Tues 18th Nov, Park Plaza Westminster Bridge, London

Oakland International is going to Wembley!

Posted on by Neesha Ramsingh-Cleary

Oakland International is going to Wembley!

Oakland International husband and wife Co-Founders, Dean and Sallie Attwell

Oakland International is a finalist in The National Family Business Awards 2017 in the Big Heart Award category representing the Midlands, with winners announced at the Grand Awards Ceremony at Wembley on Saturday 15th July.

Oakland International CEO and Co-Founder Dean Attwell, stated: “As a responsible family business we feel privileged to be a finalist in the Big Heart award category; recognising our commitment and contribution to the local community.”

Oakland International’s charity, the Oakland Foundation, officially opened by Her Royal Highness The Princess Royal on Friday 28th June 2013, aims to help reduce child poverty within the Redditch and Bromsgrove areas by supporting children and their families through their work with local educational and youth organisations; offering activities, programmes and financial support based around the themes of health and nutrition, education and sport.

Dean added: “Through the Oakland Foundation we have been able to make a real and positive difference to the lives of local children. The Foundation also provides Oakland International team members with a chance to develop their skills through volunteering for the Foundation.”

Now in their 8th year, the National Family Business Awards recognise and celebrate the achievements of Britain and Ireland’s over 3 million family-owned businesses and the entrepreneurs who lead them.

Amalia Brightley-Gillott, Awards Director said: “Every year we are blown away by the variety and calibre of family businesses who enter the awards. Few people realise that every time they visit their local hairdresser, stay in a boutique hotel, buy a bottle of wine, have a necklace made or buy cheese in the supermarket that they are in fact supporting passionate, dedicated families who have set up in business together. They might be hundreds of years old or new kids on the block. These awards are our chance to say ‘thank you’ and give recognition for their contribution.”

Oakland International provides multi-temperature supply chain and value added services for the food and drink sector in the UK, Ireland and Europe.

Country Range Unleashes its Awesome Foursome Range of Dressings

Posted on by Neesha Ramsingh-Cleary

Country Range Unleashes its Awesome Foursome Range of Dressings

Country Range, the leading independent foodservice brand, is offering a helping hand to pubs, bars, restaurants and cafes with the launch of four new on-trend dressings and sauces – Honey & Mustard Dressing, Citrus & White Balsamic Dressing, Ranch Dressing and Peri Peri Sauce.

The fantastic foursome can be used straight from the jar and are available to foodservice outlets exclusively through the Country Range Group network of independent wholesalers – www.countryrange.co.uk/where-to-buy/.

The new additions to Country Range’s exciting catalogue of products follows research which revealed that Honey & Mustard is now the third favourite dressing in the UK, while sales of white balsamic have increased 10-fold in the last three years.

The Fab Four

Honey & Mustard Dressing – A unique combination of honey and continental mustard, blended to give the perfect balance of sweet and savoury, ideally drizzled over fresh green or used to glazed gammon to create that caramelized finish. Available in 2.25l jars in cases of two.

Ranch Dressing – The ranch dressing is a sumptuous alternative to Caesar, mild garlic undertones and smooth buttery texture brings out the flavour in every dish. Drizzle over grilled prawn skewers, add oomph to a club sandwich or use as a dip. Available in 2.25l jars in cases of two.

Citrus & White Balsamic Dressing – A combination of lemon and lime with subtle sweetness and a peppery acidic finish, fantastic with crispy and crunchy salads and perfect to give fish a tangy lift. Available in 2.25l jars in cases of two.

Peri Peri – A blend of bird’s eye chillies, garlic and lemon to create the authentic Portuguese marinade used the world over. Baste the chicken with the Peri Peri sauce to add new depths of flavour and spice to produce mouth-watering food. Available in 2.25l jars in cases of two.

Martin Ward, Country Range Group Trading Director, said:

“We’re constantly looking to refresh and add to our product catalogue and as a company we must keep abreast with the latest food trends around the world. Following the recent Unilever Food Solutions study we felt it was the right time unleash these four new products to caterers and foodservice operators and are confident the response will be positive. ”

About Country Range

With more than 25 years of heritage servicing the UK’s innovative foodservice sector, Country Range is the leading independent foodservice brand and now offers over 850 products, all developed exclusively for professional caterers. Covering grocery, chilled, frozen and non-food, Country Range is widely recognised by caterers as a trusted and reliable brand delivering consistent quality and value for money without compromising on taste and flavour. The brand is developed and produced by the Country Range Group and is distributed exclusively by the 13 independent wholesalers that make up the Group.

Country Range Student Chef Challenge

The brand is lead sponsor of the prestigious Country Range Student Chef Challenge and is committed to working with the Craft Guild of Chefs, colleges and lecturers to provide a platform for the next generation of chefs. An eagerly anticipated fixture on the catering industry’s calendar, the Country Range Student Chef Challenge 2016/17 competition final featuring eight colleges from around the UK took place on the 15th March in the Live Theatre of ScotHot, Scotland’s biggest food, drink and hospitality show, and was won by the team from Ayrshire College. For more info visit – www.countryrangestudentchef.co.uk.

Contact Details

Website: www.countryrange.co.uk

Twitter/Instagram: @countryrangeuk

Christmas tips from cold store experts

Posted on by Neesha Ramsingh-Cleary

Christmas tips from cold store experts

Leading cold store company, Rick Bestwick says that Christmas 2017 will be very different from the last with some food manufacturers left out in the cold if they don’t plan ahead.

Director and Co-Owner, Stuart Hancock says the impact of inflation, the continued growth of digital and the availability of cold storage facilities as December looms could present a problem for businesses.

To help ensure companies are not left out in the cold this Christmas, the cold store and distribution company has provided three top tips for manufacturers:

  • Plan ahead

As with most organised operations, it’s all in the planning. This means planning way in advance. In cold storage operations space is at a premium in the last month of the year; manufacturers cannot rely on capacity being available for their products in the direct run up to 24th December. Failing to think ahead will result in increased cost at a time when margins are already being scrutinised under the veil of inflation. Stuart Hancock says: “The solution is to find a facility early on in the year, with freezing and up-tempering facilities. Chilled manufacturers are those most at risk.

  • Stay customer focussed

In other words, know what your customers’ customers want; the end user, the consumer. Christmas 2016 generated many positive sales and profit headlines but with the rise in inflation and the leaving of the European Union starting to reverberate in the food shopping aisles, Christmas 2017 paints a different picture.

According to a blog post by consumer research organisation, Mintel, Richard Perks, points out that supermarkets enjoyed a buzzing Christmas in 2016 with price consistency and value for money being at the heart of their success. He claimed that ‘trust’ was a trend and that retailers need to reestablish this with their customers. To build that trust retailers will need to demonstrate they can provide a reliable and responsive service during the festive season.

Customer-food-to-go has been a recurring Christmas theme over recent years and it shows no signs of waning. Deloittes Retail Trends 2017 report states there will be even more growth in online shopping and with the increasing prominence of connected devices triggered by the Internet of Things, customer expectations will be raised even further.

Convenience will continue to be an important aspect of consumer decision making. Stuart adds: “It is imperative that manufacturers keep abreast of consumer behaviour as this is what ultimately drives retailers. Macro environmental issues are key in understanding how customers are behaving now and how they will in the future.”

  • Keep a close eye on costs

Leading up to Christmas, one of the biggest disrupters in the cogwheel of the food supply chain is the up-tempering process. Using the latest microwave technology available allows products to be up-tempered in minutes instead of hours and therefore allows much tighter timescales to be worked towards.

Stuart Hancock says: “Seasonal demand is taking on a new form which means it’s not enough to simply be aware of it – action is needed earlier on in the year to avoid the new stresses Christmas demand brings. Finding somewhere with a value added service of date coding, packing and delivery to the retailer further alleviates the stress that Christmas has come to represent.”

Although it appears food retail is challenging the declining pattern of overall retail sales in 2017, it still looks likely that sales will fall due to the many political events taking place. This means being even more watchful of how you manage your production processes in the lead up to Christmas 2017. Stuart adds: “Having your cold storage requirements planned for now is a controllable factor in the present milieu of uncertainty.”

About Rick Bestwick

Rick Bestwick’s cold store up-tempering facility based in Chesterfield is designed to improve productivity for food manufactueres.

The technology is capable of up-tempering food from -18 degrees to -3 degrees in under three minutes – the same process usually taking around 14 hours to thaw without the microwave technology.

Rick Bestwick, is a member of the Magnavale family of independent coldstore companies, which also includes Rick Bestwick (North), Lancaster Coldstore and Rick Bestwick (North West). Magnavale also has a partnership with DFDS Logistics which sees the European supply chain giant deliver all of the group’s transport services.

Visit www.rickbestwick.com for more information

Crown Foods MSC Gluten Free Bubble Coated Salmon Wins Gold Award

Posted on by Neesha Ramsingh-Cleary

Crown Foods MSC Gluten Free Bubble Coated Salmon Wins Gold Award

Crown Foods are delighted to announce that they have won a Gold Award in the British Frozen Foods Federation Annual Awards 2017 Foodservices Best British New Main Course/Meal Centre Product for their MSC Gluten Free Bubble Coated Salmon Fillets.

Jonathan Baker of Yearsley Group (l), James and Trisha Rasor of Crown Foods (c) and John Hyman of BFFF (r)

The award was presented at BFFF’s Annual Awards 2017 this month and accepted on behalf of Crown Foods by Trisha Rasor, Marketing Director and James Rasor, Product Assurance Director.

The winning MSC Gluten Free Bubble Coated Salmon, as judged by The Craft Guild of Chefs, are coated in a unique, crispy & crunchy Gluten Free coating, that are perfect for intolerances and can also be served as an inclusive meal for everyone. The bubbly texture as well as being delicious, adds real visual interest and appeal.

The judges thought it was absolutely delightful and stated, “Fantastic sized salmon that fills the crumb well, crumb crispy – fish flakes well,” whilst another said, “Excellent crumb casing. Plump salmon fillet, still moist and flavoursome.”

Their Award Winning MSC Gluten Free Bubble Coated Salmon Fillet is a part of a fantastic collection of Gluten Free Fish products which include salmon and pollock and are perfect for children who love the satisfying “rice crispy crunch” of the gluten free coating. Their MSC Gluten Free Bubble Coated Pollock Fillet also received a nomination and became a finalist for the 2016 ASSIST Innovation Award.

Gluten Free Now Mainstream

Eating something different to everyone else at the table is a frequent reality to those with a gluten intolerance or celiac disease. Gluten free foods have come a long way and the category is shaking off previous perceptions of dry and inferior taste. With more and more schools and indeed counties turning their menu’s entirely gluten free, these products are a great addition to any menu.

Their MSC Gluten Free Fish Range was primarily created to meet school standards and has already proven successful and well established, being particularly popular in Primary Schools. The 60g portions are a perfect size for children added 4-10 and are ready after 20 minutes baking in the oven.

Trisha Rasor, Marketing Director at Crown Foods says “We hope to step-change perceptions and expectations on the quality of gluten free products. Many of our customers love the range so much that they offer as part of main menus. Meaning whether you have gluten intolerance or not, it is the centre of plate fish dish of choice It’s such an inclusive product.”

Following the successful launch, this product is widely available through Charles Sanders, Brakes, Bidfood, Holdsworth, Hopwells and Thomas Ridley

For more information please contact: Tracey Wakelin, Marketing Manager   tracey.wakelin@crownfoods.co.uk or visit our website www.crownfoods.co.uk

SPEEDY SAUSAGES A KNOCKHOLT KNOCKOUT

Posted on by Neesha Ramsingh-Cleary

SPEEDY SAUSAGES A KNOCKHOLT KNOCKOUT

The plan to buy a rundown pub in Knockholt, Kent, turn it into a private house and enjoy the two scenic acres on which it sits has been changed by the Barnshaw family – they have thrown themselves into the task of revitalising the Tally Ho into a viable public house business.

Led by licensee Mrs Tessa Barnshaw, the team includes husband Tommy and other family members and within weeks they completely refurbished the dining area and kitchen and earned a five star food hygiene rating with the aim of turning the pub into a destination food outlet.

Work is now being done to upgrade the bar area and plans are in hand to acquire two dining cabins for groups of up to ten and accommodation units for overnight visitors.

“We coped with 42 customers for a recent Sunday lunch and we can manage a buffet for 60”, said Mrs. Barnshaw.

Featuring on the menu in a number of dishes are Lincolnshire sausages (Mrs. Barnshaw’s first experience of pub work was on a council estate in the Lincolnshire steel town of Scunthorpe).

“We chose fully cooked and frozen sausages from Snowbird foods which has just been named as Britain’s best wholesale sausage supplier because of their quality and convenience.  They are unique to the catering market so they can’t be bought in a retail outlet and their quality helps engender repeat business,” said Mrs. Barnshaw.

The Barnshaw team has welcomed the speed (it takes seconds) at which the sausages can be microwaved and that convenience frees up the two Lincat fryers, a new six burner Buffalo oven, a Falcon grill and various hot plates to meet the other culinary requirements of a busy kitchen.

Snowbird has just been named in a national competition as the UK’s Best Wholesale Sausage Supplier, a fact which underlines the Tally Ho’s commitment to working with quality food supplies.

Working with Brakes as its frozen food supplier, the Barnshaw team has welcomed the speed (it takes seconds) at which the sausages can be microwaved and that convenience frees up the two Lincat fryers, a new six burner Buffalo oven, a Falcon grill and various hot plates to meet the other culinary requirements of a busy kitchen.

BLUE CUBE PORTABLE COLD STORES CONFIRMS SEARCH FOR NEW PREMISES

Posted on by Neesha Ramsingh-Cleary

BLUE CUBE PORTABLE COLD STORES CONFIRMS SEARCH FOR NEW PREMISES

Planned relocation further underlines commitment to future growth and nationwide service delivery

Further underlining its commitment to an ambitious growth strategy, leading rental supplier of high performance temperature controlled storage solutions for the food, pharmaceutical, logistics and manufacturing industries, Blue Cube Portable Cold Stores Ltd (tel: 0333 3202620) – part of the Turner Group – has confirmed it is embarking on a search for new, strategically located premises which will better serve its nationwide customer base.

In line with its expansion plans, Blue Cube is currently looking for a business location with space for a modern office building and yard to accommodate office personnel, service and its expanding fleet of portable blast freezers and cold stores. The new facility will be easily accessible to major roads and the M1 and M6 motorways.

Steve Blakemore, Blue Cube’s Managing Director comments: “This is an exciting and positive development in our business plans for the future and provides the opportunity to bring all our sales, service and fleet maintenance functions into one location. We are looking for a high quality, modern workplace where our staff and customers will benefit from us having such dedicated and efficient premises.

Steve continues: “A strategically located facility with well-connected transport links will ensure excellent support for customers and give us the flexibility to expand as we continue to meet the demands of our target markets.”

As well as workshop, yard and office buildings, Blue Cube’s preferred facility will comprise a number of service bays for repairs and spraying.

Established in 2009, Staffordshire-based Blue Cube offers a wide range of technologically advanced, eco-friendly temperature controlled storage solutions including blast freezers, blast chillers, portable cold stores and tempering units. The company provides both standard and bespoke rental systems to suit individual performance and budgetary requirements.

Understanding that flexibility is key, Blue Cube can link its portable units to a customer’s existing facility to provide additional production or storage space, and fill unused or odd shaped areas. As well as rental, the company offers lease to buy options and ex-fleet units for purchase.

Blue Cube is backed by a dedicated service and support team committed to achieving all-time highs for average first time fix rates and overall customer satisfaction ratings.

Pritchitts to Reveal New Viva Frozen Yogurt

Posted on by Neesha Ramsingh-Cleary

Pritchitts to Reveal New Viva Frozen Yogurt

Trio at LACA

(Stand P62)

Pritchitts – the leading dairy products supplier – will be showcasing the latest, delicious additions to its Viva Frozen Yogurt range at this year’s LACA – The Main Event.

Visitors to stand (P62) will have an exclusive tasting of three delicious new flavours, Blueberry, Coconut and Chocolate, as well as finding out how the low fat frozen yogurt can prove the perfect substitute to ice cream.

Catering for one of the UK’s biggest food trends, Viva Frozen Yogurt is made with 40% fresh natural yogurt and contains less than 1g fat per 100ml scoop. It makes a delicious dessert when served with fruit or is an ideal base for nutritious smoothies.

Simon Muschamp, Head of Marketing at Pritchitts, comments:

“We are excited about the opportunity to showcase our Viva Frozen Yogurt range at LACA. We pride ourselves on offering products that are not only nutritious but that are also high quality and delicious. With new and exciting flavours now added, it’s the perfect healthy dessert option for pupils.

“We’re confident these new additions will be a hit on menus and we’re looking forward to seeing what people think at the Main Event!”

With six flavours in the range, caterers can also choose from natural, strawberry and mango. All the products are low fat, GM free, vegetarian, gluten-free and contain no artificial colours, sweeteners or preservatives – making it easier for schools to meet school meal standards, as well as cater for special dietary needs.

Viva Weekly Win

Delegates will also be able to speak to the team about the education sector’s leading flavoured milk brand – Viva Flavoured Milk – and join Pritchitts and schools across the UK in their campaign to encourage children to drink more milk.

Now in its eighth year, Viva Weekly Win rewards one lucky secondary school pupil every school week with a Beats Pill+ Portable Speaker – worth £160 – simply by entering their Viva carton codes at www.vivamilk.co.uk . The more milk they drink the more chances they have of winning.

Simon adds;

“Every school year the promotion gets bigger and bigger and 2017 is proving no different – in the first week alone we had over 100 schools request their free point-of-sale kits! With three great flavours, Viva is not only low in fat but has added vitamin D, so it’s a win-win for schools looking to give their menus a boost, meet school meal standards and reward pupils who are making better soft drink choices.”

Available in Strawberry, Banana and Chocolate, Viva Flavoured Milk is the easy way to get school students to drink more milk and contains no artificial colours, sweeteners or preservatives. It works well as a healthy and filling snack, part of a meal or to help pupils rehydrate after sports.  Viva is best served chilled but can be stored ambient until it is needed, which means caterers have the added benefit of hassle-free storage.

Pritchitts will be on stand P62 at LACA – The Main Event, which takes place 5th-7th July at the Hilton Birmingham Metropole.

To find out more about Pritchitts call 0208 290 7020 or visit www.pritchitts.com

Polar Cash Presented to Cancer Charity

Posted on by Neesha Ramsingh-Cleary

Polar Cash Presented to Cancer Charity 

Cancer Research UK was delighted to be presented with a cheque for £20,223 from Redditch businessman, Dean Attwell, who trekked to the North Pole in April to raise funds for the charity.

After undertaking the greatest challenge of his life, Dean, the Chief Executive and Co-Founder of Redditch based family business Oakland International said: “I am tremendously grateful to everyone who has been so generous with their donations, help and support throughout; before with my training, fundraising, during my trip and the encouragement and the support of the Polar Explorers Expedition team and our guides, and following my return home as donations continued to come in.

“Thank you to everyone for supporting me and Cancer Research UK.”

100% of donations raised from the expedition have been given directly to Cancer Research UK.

Jane Redman, Cancer Research UK spokesperson for the West Midlands, said: “Our supporters come up with some wonderful ways of raising funds for crucial research and make a real difference in the fight against cancer. Every step Dean took in his trek to the North Pole to raise over £20,000 will help to bring forward the day when all cancers are cured.

“One in two people in the UK will be diagnosed with cancer at some stage in their lives – every day, 85 people are diagnosed with cancer in the West Midlands alone – but the good news is more people are surviving the disease now than ever before.

“It is thanks to supporters like Dean that survival rates have doubled since the early 1970s and Cancer Research UK’s work has been at the heart of that progress.”