THE VOICE OF THE UK KEBAB INDUSTRY Issue No. 3

ALL ABOARD KEBABS A LONDON BUS, DESTINATION: ON FAMOUS DONER! BRITISH BRITAIN'S FIRST STREETS DONER KEBAB SHOP BritShish investigates kebabs IS CHLORINATED on Manchester's Curry Mile CHICKEN REALLY SAFE?

WELCOME

IN THIS ISSUE Is online delivery Food businesses 05 future put at risk by good for takeaways? Migration proposal

he online delivery problem is the commission The first doner kebab market is the delivery companies shop in the UK growing in put in the contract can be 08 importance, up to 25% of the order - Tbut relations between then there’s the admin restaurants, takeaways fee, service charge and Eating doner on board and the delivery then after you put on a London bus 10 companies they work with VAT, it comes out about are becoming increasingly 30-35%. In a takeaway strained. situation that’s a staggering The kebab industry Some delivery services charge amount. We also lost many of 13 revolution: German high commission fees of up to 30%, our long time customers after we Doner Kebab while many takeaway owners also have started to work with delivery feel they are losing money on online companies” collection orders made by regular Today, Just Eat effectively The competition customers through these providers. dominates the entire UK market, 17 authority investigate One well-established takeaway listing more restaurants on its service delivery market owner from Kent told BritShish: than both its young competitor "At first I thought my business had Deliveroo and the recently arrived increased. Then I realized that I had American contender Uber Eats UK food poisoning been serving people who had mostly combined. Just Eat delivery to 20 cases higher than already been my customers for years. 29520 restaurants and takeaways as previous year We are paying the fine for not having Deliveroo has 16383 and Uber Eats a good website, in a sense, by taking has 7578 partners. the distributor company as a partner This growth is set to continue as Chlorinated chicken to our existing long-time business." the company announced earlier in and UK market Despite running a busy shop with June that restaurants with their own 22 orders constantly coming in online, delivery riders can join the Deliveroo some of the owners claim they’ve platform, which they predict could add been running at a loss due to the fees 5,000 new restaurants to the service. Kebabs on the curry charged by Just Eat and Deliveroo. Online order and delivery giants mile of Manchester 24 Some owners have also claimed are now an indispensable part of takeaways are having to lay off the UK food market and integral to members of staff as they struggle to the way many Britons eat every day. Taste a kebab make ends meet. However, these large services would 31 from Balkans The costs of working through do well to take a more sympathetic, delivery companies have forced supportive and accommodating some food business owners to approach to many of the SMEs who As the UK Brexits, remove their shops and restaurants use their platforms, if they don’t 44 kebabs remain from the site entirely despite fears everybody stands to lose out. about how this could impact sales. Speaking to BritShish another Best, Mental Health shop owner said: “We are quite a 46 in the industry busy shop in North London, but the Timur Ekingen

www.britshish.com ~ BritShish Publishing Editors: Timur Ekingen - [email protected], Edward Rowe, Michael Daventry ~ Design & Production Ekrem Yilmaz, Firat Hayta Contributors Elif Sule Keles, Ceren Gunel, Leyla Alp, Ozlem Aytekin, Erman Koparan ~ Advertising & Sales Zeynep Fesli, [email protected] Published By BritShish Limited ~ 7a Grovelands Road, N13 4RJ ~ Tel 020 8886 2999 ~ Email [email protected]

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Home Office Secretary Priti Patel’s plans to introduce a post-Brexit Australian- style points system after free movement between the UK and EU officially ends after 31st December 2020.

Food industry condemns new immigration regulations

he food and drink sector is The Home Office also claims workers essential to the production up in arms over scheduled that the new immigration regime of huge array of basic foodstuffs government reforms to “will give top priority to those with such as cheese, pasta, and sausages. Britain’s immigration the highest skills and the greatest While we are committed to Tsystem. Industry bodies and talents, including scientists, promoting the use of automation business owners have condemned engineers and academics.” and technology in our sector, the Home Offfice Secretary Priti Patel’s In a response to the government’s benefits of such innovations will plans to introduce a post-Brexit plans, the Policy Manager not be felt overnight and some food Australian-style points system of industry representative chain roles remain challenging to after free movement between the organisation the Food and Drink automate. With the employment UK and EU officially ends after 31st Federation (FDF) Mark Harrison rates and high vacancy levels, December 2020. drew attention to key issues caused we believe a route for entry-level In a statement published on 18 by the legislation that could affect workers should be introduced which February, the Home Office said businesses throughout the sector. retains control of immigration the new system “will assign points “The food and drink industry is while also supporting business for specific skills, qualifications, reliant on workers at all skill levels” needs, incentivising upskilling, salaries or professions and visas will he said, “We have concerns about and boosting productivity.” only be awarded to those who gain access to those potential employees Prior to this statement, the FDF’s enough points … and will end the who won't qualify through these CEO Ian Wright denounced Priti reliance on cheap, low-skilled labour 'skilled' routes such as bakery Patel’s plans as “ludicrous” and coming into the country.” assistants, meat processors, and a “terrible, terrible mistake”.

BRITSHISH 5 6 BRITSHISH FEATURE

the system comes into effect). This is disastrous, as a large proportion of the hospitality industry in the UK is currently staffed and run by highly skilled employees with a non-UK background. The current staffing crisis (not enough applicants and a lot of job vacancies) will worsen. Under the new system, 19 out of 34 of our current staff would not have qualified to work in the UK; if the new system does come into effect, we foresee significant problems in filling our vacancies and running our business.” According to Ms Kiazim if Restaurant owners have also be able to experience the kind of restaurant and other hospitality spoken out over the controversial service they offer, and would ask business owners want to support reforms. The co-owners of popular her to remove the ‘low-skilled’ label hercampaign, “Signing the petition Shoreditch-based fine-dining they would be given in the new visa is a great start, and sharing the Turkish restaurant Oklava, Selin system and make it possible for them petition amongst followers on Kiazim and Laura Christie have and other (future) staff members Instagram and customers and staff started a campaign to amend the to migrate to the UK for hospitality would really help. We are thinking proposed system. work. about the next step, and will keep “We started our campaign about one The industry’s diversity is its everyone up to date on the latest week ago” Ms Kiazim told BritShish lifeblood; under the new visa system, developments.” on 29 February. “I say ‘campaign’, we stand to lose the hospitality The government has said that the but we actually just posted a picture industry as we know it” she said. new system will deliver on the result and short caption on Instagram When asked what she thought the of the 2016 Brexit Referendum in response to the government’s worst consequences for the food and “end free movement, reassert proposed points-based visa and drink sector, including the control of our borders and restore system and we were overwhelmed Kebab Industry, could be if the new public trust.” by the support in the hospitality immigration regime comes into Readers can find the petition on the community. Because of this wave of effectshe also told BritShish that BritShish website on the below link: support, we decided to take it further “for UK restaurants at largethe new https://britshish.com/restaurant- and start a petition to ask Priti Patel visa system will mean there will be no owners-campaign-to-revoke-priti- and her government to revoke 1) the new migrants who will qualify to work patels-categorisation-of-unskilled- categorisation of hospitality work as inthe UK hospitality industry (once hospitality-workers/ ‘low-skilled’ and 2) the points-based system which would see a steep decline in migration of hospitality workers from around the globe to the UK (as they would not qualify for entry under the government’s new system).” The chef and businesswoman also explained that Oklava is trying to change the Home Office’s perception of hospitality workers as ‘low’ or ‘unskilled.’ “We have written a letter to Ms Patel in the Evening Standard, asking her to come have dinner at our restaurant, Oklava. We would love for her to come visit, and see for herself the kind of skills our supposed ‘low-skilled’ staff have up our sleeves. We value our staff, their diversity, and their commitment to their jobs; we would like her to

BRITSHISH 7 HODJA NASREDDİN “The UK's first ever doner kebab shop”

ith the doner kebab, which has become the symbol of the immigration of Turks in WEurope, especially in Germany, in fact the British are more likely to have met before. Because thousands of Turks and Greeks who migrated from the island of Cyprus, which was once the colony of Britain, to England, did not delay in carrying culinary cultures, including kebab, to this country. Many Turkish Cypriots moved to London after the tensions in postcolonial Cyprus. Cyprus was a British colony between 1878 and 1960, however when this influence ended with the withdrawal of troops between 1960- 61, well-paid jobs tied to the army also disappeared. The implementation of the Commonwealth Immigration Act of 1962 saw a great many former British subjects take up the economic opportunities presented in the UK. It was not only Turkish Cypriots who including Barbara Stresiand, who made the move, Greek Cypriots also continues his music life in London, is started to occupy the more northern the founder of the first doner kebab parts of Green Lanes, which stretches business known in Britain. from central to north London. Hodja Nasreddin was the first After a while, food businesses with doner kebab enterprise on record in kebabs began to appear in London the UK having opened on Newington and other British cities. Some of the Green in 1966. Owners Cetin Bukey Cypriots working in the production and wife Konjay Huseyin believed areas of the big part, such as textiles, doner would be as popular in the started to open restaurants where UK as it was in Turkey, Cyprus and they offer their traditional flavors and Germany. They were right. Hodja meeting point for the society. Nasreddin was to become something However, the story of doner kebab, of a bohemian food outlet for which different from shish and those looking for a different eating consisting of spiced lamb cooked on a experience. Turkish presence wasn’t spit and served in slices, typically with as visible as it was in Germany at pitta bread, has a more sophisticated the time and the spinning meat was feature. A saxophone and clarinet slower to take hold, which added to artist named Çetin Bükey, who the restaurant’s allure as accompanies his famous names, an alternative spot.

8 BRITSHISH HISTORY

Hodja Nasreddin was the first doner kebab enterprise on record in the UK

Hodja Nasreddin was the first course, there has been something ever kebab shop to hit the UK high of a renaissance in Ottoman street when it opened in 1966. style traditional kebab shops on Owner, Cetin Bukey was, at the time, UK streets. Then, however, the playing clarinet and saxophone on restaurant was a rare piece of the east the London circuit when the idea in the heart of north London. came to him. He and his wife Konjay According to Konjay, coal was looked across at Turkey and noted used as cooking fuel out of necessity the popularity of Ottoman style doner because there wasn’t any electricity kebab shops, a restaurant and food available. There was never a shortage that was missing in London. They of work to be done and it was a tough were certain that London would fall slog to make the restaurant a success. in love with the dish. Konjay Huseyin, was constant Konjay’s parents had made it over support throughout, especially as to London in the 1950s - before the Cetin continued playing London’s first wave of Turks started coming music scene. His musical artistry was over from Cyprus - and provided never exhibited at the shop but he did to young couple the support and get innovative in introducing another advice that they needed. With their element to his menu: pitta bread. help, Bukey found and purchased Pitta bread, now common feature of a small shop in between a fish and kebabs, is unique to the UK compared chip shop and pub. After some to normal fresh baked bread that refurbishment they opened Hodja Turkey’s kebab shops serve. It’s hard Nasrettin. Although pubs and fish to find a contemporary UK kebab and chips were later to become shop which will not serve their doner common associations with the doner meat and salad in pitta bread. This is kebab, Hodja Nasrettin was anything owing to Bukey’s introduction of the but just a fast food joint. In fact, the pitta onto their menu. concept that Bukeys reproduced, Cetin Bukey recalls that it took a which included shisha, was to attract while for the local community to get a bohemian crowd rumoured to used to doner meat but soon he was have included Tom Jones and doing good business with queues George Harrison. stretching along the pavement. Hodja Nasrettin’s menu also Hodja Nasrettin was, however, closed included lahmacun and baklava - to make way for Bukey’s second traditional Turkish dishes which were restaurant, Kasimpasa, on Upper rare at the time in London. Now, of Street in 1977.

BRITSHISH 9 10 BRITSHISH INNOVATION London bus kebab restaurant is social media sensation

newly opened Turkish the experience of eating a kebab on kebab business operating a bus without any complaints from from a classic London bus other passengers. has become a social The restaurant has received an Amedia sensation. outpouring of love on social media The owner, Edmonton-based platforms such as Twitter and entrepreneur Firat Amara first Instagram! decided on the concept at the end One person tweeted, “So Turks of last year. He bought the bus in have turned this bus into a kebab late December, and has recently shop looooool I've seen it all now started serving up kebabs to hungry #LastStopKebab”. customers from his bright red Another expressed appreciation double decker. for the restaurant’s location being The restaurant, named “Last Stop so close to the local hospital, saying, Kebab” sits just off Bridport Street “I don’t think anyone understands on Commercial road opposite North how good of an investment this is. Middlesex University Hospital in It’s directly across North Middlesex Enfield, North London and seats Hospital and if you know the about 40 people. hospital, you know there’s nowhere Mr Amara thought that his decision to eat near it #LastStopKebab” to turn a bus into a kebab takeaway One more excited twitter user said, would distinguish his business from “Pizza Fridays are over … we have a competitors and attract attention on new place now”. social media. “I thought, everything is A popular British Turkish social running on social media” he told the media comedy channel called Metro newspaper, “If I get a double Turkishisms heralded the opening decker bus then people will share it on of the shop, posting a video of the Instagram, be interested to come and restaurant on Instagram with the will use it as an advert.” caption “Wow abi [big brother] went His efforts paid off, and the Last and turned a London bus into a Stop Kebab has already won the Kebab shop”. hearts of a large online fanbase with BritShish is looking forward to around half a million likes in the seeing the exciting and innovative short space of time since its opening. restaurant or takeaway concepts Customers are descending on Enfield that the Kebab Industry will bring from across the capital and enjoying to Britain’s culinary life next!

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How a Glasgow doner shop started the biggest chain in the Kebab Industry GDK’s Global CEO Imran Sayeed

BRITSHISH 13 INTERVIEW The GDK effect: A kebab industry revolution

lasgow is the cradle of a kebabs’ quality is clear from the long Germany. The German Doner Kebab kebab concept that offers queue of eager and happy customers concept, which first started in Berlin British kebab-lovers waiting in line to get their teeth in 1989 involves serving kebabs not something different. The into one. only with healthy, quality beef or storeG is located on the entrance floor We sat down with GDK’s Global chicken, but also with fresh salad and of the city’s iconic former Odeon CEO, Imran Sayeed on the busy shop homemade bread. Cinema building on Renfield Street. floor packed with customers to find GDK brings delicious kebabs in Glaswegians from yellow out more about the UK’s fastest this style and is truly transforming hi-vis-clad construction workers, growing fast-casual restaurant chain. the perception of the kebab with businessmen in ties and jackets, When asked why he chose to invest UK consumers, priding themselves office staff in blouses and high heels, in the British Kebab Industry, a on their attention to detail, making to hoodie-wearing students, parents crowded market with around 20,000 sure that restaurants are always and children, all come to the gourmet businesses already operating, squeaky clean and opened with a kebab restaurant to experience the Sayeed says there is a wide space in contemporary design. The speedy UK’s latest fast-casual phenomenon. the sector for their innovative and growth of GDK, which currently has At German Doner Kebab (GDK) pioneering kebab concept that is 40 UK branches, draws attention Glasgow, work begins at 11am sharp. resonating with Millennials and to the fact that since 2016, when it The shop’s customers clamour for Gen Z consumers. entered the British market, it has kebabs made with beef, chicken Despite the doner kebab’s undoubtedly become one of the or both, cut from colossal spits of reputation in Britain as the country’s most successful food roasting doner meat and served in unhealthy staple of the drunk chains, despite the great economic flatbread wraps, lahmacun (Turkish person, Mr Sayeed explained that uncertainty of recent times. The pizzas) or handmade bread. These there is a different perception in CEO added that they have already

14 BRITSHISH signed 370 franchise agreements Athif Sarwar. Mr Sayeed said the between the ages of 18-25, and the and are aiming to get these vision and diligence of Athif, whilst convenient “direct to your door” businesses off the ground in the next building a senior team of players delivery option has helped improve three years. He says that the growth from across the global food industry, GDK’s online presence as a modern, and interest they have generated has been key in delivering the gourmet brand. is carrying the kebab up towards brand’s ambitions in such a short During our interview with Mr becoming one of the heavyweights period of time Sayeed, we were also joined by GDK’s of the fast-casual space. Pointing out that the majority Operations Director Michael Biggins Adding that his aim is to open of businesspeople applying for and UK and Europe Managing 800 GDK stores within the next 10 the franchise are entrepreneurs Director Daniel Bunce, who spoke years, Imran qualifies his claim in the who are already operating in the about how GDK International is following way: “The kebab is a meal food industry, the GDK CEO also now opening franchise stores in that has no recognition problem. emphasises that he offers his chain the USA, Canada and the Middle We offer an authentic and high- branch owners a profitable business East, including Saudi Arabia. They quality product, from packaging to model. Imran explains that GDK also told us how the company’s UK presentation with a modern concept provides their franchisees with management team is staffed by with every detail in mind. 95 percent various kinds of assistance from experienced senior managers from beef kebabs, bread, fries and pickles product selection to personnel leading global food and beverage that we prepare especially for our training, and how to pay attention franchise brands. doner kebabs... all our products are a to both customer satisfaction and The CEO is optimistic about different concept for kebab lovers. profitability. the future of GDK. He says: “We “Our customers, who have become For Mr Sayeed, the franchise seriously believe and trust this regulars since the first tasting, come demand he has seen is the most brand, all of our UK stores are doing from all background and income striking indicator of the opportunity unbelievably well. GDK is focused groups. On weekends, our businesses that GDK can offer its stakeholders. on quality and is committed to are filled with family customers too. He adds that GDK offers its transforming people’s perception of Unlike general perceptions, we offer outlets advertising and marketing the kebab. a healthy doner. We take the utmost support by providing them with The fast-casual market is very care to ensure that this happens the potential to make big takeaway competitive with a number of brands in a business with the highest sales by cooperating with Uber but GDK brings in a new shape to the hygiene standards.” Eats and Deliveroo. One of the kebab market by offering a quality GDK is owned by Hero Brands company’s main customer bases are fresh gourmet range which is also which is led by Scottish entrepreneur social media-savvy young people a healthy kebab.”

BRITSHISH 15 16 BRITSHISH ONLINE TAKEAWAY

Amazon and Takeaway.com under investigation by competition regulator

he Competition and Markets Authority (CMA) is currently investigating Takeaway.com’s acquisition ofT the UK-listed food order and delivery service Just Eat for £5.9 billion. Shares in the combined company, Just Eat Takeaway, started trading on 3 February. However, the CMA’s initial enforcement order prohibits the companies from integrating or transferring ownership while the CMA considers the competition implications of the deal. This means in practice that the companies cannot transfer business secrets or knowledge, make changes or transfers of key staff and cannot share information technology and customer and supplier lists for as long as the enforcement order is in place. The central issue in both the competition in two ways. Takeaway.com and Just Eat are Amazon/Deliveroo and Just Eat/ Firstly, the CMA is concerned that also obliged to report separately to Takeaway.com mergers is whether the deal could damage competition the CMA every fortnight to confirm the deal would prevent a large new in online restaurant food delivery compliance with the order. When entrant from entering the UK food by discouraging Amazon from merging, companies can choose to delivery market. With operations in re-entering the market in the UK. formally notify the CMA of a merger, 11 European countries, Takeaway. Currently, there are only a small and in doing so avoid the risk of the com is one of Europe’s biggest number of companies that act as the deal being investigated at a later players and the CMA has stated that middle-man between restaurants stage, Takeaway.com chose not “Takeaway.com could have been and customers, and Amazon offered to do this. well-placed to enter the UK market this service in competition with The CMA will most likely factor the if the merger hadn’t happened, and Deliveroo until 2018, when it exited growing trend of consolidation in the compete with Just Eat.” the market. Although Amazon food delivery market into its decision If the CMA does approve the Just closed down its Amazon Restaurants – Just Eat/Hungry House, Takeaway/ Eat/Takeaway.com merger, Just Eat business, the CMA believes evidence Delivery Hero, Uber Eats/Zomato Takeaway will become one of the uncovered in Amazon’s internal and Caviar/DoorDash to name a few. largest food delivery companies in the business documents shows a strong, The UK market is already dominated world and the merger will be one of continued interest in this sector and by three key players including UK’s largest tech deals in recent years. a material likelihood that Amazon Deliveroo, Just Eat and Uber Eats. At The CMA is also investigating would look to re-enter. Given the present, Amazon’s planned minority Amazon’s investment in Deliveroo limited number of existing suppliers, stake in Deliveroo, Just Eat’s biggest around serious concerns raised by the CMA found that the potential British rival, is under a Phase II the deal around competition for UK re-entry by a supplier such as review over concerns it could harm customers. The initial investigation Amazon would significantly increase competition in both the restaurant has revealed that the investment competition in online restaurant delivery and online grocery sectors. in its current form could harm food delivery in the UK.

BRITSHISH 17 ONLINE TAKEAWAY

Secondly, the CMA is concerned that the deal could also damage competition in the emerging market for online convenience grocery delivery, where the 2 companies have already established market-leading positions. Again, there are only a small number of suppliers offering the “ultra-fast” delivery of groceries in the UK. Although several supermarkets and online food platforms are experimenting with convenience grocery delivery, Amazon and Deliveroo – both of whom have UK-wide delivery networks to support their operations – are 2 of the strongest players in this market at present. the UK competition probe which in 2018 to be worth almost £11 billion. While there are some differences threatens to bring down the retail Amazon’s UK business, in addition to in the services that Amazon and giant's multimillion-dollar investment its wider Amazon.co.uk marketplace, Deliveroo offer to customers, into the UK delivery start-up. includes a wide range of grocery the CMA found that competition According to reports, the two firms offerings through Amazon Prime, between them could increase in will argue that the CMA's ongoing Prime Now, Amazon Fresh, and future as the market develops. investigation is "speculative" and Whole Foods Market. Amazon and Deliveroo are lacks in evidence. Amazon reported The deadline for the CMA’s preparing to fight back against its UK net sales from its online store investigation is 11 June 2020.

18 BRITSHISH www.ikaepos.com 0333 800 2212 For more information please call or visit us IKA EPoS Ltd. Unit B Watkins House, Pegamoid Road, London N18 2NG Tel: 020 8887 1578 • E-mail: [email protected] FSA research suggests new higher estimates for the role of food in UK illness

round 2.4 million cases to food in Britain. In addition, foodborne illness occur each year” of foodborne illness occur according to the research, which the FSA said in a statement” the every year in the UK, a investigated the main virus FSA said in a statement. scientific review published transmission pathways, eating “This work gives us a much better byA the Food Standards Agency out accounts for around 37% of idea of the role of food in the spread (FSA) has estimated. The new figure all foodborne norovirus cases, of all infectious intestinal disease has more than doubled in the last takeaways appear to be responsible in the UK. However, this does not decade, with illness estimates up for around 26%, while open-headed mean more people are getting 1.5 million, from approximately one lettuce, raspberries and oysters on unwell, only that we estimate food is million in 2009. retail sale causean estimated 30%, responsible for more existing cases The public health body is also 4%, and 3% respectively. than previously thought”adds the publishing a new five-year study The agency has said that the new FSA’s, Chief Scientific Adviser, investigating the extent to which research around norovirus figures Guy Poppy. the norovirus is carried in food. The has helped them to reach the new “Although the percentages research was led by a team of British total foodborne illness estimates of may appear striking, the risk scientists and is being followed 2.4 million a year. to consumers remains very low up by a further FSA paper to “The revised foodborne norovirus for most of these pathways. For review and update the assessment estimate, combined with better example, on average, an individual developed during the project. analysis of how many illnesses of would only end up with norovirus The research has revealed that unknown cause are also likely to once in every 15,000 portions of every year approximately 380,000 be caused by food, suggest around open-headed lettuce – that would norovirus cases are connected 2.4 million estimated UK cases of take around 40 years.”

20 BRITSHISH FOOD SAFETY Concern about food safety in UK food outlets

he Food Standards Agency (FSA) has published its ‘Public Attitudes Tracker Survey Wave 2019’ results. TThe FSA surveys consumers in England, Wales and Northern Ireland. The top food safety issues of concern for those surveyed were: • Chemicals from the environment, such as lead, in food (32%) • Food hygiene when eating out (31%) • The use of pesticides to grow FOOD ISSUES OF CONCERN food (31%) • Food poisoning (28%) The top wider food issues The top food safety issues The top wider food issues of concern were: of concern were: of concern were: • Food waste (57%) • The amount of sugar in food (53%) 1 Chemicals from the environment, 1 Food waste (57%) • Animal welfare (50%) such as lead, in food (32%) • Food prices (44%) 2 Food hygiene when eating out (31%) 2 The amount of sugar in food (53%) • The amount of salt in food (42%) According to the survey awareness 3 The use of pesticides to grow food (31%) 3 Animal welfare (50%) of different types of food poisoning has gradually increased in the 4 Food poisoning (28%) 4 Food prices (44%) last two years. While awareness of salmonella (now 92%) and e-coli 5 The amount of salt in food (42%) (86%) were already relatively high, awareness of norovirus (60%) and listeria (61%) have increased by FOOD POISONING eight and 15 percentage points since November 2017. Also 45% of respondents reported Salmonella and E. Coli were the most 81% of respondents thought that they concern about food safety in commonly known type of food poisoning were most likely to get food poisoning from UK restaurants, pubs, cafes and (92% and 86% respectively), followed by raw chicken and turkey, followed by shellfish ( ) and reheated takeaway ( ). takeaways. 40% of respondents Listeria (61%) and Norovirus (60%). 57% 50% reported concern about food safety in UK shops and supermarkets. Reported concern has continued to ATTITUDES TOWARDS THE FOOD SYSTEM decrease slightly over time, indicating a general decline in concern about food safety in UK food outlets. were either always confident or agreed that the authorities are The majority reported that they 80% confident most of the time that food is 62% effectively preventing and detecting trust that food is what it says it is what it says it is and accurately labelled food fraud and is accurately labelled (78%) and 76% trusted the authenticity of said that they thought that the food agreed that the people who produce ingredients/origin/quality of food. 65% system was regulated fairly 61% and supply food make sure it is safe, Findings also demonstrated that honest and ethically approved. 83% of respondents felt they had reported that they have enough enough information about what food 83% information about what food contains contains to make their food choices. to make their food choices

BRITSHISH 21 INDUSTRY NEWS Chlorinated chicken is food safety “short-cut” says Poultry Council

he British Poultry Council has said washing chicken with chlorine is a “short- cut” when it comes to Tfood safety. The national trade body that represents the UK poultry meat industry, told BritShish that “British poultry producers don’t dip their chicken carcasses in chlorine as we do not believe in ‘cleaning up at the end’ or taking any short-cuts when it comes to producing safe food. Using chemicals to disinfect food at the end of a production process can hide a multitude of sins, but what it can't hide is the need for their use in the first place.” The comments come against the “That is why we are calling for chlorine-washing gives American backdrop of a potential post-Brexit a Government-wide commitment producers an excuse for having trade deal between the United that production standards of poor hygiene and animal welfare Kingdom and United States, which imported food will have to meet practices on farms and at other if successfully concluded, could British standards as a condition of parts of the supply chain. Poultry see chlorinated chicken enter entry. We look forward to engaging cleaned in this way is currently British markets. constructively with Government over illegal in the EU. The Poultry Council also told the coming months to ensure that In turn the US has said this ban BritShish that Britain should not we don’t come compromise on our lacks scientific evidence and has lower its own food and animal welfare high standards of production and accused the EU of pursuing a standards to gain foreign trade accept trade products that do not policy of protectionism in favour beyond the European Union. “British meet our current standards of food of European poultry producers. farmers have worked incredibly hard production” the organisation added. The UK Government has insisted to build a food system that enhances However, a report from the free that chlorine-washed chicken and British food values and ensures market think tank the Adam Smith beef that has been treated with high standards of production from Institute has claimed that the hormones would be kept out of farm to fork” the representative American meat producers’ practice British markets even if Britain body said, “As a nation we demand of immersing poultry in chlorine reaches a deal with the US. The safe, wholesome, and nutritious dioxide solution drastically reduces Secretary for Environment, Food food; world-class animal welfare; the prevalence of salmonella from and Rural Affairs Theresa Villiers production that respects the 14% to 2% in controls, compared with told BBC Countryfile in January environment; food that is affordable 15-20% among EU chicken samples. that “There are legal barriers to and available; and a sustainable and The use of the solution has been a the imports and those are going to secure supply chain. It is vital that major point of contention between stay in place.” Prior to this the Defra we don’t lower our food standards, the EU and US in trade negotiations. Secretary had considered slapping of which animal welfare is an integral The EU has expressed concerns that tariffs on any future American part, in pursuit of new trade deals. the use of cleaning methods like chicken and beef imports.

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239-241 Kennington Lane, London SE11 5QU T 020 7582 3000 F 020 7582 6666 E [email protected] Alton & Co. are registered to carry on audit work in the UK & Ireland, licensed to carry out the reserved legal activity of non-contentious probate in England & Wales by the Institute of Chartered Accountants in England & Wales and are authorised and regulated by the Financial Conduct Authority for investment business. BRITSHISH INVESTIGATES Kebabs on the Curry Mile 24 BRITSHISH SOME INTERESTING CURRY MILE FACTS

01 02 03 The Curry Mile has been There are more than 80 According to Rabnawaz Akbar, Manchester’s South Asian dining restaurants, takeaways, sweet the Councillor for Rusholme, destination since the 1960s. shops and shisha places along over 200 languages spoken Sanam, which opened in 1963, is the not-quite-a-mile strip of in the area, mainly Bengali, the oldest surviving restaurant Wilmslow Road that runs Persian, Arabic, Kurdish from that period. through Rusholme. and Urdu.

04 05 06 The Curry Mile is the title of a The BBC has suggested Almost all the kebab shops novel written by Zahid Hussain renaming the street the 'Kebab offer a huge variety of fresh, in 2006. The book is set on Mile' because 70% of its homemade foods at any Wilmslow Road and charts the restaurants now serve Middle time of day at extremely life of a Pakistani family in the Eastern cuisine including low prices, sometimes as restaurant trade. shawarma and other kebabs. cheap as £2.50.

he “Curry Mile” is one of Manchester’s best- known landmarks. So- called because of the Thistoric dominance of South Asian restaurants, takeaways and curry houses found on the mile-long strip along Wilmslow Road in central Rusholme, the Curry Mile is home to at least 70 eateries. This iconic feature of Britain’s third most populous city is frequented regularly by a variety of locals, especially students because of its location near the Oxford Road and Fallowfield Campuses of the University of Manchester, Xaverian College and the Oxford Road or All Saints campus of the Manchester Metropolitan University. The origins of the mile can be traced back to the heyday of the British textile industry. The mile began with the social habits of the thousands of workers who came to the UK from South Asia— present-day India, Pakistan and Bangladesh— to meet the demand for labour in the 1950s. Many of these workers regularly spent their

BRITSHISH 25 LOCALFEATURE LIFE

BRITSHISH INVESTIGATES spare time frequenting cafes on Wilmslow Road before founding restaurants, takeaways and other shops of their own on the street. A generation on, by the 1980s the title “Curry Mile” was in common usage to describe the road, which from then on was characterised by these establishments. At its peak, there were more than 50 curry houses on the strip, predominantly serving a variety of South Asian cuisine. In recent years however, the Curry Mile has seen some changes of its own. Kebabs are fast becoming the second meal of choice on this stretch despite its bearing the name of another popular dish. Around a third of the takeaway businesses now trading on the road serve kebabs and many of these have origins in the Middle East rather than India, Pakistan or Bangladesh. A significant number of the new Rebwar traders and staff on the street come Today Fresh Shawarma from Iraqi, Kurdish, Turkish or Despite appearing to be a small Syrian backgrounds, while others business from the outside, the are from Afghanistan. Many of these huge chicken shawarma and businesses are changing the face of freshly baked bread has made the street by serving shawarma, a Today Fresh Shawarma incredibly variant of the iconic kebab dish made popular. Originally from Iraq and from meat cooked on rotating spits. of Kurdish heritage, the chef Shawarma is popular in many Arab- Rebwar has lived in UK for the last majority countries and is known by 15 years. Today Fresh Shawarma different names elsewhere such as are particularly proud of their own “doner” in Turkey and “gyros” handmade shawarma spits, and in Greece. the variety of customers these Many kebab businesses that attract is a testament to the taste! serve shawarma on the mile actually prepare the meat spits in-house. Almost none of the traders buy

26 BRITSHISH MEET THE CURRY MILE’S NEW GENERATION OF KEBAB BUSINESSES

Nabi and Ahmad Chris Hasim Afghan Cuisine Kitchen Rules Antalya Cafe Afghan Cuisine is one of the Kitchen Rules is the only Greek Hasim is from originally from oldest Afghan establishments place on the strip and the only Tokat, Turkey but has lived on the street. While the business where shawarma is known in the UK for two and a half restaurant has simple décor, by its Greek name “gyros.” The decades. He has worked at it’s the quality food that brings business-owner Chris, has 25 years the Antalya kebab restaurant in large numbers of customers of experience in the food industry and shisha house for the last on a regular basis from and opened his latest project a year few years. The restaurant that period. and a half ago. In addition to the was founded by a Turkish gyros kebab, Kitchen Rules offers entrepreneur, but has since eye-catching homemade Greek been sold on to a new owner appetizers and desserts. from Afghanistan.

BRITSHISH 27 BRITSHISH INVESTIGATES ready-made doner meat from manufacturers. The traditional Middle Eastern shawarma wraps on sale tend to be quite cheap because of the large local student population; some businesses even sell their kebabs at prices as low as £2.50. Many of the shops also bake their own flatbreads on site as well. Thousands of people flock from all over Manchester to the mile every weekend. Other than students, the majority of people visiting the strip tend to be from South Asian and Muslim backgrounds. Large numbers of Muslims regularly specialist menu offering traditional come from neighbouring cities to Sahin Turkish grilled kebab specials and the Curry Mile during the Islamic Sultanahmet mezes. The restaurant opened festivals of Eid al-Adha and Eid al- Unlike in London and other parts just three years ago but has Fitr to enjoy the mile’s many delights. of England, Sultanahmet is the expanded its premises after huge Alongside the new kebab only Turkish restaurant where demand from customers. Sahin, restaurants, the street’s many new dozens of kebab types are sold one of the business partners shisha cafes have also started to give in its locality. The two-storey who own Sultanahmet also runs ita more Middle Eastern feel. Popular establishment, a branch of the Café Istanbul, which is one of among the youth, these shisha cafes famous chain Sultanahmet Manchester's longest established are often open late, with some even Köftecisi (meatball restaurant) restaurants, having served authentic open 24 hours. in Istanbul’s historical peninsula, Turkish and Mediterranean cuisine Despite the decline in curry is the only business with a for nearly 40 years. house numbers in recent years, and the growth of newer often Middle Eastern businesses, the mile is still considered the go-to Alan Ahmad & Ali Abdul place for the best curry in Britain. Manchester Fresh One thing that cannot be denied Shawarma however is that kebab restaurants The young Iraqi Kurdish owners of and takeaways have also built up Manchester Fresh Shawarma Alan a strong presence of their own the and Ali first opened their business street. BritShish took to the streets in 2018. They say their style of to introduce readers to some of the making shawarma is completely Kebab Industry traders, staff and different from traditional doner businesses now serving customers kebabs in terms of its taste and along the strip. This all begs the recipe. Alan and Ali are also skilled question, “could the Curry Mile in flat breadmaking to give their become Manchester’s ‘Kebab Mile’ dishes a more authentic flavour. one day?”

28 BRITSHISH

We provide all kind of design to our customers with wide product range and custom made articles. The choice of the most suitable fabrics, the creation of personalized models and the attention to details are in line with the most modern production techniques. Large and small companies are followed and advised to the best and their satisfaction is the guarantee of our quality.

PRODUCTION

Telephone: 07474 472 880

30 BRITSHISH [email protected] KEBAB WORLD Ćevapi: The Kebab of the Balkans

lthough the kebab is recipe for Bosnian-style ćevapi. often associated with the “Ćevapi is really delicious,” says Mediterranean, Middle Qaza who runs Balkan Taste, a East and South Asia, there West London café, burger joint and isA a relatively unknown, centuries-old pizzeria that also serves traditional We provide all kind of design to our kebab tradition with firm roots in Balkan dishes. “There are lots of customers with wide product range Europe too. options from all over the Balkans. and custom made articles. Ćevapi is a grilled meatball kebab In Albania we make it with lots of dish found across the Balkans. The herbs, which we actually put inside The choice of the most dish usually consists of several the meatballs while preparing them. suitable fabrics, the creation meatballs on a plate or in flatbread After that we grill them on charcoal of personalized models and called somun or lepinje with sour to really release all the flavour,” he cream, a clotted cream known as adds. The diner, which is located the attention to details are kajmak, a pepper-based sauce called on College Road, just a short walk in line with the most modern ajvar, cottage cheese, red pepper from Harrow on the Hill station, production techniques. Large and salt. gives customers the chance to Ćevapi is considered a national enjoy the mouth-watering Balkan and small companies are followed dish by several countries including kebab wrapped in flatbread in and advised to the best and their Bosnia and Herzegovina, Serbia the classic fashion. satisfaction is the guarantee and Romania and is also enjoyed as As Qaza explains, ingredients vary a traditional meal in other Balkan from country to country. There can of our quality. countries including Albania, Kosovo, also be differences within countries Bulgaria, Croatia, Montenegro, as well. Owing to the country’s mixture of all three. Slovenia and North Macedonia significant Muslim population, The origins of ćevapi can be traced (where they call it “kebapi”). Bosnian-style ćevapi is usually made back to the Ottoman Empire which The dish is growing in popularity from minced halal beef, veal, mutton first established a presence in the in the UK too, and has even attracted or lamb, sometimes combining more Balkans in the 14th century. The attention from international culinary than one of these. In largely Christian Ottomans ruled much of the region household names such as Jamie Serbia on the other hand, the dish until several countries including Oliver who has released his own is made with beef, pork, lamb or a Serbia, Romania and Albania gained independence and Bosnia was annexed by Austria-Hungary during the 19th and 20th centuries. The empire’s legacy however is still visible in many Balkan countries today, particularly when it comes to cuisine. The Ottoman Turks’ culinary influence is shown in that the word “ćevapi” itself is derived PRODUCTION from “kebap” the Turkish word for kebab. The dish particularly resembles köfte, a popular Turkish meatball, enjoyed in kebabs throughout Turkey to this day. Other dishes common throughout the Balkans such as dolma (stuffed Telephone: vegetables) and the popular dessert pastry baklava also have roots in the 07474 472 880 Ottoman period.

BRITSHISH 31 [email protected]

FOOD Endo Sweets releases new frozen dessert range

he renowned European food sector supplier Endo Ekin has expanded its product range to include aT selection of frozen desserts. The experienced international company which is well-known for producing a variety of savoury, baked and meat products including frozen chips, kofte kebab meat, chicken burgers, tortilla wraps and a selection of sauces to name a few, has branched out and is now offering a variety of frozen cake types. Endo introduced its new product range boasting a diverse selection of dessert products to customers during a special launch event. The firm of the country’s best-known development team and support from presented several cake and pastry and well-established dessert various food and drink sector experts. types to guests at the launch, which makers. The goods are frozen All of Endo’s products are made was attended by numerous wholesalers and then transported to different in a hygienic environment in from London and other UK cities. countries including the UK. Endo's accordance with health and safety The director at Endo is especially hundreds of dessert products requirements. Their first priority keen to strengthen and enlarge the include chocolate cake and other is to maintain effectiveness and company’s customer base within common dessert types such as continuously improve in line with the Kebab Industry including tiramisu and cheesecake, as well BRC, HACCP, Halal Production takeaways, restaurants, suppliers as Turkish speciality cakes made and Quality Management System and wholesalers. Endo’s main goal with traditional ingredients such as standards which enable their is to offer current and prospective pistachio, tahini and mastic. customers to enjoy their products clients in the Restaurant and food Endo chose to create a mixed safely. The company also takes Industry the opportunity to feature product range after investigating measures to ensure that any alternative products that enrich their dessert and cake trends in the UK potential environmental impact is businesses’ menus with sweet options with a with a strong research and considered during production. that complement their main courses. Offering delicious and fresh desserts and cakes suitable for all tastes, Endo Ekin also serves wholesale businesses with its wide distribution fleet consisting of refrigerated vehicles. The company, which has already delivered its products to thousands of companies across the country and in Europe, first started to produce desserts after recognising the intense demands for suitable sweet options from its customers. Endo’s sweet products are manufactured at Turkey’s largest facilities, one

BRITSHISH 33 ACCOUNTING

Altan Kemal

Altan Kemal is a Chartered named Alton & Co. (Chartered Accountant. He came to the UK Accountants & Statutory Auditors). in 1973, graduating in Business Management before qualifying and Altan is happy to answer any starting a career in accountancy. questions from BritShish readers. He subsequently founded his You can send him your questions own London-based firm in 1983, via [email protected].

I'm planning to carry out a wide- over the long-owned takeaway deceased's wishes or optimal from ranging redecoration project on and the supermarket next to it, a tax planning point of view. It is my restaurant. Can I deduct all my but he has a wife and children therefore always advisable to have a construction and other expenses from his second marriage. I think will to make sure all your loved ones from my VAT and tax revenues? it is more of a legal issue, but get what you want them to receive. what would you advise in terms If one is VAT registered then all of accounting? The Home Office caught two the input tax paid on the decorations illegal employees working at my can be recovered. However, relief for The option of making the business as grill chefs - they income tax purposes depends on the businesses a gift is not available have work permits but are not nature of the work being carried out. as the gift has to be made whilst allowed to work in takeaways. If the work is being carried out to the deceased was still alive. The Now lawyers state that I can be maintain the earning capacity of the Inheritance Tax bill depends on fined up to £40,000. Can I pay restaurant then it may be possible the underlying circumstances and this penalty with the income of to set off all the expenses against the size of his estate. However if my workplace and show it as an income. However, if the work is held the deceased was running these expense? Also, could the Home to be improvements and therefore businesses then they should qualify Office close down my business? enhances the earning capacity of for 100% business relief. The the restaurant then the expenses danger of dying intestate (that is An employer has a responsibility will have to be capitalised. In these without having made a will) is that to check that all their employees cases, relief will only be available on the distribution of assets will be have a right to work in the UK. If they disposal of the business. Relief in the made in accordance to the statutory fail to do so then they will be subject form of Capital Allowances may be rules of intestacy. Only married or to a fine by the Home Office. The fine possible in such circumstances. civil partners and some other close will be levied on the employer. One relative can inherit under the rules is unfortunately not permitted to My father passed away some of intestacy. This can sometimes claim this payment as a tax allowable time ago from a heart attack. result in distributions which may expense. The Home Office however, He did not leave a will. I took not be in accordance with the cannot close down your business.

34 BRITSHISH LUTIONS BY MEZ SO RTUP COMPACT STA GUARANTEED BUSINESS RESULTS ONS E I NCT L LICUE HO L SALCO ICENCE ERSONAL L P NCE MISES LICE LICATION PRE ISSION APP NING PERM PLAN T NOTICE RARY EVEN S TEMPO CING HOUR 3-A5 N TO LICEN LICATION A EXTENTIO EAWAY APP NT AND TAK ESIGN RESTAURA INGS AND D RAL DRAW RCHITECTU A CALL US ON: 0208 886 2999 / 0747 4472 880 LEGAL Hundreds of takeaways caught employing illegal immigrants

ore immigration raids were carried out in the restaurant and takeaway trade last year any other businessM sector in the UK. A large number of illegal workers were caught in dozens of operations organized in towns and cities, such as Hastings, Grantham, Melton, and proceedings were launched against them. According to the latest updated data of the Home Office, 1,849 penalties issued in Britain in 2019 and a total of £34.4 million fines were imposed on businesses. This number was 1,208 in 2018 and 2,337 in 2017. Mostly Chinese, Turkish and Asian worker are sent back to their country Hundreds of takeaways and restaurants have been fined a whopping. after being kept in camps for a while. £34.4 million for employing illegal immigrants over the last year. Under Home Office immigration rules businesses can be fined up to £20,000 for employing a member of staff who suspect individuals are working Home Office has a fast payment is found to be in the UK without legal without permission or legal status option which reduces the amount of status and for failing to check their to remain in the UK. ICE teams are civil penalty by 30 per cent if they immigration status. part of Immigration Enforcement receive payment in full within 21 There are no firm estimates of how Directorate (IE). They have powers days of the date of the civil penalty many people are illegally working in to interview, arrest and detain notice. The reduced penalty amount the UK or Northern Ireland. In 2015 immigration offenders found and the final date by which you the UK government estimated there working illegally. The inspection must pay it will be clearly shown on were between 190,000 and 240,000 looked at whether these powers civil penalty notice. Home Office businesses employing illegal workers were being exercised in accordance may agree that make penalty by in the UK – figures the Home Office with the law and with Home Office instalments over an agreed period described as “speculative”. But guidance. It also looked at the of time, usually up to 24 months, according to the Pew Research effectiveness of the IE team levying and exceptionally up to 36 months. Centre, The Washington-based think civil penalties against employers If the businees doesn’t pay penalty tank, there may have been between who had failed to comply with all in full or by instalments, or object 800,000 and 1.2 million unauthorised regulations. The primary focus for or appeal, by the specified due migrants living in the UK in 2017. ICE teams was enforcement visits to dates, Home Office will commence businesses, mostly restaurants and enforcement action against the Directors can be disqualified takeaways, to locate and arrest illegal business. This includes action in for employing illegal worker workers with a view to their enforced the civil court to recover the unpaid removal from the UK. Individuals penalty. This action may have an To tackle the issue, immigration found to be working illegally during adverse impact on business ability compliance and enforcement (ICE) an immigration raid may be removed to act in the capacity of a director teams visit businesses where they from the jurisdiction. in a company.

36 BRITSHISH Enjoy the natural aroma of Mediterranean cooking and Eleni’s expertise in traditional cheese-making. Excellent taste, good value.

020 8887 9999 [email protected] Despite slump UK coffee shops are on the increase

he number of coffee outlets stores over the last 12 months in the UK has nearly Total branded coffee chain sales doubled from 13,034 to reached £4.5bn in 2019, representing 25,892 in the past 10 years, 4.2% growth, down 7% on 2018. Taccording to Allegra figures. The Despite market turbulence and a most dramatic growth has been more cautious approach to outlet in non-specialist businesses, such growth among the UK’s branded as supermarkets and convenience coffee chains, trading at existing stores, now the largest sector with sites remains positive. Forty percent 10,604 outlets. In 2019, there were of industry leaders surveyed 8,222 branded coffee shops and reported a 5%-plus trading uplift in 7,066 independent premises. 2019, up 9% on 2018. Allegra World Coffee Portal’s The cost of property, labour and report on the UK café industry the impact of Brexit were cited as the reveals however that the £10.5bn top three challenges facing coffee market has also seen outlet growth shops, with 56% believing there fall to just 0.9%, indicative of remains plenty of growth potential restrained investment in the context for branded café chains in the UK. of Brexit uncertainty and tough high One third anticipates improved street trading. Coffee shop chains trading conditions over the next have increased by just 70 net new 12 months – up 5% on 2018.

TAKEAWAYS USE MORE PLASTICS

TAKEAWAY delivery companies distribute more than one billion plastic trays, lids and bags every year, according to estimates published in February. The online meal industry, worth £8billion annually, provides 200million takeaways a year and a typical delivery is likely include six pieces of plastic – from the boxes and lids used to pack food down to straws, cutlery, and sachets of sauce. The Sunday Times found that 15 meals ordered from three leading delivery companies – Deliveroo, Just Eat and Uber Eats – for between £20 and £30 contained more than 100 plastic items, even after offers of plastic cutlery had been declined.

38 BRITSHISH SECTOR

14 pubs closing weekly

ubs are closing down at a rate of one every 12 hours, new figures show. The Campaign for Real PAle say that 378 pubs shut down permanently between July and December last year in England, Scotland and Wales, representing more than 14 closures a week. Since the start of last year, some 854 have shut across Great Britain, but the decline has slowed since 980 closures in 2017. There are now 40,683 pubs in England, 2,901 in Wales and 3,612 in Scotland, according to the figures. Jackie Parker, CAMRA's National Chairman said: "Pubs are a very important part of our national culture and are valuable community assets which help to combat loneliness and social isolation. It's great we have seen a drop in the number of pubs closing and shows that our campaign to get planning a week during 2018 - helped, claim The hardest hit areas include protection for pubs was worth it. CAMRA, by success in achieving Yorkshire and the Humber and the The number of pub closures has new local planning protection for South East, where one in a hundred dropped slightly from a rate of 18 pubs in England. pubs have closed in the past year.

FRANKIE & BENNY’S ANNOUNCES CLOSURE PLANS

rankie & Benny’s owner Wagamama - said the closures The Restaurant Group has will impact sites across the UK, confirmed plans to close 90 including the Chiquito brand. It shut restaurant sites by the end 18 restaurants in 2019, converting ofF 2021 under latest transformation a number of outlets into its profit- plans. The company - which also driving Wagamama business instead. owns Brunning & Price pubs - said The closure comes amid a tough the closures will impact sites across period for casual dining chains, the UK, such as the Chiquito brand. with rivals such as Gourmet Burger The Restaurant Group, founded Kitchen closing branches over the in 1987, said in September that it past year. expected to cut its estate of 352 Celebrity chef Jamie Oliver, leisure division outlets by at least famously closed 22 of his restaurants 50 per cent over the next few years. with the loss of 1,000 jobs in 2019, The company - which also owns after years of falling profits.

BRITSHISH 39 FOOD

Potatoes were the best-selling vegetables in 2019

he potato was the best- potassium and a daily staple on selling vegetable in the UK millions of British dinner tables, in last year according the was brought to the UK way back in Nielsen, a leading research 1580’s by Sir Walter Raleigh, British company.T This year, potatoes explorer and historian who first became the country's best-selling brought the potato to Ireland and vegetables. Potato sales, which made a gift of the potato plant to had reached £766 million in sales Queen Elizabeth I. Since 1960, the in 2019, decreased by around one harvested area has shrunk by half, and half percent compared to the and the number of registered potato previous year. growers from 70 thousands to just Nielsen’s research also revealed two thousand in 2016. The total a list of the UK’s best-selling area of production is around 120 vegetables, with tomato (£650 thousand hectares. million) dry leaf salad (£438 With annual per capita potato millions) mushroom (£300 millions) consumption of 102 kg, demand for and pepper (£271 millions) all potato exceeds domestic supply in making the list. The total money the 2019; the updated estimate of total British spent on vegetables last year potato production in Great Britain was 5.1 billion. for the 2019 crop is 5.10 million tons. The spud, a rich source of More than 20 percent are exported.

AVOCADO SALES INCREASE

SALES of the UK’s favourite nearly as sweet as many other the favorite vegetable of not only superfood have grown fruits, it falls under the definition vegetarians and vegans, but also phenomenally, with an increase of fruit, which is "the sweet and those who try to live healthy. of more than 180% since 2013. fleshy product of a tree or other Avocado has gained popularity It’s hardly surprising as avocados plant that contains seed and can be due to its stellar nutrient profile tick all the boxes; they’re eaten as food"). According to the and diverse culinary applications. nutritious, delicious and eas data by Nielsen, the British spent Rich in fiber, potassium, heart- to prepare. £ 227 million on avocados last year. healthy fats, and powerful The products with the highest The striking fact is that the avocado antioxidants, this food may also vegetable consumption in the consumption, which has increased offer various health benefits. The UK are potatoes and tomatoes. slightly by 1 percent compared UK has experienced an avocado However, the most indisputable to last year, has become a more craze in recent years and demand and undoubtedly favorite valuable product than products for them is growing on a daily vegetable of recent years is such as onions, cucumbers and basis. In 2016, Europeans ate avocado. (Avocado actually is a carrots. One of the leading countries more than 370,000 tonnes of fruit. More specifically, botanists where avocado madness that avocados and by 2017 we expect define it as a large berry with a covers the whole world is the most to see this increase to a whopping single seed. Although it’s not prominent is England. Avocado is 400,000 tonnes.

40 BRITSHISH

FOOD Cyprus wins back UK halloumi trademark yprus has regained the trademark rights in Britain to its renowned white cheese halloumi after an officialC blunder saw it lose its brand protection in 2018, officials said 5th of March. A decision paving the way for a Bulgarian cheese calledBbqloumi will now be looked at again after the European Court of Justice ruling. The Court of Justice of the European Union (CJEU) ruled that a lower EU court committed an error of law when assessing the likelihood of confusion between ‘halloumi’ and a Bulgarian dairy company’s intervened to oppose the mark. According to the CJEU, the General ‘BBQLOUMI’ mark. The dispute According to the Cypriot body, Court should have examined whether arose in 2014 when Sofia-based M. J. which owns an EU collective mark for the low degree of similarity of the Dairies EOOD applied to register an ‘Halloumi’, consumers were likely to marks is offset by the high similarity image featuring barbecued strips of think the Bulgarian company’s goods of the goods and services they cover. cheese resembling halloumi, with the originated from Cyprus. The EUIPO The General Court has been ‘BBQLOUMI’ text above. disagreed, considering the ‘Halloumi’ instructed to revisit the case and The Bulgarian company’s mark mark not distinctive enough to cause re-examine the likelihood of confusion covers classes 29, 30, and 43, confusion among the public. That in line with the CJEU’s ruling. including goods and services such as assessment was upheld in September The UK is the biggest market cheese and restaurants. A Cypriot 2019 by the EU General Court. But the for the popular squeaky cheese, association, the Foundation for CJEU ruled that the General Court absorbing 40 percent of halloumi the Protection of the Traditional had erred in its assessment of the exports generating around £70 Cheese of Cyprus named Halloumi, likelihood of confusion. million a year.

are served in lavash flatbread or GOOD NEWS FOR wraps with cheddar cheese and FISH LOVERS a specially prepared sauce. The fish used to make the doner are he Turkish company kept at -18 degrees in cold storage. "Tek Balık Döner" has After 8 hours at 4 degrees celsius, the started the production meat is separated from their internal of new “fish doner” and organs, heads and tails. The bones are “fishT burgers.” The company removed with the help of special collets. which first started to produce fish Subsequently, the fish undergo doner in Istanbul as a boutique washing and filtering before they are luxury product, has decided to marinated with special spices and make the fishy kebab treat on a added onto a rotating skewer. mass scale after around four years The doner kebabs are ready to of research and development. The be shocked at -40 degrees and then fish doner kebabs are prepared boxed. Boxed fish turn when kept with mackerel and salmon and at -18 degrees.

42 BRITSHISH

As the UK Brexits, kebabs remain After Britain declared that it will leave the EU at the end of this year, many factors, especially immigration and trade, will be the subject of negotiation between the two sides. Both sides are expected to take care to preserve common features as much as possible at each opportunity.

PARIS, FRANCE

PRAGUE, CZECH REPUBLIC MADRID, SPAIN HUNGARY

COPENHAGEN, DENMARK GERMANY

44 BRITSHISH KEBAB WORLD

ZURICH, SWITZERLAND

MILAN, ITALY POLAND

BUCHAREST, ROMANIA

mmigration featured heavily in the Brexit debate, and still appears in the rhetoric of populist parties on the continent. IHowever, kebab businesses have long been an integral part of socio- economic life in the UK and other European countries, and kebab establishments continue to have an impact all over Europe — Brexit or no Brexit. Undoubtedly today the doner kebab is as popular as McDonalds or any other fast food chain in the UK in Germany sell about 2m kebabs off in Western Europe. The rise in and the rest of Europe. every day. About 60,000 workers popularity of the doner kebab has As Germany recently marked produce, cut and process the hearty been staggering. In Paris alone, there the 59th anniversary of the guest delicacy with annual sales worth are now over 550 doner kebab shops. worker treaty that brought hundreds 2.5 billion euros. In the United Kingdom, they’re of thousands of Turkish workers Also known as the döner kebap, reportedly sold by 17,000 businesses. to fuel its post-war economy, the the dish and others like it spread Despite its occasionally unappealing ubiquitous street snack is held up as across the Europe, where it goes image, the doner kebab has found a prominent symbol of the cultural by names such as gyro (Greek), enthusiastic support among an and economic influence of Turkish shawarma (Arabic) and al pastor immense number of European immigration on German society. (Spanish), with numerous citizens. For them it’s not only a According to the Association of local variations. reasonably priced and tasty meal, Turkish Doner Producers in Europe It wasn’t until the 1980s and 1990s but also a vibrant example of the (ATDID) some 40,000 doner vendors that the doner kebab really took value of cultural exchange.

BRITSHISH 45 OPINION Mental Health in the Kebab Industry: What you can do

hile the British Kebab Industry has much to be proud of, it can also be a strenuous place toW work at times. Whether chefs or table staff at restaurants, or drivers delivering goods from suppliers on late night rounds, the long hours, hot temperatures, high pressure environments and fast pace of work — not to mention aggressive customers — can all have a negative impact on a person’s mental health and wellbeing. Worse still is that many industry and work more effectively during workers, especially those in kitchen busier periods. roles are often less likely to speak up about their difficulties and feelings Offer one high-performing because of macho cultures of silence 3 member of staff an extra free that can develop in the workplace. hour off a month. Little prizes If left unaddressed for too long, experience and unlikely to want to like this can go a long way for an these issues can lead to higher come back any time soon, the staff are employee’s job satisfaction and staff turn around in an industry still unhappy, unproductive and more wellbeing. If a staff member sees that is already experiencing a likely to quit, and the business could that you are willing to reward them labour crisis. Many kebab business be losing valuable sales. when they perform well, this can owners struggle to recruit suitable encourage them to work harder in employees that want to stay working Here are just a few things future, while giving them an all- in restaurants and takeaways for a kebab business owners can important sense of achievement. long time, and mental health issues do to turn those frowns at work can make staff retention upside down: Try to react positively when staff even more difficult. 4 make mistakes. Everyone makes Employees who feel anxious at work Bring up the issue of mental mistakes, but the way you react can are often unable to perform to the 1 health. If the boss him/herself have a big impact on how an employee best of their ability. They can also be speaks to staff about mental health, feels at work. Shouting at someone less likely to have positive exchanges this can encourage staff to speak can make them anxious, which in with customers. Service with a smile, freely and openly about their own turn can cause them to repeat the a joke or a brief friendly chat can concerns and feelings. Open work same mistakes again and again. More often help create strong customer environments like these help staff to shouting and more stress can also relationships for any business; this feel more valued and listened to as make a member of staff feel resentful. is especially true for those operating employees. If they are comfortable at This makes them more likely to in the catering or hospitality sector, work, they are more likely to stay. underperform and can even be a of which the Kebab Industry is most reason for quitting. Taking a bit of definitely a part. Strong customer Make sure staff get the chance to time to politely explain to them what relationships develop into customer 2 have a proper break during their they got wrong, and sharing some loyalty, which in turn leads to repeat shifts. A short tea or coffee break, tips to help them avoid slipping up business and increased sales. a moment outside in the fresh air again in future can have a big impact. With this in mind, service with a or a chance to sit down and think of It shows your employee that you are frown can lead to the opposite effect, anything else but work can really help interested in seeing them do well it’s a lose-lose situation! Customers employees to re-charge while on the at work which make them feel more are less likely to enjoy their restaurant job. This helps them to cope better motivated to succeed in the future.

46 BRITSHISH www.liderfoods.com www.liderfoods.com DRIVE MORE SALES THROUGH MEAL DEALS

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