This sandwich is made using La Brea Wholegrain Loaf bread Slices wholegrain loaf – 2Roast beef – 3.5oz Balsamic onions – 1oz Horseradish spread – 0.5oz Rocket – 0.5ozHorseradish spreadMix together 2oz horseradish sauce and 10oz sour creamBalsamic onionsRed onions (peeled and sliced 1/4 inch) – 80oz Balsamic vinegar – 24ozOlive oil – 8ozMaldon sea salt – 0.5ozFresh ground black pepper – 0.5ozTo prepareMix the onions with the other ingredients in a bowl. Spread evenly on a tray and bake in a pre-heated oven at 160ºC for 20-25 minutes, tossing occasionallyTo assemble the sandwichSpread horseradish mixture on both slices. On one slice place roast beef, onions and rocket. Place the other slice of bread on top and cut in half diagonally.
Scotland’s first Swedish bakery is to open at a multi-million pound development on the site of Edinburgh’s former Royal Infirmary.Award-winning Swedish baker Jan Hedh will be overseeing the opening of the business called Peter’s Yard, which is a joint venture with Swedish businessman Peter Ljungquift and two Edinburgh-based partners. The company has scoured Europe for a suitable site following the success of its first bakery-café set up in southern Sweden six years ago.Hedh is bringing a four-strong team of bakers to help with the venture who will then train up staff hired locally. Sophie Dow, who is a partner in the business with husband Robin, said the shop will sell bread, open sandwiches, cakes and chocolates.
UK bakeries have faced a 15% rise in the price of sultanas over the last two months amid warnings that supplies from Turkey could dry up by early summer – three months before the next harvest.Bulent Ergani, marketing and sales manager at the Tugrul Tarim export company in Turkey, told British Baker that a lack of rain had meant a poor harvest, with yield down from 300,000 metric tonnes (mts) last year to around 200,000 in 2007. “I expect in May or June that there will be no more exports,” he added.Mark Setterfield, managing director of RM Curtis, estimated in the firm’s latest market report that, after exports and domestic demand in Turkey, there would be a “grand total” of 40,000mts to last until the next harvest. He said prices would remain high and supplies could “run dry”.However, David Armstrong, chief executive Bako (UK Bakers Buying), said: “Our understan-ding is that most of the fruit destined for export has already left Turkey.” Since post-Easter usage is lower, he did not envisage supplies running out, but said that Bako is looking at other suppliers, notably Iran, to ensure its customers’ demands were met.Ben White, sales director at the family-run Marshfield Bakery, north of Bath, said the price of sultanas had risen by 15% in two months. “But we cannot pass on those charges over that period, as the outlets we supply have six-monthly or yearly price lists, so we have to absorb it,” he added. The bakery uses sultanas in its fruit cakes and chocolate sultana flapjacks.
Coffee Republic is to introduce contactless card payment systems in its stores. The decision comes after a four-month trial in five of the coffee chain’s London outlets proved successful. In its Canary Wharf store, one in five transactions were contactless by the end of the trial. Coffee Republic is to introduce contactless card payment systems in its stores. The decision comes after a four-month trial in five of the coffee chain’s London outlets proved successful. In its Canary Wharf store, one in five transactions were contactless by the end of the trial. The system, Barclaycard Business OneTouch, enables the purchase of items of £10 or under without the need to enter a PIN number. Customers can just wave their contactless card in front of the Barclaycard Business OneTouch terminal. OneTouch technology will be used in all 16 company owned outlets in the UK, and Coffee Republic’s franchise conglomerate are in discussions with Barclaycard Business about the possibility of OneTouch being implemented across all outlets in the coming year.“We were the very first coffee bar to sign up to contactless last year and since running the trial, OneTouch has helped us to remain ahead of the game amongst our competitors and serve customers as quickly as possible at the till,” said Martin Townshend, operations director, Coffee Republic.Keisha Meade, epos systems manager, Coffee Republic, said: “Customers recognise the technology, understand how to use it and are aware of its advantages such as speed and simplicity. Most of our bars only have one terminal so technology like this can really improve throughput, which is good for business and good for customers.”
Asda hopes to attract more upmarket shoppers with its new artisan breads. The 14-strong stone-baked range includes a Mediterranean Loaf, Green Olive Loaf, Date & Maple Loaf, Rustic White Loaf, Malt and 6-seeded loaf, Sunflower & Honey Loaf, Ciabatta and Pain de Campagne.Mike Hanley, Asda’s in-store bread and morning goods buyer, said: “We previously had a limi-ted range of five speciality breads and, as we are getting more affluent AB shoppers, it was clear we needed to cater for their needs. We also wanted to offer our core shoppers something to eat at home that is as good as you’d get in an exclusive restaurant.”The loaves are baked-off in-store and have an RSP of £1.18. Asda’s speciality bread packaging has not changed, but the artisan range now includes a ’watch strap’ band round the middle of each loaf to differen-tiate it from the standard range.The Mediterranean Loaf includes sun-dried tomatoes, green olives, rosemary, oregano and basil, while the Date & Maple Loaf is made with a blend of white and wholemeal flour, chopped dates and is sweetened with Canadian maple syrup.
The Food Standards Agency (FSA) has put out a warning to operators of food businesses, to be aware of fraudsters that visit food business premises claiming they are from the FSA.The fraudsters claim they need to carry out an inspection and then extract substantial amounts of money as a fixed penalty fee for the premises being allegedly unhygienic.The FSA has stated it does not carry out food inspections and there are no fixed penalties for food safety breaches.Inspections are carried out by authorised local authority inspectors who carry relevant identification when visiting a food business.If your food business is visited by anyone claiming to be from the FSA, you should not part with any money and should contact the local police or your local authority.You can also report the crime by emailing [email protected] or by phoning the food fraud hotline: 020 7276 8527.
Anne’s Patisserie in Flint has announced plans to expand the business in 2010, following two gold wins at last year’s Great Taste Awards.Its Sticky Chocolate Pudding with Rich Belgian Chocolate Sauce achieved three-star gold, while its Sticky Date and Ginger Pudding was awarded one-star gold.The small family-run business, owned by Anne and James Elwood, has revealed it is keen to establish links with quality farm shops, delicatessens and independent retailers across North and Mid Wales, Cheshire and the Wirral. Anne Elwood told British Baker that she “hopes to have another 20 new clients by the end of the year”.The business began supplying homemade cakes and desserts to hotels, pubs, and restaurants in 2003, but Elwood said that its awards win prompted the firm to diversify and market its products to the retail sector.It has already secured 10 new customers as a result of marketing advice from the food and drink mentoring programme offered by the Food, Fish and Market Development Division of the Welsh Assembly Government, and Elwood said the advice has also given her extra confidence when approaching potential retail customers.She explained that the business has been working on the packaging and labelling of its products to be sold at retail outlets, and customers can now order on its website.
Dutch firm Sonneveld, which produces bread improvers, mixes and release agents, is to become part of Orkla Food Ingredients (OFI) in Norway.Oslo-based firm Orkla, which offers a range of bakery ingredients, has acquired the shares in Sonneveld Group BV, based in Papendrecht, the Netherlands, including all its subsidiaries. “There is a strong strategic fit between the two groups,” said Sonneveld in a statement released by firm.OFI has a decentralized business model, therefore Sonneveld will continue to be known by that name. The existing management team and managing director will remain at the firm and will continue to deliver “innovations, stable quality and a high service level” said the firm.Sonneveld Group MD Cees Hack, said the new ownership represents new opportunities, “in particular in the patisserie sector”, that will benefit both Sonneveld and its customers.OFI has subsidiaries in 17 European countries and forms part of the Orkla Group – one of the largest listed companies in Norway with a turnover of €7 billion.The takeover is due to approval of the Dutch Competition Authority.
Scottish bakery companies McGhee’s and Pars Foods expect to sell half a million of their new reduced-fat Scotch pies in the next year, after launching the product at the Scottish Cup Final at Hampden Park stadium.The pies, which are branded McGhee’s ’Wi’oot the greeze’, are made with turkey instead of mutton and contain 46% less fat, 50% less saturated fat and 37% less salt than a standard Scotch pie. They will be sold through football clubs, schools, universities and other public sector sites.The product fits within the Scottish government’s Healthy Living Food guidelines and has already been listed by food-service supplier Brakes and Prestige Scotland the Scottish catering services division of Sodexho Scotland.Pars Foods, which manufacture the pies for McGhee’s, spent 18 months developing the product with taste tests and pilot trials at 12 schools and football grounds, including Celtic’s new Healthy Eating Kiosk. MD Brian Sara-filovic said consumers had not realised they were eating reduced-fat Scotch pies in taste tests and some even preferred them to traditional pies. “We will look to replicate the reduced-fat content with other savoury snacks.”
Scottish cake and biscuit producer Reid’s of Caithness is in negotiations to relocate to a 20,000sq ft bakery as orders from customers such as Jamie Oliver’s Jme brand increase.The Thurso-based firm has reached capacity at its 3,500sq ft site and is hoping to move to new premises on the edge of the Highlands town in the New Year to meet growing demand for its premium shortbread, oat biscuits and loaf cakes.Managing director Gary Reid said: “We’re already running three shifts and are limited by what we can do in our current site. If we manage to secure it, the new site will enable us to improve production flows and systems, and invest in new equipment.”Most recently, Reid’s has developed four shortbread and three sweet oat biscuit products for the Jme brand and is in talks with a potential foodservice customer, which, if successful, would result in large-scale orders.”Winning the Best Scottish Speciality award [for its All-Butter Shortbread] at the Great Taste Awards in 2010 really made companies look at what we are doing,” said Reid. “We have had interest from the supermarkets, but have said ’no’ to them because we are looking to grow with fine food shops, garden centres and delis, although we do currently supply Waitrose stores in Scotland.”