Tag Archives: Food producers
17 May |
Red Tractor: Local Produce |
With the weather turning more clement and the warmer months approaching (the summer of 1976 has been cautiously mentioned), thoughts are turning to the outdoors: picnics, barbeques and fine dining out on the evenings are top of the agenda.
Now is a good time to push the Best of British concept, and the Red Tractor labelling scheme is making its presence felt.
The scheme aims to unite 60,000 farmers and 800 food business and food-service providers, to ensure that the Red Tractor logo is prominent on food, showing that it is local produce.
At a launch event for the Government’s “Year of British Food” celebrations last week, the NFU, AHDB, Red Tractor and British Food Fortnight organiser Love British Food, Red Tractor Week and a 12-week Red Tractor on-pack promotion across retailers and food-service operators was revealed.
However, the scheme came in for a certain amount of criticism and unease about how the public will back higher local produce consumption. AHDB chief communications and market development officer Christine Watts said the number of consumers supporting British produce is “disappointing”, with price, quality and convenience remaining “dominant” factors.
For local producers in the UK, especially in the South West, if the £100bn UK food industry can be promoted abroad through a dedicated Great British Food Unit, there is no reason why the great British public cannot equally educated.
Devon Local Producers
There are literally thousands of companies in the UK, small, medium and large who advocate local produce. Let’s take Devon as an example.
The Red Earth Kitchen is located in Kingsbridge, at the head of the Salcombe Estuary. The company was founded 12 years ago, in a domestic kitchen with the aim of providing ready meals and deli products exclusively for sale in the local Red Earth Deli. Today, the company makes a range of traditionally hand cooked ready meals using local free-range meat and eggs, fresh seasonal vegetables and rich dairy produce from the local area. Red Earth Kitchen’s most recent introduction has been salads and dips, pates and baked goods as well as Bigbuns, a new range of cupcakes.
If you enjoy cheese, then take a look at Hillside Speciality Foods, which makes a select range of handmade products to accompany any cheeseboard. Fruit pastes, chutneys, relishes and savoury biscuits are all made with ingredients sourced locally wherever possible and in season. And following family recipes which are over 100 years old, the chutneys, pickles and relishes are filled with locally grown fruit.
For those who think that sushi is the height of fishy sophistication, take a look at the products from the Dartmouth Smokehouse, where kiln roasted salmon, trout, and delicacy dishes like smoked eel are traditionally cured and smoked. The company is recognised as one of the UK’s leading speciality smokers and has been the recipient of many prestigious food awards.
And for those who believe that New Zealand is the lamb providing capital, visit Eversfield, one of the few organic farms where every single process takes place onsite. The company breeds, raises and butchers its own meat, from beef and chickens to pork and game, with Eversfield organic lambs born and reared from a flock of mixed sheep.
The Red Tractor initiative is to educate and remind people that British local produce is amongst the best in the world. If you are a caterer gearing up for a hot summer, check out the local produce around you and be clear what local really means in terms of food.
Published Date: 17th May 2016
Category: Blog, Catering Business, News
Tags: Care homes, Catering business, Food producers, Pubs, Restaurant
26 Apr |
Food And Drink Expo 2016 |
Food and Drink Expo 2016 took place last week at the NEC in Birmingham and as expected, it saw record numbers of visitors. The show was promoted as providing the “number one route to the UK food and drink market, helping hundreds of companies showcase their wares”.
Over the course of three days, visitors from all walks of the food industry attended the stands, the seminars and the exhibited products.
According to figures from the last Food and Drink Expo in 2014, 31% of visitors were key foodservice buyers from various venues, including independent cafés, caterers, coffee shops, large restaurants and hotel chains. 18% of visitors were from the speciality food market from farm shops, delicatessens, garden centres, speciality food halls, butcheries and bakeries, with 25% from the manufacturing sector.
Talking Shop
The Grocer Talking Shop Live took centre stage, with an action-packed programme and a top line-up of speakers. These included Nadiya Hussein, reigning champion of the Great British Bake Off who took time off from baking the Queen’s 90th birthday cake to attend.
The Great Health Debate discussed changing eating habits and the rising obesity problem as well as investigating the changes required when it comes to targeting millennials versus the ageing society.
Topical sessions included talks on gluten-free products and the sugar debate with Gavin Partington, Director General of the British Soft Drinks Association and Ian Twinn, Director of Public Affairs at the Incorporated Society of British Advertisers debating the drinks scandals.
The Grocer Talking Shop Live concluded on Wednesday with a Meet the Dragons session at where entrepreneurs put forward their best innovations for potential funding to an expert panel.
International Presence
The Food and Drink Expo, co-located with the Farm Shop & Deli Show and the National Convenience Show was particularly focused on international cuisine, which was heavily represented. According to the World Cuisines Report 2014, the market has seen strong growth in recent years, with retail value sales increasing by 32% from 2008 to 2013. This is due in part to a wider range of ethnic cuisine, the UK’s diverse ethnic population, international travel and our national enthusiasm for trying novel foods!
Also very popular was the Great New Idea Competition, where industry professionals voted for their favourite products ahead of the event. Three finalists were chosen from hundreds of products, including Nim’s Fruit Crisps, with its healthy range of fruit and vegetable crisps; Craft beer Growlers, with its PEGAS CraftTap 2.0 and Purbeck Ice Cream, with its Dorset Wasabi ice cream.
Interestingly for British food companies, UK Trade and Investment (UKTI) has also partnered with Food & Drink Expo and Foodex to support British businesses who are seeking to expand overseas. There is a big vote coming up about whether or not to stay in Europe and whatever the outcome, British businesses are keen to sustain and maintain a lucrative presence overseas. The Food & Drink Expo demonstrated the need and the enthusiasm for the industry to continue to expand and find innovations for future requirements.
At AC Services (Southern), we heartily support trade shows and have a vested interest in seeing what is new and what is trending. This enables us to provide the most up-to-date and relevant advice and support for all of our customers in providing and maintaining the perfect Rational appliance for market needs. So we’re looking forward to the next Food And Drink Expo in 2018.
Published Date: 26th April 2016
Category: Blog, Catering Business, Events, News
Tags: Food producers, Hotel, Pubs, Restaurant, Show report
22 Dec |
A Nightmare Christmas Ode |
As Christmas is at the end of the week, we’ve allowed the writer of our news a week off from the show reports, the case studies of our customers, the industry news, Rational ovens tips, suggested events and alternative food sourcing.
So with those in mind like AC Services, who are still working hard to deliver the season’s celebrations, she has written the following fun ode to hopefully bring a smile back to those who are flagging.
‘Twas the night before Christmas and throughout the land
Every oven from Rational was taking a stand.
Turkeys and geese were about to start squealing
And the vegetable mountains were in dire need of peeling.
“Enough is enough” said the leading head oven
We’ve been working all year and see what we’ve proven…
Perfect roasting and boiling and flawless menus
From small little cafes to top class venues.
But we’re knackered and worn out and we want a break too
So you cooks of the land, it’s your turn to stew!”
What a dilemma in kitchens across the land
Whose Xmas depended on Rational’s hand.
But our heroes stepped up at AC Services Southern
And without a thought for themselves, they approached every oven.
A tweak here, a twist there, and some TLC from the team
And the Rational ovens were restored to full steam.
The moral of the tale is take care of your appliance
Or face the consequence of their ill-timed defiance.
Simply call us or email or use the website
For a last minute service to avoid the plight
Of an undercooked turkey, or an overdone starter…
Happy Christmas from Rational’s foremost service partner!
All the staff at AC Services Southern wish everyone in pubs, restaurants, hotels, food service, schools, colleges and catering establishments in South West England and South Wales a Happy stress-free Christmas and a Prosperous 2016.
Published Date: 22nd December 2015
Category: Blog, Catering Business, Events, News
Tags: Catering business, Food producers, Hotel, Pubs, Rational Ovens, Restaurant, schools
03 Nov |
South West Charcuterie is Booming |
Usually the South West is associated with alcohol (cider), cheese (Cheddar) and pasties (Cornish) but in recent years, the output from the region of the delicatessen favourite, charcuterie, has increased. Truly South West charcuterie is booming.
Charcuterie, as the name implies, is a word imported from the French, but its meaning is simple in English: cooked meat, or rather “the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.”
The history of charcuterie can be traced back to the first century AD, where according to sources Strabo recorded the import of salted meat from Gaul. The Romans (although not a genre commonly recognised for their adherence to health and hygiene) may actually have been the first to standardise the charcuterie trade as they regulated the proper production of pork joints.
However, it was the French who had the most influence. In 15th-century France, local guilds regulated tradesmen in the food production industry in each city, with the charcutier preparing pâtés, rillettes, sausages, bacon, trotters, and head cheese.
British and South West Charcuterie
Now, British producers are starting take a large slice of the market, and the South West Charcuterie is as good as anything you’ll find on the continent and where some producers have had to get creative with temperature-adjustable drying rooms mimicking a hotter European climate, others simply air-dry their charcuterie naturally.
Companies such as The Real Boar Company based in the Cotswolds, and The Bath Pig are flourishing. The Real Boar Co. offers air-dried Wiltshire salamis. Choose from Wild Boar and Red Wine Salami, Wild Boar Chorizo with Red Wine and Cotswold Game Salami with Port. The free range boar are to be found roaming onsite, on 20 acres of woodland, feeding on a diet of acorns and cherries! The Bath Pig was set up in 2009 producing its own British chorizo in a range of different flavours, which bear the RSPCA Freedom Food logo.
Deli Farm Charcuterie produces an award-winning range of Cornish salami, coppa and bresaola, supplying a wide selection of air dried salami and hams, sourcing local sustainable meat and using renewable energy.
Capreolus Fine Foods offer the finest, locally-sourced English charcuterie and smoked foods in Rampisham, West Dorset. The company website states that “Curing of the meat follows age-old traditional techniques combined with a flair and instinct for flavour. Air-drying of the cured meat is carried out in temperature and humidity controlled rooms to overcome the vagaries of the British weather. Smoke is used to enhance the flavour of some of the meats and we use beech wood chips which give a delicate flavour that never dominates.”
Topsham in Devon is the home of the Good Game company, offering charcuterie deliciously called Devon Black Coppa, Devon Ruby Biltong, Topsham Chorizo, Venison Bresaola, Venison Burger, Devon Ruby Burger.
No matter where you go, there are companies that offer South West charcuterie that rivals the best and most well-known meats on the continental market, so when you next fancy a charcuterie board, why not source locally and see what may well be on the doorstep?
Published Date: 3rd November 2015
Category: Blog, Catering Business, News
Tags: Food producers, Hotel, Pubs, Restaurant
06 Oct |
Forest Showcase Food and Drink Festival |
The Speech House Hotel, in the Forest of Dean, Gloucestershire, was the venue for the 15th Forest Showcase Food and Drink Festival.
This annual event is a celebration of food, music and art embracing over 100 local and artisan producers, accompanied by a host of other activities.
On the food side it brings together traditional and new producers of cheese, cider, wine, honey, bread, ice cream and pork products as well as the more exotic floral jellies and biltong.
Cookery lessons, hot and cold food, real ale and wine, children’s activities and live music filled the air after the event was opened by TV presenter, Greg Wallace.
Nutty Menu
One of the main areas of interest at the Forest Showcase was the chef demo area featuring great local chefs. Breakfast began with Lawrence Jeffries from Gloucestershire College curing salmon ready for cooking and hot smoking salmon, using a Kamodo Joe Japanese charcoal oven with Forest of Dean charcoal.
And for nut fanatics, Harts Barn Cookery School explored the indigenous Forest of Dean nuts, from cobnuts, to walnuts and chestnuts and used them for recipes that included delicious cobnut flatbreads, forest mushroom tart with walnut pastry and apricot/chestnut/aduki bean balls with a blackberry dressing.
Resilient Future
There was also great excitement at the new feature from the Resilience Centre, the Resilient Futures Marquee. Visitors experienced speaker sessions, demonstrations, discussions and short films that highlighted how people are gearing up en masse to take action now and for the future, while still respecting the environment.
The talks included community renewable energy and woodlands resilience, with a wealth of local knowledge involved in the resilience movements, including the Forest of Dean Beekeepers, Hands Off Our Forest, Frack Off Our Forest, plus others. You can sense the common theme!
The Forest of Dean itself was heavily represented, with local organisations participating in the day’s events. From A Wild Life With Animals, which involved a two-hour expedition deep into the woods to the Forest of Dean Entrepreneurs group helping new and start-up businesses. But there was also a multicultural presence as well in the food area, with Persian, Indian and Mexican aromas enticing the crowds.
The windmill, a home-made mobile wind power generator, created by Robin Larkham, created huge interest. Connected to an apple scratter, (used in cider-making) it proves that you sometimes just need a modicum of imagination and a whole lot of belief to be an inventor!
The event was well attended and visitors were clearly satisfied with their day out in Gloucestershire’s Forest Showcase. And for those who may have previously had trouble interpreting Forest of Dean menus, such as, “Stinking Bishop & Pear Tart with Pinnacle Ale, Pulled Venison with a dark Over the Hill followed by Jolly Jester Beer Ice cream” it suddenly made a lot more sense after the show!
Much like AC Services understands the technologies behind Rational ovens and keeps them working for caterers and food producers alike.
Published Date: 6th October 2015
Category: Catering Business, Events
Tags: Events, Food producers
29 Sep |
Business Design Centre Hosts Lunch! 2015 |
The past few days have seen visitors flock to the Business Design Centre in London for the annual lunch! exhibition, now in its eighth year.
Following its exceptional success last year, the show has returned with all things new and interesting for those involved in the food-to-go sector.
In 2014, lunch! won Best Trade Show at the Exhibition News Awards. It was also shortlisted for Best Trade Show and Best Trade Show Marketing Campaign in 2015. lunch! won Best Marketing Campaign of the Year in 2012 and was named Best UK Trade Show Exhibition under 2,000sqm for two years running in 2010 and 2011 at the Association of Event Organisers’ Excellence Awards. So it’s certainly one to keep tabs on.
Over 6,000 attendees were expected from some of the UK’s biggest food-to-go operators, caterers, food retailers, and representative in their thousands from independent and multiple cafés, coffee houses and sandwich shops. Because of prior demand, a new hall was allocated for use, with an unprecedented 350 exhibiting companies, up by 25% from last year.
Talks and Product Launches
Numerous seminars took place including The Buying Masterclass: Top Tips For Food-To-Go Buyers, Indulgence Is The New Health and most interestingly, Bringing Potbelly To The UK. In addition there were useful tips on how to build a brand, marketing, advertising and designing food-to-go successfully. These sessions however, were overshadowed by what some deemed as the highlight of the entire event, the eagerly awaited and hard fought battle of the British Smoothie Championships Finals 2015.
There were also several new products making their debut at the lunch! show, including The Real Soup Co’s new single serve pots of fresh, ready to heat and serve soup for the food-to-go sector. Available in five popular flavours. Jax Coco is launching its new Coconut Chips Available with sea salt, wasabi or chilli & lime, and vegan, gluten and trans-fat free.
Mom’s Fabulous Hot Dogs launched a skinless quarter pounder made from prime cuts of beef with a firm, smooth texture and a meaty flavour and Ingenious Foods introduced Gourmosa, a range from the sub-continent with a modern twist, including Samosa Pie, Samosa Pot and Oven Bake Samosa. (Bit unfortunate if you don’t like samosas).
Additionally, Proper Pudding launched five premium, sugar or refined sugar free, chilled puddings: Lemon Jelly with Lime & Coconut Pudding; Orange & Honey Posset and Strawberries & Cream.
Fresh Mediterranean delicacies came from new exhibitor the Pietercil Group Beliès including unpasteurised olives, antipasti and tapenades and its new ‘on the go’ Greek olives snack pack.
Perhaps taking inspiration from the Great British Bake-off, Cakesmiths introduced a new Artisan Loaf Range (including Smashing Pumpkin, Banana and Chocolate Bread, Poached Pear and Ginger, and Lemon & Courgette) and finally, Calbee UK showcased its savoury snacks – Yushoi Snapea rice sticks. Baked and made using green peas, they are inspired by Japan and available in four flavours: Lightly Salted, Smoked Salt & Szechuan Pepper, Sweet Chilli & Lemon and Soy & Balsamic Vinegar.
Space constraints prevent us from listing more delightful and innovative products. But as we always say here at AC Services (Southern), to make a good product, you need a good oven, so any catering company or restaurant or café intending to stock and serve these new products, please ensure that your oven is capable of cooking them to the standards required to bring out the tastes and flavours.
Published Date: 29th September 2015
Category: Blog, Catering Business, Events, News
Tags: Food producers, Hotel, Pubs, Restaurant, schools, Show report
18 Aug |
Wine and Cider Country |
The South West has many attractions that draw the crowds throughout the year but as far as food and drink is concerned, West Country beer is globally renowned.
But there’s also a number of wine and cider makers in the area that may not be quite so familiar to those outside the area, but any cider lover who has not experienced a pint of cloudy wet and warm Devon nectar has simply not lived.
The region boasts numerous breweries and cider makers, as well as a few notable vineyards. The latter includes Camel Valley Vineyard which has been producing award-winning, world-class wines from the heart of Cornwall. The company is famous for its Camel Valley Pinot Brut, and what makes the produce so good is the vineyard’s location, on “sun-drenched slopes near the famous Camel River; excellent grapes that perfectly suit the soil and climate.”
Drinks Galore
Moving up the country, Gregg’s Pit Cider & Perry is an award-winning producer of craft cider and perry, the making of which uses 100% of the fruit juice from the grower’s own organically managed orchards. Interestingly, the making of the beverages are manufactured using traditional techniques, where the apples and pears are picked by hand from the ground, the fruit is chopped to a pulp, then taken to the stone press and tipped onto a press cloth. The cloth is folded up to form a ‘cheese’ with a heavy board put on top then two people turn the screws at either side of the press to get the pulp out. Then it is left to ferment.
Now no visit to the West Country is complete without a visit to or at least a taste of Orchard Pig ! The Somerset company is renowned for its apple juice and ciders. The latter are made from a mix of over 10 varieties of hand-graded apples, harvested from unsprayed and naturally maintained orchards and then matured for at least six months before they are ready for consumption.
An 18th century coachyard is home to Sharpham Vineyard and Dairy, overlooking the River Dart in Devon. At the forefront of vine growing and wine making in the UK for over 25 years, Sharpham’s wines are “stylish and offer intense fruit flavours and aromas, which are made from carefully selected grape varieties grown on both our own sheltered slopes overlooking the River Dart, and occasionally from other carefully selected vineyards across England.”
Finally, why not try a gin and tonic from Bramley and Gage who use only real, whole fruit sourced as locally as possible on its fruit farm in Gloucestershire. “Letting (the fruit) ripen fully and naturally on the bush, to using only the varieties that give the best flavour” is the key to the company’s fruit liqueurs, gins and brandies.
Whatever you are planning this summer, it is worth a trip to the West Country to sample the array of beverages for which the region is famous. Beer, wine and cider is abundant from Herefordshire right down to Cornwall and it’s always good to have regional specialities on the menu.
Published Date: 18th August 2015
Category: Blog, Catering Business, News
Tags: AC Services, Catering business, Food producers
17 Jul |
South West Cheese and Chilli Choices |
The South West of England is famous for many things. Think of Somerset and cider springs to mind. Cornwall is renowned for the pasty and Devon cream teas are legendary.
But the South West has a whole feast of other delicacies which may not be as well known and if you run a restaurant or catering firm, then you can find a surprising selection of some of the best from the west.
South West Cheese
Let’s look first at South West cheese. As a nation, we love our cheeses. We may experiment with the bries and camemberts of the continent but try serving a Ploughman’s without a tasty wedge of cheddar and you will face justifiable complaints.
Luckily the South West offers a massive variety of cheeses so if you are thinking of spicing up your cheeseboard, have a look at the following.
The Wallace and Gromit series made Stinking Bishop (a full fat pasteurised cows’ milk soft cheese made with vegetarian rennet) a household name for reviving Wallace from the Were-Rabbit. Washed in perry, the name originates from the Cistercian order of monks and today is matured in humid cave-like conditions.
If you prefer to serve a more traditional cheese, then take a chance on the A J Barber 1833 vintage reserve cheddar, where only a few vats a month are chosen to be matured for 24 months.
Woefuldane Organic Dairy takes the cheese from milk to shelf and produces cheese from a 110 acre organic farm from a mixture of Dairy Shorthorns and Jersey stock. These cows actually live in their own family groups . . . for example, the Speckys and the Hoggins. These delightful families produce traditional Double Gloucester, Birdwood Forester, Birdwood Dunlop, and Birdwood Blue Heaven, a semi-soft, mould ripened blue cheese.
One of the most well-known cheddars comes from Greens of Glastonbury. The company has an impressive heritage, having been making cheese for four generations and Green’s handmade unpasteurised West country cheddar is supported by a range of cheddars from the mild to the vintage aged for 15 – 18 months. Add to the choice organic, unpasteurised cheddar, Double Gloucester and a hard goats cheese and there is choice for everyone’s palette.
Another noteworthy cheese is Curworthy Cheese, a unique full-fat semi-hard cheese made on an historic farm in Devon. The cheese is produced from a herd of Friesian cows and the result is “a cheese that is creamy with a light buttery taste when young and a full flavoured mellowness when aged”.
Exotic At Home
Spices are always a popular choice, but not many people realise that the South West has its own suppliers of spices. Chimans of Exeter produce dry spice blends which are not only free from all flavourings, preservatives and colourings, they are also gluten free. For restaurants who specialise in vegan or vegetarian option, Chimans is the obvious choice.
And if it’s chillies you are after, take a look at the Dartmoor Chilli Farm in Ashburton, a self proclaimed green company which creates its own energy with solar panels and wind turbine to grow superb spices.
The company claims to “farm naturally and holistically without the use of herbicides or pesticides and use nature and hard work to minimise the damage caused by pests such as biological control, regular hand removal of slugs and snails, companion planting and encourage natural wildlife habitats for greater biodiversity.”
Explore South West Food
So if you want to serve succulent and different South West cheese and some more exotic products on your menus, simply look around the region. You may be surprised at what you find.
Published Date: 17th July 2015
Category: Blog, Catering Business, News
Tags: Catering business, Food producers, Pubs, Restaurant