Speciality Food Fair 2014 - Our Top Picks

Whilst we know that we’re a nation that values tradition, it’s clear to see that us Brits are becoming increasingly less afraid of try new flavours and ingredients. Our supermarkets are now filled with a variety of products from around the globe, the popularity of fusion cuisine has taken off along with pretty much everyone who’s anyone opting for street food over more traditional, fine dining restaurants.

At the beginning of September we visited the Speciality and Fine Food Fair at Olympia and to say that there was a huge variety of products on show would be an understatement. Being a trade-only show and having never visited before, I was expecting something a little more corporate and a little less exciting. With over 700 producers exhibiting it was certainly nothing like that; we were blown away by not only the scale of the fair but the huge diversity of producers, experts and foodies that came far and wide to visit and exhibit at the fair. It was so exciting to meet and chat to so many passionate, innovative food producers, and the fair really affirmed our mission and inspired us to continue working towards something really awesome.

Tempted by the delicious smells that filled Olympia, there was loads to look at and try (okay, there was definitely a lot more trying than looking!) We tried pretty much every kind of food you could imagine, from cured meats to pasta to olive oils and artisan chocolate. It was all delicious, but if we had to whittle down our favourites, these guys from the small producer village had to come top:

The Frozen Fruit Company

As ice cream devotees, it’s usually hard to convince us that something healthy would make a delicious alternative to our usual creamy treat. First taste and we were sold; this super fruity fat-free frozen dessert is just the right amount of sweet. The Strawgo has to be our favourite, and is sure to be our go-to treat when we’re next reaching inside our freezer.

Emily’s Fruit Crisps

Our guilt-free snack of choice in the KTP office. Delicious fruit crisps for when the 4pm snack attack hits, these crisps are free from nasties (and the packaging is gorgeous, too). The pineapple is delicious, but the crunchy apple variety have to be our favourite.

British Cassis

The super-friendly, outgoing guys on the British Cassis stall immediately drew us in; it helped that their drinks were delicious, too! These guys are big on providence and celebrate the traceability of all their British ingredients. We loved their story and look forward to hearing what these guys are up to next!

We Love Jelly

The idea behind this product is awesome! Their cocktail infused jellies come in three flavours and are perfect for a dessert or even an alternative to your usual tipple. Watch out for these cocktail chemists (complete with lab coats)...we predict they're going to be big business in the food world!

Warner Edwards

It doesn’t take a lot to tempt us into trying Gin. Warner Edwards have it down to a tee - great tasting gin, fab branding and interesting flavour combinations. We’re looking forward to seeing a lot more of these guys very soon!

Image from http://bit.ly/1Chx4Wg

Wicked and Wonderful

We’d already met chocolatier Ben when we interviewed him as an Amazing Artisan a couple of months ago. His new chocolate venture, Wicked & Wonderful, was one of our favourite takeaways from the chocolate show; mouth-wateringly good chocolate in decadent packaging that feels as luxurious as it tastes.

Cloudberry Bakery

The thought that entered our minds on trying their Great Taste 3 Gold Star salted caramel sauce? Why haven’t we tried this before!? Deliciously decadent, we think this sauce would be perfect heated over a brownie or drizzled over ice cream (or, if we’re feeling really greedy, straight out of the jar on a spoon!)

Little Dabbas

Another Great Taste three gold star winner, we loved these quirky little pots holding their authentic Gujarati masala shots. With a different pot for vegetables, seafood and meats, Mistry and Co. are on a mission to educate people that Indian food can be delicious and healthy. Oh, and their website is awesome, too!

Proper Beans

Ben and his team are on a mission to recreate everyone’s favourite baked beans by using delicious ingredients and a slow cooking process. With six unique recipes in their range and already stocked in Fortnum and Mason, these guys look ready to make a storm and shake up the world of beans as we know it.

Mrs Middleton’s Cold Pressed Rapeseed Oil

With Mrs Middleton’s it was pretty simple; bags of enthusiasm mixed with a premium (not to mention delicious) product from their family farm in Bedfordshire. We loved trying their samples - the oil is just as perfect on it’s own with some freshly baked bread than it is in all types of cooking. Looking forward to seeing more from these guys.

Jaz and Juls

With the nights drawing in and winter firmly on its way, Jaz and Juls hot chocolate is the perfect treat. Amazing variety of flavours and ethically sourced cocoa from Madagascar, Peru, and Granda. Sounds good to us!

We can’t wait until next year!

Were you at the food fair? What was your favourite find?

Amazing Artisans: Kitchen Cupboard Essentials Featuring Granny Tigg's, Honestly Good and Spice Kitchen

Check out our website this week for an artisan bonanza! We caught up with three awesome artisans; Jacob from Granny Tiggs, Sanjay from Spice Kitchen and Evan from Honestly Good Olive Oil. From jazzing up a salad, whipping up a flavourful curry, to decadently moist cakes and a tasty companion to tapas, these guys know all about creating versatile ingredients that are packed full of flavour. What’s more, we love how their products, in their own ways, are steeped in their maker’s heritage. Eating their product means journeying to the far and wide corners of the earth; whether it’s Granny Tigg’s journey from New Zealand, returning to Sanjay’s Indian heritage, or sampling the sunshine of Evan’s Greek olive groves, these artisan’s products pack a flavour punch with a fantastic story, too. But don’t just take our word for it - check out the interviews in full for more startup stories and hints and tips from this week’s Amazing Artisans.

Celebrating British Food Fortnight

Britain is at the heart of global gastronomy. Year on year we continue to grow delicious produce which quality is hard matched anywhere else in the world. We’re innovative, we’re diverse and we’re passionate about providence; eating is and has always been central to the British way of life. From your mum’s Sunday roast, to juicy strawberries from Kent or the highest quality hand-reared bacon from your local butcher, food continues to remain at the heart of every Briton’s life. The meaning of British food stretches beyond our stomachs; it reflects our love and pride for our produce, for our farmers and producers, for our country. Because of this, it’s never been more important to champion the plethora of produce our country continues to produce every year.

British Food Fortnight was first curated in order to do exactly that. Starting out in 2002, the team set out to organise a celebration of all things food, primarily aiming to highlight the importance of buying quality, fresh, local and seasonal foods and the health benefits of doing so. British Food Fortnight has since firmly established itself as a significant event in the British gastronomic calendar, attracting the attention of food producers, farmers, the press, chefs, the government and the public alike. Today, the team use the two week celebration as a time to  educate people on all the different and exciting ways you can cook, eat, grow and enjoy British Food, encouraging people to understand more about the plot-to-plate provenance of their food.

As you guys know, Kitchen Table Projects are big on providence and love hearing all the fantastic stories behind our Amazing Artisans’ products. So, in celebration of British Food Fortnight, we put together a list of our ten favourite, can’t live without, British exports.

Meat

Wander down any supermarket meat aisle and you’ll be confronted with huge variety of homegrown offerings. Britain is famous for our delicious Beef, Lamb and Pork, but we also produce amazing game and venison, too.

Tea

Need we say more? Black tea, Builders Brew or Milk’ n ’two… Blighty wouldn’t be without a Great British brew. We’re a thirsty bunch, consuming on average 62.2 Billion cups of the stuff every year.

Marmite

The jar that’s always lurking at the back of the cupboard, the spread we love to hate...the KTP team are firmly in the ‘love it’ camp - do you love it or loathe it?

Strawberries

The British summer staple. The sweet snack of choice at Wimbledon, only bettered with a little cream and a dashing of sugar.

Clotted Cream

Dressing our naked scones for, well, forever. And no, we’re not about to get into the ‘cream then jam’ or ‘jam then cream’ debate.

Cheddar

Tall blonde 5 year aged cheese seeking: creamy butter, handsome ham and a toasty machine to tuck him in at night.

Colman's Mustard

Nigella famously carries a tube wherever she goes - we’re not sure we’d go to quite the same lengths, but it certainly is a firm favourite in British cupboards far and wide.

Oxo Cubes

The underdog of the spice world. Your friend when you forget to buy gravy, perfect for jazzing up a Shepherd’s pie. No Brit cupboard is complete without a tin.

HP Sauce

The tangy friend of bacon butties and Sunday fry ups. Simples.

The Yorkshire Pudding

And we’re not talking about Aunt Bessie’s here, either. Step outside Britain and it’s a crispy eggy mess; To all englishmen - the holy grail of roast dinners.

You can support the campaign by going to www.lovebritishfood.co.uk, where you can find out more about the events going on near you and the ways you an help raise the profile of amazing British food.

Tell us - what British foods get your mouth watering? What in your cupboard could you absolutely not live without?

Amazing Artisans: Russell, Founder of Fifth Dimension Chocolates

Intrigued by his unique confectionery, we were hungry to chat to Russell, especially after visiting his stand at the Speciality Food Fair last week, trying his delicious chocolates and learning of his recent Great Taste Award win. His ideas for his interesting flavours and tempting treats started as a hobby, before teaching himself the skills to scale up his production and turn his leisure time into a business. We quizzed Russell on all things foodie startup, and asked for his thoughts on how emerging businesses might be able to be supported just that little bit better.

Tell us the story of your business. How did you come up with the idea?

I started making chocolates about 10 years ago using a simple recipe to make truffles one Christmas. This had an amazing response and encouraged me to learn more about Chocolate and how to work with it. Over the years I taught myself how to temper chocolate and make moulded chocolates. It was never my intention to start this as a business - it was just a hobby I enjoyed.

What was your motivation for starting your own business?

I was experimenting using some unusual and different flavours with chocolate. Everybody who tried them kept saying how wonderful my chocolates were, and I should start to sell them. After a few years of people saying this I began to listen. I had always wanted to run my own business, and thought why not. My partner said “If I never try it I will never know,” [and] that was the moment I said ‘right, I’m doing it’. Put this together with the feeling I get when other people say good things about something I have created, how could I miss this opportunity?  

What's the most exciting thing about being an entrepreneur?

The fact that if the business succeeds it will all be down to my efforts, and likewise if it fails it’s still all down to me. It’s a huge challenge to learn everything especially as I gave up a good job in the media to pursue a dream. It means I am now in control of my own destiny [and] where that will lead is just a huge adventure for me.

What challenges have you come across?

I have no business experience so I have had to learn everything from scratch. Not just making good chocolates, but all about marketing, PR, social media, book keeping. There is nothing I could bring from my previous career that has helped me, and it does feel like a huge task. I have never been afraid of a challenge though which helps!

What advice would you give to someone thinking about starting their own business?

You really need to think about it a lot. Especially the amount of work it is going to take. I had this rather romantic idea of making great chocolates and selling them. It sounds rather simple really, but in reality it is quite the opposite. Think about all the things you will need to do over and over again. Many things you will not realise you need until you need them. Calculate how much time that may take to carry out, then double, if not treble the workload. You really have to make sure it is the right thing for you. I can understand how some people can’t carry through with it [as] this is the hardest thing I have ever done… [and] I have done some extreme things before!

What kind of business support do you want to receive or wished you had received?

Advice from people in a similar area and their detailed experiences of how they made a successful business would be great. How and when to scale up? How to consider taking on extra help? Approaching buyers and how to sell my products?  These are all things I need to address at some point. Much of this information is out there, but for a small business to find this without paying for it is difficult. However, there are lots of very helpful people out there willing to help. For example Enterprise Nation is a great organisation to join.

 

What would you like to see in a food hub that showcases new producers?

• Featured producers each week/month.
• Showcase for new products or ideas.
• Feedback on the above. Maybe a forum to test out new ideas, to gauge people’s ideas before making costly mistakes.
• A diary of different business events/seminars to attend for advice. I am a member of Enterprise Nation, but if people could add events they are attending others may benefit by attending too.

What do you think about our big ideas and what we are trying to achieve?

As one big store says “Every Little Helps.” For business that’s so true; you will be amazed at where that next order, publicity or opportunity may come from. From small seeds grow huge trees. Any place to showcase your products is a good place. The bigger this gets, the more people will take notice, buyers in top stores and journalists may start using it as a place to research new products and you may get a nice deal with a store, or featured in a big publication. I think it’s a great idea. The more voices there are the louder we will all be heard. 

If you’re interested to find out more (or are just tempted by Russell's award winning treats) you can find the Fifth Dimension website, along with his full range of products, here. Or why not catch up with him on Twitter and Facebook, where you can find him chatting all things sweet and tasty, too.

Are you an Amazing Artisan who wants to be featured on our blog? We'd love to hear from you- drop us a Tweet @KitchTablePro with the hashtag #AmazingArtisan or send us a message to hello@kitchentableprojects.com

Industry Insider: Mark Dodds, Roythornes

We first met Mark back in July when we attended the NPD Food conference that Roythornes organised and hosted. It’s great to have Mark as an industry insider - we caught up with him to hear a little bit more about the work that Roythornes do and to get an interesting insight into the food industry through a legal lense.

Tell us a bit about yourself! Who are you and what do you do?

Roythornes is a top 200 law firm with a strong presence in the agri-food sector.  In a nutshell we help food businesses face the challenges and opportunities which are all part of running  a business.

How do you help small businesses?

For small businesses this involves giving a great deal of advice on how to establish a business, how to make sure the all-important paperwork is in place and how to ensure that any innovative ideas are protected as much as they can be.  Companies (and not just small ones!) sometimes ignore paperwork and just get on with running the business, but sadly when something goes wrong – a supplier goes bust, and employee lodges a tribunal claim or a customer doesn’t pay, they realise how important it is.

What does your typical day look like?

Our daily routine is as varied as the food sector.  On a day to day basis we could be advising a large fresh produce supplier on their dealings with one of the ‘big five’ supermarkets, helping a small whisky producer defend a claim from an American law firm, or drafting a non-disclosure agreement for an entrepreneur with an idea that could revolutionise the way his sector trades millions of pounds worth of product a year.

At the end of the day, much of the advice we give is ‘business advice’ rather than pure legal advice, and I think clients appreciate this. Because we know so many people in the chain, we can put people in touch on packaging design, transportation, recipe development and specialist food public relations.

What does ‘artisan’ mean to you?

To us ‘Artisan’ is typified by the product rather than the scale of the business.  It means a product where extra care and attention is given to the ingredients, their supply chain and the production, resulting in a quality product.  Artisan producers often have a massive stake in their own business and a passion which is great to see.  Big corporates don’t always have the same belief in their product as they have many more stakeholders and their efforts and focus can be diverted elsewhere.

How can small artisan producers stand out?

Artisan producers can stand out by ‘sticking to their guns’.  It’s very tempting to keep driving costs down to make more profit but when this comes at the cost of using cheaper ingredients, or sub-contracting the product quality can drop.  It’s much better to increase profits by looking for more outlets and broadening product ranges.   Their passion also helps – when you have someone at the top that believes in their product and knows it inside out it makes such a difference.

How do you think small artisan food businesses should be supported?

Artisan producers need to know where to go for advice.  They should look for specialists in the sector who know for example, how retail contacts work, how to handle product recalls and who have contacts that may be able to help.  There needs to be opportunities for them to get together and share ideas – it’s very easy to become isolated as a small producer and any opportunity to exchange ideas, successes and failures(!) with similar businesses should always be grabbed.

What do you think is the toughest part of starting a small food business?

Apart from the isolation,  I guess the toughest part of starting a small food business is scaling a ‘kitchen concept’ up into production and sales.  For someone who does not know about the logistics of doing this it can be quite daunting, and this is where good advice pays dividends.

What do you think is the next big opportunity for small artisans?

I think there are a number of opportunities for artisan producers.  The first is in the growth in ‘free from’ foods.  There’s a real opportunity for producers of quality food products to provide food for those who have allergies which isn’t mass produced.  Just because someone has an allergy does not mean they don’t appreciate fine food!

The other opportunity is of course in maintain the principles of quality food.  The recent scandals over horse meat [and] unlabelled halal chicken in the food chain make consumers question where their food is coming from and what it contains.  There is more questioning about ingredients and some sections of consumers are coming round to the fact that if they can buy 8 burgers for 80p they may want to question the source.  People will pay for quality and it’s up to the artisan producers to shout about the provenance of their food!

What are your words of wisdom for someone starting out?

At our recent conference on new product development the head of our food team, Peter Bennett said “If you take one thing away from this event, it’s speak to no one without a Non-Disclosure Agreement in place.”  This is a document which protects your ideas and products if, for example you are talking to a retailer, and yes, it’s good advice to get one drawn up.

From my point of view I would say really think about what makes your product stand out – is it the flavours, the health benefits, the producer or even the clever packaging?  Once you have identified that you can build your business – making sure you have the right documentation in place from your lawyer of course!

What do you think of our big ideas and what we’re trying to achieve?

It’s so difficult for small producers to get a route to market these days as there are often costs involved which make some of the routes prohibitive.  Projects such as Kitchen Table Projects are so valuable to the sector in giving exposure to some amazing producers.

How can people find out more about you and get in touch?

We’re very happy to talk to artisan food producers about any situation they find themselves in.  We realise that sometimes people are scared off lawyers by the costs, but we’re not that sort of firm and you’re not going to get a bill from us for a quick chat, so please do give us a call.

Roythornes can be contacted on 01775 842500, or e-mail markdodds@roythornes.co.uk

Amazing Artisans: Laura, Founder of MelloMallo

It was lovely to meet Laura at the NPD Food conference, which Kitchen Table Projects attended back in July. Her marshmallows were delicious and we loved her story - so knew we had to feature her as an Amazing Artisan on our website and blog! In the interview Laura tells all about how she came up with the idea for her yummy sweet, and gives her thoughts on how other small businesses could be supported in the future.

Tell us the story of your business! How did you come up with the idea?

I made some marshmallows for Christmas presents – these marshmallows were orange flavoured, with a square of chocolate ganache underneath and then dipped in chocolate, all on a stick! The idea was to place the whole thing in a mug of hot milk and there you go, an instant orange hot chocolate with marshmallow! People really loved them as they tasted so different to any marshmallows they’d tried before and this got me thinking.

Previous to this I’d become unemployed and was trying to find work, when I thought I should make my own work! I’ve always felt creative, but not been good at art, and now I feel artistic and creative in the world of food, something I’ve always had a passion for. From an early age I was planning imaginary dinner parties using my mum’s cookery books!

By making something that looked good [and] tasted good, I was fulfilling my creative potential. I was so inspired by the versatility of a handmade marshmallow, as it is a blank canvas – and I was spurred on by reactions from friends and family. The fact that the natural ingredients can sing in the product is really special – they don’t need flavour enhancers or additives to taste their best.

In addition to feeling creative, I’d gone through different jobs that I enjoyed to differing degrees, but nothing that really got me going. I’d gone through some mental health issues that had affected my work and my confidence, so even thinking about starting my own business was a good sign! I knew I wanted to make a change - becoming unemployed was my catalyst! Seeing the progress I have made in the face of these issues gives me positivity and is something to feel proud of.

What’s the most exciting thing about being an entrepreneur?

For me, I find face-to-face selling the most exciting. The opportunity to meet all those people could have been quite overwhelming but it’s become exciting. I used to take a friend with me to my stalls but I happily run them on my own now. Seeing and hearing people’s feedback first hand is a massive confidence boost.

What challenges have you come across?

I’ve found the isolating side of running your own business a challenge – not so much spending time on my own, but when you have a question or you want to run something past somebody – there isn’t someone in the next room I can ask. I know there aren’t any rulebooks for this sort of thing, but sometimes it can feel daunting as to what to do next. What can I do to increase sales? Sometimes there just are no answers to these things!

What advice would you give to someone who is thinking of starting their own business?

If anyone is thinking about starting their own business, I would encourage them! There are a few things I’d suggest, however, like if you can keep a job whilst starting up, that’s a bonus! Research your market and make sure people are interested in your product. Actually physically  testing the market at a craft or food fair is a great idea and I spent a few months doing this. If there is funding available, apply for it and try to build a network of support for those daunting times I mentioned above! Be prepared for the highs and the lows, and remember the lows will pass. There is always a bit of light after a bad day.

What kind of business support would you like to receive, or did you wish you could have received?

I was lucky to get a business advisor to help me write my business plan as part of the new enterprise allowance, which was a great help. I do feel like a mentor-type figure would be beneficial – not someone who can give you the answers and make decisions for you, but someone with experience in the same field to be there if you need them!

What would you like to see in a food hub that showcases new producers?

I would like to see an equal emphasis on the producer and the product, because we are doing this for a reason, not just to make a quick bit of money! Personal stories are really interesting and relevant to the consumer. I’d also like to see some informal events where producers can get together to chat and support each other. Maybe some meet the producer events, and workshops. I’d like it to be a place I could go to if I wanted to do a bit of work, for a change of scenery and a chance to meet others doing the same.

What do you think about our big ideas and what we’re trying to achieve?

I think your ideas are great – having a hub where the emphasis is on the product and the producer, rather than the business owner is perfect. It’s interesting to the public for this reason, and also as a destination to visit. It’s brilliant news for small business owners like myself.

We love Laura's story and wish her well on her foodie journey! You can find Laura tweeting about all things sweet here, or on Facebook here.

Are you an Amazing Artisan who wants to be featured on our blog? We'd love to hear from you- drop us a Tweet @KitchTablePro with the hashtag #AmazingArtisan or send us a message to hello@kitchentableprojects.com