I'm investigating importing frozen pies from the UK. I suspect someone out there has been through this before, so have you any advice? Is someone already doing it? Interested in all thoughts.

What's the pie specialty? Why can't they be made here?

Probably because they'd be far too expensive and not suited to Swiss tastes. It's the pastry I think. A wurstwegge is not the same as a sausage roll, though superficially they may seem similar.

http://www.tryapie.ch

make proper pies. To import commercially you would need an import licence and a food handling licence. Your biggest problem (and cost) will be transporting small quanties of frozen goods, and by small I mean 1000 kg.

If you want to target the Swiss Market go for quality (ie make them fresh)

The starting position is that British Pie culture has moved on a lot in the last few years - no longer restricted to steak and kidney, and that the new pies (pie crusts) have taken time to evolve and their creators have good recipes that work.

It is crazy to have to go through a couple of years learning curve when the pies are just a truck journey away and there is a question mark over developing a new market with all the costs of production as well.

I ran trials with Swiss friends with various frozen pies from the UK and they were widely admired.

So the investigation is now the cost of the journey, the import duties and the best way to sell them.

I know that there are Pasty shops in Germany.

http://news.bbc.co.uk/2/hi/uk_news/e...ll/3475977.stm

I might be able to point you in the direction of a company that delivers palleted loads frozen, for just chilled (2 - 5 degrees) you will pay up to 700 chufs for one pallet (say about 400 kg) which will include the T2 export documents and importing into CH, but would not cover any import duty or VAT - no idea what they would be for pies. For more pallets the cost comes down quite quickly. Maybe allow an extra 25% for frozen.

If I hear that they can do frozen I'll send a PM.

In the meantime, visit the Pie Shop in Zurich to judge the competition.

You might like to do some research on where you source the meat. The duty can be a bit expensive. For example, the Customs website shows that imported "prepared" meat is taxed at CHF 13 per kilo, for individuals. I couldn't find the page for companies

Don't want to sound discouraging but why on earth would you want to import something for which there is absolutely no demand?

True if swiss people got to taste some pies there is a possibility that they might like them but pies are not really a mysterious delicacy and swiss people are not really the most adventurous when it comes to food so I don't really see it working.

I demand a Mrs. Mac's!!!

Oh god yeah! Pepper steak!

I would buy them , its one of the things I really miss from the UK , always on my must eat list when i go back for a weekend, and I am sure I am not alone !

I don't doubt that british (or australian) expats would be interested in having one from time to time but it isn't something you would want every day IMHO.

If the OP really wanted it to work he'd have to win over some locals and I don't see that happening.

I have to disagree Martin. When I had the idea of importing British cheese to Switzerland I was declared to be slightly crazy by almost everyone I spoke to. I have stressed twice above that the OP should concentrate on quality to win the locals over.

The Swiss who come into my shop or see me at events are, at first, sceptical (to the point of laughing) but when they learn not only about the range, diversity and history of British cheese (not to mention the very high quality) they are amazed and become very loyal customers. The bad reputation that British food has comes mainly from the Brits themselves who buy most of their food in supermarkets. I know a guy who sells "real" farm made British cheese in markets in Kent. He has loads of customers from France and he told me it is far easier to sell quality British cheese to the French than to the English.

The Swiss - especially in the cities - love to be educated about different food and food cultures and really love to have something different and special to serve at home or at parties. But you have to concentrate on quality and exclusivity (free range, BIO, hand made etc).

Many of my best customers now are Swiss (including a Brigadier in the Swiss Army who takes my cheese to army functions!) and are extremely loyal and hard working ambassadors to my cause.

Don't knock British food (even pies). When done properly it is amongst the best in the world.

So right GG as you say when done properly.

I think the main difference between yourself and the OP is that you are passionate about what you do...How can anyone be passionate about frozen food?

I am not saying that pies taste bad I am simply saying that the swiss are not used to them and food is mainly a habit thing.

An important point to remember is that it is easier to over a new product in an existing market than to create a new market from scratch.

Jim.

Well yes, which is why I'm suggesting he makes them (or has them made) fresh over here. I'm sure there is a small market amongst ex-pats for frozen pies, but I doubt it will be big enough to earn a living from.

I thought the same when starting up the micro - I saw my market as expat British and USA with maybe some Canadians and Anzacs thrown in. I thought the Swiss would not understand Real Ale and would certainly not like it.

Not the case. Admittedly I have been helped along by the big breweries buying up smaller ones and pissing off a lot of Swiss beer drinkers. Over half my regulars are Swiss and they don't mind paying a bit more for a quality product.

The real cider initiative (we will make it from this autumn) has actually come from requests from Swiss customers who visited Somerset and couldn't believe how good and different is proper cider. Expats appear to be happy with Magners - and willing to pay nonsense prices for it (imho pasteurised, carbonated, sweetened crap) while the Swiss look for something better.

So the op has my full support in his venture - I don't think he's talking Pork Pies - which would be wonderful, but can you freeze them??? - and I would also urge the making of the pies locally but the idea of providing quality British products (albeit at a price) is sound. The Pieshop, of course, has already proven this.

Thanks for the debate everyone. It's very useful to hear/see some of the issues played out.

When I first started coming to Switzerland about 15 years ago, I discussed with my then girlfriend (now wife) about the lack of sandwich shops in Zurich and that we ought to open one. She said that the Swiss would never change their habits and Swiss like to go home for lunch. I think a walk around Zurich nails that one. The Swiss seem happy to take onboard anything from another country/culture as long as it makes sense.

I can fully understand why British cheese works here and why British beer would find a market. Both products are not imitations but distinctive in their own right. Quality is key, as is price.

The pie plan continues.

Thanks for your input.