http://www.specialityfoodmagazine.com/site/index.php/site/index/ en natasha@aceville.co.uk Copyright 2010 2010-07-30T14:13:58+00:00 http://www.specialityfoodmagazine.com/site/index.php/content/news/speciality_food_finder_launches/http://www.specialityfoodmagazine.com/site/index.php/content/news/speciality_food_finder_launches/#When:13:13:58Z The scheme, launched last week by Lurpak, already includes details about hundreds of delis, farm shops, butchers shops and bakeries. Customers can also put forward their favourite local retailers. The food finder works in a similar way to virtual farmers market BigBarn.co.uk; users enter their postcode or address and a comprehensive list of all the independent retailers in their area comes up. Profiles include contact details and opening hours, as well as links to social networking sites such as Twitter and Facebook. "We want to share our love for good food and encourage the sense of adventure and achievement generated through sourcing and cooking with local ingredients to create tasty dishes from scratch,” says Charlotte Buswell, brand manager for Lurpak. “We're supporting and encouraging speciality food stockists to list themselves on our Good Food Finder to make it easier for budding cooks to source their speciality ingredients," she adds. To submit your business, go to http://www.lurpak.co.uk/goodfoodfinder News 2010-07-30T13:13:58+00:00 http://www.specialityfoodmagazine.com/site/index.php/content/deli/looking_to_christmas/http://www.specialityfoodmagazine.com/site/index.php/content/deli/looking_to_christmas/#When:09:38:48Z It’s been sunny outside, but I've made a big effort to get into 'Christmas mode' and am delighted that my festive ordering is already all wrapped up. Now I can concentrate on planning for the events we have lined up between now and Christmas. We’re staging a vintage car and beer festival on 28th August. Nutbrook Brewery, which is based nearby and brews our Croots beers, will be running the beer tent. It’s the first time we’ve organised anything like this, but we’re getting a lot of interest and on the first day we announced it we had ten cars entered. Then there’s British Food Fortnight, British Sausage Week and a number of other events we want to get involved in before December. This month we’ve started stocking products from three new local suppliers – which brings the number of producers we use within 50 miles of the shop to about 40. One, Duffield Dairy, is literally a mile away from the shop, as the crow flies, and is now supplying our milk. This is great because it gives me an extra two days life on it. Ashbourne Foods, who make lovely cakes, and pasta sauce producer Teresa Lambarelli, have also come on board. Another new product for us this month is the Scotch egg, which we’re making ourselves. I’d read that they were becoming popular and before I knew it our deputy manager, Margaret had dug out a recipe from one of the books we sell in the shop and made one. It was really tasty, so we costed it all out and decided it was well worth going for! We sold the first batch of 16 on the first day they went on sale, and then the second batch of 18 just as fast, so now Scotch eggs are becoming a permanent addition to our range. We sold the last of our World Cup sausages and burgers following the end of the football tournament last month, raising £310 for our local adopted good cause, Treats Children’s Charity. Ten percent of the sales of our World Cup range was donated to the charity. We were really pleased with how our customers supported our fund-raising effort. Deli Diary 2010-07-30T09:38:48+00:00 http://www.specialityfoodmagazine.com/site/index.php/content/news/pieminister_ups_production/http://www.specialityfoodmagazine.com/site/index.php/content/news/pieminister_ups_production/#When:13:23:24Z The company enlisted the help of machinery specialist Riggs Autopack to update its food production system. Since launching in 2002, Pieminister has continued to expand, opening a retail outlet in 2003 and becoming the only pie stall at London's Borough Market in 2004. However, after moving to larger premises in 2008, the company was forced to move away from hand-filling its pies to a more automated system, in order to keep up with demand. ‘‘After extensive research of who and what was available, it was clear that Riggs Autopack offered us a significant step forward. They understand the industry and our production concerns very well and have now provided us with an effective and versatile machine solution,” said Simon Drury, production manager at Pieminister. “The equipment is easy to use with impressive change-over times - ideal for coping with our level of production. The depositing accuracy is excellent and we have been thoroughly impressed with the level of service received from their staff,” he added. However Mr Drury is keen to stress that the pies will continue to contain only fresh, free-range meat and high-quality natural ingredients. The company's pies are sold in hundreds of delis, food halls, farmers markets and pubs across the country. Products on offer include the Minty Lamb, Mushroom & Asparagus and Mr Porky pies. For more information visit http://www.pieminister.co.uk News 2010-07-29T13:23:24+00:00 http://www.specialityfoodmagazine.com/site/index.php/content/news/organic_parmesan_crowned_cheese_champion/http://www.specialityfoodmagazine.com/site/index.php/content/news/organic_parmesan_crowned_cheese_champion/#When:12:15:33Z An organic Parmesan has been crowned Supreme Champion at this year’s International Cheese Awards The cheese which is distributed in the UK by Bradbury and Son Ltd and made by the Ferrari Dairy in Lodi, south of Milan, Italy has been stocked in Waitrose as its own brand organic Parmesan and has also been branded Ferrari Organic Parmesan for the past five years.   This year’s competition saw 300 categories in all, with competitors from 24 countries. Other winners at the event, in its 114th year, included UK Supreme Champion which was won by a Red Leicester from Milk Link’s Taw Valley Creamery in Devon and M&S, which scooped 14 gold awards in the retailer classes.   Richard Paul, Show Chairman, said: “We had record entries and the standard across the board was extremely high – our panel of 140 judges really did have their work cut out to make their selections.    “But select they did and Bradbury’s organic parmesan is an extremely deserving Supreme Champion. It, and all the category winners and runners up, can now feature a gold, silver or bronze International Cheese Awards label on pack.   “We will now be working hard to educate consumers on what that logo means -  that if they spot it they can be safe in the knowledge that the product has been judged, by experts, as outstanding.”   George Paul, Managing Director of Bradbury and Son Ltd, which distributes the winning cheese, said: “I’m absolutely delighted. I’ve been in the cheese trade for 42 years and this is our first supreme champion.   “It’s a cheese with a character all of its own and a testament to the hard work, skill and dedication of the cheesemakers in Italy. We’re simply the front man for this magnificent product.”   Chloe Graves, cheese buyer for Waitrose, said: “We’re really pleased with this win, especially as it’s quite unusual for an overseas cheese to be awarded Supreme Champion. It really is a superb cheese and we’re delighted the judges at the International Cheese Awards have recognised that.”   For a full list of results and trophy winners, please go to http://www.internationalcheeseawards.co.uk   Feature Article 2010-07-28T12:15:33+00:00 http://www.specialityfoodmagazine.com/site/index.php/content/news/luscombe_to_launch_charity_drink/http://www.specialityfoodmagazine.com/site/index.php/content/news/luscombe_to_launch_charity_drink/#When:08:25:38Z The scheme, which will coincide with Breast Cancer Awareness Month in October, will be active during the three months up until Christmas. Although the company produces a wide selection of beverages, the Cranberry Crush drink was singled out because of its vibrant colour and associations with women's health. The limited edition bottle features the charity's pink ribbon logo. “It's about raising awareness. The disease is quite treatable if caught early. Many of the team at Luscombe have been touched by cancer in some form, so it's a cause that is of personal interest to us,” says Gabriel David, owner. Depending on the success of the scheme, the company may continue production of the drink into the new year. “If we can encourage people to be more open about the issue it may in some way debunk the stigma attached to discussing Cancer. That way it's more likely to be caught in its early stages, where something can be usually be done about it,” he explains. Mr David is keen for retailers and other producers to also get involved in raising awareness during Breast Cancer Awareness Month. “During tight times it can be hard to convince small companies to give things away, but it is so important get the message across. We will be producing around 40 to 50,000 bottles – that's thousands of opportunities to raise awareness,” he adds. News 2010-07-26T08:25:38+00:00 As I mentioned previously, service is one of the key differentials between large retailers and small independents – i.e. the idea that the small retailer actually cares about the customer and wants to give good service, whereas a lot of the staff in the multiples couldn't give a monkey’s. Well, that’s the theory, anyway. One proven by some of the rather grumpy characters featured in the recent series. To give good service generally means some degree of human interaction. Although there are some excellent websites that offer a very good customer experience, what I'am talking about is physically going into a shop. Face-to-face contact is required for good service. What an own goal then, when supermarkets started installing self-service checkouts a couple of years ago. Not only does this remove the last vestige of human contact within the supermarket at the check-out, but the technology doesn’t even work properly! All I hear when I have used them is a computer voice saying 'approval required'. Why I should need approval for checking out a bottle of olive oil or a chunk of cheese is beyond me! And yet I can’t continue checking out without the assistance of a supervisor, who is usually too busy dealing with another customer over 60 who can’t check-out a bottle of wine, or a 16-year-old who can’t buy a tube of glue to complete his homework! And have you ever tried using your own recyclable bags? The only thing that amazes me is that more of these machines haven’t been smashed in by frustrated customers! Of course, all this frustration with bad technology results in an even worse customer experience in the supermarkets – if that was possible! But all this plays into the hands of the independents, who can give that excellent service that customers are crying out for. In fact, when customers receive any kind of decent customer service they almost fall over backwards because they aren’t used to it. Let’s go over the top in smiling when customers come through the door, helping them find products, recommending products and carrying their shopping to the car. All this makes a huge difference, so don’t forget it! One little story to finish, which is where good service goes a bit too far and turns into pushiness. I stop at a BP garage, which is attached to an M&S, a couple of times a week on the way to work, sometimes to fill up with diesel and other times simply to buy some breakfast, which is usually a croissant or two. Every time I go to the check-out I get asked whether I would like a hot coffee to go with my croissants. As my office is only 10 minutes away and I can get much better coffee there, I decline. Bearing in mind the staff should know me by now and should stop asking, this week I was asked three times whilst paying whether I wanted a coffee. It was almost like he wasn’t going to let me buy the croissants unless I bought a coffee to go with them! Next time I will try to sell him some coffee to improve the quality of the store's offering. Speciality Bites 2010-07-26T08:02:20+00:00 http://www.specialityfoodmagazine.com/site/index.php/content/news/fsa_will_stay/http://www.specialityfoodmagazine.com/site/index.php/content/news/fsa_will_stay/#When:07:49:07Z However, Health Secretary Andrew Lansley confirmed that it will hand over some responsibilities to the Government. The Department of Health will oversee the nutrition policy and the Department for Environment, Food and Rural Affairs will handle food labelling – leaving the FSA to focus on food safety. The body was established as a non-ministerial department in 2000, in the wake of the BSE crisis and a number of high-profile outbreaks of foodborne illness. Its primary purpose was to secure food safety and provide independent advice to Government and to the public. Most recently, the FSA campaigned for a Europe-wide introduction of the 'traffic light' system of nutritional labelling. “Our ambition is to create a public health system that truly helps people live longer and healthier lives. To achieve it, we can't stand still. Changes are inevitable,” said Andrew Lansley, Secretary of State for Health. Around 100 of the organisation's posts will be moved, leaving 2,000 remaining staff. “It's absolutely crucial for the Food Standards Agency to continue providing independent expert advice to people about food safety. But bringing nutrition policy into the Department makes sense. It will enable a clear, consistent public health service to be created, as our Public Health White Paper later this year will set out,” he continued. “I believe – in the-long term – we'll have a clearer and less bureaucratic system for public health. The end result will focus on turning expert advice and support into better health,” added Mr Lansley. News 2010-07-26T07:49:07+00:00 http://www.specialityfoodmagazine.com/site/index.php/content/hotproducts/tasty_soups/http://www.specialityfoodmagazine.com/site/index.php/content/hotproducts/tasty_soups/#When:15:10:28Z Jeremy's Soups provide a delicious range of handmade fresh soups to customers near and far. In spite of the warm weather, soups are still in demand as a quick and easy meal that is wholesome and nutritious. Summer flavours include Red Pepper & Black Olive, Cream of Asparagus, and Sweetcorn with Red Chilli. All of the soups are made fresh to order to give the longest possible shelf life. The producer, Jeremy has also started to produce a range of handmade tray bakes. Coming from a long line of bakers, he really knows his stuff. He makes them using good quality ingredients with no artificial additives, and they are frozen to give a 12 month shelf life. The company distribute directly, so get in touch to experience the 'Jeremy' effect! For more information please contact Helen or Jeremy T: 017683 53311 E:info@jeremyssoups.co.uk W: http://www.jeremyssoups.co.uk/wholesale Hot Products, Hot Products - Featured 2010-07-25T15:10:28+00:00 http://www.specialityfoodmagazine.com/site/index.php/content/hotproducts/perfect_gifts/http://www.specialityfoodmagazine.com/site/index.php/content/hotproducts/perfect_gifts/#When:13:12:16Z The Bay Tree’s exciting new look has inspired an original all-year-round gift selection. The best selling lines are now available in a range of mini jars including favourites such as Spicy Onion Relish, Redcurrant Jelly, and the renowned Very Lemon Curd – making them ideal for hampers or stocking fillers. These little pots can also be found in a beautifully illustrated gift pack range which include Sweet Preserve House, Chutney Window, and Sunday Roast Window. The company has also been working on developing more fabulous new flavours, including irresistible Rosemary, Gin and Juniper Jelly and Black Pepper and Cumin Jelly – a perfect gift for foodies. The gift packs were originally planned for the Christmas launch, but was brought forward to July due to customer demand and to take advantage of the summer holiday season. For more information please contact T: 01749 831300 E: enquiries@thebaytree.co.uk W: http://www.thebaytree.co.uk Hot Products, Hot Products - Featured 2010-07-25T13:12:16+00:00 http://www.specialityfoodmagazine.com/site/index.php/content/hotproducts/healthy_and_organic/http://www.specialityfoodmagazine.com/site/index.php/content/hotproducts/healthy_and_organic/#When:13:06:55Z Suma Wholefoods has been producing healthy wholefoods for over 30 years and its organic canned beans are a simple staple which epitomises what Suma is about. All Suma beans are of the highest quality and no salt or sugar is added to them. No calcium carbonate is put in when they are canned – some other brands add calcium carbonate as a skin toughener to keep the beans intact whilst cooking. The cans come with a ring pull top so they are ready to eat or can be added to favourite recipes. The range includes: 400g fairly traded aduki beans, fairly-traded black beans, blackeye beans, butter beans, cannelloni beans, chick peas, green lentils, haricot beans, mixed beans and red kidney beans. Suma also does a small range of organic catering beans – mixed beans, red kidney beans and chickpeas. For more information please contact T: 01422 313845 E: info@suma.coop W: http://www.suma.coop Hot Products, Hot Products - Featured 2010-07-25T13:06:55+00:00