New NFU Campaign Highlights British Farming

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The National Farmers Union has launched a new PR campaign to spread awareness of British produce and its importance to the future of our economy

'Farming Delivers for Britain' was launched on 21st May at an event on the river Thames, with representatives sailing from the Tower Bridge to the House of Commons.

The campaign aims to highlight six key areas, including food production, looking after the environment, sustaining economic growth, cleaner energy, new jobs and better animal welfare.

Peter Kendall, president for the NFU, said, “I don't want to dwell on the past; today is about celebrating all that farmers and growers deliver to this country and its people every day.

“But I do want to acknowledge what a tremendous turn around we have seen, certainly in the past ten years. The NFU has re-stated and, over time, re-established the case for our productive farming industry. No one now seriously doubts the need for this country to have an efficient, productive, environmentally-conscious British farming sector, or the value that it, and we as farmers and growers, can deliver on all fronts,” he added.

Jim Paice, minister for food and farming, commented, "Farming is no longer the quaint old industry which has served Britain well in the past – it is doing so much more today. Now farmers are using techniques and technology we couldn’t have dreamed of 50 years ago and in this new rapidly-growing global food market they face huge opportunities to deliver real wealth for our economy.

“Government and industry have got to work together to build on the strengths showcased today, to see farming become as efficient and forward-looking as possible so it can meet the huge food production challenge ahead,” he said.

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First Ever Scottish Baker of the Year Announced | News | Speciality Food Magazine

First Ever Scottish Baker of the Year Announced

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Craft bakery and family owned business Harry Gow’s of Inverness has been crowned Scottish Baker of the Year by TV judge and artisan baker Paul Hollywood

The results were announced at a ceremony hosted by Scottish Bakers, the association that supports and promotes the interests of Scottish Bakers across the country.

"We are extremely pleased to be recognised as Scotland's best baker," said Harry Gow. "We have an ethos that we must make everything ourselves from scratch and this, along with our consistently high product quality, has been recognised by the judges. But we could not have come this far in the competition without our dedicated and skilled team of 180. Thank you to all our customers who voted for us."

Artisan baker and TV judge Paul Hollywood, who presented Harry Gow's with the award said, "It has given me great pleasure to be involved in this competition. There have been some fantastic entries and all the prizes I have handed out to bakers have been worthy in every way. I wish the ultimate winner Harry Gow well in the coming year as Scotland's premier craft baker and I plan to follow their successes with interest."

Chief executive of Scottish Bakers Alan Clarke commented, "It's been a long journey to get to this point starting with 12,500 bakery customers up and down the land voting for their favourite baked goods in March followed by a panel of experts whittling the best down to the very best. We now have a ringing endorsement for our industry and a worthy winner in Harry Gow.”

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Lincolnshire Sausage PGI Status Bid Fails | News | Speciality Food Magazine

Lincolnshire Sausage PGI Status Bid Fails

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The Government has turned down an application to grant protected status to the Lincolnshire sausage

Defra claimed that there are already too many variations of the speciality across Britain, as they had been made outside the county for over 20 years.

The Lincolnshire Sausage Association has been campaigning for PGI status for more than seven years.

If the status was granted, it would mean Lincolnshire sausages would have to be made in the county, with 70% ground or minced pork, packed in natural casings and flavoured with sage.

Jim Paice, food and farming minister, said, “British food is outstanding and we're working hard to protect the local heritage of certain foods through PGI status. But with so many variations on the recipe, and 95% of sausages sold under the Lincolnshire Sausage label being made outside the county, the application as it stood could have seriously damaged businesses and jobs.

"We remain open to looking at other options which would allow producers in Lincolnshire to highlight the traditional and local nature of their sausages, without potentially damaging the overwhelming majority of manufacturers,” he added.

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NFU Speaks Out on Cheap Milk Prices | News | Speciality Food Magazine

NFU Speaks Out on Cheap Milk Prices

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The NFU has called on milk processors to stop exploiting dairy farmers following the news that four major companies are to cut farm gate milk prices

In the past two weeks, Dairy Crest, Robert Wiseman, Arla and Muller have announced cuts to their suppliers of exactly two pence per litre (ppl).
The action backs NFU claims that something is fundamentally wrong with the dairy market.

NFU dairy board chairman Mansel Raymond said, “Dairy farming is fundamentally a long term exercise. Investment, breeding, skills and a range of other elements allow farmers to improve their businesses to meet market demands, reduce their environmental impact and generally strive to fulfil the requirements of a growing population with dairy at the heart of its diet.

“It is therefore catastrophic that short- termism further up the supply chain has led to cuts which mean a typical farmer will lose out on around £20,000 per year. These buyers claim to be building long-term relationships with suppliers and customers and demand specific standards to match.

“Yet when an opportunity to cut farmers’ milk prices presents itself, it seems this all means nothing. Milk buyers transferring losses, accrued as a result of their own business strategies, to farmers whose businesses are already struggling is totally unsustainable.

“This raft of milk price cuts exposes the fundamental problems in milk contracts. As long as milk processors can get away with this atrocious behaviour, it seems they will do so.

“Farmers need and deserve contracts where their basic terms are clear, specifically on price.The status quo where buyers can change the deal and cut prices without consequence is fundamentally wrong and must change,” he says.

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New Food Labelling Consultation Launched | News | Speciality Food Magazine

New Food Labelling Consultation Launched

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The government has begun a consultation with British food manufacturers, large retailers and health experts on how best to label nutritional content in food

The 12-week consultation aims to encourage all UK businesses to use a uniformed labelling system, making consumers aware of levels of fat, sugar, salt and calories in food.

Current formats include the red, amber and green 'traffic light' colour-coded system, as well as guideline daily amounts which offer a percentage of a person's recommended daily intake.

Heath secretary Andrew Lansley said, “We want to arrive at a consistent format. At the moment we have a lot of different approaches, but I recognise there are some really big commercial interests here. What I want is for people to be able to buy the same shopping basket, but that basket has to have less saturated fats, fewer sugars and less salt in it. So it is about people changing their behaviour.

“Making even small changes to our diet can have a major impact on our health. Cutting our average salt intake by 1.6 grams a day would prevent over 10,000 premature deaths a year,” he added.

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New Network for North West Producers | News | Speciality Food Magazine

New Network for North West Producers

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A new networking group is giving small food and drink producers an opportunity to share news and tips at monthly social gatherings

Business Bites, set up by Lancashire trading standards expert Joanne Scott, hosts events across Lancashire, offering advice and exchanging ideas about producing food and drink on a small scale.

Businesswoman and food marketing advisor Claire Thomas has also joined forces with the group to help set up events across the North West region.

Ms Scott said, “The networking events have been really well received here in Lancashire. The producers appreciate the opportunity to get together in a social setting to share news and best practice and do business over a drink and a bite to eat. We also invite industry experts who can support these businesses and share their expertise and knowledge.”

Ms Thomas added, “We know there isn't anything like this happening in the rest of the North West, so over the coming months we will also be holding events in Cheshire, Greater Manchester, Cumbria and Merseyside so that as many of these small businesses as possible can benefit from the meetings.”

The next event takes place on Thursday 31st May in Preston. For more information contact Claire Thomas on .(JavaScript must be enabled to view this email address).

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Prime Minister Tells Public to Buy British | News | Speciality Food Magazine

Prime Minister Tells Public to Buy British

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David Cameron has urged the British public to buy more produce grown in the UK

The Prime Minister warned that too much of the nation's wealth was concentrated in London, during an appearance with Deputy Prime Minister Nick Clegg at a tractor factory in Basildon.

The pair visited the factory to discuss the financial crisis and talk to workers about austerity measures, emphasising that manufacturing and agriculture was very important to the British economy.

The Prime Minister said, “If we want a healthy farming industry, what we've got to recognise is that it really depends on us as consumers going into shops and supermarkets wanting to buy quality British products. Of course we've got the Common Agricultural Policy, and of course there are the schemes and grants to help farming.

“But in the end, if you want healthy farming, you want consumers saying British meat is the best, British food is the best, I want to demand the best and I want to go out to buy the best. That would be good for British agriculture,” he added.

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Summer Tips for Selling | News | Speciality Food Magazine

Summer Tips for Selling

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It really does seem that we are all heading into this summer in a much more positive frame of mind than last year

All the farm shop, deli and food hall retailers I talked to in the first quarter of 2012 had a much better start to the year than last year, and many said it was the best since 2009. So spirits are high heading into the summer! So what can we do in our stores to maximise sales during this busy summer period?

To say the obvious first, it is a big British Year and many producers are making special products to cash in on the Diamond Jubilee and the Olympics - yes they will be the ones with the Union Flag all over them! Most definitely a bank of products like this will make an eye-catching display, and certainly most speciality retailers should do this, and why not put up some Union Flag bunting as well and draw attention to all the British cheese and meat that you sell. Indeed some retailers started this in January! I would issue one word of caution though; if these displays are up from Easter to when the Paralympics ends in September then they will lose their impact and customers will stop seeing them. For maximum impact do the British displays in bursts. It may be best to make a big splash for the Jubilee week (1st week of June) and then again at the end of July for the Olympics through August. (Just a quick word of warning here that retailers and suppliers near Olympic events may have to overcome logistical barriers to supply during the games - worth checking out)

Whilst there is no doubt that this is the year to focus on British products more than any other nation, and many of you rightly do this all year anyway, there is also the opportunity in the summer to bring other nations food into focus. The (hopefully) Mediterranean weather that occasionally graces these shores in May-August is an ideal opportunity to have a focus on Mediterranean cheeses, olives, snacks etc. Particularly one nation e.g. Greece, Spain or Italy at a time might have an impact on the weekend impulse shoppers especially if there was a different focus each week for ,say, four weeks. Clearly all these kind of displays require some degree of planning, but there are some friendly ambient and chilled wholesalers out there who can offer you several ranges of diverse products with minimal effort on your behalf!

Just a quick aside on social media - many retailers are now on Twitter and are seeing the benefits of driving customers into their shops when there are new products available. Why not offer some incentive for those coming into your shop and mentioning a key word they would only know about through Twitter. People will re-tweet and bring even more customers in - and so on! That is the positive power of social media. It goes without saying that any kinds of special event or display should be tweeted about until you are blue in the face!

Talking of colours, whilst many of us make a huge effort to make our shops look festive during the run-up to Christmas, how many of us make the same effort for the summer months. Bright or pastel colours or indeed any big displays of summer colours let our customers know we are aware what season it is and we are not just selling the same products as we were back in February. This leads me back to three favourite words of mine - merchandise, merchandise, merchandise! Buy big, make large displays and make your products look successful and striking! Most suppliers and wholesalers will offer special prices for pallet quantities of product which not only make those particular products look striking, but also, because there is a large volume of product, positively reinforce in the customer’s mind that those products are very popular. Combined with offering them some kind of deal all helps to develop a talking point within the store. Also the good producers will come in and do tastings alongside the displays - just ask. Go on, be brave and buy big!

Clearly the time to make the most of these big summer selling opportunities is when the sun comes out! It is well worth looking at the mid-term weather forecast to plan ahead. This is what the supermarkets do, and then, surprise, surprise as soon as the heat wave starts, their aisles are full of barbeque products and there are pallets of charcoal outside the front door. This isn’t ordered on the day the hot weather starts - it is planned for! Most suppliers can respond within 4-5 days so that is all you need to be ahead of the weather. Talking of charcoal I am always surprised how few farm shops and garden centres make the most of this opportunity in the summer. It is certainly worth having a few pallets stashed away you can bring out when the sun shines - there is no shelf-life and it won’t deteriorate, so why not?

Of course, the school summer holidays may well bring hordes of children into your shop accompanied by their parents, who are desperate to find things to do during the five or so weeks of school holidays when they aren’t actually away on holiday. Ensure there are activities for children to do (for the larger stores) or products suitable for children’s picnics (everyone) - why not make the most of pester power, as well as educating families to eat more healthily. These families are also likely to come to your own café for a meal or afternoon tea. Ensure that there are products plugged in the café that are available for sale in the shop and let them know! Cross-selling is king - and we could all do more of it!

A special mention at this point for ice cream - everyone know the large profit margins in selling ice cream cones - Duncan Bannatyne didn’t get where he is today without ice-cream! Don’t leave all the profits to the ice-cream man. Is it worth employing the services of a student to set up a market stall outside your shop selling ice-creams to passers-by who may not necessarily step inside your shop. Even in an out-of-town farm shop it may well be worth setting up a stall in the car park selling ice-cream or even strawberries, asparagus etc…

Some of these ideas may not work for you, but it is worth thinking creatively and doing something different. Successful businesses are usually those that have had the most failures as they are not frightened to try new ideas. Not all will work, but some will and could make a profound difference to your bottom lines this summer - and I am not talking bikinis!

Whatever you do, have fun, and ensure your team enjoy themselves at work. It is well-proven that customers spend more when the workers are happy and have fun at work. So make sure they are smiling even when the sun isn’t shining and have a great summer.

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Wet Weather Damages Asparagus Crop | News | Speciality Food Magazine

Wet Weather Damages Asparagus Crop

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British farmers and farm shop owners are experiencing an asparagus shortage after the wettest April on record

The wet weather has meant that the British Asparagus Festival due to be scheduled this weekend will be cancelled.

The incessant rain and floods has caused Worcestershire's quirky festival to be called off.

The organiser of the event, Angela Tidmarsh, comments, “We were expecting asparagus to be scarce due to the unseasonally good weather at the start of the year followed by the recent deluge. However, this week’s flooding means that the asparagus crop is almost completely dormant.

“What’s more, the venue for the festival has been under several inches of water when the River Avon burst its banks.

“It’s ironic as the British Asparagus Festival was started as a way of helping the area recover after the severe floods of 2007.

“That said, we plan to continue to celebrate asparagus throughout May and hope that the crop will be available for the famous auction at the Fleece at Bretforton on 27th May. At this rate, it will be selling at record prices,” she says.

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‘Fantastic’ Response to Portas Pilots Offer | News | Speciality Food Magazine

‘Fantastic’ Response to Portas Pilots Offer

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The Government has received 371 bids from towns across the UK wanting to become one of 12 pilot areas for a Mary Portas scheme

The successful bids will receive a share of a £1.2 million grant to help save their high streets and gain backing from the Local Government Minister and Mary Portas herself.

Grant Schapps, Minister for Local Government , said, "I am delighted by the enthusiastic and energetic response from towns up and down the country, as they have used Mary Portas' review as a real catalyst for change to secure the future of their high streets.

"High streets have faced stiff challenges from internet shopping and out-of-town centres, yet there is still a clear desire from communities to see them survive. We have received a fantastic 371 bids to become one of the first 12 Portas pilots.

"That's why, as part of our Portas Plus response to Mary's review, I've launched a second round of this competition to find a further 12 pilot areas. I now look forward to watching the YouTube videos and seeing how communities have come together for myself," he added.

Mary Portas commented, “The significant work, creative energy and coming together of communities across the country that is evident in films they have made has confirmed my belief that the British public really care about their high streets. I promise to give as much back. We will work to recreate and redefine the British high street and town centre, making them places local communities are proud of.”

The results of the competition will be announced in May.

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Entries Flock in for Deli of the Year | News | Speciality Food Magazine

Entries Flock in for Deli of the Year

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Over 100 delis have already been nominated and over 1,000 votes cast by their customers to find Olives Et Al’s Deli of the Year

The competition aims to find the place and people with the best attitude to running an independent food shop. The winner is generally a store with a warm, welcoming atmosphere, a love of great food and dedication to the sector.

It also champions and supports shops that are at the heart of every high street.

Leading producers such as Godminster, Tracklements, Laverstoke Park and Luscombe are offering their support for the first time, supplying the finalists with boxes of products.

The winner and runners up will win a trip to the Extremadura region, in Spain – an area famous for foods such as olives and Iberico ham.

Voters can still nominate and vote for their favourite deli at http://www.olivesetal.co.uk .The winning deli will be announced in London in September.

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Farm Shop Sees Leap in British Food Sales | News | Speciality Food Magazine

Farm Shop Sees Leap in British Food Sales

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With the Queen’s Diamond Jubilee only weeks away, a farm shop owner has seen a growing demand for heritage foods such as tripe

Peter McTurk, owner of award winning Farm Shop Calcott Hall based in Brentwood, Essex estimates that there has been a 20% increase in requests for old fashioned choices of meat, such as heart, ox cheek, sweetbreads tripe and other offal.

Peter puts the resurgence down to hard times and a growing emphasis being put on the importance of all edible parts of an animal being eaten to reduce wastage.

Commenting on the revival, Peter says, “British food has gotten some bad press over the years often described as bland and flavourless, however we know this isn’t true. Chefs such as Heston Blumenthal have reinvented recipes from yesteryear prompting a surge of interest in traditional British dishes.”

Peter continues, “People are also turning to traditional cakes and desserts such as Battenberg and rice pudding. We have also seen an increase in sales for vegetables that in recent years have lost favour with the public, including cabbage, swede and turnips.”

As part of this historic year in Britain’s history, Calcott Hall has commissioned, through local Essex Bakers Shepherds, a ‘Jubilee Tea Loaf’ to be on the shelves in May, they have also teamed up with local Brentwood Brewery for an exclusive Jubilee Beer which infuses flavours of English hops and Calcott Halls home grown strawberries.

Calcott Hall are flying the flag for British food, inviting people to dig out their family recipes, and share their love for these forgotten foods on their Facebook page. http://www.facebook.com/calcotthall .

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Food Shop Prepares For Coeliac Awareness Week | News | Speciality Food Magazine

Food Shop Prepares For Coeliac Awareness Week

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To celebrate Coeliac Awareness Week which takes place in May, a food shop in Bristol has organised a series of tasting sessions, meet-the-producers and other events to showcase their wide range of gluten and wheat free products

Amanda Pitt, manager of The Better Food Company, says "It’s been fascinating sourcing more and more goods which are gluten-free – we’ve even found a skincare range! It just goes to show that these days you really don’t have to miss out on your favourite foods if you have food allergies and intolerances."

With visits from local producers, such as Bristol’s Pukka Herbs, and Bath’s Aromafoods, and nationwide brands such as Nairns, May promises to be lively and informative in both stores.

The Better Food Company owns a large shop and café in St Werburghs and a food hall and deli in Clifton.

The St Werburghs store is now in its tenth year. Both shops are about 90% organic, and specialise in selling locally produced goods.

Over the past year, more emphasis has been given to providing exciting alternatives to those with special dietary needs and preferences, including dairy-free, sugar-free and gluten-free.
 

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Postcard from Macedonia | News | Speciality Food Magazine

Postcard from Macedonia

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It is a long time since I have been to the Balkans – too long in fact!  The last time was just up the road from here in Kosovo (then part of Serbia) and war was breaking out all over the former Yugoslavia just as I was leaving, which was a little awkward

This part of Europe has within it some hidden gems, one of which is Macedonia, which is where I am writing from now. I am here to spend some a few days with our Macedonian supplier – Pelagonia, whose products are gaining a increased following in the UK, only 3 months after we launched in January. In fact there are a few aspects of this embryonic business that are an example to us and that we can learn from.

The products themselves are absolutely delicious by the way – see http://bit.ly/IMjIoP for more information. It is a tight range in attractive jars and all 6 products are very typical Macedonian products, unlikely to be found anywhere else. Having said that I was slightly nervous when launching the brand in the UK, largely because of the almost unpronounceable names and that not many in the UK would be aware of Macedonian cuisine. However, Philip and his business partner, Andrej, did the kind of things that help launch a speciality food brand and have certainly helped us with the launch which is often the most difficult part.

Firstly, they clearly did some research on the market they wanted to target in the UK and realised that they needed a key route to market, which in this case happened to be Cotswold Fayre. They courted us for a number of months, so that by the time we were putting together our new 2012 range, Pelagonia were well and truly on our radar, and we weren’t going to leave them out! Secondly they exhibited at Speciality & Fine Food Fair in 2011, which gave them retailers to target after they launched as well as learning more about the market. Thirdly whilst this was going on Philip was actively targeting the social media channels and building both brand awareness amongst consumers and retailers as well as an anticipation for launch. (Actually this anticipation built even more than planned as we were two weeks late with the launch due to a very harsh winter in Macedonia.)

All the above made our job easier once we had the product in stock and the sales team were selling it. It is so much easier for them to sell products into retailers if there is a glimmer of brand awareness, which with this range, there is! Clearly there is a long way to go – we have just received in our second consignment of product. However, particularly the social media element will definitely continue to help the brand grow in the UK, and is something brand owners can do to help build their brand even when they are not in the same country. Just a shame more of them don’t do it!

Back home tomorrow on the strangely named Wizz Air, for a busy rest of the week. We are hosting a “Meet the Buyer” event on Wednesday at our premises with Taste South East and launch our Christmas range with our sales team on Thursday – one of my favourite days of the year. Talk to you again soon!

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Farmer Backs Campaign For British Beef | News | Speciality Food Magazine

Farmer Backs Campaign For British Beef

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To celebrate Great British Beef Week a farm shop owner is selling beef rolls at her shop in Newborough

The money that the owner Judith Jacobs of Moor Farm generates will be donated to Help for Heros.

Judith, who farms 120 beef cattle with husband Andrew, said, “I’m proud of the high quality beef we produce in this country and it’s something worth shouting about during Great British Beef Week.

“By buying British beef, you are helping to support the UK’s rural economy and contributing to a beautiful farmed countryside as well.”

Now in its second year, Great British Beef Week is organised by a group of women farmers, under the name ‘Ladies in Beef’, set out to champion the cause of a great British staple.

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Defra Funded Farm Shop Opens | News | Speciality Food Magazine

Defra Funded Farm Shop Opens

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A new farm shop and café has opened in the Yorkshire Dales National Park thanks to grants supplied by Defra

Berry's Farm Shop and Café, in Swinithwaite, opened on 15th April to the public alongside a new nature trail.

Defra's Rural Development Programme for England and the Rural Enterprise Investment Programme both supplied funding to help with the opening.

Bridget Thornton-Berry, proprietor of the farm shop, said, “By having a farm shop and café we realise a dream of sharing the views and the land with more people, so they can understand that food comes from this landscape.

“We see ourselves as caretakers for a beautiful part of the dales, and we feel very privileged to live here,” she added.

Visitors will be able to see pigs, lambs and calves, and enjoy produce from the local area. The buildings were built using timber from the estate, and the entire project is focused on sustainability.

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Retailers Celebrate St. George’s Day at Borough Market | News | Speciality Food Magazine

Retailers Celebrate St. George’s Day at Borough Market

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This Sunday, Borough Market is joining forces with the Government of Catalonia to celebrate St. George’s Day

The special Sunday event (22nd April, 12-4pm) will celebrate the fact that England and Catalonia share a national saint – St George.

Borough Market traders will be showcasing the best of their produce including a special English charcuterie platter from Cannon and Cannon, dragon-themed baked goods from Bread Ahead Bakery and specialities from Tapas Brindisa.

The best of English wine will be available from The Wine Pantry or if you prefer, a nice cup of tea from Tea2You.

Another now English favourite – Curry will be given a spicy twist by Gujarati Rasoi who will be making a George Cross curry with potato with red peppers, alongside Dragon fire balls and Dragons blood dhal.

Catalan speciality of Calçots will be available from Catalan Cooking, these giant spring onions will be traditionally served and eaten straight from the barbeque.
 
There will also be demonstration kitchens throughout the day showing you how to create both traditionally English and classic Catalan dishes. The festivities will be set to a soundtrack of music and dancing and there will be special performances and poetry readings to entertain the whole family.

The exchanging of roses and books as a sign of respect is something of a Catalan custom and the UK delegation of the Government of Catalonia will perform the ritual with members of the public, while traders will hand out roses to revellers throughout the day.
 
Keith Davis, managing director of Borough Market said, “We are delighted to welcome our friends from Catalonia to Borough Market for this very special celebration of St. George’s Day.  Eating, drinking, music and dance are the ideal way for our communities to join together for this multi cultural celebration and to celebrate the on-going partnership between La Boqueria and Borough Market.”
 
Mr Josep Suàrez, the head of the delegation said, “We are glad to share the Catalan way of celebrating St George’s Day with London and England. It is one of our most important days of the year, a day for the people to get out to the streets and enjoy themselves. See you at Borough Market!”
 

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New Welsh Food Trail Launched | News | Speciality Food Magazine

New Welsh Food Trail Launched

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A new food trail aimed at attracting food tourists to Flintshire has been officially launched

The Clywdian Range Food Trail is a gourmet guide to the region, including the butchers, bakers, delis, farm shops, cheesemakers and producers of the area.

It was produced by rural regeneration agency Cadwyn Clwyd.

Alun Davies, Welsh deputy minister for agriculture, food and fisheries, said, “Not only is Welsh food and drink a big part of our daily lives, it is also a vital part of Welsh culture. Food is so important to tourism and the Welsh economy, and the Welsh Government remains committed to strengthening the industry.

“For more visitors, sampling local food and drink is a highlight of their trip, and it is something they take home and tell others about,” he added.

Jane Clough, who owns Caffi Florence, one of the stops on the trail, commented, “This is a fantastic way for us to better promote the great local produce that is here.

“We always list our local producers because our raison d'etre as a café is to use locally-sourced food, and the more we can encourage our customers to buy from local producers the better.

“Now the food trail will help them go straight to those producers and retailers and buy from them,” she said.

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Food Show Opens on Monday | News | Speciality Food Magazine

Food Show Opens on Monday

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There are just five days to go until the doors open to the Source & Taste of the West trade show which is being held from 23rd - 24th April at Westpoint, near Exeter

At the show there will be 200 creative food and drink producers, as well as some exciting features to enchance your visit. Click here http://www.sourcefoodanddrink.co.uk/exhibitor-list.php) to see them and plan your visit.

There are also chances to win prizes from Food Magazine and ABodeExeter. Visit the Food Magazine stand E7 at the show. The team will scan your badge, which will enter you in a competition to win both a year's free advertising on http://www.food-mag.co.uk and a night's dinner, bed and breakfast for two at Michael Caine's ABode Hotel in Cathedral Yard in Exeter, which is valid for six months from the show date. The prize is worth in excess of £1000.00

There will also be a collection of chef demonstrations Click here http://www.sourcefoodanddrink.co.uk/demo-kitchen.php to view the full chef line up, which has been put together to delight your senses and inspire you during your visit.

All trade buyers from retail and food service are welcome to attend. Just turn up and register free on the day. You can call the ticket hotline on 01934 733456.

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The Year Starts Here | News | Speciality Food Magazine

The Year Starts Here

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The Grocer confirmed in this week’s issue that the wife of Waitrose CEO, Mark Price, has been the director of a business that has been treating food suppliers appalling for years

Her company never once paid their invoices on time, frequently taking over 90, and finally went into administration just before last Christmas - at the time of year when they had most stock in the shop. This is, of course, the best way of gaining most free stock from their suppliers, whom they now won’t be paying.

To see £3,500 going down the pan like this is frustrating to say the least. Even more so that the site is still trading as Plant & Harvest, simply under a different limited company name. The shares of the new company are owned in entirety, by a 76 year-old gardener, which raises the question of whether this is a phoenix company, actually controlled by the previous directors, including Judith Price. We may never know the answer to that question, but from previous experience it is very frustrating how often a phoenix company mysteriously arises out of the ashes. We wait and see if the Grocer’s investigation unearths any new information.

Despite the bad debts I wrote about last time, it has been a very encouraging spring. I was quoted recently in Fine Food Digest, as describing last year “like wading through treacle”. Well this spring the treacle has turned into a much lighter syrup. Easter seems to have been a reasonably trading period for customers, and we are receiving many orders at present for the Jubilee range, which caused most interest at the show a couple of weeks ago. My tip on this would be to merchandise heavily for the Jubilee, and then take it down and merchandise a second time for the Olympics. This will make the Olympic display fresh rather than making it look like a faded Jubilee display.

The passing of Easter must mean that Christmas is on its way! Our Christmas 2012 catalogue goes to the printers this week, and the sell-in starts at the beginning of May. Sorry if this is all too depressing!

My main focus for the next few weeks is to sell tables for our Charity Summer Ball in July. We have sold nearly 100 seats, so another 200 to go. Places are available to anyone in the Speciality Food sector, and it will prove to be quite an event with many familiar faces there. I hope you can join us.

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Pasty Producers Urge Treasury Rethink | News | Speciality Food Magazine

Pasty Producers Urge Treasury Rethink

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The Cornish Pasty Association is calling for the Treasury to review its decision to apply 20% VAT to hot baked goods

The new 'pasty tax' affects products that were previously VAT-free, including pasties, sausage rolls and hot-cross buns. The proposed tax would come into effect in October.

Labour leader Ed Milliband has put his support behind the Association, and plans to hold a vote in the House of Commons on 19th April.

Mark Muncey, chairman of the Cornish Party Association, released an official statement on behalf of the Association. It said, “We are very concerned about the possible disproportionate effect the introduction of this tax will have on the Cornish economy. Twice as many jobs per capita are connected with the food industry in Cornwall than the rest of the UK.

“Collectively, the Cornish pasty industry accounts as one of the largest employers in Cornwall. Therefore, this is going to affect a greater percentage of the Cornish economy than the rest of the country.”

“We don’t believe the practical implications of introducing this tax have been thought through. We are also disappointed that there has been no discussion with representatives of the key food sectors that will be affected ahead of the Treasury’s announcement.

“Many of our retail members anticipate a 15 – 20% reduction in retail sales and some are already talking about the need to close marginal shops, which will lead to job losses.   Having spent years trying to encourage and bolster the Cornish economy via the food industry, it appears counter-productive to now introduce this tax.”

“We have sought advice from our local politicians, and we have the support of our Cornish MPs, but we urgently need a dialogue with the Treasury to discuss other solutions,” he added.

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Gammon Sales Rise Thanks to ‘Delia Effect’ | News | Speciality Food Magazine

Gammon Sales Rise Thanks to ‘Delia Effect’

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A huge spike in the number of gammon sold for Sunday roasts is thought to be due to a recent advert featuring Delia Smith

Sales shot up by 294% compared to last year after Smith featured a recipe for blackened gammon with salted caramel on the television.

Jamie Matthewson, a buyer for Waitrose who reported the sales increase said, “It's great news that gammon is back on dinner tables up and down the country. It's a great value, tasty joint that the whole family can enjoy.”

The cook's influence over food sales has been dubbed the 'Delia effect', and was first used when sales of cranberries quadrupled the day after she used them on television.

The same thing happened when she used grapes, rhubarb and eggs in various recipes.

The economic climate is also a likely factor in the resurgence of gammon, which is cheaper per kilo than other traditional roasting meats such as beef or lamb.

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Farm Shop Scoops 17 Prizes | News | Speciality Food Magazine

Farm Shop Scoops 17 Prizes

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A fine food shop entered 17 products into a national competition and won an award for every single one

Baird’s Farm Shop in Climping excelled in the British Pig Executive’s sausage, pie and ready meals awards by acquiring 13 golds and four silvers from the competition.

The shop was particularly proud of its sausage prizes gaining a gold standard for all five varieties – Toulouse, traditional pork, Cumberland, beef and ginger and lamb tikka.

Alison Baird, owner of the shop told the Littlehampton Gazette, “I want to thank all of our team for their hard work and attention to detail and I also want to thank all of our loyal customers who have supported us over the years, because without their continued support, none of this would be possible,” she said.

Alison’s sister Marion and her bakery team baked the pies, sausage rolls and ready meals and she was also pleased with the impressive haul of awards, amidst the friendly rivalry between the bakers and the butchery team led by Tim Porter.

“We have stiff competition here between our butchers and bakers and I’m really pleased my team pipped them this time!”

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Sun, Shows & Bad Debts | News | Speciality Food Magazine

Sun, Shows & Bad Debts

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Generally exhibitors seemed pleased with Food & Drink Expo up at the NEC last week, although the numbers were down on the Sunday (largely due to the heat wave), this was made up for on Monday and Tuesday

Certainly for us we saw a large number of customers and it was a great opportunity to show them some of our new products including the very well-received Jubilee/Olympic range.

One thing that made the show special for me was a superb meal out at Lasan in the Jewellery Quarter of Birmingham. I last went to this contemporary Indian restaurant four years ago. Since then it won Gordon Ramsey’s “Local Restaurant of the Year” and the coveted F word trophy. You can always tell a good restaurant when you are greeted at the door by name, and when you are five minutes late being taken to your table being brought not one but two ‘amuses bouches’.

If you are ever in Birmingham, make sure you go if only to see the magic towels at the end of the meal!

The following day I was on way to Barcelona for a quick visit to Alimentaria 2012 in Barcelona. For the first time ever I missed my flight there due to traffic on the way to Heathrow, and my flight back was cancelled due to the General Strike in Spain, so all in all a bit of a shambles. However worth going for a couple of very productive meetings and a night turning into morning out in Barcelona. What a fabulous city, where the restaurants don’t open until 9-9.30 pm!

Coming back to the UK it is our end of year, and the unpleasant time of year when we need to decide which of our bad debts are unrecoverable and need to be written off. The largest one this year is a company trading as Plant and Harvest (JHL Holdings Ltd t/a) which went under just before Christmas and opened up immediately under a different name with the same stock and most of the same staff having lost all their debtors.

That is all (sadly) quite normal. The interesting thing in this case is that one of the directors is Judith Price, whom I am reliably informed by an ex-employee is none other than the wife of Mark Price, CEO of Waitrose. If this is confirmed (and I am very happy to completely retract this if I hear otherwise) it seems the ethical trading policies of Waitrose didn’t make it through the family! Can we have our money back please!

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Retailers Win Fight for Better Planning Policy | News | Speciality Food Magazine

Retailers Win Fight for Better Planning Policy

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The government document widely known as the National Planning Policy Framework (NPPF) has been altered to better town centres

After months of campaigning, the NPPF has been changed to help the planning of British high streets. Changes include; moving the town centre development notes from page 19 to page 7 and wording throughout the report has been changed.

The original section heading which referred to town centres suggested planning authorities 'Promote the vitality and viability of town centres'. That has been replaced by the stronger 'Ensuring the vitality of town centres'.

The steps to simplify the planning system send out the right message that retailers and the rest of the private sector should be supported in their ambitions to grow, invest and create jobs. A presumption in favour of sustainable development will help.

Tom Ironside, director of business for the British Retail Consortium,said, "For too long the planning system has been a brake on growth - complicated, costly and slow. These practical measures are a marked improvement and should help bring a boost to local economies.

"Retail is a competitive, innovative sector which looks to the government to create the right conditions for growth. Making the system more transparent and efficient will enable development and should play a key role in efforts to revitalise England's troubled high streets," he says.

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Food Awards Launched for Northamptonshire Businesses | News | Speciality Food Magazine

Food Awards Launched for Northamptonshire Businesses

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The Northamptonshire Food and Drink Awards have been launched to find the best shops, producers and restaurants in the county

The awards will have 12 categories this year, with the introduction of a royal-themed category in commemoration of the Queen's Jubilee and an award for the best locally-made artisan product.

Other categories for chefs, new products, restaurants and pubs will also be voted for by the public. Last year's awards received hundreds of nominations and over 10,000 votes.

Rachel Mallows, an organiser of the awards, said, “The success of the awards is borne out through the support by sponsors and the number of people interested in participating.

“People of the county are particularly discerning and have really started to get interested in food and shout about the fact they are interested in it. Buying local is of interest for whatever reason, whether that is because of the air miles that food travels or because they want to support their local economy,” she added.

The awards ceremony will take place on 14th November. For more information on how to enter, visit www.letyourselfgrow.com/foodanddrinkawards.

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Show Talk | News | Speciality Food Magazine

Show Talk

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I am currently at #fooddrinkexpo where I can tell you that the summer sun has made it inside the NEC and everyone is in a great mood

It seems that what I have been saying recently about this year being a good one for the speciality food sector is confirmed by everyone here I am talking to. Great news. I was asked today to give an impromptu short talk about trends in food retail for the coming year. Having quickly gauged opinion from my sales team I came up with the following four areas that we think are at the top of the list at present. Do bear these in mind when you are at the show this week choosing new products:

1. Home cooking and baking. Generally people are doing a lot more of this than they were 2-3 years ago. Despite my experience of the last week when I have twice been in packed restaurants people are eating out less and eating in more. Rising price of alcohol in pubs has indubitably been a factor in this. In cooking any products that make it easier for the amateur cook to make a good meal are doing well. In baking programmes like the Great British Bake-Off have increased cake making - so any products associated with this are doing really well.

2. Indulgence. Products to treat ourselves have done phenomenally well. Little treats, chocolates, snacks - those little extras to make food more interesting - all these are selling through well, as forecast by me before the downturn started! It is known from previous recessions that customers cut down on buying large items and spend more on small price point lines during hard economic times - food fits the bill perfectly!

3. Special Diet-related products, especially gluten-free. This category (and I include wheat-free) is growing exponentially. More and more people are on wheat or gluten-free diets, either by choice or necessity. It is the choosers that I believe will continue to shape the way this market grows in the future, and what directions it takes. Watch this space.

4. Foods that take us back in time! Just like the products with the "Keep Calm and Carry on" poster depicted which is now becoming a bit of a cliché, but retro food is a big thing at present. Just think of the number of retro-sweet brands that have started up over the last year or so. Any food and drink that takes customers back to a bygone era in any shape or form seems to be doing well! Strange but true, but there is a wholeness and a certainty about these products that give comfort in destabilising times!

Anyway, better get back to the stand (no E154), customers queuing to see us!

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Government Responds to Portas Review | News | Speciality Food Magazine

Government Responds to Portas Review

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The government has agreed to almost all the suggestions made by Mary Portas to help breathe new life into our high streets

Dedicated 'Town Teams', a £10 million innovation fund paid for by taxpayers focused on bringing empty shops back to life and a National Markets' Day are the primary initiatives to be implemented.

There will also be a £1 million future high street fund to be awarded to the towns that rejuvenate the most over the next year.

Grant Shapps, minister of state for communities and local government, said, “I'm accepting virtually all of the recommendations from Mary Portas' review, but I'm also going one step further, with a range of measures designed to help local people turn their high streets into the beating hearts of their communities once again.”

Mr Shapps also said a further £500,000 will be available to town centres for loans, and that he would look at abolishing parking charges in central locations.

John Walker, national chairman of the Federation of Small Businesses, added, “The announcements are very welcome. We called on the government to respond swiftly and positively in response to the Portas recommendations and that's what it has done.”

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Keelham Challenges Customers to Create Royal Sausage | News | Speciality Food Magazine

Keelham Challenges Customers to Create Royal Sausage

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A West Yorkshire farm shop is challenging its customers to create a signature sausage fit for a queen
 

Award-winning Keelham Farm Shop in Thornton, Bradford, is encouraging shoppers to use their imagination and dream up a right royal banger recipe - a brand-new sausage flavour specially for the Queen’s Diamond Jubilee celebrations in June.
 
Keelham is running a Royal Diamond Jubilee sausage competition and the winner will not only see his or her stately sizzlers produced in-house and sold over the butchers’ counter at the Brighouse & Denholme Road shop, but a complimentary pack will also wing its way to the Queen at Buckingham Palace.

The contest is being launched this week, National Butchers’ Week, which runs until Sunday, April 1, with customers challenged to come up with a new sausage flavour they think is fit for royalty. Entry forms are available in the shop and the closing date is Monday, April 9.

Keelham Farm Shop co-owner and director Victoria Robertshaw explained, “We will announce the top three shortlisted flavours, chosen by our master butchers, in late April and will hold customer tastings of the trio in the shop at the start of May.

“We want customers to get involved and vote for their favourite flavour. The sausage that wins the most votes will be unveiled later the same month, in good time for the Diamond Jubilee festivities.”

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Sunday Trading Laws Are Refreshed For Olympics | News | Speciality Food Magazine

Sunday Trading Laws Are Refreshed For Olympics

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Retailers could stand to increase sales by £220m thanks to the relaxation in Sunday trading laws during the Olympics

The temporary change to the law announced in the Budget will enable longer shopping hours and more opportunity for consumers to spend across eight consecutive Sundays.

This will be particularly beneficial during the Olympic period when tourism levels will be high and it will enable increased spending from visitors that are only in the UK for a short time and who would have had their spending opportunities restricted.

While for retailers the costs of opening will have to be weighed up against any anticipated sales boost, some retailers already open their stores for browsing only, over and above the six hours they are limited to selling in, and these will already be staffed so the option of actually selling during that time will no doubt be beneficial.

However, in some lower footfall locations it may not be profitable but at least the retailers will have the option to choose.

Smaller retailers that are not currently restricted will be hit though, as they will have to compete with larger retailers throughout the day's trading.

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Final Call for British Pie Awards | News | Speciality Food Magazine

Final Call for British Pie Awards

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There has been a final call for entries to the 2012 British Pie Awards before the deadline approaches

Professional butchers and bakers must enter their pies before 13th April in one of the 18 different categories.

These include Bramley Apple, Beef and Ale, Football Pies and Celebration Pies.

The awards are organised by the Melton Mowbray Pork Pie Association, and is judged by a panel of over 70 pie experts, food writers and celebrity chefs including Xanthe Clay, Andrew Chisholm and Charles Champion.

Matthew O'Callaghan, chairman of the Melton Mowbray Pork Pie Association, said, “We organise the British Pie Awards to celebrate one of Britain's most recognised food products. This event offers a great opportunity for pie makers from across the country to demonstrate their finest produce.”

The 2012 awards will see a new category for celebratory and commemorative pies, in honour of the Olympics and the Diamond Jubilee.

The awards will take place on 25th April at St Mary's Church, Melton Mowbray. To download an application form, visit www.britishpieawards.co.uk

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Report Casts Further Doubt Over High Street | News | Speciality Food Magazine

Report Casts Further Doubt Over High Street

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A study has suggested four out of ten shops may have to close over the next five years as more people turn to online shopping

Consultancy firm Deloitte predicts a rise in the number of large warehouse-style outlets, where consumers will go and collect items they have ordered online.

Retailers will have to adapt to customer demand and trends in online shopping, with larger businesses reducing their property portfolios by up to 40%.

Philip Dorgan, a retail analyst at Panmure Gordon, said, “Sales through mobile devices are going through the roof, from a low base. The high street will become full of coffee shops, building societies, kiosks and hubs to pick up stuff.

“It's a different place from ten years ago and I imagine in ten years' time it will be a different place again,” he added.

The study comes after David Cameron commissioned a report from retail guru Mary Portas, who suggested hiring town teams to save the high street, as well as a national market day.

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Retailers Welcome ‘Sensible’ Minimum Wage Hike | News | Speciality Food Magazine

Retailers Welcome ‘Sensible’ Minimum Wage Hike

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Retail experts have suggested that the 1.8% increase in the adult National Minimum Wage rate is good news for retailers

According to the latest market reports, the small rise strikes the right balance between helping retailers to maintain and create jobs and supporting low income households

But freezing the youth rate will make only a marginal difference to the retail sector.

Reacting to the announcement British Retail Consortium (BRC) director general, Stephen Robertson said, "The Government's made a thoroughly wise decision. 

"As the largest private sector employer, retail recognises its vital role in providing much needed employment. Over 98% of people working for our members are paid more than the minimum wage but this is the right move in the current economic conditions.

"This sensible increase shows appropriate restraint at a time of falling inflation and rising unemployment. 1.8 per cent is within the limits the BRC's evidence showed would allow retailers to create and maintain jobs. Any larger increase would have piled extra pressure on retailers at a time of weak customer demand. 

"Freezing the youth rate may make a marginal difference to work opportunities for young people but retailers pay the rate for the job and the vast majority of under 20s working in retail are paid the adult rate."

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Tesco Chief Steps Down | News | Speciality Food Magazine

Tesco Chief Steps Down

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Tesco’s head of UK & Ireland, Richard Brasher, has stepped down unexpectedly, leaving the role to be absorbed by Group CEO Philip Clarke

Following the under-performance of the ‘Big Price Drop’ initiative, spearheaded by Mr Brasher, the UK market is proving problematic for Tesco. Mr Clarke’s step closer to the UK business demonstrates his intention to turn the business around.

Having created the role of chief executive of UK & Ireland in the wake of Terry Leahy’s departure, Clarke is now seeking much closer involvement in the UK arm of the business, taking that responsibility back into his own hands.

According to Cliona Lynch, senior analyst at Verdict Tesco’s UK business is facing its most difficult period in its history. “A difficult Christmas showed that the investment in the ‘Big Price Drop’ was not reaping sufficient rewards. As the UK’s number one grocer, Tesco, with 28.3% share in 2011, has the most to lose to competitors.

“Verdict estimates Tesco’s space in the UK is to reach 37.7m sq ft in 2012, with coverage in every postcode in the UK. This strong coverage is not being supported by growing sales, with the result that sales densities have been falling since 2009, and we expect them to fall by a further 2.9% in 2012,” says Ms Lynch.

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Industry Prepares For UK’s Largest Food Trade Show in 2012 | News | Speciality Food Magazine

Industry Prepares For UK’s Largest Food Trade Show in 2012

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This year, visitors to the Food & Drink Expo featuring Farm Shop & Deli will see 550 exhibitors from all areas of the industry

The show opens this Sunday and there is still time for retailers to register for a free visitor's badge.

On Monday 26th March, the Rt Hon Jim Paice - Minister of State for Agriculture and Food – will give a keynote address discussing the integral part that British agriculture plays within the food chain and how it effects our environment and retail landscape, its importance to the economy through exports and the key role that food plays in the lives and wellbeing of our society today.

In keeping with current affairs and rounding-off the show on Tuesday 27th March, The Brainfood Factory – Food & Drink Expo’s live events area - will welcome hugely influential campaigner, Tristram Stuart, who will be heading up the live session on Uncovering the Global Food Scandal.

“With a calendar packed full of influential guest speakers, live events and over 550 exhibitors, this year’s Food & Drink Expo featuring Farm Shop & Deli promises to be the must-attend show of the year”, says Jack Halliday, show manager.

Register for your badge at www.foodanddrinkexpo.co.uk/speciality

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New Product Categories at Natural Food Show | News | Speciality Food Magazine

New Product Categories at Natural Food Show

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Next month’s Natural Food Show is to feature more newly-launched food and drink products than ever before

From 1st to 2nd April at the Olympia, in London, the show will play host to over 300 exhibitors from around the world, all focusing on natural, organic, and Fairtrade products.

For the first time, drinks and special diet products will have their own sections in the New Product Showcase, alongside the already existing food and organic food categories.

The new drinks category will see established names and emerging companies exhibiting side-by-side, and includes artisan drinks producers, organic juices, exotic teas and herbal infusions.

Exhibitors coming to the show with new drinks include Dragonfly & Tick Tock Teas, Equal Exchange, Heath & Heather and JUNA.

Drinks made with coconut water are predicted to be a key trend in 2012, and there will be several exhibitors showcasing the benefits of coconut water, including ZICO, Chi, Go Coco and returning exhibitor Coconutty.

The special diet category will focus on wheat, gluten, dairy, meat, eggs, yeast, soya and sugar replacements, to cater for intolerant consumers or those looking to lead a healthier lifestyle.

Returning exhibitors who will feature in this new category include Marigold Health Foods, Nature's Path UK, The Booja-Booja Company and Eskal Foods Europe.

Some of the free-from products on show are chocolate truffles, gluten-free oats and muffins, fruit snacks and coconut milk yoghurt.

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Town Centre Farm Shop Sees Success | News | Speciality Food Magazine

Town Centre Farm Shop Sees Success

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A recently opened farm shop in the heart of Chelmsford has secured regular sales by offering extending opening hours, cutting food waste and offering high quality produce to its customers

Warren Thomas opened The Farm Shop, in Moulsham Street, just before Christmas after running another farm shop in White Roding for a year and a half.

Business has been very good so far, thanks to longer opening hours and giving shoppers the chance to buy as little or as much as they want of each item.

Mr Thomas said, “It was always going to be busy in December because you're new and people come in to see what's there and be nosey. January and February is reality, because everywhere is quiet, but we haven't really stopped.

“It's all fallen into place and things seem to be meant to be this way. It's painful to watch waste – only buying what you need is a cheap way to shop and live. People are fed up of what happens at supermarkets and buying en masse.

“They like the idea of buying small. It's amazing how cheap things become when you only buy what you need – the cost really goes down,” he added.

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Giving Something Back! | News | Speciality Food Magazine

Giving Something Back!

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The trouble is at Cotswold Fayre we can never do things by halves.  We now find ourselves organising a massive event in the summer on top of everything else we are doing relating to the business

Look out for the Cotswold Fayre “Summer Charity Ball”. Wholesalers turned event organisers! For those of you that don’t know let me explain how we arrived here!

The foundation of Cotswold Fayre is firmly connected to the charitable sector. I started the business whilst involved in voluntary charitable work in the heart of the inner city – Deptford, South-East London. Quite simply I ran out of money, and started selling speciality food from the Cotswolds to local shops in order to run my car and feed my kids! From there the business grew, moved to Reading and the rest is obvious really – I won’t bore you here! However, I was still keen in the early days not just to make money (although we didn’t do that in the early years), but also to have an emphasis on “putting something back”.

So we took on 2-3 people in the early days who came from the local drug and alcohol rehabilitation centre. At least one of these guys turned his life around which was very pleasing to see – this was after the initial hiccup of getting 6 speeding tickets in his first three weeks. I bundled them altogether in an envelope, wrote to the Chief Constable of Thames Valley Police explaining his background and that we were trying to give him a fresh start, and never heard any more. Someone up at police HQ clearly believed in what we were doing and discretely deleted them off their records!!

In later years this emphasis of the business had reduced, so in 2010 I was looking for a new initiative that we could get behind as a company and put something back into the world community. Ideally I was looking for a food-related charity and one where we could not just give money but also get involved. I contacted several but whilst they were all keen to have money none of them were offering any opportunities for us to get our hands dirty. Then I remembered there was a group of people in the Cirencester area (where I live) that had been almost 100% supporting an orphanage in Kenya – the Bala Orphanage.

I knew the trustees and, of course, they were more than happy for us to get involved in any way we could. Initially we starting by supporting on a monthly basis a child for each member of staff at Cotswold Fayre – now 30+. Last year I went out there to look at what was required in terms of future development and volunteering opportunities and last year we also (with the help of our suppliers) raised the money for an irrigation project. We are planning on getting a team out there next year.

One member of our team, Holly, completely out of the blue decided that she wanted to do something for the orphanage, and so the idea for the Summer Ball was born. Holly just for a short time this year had cut her days down from 3 to 1 so he could spend some time with her daughter before she starts school, but I suspect she is working those extra two days on the ball. Invitations for tables and tickets are soon to be printed, and I look forward to several of you joining us to make a difference in Africa! More to follow soon!

Have a great week!

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Norfolk Shops Face Supermarket Threat | News | Speciality Food Magazine

Norfolk Shops Face Supermarket Threat

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Small business owners in Norfolk are becoming increasingly concerned about their future after a well-established butcher in the area shut down

KE Hutson, in Pakefield, near Lowestoft, blamed supermarkets and changing shopping habits for its closure.

The business was founded in 1947 and grew to 14 branches during its most successful trading period.

Cleeve Hutson, owner of KE Hutson, said, “Supermarkets are killing the small shop off. Younger people seem to prefer going to a supermarket to do all their shopping in one go. It's just very sad that the traditional high street and its shops are disappearing.

“Britain used to be a nation of small shopkeepers but now it is becoming a nation of just very large shops.”

Nigel Dowdney, director of organisation Buy Local Norwich, said, “It is a sin that shops such as KE Hutson are disappearing because of the supermarket. It's getting worse as they expand more and more into the convenience store trade – just look at Tesco Express.

“They are pushing their way into the high street – and it is not just the high street but shopping parades and suburbs as well. It is becoming a local monopoly,” he added.

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Deli Wins Prestigious National Award | News | Speciality Food Magazine

Deli Wins Prestigious National Award

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A Winchester-based café-deli has come first in the food category for the Telegraph Magazine’s Best Small Shop in Britain 2012

Family-run business Caracoli beat hundreds of other small independent food retailers from across the UK.

Rose Prince, a judge for the awards, said, “All the strengths of a great deli lie in this year's winner, the Hampshire-based café-deli Caracoli. There are artisan breads, charcuterie and a range of antipasti that changes constantly with the seasons. Wines, well-made coffee, fabulous teas, pasta and rice and the shop's own muesli and granola.

“It sounds like a lot but this is actually a carefully edited shop that truly respects their customers' right to have the best,” she added.

James Nichols, managing director of the café-deli, commented, “Being nominated by our customers was a huge compliment and we waited with bated breath to hear the judge's final decision.

“Our customers' votes mean a great deal as above all else we want them to enjoy their time at Caracoli and come back time and again. To win is a real high point for us and a fantastic accolade to everyone who works hard to make Caracoli what it is. It's confirmation that striving for high quality, delicious food and drink is worthwhile. We are chuffed to bits,” he said.

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Dragon’s Den Needs New Business Ideas | News | Speciality Food Magazine

Dragon’s Den Needs New Business Ideas

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The producers of the BBC series, Dragon’s Den are on the look-out for business aspirants who need an investment to develop their ideas

The new season is due to be filmed soon, and the Dragons including Duncan Bannatyne, Theo Paphitis and Deborah Meaden are now looking for investment opportunities.

Previous success stories in the Den include single mum, Kirsty Henshaw. In 2010 she convinced Duncan Bannatyne and Peter Jones to invest £65,000 in her healthy deserts.

Her produce is now stocked in 665 stores nationwide, and she has achieved nearly £700,000 worth of sales. 2012 will see her new product range hit the shelves, and she is in talks to launch in America.

As a deli owner, you may need an investment to help expand your shop or maybe develop your online business? Or if you are a manufacturer you maybe seeking funds for a new product idea?

The rules are simple: Entrepreneurs ask for a cash investment in return for equity in their business. They must get at least the amount they ask for or they will walk away with nothing. The Dragons are prepared to be pitched any kind of business but they must be convinced that it requires investment and will make money.

Businesses and products that have previously gained financial backing in the Den have demonstrated one or more of the following: unique selling point, scalability, clear route to market and a planned exit strategy.

If you’re genuinely seeking investment for your business idea or invention, we’d like to hear from you. The BBC will be auditioning throughout the coming months. If you would like an application form please send an e-mail to .(JavaScript must be enabled to view this email address) or visit www.bbc.co.uk/dragonsden

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Trust | News | Speciality Food Magazine

Trust

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Another week, another country – only this time, it is only Scotland, which is currently in the UK – although if Alex Salmond has his way, not after 2014.

Another week, another country – only this time, it is only Scotland, which is currently in the UK – although if Alex Salmond has his way, not after 2014. To be honest I had more language difficulties in the restaurant this evening than I did in France last week. What an accent they have in Perth! On the long journey up here today, prompted by a couple of e-mails received along the way, I was cogitating about how important trust is in business. It really is at the foundation of all we do. Business is based on relationships, relationships are based on trust

As a wholesaler we are in a particularly vulnerable position unless trust abounds. We don’t have a brand, we don’t produce anything, we can be bypassed at any point. That is why, for us, partnership is such a key. We are, I believe, good at what we do i.e. selling and looking after retailers and ensuring they get the goods they order in a timely and efficient manner. How disappointing it is then, when our suppliers occasionally undermine us by offering special deals to retailers behind our backs. This is whatI became aware of today! Not with one of a key partnership suppliers, but one whose products sell well for us. It won’t continue – either we will sort this out or they won’t be a supplier for long!!

At the whole core of our business is that we are offering our whole range to retailers at the same prices as if they would be buying direct. If there is not price parity there is no point to our existence. However, even at the same prices we are saving retailers £1000s per year. All the time spent ordering from countless producers, receiving in countless deliveries, paying countless invoices, organising countless tasting events and planning countless promotions is all done through one contact point – the wholesaler. The savvy retailers tell us we are saving them £1000s in wage bills by taking this administrative burden off them. The good news is that the downturn over the last couple of years has made some retailers analyse their costs a little more carefully and they have come to the conclusion that what we have been saying all along is right!

Even better news is that due to our partnership relationships with suppliers, then retailers are just as close to the people making the stuff as they were before – just without a lot of the administrative hassle! So it is even more amazing when we discover large independent retailers are still buying direct from producers, sometimes for tiny amounts of product. Occasionally it may make sense but often they either paying high prices via carriage charges or are being forced into huge stock-holdings, which isn’t great for cash-flow or shelf life.

Sorry that was all a bit heavy. Generally 2012 has been fab so far – so much more optimism than there was in 2011. The reception to our new product ranges has been fantastic as I am sure is the case with other suppliers – there is a lot more desire out there to refresh the retail offering. There really is a determination out there to take things forward this year from independent retailers – more boldness to increase stock and merchandise more fully. Don’t forget to ask suppliers for promotions even when they are not asking for them! We will be happy to oblige!

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Supermarkets Fear Egg Shortage | News | Speciality Food Magazine

Supermarkets Fear Egg Shortage

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After the battery egg ban came into force on 1st January 2012, supermarket bosses are concerned food producers will not be able to afford the cost of ethical eggs in coming months

The new law claims that eggs from conventional cages are illegal and this has led to a shortage of both liquid and powdered egg, and therefore an increase in price.

Used in a number of retail products this ban has presented supply problems for large producers and supermarkets, with the price of eggs on the EU wholesale market nearly quadrupling over the past week to more than four euros a kilo.

For example, The Farmers Guardian reported that a traditional ice cream manufacturer in Kent was informed that the price he pays for egg yolk will rise by 70% from the start of this month.

Philip Hudson, head of food and farming at the National Farmers Union, said British egg producers had spent £400m ensuring their industry complied with the new regulations. "People have known about this new rule coming into force for some time," Mr Hudson told the Guardian. "As a result, British producers are keen to ensure illegal eggs are not imported into this country."

A spokeswoman for the British Egg Industry Council, which represents British producers, said it was aware conditions in the market were "tight" but declined to comment further.

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Chefs Confirmed for Natural Food Show | News | Speciality Food Magazine

Chefs Confirmed for Natural Food Show

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Award-winning cuisine is back on the menu for visitors to this year’s Natural Food Show, with the announcement of a line-up of rising star chefs and established Michelin-rated pros for the Natural Food Kitchen’s live demo programme

Taking place on 1-2nd April at Olympia, London, this year’s exciting two-day kitchen schedule aims to reflect the diversity at the heart of the natural and organic food industry by focusing on specific types of cookery and preparation methods – from regional to raw, vegetarian to medicinal, organic to sustainable, gluten-free to sports nutrition – that offer a myriad of health and lifestyle benefits.

Among this year’s multi award-winning line-up is leading farmers’ market pioneer Henrietta Green, founder of the FoodLovers Approved scheme; Jay Pindolia, winner of the Vegetarian Society’s coveted Cordon Vert Chef of the Future Award in 2011; medicinal chef Dale Pinnock; and raw food guru Shazzie Love (all appearing on Sunday 1st April).

Whilst Monday 2nd April’s sessions include ‘Food for Sports Nutrition’ by Robert Hood, executive chef at Glasgow’s only 5-star hotel – Blythswood Square Hotel; ‘Thinking Organically’ by Barny Haughton, founder of the Square Food Foundation cookery school in Bristol, and head chef at The Royal Oak (Helen Browning’s organic pub) in Wiltshire; and ‘Sustainable food from field to fork’ by Tim Bouget, co-founder of ODE in Devon, which recently won the SRA’s Sustainable Restaurant of the Year 2012 award (beating Raymond Blanc's Le Manoir aux Quat'Saisons and Hugh Fearnley-Whittingstall's River Cottage).

To register for your FREE trade pass, please visit http://www1.registerbynet.com/reg.asp?showcode=npe12&source=NPE12184 and quote priority code NPE12184.

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Know Your Bacon This Month | News | Speciality Food Magazine

Know Your Bacon This Month

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When the Bacon Connoisseurs’ Week arrives on 19th-25th March, retailers and caterers will be tempting customers with quality bacon products and bacon-inspired meals

But with the rich array of bacon cures and varieties now available, which is the best choice for menus? To help, BPEX has published a ‘Baconologist’ Guide to Bacon. Master butcher Keith Fisher, who has over 40 years experience, gives a handy insight to the many cures and types of bacon and their suitability to different dishes.

So, if you want to bowl customers over with a brilliant bacon brunch, liven up pizza or pasta, or add real flavour to a dish, make sure you ‘know your bacon’.

Fourth generation butcher, Keith said, “Bacon has remained at the very heart of British food culture. Today, there are many new and exciting flavours, from smokes and cures using ingredients as far ranging as fruit and treacle to ale and whisky. Choosing the right cure for the right dish is important, as is sourcing quality assured bacon – such as Red Tractor – which has been produced to high standards.

“Bacon curing falls into two categories; ‘Dry Cured’ with a salt based mixture or ‘Wet Cured’ through immersion in liquid brine. Almost all are available smoked or unsmoked, making the choice of quality bacon available today extensive.”

For recipe ideas, and more information on Bacon co.uk and www.porkforcaterers.com Connoisseurs’ Week, plus the full ‘Baconologist Guide to Bacon’ visit www.lovepork.

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New Virus Affects English Lambs | News | Speciality Food Magazine

New Virus Affects English Lambs

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Scientists are looking for a treatment to combat a new disease sweeping across English sheep and cattle farms

The Schmallenberg virus causes miscarriages and birth defects in lambs and calves, and has already affected 74 farms in the south and east of England.

The number of contaminated farms is expected to rise during the peak of the lambing season in March and April.

Midges are suspected of carrying the virus to the UK last summer, which is thought not to be harmful to humans.

A spokesman for the Department of Environment, Food and Rural Affairs said, “The midges are not around at the moment, so movement restrictions are not going to have any effect. The potential for direct transmission from one animal to another is still unknown.”

There is currently no treatment available and a vaccine could take up to two years to develop.

Symptoms are yet to be identified in adult sheep, but it is known to cause diarrhoea, fever and a lower milk yield in cows, which later recover.

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Food Entrepreneur Reveals Trade Secrets | News | Speciality Food Magazine

Food Entrepreneur Reveals Trade Secrets

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“For food businesses to thrive, you’ve got to sack some customers,” claims Rob Ward, entrepreneur and mentor to numerous food business in the UK and abroad.

In a newly released audio CD, Rob reveals key insights and original ideas that could make a significant difference in discovering hidden profitability, for many food businesses.

He comments, “The future of pricing profitably, will be by selecting your ideal customers; which will mean you will need to 'sack' some customers.”

This audio CD is focused on solving three challenges, the dangers of a business running a loyalty scheme, why your customers are not equal, and should not be treated equally, and how to make extra income without spending extra costs, using simple, proven tried and tested systems.

His thoughts are focused on providing simple ideas that can be implemented immediately in virtually every food business.

In this audio CD, Rob discusses his concerns about how virtually every food business is wasting money on needless marketing costs while being completely unaware of free techniques that put money straight to the bottom line.

He believes that most food businesses have got themselves in a mess over pricing and this problem seems to be getting worse. Sadly, this is more to do with businesses listening to the wrong people and consequently making tragic pricing decisions.

“My most successful ideas and innovations have never come from looking within the same market place. How to thrive in 2012 is going to be about how you can find different ways to reverse abundance to scarcity for many of your products.”

Rob's audio CD costs £47 +VAT, but you can have it delivered and try it for free before you decide if it is worth paying for. For more information, click this link: http://tinyurl.com/6ou4r7x .

Alternatively contact Rob Ward directly, .(JavaScript must be enabled to view this email address) or 01952 691 781

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Delegation, thats’s what you need… | News | Speciality Food Magazine

Delegation, thats’s what you need…

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“If you want to be the best, if you want to beat the rest, delegation is what you need.” Actually it was dedication that the late Roy Castle used to sing about on Record Breakers - a memory from my childhood. Yes I really am that old.

I have adapted the line because I actually believe that both dedication and delegation are both required. Most of those running their own businesses, whether retail or producers in my opinion have the dedication. Let’s face it we wouldn’t do the hours we do unless we were dedicated. But fewer of us are good at delegation!

Delegation is, however, essential if we are to grow our businesses. If every decision has to be either made or ratified by the business owners or directors it has two main effects 1) It stops the middle managers fulfilling their potential and taking ownership and 2) it makes the business owner/director go into burn-out. Both 1) and 2) stunt growth and increase frustration for all concerned. I remember in the early days of Cotswold Fayre taking a day off to go and watch England play test cricket - a less enjoyable experience than it is now as they were never winning at the time! I got a call from my general manager at the time to say that she had just sacked someone! I was chuffed to bits that she had made the decision without consulting me - although perhaps hadn’t followed the necessary HR protocol of the day! On an occasion even earlier than that I took what was a risk at the time and took three weeks holiday to travel around South-East Asia. When I came back a lot of the day-to-day tasks I had been doing at the time had been done just as well (if not better!) by those working for me! Having said that I don’t think I have taken three weeks off together since - maybe this is the year to do it.

If asked what has contributed to the success of Cotswold Fayre, I often mention delegation being a key, as I consider myself to be good at it - although my staff may call it “being dropped in it” - I hope not! However, I am by nature a perfectionist, as I am sure many others are as well. The danger with this is to think that you can always do the delegated jobs better than the delagat-ee! It is actually irrelevant whether this is indeed the truth, as the last thing to do is to pick up the job again. The ONLY way forward is to provide the training and insight required to do the job to the required level OR find someone else to do it.

Sorry is this blog is a little on the dry side without my normal wit and invention, but I strongly believe some of us are thinking too small. Delegate, think bigger and grow. There is never a better time to put expansion in place as at the bottom of downturn. So what’s stopping you! Now back to putting what I have just said into practice! I have averaged 1.75 days a week in the office this year so far, which means that the business is being run by my team and not me. That is not to say I am not working, I am - mainly at food events around Europe. The joy of high-speed internet everywhere these days means it doesn’t matter too much. Clearly there needs to be people management time - that also is essential to growth. I’ll be on my way back from France tomorrow to do just that!

Until next week….

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Farm Shop Celebrates Customer’s 100th Birthday | News | Speciality Food Magazine

Farm Shop Celebrates Customer’s 100th Birthday

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Croots Farm Shop laid on a birthday treat for loyal customer Grace Emmunds to celebrate her 100th birthday

Grace, who lives at The Leylands Estate, Broadway in Derby, visits Croots near Duffield most weeks.

And when her latest visit coincided with her 100th birthday, staff popped up with a surprise birthday cake, flowers and bottle of bubbly to mark the special occasion.

“Grace has been coming to us since day one when we opened in 2008, and visits virtually every week,” said Steve Croot, who runs Croots Farm Shop in Wirksworth Road.

“She comes in with her carer for something to eat in our coffee shop and then has a browse and buys a few bits.

“She’s marvellous and we love to see her. We were really pleased to hear that she was coming in on such a special day.”

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Butcher Launches High Street Saving Campaign | News | Speciality Food Magazine

Butcher Launches High Street Saving Campaign

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A campaign to save one of our national treasures, the high street butcher has been launched by the farmer & wholesaler butcher John Penny & Sons

'The Meat Crusade’ aims to put quality butchers’ meat back on the British dinner tables. John Penny, eighth generation farmer and butcher explains, “We were once a nation of shopkeepers with generations of butchers, bakers and greengrocers who knew every customer by name.

“The way we shop for meat has been radically altered by the domination of faceless but convenient one stop shops that encourage the use of mass food production techniques to create high volumes of produce. However, these techniques often reduce an animal’s quality of life, which in turn, affects the taste and quality of the meat we buy, it’s time that shoppers go back to their local butcher.”

The decline of the high street butcher has been swift accelerated by challenging economic conditions. There used to be some 22,000 in the mid-90s, according to Ed Bedington, editor of the Meat Trades Journal. In 2010 there were just 6,553.

The campaign aims to attract high profile support from chefs and food writers as well as help butchers to compete with the larger retail outlets. Not only in offering a wider range of goods, but how they trade. The campaign highlights ways to help butchers trade, suggesting an old-fashioned delivery services or initiating an out-of-hours pickup service at the local pub.

For more details on The Meat Crusade watch this link: http://www.youtube.com/watch?v=4Tied59uzzg

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Discover The Source | News | Speciality Food Magazine

Discover The Source

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Celebrating the finest food and drink that the South West has to offer, The Source and Taste of the West trade show is due to be held on 23th-24th April

“We are getting excited about the show; it is really taking shape! The Source & Taste of the West trade show is set to be the best yet and will have exciting features to enhance your visit, alongside all the creative food and drink producers,” says Mike Anderson, project manager at Hale Events.

Currently, chefs include Tom Scade (SW Chef of the year) Richard Hunt, (Executive Chef from the Grand Hotel, Torquay), Lee Maycock (Craft Guild of Chefs and Game to Eat) and Dez Turland (Craft Guild of Chefs and Brend Hotels). More to confirm in the coming weeks, and full details of the dishes they will prepare will be released nearer the time.

Brand new South West companies will feature in the newcomers’ area, and it will give retailers the chance to taste and order first from these artisan producers.
If you would like to gain an insight into the show, the video from 2011 provides a glimpse of the vibrancy and diversity of the food and drink. Click here: www.sourcefoodanddrink.co.uk

The show takes place 23-24 April 2012 near Exeter and for free tickets and further information contact Hale Events on 01934 733456 or visit the show website: (www.sourcefoodanddrink.co.uk)

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Welsh Farm Shop Wins National Award | News | Speciality Food Magazine

Welsh Farm Shop Wins National Award

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A Gwendraeth Valley farm shop is celebrating after winning a national retail accolade

Cwmcerrig Farm Shop & Grill won the best UK farm retailer newcomer 2012 award at the FARMA national farmers retail and markets association, held in Edinburgh.

The business employs 21 members of the same family, with Roland, Tom, Reuben and Stuart Watkins running the company with sister Davina Bowen.

Roland Watkins, manager of the farm shop, said, “We are delighted to have won such a prestigious award. It means that our achievements and potential have been recognised by the wider industry, and it has really encouraged us to keep pushing to be the best that we can be.

“It means a lot as we won the only entry from Wales – to bring this back to Carmarthenshire is very good for both us and the area,” he added.

Rita Exner, secretary of FARMA, commented, “It's an achievement of which they can all be very proud.”

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Food Prices Up 26% in Five Years | News | Speciality Food Magazine

Food Prices Up 26% in Five Years

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Food prices in the UK have increased considerably more than in the rest of the EU, according to government body Defra

The cost of food rose by around three times more than in France and Germany over the last five years, increasing by 26%.

The UK also now imports more food than it produces, which is believed to be one of the factors causing the higher prices, along with the recession.

In 2010 – the latest year for which statistics are available – just under half (49.4%) of the UK's food supply was supplied domestically from within Britain, compared with 52% the year before.

This may be the reason why there has been a recent increase in online food shopping, as families shop around for cheaper produce and better deals from home.

Defra said that the average wage increase of low income households since 1998 rose by 22%, but this had been outstripped by food prices rising by 33% in the same time period.

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I love speed-dating | News | Speciality Food Magazine

I love speed-dating

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I am just back from Ireland and still recovering from the splendid Irish hospitality in Dublin. Just as two years ago the Marketplace event in Dublin this week has to go down as one of the best events in the annual food and drink calendar.

Around 400 buyers from many countries and 250 + Irish producers makes for a massive number of speed-dating style meetings in one day. As I said two years ago after the last event, this style of event in my opinion is far more useful than a trade show, and better for business on both sides. This is due to the meetings from the buyer’s perspective being more targeted and from the seller’s perspective they are better able to prepare because they know who is coming to see them. We will do a lot of business out of the meetings we had this week, whereas I am questioning how useful trade shows are any more. Sure we will still attend them, but there are so many these days they are beginning dilute each other, and certainly in the last couple of years, potential customers have seemed more reluctant to travel longer distances to attend. Of course part of that issue is travel costs and accommodation, but that is helped enormously by organisations like Bord Bia who cover the costs of all that ensuring good attendance!

Why do they do this? Because it is essential that Ireland exports itself out of a huge financial hole. 85% of Irish food and drink production is exported and this year their total food and drink exports should reach 9 billion euros, so spending a Million or so on a buyer’s event is relatively small fry! They do know how to put on a good show. The evening in the Jameson whiskey distillery with great food, music and dancing was fabulous, although possibly the police escort that took us to the conference centre possibly a little over the top - the citizens of Dublin must have thought the Queen was in town again!

As you can probably tell I am feeling very up-beat at present. The start of 2012 has been very positive, our new product launches also - and we are just about to increase our sales team by another 50%. It all looks good for 2012, despite the normal bad debts that always seem to happen at this time of year. There is just one word of warning in this month’s Fine Food Digest in the article, “How supermarkets are taking on the speciality sector”. Yes they are taking us on, and have been for a while. I am more determined than ever that they won’t win!

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Supermarket Boss Blames Indie Shopkeepers | News | Speciality Food Magazine

Supermarket Boss Blames Indie Shopkeepers

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“Many shoppers do not have the time to potter between the butcher, the baker and grocer,” were some of the comments recently written by Justin King, the head of Sainsbury’s

Preparing for a speech due to be held this week at the Guildhall, London, the boss of Sainsbury's has claimed British high streets are suffering because independent retailers are not adapting their businesses like supermarket chains.

Some of his leaked notes due to be announced at the City Food Lecture said, “Where high streets have declined, I do not believe that the blame can be laid at the door of supermarkets.

“Supermarkets have reflected society and changes in society. Many shoppers do not have the time to potter between the butcher, the baker and grocer. … What I think we need to do is... be brave enough to shrink the high street and allow empty shops to be converted for other uses such as residential where there is over-capacity,” he wrote.

He also cited our high streets as being a “poor second” to out-of-town shopping centres, and that to avoid leaving shops empty, they should be converted into houses and even classrooms.

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Middlewich Farm Shop Closes Down | News | Speciality Food Magazine

Middlewich Farm Shop Closes Down

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An award-winning, family-run farm shop has closed down after nearly ten years of business

Hopley House, in Wimboldsley, Cheshire, was known for sourcing most of its food and drink from within 30 miles of the shop, supporting local producers.

Trish Ryan, owner of the farm shop, decided to cease trading so she can focus on a new cake business with her sister, Joanne.

The closure has meant five people have lost their part time jobs.

Ms Ryan said, “The pressures, responsibilities and red tape of being a successful business have begun to take their toll and have overshadowed the enjoyment we take out of it. A lot of farms are starting to sell independently but supermarkets are convenient and dominate.

“It will be very sad to shut the doors and not to see our loyal customers. A lot have become friends,” she added.

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UK Now Fully Compliant With Egg Ban | News | Speciality Food Magazine

UK Now Fully Compliant With Egg Ban

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All British egg producers are now compliant with the EU ban on battery cages, the food and farming minister Jim Paice has announced

There were 30 farms that continued to use conventional cages after the ban came into effect at the start of this year, causing embarrassment for government body Defra.

Mr Paice added that any producers that reverted back to using battery cages could receive a criminal conviction.

The news comes after statistics revealed that by the end of January, less than 20,000 British hens were still in conventional cages, compared to half a million at the very start of the year. The number should now be at zero.

There are, however, still 14 EU member states that are yet to comply with the ban.

Mr Paice said, “The Commission has now received action plans from all non-compliant member states, which should contain measures to accelerate compliance.

“There are to be monthly reports of these plans in Brussels at the standing committee on the food chain and animal health, and we will be fully engaged in these discussions,” he added.

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Speciality Food Launches New Website | News | Speciality Food Magazine

Speciality Food Launches New Website

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The website for Speciality Food Magazine website has changed, but you’ll notice we are still delivering the latest news and views but presented in a much more user- friendly format.

The internet site has been freshly designed to deliver the latest news, views and issues to independent retailers in the fine food industry.
To help speciality food retailers discover new and exciting product to fill their shelves our team has allocated a new product section which is situated at the top of the website.

Each week in the newsletter we will be introducing a new product/stock idea to help tills ring with new sales.

Another useful resource is the 'Fine Food Retailing Guide' which allows retailers to discover the trade's secret selling tips. This month, Peter Martin of The House of Sarunds is revealing ways to boost Easter confectionery offerings.

You can now also share the magazine's stories and connect with your favourite producers via your Twitter, Facebook & Linkedin accounts.

The site also has a archive of downloadable magazines which date back to 2010 – making sure that no issue is ever missed.

We’d love to hear your thoughts on the website .(JavaScript must be enabled to view this email address)

For more info on getting your products featured on the website contact Sam Reubin .(JavaScript must be enabled to view this email address)

Follow us @SpecialityFood.

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London Market Named Oldest In Britain | News | Speciality Food Magazine

London Market Named Oldest In Britain

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London Borough Market has been awarded a commemorative plaque to celebrate 250 years of trading, after residents voted for it to be honoured.

London Borough Market has been awarded a commemorative plaque to celebrate 250 years of trading, after residents voted for it to be honoured.

Southwark Council says that records show goods have been traded in the area, on the south side of London Bridge, as far back as 1014 AD. The market is now held just south of Southwark Cathedral, and has been since the 18th century.

In 1755 Parliament closed the market down, but local residents managed to raise £6,000 and reopened it.

Donald Hyslop, chair of the trustees of Borough Market, said, “Borough Market is honoured to have been awarded this blue plaque voted for by the people of Southwark. Since the 13th century, the market has served London and continues to do so today, providing the city with a sustainable, independent, quality food market, rooted in the local community.”

Veronica Ward, Southwark's cabinet member for culture, added, “Borough Market is not only part of the Borough's long history but a famous landmark in London which sells produce of a very high quality and sets a high standard for food in London. It is wonderful that the market should be recognised in this way.”

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Food Retailers Fail To Meet Waste Targets | News | Speciality Food Magazine

Food Retailers Fail To Meet Waste Targets

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British food retailers have fallen short of their target to cut food and packaging waste in the grocery supply chain by five percent.

British food retailers have fallen short of their target to cut food and packaging waste in the grocery supply chain by five percent.

Thousands of tonnes of fruit and vegetables, dairy products and packaging are wasted every year because they do not comply with shape, size or standard policies.

The pledge was made in 2010, but the industry has only managed to cut waste by 0.4%, the equivalent of 10,000 tonnes. The total amount of waste produced is 6.6 million tonnes a year.

Bob Gordon, head of environment at the British Retail Consortium, said, “This is a relatively new target and while it is disappointing that we have not met it, it needs more time because it is not a straight-forward issue.

“We could reduce packaging, for example, but that could increase food waste,” he added.

Retailers have met other environmental targets early, such as the aim to reduce the amount of waste sent to landfills to below 15% by 2013. In 2011, the figure was already reduced to 14%.

Caroline Spelman, environment secretary, added, “It's important all concerned build on this and work to create a green economy, by finding innovative ways to minimise waste, introduce resource efficiency measures, and use water and raw materials more sparingly.”

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Fsa Rules Trouble Indie Businesses | News | Speciality Food Magazine

Fsa Rules Trouble Indie Businesses

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New rules introduced by the Food Standards Agency could leave independent butchers, farm shops and delis struggling to survive

Proposed guidelines on the control of E-coli could threaten the business of small shops as the agency expects companies to pay for the inspections.

A butcher from Ipswich George Debman, has spoken out on these issues. He told regional newspaper, EADT, “It is quite apparent that these regulations are forcing many butchers to consider their future, because they are faced with an uneven playing field,” he said.

Chris Soule, chairman of the FSB’s Suffolk branch, said, “The economy of Great Britain, this region and the county of Suffolk depends on a food industry sector that is able to function well and be confident of steady growth. Good government should not work against the industry but work with it.

“You can say with absolute certainty that our European competitors would not impose such disabling regulations and expense on their farmers and food industry, which suggests that the UK government has got it totally wrong. But maybe it is the intention of a nanny state to offer the British public homogenised pap rather than interesting and high quality food.”

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Success For Sussex Food Businesses | News | Speciality Food Magazine

Success For Sussex Food Businesses

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Eight food producers have received accolades at The Sussex Food and Drink Awards

350 Sussex food and drink businesses entered the competition, with 11,000 people voting for their favourite.

Winners included Paul Peach, 24, who received the title of Sussex Young Chef of the Year and High Weald Dairy, which won Sussex Food Producer of the Year.

Clive Beddall OBE, chairman of the judges at the event, said, “Research shows that, despite economic downturn, demand for locally-sourced food has actually accelerated during the past 12 months and more than half the country's shoppers now say they are prepared to pay extra for local food.

“The Sussex Food and Drink Awards celebrate the exceptional standards of quality and innovation that have taken the country's producers into the top half of the UK's Premier League for locally-produced food and drink,” he added.

Paula Seager, managing director of Natural PR, which ran the awards, commented, “Tonight has been a wonderful celebration and we are so proud that these awards have played a part in building the reputation of Sussex as one of the best food destinations in the country. It is home to some of the most creative and exciting producers of exquisite food and drink.”

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Food Producers Promised Export Help | News | Speciality Food Magazine

Food Producers Promised Export Help

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The Government has promised to help British food producers export their goods overseas

The Farming, Food and Drink Exports Action Plan aims to cut red tape and promote British produce abroad in developing markets, to prevent the UK falling behind.

The exports plan includes measures such as easy access to support and advice for producers and the removal of trade barriers.

Jim Paice, minister of agriculture, said, “British food is already known the world over for its quality, and with surging world population growth and demand for western products, there are huge opportunities for our producers to tap into emerging markets.

“I'm convinced the sector can become an engine for growth for our economic recovery. It's crucial we get the right support to businesses at home as well as championing British products abroad,” he added.

Britain is currently the 17th biggest food exporter in the world, with countries such as Brazil, Germany and the USA at the top of the table, compiled by the World Trade Organisation and Eurostat.

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Company Culture | News | Speciality Food Magazine

Company Culture

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I have been thinking this week about Company Culture. I am pleased with the atmosphere and commitment we have at Cotswold Fayre and it has always been my aim to create a culture that is fun to work in rather than simply to make money (and just as well as the latter hasn’t always happened!).

I started to read Richard Branson’s new book over Christmas “Screw Business as Usual” - normal gentle title from him. The main thrust is that those companies that do good and have fun will be the ones that make money. I have always believed in this. Cotswold Fayre was borne out of supporting my own charitable work in South-East London, employed ex-druggies and alkies in its early days and more recently has thoroughly engaged in supporting and working with the Bala Orphanage in Kenya. Whilst we work hard we also have a good laugh whilst we are doing it most of the time with the result that people like working here and our churn is very low. It works and as time goes on and we make more profit we will be more and more engaged in giving it away. I look forward to it!

With these thoughts in my mind I have been starting to invest in our future and are currently recruiting for two new sales people in the North of England. We have had a massive response with over 70 people applying so far and first interviews are happening this week. Whilst thinking that our culture and what we do are “the norm” it is shocking to discover that some companies are still in the dark ages. I interviewed one candidate this week from a food company that has won several huge accolades at the Great Taste Awards over the last 10 years that are still in the Victorian era when it comes to treating their staff. This candidate is desperate to get out as he has a company car that shouldn’t be on the road and has to take holiday when the car breaks down (which is frequently), doesn’t have any access to customer sales reports and isn’t given any information on company sales or profits. It’s the cloak and dagger culture that I have avoided like the plague.

Maybe this is normal - in which case we are very abnormal. I hope not! Let’s have open businesses, that treat their staff well, have fun, remember others and make more profit!

Have a good week.

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Californian Dream | News | Speciality Food Magazine

Californian Dream

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I am writing this just at the end of my trip to the Fancy Food Show in San Francisco. Off to the airport in an hour.

My reflections at this point are as much about the lifestyle here as the Fancy Food Show and staying with my brother (who lives here) allowed me to get inside the culture a bit more than merely staying in a hotel. Incidentally I had a rather bizarre last evening at a quirky comedy gig in Mill Valley, with various stand-up comedians performing - I had to get some of the jokes translated and Robin Williams was in the tiny audience. Apparently he sometimes wanders up onto stage and performs ‘off the cuff’.

As with any society it is very polarised between the ‘haves’ and ‘have nots’ and my impression is that the ‘haves’ have a lot more here than they do in the UK. That said there is a veritable glut of independent food shops here selling high quality products at much higher prices than the UK. It seems that people here, being far more health conscious, are spending more of their money on what goes into their mouths.

To give an example of say a standard jar of pickle or jam. It was not too difficult to find several retailing at $7-8 which is at or around the £5 mark.

Even the best products in the UK would be retailed around £1 lower. Having said that, if anything, it is less expensive to eat out than in the UK, so the difference between cooking good food at home and eating out at a restaurant is much less - that’s why they do it more than we do!

Onto the show. As well as picking up some interesting new lines that may well feature in future Cotswold Fayre ranges, this show is as much picking up trends and developments which tend to filter into our market in the future.

I am not going to give away too much on that front to our competitors, but I remember coming three years ago and seeing countless companies producing gourmet savoury popcorn, when there was no-one in the UK making such products. There are now several here and more in the pipeline.

Speciality producers here have two factors in their favour. 1) The market is less dominated by the national supermarkets (even Wholefoods is organised regionally to some extent) and 2) the population is so vast companies can grow to a really significant size before they even need to think about export.

Don’t get me wrong there are still loads of tiny producers here and always will be, but for those with more ambitious plans, it is possible slightly easier. That said, seeing the market here makes me even more determined to see the speciality food sector continue to grow in the UK. Hopefully you can join with me in furthering that dream!

Talk to you next week.

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Groupon Voucher Deal Costs Firm Thousands | News | Speciality Food Magazine

Groupon Voucher Deal Costs Firm Thousands

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A Sussex business has had to move to smaller premises after it was unable to meet demand generated through an online voucher deal

Veg Box UK, based in Hove, signed up to a deal with Groupon which offered boxes of fruit and veg worth £45 for just £18.

700 people took up the offer, but because Groupon keeps half of the voucher price, Veg Box UK were unable to afford delivery costs and had to issue some customers with refunds.

Daniel Harris, a spokesman for Veg Box UK, said, “In hindsight, the buzz of the offer was great and amazing but the outcome hasn't been great for us. The knock on effect from the sheer demand actually had an impact on our reputation as a business.

“I think these offers work for certain types of businesses. They work if you are a massive established company and you've got a lot of stock you need to get rid of.”

Tobias Tschoetch, managing director of Groupon, added, “We can give recommendations on capacity based on what the business tells us.

“Groupon is about helping small businesses grow, not stretching them beyond capacity. We succeed when they succeed. It's not always easy to precisely predict demand, but if a partner feels they aren't able to meet capacity, we work with them to revise the offer to a level they're more comfortable with.”

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Campaign Aims To Make Harrogate Foodie Hotspot | News | Speciality Food Magazine

Campaign Aims To Make Harrogate Foodie Hotspot

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A new organisation is attempting to promote the culinary heritage and prowess of Harrogate in a bid to make the spa town the food capital of the North

The campaign, called Harrogate Food and Drink, highlights the food and drink found in the area, and organises the town's food and drink festival in November.

Martin Wilks, co-ordinator of the campaign, said, “There is plenty of enthusiasm for the Harrogate Food and Drink concept across the area and we want to be sure it's open to all.

“We hope both the festival and the Harrogate Food and Drink concept will become valuable tools which can be used to promote businesses and the Harrogate area which should be proud to have so much to offer when it comes to first-class food and drink,” he added.

Cafés, pubs and small food retailers in the region can become a member of the campaign for £65. More details can be found at www.harrogatefoodanddrink.com.

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Uk Farms Still Producing Battery Eggs | News | Speciality Food Magazine

Uk Farms Still Producing Battery Eggs

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Around 30 farms in the UK are still using battery cages to produce eggs, despite EU regulations which made them illegal from 1st January

Up to 500,000 hens are being kept in the cages, which give them little room to nest, scratch or roost.

The Government criticised other countries that failed to meet the deadline and is disappointed in the British farms that continue to use battery cages.

Peter Stevenson, chief policy adviser for organisation Compassion in World Farming, said, “The Government and the British egg industry always said that British egg producers would be ready on time. I'm sure they meant it sincerely and they've been badly let down by these 30 or so farms.”

Defra is confident that the remaining producers will be fully compliant with the new law by February. Fourteen other EU member states also failed to meet the deadline.

Huw Irranca-Davies, shadow food and farming minister for Labour, added, “The Government has criticised other EU nations for failing to comply with the ban, yet it didn't know that half a million UK hens are still held in illegal cages.

“UK farmers have spent £400 million getting rid of battery cages and the Government must act immediately to ensure that they do not face unfair competition from these illegal eggs,” he added.

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Urban Farming Jumps In Popularity | News | Speciality Food Magazine

Urban Farming Jumps In Popularity

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An increasing number of urban farmers are turning their hobby into a business by selling produce to local restaurants and food shops

More than 2,000 new spaces for growing food have been created over the past three years, and allotment owners are beginning to sell fresh fruit and veg and products such as honey and jams to retailers.

Sustain, the alliance for better food and farming, has launched a report advising small-time producers how to grow for sale.

Polly Higginson, author of the report, said, “There has been a real change in attitude in the community food sector towards how they see their projects.

“Trading is a good opportunity to generate income to contribute towards project costs and to lift the ambitions of those involved,” she added.

Retailers across the country are already forming business relationships with small, local producers. Fenwicks, in Newcastle, stocks honey made by bees that are kept on the roof of the store, and a vegetable box scheme in Nottingham delivers produce grown in allotments throughout the city.

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Pipers Crisps - A Fresh New Look_OLD | News | Speciality Food Magazine

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Pipers Crisps - A Fresh New Look_OLD

After nearly eight years of sustained growth, Pipers Crisps is refreshing its brand and redesigning its packaging to accurately reflect its core values and emphasise what the brand stands for.

Lincolnshire-based Pipers Crisps has fast become the gourmet crisp brand of choice in pubs, coffee shops, delicatessens, farm shops and independent retailers. For resellers, the Pipers Crisps brand offers high earnings potential and a genuine point of difference. For consumers, the Pipers Crisps brand stands for a great tasting product with unique flavour provenance.

The new name on the pack is ‘Pipers Crisp Co’, highlighting not only the product itself, but also emphasising the company behind the brand - the people, the expertise and the great service that comes as part of the Pipers brand promise. The name boldly takes centre-stage on the new pack design and the updated logo incorporates the important message ‘Made By Farmers’. Pipers Crisps are renowned for their great taste and strong flavours, sourced from passionate regional producers. The provenance of these flavours is essential to the brand, so the source of the flavour is named on every pack.

Alex Albone, Managing Director, is excited by the new development: “We endeavour to make the tastiest crisps in Britain. We’ve spent a number of years growing our brand so we understand what Pipers means to our customers. This redesign emphasises our strengths and helps us stand further apart from our competitors. What makes Pipers Crisp Co different? We make our own crisps, unlike many other newer brands, and we don’t make crisps for anyone else. Also, we hand cook our potatoes which gives our snack a crispier texture. We know what we’re doing and we care about product quality, freshness and shelf life. Our flavours come from specialist sources, picked to be the tastiest and to provide authentic provenance,” Albone says.

“Another important factor is that we don’t sell Pipers Crisps to supermarkets,” Albone says. “We prefer to focus on giving our discerning retailers a premium quality, gourmet crisp with a real point of difference. This gives them a genuine opportunity to generate high earnings from greater sales values and margins,” he adds.

The range of Pipers Crisps still comprises the same seven great-tasting varieties as before, although for consistency across the range the names have been changed slightly. The new names are; Cheddar and Onion; Cider Vinegar and Sea Salt; Black Pepper and Sea Salt; Sea Salt; Spicy Tomato; Sweet Chilli; and Unsalted. Pack sizes are 40g, available in cases of 24 and 40, or in sharing bags of 150g in cases of 15. Custom made point of sale equipment is available.
Pipers Contact Details: Tel 01652 686960, www.piperscrisps.com

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Pies The Limit_OLD | News | Speciality Food Magazine

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Pies The Limit_OLD

With over 20 years experience, Burbush's of Penrith produces luxury pies that have been made, finished and packed by hand. The company only use locally-sourced, great quality and traceable ingredients to create its varied selection of artisan products.
Working on a 'bake to order' basis, the specialist only begins making its sweet and savoury pies, pasties, pâté and pre-portioned meals once retailers have placed their orders. Orders are despatched on an overnight carrier within hours of finishing, to ensure the products reach the buyer in perfect condition.
In terms of sizes, The Hot Crust Pie range starts at 150g for an individual pie, through to 450g, 900g, 2.5kg and Gala shaped products. All Short Crust pies are available in 190g, 420g and catering sizes. They can be supplied uncooked either baked or frozen, so customers can enjoy the aroma of freshly baked pies in-store. Also available is a range of 20 cold cutting pies for the deli counter, ready to slice and serve.
For more information please contact Burbush's of Penrith T: 01768 863841 E: .(JavaScript must be enabled to view this email address) T: www.burbushs.co.uk

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Food & Drink Expo Set To Impress | News | Speciality Food Magazine

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Food & Drink Expo Set To Impress

From 25 to 27 March 2012 at the Birmingham NEC, Food & Drink Expo will be offering suppliers

This year’s expo promises to be the best yet, attracting over 500 exhibitors from all areas of the industry.

Vicki Beers, Marketing Coordinator, Farrington Oils
“The show enables us to meet potential customers and gives our existing retailers an opportunity to discuss their plans with us, as well as tasting our full range of oil, dressings and mayonnaise. We always look forward to the show, meeting new customers and catching up with current ones, talking to fellow food producers, discussing new ideas and trends within the industry such as the growing use of British cold pressed rapeseed oil for its health benefits.  It is an exciting time for our industry.”

Charlotte McMillan, Marketing Coordinator, Honeybuns
“For those looking to source innovative new gluten-free products, Honeybuns should be a must-visit as we’ll be promoting the addition of our new gluten-free Scones and mini Chocolate Caramel Shortbread to our already established award-winning sweet and savoury range. We are looking forward to meeting existing and new customers. We love the buzz of the shows - it's always interesting seeing what other companies are up to. In terms of visitors planning their visit, it’s always worth having a good look through the Show Guide and marking those companies that you are interested in visiting, but also leaving time to browse around all the other exhibitors - you never know what you might find. And comfy shoes and a bottle of water are obviously a must!”

In addition to being exposed to new and innovative brands in Food & Drink Expo, visitors will also have access to Farm Shop & Deli - one of the most exciting components of this year's show. Farm Shop & Deli Live, the area’s live events theatre will be bringing a comprehensive programme of demonstrations, interactive debates and tastings - all focused on helping speciality retail visitors to improve their bottom line.

Expert advice will be available from guest speakers such as top chef, forager and wild food expert, Mark Lloyd, who will be leading a foraging cooking demo. Mark will be on hand to give expert advice on produce and talk about the next emerging trends like the street food scene. Mark comments, “I’m hugely passionate about good, honest food that’s well priced and that’s one of the things that I will be talking about during the live session”.

Furthermore, four lucky producers will get the chance to pitch one of their products to a panel of ‘Dragons’ made up of various food experts including Sara Allbright, Food and Gift Buyer from John Lewis Partnership and Zoe Jackson, Director of the Jamie Oliver Artisan Food Collection, amongst others.

John Farrand, Director from the Guild of Fine Food, also on the panel, says “This will be an important exercise for suppliers as they will be able to get an invaluable critique of their product from some of the top food experts in the industry – from the packaging and taste to the company’s margins. Not only will it be invaluable for the producers that are actually pitching but it will also give onlookers the chance to see how they should be buying and negotiating with suppliers”.

For the latest information on any of the suppliers or the Live Session speakers, visit the website http://www.foodanddrinkexpo.co.uk/ or follow Food & Drink Expo on Twitter https://twitter.com/fooddrinkexpo.

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Buy Online From Measom Freer’s New E-commerce Site_OLD | News | Speciality Food Magazine

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Buy Online From Measom Freer’s New E-commerce Site_OLD

At Measom Freer they know how important it is to stay at the forefront of new technology. With this in mind they have just launched their new E-Commerce web site, available at the same web address as previously www.measomfreer.co.uk. The site is easy to navigate with clear information, product data and images with prices of Measom Freer’s extensive ranges available to registered users. Delivery is available throughout the UK and to all EU countries.

Customers can now download a full catalogue in pdf format with all product sizes and dimensions. There is a ‘Current Offers’ page for end of line products where customers can snap up a bargain. Minimum order is the usual box quantity however bottle and jar quantities can be matched to caps as required.
Directors Andy and Mark Freer have pushed this improvement through stating, “ We see it as a natural progression for our customers to be able to order online 24 hours a day, knowing that they will still receive that attention to detail that Measom Freer has built its reputation on’’.

Measom Freer have been producing quality plastic packaging for 75 years. They manufacture an extensive range of plastic packaging and have available from stock; plastic bottles, jars, caps, pumps, scoops, measures, boxes, rigid tubes, fasteners, spatulas, spoons etc. All their products are designed and manufactured in-house in the UK.
They offer bespoke product design and a printing service for their bottles and ancillary products. Bespoke designed products can be made to customers' own requirements using their in-house CAD CAM 3D design & quality CNC tool-making facilities.

Come and meet the team at EasyFairs Packaging Innovations, NEC, 29th Feb - 1st March on Stand A8 to find out more about how these great value packaging products can enhance your brand image and shelf presence. Measom Freer Tel +44 (0)116 2881588, Fax +44 (0)116 2813000, .(JavaScript must be enabled to view this email address) or buy online at www.measomfreer.co.uk

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Chains Report Decline In Recent Sales | News | Speciality Food Magazine

Chains Report Decline In Recent Sales

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Britain’s biggest retailer, Tesco has revealed a decline in sales over the Christmas period.

Other top British retailers have also posted lacklustre results over the festive period. These poor results came despite heavy discounting in the run-up to Christmas.

However online shopping is helping some retailers break records with John Lewis, Debenhams and Marks and Spencer reporting substantial increases in their online sales.

Ellen Flood, retail expert from Shopow says, “What we will see this year is the evolution of the high street with leading retailers changing their approach, and in many cases their product lines, to reflect the tastes of the modern shopper.
As more people are become internet savvy, retailers will need develop and improve their online offerings and to embrace the Social Shopping phenomenon which is gathering pace.”

Ms Ellen concludes, “The internet is developing as a key element of the retail landscape. Online shopping offers shoppers an incredible amount of choice, convenience and savings.”

“Social Shopping makes the online shopping experience more meaningful as people interact with their friends to share purchases they have made, likes and dislikes and, most importantly, great deals and discounts. Plus it adds an element of fun to the online shopping experience,” she says.

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Celebrity Chef Caught Stealing Cheese | News | Speciality Food Magazine

Celebrity Chef Caught Stealing Cheese

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The TV food presenter, Anthony Worrall-Thompson has been caught shoplifting cheese and wine five times in the last two weeks

The 60-year-old celebrity was cautioned after he stole several specialities from his local Tesco store.

Mr Thompson was taking items from the deli counter and not scanning them through on the self check-out.

After raising suspicion, the store's staff carefully watched the CCTV every time the famous presenter entered the store to be sure he was stealing.

The results showed the chef paying for the bulk of his items, but leaving a few unscanned.

“Why did I do it? I've been asking myself that same question since Friday,” he said in an interview with the Daily Express.

“I've been racking my brains to think why on earth did I do it and what was going through my mind at the time, but I just don't know.

“There is absolutely no reason,' he added. “I'm totally at a loss, totally embarrassed, apologetic and gutted for my family and friends.”


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Happy New Year | News | Speciality Food Magazine

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Happy New Year

As I have said here before, it seemed like we were running to stand still for much of the time. However, we finished the year up 16.5% which was a lot lower than our target, but people tell me we should be happy with that – although generally “people” have lower expectations than me!

One thing is sure, I have never been so tired at Christmas than I was this year – nor have my team! To get the job done they showed an amazing level of commitment and were often in the office past 7,8 or even 9pm. A big thanks to them, and it reminds me what a great group of people I have got around me. That’s enough back-slapping! What I really needed was a break, so booked to go away without the kids for New Year’s weekend. Unfortunately rushed as we were didn’t check trip advisor before we booked and managed to book what must be one of the worst hotels in England.

If you want a weekend away, do not stay here: http://bit.ly/w7WIXc To say that the staff didn’t care is a massive understatement! One reviewer on Trip advisor, which I have since looked at and written my own post on, (although they haven’t published it yet), described it as when “Fawlty Towers meets Acorn Antiques”. How true! The only difference being that some of the staff at Fawlty Towers actually cared! The straw that broke the camel’s back was when checking out early after only one night when asking for the details of who to complain to, I was given the name of someone whose job title was “ex-manager”!! For a full review of the horrors, hopefully trip advisor will publish what I said here: http://bit.ly/oTUQ3H

So I didn’t exactly come back refreshed, but certainly am full of energy for the year ahead. Lots of exciting things to plan and do in the next few months!

The next time you hear from me I will be in the States visiting the Fancy Food Show - talk to you again then.

I really do think this year will be better, especially if we stop the doom-mongers as soon as they open their mouths!

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Open Farm Sunday 2012 Plans Begin | News | Speciality Food Magazine

Open Farm Sunday 2012 Plans Begin

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As Open Farm Sunday moves into its seventh year, the organiser is encouraging more farmers than ever to open their gates on the 17th June

The organiser behind the event, LEAF (Linking Environment And Farming) has opened its online registration for Open Farm Sunday today.

Open Farm Sunday has become firmly established as the food and farming industry’s annual flagship event. Reaching out to over one million consumers, it provides an opportunity for consumers to find out about the vital role farmers have in producing safe affordable food whilst caring for the countryside.

Caroline Drummond, LEAF chief executive said, “As a nation we are becoming increasingly urbanised and many consumers are still disengaged with the countryside and the story behind their food – which is why Open Farm Sunday is more important than ever. As well as showcasing the industry, Open Farm Sunday is also a fantastic opportunity for farmers to build bridges between themselves and the public and tell them about the valuable work they do and show them at first hand how the food they enjoy every day is produced.”

“The feedback we get from farmers each year shows the wide range of benefits they receive from taking part in Open Farm Sunday and how much they enjoy the day too! Benefits mentioned include building community relations and raising a farm’s profile through to increasing sales.

"But it is the face-to-face engagement between farmers and the public that is the most important part of Open Farm Sunday – no matter what the size or type of event.

"Be it a guided farm walk at a set time, to a large open day, the choice of event belongs to the farmer. So whether you are opening your gates to 30 or 300 visitors, all events are of equal importance and value. Size doesn’t matter to LEAF – it’s the engagement with the public that really counts,” says Ms Drummond.

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British Pie Awards Open For Entries | News | Speciality Food Magazine

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British Pie Awards Open For Entries

The British Pie Awards are back for a fourth year and have started to accept entries

The event, organised by the Melton Mowbray Pork Pie Association, will take place on 25th April at St Mary's Church in Melton Mowbray.

Pies can be entered into 18 different categories, and will be judged by a panel of celebrity chefs, experts and food writers.

Matthew O'Callaghan, chairman of the Melton Mowbray Pork Pie Association, said, “The British Pie Awards provide a fantastic opportunity for piemakers of all sizes throughout the country to demonstrate the top quality of their British produce.

“We have decided to introduce new classes to allow even more producers to enter their pies in these highly recognised awards and we look forward to receiving products representing the variety and quality that British piemakers offer,” he added.

Last year's event received over 600 entries from 118 bakers, and interest is expected to increase for the next competition. For entry details visit: www.britishpieawards.co.uk.

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Farm Shop Wins National Retailer Award | News | Speciality Food Magazine

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Farm Shop Wins National Retailer Award

A Lincolnshire-based farm shop has been named Retailer of the Year in a national competition

Uncle Henry's Farm Shop, in Gainsborough, picked up the title at the 2011 Food and Farming Awards, held at the House of Commons.

The awards recognise success and innovation in the farming sector, highlighting hard working retailers and producers.

Meryl Ward, owner of Uncle Henry's, said, “We are delighted to have won, especially when up against such great competition. It just goes to show you don't have to be the biggest company out there to be successful.

“As well as being a showcase for the best in locally produced food and drink, we do a lot of charity work and have in place different initiatives and events which benefit the local community,” she added.

Hannah Young, a spokesperson for Lincolnshire Chamber of Commerce, commented, “We are always pleased to hear of local businesses doing well, but for one to win a national award is brilliant news.

“Uncle Henry's spoke at our Agriculture and Horticulture Chamber Launch Event early this year, and we hope to work more closely with them as we believe they are a fantastic business.”

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Farm Shop Awarded For Breeding Best Cattle | News | Speciality Food Magazine

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Farm Shop Awarded For Breeding Best Cattle

A family-owned farm shop in Shropshire has won a host of awards for its prize-winning Hereford cattle

The Timmis family, who run the Moor Farm Shop in Baschurch, attended the Hereford Cattle Society's annual Christmas calf show at Shrewsbury Livestock Market.

The store was awarded the Reserve Supreme Champion and Male Champion for its 12-month-old Shraden One Henson. It also took first prize in the commercial heifer category.

Hazel Timmis, co-owner of the farm shop, said, “We are all absolutely delighted with our recent successes. We took ten calves to the show and were thrilled to come away with the Reserve Supreme Champion and five other firsts.

“Our herd dates back to 1919 and we have been breeding Hereford cattle since 1981. We are dedicated to delivering the finest quality meat to our customers,” she added.

Mrs Timmis also came second in the stockman's handling class. Her daughter, Elaine, gained first place in the young handler category.

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First Ever World Pasty Championships Announced | News | Speciality Food Magazine

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First Ever World Pasty Championships Announced

The World Pasty Championships will take place at the Eden Bakery on 3rd March to celebrate the traditional recipe and set the table for amateur and professional bakers to display their skills.

Details on how to enter will be released in the coming weeks on www.edenproject.com. There will be categories based on the PGI guidelines and open contests for pasties from elsewhere in the country.

Gaynor Coley, managing director of the Eden Project, said, “The World Pasty Championships at the Eden Project will be a joyous celebration of the tradition and the vibrant industry of today. We'll be inviting people to come from far and wide – and to bring their pasties with them!”

Mark Muncey, chairman of the Cornish Pasty Association, added, “The championships at Eden will be a great celebration of the pasty and a chance for bakers in Cornwall and beyond to show off their talents.

“The event will also help us mark the hard-won PGI status and explain more about what that means to a proud heritage and a thriving industry, which plays such a big part in the Cornwall economy.”

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Great Start To 2012 For Farm Shop | News | Speciality Food Magazine

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Great Start To 2012 For Farm Shop

A Surrey food store has scooped the Best Local Shop in the UK award

The prize was awarded to Fanny's Farm located in Merstham which is well-known for its handmade marmalade.

The creators of the award, Cottages4You accepted votes from local shoppers and holiday makers to find its winner. The prize was £1,000 which the owner, Fanny Maiklem is using to buy new uniforms for her staff.

She told Surrey Today, "So far we have decided on nice rugby shirts to keep them warm and some polo shirts for the summer. The current uniforms have needed replacing for ages and it is time the staff had something new."

The team will also purchase a new laptop. "We will use the laptop to try and modernise a little," Mrs Maiklem said. "We have someone who manages our Facebook and Twitter sites but it would be nice to have a go ourselves."

To find out more about the shop please see: http://www.fannysfarm.com/

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Food And Drink Expo Set To Be The Showcase For 2012’s Food And Drink Innovation | News | Speciality Food Magazine

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Food And Drink Expo Set To Be The Showcase For 2012’s Food And Drink Innovation

From 25 to 27 March 2012 leading specialists will gather at Birmingham’s NEC for the country’s largest food and drink focused expo. With exhibitors from across the UK and internationally, and over 26,000 visitors expected to flood through the doors over the three-day period, all will be looking to source the latest innovations and tailored advice to drive business profitability.

Latest consumer trends have seen a dramatic increase in the demand for fresh ingredients and full product traceability. To reflect this change in buying patterns, Food and Drink Expo and Farm Shop & Deli are partnering up for the 2012 event. The Farm Shop & Deli area will be focusing specifically on specialty food products, offering visitors a cross section of interesting food and drink suppliers, producers and distributors including Shaw Meats Ltd, Burbush’s of Penrith, Fratelli Camisa, Breckland Orchard, Lewis & Cooper, Country Puddings, Trotters Independent Condiments and Salcombe Dairy.

In addition each area within the show is hosting a live events theatre. Food & Drink Expo’s, The Brainfood Factory, will be focused on the Future of Food & Drink, Health of a Nation and Come Dine Regionally. Whilst Farm Shop & Deli Live will be a taste sensation with product testing sessions, brand-led case studies and valuable business advice.

Visit the website http://www.foodanddrinkexpo.co.uk/ or follow Food & Drink Expo on Twitter https://twitter.com/fooddrinkexpo for the latest information.

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Local Shopping In The News | News | Speciality Food Magazine

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Local Shopping In The News

As I write this Mary Portas has just announced her plans for regenerating the high street in Great Britain via a 50 page report, which, I hasten to add, I haven’t read!

She acknowledges that the “high street” is at crisis point with shoppers deserting the hub of their community for the out of town retail park. It is the growth of the latter that has resulted in many of our high street shops closing,leaving hoardings where shop windows should be, which further decreases the attractiveness of the high street to consumers. A vicious circle!

However, it does appear that in some parts of the country independent high street retailers are thriving. I hope so as we supply these as part of our core customer base as well as the “out of town” farm shops and garden centres. Look at the success of Christmas markets which have regenerated some town centres at this time of year. And in my home town of Cirencester, we are lucky enough to have two delicatessens, two butchers, a greengrocers, a cheesemonger and a fishmonger – four of which have opened within the last two years – and I hope are all taking business away from the town centre Waitrose and Tescos.

One of the biggest gripes from the report seems to be the rising cost of town centre parking. I have just been into Cirencester and paid £1.30 for an hour’s parking, and whilst there saw three traffic wardens giving people tickets – and Cirencester really isn’t that big! Pretty short-sighted of the local councils to sting drivers from coming to town centres, which in turn encourages them out to out-of-town shopping centres, leaving shops closing and no longer paying their business rates. It takes a lot of parking charges to make up the annual business rates for a single site.

I have (as always) been asked frequently over the last few weeks how Christmas is going. I refuse to answer, saying that we have done our part, the shops are heaving with Christmas stock – the key is the next 10 shopping days to Christmas. Will it be a good one? I will let you know in January.

Happy shopping! And do please boycott the large chains where possible!

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Reindeer Pate Causes Shock In Food Aisles | News | Speciality Food Magazine

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Reindeer Pate Causes Shock In Food Aisles

A fine food store has caused outrage by selling a controversial game pate to its customers this Christmas

The pate is currently being sold at UK chain, Harvey Nichols for £15 for 190 grams. The speciality is made from bonafide Swedish reindeer, and the sale of it has caused anger amongst many vegetarian groups.

The tin which holds the meat mentions that it is a 'indulgent winter treat' coming from a 'farm-raised relative of Rudolph'.

This has provoked the group, Vegetarians International Voice for Animals to approach Harvey Nichols and try to ban the product. In a letter to the store, the society wrote: 'I understand that the reindeer meat you sell claims to be from farmed animals, this... raises concerns – as farming methods are likely to cause huge amounts of stress to animals used to relatively free range over wide areas.'

But despite the controversy, the product has still been a Christmas 'sell-out'. Constance Cooper, spokesman for Harvey Nichols told the Daily Mail. “Our online stock has sold out due to the publicity and demand we've received. 'It's a seasonal product and stocks are limited so we will not be restocking prior to Christmas.”

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New Food Labelling To Be Introduced In 2014 | News | Speciality Food Magazine

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New Food Labelling To Be Introduced In 2014

The changes are being implemented to stop retailers labelling food as British, even if it was grown or reared in another country.

Currently, if food from anywhere in the world is processed and packaged in the UK, it can be labelled as British produce.

Andrea Graham, chief science and regulatory affairs advisor for the National Farmers Union, said, “We support the provision of clear, accurate and relevant information for the consumer and we believe that the new country of origin labelling requirements will give a big boost to consumers.

“These new rules will offer them clear and honest information on the origin of their food and where it was reared,” she added.

The rules will not come into effect for another two years in order to allow the industry time to adapt to the new packaging.

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Eu Food Storage Bill Could Cost Retailers Millions | News | Speciality Food Magazine

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Eu Food Storage Bill Could Cost Retailers Millions

Currently, most stores maintain a temperature of anything between 4°C and 7°C, which is regarded as completely safe by the Food Standards Agency.

The European Commission has already started to consult its Food Hygiene Regulations, despite strong opposition from the FSA and environmental groups.

Andrew Opie, food director at the British Retail Consortium, said, “This is a prime example of unnecessary business regulation making it harder for retailers to invest and grow.

“Retailers already follow rules that ensure food is stored and delivered at temperatures that keep it in top condition. New legislation dictating a specific temperature wouldn't do anything to improve safety or quality,” he added.

The environmental impact of increased energy requirements could also have a devastating impact on the ozone.

Simon Miller, director of sustainability consultancy Best Foot Forward, commented, “Emissions from refrigeration come both from significant energy usage and refrigerant releases such as HFCs.

“The knock-on effects beyond large stores and distribution centres will be more acute in less efficient appliances such as trucks and coolers.”

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Theatre Stars Campaign To Save Deli | News | Speciality Food Magazine

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Theatre Stars Campaign To Save Deli

A deli facing closure has attracted a huge campaign, with many British celebrities vowing for the shop not to shut


Gaby Elyahou, the manager of Gaby's Deli in West London has sparked a social media frenzy because his landlord Gascoyne Holdings is planning to close the shop and replace it with a chain restaurant.

The approved planning application has provoked a reaction from celebrities such as Simon Callow, Vanessa Redgrave, Miriam Margolyes, and director Mike Leigh and the group of stars are planning their support by running a select number of cabaret nights in-store.

Only last weekend the much-loved actor, Henry Goodman performed to a shop packed full of diners. He sang to the crowd, "At Gaby's we love life and food and we love the theatre."

The deli which has been in London's Theatreland since 1965 has been serving theatre-goers eastern treats such as falafels for over 50 years.

Mr Elyahou told The Guardian, “What has upset me is that small businesses have no power to keep going. These big landlords know they could get you out tomorrow, yet if you go to Paris you see small shops and cafés of different kinds. As a result, these bistro chains have no chance there. But if I walk from Oxford Circus to my deli what do I see? Only big shops and chains all selling the same thing."

Image courtesy of Kazam Media /Rex Features

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Expert Says Markets Will Save High Streets | News | Speciality Food Magazine

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Expert Says Markets Will Save High Streets

This revelation comes from the retail guru's independent review to the government, which hopes to find a solution to falling footfall numbers in shops.

The shop expert has also asked the Prime Minister to introduce a National Market Day, in order to increase awareness and trade for markets across the country.

Miss Portas said, “On a market stall people can try out their ideas and get their business booming without too much cost. It's great for our town centres too, bringing in fresh ideas and products and preserving our nation's cultural heritage.”

Current licensing rules can make it difficult for businesses to set up market stalls in the street. The review suggests these rules should be relaxed or lifted, as well as restrictions on late-night deliveries.

Other plans include the introduction of a tax on car parks in out-of-town shopping centres.

Richard Dodd, from the British Retail Consortium, added, “It seems that there are a good number of sensible ideas in the report, which if taken together and adopted, could make a difference to many of our troubled high streets.”

Vacancy rates in English town centres are currently at 14.5%, three times what they were in 2008.

Photo by Nils Jorgensen, Rex Publishing.

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Uk Will Waste £600m Worth Of Food This Xmas | News | Speciality Food Magazine

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Uk Will Waste £600m Worth Of Food This Xmas

Britain will spend a massive £3.3 billion on food for the Christmas table this year, and discard 20% of it

The average Brit household will splash out £133.70 on food for its Christmas table, according to a national survey commissioned by food waste disposer maker InSinkErator.

That equates to – (*based on 25 million occupied UK households pinpointed in the 2011 Census statistics provided by the Office for National Statistics) a huge £3.3 billion food spend in the UK this coming Christmas.

The InSinkErator survey, which polled 3,000 Brits across the nation**, also discovered that 56% of householders admit they will throw away between 20% – 30% of that extra Christmas food as waste this year – a minimum of £600 million of Christmas food thrown directly into our dustbins.

The knock-on effect of that extraordinary wastage is that 66% of the nation will use between two and four extra bin bags to discard their unwanted Christmas food in 2011 – approximately 50 million bin bags of extra rubbish just for unwanted Christmas Day food (based on two-thirds of the nation using 3 extra bin bags on Christmas Day).

That extra waste also contributes significantly to the 30 extra ‘tidying up’ hours that almost half the nation (49%) claims it will undertake during the annual Christmas break.

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Retail Packaging For Speciality Teas_OLD | News | Speciality Food Magazine

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Retail Packaging For Speciality Teas_OLD

Too often they lack distinctive, balanced flavour. Whilst we have many young customers exploring teas not traditionally drunk in the UK such as green, oolong and white we also have many older customers who remember quality, large leaf teas purchased from high street merchants and delicatessens which they cannot now obtain. We are now making our teas available to both customer groups through specialist retail channels.

For cafes, restaurants and hotels we offer our teas in bulk for consumption on the premises but there are some that wish to offer their customers and guests the teas they have enjoyed to take home with them. For this purpose we offer our teas in triple-laminated paper, foil and coloured cellophane packets. For gift purposes we offer tin box caddies with hinged lids which have full colour labels printed front and back and for higher volumes these are available in specially embossed tins. We also offer selections of four caddies in themes such as Tea for the Morning and even Tea for the Adventurous! For multiples we are able to create specially designed dual branded packaging based upon packets, tins or card tubes.

We work with talented designers to create exciting packaging to communicate the traditions, qualities and diversity of speciality teas, many of which originate from some of the world’s most dramatic landscapes and have huge tea producing history.

For customers where the thought of preparing loose leaf tea is just a step too far, especially if the tea is to be made for just one person, we offer our teas in cartons of biodegradable mesh infusion bags which are suitable for the large leaf teas in which we specialise.

At this point you might ask ‘why do you focus upon large leaf teas?’ The answer is that it takes several minutes for tea to brew and yield the full balance of flavours. However, teabags are designed to brew much more quickly by using a small leaf; fannings. If these fannings are allowed to brew for the same period they would be too tannic or astringent. They therefore do not offer the full balanced flavour of large leaf teas. This is why large leaf teas are enjoying somewhat of a resurgence. In part this has been made more attractive by stylish glass teapots with removable infusers and infusion bags. In creating new packaging options we aim to present the contemporary appeal, flavour and diversity of our traditional teas.

Just give us a ring - 01926 492888 or email .(JavaScript must be enabled to view this email address) would be happy to discuss the packaging options for our extensive range of teas.

Grey’s Teas – for the world’s greatest teas
www.greysteas.co.uk

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New Book To Boost Basmati Sales | News | Speciality Food Magazine

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New Book To Boost Basmati Sales

An Indian chef has launched a recipe book to help British consumers and retailers recognise the versatility of Basmati rice

The newly released title by Shilpi Gupta called Basmati: Fragrance, Flavour & Finery features 30 recipes from around the world.

The book suggests 'going against the grain' by using Basmati rice to create European dishes such as risotto and paella.

The book launch is part of the Basmati For The World 2011 campaign which aims to push the sales of India's top food export item even further. Asit Tripathy, chairman for the rice body, APEDA comments, “The main objective of the conference is to promote Indian Basmati Rice across the world by integrating Basmati rice into local recipes.”

As part of the book launch and two-day conference chefs were drawn from the USA, Mexico, Italy, France, and Moscow to recreate the featured Basmati dishes.

Dr Rahul Khullar, secretary-commerce for the Government of India said that the initiative is part of the government’s intention to boost Indian exports to new and emerging markets.

“Indian Basmati has gained greater recognition for its quality in the world market and the country has recently been successful in expanding export of this unique aromatic rice to new markets including Africa, Europe Latin America, Oceania and Central Asian regions.

“As part of the government’s newer strategy to double all exports by year 2014 a special focus has been given on employment intensive sector agri-exports for which the export target has been set at USD 22 billion. The Ministry of Commerce has prepared a strategy paper envisaging doubling of exports to USD 500 billion by 2014," Mr Khullar said.

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Grocery Sector To Reach £184 Billion By 2016 | News | Speciality Food Magazine

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Grocery Sector To Reach £184 Billion By 2016

The research, published by retail analysts IGD, stated that discount retailers were the main driving force behind the increase.

The online sector is also the fastest growing channel, with an average annual growth rate of 13.7%. It is set to double in value in the next five years.

Joanne Denney-Finch, chief executive at IGD, said, “Despite the extraordinary economic climate and the ongoing uncertainty caused by the eurozone crisis, there are a number of exceptional events in 2012 that could provide opportunities for growth – the Queen's Jubilee celebrations, the Euro 2012 football championship and the London Olympics.

“We still buy most of our groceries at supermarkets and hypermarkets but we are also using different types of stores more often, such as online and convenience. And leading retailers are building their presence in these areas.

“Another growth area is discounters and with people increasingly experiencing a squeeze in incomes, this format will benefit despite counting for a small share of the overall grocery market,” she added.

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Strikes Create “extra Saturday” For High Street | News | Speciality Food Magazine

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Strikes Create “extra Saturday” For High Street

Wednesday’s nationwide strike resulted in a 38% increase in the number of shoppers on Britain’s high streets

Public sector employees and parents of schoolchildren hit the stores, boosting trade for retailers up and down the country.

Customer numbers were 20% higher than expected at Kent's Bluewater shopping centre, and Westfield Stratford City, in East London, experienced its busiest week since opening in September.

The day off was seen as an ideal time to stock up on food, drink and gifts for Christmas.

David Wilkinson, head of marketing at Bluewater, said, “It was a really good day for family shopping, with a lot more mums and kids in particular.

“The cinema had huge queues from the early morning as parents sought to entertain their children for the day, and our restaurants were still full at 9.30pm.”

Despite this initial boost, retail analysts warn that extra spending will take away profits from future weekends, as shoppers will have already spent money on Wednesday.

The Treasury estimates that the strike will cost the UK economy £500 million. Two thirds of state schools closed and around two million public sector workers were involved.

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Global Recognition For World’s Best Cheeses | News | Speciality Food Magazine

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Global Recognition For World’s Best Cheeses

This year’s World Cheese Awards saw 2,500 entries from 34 countries enter the competition, and a French producer scoop the World Champion Cheese 2011

On 23rd November, farmhouse producer Fromagerie Agour won the top cheese award for its Ossau Iraty AOP cheese.

The producer has already won the same award for the same cheese back in 2006 and it is now being imported to the UK by QST/Cheese de France.

Frédéric Gayral from QST, who submitted the World Champion cheese and was at the show to collect the award commented, “This is amazing! I have judged at the awards for eight years now and to have a cheese win twice is unbelievable. I called the father and son who make the cheese to tell them the good news and they started to cry on the phone, it was overwhelming.”

Other prizes on the night included Belton Cheese winning two Gold awards for its Wensleydale and Mature Cheddar as well as a Bronze for its Red Leicester.

And, the Best British Cheese was declared as Cornish Blue from the Cornish Cheese Company.

Other award winners included:

Best Irish: Killeen Farmhouse Cheese for its Killeen Goat

Best Mature Cheddar: Mature Farmhouse Cheddar from A.J. & R.G Barber Ltd.

Best Unpasteurised: Cornish Blue from the Cornish Cheese Company

Best Welsh: Llandyrnog Creamery’s Medium Creamery Cheddar

Best Gruyere: Kaltbach Le Gruyere from the Dairy 4397 Peney Le Jorat

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Yorkshire Farm Celebrates Trio Of Awards | News | Speciality Food Magazine

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Yorkshire Farm Celebrates Trio Of Awards

Hinchliffe's Farm, in Netherton, was awarded first prize for its black pudding, and second prize for its pound pork pie and thick pork sausage.

The categories cover thin, thick and speciality sausages, as well as traditional, standard and speciality pies. The ceremony was held at the Cedar Court Hotel, in Bradford.

Simon Hirst, general manager at Hinchliffe's Farm, said, “We are absolutely delighted to have won three awards when we were up against such stiff competition.

“This is great recognition for the hard work and dedication that goes into our quality produce, as well as being a fantastic reward for our skilled butchers.”

Organised by the Confederation of Yorkshire Butchers Council, the awards ceremony is the UK's biggest and most prestigious regional meat trades competition.

It attracts hundreds of entries from butchers across the country, including farm shops and bakers who make products on their own premises.

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Sweet Success For Preserve Producer | News | Speciality Food Magazine

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Sweet Success For Preserve Producer

Its Strawberry Conserve beat an array of other local producers in their category. The judges said the superior colour, consistency and flavour of Mercer's jam gave it the edge over the rest of the entrants.

Lizzie Mercer, who owns Mercer's of Yorkshire with her husband Paul, said, “We're delighted to have been named the winner of the Best Sweet Preserve category for a second time – this really is as good as it gets.

“As a family-run business, we really do put our heart and soul into the preserves and continuously strive for perfection, so it's fantastic that our passion and hard work has been recognised.”

The seventh annual Deliciouslyorkshire Awards is held to showcase and celebrate the best of Yorkshire's food and drink industry.

The ceremony was held at the Rudding Park Hotel, in Harrogate.

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All Work, No Play….? | News | Speciality Food Magazine

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All Work, No Play….?

Well it is certainly that time of year for us – we have just had our busiest eight weeks of the year and everything should start to return to sanity soon, just as the retailers start to have their manic time of year.

I have been so busy this is my first blog of November, well that will never do, will it?! Or did I hear you breathing a sigh of relief!

The speciality food world is, I think, undergoing something of a transformation at present with a certain degree of re-positioning going on. There is certainly a more hard-nosed approach being taken by certain players, one of whom is telling some of our existing suppliers that they will only continue to sell their products if they stop supplying us. Of course, that isn’t going down too well at all, with the suppliers or us. There is a fine dividing line here. Clearly from the retailer’s point of view it is important to have a choice and not to be forced to use a certain wholesaler for one product they can’t buy elsewhere. From our point of view as a wholesaler it is far easier to put our energy behind a range or a brand if we know we are the only or at least the preferred wholesaler.

In fact I can see there being a further move towards wholesalers who are happy to offer contact with the producers not less. This is due to a move within farm shops and delicatessens to be a little more careful in recent months with their wage bill. There seems to be a move to reduce staff which means that it is more efficient to deal with a wholesaler who charges the same prices as going direct, as the time spent placing orders, receiving deliveries and paying invoices is far less.

The only other option is to ask too much of your staff, which I have possibly been guilty of recently. In a business that is heavily seasonal this is difficult to avoid though as brining in temporary people sometimes causes more trouble than it is worth. So in effect we are invoicing double normal weeks at present with the same team, as well as trying to put together next year’s range – hence the title of this blog. Part of their reward will be a floating Christmas party on the River Thames next month and I am sure we will let of some steam that night!

Overall how do I think the market is at present? The next few weeks will tell, but I am quietly confident that the nation will eat its way out of the economic downturn. I think retailers will have a good Christmas and 2012 will be much more positive than the last few months have been. Wait and see!

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A New Season Begins | News | Speciality Food Magazine

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A New Season Begins

Steve Croot, owner of Croots Farm Shop in Derbyshire, welcomes his 250,000th customer and launches into Christmas

We reached a milestone this month when our 250,000th customer went through the till. I was on hand to congratulate our quarter of a millionth customer with a bottle of bubbly and present them with a picnic hamper. They were a couple who’d started shopping with us shortly after we opened in June 2008, which was nice.

Winning through to the regional finals of the British Sausage Week competition at the start of November brought us some excellent publicity – especially the photo of me and rock legend Noddy Holder. We sent it to our local media and put it on our website and social media pages, which generated a fair bit of interest.

As far as I’m concerned it’s well worth entering these kinds of competitions because it’s a good way of raising a profile. I also thoroughly enjoyed meeting Noddy Holder, who seemed to rate our Henry Cooper Sausage that we’d created especially for the contest.

We rounded off British Sausage Week with our own Sausage Festival, with offers on all bangers. Once again it was a good move, as sausage sales were up.

Towards the end of the month we staged a Christmas shopping day where we officially launched our Christmas range. We handed out free mince pies and mulled wine, and hopefully it put everyone in a festive mood. Our Christmas range this year includes seasonal food and drink, plus wreaths, trees, decorations, books and gifts.

We rounded off November with another bit of good news – we achieved three gold, seven silver and two bronze awards for our sausages, pies and meat products at the BPEX regional roadshow, which promotes excellence in pork products.

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Scottish Butcher Voted Best In Britain | News | Speciality Food Magazine

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Scottish Butcher Voted Best In Britain

A Scottish butcher has been crowned the best in the UK at the annual Butcher’s Shop of the Year Awards

Davidsons Specialist Butchers, in Inverurie, Aberdeenshire, was awarded the title in a ceremony at The Landmark Hotel in London.

The butchers has been operating since 2004, and focuses on high quality premium end meat and poultry.

John Davidson, owner of the shop, said, “It's the best thing that's ever happened to me. I've wanted this since before I even had a butcher's shop.

“The win coincides with the launch of our online shop, so we are going to take the publicity forward and tell people they can now get the best meat in the UK delivered to their door. Being named best butcher in the UK is a great marketing tool.”

Ed Bedington, editor of the Meat Trades Journal, which organised the awards, said, “Davidsons is a deserving winner and a superb business, so it's great to see John and his team getting some great recognition.

“The standards of entry into this competition are always high and this year was no exception. I'd like to congratulate all our finalists and winners.”

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