coronavirus (covid-19) update
At Creative Foods Europe we would like to wholeheartedly voice our support for our customers who are doing everything they can to support those most in need during this unprecedented and difficult time whether that’s supplying hospitals, care homes and schools, lending vehicles for deliveries or simply volunteering to help as individuals.
Our purpose is always to meet our customer’s expectations, so despite a downturn in business we are still manufacturing products that continue to be in demand, albeit with a slightly reduced workforce. We are making the best use of technology to ensure all of our colleagues who can work from home are doing so and every measure has been taken in our factories to respect social distancing to keep our colleagues healthy and safe.
All non-essential visits to our premises have been cancelled and for essential visits a very strict hygiene code of practice has been put in place.
The measures we have taken give us the best chance of sustaining our usual levels of customer service whilst protecting the health and safety of our employees.
Thank you for your continued support. Should you require any additional information, please enquire via our website or contact your Account Manager.
calder foods donates sandwich fillings, coleslaw & dips to the local community
On 2nd April, Calder Foods, part of Creative Foods Europe, donated sandwich fillings, coleslaw and 500g dips to Paul Higgins, owner of ‘Gone To The Dogs’ Community Café, helping to provide food for 30 families in the local area.
We also delivered to Colin Glover at Petteril Bank Community Hall, former Carlisle City Council leader and current labour elected representative for Currock & Upperby. These products were then distributed to individuals who are unable to get to the supermarkets.
Calder Foods has been working in partnership with the GMB Union to support the local community during this very difficult time.
Shaun standing, our account manager, volunteers to deliver free school meals to children
During the Coronavirus Covid-19 epidemic, many school kitchens are closed, meaning children entitled to free school meals could go without if it wasn’t for amazing volunteers.
Shaun Standing, one of our Account Managers is doing an amazing job delivering free school meals on a weekly basis in his local area of East Wittering in West Sussex. A family run restaurant, The Boulevard, is making meal kits for 126 eligible children aged 5-7. Each Monday every child receives a free meal kit, made up of 5 meals. This provides a lunch, equivalent to the meals children would usually get at school Monday-Friday. They also receive a school learning pack. A total of 630 meals are assembled at The Boulevard by two of the owners and volunteers. The meal kits are then delivered by Shaun, plus up to eight other volunteers, some of whom have been recruited by Shaun from his local cricket club of which he is The Chairman. They are all doing a wonderful job!
calder foods delivers fresh sandwich fillings to the vulnerable via fareshare
Calder Foods, part of Creative Foods Europe, delivered a delicious range of fresh sandwich fillings to FareShare today to help get food to the vulnerable. Fillings included Cheese & Onion, Coronation Chicken, Tuna & Sweetcorn, Piri Piri Chicken, Egg Mayonnaise, Tuna Mayonnaise as well as Coleslaw. We are keen to support the local community as much as possible during these very challenging times.
are you vegan ready? take a look at our 3 new vegan products.
We are proud to present our 3 NEW Love Fresh vegan products. Veganuary couldn’t be a better time to launch a selection of innovative vegan products. Plus, the vegan population is expected to rise by 327% by 2020 (Plant Based News) so there’s no sign of the vegan trend slowing down. In fact, vegans and vegetarians look set to make up a quarter of the British population in 2025 (The Vegan Society).
Take a look at our exciting new vegan products:
Oriental Red Jackfruit 1kg - Shredded jackfruit in an aromatic tomato and red Thai sauce.
Bang Bang Falafel 1kg - Falafel and chickpeas in an aromatic sweet and spicy dressing with a hint of sesame and flecks of red pepper.
Asian Grain Salad 2kg - White rice with quinoa and green lentils in an aromatic dressing.
danny laycock, bloody mary challenge winner 2020, spills all...
On 29th January 2020, TABASCO® Brand Sauces sponsored the Bloody Mary Challenge at the National Breakfast & Brunch Awards. We caught up with Bloody Mary Challenge winner, Danny Laycock from Banyan in Leeds, to find out more about his winning drink.
“For the technical serve I tried to keep it very classic. Pairing the sponsor ingredients, Broken Clock Vodka, Pago Tomato and TABASCO® Sauce with Worcester sauce, lemon juice and Picon Amer to add some bitter orange notes.
For the signature I was a lot more adventurous. My spirit base was made up of Grey Goose Vodka, strawberry infused Martini Rubino, Fino sherry and chilli liqueur. Then I added a passata based spice mix using TABASCO® Original Red Pepper Sauce and an avocado verdita using TABASCO® Green Pepper Sauce. Pago tomato juice, lemon juice, bacon syrup and smoked celery bitters finished off the mix and then this was topped with a celery foam. I wanted to do something different and feature more breakfast orientated flavours whilst remaining true to the classic base of a Bloody Mary and highlighting the heat of the TABASCO® Sauce range.”
What was your reason for entering the competition?
"Entering competitions is one of the favourite parts of my job. That, paired with the fact that I love Bloody Marys, made it a no brainer."
What did you enjoy most about taking part?
"Travelling down to London and getting to see so many skilled bartenders showcasing totally different ideas for the same classic cocktail."
What are you looking forward to most about your trip to Avery Island, the home of TABASCO® Sauce?
"I’ve been to a few different spirit distilleries but TABASCO® Sauce is a totally different product so I’m very interested to see what goes into making it."
What's your favourite way of using TABASCO® Sauce?
"I love spice. Aside from using it in cocktails I like to cover my scrambled eggs in it at breakfast."
Harvester chefs get creative with the new jim beam® bourbon bbq sauce
In October 2019, the new Jim Beam® Bourbon BBQ Sauce launched in Harvester. This tasty product is used both back of house on various menu items and front of house as part of the Harvester condiments range.
To support the launch, Mitchells & Butlers, Edrington-Beam Suntory (Jim Beam® brand owners) and Creative Foods Europe organised a competition for Harvester chefs. The competition was open to all Harvester sites and had a high 75% response rate. Phil Sharp, MAB Kitchen Training and Development Manager - Restaurants Division and his team selected a winner for each district. 13 finalists attended the final at Creative Foods Europe’s HQ in Camberley on the 9th January for a knock-out style final.
A variety of delicious dishes were presented on the day, from burgers and sharing platters to quesadillas and chorizo hash. Winning dishes will be considered for the 2020 Harvester dark nights menu.
At the recent Subway conference held at Celtic Manor, Max Grandison, Head of NPD for Oasis Foods and Calder Foods, was presented with the Special Recognition Award for an outstanding contribution to the Subway Revitalise the Core Project. This award recognises those who exceed expectations and set the new standard of excellence moving forward.
There were 34 country markets represented at the Subway conference so this is a truly European achievement. Huge congratulations to all of the team involved in winning this award. It really was a team effort and it’s great to see that our effective product development and launches has been recognised in such a prestigious way.
We are delighted to announce that on 2nd October, Creative Foods Europe won the Commercial Partnership Award at the Whitbread Supplier Conference.
This shows that the hard work and effort the team has put in has been well recognised. Whitbread appreciates our understanding of their business and that we are able to react quickly when needed, whether that’s commercial, supply chain, technical or product development driven. In addition, our collaborative buying approach in this challenging environment on the lead up to Brexit has played a big part.
We were also pleased to be nominated for the Supplier Service Award and Force For Good Award. A big well done to all of the team for this fantastic achievement.
Pictured: Dianne Waite NSF International Technical Operations Director for Whitbread, Gráinne Allen Head of F&B Development at Whitbread, Jo Elder Creative Foods Europe Senior National Account Manager for Whitbread, Ian Douglas Head of Procurement at Whitbread.
We are delighted to welcome David McMillan to the business as Site Director for Calder Foods. David brings a wealth of experience with him, having worked in the food industry for 30 years. David joins us from McVities in Glasgow where he was Site Director and prior to that he enjoyed a board role as Production Director for Refresco Gerber in Somerset. In addition, he has worked for Roche Pharmaceuticals, Nestle, Allied Bakeries and Dairy Crest.
David says; “Having joined the company last month, I am already enjoying working for this reputable business with great quality products and people. As Site Director I will look to build on its history of success and help to grow the business within the food to go market, by continuing to manufacture high quality and innovative products and delivering a service we are proud of to our customers.”
In the New Product category, our new Onion Bhaji & Sweet Chilli Filling, aimed at the sandwich and food to go market, was awarded "Highly Commended" at the 2019 Sammies Awards.
Matthew Cox, our Senior Development Manager and Jenner Lee, our Senior NPD Technologist, were delighted to accept the certificate.
Domino’s is teasing our taste buds with the introduction of a new, limited-edition TABASCO® & Cheese Stuffed Crust, certain to appeal to fans of the much-loved TABASCO® kick. Packed with the perfect pairing of gooey, melted 100% mozzarella cheese and the unmistakeable TABASCO® flavour, the new stuffed crust, freshly baked in store, will bring the unique and delicious taste of the iconic 150-year-old recipe of TABASCO® sauce to every slice of Domino’s pizza.
It’s not all about the crust. Domino’s is adding the new, dangerously-spicy, so-good, Mango Habanero Chicken Wings as the sixth chicken dish on the menu.
Accompanying Chicken Wings, Chicken Strippers, FRANK’S RedHot Wings, Spicy BBQ Wings and the ever-popular Chicken Kickers, the new wings come coated with a fiery habanero chilli and mango glaze to provide a tantalising aroma of flavours for those who like their food hot, hot, hot.
Both these new flavourful, spicy delights bring more heat to the menu than ever before. So much so, a new 3+ Chilli Rating has been added to warn Domino’s fans about the extra kick they bring.
“OSI Quality Group created this new award for the best communicator at the annual OSI Europe QA Meeting. Each Technical Manager presented an opportunity or best practice from their site. Their peers voted on their presentation skills, clarity and conciseness. Clear, concise communication and commanding attention are critical skills for a Technical Manager when they are involved in a crisis or communicating up the organisational structure.
We are proud of Casey Higgins, the first winner of the prestigious Communication Award. Casey can now display her trophy, drive the competitive spirit and show her skills to the site teams. Congratulations Casey, a job well done!"