QuickBite Magazine May 2014 by MVHmedia

Wok&Go to expand corporate stores and franchises

Chicken

Wines, beers & spirits

How to...

Menu ideas

A look at why chicken remains popular on menus - plus new menu ideas

What new products are available? Find out here

Minimise the risk of fire in your commercial kitchen

Ideas and inspiration in adding Indian food to your menu

May 2014

Print edition ÂŁ3.25

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

y t i l a u q Best

s t a e m

T s e n i f e h T

s e c i sp

That’s the DNA of Double A • Slice to the steel = maximum yield • Sell the product rather than throw it away • More servings per Doner • Special Double A blend of spices • Free of mrm & chicken skins

Slice to the stee

Double A Kebab have specialised in Doner Kebab for over 20 years. Our unique manufacturing process ensures that your kebab consistently performs, will slice to the steel, and taste great. Our meat is the best we can find.

For full details of our range and to find your local stockist visit

www.doubleakebab.co.uk

No machine? No problem. Try our sliced kebab

A message from the editor Hello and welcome to the May issue! As ever, we have a bumper issue for you. It’s full of plenty of features as well as lots of ideas and inspiration to help liven up your menu. What’s new and what’s bang on trend? You’ll find plenty to give you food for thought in our chicken feature (pages 14-17). Chicken is versatile and cost effective, so make sure you’re adding it onto your menus – the ways in which you can do this are aplenty. And with the warmer weather heading our way, now is the perfect time to take a look at your drinks offering too. We focus on wines, beers and spirits (pages 19-22) and find out what’s new – including non-alcoholic options. Check it out and get prepared – especially with a key sporting event taking place this year. The Football World Cup springs to mind!

Editor

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

Talking of the World Cup, take a flick to page 24 to get a few pointers on how you can make the most of the football fever due to take hold this summer.

Editorial contributors

So, from beers and wines to pies! At the end of April, judging for the British Pie Awards gets underway. And for the first time this year, I’ll be helping with the judging on behalf of QuickBite. Find out about this exciting event on page 25.

Lewis Wantling info@quickbitemagazine.co.uk Office: +44 (0) 333 003 0499

When it comes to food trends, Indian food continues to thrive. Our love for curry continues to evolve and more and more businesses are incorporating Indian cuisine onto their menus. If you’re wondering what to include on your menu, turn to pages 37-40 to get some interesting ideas and tips. I hope you enjoy reading this issue and until next time, happy reading.

Trevor Langley

Commercial Manager

Advertising sales

Ian James sales@quickbitemagazine.co.uk Office: +44 (0) 208 1446170 Mobile: +44 (0) 7805 543110 Sandra Bouillet sandrab@quickbitemagazine.co.uk Office: +44 (0) 333 003 0499

Design

Simon Warbrook design@quickbitemagazine.co.uk

FREE

Publisher WE’RE AVAILABLE ON YOUR PC, TABLET AND PHONE Download the latest issue of QuickBite magazine for free from Pocketmags, The App Store, Android, Amazon, Online, Playbook and Windows 8

MVH Media Ltd.

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 8 May 2014

Contents 06

Marketing randing 26 B Some tips on how to incorporate

14 06

Industry news

he latest news on what’s been T happening in the industry over the last month

23 Wok&Go

he Wok&Go brand is going T from strength to strength. Here the company talks about their franchise opportunity

Chicken

Wines, beers & spirits

look at why chicken is still A proving popular on menus e take a look at what’s new W in wines, beers, spirits – and a sneaky cocktail too!

orld Cup focus 24 W Make sure you’re prepared for this key sporting event

British Pie Awards

look at the Awards – judging for A which takes place at the end of April

Business profile

I n the spotlight this month is Ready Foods. QuickBite’s editor finds out about their plans to grow the business to be worth £15 million within the next five years

How to…

Employment law

Features 14

your brand on everyday essentials to increase brand awareness

igel Walton, Director at Abbot N Fire Group, explains how you can minimise the risk of fire within your commercial kitchen his month’s focus is private T medical insurance. Should you get your employees covered?

Accountancy

ll you need to know about A claiming expenses when using your home for work

Issue 8 May 2014

simple changes to incorporate Indian food onto your menu making the most of the popularity of this cuisine

Equipment focus tensils 43 U A look at why it’s important to

pay attention to quality as well as price when choosing essential kitchen utensils

Property 46 P A roperty look at properties throughout

the country that are for sale, right now

Food review What’s new 45 This month Trevor Langley checks ew products in to Stoke Park Country Club, 48 N A look at some of the new Spa and Hotel

Design inspirations 32 Design QuickBite takes a look at how

SHH has completely re-designed the National Railway Museum’s hospitality offerl

Menu food 37 I Andian look at how you can make

products which have been launched recently

Diary dates ates for your diary 50 D Essential shows and events to plan into your diary over the coming months

Contents 23

37 Issue 8 May 2014

Industry news News in Brief Barry Callebaut Vending UK is on the move, trading its St Helens head quarters in the North West for premises on the outskirts of Chester. The move will give the hot beverage supplier approximately quadruple the space that it currently has which should prove useful as it forges ahead with plans to double its business over the next five years. The company is owned by one of the world’s leading suppliers of high quality chocolate, Barry Callebaut, and is renowned for the quality of its products which it supplies to the UK and wider European markets. The new premises will contain a significantly upgraded IT system and will also house new machinery which will allow Barry Callebaut to step up operations and improve packing capabilities of different size products including sachet as well as pillow pack products. The move, which is set to take place in May, with the new offices officially opening at the start of June, will see the company have an interest in two home countries as the building sits on the English/Welsh border, a short drive from the North Wales coast.

Imogen Ludman of Six Eight Kafe in Birmingham was named Best Newcomer, an award created by speciality coffee roasters, Union HandRoasted Coffee, at the 2014 UKBC Finals on the fourth day of the London Coffee Festival, held in Shoreditch, East London in April. The UKBC is designed to showcase the best UK barista talent and propel them, flying the flag, onto the world barista stage. But for the Best Newcomer, the working barista, winning offers up the opportunity to go on a trip to origin to meet the farmers and communities responsible for nurturing Union’s high quality coffees. Last year, Chee Wong, of Taylor Street Baristas, won the title and has recently experienced a trip to origin in Guatemala, with the award creators, Union. Union Co-Founder, Jeremy Torz, said: “The best reward we could think of is a trip to origin, to further inform and excite the winner to a career (not a stop-gap job) in the coffee industry and the many challenges and complexities held within.”

Issue 8 May 2014

Chefs warm up to frozen food, say BFFF A new survey has revealed that 95% of chefs and caterers are now stocking and using frozen food and that 82% understand that freshness locks into products – a 22% increase on 2011 results The Perception and Usage of Frozen Food survey conducted on behalf of the British Frozen Food Federation (BFFF) also revealed that 85% of chefs use frozen food at least weekly in their establishment. When asked about their views on frozen food, 86% stated that they believed that frozen foods are frozen at the peak of their quality – a 16% increase on 2011 results. 75% believing that there is an unnecessary stigma and snobbery attached to frozen food – a 60% increase in three years. The survey, which was completed by chefs and caterers from across both cost and profit sectors, also showed that eight in ten chefs believed that frozen food offered year-round availability of seasonal products. Seven in ten claimed that frozen ingredients also offered them optimum price

stability and competitiveness. Commenting on the results, Brian Young, Director General of BFFF said: “This survey has shown that chefs are increasingly aware of the benefits of using frozen ingredients and prepared meals such as quality, cost and waste. “In particular, chefs and caterers are becoming more aware of the high quality of frozen ingredients, with the majority now believing that the snobbery attached to frozen is unnecessary. “We believe that this is down to factors including independent research into the nutritional value and cost of frozen food, premium NPD from the industry and third party endorsement from high profile chefs such as Jamie Oliver.” Other results showed that almost 94% of chefs agreed that

frozen food reduced waste as it offered better portion control and 82% claimed that frozen could help with long term menu planning – an 8% increase on 2011 results. These can be key to planning a sustainable menu. Mr Young added: “Clearly, chefs are realising the multiple benefits of using frozen ingredients. From premium frozen ready meals to pre-prepared ingredients such as butternut squash and frozen herbs and chillies, frozen food offers chefs and caterers a wide range of options to help cut preparation time, food waste and improve their bottom line.”

Fresh investment for Freshware as demand at LINPAC increases LINPAC Packaging is to invest further in its Freshform division as demand for its products for the chilled retail prepared and convenience sector continues to increase In January 2013, LINPAC launched its Freshware range of tubs, trays and containers for the rapidly growing sector following the installation of new highly flexible thermoforming equipment at the company’s headquarters in Featherstone, West Yorkshire, UK. Fourteen months on and the division is operating at full capacity prompting a second phase of investment which will see an additional new flexible thermoformer installed to enable the company to continue to offer a fast turnaround supply of new designs for the high churn convenience and prepared foods market. It takes the total amount invested by Europe’s leading multi-material packaging manufacturer in its Freshform division to approximately £2m since October 2012. The Freshware range comprises of packaging

LINPAC Packaging is investing more in its Freshform division to meet growing demand

for prepared fruit and salads, dips, sandwich fillers, fresh pasta, pizza, prepared vegetables (e.g. stir-fry), chilled bakery, cooked meats and prepared fish, and is now being sold to customers across Europe. The largest order to date has been for 40m containers from a leading retailer in the UK. Joanna Stephenson, Vice President Marketing & Innovation at LINPAC Packaging, said: “Customer demand steadily increased during the course of 2013 as we introduced new products to the Freshware range. Towards the end of last year it became apparent that there was scope for us to grow Freshform further and in doing so we would be able to serve our customers even better by offering more choice and greater efficiency.”

Industry news British Street Food Awards to hold regional heats For the first time, the British Street Foods Awards will be holding regional heats, with the winner (determined by a public vote on the new British Street Food app — and announced live at the event) getting a Golden Ticket — a guaranteed place to compete in the British Street Food Awards finals in Leeds Street food used to be a cool, skinny-trouser thing that you only found in the hippest parts of East London. Not anymore! In last year’s British Street Food Awards, the prize for Best Street Food Collective went to Bristol – and the Best Street Food Event went to Birmingham. The finals – that have become an end-of-season institution since the Awards were founded back in 2009 – will also showcase the very best street food talent from across the entire European continent. Last year, the judges invited the top traders from Stockholm, Paris, Brussels, Amsterdam and Berlin to come and compete.

On the weekend of September 26-28, along with live street art, how-to-get-started-instreet-food seminars, children’s entertainment, hip hop karaoke, chef demos and beer buckets, the public will get to sample all the finalists, and vote for their ultimate winner. Below is a run-down of the regional heats: • The Central Heat – Birmingham – 2 May • The West and Wales Heat – Bristol – 10 May • The South Heat Brighton – 14 June, • The London Heat – London – 19 July

Creeds launches into foodservice with new premises Creeds Direct, supplier of bakery equipment, has moved into new premises and launched itself headfirst into the foodservice sector with its extended range of catering equipment, building on its 50 years of experience as a specialist supplier the bakery trade A family business, Creeds prides itself on being able to provide solutions for anyone undertaking bakery, confectionery, chocolate, sugar-craft or patisserie due to the extensive understanding it has of the bakery industry and the needs of its operators; its entire sales team is made up of ex-chefs and bakers. Laurent Valbret, Managing Director, Creeds Direct, said: “The move to larger premises was needed to accommodate our growth, which was in excess of 29% in 2013, year on year. “More warehouse space was needed and we grew from 2,4002 ft. to 4,1002 ft. We left an old building full of memories but we now have plenty of space for future growth and a showroom with demonstration area. We can attribute much of our success to the fact that we have founded our business on excellent customer relations and we are welcoming those customers to pop in, say ‘hi’ and have a look around.”

• The North Heat – Manchester – 14 June • The East Heat – Norwich – 31 July For the latest information on all the preparation for the Awards, plus updates on the judges, the sponsors and the weather, check on www.britishstreetfood.co.uk regularly.

Bakery is Creeds’ main competence and it is where it has built its reputation. Until recently, bakers made up its traditional customer base but with more bakers moving towards retailing food to go, Creeds has gradually been supplying more and more catering equipment to them. In addition, many mainstream caterers are baking more in-house and pastry chefs, chocolatiers and confectioners in hotels and restaurants are demanding the expertise that Creeds has to offer. Creeds has a great heritage in the supply of bakery equipment and offers its expertise to restaurants, hotels and even pubs to help them differentiate their offering; something which Laurent says the competition just can’t do. “Operators are looking more and more for a genuine USP and good quality, home-baked goods are popular with the consumer, especially since awareness has been raised by television programmes such as The Great British Bake Off and Britain’s Best Bakery, which has featured many of Creeds customers, some of whom have been winners!”

Creeds Direct, supplier of bakery equipment, has moved into new premises and launched itself into the foodservice sector

News in Brief Hospitality and catering training provider, HIT Training, has launched a brand new website – www.hittraining. co.uk - to offer advice to both new and existing learners and promote work-based learning opportunities. For the first time, learners can now apply and book for a course directly through the new website, making enrolment even easier. Visitors to the site can choose to navigate their way around the ‘Careers’ or ‘Business’ section of the website depending on whether they are an individual looking for themselves, or an employer looking to develop the skills and expertise of staff. From apprenticeships, to traineeships and short courses, the new website provides information on all of the options HIT has to offer. “We’re delighted to offer learners and employers this new and easy way to find out more about the fantastic career opportunities we have available for those looking to carve out a career in the hospitality and catering industry,” says Jill Whittaker, Managing Director of HIT Training. Since its formation in 2006, HIT has supported 40,000 learners at more than 7,000 employer sites across the UK. Apprenticeships are available across a wide spectrum of roles from chefs, bar staff and waiters, to jobs in sales and marketing, banqueting, conferences, events and functions.

One of the country’s most prestigious pastry makers has launched the first chilled gluten-free savoury pastry range as more celebrities follow a gluten-free diet. NO.G Too Good To Be Gluten Free launched in Whole Foods Market on April 8th with its range which includes: Slow Cooked Beef & Mushroom Pie, Butternut, Spinach & Emmental Pie, Chorizo Topped Frittata, Cheese & Tomato Topped Frittata, Mini Cheese & Bacon Soufflés, Chocolate & Morello Cherry Tart, and Blueberry & Vanilla Cheesecake. NO.G is made by Riverside Bakery in Nottingham which has been a Master Piemaker and Baker since 1931. All the products have been developed by the company’s chef Phil Bohemia, who trained with celebrity chefs Gordon Ramsay and Brian Turner. Coeliac UK has certified the brand gluten-free. NO.G spokesman Sam Benjamin said: “An increasing number of people can’t eat gluten and some of the things they really miss are pastry and pizza dough. We wanted to give them back the British food they love whether that’s a slow cooked beef pie, a sundried tomato & mozzarella pizza or an indulgent chocolate tart.”

Issue 8 May 2014

Industry news News in Brief A young father of three from Yeadon, who applied for more than 1,000 jobs whilst he was unemployed, is finally back in work - thanks to a jobs partnership between Subway’s sandwich stores and Ingeus, which delivers the government’s Work Programme in West Yorkshire. The change came when former mechanic Lee Edwards, 24 was referred to Ingeus for specialist support after losing his previous job when the business he worked for, ceased trading. Helped by a dedicated team in Leeds, he learned new techniques to use when applying for jobs, where to look for the vacancies that really interested him, and how to give the best impressions during job interviews. Ian and Lara Dawes, who own Guiseley’s Subway store and two others, in Seacroft and in Horsforth, have previously used Ingeus’s free recruitment services and they now employ six former Work Programme candidates, including Lee. “Through Ingeus, we have access to job-ready people all year round,” said Ian. “Each Work Programme candidate we see has already been assessed as suitable for the roles we offer and they know what we expect of them. That’s a great advantage for us.” Ingeus is one of the UK’s leading welfare-to-work providers, delivering employability services to support unemployed people into lasting work.

The Lucky Pig has been named ‘London’s Best Bar’ as voted for by the public in association with Bar Chick and Drink Feast. In April, people cast their votes for the best bar in London at Bar Chick. com to win 2 VIP tickets to Drink Feast 2014. Competition entrants had to choose their favourite watering hole from a list of 20 top bars all over London. The Lucky Pig beat off some stiff competition but scooped the number one spot naming it ‘London’s Best Bar’.

Issue 8 May 2014

Domino’s scoops ‘Best Digital Activation’ award

Domino’s Pizza was awarded the ‘Best Digital Activation’ award in March for its digitally pioneering sponsorship of the X Factor. Fending off hopeful campaigns from the likes of Kellogg’s, YouTube and EE to win, Domino’s X Factor app won for its strategic yet fun approach to engage consumers through digital The Domino’s X Factor app allowed viewers to become the ‘Fifth Judge’ of the reality TV show, enabling them to vote for their favourite acts straight from their mobile device as the show aired. Consumers are increasingly watching TV while being active across multiple social media platforms and it was this insight that led to the app’s creation. The Domino’s X Factor app literally put the show in the hands (and pockets) of the fans. The app clocked up a total of 1.6 million downloads and allowed users to not only vote but make predictions on who would go through to the next round, while testing their knowledge of the X

Factor in real-time. Users were further incentivised with tickets to the live shows to encourage engagement and maintain audience interest. The app also delivered content that kept users up-to-date with their favourite contestants, provided backstage interviews and offered exclusive video content and pictures. Users could also order their favourite Domino’s pizza directly from the app, not to mention playing retro style games such as ‘Feed the Judges’ and ‘Fiery Fingers of Fire’ to win ‘Domi-deals’ off their next purchase. The highly prized Hollis Sponsorship Awards are the preeminent awards for the

Results of trans and saturated fats in takeaway food study published The results have been published of a study that investigated the levels of trans and saturated fats in fats/ oils and foods from takeaways in deprived areas of Scotland. In summary, the levels of trans fats in the sampled takeaway foods were not found to be at a level of public health concern The Food Standards Agency in Scotland (FSAS) study investigated levels of trans and saturated fats in fats/oils and takeaway products from deprived areas of Scotland. It has previously been reported that those living in deprived areas may have higher intakes of trans fats due to consumption of takeaway foods and use of oils high in trans fats; this study of around 200 samples was carried out to investigate these claims. The summary of findings included: • The levels of trans fats in the deep fried food

industry, encompassing all areas, by sector and by strategy, national and international. Winners are held up as benchmarks of best practice within this burgeoning sector. Nick Dutch, Head of Digital at Domino’s Pizza said: “It’s an honour for Domino’s to be recognised by the industry and win the ‘Best Digital Activation’ award. The X Factor sponsorship was a great campaign to work on with ITV and allowed us to reward and entertain our core target audience. “It was a huge step forward for the brand and we thoroughly enjoyed every moment – and we hope that our fans did too!”

samples analysed were low; single food items averaged 1.0g trans fats per portion and full meals averaged 1.5g trans fats per portion. It should be noted that this study was not able to distinguish between naturally occurring (e.g. meat and animal fats) and industrially produced trans fats • The study showed a clear association between oil type and amount of saturated fats; foods fried in oils of animal origin provided significantly more saturated fat • Levels of saturated fats were high in many of the samples tested In contrast to the high levels of saturated fat found in the takeaway foods sampled, levels of trans fats were not sufficiently elevated to be of public health concern. However, many of the foods tested contained high levels of saturated fats. Current intakes of saturated fats (12.8%) exceed the Scottish Government’s maximum recommended intakes (dietary goal) of no more than 11% of food energy. The FSAS and Scottish Government are taking action to reduce saturated fats as part of the ‘out of home’ catering actions and are encouraging industry to reduce levels of saturated fats in food products. Charles Milne, Director, Food Standards Agency in Scotland, said: “Whilst the results of this study are reassuring with respect to trans fats, it highlights the very high levels of saturated fats in many takeaway foods. The findings from this report will be used to inform out of home catering actions by FSAS and Scottish Government.”

Industry news New anti-scratch system shortlisted for Hotelympia Innovation Award

A unique, geometric anti-scratch system, designed and created by EveryWare Global, has been shortlisted as a finalist in the Design & Tabletop category of Hotelympia 2014’s standard bearing Innovation Awards Billed as one of the seven most innovative design products in hospitality, EveryWare’s White Dot Anti-Scratch System (as seen on its Parameter and Coupe ranges of plates) works by employing a unique, geometric design on the underside of the plates which ensures that they do not metal mark on stainless steel surfaces or when stacked together. The porcelain-glazed plate top is fired at 1300 degrees centigrade (much higher than the industry standard) making it less prone to scratching, while the underside dot design system has been created to be softer than the glaze meaning it won’t scratch as a result of prolonged contact. The groundbreaking system was heralded by judges as, “a great idea, and an attractive end product” and will be displayed on the company’s stand for the first time ever during the four-day Hotelympia show. Gavin Owen, Sales and Marketing Director - Foodservice, EveryWare, says: “We’re absolutely delighted to have our

EveryWare’s Anti-Scratch System works by employing a unique, geometric design on the underside of the plates

design and innovation efforts recognised by a prestigious show like Hotelympia. “The system has been recognised because it helps to alleviate a real problem in foodservice outlets. We firmly believe that your tabletop is as important as the food you serve and the welcome you give, so to have your plates suffering unsightly marks and scratches from use can be infuriating and costly. The white dot system provides a unique, highly practical, and impeccably engineered solution to enable outlets to get more from their crockery, meaning it needs to be

replaced much less frequently.” Everyware will now go headto-head with six other products in the Design & Tabletop category on day one of the show (28th April 2014), pitching behindclosed-doors to Hotelympia’s team of Innovation Idols – business leaders and captains of industry – in a tense finale where only one can emerge victorious. Hotelympia visitors will be able to see EveryWare’s White Dot Anti-Scratch System for themselves in a brand new dedicated area which will offer an unmissable snapshot of the most innovative, new products from each category.

Marco Pierre White launches new Steakhouse Bar & Grill at Hilton hotels Marco Pierre White has launched new Steakhouse Bar & Grill restaurants at both Hilton London Syon Park and at the DoubleTree by Hilton, Cambridge. Renowned for his no-frills food philosophy, Marco Pierre White will now be tickling West Londoners’ taste buds with his simple yet exquisite cuisine, within the historic 200-acre Syon Park Estate, and serving up steaks to Cambridge locals on the banks of the River Cam. Regarded as the ‘the godfather of modern cooking’ Marco Pierre White will bring, in his words,

News in Brief A delegation of Scotland’s food and drink sector visited Singapore in April in a bid to crack one of the world’s wealthiest economies. Eighteen organisations participated in the trade mission, including some of the country’s leading brands such as Highland Spring, Paterson Arran, Highland Smoked Salmon and Mackie’s at Taypack as well as newer entrants to the market such as Loch Ness Brewery, Garvies Soft Drinks and Burgon’s of Eyemouth. Industry organisations including Scotland Food and Drink, the Scottish Salmon Producers Organisation, Quality Meat Scotland and Seafood Scotland are also participating. The visit comes off the back of latest industry figures, which show that between 2006 and 2013, Scottish food and drink exports to Singapore have more than doubled and are now worth over £330 million making it Scotland’s third largest export market. While Scotch whisky dominates the figures, food exports to Singapore are on the rise, increasing by 20% last year to just over £1.6 million. Exports of fish and seafood saw the biggest jump, growing by 35% last year. Neil McInnes, Head of South East Asia for Scottish Development International (SDI) and based in Singapore says: “Singapore is renowned for its fine dining and eating out culture with more than 6,700 restaurants and food outlets registered in 2012. “Singapore also boasts the third highest per capita income in the world and as Singapore’s economy has continued to grow, so too have consumer tastes and we’re seeing a big demand for high-end premium products for both the retail and foodservice sectors.”

Seaham Hall Hotel, Seaham - voted Small Hotel of the Year at the North East Tourism Awards 2013 - has recruited Simon Bolsover in the position of head chef. Simon joins the hotel from the AA rosetted Great Fosters at Egham, Surrey.

“affordable glamour” to both Hilton London Syon Park and DoubleTree by Hilton Cambridge, with a traditional steakhouse which has the superior qualities synonymous with one of Britain’s greatest chefs. Paying homage to simple and delicious British fare, the menus will comprise an extensive medley of steak cuts and meats celebrating local, seasonal produce. Drink concoctions will be freshly prepared on site by the head mixologist at the bar, which will have its own food menu for guests who prefer a quicker bite.

However, in a career spanning almost 25 years, he has also held senior positions at hotels in Bermuda and Canada along with Linthwaite House Hotel, Windermere. In his new position he will be responsible not only for the hotel’s recently launched Byron’s Bar and Grill, but for its pan-Asian Ozone restaurant within the award-winning Serenity Spa, under the culinary directorship of Martin Blunos.

Issue 8 May 2014

Industry news News in Brief North Yorkshire chippie, Scotts of Helmsley, answered a cry of help from the nearby International Centre for Birds of Prey, who were looking for a regular supply of fresh fish to feed to one of their star attractions – an ultra rare Steller’s sea eagle. The bird in question – now tucking into fish-without-the-chips seven days a week – weighs 14lbs and has a massive 8ft wingspan. Aged five, Inowashi – Japanese for big eagle – was one of the first Steller’s sea eagles to be bred in captivity in the UK, and is part of an important world-wide breeding programme to swell the birds’ numbers. She has been at the International Centre for Birds of Prey – owned and run by Charlie Heap – since it opened last year, and takes part in the thricedaily flying displays. Scotts owner Tony Webster said: “We are delighted to help Charlie by supplying the centre with fish we can’t use. Inowashi has become our most regular customer. You can tell she loves the fish because she never leaves any scraps!”

Food & Beverage Director at the Fine Food Company, Austin Latimer, is set to leave the company. Austin has been with The Fine Food Company since its inception in 2003 and during that time he has played a fundamental role in the successful development and growth of the company, first as chef and most recently rising to become Director of Food and Beverage with a strong menu development and food innovation brief. Since 2004 Mr Latimer has led the development of the company’s event catering division, from one borrowed unit at V festival to a fleet of 12 bespoke Fine Food Company mobile catering trailers and contracts for public catering at a number of prestigious and high profile events over the past nine years which include RHS Chelsea Flower Show, six Olympic venues, Lords cricket ground, the Oval, and the Open Golf. Most recently Austin has been part of the development team that has delivered the successful launch of a new food kiosk outlet, Coffee Dogs, on the recently developed Southern Square in front of Kings Cross Station, London.

Issue 8 May 2014

Jamie’s Italian makes a splash at sea In yet another first for Britain’s best loved chef, Jamie’s Italian and leading holiday company Royal Caribbean International have announced that it will open the first Jamie Oliver eaterie at sea. The company’s most innovative resort ships, Quantum of the Seas and Anthem of the Seas will feature a Jamie’s Italian ‘Anthem of the Seas’ will open to guests during spring 2015 and sail from Southampton whilst ‘Quantum of the Seas’ will open to guests during autumn 2014 and sail from New York. The addition of Jamie’s Italian to the restaurant portfolio aboard the Royal Caribbean ships reflects the holiday company’s plans to completely re-imagine dining at sea. Smaller, flexible and personalised main restaurants and a collection of smaller, modern and distinct eateries such as ‘Jamie’s Italian’ and experiential restaurant ‘Wonderland’ will cater for the full spectrum of food lover. The new approach to dining will feature exclusively on Royal Caribbean International ships ‘Quantum of the Seas’ and ‘Anthem of the Seas’ replacing the Captain’s Table style dining usually associated with the cruise holiday experience. “I’m thrilled to partner with Royal Caribbean, a brand that continually pushes the limits of what’s possible, to debut my very first restaurants at sea onboard the new Quantum-class ships,” said Jamie Oliver. “Royal Caribbean shares my approach to food and dining, which is to serve simple, fresh ingredients in a warm, inviting ambience. I couldn’t be more excited to bring my love of Italian cooking to their guests with Jamie’s Italian. It’s going to be brilliant!”

Since opening its first restaurant in Oxford in May 2008, Jamie’s Italian has become one of the biggest success stories in high street eating. The quality of the food and service, coupled with the affordability of the food, has meant that customers return time and time again. The casual dining experience is based on offering tasty and simple Italian food, using only the best fresh ingredients. Jamie’s Italian and leading holiday company Royal Caribbean International have announced that it will open the first Jamie Oliver eaterie at sea

Success for Pan’Artisan at FreeFrom Food Awards Pan’Artisan been highly commended in the Foodservice category at the prestigious FreeFrom Food Awards 2014 The awards celebrate the best foods on the market that are free from one of the ingredients that trouble so many food allergy and intolerance sufferers including wheat, gluten, dairy, eggs, yeast, nuts and soya. The freefrom market is now estimated at over £385m and a record number of products – more than 350 - were entered into this year’s FreeFrom Food Awards.

Each product was tested by a panel of expert judges earlier this year, with the winners announced at the Awards ceremony in London last month. Richard Jansen, Managing Director, Pan’Artisan said: “We only launched our Gluten Free Pizza Bases at the end of last year to address the growing number of enquiries we were receiving from our customers. It made sense to enter the Awards and are delighted that our Gluten Free Pizza Bases were highly commended by the judges.” Michelle Berriedale-Johnson, who launched the awards in 2008, said: “The freefrom industry has come a long way since we first launched the Awards and that was evident from the choice of innovative and great tasting foods we got to judge this year. We’d like to congratulate Pan’Artisan

and all the winners and runners up.” Pan’Artisan has two Glutenfree bases; a 10” traditional and a 10” Italian spiced, both available in thin crust. They are supplied frozen, part-baked and simply need to be defrosted prior to topping and baking. The FreeFrom Food Awards have been instrumental in driving new product development and improving the quality and choice of freefrom foods that are available. The judging panel comprised manufacturers, chefs and cookery writers, dieticians and nutritionists, coeliacs and allergy sufferers, as well as freefrom and gluten-free bloggers. Between them, the judges tasted products from 16 categories including a number of new ones for 2014, such as breakfast and after dinner foods.

Industry news Scotland’s shortlisted food & drink businesses wait for results 45 Scottish food and drink businesses are playing a waiting game to see if they have won the award at the prestigious Scotland Food & Drink Excellence Awards, for which they have been shortlisted With 21 award categories celebrating excellence across Scottish food and drink, the Scotland Food & Drink Excellence Awards promise to be the foodlovers’ event of the year and will take place on 22nd May. The awards range from Scottish Food & Drink Entrepreneur to ten product awards that are largely judged on taste as well as the introduction of two new categories, Scottish Sourcing and Brand Success of the Year. In the course of their assessment of the entries, the judges tasted 115 food and drink entries and examined submissions from 102 businesses across Scotland. The shortlist represents a broad spectrum of Scotland’s food and drink: from small companies like Cuddybridge Apple Juice to companies exporting all over the world like Mackies. Relatively new companies like Island Girl and Isle of Skye Sea Salt are shortlisted as well as family businesses with generations of food heritage behind them like MacSweens Haggis and Graham’s the Family Dairy.

News in Brief The Minnis Bar & Restaurant in Birchington, Kent has added ‘Sir Galahad’, a 1964 California Sundial split screen VW camper van to its outside catering team.

The Scottish television presenter, Kaye Adams, will host the event at the Edinburgh International Conference Centre in Edinburgh. The ceremony will be bigger than ever before with 700 guests attending on the night. The awards are organised by Scotland Food & Drink in partnership with The Royal Highland and Agricultural Society of Scotland (RHASS). The event’s headline sponsor is Asda and the awards are supported by Think Local. Chief Executive of Scotland Food & Drink, James Withers, said: “These awards celebrate the best of Scottish food and drink products and businesses, recognising the quality of produce and excellence in a range of fields from innovation to sustainability and the development of health initiatives. “Feedback from the judges was very positive and the standard of entries was high across the board. Entries have come from individuals, artisan producers and global brands reflecting the wide variety of our food and drink companies as well as their strengths and expertise. All play their part in the continued development and growth of the industry to a value of £16.5bn by 2017.”

The fifty-year old camper van will be available for private hire, with onboard catering staff, for vintage tea and garden parties, picnics, open air concerts, sporting occasions, drinks receptions, business team building events, buffets, beach parties, barbecues, photo shoots, and weddings Sir Galahad has spent the past two years being lovingly restored to its full splendour by Lancashire-based Volkeswagon specialist Morecambe & Wize. “Although he is getting on in years, he’s very young at heart and has the heart and soul of a true knight,” said Minnis’ chef patron chef Jason Freedman. The Minnis team, which recently handled the daunting task of catering for the prestigious Taste of Kent food awards, caters for all size of event, from romantic dinner a deux to grand events for 1,000 plus guests.

New trading website offers hospitality benefits Thousands of restaurant, hotel and pub owners – as well as independent catering companies – are set to benefit from a brand new and revolutionary commission-free trading website just launched in the UK The site, thetradelounge.com, is said to be particularly beneficial for restaurants seeking business group bookings, advertising unsold tables and launching special promotions. Hotels can use it to rent out conference facilities, last minute rooms and offer cut-price deals. The brainchild of internet entrepreneur Scott Harasyn, unlike other online trading sites, thetradelounge.com allows hospitality companies to upload their product or service- related deals without charging them a penny in commission. Instead, business owners will pay a small fee to cover the cost of listing and advertising their deal or special offer. Another bonus from this new online trading concept is that companies can communicate directly with customers, decide on

their own stock levels and receive payment through their preferred methods. Harasyn, of Manchester, said: “We’re really excited about launching thetradelounge.com because we believe there is not another site like it for B2B hospitality deals. We certainly can’t think of any other that allows merchants to upload their deals without paying a penny in commission on every single sale they achieve. “The companies we’re already dealing with really appreciate the fact that there is no middle man in the sense that we don’t interfere and just let them communicate with their customers as they see fit. “This is the type of model that we believe encourages best price deals – the type of online trading that companies have been crying

out for here in the UK, particularly in these post-recessionary times when businesses don’t exactly have a lot of money to throw away on high commission rates.” As well as being highlighted on the website, company deals will also be uploaded onto social media sites in an effort to reach an even wider audience. The site is said to be particularly useful for smaller family-run companies while large corporate business with hundreds of employees can also benefit.

Harvester Restaurants is celebrating after being named the UK’s best family restaurant for the second year running by leading baby charity, Tommy’s. Harevester, which has 212 of restaurants across the UK, learnt of its success after the national baby charity announced the winners of its 19th Tommy’s Awards at an annual ceremony held at the Landmark Hotel in London. The Tommy’s Baby-Friendly Awards acknowledge the organisations that make a real difference to families’ lives all over the UK, meeting their everyday needs and more. Amanda Rigby, Marketing Manager for Harvester, said: “The Tommy’s Baby-Friendly Awards has set the benchmark for companies in the UK, and we are delighted and honoured to have been named Best Family Restaurant again. “Harvester has invested in ensuring that our offer and our Young Guest menu meets the needs of families and we are continually developing this to ensure we deliver a truly stress free and enjoyable experience.”

Issue 8 May 2014

Industry news News in Brief The competition to find a chef deserving of a set of the exclusive and highly coveted Essential Cuisine blues has now closed with a characterful Cumbrian chef chosen as proud recipient. Jon-Robert Fell, Head Chef at Seascale’s Sella Park House Hotel, proved he is a worthy victor by pledging to dye his beard blue to match his prize. Essential Cuisine launched the online competition at the Restaurant Show back in October 2013, inviting chefs to visit @essentialcuisin – the company’s dedicated Twitter page – and tell founder and chef MD Nigel Crane why they should win a set of his beloved blues using the hashtag #tellnigel. Nigel said of the competition: “Anyone that is prepared to alter their appearance and dye their facial hair blue is clearly committed to becoming one of the team and I am therefore willing to hand the blues over to Jon.”

WMF has appointed Marcus Gansloser as new Managing Director for the Professional Hotel Equipment and Coffee Machines business in the UK, taking over from Florian Lehmann. Florian, who was Managing Director for WMF UK Limited since 2010, has been with WMF since 2004, and is returning to WMF AG in Geislingen to take over as General Manager for the ‘Structures of the WMF Group / WMF 2015’ Project. Marcus Gansloser, with the WMF Group since 1994, was previously Manager of Sales for coffee machines in Germany. Between 2004 and 2008 he was Managing Director (Germany) at Schaerer coffee machines, a subsidiary of WMF, and from 2009 to 2013 he was National Sales Director for professional coffee machines in Germany. “With a brace of new generation machines to launch at Hotelympia, I have the ideal platform to start from and I’m really looking forward to taking on the helm of the UK business and the new challenges that it will bring,” commented Marcus.

Issue 8 May 2014

North Yorkshire chippie wins promotion to industry premier league A North Yorkshire fish and chip restaurant has joined the industry’s premier league after winning a major honour Scotts of Helmsley has been presented with the National Federation of Fish Friers (NFFF) Fish and Chip Quality Award – putting them in the top 2.5 per cent of chippies in the country. To qualify, each establishment has to go through an inspection by an NFFF approved judge, who assesses the shop’s presentation, hygiene and cleanliness, staff training, equipment, frying and sales skills and, most importantly, the quality of the cooked product. Scotts of Helmsley - which was shortlisted in the best newcomer category at January’s National Fish and Chip Awards - boasts a fully-licensed 75-cover restaurant, takeout counter and function room. Scotts of Helmsley owner, Tony Webster, together with chef manager Shane White, were presented with their award by NFFF assessor, Tracy Poskitt, and Hull City defender Liam Rosenoir - who is only allowed to eat fish and chips at the end of the season – at the football club’s KC Stadium. Mr Webster, who has owned Scotts for just over 12-months, said: “Being awarded the Fish and Chip Quality Award is simply phenomenal and puts well

YO! Sushi’s Group Executive Chef wins ‘Best Menu Innovation’ The brand new awards seek to recognise the best menus, dishes and multi-site chefs across the restaurant and pub sector. Mike, who has been with YO! Sushi for twelve years, draws inspiration from many areas, including twenty years of experience in Asian cuisine, his

and truly in the industry’s ‘Premier League’. “Only a small number of establishments are merited with this award, and considering that I have only owned Scotts for a short period of time, and Shane has been with us since last March, this is a tremendous achievement. “This award is a testament to the hard work of Shane and his team and they richly deserve the recognition.” NFFF assessor Tracy Poskitt said: “The scheme is a way of rewarding and promoting shops that provide good quality products and high standards of hygiene, as well as friers who show a high level of competence. “It sets the new benchmark for quality within the industry. It will signal to the consumer that they can buy with confidence where the award is displayed, and it will encourage more outlets to raise their standards.” Each NFFF Fish and Chip Quality Award is valid for two years and retention is dependent on standards being maintained as validated by NFFF officials and appointed assessors.

Scotts of Helmsley owner Tony Webster (far left) and chef manager Shane Wight (far right) are presented with their award by Tracy Poskitt and Liam Rosenior

Mike Lewis, Group Executive Chef at restaurant brand YO! Sushi has won the award for ‘Best Menu Innovation’ at the inaugural Farm Frites Development Chef Awards extensive travels to Japan, as well as the brand’s international franchise territories. Growing from an offering of 40 dishes back in 1997 to a fantastic wide selection of 80 dishes today, the YO! Sushi menu includes a whole host of hot and cold street food favourites and regional specialities. Mike Lewis said: “At YO! Sushi we work hard at bringing you the best tasting Japanese inspired dishes to satisfy all types of taste buds. We break down boundaries and constantly strive to excite and inspire our fans with a range of delicious hot and cold Japanese inspired food. “We regularly fly back and forth to Japan to ensure that we are bringing the most up-to-date trends and authentic cuisine to the plates of the nation – so it’s an honour to be recognised for our contribution to the hospitality sector and win this Best Menu Innovation award.”

Industry news Restaurant food delivery start-up launches in London after successful Bristol pilot

WITH A BU RCO B OIL E R

Meals.co.uk is looking to carve out a slice of the £3bn UK market for home delivery of restaurant food with a move into the London area for its service that provides a delivery, logistics and marketing service for quality casual dining restaurants that do not have delivery in place

The move follows a successful one-year trial in Bristol and Bath that has seen the firm deliver 5,000 meals to over 2,700 customers, with a month-on-month growth rate of just under 30%. The start-up has already raised £500k in seed funding and aims to raise Series A funding in 2015 to enable the service to be rolled out across the UK over the next three years. The idea for Meals.co.uk was the brainchild of a 37 year old Nigerian-born founder, Dotun Olowoporoku, who supplemented his income after his PhD by working as a restaurant delivery driver. During this time he realised how hard it was for an individual restaurant to maintain a viable delivery infrastructure. The Meals.co.uk web and mobile app-based service matches up quality casual dining restaurants with customers in the local area, providing the logistics for orders and deliveries through its proprietary technology known as Marvin. Restaurants simply cook the food and tap into a potential additional revenue stream that the company claims could be on average £200k per year. Meals.co.uk makes its money from the delivery charge and a percentage of the order value. The service aims to fill a gap in the market for restaurant quality food at home. Research shows that there are some 34,000 quality restaurants in the UK that do not offer a delivery service. “On the whole, the standard of the average takeaway is poor and there is little in the way of a co-ordinated delivery service at the quality end of the market,” claims Dotun. “Our target customers are young professionals and busy working families who are time-poor and relatively cash-rich, but tired of the poor nutritional value and service quality of the typical takeaway.” The venture has won backing from VC company Midven as well as a number of high profile tech sector investors including: David Pritchard, former CEO of Open Table, Chris Nixon, former CEO of TravelSupermarket and Doug Scott, of seed investors potential. co.uk and founder of discountvouchers.co.uk and Carrentals.co.uk.

THE PERFECT CAT ER I N G SOLU T I ON , OU T DOOR S. . . • Boiling water wherever you need it • Sturdy stainless steel construction • Dual wall technology

Dotun Olowoporoku, founder of Meals.co.uk

A N D I N DOOR EV EN TS! • Available in 10L, 20L and 30L sizes • Unique patented locking tap design • Variable water temperature

FOR MORE DETAILS ABOUT OUR RANGE E contact your catering equipment supplier or alternatively 8 May 2014 815| 3742 13 visit www.gdpa-catering.co.uk ring.co.ukIssue or call: 0844

Chicken

is king!

Meadow Vale has responded to market demands with a brand new product, Pickin’ Chicken

The popularity of chicken restaurants and chicken-themed menus shows no sign of stopping, so expect to see more specialist outlets opening and a greater demand for different styles and flavours The politicians are telling us that the economy is on the up, but while the milder weather of the summer months looks set to boost sales, caterers are approaching the season with mixed views. In the poultry industry, the general worldwide increase in commodity prices means caterers are generally getting less for their buck than they once were. Balance this against the fact that with the growth of restaurant chains like Nando’s, chicken is more popular than ever, and caterers are challenged with finding more innovative ways to present their poultry menu items. 14

Issue 8 May 2014

However, Meadow Vale believes that caterers can err on the side of caution while creating some really show-stopping menus by using their poultry products.

“Chicken is more popular than ever, and caterers are challenged with finding more innovative ways to present their poultry menu items”

“The trick to this is to take one or two simple ingredients and apply a little culinary creativity, creating several unique dishes from very few ingredients,” says a spokesperson from Meadow Vale. “What this means for the caterer is that they’re not boxed in: if a trend doesn’t prove to be a hit with customers, rather than being left with unwanted stock, the product can be utilised in one of the other featured dishes on the menu. “On the other hand, if the dish is flying out of the kitchen ahead of the rest, there’s less chance of running out of

Chicken ingredients because they’re already in stock for the slower moving dishes of the day.” An example of this is Meadow Vale’s Breaded Chicken Mini Fillets. The versatility of this product means that it can be perfectly teamed with a whole host of ingredients. This is where creative caterers have the chance to make their mark and come up with some inventive ideas. “Try drizzling the Breaded Chicken Mini Fillets with a honey and lemon sauce and serve with jasmine infused rice for an oriental twist,” says Meadow Vale. “Tap into the increasingly popular Mexican trend by adding the Breaded Chicken Mini Fillets to traditional meals like fajitas or quesadillas.

“An extremely versatile and popular meat, it’s no surprise that chicken has long been a menu musthave” “Or for a more adventurous interpretation of the cuisine, try experimenting with a tequila and lemon sauce. Caterers can even add a summery barbecue slant to this product by adding a sticky BBQ sauce.”

Wings “An extremely versatile and popular meat, it’s no surprise that chicken has long been a menu must-have,” comments Marja Lawrence, Operations Manager at Funnybones Foodservice. “Whether roasted, fried, grilled or baked, chicken is complemented by a wealth of flavour combinations making it an ideal choice for outlets looking to appeal to a wide range of palettes.” With consumer tastes becoming increasingly sophisticated, the market has seen a real demand for new and innovate chicken products that give outlets the opportunity to offer their customers something a little different. Consumers have become ‘taste explorers’ in the last few years, and as a result, are looking to experience regional flavours from outside of the UK in their local restaurants. “The new Rio Pacific Achiote Chicken Wings from Funnybones Foodservice are the perfect example of this; offering an

authentic Mexican twist on the traditional chicken wing,” says Marja. “Derived from the seeds of the achiote fruit in the Yucatán region of Mexico and blended with chillies and spices, these delicious chicken wings have been pre-marinated in ‘achiote paste’. “With a mild and aromatic flavour they are sure to a hit with diners, appealing even to those who don’t like the spiciness often associated with Mexican cuisine.” A product exclusive to Funnybones, Achiote Chicken Wings are said to make an ideal starter or addition to a sharing platter, and are available in 2 x1kg packs. Due to the popularity of chicken wings, Plusfood UK has introduced three new favours for caterers – BBQ, Buffalo and Mexican flavoured wings. Inspired by the original and best wings from Buffalo, New York; these Buffalo chicken wings are coated in a spicy pepper marinade, and are said to be

The versatility of Meadow Vale’s Breaded Chicken Mini Fillets means that it can be perfectly teamed with a whole host of ingredients

To gauge interest before committing these unusual dishes to the main menu, caterers can trial them as specials to see how customers respond, minimizing the risk while maximizing the opportunity. Of course, the Breaded Chicken Mini Fillets have their classic uses too, which reduces the risk if the creative dishes prove too adventurous for customers’ palates just yet. This product can always be relied upon to make up a satisfying box meal with chips, a kids’ whole muscle alternative to chicken nuggets, a delicious filling for a wrap or baguette or a main component of a sharing platter or starter with an assortment of flavoured dips. Issue 8 May 2014

Chicken ideal for snacking or sharing, and can be served traditionally smothered in a hot pepper sauce or for dunking in a cooling blue cheese dip. BBQ wings are a classic favourite, and Plusfood’s new BBQ chicken wings are coated in a spicy paprika and herb marinade. And for customers looking for Latino flare, the company’s new Mexican chicken wings are marinated in a hot chipotle chilli and lime marinade. These Mexican wings promise to add ‘zing’ to starters, combi platters and buffets. Simply serve with a cool sour cream dip and a side serving of crispy nachos for a real taste of Mexico!

“With consumer tastes becoming increasingly sophisticated, the market has seen a real demand for new and innovate chicken products” Each of the flavours can be cooked from frozen in a matter of minutes – deep fry in just four minutes at 180°C, or oven bake in 15 minutes at 200°C.

Snacking The trend for snacking and grazing continues to grow and Meadow Vale has responded to market demands with a brand new product, Pickin’ Chicken. As the name implies, the 10 – 20g pieces are ideally sized for picking and sharing and are perfectly positioned on the menu as a sharing pot or side order. Meadow Vale predicts that Pickin’ Chicken will be a big hit during the World Cup as consumers look for something quick and simple to snack on during the matches. The combination of a lightly flavoured, crunchy coating and chunks of whole chicken breast is already turning heads

Chicken is bang on trend

Just what is proving popular with consumers when it comes to chicken? Find out here Wings

strips

Smoking Hot! BBQ and smoked flavours are a tasty trend, and rotisserie restaurants and barbecue-style street food are popping up all over the place. BBQ Chicken Wings are the perfect way to incorporate this theme into your menu – you can even dip them in a sticky barbecue sauce for an even more smokey kick!

A Taste of the Exotic! Customising sandwiches, salads and wraps with ethnic flavours will be big. Plusfood’s new Marrakesh Chicken Strips are seasoned with cumin, coriander seeds, red chili, garlic, cayenne pepper and could help to spice-up menus thanks to the unique flavours of North Africa.

Latino Lovers! With the World Cup taking place in Brazil, the popularity of Latin American themed food is on the up! Get in on the act with Mexican Chicken Wings to add a ‘zing’ to your menu.

Time for Thai! The accompaniment is Sriracha, a Thai-style chilli sauce from California. It’s the perfect match for Plusfood’s new Crunchy Thai Chicken Strips – 100% chicken breast strips with garlic, curry, chilli and lemongrass flavours and covered in crispy noodle pieces for an authentic taste of Thailand!

bar snacks Traditional bar snacks are being replaced with upscale bar menus featuring gourmet food – think flavoursome Buffalo wings! Ideal for snacking or sharing, why not dress them up with a chilli sauce or cooling blue cheese dip? The new Rio Pacific Achiote Chicken Wings from Funnybones Foodservice offer an authentic Mexican twist on the traditional chicken wing

Issue 8 May 2014

Source: Lostincatering.com

Thai inspired chicken is proving to be a popular trend

Chicken across the country, and like Meadow Vale’s other products, Pickin’ Chicken has a variety of applications for the modern caterer: snack boxes, sharing platters, starters and salads to name but a few. There’s an added bonus for caterers purchasing the Pickin’ Chicken, as they have the chance to enter an on-pack promotion to win £500. Every code entitles the user to claim free music downloads too. Meadow Vale’s focus is on producing high quality products that caterers can be proud to serve to their valued customers. It’s important to achieve consistency in serving, to keep those customers coming back again and again, and they work hard to ensure the same amount of quality is packed into every single bag.

Skewers Atlantic Foods has added a 158g Southern Fried Skewer to its range of frozen poultry products. Ideal for use as a starter, main course or as part of a combo dish it promises to add a bit of zip to any menu and is said to be the perfect answer for any chef looking for a product that is easy to both prepare and serve. There is a major trend towards items on sticks - such as kebabs and skewers -

Atlantic Foods says that skewers are ideal as a starter, main course or as part of a combo dish

It’s a wrap! Wraps can be used to help generate an increased profit margin when compared to traditional sandwiches – largely due to their reduced filling volume. With an infinite number of fillings and endless ‘twists’ to help keep offerings exciting, wraps really can be the dish of the day!

Wraps can be used to help generate an increased profit margin when compared to traditional sandwiches

and restaurants and pubs have caught onto the potential of these products because of the range of serving options they offer. Products like the Southern Fried Skewer can be served as a starter with a dip, such as Atlantic Food’s Peri

“There is a major trend towards items on sticks such as kebabs and skewers - and restaurants and pubs have caught onto the potential of these products”

Peri (a blend of chillies, pepper, lemons and limes), or Louisiana Hot (made to an authentic deep south Cajun recipe); as a main course with noodles or rice; or as a sharing combo offering. What’s more, because they come fully cooked they are simple to prepare – just add heat. “Caterers will like them because they are easy to prepare and have so many applications whilst the consumer will like the simplicity of the product as it can be eaten straight off the stick - no knife, no fork, no mess, no fuss,” says Atlantic Foods.

Useful contacts Meadow Vale 0845 00 30 300 www.meadowvalefoods.co.uk Funnybones Foodservice 01707 321321 www.funnybones.co.uk Plusfood UK 01908 685008 www.plusfood.co.uk Atlantic Foods 01252 846500 www.atlanticfoods.co.uk

Issue 8 May 2014

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 18

Issue 8 May 2014

www.meadowvalefoods.co.uk

Wines, beers & spirits

Raise a glass to your drinks menu

We take a look at what’s new in wines, beers, spirits – and a sneaky cocktail too! From Monday 2nd to Wednesday 4th June 2014, those in the trade, from retailers to restaurateurs, from merchants to MWs are invited to experience the next chapter in the London Wine Fair’s 34 year history. The 2014 Fair will see some significant changes including more exhibitors, both large and small, and more wines to explore, from bulk to niche. There’ll be more to experience too: an extravaganza, a celebration of all that makes the UK market the most exciting and challenging in the world today. London Wine Fair will take place at Olympia London and is free to visit - but is strictly trade only. It’s a trading place, a meeting place, a place for discovery,

learning, and even celebrating all manner of things wine trade related. Running annually since 1981, The London Wine Fair brings together all aspects of the trade for three days of business. In 2013, more than 10,000 trade visitors from 79 countries attended to taste from over 9,000 wines from all corners of the globe.

“With English wine the difference is generally the lightness of style” This year, there will be over 500 exhibitors, including a return to the Fair of the country’s largest 20 importers and distributors, and over 55 of the UK’s smallest and most niche importers who

are taking part for the very first time. So whether you are looking for established brands, hard to find specialities, up and coming wine regions or firm favourites, there is literally something for everyone. To find out more information about this event, just visit http://2014. londonwinefair.com/content Another event taking place is the inaugural London Wine Week which will be taking place 2nd-8th June 2014. Launched by the team behind London Cocktail Week, the unique seven day celebration has been launched as a celebration of the capital’s flourishing wine scene, set against the backdrop of some of London’s finest bars and restaurants. Issue 8 May 2014

Wines, beers & spirits Only the highest quality grapes are selected for Knightor wines

The style of the wines from Knightor are said to make them the ideal accompaniment for fresh and seafood dishes as well as classic English salads and cheeses. Only the highest quality grapes are selected for Knightor wines meaning production is limited. To buy bottles of these handcrafted wines online visit www. knightor.com or pay a visit to Knightor’s vineyards and on-site shop.

Beer

The festival will help consumers discover new grapes, varieties and vintages usually unavailable by the glass. They simply buy a wristband for just £10 to be part of the Wine Tours, and use the specially created pocket-sized guidebook which maps out all the venues taking part.

“The development of craft lager has helped to drive the growth of craft beer overall”

From dusty wine vaults to classic hotel bars, top-end restaurants to tiny hidden gems – they’ll just need to flash their London Wine Week wristband throughout the week to qualify for premium wines by the glass and taster wine flights, each for just £5.

philosophy on making English wine: “With English wine the difference is generally the lightness of style. This is their hallmark and is also what they excel at, and although some wines in our range have more fruit weight than many you’d get from other countries such as Picpoul de Pinet or Muscadet sur lie, they all retain an elegance that is part of the inherent character of English wine.”

The festival will also be championing the wealth of incredible independent wine merchants who will be throwing open their doors during the week to offer masterclasses, meet the maker sessions and discounts on bottles for wristband wearers. For more information, just visit www. londonwineweek.com.

Wine The British summer signals time for outdoor entertaining with the very best local in season produce, ideally accompanied by classic English wines from Knightor winery in Cornwall. Knightor produces elegant, light wines such as Madeleine Angevine, Pinot Gris, Rosé and a sparkling Brut NV which are getting very positive reviews from the wine press. Winemaker James Thomas expresses his 20

Issue 8 May 2014

Artis’ new catalogue features hundreds of new products, including stemware suites and tumblers, and barware items

After a successful trial on draught in a number of high end venues, Frontier – Fuller’s new wave craft lager – will now be available in 330ml bottles. Frontier has proved a hit with beer drinkers and retailers alike. It’s a 4.5% ABV unpasteurised, filtered, lager and is crafted using traditional brewing techniques to create a lager with a refreshing, flavoursome character. Since last May over 1,400 barrels and 400,000 pints of Frontier have been sold across nearly 150 venues. These include Heston Blumenthal’s Hind’s Head in Bray, the Tate Modern Restaurant and the Grosvenor House Hotel, as well as various groups such as Inbrighton Group and the Urban Leisure Group. The development of craft lager has helped

Wines, beers & spirits to drive the growth of craft beer overall. This boom in interest around this sector of brewing, coupled with the success of Frontier on draught, has shown there is an opportunity to offer the product to a wider audience with bottles. Frontier will be available as single bottles and, for the off trade, as a four pack. Wade Crouch, Fuller’s Head of Marketing, says: “Frontier has proved a great success for Fuller’s in its trial run, filling an obvious gap in our beer portfolio. The unique qualities of this wonderful beer have proved popular with customers and a diverse range of exciting venues are offering this great beer. We are looking forward to introducing Frontier to a whole new audience of discerning drinkers seeking something special.”

Alcohol-free beer Bavaria has strengthened its position as one of the leading alcohol-free beer brand in the UK, with the addition of 0.0% Fruit Rosé and 0.0% Radler Lemon to its popular range of low and no-alcohol beers. The first of these new beers, 0.0% Fruit Rosé is something a little different for the UK market. It’s a non-alcoholic beer that marries natural red fruits with tones of raspberries and cherries, to the dry edge of malt, delivering a drink that’s just the right side of sweet. Bavaria has strengthened its position as one of the leading alcohol-free beer brands in the UK with the addition of 0.0% Fruit Rosé and 0.0% Radler Lemon

Bavaria 0.0% Radler Lemon, blends the brewer’s renowned alcohol-free beer with cloudy lemonade to create a refreshing drink that combines subtle malt flavours with sweet citrus tones. Emiel Hendrikx, Brewing Technologist at Bavaria, explains the approach adopted in creating the new beers: “We spend a lot of time and effort developing new drinks, working hard to develop good tasting beers with distinctive flavours, regardless of the alcohol they contain. We do not consider these beers to be an alternative to soft drinks, or indeed premium beers; these are just great tasting drinks in their own right.

“The market [alcoholfree] is growing at an impressive rate, appealing to consumers beyond just drivers, pregnant mums and fitness fanatics” “There is perhaps a longer tradition of combining fruit with beer in Europe, but the British certainly seem to be appreciating the new flavours on offer. These alcohol-free varieties have been in development a long time, with subtle changes to the recipe required for the British palate, which emphasises the malty flavour a little more.” Peer Swinkels, Director of the familyowned brewery commented: “The UK is a very important market for us, and although it perhaps lags behind Europe in terms of fruit-based beers, it is catching up fast. The market is growing at an impressive rate, appealing to consumers beyond just drivers, pregnant mums and fitness fanatics. The moderation message, asking consumers to cut their alcohol intake, is driving interest in alcohol free drinks, but only those with a genuinely good flavour.”

Spirits Glengoyne Highland Single Malt Scotch Whisky is expanding its whisky portfolio with the release of an outstanding 25YO

The Glengoyne 25YO has been matured in traditional dunnage warehouses for 25 years

bottling. Matured exclusively in handselected sherry casks for a quarter of a century, this unique malt is an important addition to the Glengoyne collection, which includes the 10, 12, 15, 18, 21 Year Old and Cask Strength malts. The malt is presented in a new heavy bespoke bottle and outer box. The bottle features a fine metal stopper, crafted cartouche and delicately branded neck tag and is attractively displayed in an oak box interior which includes an engraved plinth. The elegant exterior has a refined feather pattern subtly varnished on the pack. Commenting on the new malt, Iain Weir, Marketing Director for Ian Macleod Distillers, said: “The Glengoyne 25YO is an extremely special malt. Matured in our traditional dunnage warehouses for 25 years in the finest European oak sherry casks, unchill-filtered and bottled as taste insists at 48%ABV, the result is a flavour of soft oak, cinnamon, stewed fruits and a Seville marmalade tang. A perfect after dinner dram.” Glengoyne is owned by one of Scotland’s leading, independent, family-owned distillers, Ian Macleod Distillers Ltd. Unlike most other single malt whiskies, Glengoyne dries its malted barley using only warm air resulting in this subtle yet complex malt where all the delicate flavours are freely expressed. Issue 8 May 2014

Wines, beers & spirits Lamb’s Spiced is a smooth golden liquid blended with natural spices and hints of cinnamon andcaramel with a citrus finish

Glengoyne Distillery – highly regarded as Scotland’s most beautiful distillery in Dumgoyne near Loch Lomond – runs its stills slower than any other distillery, supporting the claim that Glengoyne genuinely is ‘Worth the Wait’. Iconic British spirit, Lamb’s, has launched new Lamb’s Spiced, a secret recipe of premium Caribbean golden rum derived from Alfred Lamb’s family, which is best enjoyed served neat over ice or as a versatile cocktail ingredient.

“A bartender puts effort into making a drink and wants the customer to appreciate the flavours in their entirety” Ideal in spring cocktails, Lamb’s Spiced is a smooth golden liquid blended with natural spices and hints of cinnamon and caramel with a citrus finish. It’s sweetly spiced with an ABV of 30%.

Drink essentials Artis, a leading supplier of glassware and tableware, has introduced new ranges for 2014, with the launch of the ’Art of Artis 2014’ catalogue and pricelist. The catalogue features on-trend product ranges and is packed full of lifestyle photography, offering establishments a 22

Issue 8 May 2014

myriad of ideas and creative inspiration for their product selection for drink presentation in the year ahead. With four distinct sections entitled Barware, Glassware, Tableware and Cutlery, the catalogue features hundreds of new products, including stemware suites and tumblers, and desirable barware items. The introduction of a new ‘Aperitifs/ Digestifs’ section further strengthens last year’s addition of the Vintage Cocktail Collection and the Oriental and Seafood Collections, bringing together complementary pieces for the customer’s ease of choice. Ice is a key ingredient of virtually every cocktail and, therefore, quality is important.

Jesper Callisen will be serving cocktails on Hoshizaki's stand at Hotelympia this month

Bartenders want pure, solid, long lasting ice that will not detract from their creations which is why the Hoshizaki brand is so well respected in cocktailmaking circles. To demonstrate why it’s so good, Hoshizaki has brought in award winning bartender, Jesper Callisen, currently bar manager at London’s private members club, Century (where three Hoshizaki ice machines are installed), to make and serve a cocktail menu at Hotelympia (28th April-1st May, Olympia, London) on stand 2017. “The ice is fantastic,” explains Jesper. “It cools without diluting as the cubes are extremely solid and pure. A bartender puts effort into making a drink and wants the customer to appreciate the flavours in their entirety – not a watered down version.”

Wok&Go – advertorial feature

Wok&Go goes from strength to strength With 14 stores currently open in the UK and Middle East and further plans to expand their corporate stores and franchises, here and internationally, the Wok&Go brand is going from strength to strength A passion for excellent customer service, great tasting, healthy food and year on year consistent growth has seen us grow to become what we believe to be the leading noodle bar chain in the UK. “Our unique brand-led, fusion food chain, blending the best of Thai, Malaysian, Indonesian, Chinese and Japanese cuisine lends itself perfectly to franchise here or anywhere in the world,” says Des Pheby, Managing Director, Wok&Go. Since the successful launch of our brand into the Middle East we are seeing a great deal of interest from overseas and we are actively looking for further opportunities to expand the brand further to Africa, India, Europe and the USA. Millions of entrepreneurs have built profitable and hugely satisfying businesses through the franchise model. We have franchisees from all ethnic origins, of every age and from many varied career backgrounds. Interestingly, few are from the catering profession so it’s obvious that a Wok&Go franchise is a popular choice with those wishing to take a new and interesting career path. We are dedicated to helping you make your business a success and we’re equally dedicated to providing you with support needed to ensure that you are as successful as possible. We have a strong team of great people, working behind the scenes at head office that will make your journey from signing up for a franchise to seeing a healthy profit as smooth as possible.

Des Pheby, Managing Director, Wok & Go

Our dedicated ongoing support ranges from marketing, HR and recruitment, locating the perfect site for your new business venture, procuring great value, top quality equipment and our tried and tested launch programme to get you off to a flying start! In addition to the ongoing support you will also receive a robust four week franchisee training course, including cooking in our unique Asian fusion style, ingredient selection and preparation, dealing with the public and customer service excellence, to name a few. Our dedication to innovation in Online Marketing and Digital Technology has also seen our brands online reach strengthen and further increase. “We like to give our valued customers a unique experience when visiting any of our Wok&Go stores and the successful launches of our social media pages, new website, innovative mobile app and pod system gives them the same unique experience online and on mobile,”

comments Timeem Taleifeh, Marketing Manager. As the business continues to grow, the opportunity to become a multi-unit owner has also naturally increased. We have seen a number of our existing franchisees take on further units and applying the knowledge and skills they have accumulated to further expand their horizons and profits. The cost of becoming a Wok&Go franchisee ranges from £105,000 £150,000 and we have a range of financial plans to suit anybody looking to set up a franchise with us. “There are fantastic financial deals to be had this year. It’s too good an opportunity to be missed,” says Des Pheby. Join our expanding business today. To find out more information about our franchising options, our stores and healthy, great tasting food visit www. wokandgo.co.uk or alternatively contact our Managing Director Des Pheby at des@wokandgo.co.uk Issue 8 May 2014

World Cup focus

Cheers to the World Cup!

With football fever soon to sweep the nation make sure you are ontrack to maximise your business opportunities

Wherever your business is located you should be able to generate extra business off the back of the forthcoming FIFA 2014 World Cup. It’s likely that the majority of people will want food-to-go, so fast food and casual dining outlets will be much in demand.

If you are looking to attract customers outside of your normal opening hours you may need a late operating licence: give yourself plenty of time to complete the application process or you will be in danger of missing out on extra business over a minor technicality.

Engage your staff early and get them on board with any ideas you have to maximise your opportunities too. Ask them for their ideas - they may have thought of things you haven’t, and the more involved they feel the more you will get out of them. It’s important to bear in mind that staff may not be overjoyed at having to work when seemingly the rest of the country might be taking time off to enjoy watching the matches: incentives and rewards that come into play after the event may be enough of a ‘carrot’ to keep staff on-side while you need them most.

Also, be prepared to serve fans with thirst-quenching beverages during the game and stock up with cups and tumblers.

You will be relying on your team to provide a consistently high level of food quality and service so beware of over-stretching staff by opening for unreasonably long hours, or take on extra staff to cover the longer hours.

Did you know?*

The next three World Cups will be hosted by Brazil in 2014, Russia in 2018, and Qatar in 2022

Huhtamaki says that you can help customers cool off during the heat of the match by serving refreshing cold drinks in their CE Marked plastic tumblers. Featuring the official Government CE stamp, staff can rest assured that they will be serving legal measures time-after-time and customers will be happy that they are being served the full pint or half pint too! Choose to serve ‘To Brim’ or ‘To Line’ fill, whatever suits you and your customers best.

Did you know?* The FIFA World Cup is the world’s most widely viewed sporting event; an estimated 715.1 million people watched the final match of the 2006 FIFA World Cup held in Germany and the 2010 event in South Africa was broadcast to 204 countries on 245 different channels

“Engage your staff early and get them on board with any ideas you have to maximise your opportunities too” Offering a safe, shatterproof alternative to glassware, these tumblers are perfect for outdoor drinking too – whether that’s when watching the game on a big screen in a beer garden, or just enjoying a bevvie whilst it’s half time! BioWare CE Marked pint and half pint ‘To Line’ tumblers, made from PLA, are also available – a great choice for environmentally conscientious operators. *Source: www.fifa.com/aboutfifa/worldcup/

Issue 8 May 2014

British Pie Awards

Judging to get underway for British Pie Awards The British Pie Awards are a national celebration of British Pies in all their varieties and have been running since 2009 – with judging for this year’s event taking place on 30th April With 1,000 entries expected for this year’s British Pie Awards, it’s going to be a busy day of judging – which takes place at the end of April. And for the first time, QuickBite magazine’s Editor will be on hand to help out with the judging, which takes place in Melton Mowbray – the Rural Capital of Food. “It’s an honour to be invited to be a judge at this year’s Awards,” comments Linda McKeown. “The Awards have proved very popular this year with up to 1,000 pie entries expected – so it’s going to be a very busy day tasting all the entries! “But I can’t wait to be a part of the judging to see – and taste – the high quality of pies that have been entered.” The Awards are hosted by the Melton Mowbray Pork Pie Association which provisionally set a limit for entries at 1,000 pies due to the logistics of tasting that many pies in one day. The Association originally set up the Awards in 2009 as part of the celebrations following the Melton Mowbray Pork Pie achieving EU protected name status and also as a way to recognise the importance and tradition of pie eating in the UK. Pies are entered in 19 different categories this year and judged independently by pie experts, celebrity chefs and acclaimed food writers. Matthew O’Callaghan, Chairman of the MMPPA said: “The British Pie Awards allows pie makers of all sizes from all parts of the industry to demonstrate the quality of their produce. It is a fantastic celebration

of British tradition and a great way to protect our pie heritage.” This year the Speciality Pie class has been named ‘A Pie Fit For A Hero’ and was introduced by the organisers in part to help commemorate WW1 but mainly in recognition of the quality of food prepared by bakers and chefs working in the British Armed Forces and associated catering establishments. The category was also open to entries from any baker who supplies this sector on a commercial basis and was exempt from the rule of entry that the pies must be commercially available for the calendar year following the awards.

“The British Pie Awards allows pie makers of all sizes from all parts of the industry to demonstrate the quality of their produce” Sally Lewis of The Pie Kitchen won the prestigious accolade of Supreme Pie Champion in 2013. Since winning the award she has seen her pie sales double. She said: “We have been really astounded at the impact winning this award has made to our business. Not only do more people recognise our brand they are more inclined to try our pies when they see we have achieved this Award.” Entry deadline for the 2014 awards was Friday 11th April 2014.

For all the latest updates please follow the British Pie Awards on Twitter @britishpies and facebook www.facebook.com/ britishpieawards

Aims of the award is to: • Celebrate the heritage of the British pie • Protect and promote regional pecialities • Recognise the craft of bakers, butchers and other producers • Support British produce Prizes • The Supreme Champion of the Awards ‘Pie of Pies’ will win a trophy and a prize of £1,000 • The Champion in each class will win £50 • There will be a Champion in each of the classes. The Champion from each category will compete for the title of Supreme Champion Issue 8 May 2014

Marketing

Make your mark with branding Get savvy with your branding by incorporating your brand on everyday essentials that customers will easily see – such as napkins and paper cups As the first paper cup manufacturer in Europe to print QR codes, Wrexham based Benders Paper Cups has positioned itself as one of the leaders and innovators when it comes to quality printing. The company is building on this reputation with QR coding being the latest extension of this, providing a means for both vending and catering clients to enter into immediate dialogue with their customers using this flexible, current method of communication which is highly relevant to today’s fastpaced ‘technology savvy’ market. Benders understands the growing importance to its customers of branding and is keen to help them take advantage of the marketing and communication opportunities its paper cups offer. Marketing Manager for Benders, Adrian Pratt explains: “More and more companies are now choosing to develop their own

The updated Xpressnap® range of napkin dispensers from Tork offers caterers a secret weapon in the battle to raise profile and promote product

Issue 8 May 2014

Benders says QR codes present a great opportunity as they can be matched on a company’s website with downloadable links to create powerful promotional mechanics

custom print and, for these businesses, scanning QR codes opens up a whole new world to managing, and communicating with, their customers.

in minutes and load it onto one of the most visible and customer- focused places in any catering outlet – the side of the napkin dispenser.

“Print can be used very creatively and dynamically and we are keen to help and assist our customers in the many ways they can promote their businesses and provide further value and incentives for their customers.

“AD-a-Glance is a really innovative way for you to create and promote your own offers. It opens up a whole new way of in-house marketing which is easy, accessible and can be created speedily on a home computer,” says Rebecca Blake, Product & Segment Manager at SCA Hygiene Products UK who manufacture Xpressnap® napkin dispensers under the Tork brand.

“Print can also be used to endorse and drive the customer’s branding and so the benefits are huge. QR codes in particular present a great opportunity as they can be matched on a company’s website with downloadable links to create extremely powerful promotional mechanics. It’s a chance to encourage customer loyalty and repeated purchases, give relevant information about certain product ranges and strengthen the customer relationship.” Adrian adds: “The use of paper cups allows more versatility for print options and more and more vending operators are recognising the power of simple branding.” From cups to napkin dispensers, the updated Xpressnap® range of napkin dispensers from Tork have an extra dimension that offers caterers a secret weapon in the battle to raise profile and promote product. The easy-to-operate AD-a-Glance tool gives operators the freedom to create their own advertising and promotional material

“Print can also be used to endorse and drive the customer’s branding and so the benefits are huge” All you need to do to make the most of the AD-a-Glance panels is to go online to http://adaglance.tork.co.uk and discover the unique Tork design tool which will help you create an ad which precisely suits your needs. Once designed, the tool saves your templates so it will only take you a few minutes to update them. Through ADa-Glance you can make use of ready prepared templates, drop in an appropriate image and play with pre-prepared wording. Or you can start from scratch and create your own individual ad to support your branding.

Issue 8 May 2014

Business profile

Ready, steady – grow! Arthur Williams Sales Director, Phil Lomax Factory Manager, Iwan Thomas Managing Director

Ready Foods is a young and dynamic food production company trading from their modern facility in the royal walled town of Caernarfon since June 2006 and has ambition and drive which it hopes will help grow their business to be worth £15 million within the next five years. Linda McKeown finds out more

Ready Foods supplies high quality ready meals and meal components (both chilled and frozen) for restaurants, pubs, hotels, food wholesalers and retailers.

meat and 200,000 pouched ready meals,” says Iwan Thomas, Managing Director, Ready Foods. “Our core range is roast half chicken, hot and spicy chicken wings,

As Ready Foods Ltd is part of the Meadowvale Food Group (a leading supplier of poultry products with an established global presence), they have amassed a great deal of experience and product knowledge over the many years of trading, and believe that they can offer their clients the benefit of peace of mind and stability, safe in the knowledge that they can deliver.

“Every week we can process up to 100,000 chickens, 25 tons of cooked meat and 200,000 pouched ready meals”

“Every week we can process up to 100,000 chickens, 25 tons of cooked 28

Issue 8 May 2014

pork ribs in BBQ sauce, lamb shanks in mint & rosemary, sliced roast meats in gravy and bespoke roast meat joints.

“We locally source everything where we can but we have to react accordingly to briefs from our customers. It’s not just raw materials we source locally – but the equipment we use too.” Led by Ready Foods’ management team with many years collective experience within the industry, meeting and exceeding customer expectations and producing quality produce is every employee’s goal. They operate within a team environment, and encourage team building exercises to ensure a happy working environment thus resulting in professionalism and healthier productivity. Iwan also says that continuous

Business profile professional development is critical to their team success which starts from day one when all new staff undergo an intensive induction programme prior to employment, followed by regular ongoing training. This includes training in basic food and hygiene standards, with Production Managers being trained to an advanced level of food and hygiene standard.

“Once we receive a brief from our client, we work quite quickly with this to develop new product ideas” Ready Foods’ aim is to create and nurture long-term relationship with their customers and suppliers and they are proud of the fact that they work closely with their customers to meet their needs. “At Ready Foods, we understand and appreciate the importance of our business relationships, and to maintain those we ensure that quality is a commitment for everyone within the company,” says Arthur Williams, Sales Director, Ready Foods. “We’re flexible in our manufacturing process and have a multi disciplined cooking facility to allow us to do this. “Once we receive a brief from our client, we work quite quickly with this to develop new product ideas. It can be a quick turnaround and I believe we are always quick to react to new product

development. Customer satisfaction and ensuring confidence in our product and services is paramount at Ready Foods.” Ready Foods is British Retail Consortium Grade A accredited, and a European Commission UK DP 020 EC approved factory. All Hazard Analysis and Critical Control Point (HACCP), Safety Management standards, production and processing controls are adhered to with the factory environment. The company also has a dedicated technical division to ensure that they comply with all the latest food regulations for their customers. The factory itself has been built to the highest food grade specification and benefits from having the latest technology and equipment installed – including a low care butchery department which enables them to be flexible in producing bespoke products. However, Arthur points out that food inflation and rising raw material costs is a key area where they have had to work hard as a company: “We work hard to keep our prices competitive despite these rising costs,” explains Arthur. “However, having grown from being a business worth zero to now £11 million, we’ve set a plan to grow to £15 million within the next five years. “It might seem like an ambitious growth plan but due to increasing demands for our business, we are looking to double capacity of the factory which will help us on the way to this target.”

The Ready Foods portfolio Poultry

Ready Foods is able to offer ‘gate to plate’ roast poultry products, with all of their British products meeting the Red Tractor quality standard. Examples of products include: • Roast half chicken • Hot and spicy wings • BBQ drumsticks

Recipe Dishes

Their recipe dishes can either be bespoke or generic, and offer a costeffective solution for pubs, retail and leisure restaurants. Convenience and portion control benefits make their recipe dishes hugely popular with their restaurant customers. Examples of products include: • Roast Beef • BBQ ribs • Lamb shank

Cooked protein components Ready Foods’ state of the art production facility can also produce bespoke cooked meat components for ready meals manufacturers. Examples of products include: • IQF cooked diced beef • IQF cooked chicken • IQF marinated chicken

New Product Development

• The research and development of new products is a core element of Ready Foods’ business • New recipes and introducing new products to the market is always at the forefront of the company • The aim is to combine innovative ideas with traditional products • They understand the importance of listening to the needs of their customers – and responding to them

Issue 8 May 2014

How to...

How to avoid a fire hazard

Servicing of the Ansul suppression system is vital in helping to avoid a fire

Nigel Walton, Director at Abbot Fire Group, explains how you can minimise the risk of fire within your commercial kitchen As you might expect, the best way to avoid fire hazards within the commercial kitchen is to ensure good housekeeping practises and procedures. This starts with ensuring all extract canopy filters and extract ducts are regularly cleaned and free from grease build up. All cooking appliances need to be cleaned and serviced regularly according to their manufacturer’s recommendations. This ensures all cooking appliances from deep fat fryers to ovens and pressure cookers are in correct working order and helps to minimise the risk of failure, and therefore potential fire risk. It is particularly important on deep fat fryers that the thermostat is in correct working order; if the thermostat is broken, or not functioning properly, then the hot oil within the fryer can reach auto-ignition point and burst spontaneously into flames. This can happen without notice, and is an immediate danger for any staff member attending the deep fat fryer’s contents. 30

Issue 8 May 2014

There are other hazards within the kitchen than can pose a fire risk too; these include overloading plug sockets, frayed electrical cables, short circuits on extractor fans, or clothing and tea towels catching fire on naked flames. Being aware of these hazards and identifying processes and procedures to avoid them is crucial. Commercial kitchens legally require a risk assessment to be undertaken. This highlights the risk of fire within the kitchen and identifies steps to be taken to help reduce that risk. As a result of your fire risk assessment portable fire extinguishers are also likely to be found in the kitchen, with the content of the extinguisher based on the

fire risk. Therefore you are likely to be familiar with wet chemical (yellow label) extinguishers within the commercial kitchen environment, as these can be used on fat and hot oil fires. It’s all well and good having extinguishers placed within the workplace, but ensuring staff are aware of fire risks and how to use extinguishers to tackle a small fire is also important. Fire safety training for employees is a legal requirement, and this training covers how to spot fire risks and reduce them, and can include a practical session on using a fire extinguisher to extinguisher a fire in carefully controlled conditions. Fire extinguishers are not to be used to hold doors open; they should be in their designated place permanently, enabling them to be accessed quickly if needed. Other suitable devises are available for holding fire doors open safely. Should a fire break out within your commercial kitchen, it’s important that the fire alarm is sounded before anyone attempts to tackle the fire. If you discover a fire, press the break glass point which

“Commercial kitchens legally require a risk assessment to be undertaken. This highlights the risk of fire within the kitchen and identifies steps to be taken to help reduce that risk.”

How to... will automatically sound the fire alarm, and only tackle a small fire if it is safe to do so, always ensuring the exit is behind you.

fire protection system in place for your fire risk, and have these items serviced regularly; and ensure staff know what to do in the event of a fire.

Kitchen fire suppression systems will work automatically should a fire break out, but also have a manual pull station, enabling kitchen staff to act quickly in the event of a fire by pulling the handle to operate the system. The chemicals in the Ansul R-102 kitchen fire suppression system not only smother and extinguish a fire, but are equipment friendly, ensuring quick clean up after a fire, and avoiding prolonged periods of closure. Regular servicing of your kitchen fire suppression system is important too, to ensure it can be relied upon should a fire break out.

â&#x20AC;&#x153;Kitchen fire suppression systems will work automatically should a fire break out, but also have a manual pull station, enabling kitchen staff to act quickly in the event of a fireâ&#x20AC;?

Therefore a few simple steps will help keep your staff and business safe from the risk of fire. Ensure all equipment is clean and fit for purpose; conduct a fire risk assessment; have the correct

Abbot Fire Group is the first, and currently only, company in the UK approved by the LPCB to install and service kitchen suppression systems.

Extinguishers should be placed in easy to reach places

Issue 8 May 2014

Design inspirations Photography by Alastair Lever

The Dining Car loose seating area

SHH timetables National Railway Museum restaurant re-designs SHH has completely re-designed the National Railway Museum’s hospitality offer, following a commission by long-term client Levy Restaurants, the sports, leisure and hospitality division of Compass Group UK & Ireland, which provides catering services at the museum. QuickBite found out more about this exciting re-design The radical revamp involved the rebadging and re-design of the popular York attraction’s two main restaurants, as well as creating a third new offer in an external, courtyard space. The re-designed restaurants are The Dining Car, a 450 sq m restaurant situated in the Grade II-listed Station Hall and The Mallard Café.DeliBakery (named in honour of the beautiful art deco 1930s Mallard locomotive, a star attraction of the museum): a 310 sq m space located in the more modern section of 32

Issue 8 May 2014

the museum, the Great Hall. The brand new external area is The Container Café, which is made up of four industrial transportation containers, together with loose courtyard seating and three further

“Activity and theatre are provided by a live flame kitchen, along with ovens for steaming and bakery”

adapted, open-sided containers offering semi-covered seating. All three dining spaces feature exciting, playful and highly original designs, inspired by the glorious heritage of the railways. The counters in The Dining Car restaurant, for example, are modelled on the feel of an old timber-clad ticket office, with a bespoke seating area inspired by vintage railway carriages (complete with luggage racks and carriage lights), as well as a series of framed ‘golden

Design inspirations age’ room sets on casters, evoking the spacious feel of the lounges on trains like the Orient Express. The Mallard Café.DeliBakery, meanwhile, has an industrial feel, with steel tubing, stainless steel shelves and metal studs, referencing the great engineering design behind Mallard and its sister A4 class locomotives, whilst the seven external containers refer to the railway’s great role in industrial transportation. “The National Railway Museum, which forms part of the Science Museum, is a very well-established and hugely popular museum, attracting over 700,000 visitors a year,” said SHH Architectural

“All three dining spaces feature exciting, playful and highly original designs, inspired by the glorious heritage of the railways” Technologist Alasdair Galloway, who worked on the project alongside SHH Creative Director Neil Hogan. “Whilst we were looking to be as creative as possible, we also had many practical

issues of robustness, customer queuing and access to work with, as well as safety issues, ensuring that loose furniture was kept away from the trains, for example, as the exhibits are real trains on rails, with adapted viewing platforms alongside.”

The Dining Car Restaurant The first of the three new spaces is The Dining Car, a 150-cover restaurant located down a long central raised platform area, which is made up of five key zones – two bar/servery areas; the

‘Carriage’ seating - The Dining Car

Mallard Cafe heat lamps

The Dining Car timber surround decorated with railway signage

Issue 8 May 2014

Design inspirations Mallard Cafe with re-conditioned chiller cabinets

“The second seating area features loose furniture... enlivened with additional ‘exhibit’ features, such as old ticket machines, a model train set inside a glass case in the centre of the space and old station signs and plaques on the enclosing red timber fence walls” ‘carriage’ fixed seating area, a further loose seating area and the final seating zone made up of room sets inspired by the great era of Victorian rail travel. Two further built-up platforms on the outside of each of the show trains allow for close-up viewing. The first servery area is elliptical in shape, with curved ends inspired by old ticket offices, made of timber panels in a high-polish gloss grey/green paint finish, with additional yellowy/orange decorative glass. A mild steel frame integrates the structure well with the Station Hall ceilings, whilst mustard yellow gloss tiling, reminiscent of classic train station interiors, clads the servery counters. Activity and theatre are provided by a live flame kitchen, along with ovens for steaming and bakery. Front-of-house chefs communicate the theatre of the kitchen directly to the customer. The same food offer (cold and hot deli items, soup, sandwiches, salads and cold drinks) is replicated on either side, so that customers can be served from any approach. This also gives the operator flexibility, with one side able to be shut down when footfall is quieter. A second servery area serves hot and 34

Issue 8 May 2014

cold drinks and bakery items, so that people just wanting tea, coffee or cakes can bypass the main food area. Similarly to the first servery, it features greenpainted timber panelling, except this time for the whole unit, with an elevated, screened-off pot-wash area to the rear. Directly beyond are the till stations, with a yellow tile and green-painted finish, plus two bespoke, domestic-furniturestyle stations in green-painted timber for cutlery and condiments.

Oak bench seating at edges of Mallard Cafe

Beyond these, the first of the three seating areas offers 70 covers and is made up of eight booths, which feature bespoke carriage-style seating with antiqued brass upstands and integrated lights from Andy Thornton, which go on to form luggage racks above the seats, dressed with parcels in brown paper and vintage suitcases from the NRM archive. The second seating area features loose furniture (re-using existing bentwood chairs, along with new wrought iron and

The Dining Car second servery for tea, coffee & cakes

Design inspirations timber or marble tables by Andy Thornton), enlivened with additional ‘exhibit’ features, such as old ticket machines, a model train set inside a glass case in the centre of the space and old station signs and plaques on the enclosing red timber fence walls (which prevent loose furniture coming into contact with the trains). Two full-size ‘street’ lanterns also dress the space, with power taken from the ceiling above. The final area is made up of three framed room sets (all on casters so that they can be moved around to create a wall formation when the restaurant needs to be closed off for functions). The room sets are made up of a metal frame, metal braces and timber panelling, with two open sides and a mesh metal ceiling and were designed in-house by SHH Creative Director Neil Hogan, with detailing by Alasdair Galloway, inspired by goods crates from the early 20th century era.

The Mallard Café.DeliBakery The 120-capacity Mallard Café.DeliBakery is a simpler space, located in the Great Hall and within an area with a huge brick buttress at each end, as well as a main central truss beam. The previous incarnation of the café had just a single straight counter, which had been problematic at peak times in terms of customer flow, so the new café features instead a semi-circular counter, echoing the shape of the buttress, so that customers can approach from any angle. A stainless steel back counter incorporates fridges and coffee machines, with additional shelving, whilst the solid front counter is made up of Carrara marble table tops with deep mild steel plate edges and solid, tubular steel legs in black, inspired by the engine room of the Mallard train.

The Dining Car - first servery

is ostensibly decorative and used for branding, but also serves to create a canopy for the pizza offer below and to mask the external portion of the brick buttress. The yellow container houses the ice-cream offer, whilst the red serves pizza. A grey container alongside contains the pot-wash and prep area. All have been adapted to allow access through, with the pizza area also featuring a glazed screen to allow customers see the prep area, adding visual interest whilst they order and underline the freshness of the offer. Three further containers have been painted and opened up (with one also cut in half) to provide semi-covered seating areas, in addition to the loose furniture in the courtyard.

QUALITY CATERING EQUIPMENT & REFRIGERATION PRODUCTS

“The first of the three seating areas...feature bespoke carriage-style seating with antiqued brass upstands and integrated lights... which go on to form luggage racks above the seats, dressed with parcels in brown paper and vintage suitcases from the NRM archive” The Mallard Café.DeliBakery features only loose furniture, with bespoke oak tables with a mild steel frame and similar tubular design as used for the counter, alongside ‘School Chairs’ from Andy Thornton. To the edges of the space, high oak benches (with Andy Thornton’s Toledo bar stools) also serve as a protective frame to the loose furniture area, to prevent the furniture coming into contact with the trains. The third and final dining area is the new Container Café. Here, the exterior of the buttress has been incorporated into the container configuration, allowing them to share certain utilities with the Mallard Café directly behind. The Container Café servery is made up of four individual containers, which were fitted out off-site and then craned into position. One of the four

For a FREE information pack phone 01924 488619 or 07880 239524 www.sweetheat.co.uk sales@sweetheat.co.uk Issue 8 May 2014

Employment law

Focus on private medical insurance

Contact Scott Mulligan / Sam Mulligan 01829 781 920

personalhealthcaremanagement.co.uk

Private Medical Insurance is seen by many as a luxury which is unaffordable meaning they have never considered looking further in to a policy. As Private Medical Insurance brokers, Personal Healthcare Management specialises in helping people to find the right level of cover whilst also taking in to account their budget

With the cost of medicines and treatments continually going up, combined with an ever ageing population, there is an increasing strain on the NHS. If you become ill, get injured or need treatment do you want to have to deal with unpredictable waiting list times, or an operation that’s cancelled at the last minute? Then Private Medical Insurance could be for you. You may ask yourself why would I pay for something I can already get for free. The quick and easy answer is like with most things in life – if you can afford to, and are prepared to pay more, you get more. • More – choice on when and where you receive treatment • More – access to treatments and drugs not commonly available through the NHS • More – privacy, with mostly single occupancy rooms • More – speed when it comes to recovery due to being able to rest more easily • More – cleanliness, with less chance of catching infections or superbugs • More – relaxing surroundings, with larger, more comfortable rooms The Private Medical Insurance market is a vast and extremely complicated market 36

Issue 8 May 2014

and choosing a healthcare scheme which is right for you and your family or your companies employee’s can seem like a daunting task, especially with many insurers to choose from, all with a variety of policies which can be tailored to suit your needs.

“Offering Private Medical Insurance to your employees will give you peace of mind that if anything happens to them medically, they will receive the best treatment and care possible to get them back to work” Personal Healthcare Management will look after your policy from discussing your needs, providing quotes, advising you on the level of cover provided within the policy, through to application, and should the worst happen, help you with your claim. Not only do we help individuals with Private Medical Insurance cover, but also

companies whether they are large or small. Many employers are now realising that having a level of cover in place for all of its employees is vital to help diagnose and treat illness or injury which will in turn help them to return to work as quickly as possible. Offering Private Medical Insurance to your employees will give you peace of mind that if anything happens to them medically, they will receive the best treatment and care possible to get them back to work. Second only to a company paid pension, a recent survey found that Health and wellbeing benefits such as Private Medical insurance are the most sought after. The offering will also demonstrate to your employees that you care as well as promoting job security. Private Medical Insurance can also be used as a tool to help recruit new staff. When offered within a package for a new employee, Private Medical Insurance may be the benefit that attracts applicants of a higher calibre. If you are interested in any type of medical insurance product or if you would like any further information on the service that we can offer you, call 01829 781 920 and we will be happy to chat to you.

Menu ideas

Spice up your menu With a history of almost 400 years in Britain, curry is as popular as ever, and growing, as more people venture to India and Sri Lanka. QuickBite takes a look at how you can make simple changes to incorporate Indian food onto your menu The food from India and Sri Lanka is becoming more familiar and exciting flavour combinations are appearing more frequently as consumers are beginning to understand the regional differences between the cuisines of these South Asian countries. ‘Chicken Tikka Masala’ may no longer suffice as a curry choice but caterers should easily be able to produce an assortment of Indian-style dishes

“Featuring Indian food on a menu... can offer a point of difference over your competition, gives your customers a more exciting choice and can attract higher profit”

with a little help from any number of pre-made pastes or sauces available from companies such as Karimix, manufacturers of hand-made, authentic, pastes, sauces and chutneys. “Featuring Indian food on a menu is easier than you may think as many dishes are quick to prepare and cook,” says a spokesperson for Karimix. “It can offer a point of difference over your competition, gives your customers a

Issue 8 May 2014

Menu ideas more exciting choice and can attract higher profit. “It can be as easy as offering a Mango Chutney on your cheeseboard, a Madras Chicken Kebab bar snack (simply marinate chicken pieces in Madras paste, thread onto bamboo skewers, grill and serve), Indian Spiced Potato Salad as a side dish, or for something a little more adventurous, you could try making your own Balti, Korma or Biryani curry. “Far from cheating, Karimix products enable chefs of all abilities to unlock the magical flavours of Asian cuisine for themselves without having to buy some of the exotic, hard to find ingredients that are required to make these dishes from scratch. The range itself is available in 1kg, 2kg and 10kg formats.”

Rice Tilda is encouraging more quick-service caterers to gear up for the growing popularity of Indian food by using authentic ingredients to enhance the consumer experience. Mark Lyddy, Head of Foodservice at Tilda, says: “Curry is the classic Indian dish and this nation’s favourite style of

Karimix products allow chefs to unlock the flavours of Asian cuisine for themselves without having to buy some of the exotic, hard to find ingredients needed

“As a nation we have a love affair with Indian food and curries, the variety of flavours and regional cuisines within Indian food ensure that there is a dish to suit every palate” Tilda says that offering a quality rice is an essential part of a great curry experience

food and has been established in that position over many years during which time generations of British consumers have grown up with a taste for it. “For some, Indian food can be challenging to prepare so it is important that caterers consider quality products that take the hassle out of cooking. Kitchens should not compromise on quality and ensure that they serve Basmati rice – the authentic choice to accompany Indian food. “Tilda Basmati Rice is very much the key to unlocking real Indian cuisine – and caterers need to remember that a quality rice such as Tilda is an essential part of a great curry experience. It is also simple for caterers to prepare and serve, so it has many practical benefits.” Tilda Easy Cook Basmati is said to virtually cook itself making it particularly versatile during busy periods. It has all the taste and visual appeal of Tilda Original Basmati but with improved holding ability and resilience to overcooking. “The biggest advantage of Tilda Easy Cook Basmati is that it can give up to a 20% better yield than a leading easy-cook long grain brand – enough rice to feed many more customers – which certainly makes it a worthwhile investment,” explains Mark. “Operators should not under-estimate the role played by rice supporting an enjoyable curry occasion. It’s never

Issue 8 May 2014

Menu ideas a good option to try and save money by using a cheaper rice because this will inevitably impact on consumer perceptions of the total eating experience.

Tilda’s encouraging more quickservice caterers to gear up for the growing popularity of Indian food by using authentic ingredients to enhance the consumer experience

“Caterers are facing growing cost pressures because of food inflation and business pressures caused by the economic downturn and so are possibly looking to make savings in terms of the ingredients they use. Such a move may prove to be a false economy and can end up costing operators by jeopardising the quality of the rice when it is served up with a curry. “Some caterers look at the price of a bag of rice but that’s really not the ultimate cost: they need to consider the yield once they actually cook it, take it out of the pan and see how much is stuck to the surface!” Lyddy also points out that consumer tastes are evolving and that operators have to cater for emerging trends. “We recently conducted consumer research showing that caterers are missing out on a demand for flavoured rice as a side.* Some 76% of respondents would like to see a flavoured rice, such as pilau or lemon rice, on a menu and 54% would be prepared to pay more for such an offering.

“Kitchens should not compromise on quality and ensure that they serve Basmati rice – the authentic choice to accompany Indian food”

“Another simple way to increase sales would be for caterers to charge extra for a side of rice or include the option for customers to upgrade their rice from Basmati to a flavoured rice at a small fee.”

New product development Classic Cuisine manufactures over six million ready meals every year for the food service industry and one of their many areas of expertise is their range of pies. Their New Product Development team pride themselves on innovative techniques and flavours with their latest range taking inspiration from exotic and global flavours. Sales Director at Classic Cuisine, Mark Dean, comments: “This year we have gone global with our range of pies and ingredients and the inspiration has come from BBQ flavours, French and Russian cuisine and much more. The NPD team have been busy looking in to flavour trends and new cuisines which have influenced our latest pie products.

Karimix suggests offering an Indian Spiced Potato Salad as a side dish

“We have also made significant additions to the range in response to the popularity of our pastry products amongst a variety of well known pub chains, restaurants and hotels. As a company, we work closely with our customers and are able to develop and modify our range to suit the needs of each client.” Issue 8 May 2014

Menu ideas Classic Cuisine’s latest array of pastry products are a combination of traditional pies from around the world as well as pies with original flavour creations. The assortment includes a chicken tikka and Bombay potato pie containing free range chicken in a tikka sauce, encased in turmeric, coriander and onion seed pastry, topped with Bombay potatoes.

“Not only does Indian food play an important part within the foodservice sector but it is a cuisine that will continue to be popular with nation as a whole for years to come” Sales of pastry-based savouries are increasing by around 5% a year in the UK, according to research from Mintel. The research follows that the UK’s favourite pastry snacks are pies, with consumers eating their way through around £1bn worth every year. Paul Hunt, New Product Development Chef at Classic Cuisine explains: “As a nation we have a love affair with Indian food and curries, the variety of flavours and regional cuisines within Indian food ensure that there is a dish to suit every

palate from mild and sweet tastes to the ferociously hot. “At Classic Cuisine we have taken what is the most famous of British dishes, the pie, and modernised it by incorporating Indian flavours. We combined coriander, onion seeds and turmeric within the pastry and then filled it with a chicken or vegetable tikka filling; we have also added another dimension to the pies by topping them with Bombay potatoes. “Both pie products are extremely popular with a number of our clients and due to their popularity we believe that ethnic and Indian food is here to stay. Not only does Indian food play an important part within the foodservice sector but it is a cuisine that will continue to be popular with nation as a whole for years to come. “Traditional pub grub is also a firm leader in terms of market value, with pub catering remaining the largest segment of the eating out market with consumers spending £6.5 billion in 2012. Indeed, pub restaurant and bars are also the most visited restaurants in the UK, with 57% diners visiting them. They are followed by ethnic (e.g. Chinese, Indian, Thai etc.) restaurants at 52%”** *Source: Toluna 2013/online research involving 300 respondents ** Mintel August 2013

Tilda’s recipe for curry success Look after your rice: add a few tablespoons of oil and a teaspoon of salt before boiling to ensure each grain separates Quality ingredients matter: make sure you use a good quality Basmati rice to enhance the whole curry experience Don’t be afraid of the fat: lean meats tend to dry the curry so don’t be averse to mixed cuts Prepare your meat: marinate your cuts in spices for around 30 minutes before cooking Break bread not fish: season and cook your fish separately before adding it to your curry to ensure it won’t fragment Remember your cream: always keep coconut milk or cream handy and add when needed to ensure the sauce is rich and thick Keep you herbs fresh: wrapping them in a wet muslin cloth bag will help to maintain them Get deep: choose a large, deep pan that will let you fry quickly while also giving you room to mix and splash your sauces Don’t lose your juices: cook your meats on a high heat initially to seal in liquids before reducing the temperature until they are tender Watch the salt: it can force out juices and impede the browning of meat so don’t use salt until midway through cooking

Useful contacts Karimix 01233 813126 info@karimix.com

Classic Cuisine has taken what is the most famous of British dishes, the pie, and modernised it by incorporating Indian flavours

Issue 8 May 2014

Classic Cuisine 01604 644 884 www.classiccuisine.co.uk Tilda Rice www.tildafoodservice.com

Accountancy

Using your home as an office? If you use part of your home as an office, some of your expenses are tax-deductible. However, you need to be aware of some key points… Get your books in order People are increasingly working from home due to more flexible working. There are some key points to be aware of when considering what you can claim for as expenses. •Y ou should keep evidence of the costs (bills etc) •E very claim is different and involves an element of common sense and understanding of how the tax relief works •T here may be tax penalties for incorrect claims •F or the purpose of this article, we have used the number of rooms and hours. However, this is not the only way to calculate expenses. For example, it can be calculated based on square footage

“You need to consider where else you work, whether you employ anyone else who works at your home and the type of work you do” How to calculate the claim 1. How many hours is your home used for your business daily? You need to consider where else you work, whether you employ anyone else who works at your home and the type of work you do. Total up the number of hours your home is used each day. 2. Rooms used for work You need the total number of rooms in

your house excluding kitchens, bathrooms etc. How many are used exclusively for work, and whether they a used partly for private use. Also, do you store anything at home for work? 3. Work out your annual costs. E.g. Costs

Mortgage Interest or rent

4,800

Council Tax

1,320

Water Rates (if metered)

720

Building Insurance (not contents)

500

Broadband

240

Electricity

600

Gas

600

Repairs/Maintenance

2000

Cleaning

250

Total

11,030

The Calculation Full Time Workers If you work more than 7 hours per day, you need to take the total costs (£11,030) and divide by the number of rooms in the house excluding kitchens, bathrooms etc. Let’s say there are seven rooms. £11,030 / 7 = £1,575 Multiply by the number of rooms you use for your business. In this example, we are assuming there is one room used 90% and one room used 50% for business. £1,575 x 1.4 = £2,205

can calculate this more accurately over 24 hours as follows, assuming the same rooms as above: £2,205 multiplied by your total hours each day (assume you work 3 hours per day at home) £2,205 x 3 = £6,615 Divide by 24 hours £6,615/ 24 = £276 Fixed rate claims You can claim a fixed rate rather than go into all the details above. This is based on the number of hours you work from home as follows: 25-50 hours/month - £10 per month 51 to 100 hours per month - £18 per month 101 hours+ per month - £26 per month Minor use of home HMRC will not challenge claims where there is a minor use of home. Therefore, if you use your home at all as an office, whether employed or self employed, you can claim £4 per week as an alternative to working out the above calculations.

Need more help? Tax can be a complex issue and we’re here to help. Email Peter Watters p.watters@ mcphersons.co.uk or call 01424 730000 for a free consultation at mcphersons’ London, Bexhill or Hastings offices.

Part Time Workers If your daily use is less than 7 hours, you may need to restrict your claim if you are using the rooms privately as well. You Issue 8 May 2014

Subscribe today

Online or via email

FREE

visit www.quickbitemagazine.co.uk

and go to the subscribe page or register for our email newsletter

By post

Terrace resTauranT makeover

Look inside to find out about the £4.6m makeover of the Terrace Restaurant at London Zoo Hot dogs Officially the nation’s fastest selling menu item, we find out more about hot dogs December 2013

Print edition £3.25

Marketing Make the most out of your Christmas offering

equipMent focus QuickBite takes a look at ovens and what’s on offer

WHat’s neW We feature the latest products available in the food-to-go market

www.quickbitemagazine.co.uk The only monthly magazine specifically

for the food-to-go industry

£30 for 12 copies in print, including delivery

Mr/Mrs/Ms/Miss

Direct Debit payment

Forename

Please complete the Direct Debit instruction below to start your subscription at the low rate of £30 for 12 issues.

Surname

To the manager (bank name)

Company name

Branch address

Address Postcode Account in the name(s) of Postcode

Branch sort code

Daytime phone Mobile phone

Bank/building society account number



Please pay QuickBite magazine (part of MVH Media Ltd) Direct Debits from the account detailed in this instruction, subject to the safeguards assured by the Direct Debit Guarantee. I understand this instruction may remain with the originator and, if so, details will be passed electronically to my bank/ building society.

How to reply

Yes, I'd like to receive a subscription to QuickBite magazine at a low price of £30 for 12 issues (please sign, date and enter your email address below)

Signature(s)

Signature Date

Date Banks and building societies may not accept Direct Debit instructions for some types of account.

Return this form by post to: QuickBite magazine, MVH Media Ltd, Unit 9 Wilkinson Court, Clywedog Road South, Wrexham Industrial Estate, Wrexham LL13 9AE

Cheque

Please enclose cheque for £30 made payable to: MVH Media Ltd. or call 01978

664176

Overseas subscriptions available on request. MVH Media Ltd. is the data controller under the Data Protection Act 1998. From time to time MVH Media LTd. may wish to send you information on other products and services that might interest you. Please tick if you prefer NOT to receive such information by post  phone  email  mobile phone messaging . MVH Media Ltd. occasionally shares data, on a secure basis, with other reputable companies who wish to contact you about their products and services. Please tick if you prefer NOT to receive such information by post  phone . Please tick if you do wish to receive such information by  email  mobile phone messaging.

Issue 8 May 2014

Equipment focus

A look at utensils

The Edlund RGS600 precision scales from Metcalfe

When it comes to choosing the right kitchen utensils and equipment, it’s important to make the right decision “The utensils market is relatively healthy but manufacturers such as us are under huge price pressure from cheap foreign imports of inferior quality,” says Neil Richards, Managing Director, Metcalfe. “What we are trying to sell is the whole life cost of a utensil.

effort based upon your typical menu – and are therefore likely to give you the best return on investment. Once this has been decided, you can start to compare the relevant products on offer from the numerous different suppliers and manufacturers.

“If you buy a quality piece of equipment it will outlast a cheaper alternative many times over; so although initially more expensive the whole life cost is much less. At Metcalfe our products are not made to a price and we won’t put our name to a product made to an inferior specification. We are manufacturing quality products and that just doesn’t come at a low cost.”

And what are the keys things to look out for when doing so? Make sure that

When selecting utensils Metcalfe says that the key is to work out what items are going to save the most time and

“The utensils market is relatively healthy but manufacturers... are under huge price pressure from cheap foreign imports of inferior quality”

you look at the build quality, not just the price – and try to get details of somebody who is using the product already and ask them for their opinion of it! The Edlund RGS-600 Precision Gram Scale, now part of the extensive Metcalfe Catering Equipment portfolio, is said to be tough enough to withstand the rigours of a foodservice kitchen, yet accurate enough to measure the most delicate of foodstuffs. Capable of measuring portions to 0.1 of a gram, the RGS-600 is ideal for small quantity, expensive ingredients such as saffron and other valuable spices, as well as being useful for accurately weighing larger food items. With such fine precision, the scale is also said to be perfect for preparing recipes that need to meet strict dietary requirements. Issue 8 May 2014

Equipment focus

Wusthof Classic 20cm Cook’s Knife

Made from stainless steel, with a digital display and three touch pad controls, the high performance unit is durable and easy to clean. A dual housing system ensures that the delicate scale mechanism is well protected from spillages and the wear and tear of a busy kitchen. The NSF certified scale operates from a dual voltage power supply, which is included, or can be battery operated. Denny’s Uniforms, sub-brand SohoKnives is hosting the first of many in-store events at its’ Dean Street, Soho London store. The masterclasses and promotions are aimed at professional chefs and keen amateur cooks. The first event takes place on Thursday 5th June in partnership with Wusthof, the prestigious knife brand who are celebrating their 200th anniversary and have launched four ‘special items’ in the Classic range – the 10cm Kitchen Surfer, 11cm Santoku,

12cm Granton Edge Cook’s Knife and 14cm Spreader Knife – all of which are currently available online at www.SohoKnives. com to mark the occasion. Wusthof is offering Soho Knives and Denny’s Uniforms customers the chance to exchange their old knives – regardless of range – and buy a Wusthof knife from any Wusthof range with a 25% discount. This applies to any orders placed on the day for items that are not available in store.

“Wusthof is offering Soho Knives and Denny’s Uniforms customers the chance to exchange their old knives... and buy a Wusthof knife from any Wusthof range with a 25% discount” During the day from 10am to 4pm there will also be a demonstration of sharpening methods featuring Whetstone, Steel and Pullthrough sharpeners. Customers will have the opportunity to get hands-on with a selection of Wusthof knives. In addition, there will also be other special offers available on the day. The website, www.SohoKnives.com, is dedicated to providing quality, professional knives and later in the year, Soho Knives will be launching two new, exclusive branded knives which are made in Sheffield. Both new ranges have been created for chefs, incorporating the very best top of the range design features – at what they say is value for money prices.

Get in touch! SohoKnives www.sohoknives.com Metcalfe www.metcalfecatering.com Denny’s Uniforms www.dennys.co.uk 44

Issue 8 May 2014

Food review

Checking in at Stoke Park Country Club, Spa and Hotel Located in Buckinghamshire, amongst over 300 acres of beautiful parkland, with immaculate historic gardens and lakes, Stoke Park is at the forefront of 5 star hotels, spas and country clubs. Trevor Langley went along to find out more The estate itself has a lot of very interesting history. Many ‘movie greats’ have been filmed here including where Sean Connery, as James Bond, played for very high stakes in the film Goldfinger! Luxury awaits all, at multi award-winning Stoke Park, with sumptuous, individually-appointed bedrooms and suites, fine dining, impeccable service, plus bars and lounges. Stoke Park is licensed for weddings and has a team of experienced event co-ordinators. Arriving at reception, for our anniversary, there is a genuine, warm welcome. After pre-dinner drinks we dined in Humphry’s Fine Dining Restaurant (3 AA Rosettes). The most perfect table awaited us, set with pristine tableware. Following an extremely pleasant Cauliflower Foam amusebouche, our starters of Dorset Crab and Avocado Tian, with cucumber jelly, soft-boiled quail’s egg and pink grapefruit, were superb. Main course choices include Grilled Fillet of Sea Bass, with potato purée, samphire and clams (all cooked perfectly, with great flavours and presentation – compliments to Chef!) For desserts, the Peaches and Cream involved iced peach parfait, raspberry sorbet and lavender-infused cream – it was

exquisite! From the extensive wine list we had selected a very good Pinot Grigio to accompany throughout and completed our dining experience with excellent cappuccinos, plus petits fours. Stoke Park’s stunning Spa – one of the UK’s top ten – has many treatments available, including massages, facials, scrubs and wraps, carried out by highly-skilled therapists. A state-of-the-art gymnasium, with numerous studio classes, an indoor heated swimming pool, with splendid facilities including Italian marble steam rooms and showers, are all here. Stoke Park also has one of the world’s top 100 golf courses and its own academy, with PGA teaching professionals. Also, several (Wimbledon-specification) grass, all-weather and indoor tennis courts, can be enjoyed. We had a wonderful anniversary, with a grand breakfast setting us up for the following day. From breakfasts to banquets, all dietary requirements can be catered for at Stoke Park, with Humphry’s Restaurant, San Marco (Italian Brasserie) and the Orangery, all being most impressive.

“Many ‘movie greats’ have been filmed here including where Sean Connery, as James Bond, played for very high stakes in the film Goldfinger”

Information Stoke Park

Stoke Park Park Road Stoke Poges Buckinghamshire SL2 4PG 01753 717171 info@stokepark.com www.stokepark.com

Issue 8 May 2014

Property

Our property pages highlight businesses for sale, nationwide!

Award winning public house and restaurant A well known and well regarded award winning public house and restaurant, with tremendous potential, in a prominent trading position close to the seafront in a sought after East Devon village, Seafood Platter in Beer, Devon is now for sale through Stonesmith of Exeter. Seafood Platter is a substantial end of terrace two storey property with origins dating back to around 1900. Up to the early 1980s, the premises was a manor house and the toll house where the people who lived in Clinton Devon Estates houses in Beer, paid their rent. In the early 1980s, the building was converted into a pub. The property has been in the current family ownership since 1990 and has been specialising in fresh local fish and seafood since 1998. The property briefly comprises:- Main Bar & Restaurant (46), Snug Dining Area (18), Commercial Catering Kitchen and ancillary backup areas. The first floor offers potential as a 2/3 bedroom apartment and currently comprises:- Sitting Room, Double Bedroom, Bathroom, Large Office, Walk-In Store Room and Kitchen. Externally to the front of the property is an enclosed Seating Area with bench seating for approximately 20 customers. Seafood Platter is a freehold Public House and Restaurant for sale through Stonesmith of Exeter at a price of £545,000. Full details are available at www.stonesmith.co.uk and further information and viewing available by calling 01392 201262

High turnover fish & chips takeaway

High turnover & award winning fish and chips takeaway in County Durham. A very well know fish and chips shop thats been in same hands for over 23 years. Current owners have built up an enviable reputation that is admired by others in the trade. A very rare opportunity to acquire a respected business. Ground floor shop size approx 700 sq ft with sales area, kitchen, store room, potato prep room, potato storeage room,and wc. First floor 2 bedrooms, lounge, kitchen and bathroom. Living accommodation has seperate entrance. This is a fantastic bolt on business opportunity with future business growth potential. Guide price £180,000 leasehold. Rent £18,200 pa, new 20 year lease. Freehold option also available price on application. For further information please call Ney Commercial on 01942762710 or visit www.neycommercial.co.uk

Day time café/restaurant & tea rooms Charming Grade II Listed Building (circa 1750). Fronting High St with large shoppers car park to rear. Tastefully furnished with initial split-level seating for 34, sep rear dining/functions room seating 27 overlooking enclosed rear trade garden, with seating for up to 30 people. Catering kitchen. Offering a traditional English menu (approx. 15% take away). Enjoying steady all year round local trade. Run under p/t supervision of Vendor. Open congenial hrs (9am/4.30pm) – 7 days. Scope for evening opening & to exploit license. £79,500 + S.A.V. (Ref. C.3522) *PRICE REDUCTION* For Further information please call Andrew Greenwood Business Transfer Agents on 01794 522228 or visit www.acgreenwood.co.uk

Issue 8 May 2014

Property Property Focus To advertise in this feature contact Sandra on freephone 0333 003 0499

under 170k

TRADITIONAL FISH & CHIPS TAKEAWAY County Durham

High turnover traditional fish and chips takeaway Guide Price: £169,950 leasehold

Details: www.neycommercial.co.uk

under 50k

FISH & CHIPSTAKEAWAY North Yorkshire

Fish and chips takeaway located in affluent north yorkshire village. Guide price: £49,950 leasehold

Details: www.neycommercial.co.uk

under 500k

under 150k

OIRO 100k

The Horse and Jockey

Forte Cafe

Sandwich business

Type: Public house

Type: High quality daytime only licensed café

Lorem: Sandwich manufacturers & delivery

Deceptively large and highly profitable

with ice cream kiosk

3 large van rounds to local businesses

Guide price: £465,000

Price: £125,000 leasehold

Price: OIRO £100,000 + S.A.V.

Binegar, Nr Bath, Somerset

Details: www.stonesmith.co.uk

The Esplanade Sidmouth, Devon

Details: www.stonesmith.co.uk

Near Fareham

Details: www.acgreenwood.co.uk Issue 8 May 2014

What’s new

A look at some of the latest products available! Presentation bases

Pies and pasties

Company: Easi-event Product: Easi-eat Contact: www.easigrass.com

Company: Heinz Product: Heinz Big pies and pasties Contact: www.heinzfoodservice.co.uk

Easi-event, the corporate events arm of the award-winning easigrass group of companies dedicated to putting the real back into the artificial grass sector, has created a new dedicated product for the events industry. Entitled easi-eat, easigrass provides a high-impact, safe, re-usable and washable presentation base for a multitude of event food and snacks. Easi-eat is fitted onto trays, serving platters or tables as a base for either hot or cold hors d’oeuvres, sushi, snacks, fruit, dips or canapés. Made from the ‘Gold’ award-winning easigrass Chelsea range, it’s made-to-measure for the client and is available in traditional green colour, as well as in pink, blue or a bespoke colour-way.

The Heinz Big brand is extending into the chilled savoury market with a new range of pastries. Heinz Big pies and pasties will be manufactured, marketed and sold under license by Peter’s Food Service in South Wales. The 235g pies will be available in five varieties, including Steak Potato & HP Brown Sauce, Steak & Onion, Steak & Vegetable, Chicken & Bacon and Chicken & Leek. In addition, a range of Heinz Big pasties (180g) will also be available in four varieties: Meat Feast, Steak Potato & HP Brown Sauce, Chicken & Bacon, and Angus Steak & Vegetable. This latest venture follows the successful launch of the Heinz chilled savoury pastries in 2013, also manufactured by Peter’s Food Service.

Pork shanks

Company: Funnybones Foodservice Product: Rio Pacific ‘Hog Hammers’ Contact: 01707 321321 www.funnybones.co.uk New from Funnybones Foodservice, specialists in American and Tex Mex Foods, is Rio Pacific ‘Hog Hammers’. Featuring individual pork shanks marinated in a wild hog seasoning and slow cooked for eight hours, the Hog Hammers recipe has been developed to give pubs, bars, restaurants and casual dining outlets the opportunity to offer something completely new to their customers. Ideal as a starter, main course or as part of a sharing platter, the meaty shanks are available in pack sizes of 10x325g. Hog Hammers are pre-cooked so can be heated through in a microwave in as little as three minutes. For best presentation, finish off on a grill or griddle for an attractive barbecued appearance.

Dough balls Company: Pan’Artisan Product: Naan Bread Dough Balls & Brioche Dough Balls Contact: 01730 811490 www.panartisan.com

Espresso machines Company: The Coffee Machine Company Product: Rancilio Classe 7 Contact: 020 7237 6862 sales@coffeemachinecompany.co.uk

Pan’Artisan has launched two products at the Food & Drink Expo; Naan Bread Dough Balls and Brioche Dough Balls. Both are made using traditional recipes but will enable chefs to add their own signature touches to the finished product. Ultimately, everyone would like to make from scratch but time, resource, skills and dedicated equipment are required. Pan’Artisan’s two versions of the Brioche Dough Ball are a Traditional, with 50% butter to flour ratio, and a Chilli variety. Its Naan Bread Dough Ball is made to a traditional recipe and contains yoghurt, giving it that distinctive ‘naan bread’ flavour, so that operators can make their own and personalise to suit their operation.

The Coffee Machine Company, UK distributor of top end commercial espresso machines from Italian espresso machine manufacturer, Rancilio, has announced a remodelled Classe 7. The latest version retains all the innovative features so beloved of its users, but new on the 2014 model is a fully automatic self-cleaning function, Rancilio ‘Easy Clean’. The new Classe 7 is available with two or three group heads and there is also a Compact 2-group unit to save counter space. The Classe 7 Tall version is designed for takeaway service and has the ability to handle 20oz cups. There is even a Compact Tall model in the range, combining the attributes of both machines.

Issue 8 May 2014

What’s new Gluten free

Tables

Company: Riverside Bakery Product: NO.G ‘Too Good To Be Gluten Free’ Contact: www.wholefoodsmarket.com/stores/list/uk One of the country’s most prestigious pastry makers has launched the UK’s first chilled gluten-free savoury pastry range. Products in the NO.G ‘Too Good To Be Gluten Free’ range launched in April in all nine Whole Foods Market stores. Further listings are being discussed with supermarkets, farm shops and delis. The launch range includes: Slow Cooked Beef & Mushroom Pie; Butternut, Spinach & Emmental Pie; Chorizo Topped Frittata; Cheese & Tomato Topped Frittata; Mini Cheese & Bacon Soufflés; Chocolate & Morello Cherry Tart; and Blueberry & Vanilla Cheesecake. Coeliac UK has certified the brand gluten-free. NO.G is made by Riverside Bakery in Nottingham which has been a Master Piemaker and Baker since 1931.

Packaging

Company: Planglow Product: Cups and pots Contact: www.planglow.com

A trio of cups and two sizes (12oz and 16oz) of pots have joined Planglow’s slate-look Gastro Collection extending the deli-style branding of the popular range to drinks, soups, stews and other liquid-based foods – hot and cold! Planglow’s best-selling Natural Collection has been expanded too and now includes a 16oz Natural Pot, which sits alongside the 12oz version in the same range. The new Gastro cups are available in three sizes – 8oz, 12oz and 16oz’s, while the Gastro Pots come in two sizes - 12oz and 16oz. Made from sustainably sourced paper, the single walled cups and pots have a white lip and inner, with a slate grey exterior.

Grills

Company: Pantheon Product: CCG Grills Contact: 0800 046 1570 www.pantheonce.co.uk Pantheon has introduced CCG Grills, a new range of four ceramic contact grills that promise superior results and significant energy saving. Because ceramic glass is not porous like the cast iron more commonly used for contact grills, it will not absorb or transfer flavours. Heating up time is minimal – just two-five minutes – because as soon as the elements are hot, heat transference through the glass is instant. Pantheon’s ceramic contact grills are perfect for paninis and sandwiches but are also ideal for cooking vegetables, meat and fish. The grills come in single and double options, both with a choice of smooth and ribbed tops.

Coffee

Company: GO IN Product: T-Rack table Contact: 0845 021 4646 www.go-in.co.uk The new lightweight, functional T-Rack table from GO IN is specifically for use in the hotel and restaurant sector, and offers operators many practical features which make it quick and easy to use. For use outdoors and indoors, the T-Rack table is wobble-free, stackable and is offered in a wide range of materials and finishes. Adjustable gliders on the feet compensate for any unevenness on the floor, eliminating wobbly tables for good. The side-stacking facility is made possible thanks to the tilting top which is operated via a new mechanism. By pulling the red loop on the underside of the table, the tabletop can be simply and easily tilted by 90°.

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

Company: Taylors of Harrogate Product: Rich Italian and Lazy Sunday Half Caff Contact: 01423 814006 www.taylorsoutofhome.co.uk

Taylors of Harrogate has launched its first ever range of ‘half caff’ coffee, with best selling blends Rich Italian and Lazy Sunday now available in half caffeinated versions. Made by blending 50% caffeinated beans and 50% decaffeinated beans, the coffees provide the same rich and full flavours which have made Taylors of Harrogate the UK’s number one roast and ground coffee brand*. Available in a 6 x 227g case, both blends are 100% Arabica and 100% Rainforest Alliance certified, using a natural water process to decaffeinate the beans. * AC Nielsen: Total Market 52 weeks w/e 01/03/2014

Issue 8 May 2014

Dates for your diary Get your diary out and fill it up with key events taking place in foodservice over the next few months. There’s plenty to keep you busy! Hotelympia is the UK’s largest foodservice and hospitality exhibition and the most effective platform to reach senior buyers from across the industry.

Hotelympia 28th April -1st May

Location ExCel London

It’s the largest UK foodservice and hospitality exhibition in terms of volume and breadth and this year will see the largest gathering of dedicated catering equipment suppliers in the UK in the last ten years, each demonstrating the latest and

most innovative light and heavy equipment products and services on the market. Also, don’t miss Salon Culinaire, the world famous chef competition, with over 700 of the UK’s top chefs competing against each other in Salon Display, Live Theatre, and La Parade des Chefs. Find out more about the event by visiting www. hotelympia.com.

2014

Harrogate Speciality Food Show 22nd-23rd June

Location Yorkshire Event Centre

2014

The Harrogate Speciality Food Show, the north of England’s largest gathering of artisan and speciality food producers, is open to the trade only and attracts buyers from far and wide who come to meet and place orders with producers - many launching products for the first time at the show.

how our judges work in teams to blind-taste each entry. We are also very pleased to be working with food group Deliciously Yorkshire which will be running ‘Meet the Buyer’ events alongside the main show area. This presents even more valuable business opportunities for exhibitors and buyers.”

Also for the first time, there will be an opportunity to watch Great Taste judges, who will be blindtasting food and drink entered into the world’s most respected food accreditation scheme.

Over 150 exhibitors will be at the show which last year attracted over 1,000 buyers ranging from delis to chefs, garden centres to farm shops, hamper companies to coffee shops, restaurateurs to publicans.

John Farrand, organiser of the show and MD of the Guild of fine Food explains: “Great Taste is growing each year and the Harrogate Speciality Food Show provides an ideal location for our judges to gather. “Visitors to the show will be able to see just how much work goes into judging Great Taste and

Caffè Culture Show 14th-15th May

To keep updated, exhibitors and visitors planning to come along are advised to follow @guildoffinefood using the hashtag #hazzer. To register your interest, contact Sally Coley on 01747 825200 or email fairs@finefoodworld.co.uk.

The Caffè Culture Show remains the only event in the UK dedicated to the café industry which will introduce you to the suppliers of those all-important products to set you apart and drive customers through your doors.

and attend their free seminar sessions – including a panel discussion on how to successfully deliver a quality coffee and tea offering when it’s not your core business.

The Show returns to London’s Olympia on 14th & 15thMay and here you can learn how to improve your coffee making skills in our barista training demos

Secure your free ticket today by visiting www.caffecultureshow.com/book

The definitive event for showcasing artisan food and drink to high quality trade buyers, the Speciality & Fine food Fair allows you to meet delis, farm shops, independent retailers, restaurants, hotels, caterers and wholesalers who are all looking to source fine food.

Here you’ll also find the Speciality Chocolate Fair – the only event in the UK dedicated to fine quality chocolate and a unique opportunity to taste and source the very best suppliers and chocolate products from a wide range of chocolatiers and producers.

Location Olympia, London

2014

Speciality & Fine Food Fair 7th-9th

September

Location Olympia, London

2014

Issue 8 May 2014

There are many different areas at the Show including the Fine Food Forum – a live demonstration kitchen focusing on practical advice and tips from some of the industry’s most experienced chefs and personalities to help keep you up-to-date with the industry’s current trends and the Small Business Forum where you can benefit from the experiences and advice of small business owners and experts to overcome the numerous hurdles an SME faces. Wide ranging topics are tackled with practical advice offered to help you run a more efficient, sustainable and profitable business.

The Show will take place at Olympia, London on: Sunday 7th September: 10:00 - 17:30 Monday 8th September: 09:30 - 17:00 Tuesday 9th September: 09:30 - 17:00 Find out more by visiting www.specialityandfinefoodfairs.co.uk

your business, your event

The UK’s leading café bar event If you are a new operation or an established business looking for expert advice, fresh ideas and inspiration, this is the event for you.

*entry

is *enotr n ythe £25 on theisdd£o2o5r oor

caffecultureshow.com/quick Show Partners:

Issue 8 May 2014

serve more product

& save money 3 Dispose of liner

1 Put liner in pot 2 Food remains in liner

Any food product burnt onto a Bain Marie pot canâ&#x20AC;&#x2122;t be served. Using a Potliner keeps your food moist so that every last drop can be used. That means more PROFIT & YIELD from each pot you serve.

cuts cleaning time by

95%

Other sizes available, see website

Disposable Heat Resistant Food Safe Liners for Bain Marie Pots

Order your free sample at www.easybags.net/free-samples Issue 8 May 2014 |

Ltd