but also the farm shop, restaurant, store rooms and offices.

The extended Hinchliffe family – relatives, staff, customers and friends – have worked hard in the years since the fire to build the business back up to its previous levels of success.

Now, almost four years on, Kirklees Council has granted the business full planning permission to replace its temporary buildings with a new purposebuilt farm shop and restaurant. The groundwork will begin in April for a November launch.

And who will be first in the queue after the ribbon’s cut on the first day of trading? Charles, of course! “Some people thought the fire would be the end of us, but I knew better,” he said. “If a job needs doing, you get off your backside and do it.”

But at such a grand old age, isn’t it about time he thought about retiring? “No way!” he said, giving the idea short shrift. “The only way I’m leaving here is in a box.”

Charles Hinchliffe has vowed to continue with the farm shop for many years to come

You don’t have to look too far to see where his tenacity and indomitable spirit comes from. His father, Allen, escaped relatively unscathed from the First World War only to lose a leg falling from scaffolding while working as a plumber.

Undaunted, he set up a successful butcher’s shop in Huddersfield before moving his family out of town to launch the country’s first farm shop, selling home-reared chickens and eggs.

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Business profile

Bakery where tradition meets innovation

He’s bought and sold public houses as investment properties, owned and ran three individual restaurants and is now the owner (and founder) of Pasty Presto. Linda McKeown caught up with Steve Grocutt to find out more about his success

Steve Grocutt opened the first ever Pasty Presto shop in Mevagissey, Cornwall, in 1994, working with the butcher’s wife to create her popular filling snacks. The Cornish are understandably particular about their pasties. However such was the demand for these traditional Cornish treats that Steve and his passionate team were soon opening other Pasty Presto shops across the country.

traditional, continue to be favourites with customers today.

Rather than rest of their laurels however, Steve and the team started to innovate, trying and testing new recipes and flavours. Before long, ‘Thai Chicken’, ‘West Country Pork & Apple’ and ‘Spicy Chickpea’ flavours, amongst others, were gaining a loyal following. Further exciting innovation saw the launch of sweet options including ‘Apple, Rhubarb & Custard’ and ‘Chocolate & Banana’ and the exciting new flavours, as well as the

The Cornish pasty has long been the iconic food of Cornwall and Pasty Presto’s new branding has been purposefully created to encapsulate the popular pastry’s authenticity and provenance with an innovate, modern day twist. All of their Cornish pasties in all of their bakeries are made in Cornwall using locally-sourced ingredients from Cornwall and made using timely recipes before being freshly baked in the shop every day.

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So what makes Pasty Presto the success it is? “Pasty Presto is a bakery where tradition meets innovation,” explains Steve. “We are not a chain of pasty shops – we are a contemporary Cornish bakery with authenticity at the heart of what we do.”

“This too is what has made the business successful,” enthuses Steve. “We have a great product - and a great service to match. We really celebrate Cornwall and the more laid back Cornish lifestyle and this is what our customers love.”

And what makes Pasty Presto different from other companies is the fact that it is one of the only bakeries in the country to have shops in Cornwall itself, as well as out across high streets and motorway

“We are not a chain of pasty shops – we are a contemporary Cornish bakery with authenticity at the heart of what we do”

Business profile stops across the rest of the country. “We currently hold the title for the World’s Best Traditional Cornish Pasty awarded at the World Pasty Championships held at the Eden Project in 2013,” says Steve. “We also work hard on our coffee using Union Hand Roasted coffee beans and prove and bake all our French pastries daily.”

Pasty Presto has also unveiled a newlook, taking inspiration from a new and contemporary Cornwall. “Year after year, thousands of people make their annual pilgrimage down to Cornwall to escape city life and enjoy the unique lifestyle,” comments Steve. “Our rebrand is not only about the taste of Cornwall and our award-winning authentic Cornish pasties, it’s about the whole Cornish experience and lifestyle.

“We currently hold the title for the World’s Best Traditional Cornish Pasty awarded at the World Pasty Championships held at the Eden Project in 2013” “Customers can eat in and relax or work in comfortable furniture whilst enjoying views of Cornwall’s coastal panoramas which adorn the walls. They can enjoy a slice of this special county as soon as they step through the door, wherever they are in the country.”

The re-brand was a result of market research which asked their customers what they thought about the brand and products. “Feedback highlighted that,

whilst our customers where enjoying our products, we were scoring low on brand authenticity and a general lack of knowledge of our other products,” explains Steve.

As a result, three trial shops were rebranded in 2013 which generated higher sales and now the ‘new look’ will roll-out across the other 26 shops across the UK throughout this year. The rebrand itself takes inspiration from Cornwall’s cool and contemporary identity, drawing on influences from the sky, the sea and the county’s standing as ‘a place of dreams’.

With a new strapline, ‘baked before the seagulls wake’ the brand’s new copy tone also connotes a friendly and informal style, whilst highlighting the hard work and passion that comes from the Pasty Presto team behind the scenes.

Steve Grocutt of Pasty Presto

New interiors have all been re-designed

by Jamie Oliver’s favoured Cornish designers, Absolute, with naturally inspired materials of raw oak panels and industrial steel contrasting with neutral paint colours of creams and blues, hard wood floors and a bespoke mosaic tiled floor design. “It was important for us to work with Cornish companies

who understand what it’s like living in Cornwall,” says Steve, “and this is reflected in the ‘cool Cornwall’ rebrand.”

Steve admits that there have been challenges along the way with the main one being from the larger chains.

However, he plans to overcome this by offering a better, fresher product, provide friendly, informal but professional service and grow brand awareness and customer loyalty. And the company has certainly grown a loyal following from the use of social media.

“Using social media has been massively advantageous to us,” says Steve. “In August last year, we hand delivered a box of freshly baked pasties to Richard Branson and his crew in Fowey who were on board the Virgin Atlantic Challenger II for a reunion event after the iconic record breaking vessel was saved from the scrapheap.

“Richard tweeted his thanks with a photo of him sinking his teeth into our World Champion Traditional Cornish pasty, which meant that our product was seen by thousands of people!”

Steve is continuing to aim high for the future too, with a strong focus on achieving the title of market leader in this sector. “At the moment we are focusing on re branding the whole business by April – but I’m already thinking, what next!”

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Accountancy

Workplace pensions Workplace Pension’s law has changed, which means every employer in the UK will soon be required to help their employees to save for their retirement. Here Peter Williams, Associate and Client Manager at D.R.E & Co, explains how you can prepare for these changes Automatic enrolment was introduced in 2012 and is being staged in over a period of six years. Staging dates are based on the size of an employer’s PAYE scheme on 1st April 2012. The more people in the PAYE scheme at that time, the earlier the staging date. If you use more than one PAYE scheme, your staging date is based on the total number of people in the largest one that you use.

Staging dates will be based on the number of people in the company’s largest PAYE scheme.

•L arge employers (250 or more employees) will be staged between October 2012 and February 2014 •M edium employers (50 – 249 employees) will be staged between 1 April 2014 and 1 April 2015 •S mall employers (Less than 49 employees) will be staged between 1 June 2015 and 1 April 2017 •N ew employers (established after April 2012) will have to start automatically enrolling their workers from May 2017 to February 2018

1. Know your staging date To find out your staging date you will need your PAYE reference, this can then be entered into the Pension Regulator’s staging date calculator online and will tell you from what date your business must be Auto Enrolment compliant.

2. Assess your workforce Once you know your staging date you 28

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must assess your workforce and identify which of your employees are ‘eligible jobholders’ and will therefore need to be automatically enrolled into a pension scheme.

An eligible jobholder is: • Aged between 22 and state pension age • Working or ordinarily working in the UK • Earning above £9,440* When you have identified your eligible jobholders you must then automatically enrol these employees into a pension scheme and make contributions for each employee. *The earnings trigger is expected to increase each tax year.

3. Review your pension arrangements If you already have a pension scheme in place, it must meet the qualifying criteria, the automatic enrolment criteria and the minimum requirements listed below, in order for it to be deemed acceptable as an automatic enrolment scheme. The minimum requirements are dependent upon the type of pension that is used.

Qualifying criteria (UK pension schemes) The scheme must: • Be either an occupational or personal pension scheme; • Be tax registered; and • Satisfy certain minimum requirements according to the type of pension scheme that is used.

Peter Williams, Associate and Client Manager at D.R.E & Co

Automatic enrolment criteria: The scheme must not: • I nhibit an employer from carrying out their duties to automatically enrol, opt in or re-enrol a jobholder; •E xpect a jobholder to have to make any decision in terms of choice or in providing any information, in order to remain an active member of the pension scheme.

Defined contribution (DC) occupational pension schemes The requirements are: •T he employer must make contributions in respect of the jobholder •A total minimum contribution (of at least 8%) of qualifying earnings for the relevant pay reference period •A minimum employer’s contribution (of at least 3%) of qualifying earnings for the relevant pay reference period.

“Employers should be working towards preparing their pension scheme for their employees” Defined contribution (DC) personal pension schemes The requirements are the same as above, however, in addition: • I t must be regulated by the Financial Services Authority (FSA) • I t must have its operations carried out by an authorised or exempt person under the Financial Services and Markets Act 2000, (FSMA 2000) • I t must provide money purchase benefits

Accountancy • It must have certain types of agreements in place between the employer, jobholder and provider.

eligible for automatic enrolment for the first time, or with any new starters who are eligible.

It’s important for an employer to know how long it will take to achieve active membership within their pension scheme, as they only have a month after the eligible jobholder’s automatic enrolment date to complete the automatic enrolment process.

You can download letter templates from the HMRC website.

If your scheme does not qualify, we can assist you in amending the terms of the policy to ensure they comply with these guidelines. If you do not yet have a pension scheme, or your current scheme is not suitable for auto enrolment we can support you in finding a pension provider which suits your workplace.

4. Payroll resources Your payroll system can support various aspects of the enrolment process and on-going scheme membership. Therefore you should ensure that your payroll system is ready ahead of your staging date.

An employer should establish from the scheme whether tax relief is to be given at source (contributions deducted from net pay) or under net arrangements (contributions deducted from gross pay) and to ensure their payroll is set up accordingly. The employer must also deduct payment contributions from the employees every pay reference period after the automatic enrolment date.

This also applies from the staging date even if the scheme is still processing the enrolment. You will need to ensure your payroll is able to make deductions of jobholder contributions and to transfer the money to the pension scheme.

5. Communicate the changes to all of your employees All employers must inform their employees in writing about the pension scheme reforms and ensure they are aware of how these changes affect them in a timely manner. This must be sent to all employees including non-eligible so they are aware of the changes and the ‘opt in’ procedure. You’ll need to do this every time a staff member becomes

“The aim is to provide useful information to help employees understand what the changes mean for them” 6. Automatically enrol eligible jobholders into the pension scheme You must ensure all eligible jobholders are enrolled within the pension scheme within a month of your staging date.

You should also ensure you are ready to manage ‘opt outs’ in case any of your employees wish to withdraw from the pension scheme. Employee’s have a one month period to ‘opt out’ starting after they have been automatically enrolled by their employer. You will be required to refund any contributions made by the employee.

Similarly, employees who do not qualify as eligible jobholders (possibly due to their age, earnings and residence outside UK) still have the right to opt in or join the pension scheme. Therefore you should familiarise yourself with the ‘opt in’ procedures.

Employers must follow a procedure to make an eligible jobholder an active member of an automatic enrolment scheme. Certain information about your eligible jobholders will be required by

pension scheme managers at points in the process.

7. Registering with the Pensions Regulator Once you have fulfilled your new automatic enrolment duties you must inform The Pensions Regulator by registering this information shortly after your staging date. You can register online at www.tpr.gov.uk/autoenrol.

You will need to maintain specified records about your qualifying scheme and all employees enrolled onto it, including: • The workers’ earnings • Contributions paid • Opt out records for eligible jobholders.

You will also need to monitor the ages and earnings of employees who do not meet the criteria of an eligible jobholder and are therefore not enrolled in a qualifying scheme on an on-going basis.

If, however, any of your employee’s circumstances change in a pay period and they become an eligible jobholder, they will need to be automatically enrolled.

8. Contribute to your workers’ pensions The minimum contribution rates that an employer must pay into their employee’s pension scheme will be introduced gradually over a six year period known as phasing. The minimum employer contribution will change from 1% to 3% over this time period, (unless the employer is self-certifying). Phasing will apply to most, although not all types of pension schemes. Your provider will be able to give you this information.

“After your staging date you must continue to contribute to your chosen pension scheme on behalf of your employees” The minimum paid by employee

The minimum paid by employer

The government pays

0.8% of employees ‘qualifying earnings’ rising to 4% by 2018

1% of employees ‘qualifying earnings’ rising to 3% by 2018

0.2% of employees ‘qualifying earnings’ rising to 1% by 2018 Issue 5 February 2014

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Hotel & Catering Show

Bournemouth show set to be the best ever!

A vibrant and essential networking and business opportunity for every chef, hotelier and hospitality proprietor in the sector, the Hotel & Catering Show 2014 (11th/12th March, BIC Bournemouth) is set to be the most successful show to date

In addition to some of the show’s more familiar highlights, this year visitors can look forward to a host of exciting new features, innovative product launches, and a wealth of special offers, available from over 120 exhibitors.

Each chef will have 30 minutes on stage to demonstrate a signature dish in front of a live audience, with second and third year students from RACA and Specialised Chefs from Bournemouth & Poole College on hand to assist.

chefs, with lively demonstrations already finalised from the likes of Matt Budden from the Highcliff Marriot, David Wykes of the Verveine Fishmarket Restaurant, and Hayley Elston from Catch on the Isle of Wight.

Leading chefs take to the stage!

Demonstrations are scheduled as below:

Back by popular demand is ‘The Staff Canteen Live’ interactive theatre. Leading the line-up this year is six of the UK’s most respected chefs; Michael Wignall, Tom Aikens, Sam Moody, Richard Davies, Dominic Chapman and Luke Holder, all of whom will be demonstrating a range of skills, whilst taking questions from the audience.

Tuesday 11th March 10.30am Tom Aikens, Restaurant Tom Aikens 11.30am Dominic Chapman, The Royal Oak 12.15pm The Chefs Challenge (TBA) 2.30pm Sam Moody, The Priory Hotel

The show also welcomes ‘Infusions4Chefs’, who’ll be demonstrating some amazing molecular gastronomy across both days.

Wednesday 12th March 10.30am Michael Wignall, Pennyhill Park Hotel & Spa 11.30am Richard Davies, Manor House Hotel & Golf Club 12.15pm The Chefs Challenge (TBA) 2.30pm Luke Holder, Hartnett & Holder

Food, glorious food!

Leading regional food organisations, Dorset Food & Drink and Hampshire Fare will host local food producers from across the region in the new ‘Source Producers Market’. Providing a unique opportunity for caterers looking to discover small, independent, regional producers, this area will be full of the best smells, tastes and delights that the south has offer.

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For those looking to dine at the show, the pop-up ‘Chef’s Kitchen’ is not to be missed. Led by James Golding from The Pig, chefs from the Craft Guild of Chefs and Bournemouth & Poole College will be dishing up the ultimate gastronomic experience. With space limited visitors are advised to book early to avoid disappointment – 01932 853 323

Education, Education, Education The comprehensive Seminar Programme sees a plethora of inspirational speakers discussing everything from ‘Social Media and how to use it’ to ‘Customer Service – why it matters’. Other highlights of the programme include; ‘Attracting the family Market’: ‘Trip Advisor- make it your friend’: ‘Buying - an insider’s guide’: ‘How to run a small business’ and ‘Waste, how to prevent it and save money’.

For further updates on the seminar programme, keep an eye on the website www.hotel-expo.co.uk/seminars

Hotel & Catering Show Show provides platform for host of new product launches The Stock People, Essential Cuisine (stand H30) will use the Hotel & Catering Show to launch a new look and new campaign as they return for another year championing their ‘Proud to be one of the Team’ campaign. Celebrating the unity of the modern brigade, the campaign looks at the role Essential Cuisines stock pot has to play in busy kitchens.

“We’re tremendously excited to be returning to the show – and to be amongst so many of our fellow chefs,” said Essential Cuisine Managing Director, Nigel Crane.

Also returning to the show is independent ice cream manufacturer, New Forest Ice Cream (stand J38). With no less than five new exciting flavours launching, visitors can look forward to sampling Turkish Delight, Salted Caramel, Fruits of The Forest, Brownie & White Chocolate ice cream, alongside a refreshing new Mojito sorbet.

illy Caffé will also be taking part in the new Liquid! Tasting Area when Head of Quality for the UK, Marco Arrigo talks of what makes the brand one of the highest quality coffees on the market.

There will be a practical session too, with Marco creating some fantastic coffees

“The comprehensive Seminar Programme sees a plethora of inspirational speakers discussing everything from ‘Social Media and how to use it’ to ‘Customer Service – why it matters’” The opportunity to see new-to-market products continues as Cheese Cellar showcase their exclusive ‘Quickes Elderflower’ cheese. 18 months in development, this innovative cheese was born out of a brief discussion at a trade event – and led to an exclusive launch!

Find out more about Quickies Elderflower and the wealth of other cheeses on offer on stand L12.

The Coffee Bean Company (stand L20) will be serving up their recently launched bespoke ‘Ower Blend’ coffee, whilst coffee specialists illy Caffé (stand D23) will be combining their high quality Monbana chocolate powder with their unique range of Vendrenne syrups to unveil a number of new hot chocolate recipes.

for visitors to sample. New for 2014, the Liquid! Tasting Area gives producers and wholesalers the opportunity to showcase everything from speciality teas, coffees and soft drinks through to beers and spirits.

Wenlock Spring (stand G15) is also set to launch a new beverage offering.

The new 250ml sports cap bottle has been designed to cater specifically for young children, and neatly fills the gap in the soft drinks market for a sugar and calorie-free alternative to fizzy drinks and fruit juices.

When it comes to exclusive offers only available at the show, visitors should head to stand C30 where Air treatment system specialists Signature Aromas will be offering an exclusive 10% discount on

equipment for all show enquiries, and will also be showcasing their new Roamer portable air system.

New to the Hotel & Catering Show this year will be Sachets Direct (stand J60). The Shrewsbury-based company specialise in personalised, full colour small quantity sugar sachets and sticks in quantities as low as 200. A Hotel & Catering Show exclusive offer, Sachets Direct will be offering 4000 sachets for only £99 inc. carriage (standard price is £69 per 1000).

Other special offers include Coleman Insurance Brokers (stand E20) who will be waiving their administration fee for quotes requested at the show, whilst Bournemouth Borough Council (stand H52) will give details on their recently launched food waste collection service.

Information Register now at www.hotel-expo.co.uk and get: • Free entry for both days • Open access to ALL demos • Free attendance to ALL seminar sessions • A complimentary drinks ticket to our networking reception on the first day (Tuesday 11th) • Access to our exhibitors’ special offers Issue 5 February 2014

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Design inspirations The Chef’s Table

Photos: Alastair Lever

Award winning design at the Coach House Restaurant QuickBite finds out more about the Coach House’s 6,000 sq ft restaurant and café designed by SHH at one of Britain’s most historic sites – Hatfield House – which scooped the ‘Best Café or Fast Food Award’ at the UK’s prestigious Restaurant & Bar Design Awards 2012 32

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An existing tea-room for visitors to Hatfield House was already operating on the estate, with profits contributing to the ongoing costs of maintaining the historic property. Its simple format, however, was no longer equal to the demands being placed on it by the high volume of visitors.

“The ovens [are] placed on full display to entice customers with the smell of fresh baking” A new design was commissioned to enlarge the café and restaurant space and this coincided with a major master plan for the house and grounds, initiated

by Lord Salisbury and undertaken by Brooks Murray Architects. The master plan was aimed at expanding alternative revenue sources, as well as improving year-round access to the grounds for visitors. The restaurant, housed in a former 19th century coach house, was to be joined by new retail facilities in the surrounding former stable buildings.

Design inspirations The brief to SHH from operators Levy Restaurants and the Hatfield House estate was to create a facility with daylong and year-round appeal, which would provide a quality food service offer for visitors to the new attractions in the grounds; tenants of the office space in the adjacent buildings; visitors to the main house in season and destination visitors from the surrounding area, where good eateries were in relatively short supply.

“This was a large logistical project carried out on a short time frame,” added SHH Associate and Project Leader Brendan Heath. “The service aspect was particularly demanding in terms of the

The key to achieving this was selecting materials that made direct reference to those used in the surrounding buildings; using them in an almost hand-crafted manner and applying them to very simple forms. “As we were designing a space within a former working building, we felt that anything too pristine would be out of place, so the materials are used in a very honest way”, commented Brendan Heath.

The restaurant has been expanded to include two floors and now provides 70% more floor space than the original tea room. Kitchens, food service counters and seating are situated in an L-shaped ground floor area, with a direct

“The high visibility of the kitchen, with its central cooking island, underlines the emphasis on fresh food, made to order” budget, with new air source heat pumps, all new electrical services and hot water boilers required, which necessitated an upgrading of the electrical sub-station.”

SHH worked very closely with Levy Restaurants’ in-house Innovations Team on the development on the design concept for the Coach House project. The guiding design principle was for the restaurant to look at home in its nineteenth century setting, whilst at the same time being undeniably contemporary.

connection to the outdoors through a new glass extension, created as part of the overall architectural works.

The first floor provides additional seating, accessed via a new spiral staircase within in a generous void and before opening out onto a roof terrace with views south towards the main house.

Operationally, the new offer is designed around three distinct service points: The Bakery, The Deli and The Chef’s Table, providing flexible usage and hours of operation. “The materials we used for the counters of the three offers combine Ground floor glass extension at night

Hand-blown pendant lighting from Niche Modern

tiled fronts, solid oak framed tables and zinc counter tops with a slightly different configuration for each,” said Brendan.

“The zinc counter tops were acid-treated to give them a well-worn look.”

The Bakery, open from first thing in the morning, offers breads, cakes and pastries with the ovens placed on full display to entice customers with the smell of fresh baking. Also serving tea and coffee, this counter operates continuously throughout the entire day.

The Deli and The Chef’s Table begin operating from late morning and primarily serve lunchtime customers. The Deli counter offers salads and sandwiches, with The Chef’s Table serving hot food direct from the kitchen - now visible through the new, full-height opening formed in the rear structural wall. The high visibility of the kitchen, with its central cooking island, underlines the emphasis on fresh food, made to order.

“Customers are served so much more quickly and effectively now,” commented Helen Craddock, Concessions Manager at Hatfield House. “This has improved the guest experience. From the display of food to reducing queues, the whole space flows and works very well for both staff and customers.

“The Chef’s Table is a real focus point and the theatre created for customers being able to see the chef cooking and serving the food has provoked many wonderful reactions. Customers love to be able to see that all our food is cooked, prepared and baked in house.”

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Design inspirations Revealing texture was also an important part of the design. Next to ‘The Deli’ counter, the render was removed from one of the building’s original walls in order to expose the red brick behind, in the process revealing holes, timber in-fills and iron nails from previous building work. This sits alongside black-stained rough timber boards used as cladding for the full height back bar joinery, a direct reference to the material used on the outside of the building. All of this sits on a new tiled green slate floor.

Stair up to first floor

The new all-glass extension opening onto the outdoor courtyard uses solid oak flooring as a means of emphasising its separateness from the original building.

The first floor, with its exposed black steel roof trusses, continues this use of oak flooring, with the connecting staircase taking the form of a new black-painted, cast aluminium spiral stair supplied and installed by Albion Designs.

“For the furniture and lighting, we took the approach that the context could not be more British, so we made a conscious decision to specify products by British designers - or designs with a strong British connection - wherever possible, as it was such a great place to showcase their work,” Heath added. This includes tables and chairs from local manufacturer Ercol; Tom Dixon’s Offcut stools in

“Toilets in a restaurant environment should always be given the equivalent amount of consideration as the front of house areas. Anything less would jar with the overall experience” untreated oak; and Audrey bar stools from Naughtone.

Bespoke oak bench tables have been installed adjacent to the food service counters, with two further bespoke communal eating tables in the adjacent overspill seating space. The latter integrate display shelving in welded mild steel.

Book-ending the tables, and working in conjunction with the three dramatic Fontana Arte Chandeliers designed by David Chipperfield, the shelves help to create a greater sense of intimacy in 34

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this area. Additional shelves behind The Bakery and The Deli counters utilise the same methods of display and material detailing, creating continuity between the spaces.

The honest material language also carried through into graphic communication. Wood was salvaged from trees felled by the estate’s foresters during winter grounds’ maintenance, with the stumps then used as support plinths for external hanging signs, and dressed wooden blocks for internal signage and menus. For these, SHH devised a system of metal crooks of various heights to be

inset into the timbers. The estate’s onsite blacksmiths undertook their production, with the final choice of ornamentation up to the smithy who made them. In this way, no two loops and twists in the crooks are the same.

As a final element, the washrooms were also given their own distinctive treatment.

“The new bathrooms were fairly small so there was limited opportunity to make an impact,” explains Brendan Heath.

“As wall space was the most abundant surface, we took traditional Victorian floor tiles, flipped them and applied them to the wall behind the basins giving an effect not unlike a tapestry. Toilets in a restaurant environment should always be given the equivalent amount of consideration as the front of house areas.

Anything less would jar with the overall experience.”

Food review

A taste of... South Africa

There are parts of London which are more well-known than others. Trevor Langley went on a quest to find an area of interest, which is popular, has many attractions and was most worthy of a visit. His choice? The Meat Co restaurant Shepherd’s Bush, situated west of London, has many transport links, including London overground and underground Stations, plus bus routes. It also has numerous connections with the Arts, Entertainment and Sports. The modern Westfield, London shopping centre is located here and attracts a large number of visitors to its facilities and stores, which include many designer outlets and excellent restaurants, cafés and bars.

The award-winning Meat Co restaurant is located on the Southern Terrace of Westfield, London and it has a splendid bar area on the ground floor and a grand restaurant upstairs.

Meat, of the highest quality, is sourced from several countries, globally.

Established during 2000, in South Africa, The Meat Co has a passion and devotion to deliver the very finest cuisine, with some of the very best international wines.

“Established during 2000, in South Africa, The Meat Co has a passion and devotion to deliver the very finest cuisine” The menus read like a ‘who’s who’, of gastronomical delights.

From superb breads (all baked on the premises), through salads and many very tempting starters, to Connoisseurs’ Choice of Rib-Eye On The Bone, T-Bone and Wagyu Cut Of The Day, a ‘brigade’ of chefs, kitchen and waiting staff ensures every customer has a visit to remember. With beef quality carefully managed throughout, mature, select grain and grassfed cuts are flame-grilled, pepper-basted, natural or black pepper crusted.

Homemade Sauces – including Blue Cheese & Vodka – plus Hanging Skewers, Poultry and Seafood dishes, there is something for everyone. Everything is cooked and presented to perfection.

Wonderful dessert choices include Passion Fruit Baked Yoghurt, Peanut Butter Cheesecake and the Chef’s Tasting Platter.

All dietary requirements can be catered for, plus parties, occasions and events accommodated. The quality of cuisine, service, décor, ambience and attention to detail is excellent, with value for money. Booking is very advisable at busy times. An exceptional dining experience!

Get in touch!

The Meat Co

Westfield London Ariel Way London WG12 7GA T: 0208 749 5914 E: reservationsw12@themeatco.com W: www.themeatco.com

The Super-Aged Meat is exquisite and with an array of Issue 5 February 2014

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Pancake recipe

Get flipping!

Udderly-lovely strawberry pancakes!

If you’re looking for inspiration for recipes for Pancake Day, here’s a fun recipe from Shaken Udder using their new Strawberry Milkshake

Ingredients but (makes 6 or 7 pancakes you if lable the recipe is sca le want more, just double/trip the quantities)

* 1 free range egg * 50g plain flour * 1 50ml shaken udder strawberry milkshake (or any other milkshake of your choice) * Butter or oil to fry in * Toppings of your choice

Method

Mix ingredients in a bowl using a fork, whisk or blender - it should end up about the consistency of single cream, or slightly thicker if you want fat, fluffy pancakes and not crepes. You can add a bit more flour if you want it thicker or a bit more milk if you want it runnier for crepes.

Heat oil or butter in a frying pan. It needs to be very hot! If you’re using oil, then when you tilt the pan, it should ‘wrinkle’.

Shrove Tuesday, otherwise known as Pancake Day, falls on 4th March this year Add a unique twist to pancakes using strawberry milkshake rather than normal milk

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The pan is rarely hot enough for the first one and it is normally chef’s privilege to eat it straight out of the pan!

Pour in about 3/4 of a ladleful of batter, it should start sizzling and the edges sealing more or less straight away. If you want crepes, then swirl the batter round in the pan to cover the whole base in a thin layer.

However, if you want fluffy US-style pancakes, then pour it in slowly so it doesn’t spread too much. If you have a big enough pan you can do a few at a time.

As it cooks, you will see it going solid from the edges in - when most of it looks like it’s not liquid any more, flip it over, it should by this point be golden brown on the base. This takes about 30-60 seconds – but less as the pan gets hotter as you make more pancakes.

It’ll want about the same or a bit less on the other side and when both sides are golden, it’s done.

Pile it up in layers with any berries you like and strawberry or summer fruit syrup drizzled over the top. Why not add ice cream to make it a little more luxurious!

Sliced & Grated

Cheese

GRH have been packing cheese for over 20 years at our state of the art packing facility on the outskirts of Snowdonia National Park ➤ All cheese is selected for flavour, consistency & functionality. ➤ Varieties include Mild & Mature Cheddar, Mozzarella, Monterey Jack, Emmental, Edam, Gouda & our popular additives which include Hot & Spicy & Oakwood Smokey. ➤ Grated cheese is packed in various pack sizes to suit your needs. ➤ Our sliced cheese is shingle packed into tray with sizes to suit your requirements.

GRH Food Company Ltd | 01766 810062 sales@grhltd.co.uk | www.grhfood.co.uk

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Menu ideas Aviko Chilli Cheddar Nuggets

Meat-free trend continues to grow With the meat-free market worth a reported £253 million, isn’t it time that you added vegetarian and vegan options to your menu?

Kerrymaid believes it is helping operators achieve this with its Original Slices. These are said to be perfect for topping vegetarian burgers or grilled vegetables, in the same way a standard cheeseburger would be topped.

“Vegetarian food is big business,” says Adrian Coulter, Development Chef for Kerrymaid. And he’s not wrong. In February, Kantar Worldpanel calculated that the meat-free market was worth nearly £253 million, demonstrating annual growth of 6.6%.

“Vegetarian customers want to feel that the dishes they choose are prepared to the same standard as any other dish on the menu. An essential part of this is offering them the same trimmings and added extras they would enjoy on equivalent meat or fish dish.”

“To grab a slice of the pie, food-to-go outlets must make sure their menu corresponds to the increasingly high standards expected by consumers opting for vegetarian meals,” explains Adrian.

“Food-to-go outlets must make sure their menu corresponds to the increasingly high standards expected by consumers opting for vegetarian meals”

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Menu ideas chefs to load their pizza with tempting toppings.

“Sometimes it can be difficult for chefs to know whether the ingredients they source are suitable for specific dietary requirements, especially when dairy products are concerned,” explains Adrian. “By using Kerrymaid, chefs can be reassured the versatile products they use are designed with the out of home food-to-go market in mind with their clear labelling and suitability for vegetarian diets.”

Carrying on with the theme of cheese, Goat’s cheese is a classic ingredient

in vegetarian dishes and chefs can take advantage of its taste appeal and versatility to offer more than the usual vegetarian options. Vegetarian diners can be faced with a limited choice at restaurants but chefs can create a point of difference by developing interesting and delicious recipes using goat’s cheese.

Within the Lubborn Creamery range is the Vegetarian Society Approved Capricorn® Goat’s Cheese. “This cheese makes the perfect ingredient in classic vegetarian dishes, as well as an excellent ingredient around which to base more adventurous and exciting vegetarian

“Offering a wide range of meat-free dishes generates loyalty to your offer by avoiding menu fatigue” Kerrymaid Pizza Grate is said to help speed up preparation time

Kerrymaid Charred Sweet Peppers and Cheese Pizza

Adrian continues: “Some vegetarian diners can face limited choice when dining out, so offering a wide range of meat-free dishes generates loyalty to your offer by avoiding menu fatigue.

“Creativity and flavour is key to designing the perfect vegetarian food-to-go and successful businesses will go beyond the tired and predictable options often found on menus. For inspiration, visit the Kerrymaid website, where recipes for food-to-go such as Charred Sweet Peppers and Cheese Pizza, Cauliflower Soup, and Pear and Almond Tart can be found. By choosing items from the Kerrymaid range, chefs can be confident that they will serve a dish with the taste of real Irish dairy.”

Introducing inspired meat-free options onto menus does not have to be timeconsuming or complicated. The recipe for Charred Sweet Peppers and Cheese Pizza, for example, uses Kerrymaid Pizza Grate, which speeds up preparation time with its pre-grated format.

Complementing its taste, Kerrymaid Pizza Grate has no oily residue when used as a topping, making it a superior option to standard mozzarellas and cheddars, which are also often unsuitable for vegetarian diets. Not only does this help improve appearance, it allows Issue 5 February 2014

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Menu ideas meals,” says Warren MacFarlane, Marketing Manager for The Lubborn Creamery.

“Furthermore, Capricorn® Goat’s Cheese is an excellent source of protein, vitamins and minerals in a vegetarian diet. For chefs who prefer to source local ingredients, it is made in Somerset with milk from the West Country and offers an alternative to the more commonly sold French and Benelux goat’s cheese. The quality of Capricorn® Goat’s Cheese is renowned and internationally recognised having scooped numerous awards, including Gold as the best Goat’s Milk Cheese at the 2013 International Cheese Awards.”

The Lubborn Creamery recommends using goat’s cheese in salads, as well as other dishes

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The versatility of Capricorn Goat’s Cheese is said to make it a perfect option all year round, whether you want a warming winter meal or a light summer salad.

Alternatively, roasted Butternut Squash & Capricorn® Goat’s Cheese Gnocchi is an ideal solution for consumers looking for something comforting during the cold winter months. The mild sweetness of the butternut squash and the rich flavour

of the creamy Capricorn® Goat’s Cheese are a great pairing.

When the warmer weather rolls in, salads are a more obvious popular option, as Warren explains. “A Capricorn® Goat’s Cheese, Blueberry and Avocado Superfood Salad is the perfect option for consumers who want something that’s light, yet extremely satisfying for the taste buds.

“We spend a great deal of time developing delicious and original products good enough to tempt even the most carnivorous of meat eaters”

Menu ideas

Aubergine Parmigiano from Classic Cuisine is a new dish

“The freshness of the avocado and the sweetness of the blueberries again complement the creamy texture and clean, vibrant flavour of Capricorn® Goat’s Cheese.”

Classic Cuisine, an award winning frozen ready meal manufacturer, has been working on new product development to meet the rising trends in vegetarianism, which is set to rise in the UK by 10% by 2016.

Charles Banks, Director of Food Trends Agency, The Food People, commented: “Of late, there has been a seismic shift in attitudes towards celebrating vegetables and opting to eat less meat. We expect meat-free eating and Flexitarianism to soon be a mega trend.”

A comment to which Mark Dean, Sales Director at Classic Cuisine, agrees: “As a company, we work closely with our customers so that we gain direct insight

“Chefs can create a point of difference by developing interesting and delicious recipes using goat’s cheese”

into the market and are able to gauge the changing trends firsthand.

“The demand for our vegetarian options has risen from all our clients including branded national pub chains, hotel chains, in-store dining and high street restaurants. With that in mind we continue to develop and create new and exciting meat free dishes every year to enhance our range.”

Following these rising trends, Classic Cuisine has created a trio of innovative vegetarian meals for 2014. The new product range includes a Mediterranean inspired Aubergine Parmigiano tart, Issue 5 February 2014

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Menu ideas where layers of courgette and aubergine are topped with a coating of Parmigiano Reggiano cheese and a crumbly breadcrumb topping. Also in the range is a brie and redcurrant tart encased in a shortcrust pastry.

Another addition is the aromatic vegetarian tikka pie which consists of peppers, aubergines, onions, red lentils and spinach in a tikka sauce enclosed in a flaky puff pastry which has been infused with turmeric and coriander.

Paul Hunt New Product Development Chef at Classic Cuisine explains: “At Classic Cuisine, innovation comes from thinking outside the box and because we hand-finish our dishes we have more flexibility than our competitors. We can make adjustments and add individual

components to each dish, making each one totally unique.

“Due to the increased popularity of vegetarianism, it is essential that we can create imaginative and unique products to cater for this growing market. We spend a great deal of time developing delicious and original products good enough to tempt even the most carnivorous of meat eaters.”

And when it comes to adding vegetarian options to your menu, it’s not just main dishes that you need to concentrate on. Food service market research firm, Horizons, forecasts that snacks will be the big driver behind out-of-home sales between 2013 and 2014 while the popularity of dinner continues to fall.

Its latest research shows that snacks

represented 22% of the £32.8b of food sales in food service during 2012 (a 4.4% rise on 2011) and will see substantial growth over the next two years as a result of consumers’ faster, more casual approach to eating out.

Aviko’s new Chilli Cheddar Nuggets are aimed squarely at the time-poor grazing generation and aim to help pubs, casual dining outlets and quick service restaurants seize the significant opportunity that 24/7 snacking can open up for them.

With an irregular shape for a homemadestyle appeal, the nuggets combine a crunchy coating with a rich Cheddar cheese centre that delivers a spicy jalapeño kick. The versatile nuggets tap into predicted trends for both bite-sized

Another new dish from Classic Cuisine – a brie and redcurrant tart

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Menu ideas and ethnic-flavoured snacks and are equally at home as part of a sharing platter, a standalone on-the-go snack, side dish or an accompaniment to a Tex Mex-style meal.

Paramount21 has launched a new range of vegetarian burgers

Aviko General Manager, Mohammed Essa, comments: “Snacking has been spotlighted as the big money-making opportunity for 2014 and our versatile nuggets will help caterers spice up their profits around the clock.”

“Kantar Worldpanel calculated that the meatfree market was worth nearly £253 million, demonstrating annual growth of 6.6%” Devon based frozen food manufacturer Paramount 21 Ltd has launched a new range of veggie burgers to help caterers fuel the demand for tasty, meat-free products.

The new range includes influences from South American, in their ‘Havana Burger’ made using a mix of beans, mozzarella, sweet potato, peppers and authentic smoky spices.

The new Butternut, Goats Cheese & Beet Burger contains just that; chunks of butternut squash, goat’s cheese, beetroot and spinach leaves. This is said to give a great vibrant and fresh composition, both visually and on the palate. The burger is coated in a crispy oat flecked, black pepper breadcrumb, which gives a nice crunchy coating.

The third addition to the range has been inspired by a fusion of British and Indian cuisine. Fresh juicy broad beans, peas and spinach have been blended with subtle aromatic Indian spices and it’s coated in a light breadcrumb flecked with oats and parsley.

Sue Cullum, Sales & Marketing Director

at Paramount 21 Ltd said: “The team at Paramount have spent many months analysing the vegetarian burger market and found that there was an opportunity to develop the ‘next generation’ of veggie burgers into this category.

“We track global food trends and have taken inspiration from new world flavours, as well as more traditional combinations to create our unique products. We are immensely proud of these new vegetarian options and look forward to further vegetarian launches in 2014.”

Useful contacts Kerrymaid

01784 430777 www.kerrymaid.co.uk

Classic Cuisine

01604 644 884 www.classiccuisine.co.uk

Aviko

01442 239 536 www.aviko.co.uk

The Lubborn Creamery

01737 783300 www.lactalisfs.co.uk/lubborn

Paramount21

01626 837650 www.Paramount21.co.uk Kerrymaid Pear and Almond Tart

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What’s new

Keep up to date with this month’s new products Vegetable burgers

Pizza ovens

Company: Paramount21 Product: Range of vegetable burgers Contact: 01626 837650 www.Paramount21.co.uk Frozen food manufacturer Paramount 21 Ltd has launched a new range of veggie burgers for caterers.

The range includes their ‘Havana Burger’ made using mix of beans, mozzarella, sweet potato, peppers and authentic smoky spices.

The Butternut, Goats Cheese & Beet Burger contains chunks of butternut squash, goat’s cheese, beetroot and spinach leaves and is coated in a crispy oat flecked, black pepper breadcrumb.

The third addition is inspired by a fusion of British and Indian cuisine. Fresh broad beans, peas and spinach have been blended with subtle aromatic Indian spices to create a delicious and unique burger and is coated in a light breadcrumb flecked with oats and parsley.

Beverage equipment Company: Cream Supplies Product: Academy 500ml cylinders Contact: 0845 226 3024 www.creamsupplies.co.uk

Puddings

The Academy 500ml cylinders from Cream Supplies were used by Sherlock Holmes’ as part of a carefully calculated strategy to ensure that he and Watson consumed the precise amount of alcohol to induce manageable merriment, rather than outright drunkenness, on Watson’s stag night.

Sherlock fans were alerted to their listing on Cream Supplies’ online shop through Wear Sherlock, http:// wearsherlock.tumblr.com/ dedicated to identifying and showcasing the clothes and props used in the current BBC series and linking fans to appropriate retailers.

The 500ml Academy cylinders are from Cream Supplies’ Bar Labware section and are priced at £2.93 (ex VAT) and £3.52 (inc VAT). However, a wide range of alternative sizes is available.

See your product here!

Want to see your new product or piece of equipment in What’s New? Then call Ian James on 0208 1446170 or 07805 543110.

Alternatively, email sales@quickbitemagazine.co.uk

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Linda Lewis Kitchens has extended its Cuppone pizza oven range with ‘Donatello’.

It offers a feature-packed, pricecompetitive model that meets the needs of gastro pubs, restaurants and takeaways. The new oven boasts a wide range of features to guarantee improved energy efficiency and speed of cooking and comes in four deck sizes that may be stacked to save space.

In addition to differentiated top and bottom heating elements and a stonecooking base that guarantees authentic Italian cooking, Donatello features a new Heat Generation System. Designed to restrict heat loss and energy, this system enables quick recovery times whilst opening and closing the oven – a feature that is ideal for busy kitchens.

Company: Fairway Foodservice Product: Classics brand range Contact: 01422 319100 www.fairwayfoodservice.com

Fairway Foodservice has launched five warming puddings under its expanding quality Classics brand range.

The foodservice provider has improved the range specifically for the nation’s pub and restaurant customers allowing chefs to tap into the continuing out-of-home demand for traditional indulgent desserts.

Five individually portioned puddings make up the range and include a light Chocolate Sponge Pudding covered with a creamy milk chocolate

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Company: Linda Lewis Kitchens Product: Donatello pizza oven Contact: 0161 633 5797 www.linda-lewis.co.uk

Issue 5 February 2014

sauce; a Sticky Toffee and Butterscotch Pudding drenched in a velvety butterscotch sauce; a decadent Syrup Sponge Pudding drizzled with a sweet syrup sauce; a Spotted Dick Pudding containing zingy currants and mixed spice; and a moist Strawberry Jam Sponge Pudding covered in a juicy strawberry jam sauce.

Tea

Company: Café du Monde Product: Newby Teas Contact: 01322 284804 www.cafedumonde.co.uk

Gourmet burgers

Company: Bling Burger Product: Gourmet burgers Contact: www.blingburger.co.uk

Bling Burger, the UK’s first dedicated gourmet hamburger supplier, launches its latest range of handmade burgers into the fast/casual dining sector this month.

Having crafted their skills at food and music festivals over the last five years, Bling Burger knows a thing or two about great tasting patties. Their frozen or fresh range of juicy 6oz (170gr) ethically farmed burgers include unique flavours from around the globe - think Red Thai Beef Curry, Indian Lamb Tikka, Moroccan Lamb Tagine and Mexican Beef Chilli.

Delivery is free across UK mainland for orders over 96 burgers.

If you are looking for a premium, small-batch burger to generate outstanding profit margins, think Bling Burger.

Café du Monde, a supplier of deluxe coffee systems and principal distributor of Newby Teas to hotels and restaurants, has introduced three new Newby teabag varieties to its range. They are Moroccan Nights; Black Tea and Thyme and Winter Dream.

All varieties are packed in cartons of 25 tagged and enveloped teabags. List prices start from £4.60* per 25. (*Caterer discounts may apply) “We are delighted to distribute Newby teas on an exclusive basis to the hotel and restaurant trade,” says Café du Monde MD, David Latchem. “These new varieties are very different and well worth trying, especially within our ‘Service en Chambre’ Hotel Bedroom beverages division.”

Chicken

Breast Fillet Pieces in a crispy batter

> > >

Ideal for pickin’ and sharin’ Great for kids & adults alike Collect Klucky points and win cash prizes!

Contact your Wholesaler or Call 0845 00 30 300 www.meadowvalefoods.co.uk

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Dates for your diary

An update on what’s taking place over the next few months in food-to-go The Ice Cream Expo is the biggest of its kind in Great Britain and Northern Ireland. Organisers say that confidence in the industry is sky high after ice cream sales rose by up to 300 per cent during the summer.

The Ice Cream Expo 2014 18th-20th February 2014

Location Yorkshire Event Centre, Harrogate

Coffee Leader Summit 26th

February 2014

Location The Langham, London

This in itself is fuelling demand for exhibition space from companies across the world looking to get a share of the lucrative UK market.

The event is organised by The Ice Cream Alliance - the trade association for the UK’s ice cream industry. ICA Chief Executive Officer Zelica Carr said confidence was high following one of the best summer seasons on record.

“It’s been a wonderful summer for the ice cream industry which has given confidence to companies to invest in their businesses.

With the UK coffee shop market growing by 6.4% within a recovering economy, what does this mean for your business? How will the market satisfy the consumer’s desire for premium quality coffee anywhere and anytime?

Following on from the successful launch of Allegra’s Project Café13 report, The UK Coffee Leader Summit will help you understand current and future trends driving the coffee and food-togo sectors.

First speakers and panellists have been announced and include Jeffrey Young, Managing Director, Allegra Strategies; Nick Tolley, Founder,

Hotel & Catering Show 11th-12th March

Location Bournemouth BIC

2014

Exciting plans have been announced for the Hotel & Catering Show with new features, leading chefs and interactive tasting areas to name just a few.

Leading the line-up is eight of the UK’s most respected chefs including Michael Wignall, Tom Aikens, Sam Moody, Richard Davies, Dominic Chapman and Luke Holder, all of whom will be demonstrating a range of skills, whilst taking questions from the audience in ‘The Staff Canteen Live’ the interactive theatre.

Completing the list of prestigious names is Chris Tanner and James Golding, who will head up teams of specially selected catering students from Brockenhurst, and Bournemouth & Poole Colleges respectively in the event’s popular 80 cover restaurant, the ‘Chefs’ Kitchen’. Organised in collaboration with the Craft Guild of Chefs, the restaurant provide VIP’s and sponsors with a top end dining experience, whilst helping to raise money for charity at the event.

Already seen as the must attend event for chefs, hoteliers and hospitality proprietors, the Hotel & Catering Show will give visitors and exhibitors the chance to network, share knowledge and discuss

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“I’m sure there will be a great deal of interest in investing in new equipment as well as identifying new flavours, products and services.

The Expo is a wonderful showcase for products and generates millions of pounds worth of business every year.”

The Expo will also host the prestigious National Ice Cream Competition where ice cream producers from across the UK vie to be crowned the champion ice cream maker.

More information on The Ice Cream Expo 2014 and The Ice Cream Alliance can be found at www.ice-cream.org or by contacting the ICA on 01332 203333.

Harris + Hoole; Jason Katz, Founder, Kings Park Capital; Steve Leighton, Owner, Has Bean Coffee plus many others.

Key conference focus points include: • The new coffee consumption patterns • Engaging progressive consumers • Generating wider consumer participation • The emergence of premium vending • The premiumisation of the at-home segment • A new era of competition among chains • Growth of “third wave” cafés nationwide To find out more, visit www.ukcoffeeleadersummit.com

business opportunities.

New features for 2014, include; ‘Liquid!’, an interactive tasting arena where producers and wholesalers can showcase everything from speciality teas, coffees and soft drinks through to beers and spirits; and the ‘Source Producers Market’, where small, independent, regional producers have the opportunity to showcase their products to some of the best chefs, restaurants and hotels in the country.

After seeing the show increase visitors number by 23% last year, organisers Evisstar anticipate that these latest additions will attract further visitors when the show opens its doors on the 11th & 12th March.

To ensure you get the latest information on the show look out for twitter updates @HotelExpoShow and use #HCSBournemouth in your tweets.

For more information visit www.hotel-expo.co.uk.

EW N

E 4 IN 01 EL Y 2 AT A D M G 1 N — RI IL SP APR 28

DISCOVER THE HEARTBEAT OF FOODSERVICE AND HOSPITALITY

At Hotelympia meet over 1,000 exhibitors displaying the latest new products and widest range of innovation in food & drink and catering equipment. In 2014 the event presents a new spring dateline, live food demonstrations at The Skillery for leading cost sector caterers and Salon Culinaire making Hotelympia a must attend for anyone involved in the food service industry.

REGISTER AT HOTELYMPIA.COM/QB Image: citizenM London Bankside & ME London

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S LP DS H g He waR a 5 tin g a to nin e R i n ga gie Hy

no more

scrubbing pots 1 Put liner in pot

2 Food remains in liner

3 Dispose of liner

& save money too • Keep food moist for longer • Don’t spend time removing dried on food • Avoid paying staff extra time to scrub your pots • Use less water and detergents

cuts cleaning time by

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Other sizes available, see website TM

Disposable Heat Resistant Food Safe Liners for Bain Marie Pots

Order your free sample at www.easybags.net/free-samples

Ltd