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Celebrity chefs line up for St Ives food festival
A star-studded array of chefs is in place for this year’s St Ives Food and Drink Festival, taking place on Porthminster Beach in St Ives, Cornwall on May 13th and 14th.
The organisers have lined up national TV stars including Cornwall’s Nathan Outlaw; seafood chef and restaurateur Mitch Tonks; executive chef of Stein Restaurants, Jack Stein; last year’s MasterChef winner Jane Devonshire; chef and authors Gizzi Erskine and Sophie Michell; and Bake Off winner Frances Quinn.
They will be joined by local chefs including Jude Kereama, head chef and owner of Kota restaurant, Grant Nethercott, head chef at The Alba in St Ives, and Tom Adams, chef at Coombeshead Farm.
Mitch Tonks said: “I love the energy of the St Ives Food and Drink Festival. There’s just something about cooking and celebrating on the beach, and I can’t wait to enjoy the whole day – hopefully the sun will shine.
I don’t like to take demos too seriously. I want them to be simple enough for people to enjoy watching, and think ‘I could cook that at home’, as that’s the whole point: to inspire people to cook.”
South West Tourism Awards open
The South West Tourism Excellence Awards for 2017/18 are now open, and businesses have until the closing date of 16th June to enter.
This year’s awards see a few changes. There is a new Guided Tour category for tours on land and water, alongside criteria changes for Hotels, Holiday Parks and Visitor Information Service. Other categories include Glamping, Self Catering, Dog-Friendly, Access & Inclusivity, B&Bs, Spas and Wellbeing, Active & Sporting Experience, Artistic, Cultural & Learning Experience, Cafes, Pubs, Restaurants, B&Bs, Attractions, Business Tourism, Customer Service, Sustainable Tourism & Events & Festivals.
Organiser of the awards Robin Barker says: “Like any good tourism business the Awards continue to evolve and develop and this year is no exception. Last year saw record entries as well as wide-ranging feedback, and we look forward to working closely with entrants in helping them stay at the forefront of quality tourism.”
Full details are at www.southwesttourismawards.org.uk
Bristol Theatre seeks catering partner
Bristol Old Vic is looking for a catering partner to run its new Café Bar and events business. The 251-year-old theatre, thought to be the UK’s oldest continuously working venue, is opening the street-front Café bar and dedicated event spaces as part of a £25m front of house development, due for completion in Autumn 2018.
According to the release, Bristol Old Vic is: “inviting Expressions of Interest from suitably qualified and experienced national, regional and independent caterers, interested in working in partnership to provide food, bar and events services. Applicants will need to share the organisation’s passion for creativity and quality, and its deep commitment to the local community and citywide economy.
In awarding the contract, consideration will be given to the tender submission, overall value for money, professional quality and the applicant’s commitment to developing the service in tandem with Bristol Old Vic’s growth as a visitor destination.”
Dorset ice cream producer opens kiosk in Lyme Regis
West Dorset ice cream producer Baboo Gelato are opening their second kiosk. The new outlet opposite the Cobb in Lyme Regis, joins the West Bay kiosk opened last year.
Co-owner Annie Hanbury said: “We are delighted to be opening a second kiosk just a year after our first one. It’s a dream come true to be able to open a business in this unique town.”
Baboo Gelato have won Champion Ice Cream & Sorbet from Taste of the West, and Blackmore Vale Magazine’s Best Dairy Producer in the last year.
FOOD & DRINK NEWS
Arkell’s use their loaf
Wiltshire brewery Arkell’s have partnered with Hall’s Bakery from Stroud to brew a ‘bread beer’ called Loaf of Beer.
Head brewer Alex Arkell explains: “Hall’s Bakery provided us with some of their delicious fresh bread which we chopped up and added to our mash tun alongside a healthy dose of malted barley and some oats for added flavour.”
The result was a 3.8% ABV beer which has a “distinct, bready sweetness – warm, fresh and perfect for early summer drinking.”
It’s wonderful to be able to work with another family business, especially one that’s relatively close,” adds Alex. “Hall’s Bakery has been baking bread for over 100 years. We’ve been brewing beer for 170 years. Both families understand the passion and precision that goes into making two of the most satisfying things ever to pass the lips.”
Tim Hall of Hall’s Bakery said: “Our fifth generation family run bakery prides itself on quality, passion and an understanding of the needs of all our customers and are proud to work alongside The Arkells Brewery in helping with this wonderful new beer.”
Lyme Bay’s new bag-in-box cider
The Devon-based Lyme Bay Winery are launching a rebranded range of its Jack Ratt Cider, including a flagship 3-litre bag-in-box.
The Jack Ratt bag-in-box range includes a traditional and fruity Scrumpy, RRP £11.49, and a full-bodied, strong Vintage Dry, RPP £11.99.
For more details go to www.lymebaywinery.co.uk.
New gin launched by The Shops at Darlington
Elmhirst Gin is a new limited edition dry gin created at the Dartington Hall Estate, near Totnes in South Devon. It has been named after Dorothy and Leonard Elmhirst who purchased the dilapidated Dartington in 1925 to restore it and set up a host of farming, forestry and educational projects. The gin will be made in a mobile Italian copper still called Prosperity.
Barbara King, managing director of The Shops at Dartington, comments: “Gin is the drink of the moment. It therefore makes complete sense for us to create our own clean, dry gin with selected ingredients available here on our doorstep. Our other The Shops at Dartington own brand products, such as the craft ale and organic ciders, are very popular. It’s the natural step to launch our own gin.”
For further information visit www.shopsatdartington.co.uk
Wadworth celebrates summer of sport
The Devizes-based brewer and pub operator has introduced limited edition ales themed around two of this summer’s big sporting events.
Dirty Rucker Kiwi pays homage to the British and Irish Lions tour in New Zealand this June. While Filthy Chucker, is ‘a beer with a back spin’ inspired by the British cricket season.
Elaine Beckett, head of marketing and communications at Wadworth said: “Our talented brewers have, once again, created two unique ales to celebrate two of our best-loved sports. After the success of the original Dirty Rucker last year, we’re confident the kiwi twist will prove just as popular with customers across our pub estate, while Filthy Chucker is bound to be a sure-fire hit for cricket lovers or those looking for a refreshing, golden summer ale.”
To find out more visit: www.wadworth.co.uk/home
Hi-tech combi oven launches
Catering equipment supplier, Euro Catering, are launching the Giorik Easyair Combi oven.
Available in both gas and electric, it accepts data via a USB port, allowing up to 99 pre-set menus to be uploaded and stored. Programmable touchscreen controls and nine phases of cooking are available. It can offer multi-shelf cooking, supported by individual timers, and also offers Delta T cooking, including a core probe as standard.
Euro Catering’s sales director, Justin Towns, says: “This is set to be a hugely popular combi oven, because of the variety of kitchens that it will suit and thanks to the peace of mind of knowing it comes with a 24-month labour and parts warranty, from a manufacturer with 25 years’ experience.
More details can be found at www.euro-catering.co.uk
Recycled plastic outdoor furniture comes to the UK
The Pacific Ocean brand of outdoor furniture from the US is manufactured from plastic debris sourced from oceans and landfill sites. Offering the “same warmth and grain finish of wood”, all items are guaranteed not to fade or discolour within five years of purchase, and they can be left outdoors in all weathers.
The furniture comes in three ranges: Generation, St Tropez and Stratford, and 16 colours including fuchsia, orange, lime green, red and yellow.
For more details go to www.pacificoceanfurniture.co.uk
Fifteen welcomes back head chef
Jamie Oliver’s Fifteen Cornwall has appointed Adam Banks as their new head chef. He worked at the restaurant as a sous chef for five years before leaving to “follow his love of food in Australia.”
On his return to the UK in 2015, Adam worked at the Star and Garter in Falmouth with two other former Fifteen chefs.
Adam said: “I am so excited about returning to the Fifteen kitchen – it’s like a homecoming. I love cooking Italian food and for a chef, it’s a dream to be part of a restaurant that is so focused on sourcing the highest quality ingredients. I’m looking forward to working closely with Cornwall’s best producers and evolving the famous Fifteen Cornwall menu.”
Butcombe appoints new project brewer
The West Country brewer and operator have announced Jayne Goater has joined their team as project brewer.
The 24-year-old has an MSc in Brewing Science and Practice from Nottingham University and most recently worked at Molson Coors Burton Brewery in their Research and Development Pilot Plant in Burton on Trent. Jayne Goater, Project Brewer at Butcombe said: “There is a lot going on at Butcombe right now and it’s a very exciting time to join the business. I was ready for a change from ‘big beer co.’, but not for the quiet life! The beer is great, Somerset is beautiful and once I met the team, I knew I had to work at Butcombe… I hope to see a beer that I have created and brewed on the bar soon.”
Geraint Williams, Managing Director at Butcombe Brewing Co., said:
“Jayne brings an excellent technical background, accompanied by relentless energy and enthusiasm to our Brewery. We’ve got a young, dynamic team at Butcombe supporting our expansion. We’re investing in Butcombe Brewing Co. to ensure we have the best staff and facilities to drive our next phase of growth.”
Professional Development Courses for the Tourism and Hospitality Sector
9th – 18th May 2017
“The Department of Tourism and Hospitality at BU has developed a suite of professional development courses for the tourism and hospitality industry to support managers, supervisors and their teams in their operational and strategic thinking. They will bring you the tools and techniques to help grow your business.”
A half day course costs £70 and a full day costs £130. To book for three days (9-11 May or 16-18 May) the price is £300, or you can book all 12 courses for only £500.
St Ives Food & Drink Festival
13th – 14th May
Porthminster Beach, St Ives, Cornwall
“Taking place on the iconic Porthminster Beach, this year promises even more culinary experts, attractions and a wide variety of local beverages and food.”
The Devon County Show
18th – 20th May
“The best of food, farming and entertainment. The Food & Drink Pavilion will be even bigger – and top chef Michael Caines will be cooking up some incredible dishes in our cookery demonstration theatre.”
Taste of the South
19th – 21st May
Poole Park, Dorset
“Taste of the South is a brand new festival in association with Poole Maritime Festival. A celebration of all things local from the South of England, it will include food, drink, produce, art, culture and entertainment. There will be exhibitions, tastings, samplings and demonstrations, to give visitors a taste of the South.”
Please contact firstname.lastname@example.org to enquire about exhibiting and sponsorship opportunities.
Tourism Management Institute Hot Topic 2017
Sheffield Hallam University
“The focus this year will be on Innovation in Rural Tourism – local food and drink, specialist events and characterful stays, with experts from the public and private sector sharing best practice.”
Online booking is available at https://www.tmi.org.uk/page/117/pricing.htm
The London Wine Fair
22nd – 24th May
“The London Wine Fair is the largest event of its kind in the UK drinks industry, and one of the world’s leading wine trade events. 15,000 wine professionals will journey to London to be immersed in the world of wine, to sample across the continents and take part in the many tastings and masterclasses.”
Caffé Culture Show 2017
23rd – 24th May
“The nation’s leading gathering place for the café and coffee community, continuing to bring together all those who have a passion for pushing the industry forward.”
River Cottage Spring Food Fair
27th – 29th May
River Cottage HQ
“The Fair is a real family occasion packed full of activities and family fun – from chef demos, artisan food stalls, kids’ workshops, talks and live music, to garden and foraging tours from River Cottage foraging guru John Wright.”
Dartington Food Fair
28th – 29th May
Dartington, Totnes, Devon
“Working alongside Food and Drink Devon, the Food Fair celebrates the very best of Devon’s thriving food and drink community, with emphasis on local, sustainable produce. Two fantastic days filled with foodie fun for all the family. All proceeds generated by the event go towards supporting The Dartington Hall Trust (a registered charity).”
2nd – 4th June
City Centre Piazza, Plymouth
“The South West’s largest food and drink festival will see the Piazza transformed, with stalls brimming with local delicacies, live music and a marquee bar. With more than 100 traders showcasing the best regional produce – as well as cookery demonstrations from talented local and celebrity chefs – organisers are hoping to yet again attract more than 100,000 food lovers.”
6th – 7th June
“Commercial Kitchen is the definitive event for equipment buyers, specifiers and decision makers from across all sectors of the foodservice industry who are looking for the best equipment, services and accessories for their kitchen.”
Royal Cornwall Show
8th – 10th June
Royal Cornwall Showground, Wadebridge
“The county’s biggest annual event and is brim-full of exhibits and activities which offer so much in the way of entertainment, competition, information, shopping and all that’s best in food and farming.”
Cheltenham Food & Drink Festival
9th – 11th June, 2017
Montpellier Gardens, Cheltenham
“See your favourite celebrity chefs live on stage, joined by local chefs from leading hotels and restaurants showcasing local and regional food with inspiring demonstrations. Enjoy International wine tastings, food talks and entertainment for the whole family.”
Bournemouth Food & Drink Festival 2017
16th – 25th June
The Square, Bournemouth
“The Bournemouth Food & Drink Festival is 10 whole days of delight for foodies. Enjoy good food, amazing cooking skills and fabulous entertainment!” Includes: Street Food Festival, Farmers & Producers Market and Demo Kitchens.
Bournemouth Vegan Fair
17th – 18th June
Bournemouth International Centre
“A weekend of indulgence, inspiration and information – with over 90 diverse stalls full of tempting treats, a wide range of talks, and plenty of delicious food.”
Bournemouth Business Expo 2017
22nd June, 10am-4pm
Bournemouth International Centre
“Bournemouth’s largest business show for all businesses who are looking to grow and prosper. Keynote speakers, seminars, speed networking and over 70 exhibitors.”
Hampshire Food Festival 2017
1st – 31st July, 2017
Various locations in Hampshire
“The Hampshire Food Festival is an opportunity to show people what is grown and made in the county and offer unique experiences. From walking with buffalo to distillery tours or watching demos from top local chefs, the festival offers something for all tastes.”
At your convenience – the latest US food trends
It’s worth remembering when you tuck into your gourmet burger or sip a hoppy craft beer that most food and drink trends start in America. So no apologies for bringing you some predictions from the Chicago-based Institute of Food Technologists. Founded in 1939, the IFT is a non-profit scientific society with more than 17,000 members who are food scientists, technologists and related professionals from academia, government and industry. Interestingly, they think that despite the interest in free-from and ‘clean’ eating foods, the food industry remains driven by convenience. Here are their top ten food trends, complete with references, based on data from industry sources.
Semi-prepared foods now dominate home dinner preparation. In 2016, 53 percent of shoppers used some partially prepared items versus 35 percent who cooked mostly from scratch (FMI 2016). Nearly half of shoppers buy heat-and-eat meat/poultry at least once a week; 40 percent buy precooked, ready-to-eat products (FMI 2017).
2. Lifestyle Foods
Americans eat alone on 46 percent of all eating occasions. On average, 53 percent of the population eats breakfast alone; 45 percent dine alone at lunch; and 24 percent do so at dinner. 28 percent of U.S. households now comprised of adults living alone has caused an increase in demand for single serve packaging and individually portioned multi-packs (Hartman 2016).
As millennials continue to drive a new baby boom, products for babies, toddlers, and kids will be in high demand. In 2015, 4 million babies were born in the United States. Moreover, with growth in the female population concentrated between the ages of 24–39 from 2015–2020, the number of children aged 1–3 is projected to grow by 6.7 percent (CDC 2016, Goldman Sachs 2016).
4. New Nationalism
Consumers have expressed a newfound pride in all things American, which has increased opportunities for American regional cuisines, ingredients and comfort foods. More than one-third of speciality food shoppers bought gourmet regional American foods/ingredients last year (SFA 2016). Southern/U.S. regional cuisine ranks fourth, following Mexican, Italian, and Chinese, as the most sought-after among supermarket shoppers, with a slightly higher appeal to men versus women (FMI 2015).
Demand for a simpler way to live a healthy lifestyle continues to grow, and highly fortified nutritionals are getting the nod. Nearly two-thirds of adults tried to get more protein in 2016; 60 percent tried for more fibre; 59 percent, whole grains; 56 percent, vitamins/minerals; 48 percent, potassium; 37 percent, omega-3s; and 33 percent, probiotics (IFIC 2016). For the first time, nutritional/supplement drinks, bars, and meal replacements were among the top 10 fastest-growing food/beverage categories in the United States, up 9.8 percent for 2016 (Nielsen 2016).
6. Dinner Redesigned
A typical home dinner for 86 percent of shoppers includes a main dish; for 61 percent, it includes a vegetable; for 48 percent, a salad; and for 44 percent, a dessert (Acosta 2016). Meat and poultry are making a steady return to the centre of the plate, likely due to lower prices. In 2017, 3.8 meals per week on average contain meat or poultry—the highest proportion in five years. Three-quarters eat meat/poultry at dinnertime at least three days a week; 20 percent do so six days per week (FMI 2017).
7. Ag Alternatives
Americans continue to experiment with plant-based meals, eating regimens, and meat/dairy alternatives. One in five are regularly eating more meatless meals/meat alternatives; 47 percent do so occasionally (FMI 2017). Five percent of grocery shoppers were on a vegetarian diet last year, 2 percent were on a vegan diet and 2 percent were avoiding dairy (FMI 2016). Four in 10 chefs still cite vegetarian and vegan cuisines as hot culinary trends for 2017; protein-rich grains/seeds ranked as the 17th overall most important trend (NRA 2016).
8. Upgrading to Premium
Millennials aged 25–44—the heaviest users of gourmet products—are driving demand for more speciality products across nontraditional channels. In 2016, for the first time, men were more likely to buy speciality foods than women. Nearly half of parents’ food dollars went for gourmet fare (SFA 2016).
9. Claim It
Savvy marketers are turning to package claims/copy to convey their benefits more quickly to consumers. With food marketers fixated on clean label, free-from, and natural, flavour claims appear to be getting short shrift. Over the past five years, the top 20 claims on frozen pizza did not include a flavour cue (Mintel 2016). With half of adults citing under 30 minutes as the ideal amount of time for food preparation, quick and easy claims remain a critical purchase consideration (Hartman 2015).
10. Natural Living
The desire to live a more natural, chemical free, sustainable-focused life is accelerating among consumers. Twenty-eight percent of grocery retailers predict natural/organic groceries will grow in 2017 (Springer 2017). Foods/beverages with an organic claim posted a compound annual growth rate of 14.8 percent over the past four years; for GM-free, the growth rate was 12.5 percent; gluten-free, 11.2 percent; and natural, 11.1 percent for 2016 (Nielsen 2017). More than half of consumers feel that foods with a natural claim taste better; 40 percent think that is true for organic foods; and 30 percent believe it to be true of GM-free foods (Technomic 2016).