FEBRUARY 2020 FEBRUARY

TUCO STUDY TOUR WAKES UP TO GLOBAL TRENDS

COOL BEANS UNIVERSITY SHOWCASE GRAB AND GO, GO, GO! FRAMEWORK FOCUS ON ST ANDREWS TAKES KEEPING EATING ON HOT BEVERAGES ALL-INCLUSIVE APPROACH THE MOVE HEALTHY

THE UNIVERSITY CATERERS ORGANISATION LTD FEBRUARY 2020

FEBRUARY 2020 TUCO.AC.UK 03 WELCOME

Publishing

PUBLISHED BY H2O Publishing, Joynes House, New Road, Gravesend, DA11 0AJ T: 0345 500 6008 welcome EDITOR Liz Jones Dear member, E: [email protected]

EDITORIAL DIRECTOR So, the first month of the new decade is done and dusted! While Dry Tristan O’Hana January may be over, it looks like Veganuary will continue for the rest of E: [email protected] the academic year (and beyond) given the demand for plant-based dishes CONTRIBUTORS from our flexitarian friends out there. Of course, the advent of February Gemma Bradish, Sarah Welsh, means yet another month less of my tenure here as TUCO chair but I Peter Walters intend to go out with a flourish! Firstly, there’s my Chair’s Dinner later this month, taking place in the awesome surroundings of Edinburgh Castle. It DIVISIONAL DIRECTOR Rob Molinari will be great to see our guests in the Scottish capital. @RobMolinari Then there is the Chair’s Charity Challenge 2020, I do hope I can T: 07850 797 252 encourage you to come along. It’s not until 13th June but I know how E: [email protected] quickly your diaries book up. This year we will be doing a sponsored walk from Windsor to Henley and while it is around 35km it will suit DIRECTOR walkers of all abilities. Promise! I think you all know by now how very Dan Hillman @hillmandan close to my heart the charity Mary’s Meals is. It provides life-changing T: 07833 248 788 meals to some of the world’s poorest children every school day so we E: [email protected] need to raise as much as we can. And, as this is my final hurrah, it would be great to have a bumper turnout and for us all to enjoy a great DIRECTOR #TUCOFamily day out. Details will be advertised soon on the TUCO Marc Sumner website but please do block out that date today. @sumner_marc T: 07730 217 747 Another must for your diary is 7th-8th April when the University of E: [email protected] Warwick will be hosting our wonderful, annual TUCO Competitions. You can whet your appetite on pages 28-29. Then there’s the newly combined SUBSCRIPTIONS HRC show taking place in March – see a preview of who’s showcasing what E: [email protected] on pages 30-31. Our university showcase this month is the fabulous St PROOFREADER Andrews and we also take a look at the latest in grab and go (page 41), the Jennifer Campbell hottest fries around (page 33) and the coolest in refrigeration (page 37).

STUDIO MANAGER Marc Ayres Enjoy and hope to see you soon!

DESIGN STUDIO Matt White Matt Bailey Chair of TUCO Wiktoria Armstrong Caspian Reynolds

PRODUCTION Hannah Broad

MANAGING DIRECTOR Jamie Robbins

The views expressed in this publication do not necessarily reflect the views of TUCO.

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The paper used within this publication has been sourced from Chain-of-Custody certified manufacturers, operating within READ ON THE GO international environmental standards, to ensure sustainable sourcing of the raw GET OUR DIGITAL ISSUE NOW materials, sustainable production and to tuco.ac.uk/share/tuco-magazine minimise our carbon footprint.

FEBRUARY 2020 TUCO.AC.UK 05 CONTENTS CONTENTS FEBRUARY 2020 Framework and DPS update GENERAL 20 The latest framework updates from the TUCO procurement team

TUCO news HRC preview 06 News from TUCO, members of TUCO 30 HRC (formerly Hotelympia) is the UK’s and the wider hospitality industry largest and most prestigious event for the hospitality and foodservice Events industry and returns this March 50 Upcoming trade and consumer events including the Food & Drink Expo 2020 New products and the London Coffee Festival 48 The latest food, drink and 16 equipment news SHARE GROW

Kitchen cuts 10 Peter Walters, executive chef at Keele The excitement builds... University, cooks up some lamb 28 We whet your appetite for the kebabs and vegan pancakes upcoming TUCO Competitions at the University of Warwick in early April University showcase 12 St Andrews’ attention to Pot luck? environmental and social issues has 33 The humble potato is one of the key resulted in high levels of student staples of any university menu. We satisfaction in catered halls 22 discover the latest taste opportunities

CEO update Chill out 58 Mike Haslin, TUCO CEO, 37 Maximising the potential of emphasises how the organisation refrigeration and ice making works hard to get the best prices equipment is easier than some and value for members university caterers may think

Fast and various LEARN 41 We report on how you can capitalise on the grab-and-go market with a wide variety of convenient food items Sustainability 33 that reflect the latest trends 22 News of a new recycling service and a change in the tide of bottled water

Pancake perfection 24 The recent Breakfast Around the World study tour opened members’ eyes to the wide range of breakfast options now available

Conference confidence building 26 One TUCO member has already instigated changes at their institution following TUCO’s sustainability- themed winter conference BUY

Procurement report 10 16 A comprehensive guide to the Hot Beverage category FEBRUARY 2020 06 NEWS

BIDFOOD GETS TO THE ROOT OF STUDENT MENTAL WELLBEING

With 80% of those studying in higher education re- porting symptoms of stress or anxiety, Square Root of Self is Bidfood’s latest campaign designed to en- gage with universities in supporting their students’ mental wellbeing. Named to reflect students getting to the root of their wellbeing and launched off the back of Bid- food’s wider sustainability strategy, the premise of the campaign is around the vital part food plays in overall wellbeing – and it’s not just what you eat, but how and where you eat it. As part of the campaign, Bidfood has created a guide that provides insight, wellness recipes devel- oped by their chef development team, as well as helpful advice on how community spaces can be laid out to support students on campus. To ensure the recipes meet the needs of the cam- paign, Bidfood has partnered with Christine Bailey, a nutritional therapist and chef. Recognising that what we eat and drink affects how we feel, think and behave, the recipes include ingredients that cover four key areas of nutritional support for men- UNIVERSITY CANTEENS PLAY KEY ROLE IN CLIMATE tal wellbeing and supporting the brain: healthy fats, CHANGE PROJECT minerals, vitamins and protein. The importance of gut health is also stressed when considering mental Two university canteens are at the centre of a new European project wellness, with naturally gut supporting ingredients to shift people towards diets healthier for them and the planet as also featuring in some of the recipes. well as cut greenhouse gas emissions and water use in commercial Dish ideas include healthy lunches such as spiced kitchens. grain salad with a red cabbage kimchi and bang bang SU-Eatable Life, funded by the European Commission’s LIFE fund, salad, as well as a variety of dessert options, such as and designed and delivered in the UK by the Sustainable Restaurant banana and peanut butter small pots. Association (SRA), is the most long-term and in-depth experiment to date to change the eating habits of thousands, using a combination of creative menu design, rewards, data collection and social media. The SRA and its partners in the project, Barilla Centre for Food and Nutrition, Wageningen University, and tech provider greenApes be- lieve this menu of behaviour change tools can help at least 5,000 cus- tomers better understand what a sustainable diet looks like and make menu choices that deliver significant annual reductions in CO2 (5,300 tonnes), and water (2m cubic meters). Rolled out across the European Union, they believe this could deliver savings of almost two weeks of the UK’s total water supply – 200bn litres – and 50% more than the UK’s entire net CO2 emissions – 535mt. Students at the University of Worcester and City, University of London, together with employees at two workplace sites, will be encouraged and educated, in part using the greenApes app, with engaging video content and easy to access information about focus areas, including the environ- mental impact of common ingredients, health, water and waste. Chefs at the four sites have had months to hone their climate-friendly dishes, meeting the required specifications of the SRA’s One Planet Plate. These are identified as such on menus, helping canteen users identify and choose dishes with a lower impact on the environment, like veg-led dishes. Point of sale marketing will also be used extensively at the sites to highlight the benefits of making better food choices. The predicted move towards more sustainable diets will be measured by shifts in both sales and procurement, using November’s equivalent data as a baseline. The project will be live for four months in the univer- sity canteens and six months in the workplace restaurants. The project is coordinated by Prof. Riccardo Valentini, Full Professor of Forest Ecology at Tuscia University, Italy, member of the Intergovern- mental Panel on Climate Change and Nobel Peace Prize winner in 2007. FEBRUARY 2020 NEWS 07

CAMBRIDGE COLLEGE GAINS FOUR- STAR CAMPUS RATING

Murray Edwards College, Cambridge is celebrating being upgraded to a Four-Star Campus Rating for the en suite accommodation it provides for conference delegates and B&B guests in vacation periods. Following an in-depth audit, the college was awarded the accolade from VisitEngland, the country’s national tourist board, in recognition of the facilities and services on offer in its bedrooms and bathrooms in Buckingham House, and Canning and Eliza Fok House. Criteria included the exterior appearance of the buildings and the standard of cleanliness, decoration, fittings and furnishings in the bedrooms and bath- rooms. Key public areas such as reception and the din- ing room were also assessed. Chris Pope, general manager of conferences, cater- ing and residences said: “We were thrilled to achieve join us at a Four-Star Campus Rating for the high standard of accommodation in three key areas of the College – KEITH WARREN TAKES REINS ocial recognition of the hard work carried out by AT CESA our team to deliver a high quality experience to our guests, that is different from the offering in hotel Keith Warren has been appointed chief ex- chains and traditional B&Bs.” ecutive of the Catering Equipment Suppliers Association (CESA). He has been director of the association for 18 years and the change is part of the restructuring as CESA prepares to trans- 2020 form into the Foodservice Equipment Associa- tion, the FEA, on 1st March 2020. “With the association’s new structure, such as the product group forums and the enlarged secretariat, the board felt that we needed to en- sure that the terminology accurately reected our roles,” said Warren. “The structure gives Murray Edwards College celebrates its four-star rating from us better access to the wealth of knowledge VisitEngland, left to right: Pauline Walker, accommodation and expertise we have as an Association, and manager; Stanislav Janis, supervisor and houseman; Cherie increased bandwidth in terms of how we com- Long, supervisor; Freya Vaughan, events manager; and municate with and inuence our members and Claire Storey, supervisor. our wider audience – including government and the foodservice industry as a whole.”

CATERING CONTRIBUTION KEY TO UNIVERSITY REVENUES

Data released at the recent College and University Business Officers (CUBO) Winter Confer- ence revealed a positive outlook for its members, with on average income growing some 11% against the previous year. Combining residences, catering and conferencing income gave a total of £795.7m and an aver- age of £22.7m across 35 institutions. In the report from November 2018, the average was £20.5m – hence a rise of 11% in the year to November 2019. Accounting for 2 the second most inuential category after accommodation, catering is a key contributor to commercial streams. The institutions were surveyed with their total catering income reported as £208.6m in the year to end November 2019, giving an average income of £6.3m. YOUR COLLEAGUES COME AND SUPPORT SUPPORT AND COME According to Jo Hardman, vice chair of CUBO, the findings show a very optimistic outlook for universities and an interesting split in terms of how that income is made up: “Once again the report provides our members with an interesting picture of university services and it has been very positive to see a growth in income, especially in light of the government funding review and Brexit uncertainties. Book online “The two extremely valuable areas of income come from residential and catering provision and tuco.ac.uk/ this year, of the overall total commercial income, these collectively accounted for 89%.” competitions FEBRUARY 2020 08 NEWS

STEP UP AND GET YOUR WALKING BOOTS READY!

Mark it on the calendar and block out your diary: Saturday 13th June is the day when TUCO is Stepping Out To End Starva- tion with its Chair’s Charity Challenge 2020, a 35km walk along the banks of the Thames from Windsor to Henley-on-Thames in aid of Mary’s Meals. The charity provides life-changing meals to some of the world’s poorest children every school day. The event will end with a #TUCOFamily barbecue at the Henley Business School, right on the banks of the river. The target is to raise £13,900 which will feed 1,000 children for a whole year. To register for the event, email [email protected].

CHAIR’S CHARITY: MARY’S MEALS AT WORK IN MALAWI

Thirteen-year-old Samson lives with his big sister on the remote island of Chizumulu. It’s separated from mainland Malawi by 50 miles of water and connected by a ferry that runs just once a week. School for Samson is Chiteko Primary School, the largest ENSURE VEGAN DISHES ARE AUTHENTIC, primary school on Chizumulu, where enrolment and attendance REPORT URGES... have been on the rise since Mary’s Meals started providing daily school meals eight years ago. The UK food industry must work together to ensure the lat- Chizumulu children used to drift off during the day because est plant-based and vegan products are authentic, accord- they didn’t have the energy to continue in class, or to find ing to food safety certification experts, Lloyd’s Register. food. Now children like Samson receive daily school meals – From fishless goujons to non-egg spaghetti, January and stay around to learn. has seen a rise in new vegan-friendly products. How- Samson, who finished top of the class last term, now has dreams ever, as these products become more accessible, the that reach far beyond the shores of tiny Chizumulu. He said: “I scepticism in some consumers appears to have risen. want to be the president of Malawi. I want to assist the country This year, more than 350,000 people signed up for when I grow up, so that everyone has food and education.” Veganuary, a 40% increase on last year, and in response nu- His belief in the power of education is grounded in his own merous brands have revealed their new meat- and dairy-free enjoyment of going to school, demonstrated by his long list of product offering. But after some brands have revealed that favourite subjects. “I like English, maths and science and technol- their products aren’t completely vegan or vegetarian (due ogy. I gain knowledge from coming to school and I am also able to to ingredients being manufactured on the same production learn more on my own. I am happy when I am learning. line as meat products or cooked using the same equipment “I don’t feel hungry when I’m in class and I have eaten. for example), questions may arise on the legitimacy of the Porridge helps me to be healthy. It has the nutrients I need so claims. I have energy to work well.” Vegan diets are on the rise, with 600,000 vegans in the UK, according to the Vegan Society. However, as many as one in five UK consumers described themselves as ‘not confident at all’ or ‘very suspicious’ that the vegan prod- ucts they consume do not contain meat or dairy, accord- ing to a recent report from Lloyd’s Register. Stuart Kelly, head of commercial, Customised Assurance at Lloyd’s Register, commented: “In an industry built on trust, vegan manufacturers, retailers and restaurants must work together to bolster consumers’ confidence in the food that they eat. For example, our research has shown that only 19% of UK consumers are ‘very confident’ that the vegan food products available in supermarkets do not contain meat. “There is evidence that adding vegan options to your product offering is working well for companies. As we saw in 2019, the success of Greggs’ vegan sausage roll has meant the business has launched a new range of vegan products and shared its financial success in the form of employee bonuses. But with the rise of meat or dairy substitutes, the industry faces the challenge of removing any consumer doubt that products are indeed suitable for a vegan diet.” FEBRUARY 2020 NEWS 09

… AS ORGANUARY FIGHTS BACK

A campaign to raise awareness of the health and ecological benefits of offal cuts of meat could chal- lenge the perception that eating meat is harmful to the planet, says research group lobalata. annah Pervez, consumer analyst at lobalata, commented Since the release of Veganuary in 20, and through active campaigning, consumers have been led to believe that plantbased lifestyles are more sustainable. owever, evidence shows that it takes a vast amount of land and water to facili- tate the now high demand for such products, especially soy and almond crops. n order to produce one litre of almond milk it takes , gallons of S water. any vegan food staples are not native to the estern world, which is where the majority of the demand is, and, as a result, the accommodating imports from developing nations are a key contributor to Co2 emissions. Pervez added eat consumption has also changed, with convenience and easy preparation being two of the main selling points. Offal cuts are a largely unpopular choice for dinner in most western households who wants to deal with a whole chicken, bones and all, when cleancut chicken breast is readily avail- able owever, this is a problem, as it leads to high ineciency and waste in the meat industry. Organuary could provide manufacturers with an opportunity to create recipes that promote nose totail eating, therefore reducing wastage and potentially creating a shift in consumer preferences. Plantbased diets have also come under scrutiny as they have been proven to be deficient in some join us at essential nutrients that the body needs. ealth professionals explain that the healthiest diet is one of moderation with a healthy balance of everything. Pervez concluded n order to live a healthier life, consumers should experiment with trying dif- ferent cuts of meat and incorporating offal into their everyday diet in order to benefit from the range of nutrients these cuts have to offer. f eating meat that is locally produced, this is better for the envi- ronment than diets which are reliant on imported crops. 2020

COMPETITION TIME... Comprising two semifinals, held at lackpool and the Fylde College ednesday 2th arch and o you think you’ve created a new vegan classic arrington College ednesday st April, two skilled Chefs are being challenged to create a new dish to chefs one winner, one runnerup and two wildcards appeal to the growing number of vegan custom- chosen at the judges’ discretion from each semi will ers eating out, with the launch of the Oliver Kay then be sent through to compete in the final, to be held National Vegan Dish of the Year 2020. on ednesday th ay at Cheshire College South Specialist national supplier Oliver ay Produce is in- est llesmere Port Campus. viting chefs from across the hospitality sector to submit From there, one outright winner will receive the recipes. Shortlisted finalists will be invited to prepare, coveted title, plus a tantalising seed into the semifinals cook and serve their recipe for a panel of industry of the oung National Chef of the ear, 00 in cash and judges at the cookoff final, to be held at Oliver ay an ssential Cuisine product bundle worth 0. Produce’s development kitchen in olton, on onday Young chefs can enter by visiting 0th arch. The final will also include a short ystery www.essentialcuisine.com ox challenge inviting entrants to prepare and serve a starter or dessert from a selection of fresh produce. The prize on offer to the overall winner includes a city break for two, including a dinner booking at a leading vegan restaurant. Finalists will receive a hamper of products from the Plant ased Collection, and the shortlisted recipes, credited to their creators, will be featured in a national marketing campaign. ishes entered must be the chef’s original crea- tion and should include an element of protein. Online entry is now open at https://www.oli- 50 OVER BROWSE verkayproduce.co.uk/food-info/vegan BENCHMARKING LATEST! STANDS EXHIBITION

The hunt is also on for the North West Young TCO’s latest enchmarking Against the Chef of the Year. eld in association with ssen- igh Street report is out which shows a tial Cuisine, Sous Vide Tools, CR quipment and mean average 0. increase on the 20 CP Online, the competition has, for the first time, academic year for the whole basket. Book online moved its age limit up to 2. The format challenges tuco.ac.uk/ chefs to produce a threecourse meal for two fea- Access the whole report at tuco.ac.uk turing local and seasonal produce, on a budget of competitions 2, against the clock. FEBRUARY 2020 10 PETER WALTERS RECIPES

VEGAN

VEGAN OKONOMIYAKI Kitchen Cuts For 10 people 1.5kg jackfruit PETER WALTERS, 3 tbsp sesame paste (tahini) EXECUTIVE CHEF 3 tbsp soy sauce AT KEELE UNIVERSITY 3 tbsp maple syrup

FOR THE OKONOMIYAKI 100g flour 100g buckwheat flour 0g ground flax seeds “Why, what’s the matter, 90g ground dried shiitakes 1½ tsp salt That you have such a February face, 1 tsp Chinese five spice So full of frost, of storm and cloudiness?” 200ml water William Shakespeare, 200g white cabbage, finely shredded uch do out othin 90g spring onions, chopped 6g coconut bacon (flakes of coconut mixed with li- uid smoke and maple syrup and dried in a low oven) February can sometimes feel an odd month. 2 tbsp pickled ginger, chopped Maybe you’ve just given your liver a rest RUSSIAN SHASHLIK doing Dry January or perhaps forsook animal FOR THE OKONOMIYAKI SAUCE WITH RHUBARB SAUCE 100g tomato ketchup roducts doin eanuar ell our net For 20 people 100g vegan Worcestershire sauce ecuse to orti oursel is ust round the 100g soy sauce corner when Lent begins at the end of this Shashlik 90g maple syrup month! So, with that in mind perhaps you 4 small onions 20 garlic cloves Optional toppings vegan mayonnaise, spring onions should o wild riht now and fill u on all 1ltr natural yogurt and seaweed the things you love to eat? Kebabington 20 is 300ml white wine (optional) irinhas first ever estival dedicated to 15g cayenne pepper the humble kebab - if you need a kebab look no bay leaves, crushed 1. Dr ain and rinse the jackfruit. Chop off the 2kg lamb, cut into 2½ cm cubes centre (the hard part) and discard. Roughly further. Probably time for something more than 00ml olive oil mash the jackfruit with a fork. Transfer to a a dirty donner... Flatbreads and yogurt, to serve bowl and add the sesame paste, soy sauce and maple syrup. Stir well to coat the jackfruit with 1. Gr ate the onion and crush the garlic cloves, the sauce. then put in a deep tray with the yogurt, wine, 2. Heat 30ml of oil in a frying pan. Once hot, add caenne a leaves and l oil and i the jackfruit and cook for 3-5 minutes. Remove MEAT toether i in the la then cover with clin from the heat and set aside. fil and ut in the ride to arinate overniht 2. Li ft the lamb out of the marinade, shaking off FOR THE OKONOMIYAKI the ecess Thread the eat onto sewers 1. o ine the our ucwheat our round 3. Br ush a griddle pan with some of the remaining oil a seeds round shiitaes salt and five sice and cook the skewers, seasoning them well and owder in a lare iin owl dd the water turning for 10 minutes until caramelised all over. and whisk until no clumps remain. 4. erve with the rhuar sauce atreads and 2. Stir in the shredded cabbage, chopped spring yogurt. onions, coconut bacon, chopped marinated gin- er and acruit i well with a soon until FOR THE RHUBARB SAUCE all the ingredients are coated with the batter. 1ltr cider vinegar Let it rest for 5 minutes. 1kg granulated sugar 3. or the oonoiai sauce i toether the 3 cinnamon sticks ketchup, vegan Worcestershire sauce, soy 6cm ginger root, peeled and grated sauce and maple syrup in a bowl. red onions, finely sliced 4. Heat a large non-stick frying pan over medium 1,200g rhubarb, trimmed, cut into 4cm lengths heat. Once hot add some oil. Pour in some of 0 mint leaves, torn the okonomiyaki batter to form a pancake in the pan. It’s good to make thick okonomiyaki, a 1. For the rhubarb sauce, put the vinegar and bit less than 2cm thick. sugar in a pan and bring to the boil, stirring a 5. Cover and cook for about 5 minutes or until the little to help the sugar dissolve. bottom is golden brown. 2. d d the cinnaon and iner and sier or 6. areull i over cover and coo or another 10 minutes. 5 minutes. Once both sides are golden brown 3. dd the onion and continue to sier uncov- transfer the pancake to a plate and top with ered for a further 15 minutes. Lastly add the about 1 tablespoon okonomiyaki sauce. Drizzle rhubarb pieces and cook gently for about 5 with vegan mayonnaise. minutes or until the rhubarb is only just soft. 7. Serve immediately topped with more chopped Try to keep the rhubarb intact so keep an eye spring onions and seaweed if using. on it. 8. The batter will keep for up to two days covered 4. dd the int and leave to cool so that it e- in the refrigerator. You might have to add a few comes syrupy. tablespoons of water if it thickens too much. NOW OPEN FOR BOOKINGS

Returning to the University of Warwick on Tuesday 7th and Wednesday 8th April, the event is FREE for members to attend and is a fantastic opportunity to show your support to those competing.

As well as having exclusive access to watch all of our competitions, there will be over 50 exhibitors with new products and solutions for your institution.

Whether you want to attend for the day or want to go big and include accommodation and dinners to see much more of the event, there are many options and upgrades available to choose from.

BOOK YOUR PLACE ONLINE AT WWW.TUCO.AC.UK/COMPETITIONS FEBRUARY 2020 12 UNIVERSITY SHOWCASE ALL

AnINCLUSIVE attention to environmental and social issues has resulted in high levels of student satisfaction in catered halls at the University of St Andrews Deans Court dining room

The University of St Andrews, located at opening hours to further enhance the a former monastery in Fife, is Scotland’s student dining experience. oldest and highest-ranking university. “Although we have achieved over 80% Founded in the 15th century, St Andrews customer satisfaction for our food provision is also the third oldest university in the we are constantly asking for feedback and English-speaking world and has attracted looking for more appropriate ways to get many great minds over the centuries such information,” says McKay. as JM Barrie and Rudyard Kipling. The university has over 9,000 students with GETTING CREATIVE over half of those living on site, so food provision Engineering the menus for all the catered is an important part of St Andrews’ offering. halls is no mean feat as the catering team There are nine catered halls of residence which has to avoid menu fatigue by ensuring no two range from small capacities of just 50 to the dishes are the same, meet tight budgets and other end of the scale at 600 and everything consider what equipment each kitchen has. in between. Out of 4,250 bedrooms, 2,400 are “Menus are operated on a four-week cycle catered, making St Andrews one of the biggest and are reviewed and amended on a regular providers of catered halls in percentage terms. basis,” explains McKay. “Menu development “Catered halls offer students a number of is not a one-off, it’s a continual process. DRA dining room benefits,” explains Steven McKay, catering We don’t want conflicts of protein types like manager at St Andrews. “It’s a great way to chicken at lunch and dinner, we need to make get first years interacting and socialising with sure the equipment in each kitchen is able to could offer. Bidfood and Major’s development each other, which is good for their mental produce the dishes and that staff will have the chefs got together to share ideas for a new health and wellbeing.” appropriate time to cook them, so it’s a difficult plant-based menu with great success. Additional advantages for opting for catered balancing act. We try to make each day diverse “We didn’t want to rely on pre-made vegan halls are that students don’t need to think from the next to avoid menu fatigue.” products for menus – we wanted to be able about budgeting, cooking, ordering shopping or Following the huge rise in demand for to make a variety of dishes from scratch. cleaning up. It’s like eating in an all-you-can -eat plant-based options the catering team at St TUCO introduced us to Charlie Huson from restaurant, with the exception of protein items. Andrews looked at how they could address the the Humane Society and Jenny Chandler from “Students can eat as many vegetables, movement towards this trend on their menus. the World Health Organization who visited salad and fruit as they like, but the protein is In early 2019 two of the St Andrews team us for three days to educate our chefs about limited,” explains McKay. “Parents like first embarked on the TUCO study tour to California, the plant-based ingredients available, how to years to be catered for as it allows them to visiting Caltech, UCLA, Berkeley, Stanford and combine them, as well as tips and tricks on get settled and embedded in university life, the Culinary Institute of America to enrich how to get the best out of them.” which is why there is such high demand for their knowledge of what the universities were Over the next few days the chefs came up with catering in halls of residence.” offering in terms of plant-based dishes. some recipes themselves, which they cooked and Although uptake is over 50% for on-site “The trip was really helpful and cemented our tasted later that month. As a result, the menu, residents, feedback revealed that students decision to go in the plant-based direction at St which has been running since last September wanted more flexible dining hours. St Andrews,” explains McKay. “We spoke to TUCO with a positive response from students, now Andrews is now looking at how to extend and our suppliers to find out what help they comprises 70% plant-based options. St Regulus Hall dining room FEBRUARY 2020 UNIVERSITY SHOWCASE 13

Andrew Melville dining room

University Hall dining room

ON THE MENU Each catered hall of residence has its own dining room along with a dedicated catering team in addition to a small communal kitchen where students can make themselves light meals and snacks. Breakfast, lunch and dinner are served every weekday, with breakfast and lunch served on the weekends. Students are also able to order a packed lunch from their halls’ chef manager the day before and pick it up at breakfast time. Packed lunches typically contain a sandwich or baguette, healthy popcorn, a piece of fruit, healthy snack bar, and water or juice. The halls of residence also have grab-and-go stations where students can pick up a baguette, crisps and a drink on route. At breakfast time students can choose from St Regulus Hall dining room a continental breakfast of cereal, cold meats, FEBRUARY 2020 14 UNIVERSITY SHOWCASE

McIntosh Hall servery

cheeses, fruit and yoghurt or a hot breakfast, be a safer option,” recalls McKay. “However, be tempted to load up their trays to achieve and at the weekends this includes American they didn’t want to be ‘segregated’ from other this, but this leads to significant food waste. By pancakes, Belgian waffles, English muffin with students. Sometimes ideas don’t work, but we removing the tray, customers are more mindful poached eggs and smoked streaky bacon or are always trying to put students’ welfare first.” of their choices and unable to load up, instead mixed berry compote. having to return to serving stations for more. Typical lunch items include a plant-based SUSTAINABLE APPROACH “Food waste is one of the largest contributors soup, deli sandwich and salad bar, with the In addition to introducing a more plant-based to greenhouse gases,” says McKay. “As soon as addition of three hot options including a plant- menu the catering team at St Andrews turned we made the change we could instantly see a based, vegetarian and meat option. Dinner to its suppliers to make more changes in an difference. It has now been rolled out across all comprises the same as lunch with the addition attempt to make its set-up more sustainable too. the catered halls. We have invested £35k in food of a fourth hot, animal protein-based option “We wanted to work with more local waste stations, which are branded and colour- and dessert. Dishes comprise a wide variety suppliers,” explains McKay. “As we are using coded to make segregating the waste an easy of cuisine styles, including: sweet potato and less meat on the menus we can now afford process. Out of the 2,500 students in catered halls coconut soup, falafel and naan open burger with to source higher welfare, better quality meat, we have only received two emails of concern. tandoori peppers, celeriac steak with butter bean which we now buy from Balgove Larder, “We work closely with our environmental team salsa verde, butternut squash and goats cheese based in St Andrews. We also source seasonal who have committees in the halls which feed filo parcel, ham hock, leek and grain mustard pie vegetables locally where possible, all of which information back to students. We aren’t trying to and smoked salmon conchiglie pasta. helps towards our sustainability criteria.” preach to them, we want them to work with us.” It’s not just the purchasing process that has St Andrews also has a target of being plastic- SAFETY FIRST received a sustainable overhaul – attention has free by 2023. In order to achieve this, single-use When it comes to catering for students with also been turned to the food waste produced plastic is no longer used in the catered halls and food allergies St Andrews has taken a proactive in the catered halls using a psychological the catering team is working with suppliers to approach, offering total transparency of menus approach to tackle the issue. minimise its usage in deliveries too. and ingredients to offer peace of mind. “To encourage students to reduce waste “We now have no added nuts on menu items,” “Waste reduction relies we run competitions with the sustainability reassures McKay. “However, we can’t guarantee and environmental teams which involve dishes are nut-free. Quite a high proportion of on understanding and monitoring catered halls’ waste. The figures vegan and veggie dishes are now gluten-free. changing students’ are published as part of the halls’ sustainability There are multiple ways that students can check and environment competition and the hall with allergen information. It’s available on the menu, behaviour” the lowest volume could win up to £150 to use as a printout recipe and a book. We will also be on sustainability projects in the hall.” going live with an online portal this month which “Waste reduction relies on understanding The efficiency of kitchens can also impact on students can use to scan QR codes to source all and changing students’ behaviour,” believes how sustainable a foodservice operation is, so the menus and live allergy information. This McKay. “We found from studies in America that the team is hoping to replace all the ovens across means that if we have a substitute product we removing trays has a significant impact on waste campus to ensure they are as energy-efficient can update the information within an hour.” reduction so we introduced a trial last year. and environmentally-friendly as possible. The catering team at St Andrews is According to a study carried out at St Andrews St Andrews’ commitment to student welfare continuously looking for ways to improve their by Zero Waste Scotland, students wasted on and sustainability is evident in its high levels foodservice offering, trialling various initiatives. average £273 worth of food each year. When you of student satisfaction and the environmental “A couple of years ago we had a number of remove trays this can reduce by over 25%!” initiatives it undertakes. With plans to improve self-catered students with food allergies so we The psychology behind this concept is based sustainability levels and continue to bring students offered for them to go into one block of flats on the fact that consumers want to maximise the a versatile range of innovative meals on a budget, with its own kitchen as we thought this would value of what they are buying and will therefore St Andrews’ catering team has its work cut out.

FEBRUARY 2020 16 FRAMEWORK FOCUS THE PROCUREMENT REPORT

To help members better understand the TUCO frameworks, in each issue we put the spotlight on a different category to explain what they are and what they do. This month, TUCO’s Nicola Mellor focuses on the Hot Beverage category, which covers ingredients, speciality coffees, equipment and associated coffee shop products HOT WHAT DOES THE CATEGORY HELP WITH? BEVERAGE This category – across two lots – helps with the supply of all things hot beverage-related from the coffee beans and tea through to complementary pastries and cakes, espresso machines and barista training. The minimum requirements from any awarded supplier are: • The ability to provide a high standard of barista training • To supply coffee in various formats; beans, ground, bulk-brew • To supply good quality teas in both leaf and bag format • To supply good quality hot chocolate • To supply various syrups and seasonal drinks ingredients • The ability to supply a wide range of machinery for use within cafés, barista-operated areas and conferencing WHAT DO SUPPLIERS SEE AS THE TRENDS FOR 2020? • To supply the full maintenance for any machinery/ BRIDGE COFFEE ROASTERS: There are three trends that we have equipment provided seen become increasingly popular in the coffee industry: speciality • The ability to deliver seasonal promotions in line with high coffee, drip brew coffee and cold brew coffee. street offerings. Speciality coffee has become much more prominent in the industry, particularly when it comes to visibility of the farm from Suppliers are also expected to deliver other benefits such as: which it comes. More consumers are looking for coffee with better • The supply of café-associated products such as cakes, credentials as well as expecting the more delicate nuances of muffins, biscuits/cookies, nuts, speciality chocolate etc premium coffee. • A complete coffee shop offer/experience to include: Drip brew coffee is the method of choice for coffee connoisseurs product imagery, footprint for furniture/design because it provides the most clarity of flavour. We are seeing a • Free-of-charge marketing materials including price growing trend in this area as consumers start to rediscover the world boards, loyalty cards etc a minimum of once per annum of this delicate coffee brewing method. • The provision of coffee carts/pods Lastly, cold brew coffee is rising in popularity and has become a • The potential for a turnkey operation. chilled beverage of choice for consumers in the warmer months. We have seen this trend increase in popularity among coffee drinkers It should be noted that this framework does not include traditional and it seems like it’s going to stay around for a while. vending for hot drinks as this is covered in the specific Vending framework. It does however include the provision for counter top CAFÉDIRECT: We’ve seen the market leaning towards serving high machines with card readers for use in out of hours. quality black coffee as espresso or filter, promoting delicate and interesting taste profiles. We’ve also seen health benefits for cutting WHO SUPPLIES THE CATEGORY: There are 11 suppliers across two down on large milky drinks and looking towards natural sweetness lots: Bewley’s, Bridge Coffee Roasters, CaféDirect, Cafeology, Coffee rather than adding sugar or syrups. There was also a need for a Conscience, Lofbergs, Matthew Algie, Ringtons, Tchibo, The Nairobi range that will attract younger consumers who are looking for a Coffee and Tea Company and York Coffee Emporium. coffee that leads on taste but has genuine ethics and sustainability behind it. This led to the development of the London Fields Speciality WHEN IS THE CATEGORY UP FOR RENEWAL? range. Small-batch roasted in Cafédirect’s purpose-built London This category has only just been awarded (4th January 2020). Fields roastery, the range boasts complex, rich-tasting notes and The framework expires in January 2024 when it will be re- can be enjoyed in a filter or cafétiere. The speciality beans have been tendered to ensure that the members continue to have access sourced from Peru, Honduras, D.R. Congo and Indonesia, where all to competitive suppliers. It also enables new suppliers to farmers have a minimal environmental impact and adopt sustainable have the opportunity to tender. farming principles. 17 FRAMEWORK FOCUS

ALCOHOL CATEGORY MANAGER: HANNAH MYTONWRIGHT 31% CONTACT: [email protected] £10.1bn 0161 713 3422 Percentage of under 30s who Value of the UK coffee shop market in 2019 choose vegan milk for their coffee [source: Allegra] [source: Allegra] CATERING LIGHT & HEAVY EQUIPMENT CATEGORY MANAGER: HANNAH MYTONWRIGHT CONTACT: [email protected] CAFEOLOGY: Roastology is the newest addition to the Cafeology family. Roastology 0161 713 3422 upholds the same ethics as Cafeology: every lot of green beans we purchase from around the world has full traceability providing direct trade with our growers. Roastology specialises in small artisan batch roasting and every roast is done by our CONFECTIONERY, SNACKS, SOFT DRINKS, carefully trained staff, who take great pride in ensuring quality and consistency. We CAKES & ANCILLARY PRODUCTS love to work with customers to develop blends and roasts – the roaster we use has CATEGORY MANAGER: NICOLA MELLOR a 12kg capacity, meaning each roast is special. Our new Posiweigh station gives us CONTACT: [email protected] speed and accuracy when packing. However the final touches are still by hand as we 0161 713 3426 feel that the personal touch is crucial in maintaining the Roastology look and feel. We were keen to create the perfect environment in which to’roast, host and innovate’, therefore we have created two designer units: the lower unit as a bespoke office space DESIGN & INSTALLATION FOR THE with a cupping laboratory above which gives a perfect vantage point to observe the CUSTOMER EXPERIENCE (CATERING & roasting process and quality controls each and every batch of coffee. SOCIAL SPACES) CATEGORY MANAGER: NICOLA MELLOR MATTHEW ALGIE: There is an increasing demand for sustainably sourced products CONTACT: [email protected] that are demonstrable in their claims. Both consumers and operators are looking 0161 713 3426 ‘beyond the brand’ in regards to Fairtrade, Rainforest Alliance and Organic certifications. For example, if an operator can source Fairtrade coffee and then provide examples to consumers of projects that have directly benefitted (e.g. schools built DISPOSABLES & KITCHEN CHEMICALS in Rwanda) then there is a greater sense of pride, achievement and ultimate value CATEGORY MANAGER: MANDY JOHNSTON in sourcing and selling those products. This is something we try to do as much as CONTACT: [email protected] possible and can do given our extensive work with our origin partners. 0161 713 3427 Additionally, there is a continued focus on health as well so we are beginning to see an increasing focus on coffee without milk – filter coffee and batch brew being a resurgent offer. Alternative milks are continuing their ascendancy, with Costa flat FRESH FRUIT & VEGETABLES lining the price for all dairy and non-dairy drinks last December, highlighting how CATEGORY MANAGER: JANE EVE critical this area is becoming. CONTACT: [email protected] 0161 713 3424 RINGTONS: Consumers are more interested in the quality of the coffee being served rather than the brand of coffee. Consumers will go out of their way for a better cup of coffee. Consumers want consistent great tasting coffee and value for money. This is FRESH SEAFOOD supported in our research. CATEGORY MANAGER: HANNAH MYTONWRIGHT When it comes to tea, consumers believe that quality of tea that they are served CONTACT: [email protected] out of home is not the quality that they expect, nor the quality they enjoy at home. 0161 713 3422 Here at Ringtons, we purchase the best quality tea, boasting quality preservation at origin and gas flushing of the finished product. It is unique to Ringtons. At our TUCO tasting day, the company introduced coldfoam which was a huge FRESH/FROZEN MEAT & POULTRY success. Coldfoam (cold foamed milk) can be used as a finished drink, usually CATEGORY MANAGER: KIM ASHLEY flavoured, or it can be used to garnish a hot chocolate or be a key ingredient in a CONTACT: [email protected] cappuccino freddo/iced cappuccino. Another key trend is that consumers want to 0161 713 3429 try something new with seasonal flavours being a focus.

TCHIBO: The key trends to watch out for in 2020 are plant-based ‘milk’, speciality GROCERY PROVISIONS, FROZEN teas and cold brew and ice coffee. & CHILLED FOODS Plant-based nutrition has never been more popular, with Britons spending £1.3bn on CATEGORY MANAGER: NICOLA MELLOR vegan and vegetarian products in 2019, according to Allegra Project Café 2020. Almost a CONTACT: [email protected] fifth of respondents to Allegra’s most recent survey opt for dairy-free milk regularly. For 0161 713 3426 customers under 30, the demand is even greater, with a huge 31% frequently choosing vegan milk products. It stands to reason that it’s never been more important for cafsé and coffee shops to offer plant-based milk alternatives, like soy, oat and nut milks. HOT BEVERAGES Despite the popularity of coffee, we’re a nation of tea lovers. In fact, 29% of us have CATEGORY MANAGER: NICOLA MELLOR more than one tea per day according to Allegra. They found that perceived tea quality CONTACT: [email protected] 0161 713 3426 FEBRUARY 2020 18 THE PROCUREMENT REPORT

comes from loose leaf varieties and having a variety of flavour options. Serving tea with the same kind of theatrics you would expect from your coffee is a trend we expect to see more of, too. NEW TUCO PARTNER - Cold and iced drinks are here to stay. During 2019, we found that iced coffee was seen as increasingly less seasonal, with customers DELICE DE FRANCE choosing to order a cold coffee all year round. This is particularly prevalent in the under 30s age bracket. This trend is also not Bread, cakes and pastries restricted to coffee; cold brew and iced tea are also gaining popularity. supplier Delice de France has Cold brew was the third fastest growing product in coffee shops recently demerged from Aryzta (34%), behind the ever-popular flat white and filter coffee. AG through a management buy- out. Here Carl Fisher, national YORK EMPORIUM: A lot of the trends from 2019 are still gaining account manager, explains the momentum in 2020 and we will continue to see developments value of being a TUCO partner in these areas: reusable packaging, speciality coffee, alternative milks and loose leaf teas. While there will always be a place for WHY BECOME A TUCO PARTNER? light roasts, we don’t believe it ever hit home with the masses. The biggest draw for Delice de France to become a TUCO In such a competitive market and with more and more coffee partner has been the wide range of fantastic TUCO members shops and consumers becoming aware of what coffee is in the we’re able to work with. This allows us as a company to hopper, we have seen a continued increase in the demand for understand the products the sector is looking for and how we darker roast speciality coffee. can add value. The demand for alternative milks will continue to grow. However, there are questions marks surrounding WHAT ARE THE BENEFITS? the sustainability of these products. And when it comes The biggest benefit for Delice de France is that we can expose to speciality loose leaf and wellness teas, more cafés TUCO members to a fantastic range of bakery products. This and restaurants will be diversifying their menus to reflect has allowed us to bring on new customers, enabling them to consumers awareness of the associated health benefits understand the benefits of our offer as well as the additional surround such teas. support we can supply.

WHAT CAN TUCO PARTNERS OFFER MEMBERS THAT NON PARTNERS CAN’T? As a partner, we’re able to work with TUCO to give members OUT AND ABOUT - valuable insight into the latest trends and must-have products that the sector is seeking. WHERE WE’VE BEEN WHAT ARE YOU LOOKING FORWARD TO IN WORKING AND WHAT WE’VE SEEN MORE CLOSELY WITH TUCO? We’re looking forward to getting involved with individual Category manager Hannah Myton-Wright visited the sites, helping to solve many of the key food issues they University of Winchester and Royal Holloway, University may be facing. of London (RHUL) recently to complete their initial Marine Stewardship Council audits as both wanted to take advantage of the TUCO MSC Chain of Custody scheme. Due to the number of sites they want to be certified, this will only cost them £350 a year and allows them to use the Eco-Label on their menus – to do this independently would costs thousands of pounds. Darren Coventry from RHUL has turned his institution around in a matter of months - from making the enquiry, after being tasked with gaining food accreditations for the institution, to actually getting Hannah in to complete the initial audit. And as Hannah points out, demand for sustainable seafood choices is on the rise. According to a recent MSC report, 83% of seafood consumers agree that we need to protect the oceans for future generations.

Contracts executive, Carys Hopcyn hashas beenbeen busybusy withwith various CIPS-related activities and has had meetings and in-depth telecons with various members including Edge Hill University and Newcastle College Group. 19

INNOVATIVE FOOD & DRINK CONCEPTS CATEGORY MANAGER: HANNAH MYTONWRIGHT CONTACT: [email protected] 0161 713 3422

KITCHEN EQUIPMENT MAINTENANCE, FRAMEWORK AND DPS DEEP CLEANING & VENTILATION DUCTING UPDATES SERVICES CATEGORY MANAGER: KIM ASHLEY CONTACT: [email protected] 0161 713 3429 ALCOHOL A new framework started on 16th January 2020 and will run for a two- year fixed period (with the option to extend for two further years). This LABORATORY & INDUSTRIAL GASES (LUPC) covers the supply and distribution of draught beers and ciders, PPS ADMINISTERED BY LUPC (EXTERNAL) beers and ciders, spirts and fortified wines, core wines and LUPC.AC.UK all wines, one-stop-shop and independent brewers. These new lots have split draught and PPS beers and ciders and the introduction of lots for one-stop-shop and independent MILK, DAIRY, MORNING GOODS & BREAD brewers was in response to the growth in demand for craft CATEGORY MANAGER: HANNAH MYTONWRIGHT brews. The suppliers now comprise: Bidfood Unity Wines, CONTACT: [email protected] Carlsberg, House of Townend, JW Filshill, LWC Drinks, 0161 713 3422 Matthew Clark Wholesale, Molson Coors Brewing Co, SH Jones, Stewart Wines, Tanners and SIBA. For specific lots please visit tuco.ac.uk PPE & CLOTHING ADMINISTERED BY THE CPC For any questions relating to this category, please contact Hannah Myton-Wright RECRUITMENT SERVICES CATEGORY MANAGER: NICOLA MELLOR CONTACT: [email protected] CONVENIENCE RETAIL 0161 713 3426 The tender deadline for the new convenience retail framework was Monday 20th January 2020. We aim to have evaluations and recommendations complete in time for a new agreement to go live in April. SANDWICHES & ASSOCIATED PRODUCTS CATEGORY MANAGER: KIM ASHLEY For any questions relating to this category, please contact Kim Ashley CONTACT: [email protected] 0161 713 3429

FRESH FRUIT AND VEGETABLES There have been some price changes. SOFT DRINKS & ASSOCIATED PRODUCTS These are mainly due to the weather and CATEGORY MANAGER: MANDY JOHNSTON change of country of origin of produce. In CONTACT: [email protected] particular there are issues with potatoes. 0161 713 3427 Please visit the TUCO website for Market Reports.

For any questions relating to this category, SUSTAINABLE FOOD WASTE MANAGEMENT please contact Jane Eve SERVICES CATEGORY MANAGER: MANDY JOHNSTON CONTACT: [email protected] 0161 713 3427

FRESH MEAT AND POULTRY Prices are still fluctuating due to the ongoing effect of African Swine Fever. Not VEGAN & VEGETARIAN SPECIALIST FOODS only is this still driving up the cost of pork products, but continues to increase CATEGORY MANAGER: MANDY JOHNSTON the price of other meats as consumers switch to alternative proteins. CONTACT: [email protected] A Meat & Poultry research survey is out amongst the membership 0161 713 3427 seeking feedback on the performance of our framework suppliers. Please do complete the survey providing feedback on product quality, range and service and this will help shape contract review discussions with each supplier in February. VENDING CATEGORY MANAGER: MANDY JOHNSTON CONTACT: [email protected] For any questions relating to this category, please contact Kim Ashley 0161 713 3427 FEBRUARY 2020 20 FRAMEWORK FOCUS

TUCO SUPPLIER NEWS FRAMEWORK AND DPS LWC Drinks, the UK’s largest independent UPDATES drinks wholesaler, has purchased a new 173,000 square foot unit, to support its continued growth. The Galaxy 173 warehouse FRESH SEAFOOD and manufacturing facility, which is based on Annual contract review meetings will be held at TUCO HQ in March. There the 496,584 square foot Chadderton site in is a vendor assessment survey which you can complete and only takes a Oldham, will go through a complete overhaul, few minutes. A link to the survey is available on the Fresh Seafood landing including a new name, new design and new page or TUCO forum and will remain open until 14th February 2020. warehouse management system, before The current framework has also been extended for one year until operations officially move to the site in the 12th February 2021. summer. Ebrahim Mukadam, managing director For any questions relating to this category, please contact Hannah at LWC Drinks, commented: “LWC Drinks is Myton-Wright thrilled to announce that it is relocating to a substantially larger site in Oldham. After another year of impressive growth, in which we outgrew our current site, the time has HOT BEVERAGE come to move to a site that provides the This has now been awarded and is available for members to use. growth room we need, in an environment For full details see pages 16-17. To access the price lists and that will support and drive business Buyers Guide visit tuco.ac.uk. efficiencies.”

For any questions relating to this category, please contact Nicola Mellor lwc-drinks.co.uk

KITCHEN EQUIPMENT MAINTENANCE, DEEP CLEANING AND VENTILATION DUCTING DPS Nisbets, the UK’s leading supplier of kitchen Members using this DPS must remember that it is their responsibility and catering equipment, is to partner with to place an award notice with OJEU when awarding a contract using the charity Hospitality Action, which offers this agreement. Also, please ensure that you notify TUCO if you are vital support to workers within the hospitality using this DPS so that we are aware of spend through this agreement. industr acin dificult tilisin isets extensive reach within the hospitality For any questions relating to this category, please contact Kim Ashley sector isets and ositalit ction ai to cooperatively raise vital funds, allowing ore eole than ever eore access to the charits an services MILK & BREAD In addition to fundraising initiatives across Now in its final year, this agreement is up for re-tender this year. the ear isets will use its roducts and If you have any suppliers that you think would be interested in platforms to drive awareness of the help tendering, please ask them to contact Hannah Myton-Wright. If availale ro ositalit ction ro you would like to be involved with the tender process we have assistin with financial dificulties rovidin vacancies on the tender working party. support and guidance for those suffering ro hsical and ental health roles to For any questions relating to this category, please contact Hannah Myton-Wright offering access to services which can aid with addiction and ersonal strain isets will also e headline sonsor o ocial unda an annual celeration o SANDWICHES all thats reat in hositalit ow in its There are quite a few menu refreshes for 2020, so make sure sith ear ocial unda is the rainchild you are up to speed with what your suppliers are offering, of Hospitality Action’s principal patron, to keep your range on trend. Hot eats are still popular che ason therton The event which taes this season, as are vegan ranges for both vegans and place in early July unites the industry with those looking to reduce their meat consumption. a simple mission – to raise as much money as ossile For any questions relating to this category, please contact Kim Ashley nisbets.co.uk

FEBRUARY 2O20 22 SUSTAINABILITY

FRUGALPAC INCLUDES FIRST MILE RECYCLEBOX SERVICE

Frugalpac has partnered with First courier service offered to both businesses Mile to offer customers an inclusive and consumers.The box can be filled with recycling service for its innovative Frugal hard-to-recycle items or items that are not Cup. Customers joining the ‘coffee cup traditionally recycled through household or revolution’ can ensure sustainability commercial waste services. through First Mile’s recycling post-back First Mile founder and CEO Bruce service, RecycleBox. Bratley comments: “It’s great to be working HAPPYMEAT LAUNCHES IN UK Customers ordering any two cases of with Frugalpac, providing a credible Frugal Cups will automatically be offered the recycling solution for its Frugal Cup HappyMeat.uk has launched in the UK as service, where they can put their used cups customers. Frugalpac’s commitment to Britain’s first real beef thats up to 6% in the box in which they were delivered, to be strong environmental performance is clear better for the environment and which can collected by First Mile’s RecycleBox courier to see, and by using RecycleBox, its Frugal be traced to a single cow. network and correctly recycled. Cups will live to see another day when Happy Meat Red Tractor Assured Whereas conventional paper coffee transformed into future paper products.” British dairy cows are free range, cups are usually made from plastic- frugalpac.co.uk nourished naturally and never fed on soy coated virgin paperboard which is tricky or corn associated with deforestation. to recycle, Frugal Cup is the world’s only Based on United Nations research, the recyclable paper cup made from recycled company says this can reduce beef’s global paper. The cups consist of 96% recycled climate footprint by up to 76%. paperboard with a 4% food-grade “Not only is Happy Meat Britain’s first polythene liner and, with no waterproofing climate-friendly real beef, our traceable, chemicals, the liner separates easily in dual-purpose cows live longer lives in the the standard recycling process. outdoors than typical beef cows,” says Developed by recycling company First HappyMeat.uk spokesman Iman Fatehi. Mile, RecycleBox (recyclebox.co.uk) is an easy facebook.com/happymeat.uk

TIDE OF CHANGE ON BOTTLED WATER?

Over 90% of restaurateurs say they object “Water provision is a major area where “EauVation’s goal is to encourage to single-use water bottles with 78% of improvements can be made by businesses hospitality operators that may still be respondents saying that they had changed and organisations and from further findings in offering plastic-bottled table water to their water strategy over the past two years, the survey, it seems that we should be seeing consider the ‘cause and effect’ this is or would be doing do in the near future. a seismic shift sooner rather than later, which having on our environment. Our water Alternatives cited were tap refills, is what our planet needs to happen. solutions are the ‘third way’ – tap systems purifying systems and changing to “Increasingly bottled water, along with that serve purified water – which is filtered reusable glass bottles as opposed to the associated water/plastic waste and on the premises – they couldn’t be easier single-use plastic bottles, which have the water miles is seen as an unacceptable to maintain, save storage challenges and additional concern of ‘water miles’. offer for table water. And no longer does are environmentally responsible.” That’s according to a survey undertaken the argument of profit and margin make EauVation’s products include the latest by sustainable water brand EauVation, which sense, as purified filtered water that is in filtration technology which leaves chilled recently conducted a survey among operators bottled on the premises in signature re- water – whether sparkling, still or even and restaurateurs which highlighted key usable glass bottles can earn an outlet as boiling – tasting delicious, fresh and pure. findings around sustainable water provision much, if not more, profit. eauvation.co.uk and its bottled water counterparts. The message that resonated from the answers was clear – 97% cared and were passionate about the environment, while 85% also said they actively looked to influence sustainability in their purchasing decisions with many saying that they ‘should be even more active in this area’. Adam Lenton, marketing manager for EauVation, says: “The results certainly reinforce what we have been experiencing in our business and that is a strong tide of change by operators towards more sustainable options. Water sustainability and how water is being sourced is becoming a mainstream issue for the hospitality sector. FEBRUARY 2020 SUSTAINABILITY 23

A FAMILY BUSINESS ON A MISSION

A new Leicester-based environmentally- (including receiving the British Empire pineapple and coconut flapjack, coffee cake, friendly food brand is hoping to add a slice Medal for Services to Entrepreneurship), and lemon and orange cake. It also supplies of variety to the market with the launch of Aatin is no stranger to menu developments a selection of brownie flavours including: its new plant-based and dairy-free range. that create groundbreaking flavours. pink peppercorn, pineapple and chilli, Positive Kitchen + Co was set up by All of Positive Kitchen + Co's cakes mango and ginger, orange and cardamon, husband and wife team Aatin and Helen are made with honest and sustainable and sea salt and lime. Lastly, raw tarts are Anadkat who kick-started their mother ingredients, and are free from dairy, another bake from the range, and come in nature-friendly venture when their youngest gluten, soya and refined sugar, along with a number of flavours: espresso, chocolate, son was diagnosed with a dairy intolerance. being no GMO – they are 100% vegan. passionfruit, rose and lemon. They had previously worked in the Alongside the need to create baked positivekitchen.co.uk hospitality sector, with Aatin most goods and raw treats that are kind to the recently running an allergen-free fish and body, the company also takes a conscious chip shop, while Helen founded vegan approach to being kind to the planet, restaurant Plant and the Bean. manufacturing in a low environmental They hit the headlines last year after impact facility, and using packaging which is Aatin closed the fish and chip shop over 100% biodegradable and fully compostable. concerns for sustainability and the duo Now its facility in the heart of the decided to set up Positive Kitchen + Co in an Midlands is complete, it is already attempt to show how minimal ingredients producing a variety of baked and raw goods can still create maximum taste. and well-loved favourites. Signature bakes With years in the hospitality industry include chai cake, rose and five spice cake,

UK’S FIRST FULLY CERTIFIED ORGANIC CIDERY LAUNCHES NEW CIDER

Blended with 100% fresh pressed growing cider apples and perry pears in orchards support 50% more wildlife organic apple juice and matured for harmony with the environment to help than sprayed orchards. This ensures our over 12 months, Craft is the name of sustain the natural eco-system. local bee population thrive who in turn the new brand from the UK’s first fully Jeremy Benson, co-owner of pollinate our blossom which results in certified organic cidery, Dunkertons. Dunkertons Cider, comments: “As we wonderful juicy cider apples and perry In 1988 Dunkertons Cider became approach our 40th birthday, we are so pears. As well as the positive impact on the first cider company certified to Soil proud to continue our cider and perry the environment and wildlife, food made Association standards for growing and production with the traditional core values without pesticides and chemicals has also producing cider. For almost 40 years, and beliefs that the founders established proven to be beneficial to our health.” the company has been focused on back in 1980. Studies show organic dunkertonscider.co.uk

SLEAFORD QUALITY FOODS SET TO DRIVE WHAT’S IN SUSTAINABILITY INTO 2020 SEASON

leaford uality Foods (F), development programme. Tracey Siddy • Cauliflower cross-category supplier of multiple says: “We know consumers’ eating • addock packaged foods to the manufacturing habits are evolving and we want our and foodservice sector, says it is products to be both versatile and • Halibut responding to an evolving’ landscape capable of meeting this evolution. • ake when it comes to eating habits and The Our Earth range is just the • Kale dietary reuirements as part of a wide- start, however, and we are looking to ranging commitment to sustainability. continue our work in the sustainable • Oysters The move comes after the successful sphere into 2020. • artridge launch last year of SQF’s Our Earth range “As a result of this ambition, SQF is • otatoes (maincrop) of on-trend products including gluten- looking to deliver products to caterers free, dairy-free, palm oil-free, vegan, so that they can offer multiple versions • urple sprouting broccoli Halal and Kosher diet suitable options. of the same product. The initial Our • hallots SQF’s head of innovation Earth product range includes gravy • Truffles (black) says the drive towards a more mixes, bouillons, stuffings, Yorkshire sustainable product range comes pudding mixes and jelly crystals.” • enison after a comprehensive research and sleafordf.com TUCO ACADEMY

PANCAKE PERFECTION Forget the Full English! The recent Breakfast Around the World study tour opened members’ eyes to the wide range of breakfast options now available on the high street

For Michelle Ollerhead, catering team lead at Salford City College, the Breakfast Around the World study tour was her first TUCO study tour. “I'd been on other TUCO training but this was something completely new and it was excellent,” she says. Michelle chose the tour because the morning menu at Salford is fairly traditional. “We serve the Full English and that kind of thing but I wanted to know what else is out there and what can be replicated on a budget. Cost is important. We are also looking to extend our afternoon offering so brunch options are something I wanted to know about too.” It was a packed itinerary – visiting seven different establishments in central Manchester – over the course of six hours. It kicked off with a visit to Home Sweet Home, a classic American diner which specialises in generous helpings of comfort food and over-the-top indulgent treats such as tacos, eggs, bacon, waffles and shakes. “The food here was lovely but very filling,” Michelle recalls. “We all rather over did it!” From there it was a quick walk to an Antipodean café called Federal Café Bar. Exciting granola combinations caught Michelle’s eye there. “They are very popular already and I can see them growing beyond just being a vegan option,” she says. She also enjoyed the milk-based drinks offer at this establishment and said that it got her thinking about how Salford could develop its drinks menu beyond the usual tea and coffee. Federal offers such options as a Beetroot Latte made with oat milk and a Dirty Chai Latte which is a chai latte with a shot of espresso. A stop at popular Indian restaurant chain Dishoom – where they serve bacon naan and parsi omelettes – was curtailed as the party had missed breakfast! It was then onto a Turkish experience at Kai where various meze were served. “This was very much a brunch option,” Michelle says. From there the group moved to The Koffee Pot, a café which boasts it’s the only one that serves breakfast from the four corners of the UK (so there’s the Full English, Full Welsh... you get the picture?) “I’m not sure a Welsh breakfast with laverbread would go down that well in Salford,” smiles Michelle. “It was interesting but quite niche and quirky.” The café also specialises in 'brinner' (breakfast for dinner). The penultimate stop was Canadian coffee chain Moose Cafe. NOVEMBER 2018 PROFESSIONAL25 TUCO ACADEMY DEVELOPMENT VISIT TUCO.AC.UK/ACADEMY

18TH-19TH FEBRUARY 2020 LEAD BARISTA EXPERIENCE VENUE: GLASGOW COST: FROM £99 A two-day course for lead baristas in which you’ll get the opportunity to develop your leadership skills as well as the hands- on experience at the roaster – blending, roasting and cupping your own coffee and exploring different brewing methods. You’ll learn about the coffee journey, from bean to cup, and you’ll develop a better understanding of the variables that affect coffee taste and sensory perception.

13TH MARCH 2020 VISUAL MERCHANDISING VENUE: MANCHESTER COST: FROM £99 Create appealing and profitable spaces, identify what’s working and not working at your institution, and learn how to make everything look great through the art of merchandising while maintaining brand values and ethics all with your customer profile in mind.

19TH-20TH MARCH 2020 ON TREND - COCKTAILS VENUE: MANCHESTER COST: FROM £79 With the number of students choosing to go teetotal, it is more important than ever before that institutions understand the trends and tastes of mixology that students are interested in.

25TH MARCH 2020 SOCIAL MEDIA STRATEGY VENUE: MANCHESTER COST: FROM £99 This course helps clarify the importance of establishing a social media strategy, Here, a dish that ticked the ‘replicable’ and ‘cost’ boxes for detailing the desired goals and objectives Michelle was Canadian pancakes. “They were delicious, very and how to achieve them. It also includes light yet buttery. They are entirely different from American some practical ‘how to’ training on pancakes and are made with buttermilk. I think they could Facebook, Twitter and Instagram. prove a useful addition to our brunch menu and wouldn't be too expensive to produce as they're made of pretty much stock ingredients. We could serve them throughout the day in 26TH MARCH 2020 fact, with different toppings.” FINANCIAL EFFICIENCY WITH BUDGETING The tour ended with a nice cuppa at the Teacup Kitchen. AND FORECASTING This establishment prides itself on its collection of different VENUE: MANCHESTER teas; from loose-leaf and whole flower to bagged blends. “I had COST: FROM £99 a rose petal tea which was unusual but very refreshing,” says This course looks at budgets, what they are, Michelle. “And all served in lovely china and tea pots!” how they are formulated and how they are Michelle found the study tour invaluable. “I would definitely used within a business. Different approaches recommend this tour. Students tend to eat at different times to the budget-setting process will also be these days – some of ours are eating pizza at 10.30am! – so examined. you have to look beyond traditional meal times and traditional breakfasts too.” FOR FURTHER INFORMATION AND TO BOOK HEAD TO TUCO.AC.UK FEBRUARY 2020 26 TUCO ACADEMY

CONFIDENCE BUILDING CONFERENCE Following the TUCO Winter Conference in Cardi which focused on sustainability, St John’s College, Cambridge is already making changes

Ray Stevenson, buttery manager at St John’s College, Cambridge came away from the recent Sustainable Success TUCO Winter Conference fired up and determined to make changes. “I had been thinking about the subject for a while and had also met with Charlie Huson from the Humane Society previously, so the conference gave me the momentum and push forward I needed. I got back and just thought ‘let's do it!’” The conference tackled some thorny issues for university caterers including food waste and single-use plastics. Ray was particularly impressed by the presentations by Dr Marco Springmann who addressed the issue of the importance of dietary change, and Hugh Jones and Ailsa Guard from WRAP. “There was a lot of food for thought throughout the programme,” he says. So what has Ray done as a result of one day in Cardiff? For starters, 13,000 cartons of milk have turned into milk bottles and he's ditched paper cups for KeepCups (so that’s probably 1,000 fewer paper cups going into landfill every month). He's now serving his fruit salad and melon pot grab-and-go items in Vegware biodegradable containers and Thomas Ridley supplies a specific yellow bin in which they can be composted. “We probably sell 50-60 of those a day,” says Ray. Inspired by Charlie Huson's ‘more plants on plates’ presentation, Ray has been pushing the vegan diet. “All our vegan dishes are now positioned first on the servery and we've extended our vegan options. A cauliflower pasty and vegan croissant are proving particularly popular with everyone – regardless of whether they are vegan or not!” he says. He is also checking out TUCO’s online Greenhouse Gas (GHG) Footprint Calculator which works out the GHG footprint of menu options to help promote environmental awareness to students and staff. “It could be a little time consuming to do a whole menu but I think I'll start slowly and just work out some of the meat dishes and see what the reaction is,” he says. Ray was also impressed with two of the product presentations at the conference and he now stocks Flawsome Drinks, fruit drinks made with the fruit nobody wants, and ethical and 'plastic-free from 2020' coffee brand Jimmy's Iced Coffee in his fridge. “We've only one plastic-bottled drink in there now and that's a sports drink.” So there's Ray’s next sustainability challenge...

(If you know of a sports energy drink available in a glass or aluminium container please do get in touch: [email protected]) DAY27 COURSES VISIT TUCO.AC.UK/ACADEMY

18TH FEBRUARY 2020 LEVEL 3 MANAGEMENT OF FOOD ALLERGIES AWARENESS ON CAMPUS PREP TIME! VENUE: MANCHESTER Have you entered the TUCO Competitions COST: FROM £99 All food businesses must have an actively managed 2020? Everything mise en place? If not, policy on allergen awareness as part of their no need to worry - there’s plenty of overall due diligence. This course will enable you to adhere to safe and clear practices in your kitchens support and inspiration on o er at several and food outlets, including the legal, moral and upcoming development days economic consequences of poor practices.

The annual showcase of the sector's skills returns to the University of Warwick on 7th- 8th April 2020. The marathon competitions – there are a total of nine challenges over the 20TH FEBRUARY 2020 course of two days – gives everyone in the catering team the opportunity to demonstrate MIXOLOGY their many talents. From baristas and bartenders to chefs and front-of-house, there are VENUE: UNIVERSITY COLLEGE BIRMINGHAM challenges for all and the TUCO Academy has several upcoming development days that COST: FROM £99 may help this year's competitors prepare and even secure victory... Enhance your mixology skills in order to take new drink recipes and menus back to BRUSH UP YOUR BARISTA SKILLS your institution while also preparing for the The Lead Barista Experience (18th-19th February in Glasgow) is a TUCO Competitions. The day is aimed at two-day course in which you’ll get the opportunity to develop your bar supervisors, team leaders and aspiring leadership skills as well as the hands-on experience at the roaster – bar managers, as well as anyone with blending, roasting and cupping your own coffee and exploring different responsibility for business development in brewing methods. You’ll learn about the coffee journey, from bean to this area. cup, and you’ll develop a better understanding of the variables that affect coffee taste and sensory perception. You’ll also have the opportunity to take an exam with the SCA Introduction to Coffee certification, part of the SCA Coffee 21ST FEBRUARY 2020 Skills programme, which would contribute 10 points towards an SCA diploma. FINE DINING VENUE: UNIVERSITY COLLEGE BIRMINGHAM BARTENDER REFRESH COST: FROM £99 Have you entered the Mixology challenge? Then the This professional development session for Mixology development day on 20th February at University front-of-house staff is designed to enhance College Birmingham (UCB) might serve as some useful working skills and knowledge in delivering a homework. Aimed at bar supervisors, team leaders and aspiring fine dinin eerience eleates will e iven bar managers, this practical training day will cover innovations in an overview o fine dinin and where their mixology, including an introduction in sensory knowledge, a spirit role fits into the overall culinar eerience o masterclass, cocktail masterclass and wine pairing for restaurant customers. service.

VEGAN REVISION 5TH MARCH 2020 The Vegan Food Forward Workshop (on 20th February at MOLECULAR COOKING UCB) is a tailored culinary workshop that will equip chefs VENUE: LONDON with the knowledge to create more delicious plant-based COST: FROM £120 dishes and may inspire those entering this year’s new This is an advanced practical application of Vegan Challenge. Forward Food will be working with TUCO to show molecular cooking that gives insights into the you how to create meat-free dishes that can be recreated in your own techniques being used at some of the world’s kitchens back at your institution. leadin restaurants such as the at uc

FINESSE YOUR FINE DINING If you’ve entered the Cook & Serve Challenge, then this 2ND APRIL 2020 professional development session (on 21st February at UCB) NUTRITION FOR CATERING for front-of-house staff might be just the ticket. Delegates will be given VENUE: MANCHESTER an overview of fine dining and where their role fits into the overall culinary COST: FROM £99 experience of clients. The coach will cover: service styles and etiquette, With health and conscious consuming at the equipment overview, menu knowledge, salesmanship, social skills, leaving a forefront of menus, this day course will cover lasting impression and raising the fine dining experience standards. how to add, measure and maintain a healthy balance of nutrition in all dishes across the menu, to ensure that customers are being served healthy balanced meals. TO BOOK ON THESE – AND ALL THE ACADEMY DEVELOPMENT DAYS AND COURSES – GO TO TUCO.AC.UK FOR FURTHER INFORMATION AND TO BOOK HEAD TO TUCO.AC.UK FEBRUARY 2020 28 TUCO COMPETITIONS THE EXCITEMENT BUILDS... It may be too late to enter but it’s never too soon for your appetite to be whetted for one of the most popular events of the year – the TUCO Competitions – which feature some exciting new challenges for 2020!

Over the coming weeks, chefs, by social media and peers, it is thought over waiters, bartenders, baristas and even one third of all 18-24-year-olds follow a photographers will be honing their skills, vegan diet. In addition, the amount of people refining their menus and preparing choosing to follow a ‘flexitarian’ diet is themselves for two days of competitions increasing, with more than one fifth of adults at the University of Warwick on 7th- in the UK opting to have meat-free days. The 8th April – the only competition where challenge here is to produce a vegan dish university and college catering teams that will appeal to vegans, vegetarians and can pit themselves against colleagues meat eaters alike in just 30 minutes. working in the very same profession and environment as their own. PERFECTING PORK As well as the much-loved familiar And then there’s the Love British Food annual challenges such as the Cook & Serve Challenge where competitors need to serve and Barista Skills categories, there are also two portions of a plated main course using three new areas being highlighted this year. British pork with a suitable garnish and accompaniments. Some cuts of pork, such BREAKFAST BOOM as fillet and loin medallions are actually low University caterers around the country know in fat (less than 3% fat) and low in saturated only full well just how exciting ‘the most fat (less than 1.5% saturated fat). These important meal of the day’ has become on cuts are quick and easy to cook, and are campus. A simple sausage sarnie just won’t just as healthy as chicken breasts. They will cut it these days. That’s why The Breakfast have just 60 minutes to create something Challenge should be a really interesting delicious and are allowed to provide new addition. The challenge is to encourage everything for their dishes – except the pork competitors to ‘think outside of the box’ for – including all the other ingredients, the a breakfast that would be enjoyed and eaten crockery, carriers and sauce boats, etc. in a refectory/restaurant environment, using innovative and traditional ingredients. Dishes can be hot or cold – or a combination – and VIEW TO A THRILL! can be served plated or as a sharing platter. Remember, it’s absolutely free Competitors need to deliver two portions. for members to come along and spectate or support competitors as a VA VA VEGAN! day delegate but you do need to book Also new for 2020 is the Vegan Challenge. in advance! All the challenges are Again, university caterers are already well set up to make it very easy to see all onboard with the exponential growth in of the action – you might even get the demand for all things plant-based. Vegan opportunity to try some of the food and vegetarian eating on campus has and drink being made. Book your certainly grown in recent years; influenced place at tuco.ac.uk/competitions FEBRUARY 2020 TUCO COMPETITIONS 29

HAVE YOU ENTERED THIS YEAR? If so, check out page 27 for details of specific TUCO Academy development days which might help you secure victory! grazing habits and the bakery ‘must haves’ oerators need to rofit ro a ooin market growing at double the rate of other channels. Visitors to the stand will be able to find out how the can add value and variet to everyday items using the nation’s number one sweet spread, with demos using the Nutella 1kg Piping Bag. Visitors can also sample IT’S SHOWTIME! Thorntons Luxury Hot Chocolate Powder. HRC (formerly Hotelympia) at London’s ExCeL 3rd- Stand F310 5th March is the UK’s largest and most prestigious event for the hospitality industry. It will welcome FOODSERVICE EQUIPMENT ASSOCIATION (FORMERLY CESA) 650 suppliers showcasing ground-breaking products From March 2020 CESA becomes the from big brands to innovative start-ups in catering Foodservice Equipment Association (FEA). Members of the FEA secretariat will be on equipment, food, drink, technology, interior design the stand to explain the new structure of the and tabletop solutions. Here we look at what some Association. The organisation will also be running Trend Trails. The trails have been familiar players will be launching this year constructed to show how secific euient can provide solutions for familiar industry issues. Visitors can pick up Trend Trail maps from the stand with each trail leading BGL RIEBER filtered drinin water in their own randed the visitor to a variety of companies whose Food transport solutions company BGL Rieber bottles, operators can reduce waste, save money equipment can help with six broad areas: will be presenting its latest developments in and showcase their brand. Overall costs start sustainability, cost management, operational, foodservice, storage and transport technology, at less than £20 per week including a full care staff, customer focus and food. Each area is including its Thermoport insulated and and maintenance package. EcoPure Waters’ subdivided – for example, ‘Food’ has two trails, heated food transport boxes and Thermoplate filtration sstes reerred oranisations one covering food safety and the other food and GN pans. It maintains that connectivity is such as InterContinental Hotels Group, deliver avour trends inuencin roduct desin where a new chilled water, still and sparkling, on demand Stand P621 phone app can remotely control the latest for serving in reusable glass bottles. There is a version o the ieer -ot electric chafin range of equipment sizes to suit the volumes of HOSHIZAKI UK dish which can cook as well as hold food water used by different venues. Hoshizaki’s stand will be home to a selection hot. Also controlled by an app is Rieber’s Stand F238 of market-leading Hoshizaki-Gram and 10-compartment Multipolar communal nowae units hile learnin aout these refrigeration, which opens the fridge FALCON FOODSERVICE EQUIPMENT innovative products, stand visitors will also compartment door when the app-holder Falcon Foodservice Equipment will be be able to sample cocktails which have been enters the room. showcasing its new hi-speed oven as part of made with Hoshizaki ice, as well as drink Stand P730 a café concept on the stand which it will be beer which will be automatically poured sharing with Williams. Falcon will also launch from its very own beer dispenser. Visitors CARPIGIANI its brand new ‘One Series’ induction top oven will also be given the opportunity to see World leaders in the manufacture of gelato range. The hi-speed oven is designed for use Hoshizaki’s Standard Plus refrigerator live in and ice cream equipment for over 70 years, in areas where space is limited and speed action at ‘Staff Canteen Live’ where Hoshizaki Carpigiani has a team of experts ready to and quality are essential. Installation is easy sponsored chefs, including Tom Kerridge, deonstrate the sinificant rofit oortunities as it doesn’t require an extraction hood, due Michel Roux and Tom De Keyser, will be using that a university caterer can leverage via to the onoard ventless technolo le to fit this award-winning unit to chill their dishes as artisan gelato and soft serve ice cream. It will on counters with a depth of 700mm, it’s the well as store their ingredients. be exhibiting the new Ready Chef – a new ideal solution for front of house cooking and Stand P320 machine for gelato and pastry. The unit has 16 small kitchens. The oven incorporates three gelato programmes and 16 pastry programmes different methods of heat delivery, microwave, INDUCED ENERGY including four for pastry creams, eight for convection and impingement, giving incredibly As Britain’s sole manufacturer of commercial working chocolate and four for special desserts. fast cooking with superb toasting and browning induction technology, Induced Energy points Countertop and single phase, it’s perfect for a – all of which will be on show. out that there are nuerous enefits or busy restaurant or pastry section, this unit has Stand P518 university caterers choosing induction cooking the ability to work all day, delivering consistency over traditional methods of cooking – both and a high quality product. FERRERO oerationall and financiall nduction is ar Stand P219 Ferrero Foodservice is bringing the snack the ost ener-eficient cooin ethod t is factor to HRC with Nutella Grab & Go with a ore ener-eficient than haloen and ECOPURE WATERS new campaign geared to help operators grab ore ener-eficient than as traction One reason why university caterers should visit more of the on-the-go market with the super costs will also e sinificantl reduced and HRC is to see how easy EcoPure Waters makes brand’s wide appeal. With 71% of consumers there is no requirement to install expensive it to eliminate single-use plastic water bottles eating breakfast on-the-go and nearly 79% gas cut-off equipment. The company will be from their operations. By installing a mains buying mid-morning and afternoon treats, launching a new product at the show. water filtration sste and servin chilled Ferrero Foodservice has delved into consumer Stand P230 FEBRUARY 2020 HRC SHOW PREVIEW 31

For the full JESTIC FOODSERVICE EQUIPMENT new UPster range might be entry-level but Exhibitor list Among Jestic’s stand highlights will be the its heritage is premium quality, offering portions of a main and to pre- new Alfa Pro Electric Zeno oven; a ground- extraordinary build-quality, wash-quality course dish and register go to breaking addition to the Henny Penny fryer and value for money, the 500 x 500 machines dessert using Tilda hrc.co.uk range; plus the latest products from other have the option of GiO reverse osmosis water speciality rice as the world class brands including: Venix, Josper, treatment, saving space and eliminating base ingredient in both Rosinox, Vitamix and Malibu. Centre stage traditional water softeners. recipes. The competition also forms part will be the new Electric Zeno oven from Alfa Meiko Green Solutions BioMaster, unlike of Tilda’s ‘Art of Rice’ campaign, helping Pro. Thanks to 15 separate heating elements many competitive food waste solutions, ches and oerators rofit ore ro rice in both the base and the ceiling of the oven takes all food waste including cooking oils Simply by stating the name of the rice, si oor ceilin the eno can reach and fats and even bones, creating a biomass Tilda’s research shows 68% of people temperatures up to 500ºC. With an intuitive product that is pumped to holding tanks for would be willing to pay more for a dish digital temperature control that allows for collection. Suitable for all types of kitchen, which includes Basmati & Wild Rice versus independent adjustment of both areas, as three BioMaster solutions include a slimline a non-named rice. well as interior lighting for clear visibility of model. Meiko’s premium M-iClean series up to six pizzas at a time, the Alfa Electric gives visitors the chance to see Meiko’s WEXIÖDISK Zeno can retain temperatures even with very innovative and ergonomic automatic hood in Scandinavian warewashing gurus Wexiödisk little power, due to three layers of insulation action on single- and double-basket pass- will be showcasing a comprehensive range and the refractory bricks at the top of the through dishwashers. of eco-friendly warewashing solutions oven acting as a shield to keep heat within Finally, the UPster rack transport K-S160 including the WD-4S, WD-PRM60 and the chamber. makes its debut. The smallest machine in the rand new - lass ecificall Stand P508a eios rac eet the - oers u designed for venues with a high turnover to 120 racks per hour and features heat of glassware such as university bars, this LOVESEITAN recovery as standard – fabulous value! hood-type glasswasher helps operators LoveSeitan will be showcasing the best of Stand P300 ensure the very best cleaning results. This is its vegan meat-alternative range, helping thanks to a unique combination of expertly university caterers to tap into the plant-based RATIONAL develoed lassware- secific technolo revolution. Seitan is a protein-rich, super 2020 sees Rational’s biggest ever stand and a brand-new ‘glass lift’ mechanism. healthy and 100% plant-based alternative and the company will be showcasing Powered by a simple ‘on/off’ button, this to meat, low in fat and with a unique texture its market-leading VarioCookingCenter unique mechanism allows water to evenly compared to similar vegan products such as and SelfCookingCenter appliances. The run down the outside of each glass, allowing tofu and tempeh. As the only bulk producer company will also be providing opportunities for spotless glassware results. of seitan in the UK, LoveSeitan offers a range to see how its connected cooking works. Stand P501 of products – available chilled or frozen – to Rational’s ConnectedCooking, which is help university caterers diversify their menu articularl eneficial to oerations with WILLIAMS with the ultimate convenience. Popular multiple units, allows users to link their Visitors will see the latest range of products include Funky Chyck’n Burgers and VarioCookingCenters or SelfCookingCenters chilled and heated multidecks as well as Funky Chyck’n Bites. Also on the stand will to a network, and monitor operation over the new versatile Chef’s Drawer, which be LoveSeitan’s smoky Facon Bacon vegan the internet. The ConnectedCooking system can be switched from chilled to frozen rashers and sliced pepperoni. A selection of and the online app supports caterers and storage. Williams’ staff will be on hand logs will also be available to taste, available allows access to a collection of how-to to demonstrate, among others, the new in or acs uniuel avoured videos, tricks and tips from professional heated Scarlett multideck which offers an by LoveSeitan in a choice of Chilli & Garlic, chefs and a vast library of recipes. Caterers eye-catching display unit for pre-cooked Smokey Dokey, Italian Herb, Classic, can also check on overnight cooking hot foods, maintaining reliable, consistent Funky Chyck’n, Sage & Onion, Seitan processes from home, managers can check and safe temperature with its infra-red Roast and Plain. on oerational eficienc o ultile units quartz halogen lamps. Also on the stand will Stand F7 and maintenance engineers can check a be the variable temperature model – the unit’s status. Another focus on stand will latest addition to the Chef’s Drawer range. MARS FOOD be the comprehensive range of Rational This new model can be switched from a For university caterers that are looking for accessories, showing how they can bring refrigerator to a freezer, making it a truly ‘live’ inspiration from our next generation new cooking methods to the menu. versatile appliance. of chefs, then the Uncle Ben’s Professional There will be live cooking demonstrations Williams is sharing the stand with sister & Dolmio Professional Foodservice Student throughout the three-day show using a wide company Falcon Foodservice Equipment. Catering Challenge is the place to be. Hosted selection of models from both the Rational Together they will be showcasing a café on day two of HRC, the highly anticipated VarioCookingCenter and SelfCookingCenter concept where visitors will be able to see coetition will see student finalists attle range of appliances. food being stored, prepped and cooked on the it out it out for the title of ‘Best Starter or Stand P311 stand – and try it for themselves. Dessert’, ‘Best Main Course’ and ‘Best Free- Stand P518 From World Menu’. TILDA In association with the Craft Guild of Chefs MEIKO UK as part of the HRC’s Salon Culinaire, the SHOW OPENING HOURS AT EXCEL Meiko UK is launching its new sustainable final o the Tilda he Tea o the ear 3rd March 10:00 – 17:00 food waste treatment solution alongside will take place on Wednesday 4th March 4th March 10:00 – 17:00 the new entry-level UPster Series of glass, at the show. In 45 minutes, chef duos will 5th March 10:00 – 16:00 dish and pass-through dishwashers. Its need to prepare, cook and present four

FEBRUARY 2020 POTATOES AND CHIPS 33

Avioko’s sweet potato Gluten-free potato dippers Lamb Weston sweet potato Bannisters’ jackfruit potato skins loaded fries from Thomas Ridley CrissCuts with blue cheese

POT LUCK? The humble potato is one of the key staples of any university menu, o ering the ultimate in versatility and cost e ectiveness. Liz Jones discovers the latest taste opportunities

From everyday chips to fine dining humble sarnie pack a meal-size punch, Steve Lyons, sales director at Thomas dauphinoise, potatoes are at the very add value and excite flavour-hungry Ridley Foodservice. epicentre of the British food offering, students.” Nic Townsend, trade marketer foor and no university menu can afford But while the classic fried potato Farm Frites UK & Ireland, agrees. ”There to ignore them. But do students still chip will always be a favourite, today’s is certainly more variety and creativity want chips with everything? “You bet fast-moving food trends – including than simply ‘chips on the side’,” he says. they do,” says Andrea Deutschmanek, customisation and the eternal quest for “Chips can be adapted to suit any food country marketing manager UK & ROI new flavours – demand additional new trend and with such a huge range of cuts at Lamb Weston. “Many trends change offerings. and varieties available including chunky, over time but not the great British love “The humble and ever popular potato sweet, skinny and coated chips, there affair with chips! Fries are one of the has had a makeover. Gone are the really is a chip to suit any dish on the most popular side dishes – potato-based standard chips and in their place are menu. Our latest launch of Finest Super sides account for 26% of sides offered on sweet potato fries, twice cooked chunky Fine Fries is the ultimate in adaptability spring/summer 2018 menus (MCA Menu chips, potato dippers and the eternally – ideal as a side with steaks and burgers Tracker). And a side of fries can make a delicious halloumi fries,” maintains as well as a simple dish of loaded fries.” FEBRUARY 2020 34 POTATOES AND CHIPS FRYING TONIGHT! However you serve chips, the oil you fry them in is just as important as the food itself, comments Olivia Kitching, brand manager for Prep at AAK Foodservice. “Students have always been environmentally aware, and they will know about the link between irresponsibly produced palm oil and deforestation. That’s why it’s vital to choose a frying oil that is certified sustainable. All Prep frying oils are certified by the Roundtable on Sustainable Palm Oil (RSPO), a guarantee that the oil was produced without harm to people, animals or the environment. The RSPO also bans deforestation, a major Tijuana fries from Lamb Weston contributor to climate change. Of the palm oil used by the UK’s foodservice industry, around 77% Loading chips with a variety of Deutschmanek emphasises that the is currently certified sustainable. toppings is a street food-inspired meal healthier eating trend can apply to This year, 2020, is the deadline set that is flexible and easily created. this area of the menu too. “Sweet by the industry to increase that Topping chips with simple sauces and potato fries are seen as a superfood, figure to 100%. vegetables, or with more exotic recipes, a healthier, lower fat alternative to AAK Foodservice’s insight paper creates indulgent snacks for breakfast, white potatoes, and offer customers looks at the subject of sustainable brunch, lunch or for all day parts. “Our more variety and choice of side dishes. palm oil in the foodservice sector. Simply Fries Profit Rise campaign It’s important to communicate how Sustainability: Be Part of the inspires recipes which test ideas and healthy dishes are through nutritional Solution is free to download from result in original fries dishes. Potato information on menus, especially for Prep’s website, prepoils.co.uk products are a fantastic base to many younger customers. Nearly half (47%) (https://aakfoodservice.co.uk/ products without overpowering the of 18- to 34-year-olds are influenced prep/insight-papers). desired flavours. by nutritional information on menus, University kitchens have also slightly more than the UK average (CGA TIDY TOPPINGS welcomed our Shake Your Fries concept Who’s Eating Where 2018),” she says. Alex Gregory, category manager, that embraces the ‘grab-and-go’ trend Marie Medhurst, sales director, McCain Foods, points out that by offering customers a hot chip snack Bannisters Yorkshire Family Farm, chip toppings don’t have to add and a chance to personalise their meal advises that sweet potatoes also boast any complexity to university with a choice of spice sachets. Allowing other health benefits. “They’re fat-free operations. “They can use sauces for premiumisation of takeaway or snack and high in fibre, and contain not only and ingredients that are already menus, Shake Your Fries offers branded protein, vitamins and minerals but also being used in other meals,” takeaway boxes and three spice options: a high level of antioxidants that help he says. To help inspire, the Texas BBQ, Ibiza Hi and Mumbai Hot.” protect the body against disease.” company has produced a ‘50 ways Mohammed Essa, commercial She suggests that their sweetness with’ brochure which include director, Aviko UK & Ireland, chimes with pairs well with strong or spicy fillings. 50 topping ideas from chefs and the popularity of the loaded concept. But even the sweet potato has street food traders. “Loaded fries are growing in popularity competition on its hands these days. throughout the UK and we expect this “The Americas and the Caribbean offer to expand even further,” he says. “The a number of root vegetables that make “Tostones are slices of green plantain beauty of adding toppings is that the great alternatives to the potato, and which are peeled, sliced and fried before options are endless – caterers can very also give an exotic twist to the menu. being crushed and then fried again until simply avoid menu fatigue and trade Plantains and yuca can be dressed with they are crisp and golden brown. They up their fries to create a real point of a wide variety of dips and dressings,” are an extremely popular side dish in difference, as well as a higher mark-up.” suggests Tom Styman-Heighton, South America and the Caribbean where Elliott Hayes, Reynolds’ development development chef at Funnybones they are served alongside fish and meat chef, points out that dirty fries have Foodservice. dishes, perhaps with a dip or topped become an especially common vegan “Yuca fries are made from the tuberous with cheese. They are a handy shape for option. “With recent vegan ingredient root also known as cassava. They are dipping, so can be paired with sides such developments, such as BBQ jackfruit, perfect served simply sprinkled with as a garlic dip or maybe a traditional vegan cheese and vegan mayonnaise, salt, pepper and lime juice or can be accompaniment like a Mojo sauce made it’s becoming easier to find tasty vegan accompanied by a variety of latin toppings with oranges, limes and garlic. You could toppings,” he says. such as hot sauce, pico de gallo or salsa also offer a classic Queso (cheese) dip, a And with vegan choices often riding verde. Or pair them with a meat dish such Frijoles (bean) dip or make a nacho-style on the back of healthier alternatives, as our Pulled Pork Tinga or Beef Barbacoa. dish topped with pulled meat.”

FEBRUARY 2020 REFRIGERATION 37

Precision connectivity

of different models very easily,” says John CHILL OUT Whitehouse, chair of CESA “The good news is that, in the period since the directives were introduced in July 2016, there has been a Maximising the potential of refrigeration significant shift in energy efficiency, with a drop in the number of models rated as ‘D’ and ice making equipment is easier than and an increase in those rated ‘C’. This led to some university caterers may think the average energy index (EEI) dropping from 63% to 59% over the 12 months to September As the only kitchen equipment that says Roz Scourfield, national sales manager 2017 (the smaller the figure, the more energy runs 24 hours a day, seven days a week, at Hoshizaki UK. “This is particularly the case efficient the ‘average’ model is).” refrigeration and ice making appliances around legislation concerning refrigerants are arguably the hardest working elements with a Global Warming Potential (GWP) factor SAFETY FIRST in any commercial kitchen. of higher than 2,500 becoming prohibited. Hygiene is an extremely important issue When it comes to making a new To put this change into perspective, most when it comes to ice machines, but is purchase – or maximising the potential refrigeration and freezing installations something that is often overlooked. Ice is of current models – environmental currently use the refrigerant R404, which has after all a food, so it needs to be treated considerations should be at the top of a a GWP factor of 3200, making it well above as such by staff. Poor cleanliness of ice university caterer’s list. the 2,500 mark.” machines is not only risking customers’ “As awareness and scrutiny surrounding University catering operators buying new health, but it can taint the quality of drinks. the environment continues to grow refrigeration equipment should therefore opt Ensuring they are hygienically clean is vital. throughout the foodservice sector, so does for models that use more environmentally- pressure for university operators to source friendly refrigerant gases, such as sustainable refrigerators and ice machines,” hydrocarbon, with low Ozone Depletion says Jonathan Smith-Field, marketing Potential (ODP) and GWP. manager - ice and blended ice - at Welbilt. Manufacturers can now offer refrigeration “Operators are often looking for units which models using A3 refrigerant charges of up to not only help to minimise running costs 500g compared to 150g previously. For A2L and improve efficiencies, but do so without refrigerants the charge was increased to compromising on quality and functionality.” 1.2kg. This shift means that manufacturers The use of greenhouse F-gas refrigerants, can develop more energy efficient machines which have been commonly used in which will improve running costs. refrigeration equipment, will be phased “Anyone purchasing professional out in line with the European Fluorinated refrigeration cabinets has the advantage Gases Regulations. This means by 2030 the that they are now under the Ecodesign and European supply of F-gas will be 21% of 2015 Energy Labelling Directives, which means levels. “For many university caterers, the buyers can compare the energy efficiency Classeq: innovation in ice making prospect of comprehending and meeting new refrigeration legislation will undoubtedly be “Manufacturers are always improving and one of the biggest challenges that they face when purchasing refrigeration units in 2020,” testing new technology” FEBRUARY 2020 38 REFRIGERATION

GRAND DESIGNS Branding has become an Sustainable ice machines from Welbilt increasingly important tool for university caterers who are competing with outlets off campus. Consequently, there has been a rise in demand for bespoke refrigeration solutions which offer operators a cohesive solution to their needs. “Clients are looking for a unique product to make their offer stand out,” explains David Rees, marketing manager for Taylor UK. “A custom finished display is the easiest way of achieving this.” Operators can choose from a huge variety of different refrigerated cabinet types and styles in almost any custom RAL colour. Finishes range from painted glass and granite through to corian and fenix, to suit any concept or budget. “In terms of front of house, customised fridge exteriors fit “Sub-standard ice not only looks by manufacturers means that this is a in with a university site’s décor,” says Malcolm Harling, sales and unattractive but can be dangerous too,” much simpler process. For example, there marketing director at Williams says Adam Lenton, marketing manager are apps available that allow operators to Refrigeration. “The Chameleon vinyl at Classeq. “Ice is defined as food and so configure the exact type of machine they wrap service allows operators to it’s a requirement under the Food Hygiene need by selecting the type of ice they want turn a fridge into a talking point. The (England) Regulations 2006 that it must be and how much. cladding can feature any pattern, made, stored and handled like any other “Some refrigeration manufacturers graphic or colour – it can even have foodstuffs. Cleanliness of the ice maker have launched smart technology to help a special texture.” is of paramount importance – without universities obtain performance data from proper cleaning the machines can harbour their kitchen equipment, to ensure they are bacteria and organisms which can cause running at their top performance,” explains Hoshizaki technology food poisoning and without proper handling Christine Hartshorne, marketing manager at contamination can also occur.” Precision Refrigeration. “Precision launched Innovations in ice making technology its cloud-based Internet of Things (IoT) have focused on increasing food safety with solution called Precision Connect last year making components within the food zone which gives universities visibility from both sealed and dishwasher-safe. This means that a maintenance and temperature monitoring as the components are completely sealed perspective. This information can then be there is a low chance of harmful bacteria accessed and downloaded from a central reaching the inside of the machine. The fact dashboard, so that vital maintenance work that components are dishwasher-safe makes can be planned for more easily.” the washing process easier and hygiene This type of technology means that standards higher. operators can gather information on how “The importance of keeping your ice their refrigeration equipment is performing machine clean, to comply with regulations, from anywhere via a web browser or mobile cannot be overestimated,” says Adam Byron, app. It also allows university caterers to not only improve the efficiency of the appliance national sales manager of Hubbard Systems. continually monitor and store temperature but can also warn caterers when the unit is “Putting in place a regular cleaning and readings that can be easily downloaded for experiencing stress or requires mechanical maintenance schedule should protect against HACCP purposes. attention. This early warning system can help contamination and there are lots of online “Manufacturers are always improving extend the working life of refrigerators.” resources to help operators.” and testing new technology,” says Mike With environmental and food safety Hardman, marketing manager at Alliance concerns top of operators’ priorities, HIGH TECH Online. “One such concept which may help manufacturers have put greater focus on To ensure that the ideal model for a business improve the longevity of refrigeration units these areas resulting in efficient models is purchased there are some key elements is the application of smart technology. with features for better hygiene. This to consider. New technology made available Installing a smart fridge in your kitchen can means that investing in refrigeration and ice making equipment that is as safe and “Awareness and scrutiny surrounding the environmentally-friendly as possible is a much easier process, which is great news environment continues to grow” for university caterers.

FEBRUARY 2020 GRAB AND GO 41

FAST AND VARIOUS Capitalise on the grab-and-go market with a wide variety of convenient food items that reflect the latest trends, recommends Gemma Bradish

You may be surprised to learn that by incredible demand from busy Peugeot J7 is driven to wherever students the grab-and-go concept is far from a consumers. This demand is also seen in are likely to be gathered on campus, modern one. A look back through history universities, where students appreciate giving the university greater power to will tell you that it began in Roman times both its convenience and its typically low make money through food sales. At the but was taken to a whole new level by price points. time, Chris Whaley, catering manager at the Victorians. It is estimated that there Back in November, we reported how the university, said: “We are being fairly were over 6,000 street food vendors in the University of Lincoln had delved flexible with the menu content to make Victorian London, selling a vast array into the grab-and-go market with the best use of stock on-site and enable some of what we would now consider weird launch of its Fork in the Road, a food specials to go in at short notice if we have and wonderful food items, including truck selling products such as waffles too much of one item in another unit.” pease soup, hot eels and sheep trotters. and crepes, as well as fries with different Elsewhere, the University of Nowadays, the grab-and-go sector is a global-inspired toppings, such as mac ‘n’ Manchester took the plunge in September true force in the food industry, powered cheese and Mexican chilli. The converted 2018 by turning its traditional food court FEBRUARY 2020 42 GRAB AND GO

Young’s Foodservice

£23.5BN How much the food-to-go market will be worth by 2022 (Source: IGD)

consumers,” he says. “University caterers “Students are the driving forces of can make an immediate difference by working with their suppliers to stock lower veganism” sodium products. Where possible, caterers should also consider selling a limited amount of fresh grab-and-go items that into a vibrant street food market. Designed In order to maximise profits, university are cooked/made on site to alleviate any to seat 450 covers, The Market plays caterers should aim to offer grab-and-go preservatives and ensure freshness.” host to independent street food vendors, items for breakfast, lunch and dinner, including MyThai, Doughjo Pizzeria and as well as snacks to increase custom FOOD FOR THOUGHT Veggie Deli, which also trade at other outside of these day parts. What’s more, One simple way of making traditional markets in the city. While the food court a menu needs to have something for grab-and-go items healthier is to swap was losing money year-on-year, it has everyone including a good selection meat for fish, as suggested by Joel seen a turnaround of £250,000. of both vegan and vegetarian options; Carr, development chef at Young’s the word ‘both’ is key, as vegan and Foodservice. This is because fish is low GETTING IT RIGHT vegetarian diets are not the same. in fat, high in protein and filled with As the University of Manchester has Gordon Lauder, MD at Central Foods, omega-3 fatty acids and vitamins. demonstrated, street food is incredibly highlights the need for dishes that cover “When it comes to grab and go, burgers popular among students, meaning it the different types of diet: “Students are often the most convenient option for is a good idea to offer a wide range of are the driving forces of veganism, with many students, but it’s important to offer dishes with international origin. This year, a recent YouGov poll suggesting that more than the traditional beef patty to suppliers predict that Japanese cuisine almost half of students were flexitarian, keep up with today’s adventurous diners,” will receive a major boost in popularity pescatarian, vegetarian or vegan,” he says. he says. “Students are on the hunt for thanks to the forthcoming Olympic “The survey also revealed that 55% of innovation, different protein sources and Games, while Middle Eastern cuisine is students would like to see more plant- extra toppings that give the wow factor. set to see a similar surge. based options in their canteens, so it’s Young’s Quarter Pounder Fillet of Fish Chris Beckley, managing director essential that the campus grab-and-go delivers this with its tender flaky fillets at kff, points out that caterers must offer includes options which are suitable of sustainably sourced Alaska Pollock in also consider other factors in order to for vegans and those who are cutting down a delicious crisp bubbly outer. Incredibly create an offering that proves popular. on their meat intake.” versatile, the fish quarter pounder can “When it comes to appeasing those on With healthy living having become a key shake up grab-and-go menus. Why not the move, speed and efficiency, without focus for much of society, it’s important try adding kimchi for a Korean twist compromising on quality, have become a that your grab-and-go menu features a or a jalapeño tartare sauce for a more key requirement for grab-and-go items,” good number of healthy options. Beckley traditional yet fiery flavour?” he says. “In order to meet demand, warns that grab-and-go items often have The classic hot dog can also be caterers looking to tap into the food-to-go shorter shelf lives and are therefore adapted in this way with Young’s jumbo- market should consider offering meals sometimes made with high levels of sized Alaska Pollock Fillet Fish Fingers, that don’t put added pressure on their sodium, which acts as a preservative. which feature a crispy golden batter. Carr kitchen staff but also offer quality for “While this helps reduce waste, the recommends adding a layer of tartare consumers to eat on the move.” high sodium content is not healthy for sauce to keep things simple, and topping

FEBRUARY 2020 44 GRAB AND GO

KeCo Kraft Bowl

One offering that students are unlikely to have seen before is the Covent Garden “Innovative concepts that offer self-service Soup Server, a soup dispensing system designed to hold 12 litres of soup for up are becoming more and more popular” to 12 hours. Not only can it limit queues at main service points, but it enables with shredded lettuce, crispy onions and a If bought from frozen, baked potatoes caterers to provide a grab-and-go menu relish for a more indulgent dish. can be heated in minutes and are therefore item with ease. “Innovative concepts that Of course, no grab-and-go menu the perfect item for a grab-and-go offer self-service are becoming more would be complete without the inclusion menu. Marie Medhurst, sales director at and more popular,” says Kris Brearley, of pies and pasties, which offer a sense Bannisters Yorkshire Family Farm, points sales director at R H Hall, which of comfort and nostalgia that is loved out that baked potatoes can be served as distributes the product. “The new Covent by consumers. No longer soggy and a grab-and-go meal in their own right or Garden Soup Server is a new, unique and greasy, pies are available in a vast array alongside salads, meat and fish. innovative soup dispensing system that of on-trend flavours, enabling caterers to “Baked potatoes are the original allows 100% natural soup to be served appeal to a wide audience. grab-and-go food, served on the streets with minimum effort and guaranteed “Increasingly manufacturers are of Victorian London as a nourishing and results – from crop to cup!” diversifying with pies and pasties suitable warming meal, and today as the basis When it comes to snacks, Tom for vegetarian and vegan consumers – a for a vast variety of globally inspired Styman-Heighton, development chef at big student market – and the criteria of dishes,” comments Medhurst. “They are Funnybones Foodservice, recommends crisp pastry and a satisfying filling still perfect for plant-based options, such as stocking healthier alternatives to popular holds,” says Victoria Mitchell, marketing spiced butternut squash curry, creamy items such as crisps. He names the controller at Creed Foodservice, which mushroom stroganoff or pulled jackfruit Grace Plantain Chips, available in seven stocks Proper Cornish pies and pasties. with a crunchy vegan slaw. They’re flavours, as an example. “Our Grace “We are seeing growth in more unusual equally good as a hearty accompaniment Plantain Chips contain lots of fibre and filling flavours too with street food to meaty favourites like pulled pork, are complex carbohydrates so take a influences playing a big part.” chicken curry or chilli con carne.” long time to digest so keep you fuller for

FEBRUARY 2020 46 GRAB AND GO

Young’s Foodservice

longer,” he reveals. “They also have high hot and cold foods, including porridge protect customers with allergies,” says levels of vitamin C and potassium – both and granola at breakfast through to rice Rachael Sawtell, marketing director at important nutrients.” bowls, soups and pasta pots at lunch. Planglow. “To support the increasing “Disposables manufactured in Kraft demand for sustainability, it is also fully PLANET-FRIENDLY PACKAGING brown carton board don’t just look compostable.” It seems there is no generation that cares natural but offer a quality appearance Having seen significant sales since more about protecting the planet than and feel,” says John Young, sales and its launch, the brand is now planning to young adults. With this in mind, university marketing director at KeCo. “Their introduce the bag in a larger size later caterers should evaluate their packaging, earthy aesthetic appeals to consumers this year. “The rise in demand for hot particularly when it comes to single- who are particularly conscious about food packaging is driving innovation use plastic. Fortunately, many suppliers the environment and being recyclable. and new products in compostable now offer packaging that is both planet- Such packaging also accentuates the packaging ranges,” continues Sawtell. “At friendly and attractive, with aesthetics authenticity and provenance of the food Planglow, we’ve seen the sales of hot food having a major impact on sales. served.” packaging rise significantly, tripling since “A product that is well presented Last year, Planglow launched a 2015 and now accounting for almost one in attractive packaging will give the compostable hot bag that is ideal for quarter of sales.” consumer the perception of quality,” items such as toasties, samosas, sausage Owing to the huge popularity of eating says Hannah Morter, marketing rolls and hash browns. Designed to on the move, there is no doubt that grab- manager, customer insight and category withstand temperatures up to 220°C, and-go items have the potential to draw management at Country Choice. “It is caterers can place food products directly in customers and ultimately increase the packaging that will determine a in a contact grill without damaging the profits. To ensure this happens, university first purchase, while the quality of the bag and risking cross-contamination caterers need to create a range that is contents will bring repeat business.” from potential allergens, such as melted served in sustainable packaging and KeCo Foodservice Packaging has cheese. ties into two of the biggest trends of the recently launched a new three-piece “The bag is a real multi-tasking hero moment: health and foreign flavours, range called Simply Kraft Multi Food for caterers: versatile for a wide range both of which show no sign of slowing. Containers. Available in three sizes, the of offerings, suitable for the chiller Flexibility is key too – it’s important that containers are 100% recyclable and made and the hot cabinet, able to stand high menus are tweaked on a regular basis to from Kraft carton board. What’s more, temperatures and support a more avoid the damaging reality of customer they are suitable for a wide variety of hygienic catering environment and grab-and-go fatigue. KeCo Kraft Bowl

“It is the packaging that will determine a first purchase, while the quality of the contents will bring repeat business”

Covent Garden Soup Server FEBRUARY 2020 48 NEW PRODUCTS

SAUCE OF INSPIRATION... Lotus Biscoff has launched a new way BONNET PRECIPAN NEW ADDITIONS to enjoy its spread, in the form of a Hobart is adding two new lines to its innovative Bonnet Precipan range. The new Precipan lines – a pourable topping sauce. Developed 100L and 150L version, respectively – can be incorporated into a compact cooking suite and allow especially for foodservice, operators chefs to perform up to nine different functions including grilling, braising, sauté, pan frying, steam- and chefs can now add the on-trend ing, smoking, boiling and simmering. and in-demand flavour of Lotus Biscoff The new larger capacity lines join single 18L or 2x18L options, offering kitchens a compelling, to a complete range of dishes. It gives four-strong range of options, depending on space and size of operation. greater precision and flexibility when it The larger Precipan models benefit from the very latest touch screen technology – a much simpli- comes to finishing touches on desserts fied user interface, allowing total control over multiple cooking times – and mean chefs can easily and drinks through to waffles, patisserie cater for up to 500 people at a time. and ice cream. Available in 1kg squeezy bottles, it hobartuk.com is available in a case of 8 x 1kg bottles. lotusbiscoff.com/en-gb

FIRE RISK MANAGEMENT CAULIFLOWER WITH BITE! Award-winning oil filtration specialist Filta has unveiled a new automated extraction cleaning system to help operators meet the new increased fire risk management standards for commercial kitchens. Frozen food distributor Central Foods has added to its buffet, The Filta system works around the clock with flexible, pre-programmable automatic dosing. This starter and tapas range with the launch of vegan-friendly, means operators are continually compliant with the standards in comparison to a quarterly deep gluten-free Moroccan-style Cauliflower Bites. clean of the ductwork where the operator is only as compliant as their last deep-clean as grease The latest addition to the KaterVeg! line-up, the cauliflower builds up from the moment the last clean was done. florets are coated in gluten-free and vegan Moroccan-style By having the Filta system, installed by Filta’s own trained technicians, to significantly reduce the spiced quinoa breadcrumbs. They can be oven baked or deep accumulation of grease, oils and fats (FOG) in their extraction system, operators can also make cost fried from frozen in as little as 4 minutes. The florets range in savings on outside cleaning and maintenance services, also meaning less downtime. size/weight from approximately 15-35g each. The system itself works by spraying biological enzymes directly into the ventilation system with centralfoods.co.uk special nozzles. These enzymes are able to target all corners and inaccessible areas of the ductwork, unlike manual cleaning, where areas are often missed, avoided or simply inaccessible. By reducing the accumulation of FOG, kitchen extraction systems also operate at their full potential, meaning less bad odours, enhancing the customer experience. filta.co.uk

ARTIS TAKES ON VIDIVI Specialist distributor of glassware and tableware, Artis, has become the sole UK distributor to the foodservice industry of Vidivi glassware. Vidivi, based in Verona, is world renowned for the quality of its glassware products, which are designed and manufactured in Italy. All their products are high definition pressed glass, giving a smoother surface. This process gives each glass an extra high brilliance with a refractive index of 1.51. It offers extreme clarity and total transparency. The pressed glass is resistant to thermal and mechanical shock and is guaranteed microwave and dishwasher safe. artis-uk.com FEBRUARY 2020 NEW PRODUCTS 49

PLANT POWERED PIZZA Dr. Oetker Professional has added a plant-based pizza to Chicago Town’s popular ‘Takeaway’ range. Vegan fast food has become the biggest growing takeaway option with orders rising by 388% in the last three years. The arrival of Chicago Town’s Stuffed Crust Sticky BBQ Jackfruit Pizza will enable operators to start profiting from the growing demand for vegan ‘dirty’ food. Made with a unique rising dough, Chicago Town’s signature tomato stuffed crust base is fully loaded with jackfruit, covered in a sticky BBQ sauce and topped with dairy-free mozzarella. oetker-professional.co.uk

CHIPPER CHIPS Lamb Weston has launched The Dukes, what it describes as ‘a proper British chip’. The golden, gluten-free, rustic thick-cut chips are made from 100% British, Red Tractor certified potatoes. In a recent consumer test, the most important attributes of a chip were cited as having a crispy outside, being thick cut with a fluffy inside and having a hand-cut appearance – all boxes ticked by The Dukes. For innovative ideas, recipes and potato inspiration, head over to the company website. lambweston.eu/uk

MAKE MERRYCHEF Welbilt UK is set to roll out the Merrychef eikon e1s – a compact ‘all-in-one’ cooking solution. Filling the gap in the market for an entry-level high-speed oven, the model opens up a world of new menu opportunities thanks to its combina- tion of three heat technologies: convection, tuned impingement and microwave which allows for cooking times up to 10x faster than conventional ovens. Enclosed within a small footprint (500mm counter-top depth and 400mm wide), the kit fea- tures a sleek and modern black exterior, with soft edge design. A standby noise level of just 52dBA means that it is unobtrusive, while low power con- sumption using less than 0.7 kwh makes it highly energy efficient. merrychef.com

POPCORN PLUS Young’s Foodservice has launched Popcorn Scampi Bites, scampi and whitefish bites wrapped in Young’s signature golden breadcrumbs. Each piece is made from sustainable, wild caught, hand-peeled scampi (sourced ICED COFFEE OPTION from the coastal waters of Great Britain and Ireland), and wild Alaska pollock. The new bites tap into snacking and sharing trends and boast no artificial colours, flavours or preservatives. Hubbard says its latest Scotsman, the NU H 100, Taking just minutes to oven bake or deep fry from frozen, the bites are a convenient option for any sector and us- is ideal for coffee shops because it’s a compact age occasion and are available in cases of 5 x 1kg bags. undercounter machine (it measures just 600mm youngsfoodservice.co.uk wide by 610mm deep and 744mm high) producing attractive ice that looks great in iced coffees, but which is also kind to blender blades for blended drinks. Plus, despite its compact size, the model produces large quantities of ice and has a 20kg integral storage bin – so it can cope during busy periods with ease. The NU H 100 makes half dice ice. These narrow, rectangular cubes weigh 6g and are softer than gourmet ice cubes, and smaller than standard dice cubes, which is why they blend more easily. However, they are also long lasting when used to chill non-blended drinks as their large surface area means they cool effectively and quickly. The NU H 100 has a list price of £1692 + VAT. scotsman-ice.co.uk FEBRUARY 2020 50 EVENTS WHAT’S COMING UP

NATURAL & ORGANIC PRODUCTS EUROPE WHEN: 19th-20th April 2020 WHERE: ExCeL, London COST: Free to pre-registered visitors Demand for natural, organic, vegan, sustainable, free- from and special diet products shows no sign of slowing with the health and eco-conscious consumer. The Natural Food Show is the only event where you will discover the biggest selection of the latest food and drink innovations to be launched into this exciting and THE LONDON COFFEE FESTIVAL growing sector, from the UK and around the world. WHEN: 2nd-5th April 2020 naturalproducts.co.uk/natural-food-show WHERE: The Old Truman Brewery, London COST: From £16.50 The London Coffee Festival celebrates London’s bustling and vibrant coffee scene. With over 30,000 coffee lovers and foodies, professional baristas, coffee shop owners and top decision-makers expected to attend, The London Coffee Festival promises to be an unmissable event for all coffee lovers and industry folk alike. The Festival will feature artisan coffee and gourmet food stalls, tastings, demonstrations from world-class baristas, live entertainment and music in the uniquely themed zones. londoncoffeefestival.com

ON TREND – COCKTAILS WHEN: 19th-20th March 2020 WHERE: Manchester COST: From £79 MOLECULAR COOKING With the number of students choosing to go tee-total WHEN: 5th March 2020 or opting to stay home and drink rather than venture WHERE: London to their local student bar, it is more important than ever before that members understand the trends COST: From £120 and tastes of mixology that students are interested This is an advanced practical application of molecular in. Students are acknowledging quality over quantity cooking that gives insights into the techniques being and are looking for exciting beverages that they can used at some of the world’s leading restaurants such as show off on social media. It’s about the experience, the Fat Duck. Jozef Youssef is the mastermind and chef not just the drink itself. A challenge for mixologists – patron of Kitchen Theory. He has worked with Professor FOOD & DRINK EXPO and one that we are excited to take on! Charles Spence from the University of Oxford, exploring 2020 tuco.ac.uk the sensory experiences of food. Delegates will leave WHEN: 30th March-1st April 2020 with a small molecular cooking goody bag. WHERE: NEC, Birmingham tuco.ac.uk COST: Free to pre-registered visitors The Food & Drink Expo returns in March with a remit of providing 2020’s most comprehensive deep dive into the trends, products, challenges and opportunities that will set the food and drink agenda for the coming year. The event unites five co-located shows under one roof: Food & Drink Expo joins Foodex, The Ingredients Show, The National Convenience Show and The Farm Shop & Deli Show. While the content of each co-located show has been tailored to meet the exacting requirements of its respective audience, The UK Food Shows are united by four overarching themes: Health & Nutrition, Sustainability, Technology and Consumer Insight; issues faced unilaterally that will filter down into every part of the show discourse. foodanddrinkexpo.co.uk FRAMEWORK SUPPLIERS

ALCOHOL ALCOHOL CATERING DISPOSABLES CATERING DISPOSABLES & KITCHEN CHEMICALS & KITCHEN CHEMICALS

BOWAK LTD Matt Phillips PLANGLOW BIDFOOD MOLSON COORS Account Manager Neil Steadman Michael Money Andrew May M: 07849 831408 Corporate Account Director T: 07917 271 101 M: 07808 097169 T: 0118 9451961 T: 07980 838 285 E: [email protected] E: [email protected] E: [email protected] E: [email protected] W: www.bidfood.co.uk W: www.molsoncoorsdirect.com W: www.bowak.co.uk W: www.planglow.com

ALCOHOL ALCOHOL CATERING DISPOSABLES CATERING DISPOSABLES & KITCHEN CHEMICALS & KITCHEN CHEMICALS

S H JONES BUNZL CATERING SUPPLIES TRI-STAR PACKAGING SUPPLIES LTD CARLSBERG UK LTD Greg Shaw Joanne Barr - Regional Account Pene Van Rensburg John Slaven National Account Manager Manager – Public Sector North National Acoount Manager National Account Manager T: 01295 672 299 M: 07947 258981 M: 07500 821807 M: 07583 528155 E: [email protected] E: [email protected] T: 0208 4439100 E: [email protected] [email protected] W: www.bunzlcatering.co.uk E: [email protected] W: www.carlsberg.co.uk W: www.shjones.com W: innovate.bunzlcatering.co.uk W: www.tri-star.co.uk

ALCOHOL ALCOHOL CATERING DISPOSABLES CATERING DISPOSABLES & KITCHEN CHEMICALS & KITCHEN CHEMICALS

THE SOCIETY OF INDEPENDENT HOUSE OF TOWNEND WINE MERCHANTS BREWERS - SIBA UNICO Jamie Connolly Ian Ward DIVERSEY LTD Chris Seabrook National Account Manager TUCO Commercial Manager Amy Pring Sales Manager M: 07633 630205 M: 07791 688446 T: 0800 525 525 T: 01324 573 479 T: 01482 638888 T: 01765 640441 E: [email protected] M: 07966 319 411 E: [email protected] E: [email protected] [email protected] E: [email protected] W: www.houseoftownend.com W: www.siba.co.uk W: www.diversey.co.uk W: www.unicodirect.com

ALCOHOL Stewart Wines Tanners CATERING DISPOSABLES CATERING DISPOSABLES & KITCHEN CHEMICALS & KITCHEN CHEMICALS

GMC CORSEHILL LTD J W FILSHILL Carol Pollock WAREUK.COM LTD (ALL AS CONFECTIONERY) Sales Account Manager Patrick Gossage Sandra Morris M: 07908 731139 Sales Manager Key Account Manager T: 01294 275133 M: 07384 215202 T: 01270 628728 E: [email protected] T: 01519 222000 E: sandra.morris@filshill.co.uk [email protected] E: [email protected] W: www.filshill.co.uk W: www.gmccorsehill.co.uk W: www.wareuk.com

ALCOHOL Alliance National Ltd CATERING DISPOSABLES CATERING DISPOSABLES All Purpose & KITCHEN CHEMICALS & KITCHEN CHEMICALS Arrow County Supplies Bowak Ltd Diversey Ltd GMC Corsehill Ltd H.G. Stephenson Ltd Hamilton & Pollock (2012) Ltd HAMILTON & POLLOCK(2012) LTD In-Stock Disposables Limited KeepCup Ltd LICENSED WHOLESALE COMPANY Chiraag Patel Lothian Supply Company Ltd Adam Alexander BIDFOOD National Account Manager Magenta (UK) Ltd TUCO National Account Manager Gayle Hunt M: 07706 418090 Nivek Catering Supplies Limited M: 07896 436 824 | T: 0161 438 4060 T: 07734 797955 | T: 0161 455 3616 T: 0203 941900 Tri-Star Packaging Supplies Ltd E: [email protected] E: [email protected] E: [email protected] Vertella W: www.lwc-drinks.co.uk W: www.bidfood.co.uk W: www.hdkp.co.uk Wareuk.com Wray Bros

ALCOHOL CATERING DISPOSABLES CATERING DISPOSABLES CATERING LIGHT & HEAVY & KITCHEN CHEMICALS & KITCHEN CHEMICALS EQUIPMENT

BRIGHTON CATERING SUPPLIES LTD MATTHEW CLARK WHOLESALE Tom Austen KEEPCUP PTY LTD ALEXANDRA WORKWEAR AND Steve Chipper Account Manager Laura Marriott UNIFORMS National Business Manager T: 01273 358535 Senior Account Manager Public Accounts Team M. 07771 794 815 M: 07510214125 T: 0207 0423303 M: 01454 876543 E. [email protected] E: [email protected] E: [email protected] E: [email protected] W. www.matthewclark.co.uk W: www.bcs.direct W: www.keepcup.com W: www.alexandra.co.uk FRAMEWORK SUPPLIERS

CATERING LIGHT & HEAVY CATERING LIGHT & HEAVY CATERING LIGHT & HEAVY CONFECTIONERY EQUIPMENT EQUIPMENT EQUIPMENT

NISBETS PLC Rebekah Crowsley BRAKES GROUP LTD BIDFOOD National Account Manager - F&H WILLIAMS REFRIGERATION Tanya Downes Gayle Hunt Education Dave Wynne Business Manager Public Sector M: 07734 797955 T: 0845 111 0284 Area Sales Manager T: 01233 206443 T: 0161 455 3616 M: 07811 979 225 T: 07879 431240 M: 07780955783 E: [email protected] E: [email protected] E: [email protected] E: [email protected] W: www.bidfood.co.uk W: www.nisbets.co.uk W: www.williams-refrigeration.co.uk W: www.brake.co.uk

Alliance Disposables CONFECTIONERY CATERING LIGHT & HEAVY CATERING LIGHT & HEAVY All Purpose Cleaning & Catering EQUIPMENT EQUIPMENT Supplies Comax (UK) Ltd Foster Refrigerator A Division of ITW Ltd ITW Ltd T/A Hobart UK JLA Limited Kitchequip Magenta (UK) Ltd Stephens Catering Equipment Co Ltd J. W. FILSHILL BRAKES GROUP LTD True Refrigeration UK Ltd Sandra Morris Gordon Swan RH HALL W.V. Howe Limited Key Account Manager T: 07484 075 831 T: 01296 663400 T: 0141 883 7071 E: [email protected] E: [email protected] E: sandra.morris@filshill.co.uk W: www.brakesce.co.uk W: www.rhhall.com W: www.filshill.co.uk

CATERING LIGHT & HEAVY CATERING LIGHT & HEAVY CONFECTIONERY CONFECTIONERY EQUIPMENT EQUIPMENT

STEPHENSONS BB FOODSERVICE (SERVICED FROM KITCHEQUIP Jamie Murphy BESTWAY & BATLEYS) SUGRO Darren Hall - Sales Director Public Sector Account Manager Larna Costin Kate Carter M: 07967 673082 T: 0161 483 6256 | 07944 404 640 Regional Account Manager - Contracts Key Account Manager T: 01704 535577 E: [email protected] M: 07341 478 506 T: 01270 628728 E: [email protected] E: [email protected] E: [email protected] E: [email protected] W: www.kitchequip.co.uk W: www.stephensons.com W: www.bbfoodservice.co.uk W: www.sugro.co.uk

CONFECTIONERY Fulfil UK LLP CATERING LIGHT & HEAVY CATERING LIGHT & HEAVY Handmade Speciality Products EQUIPMENT EQUIPMENT

BUNZL LOCKHART CATERING EQUIPMENT BEWLEY’S UK Shawn Shaw SWIFT MAINTENACE SERVICES David Turney Key Account Sector Manager Tim Keating National Account Manager T: 07814 876674 T: 07715 351 465 T: 01494 436426 | M: 07951 923065 E: [email protected] E: [email protected] E: [email protected] W: lockhartcatering.com W: www.swift-maintenance.com W: www.bewleys.co.uk

CATERING LIGHT & HEAVY CATERING LIGHT & HEAVY CONFECTIONERY DESIGN & INSTALLATION EQUIPMENT EQUIPMENT

WHITCO CATERING & BAKERY EQUIPMENT LTD MAIDAID-HALCYON Vita Whitaker Msc 442 DESIGN LTD Robert Wager Commercial Director BIDFOOD Tracey Forbes National Accounts Manager T: 01832 735007 Gayle Hunt Studio Director M: 07825 150312 M: 07977 489158 T: 07734 797955 | T: 0161 455 3616 T: 0131 5381442 | M: 07530 933 402 E: [email protected] E: [email protected] E: [email protected] E: [email protected] W: www.maidaid.co.uk W: www.whitcoltd.com W: www.bidfood.co.uk W: www.442design.com DESIGN & INSTALLATION FRESH FISH & SEAFOOD FRUIT & VEG FRUIT & VEG

HK PROJECTS Matt Connell esign Director T: 0114 2995290 M: 07775 423223 E: [email protected] M&J SEAFOOD GW PRICE SHERINGHAMS FINE FOODS Nathan Bland Shaun Morgan Debra Willoughby Marlene Alves Sales Director New Business Manager Director Senior Manager M: 07867 556652 T: 07979 704508 M: 07717 209 992 T: 0207 622 6662 E: [email protected] E: [email protected] E: [email protected] E: [email protected] W: www.hkprojects.com W: www.mjseafood.com W: www.gwprice.co.uk W: www.sheringhams.com

DESIGN & INSTALLATION Celtic Fish & Game Ltd FRUIT & VEG FRUIT & VEG Direct Seafoods Paradise Seafood Ltd The Stickleback Fish Co Ltd

HARVEST FINE FOODS LTD PROMART MANUFACTURING LTD Simon Humphrey THE VEG FACTOR Michael DaCosta Sector Development Manager Stuart Beech Managing Director M: 07738 497908 Company Director T: 0151 5474666 T: 01202 470444 M: 0792 199 6259 M: 07977 496066 E: simonhumphrey@ T: 01509 815815 E: [email protected] harvestfinefoods.co.uk E: [email protected] W: www.promart.co.uk W: www.harvestfinefoods.co.uk W: www.thevegfactor.co.uk

DESIGN & INSTALLATION FRUIT & VEG FRUIT & VEG FRUIT & VEG

PSV DESIGN BRAKES GROUP LTD JOHN PALIN WINSTER FOODS LTD Paul Vanner Tanya Downes Simon Griffiths Simon Longen Account Director Business Manager Public Sector Sales Account Manager Commercial Director T: 01778 382786 T: 01233 206443 M: 07843 267113 M: 07796 565251 M: 07885 991366 M: 07780 955783 T: 01629 592412 T: 01246 556916 E: [email protected] E: [email protected] E: simon.griffi[email protected] E: [email protected] W: www.psvdesign.com W: www.brake.co.uk W: www.john-palin.co.uk W: www.winsterfoods.com

DESIGN & INSTALLATION FRUIT & VEG FRUIT & VEG Accent Fresh All Fresh Country Fresh Foods Creed Foodservice E Sidwell Entremettier Equilibrium Ferryfast RDA LTD TOTAL PRODUCE T/A MARK MURPHYS Fresh Range Louise Ward FRESH N FRUITY Marcel Roberti Freshview Foods Ltd Business Development Manager Karen Edney Foodservice Sales Director J&R M: 0738 4252464 Managing Director M: 07891 904571 Kale & Damson E: [email protected] T: 0208 558 0077 E: [email protected] Linkclass W: www.rdalimited.co.uk E: [email protected] W: www.totalproducelocal.co.uk Millside Barrowcliffe Oliver Kay Ltd Pilgrim Foodservice DESIGN & INSTALLATION FRUIT & VEG FRUIT & VEG Ralph Livesey Ltd Reynolds Ribble Farm Fare Ltd Ron Chalker (The Potato Man) Ltd Set Produce Start Fresh Stuarts Foods SCOMAC CATERING EQUIPMENT R NOONE & SON LTD Jason Crook Stacey Jones National Sales Manager GEORGE ANDERSON & SONS Office Manager T: 01506 426200 Mike Robertson T: 0161 4068633 M: 07799 880720 T: 01875 616950 M: 07791115525 E: [email protected] E: [email protected] E: [email protected] W: www.scomaccateringequipment.com W: www.georgeanderson.co.uk W: www.rnooneandson.co.uk FRAMEWORK SUPPLIERS

GROCERY PROVISIONS, GROCERY PROVISIONS, GROCERY PROVISIONS, HOT BEVERAGE FROZEN & CHILLED FOODS FROZEN & CHILLED FOODS FROZEN & CHILLED FOODS

BB FOODSERVICE (SERVICED FROM H N NUTTALL BESTWAY & BATLEYS) Jacqui Ward TURNER & PRICE LTD CAFEDIRECT PLC Larna Costin Account Manager Andrew Rogerson Jeremy Barker Regional Account Manager - Contracts T: 0161 368 0331 Regional Manager National Account Manager M: 07341 478 506 M: 07770683160 T: 01482 577100 M: 07419 332057 E: [email protected] E: [email protected] E: [email protected] E: [email protected] W: www.bbfoodservice.co.uk W: www.hnnuttall.co.uk W: www.turner-price.com W: www.cafedirect.co.uk

GROCERY PROVISIONS, GROCERY PROVISIONS, GROCERY PROVISIONS, HOT BEVERAGE FROZEN & CHILLED FOODS FROZEN & CHILLED FOODS FROZEN & CHILLED FOODS

YEARSLEY FOOD SALES BIDFOOD HARLECH FOODSERVICE Simon Johnson CAFEOLOGY LIMITED Gayle Hunt Mark Lawton Foodservice Development Manager Andy McClatchey T: 07734 797955 Sales and Operations Director M: 07712 324914 Sales Director T: 0161 455 3616 T: 07393 463844 | 01766 810810 T: 01675 627020 T: 07850 853 049 E: [email protected] E: [email protected] E: [email protected] E: [email protected] W: www.bidfood.co.uk W: www.harlech.co.uk W: www.yearsleyfood.co.uk W: www.cafeology.com

Creed Foodservice HOT BEVERAGE GROCERY PROVISIONS, GROCERY PROVISIONS, Blakemore Food Service FROZEN & CHILLED FOODS FROZEN & CHILLED FOODS Fife Creamery Kff Foodservice Philip Dennis Foodservice Ltd The Little Food Company Ltd

LOMOND FINE FOODS LTD & CAKE COFFEE CONSCIENCE LTD BIRCHALL FOODSERVICE Jamie Gargett Billy Miller - Managing Director Chris Cutts Sales Manager E: [email protected] Sales Manager M: 07875 677010 Ian McRobbie - Sales Director T: 07748 357 071 T: 0141 353 6777 E: [email protected] E: [email protected] E: [email protected] T: 0844 410 6030 / 07970 485960/ 62 W: www.birchallfoodservice.co.uk W: www.lomondwholesale.co.uk W: ww.coffeeconscience.co.uk

GROCERY PROVISIONS, GROCERY PROVISIONS, HOT BEVERAGE HOT BEVERAGE FROZEN & CHILLED FOODS FROZEN & CHILLED FOODS

LOFTBERGS UK LTD BRAKES GROUP LTD MKG FOOD PRODUCTS LTD Natasha Houstoun-Trevor Tanya Downes Philip Mayling BEWLEY’S UK National Account Manager Business Manager Public Sector Director David Turney M: 07917 761449 T: 07780955783 M: 07736 180916 National Account Manager T: 0208 9657117 M: 01233 206443 T: 01922 749394 T: 01494 436426 | M: 07951 923065 E: natasha.houstoun-trevor@ E: [email protected] E: [email protected] E: [email protected] loftbergs.co.uk W: www.brake.co.uk W: www.mkgfoods.co.uk W: www.bewleys.co.uk W: www.lofbergs.co.uk

GROCERY PROVISIONS, GROCERY PROVISIONS, HOT BEVERAGE HOT BEVERAGE FROZEN & CHILLED FOODS FROZEN & CHILLED FOODS

CLEGG’S CHILLED FOOD SERVICE TREVORS FOODSERVICE BRIDGE COFFEE ROASTERS Paul Masterson Louise Wane Grant Mitchell MATTHEW ALGIE General Manager Head of Sales & Marketing Business Development Manager Ken Love T: 01772 781566 M: 07507 894901 M: 07384 903743 Key Account Manager M: 07500 702853 T: 01253 393000 T: 0800 0928992 M: 07572 465844 E: [email protected] E: [email protected] E: [email protected] E: [email protected] W: www.markclegg.co.uk W: www.trevors.org W: www.bridgecoffeeroasters.co.uk W: www.matthewalgie.com HOT BEVERAGE KITCHEN EQUIPMENT INNOVATIVE FOOD AND INNOVATIVE FOOD AND MAINTENANCE, DEEP CLEANING & DRINK CONCEPTS DRINK CONCEPTS VENTILATION DUCTING SERVICES

NAIROBI COFFEE & TEA CO LTD Matthew Speakman COUNTRY CHOICE FUNNYBONES FOODSERVICE DUCTBUSTERS LTD Senior National Account Manager Peter Scherrer Rebecca Harman Nicholas Rickards M: 07971 364818 Corporate Account Manager National Accounts Manager Site Manager T: 01923 234561 T: 01689 301201 T: 07841254212 T: 0121 559 1555 E: matthew.speakman@nairobi- M: 07774 178234 M: 07921 698128 M: 07976 828340 coffee.co.uk E: [email protected] E: [email protected] E: [email protected] W: www.nairobi-coffee.co.uk W: www.countrychoice.co.uk W: www.funnybones.co.uk W: www.ductbusters.co.uk

HOT BEVERAGE KITCHEN EQUIPMENT INNOVATIVE FOOD AND INNOVATIVE FOOD AND MAINTENANCE, DEEP CLEANING & DRINK CONCEPTS DRINK CONCEPTS VENTILATION DUCTING SERVICES

RINGTONS HATHERLEY COMMERCIAL SERVICES John Broad VIMTO OUT OF HOME LTD Head of Beverages for Business Sarah Mclelland Kirstin Hatherley M: 07538 937614 National Account Manager RH HALL Managing Director T: 0800 0461444 T: 0800 662133 T: 01296 663400 T: 01636 611221 E: [email protected] E: [email protected] E: [email protected] E: [email protected] W: www.ringtons.co.uk W: www.vimto.co.uk W: www.rhhall.com W: www.hcscateringequipment.co.uk

HOT BEVERAGE Brewfitt Ltd Mr Fitz Aqua Sprtiz KITCHEN EQUIPMENT INNOVATIVE FOOD AND Drink Command Limited MAINTENANCE, DEEP CLEANING & DRINK CONCEPTS Cocktails Machine UK and Ireland VENTILATION DUCTING SERVICES Energy Distribution Ltd KROGAB UK Ltd Love Joes Pasta King (UK) Ltd Ramona’s Kitchen TCHIBO COFFEE INTERNATIONAL LTD Somnious Ltd (Pearls Bubble Tea) Guy Hodge KING ASIA FOODS LTD Toasty Products Limited NWCE (FOOD SERVICE EQUIPMENT) National Account Manager Education Roy McKenna TUGO Food Systems Justin R Bailey T: 01372 736 250 National Accounts Controller ValidFill, LLC Business Development Manager M: 07507792225 T: 07787 255220 YumChop Foods T: 0161 7648688 E: [email protected] E: [email protected] E: [email protected] W: www.tchibo-coffee.co.uk W: www.kingasia.co.uk W: www.nwce.co.uk

HOT BEVERAGE KITCHEN EQUIPMENT KITCHEN EQUIPMENT INNOVATIVE FOOD AND MAINTENANCE, DEEP CLEANING & MAINTENANCE, DEEP CLEANING & DRINK CONCEPTS VENTILATION DUCTING SERVICES VENTILATION DUCTING SERVICES

YORK COFFEE EMPORIUM LTD FRESHFAYRE CHILLED FOODSERVICE ADVENT CATERING EQUIPMENT OVERCLEAN LTD Richard Darby Keely Smith Nicki Neal Kevin Gardner Operations Manager Key Account Manager Director Sales Co-ordinator M: 07387 419459 T: 0113 2773001 T: 0121 7692002 T: 01404 41333 T: 01904 7993999 M: 07799 698112 M: 07496 996499 M: 07921 464469 E: [email protected] E: [email protected] E: [email protected] E: [email protected] W: www.yorkemporium.co.uk W: www.freshfayre.co.uk W: www.adventcatering.com W: www.overclean.co.uk

KITCHEN EQUIPMENT KITCHEN EQUIPMENT INNOVATIVE FOOD AND INNOVATIVE FOOD AND MAINTENANCE, DEEP CLEANING & MAINTENANCE, DEEP CLEANING & DRINK CONCEPTS DRINK CONCEPTS VENTILATION DUCTING SERVICES VENTILATION DUCTING SERVICES

CRYSTALTECH SERVICES LTD SIME CATERING EQUIPMENT LTD DELICE DE FRANCE Derek Maher Ann Kahrman Annemarie Hutchison DR. OETKER PROFESSIONAL Managing Director Director & Accounts Manager National Account Manager Rob Adair T: 0370 3502424 T: 01827 703650 T: 0845 077 2266 | M: 07712874131 T: 07870 238 310 M: 07870 224100 M: 07790 029786 E: [email protected] E: [email protected] E: [email protected] E: [email protected] W: www.aryztafoodsolutions.co.uk W: www.oetker-professional.co.uk W: www.crystaltech.co.uk W: www.simecatering.com FRAMEWORK SUPPLIERS

KITCHEN EQUIPMENT MEAT & POULTRY MILK, DAIRY & BREAD MILK, DAIRY & BREAD MAINTENANCE, DEEP CLEANING & VENTILATION DUCTING SERVICES Acorn Dairy Cotteswold Dairy Bako North Western Ltd Cotteswold Dairy Ltd Embleton Hall Dairies Henllan Bread COTTESWOLD DAIRY Morris Quality Bakers SWIFT MAINTENACE SERVICES BRITISH PREMIUM MEATS Dorian Murphy Mortons Chris Birch Weston Wright Account Manager Pensworth Dairies Managing Director Head of Sales T: 01684 298959 Ron Chalker (The Potato Man) Ltd T: 0121 5054001 M: 07801 397 497 | T: 01707 361 370 M: 07526 177997 SB Supplies E: [email protected] E: [email protected] E: [email protected] Tomlinson’s Dairies Ltd W: www.swift-maintenance.com W: www.britishpremiummeats.com W: www.cotteswold-dairy.co.uk West Country Milk Wrights

ARK Wales Ltd MEAT & POULTRY MILK, DAIRY & BREAD MILK, DAIRY & BREAD Aspen Maintenance Services Ltd Barnsley Refrigeration Services Ltd Catertech Services Ltd Clarke Deep Cleaning Solutions Ltd Collingham Catering Services Ltd Crowther and Shaw Limited DCUK FM Duct Hygiene Limited HARLECH FOODSERVICE ANGEL HOSPITALITY & CATERING Fortis HMS Ltd Mark Lawton COULTONS BREAD LTD Colin Gittens Francis Commercial Kitchen Services Ltd Sales and Operations Director Howard Hunter Key Account manager Hatherley Commercial Services LTD M: 07393 463844 Managing Director T: 0207 9402016 Indepth Hygiene Services Ltd T: 01766 810810 T: 07974 303177 M: 07764 232465 JLA Limited E: [email protected] E: [email protected] E: [email protected] McAlpine Grant Ilco Limited W: www.harlech.co.uk W: www.coultonsbread.co.uk W: angelhr.org McFarlane Telfer Ltd Meridian Catering Engineers Ltd Premier Clean UK Ltd Aubrey Allen Ltd MILK, DAIRY & BREAD MILK, DAIRY & BREAD The Acme Facilities Group Limited CMB Foods Ltd Thermoserv Ltd Complete Meats Ltd TWO Services Ltdç Freeman Catering Butchers Gibbins Quality Meats John Sheppard Butchers Ltd Llechwedd Trading Ltd DAIRY LINK UK LTD Marbec Meats Ltd Barbara Griffiths M C Kelly Ltd Managing Director Midland Foods Ltd T: 07979 704 894 REED SPECIALIST RECRUITMENT M J Birtwistle & Co Ltd E: barbara.griffi[email protected] Helen Robertson Mrs JC Altham & Sons (Morecambe) Ltd W: www.dairylink-uk.com T: 020 7828 1233 Owen Taylor & Sons Ltd supporting local farmers, processors E: [email protected] Solent Butchers Ltd and distributors W: www.reedglobal.com Underwood Meat company

MEAT & POULTRY MILK, DAIRY & BREAD MILK, DAIRY & BREAD ASA Recruitment Berkeley Scott Blue Arrow Ltd Brightwork Neway International Preface Recruitment Services Ltd. Prochoice Recruitment (UK) Ltd. Search Consultancy Ltd. THOMAS RIDLEY FOODSERVICE Verve People BIDFOOD BIRCHALL FOODSERVICE Stuart Needham Gayle Hunt Chris Cutts Premier Customer Sales Manager M: 07734 797955 Sales Manager M: 07501017965 T: 0161 455 3616 T: 07748 357 071 T: 01359 270536 E: [email protected] E: [email protected] E: [email protected] W: www.bidfood.co.uk W: www.birchallfoodservice.co.uk W: www.thomasridley.co.uk

MEAT & POULTRY MILK, DAIRY & BREAD MILK, DAIRY & BREAD SANDWICHES

WEST HORSLEY DAIRY BRAKES GROUP LTD THE CAPITAL DAIRY COMPANY Chris Newsome FRESH FOOD FOR NOW COMPANY Tanya Downes Damon Ingamells Account Manager Tim White National Account Manager TUCO Operations Manager T: 07584 055 858 / 01483 725 000 Commercial Manager T: 07780 955 783 T: 0114 2343994 E: [email protected] T: 07721 919869 F: 01233 206318 M: 07885 843533 W: www.westhorsleydairy.co.uk E: [email protected] E: [email protected] E: [email protected] ‘Deliveries across London & Home W: www.foodfornow.co.uk W: www.brake.co.uk W: thecapitaldairy.co.uk Counties’ W: www.honestcrustfood.co.uk

ENHANCE YOUR FRAMEWORK PRESENCE BY TAKING ADVANTAGE OF OUR SHOWCASE STRIP ADVERTS, EXCLUSIVELY AVAILABLE TO TUCO FRAMEWORK SUPPLIERS.

FOR MORE INFORMATION T: 0345 500 6008 PLEASE CONTACT SUE STUNT E: [email protected] SANDWICHES SANDWICHES SOFT DRINKS & FRUIT JUICE VENDING

Castell Howell Foods Ltd Catering Services Ltd Deli Lites Ireland Ltd Coca-Cola European Partners Freshways Unlimited Company Creed Foodservice Impress Sandwiches Janes Beverages Ltd On a Roll Krogab UK Limited PJ’s Lucozade Ribena Suntory (GSK) Simply Lunch M & S Catering Supplies BRODERICK GROUP LTD RAYNOR FOODS Street Eats Tchibo Coffee International Ltd John Broderick Tim Woods The Tuck Box (Andover) Ltd Managing Director T: 07881917058 Wrightington Wigan and Leigh NHS T: 0844 335 3000 E: [email protected] Foundation Trust E: [email protected] W: www.raynorfoods.co.uk W: www.brodericks.co.uk

SANDWICHES SOFT DRINKS & FRUIT JUICE SPECIALIST VEGAN AND VENDING VEGETARIAN FOOD PRODUCTS

THE REAL WRAP CO Jason Howell AG BARR BIDFOOD EXCEL VENDING LTD Business Development Director Nicola Wilkinson Gayle Hunt John MacDonald T: 0117 329 5020 Business Development Executive M: 07734 797955 Operations Director M: 07879 410 477 T: 0330 390 3420 | M: 07435 784380 T: 0161 455 3616 T: 01355269999 E: [email protected] E: [email protected] E: [email protected] E: [email protected] W: www.realwrap.co. W: www.agbarr.co.uk W: www.bidfood.co.uk W: www.excel-vending.co.uk/

SANDWICHES SOFT DRINKS & FRUIT JUICE Bulk Vending Systems SPECIALIST VEGAN AND Eden Springs UK Ltd VEGETARIAN FOOD PRODUCTS t/a Eden Kafevend Ideal Services The Vending People North West Vending Selecta UK Ltd Upton Group BB FOODSERVICE (SERVICED FROM BRAKES GROUP LTD VH Graddon TIFFIN SANDWICHES LTD BESTWAY & BATLEYS) Tanya Downes Wilkes Nick Hogan Larna Costin National Account Manager TUCO National Sales Manager Regional Account Manager - Contracts T: 07780 955 783 T: 01274 494939 | M: 07894 096026 M: 07341 478 506 F: 01233 206318 E: nick@tiffinsandwiches.co.uk E: [email protected] E: [email protected] W: www.tiffinsandwiches.co.uk W: www.bbfoodservice.co.uk W: www.brake.co.uk

SANDWICHES SOFT DRINKS & FRUIT JUICE SPECIALIST VEGAN AND WASTE VEGETARIAN FOOD PRODUCTS Biffa Waste Services Biohitech Elleteq Keenan (Recycling) Olleco Organic Waste Logistics (OWL) SANDWICH KING BEWLEY’S UK LOMOND FINE FOODS LTD ReFood Jon Blamires David Turney William Mckinven Warren Group Ltd T: 01132 426 031 - Option #2 National Account Manager T: 0141 353 6777 M: 07971 531443 T: 01494 436426 | M: 07951 923065 M: 07908 772331 E: [email protected] E: [email protected] E: [email protected] W: www.sandwichkinguk.com W: www.bewleys.co.uk W: lomondwholesale.co.uk

SANDWICHES SOFT DRINKS & FRUIT JUICE SPECIALIST VEGAN AND VEGETARIAN FOOD PRODUCTS

THE SOHO SANDWICH Company Limited Adrian O’Hare BIDFOOD VEGETARIAN EXPRESS LTD (V & V) Sales & Marketing Director Gayle Hunt Sarah Montgomery T: 0203 058 1245 M: 07734 797955 Fieldsales Executive M: 07376 380516 T: 0161 455 3616 M: 07741 889242 E: [email protected] E: [email protected] E: [email protected] W: www.sohosandwich.co.uk W: www.bidfood.co.uk W: www.vegetarianexpress.co.uk If you hold a framework SANDWICHES SOFT DRINKS & FRUIT JUICE Bewley’s Ltd agreement with TUCO and BFS Group Ltd T/A Bidfood Brakes wish to include your contact Creed Foodservice information and logo in the URBAN EAT TUCO Supplier Framework David Singh TUCO Senior Index, please contact: Account Manager BRAKES GROUP LTD T: 07730 321 628 Tanya Downes SUE STUNT E: [email protected] National Account Manager TUCO Sarah Sutton T: 07780 955 783 T: 0345 500 6008 T: 07802 718 495 F: 01233 206318 E: [email protected] E: [email protected] E: [email protected] W: www.urbaneat.co.uk W: www.brake.co.uk W: www.h2opublishing.co.uk FEBRUARY 2020 58 TUCO CHIEF EXECUTIVE OFFICER MIKE HASLIN

[email protected] Ensuring members get the best prices and the best value is top of TUCO’s agenda, says Mike Haslin, TUCO CEO

Business guru Warren Buffett once said ‘price is such as rationalising what you are buying. You’d be what you pay, value is what you get’. Here at TUCO aaed how uch sil refinin the nuer o we work hard to ensure that our members get the lines purchased can save! best of both. That’s our job. One of the ways we Accessing TUCO Online, our eProcurement do that is by keeping our framework agreements service powered by Access Procure Wizard, up-to-date and competitive. We’ve recently just is another way of streamlining your business awarded several framework agreements – alcohol, and potentially reducing costs. The University disposables and chemicals and hot beverages – of Brighton has been using TUCO Online for which means that suppliers – old and new – have two years and says it has found it an invaluable re-tendered to supply those categories. This tool in managing its hospitality operations. ensures that members continue to have access to The easy-to-use system has replaced many of competitive suppliers offering the best prices. the university’s ordering and invoice handling To enhance the value and keep ensuring the processes which previously all involved labour- price is right, members can also use our free-of- intensive administrative tasks. Apart from charge Further Competition Service. This means the huge time-saving element, the system’s members can use our resources to leverage their reporting capabilities means that the university buying position, ensuring they secure the best can easily analyse its business, work out what availale ricin ur -ualified sta oer it’s spending and how it could possibly spend one-to-one buying support and use their specialist better. Price comparisons across products are knowledge to provide catering insight, mini at your fingertips so you can easily pick up where competitions, data and research. The service also items are cheaper... It’s a win, win! If you want offers spend analysis, where we conduct any more details on either of these services a detailed evaluation of your institution’s and how they can help you reduce costs, food and beverage spend, identifying please don’t hesitate to get in touch. You opportunities to create further value can reach me at [email protected] FEBRUARY 2020 PARTNERS PAGE 59 PARTNERS PAGE

John Shephard Debbie Langford David Singh (Available in the UK from Central Foods) Aine Melichar T: 07943 864374 T: 07730 321 628 T: 07841 800272 T: (353) 0866088081 W: www.lovejoes.co.uk W: www.urbaneat.co.uk W: www.centralfoods.co.uk/Brands/Tipiak.aspx W: www.bigalsfoodservice.co.uk E: [email protected] E: [email protected] E: [email protected] E: [email protected]

Rebekah Crowsley David Turney Paul Skelton Gavin Davies T: 07811979225 M: +44 (0) 7951 923065 T: 07779 967426 T: 07775 017904 W: www.nisbets.co.uk E: [email protected] W: www.youngsfoodservice.co.uk W: www.premierfoodservice.co.uk E: [email protected] E: [email protected] E: [email protected]

Gayle Hunt / Michael Money Tanya Downes Alex Reed T: 07734 797955 / 07917271101 Rebecca Harman T: 07780 955783 T: 07711 793664 W: www.bidfood.co.uk T: 07921 698 128 W: www.brake.co.uk W: www.electrolux.co.uk/professional E: [email protected] W: www.funnybones.co.uk E: [email protected] E: [email protected] [email protected] E: [email protected]

Adam Alexander Alice Chalmers Jeremy Sear T: 07896 436824 Rachael Wilkinson T: 07908 548559 T: 07785 397561 W: www.lwc-drinks.co.uk T: 07966 898034 W: subwayfranchising.com W: www.upfield.com E: [email protected] W: www.kff.co.uk E: [email protected] E: Jeremy.sear@upfield.global E: [email protected]

Andy Henderson Stephen Smith Victoria Hardisty Simon Gardiner T: 07917 810738 M: 07736 020427 T: 07809229523 T: 07775 827 451 W: dawnfoods.com W: www.majorint.com W: www.britvic.co.uk W: www.hobartuk.com E: [email protected] E: [email protected] E: [email protected] E: [email protected]

Ken Love James Chiverton Raj Juneja John Slaven T: 07572 465844 T: 07909 997227 T: 07833 483836 T: 07583 528155 W: www.matthewalgie.com W: www.mccainfoodservice.co.uk W: www.tchibo-coffee.co.uk W: www.carlsberg.co.uk E: [email protected] E: [email protected] E: [email protected] E: [email protected]

Fraser Thomson Stephen Metcalfe True Refrigeration Ros Karpozis T: 07990 550878 T: 07969 302506 T: 0800 783 2049 T: 07712323306 W: UFS.com W: www.bakonw.co.uk W: www.truerefrigeration.co.uk W: www.ZorbaFoods.co.uk E: [email protected] E: [email protected] E: [email protected] E: [email protected]

AnneMarie Hutchison Dan Bint Stuart Brereton Brian Dickinson T: 07712 874 131 T: 07919 414 985 T: 07980 550950 T: 07967 694283 W: www.delicedefrance.co.uk W: www.mcr-systems.co.uk W: www.mkn.com W: www.diversey.com E: [email protected] E: [email protected] E: [email protected] E: [email protected]

If you would like to become TUCO Partner, please contact Tim White Dan Hillman T: 07721 919869 T: 07833248788 W: www.foodfornow.co.uk W: www.honestcrustfood.co.uk E: [email protected] E: [email protected]