Like the British summer, we’re blowing very hot and cold this issue, going from one extreme to the other.

We’ve come over all hot and bothered with our Five Ways to Use article on sweet chilli sauce (page 22) then we chill out with a focus on ice cream (page 37).

Meanwhile, the extremely cool Fabulous Baker Boys provide an insight into their recent foray into the world of “TV chefdom” in our exclusive interview on page 40.

Other hot news includes Country Range’s K2N software, which seems to be becoming THE tool of choice for caterers who want to calculate the nutritional value of their menus.  Two very satisfied customers talk about the dramatic difference it has made to their operations on page 5 and 15.

We also continue our big countdown to the London 2012 Olympics with a look at how you can capitalise on the Games.

 So, what are you waiting for? On your marks, get set go!

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Press release from Birchall Foodservice

4^th May 2012

High standards award for Burnley foodservice company

Hard-working staff at a Hapton foodservice company are celebrating after gaining recognition for their high standards.

(Left to right) Jacqui Doody, Terry Edwards and Donna Broxton are among the employees who have helped Birchall Foodservice, based on Network 65 Business Park, achieve STS certification.

The qualification is granted to companies in the food industry who have attained high standards with regard to sourcing, storage and distribution of food products.

It is recognised by educational and healthcare establishments, contract caterers, restaurants and as a benchmark for companies applying for tenders in the public sector and is a pre-requisite for dealing with the NHS.

Audits are carried out on an annual basis and consist of a physical inspection of the premises as well as checks on the systems in place to ensure compliance with industry standards. 

The company has to prove that it has procedures and records in place to cover all aspects of the business from sourcing products, storage, delivery of goods, health and safety, transport, staff training, and compliance with legislation to disaster recovery. 

Justin Birchall, operations director at Birchall Foodservice, said: “We are very proud to have achieved the high standards set out by STS. Gaining this certification demonstrates our commitment to providing a top quality service to our customers and underpins our continued expansion into the education and healthcare sectors.”

A Lancashire-based foodservice company has been helping its staff to “feed their brains” and gain vital qualifications.

As part of its personal development programme, Birchall Foodservice has funded three employees through their vocational studies – and all three passed with flying colours.

After four years of study, company accountant Gill Smith gained her ACCA (Association of Chartered Certified Accountants) qualification – the highest qualification in accountancy.

Gill, who has worked for Birchall Foodservice for five years, continued to work full-time but regularly had to go on day release to Manchester.

Business support manager Nicola Watson graduated from the University of Salford with an MSc in Human Resource Management, which took three years to complete, also on on day release.

Meanwhile transport manager Krissy Johnson completed the Certificate of Professional Competence in National Road Haulage.

Birchall Foodservice paid all of their tuition and exam fees.

Nicola Watson said: “Juggling a full-time job and a Masters degree, as well as the demands of having a young family, has been quite a challenge, but the company has supported me all the way, not only emotionally but financially too. “Funding a university education these days is so expensive and, realistically, I wouldn’t have been able to afford to pay for the tuition fees myself.”

Company director Louise Birchall said: “We are very much a ‘people business’ and believe very strongly in the continued education of our staff. It is so important that our employees can continue to learn and develop their skills, and we are more than happy to support them through this process.

“We are so proud of Nicola, Gill and Krissy. They have all worked extremely hard to gain their respective qualifications and we are already reaping the rewards of what they have learnt within the business.”

Picture caption

Pictured left to right are Krissy Johnson, Nicola Watson and Gill Smith.

Birchall Foodservice would be delighted to provide you with a full range of Chilled Frozen and Ambient products and help you and your business through this difficult time.

If you are looking for a company committed to providing the caterer with the highest level of service and an extensive range of quality food please ring our business support department on 01282 429446.

 16^th February 2012

 Burnley youngsters have a n-ice time – thanks to Birchall Foodservice

Children at a Burnley community centre had a “cool” time at the opening of their new ice cream parlour.

Birchall Foodservice donated tubs of ice cream, wafers and gateaux to celebrate the launch of the retro café at the Fraser Street Project, in a deprived area of the town.

The youth zone at the centre was transformed into a London-themed eaterie, thanks to Manchester-based shop fitting company, Styles and Wood, as part of their annual community challenge.

The Fraser Street Project was set up by mums Fran Monk and Amanda Chapman in 2002, initially to address the lack of youth provision in the area. It has since evolved into a thriving community centre for people of all ages who live in the deprived area of Burnley. Facilities include a computer room, music room, recording studio, crèche and community kitchen, and supporters of the centre include HRH Prince of Wales.ge.

Fran said: “This centre means so much to our local community and we’re extremely grateful to everyone who has helped us to make it happen. It’s absolutely amazing to have something so vibrant and fun that brings people into the centre and lets us engage with them – and help and support them.

“At this time last year we had 94 individuals using the centre in a two-week period and, for the same period this year, we’ve had 159 people.”

Birchall Foodservice MD Colin Birchall, who is chair of the centre’s management committee, said: “Fran and Amanda and all of the volunteers at the Fraser Street Project are doing an amazing job, and Birchall Foodservice are more than happy to help in any way we can to ensure this fabulous community resource continues to thrive.”

Colin Birchall is pictured with Amanda Chapman (left) and Fran Monk

23rd January 2012

‘Chill out’ with Birchall Foodservice

 Customers of Birchall Foodservice have even more reason to be “chilled out” – after gaining access to over 750 new food products.

Sandwich fillings, speciality breads, juices, compound salads, meat products and cakes are among the new products being offered to the expanding customer base.

The thriving family business has introduced the new additions to their chilled product range following the recent acquisition of Wrexham-based Willow Fresh Foods.

The acquisition has allowed the Lancashire-based foodservice company direct access to major chilled food suppliers – including Calder Foods, Village Bakery, Purity Drinks and local dairies.

Keith Horner, sales and buying director for Birchall Foodservice, said: “The acquisition of Willow Fresh Foods has allowed us to massively expand our dairy and chilled range and secure specialist sources of supply and expertise.

“This means that both Birchall Foodservice and Willow Fresh Foods customers gain access to what is now one of the most comprehensive, next-day delivery, multi-temperature range of foods for caterers available in the North of England and Wales.

“All product ranges, including non-food, are delivered on one vehicle – therefore helping to reduce the carbon footprint.”

On Friday (January 20) over 50 staff from Birchall Foodservice attended a roadshow, where they met the new suppliers and were able to learn more about the new products.

The new range will be available to customers from February 1 and can be ordered via the telesales team in the normal way.

Lancashire-based Birchall Foodservice is expanding its operation in Wales following the acquisition of Willow Foods Ltd.

The company, which already has depots in Llandudno, Burnley, Durham, Sheffield and Stafford, purchased Willow Foods Ltd on October 1 for an undisclosed sum.

Willow Foods Ltd is a private independent company, which was set up by Malcolm Acott in 1992 and specialises in the sourcing and distribution of quality chilled and fresh foods – an area Birchall Foodservice are keen to develop.

Birchall Foodservice plan to retain Willow’s identity and will continue to operate out of its purpose-built premises in Wrexham. Former MD Malcolm Acott will maintain his involvement and interest in the business going forward.

Colin Birchall, managing director of Birchall Foodservice, said: “We already supply customers in Wales on a foodservice basis and this is a natural expansion to our customer base.

‘Willow customers will now get immediate access to our extensive product range and service delivery, as well as all of the benefits that come from being a member of the Country Range Group, whilst Birchalls can now offer expertise in chilled and fresh foods to customers across the north of England, so everyone gets the best of both worlds.”

The company will trade as Willow Fresh Foods and Birchall has ambitious plans. “Our first target is to double turnover in Wales,” he said.

This latest project follows a massive expansion scheme at Birchall Foodservice’s headquarters in Burnley, Lancashire.

Work was recently completed to build a 10,000 sq ft extension to provide additional bulk storage, as well as an extension to the goods-in area. It was followed by a second extension to increase the size of the freezer by 2,500 sq ft, making total warehousing space of 32,000 sq ft. The work is all part of the company’s bid to reach its goal of £20million turnover this year.

Former MD of Willow Foods Ltd, Malcolm Acott, said: “I’m very excited to be involved in the company in its new phase of development. Not only are the two companies’ product portfolios and services complementary, perhaps more important is the ethos of the principle directors. It’s on the basis of this shared empathy that this development has come to pass.”