QuickBite Magazine May 2015 by MVHmedia

LEAVING THE HERD BEHIND Black Sheep Coffee Do Things Differently Tea Review

How To

Grab & Go

Menu ideas

Infusion and herbal teas are all the rage and we taste the best around

A look at making your business greener

Things move so fast today, so we find out more about the grab & go market

Can adding pies and pasties to your menu can really boost your sales

May 2015

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A message from the editor Welcome back. It’s hard to believe that I’m writing you this message in early May, the months are going so quickly at the moment, the clocks have changed and the first signs of summer appear to be here with a warmer than usual April just behind us. Here at the QuickBite office we’ve been busier than ever and there seems to be little sign of slowing down with a number of large trade shows on the horizon. As always we aim to bring you the latest news and trends from within the industry and couple this with expert opinions and accurate market information. With this in mind we feel that it is vital to get out into the foodservice community, talk to our readers and visit events that will help us give you the best market overview possible. Over the last few weeks we have done site visits to some of the UK’s largest food service suppliers, tried our hand at cooking in the development kitchen and I personally had the honour of judging the British Pie Awards in Melton Mowbray which you can read about later in the magazine. In this month’s issue as well as all of our regular columns and news we have an array of features for you. We start with the tea review where we look at this growing market. Consumers are flocking to buy new and interesting teas in record numbers, so we’ve gone to the trouble of picking our favourites for you and looking at the best new products to stock. In equipment focus this month we look at blenders and mixers and how businesses are using them to expand their offering. We focus on the grab and go market to find out the latest trends as well as delving into the world of pies and pasties in the menu ideas section. Black Sheep Coffee feature as our design inspirations in this issue and we speak to a former National Curry Chef of the Year about the breakthrough of Indian cuisine. Making your business greener is a real talking point within the industry at the moment and we give you some handy tips on how to do this. With the new financial year just beginning you always have to look ahead and there is no better time to start planning than the present. In this issue our friends at McPhersons Chartered Accountants aim to help you make next year’s accounts easier with their handy tips.

Editor

Scott Rumsey scottr@mvhmedia.co.uk Office: +44 (0) 333 003 0499

Commercial Manager

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

Advertising sales

Sandra Bouillet sandrab@mvhmedia.co.uk Office: +44 (0) 333 003 0499

Finance

Laura Williams finance@mvhmedia.co.uk Office: +44 (0) 333 003 0499

Design

Simon Warbrook design@mvhmedia.co.uk

EE !

I hope you enjoy this issue and as always, until next time.

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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 20 May 2015

Contents 06

22 Menu 34

14 06

Industry news

ere you’ll find all the latest news H about what’s been happening in the industry

Features 14

Tea Review

I nfusion and herbal teas are all the rage at the moment and we taste and review some of the best around

Taste of India 22 Indian food is increasingly

popular so we explore the demand for it and what’s new with these eastern dishes

Grab & Go

hings move a lot quicker in 2015 T and the grab and go market is booming, we look at where the money is being spent Issue 20 May 2015

Business Profile

he Table Cafe - We visit one of T London’s best kept secrets and find out how this busy cafe moves seamlessly between breakfast lunch and dinner.

40 How to

I n this issue we look at the environment and making your business greener

Accountancy

e get behind the numbers W with a little help from McPhersons

Design inspirations 31 Design We visit Black Sheep Coffee in

London who are changing the landscape with both their design and their Robusta coffee

Pies and pasties

ne of the biggest trends in the O food-to-go market is pies and pasties, we look at what’s on offer

Equipment focus 42

Blenders and Mixers

I n 2015 some of the biggest trends will require blenders and mixers, we look at the latest products on the market with our equipment focus

Property roperty 46 P Take a look at what properties are available for sale throughout the country, right now

What’s new ew products 48 N Find out what new products are

now available for the foodservice sector

Diary dates ates for your diary 50 D Make sure you’re up to date with what events are taking place where in the coming months

Contents 28

40 39

48 Issue 20 May 2015

News Round-up Pie Awards A Chicken, Mushroom, English Mustard & Cream Pie made by Great North Pie Co. has taken home the title of Supreme Champion at this year’s world-renowned British Pie Awards. Beating 830 other pies to secure the much sought-after trophy and £1,000 cash prize, this truly remarkable Chicken Pie won the judges over with its exquisite appearance and perfect balance of taste and texture. Neil Broomfield, pie maker from Great North Pie Co. commented: “The competition at this year’s British Pie Awards was huge and some of the pies were amazing. We’re so proud to win the award and be amongst some of the best pie makers in the country. We work hard to ensure that everything we produce is the best quality and that’s what we’re all about as a company. The team we have know this, and they put so much effort into keeping the standards we set. It is unbelievable that we have been named Supreme Champion.” The seventh annual British Pie Awards took place in Melton Mowbray on 22 and 23 April and this year 830 pies were entered from 131 professional bakers and butchers. 109 top pie perfectionists were involved in the judging process, including QuickBite Magazine’s very own Editor, Scott Rumsey. Matthew O’Callaghan, Chairman of the British Pie Awards, added: “What a year for the Awards – we’ve seen a truly varied and plentiful plethora of pies. The standard of entrants this year was higher than ever before, and Neil and the Great North Pie Co team can be very proud of being crowned Champion. “Each year we hold the Awards to encourage innovation in pies and I believe we have outdone ourselves this year. I’d like to give my sincere thanks to all involved, including our judges, sponsors, volunteers and of course, all our wonderful pie makers.” Classes at this year’s Awards were expanded to 20 in order to include a wider range of pies. One of the new classes for 2015 was the ‘Free From’ class, only allowing entries from pies free

from gluten. Proving an exceptionally popular class, pie producers from across the country entered their gluten free pies, but the Free From Steak & Ale Pie produced by The Biddestone Arms pie came out on top. James Hedges from The Biddestone Arms enthused: “We were very pleased to see that a class had been dedicated to gluten free pies this year and were absolutely ecstatic to be named the winner. This new class attracted a lot of entries; more than ever, pie makers are recognising a growing need for gluten free alternatives, so to be named class winner is very humbling.”

The Speciality Class at this year’s British Pie Awards encouraged pie makers to create showstopping pies fit for the centrepiece at a wedding. Judges for the ‘Bride’s Pie’ class munched their way through carefully crafted creations, ornately decorated pastry and delicious sweet and savoury fillings. The Chicken, Champagne & Truffle Pie produced by Nice Pie was chosen as the ‘Bride’s Pie’ class winner and deemed truly fit to ‘pie the knot’. For more information on the British Pie Awards and a full list of the winners, visit www. britishpieawards.co.uk

Leon celebrate ‘momentous’ year with positive results One of UK’s fastest growing fast-casual chain, has announced its financial results for the year ending December 2014, in what it describes as a ‘momentous’ year for the company. Pretty much ten years since the inception of the chain, the company managed to grow their like-forlike sales in existing restaurants by 23%. Much of the success has been attributed to the way the brand has evolved with the industry and looked at the latest trends. They are proud to be considered a full day operator thanks to the development of their breakfast menu and a range of products that extends until late at night. Leon co-founder and CEO John Vincent said: “2014 was pivotal for us. We stayed focused on the promise of ‘Naturally Fast Food’ and on putting our culture and people first. “The fifty two percent increase in sales is just a result of this internal focus. When we started in 2004, people were surprised and intrigued by the idea that 6

Issue 20 May 2015

great tasting fast food could be ‘good food’. It has now become a mainstream idea. “And it is something people want on their high street. Each day we are sent emails from people keen for us to move into their neighbourhood. It is very flattering, and we are doing what we can to grow. We look forward to welcoming more and more guests.” Multiple new sites have opened over the last year, including sites at Farringdon and Stansted Airport, taking the total number of stores in the group to 21. The success of these new openings, together with strong trading in the existing sites, contributed to an increase in total sales by 52% to £18.9m Leon chiefs plan at least 11 more sites in 2015 and are planning to continue opening units outside of London in the second half of the year.

News Round-up Harry Ramsden’s ‘return home’ with Yorkshire store Harry Ramsden’s, one of the most famous names in the world of fish and chips have announced that, at last, the brand has returned home. The franchised model has seen much success over the last few years and by opening their doors in Wrose Road, Shipley on 2 April 2015 they ended a long absence from the county of Yorkshire. The opening of the new outlet is the result of the partnership between Vikesh and Dimple Patel of JVP Ventures and the senior management team at Harry Ramsden’s. The new owners were joined by The Lord Mayor of Bradford, Cllr Mike Gibbons as well as Harry Ramsden’s Director, Frank Romano at the official opening and so far trading has been good. Speaking about the opening, Joe Teixeira, CEO of Harry Ramsden’s said: “With this opening, we are pleased to fulfil a long held ambition to bring Harry’s home to Yorkshire. “We are also delighted to unveil the new contemporary look and feel which has played its part in allowing the brand to reclaim its rightful place as one of the nation’s favourites, as was confirmed recently in an independent industry survey of 5000 UK consumers. “Indeed, it also remains a fact that fish and chips is still one of the UK’s favourite takeaway meals, selling over 300 million portions annually and this gives us great confidence moving forward, as we seek to increase the brand’s presence both within the UK and internationally.” Mr Gibbons added: “I’m delighted that Harry Ramsden’s has decided to come back to Yorkshire and especially that they have chosen to start this welcome return in the Bradford district.” Since the opening it has been confirmed that this store is the first of many to come and that the new store design as well as that of the website will be the beginning of a prosperous new financial year..

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News Round-up Wrap it Up! Heads North with ambitious growth plans One of the leading food-to-go chains Wrap It Up! Have announced a string of ambitious growth plans that will not only see the brand leave London for the first time but that they will also alter their menus to cater to customers’ demands for more natural and nutritious foods.

Wrap It Up! Who have thrived since an appearance on hit TV show Dragon’s Den have announced that they will be leaving the capital to open a new outlet in Manchester during May. Speaking about the venture, Tayub Mushtaq, Wrap It Up! Managing Director, said: “Manchester has the right demographics for our business – a sizeable professional working population, students, and with our city centre location, plenty of passing trade. We have a great marketing team and we’ve already identified a core customer base with which to target. We hope that when the people of Deansgate taste our food and look at the variety on the menu that they will be coming back regularly.” The new outlet will take the total number of units up to 12 as the company already has 11 outlets across London. The launch is seen as step one for the company who specialise in wraps filled with food from around the globe and they have active aspirations to open 21 new outlets elsewhere in the UK over the next three years.

Wrap It Up! is part of a new wave of natural food concepts successfully responding to a shift in UK consumer tastes and they saw a 53% sales increase during the last financial year. Being on trend and adapting to the ever changing food landscape Tayub added “Customers are increasingly knowledgeable about the links between food and health. I am from up North and there’s this perception that all we eat is deep fried food. Those days are long gone! “The company’s menus are driven in part by customer suggestions and emerging tastes and we find that they respond well to the transparency about the nutritional value of the food and the sources of ingredients. “We’re confident that our combination of quality food, good variety and regular changes to the menu, which traditional fast food restaurants have historically found difficult to maintain, will be a hit with the people of Manchester.” The company are currently running a crowdcube campaign to raise funds for a new central development unit that will cater for the units.

Diners demand menu changes as outlets are expected to stay ‘on-trend’ New research by guest experience management experts HospitalityGEM has revealed that 86% of diners would like to see more frequent menu changes across the hospitality industry in order to keep things fresh and interesting. A further 65% said that they were expecting at least quarterly, seasonal menu changes in QSR’s restaurants and pubs whilst Independent restaurants were put under even more scrutiny, with 50% of the diners surveyed expecting multiple changes to the menu every month. Talking about the findings, Steven Pike, managing director of HospitalityGEM, said: “The frequency that menus need to change has always been a difficult question, weighing up the loyalty of diners to a certain dish against the need to remain on trend with seasonal produce. 8

Issue 20 May 2015

“From this research it is clear that the need to change a menu completely should never be an option as many guests do come in looking for that one signature dish. The key here is identifying the dishes that shouldn’t change, and training your staff to shout more about the new dishes as the old favourites will sell themselves.” It at wasn’t all doom and gloom for the chefs however as 80% of diners surveyed already know in advance what they are going to order from their chosen eatery, and three quarters of them purposefully choose a venue purely for a specific dish on that units menu.

News Round-up Creed Foodservice welcomes QuickBite at media day Here at QuickBite Magazine we always try to stay at the forefront of what is going on in the industry in order to give you the best possible picture. As such we often get invited to media days and last month we had the privilege of attending a press event with Creed Foodservice. Creed, a family run business, which is one of the UKâ&#x20AC;&#x2122;s leading, independently owned foodservice wholesalers, invited the team to their base in Cheltenham where we toured their site. Creed currently consider over 1700 customers as the core of their business and are always looking to expand. Their dedicated team of over 250 staff at two distribution centres means that they are able to deliver fresh, frozen and ambient products across the country every day and that they can offer a flexible solution to every menu. During the day the QuickBite team visited the onsite butchery where all of the meat is delivered, processed and sent out to the customers in the same day meaning freshness is guaranteed. Following this we moved to the newly acquired fresh produce unit on the other side of the site. Here we got to see first-hand the Mise en Place brand that the group purchased in 2008. The large chilled facility sees six deliveries a week from a range of suppliers meaning that the variety and quality of the produce is always assured. The final part of the day was spent in the development kitchen where the team of around 10 guests were challenged to prepare lunch. Cooking from a menu set by Head Development Chef, Rob Owen, in the newly opened kitchen, the assembled press cooked around 8 dishes including, duck spring rolls, green salad, vegetable rice and chicken kebab before enjoying it over a networking lunch. The whole day was a huge success and goes a long way to confirming the goals of the company who have set out to be the number one foodservice provider in the UK.

Government to release new salt targets for UK public There are many scientists and health professionals in the UK who have long warned us over the risks that we face if we have too much salt in our diets. The higher salt content in a diet the greater the risk of a heart attack or stroke. Other problems such as kidney failure are also a risk and with the NHS at breaking point the government have announced new changes to UK food regulations and specifically the amount of salt our food can contain. The revised 2017 targets have been developed and agreed by the four UK administrations working closely with industry, NGOs and stakeholders. The 2017 targets recognise the progress that has already been made by the food industry and aims to encourage further reduction. Salt levels in many foods covered by previous targets have reduced significantly, some by 40-50% or more, and more than 11 million kilograms of salt have been removed from foods in recent years. This change is a positive one but those in the government think-tank suggest that we must continue to reduce our intake. Of course the daily intake of a person is something that is out of the retailers handâ&#x20AC;&#x2122;s as well as the government, but it is thought

that the new regulations will better add to the social responsibility of those selling food. The promotion of healthier option in cafes as well as clear packaging can help and all food outlets are encouraged to do their bit. One industry that may feel the pinch is the fish and chips shop trade and late night fast food takeaways whose chips and other products are normally offered with salt. In a bid to make a change in this industry some retailers are switching to a low salt product or only adding extras if the customer themselves ask.

The average UK salt consumption remains very high, with approximately 8.1g-8.8g/day making it into the foods that we consume. The new guidelines suggest that our intake must meet the 6g/day population intake goal for adults to promote better health. The 2017 targets remain substantially the same as the previous 2012 targets with only one additional category on meat extracts being added. There was one positive as the sub-category on salted butter was removed where industry had already met the target. Issue 20 May 2015

News Round-up Pret see rapid growth and record profits As the end of the financial year passes there are many businesses declaring there market position and one such Success story over the last few months has to be Pret a Manger. The grab-and-go chain, who are often though of as one of the leading, premium lunchtime venues in the UK has announced a 16% rise in sales up to £594 million with a 9.7% increase in like-for-like sales, for the 52 weeks to January 1st 2015. Talking about the figures to year end, Clive Schlee, chief executive of Pret a Manger, said: “These are a strong set of results and represent another successful year for Pret. “With double digit growth achieved in virtually all of our markets, we continued our measured expansion of the business by remaining faithful to our core values and by responding to customer demand for innovative, healthy and hot food. These figure will be seen as a huge boost in a time of economic uncertainty and with the competition in the sector so fierce. Much of the sales (12%) are reportedly from new product development and these help total profits for the year rise14% to £76 million. Amongst the new products, one of the most popular is Macaroni Cheese, which was introduced in October and is now selling 50,000 units a week. Green Goodness juices are also doing well and are even out-performing Pret’s signature Chicken & Avocado sandwich. During 2014, Pret also increased its vegetarian range in the UK to over 40 items and looked at innovative dairy and gluten-

free products such as Five Grain Porridge to extend its range of hot food. As well as the brand expanding their menu the number of stores had surged too with 33 new shops opening last year employing over 500 people nationwide. A new training

academy also opened in 2014, delivering training courses to over 10,000 delegates. Pret reports that 57% of sales now come from outside of lunchtime with an increased demand for ‘grazing’ and breakfast options.

Walkers crisps to offer biggest promotion ever in bid for further market share One of the UK’s leading crisp brands, Walkers has announced that they are launching their biggest ever on-pack lunch promotion in a bid to win more lunchtime trade. The lunch campaign, which began a few weeks back and will run until July 11th, gives operators the chance to drive lunchtime sales through their products. The Lucky winners will be presented with a voucher after the crisp giant entered into a partnership with coupon and voucher services providers, Valassis. Ayman Nasreldin, Director of Out of Home at PepsiCo comments: “Lunch remains one of the most important day part opportunities for foodservice operators, representing 46.7% of the sales of the total market . “Walkers is helping the out of home channel take advantage of this opportunity by launching one of our biggest ever lunch campaigns which will help to maximise lunchtime sales. “They are known for inspiring campaigns, and this launch is being supported by an exciting advertising and marketing campaign to engage the foodservice market.” Promotional packs of Walkers crisps will include a ‘1 in 6 wins a free lunch’ on pack flash and a unique 12 digit code. The £4 lunch can be redeemed against Walkers crisps plus any food item. The vouchers will allow consumers to redeem their free lunch in thousands of participating foodservice outlets nationwide and Walkers is encouraging operators to sign up to the offer now to avoid missing out at their website. 10

Issue 20 May 2015

News Round-up UK’s number 1 fish and chip shop heads to Japan Japanese customers are to be given a taste of Shetland seafood when Frankie’s , the winner of the coveted number 1 fish and chips shop award, opens a pop-up shop in one of the country’s most famous department stores As winner of the title, Frankie’s manager Carlyn Kearney has been invited to participate in the annual British Fair run by the Hankyu department store for three weeks in September and October. The invitation comes about following a recent visit to Frankie’s by two representatives of the Hankyu stores, who travelled from London to the tiny island and back in a day just for lunch. Wataru Kuwahara and Keiji Hayashi flew to Shetland as part of a round of visits to a wide range of British companies they have invited to take part in the British Fair, which has been running for 40 years. Mrs Kearney said: “This is a hugely exciting opportunity for us to show off our wares and our skills in Japan. “We enjoyed having Mr Wataru and Mr Keiji at Frankie’s, they were so enthusiastic and full of fun and really keen to have us out in Japan. “Logistically, it’s going to be tough to get everything in order and out to Japan for the pop-up shop, but we relish a challenge and look forward to making this happen!” Mr Keiji, who lives in London, said: “We were delighted to come to Frankie’s and really enjoyed our fish and chips. “Fish and chips have become a major part of the British Fair in recent years, and we

always like to have the best of British there. We look forward to welcoming Carlyn and Frankie’s to Japan and to Hankyu. “Carlyn will be busy as Japanese people are enthusiastic about this kind of food and in past years have bought a lot of fish and chips!”

All the fish and chips made the Frankie’s way will be transported to Japan in a freezer container and the champion shop are having special boxes to serve the fish and chips in Japan made for the trip, with some text in Japanese to inform customers about the shop and the qualities of Shetland seafood.

Not so fast food as Brits waste a day a year in queues New research by OpenTable, the online reservation provider, has found that us Brits are amongst some of the biggest time wasters when it comes to waiting and ordering food. The results found that the average time spent queuing for a table at a restaurant with no booking policy is 27 minutes meaning that diners in the UK are wasting almost a day (21 hours) per year waiting to be seated at restaurants, two months over the average lifetime. Mike Xenakis, managing director at OpenTable, said: “Most people in the UK lead busy lives and don’t want to waste valuable time queuing for a seat at a restaurant. “Booking your table in advance eliminates the chance of having to queue which means you can spend more time enjoying the important things – great food, great atmosphere and great company.” The OpenTable research went on to reveal that almost one in five British diners think that restaurants with a no booking policy are annoying and that they are frustrated by the waiting times. Another issue was that almost 70% of Brits reported that not being able to book at a restaurant doesn’t make it feel exclusive or high-end in any way and therefore lessens the experience and the amount they would be willing to fork out. Queue savvy Londoners are most likely (57%) to make a reservation before going out for a meal whilst their Northern Ireland counterparts appear to be more accepting when it comes to having to wait for a table. 61% of whom admitting they never book before dining out. Issue 20 May 2015

News in brief BrewDog launch a £25 million crowdfunding scheme One of Scotland’s leading independent brewing chains have announced a huge scheme to raise money through offering shares which could see them net five times their previous record set in 2013 when they raised £4.25 million in less than six months. The latest round of crowdfunding which operates under the name Equity for Punks will see a total of 526,316 shares in the brewery made available for anyone to buy for a minimum investment of just £95 for two shares. The capital raised from investors will be used to fund an expansion of the BrewDog brewery and its international bar division, as well as launching new projects like a craft beer hotel, custom sour beer facility and distillation plant. James Watt, BrewDog cofounder, said: “The craft beer revolution has succeeded in redefining beer and Equity for Punks is redefining business finance. By making profit king, the financial institutions of the City gave rise to the bastardisation and commoditization of beer. “To grow BrewDog whilst being true to our values, we have had to build a whole new generation of business model. Equity for Punks puts the people who really care about our beer in control and keeps the passion and integrity in people’s beer glasses. “We are not Rockefeller. We are Guy Fawkes. We are burning the established system – the status quo – down to the ground and forging a new future for business from the flames. We are putting the fat cats out to pasture and empowering everyone to be masters of their own destiny by investing in our passion for craft beer.” Bypassing banks and brokers, the UKLA-accredited Equity for Punks scheme allows anyone to buy shares in the brewery online, with shares costing £47.50 each, with a minimum of two shares (£95) online or in any of BrewDog’s 27 bars around the world. BrewDog recently announced a sixth year of record growth, increasing annual turnover by 64% to £29.6 million in 2014, compared with £18 million in 2013; turnover is expected to exceed £50 million this year.

Issue 20 May 2015

Smashburger enter UK market thanks to MSG Chief Tim Lowther, MSG Group Managing Director, will lead Smashburger into the UK, hot on the heels of introducing Five Guys and Shake Shack to the countries food-to-go market. With the burger trend in the UK growing and the quest for the perfect burger high on the agenda of both the retailers and the consumers, the latest news will be music to the ears of meat lovers. Tim, who has over 30 years experience in the burger and fast casual industry has been charged with the launch and it is thought that the latest entry to the market will be equally as successful as his previous projects. Talking about the project, Lowther said: “The fast casual dining market has yet to reach its potential in the United Kingdom and there is a huge opportunity for brands such as Smashburger. “Due to its focus on quality and taste, we are certain Smashburger will be a success and more importantly satisfy the burger appetite for the next 30 years and beyond.” These sentiments were seconded by Scott Crane, CEO of Smashburger who added: ““The United Kingdom is hungry for better burgers and presents a significant opportunity for us to meet the global demand in the category. “We are excited to grow our international presence in the United Kingdom with such a seasoned franchise partner who will help us bring Smashburger to a rapidly growing fast casual market.” All the signs for the company are looking good with ambitious forecasts hinting at the possibility of multiple openings as they continue to expand their offering. A company spokesperson has said that they the brand plans for more than 35 stores to open over the next several years.

Five Guys Launch in Milton Keynes Making their way across the Atlantic and indeed out of London, US burger chain Five Guys are due to take up a 3,550 sq ft unit on the ground floor of Xscape Milton Keynes, the extreme sports leisure destination. The popular fast food outlet is due to open in July. Leisure property specialists, Shelley Sandzer, acted on behalf of Land Securities in securing the new site for Five Guys, where it will join the recently opened Hollywood Bowl and a refurbished Cineworld Cinema. This project is hugely exiting for the people of Milton Keynes and it is expected that the site will perform strongly in a

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Tea Review

When people think of Britain one of the first things that springs to mind is tea. Many think of the drink as being quintessentially British and who could blame them. As a nation we have been going crazy for the drink for the last 350 years. The biggest changes however have come in the last 15 years. Ever since the turn of the millennium many cafes and hotels have decided to turn to the drink and its history. One of the main trends of 2015 looks sure to be fruit and infusions teas and as such the focus of our tea review will look at the best new products in this sector of the market. Sales in the infusions and herbal tea market have soared and this guide aims to introduce you to some of the best sellers and ground-breaking brands in the UK. By exploring the nostalgia of afternoon tea, the theatre of loose leaf tea and the modern calling for infusions, the popularity of the brew increased rapidly. Gone are the days of “milk and two sugars” and instead the age of rooibos, peppermint and gunpowder tea is here. 14

Issue 20 May 2015

Now statistics might tell you that the majority of tea in this country is still served in a bag and that there s still a traditional element to the ‘cuppa’ but what many of the suppliers that we have spoken to are saying is that by getting rid of the paper bags and bringing loose teas in fuso-bags to the market the consumers get a far better product. Over the last few weeks we have visited many tea companies both mainstream and independent and tried a plethora of different brews and infusions. We also conducted our very own tasting session at Gourmet Coffee who were kind enough to lend us their facilities and expertise. In this feature we look at the history and heritage of some of the companies we have spoken too and choose our favourites from the range.

Tea Review Cosy Tea Playing on the idea of a tea cosy, from where the brand gets its name and its knitted appearance this tea is one making real headway into the foodservice industry. Popular amongst consumers and with a range of 8 flavours this could be the perfect inclusion to your cafĂŠ or tea room. As far as picking out a favourite Cosy Tea, there was much deliberation (arguing) between the tasting panel, but in the end one stood out from the rest, Blueberry. This tea is bursting with flavour and lingers in the mouth long after tasting. If left to brew for the recommended 2-4 minutes the tea takes on a deep red colour and the scent of fresh blueberries swirls from the cup.

We Are Tea Big, bold packaging makes this product stand out from the crowd and could grace any shelf in any tearoom. The range of products is extensive and they offer something for everyone with speciality products, infusions and delicate green teas. Offering both teabags and loose leaf teas as well as infusers these products can be easily served and offer a little extra quality and theatre to your location. The winner as far as the We Are Tea range is concerned was the Gunpowder Supreme Green Tea. Supreme by name and supreme by nature this green tea really packs a punch in the flavour department. Normally mellow this tea has plenty of fresh notes, whilst equally balancing them with the delicate flavourings of flowers and the zing of squeezed lemon. This is a top tea.

Numi Numi Tea have seen their products endorsed by large suppliers and industry leaders such as UCC. Due to this they have seen a rise in their brand exposure. The range that they provide means that their teas are suitable for any time of the day and that there is something for all tastes. The infusions hold their flavour well and smell great too. The Mate Lemon tea by Numi is a bit of a mouthful both to say and to drink. Its official name is Yerba Mate Green Tea with Lemon Myrtle and its taste is quite extraordinary. This tea packs a real punch from the start and the zesty lemon brings about a long lasting and lingering flavour. Often teas with lemon include a pairing of ginger but this one doesnâ&#x20AC;&#x2122;t need it, the flavour is great and is one to drink whilst relaxing. Issue 20 May 2015

Tea Review Joe’s Tea If you’re looking to offer a quirky set of teas that hit the spot with your customers then Joe’s tea could be the brand for you. They have the perfect packaging that really catches the eye and the product inside is also very good. The bags offer the taste and sensation of a loose leaf tea and bring out the best of the infusions.

Taylors of Harrogate

Another big brand that features in this review is Taylors of Harrogate and boy do they deliver. The products that they offer are extensive and major distribution deals have seen them expand nationally as one of the most popular teas within the food-to-go market. A range of flavours are available and all taste great.

We tasted quite a few teas from the team at Joe’s Tea, some of them at IFE and others back at the office. The most popular was the ChoccaRoo-Brew, a smooth organic rooibos. The fuso-bags contain chocolate pieces and vanilla pods and both of these flavours come out in the brew. As per the recommendations we brewed this tea for a little longer and the sweet vanilla notes really came out. This tea is perfect for easy drinking and has bags of flavour.

The best tea that we tried from the Taylors range was Spiced Apple. This was a difficult choice as the full range compliments every taste bud. This tea is perfect all year round and the individual flavours of apple, cinnamon and cloves that came out are really well married. A warming brew which also has notes of ginger and star anise was a welcome addition to the tasting and stood out as a great alternative in the infusions market.

Balcony Tea This independent family run business based in Brighton are constantly looking to expand and with a high quality range of teas. The company maintain their values of providing the best possible tea service whether you are a small independent café or a national retailer. One of the growing trends in the tea industry is to sell herbal and detoxing teas. The current range includes teas called, Warming, Soothing and Revitalising and as such they have latched onto the idea of people buying tea to relax. 16

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Mediterranean inspirations are clear throughout the Balcony Tea range and non-more so than the Thyme Chai tea. These fuso-bags contain wild thyme and vanilla to give quite a strong tasting tea. The distinctly herbaceous nature of the tea really gets the taste buds going and the nostrils flaring, there is a nutty smell with hint of oregano in this one and the taste is superbly deep to start before finishing with the sweet vanilla to cleanse the palate. The romans believed that thyme was a mood enhances and a cup of this refreshing tea certainly backs up that claim.

Tea Review

PG Tips With PG Tips you are always going to get a good product. As one of the most famous brands in the country, PG Tips have been brewing tea since 1869 and have come up with some of the most popular brews on the market. In recent years they have branched out into the infusions market and now offer some of the best received flavoured and speciality teas on the market. One such infusion that they have released to occupy demand is Cranberry and Apple. This tea has plenty of flavour and has sweet and sour taste throughout. The cranberry is noticeable from the start and gives the tea both its tang and its red colour. The apple brings freshness and together they make for a superb tea that is sure to be a big seller.

Tregothnan Tea More and more independent coffee shops, cafĂŠs and tearooms are looking to offer something a little more personal nowadays and as such are looking to find brands with a good story. Tregothnan has one such story, growing their own tea on the Cornish estate they offer a quality, British product that taste and looks great. The design stands out and evokes all that is good with traditional British tea.

Earl Grey was the clear choice when it comes to the Cornish teas made by Tregothnan, whilst some of the tasting panel had tendencies to lean towards others, the story of this Earl Grey gave it the points required to get over the line. Made and grown in England, something that not many tea producers can say this fresh tasting delicate tea is actually made by the descendants of Earl Grey. The bergamot flavour has a citrus edge to it meaning that the traditional accompaniment of lemon isnâ&#x20AC;&#x2122;t required. Overall this is a well-balanced tea that is perfect for afternoon drinking. Issue 20 May 2015

Tea Review Tetley Tetley is one of the biggest names in tea and as such have used their firepower to expand their range. With over 175 years of brewing experience they know what they are doing and their current chief tea taster Sebastian Michaelis has had his tongue insured for ÂŁ1million as they evolve and protect their offering. At present their teas are stocked by most of the major suppliers in the wholesale market and the brand are actively seeking new opportunities in the foodservice market.

Teapigs Of the premium teas and infusions that are currently available few can boast the success that Teapigs have, their teas adorn the shelves of supermarkets and cafes alike and you could argue that the brand was instrumental in the shift towards bespoke teas. The teas are big in the food service industry and from tasting them you can see why.

Whilst Tetley may be synonymous with more traditional household teas they are venturing into the infusions market a move which gives the whole concept a big name brand to fall back on. Of the teas we tasted from their infused range Peppermint was the winner. This tea really held its flavour well and the sharp tang you get at the start slowly fades into a fresh, clean taste. By using 100% peppermint leaves in the bag there is nothing to spoil the flavour and you get exactly what it says on the box. A great tea.

The Liquorice and Peppermint is superb and holds its flavour long after the bag has been removed. The bags themselves are light and by the time the water has gone in, they swell to bring out maximum flavour. The liquorice adds a slightly spicy note to the delicate peppermint and they both compliment each other perfectly

The Wee Tea Company Few companies can boast about the fact that they source and grow their own tea and even fewer can say that they do it in the bitter climate of Scotland. That was the challenge for the Wee Tea Company and they have excelled at the challenge. The team at the Wee Tea Co. have worked hard to bring a range of teas to the mainstream from super premium white tea to rooibos and from traditional blacks to wild infusions. The design of 18

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their packaging is clean and simple and in truth lets the tea do the talking. This is a proper brew. Of those that we tasted when we visited the team at a recent trade show it was the Camomile and Lavender that stood out. The tea is delicious, and the subtle hint of lavender gives a nod to the Scottish highlands with their sprawling wildflowers and heathers. The camomile as you would expect is relaxing and makes for a well balanced brew.

Tea Review

Refreshment Systems It may be a bit unusual for large company such as Refreshment Systems to feature in a tea review like this but in truth they deserve their place thanks to their fantastic Cafe Amore range. The selection of loose leaf teas are excellent and by sourcing some of the best teas and fruits from across Europe the have made a great addition to the foodservice industry. Back in the office the best that we tried was the Strawberry and Kiwi blend which packed a real punch and left a sweet yet sharp taste in the mouth. This tea is one to really get the tastebuds going. The long fruity notes of the strawberry leave you begging for more and the way that it has been constructed is superb. It may say strawberry and kiwi on the label but this is a proper fruit tea with hints of orange and apple coming through.

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Tea Review Brew Tea Brew Tea have seen rapid growth over the last few years and have experimented with a wide range of fruit and infusion teas but this is a brand that really know their market and what the consumer want. Major contracts with the likes of Gourmet Coffee shops have seen them test their products on an educated audience and they have worked tirelessly to perfect some of their traditional teas. The Earl Grey from Brew Tea is superb and oozes with flavour. The tea is light and and the bags allow for gentle infusion, making sure that you really get the best of what is on offer. The subtle notes of bergamot make their way through on what is a classic, easy drinking tea. If Earl Grey is to continue to make a resurgence and press on in the market then this is one of the very best.

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Infographic

£590m

Speciality tea sales

was spent on tea in the UK last year:

£494.7m Standard Tea

£65.4m

Fruit, herbal and infusions

£30m

have grown 6% this year alone with fruit and infusions growing 5% and mainstream tea dropping 5%

Green Tea Of this

14% (£82.6m) was spent in cafes and tearooms

The UK imports and consumes

140 thousand tonnes of tea per year

approximate cost to A make cup

Tea

coffee

6.5p

and drinks

165 million cups per day

- 62 BILLION cups

Tea outsells coffee

2 to 1 in the uk

per year

23.1m cups of tea

everyday in the UK Issue 20 May 2015

Taste of India

Flavour is so important to today’s consumer and ranks alongside quality, quantity and speed as some of the defining factors when they choose their food. One of the growing markets in terms of flavour at the moment, focuses on the exotic and interesting tastes that come from Indian food. Indian curry houses became popular in the UK in the early 1950’s and at present there are over 12,000 British curry houses, employing more than 150,000 people and contributing over £4.5bn to the economy every year. At the forefront of the Indian food industry is Oli Khan, Managing Director of the Surma Takeaway Group. A winner of National Curry Chef of the Year and also picking up awards from the British Food Festival he is the perfect candidate to talk to us about the nation’s 22

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ever-changing attitudes towards Indian cuisine. Here’s what he had to say: “The curry industry in Britain has evolved with the changing lifestyles of the British

“Many of the traditional dishes have been adapted to suit the emerging market in UK and curry has been very popular with many people”

population. Many of the traditional dishes have been adapted to suit the emerging market in UK and curry has been very popular with many people eating curry once a week. “There has always been high demand for Indian food as more and more people like to travel to the Asian sub-continent and bring back their ideas. Indian food has also risen to prominence on the UK street food scene with many vendors keen to trial the dishes and

Taste of India “Each year carries a fresh set of trends, opportunities and challenges. The curry industry now benefitting from modern technology which has been introduced to the industry.

“I have personally benefited from my own online ordering system which saved on time and increased the profit margins. “There are many exciting developments to come with mobile apps, ordering systems and integrated EPoS systems.”

serve them at the roadside, much like traditional methods. Oli added: “The rise in popularity of street food markets in the UK has been considerable over the last few years. Together with a growing interest from consumers for exclusive, different food experiences, urban street food businesses are fast becoming innovative and are taking to social media to build a fanbase.” Oli attribute much of the success to the cuisine to one of the pioneers of Indian cooking in the UK Sake Dean Mahomed who brought his food to Portman Square, London in 1809. His success and that of the restaurant which has passed down the generations, encouraged others. The menus have of course adapted since those early days and now Chicken Tikka Masala is Britain’s nation’s dish, with Jalfrezi, Balti and Vindaloo considered as of Britain’s most popular dishes. These successes and the popularity of the products has led to Oli making some predictions for the rest of the year ahead. Speaking passionately he said:

Recipe Kerrymaid Chicken Tikka Masala Ingredients

Directions

• • • • • • • •

1. Cut the chicken into bite-size pieces and mix with the tandoori paste and yoghurt and Kerrymaid Whipping. 2. Leave to marinate in a non-metallic dish for at least a couple of hours (or overnight), stirring occasionally. 3. Heat the Kerrymaid Buttery in a deep frying pan, and when it’s very hot add the cinnamon, cardamom pods and onion. 4. Fry for about 5-6 minutes until beginning to brown, then add the ginger, garlic, cumin, coriander, turmeric and cayenne pepper 5. After the spices have cooked for about a minute, add the chicken with the marinade. 6. Fry for 3-4 minutes, then add the tinned tomatoes, chicken stock or water, garam masala, lemon juice and salt. 7. Bring the curry to a simmer before adding the Kerrymaid Single. Stir in well and cook on a low heat for about 10 minutes. 8. Serve straight away with rice or naan bread.

• • • • • • • • • • •

4 skinless, boneless chicken breasts 4 tbsp tandoori paste 2 tbsp natural yoghurt 3 tbsp Kerrymaid Buttery 1 cinnamon stick 8 cardamom pods 1 large onion, finely chopped 3cm/1¼in piece of fresh ginger, peeled and grated 2 garlic cloves, crushed 1 tsp ground cumin 1 tsp ground coriander ½ tsp turmeric ½-1 tsp cayenne pepper 1x200g can chopped tomatoes 150ml/5fl oz chicken stock 1½ tsp garam masala ½ lemon, juice only 4 tbsp Kerrymaid Single ½ tsp salt

Issue 20 May 2015

Grab and Go

The way that we live our lives is very different and as such so too are the ways in which we work, sleep and eat. Everything is faster and consumers rate convenience as one of their highest priorities, which means that as businesses we have to offer quick, quality solutions to their needs. Within the foodservice industry the term ‘grab and go’ is often mentioned as a major trend, yet nobody really has a clear outline of what exactly it is. Over the next few pages we’ll look at this lucrative sector of the market, find out about the latest 24

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developments and see what you could be doing to win this important business. Many years ago, grab and go food items were seen as a second class offering or as a last resort but with the increasing consumer need for something instant the retailers and many businesses in the foodservice industry have upped their game when it comes to pre-packaged, ready-to-eat, prepared food.

With all of these things in mind it is important to ask one question. Is there now a trend of consumers moving towards quality and not just convenience in the grab and go market? We spoke to Tom Wilkinson, Head of Barista Training with Refreshment Systems, about the size and shape of the market and he said: “The increasing number of gourmet coffee carts and

Grab and Go with chilli pieces; and the now infamous Mom’s Bad Boy®, a huge mean and meaty dog for the hungriest of appetites. A popular choice to include on a sharing platter is Mom’s Dinky Dog®, available in three tasty flavour varieties; Smoky bacon, Roasted Onion & Leek and Chilli Cheese - perfectly sized for snacking and sharing. Mom’s Fabulous Hot Dogs are made using a coarser cut of meat for added texture, never with artificial flavourings and colourings, and with lower salt levels, resulting in a premium product.

kiosks in city centres points towards a general trend for increasing quality across the takeaway food and drink sectors. “Street Food is a big growth area and is driven by the curious consumer with an eye on freshness and quality, even when on the go. “Consumer demand is higher than ever. What seems to be happening is that competition is getting fiercer, and those that can’t compete on quality, price or even brand image are feeling the squeeze. It’s not quite the easy pickings that it used to be and the healthier more bullish market seems to be at the higher end of the sector.”

Talking about the industry Susan Gregory, Head of Food at NESTLÉ PROFESSIONAL said: “One in four people now buy on-the-go food at least once a week and it is clear to see it has become a staple of the British culinary diet. Handheld concepts in particular are the latest on-the-go food trend to hit the high street with a range of outlets offering new flavours and exciting innovative handheld formats. From falafel flatbreads to Indian inspired wraps, the fast food scene is getting hands on with the latest on-the-go foods, taking inspiration from street food vendors who specialise in authentic ethnic cuisine. We’re also increasingly seeing traditional fast food brands lead the way in healthy eating to appeal to consumers’ nutritional concerns. Operators are offering more fresh dishes than ever that appeal to customer’s healthy and on-the-go lifestyle.”

One street food concept that has really caught on in the last few months is the selling of hotdogs. These products offer a hot food-to-go product and are hassle free and easy to incorporate onto a menu. One such brand who are performing well are Mom’s Fabulous Hot Dogs who offer a variety of sizes and flavours allowing the operator to present a choice that will achieve a better profit margin (customers are prepared to pay a higher price for a menu item that is produced from high quality ingredients) and one that is in line with current flavour trends. Mom’s hot dogs are created from the finest quality cuts of meat to authentic recipes and gently smoked over beech wood for a fuller flavour. The newly launched Mom’s Retail Steamer has the ability to serve up a range of Mom’s delicious gourmet hot dogs, and the capacity to hold up to 20 of their fine quality buns. The attractively lit steamer holds Mom’s hot dogs hot all day with no deterioration in quality. A new sauce station to dispense Mom’s trio of sauces; Tasty Tommy, Mellow Mustard and Bad Boy Chilli is incorporated into the package. It’s incredibly easy to clean and has a footprint of just 40x40x50cms allowing the operator to offer an easy to eat, portable food choice loved by all the family. Mom’s hot dog range includes Mom’s Classic; Mom’s Chilli Cheese, which is packed with chunks of Gouda and flecked Issue 20 May 2015

Grab and Go

Store layout Speed of service is of the essence and so operators need modern solutions that provide an enhanced traffic flow, allowing them to serve more people, more quickly. It’s not uncommon for consumers to have as little as half an hour for lunch and they don’t want to spend their entire break queueing! Furthermore, the correct flow could mean that a broader range of sections – suitable for hot, chilled and ambient products - can be incorporated.

Packaging Packaging is such an important part of the grab and go market with attractive wrappers and branded cartons performing

well. Adding a personal touch to the packaging often makes the product looks premium and therefore a far more interesting proposition for the buyer. One thing that it is crucial to remember is that no matter the size of your business there is always room to improve in terms of presenting your products. Customers want to inspect what they are buying so making sure that your product can be seen in clear packaging or one with a window is vital. Adding a window to your product has been said to boost sales by as much as 20%.

Basket Building Basket building is a key concept for many in the food industry, who like to display their products as individual components of a balanced meal. Some units will offer a ‘meal deal’ whilst others will encourage you to take a mixture of sweet and savoury products as well as a drink. This idea promotes both variety and is the perfect chance for you to upsell to your customers. Some such items that can be included in meal deals are preportioned snacks such as Mini Babybel and The Laughing Cow individual range.

Issue 20 May 2015

Display Units For grab and go operations heated units provide an ideal solution for keeping pre-packaged items such as freshly cooked chickens hot and ready for sale. To maintain food quality, heated display units should have a heating system that overcomes the drying out problems associated with keeping food hot for any length of time. Some units such as FEM’s Alto Shaam countertop heated display cases use Halo Heat, a controlled, uniform heat source that gently surrounds the food and holds it in ideal conditions. In this way food on display has a better appearance, taste and longer holding life – it can stay hot, fresh and moist for hours. The way food is displayed can really affect customer choice. Attractive displays of freshly prepared food can prompt spur of the moment decisions. Display cases with bright internal illumination can also present products to their best advantage.

Flavours We know that consumers love the flavours and ingredients in street food and by looking at Santa Maria’s Street Food report we found that 80% like the adventurous flavours and spices and

Grab and Go 68% said that street food has introduced them to new flavours. And, there’s no sign of the trend peaking anytime soon, with our report showing that 47% of consumers plan to eat more street food in the next 12 months than they do already. At Santa Maria, we support such growth by developing innovative concepts that help our customers tap in to current trends to meet consumer demand and take advantage of opportunities that will accelerate their business. Our World-To-Go concept, inspired by street food, features ten sauces and a range of easy recipes, so operators can quickly create appealing dishes with flavours from around the world. The smoked jalapeños in our Santa Maria Chipotle sauce gives pulled pork and burgers a real bite, while the Santa Maria Bourbon BBQ sauce elevates chicken wings and hot dogs to another level. The World-To-Go sauce range includes: • Sweet Chili Sauce • Teriyaki Sauce • Bourbon BBQ Sauce • Mexican Hot Sauce • Chipotle Sauce • Ranch Style Topping • Guacamole Style Topping • Diced Jalapeno Topping • Piri Piri Sauce • Salsa

Equipment Sam Starling, Group Marketing CoOrdinator at Parry says that having the right equipment when it comes to selling grab and go food is vital and that customers “eat with their eyes.” He also added that there was plenty to consider when purchasing new grab and go equipment and that you should ask yourself the following questions. • I s it improved product awareness? To increase the number of products available? Or do you just want to

improve the layout/functionality? • What products do you intend to display? And what temperature is required to display them? • Where will the unit be positioned? • Is there sufficient access to deliver and install it? • What power will be available to run it? After considering the above points it is pretty clear that getting your grab and go products right is vital. They form a key part of any business and are a great way to encourage those spur of the moment purchases.

Issue 20 May 2015

Business Profile

The Table Café

We all have different ideas of what makes the best café, takeaway, restaurant or bakery and it can be hard to find one that ticks all the boxes. Making sure that consumers are happy and that the business evolves with the latest trends is difficult but The Table Café have done just this. What they offer to the industry is a fresh new twist on breakfast and brunch in the mornings, followed by a knockout lunch and then evening entertainment. This is a very modern café and one which make the most of their space to offer some of the most versatile eating London has to offer. So what is The Table Café? Well it’s the brainchild of Shaun Alpine-Crabtree 28

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and is without question one of London’s best kept secrets. Based in Southwark, the venue offers some of the finest food in the capital, from their award winning brunch menu to pancakes and waffles. For those who want to pick up something for later the dedicated team are always cooking up their own fresh bread and biscuits too.

Looking around this busy venue it is clear to see that one of the standout features is the bustling, open-plan kitchen, which adds to the character of the place and displays the quality and freshness of the produce to all of the customers. Delving deeper into the menu it’s clear to see the passion and humour that the chef’s share as well as their enjoyment for food. We’re told that Eggs Benedict

Business Profile

is ‘the bacon one’ whilst Eggs Royale is ‘the salmon one’ – we also learn that the Buttermilk pancakes come from a recipe passed down from generation to generation, (probably). Whether or not this is true, it doesn’t matter, they are

fantastic, packed with flavour and an array of interesting toppings. For those dining at lunch there are a range of burgers each bursting with flavour and with a unique twist from blue

cheese hot sauce to Cuban pulled pork, whilst the salads offer a lighter bite but are pretty substantial in their own right. Talking about the ethos of the café and what they’re trying to achieve

Issue 20 May 2015

Business Profile Shaun told QuickBite Magazine: “We are a rare beast, being one of the only independent, owner-operated restaurants on Southwark Street, if not the only one. From a business viewpoint, this piles on the pressure, but as far as our food goes, it has given us the luxury of slowly evolving our menus, and of growing in strength through word of mouth. “Our customers are the beating heart of what we do.” The café is also proud of their partnership with a local homeless charity, St Mungo’s, whose idea to run and operate allotments and community growing spaces across the capital has paid huge dividends to those people they support. The charity has set about growing a range of herbs, salad leaves and vegetables for the café. All of this adds to Shaun’s ethos of supporting British produce and using it across his menu. If you’re not content with the delicious offerings that they have on their day menu you can dine from the everchanging specials board or hang around in the evening too. The team are always happy to help and they’ll accommodate you on the second Thursday of the month at one of their famous jazz nights. This place is well worth a visit.

Issue 20 May 2015

Design inspirations

Black Sheep Coffee leave the herd behind when it comes to design. “Leave the herd behind”, that’s the message that the team from Black Sheep Coffee are trying to portray and they’ve certainly done that. With their edgy new approach to coffee, design and the way they brand themselves the team at the London based coffee-house are certainly making waves. The story of the team at Black Sheep Coffee is a pretty simple one but proves the point that if you’re passionate about something and committed to it you can make a real difference. It all started when four coffee loving friends (Gabe, Max,

“This self-proclaimed ‘Robusta Revival’ was seen as a unique twist on the industry”

Anders and Eirik) met at university and decided that their mutual love for great coffee would lead them into business together. Their impact on the capitals coffee scene has been pretty spectacular as has the following for their unique Robusta, which moves away from the more traditional Arabica bean and leaves a darn good taste on the tongues of their customers. Issue 20 May 2015

Design inspirations

This self-proclaimed “Robusta Revival” was seen as a unique twist on the industry and at first the friends didn’t know how it would go, they believed in the product and felt they had something far superior than was already on the market. These bold step led them to the name Black Sheep – They thought that they would be considered something of a rogue, a company offering something different and going in the face of the UK coffee scene. The final challenge was to get the consumers to like the product, and like it they did. The coffee is great and when you couple this with their eye-catching entrance into the world of design, (the stores are edgy, urban and one of a kind) this is a brand and concept to be following. When asked about the coffee and what they are trying to achieve in the market Eirik said: “The goal was simple, if we 32

Issue 20 May 2015

Design inspirations can find a Robusta that ‘stacks up’ and can be served on its own then that is a really interesting angle. “It is fundamentally different from what you can find on the market. “We’re really challenging the status quo by doing things differently.” In terms of the design at Black Sheep, this is a units that all those independents can take solace from. The raw, edgy layout of the stores with their wooden table, chopping block service areas and panelled walls, this is urban coffee and design at its finest. The logo adorns the wall in the style of graffiti, the black sheep ominous yet cool with his blacked out shades, and the motto, ‘leave the herd behind’ reminds you of the alternative experience that you are about to experience. Cakes and breads adorn the main counter top, jumbled around on slates and wooden boards in a relaxed manner. Being far from clinical in the layout is

brilliant, it leaves time to perfect the product and offers that homely feel in the heart of London’s busy streets. This is a great space to relax, chat, work and socialise and my guess is the boys at Black Sheep wouldn’t have it any different.

Every detail has been thought of by these guys from branded menus and cups to the array of packaging on the shelves. Making coffee is an art and the team here make it look like a science with conical flasks, infusers, boilers and beakers lining the ‘back-bar’. Away from the hustle and bustle of their units, the team are really proactive in spreading the word of their coffee and indeed their journey with a busy social media presence as well as attendance as most of the UK’s major trade shows. As for their locations you can find them at their units in Camden High Street, Charlotte Street as well as pop-ups in Old Street Station. They also operate out of Urban Outfitters in Oxford Street which again endorses the brand as a cool place to be seen. The marketing of the group is brilliant, they are one which knows their audience and has a clear view on their target market. They also give back too being a key part of Allegra’s Project Waterfall which sees money raised in order to provide clean water and sanitation to the people who grow the coffee that we consume. These people are the real champions of the industry and by giving back the great coffee journey continues. Issue 20 May 2015

Menu ideas

Pies and Pasties

As some of the staple menu items in the British food industry, pies and pasties have seen something of a resurgence in recent years with more and more consumers looking to these products as a good lunch offering. As some of the staple menu items in the British food industry, pies and pasties have seen something of a resurgence in recent years with more and more consumers looking to these products as a good lunch offering. This growing demand has also been met by a demand for the quality and earlier this month we had the privilege of visiting and judging at the British Pie Awards in Melton Mowbray, the home of the Pork Pie. At the event we had the chance to meet those at the heart of the industry and look at the ways in which businesses can 34

Issue 20 May 2015

expand their product range and what the latest trends are in the world of pies and pasties. During the event it was incredible to see the variety of pies and pasties on offer and over 20 categories were hotly contested by 131 professional bakers and butchers who supplied 830 pies in total. Speaking at the event one pie maker commented: “The competition at this year’s British Pie Awards was huge and some of the pies were amazing.”

Classes at this year’s Awards were expanded to 20 in order to include a wider range of pies. One of the new classes for 2015 was the ‘Free From’ class, only allowing entries from pies free from gluten. Proving an exceptionally popular class, pie producers from across the country entered their gluten free pies, but the Free From Steak & Ale Pie produced by The Biddestone Arms pie came out on top. All of these points to strong growth within the industry and these feelings are backed up by Stephen Clifford, Head

Menu ideas • Spicy pasty (e.g. Tikka, curry, Mexican, Jamaican) Steven then added: “The key to selling pies and pastries for ‘eating on the move’ is to make them easy to consume. This is why Country Choice bakes are sized to make them handheld and why the sauce part of the filling is deliberately made slightly thicker than in a pie to prevent leakage when eating on the go. “There is definitely a trend towards hotter and spicier varieties, witness the growth of the Tikka, curry, Mexican and Jamaican pies.” of Marketing at Country Choice who said: “According to figures the pies and pastries market in general is worth just under £1000m and is growing at 2-3% p.a. “In the retail end of the foodservice market beef-based pies are not as popular – the sausage roll is No 1. Also in our market slices bakes have taken over from pies, although pies still remain strong. “In terms of popularity chicken and beef based fillings top the list for pies/bakes.

The Bake or Slice tends to be more popular than the traditional pie as an ‘on-the-go’ product. Retailers also need to stock one or two vegetarian options – cheese and onion is the most popular flavour and the top sellers are as follows: • Beef pie (e.g. steak & kidney, steak & ale, beef & onion etc) • Cornish pasty • Chicken and mushroom/vegetables pie • Pork pie • Vegetable pie and pasties (e.g. cheese and onion) • Ham/chicken and cheese pasty

Mark Muncey, Marketing Director at Proper Cornish, was also buoyant about the industry saying: “We’re seen impressive growth in the pastry products of 12.5% with volume up 17%, and the launch of our new handheld pie range represents a breakthrough in the onthe-go pie sector. We’ve successfully managed to manufacture the pies in a format that can be hand held without any of the filling spilling or dripping out during eating – making the product the ultimate in on-the-go pies.” With all of this growth it is easy to see why the food-to-go sector are embracing

Issue 20 May 2015

Menu ideas

them and trying different flavours. Producers such as Country Choice have taken this to heart and have added six new lines to its authentic Real Cornish collection including two full-size pasties, three types of cocktail pasty and a handheld Cornish roll. All lovingly handmade in the heart of Cornwall, the newcomers include two generous 283g pasties, both with tasty popular fillings encased in buttery puff pastry. The Philly Cheese Steak pasty is stuffed with potato, beef, onion and Red Leicester cheese in a mustard-enriched white sauce. The Bacon, Chicken & Leek variety is a mix of potato, onion, smoked bacon, chicken and sliced leek in a cheesy white sauce flavoured with a hint of oregano. The new mini cocktail pasties come in three classic varieties â&#x20AC;&#x201C; Steak; Cheese & Onion; and Bacon, Chicken & Leek flavour. The 142g bites are perfect for the buffet table or snack menu and are packed 60 to a case. One thing that is also important for the retailers to be able to offer pie both hot and cold so many are investing in heated pie cabinets such as the ones provided by Parry. 36

Issue 20 May 2015

Menu ideas With Parry’s range of pie cabinets you don’t have to worry who ate all the pies because you can simply heat up and hold a load more, ready to serve. The compact, stainless steel units, available in 2, 3 and 4 shelf configurations, run off a 13 amp plug, making it ideal for the counter or bar top. Features include removable wire shelves, toughened glass to front and rear, an illuminated interior and a water reservoir to prevent food from drying out. Sliding doors are provided to the rear and solid glass to the front on the CPC and CPC1 models whilst the SPC/G unit has a hinged door to the front and solid glass to the rear. List prices for the units start at just £432 for the two shelf SPC/G 400mm(w) x440mm(d)x330mm(h) up to £621 for the larger CPC1, four shelf unit which measures 740mm(w)x360mm(d) x530mm(h).

PARRY MORE for less... Fryers, Water Boilers, Merchandisers, Ovens, Griddles, Panini Grills and even the Kitchen Sink. Find out MORE... parry.co.uk/more4less @ParryCatering #more4less Issue 20 May 2015

Accountancy

Start Preparing for Year End Now! Now that the 2014/15 financial year is behind us , this is the ideal time to start planning for 2015/16, identifying tax planning opportunities and putting in place strategies to minimise your tax for 2015/16. Use your accounting documents from2014/15 to assist with this year. Here are some simple steps to assist you. Analyse your Position at the end of 2014/15 financial year Your accountant will have prepared, or will shortly be preparing the following documents for you that will assist you in making decisions this year:

Profit and Loss Account – in simple terms, this lists all your income and expenses and tells you at year end whether your business is making a profit or a loss. This is a useful tool to analyse 38

Issue 20 May 2015

your expenses compared to the previous year. Were your wages higher? Did your utility bills increase? Both things that have an impact on your bottom line. Is your gross margin less than last year? If so, you need to evaluate your cost of sales and review your suppliers.

Balance Sheet – this shows what your business is worth at year end. It shows your business’s assets, liabilities and equity/capital of your business.

Your assets should be greater than your liabilities. If this is not the case, it needs to be addressed.

Cash Flow Statement – this complements the balance sheet and Profit and Loss. It is only necessary for companies that meet the criteria of a medium sized company. As an analytical tool, it determines the short term viability of the company, particularly its ability to pay bills.

Accountancy So, how will you use these documents to help improve your business this year?

Compare your results against your business plan. If you had a business plan and set goals, compare these to what was actually achieved and determine what worked and what didn’t. This will assist with your planning for this year.

Consider ways to not only increase your revenue but also to increase your profitability. This could be reviewing your suppliers and buying better or investing in marketing.

Evaluate your tax strategies – for example, could you have maximised your capital allowance claim? Would you benefit from changing the structure of your business? For example, changing from a sole trader to a partnership could double your personal tax allowance. Incorporating your business may be tax beneficial if your profits exceed £30,000. There are also other non-tax benefits of incorporation such as limited liability. Would any of your activities qualify for R & D tax relief? Your accountant/ tax advisor can help you identify all the areas where you can minimise your tax liabilities.

Improve your bookkeeping approach Keeping accurate, organised records from day one will reduce your accountancy fees and help you manage and control your business better. It is also a necessity to meet tax requirements. Some key transactions you need to record are: • • • • • • • • • •

Sales; Purchases; VAT input and output (if VAT registered); PAYE/payroll records; Establishment costs (if you have a business establishment); Bank and cash accounts (many transactions are now paperless e.g. bank transfers); Administration costs such as; telephone, stationery, advertising, motor, computer; Capital expenditure on equipment, fixed assets & depreciation; Stock / work in progress; Petty cash.

How good bookkeeping will help you manage and control your business? Accurate bookkeeping will help you identify: • • • •

Your cashflow position in order to help you plan ahead and meet your obligations; Whether your expenses are in proportion to your income; Which products/clients are most/ least profitable; Whether your business is growing or shrinking.

There are various ways to keep books from manually to specialist software to outsourcing it. Your accountant can advise the best approach for you. If you would like a quote for bookkeeping services, please contact us.

Need more help?

It is obvious that the less time it takes your accountant to decipher your books, the less your accountancy fees will be. Rather than hand your accountant a carrier bag full of receipts, keep your receipts and purchases in date order. An envelope for each month with receipts in date order is sufficient.

McPhersons Chartered Accountants and McPhersons Financial Solutions are offering businesses free advice, so get in touch now to arrange your meeting. Simply email Peter Watters p.watters@mcphersons.co.uk or call our head office on 01424 730000 for a free consultation at mcphersons’ London, Bexhill or Hastings offices. www.mcphersons.co.uk.

Issue 20 May 2015

How to...

It is no secret that by making just a few simple changes to your business can make it greener, something that is very important in today’s society. Being eco-friendly and ‘more green’ is something that many businesses are keen to do and there are also government incentives for those who adopt these policies. The ways in which businesses can change are plentiful and whether it be through the packaging you use or the energy saving equipment utilised on site. We spoke to some industry experts about the changes that they have noticed and the effects they can have on all aspects of business.

So just what are businesses doing to be greener? Mark Hogan, marketing and sales manager of Foodservice Equipment Marketing (FEM) says: “To make catering businesses greener, staff need to be trained to follow best practice routines, such as using programmable controls and timers, keeping oven doors closed and switching off equipment during quiet periods. “This will not only reduce energy use and lower running costs but will help the environment and can improve working conditions, since equipment that is turned off won’t be pumping out waste heat. “Another way is by specifying energyefficient equipment. Energy-efficient equipment will pay for itself in the savings made on utility bills over the lifetime of the equipment. “Combi ovens are an energy efficient way to cook. Most chefs agree that once you’ve cooked with a combi-oven you can’t go back. Combi ovens offer an

Issue 20 May 2015

all-in-one cooking solution, combining multiple cooking functions in a single appliance. They can bake, roast, steam, poach, grill, broil, proof, braise and oven fry, so one oven can replace several pieces of traditional equipment and rarely stand idle. “They also cook up to 70% faster than conventional cooking methods.” “Induction hobs are another alternative. They provide an extremely energy efficient and fast way of ‘stove-top’ cooking. Induction hobs, such as FEM’s Vollrath induction hobs, are ideal for small kitchens where countertop space is at a premium and food production needs to be speedy. Because of their efficiency and rapid heat up time, induction hobs require less energy.” Graham Kille, managing director of FRIMA UK backed up the idea that appliances were a good place to start when it comes to making your business greener saying: “The right catering equipment can help businesses cut electricity, gas and water consumption

How to...

and in so doing up their green credentials. “There are now multifunctional cooking appliances, such as FRIMA’s multifunctional VarioCooking Center Multificiency, that combine the functions of conventional equipment, including kettles, fryers, griddles, bratt pans, large pots and pressure cookers in a single multifunctional unit. “The equipment is designed with precise heat distribution and fast heat-up and cooking times making it four times as fast as conventional cooking appliances, using up to 40% less energy. The FRIMA 211, which has a 100 litre pan capacity, is 96% energy efficient and can heat 60 litres of water to boiling point in 12 minutes.” Many companies have also looked at the wider issues and have introduced research and initiatives to help us better understand the impact of making environmental changes.

Glenn Roberts, Managing Director of Gram UK revealed that their Green Paper showcased the progress that has been made within the foodservice industry with 83% of the operators surveyed considering themselves to be green. He also added that results also highlighted the willingness of the industry as a whole to make further steps towards sustainability with 78% of operators citing that they would like to be greener than they are now. Food waste within the industry is also high and an area that many are looking to improve in. Eco-packaging firm Vegware are keen to tackle this and as such relaunched The Food Waste Network at IFE in March. The initiative maps and monitors all UK food waste recycling services – collection routes by postcode, all commercial and industrial processing facilities, and onsite food waste systems and matchmakes any UK business with its ideal food waste recycling partner.

businesses are introducing food waste recycling in a bid to boost sustainability and avoid landfill tax. Furthermore, zero waste legislation in Scotland, Northern Ireland and Wales already requires food businesses to introduce separate food waste recycling. Similar legislation is being discussed in England. Eilidh Brunton, project manager, explains the relaunch: “We started building our knowledge capital and data systems in summer 2012, and we now have the most complete picture of the UK organics sector available. We want to facilitate partnerships between the foodservice and waste sectors, and make zero waste achievable for all.”

According to the company 600,000 tonnes (41%) of the waste from pubs, restaurants, hotels and quick service restaurants is food waste. With landfill gate fees at £102 compared to £43 for organics, thousands of UK Issue 20 May 2015

Equipment focus

Equipment Focus In this month’s equipment focus we look at blenders and mixers and find out what the latest products on the market are and how they could help you to better serve your customers. As the food-to-go market evolves more and more businesses are looking at new ways with which to increase their product range. The traditional concept of making sure that you have versatile ingredients that can work in an array of products has been tried and tested. I’s a good solution but sometimes it is important to have a little something extra. Investing in equipment can mean that you get the very best results and the highest profit margins possible. By 42

Issue 20 May 2015

having the versatility within your food making areas you can extend any range simply and quickly. There has been a big shift towards ‘fresh’ produce and operators are buying food blenders and mixers in order to produce fresh recipes such as speciality breads, pizza and pasta dough, salsas and sauces. The British consumer is demanding better food and value for money. By investing in the correct equipment operators can provide better

quality and freshness on the menu whilst decreasing the cost of ingredients by moving away from pre-prepared food and buying raw ingredients for on site preparation. Blenders and mixers are all the rage at the moment as the smoothie and baking trends continue to be growing areas of the market. Talking about some of his latest products, Michael Eyre, Product Director at Jestic

Equipment focus

Foodservice Equipment said: “A move away from simple, straightforward food combinations to more sophisticated menus has raised the importance for caterers to use quality blenders to produce their menu. “Offering one of the most effective ways to create delicious flavours using freshest of ingredients a professional blender is simple and easy to use, yet able to create delicious, smooth marinades and purees or blend liquids to make vibrant soups and stocks in seconds. “Ensuring a consistent quality when it comes to freshly prepared food, Vitamix has been the manufacturer of choice for chefs and operators around the world for

“Investing in equipment can mean that you get the very best results and the highest profit margins possible.” over 70 years, helping to deliver diverse and nutritious menus. “Providing consistency through improved speeds, customisable program selection and enhanced blend techniques, the range of countertop appliances are renowned for reliability.” “Vitamix has created a full range of

blenders and food processors to suit the individual needs of an individual cost sector establishment and an operator.” Mark Hogan, Marketing Manager at Foodservice Equipment Marketing (FEM) also commented on this area of the market and highlighted a few products that are making a real difference in the catering and food-to-go market. He said: “Multifunctional planetary mixers can mix bread dough, thick pizza dough and cake batter, mash potatoes, whisk meringue and cream, meaning they rarely stand idle. “To increase food preparation options beyond mixing, choose a model which Issue 20 May 2015

Equipment focus can accommodate other tools such as a meat grinder or vegetable slicer. “For heavy-duty mixing without the need for a bulky floor-standing mixer there are countertop planetary mixers, such as Vollrath’s 10 litre mixer. This compact mixer is the smallest in the Vollrath’s range, measuring just 332mm (w) x 449mm (d) x 538mm (h). It has a powerful 5-speed transmission and 7/8 HP motor which makes light work of mixing and gives consistent results. “For deep stockpots hand-held stick blenders are the equipment of choice. “We supply a Vortex 750 stick blender with a 450mm shaft. It is powered by a 750 Watt ‘high efficiency’ motor, which drives the durable stainless steel blades at 14,000 rpm. This stick blender has a highly effective, fan-assisted patented cooling system, which helps prevent the motor from overheating.”

“Blenders and mixers are all the rage at the moment as the smoothie and baking trends continue to be growing areas of the market” Countertop blenders are one of the key pieces of equipment in any commercial kitchen, enabling operators to undertake a variety of essential operations, such as blending, mixing, chopping, grinding, emulsifying and puréeing. Mark noted that one of the current market leaders is the Hamilton Beach HBF500 which is versatile enough to meet the standards of the most demanding chef and keep up with the busiest kitchen despite its slimmed down model. Talking about how important these new products could be he added: “Blenders and mixers are workhorses in the kitchen, speeding up production and making food prep easier.” 44

Issue 20 May 2015

Equipment focus egg-based items such as souffles, a beater attachment is best, because it can operate at the slowest setting to gently fold in ingredients. One of the latest products on the foodservice market is the SM-5 planetary mixer from Metcalfe which has a variable speed DC motor that is powerful enough to take on light dough preparation and pastry work, mayonnaise and sauce preparation, as well as tasks such as mixing up crème patisserie, mashed potato and whipping cream. At just 410mm(d) x 240mm(w) x 425mm(h), and weighing 8kg, the SM-5 is small enough to sit on the counter top but powerful enough to take on a multitude of tasks. This unit would be more than suitable for cafés and small food-to-go outlets as well as larger premises. By purchasing the correct equipment you can not only change the way you operate your unit but also change with the times. Creating new dishes can be fun and you’ll be sure to keep hold of your existing customers whilst potentially enticing a few more through the doors.

Neil Richards, Managing Director with Metcalfe, warned of the danger of buying second rate equipment and emphasising the need for proper commercial tools saying: “Firstly, on no account should commercial businesses even consider a domestic or semi commercial machine. These simply won’t be up to the job.

over where the mixer goes and how fast or with what frequency it mixes.

“After that it really depends on what the kitchen is producing. The style of mixer required depends on what the user will be mixing.

“For occasional light to medium-duty mixing, a countertop mixer will work just fine. When it comes to attachments then for large amounts of dough, dough hooks work best, as they control the dough and mix it properly in the least amount of time.

“Items of a more liquid consistency are best controlled by an immersion blender, where you can have the most control

“For lighter loads, such as whipped topping for desserts, or sensitive Issue 20 May 2015

Property

Our property pages highlight businesses for sale, nationwide!

Seaview Bistro & Seaview Coffee Lounge Superb leasehold business in the small village of Borth Y Guest, which is approximately one mile from Porthmadog in North Wales. The business is made up of two parts, one being a spacious coffee shop and ice cream parlour known as 4 Seaview Terrace and the other part of the business trades as a licensed bistro at 5 Seaview Terrace with a beautiful two bedroom holiday apartment above. The vendors have owned the businesses since 2009 and 2010 and have traded successfully in this virtually unopposed and special location. They have established very attractive complementary sides to the business which is popular locally, as well as the huge numbers of seasonal visitors and many others who own second homes here. It benefits hugely from being just yards from the beach with a small promenade and a wellÂplaced car park as well as handy roadside parking. The coffee lounge sells a traditional range of coffee shop drinks and food including quality breakfasts, a selection of teas, homemade lunches and daily specials, wraps, paninis etc. The fully licensed bistro is also open during the day and in the evenings to 8:30pm in peak season. More information about both sides of the business can be found on their website www.seaviewtearooms.co.uk. 0844 820 0000 www.blacksbrokers.com

PRICE ÂŁ95,000

American themed diner With 3 bed accommodation. Impressive levels of trade and profits. Purposely fitted out as an American themed diner, and with much of the furniture and fittings coming directly from USA, J Street Diner in Okehampton, Devon, has been operating as a diner and restaurant for the past seven plus years. With tremendous potential to increase trade the business is now for sale through licensed and leisure property specialists Stonesmith of Exeter. J Street Diner serves an American themed menu offering a comprehensive range of dishes from breakfast through to afternoon specials. At present the business is not licensed to sell alcohol but there is an opportunity here with the necessary consent. Whilst J Street Diner has an excellent reputation, it is more by word of mouth recommendation as the restaurant does not have a web site or use social media, an area that could help to expand trade in the future. This is though a profitable business with low overheads, and with tremendous potential to increase the current trade levels. Especially by opening in the evenings, particularly at weekends. New owners do not have to carry on with the American theme and could trade with a style of cuisine to suit. The property is an end of terrace 3 story building with the diner on the ground floor and private accommodation above. It briefly provides a ground floor restaurant with seating for 30 plus, with a well equipped catering kitchen, ancillary and welfare facilities. The first floor has the customer WC and private laundry, sitting room, kitchen/diner and a bedroom, with 2 further bedrooms and a bathroom on the second floor. Two of the bedrooms have views across to the moorland. Details are available from the website www.stonesmith.co.uk and viewings arranged by calling 01392 201262

FREEhold guide price: ÂŁ299,950

Issue 20 May 2015

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

UNDER 50k

LICENSED CHINESE RESTAURANT Near Hertford, Hertfordshire Type: Commanding High street premises.100 covers, bar lounge. Car park to the rear. Price: £45,000 Leasehold

Details: www.bradleyscountrywide.co.uk

under 300k

The oldest boarding house in Lynton North Devon Type: Trading as a bed and breakfast in a prime location to attract year round tourists. Price: £292,500

Details: www.stonesmith.co.uk

under 240k

60k

under 100k

The Coffee Cup St Thomas, Exeter, Devon

LICENSED RESTAURANT AND COCKTAIL BAR Brighton

LICENSED TEX MEX RESTAURANT South Essex

Type: Offering breakfast, morning coffee, lunch and afternoon teas and coffees

Type: For 90 persons arranged on four floors located in the heart of Brighton

Type: A traditional Mexican/Texan restaurant with 100 -110 covers and 2 licensed bars

Price: £60,000 Leasehold

Price: £235,000 + S.A.V.

Price: £99,000 Leasehold

Details: www.stonesmith.co.uk

Details: www.watkinscom.co.uk

Details: www.bradleyscountrywide.co.uk Issue 20 May 2015

What’s new

We take a look at some of the latest products available! Food-to-Go

Company: Pip & Nut Product: Nut Butter Contact: www.pipandnut.com

One of the hottest trends in the food-togo markets at the moment is high energy snacks made from natural ingredients and packed with nutrients. One such product currently on the market comes from Pip&Nut. Their range of grab and go nut butters are served in single serve sachets and are designed to eat as a standalone product or as a spread. All of the products have had refined sugars and palm oil removed from them leaving a pure product that tastes great and suits a busy, active lifestyle. All of the Squeeze packs are available in 30g portions and founder Pippa Murray says: “Our naturally nutritious nut butters are made from just roasted nuts and a sprinkling of sea salt, so they’re incredibly fresh, deliciously pure and bursting with wholesome nutty goodness.”

JAM

Company: Eat 17 Product: Bacon Jam Contact: www.bacon-jam.co.uk “Bacon Jam!” We hear you Cry, “Bacon Jam!” Yes the concept is not as strange as it may sound and this product from the proprietors of Eat 17 has also had some high profile listings from the likes of Tesco. The jam which is made up from smoked bacon, onions, whiskey and coffee was originally designed to be a burger relish but such is the popularity that it is now a standalone product.

Drinks

Company: Little Miracles Product: Lemongrass Tea Contact: www.drinklittlemiracles.com Described as “An energising fusion of nature’s most revitalising fruits and purest green tea, blended with the zing of Ginseng to give you a refreshingly healthy natural lift.” The Lemongrass Tea from Little Miracles is sure to be one of the best-selling products of 2015 as more and more consumers look to move away from plain water and sugary soft drinks. The tea in this Little Miracle is made on green tea leaves grown on peaceful mountain sides in Sri Lanka, where they are well known for their high quality tea leaves. As the tea has undergone both minimal oxidation and further processing, the tea holds a high level of antioxidants and hence more of the original plant substances survive in this herb such as polyphenols.

PIES

Company: Proper Cornish Product: On-the-Go Pie Contact: www.propercornish.co.uk

Cornish pasty manufacturer Proper Cornish, introduce customers to their newly launched range of four handheld pies – Steak and Ale, Chicken, Bacon & Leek, Asparagus & Mushroom and the hybrid-inspired Sausage Pie. With continued increases in both purchase and penetration within the Hot Quick and Tasty category, this innovative range is targeted to offer consumers a product with a strong point of difference within the pie market. Building on the brand’s strong pasty expertise and heritage, the launch taps into the booming adult snacking market and challenges existing products that don’t offer truly convenient and mess-free food on-thego. Proper Cornish has formulated a specially shaped star shell for the range of pies which guarantees no drips, dribbles or crumbs, and each pie is made with short crust pasty and hand crimped before being filled with quality ingredients which are sourced locally where possible.

Issue 20 May 2015

Scratchings

Company: Black Country Snacks Product: Pork Crackling Contact: www.blackcountrysnacks.com As more and more of us look for healthier options when it comes to snacking you may think that support for pork scratchings and similar products would dip. This couldn’t be further for the truth especially if the products are done correctly. We tried the Black Country products for ourselves at IFE and have to say they are fantastic, the texture is crisp, the flavours are bold and the brand is one which has seen them work closely with Dragon’s Den star Peter Jones.

Breads

Company: Pyramid Bread Product: Artisan Breads Contact: www.pyramidbrod.se Pyramidbageriet, which is Swedish for The Pyramid Bakery was founded in 1991 and is still run by one of its founders, Emad Bayoumy who comes from a long line of Egyptian bakers. Over the years, the bakery has received widespread loyalty and support, without which it would not be what it is today. The crispbreads they make are fibre rich and free from fat, dairy and sugar. According to the bakery they can be enjoyed with your favourite sweet or savoury topping, for breakfast, as a snack, or as an accompaniment to a meal. The bakery make crispbreads in different sizes to suit all tastes. In all of our recipes we use wholegrain flour grown by local Swedish farmers. Their most popular products include Spisbröd, which contain wholegrain rye, wheat and corn, Spelt Dinkel, which contain wholegrain spelt, rye and barley, and Sourdough with Fenugreek, which contains wholegrain rye.

Condiments

Company: Moma Foods Product: Porridge Contact: www.momafoods.co.uk MOMA Porridge is the perfect mouthful, not too sloppy or too chewy, just as porridge should be! With just the right blend of wholegrain jumbo oats it is packed full of healthy goodness giving you slow releasing energy. The latest products are 100% natural, a great source of wholegrains which slowly release energy to keep you going. With just three ingredients, British oats, skimmed milk powder and raw cane sugar these products have been proven to reduce cholesterol as part of a healthy diet.

Company: Jibby Product: Dip It Sauces Contact: www.officialjibby.co.uk

Dip It sauces are set to solve one of the greatest problems facing diners today. As a meal is served and the question is asked: “Would you like ay sauces with that?” It is inevitable that more than one person will request a different condiment. It may be out of personal preference or due to the nature of the food that has been served, but dip it now offer twin tubs with the sauces separated by the pot. Current flavour combinations include: • Half Tomato Ketchup, half Mayonnaise • Half Chilli, half BBQ • Half sweet Chilli, half Burger sauce. As well as, half Butter, half Jam for the breakfast market. This unique idea is sure to be popular in food-to-go units and cafes who can offer the correct portion size and save on both waste and extra washing up of ramekins etc.

Pasta

Breakfast

Company: Martorana Product: Pastinos Contact: www.martoranasnacks.co.uk

2015 could be the year when Pastinos really hit the big time. In what some are describing as the biggest shake up to the snack sector. There pasta crisps with authentic Italian flavourings have seen huge interest from the grab and go market. According to the founders at Martorana Snacks the reason for Pasta is that it contains complex carbohydrates and is a slow release

See your product here!

food (better than cereals/oats). Slow release sugars are better for metabolism, helping to sustain energy. The four new flavours are Tomato & Sweet Basil, Sicilian Lemon & Cracked Black Pepper, Chianti & Olive and Arrabbiata. All of them have superb flavour and a great crunch meaning that they are a real competitor in the snack market.

Mints Company: Uncle Joes Product: Individual Mint Balls Contact: www.uncle-joes.com Founder Ellen Santus made her first batch of Uncle Joe’s Mint Balls in 1898. They were produced in the kitchen of her small terraced house in Wigan, using the finest natural ingredients. The recipe which has been passed down the generations still remains a closely guarded family secret. Despite keeping the same recipe there are constant demands for change in an ever evolving market. As such Uncle Joes have released individually wrapped Mint Balls suitable for coffee shops, restaurants, cafes and hotels. These product can be as an accompaniment for the bill or as a courteous gesture at the end of a meal and follows the launch of similar products from other manufacturers. The market leading brand currently sells in bulk to the food service industry and their products can be bought in 1.4kg Jars and 2kg Bulk Bags.

Want to see your new product or piece of equipment in What’s New?

Then call 0333 003 0499 Issue 20 May 2015

Dates for your diary

Diary dates Caffe Culture Show

13th-14th May 2015

21st-22nd June

Location London Olympia

Discover what exciting events and exhibitions are taking place over the coming months for the foodservice industry

Make a date for your diary with the Caffe Culture which returns to London’s Olympia on the 13th and 14th May.

successfully deliver a quality coffee and tea offering when it’s not your core business.

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

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

Learn how to improve your coffee making skills in our barista training demos and attend our free seminar sessions, including a panel discussion on how to

Harrogate Speciality Food Show

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.

Location Yorkshire Event Centre

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

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

lunch!

24th-25th

September 2015

29th-30th

September

lunch! is frequently cited by food-to-go retailers and buyers as their key annual event for discovering innovative new ideas and concepts and, as such, has enjoyed significant year-on-year increases in both attendees and exhibitors (37% and 42% respectively in 2013 alone).

Location Business Design Centre, London

lunch! 2015 will feature around 300 exhibiting companies showcasing a wealth of new food and drink products, packaging, equipment and technologies. The 2015 exhibitor list is available to view and search at www.lunchshow.co.uk.

Takeaway Expo

The event is designed to give you all the tools you need to grow and to develop your takeaway, whether that is franchising your restaurant, adding an automated online ordering system or re-branding yourself to move to the top of the food chain.

Location Olympia, London

2015

You’ll be able to talk shop with peers and suppliers, hone your business skills and take away a wealth of free expert advice on everything from Murgh Masala to e-marketing. Takeaway Innovation Expo 2015 will include the following: Workshops Their series of ‘How To...’ workshops aim to give you the inside track on how to grow your takeaway; find out from the experts exactly what will be involved and how to make it work for you. 85 Free seminars These seminars are run by some of the foremost experts

In the next issue 50

Issue 20 May 2015

Fish & Seafood – Fish and seafood are having a major resurgence in the food to go market and we’ll be looking at some of the latest developments within the sector. Taste of Italy – The Italians have got it just right when it comes to food and in the next issue we’ll be looking at everything from pizza to pasta in

work goes into judging Great Taste and 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.” 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. 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. Show features include the Working lunch! Keynote Theatre, Innovation Challenge Awards, Innovation Challenge Showcase, and the British Smoothie Championships. “lunch! just gets bigger and better each year,” says Andrew Rose, head of purchasing at Caffѐ Nero. “It has a great mix of suppliers covering a range of categories, enabling me to keep up with trends and innovation within the industry.” To register for a free trade pass, visit www.eventdata. co.uk/Visitor/Lunch.aspx?TrackingCode=PR in the food industry; they’ll be speaking from seven theatres that cover new food technology, marketing, maximising your output, new food and menu ideas as well as the Keynote Theatre 120 Exhibitors The Show aims to bring you the widest range of products and services from leading lights in the catering and business world. With everything from shop front signage to online ordering systems, to food wholesalers; to help you find the perfect way to diversify your business. Keynote theatre Hear from some of the UK’s leading experts in business and catering as they impart their skills, knowledge and expertise on how you can improve your takeaway, as well as speakers from catering offering some fascinating insights into the food service industry. Find out more and to order your free ticket, visit www.takeawayexpo.co.uk.

a culinary tour of one of Europe’s most famous culinary countries. Ice Cream and Frozen Alternatives – The Summer is well and truly on the way and as we head into the hotter months what better way to cool down than with some tasty ice creams and refreshing frozen alternatives.

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Issue 20 May 2015