Grab & Go

Five variants of the Frank Bar collectively sold nearly three times that of the store’s existing brand leader. An initial Frank Bar order, expected to last two months, lasted only seven days. The Frank bar is made from 100% natural ingredients. Its recipe incorporates certified gluten-free oats, velvety dates, opulent plums, rich natural fruit and full-bodied dark organic chocolate. Many of these ingredients are exclusive to this product in the UK.

Over 600 industry experts gathered at the Hilton London Metropole last night to take part in this year’s awards. Amongst the winners were Wendy Bartlett, the co-founder and current managing director of Bartlett Mitchell, who scooped the Contract Catering Special Award. Since starting the niche independent caterer 13 years ago with Ian Mitchell, she has seen the company grow to the point it now employs more than 500 people, turns over £18m-plus and feeds 25,000 daily across 70 sites in the south east.

The new site, www.taylorsoutofhome.co.uk, is the only place that out-of-home operators need to go for all their hot drinks needs. Once there, they will find full details of the independent, family-owned company’s range including sumptuous speciality teas, the UK’s number one roast and ground coffee and Yorkshire Tea, the award-winning proper brew. Visitors can also sign up to the company newsletter and learn more about Taylors’ extensive family heritage and ethical trading ideals.

It is the first tableware manufacturer to be awarded with this recognition. Mark Linehan, director of the SRA said: “We’re really impressed by Steelite’s dedication to sustainability, in particular its excellent recycling policy, and UK production in Stoke-on-Trent that uses locally sourced materials.”

The money raised over the seven days will go towards helping some of the most vulnerable members of the hospitality industry. From country pubs to boutique hotels, catering colleges to contract caterers, hospitality workers from across the country are being asked to show their commitment to the industry they work in. From race nights, cake sales and garden tours to relaxing massages, there are numerous ways to get involved.

The BSA will take to the Taste Experience stage at 16.15 and will also be hosting a stand (G50) to promote this year’s awards – the Michelin stars of the hot drinks industry. A team of experts, led by Martyn Herriott, executive director, BSA, will be demonstrating how to boost profits by serving high quality milk-based drinks – cappuccino, latte, flat white and how to prepare and serve tea for maximum impact.

The awards are a national celebration of pie making. The organisers are welcoming back high profile judges such as Charles Campion, Phil Vickery, Xanthe Clay and Rachel Green – and adding to the expert pie tasters this year will be Guardian Weekend food editor Bob Granleese,  Lucas Hollweg of Sunday Times Style and Richard Ford of renowned food industry title The Grocer.

Jane Walker has joined Domino’s as head of marketing.  She will oversee the national and local store marketing teams to help position the brand for long term growth. Simon Wallis, Domino’s sales and marketing director, said: “I am delighted to welcome Jane to the team. Jane’s experience of brand building and her strong background working in consumer insight will help us to continue to drive the business forward and further strengthen our marketing capabilities across all platforms.”