‘Pulled’ beef is slow-roasted until tender and delicious, then pulled away from the bone. It is then marinaded in BBQ sauce for added smoky, tangy flavour, with creamy coleslaw added for contrast and cruch. All put together on thick white bread, this is a sandwich that is full of flavour!

In testing, the Raynors tasting team couldn’t get enough of this sandwich – and we’re sure that our customers will love it too. ‘It’s a proper man’s sandwich’ said one tester. ‘You be very happy to have one of these for lunch’ said another. They would have said more, but they were too busy having seconds.

For information on the 250th Anniversary Sandwiches, which change each month, please contact the Raynors front office team on 01245 353249.

Matthew (L) and Ray Raynor (R) with the Writtle Minors Team

Raynors are very pleased to sponsor our local football team – Writtle Minors. Writtle Minors are based only a few minutes from our sandwichporium, so they could hardly be more local!

Ray and Matthew Raynor came to watch the team practise in their new kit on a sunny, windy day, and were very impressed with the team’s skills and their facilities. They have a 17-acre site, with 4 dedicated youth pitches and 3 mini pitches. Writtle Minors joined the Chelmsford and District Mini League back in the 1969/70 season and have had many successes over the years. Raynors wish the Writtle Minors every success in their new kit, and will be following their progress with interest. For more information on Writtle Minors, please visit www.wmfc.co.uk

Part of the display at the Lister

Raynors supply a number of hospitals in the East & North Herts Primary Care Trust with food for patients and staff, as wells as spplying the hospital coffee shops and cafes that are open to the public.

The Lister Hospital in Stevenage is one of the hospitals in the trust, and they ran an event on 28th March to tell the public, patients and their own staff members about the achievements they have made in following environmentally sustainable policies. The exhibition covered a variety of areas where ‘sustainability’ has impacted on the way the Primary Care Trust and the hospital managers make important decisions, including purchasing decisions. Sustainability and green issues are considered in the selection process when appointing suppliers to the hospital, and as a key supplier to the Lister hospital, Raynors were invited to come along to the event.

Raynors displayed a wide range of products across all the ranges that we supply to the Lister, and gave away sandwich samples to interested people who wanted to find out more about us. We have a great track record when it comes to green issues: we champion local producers to keep food miles as low as possible, focus on recycling across the supplier network and we help our own partners achieve industry accreditation on food standards and food safety.

Our new Marketing Manager Tanya Everest-Ring attended the event and was impressed by how many people passing through the hospital took the time to tell her that they loved the freshness of the sandwiches and the range of flavours. We’re glad the Lister’s staff, patients and visitors love what we do!

Britain’s egg producers invested £400 Million, upgrading to either the new high-welfare cages, or moving to a barn system when hens are free to roam within a barn. Unfortunately for many hens, many countries in the EU did not. Currently, 13 out of the 27 EU countries are not complying with the high welfare cage rule, despite having 13 years notice of the requirement to change.

The impact on the availability of eggs in the UK has been severe. The UK produces 82% of the eggs that we use, but 18% of the eggs we consume are imported. Supermarkets have agreed not to sell any eggs that do not conform to the new welfare standards, either as whole eggs, or as ingredients in their own-brand products. Some food manufacturers have also promised not to use eggs from illegal European producers. This has meant that legal egg producers, both in the UK and Europe are now struggling to fill the gap in demand.

In consequence, egg prices have risen sharply since January and are expected to continue rising to the end of the year.

For more information on this story, check out http://www.bbc.co.uk/news/business-17336478

Raynors entered because the slow-down hasn’t changed our ongoing obsession with quality and attention to detail. We’ve continued to invest in what is important to us – our team, our production facilities, our suppliers, our new product development and our recycling and green initiatives. Our sandwiches are tasting better than ever and with our closed loop recycling system and our local partnerships, we are greener than ever!
We’ll keep you updated as to how the voting goes at the Foodex show on the 25th to 27th March!  To see the shortlisted entries follow this link: http://www.foodex.co.uk/gbbb?utm_medium=email&utm_source=Foodex+-+William+Reed&utm_campaign=1249570_(MJS)+GBBB+shortlist&utm_content=wwwfoodexcoukgbbb&dm_i=A9R,QS6A,5ZW0DG,25TYA,1

Raynors are previous winners of the Sandwich Manufacturer of the Year award, and are delighted to have been nominated again in this category. As well as being nominated, we have decided to support the BSA by co-sponsoring the award for Workplace Sandwich Provider of the Year alongside CJs specialist vehicles.

The awards ceremony takes place in London on the 17th May and the Raynors team will be there, hoping that our on-going commitment to excellence will be recognised in the Manufacturer of the Year category, and that Tom Holland’s expertise will also be recognised. He has been shortlisted for the Technical Excellence Award.

Watch this space for news of how we got on at the ceremony on the 17th May!

Tom has been instrumental in developing partnerships with local suppliers, creating innovative and delicious solutions to the problems that all sandwich makers have to face.  If you want to know how to avoid soggy tomatoes or how to keep lettuce crisp in your sandwich, the answer is, ‘ask Tom’.  He was the one who found Intense tomatoes that taste great and don’t make the bread soggy.  He also developed our unique ‘Verity Grace’ lettuce which stays crunchy and delicious. 

Tom works closely with our suppliers to ensure they meet the BRC standards necessary to become a Raynors supplier, sharing best practise, knowledge and technical information, so that the consumer gets a safer, better sandwich.  

Tom has written for many publications, including the International Food Science and Technology Journal, Food Manufacturer, Sandwich & Snack News and the Daily Telegraph. 

We wish Tom the best of luck, and will let you know how he does when the award is announced at the BSA Awards Ceremony in May.

This is a seal of approval on the company’s food safety and quality management systems which are  dedicated to providing you high quality products and offering unparralled customer service.

Raynor Foods would like to thank all members of our staff for their hard work and dedication across the year for helping them maintain this prestigious standard.

For more information on the B.R.C global food standards please follow this link

Deep in the heart of Hertfordshire he learnt about the subtleties of cheese flavours and drawing out the maximum taste without comprising other more delicate flavours.

We look forward to seeing some new cheese creations later on this year!

Bon Appetit!

Remember we need at least four days notice to make your platters and deliver them to your local store, but you can order any time in advance.  Dare we say it, but you could even order now for Christmas and make a note in your diary to pick them up on the day of your party in two month’s time.  And you will be getting our quality ingredients and attention to detail in every individually boxed platter.  Click on the link and check if you can order from your Tesco.