You batter believe it! Staggering statistic from Central Foods on American pancake sales

A stack of pancakes supplied by Central Foods

Sales of American pancakes supplied by frozen food distributor Central Foods have shot up in recent times thanks to the popularity and versatility of the product.

Ahead of American Independence Day on 4^th July, the company has revealed that more than five million individual pancakes were sold in 2016, which, if laid end to end, would reach 6,500 times the height of the Statue of Liberty.

Over the past five years, sales of the pancakes have grown an amazing 74.3%.

Central Foods managing director Gordon Lauder said: “American pancakes are a really popular product in the UK. They are versatile, can be used for sweet or savoury items, and are perfect for meal occasions throughout the day. It takes just minutes to defrost and serve them.

“We knew the Crepe Cuisine pancakes were going down well with foodservice operators but we were staggered when we realised just how many we’d sold during 2016.  

“The trend for American pancakes shows no sign of waning and we’re expecting customers to continue tucking into them for the foreseeable future.”

Pancakes are a great fit for several of the 2017 food trends.

“They tap into the comfort food trend - known as the taste of yesterday trend, providing memories of childhood, and in these uncertain political times, it’s a trend that’s going down well in foodservice,” added Gordon.

“Another of the trends for 2017 is an upsurge in the use of sweet versions of savoury products and savoury versions of sweet products, so it’s something that imaginative operators can consider with pancakes, which provide a great base for different toppings.”

Offering a one-stop shop to the foodservice sector, Central Foods sources products from around the world and the UK, supplying more than 400 different lines, ranging from meat, bakery items and canapés through to buffet products, desserts and puddings.

As one of the UK’s leading frozen food distributors, the Northamptonshire-based firm supplies more than 220 independent wholesalers, as well as larger national and regional wholesalers. It also supplies to foodservice caterers across the entire foodservice industry, including pubs, hotels, restaurants, staff canteens, schools, hospitals, coffee shops, football grounds and universities.

For more information visit www.centralfoods.co.uk

Press release issued by Nottingham based PR company Perfect 10 PR www.perfect10pr.co.uk

Cherry on the cake for specialist baker Butt Foods on winning award

David Williams of Butt Foods and David Ratcliffe of Brakes

A quarter of a century of supplying a leading food wholesaler with bread has been topped for specialist baker Butt Foods after the company was awarded the title of Desserts and Bakery Supplier of the Year at the Brakes Supplier Conference.

The Nottingham-based company, which supplies flatbread, naans, sub rolls and other speciality breads to the food service sector, received the award from Brakes Group for a range of reasons, including 100% level of supply, stock and logistics innovation, market leading insight and new product development, as well as being praised for having a helpful team.

“Pardon the pun, but it really was the cherry on the cake to receive the award from Brakes, a wholesale company that we have had links with for almost the entire history of Butt Foods and who source from more than 2,000 suppliers,” said Butt Foods managing director David Williams.

“Our company was founded in 1990, and the following year began supplying naan breads to Brakes – dealing with the original founding Brake family. The business relationship has continued since then, as both companies have developed, and we are thrilled to have been named the Desserts and Bakery Supplier of the Year at the Brakes Supplier Conference.”

Family owned Butt Foods, which prides itself on keeping abreast of trends and developing new products to satisfy consumer demand in a fast-paced industry, produces hand-finished frozen sweet and savoury bakery items, used by a range of outlets from restaurants and hotels to pubs and cafés.  

Brakes is the UK’s biggest food distributor, and also supplies to Ireland, France and Sweden. The group sources and supplies a range of more than 50,000 fresh, ambient, chilled and frozen foods, including more than 4,000 own-brand products and a wide range of non-foods.

Butt Foods is one of more than 2,000 suppliers from around the world that the group deals with.

For more information about Butt Foods, visit www.buttfoods.co.uk

Press release issued by Nottingham based pr company Perfect 10 PR www.perfect10pr.co.uk

Ready to roll….Derbyshire MP visits Luke Evans Bakery following investment

MP Nigel Mills visits Luke Evans Bakery in Derbyshire

East Midlands bakery Luke Evans has invested £75,000 in new equipment which will allow it to produce up to 9,000 bread rolls per hour.

The new machine gives the Derbyshire family run bakery an extra 50% capacity for roll making and has been purchased in response to increased demand.

Amber Valley MP Nigel Mills recently toured the bakery at Riddings, near Alfreton, to find out more about one of the oldest family run bakeries in the country and to meet some of the 50-strong workforce at Luke Evans, which was founded more than 200 years ago.

Managing director David Yates said: “We gave him a full tour of the bakery, where he was able to talk to the bakers, and see what was involved. We were busy with the bread production, and he watched and asked questions about the various different processes and types of breads the bakers were making.

“It gave us the chance to highlight our latest investment – an Oddy Novatek roll plant which has replaced the Original Oddy we first purchased 22 years ago. The machines, manufactured just outside Leeds, are known in the industry for their incredible strength and durability, and even though it’s 22 years old, I have had numerous customers trying to buy my retired machine. 

“The new equipment is very similar in its design to the original one, but has been upgraded from a two-pocket to a three-pocket machine. This gives us the capacity to produce up to 9,000 bread rolls per hour. The other big advantage is that this new machine will mould all sizes of finger rolls which gives us greater consistency and is less labour intensive. Previously we hand rolled all of our finger rolls. 

“I’m also pleased to be able to buy British, as there is very little bakery machinery still manufactured in the UK.”

Luke Evans sells direct to the public from its shop in Greenhill Lane, Riddings, as well as supplying around 300 trade and wholesale customers across Derbyshire, Nottinghamshire and Staffordshire, including shops, cafés, schools, and delis. Fully trained craft bakers operate 24 hours a day turning out breads, cakes and savoury products from farmhouse loaves and bread rolls to fresh cream éclairs and iced buns.

The company, founded in 1804 by Henry Evans who named it after his brother Luke, has also recently appointed a new management structure. 

“We are very excited because we have been able to promote largely from our own team,” said Operations Director, Helen Yates. “Jon Booth, our new bakery manager and Paul Booth, our new night shift assistant manager, have both been with us since joining our delivery team straight from school. Phil Knowles has remained in the role of bakery night shift manager and Nick Woodcock, our only external recruit, brings fresh ideas from his previous role at Morrisons, to his new role as assistant manager.” 

A forward-thinking business, while still being loyal to its 200-year-old heritage, the team is passionate about supporting the future of the craft-baking industry.

Luke Evans Bakery operations director Helen Yates has been involved, along with other craft and plant bakeries across the country, in developing Trailblazer Apprenticeships for the bakery industry alongside the National Skills Academy for Food & Drink.

Speaking of his visit, Conservative MP Nigel Mills said: “I was delighted to recently visit Luke Evans at their base in Riddings to meet the team and see the various production stages of their high quality handmade products. Family run businesses like this are the heart of our economy, and Luke Evans is a great example of a fantastic local employer. Having seen their new machinery and tasted their outstanding products, I have no doubt they will continue to thrive and develop.’’

During the course of the visit, David and Helen Yates discussed with him their views on supporting local and small businesses, and how they encourage customers and stockists alike to support local producers.

“We were very pleased to host a visit from our MP Nigel Mills, as it gave us the chance to demonstrate what goes on at one of the region’s oldest family run craft bakeries in the East Midlands at a time when Luke Evans is continuing to invest and develop,” added David Yates.

For more information, visit www.lukeevans.co.uk

Press release issued by Nottingham based PR company Perfect 10 PR www.perfect10pr.co.uk

Baker Butt Foods named a finalist in Nottingham Post Business Awards 2016

David Williams of Butt Foods

Specialist baker Butt Foods has been selected as a finalist in the Nottingham Post Business Awards 2016.

The Nottingham-based business, which was founded in 1990 and supplies a range of naan breads, flatbreads and sub rolls to the food service sector across the UK, has been shortlisted in the Small Business of the Year category.

The family owned bakery, which prides itself on keeping abreast of trends and developing new products to satisfy consumer demand in a fast-paced industry, supplies hand-finished frozen sweet and savoury products.

Butt Foods managing director David Williams said: “The whole team at Butt Foods is absolutely thrilled that the company has been named as a finalist in the 2016 Nottingham Post Business Awards. Our recent surge in success at the bakery has been down to teamwork, and each and every member of staff can take credit for playing a role in getting us this far in the awards process.

“The list of names of the other shortlisted organisations is very impressive, which illustrates just how many great companies there are working in and around Nottingham. We wish them all the best and are looking forward to meeting them at the final in May.”

The winners will be announced at a ceremony in Nottingham at the East Midlands Conference Centre on 11^th May 2016.

For more information about Butt Foods, visit www.buttfoods.co.uk

Press release issued by Nottingham based PR company Perfect 10 PR http://www.perfect10pr.co.uk  

Bread trends revealed by Luke Evans Bakery during National Bread Week

A snapshot survey by one of the oldest family bakers in the East Midlands, Luke Evans Bakery, has revealed a growing appetite for seeded and wholemeal loaves.

Figures released by the Derbyshire bakery during National Bread Week, which runs from April 16th to 22nd, show a rising popularity for these types of bread.

The bakery, which was founded in 1804, sells 36 different lines of unwrapped and unsliced bread. Some 15 of these are seeded and wholemeal.

“Five years ago, sales of our seeded and wholemeal loaves represented about 26% of our loaf sales,” said David Yates, managing director at Riddings-based Luke Evans Bakery. “That’s now gone up to 29%, showing that they are continuing to rise in popularity.

“It’s all down to an increasing awareness about healthy eating. Multi-seeded bread has low GI (Glycaemic Index), which is a measure of the effect foods have on blood sugar levels. Those with a low GI ranking make you feel full for longer because they cause a slow, steady rise in blood sugar levels.”

Luke Evans Bakery supplies around 300 trade and wholesale customers across Derbyshire, Nottinghamshire and Staffordshire, including shops, schools, delis and Pride Park - the home of Derby County Football Club.

It also has a shop at Greenhill Lane, Riddings.

“Bread has been part of our staple diet for thousands of years,” said David Yates. “Over the last 20 years there has been a big shift in the type of bread being eaten, and our latest figures, which we’ve compiled for National Bread Week, show that interest in the seeded and wholemeal types is still rising.”

Luke Evans Bakery was founded more than 200 years ago by Henry Evans, who named the business after his son. Today it is a modern company with a team of fully trained craft bakers operating 24 hours a day turning out breads, cakes and savoury products.

www.lukeevans.co.uk

Issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

Luke Evans Bakery celebrates National Craft Bakers’ Week 2011 (September 19-24) with competitions, demonstrations, tastings and offers

Derbyshire’s Luke Evans Bakery, one of the oldest family-run bakeries in the Midlands, is celebrating National Craft Bakers’ Week 2011 from September 19th to 24th with a string of competitions, demonstrations, tastings and offers.

The bakery, which was founded in 1804 and now employs the eighth generation of the family, will be joining hundreds of other bakers across the UK to mark the event, which promotes the specialist traditional skills that have been practised by craft bakers for generations.

Luke Evans Bakery, based at Riddings near Alfreton, has lined up a series of community events including:

• The chance for a local good cause to win £207 – one pound for every year that Luke Evans has been in business.
• The chance for five local companies to each win a dozen cream cakes for elevenses.
• The opportunity to submit a recipe for a new product and win £50 in a competition.
• A cake decorating demonstration at the bakery on Tuesday September 20th.
• A tasting day at the bakery on Wednesday September 21st as part of the national Big Taste.

“National Craft Bakers’ Week is the chance for craft bakers like Luke Evans Bakery to really showcase the skills of our bakers and the quality of the bread, cakes and other products that they make every day,” said Luke Evans Bakery managing director David Yates.

“We’ve been supplying bread and cakes to the people of Derbyshire and Nottinghamshire for more than 200 years, which is an amazing achievement and one that we are very proud of. We’re really looking forward to getting as many people as possible across the community involved in National Craft Bakers’ Week and hope that our programme of events features something for everyone.”

National Craft Bakers’ Week, which is run by the National Association of Master Bakers, is being spearheaded nationally by double Olympic champion Dame Kelly Holmes.

In Derbyshire Luke Evans is throwing open the doors of its bakery at Green Hill Lane, Riddings, on Tuesday 20th September between 9am and 1pm for free cake decorating demonstrations, with a 20% discount on any celebration cake orders for those who attend.

On Wednesday September 21st, visitors are being invited to take part in the national Big Taste event going on all over the country by popping into Luke Evans for a tasting event between 9.30am and 4.30pm.

The bakery is also looking for the most deserving good cause within two miles of its premises to receive a £207 donation from the firm to mark National Craft Bakers’ Week, and is inviting applications from charities and other organisations.

It’s also running a recipe competition, with the winning entry being put into full production at the bakery and named after the person who put forward the idea. First prize is a £50 voucher to spend on Luke Evans bread and cakes.

Finally, five deserving firms within 5 miles of the bakery will receive a dozen free cream cakes for elevenses on Friday 23rd September. For competition details and daily offers on products in the shop during National Craft Bakers’ Week visit www.lukeevans.co.uk

David’s daughter Sarah became the eighth generation of the family to join Luke Evans Bakery when she started work at the bakery last year, and it is believed the bakery is one of the oldest still run by the same family.

Luke Evans Bakery sells direct to the public from its shop in Green Hill Lane, Riddings, and supplies around 300 trade customers, including shops, schools, delis and Pride Park – the home of Derby County Football Club.
Fully trained craft bakers operate 24 hours a day turning out breads, cakes and savoury products.

Luke Evans Bakery can also make cakes for every occasion… from weddings and birthdays to special anniversaries and retirements.

For more information contact the bakery on 01773 602764 or visit www.lukeevans.co.uk

Issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

New oven and prover as Luke Evans Bakery in Derbyshire continues to invest for the future

Derbyshire’s Luke Evans Bakery has invested £36,000 in new equipment as part of its on-going modernisation programme.

In a deal with Manchester-based, commercial bakery supplier Tom Chandley, a new 24-tray electric deck oven and a separate multi-rack proving unit have been installed at Luke Evans Bakery’s base in Riddings, near Alfreton.

The oven, which has the capacity to bake more than 260 standard loaves in about 40 minutes, sits alongside a similar oven installed five years ago and replaces another Tom Chandley Oven first installed in 1981.

Proprietor David Yates said: “The new oven and prover were bought as a package from Tom Chandley’s, with the provers being built on site by a company called Proven Limited.

“We are delighted to trade with a company like Tom Chandley, both by investing in our own country’s manufacturing industry, and by trading with a company with a rich pedigree in the bakery industry. Tom Chandley has been producing bakery ovens for more than 60 years.

“The increased capacity of the new provers, and the efficiencies gained by using more technically advanced ovens with improved insulation, will enable us to produce a more consistent product with a more even bake, to help us to demonstrate to our consumers the increasing advantages of buying traditional bakery products from their local craft baker.

“Obviously it is important for craft bakers like Luke Evans Bakery, which concentrates on craft baking, to strive for greater efficiency by improving products and productivity. This will enable us to share the advantages of these improvements with our stockists and our consumers.”

The acquisition of the bakery equipment follows investment in the office-based side of the business earlier in the year.

Set up in 1804, Luke Evans Bakery can call on eight generations of Evans family baking experience. Mr Yates’ daughter Sarah, 19, joined the business last year.

While proud of its heritage, Luke Evans is also embracing the future with a new website, online marketing tools and a bakery management software package together with the supporting hardware to drive it.

Luke Evans Bakery employs 50 staff and supplies around 300 wholesale and trade customers in Derbyshire, East Staffordshire, and Nottinghamshire including shops, schools and delis, as well as Pride Park – the home of Derby County.

Craft bakers work a shift pattern across 24 hours at its base in Green Hill Lane, Riddings, producing breads, cakes and savoury products. They also produce custom-made cakes for weddings, anniversaries and other special occasions.

Earlier this year, Mr Yates became a liveryman of the Worshipful Company of Bakers, one of the oldest guilds in the City of London.

The Company of Bakers has more than 350 members and many are master bakers or work in allied trades. It provides scholarships and prizes for young people in the baking industry and is committed to upholding the traditions and history of baking.

www.lukeevans.co.uk

Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

New range for Original Cake Company thanks to Food and Drink iNet (Innovation Network) support

Lincoln-based Original Cake Company is developing a new range of cakes as part of its expansion plans, thanks to support from the Food and Drink iNet (Innovation Network).

The business, which specialises in fruit cakes, is diversifying into baking a selection of non-fruited cakes.

It already has a customer lined up for the new products and hopes to create two or three new jobs as a result of the development, said general manager Simon Woodiwiss.

The Food and Drink iNet has awarded £7,437.50 Innovation Advice and Guidance support for the development of the six-strong range of new cakes, which the Original Cake Company is match funding.

“The Food and Drink iNet support is very welcome, as it’s made it easier for us to fund the project and meant that we have been able to bring it forward,” said Simon Woodiwiss. “We have an existing customer for the range, and it may possibly create two or three new jobs, depending on how successful the new range is.”

The Food and Drink iNet, which is funded by East Midlands Development Agency (emda) and the European Regional Development Fund (ERDF), is one of four regional iNets that operates across the region. It has a pot of finance available this summer to provide match-funded support for eligible East Midlands projects in the food and drink sector, which could be focusing on new products, accessing new markets or looking at new ways of working.

Richard Worrall, Food and Drink iNet director, said: “One of the Food and Drink iNet’s roles is to support firms in new product development and to help them create new markets. We are pleased to support the Original Cake Company as it diversifies with a new selection of cakes.”

The Original Cake Company, with more than 30 years of baking experience, used the funding support to help with new product development, holding consumer review sessions, and the design of packaging and labels. It hopes to launch the new range later this month (July).

The Food and Drink iNet aims to build on the tradition of innovation in the food and drink industry in the region by helping to create opportunities to develop knowledge and skills, and to help research, develop and implement new products, markets, services and processes. It is managed by a consortium, led by the Food and Drink Forum and including Food Processing Faraday, Nottingham Trent University, the University of Lincoln, and the University of Nottingham. For more information visit www.eminnovation.org.uk/food

For more information please contact the Food and Drink iNet on info@foodanddrink-inet.org.uk

www.originalcake.co.uk

Nottingham public relations company Perfect 10 PR www.perfect10pr.co.uk

City of London Honour for Luke Evans Bakery's David Yates

Derbyshire baker David Yates has become a liveryman of the Worshipful Company of Bakers, one of the oldest guilds in the City of London.

Mr Yates, proprietor of Luke Evans Bakery based in Riddings, near Alfreton, was admitted to the livery during the company’s July Court meeting at its headquarters in Harp Lane, just 200 yards from London’s Tower Bridge, right in the heart of the City.

He said: “I feel very privileged to have been accepted as a liveryman in this distinguished and ancient London livery, and shall endeavour to do my utmost to embrace and respect all the wonderful traditions and customs of the company, and to offer my support in any way that the Master, Clerk and the Court see fit.

“The sense of history is immense, in an institution that can trace its origins back over 800 years, yet at the same time the Worshipful Company of Bakers is at the forefront of promoting education within the bakery industry, as well as supporting many other charitable activities.

“I first became a freeman of the Worshipful Company of Bakers last year, and then proceeded to become a Freeman of the City of London which in turn entitles you to become a full liveryman of your chosen livery company.“

The Company of Bakers has more than 350 members and many are master bakers or work in allied trades. It is one of the oldest City of London liveries, or trade guilds, with records showing bakers making payments to Henry II as early as 1155.

Today, in a bid to promote education, the company provides scholarships and prizes for young people in the baking industry and is committed to upholding the traditions and history of baking.

Mr Yates was in fine company, when he was admitted as a liveryman, alongside City of London solicitor Polly Joseph, whose father Rex Joseph is a past master of the company.

Luke Evans Bakery supplies around 300 wholesale and trade customers in Derbyshire, East Staffordshire, and Nottinghamshire including shops, schools and delis, as well as Pride Park – the home of Derby County.

Set up in 1804 the bakery can call on eight generations of Evans family baking experience. Mr Yates’ daughter Sarah, 19, joined the business last year. Craft bakers work a shift pattern across 24 hours a day at its base in Green Hill Lane, Riddings, producing breads, cakes and savoury products.

www.lukeevans.co.uk

Nottingham-based PR company Perfect 10 PR www.perfect10pr.co.uk

Bakery designed by Nottingham architect Cox Freeman rises to the top

A bakery designed by specialist food and drink sector architect Cox Freeman has been named as one of the top 50 buildings built in the East Midlands in the last 50 years.

Pork Farms’ Riverside Bakery was the only building from the 1980s in Nottinghamshire and one of only four from the decade in the region as a whole to make it onto the list compiled by the Royal Institute of British Architects.

Built on a brownfield site on the north bank of the River Trent two miles from Nottingham city centre, the building was commissioned by Northern Foods as a factory for producing pork pies and pastries.

When it was opened in 1982 it was regarded as one of the most modern in Europe in design, construction and its ability to comply with stringent EEC regulations for food processing.

“At Cox Freeman, we’re absolutely thrilled that Pork Farms’ Riverside Bakery designed by the company almost 30 years ago has been hailed as one of the top 50 buildings built in the East Midlands over the past 50 years, “ said Chris Boffin, managing director of Cox Freeman, based in Stoney Street in The Lace Market, Nottingham.

“It’s a tremendous accolade to be named on the list, and especially to be one of only a handful of buildings from the 1980s to be chosen. The building was inventive because of its clear span production floor and plant room located within the roof structure. This improved its flexibility and enabled routine maintenance to take place with minimal disruption to the production process.

“The innovation was made possible by the use of modular CUBIC Space Frame roof supported on twelve braced columns around the perimeter with only three internal columns. “

The ‘fifty buildings, 50 years’ project celebrated great modern architecture in the East Midlands over the past five decades, and marked the 50th anniversary of RIBA in the region.

The chosen buildings form the subject of a major exhibition from RIBA that showcases innovative and enduring architecture from the ‘swinging sixties’ onwards. It reveals how architectural creativity is shaped by context, place, culture, social and political trends of the time and, in turn, shapes the identity of the region’s places and spaces. It is being exhibited across the East Midlands over coming months. For details of venues visit the regions’ section of www.architecture.com

Choosing 50 exemplary buildings from 50 years was ‘an incredibly challenging project’ said Nottinghamshire architect Hannah Minton, who chaired the steering group which carried out the intensive short-listing process.

Cox Freeman is a leading specialist in the food and associated process industries, where hygiene and healthcare are essential. The firm has worked for almost every key player in the food sector.

http://www.coxfreeman.co.uk/

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Bakery innovator Butt Foods launches first tiger panini breads at Lunch! 2010

A new range of panini breads with real bite is being launched by bakery innovator Butt Foods Ltd at contemporary food trade show Lunch! 2010.

The tiger paninis, which come in three flavours, are believed to be the first tiger paninis created for the food service market.

The three products in the range – tiger panini, chilli tiger panini and Italian style tiger panini – are being unveiled for the first time to trade customers at the show, which runs from 30th September to 1st October at Old Billingsgate, London.

Aimed at sandwich manufacturers, cafés and coffee shops, pub chains, retail bakers, in-store restaurants and food service wholesalers, they have been designed to meet the increasing demands from customers for interesting snacks and alternative panini breads.

At the same time, Butt Foods is also unveiling sliced versions of its popular Big Softy range of sub rolls, which went on sale earlier this year and which have seen tremendous growth. Baked in foot-long moulds and also available in 8 inch sizes, the sub roll is available in five flavours - plain white, plain brown, semolina topped white, honey and oats topped brown, and cheese and herb topped white.

“We are excited to be launching our new tiger panini bread range at Lunch! 2010,” said Butt Foods sales and marketing director David Williams.

“It is estimated that there are around 52 million paninis sold every year in UK coffee shops alone. Add the number sold in sandwich shops and pubs, and it’s possible that more than 75 million paninis are served up every year.

“This market is forecast to grow 30% between 2009 and 2012, so we see tremendous potential for Butt Foods’ new tiger panini range, which brings an exciting twist to the panini breads currently available for the food service market. Not only does the tiger panini look distinctive when compared to traditional plain panini breads, we have created a range that can be used for different eating occasions.

“Both tiger breads and paninis have proven appeal with customers, so by combining the two we believe we have a product that should go down really well. ”

The three flavours available are:


• Tiger panini – with rice flour crust

• Chilli tiger panini - chilli and paprika crust, and known as ‘the tiger with bite!’

• Italian style tiger - Italian hard cheese and herb crust


Tiger bread originates from The Netherlands, and was introduced to the UK around 2005. Tiger bread, tiger loaf or Dutch crunch is made with a pattern baked into the top created by painting rice paste onto the surface of the dough before baking. The paste dries and cracks during baking, creating a two-colour effect similar to a tiger's markings. The rice paste crust also gives the bread a distinctive flavour – creating a tasty product with a crusty exterior that’s soft inside.

Butt Foods’ new tiger paninis are pre-sliced for efficiency, are frozen and are conveniently packed in re-sealable bags of eight. As well as being suitable for panini machines, they can also be filled and reheated in an oven in just 6 minutes.

Based in Nottingham, Butt Foods produces up to 60 million products a year to food service and other sectors.

Visit http://www.buttfoods.co.uk/

National distribution network for bakery innovators Butt Foods Ltd

Bakery innovators Butt Foods Ltd now has a national distribution network that runs from Land’s End to John O’Groats.


The Nottingham-based company, which produces a range of different bakery products including its new Big Softy sub roll range, Breadies bread bowls and Mazhar ethnic breads, has joined forces with a number of distribution wholesalers.

The final links in the chain were added after Butt Foods Ltd reported big success at this year’s Food and Drink Expo.

“We had a great Food and Drink Expo 2010, with tremendous interest in our existing products and also in our ability to innovate and create new products for the market,” said Ray Belcher, sales executive at Butt Foods Ltd.

“Demand for our new Big Softy sub roll range has grown at an extremely fast pace, reflecting the popularity of soft sub rolls with consumers. It’s shown 50% quarter on quarter growth. We are delighted that the Big Softy sub roll range and our other products are now available to virtually all food service operators, wherever they are in the UK.”

Butt Foods Ltd, which distributes through a national network of wholesale distributors to many thousands of pubs, sandwich bars, cafés, universities and other outlets, offers its Big Softy sub roll range in boxes of 30, with each box containing six bags of five fully-baked, frozen sub rolls to cater for operators of all sizes.

Baked in foot-long moulds and also available in 8 inch sizes, the Big Softy sub roll is available in five flavours - plain white, plain brown, semolina topped white, honey and oats topped brown, and cheese and herb topped white.

Major distributors of Butts Foods products are: JJ Foodservice, Hopwells Foodservice, Castell Howell Foods, Windsor Foodservice Ltd, Lomond Foods, Pioneer Foodservice, Hunts Foodservice, Phillip Dennis Foodservice, Lynas Foodservice, Ewood Foods, Holdsworth Foods, Reids Foodservice Ltd and Leacroft Foodservice Ltd.

Butt Foods Ltd was founded in 1990 and has won a number of awards for its products, including one at IFE07 (the International Food and Drink Event) and a Home Grown Cereals Authority Enterprise Award for its bread bowl in 2005.

For more information visit http://www.buttfoods.co.uk/