Nevilles e-zine Autumn_Winter 2017_Complete

Issue 6 - Autumn/Winter 2017 insightFeature: Food Trends InspirationArticle: Nevilles at the GrindNew Product InsightArticle: Summer FundraisersProduct Spotlight: Mixed MaterialsEvent Review: Lunch!

Contents | Autumn/Winter 2017 4 3. Andrew’s Corner: Welcome 4. Feature: Food Trend Inspiration 8. Article: Food Trend Inspiration Nevilles at the Grind 7 10. Event Review: Lunch! 12. Genware Product Spotlight: Mixed Materials 14. Article: 8 Summer Fundraisers 16. Update: Nevilles Achieve ISO upgrade 18. New Product Insight: July 2017 16 122

Andrew’s CornerGrowth & DevelopmentsWelcome to our Autumn/Winter edition New products of Insight. The last quarter has been really exciting We continue to develop our new product programme. in Nevilles development, with Growth We have had exciting developments in the last quarter,from all parts of our business, both in the UK and with Antigo tableware and Forge tableware proving to beInternational markets. We plan to support this growth, extremely popular. Developments across all categoriesthrough infrastructure developments, and we are clear are planned, so 2018 will see us launch new products inthat we will keep forging ahead to provide excellent January, April, July and October.service to you. Our Genware Brochures will launch in January and July, with New Product Supplements launching in April and October respectively.Customer Survey Infrastructure developmentsThank you to everyone who took part in our customer We are increasing our warehousing and distributionsurvey. We have taken on board many of the comments capacity, and in January will be working with overand suggestions and we are looking into a number of 100,000 square feet of our own storage, fulfilment andareas. distribution space. This shows our commitment to help both ourselves and our customers to plan for long termClarity in what we do growth, securing our growth capabilities over the next 5 years.Feedback shows that we are not as clear as we could be Thank you for choosing Nevilles - we never take forin the way we manage processes and procedures, and granted that you have a choice in where you place yourwhy we do these things. We think we can be clearer in business, and we appreciate the growth that we areour communication to you, so that you will find it easier achieving.to work with us.Website improvements We look forward to a busy end of the year, and hope you will also see a successful end to 2017.At the time of the survey we were implementing ournew website, and customers were finding the new Andrew Nevillesite challenging in certain areas. Things have settled Nevilles Managing Directorsignificantly since this time, and feedback is positive.Customers who have slow internet speed can nowplace orders using our simple order entry screen, whichenables faster order processing.“Thank you for choosingNevilles - we never take forgranted that you have achoice in where you placeyour business, and weappreciate the growth that weare achieving. ”We have seen a huge increase in the number of 3customers placing orders on our website, realising thebenefit of saving baskets during the day, seeing real-time stock availability and managing all of their accountfunctions via this easy-to-use site.

FOOD TREND INSPIRATION64

With the release of the new Genware Concepts Guide, in which 32 modern food trends areshowcased through the Genware product range, we take a closer look at a select number ofthemes to see where our customers can create inspired new food presentation ideas...Indian Indian food remains intrinsically part of British food culture, with curry breaking away from the traditional Tandoori and Balti restaurant and is now common place on menus across multiple levels of food service,from pubs to cafes. Furthermore, contemporary Indian restaurants such as Dishoom are raising the bar with Indiancuisine food service, taking a more modern approach to presenting food and drink. Here we explore a few new ideasfor serving a choice of great curry dishes… 353320 (35oz) WECK80 (2.8oz) 353316 (16oz) WECK976 (5.8oz) WECK740 (10.2oz)Curry Chicken Curry and Saag Aloo you say? No problem. Why not try a novel new idea with our Fluted Rectangular Dishes. They look like a traditional takeaway dish but are made from quality Porcelain and work great with our new Weck Jars, which are perfcet for Mango Chutney. Balti CT-BD15 (16.2oz)184636 (14 x 9.5”)A Balti might be a classic curry dish but that doesn’t meanit has to be served in an age-old, tired format. Try our newForge Stoneware Cast-Iron Balti Dish to add rustic charm tothe meal. It contrasts beautifully with our new RectangularRound Edge Plate WPB33 (33 x 47cm) WECK80 (2.8oz)Poppadoms Who doesn’t love a poppadom or six? The new Genware Acacia Wood Paddle works great for sharing starters and for a stack of poppadom with a choice of sundries in Weck Jars. 5

Pub The great British pub is a pillar of the community and part Grub of our national identity, and pub grub plays a huge part of the modern pub experience with more people than evervisiting the Pub not simply for a drink but for the quality hearty food on offer. The Nevilles team recently researched thissector and found that consumers still crave traditional pub food but would like to see more contemporary presentationmethods employed. Here we take a snap shot at three ideas of where you can add the ‘wow’ factor into pub grubfood presentation… 942933BK 59512BK (33.5 x 23.5 x 2.2cm)) (17.5oz) S280-01 E0618 (1.5oz) (27.5oz) A staple dish in Belgium, Mussels & Chips are now popping up more frequently on pub menus throughout the UK, and whilst the dish itself is relatively simple fare, a sophisticated and stylish look can be easily achieved with our range of Genware Enamelware.Mussels & ChipsTR225L (35 x 23 x 4cm) PN0829P (25 x 35cm) RAMST2R (2.5oz) Fish & Chips RAMST6BL (6oz)The quintessential Pub Grub dish! Break away from the crowd and serveyour Fish & Chips in our Rustic Crate with Brown Newspaper GreaseproofPaper and Coloured Stainless Steel Ramekins!Soup 50008 (12.5oz) 46024 (24cm Ø) Soup as a starter, light meal or a main works great as a winter warmer, especially now we head into autumn and through to winter. Add a touch of rustic coolto soup service with our Enamel Mug and Deep Plate, with some buttered bread on the side.6

Combining the attraction of small plate dinning, street food and new worldTacos flavours, the humble Taco is a growing trend popping up in quirky independent taqueria’s as well as high street chains. The appeal for this is something that’s grownsignificantly in 2017 and is expected to see further growth through 2018!TR225L (35 x 23 x 4cm) PN1487LGR (35 x 25cm)FFS2 (20 x 10 x 5cm) FFS1 (13 x 10 x 5cm)RAMST2R (2.5oz) TD-R13(10.25oz) Tacos TacosTacos should be served in fun, invigorating ways and shouldbe sharer friendly. Here we present a great concept of Tacosserved in a Greaseproof lined crate. Pop in your Fast FoodStands and some Coloured Stainless Steel Ramekins filledwith salsa and guacamole and you’re ready to go! CP-R27 (27.5 Ø)Tacos You can also bring the Terra Stoneware range into the mix for colourful, stylish Taco presentation.Discover even more contemporary ways topresent a wealth of modern food and drinkthemes by downloading the latest version of theGenware Concepts Guide here! 7

NEVILLES AT THE GRIND Coffee Training with The Gentlemen Baristas On Thursday 14th September ground coffee beans pouring into these everyday coffees could be the Nevilles Team travelled the waste basket, to tempered levels improved through stylish Genware to the big smoke to enrich their with slopes the height of Ben Nevis. presentation. knowledge of all things coffee. But the team did not waste their First up was the presentation of the Hosted by The Gentlemen Barista barista attempts and re-charged espresso. Popular with the team in the stylish ‘The Building Centre’, their batteries by knocking back were the Genware Double Walled the team had a day of coffee shop the espresso shots. With a caffeine Coffee Glass, projecting a sense exploration ahead of them. buzz settling in, they ventured on of exclusivity and luxury onto Starting with the cupping of 6 to froth milk to the consistency of the small shot, paralleled with different coffees, the velvet and created abstract latte art. team inquisitively Barista skills, as they discovered, the versatile 4.75oz slurped and swished truly is an art. Genware Vakhos the coffee around their With the artisan sandwiches from Tumbler which was pallets to get the full The Gentlemen Barista’s counter able to accommodate effect of the flavours. soaking up the caffeine, the team the espresso, the water Repeated twice, they set to work exploring the Genware and the sugar in equal were able to experience product range to see how it could measures of style. how the flavours of further develop within this key and coffee changed over a crucial market. This was achieved Next they explored short period of brewing by breaking down an essential the realms of time. With interesting coffee menu and reviewing how small milk based flavours ranging from drinks and how the sweet fruit to rich, presentation of the smokiness, the many piccolo, macchiato varieties of coffee bean, and cortado could be their origin and range of tastes heightened. From the were discovered. bright red gloss of the Genware With this new knowledge in Bowl Shaped Cup and matching hand the team took their chance saucer to the monochrome at espresso making. With a design achieved from mixing and demonstration by their chief matching the range. There were barista and teacher, each member many combinations to consider ground and tempered their that expertly matched the profile coffee beans to create their first of each coffee. professional espresso. Some were Moving through the coffee more successful than others to shop menu the team continued say the least, with double shots of to explore a number of coffee variants, teas and cold brews.8

A great day was had in whichthe team’s coffee knowledge wassignificantly improved.This will help Nevilles and theirdistributors as they further developtheir coffee related product rangeand develop new marketingmaterials. Watch this space!For coffee service inspiration, download the Genware Concepts GuideCoffee (even high end speciality Coffee Shops seek versatile productscoffee) still represents excellent that can work across multiple drinkmargin opportunities for operators. options (i.e. espresso, piccolo, cortado & macchiato all in the sameLatte is still the most popular coffee cup/glass).in the high street coffee shop - butthe Flat White is the marquee coffee Mixing & matching products in coffeeof today. shops is popular - being non-uniform is perceived as cool!New innovations in coffee and hotbeverage are opening the market to Cold Brew Coffee continues to grownew ‘healthy’ drinks like Turmeric as an alternative to traditional andLattes (turmeric, milk & honey). ice coffee varieties. 9

Event Review: Lunch! 2017 Lunch! 2017 took place over 2 days at London Excel (Thursday 21st – Friday 22nd September), so Nevilles’ marketing team dropped in to explore the current food-to-go trends emerging from this ever growing market and to see how this is influencing the wider food and drink sector as a whole. As an overview, the food-to-go market has been steadily growing over the last decade with the industry now worth over £20 billion. With the humble sandwich still being the popular choice at lunch time. So, let’s get straight in to it… Innovative ways of snacking Despite the sandwich maintaining its classic appeal, however, there is an apparent shift in the food-to-go market, with exhibitors promoting innovative, versatile ways to snack on the go. This focus on innovation was promoted by the Innovation Challenge, where over 60 companies entered for the chance to pitch their market disruptive products to a highly creditable judging panel. The judging panel consisted of Aul Ettinger (Caffè Nero); Guy Meakin (Pret A Manger); Martin Hambleton (En Route International); Louise Direito (Krispy Crème); Angelina Harrisson (Tossed); Sandy Anderson (Elior); Neville Moon (The NPD Kitchen); Alan Tomlins (Small Batch Coffee Roasters); Henry Ayers (The Gentlemen Baristas); freelance innovation and development specialist Hannah Hughes; independent NPD consultant Jane Treasure; and chef and restaurant consultant Jay Morjaria. From the 60+ companies, 15 were selected to pitch their product in 90 seconds and explain how their food-to- go item was innovative and met the new demands of the concerning snacker. From a convenient avocado in a box to the sensorial ice-cream wrapped in Japanese dough, the products pitched had consumer convenience and experience at the forefront of their development. The winners crowned Gold: • The Collection Pro-Yo Berries - a smooth yoghurt pouch with the highest protein content per 100g in the UK. • Jake and Nayns Naanster - a stuffed naan bread in an oven-able pouch that allows the products to be cooked in the pouch and eaten in the pack. • Little Moons Mochi Black Espresso Ice-cream - ice-cream wrapped in a soft sweet dough originally from Japan and made from rice flour. • Tuk Tuk Chai - the only ready to drink real Indian street tea. The winners of Gold reflect main trends emerging from the food-to-go industry, including protein based snacks and healthy choices. Other key trends were alternative waters and alternative ingredient sources. The10 show had a high focus on natural eating, free from and vegan friendly produce.

Choice of Trend Takeawaysfor 2017. . .More than just waterThe humble bottle of water, the 3rd most popular lunch time drink, has beenrejuvenated with a variety of new natural flavours and reduced sugar. Productsavailable on the market include naturally sweetened and flavoured spring waters,coconut water, Aloe Vera and even Birch sap.Health ConsciousCola and diet cola are the top 2 lunch time drinks, but consumers are now looking for a healthyalternative. Alternatives are packed with natural ingredients and no nasty sugar supplements, providing thetaste of cola but without the health compromises. The trend will continue to grow with the introduction ofthe sugar tax in March, placing pressure on supermarkets to provide more sugar-free alternatives.SustainabilityFood sustainability is a hot topic and it’s been claimed that 2017 is the year we need to get serious about ourfood sources. With our main sources of protein being dairy or meat it is critical we find an alternative. Insectsare mooted to fill the gap in the market. Sustainable, packed with protein and easy to farm, insects couldsoon be an everyday item in our shopping trolleys - if consumers can overcome their preconceptions. Innovative new technology The Cocktails Machine. This compact machine will allow high street pubs, bars and restaurants to provide a comprehensive, standardised cocktail menu without the need for a highly skilled mixologist. This is intrinsically important in an industry were consistency is key. Cocktail knowledge is no longer essential and the expense of training staff to mixologist standard is eradicated. A huge benefit to an industry where staff turnover is high.Rethinking Food WasteOver 9 million people living in food poverty and 270,000 tonnes of surplus food annually, FoodShare havecome up with a solution. Taking surplus food and re-distributing to over 7,000 charities, FoodShare provideover 26 million meals a year. The use of surplus food within the hospitality industry is an up-coming trend.Tom Hunt is trail-blazing this trend with his project Forgotten Feast. With more dishes being created withless produce, the industry can play an important part in educating the wider community about how to usefood to its full potential.Savvy consumersConsumers are becoming increasingly savvy and arming themselves with discountcodes to ensure they get the most for their buck. Groupon have seen major growthin the UK since launching in 2010, proving to be its largest growth market outsideof the States. This demand for restaurant offers is a great sign for the catering andhospitality industry, illustrating an on-going trend to dine out.Protein WarsProtein packed a punch at Lunch! and almost every other show in 2017. Gone are the days of only shakesor bars; with bites, cereal and even crisps now containing that protein kick. The trend has seen a rise inappeal due to the conscious changes consumers are making to their diets. Protein products are no longerconfined to the gym and health food stores, but now readily available in major supermarkets,convenience stores and petrol stations, making the protein product an item of mainstreaminterest. 11

PRODUCT SPOTLIGHTGenware offer an extensive range of multi-materials that can all be mixed and matched together.These are perfect to create many different styles suitable in any dining establishment. Taking inspiration from changing food trends and fashion styles, you can use these multi-materials to create innovative dining styles to enhance your menu and establishment, adding depth to a dining experience. COPPER Multi-materials can be great to create striking effects or slight12 STAINLESS STEEL visual interest to a table top through the use of textures, colours and shapes that can be truly as individual and unique as you want. Check out our Genware Concepts Guide or any of our photography for inspiration to give you an idea of some of the possibilities.

STONEWAREOur Table Presentation category has thewidest range of different materials whichcan be paired with any of our Tablewareranges from Fine China, Porcelain,Stoneware to Glass Tableware. PORCELAINWOODWe have ranges of products that can be foundin different ceramics, woods, metals, plastics,glass and stones, as well as with differentcoatings. Some of these are available in variouscolours, finishes and sizes but are selected fora robust food service environment. Please seeour Product Care & Guidance sections onthe website or at the back of your GenwareBrochure to gain the maximum life from yourGenware products. ENAMEL 13

NEVILLES’ SUMMER £7,027of Charity Raised by Nevilles’ employees this summerAs we leave the summer of 2017 behind us, we take a look back at what was agreat period for the Nevilles team’s charitable fundraising ventures in which anumber of individuals literally sweat, bled and slogged through hardship to raisemoney for charities close to their hearts. Nevilles as a business matched each ofthe totals raised by these individuals for its own charity of choice, Young Epilepsy. Richard Vanstone, an avid cyclist, took up the challenge of a 100 mile cycle around the Cotswolds to raise money for Hospitality in Action, a charity close to the hearts of those in the hospitality sector. Richard raised £120 which was matched by Nevilles for Young Epilepsy. Nevilles CharBSitaryritafiuhshndStrHoaniesaeerrtswaFsouinnsdpaitrieodn to support after two members of her family suffered difficult heart related health issues. Sarah battledRAicchtiaornd’Lse1T0o0um£r2dil4ee0CHuoisspiniteacliytcylien: through rough terrain and an injured knee to complete the 64 mile London to Brighton walk, and in doing so raised £722.50 which was matched by Nevilles for Young Epilepsy. Andrew Neville and Kamila Marks FoundSaatriaohn’sL6o4£nm1do,i4lne4tB5oriBtirsihghHteoanrwt alk: teamed up to join forces with Young Epilepsy to pound the streets of London on a scorching hot summer day. Their hard efforts paid dividends as they raised £1,057 for Young Epilepsy, which was again matched by Nevilles.Andrew & KfoarmY£io2lau,’1ns g1V4iEtapliilteypBsyrit:ish 10k run After losing a good friend to depression, Will Archer took on Will’sM65armgailteew£foa3rl,k2Saf2rmo8marLitoanndso: n to an arduous 65 mile charity walk from London to Margate for the Samaritans. Will managed to raise £1,614 for his cause which was again matched by Nevilles for Young Epilepsy.Nevilles are proud to be supporters of Young Epilepsy

Wednesday 20 DecemberGuildford Cathedral 7:30pm Christmas Concert Join us for an evening of festive music with an all-star line-up including Soprano Dame Felicity Lott. A ticketed reception in the marquee will follow the concert. Ticket prices range from £12 to £40. To book your tickets please use Guildford Cathedral’s box office online or telephone 01483 547881.

This is to certify that the Management System of ISIOSO9up0da0te1:201N5evCillEe URKTPILFCICATION Neville UK PLCLocation: Unit 6, Viking Way, Erith, Kent, DA8 1EW In 2014 Nevilles embarked Honas tbheeen dasesevsesleodpanmderengtisotefread aQs mueaeltiitnyg tMhearenqaugireemmeentnstofSystem (QMS), which would encompass the full scope of the actiBvSitiEesNcIoSnOdu9c0t0e1d:w20i1th5in our facilities in the UK and Hong Kong. Scope of Approval: 2015 saw INSOev9i0ll0e1s :2re0cG1e5loivbceaelriSttiosfuicfriacritnsitog,nISSsaOtlea9stL,u0Wis0g.ha1rt:e2Ch0ao0tue8sriinncggeraEtnqidfuiiDcpamisttieronibnt.u,tiwonhoifchTabwleawsarfeolalnodwed in 2016 by achieving The Quality Assurance team headed by Emma Delahaye, Neville’s Quality Manager, embarked on further improvement of ourfoQrMChSa,mabnedr CtehrtiisficwaatisonrAecssoegssnmiseendt SienrviSceespLteimmitbeedr by Nevilles receiving ISO9001:2015 accreditation status. All of this work would not have been possible without the involvement of the staff within Nevilles and the recognition that this award means to our business partners within the UK and across the world. Within the framework of our QMS, we continually review our processes at Nevilles, looking to improve always, in order to bring benefit to customers, suppliers and our staff alike. “Quality is very important to Nevilles, helpingVALuIDsVAtLIoDVApLIrovReigidstreatioon Nuumrbecr:ustom20e17r/8s61with EA: 29 DVALIDVALIDVAL IDVALIDVALIDVA products and services which meet orLIDVALIDVALIDV ALIDVALIDVALID exceed their expectations.VALIDVALIDVALI Initial Approval: 04 September 2017 Last Recertification Decision Date: Not Applicable Previous Certification Body: Not Applicable Last Amendment Date: Not Applicable Certificate Expiry: 03 September 2020 D Recertification audit due before certificate expiry date We are committed to continuous improvement, using a framework for measuring and improving performance. This commitment is best illustrated by our recent attainment of UKAS accreditation level of our ISO9001:2015 Quality Management System.” Emma Delahaye, QA Supervisor16

Frankfurt, 9th - 13th February 2018Join Nevilles at Ambiente 2018 on stand D79, hall 1.2 where we will be showcasing the latest ranges from the Genware collection For further information email: [email protected]

October 2017New Product Insight: As a regular feature of InSight, we take a look at a selection of new products that form part of the latest Genware product launch. Here we take a peek at our new Vintage Barware, stylish new Drinkware, our versatile new collec- tion of Weck Jars and our charming new Floral Greaseproof Paper range. New Vintage Barware • Vintage Barware is available in a complete range including shakers, strainers, spoons, muddlers and drinking vessels. • This new collection is ideal for speak easy venues or for those looking to stand out from the crowd with a fresh, new look. • Dishwasher safe, with a unique finish. • Ideal for long term use as its vintage appearance ages well to form part of its aesthetic appeal. Vintage Barware is the latest addition to the expanding Genware Barware collection. This new range sits neatly into the collection and fills a gap for those seeking a unique look for their barware offering. The stainless steel material and distinct antique appearance would be appealing to bars and restaurants looking to showcase themselves in line with a 1920’s speak easy style of aesthetics. New Drinkware • New statement piece drinking vessels. • Pineapple Cups are available in two sizes and in stainless steel and copper finishes. • Copper remains an in-demand material for cocktail bars and restaurants for the sophisticated aesthetic appeal. • Smaller sized Pineapple Cups ideals for shots or for sauce dips in food service. Moving away from the kit that creates cocktails, just as crucial to any bar or hotel looking to build a reputable image for serving cocktails is the drinkware it’s presented in. Here we launch two new styles to the existing Genware Drinkware range. Our new Copper Barrel Mug is the epitome of cool sophisticated cocktail presentation, whilst our new collection of Pineapple Cups (available in both stainless steel and copper) are available in two sizes for a contemporary twist on classic tropical cocktail service. These make great statement pieces to breathe life into18 cocktail service!

New Product SupPlement October 2017New Weck Jars & Lids • 13 different sizes for multi-use functionality. • Ideal for Buffet service. • Serve salads, muesli, pate, sundries, juices, milk shakes, dips, sugar service, desserts, plus more. • Each jar comes with its very own lid. • A number of these Weck Jars are suitable for oven use with a maximum temperature of 200˚C. • Combine with Jar Clamps and Rubber Seals for an air tight seal. • Rubber Seals are suitable for oven use up to 100˚C.Weck Jars are a new addition to the Genware range and offer an incredibly diverse and multifunctional choice ofuses across a number of key front-of-house areas. Table water, buffet service, side dishes, dips, milk shakes, saladsand sugar are just a fraction of the ways this collection can help fulfil a wealth of food/drink service requirements.Each jar comes complete with a lid. Rubber Seals and Jar Clamps are also available to order.New Floral Greaseproof Print • Available in Green, Grey, Blue and Red coloured patterns. • 25 x 20cm size. • Contemporary designs perfect for on- trend casual dining venues. • Floral patterns ideal for brunch,‘ladies at lunch’, desserts and sharers.Our new Floral Greaseproof Print is available in four colours and is an ideal means to subtly inject tasteful sparksof colour into food presentation. The sophisticated floral patterns work well for brunch or light lunch dishes andwhen lining a try for a gourmet burger and fries. 19

Summer 2017 insight www.nevilleuk.comTel: +44 (0)1322 443143 | Email: [email protected]