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Robin Alway
Editorial Director
INDUSTRY NEWS
Rockfish reports strong sales and new openings
Seafood restaurant group Rockfish has reported 15% like for like growth in the May – July quarter, ahead of a planned three openings in the next 18 months.
Founded by Mitch Tonks, Rockfish has five coastal sites in the South West and also owns the Seahorse restaurant in Dartmouth. The company has been preparing to grow the business from 6 to 16 units over a four year period.
The brand, which says it produces an average return on capital of 43% with its latest site returning 72%, has commenced work on a new site in Exeter Quays with three further locations in advanced stages of discussion.
Mitch Tonks, CEO said: “We opened the first Rockfish in 2010 and have taken the time over the last few years to continue to refine our offer, brand and culture while simultaneously preparing for growth by building our training function, developing our management systems and our pipeline of talented, passionate people. We have stuck to everything we always believed in, sustainable sourcing, local seafood cooked on the day it was landed and strong ethical and community values. We want our guests to be able to experience the very best fresh sustainable seafood enjoyed in unique locations that are not the high street. I believe that Rockfish can be a central part of changing the way people view seafood in the UK.”
New distillery opens in Bristol
The first rum and whisky distillery in Bristol since the Blitz has opened its doors. Circumstance is a new independently funded distillery that will use blockchain technology for pre-sales of their spirits.
The distillery has an 1800 litre hybrid still to create its grain and cane spirits in. Head-distiller Mark Scott and his team are experimenting with different grains, yeast and ageing techniques and aiming to produce distinctive “New World” styles of whisky and rum.
Danny Walker, co-founder of Circumstance commented: “Bristol has a long distinguished history of distilling which was lost during the war. With such a legacy we are delighted to be the first in the city to distil whisky again. We want to meet history with innovation.
“Circumstance is really pushing the boundaries of modern craft spirits. We started with a blank canvas, and are exploring many different grains, yeasts, mixed fermentation and traditional and modern ageing techniques. We are producing ‘grain spirits and cane spirits’ and everything we do is born from a desire to make tasty liquid.”
Circumstance is also using blockchain technology for pre-sales. For a limited time, customers are able to buy digital tokens in the form of a cryptocurrency. The tokens can later be redeemed for any bottle Circumstance releases regardless of its age or value. The first 1000 tokens will cost £30 each. The next 1000 tokens will cost £35 and the last 1000 tokens will cost £40 each. Token sales will cease prior to Circumstance’s first release.
Liam Hirt, co-founder of Circumstance, commented: “Unlike other token sales this isn’t a crowd-funding exercise. This is offering people a way to get involved early and be a part of something interesting. It will also give people the opportunity to get to the head of the queue on our future releases; many of them will be offered to token holders before they go on general sale.”
Soil Association announces strong growth for organic market
The organic market is seeing its seventh consecutive year of growth according to new sales figures from the Soil Association. The latest Nielsen Scantrack data sales figures show an overall sales growth of 4% for the 52 weeks to 30 June 2018.
Consumer research undertaken by the Soil Association found that ‘healthiness’ and ‘taste & inspiration’ are increasingly important to consumers.
Areas that have seen dramatic growth include organic delicatessen, up 27.80% year on year, organic canned and packaged goods up 6.6%, organic beer, wine and spirits are up 8.7%, and organic meat, fish and poultry sales are also rising with an increase of 5.6%. Overall, sales of organic produce (+5.3%) and organic dairy (+3.5%) continue to grow ahead of the non-organic market.
The Soil Association say the findings show “consumers are increasingly looking to organic as a signifier of health, particularly among younger demographics. The move among many to reduce their meat consumption and move towards vegan and vegetarianism may also have played a role in the growth of organic, particularly produce.”
Soil Association Certification, has certified over 3,000 innovative new organic products and producers in the last year alone, including seaweed gin, kefir and hot cross buns. They also point to big brands entering the market including Red Bull’s Organics range, Babybel introducing organic cheese, and the launch of Honest’s Kids Organic Juice range, owned by Coca-Cola.
Finn Cottle, trade consultant for Soil Association Certification, said: “The demand for innovative new products shows the wide appeal organic holds for health-conscious consumers who prioritise food quality, taste, and wellbeing simultaneously. Organic is food as it should be, with no artificial additives or GM, and grown with fewer pesticides; factors that we know are increasingly important to shoppers.
“This rising demand is a major opportunity for retailers to list new brands and products and seize the momentum surrounding organic – momentum that is showing no signs of slowing down. This summer’s results clearly show that if there is supply, demand will follow.”
Yeovil Ales build new bottling line
Yeovil Ales have built a new “state-of-the-art” bottling facility at their brewery in Somerset.
Owners Rob and Dave Sherwood are bottling eight of their beers on the new bottling line, which gives them full control of the production of their “fridge-friendly” unfiltered and unfined beer.
Rob said: “We’ve created from scratch a four-head counter-pressure bottle filler. It’s all computer controlled using technology known as Raspberry Pi. The whole operation is a real blend of skill sets – I designed all the pneumatics and electrical switches circuits, and Dave wrote all the software. I wanted to create a bottling line that allows us to use gravity to clarify the beer, keeping all the flavour in but reducing the variability of yeasty bottle conditioned beers.”
“We care deeply about the quality of our beer, which is why we like to keep it all on-site. I’m a bit of a purist about beer and believe there should only be four ingredients – water, hops, malt and yeast. We have continually brewed high quality, ‘sessionable’ and well-balanced beers with a late-hopping style. This has provided us with a strong platform to continue developing new and interesting styles without digressing from our founding remit. As for the bottling line, precision is imperative for unfiltered and unfined beers, and the only way you can succeed at anything practical is to have the right tools for the job. If you don’t have those tools already, we say make them!”
Starting out in 2005, the 20-barrel brewhouse on Yeovil’s Lufton Estate doubled in size in 2010, and in 2016 saw a second major £100,000 brewhouse upgrade to increase the fermentation capacity.
Cornish bakery report record sales
Prima Bakeries, based at Scorrier near Redruth, is reporting record sales this year, with trade since April breaking all monthly records.
The bakery, which has over 250 lines of breads, pastries and cakes, says it has just recorded its three busiest weeks ever in its 40-year history.
Managing Director Mark Norton and his team have grown the business five-fold since the Norton family purchased the bakery in 2010 and the company now employs 82 staff, up from the 19 when they took over.
The company are planning a further 20% growth over the next 12 months and expects to create 10 to 15 full time equivalent new jobs.
However, Mark is insistent that growth will not lead to any compromise in product quality. He said: “We make pasties six days a week, and every single one is filled and crimped in time-honoured fashion by hand… People like to buy locally made food products and Prima fills a big gap by looking after the needs of the great many small independent retailers, convenience shops and catering outlets looking for a good product, a fair price and, most importantly, great service.”
FOOD & DRINK NEWS
New Forest Ice Cream’s new flavour
New Forest Ice Cream are adding Mint Choc Chip Ripple to their range.
They describe it as a “best of both worlds’ flavour combination [that] is the perfect addition to any chocolate based dessert – especially one which is traditionally served hot, as it allows the cool, minty scoop to melt for ultimate dessert indulgence.”
Christina Veal, Director, New Forest Ice Cream comments: “Mint choc chip ripple is a classic, family favourite flavour, loved by many – one that we at New Forest Ice Cream wanted to make new, without changing the fundamental of this popular ice cream! By using quality ingredients, carefully sourced for their balanced flavour, we’ve been able to tweak the recipe to create an ice cream that not only works as a refreshing treat throughout the summer but spookily sits pride of place at Halloween too.”
The Mint Choc Chip Ripple ice cream is available in 4ltr and 4.75ltr catering tubs. For more information go to www.newforesticecream.com or call 01590 647611.
Organic beetroot powder for autumn
Zuma have launched a new organic beetroot powder to add a striking colour and flavour to autumn menus.
Approved by the Vegan Society, Zuma recommend adding it to “steamed milk for an impressive beetroot latte, or create red velvet hot chocolates, smoothies, frappés and even red velvet cakes.”
Available in 100g pouches, each pack provides 33 servings with a 3g portion needed to make a 12oz drink.
For more information go to zumadrinks.com, or call 0117 953 3522.
EQUIPMENT NEWS
New conveyor oven Edges it
Jestic have announced the launch of the new Edge 1830 series oven in the UK following their introduction of American conveyor oven manufacturer Edge to the UK market earlier in the year.
The Edge 1830 features a 30” cooking chamber and an 18” belt width, allowing multiple dishes to be cooked at once. The option of single, double or triple stacked decks gives increased capacity to meet demand during peak trading periods.
Made from high-grade stainless steel, the 1830 range also features Edge Oven’s patented iHeat burner and ignition system, allowing the operator to precisely control both gas and combustion air to make for more efficient cooking of dishes, including pizza.
Available in a choice of sizes, the Edge oven range is able to offer a capacity of 25 pizzas per hour up to 300 pizzas per hour depending on the configuration. The ovens come with comprehensive five-year parts and one-year labour warranty as standard.
Steve Morris, Sales Director at Jestic Foodservice Equipment said: “We’re delighted to be bringing the Edge 1830 to market following the announcement of our exclusive distribution agreement in the UK. The ideal size for an addition to existing restaurants looking to add pizza, this latest oven combines an 18” belt width, with the unique Edge iHeat burner, to achieve a uniform bake and remarkable capacity.”
For further information, call 01892 831 960 or visit www.jestic.co.uk.
Artis launch everyday tumbler range
Glassware distributors Artis are introducing a new range of glass tumblers manufactured by Libbey.
Kristaliano is a “contemporary cut glass design effect that exudes vintage-inspired style and modern flair. The collection has been created to prove practical for bar staff in a busy restaurant environment, whilst at the same time, enhancing the drink experience.”
The range comprises three styles of glasses – Old Fashioned; Hi-Ball and Beverage Glass – together with a matching pitcher.
List prices are £1.75 per piece for each of the glass styles and £7.95 for the pitcher.
Go to www.artis-uk.com or call 020 8391 5544 for a copy of the Artis catalogue.
PROPERTY NEWS
Devon vineyard for sale
A 9.65-acre vineyard in Chapel Hill, Cheriton Fitzpaine, Crediton is on sale with freehold guide price of £50-70,000.
The land comes with double metal gates for access, a lockable shipping container, wooden storage sheds and water supply and is on sale with regional land and property auctioneers Clive Emson.
Audrey Smith, senior auction surveyor for Clive Emson in the West Country, said: “Given the Mediterranean summer we’ve had, the new owner could be in line for a bumper crop here in the heart of Devon. Media reports suggest that, for wine producers, 2018 will be up there with the vintage years of 2009 and 2014. We are informed by the current owners that there are five varieties of grapes grown, with harvesting due mid-October. We trust the new owners will invite us to test the quality!”
INDUSTRY EVENTS
September
Speciality & Fine Food Fair
2nd – 4th September 2018
Olympia, London
“Explore the UK’s leading industry showcase of fine food and drink.”
http://www.specialityandfinefoodfairs.co.uk/
The 2018 Global Cheese Awards
6th September 2018
West Woodlands Showground, Frome, Somerset
“The prestigious awards take place during the afternoon, followed by an awards dinner.”
https://globalcheeseawards.com/
Taste of the West Awards Ceremony Lunch
13th September 2018
The Great Hall of Exeter University
“A fantastic networking opportunity for anyone involved in the South West’s thriving food and drink industry. The Champions of each product, hospitality and retail category, the 2018 Supreme Champion Product, the No. 1 Place to Go and the South West Producer of the Year will be announced at this event.”
https://www.tasteofthewest.co.uk/
Lunch! 2018
20th – 21st September 2018
ExCel, London
“A unique trade show that brings together the entire food-to-go industry under one roof.”
https://www.lunchshow.co.uk/
Restaurant & Takeaway Innovation Expo
25th & 26th September 2018
ExCel, London
“The ultimate marketplace for restaurant and takeaway owners.”
http://www.takeawayexpo.co.uk/
Hotel & Spa Tech Live
25th & 26th September 2018
ExCel, London
“Connecting hotels & spas with the technology of tomorrow.”
http://www.hoteltechlive.co.uk/
Restaurant & Bar Tech Live
25th & 26th September 2018
ExCel, London
“The event for the technologies & innovations transforming the Restaurant & Bar sector.”
http://www.restauranttechlive.co.uk/
Hotel Facilities Management Expo
25th & 26th September 2018
ExCel, London
“Transform the way you manage your hotel facilities.”
http://www.hfmexpo.co.uk/
Restaurant & Bar Design Show
25th & 26th September 2018
ExCel, London
“The Restaurant & Bar Design show is the UK’s most comprehensive event dedicated to the very latest and most stylish designs for restaurants and bars.”
http://www.restaurantdesignshow.co.uk/
Coffee Shop Innovation Expo
25th & 26th September 2018
ExCel, London
“The UK’s leading event for coffee shop business owners.”
http://www.coffeeshopexpo.co.uk/
Street Food Live
25th & 26th September 2018
ExCel, London
“Street Food Live is Europe’s ONLY event dedicated to revolutionising your street food business.”
http://www.streetfoodlive.co.uk/