The Duke of York visited Crantock Bakery in Cornwall last week to unveil a plaque marking the completion of a £1.1m investment in the site.The investment boosts the bakery’s capacity by 40,000 pasties to 120,000 pasties per day. It includes an extended freezing area, the creation of an extra 30 jobs, up from 85, and new machinery, including a £100,000 sausage roll machine from Rondo.HRH Prince Andrew said that the bakery was a “prime example of a successful Cornish business” and wished Crantock “continued success in developing new markets in the UK and abroad”.In the UK, Crantock Bakery’s pasties are mainly sold under The Cornish Oggy Oggy Pasty Company and Cornish Bakehouse brands. There are 30 Oggy Oggy Pasty shops and 20 Cornish Bakehouse outlets across the UK.Overseas sales account for 10% of Crantock’s £9m annual turnover. Products are exported to France, Germany, Portugal, Spain, Gibraltar and Ireland. Spain is the biggest overseas market where it supplies nine retail outlets under The Pasty Shack and Tasty Pastry brands.Of the £1.1m investment, £247,000 came from the European Agricultural Guidance and Guarantee Fund, administered by the Objective One partnership.”Whether you are eating a Crantock pasty in Marazion or Malaga, you are certain of getting a real Cornish pasty,” said Carleen Keeleman, the director of the Objective One partnership.
Mexi-Cali, a Mexican/Californian fast-casual dining concept, is set to open its second site in London in mid-April.The company opened its first outlet, Beach Burrito Café, in Soho in July 2006. The new 16,000sq ft restaurant, which will be located on the Fulham Road, Chelsea, will have 80 covers. The concept revolves around Mexican-style burritos, filled with a range of fusion ingredients, including beef with wasabi dressing, mixed roast vegetables, BLT, as well as more traditional carnitas.The group also plans to open a third restaurant in Notting Hill, which will include a bar, serving premium tequilas and margaritas, plus a further 20 sites in the next five years, mainly in London.
Leeds Thomas Danby college is taking its bakery skills overseas, after securing funding to collaborate with schools in Russia.The Further Education college, which holds CoVE status for its Catering, Hospitality, Bakery and Food Manufacture provisions, has received Prime Minister’s Initiative funding to collaborate with a school in Russia, sharing ideas and good practice in baking and catering.Bakery tutors recently spent five days in Kaliningrad to establish links with the bakery and food manufacturing industries, as well as with School No 12 in Sovetsk, which the college will be working with. There were detailed talks with both local government officials and college directors on the importance of improved teaching facilities and the involvement of employers in courses taught.Staff from Leeds Thomas Danby will pay a second visit to Russia in May, when they will visit bakeries and factories. The partnership aims to assist Russian colleges in moving towards competence-based training in colleges and the workplace.
Planglow has launched its new Deli Tickets, suitable for salad bars, deli counters and shelf edges. They are pre-laminated and no cutting is required; they can also be used repeatedly.The tickets are sold in boxes of 100 and can be overprinted using Planglow’s LabelLogic software and a standard inkjet or laser printer.Deli Ticket holders and clips are also available in white and clear varieties.[http://www.planglow.com]
The UK has taken a major step towards creating a bakery qualification to suit plant, craft and supermarket needs alike, as the pilot for a new bakery skills aca-demy gears up for launch early next year, subject to funding.The Steering Group fronting the drive for a bakery arm of the National Skills Academy, represented by employers and industry associations, hopes to have a pilot foundation course ready for launch by April 2009, with a September target for full national roll-out.Campden BRI (formerly CCFRA) has been appointed ’network champion designate’ in a co-ordinating role, subject to full pilot start-up funding being raised from industry and stakeholders over the coming weeks.Campden would assume this role, while Leeds Thomas Danby would act as the lead college, contributing to the curriculum’s development and implementing the pilot.The Steering Group will be approaching industry to raise the necessary £100,000 needed to fund the pilot, with a small funding contribution already secured from the National Skills Academy for Food & Drink Manufacturing. After securing this funding, the Steering Group will then be in a position to reveal details of the proposed curri-culum, following an ongoing consultation with plant and craft employers, associations and training providers. Please email your views to: [email protected] foodanddrink.nsacademy.co.uk—-=== In Short ===== Christmas courses ==The National Association of Master Bakers (NA) has teamed up with California Raisins to offer two one-day craft courses for Christmas. The courses will be delivered by NA member Ian Wilson at Slattery Patissier & Chocolatier in Manchester on 5 November and at Bako Western in Cullompton, Devon, on 12 November. Wilson will make Stollen and a Gingerbread House. The courses are free to NA members and cost £50 for non-members. Call Tina Sawyer on 01920 468061 or email [email protected]== Eccles firm fined ==A bakery in Eccles, Lancashire, has been fined £3,000 for using a filthy delivery van and having unhygienic premises. The shop had no soap or drying towels in its hand-washing area when Salford council’s environmental health officers inspected the premises in March. They found that the business had failed to implement a food safety management system.== McCafé expansion ==McDonald’s has announced plans to expand its McCafé coffee houses in Europe from 800 to 1,000 by the end of 2009. The fast food chain has outlets in Austria, France, Germany, Hungary, Ireland, Russia, Spain, Sweden and Portugal. There are currently no outlets in the UK.== Irish plans on hold? ==Dublin City Council’s attempt to boost the city’s café culture could be scuppered by the economic crisis in Ireland. The Dublin City Development Plan, to regenerate Dublin city centre as a focus for retailers and all activities, will be published for discussion in January and put forward to a full council meeting for approval, but a spokesman for the council said the current economic conditions could change the plans.
Honeyrose Bakery has been rewarded for its environmental efforts with a Green Business of the Year Award. The accolade was received by the London-based organic bakery at the 2008 Park Royal Business Awards, which took place in London on 25 November.The Royal Park industrial estate house over 2,000 companies, but Honeyrose was picked out for its attitude to local sourcing and sustainability and its strict environmental production controls.“Honeyrose is to green business as are bees to the environment, both harmonise their activities to deliver sustainability for generations to come,” said Joseph Morris, MD of category sponsor Waterman Sustainable Energy.Lise Madsen, MD of Honeyrose Bakery added that the company is proud to have won the award and hope it motivates other businesses to look again at how they can improve their green credentials.Honeyrose Bakery produce a range of organic products, including cookies, muffins, cakes, brownies and biscotti.
British Baker is pleased to announce another new category for the Baking Industry Awards 2009. The Artisanal Bread Award will be sponsored by Morrisons and is open to all kinds of businesses, from small artisan bakeries to larger more automated producers that manage to incorporate artisanal methods.The product-focused award aims to highlight quality and originality in new product development of breads, which are faithful to traditional methods.l For further details on the new category, turn to pg 21.
www.printdelicious.ie A new company Print Delicious is having huge success with its edible chocolate images in Ireland. The company, based in Bray, Co Wicklow, is marketed as “the creative chocolate printing company” and was inspired by the Chocolography Technology company in the US.Run by Sandie Stanley and her husband, the company has the exclusive franchise for Ireland from the American firm, which supplies the chocolate printing machines, including the cassettes, and the chocolate.The patented technology is slightly different from the cake printing technology used in the baking industry, and 300dpi resolution images or higher are needed to ensure good quality reproduction. EU-approved edible inks are used to reproduce any kind of image in a variety of sizes.The company prints images on products such as chocolate lollipops or truffles that could be used in cake decoration.Stanley says she is “open to discussions with the bakery trade”, as she believes the new technology could open up new marketing opportunities.
Greggs has announced a “robust performance” for the first half of the year, with pre-tax profit up 7.3% to £16.5m.The bakery retail chain saw sales increase by 4.4% to £312m, with like-for-like growth up 1.5%. Operating profit stood at £16.3m – an increase of 8.9%, for the 26 weeks to 27 June, 2009.The firm said the high street trading environment remained difficult and had not been helped by the recent wet weather. Chairman Derek Netherton commented: “The business has also begun to benefit from the initiatives we are taking to simplify and centralise our operations, in preparation for accelerated expansion.” Greggs also noted the continued harmonisation of its ranges and new product launches as successes in the year to date, and is currently experimenting with a new ‘concept’ store in the south east.For the full story, see the next issue of British Baker – out 14 August.
A move by the European Parliament to ban claims like ‘no added salt’ has been criticised by the food industry.The Food & Drink Federation (FDF) has labelled the decision a “blow for consumers and industry alike” and said it would harm producers that want to reformulate products.Barbara Gallani, director of food safety and science at the FDF, said European Parliament has underestimated the consumers’ actual ability to read food labels and their desire to make informed decisions.The European Commission had wanted to allow food manufacturers to be able to use claims like ‘X% less’ or ‘no added salt’.Gallani said: “The European Parliament has failed to acknowledge the enormous efforts and investment that the food and drink manufacturing industry has been putting into product reformulation. The parliament has also shown a complete lack of understanding of the technical and consumer acceptance challenges that make changing recipes to reduce energy, fat, saturated fat, sugar and salt so difficult.”And she added: “Product reformulation is an important part of industry’s efforts to improve consumer health, with data indicating that two-thirds of dietary changes are typically driven from reformulation rather than consumers switching products.“Taking away this incentive to undertake a step-wise approach to the time- and cost-intensive reformulation process will have negative repercussions on progress in this area. However, in spite of today’s hurdle, the food and drink industry remains committed to improving public health through reformulation, among other activity.”