Bel Foodservice UK, supplier of some Europe’s best-loved cheeses, is celebrating its success at this year’s International Cheese Awards, where it won four prestigious accolades.

Port Salut Smoked Slices was judged to be best in the Smoked Cheese category, winning Gold while Leerdammer Light scoped silver in the Convenience Cheese category. But it was the Soft and Cream Cheese category that saw Bel reign supreme, with Boursin Garlic and Herb taking Gold position closely followed by Kiri portions which scooped bronze.

The Bel products were judged against a massive 3,240 cheeses from 24 different countries and were chosen by a panel of 140 dairy industry experts.

Ian Greengrass, marketing director, Bel Foodservice UK says: “We are delighted to have the quality and flavour of our cheeses recognised at this world-renowned event.”

The awards, which are part of the Nantwich and South Cheshire Show, provides retailers and distributors with a seal of approval that guarantees outstanding quality for their customers.

Cheese is one of the UK’s most popular sandwich ingredients and the collection showcases a tasty range of innovative and contemporary ideas to tempt your customers, including a recipe from Robbie Gleave, a winner at this year’s Sandwich Designer of the Year Awards, where Bel Foodservice was proud to sponsor of the Cheese Cellar Leerdammer Lightlife category.

Despite the recession, the sandwich market has continued to thrive with the overall number of commercially made sandwiches having risen in the last year by 3.6% to £6 billion*.

Ian Greengrass, marketing director, Bel Foodservice UK says: “The sandwich remains the lunchtime meal of choice and there is a real opportunity for operators to make the most of this flourishing market, but they must ensure that the quality and variety on offer is ahead of its competitors.”

The collection demonstrates how incorporating speciality ingredients such as sun-blushed tomatoes or Portobello mushrooms with branded cheese that consumers associate with superb quality and flavour creates a premium offer that is simple to prepare, adding-value for your customers and acting as a fantastic profit driver for your business.

To download your free copy visit www.cheese-recipes.co.uk

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*BSA May 2010

For images from the collection please contact Natalie on Natalie@williammurray.co.uk

Supplier Details
Please contact Bel Foodservice on:
01622 774 800
bfoodserviceuk@groupe-bel.com

Press Information
For media enquiries please contact:
Natalie Beard / Charlotte Davies
William Murray Communications
020 8256 1360
natalie@williammurray.co.uk / charlotte@williammurray.co.uk

Visitors to stand D401 will be able to pick up their free copy of the Bel Sandwich Collection as well as sampling the extensive product range, which includes household favourites such as Boursin, Leerdammer,The Laughing Cow and Mini Babybel.

Ian Greengrass, marketing director, Bel Foodservice UK says: “Despite the recession the sandwich market has continued to thrive with the number of commercially made sandwiches rising 3.6% to £6 billion in the last year*. The Bel Sandwich Collection will help operators make the most of this flourishing market by offering a range of innovative and contemporary new ideas that will help them stay ahead of the competition and tempt customers.”

The collection, which includes contributions from this year’s Sandwich Designer of Year Awards, demonstrates how incorporating speciality ingredients such as sun-blushed tomatoes or Portobello mushrooms with branded cheese can create a premium offer that is simple to prepare, adding-value for customers and acting as an excellent profit drivers for businesses.

It will be the second year that Bel has featured at the contemporary food to go show. “Last year’s exhibition had a fantastic atmosphere, I can certainly understand why it picked up an award for Best Trade Exhibition,” concludes Ian. “It’s a key event for the lunchtime, food-on the-go and sandwich sectors and a great opportunity for us to showcase our range of products, which have been specifically developed with the needs of these markets in mind.”

Supplier Details

Please contact Bel Foodservice on:
01622 774 800
bfoodserviceuk@groupe-bel.com

Press Information
For media enquiries please contact:
Natalie Beard / Charlotte Davies
William Murray Communications
020 8256 1360
natalie@williammurray.co.uk / charlotte@williammurray.co.uk

Paul Robinson, chef & Grimsby Institute tutor, Charlotte Leventis head chef at Extravaganza Food, Mark Ord, head chef at state-of-the-art nursing home Sanctuary and Gary McMeckan, chef were all winners of Bel’s 2009 competition to spend a day with Jean Christophe-Novelli at the Bel Cheese Academy.

Daniel Innis-Fitzhugh, Craft Guild Graduate Award Winner, Glen Dumbell, head chef and co-owner Puschka restaurant and Douglas Elgin, co-owner at Puschka have also signed up.

The ambassadors have already been active in their roles, contributing some delicious new sandwich ideas, which will be showcased in Bel’s forthcoming sandwich collection.

"We've developed our recipes to show that healthy vegetarian food need not be dull," says Ian Greengrass, marketing director, Bel Foodservice UK. "Cheese is a hugely important part of a vegetarian's diet, as they can’t get the necessary intake of protein from meat. We all need protein to keep our muscles and bones healthy, and to give us energy and vitality to get us through the day."

Last year, Bel Foodservice launched a vegetarian format of The Laughing Cow Light. The smooth cheese taste and fun, instantly recognisable packaging have made The Laughing Cow a firm favourite with children - each portion is also a great source of calcium and contains less than 7% fat. Our Laughing Cow Mediterranean Spinach Pie is sure to go down a treat.

If you want to serve up a quick and healthy snack, try The Laughing Cow Bagel Rarebit recipe with plum tomatoes and red pesto. Or for a fun mealtime idea try our Port Salut Mexican Fajitas, made with peppers, onions and avocado.

You'll also find a Frozen Lime Kiri Cheesecake and Chocolate-Praline Ganache with Kiri in our full list of vegetarian recipe ideas.

Recipes can be found at: www.cheese-recipes.co.uk/recipes/?category=a&product=a&type=2&occasion=a&keywords=

The creamy cheese spread has always been a favourite for children, thanks to its smooth cheese taste and fun, instantly recognisable packaging. The new vegetarian format will enhance its position as the perfect school snack, making it suitable for a wider range of children. In terms of nutrition, The Laughing Cow Light is an ideal choice for growing children - each portion is a great source of calcium and protein and contains less than 7% fat.

To celebrate the launch, Bel Foodservice will be offering attendees at the LACA conference the chance to win a coveted place at the Bel Cheese Academy in September, where they will spend the day cooking with celebrity chef Jean-Christophe Novelli. Ten runners up will receive a signed copy of Jean-Christophe’s latest book. To enter, delegates will need to visit stand P8.

“Kids love the grab and go aspect and fun packaging of The Laughing Cow portions and the new format means even more children will be able to enjoy it.  The smooth consistency is ideal for sandwiches as well as making sauces,” comments Jean-Christophe Novelli.”

To find out more about The Laughing Cow Light please email Janet at jcarroll@groupe-bel.com

The collection includes two recipes devised by finalists from this year’s Sandwich Designer of the Year Awards. The cheese category of the awards saw entrants using 4 Pepper Cantadou, the latest addition to the range. Smooth and easily spreadable, Cantadou is ideal for sandwiches, acting as a sealant to prevent the bread becoming moist from other ingredients.

The remaining recipes use one of Bel’s most established brands – Leerdammer. This award-winning cheese has a distinctive sweet and nutty flavour and comes in a sliced format, which is ideal for hassle free sandwich making. Both cheeses are also excellent for toasted sandwiches and paninnis as they hold their consistency when melted. Versatile and easy to make, the sandwiches in the collection are perfect for a range of sites from café’s and deli’s to self-service units.

Click here to view the full sandwich collection.

Below is one of the recipes in the Bel Sandwich Collection to give you a sample of what’s in store…Designed by Jane Poulton of Food Partners, Berks, the recipe is one of the finalists in the cheese sandwich category of the Sandwich Designer of the Year Awards, sponsored by H&B & Bel Foodservice.

Hot smoked salmon with Cantadou, chargrilled lemon courgette strips and spinach in a multi-seed wrap

Ingredients:
Multi-seed wrap
Hot Smoked salmon
Chargrilled lemon courgette strips
Cantadou 4 Pepper cheese
Spinach

Method:
1. Take the wrap and spread with the cheese.
2. Lay the salmon down the centre with the courgette strips on top.
3. Fold up the bottom edge and two sides, leaving the top open to form a pocket.
4. Add the spinach on top of the bottom fold, roll and serve.

January 2009:  Some of Europe’s favourite cheeses and one of its most talented chefs have come together with the launch of the new Bel Foodservice website, incorporating the Bel Cheese Academy, hosted by Michelin and 5AA Rosette award winning French chef Jean-Christophe Novelli.

Specially designed for foodservice operators, the Bel Foodservice website features winning recipes and profitable ideas using some of the most famous names in the cheese world – Mini Babybel, Leerdammer, Port Salut and The Laughing Cow.  The site also includes newer cheeses from the Bel UK foodservice family Cantadou, Kiri and Boursin – further examples of just how versatile the Bel range of cheeses can be.

The new site, www.cheese-recipes.co.uk, will inspire chefs and foodservice operators to unleash the full potential of these much-loved brands.  There’s practical, as well as creative advice, with information appropriate to different types of catering establishments and a direct link to the member of the sales team responsible for each sector.

Jean-Christophe Novelli has helped launch the Bel Cheese Academy and will continue to be actively involved, developing recipes and providing step-by-step guidance in online master-classes.  There will also be a recipe competition with a first prize of a day in the company of Jean-Christophe Novelli at the real life Bel Cheese Academy.

To find out more, visit the website or call Holly Nuttall at William Murray Communications on 020 8256 1360.