ISSN 2514-989X
(Formerly Fish & Chips & Fast Food Magazine) The Nations Favourite Takeaway Magazine, Now entering our 32nd Year
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Data driven marketing
Ready for Veganuary
Fastfood Professional • December and January 2021-22
Love at First Bite
Winter Ice Cream Recipes
December and January 2021-22 • Fastfood Professional
Keeping Fire1 Safe
Chicken you can trust
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Fastfood Professional • December and January 2021-22
December and January 2021-22 • Fastfood Professional
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Light at the end of the tunnel?
J
ust when many thought they could see the light at the end of the Covid tunnel, the emergence of the latest Omicron variant poses many questions about the future. In the UK businesses should make sure that they have an active Risk Assessment to help stop transmission of COVID-19. Another year has gone by and here at Fast Food Professional we would like to praise the stoicism of people in our sectors of the food service industry for standing up to this awful pandemic, developing the way that they operate and succeeding in moving forward against all odds. The world that we live in will never be the same again as it was before. Thank you to our loyal supporters and readers for your stories, news and encouragement that we receive to allow us to produce a magazine that we are all very proud of. Let’s hope that we all have a very special Christmas first, and then January sees Veganuary yet again and this sector continues to go from strength to strength every year. With the world issues around climate change very much at the forefront, the plant-based and meat-free markets will continue to grow rapidly in future years. It will be very interesting and exciting to see how the equipment manufacturing markets in the future develop equipment that reduces the need for fossil fuel energy. Finally we would like to pass on our best wishes and thanks to Ivan Bond, Sales and Marketing Manager at McWhinney’s in Northern Ireland, who is retiring at the end of the year after many years of service to Kevin and the team over there. I am sure many will miss the “True Gentleman” of our sector and we wish him and Roberta a very happy and healthy retirement. His successor, James Hughes, has big shoes to fill but I am sure he is very capable of taking the business from strength to strength.. Happy Christmas and a Very Happy New Year to all Athol
Commercial Catering, Electrical & Refrigeration Engineers
Keeping you open for business
With an average first-time fix rate of 92% our catering experts can assist with commercial equipment sales, installation, servicing, repair, consultancy, project management - and ensure Health and Safety compliance.
Annual Subscription UK: FREE Overseas: £37 Fast Food Professional is published six times a year (February & March), (April & May), (June & July), August & September), (October & November) and (December & January). www.fastfoodpro.com Newco Media Ltd 26A Osborne Heights, East Cowes, Isle of White. PO32 6FE Many of the views expressed in this publication are those of individual contributors and do not necessarily represent the views of the publisher. 3
Fastfood Professional • December and January 2021-22
Electrical services, compliance and PAT testing
Complete commercial kitchen design and full install
24 hour breakdown cover plus maintenance contracts
Learn more about how we can help 01225 791848 | info@totalqsr.co.uk December and January 2021-22 • Fastfood Professional
www.totalqsr.co.uk
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On the Cover Consistent Shred See Page 28
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6 20 Years of Golden Valley Foods Poultry Products 10 Seafish launches campaign on climate change impacts for seafood 12 The results are in - get your guide to the best Fish & Chip shops in the UK! 16 Data driven marketing - not just for the big fish (and chip shops)s 18 Bespoke Vans Co & Superior Fry Launch The First UK Certified Mobile Frying Range 20 Vizu, Fast Food Systems - Serving your Chicken “ Just Right” is our mission 22 Sustainable Seafood celebrated at MSC UK’s annual awards ceremony 23 Recognition for The Dukes of Chippingdom grows! 24 Keeping Fire Safe & Saving Money 26 Riding the Crest of the Vegan Wave 27 New Forest Introduces New Vegan Ice Cream And Sorbets 28 Consistent Shred, 2021 - An Exciting Year for Pizza! 30 Ornua Ingredients Europe celebrates Spinneyfields Consistent Shred™ sales success 32 Campden BRI testing proves HyGenikx kills airborne Coronavirus 34 The go toTakeaway 35 Monika sets new standards with ISO accreditations
Fastfood Professional • December and January 2021-22
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December and January 2021-22
36 Convotherm maxx pro – High Definition Innovations from Start to Finish 38 Smash says “integrated Lolly tech is the best investment they ever made” 40 Synergy Grill Technology Triumph with Trilogy of Footprint Awards 41 The steaks are high for Synergy Grill Technology at World Steak Challenge 2021 42 Winter Ice Cream Recipes from Star Chef Stephanie Moon 44 A Chic New Look For Pasquier’s Pâtisserie Collection 45 Save time and satisfy this festive season 46 Williams launches hot holding solutions for food delivery 47 Saving space in the kitchen: put the refrigeration outside 48 Lolly Does It Again With The Lollyencore 49 Add a savoury twist to Stir Up Sunday - with Sarson’s new pickling jar 50 New partnerships put Roadchef in the fast lane 51 Survey Reveals Developing Hygiene Crisis Within Foodservice Sector 52 Takeaway deliveries rise continues despite easing restrictions 53 Fish and Chips— So British That McDonald’s Has Released it ...in France? 53 It’s a Wrap supporting the Woodland Trust 5
Fastfood Professional • December and January 2021-22
In Every Issue
Money Matters Our financial section can be found near the back of the issue starting on page 49 in this issue
The Trade Directory Starting on page 54 in this issue
December and January 2021-22 • Fastfood Professional
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20 Years of Golden Valley Foods Poultry Products Golden Valley Foods is celebrating the 20th anniversary of the launch of its popular range of poultry products
S
erved by fast food operators across the UK,
supplied in small boxes which are easy to handle, with less
the brand has become well known for its high
storage room needed in the freezer, and costing less than
quality products and extensive range.
larger boxes - helping with cash flow
It originally launched in 2001 with one
product - chicken Kievs – followed by chicken nuggets
consistent in size and quality
and chicken steaks a few months later. Today it includes
supplied to a defined specification
nuggets, steaks, chunks, fillets, Kievs, burgers, wings and
quick and easy to prepare straight from the freezer
drumsticks, along with gluten-free plain and Southernfried breaded chicken goujons, gluten-free breaded chunks and, of course, a gluten-free option of the original that started it all, the chicken Kiev. And with chicken remaining popular with the punters, it’s a must-have on any takeaway and delivery menu.
versatile and tasty “Chicken remains the number one favourite meat in the UK,” added Gordon Lauder. “There are more than 3,500 chicken shops in the UK to cater for demand – with only three UK postcode districts without one apparently! Spend
“Every item in the Golden Valley Foods poultry range has
in chicken shops was £2.3bn in 2019, and the fact that
been sourced and produced to the highest specifications,
chicken shops remained open during lockdown means the
so our customers can be fully reassured they will be
2022 figure could actually be much higher than the £2.6bn
offering only the best,” said Gordon Lauder, MD of frozen
spend predicted for 2022 back in 2017 by Mintel.
food distributor Central Foods, which exclusively supplies GVF products to the food service sector.
“The Golden Valley Foods range offers fast food operators a superb selection of different products for takeaway and
“We’re proud that the range has become one of the
delivery. We are delighted to be celebrating 20 years of
leading frozen poultry ranges for the fast food sector in
Golden Valley Foods and look forward to continuing to
the UK – and the most popular brand that we offer to our
serve our customers with these popular products.”
food service customers.”
For more information and to find out where
The Golden Valley Foods selection, which also includes halal options, is:
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Fastfood Professional • December and January 2021-22
to order Golden Valley Foods products, visit https://www.goldenvalleyfoods.co.uk/
December and January 2021-22 • Fastfood Professional
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cFREE POST AND PACKAGING IN THE UK Fastfood Professional • December and January 2021-22
December Octoberand andJanuary November 2021-22 2021 •• Fastfood Fastfood Professional Professional
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Seafish launches campaign on climate change impacts for seafood Seafood businesses encouraged to find out how climate change will affect them ahead of UN Climate Change Conference next month
S
eafish, the public body that supports the seafood
bring together news on research and reports, consultation,
industry in the UK, is urging seafood businesses
funding opportunities and events.
across the country to get up to speed on the
Aoife Martin, Director of Operations at Seafish said:
impacts of climate change.
“Climate change is now recognised as one of the major
In a campaign launched today, Seafish is highlighting the
challenges facing humanity. The impacts will affect us all
importance of both mitigation, reducing our contributions
and the seafood sector and individual businesses must
to climate change; and adaptation, preparing for and
respond. We launched a campaign on the implications
responding to the impacts of a changing climate. A suite
for the seafood supply chain ahead of the United Nations
of resources have been created to highlight the challenges
Climate Change Conference (COP26) took place in Glasgow
and opportunities that these factors bring.
last in November. Witnessing global discussions on climate
A short campaign hero film gives an overview of how climate change will impact the seafood industry:
change in our backyard reminds us of the significant challenges we all face.
The film is supported by case studies of businesses across
“We already know that Seafood has a lower carbon
the seafood supply chain recognising and responding to
emissions profile than other sources of protein and that
issues. There are also blogs with more information on
eating the recommended two portions of seafood a week
climate change adaptation and mitigation and links to
can be part of a climate kind flexitarian diet. However,
tools and further resources.
businesses still need to work to meet Government targets
Seafish is also launching a new e-alert that businesses
for net-zero emissions within the next 30 years. They also
can sign up for to receive climate change updates relevant
need to adapt to the impacts that a changing climate will
to the seafood industry. Quarterly email newsletters will
bring to their businesses on land and at sea. Some of these
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Fastfood Professional • December and January 2021-22
December and January 2021-22 • Fastfood Professional
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changes – increased storms and changing air and water temperatures are affecting us now. “Many in the seafood industry are aware of these challenges and preparing to face them head on. It’s vital that businesses have access to the right information to help them navigate this complex topic, so we’re collating resources to support the seafood sector. We also want businesses to understand the opportunities associated with contributing to net zero targets, so we’re also sharing case studies to highlight some positive work already underway. Businesses can find out more and sign up for updates on our website.” The campaign and new e-alert service are part of a wider workstream from Seafish looking at the impacts of climate change. Over the longer-term, the public body is committed to working with industry, government and other partners to:
JJ Launches Reusable Microwave Containers for Takeaways JJ Foodservice has launched a range of ownlabel Microwave Containers with Lids to support
Develop its seafood emissions tool for fishing and aquaculture Ensure relevant date are collected and available to inform decisions Convene forums, share information, and make sure issues and potential solutions are understood. Facilitate and deliver seafood sector specific research to improve understanding, tackle specific problems and enable innovation.
restaurants and takeaways with food-to-go.
C
aterers can choose from two main container sizes, 500ml and 650ml, both available in packs of 250. For sauces and sides, choose from 2oz or 4oz pots,
available in packs of 500. The
sturdy
containers
are
recyclable,
re-usable,
microwaveable and can be frozen. Perfect for hot or cold foods, including liquids, they come with easy-lock lids to avoid leaks and spills. The new range is available now at introductory prices,
Convene industry stakeholders to explore pre-
starting from just 8p for large lids and 2p for small containers.
competitive collaborative working.
Shop the new range here.
Visit the Seafish website to find out more and sign up for email newsletters – www.seafish.org/climate-changeseafood Businesses with any specific queries about this work or interested in collaborating on future climate change projects can contact climate@seafish.co.uk. Visit: www.seafish.org or follow us on Twitter @ seafishUK and LinkedIn
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Fastfood Professional • December and January 2021-22
December and January 2021-22 • Fastfood Professional
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The results are in get your guide to the best Fish & Chip shops in the UK!
T
he Official Guide to the UK’s Quality Fish and Chip
Chips is top of the menu here at Belmont Bay in London,
Shops 2021 has been published by the representatives
where Fish & Chips first took hold in the UK. Delicious
of the Fish & Chip industry, the National Federation
gluten-free options are available.
of Fish Friers (NFFF) in collaboration with Sarson’s
Clifton Village Fish Bar, Bristol - This chippy sits at
vinegar. Find Britain’s best Fish & Chip shops who have
the heart of quaint Clifton village, and it has done for over
received the NFFF Quality Accreditation near you, download
40 years. The grandmother from this family-run institution
or request your printed copy from www.qualityfishandchips.
worked behind the counter until the ripe old age of 86!
co.uk/guide
Holmbush Fish Bar, Cornwall – One of the most
With 382 million meals from fish and chip shops eaten every
popular places to enjoy Fish & Chips is by the seaside.
year in Britain, and ‘Chips’ and ‘Fish & Chips’ taking the two
Pay a visit to this 50-year-old family-run chippy and
top spots as the nation’s most popular British dishes ahead of
enjoy the wind in your hair and vinegar on your chips.
Roasts, English Breakfasts and bangers and mash , it’s clear
The Cods Scallops, Leicester and Nottingham – Chef
the love for this British tradition shows no signs of fading.
John Molnar has travelled the length and breadth of
All shops listed in the guide are participants in the NFFF
the UK to hone his award-winning Fish & Chips recipe
Quality Accreditation scheme, supported by Sarson’s
and his shops are previous National Fish & Chip Award
Vinegar. This scheme identifies Fish & Chip shops that have
winners. With over 20 species of seafood on offer and
undergone a thorough assessment of the premises and
delicious homemade sauces, this is not one to miss for
equipment, the working practices, hygiene standards and
those visiting one of their sites in Nottingham and in the
management controls, together with of course, the quality
outskirts of Leicester!
and taste of the fish and chips.
Catherine Martin, Brand Manager for Sarson’s said: “We
With a time-honoured recipe over 200 years-old and a
congratulate all the Fish & Chip shop operators across the
unique 7-day ageing process, Sarson’s iconic malt vinegar
UK that are featured in this year’s NFFF 2021 guide! As the
gives your chips that true tangy kick and makes for the
UK’s number 1 vinegar brand, we share the NFFF’s value for
perfect Fish & Chips – chips are not chips without Sarson’s!
the culture of Fish & Chips and are delighted to support this
Whether it’s rekindling that childhood nostalgia tucking into
badge of quality recognising the best Fish & Chip shops, who
a takeaway from your local chippy on Fish & Chip Friday, or
work tirelessly to serve one of our nation’s favourite dishes”.
taking the NFFF’s guide on tour to try different interpretations
On the NFFF Quality Accreditation, Andrew Crook, said
of this much-loved dish across the UK, there are a whole host
“The NFFF Quality Accreditation showcases the leading fish
of places you can enjoy the ultimate Sarson’s Fish & Chips
and chip takeaways across the UK, the shops that we all love
which have made the cut for the NFFF guide:
to buy our fish supper from.
Penaluna’s Famous Fish and Chips, Wales – For those
The NFFF Quality Accreditation assessment is extremely
looking for a Welsh staycation, Penaluna’s Famous Fish
comprehensive. Achieving the NFFF Fish & Chip Quality
and Chips is the one for you. Found at the foot of the
Accreditation provides reassurance to customers that
Brecon Beacons National Park, their delicious Fish &
they are being served delicious food using high-quality
Chips make for the perfect post-hike treat.
ingredients. We encourage anyone who loves fish and chips
Taylors, Stockport – After frying Fish & Chips for over
to look out for the ‘BIG Q’ sign in the shop window.”
55 years and through three generations, Taylors in
To find out if your favourite chippy has made the ‘The Guide
Stockport know this quintessentially British dish back
to Quality Fish and Chip shops’ or download or request your
to front. They’ve even been awarded an OBE for their
printed copy, please visit www.qualityfishandchips.co.uk/guide
services to the Fish & Chip industry!
For further information please visit: www.sarsons.co.uk
Belmont bay, Harrow, London - Traditional Fish &
or contact sarsons@switchedoncomms.co.uk
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Fastfood Professional • December and January 2021-22
December and January 2021-22 • Fastfood Professional
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Pig s
in
s t e n Bl a k POS product posters available to download from our website
Make the most of your Christmas trade by offering the most moreish festive side there is. Batter and fry them straight from the freezer for a super quick serve with no waste, no mess and no fuss.
BLAKEMANS.CO.UK
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December and January 2021-22 • Fastfood Professional
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Frymax is Committed to and Supports Sustainability. SUSTAINABILITY For several years Frymax has been made only from fully segregated certified sustainable palm fruit oil. This means that both palm oil and palm kernel oil are produced by palm oil plantations which have been independently audited and certified. The certification is provided by the official body, RSPO which has developed a set of environmental and social criteria member companies must comply with. Fundamental to this, is that no primary forests which contain significant concentrations of biodiversity, fragile ecosystems, or areas which are vital in meeting basic or cultural needs, can be cleared. This seeks to eradicate the threat of unsustainable palm oil plantations which damage both the regional and global environment and that of indigenous wildlife. Both Olenex and ADM, manufacturers of Frymax, support the global sustainability movement and RSPO. They also have an additional supply chain policy which requires Frymax palm oil producers to respect the core sustainability principles of, no deforestation of high carbon stock forests, no development on peatland and no exploitation of communities.
PROJECT MARIPOSA Frymax sources some of its palm oil from Latin American countries and has undertaken to support producers by providing them with the tools and expertise to produce fully sustainable palm oil. The vehicle to do this is through a new initiative called Mariposa.
The aim is to support families with the means to develop, improve and maintain their sustainable production practices.
In the past three years Olenex has undertaken three very successful Smallholder programmes to support sustainability. Frymax carries the Mariposa logo on its packaging and it is hoped and expected that Mariposa will get increased exposure over time. Says Andrew Marriott, Brand and Marketing Manager of Frymax “We are determined to promote sustainability in any way we can and support those who produce the oils for our product. Our involvement in Project Mariposa demonstrates our commitment to achieve these aims.”
Mariposa is about enabling growers to manage their palm trees sustainably.
The Fryers’ Favourite For Over 60 Years. 14
Fastfood Professional • December and January 2021-22
December and January 2021-22 • Fastfood Professional
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Frymax Champions Sustainability
You don’t become the Fryers’ favourite for over sixty five years without listening to the needs of your customers and adapting to changing market circumstances. That is why, for several years Frymax has been made only from fully traceable, certified sustainable palm oil. This devotion to sustainability is backed by the RSPO and conforms to the economic, social and environmental requirements laid down by this body. The Frymax commitment to sustainability is evidenced by an involvement in project Mariposa which supports smallholders in Latin America, providing them with the tools and expertise to produce fully sustainable palm oil. This in turn enables Frymax to maintain consistent colour, consistent quality, consistent frying time and consistent delicious end results. As befits a brand leader, Frymax is the first to recognise initiatives which will produce benefits all - round. The commitment to sustainability is clear evidence of this.
RSPO-2-0677-16-100-00
Frymax Champions Sustainability For information, advice, or customer support material please contact ADM Trading (UK) Limited. e-mail: frymaxinfo@adm.com www.frymax.co.uk 15
Fastfood Professional • December and January 2021-22
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Data driven marketing not just for the big fish (and chip shops) Covid forced many hospitality businesses to undergo a digital transformation. With disrupted foot traffic and limitations on dine-in part of our new normal, a new approach to talking to your customers is needed usinesses of all shapes and sizes are seeking
promote your business to your own customers.
out innovative tech partners such as QikServe
Now for the first time, even the smallest corner fish
and Impact Data to help keep them connected
and chip shop has systems in place that capture and help
to their customers, drive sales and stay afloat.
businesses own their customer data. When your business
While social media is a great tool to
owns your customer data you have the ability to invite them
promote business updates, it’s difficult to stop the scroll
back, send an offer or promote a special, when you want.
and get customers to take action. Most businesses end up
However, in many cases that valuable asset is simply
allocating larger parts of their marketing budgets to social
not being used or businesses are not sure how to harness
media ads for a fleeting moment in front of the eyeballs of
the data to drive more orders. In my 13 years working in
their own customers.
database marketing, one of the most common questions I
Apart from dissolving margins, these platforms also own
still get asked is “what do I do with all this data”?
and control the content that is served to your customers;
Glad you asked!
the same applies to third party ordering platforms like Just
Find systems that work cohesively in your business.
Eat and UberEats. While this strategy yields some results,
The goal is to get all your customer data flowing into one
it’s expensive and makes you reliant on external parties to
marketing platform, which gives you a single view of your
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Fastfood Professional • December and January 2021-22
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customer and the best chance to influence their behaviour. As a combined solution, online ordering platform QikServe and automated marketing experts Impact Data have been helping businesses just like yours to do exactly this. “QikServe allows businesses to offer online ordering, and at the same time grow a database of highly engaged customers. The connection with Impact Data allows businesses to drive more repeat orders from these customers automatically.’ [Steve Hawkins, Director of Alliances, QikServe] When a customer places an order with QikServe and they opt-in to receive marketing, their details are pushed to TalkBox, Impact Data’s marketing application. TalkBox analyses each customer’s behaviour and then automatically reaches out with one-to-one marketing campaigns triggered when a customer misses a visit, is about to celebrate their birthday or anything else we know about that contact. TalkBox will even predict when each customer is likely to make their next purchase and send an offer in case they miss their visit. The beauty of automated marketing with QikServe and Impact Data is that you don’t need a marketing team, making this type of solution accessible to businesses of all sizes. Case study snippets The Chesterford Group increased sales by almost 9% equating to £15,000 in additional revenue over 5 months, whilst trialling
More orders, more often. Take control of your customers and drive revenue with QikServe and Impact Data.
QikServe and Impact Data in 10 of their stores. A series of communications helped increase the number of customers who made a second order within 28 days of their first order by 10% and boosted mid-week sales by 176%. Impact Data helped The Fryery (Fish and Chip Shop, Carlisle) use their data from Qikserve to increase sales on their slowest day. An SMS campaign running for 5 weeks saw Tuesday night sales jump from £6000 to £13,000 (total combined sales over 5 week period prior to the campaign, compared to 5-week campaign data)” It’s time to look at the systems in your business as more than just operational tools. Online ordering platforms, booking systems, and even guest WiFi can become your most valuable knowledge asset. QikServe together with Impact Data help businesses build their own databases so they can take control of their customers – automatically. -- David Bird, hospitality marketing expert and Impact
Stop paying third party providers to promote your business. Build your contact list easily and get every customer back – automatically. Our series of clever automated communications work to: • • • • •
Welcome and onboard new customers Increase spend per head Drive catering sales Recover lost customers Get feedback
Together, QikServe and Impact Data get your business more orders, more often. £99 £80 p/m per venue with no setup fee. Sign up now, don't pay anything until January 2022!
Data Sales Director
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Fastfood Professional • December and January 2021-22
READY TO GET STARTED? Connect with us today: hello@impactdata.co.uk +44 0 121 647 7113
December and January 2021-22 • Fastfood Professional
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Bespoke Vans Co & Superior Fry Launch The First Ukca Certified Mobile Frying Range uintessentially British and one of the UK’s
conversions, they have years of fabrication experience
favourite takeaways it’s no surprise that we are
in the mobile catering Industry so when they found it
seeing more Fish and Chip business’ diversifying
increasingly difficult to source an LPG Frying range
and going mobile. Or why many people have
that met their requirements they decided to use their
chosen to leave behind their 9 - 5 to reap the
engineering skills to create Superior Fry, the first UK Fish
rewards of owning their own Fish and Chip business. When it comes to mobile catering a Fish and Chips business model really is a no brainer, the simplicity and high demand equates to the perfect recipe! However, to ensure the best possible results you should start with the best possible mobile fryer range on the market. Bespoke Vans Co specialises in Fish and Chip van 18
Fastfood Professional • December and January 2021-22
and Chip Frying range licensed under the new (post-Brexit) UKCA and UKNI certification. WHAT ARE THE REQUIREMENTS OF A MOBILE FISH AND CHIP FRYING RANGE? The expectations of a mobile frying range are very high; they have to be energy efficient and compact but still powerful enough to deliver a high turn out. December and January 2021-22 • Fastfood Professional
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Being mobile also requires a lot of stop-starting so the
excess heat underneath the pans, this in turn, makes them
frying range must get to its optimum temperature as fast
temperamental. Rest assured that Superior Fry’s high limit
as possible and should evenly retain heat with a consistent
stats are set into the front control panel, away from heat.
recovery during a busy service.
This ensures improved consistency and safety without
An important factor from a safety point is the quality
having to worry that your fryer will cut out during service.
of construction and materials because after all you’ll be
Superior Fry designed a chimney system that ensures
working with a highly hazardous combination of gas and
optimum
hot oil, therefore a safety mark and test certification for
regulations and has Removable parts for ease of cleaning.
UK compliance should be readily available.
combustion
compliant
with
ventilation
What’s more, with a high specification 30 mm insulated
Your mobile frying range requires a pre-set safety
pans, you’ll experience increased heat retention and
thermostat that switches the burners off should the oil
efficiency. These mobile fryers are highly economical to
get too hot, Its food grade stainless steel surfaces should
run and offer significant savings.
remain safe to touch and it should have well designed safety lids to securely cover the hot oil during transportation.
Safety marked, easy to clean and visually pleasing, Superior Fry appliances are competitively priced, offer high quality performance, increase your food production
Why Choose A Superior Fry Range?
time and are suitable for frying a wide variety of foods.
Superior Fry has designed a mobile Fish and Chip Fryer
Investing in a Superior Fry range is an attractive asset
Range that fulfills all requirements along with some unique
for every mobile catering venture, alongside providing a
adjustments made by their engineers and technologists
durable, reliable and dependable operating resource.
for unparalleled performance. Unlike any other mobile frying ranges, Superior Fry’s
Bespoke Vans Co with Superior Fry were nominated for an Innovation Award at Street Food Live at London’s Excel
temperature and thermostat probes are hand-wired in
in November..
place within each pan. Measured to the millimetre, they
For individual Range enquiries
give accurate temperature and thermostat readings—
go to www.Superiorfry.co.uk
perfect for safely maintaining correct frying temperatures.
Or for full Van fit out head to
They discovered that other available ranges on the market have poorly placed high limit stats. Due to the
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Fastfood Professional • December and January 2021-22
www.BespokeVansCo.co.uk Alternatively call on 0203 745 7158
December and January 2021-22 • Fastfood Professional
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Serving your Chicken “ Just Right” is our mission
Hot Fresh and Delicious We designed the Vizu range of pass-throughs to make sure you can deliver great chicken to your hungry customers every time, time after time hether you are offering great Fried
reduces maintenance costs,
Chicken or Spicy Piri Piri Chicken, a Vizu
with no fan to wear out, and the
Passthrough will keep it hot and fresh for up to 2 hours Their durable construction and long life make them a great investment for any chicken business and there is a model to suit most kitchen budgets.
double-skinned fabrication reduces the heat lost to the environment. Add to that the economic power consumption and you have an industrybeating unit that will give years of reliable service. The 1100 and 700 units feature an integral wrap-stand,
All models feature an innovative fanless technology
giving plenty of storage for packaging and bags. Water
that uses convection to maintain a uniform temperature
can be connected from either side, if mains water is not
throughout the cabinet. An element under the automatically
available then the unit is supplied with a tank that mounts
fed water tray gently warms the water to encourage
on either the left or right-hand side of the unit. Each
surface evaporation. The hot, moist air creates the perfect
flap can sit in the open position while loading or serving
environment for holding Fried or Grilled Chicken.
reducing operator stress. Hinged at the top, the flaps won’t
The Vizu Passthrough range was designed with the
obstruct neighbouring equipment when open.
economy in mind. The individual flaps reduce heat loss
The narrowest and also tallest unit in the range, the
when opening or closing the unit. The fanless design
VI400PTMS, offers six 1/1GN grids, providing 50% of the capacity of the VI1100PTMS in only 35% of the width. Using the third dimension, height, we can provide more effective use of space in locations where the countertop is limited. At over 100 pieces of chicken, it’s big enough for all but the busiest locations. Alternatively, place it in a burger makeup line for quick and easy access to sandwich fillings like fillets, strips and burgers The VI1100PTMS unit can hold over 200 pieces of chicken and the VI700PTMS can easily hold 150 pieces. Whatever hot hold requirements you have in your fast food business Vizu has a solution for you. Vizu equipment is proudly manufactured in the UK by Fast Food Systems. If you want to learn more about Vizu products visit our website at www.fast-foodsystems.co.uk Sales@fast-food-systems.co.uk
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F
Sustainable Seafood celebrated at MSC UK’s annual awards ceremony oodservice sustainability champions hailed for
customers identify sustainable fish and seafood, but also
their outstanding achievements
recognising and rewarding efforts made by fishermen to
Anstruther Fish Bar, in Fife, Scotland has won MSC UK Foodservice Champion of the
ensure our oceans remain healthy. Congratulations! The winners’ award was designed and manufactured
Year in the sustainable seafood organisation’s annual
using
awards ceremony.
3D. It will be made in collaboration with Fishy
3D
printing by
Cornish-based
J
Supplied
The fish and chip shop, which became the world’s first
Filaments, who recycle fishing nets from the MSC
MSC certified chippy in 2009, was honoured for being a
certified hake fishery in Cornwall into engineering
trailblazer in the UK with many restaurants going on to
grade nylon filament. Fishy Filaments’ innovative harbour-
follow in their footsteps. They celebrated 12 years of
side recycling technology was invented in Cornwall and saves
serving sustainable seafood after getting recertified in
about 98% of carbon emissions when compared to
March this year.
using equivalent virgin material. MSC will be unveiling
The MSC UK annual awards, now in their 8th year, were streamed for a second-year running from the National Marine Aquarium, Plymouth on October 7, 2021.
the unique awards on the day in October, which will be designed by local artist Charlotte Dawe. MSC UK ambassador, acclaimed restaurateur, chef and
Direct Seafoods won Fresh Fish Foodservice Supplier
author, Mitch Tonks, was on the expert judging panel along
of the Year while Brakes and M&J scooped Foodservice
with CJ Jackson, chief executive of Billingsgate Seafood
Wholesaler of the Year. Alison Smith, from Anstruther Fish Bar, said: “We are so thrilled to be named as MSC Foodservice Champion for
School, Marcus Coleman chief executive of Seafish and Dr Eleanor Adamson, Fisheries Programme Manager at the Fishmongers’ Company.
2021 at the MSC UK Awards. Anstruther Fish Bar was the first ever MSC certified fish and chip shop in the UK and
About the MSC UK awards
we have now been certified for 12 years. It’s a real honour
The MSC UK Awards celebrate outstanding achievements
to be recognised for our ongoing commitment to ensuring
and
performance
fish and chips for future generations. We will continue to
and
seafood, across
put sustainability at the heart of our business.”
industry spectrum.
in
the the
area of sustainable entire
UK
fish
business and
Loren Hiller, MSC UK &Ireland Commercial Manager, said: “Congratulations to Anstruther Fish Bar for this very well-deserved award. MSC certified fish and chip shops play a vital role in educating their customers and in ensuring every Fish Friday is a sustainable one. Anstruther are fantastic representatives, not just for the industry, but consumers too. By using the blue MSC ecolabel on their menu, they are not only helping 22
Fastfood Professional • December and January 2021-22
December and January 2021-22 • Fastfood Professional
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Recognition for The Dukes of Chippingdom grows! Lamb Weston is proud to announce further recognition of their exciting proper British chip as The Dukes of Chippingdom are shortlisted for the Plant-Based Product of the Year Category in The Caterer Supplier Awards 2021!
T
he Dukes of Chippingdom were created to
indeed high praise alone. We think we’ve succeeded in the
be the chip lover’s perfect chip; super tasty,
creation of an exciting, versatile, top quality product, that
irregularly thick cut to appear homemade
is designed to ensure increased success for our customers
and distinctive in character, with feathered
and once again the brand is being recognised for that
golden edges, they are beautifully crispy outside – even though non-coated – and fluffy inside. Cut from 100% British potatoes, these characterful, classy chips grace menus beautifully. Available with skin-
success.” The winners of the Supplier Awards will be announced at a Facebook Live awards ceremony in December where Lamb Weston will be hoping to add to its trophy cabinet!
off and skin-on, endorsed by the Craft Guild of Chefs with
For innovative ideas, recipes and potato inspiration,
an above average rating, they are gluten-free with Red
head over to www.lambweston.eu/uk, call 0800 963962 or
Tractor accreditation.
email us at salesUK@lambweston.eu
The shortlist, organised by The Caterer, recognises excellence and innovation in food, drink, and equipment products within the hospitality sector. Judging, which took place at Westminster Kingsway College and at The Caterer’s offices in London, saw food and drink products rigorously tested and tasted by industry chefs and consultants, alongside three senior lecturers at the college. Andrea Deutschmanek, International Marketing Lead Northern Europe, Lamb Weston said: “This is another great boost for the team who have been working hard throughout the last year with a focus on our customers. All that hard work has paid off as achievement to a place in the finals is 23
Fastfood Professional • December and January 2021-22
December and January 2021-22 • Fastfood Professional
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Keeping Fire Safe & Saving Money
E
astern Extinguishers are saving clients an
follow a zero-waste policy. The products are made using
average of 48% with their multi-risk, non-
recyclable materials and have a 20-year lifecycle guarantee
corrosive P50 fire extinguishers. They have
which is more than double that of a steel extinguisher.
installed their P50’s across many businesses in
Moreover, the former Senior Fire Risk Engineer was
the food and drink industry including, Subway,
impressed with the products increased fire safety benefits.
The Flaming Gourmand, PepsiCo, Marston’s PLC and
The P50 fire extinguishers are almost three times more
in more than 7 NHS Trust catering kitchens including,
effective in their extinguishing capabilities compared to
Chelsea Westminster NHS Trust, East London NHS Trust,
standard steel extinguishers. On top of this, the multi-risk
Hampshire Hospital NHS Foundation Trust, Barking, Havering & Redbridge NHS Trust, Dorset NHS Trust, Kent & Medway NHS Trust, Guy’s & St
capability meant that we were able to reduce Marston’s extinguisher inventory by 40%. The foam P50 extinguisher covers class A and B fires and
Thomas’ NFT and King’s College Hospital
is certified to tackle live electrical fires up
NHS Trust. Installing P50’s across these
to 1000 volts. This multi risk capability
trusts will save them more than £1.1
also eliminates ‘decision paralysis’, as
Million.
one P50 extinguisher replaces two steel
Eastern Extinguishers largest client in
extinguishers (Foam/Water + CO2).
the food and drink sector is Marston’s PLC. Marston’s PLC have diverse estates including 1,400 pubs, restaurants, cocktail bars, and inns, which offer memorable occasions for every customer and every community. Marston’s PLC have
In addition to increased safety, savings, and a reduction in inventory, the P50 fire extinguishers can be serviced by a member of your own team, for which we provide fully accredited, free of charge training and access to our
been running pubs and brewing beer for over 180 years and
bespoke Extinguisher Management System. This stores
are always striving to be the best they could possibly be. This
the locations of each extinguisher, the individual serial
includes improving their fire safety.
number and will set reminders for the allocated inspectors
Marston’s were first drawn to Eastern Extinguisher’s
to service the P50 extinguishers.
and the P50 fire extinguishers because of the substantial
Marston’s PLC was also impressed with Eastern
financial and environmental benefits. We save our
Extinguishers service. They pride themselves on 100%
customers an average of 48% in costs over a 10-year cycle
customer satisfaction and will always strive to suit their
and we were able to save Marston’s PLC a compelling £1.2
customer’s needs.
million in costs.
www.easternextinguishers.co.uk
Former Senior Fire Risk Engineer for Marston’s PLC is a huge advocate of the product and promotes the P50 extinguisher’s environmental benefits. With increased pressure to deal with the issues of climate change, it is important to reduce carbon emissions, as well as energy waste. The P50 extinguishers are manufactured using low energy, clean manufacturing processes here in the UK and 24
Fastfood Professional • December and January 2021-22
December and January 2021-22 • Fastfood Professional
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It looks like cheese. It tastes like cheese. It performs like cheese. But amazingly...it’s made from plants
The new, multi-award winning PlantNation ‘cheese’ is a giant step forward in plant-based eating. Thanks to our breakthrough HPC Technology™, PlantNation looks, tastes and performs just like cheese...so countless new mouthwatering dishes can now be added to the nation’s menus...from ‘cheese’-laden pizzas and burgers, to paninis, pastas, mac’n’cheese and loads more. INTERNATIONAL CHEESE AND DAIRY AWARDS MULTI-AWARD WINNER FOR FREE FROM AND VEGAN • Best in Show Trophy • 2 Gold Medals • Silver Medal • 2 Bronze Medals
All of which makes PlantNation your ‘must-have’ ingredient, not just for Veganuary, but for satisfying the fastest growing trend in 21st century eating. PlantNation. Feeding the vegan revolution. FOR YOUR NEAREST LOCAL STOCKIST JUST VISIT OUR ‘STOCKIST FINDER’ AT WWW.THEPLANTNATION.CO.UK
To put amazing plant-powered deliciousness on your menu contact us on...
FOLLOW US ON
+44 (0)1270 611112 sales@theplantnation.co.uk www.theplantnation.co.uk 25
TRY VEGAN THIS JANUARY
Fastfood Professional • December and January 2021-22
December and January 2021-22 • Fastfood Professional
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By Richard Thorpe, Ornua Ingredients Europe
O
Riding the Crest of the
ur eating habits are constantly changing.
Then there’s technology. Advances in producing plant-
Some things are suddenly flavour of the
powered ‘equivalents’ of our more traditional dishes are
moment, and then fall out of favour almost as
opening up an astounding new collection of ingredients
quickly. Think prawn cocktails. And fondues.
and meals, making the vegan option on menus as varied
Other foodie fashions tend to come and stay the course.
and as appetising as every other category of food.
The British appetite for Indian and Chinese food for
Add it all up and it’s easy to see why no fewer than
example. Burgers, Fish & Chips, Street Food...in fact, fast
500,000 participants signed up for 2021’s ‘Veganuary’
food in general. And, of course, the Pizza.
challenge...a whopping 25% year-on year increase.
But no matter how popular these everyday food favourites have become, their steady advance to the top of
But here’s the thing...
our meal and menu choices is being spectacularly eclipsed
Check out your supermarket shelves. The sheer amount of
by the meteoric rise in demand for plant-based food.
space now given over to plant-powered food is expanding
It seems only minutes ago that vegan food was considered by many as niche. Fringe. Faddy. Something worth a try but not always leading to a new way of life.
so quickly it can sometimes be hard to keep up. And yet, if you talk to the people popping these items into their baskets, a significant percentage won’t be vegans at all. They’re simply part of our ‘new world’ where
How things have changed!
we choose to mix our diets, often electing to have two or
Plant-based eating is now the fastest growing food trend of
three days a week of vegan eating, simply for the impact it
the 21st century, leaving all other growth patterns firmly in its
can have on our health, or the environment, or both.
wake. As for why this phenomenon has suddenly burst into life...well, that’s down to a whole host of interlocking factors.
Pizza heads the charge
Healthy eating is a major contributor, with plant-based
Think about it. Pizza is the world’s favourite food. No big
diets considered by many as the perfect complement to a
surprise when you consider every pizza base is a starting
healthier approach to living.
point for the imagination to run riot. Which makes it manna
The environment plays an increasingly important role
from heaven for creating plant-based options.
too. Growing numbers – particularly among 5 to 16 year
But if there’s one thing guaranteed to deliver the perfect
olds, see plant-based eating as a critical factor in changing
vegan pizza experience, it’s the perfect vegan ‘cheese’.
our approach to caring for the planet and reducing the
And if there was any doubt, take a look at the projections
impact other diets may have.
for the growth in global vegan cheese sales.
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Fastfood Professional • December and January 2021-22
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NEW FOREST INTRODUCES NEW VEGAN ICE CREAM AND SORBETS
N
ew Forest Ice Cream has introduced a delicious new flavour of ice cream to their renowned vegan selection. Vegan Raspberry Ripple (120ml) features
Vegan Wave Already hitting well over $2.5bn a year ago, the market is expected to reach almost $4bn in the next three years...a rise of 43%! And by 2030, that figure soars to an estimated $7bn...an almost three-fold growth in just one decade!
a delicate scarlet red raspberry ripple that runs through a classic dairy free vanilla ice cream to give a smooth consistency, and a fruity flavour. In addition, New Forests’ Lemon Sorbet has now also been certified as vegan to give the ultimate refreshing palate cleanser. Both varieties are free from dairy, gluten and egg, making them suitable for all customers whether they follow a vegan diet or not. These single portion tubs come complete with a handy wooden spoon in the lid, making for a mess free, compact,
So, back to that perfect vegan ‘cheese’
grab and go experience. With demand for vegan products
Consider it done!
rising, New Forest now have 5 dairy free flavours in their
Our breakthrough HPC Technology™ has allowed us to
range, each carefully crafted using the finest ingredients.
produce PlantNation, a plant-powered ‘cheese’ so close to its dairy equivalents that it recently wowed the judges at
Christina Veal, Director of New Forest
the International Cheese & Dairy Awards, picking up the
Ice Cream explains:
best possible accolade of all...the coveted Trophy for Best
“All our vegan recipes have been carefully developed
‘Free From’ at the show, PLUS two more Golds, a Silver and
so the flavour, texture and ingredients are spot on! We
two Bronzes too.
already know how popular these flavours are in our dairy
And it’s not hard to see why. PlantNation looks like
range and we are confident that they really shine through
cheese. It tastes like cheese. And it performs like cheese.
with these new recipes too! They really are delicious and
So it’s absolutely perfect, not just for pizzas, but for
even the biggest traditional ice cream fans will love these
everything from pasta to paninis to baked potatoes, from
vegan-friendly options.”
subs and sandwiches to toasties and tacos. And as for Mac’n’Cheese...magic!
With their 120ml tubs packed with flavour and outstanding variety, these new additions are sure to be a complete crowd pleaser. Having a range of flavours and
PlantNation. Feeding the vegan revolution.
products that can confidently say they are dairy, egg
If you’d like to know more about PlantNation and how
and gluten free (not to mention being produced in a nut-
it represents everything that’s new, different and
free site!) is a rarity, but New Forest show first hand that
delicious about plant-powered eating, you can visit our
with their experience and expertise in creating delicious
website at www.theplantnation.co.uk
indulgent desserts that it’s possible.
Or contact sales@
theplantnation.co.uk Richard Thorpe is Head of Marketing at Ornua Ingredients Europe (UK) Ltd
New Forest Ice Cream have been producing ice cream and sorbets for over 36 years and in this time have scooped up a number of prestigious awards and accolades for their quality and taste. Producing these new, delicious Raspberry Ripple and Lemon & Lime flavours adds to their plethora of existing irresistible products. To find out more about the New Forest Ice Cream range please visit www.newforesticecream.com or call 01590 647611.
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Fastfood Professional • December and January 2021-22
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2021 - An Exciting Year for Pizza! After the launch of the Consistent Shred pizza cheese range at the end of 2020, this year has been a flurry of wholesaler roadshows, trade events, exhibitions, awards ceremonies and pizza demos across the country onsistent Shred have been on the road a lot this year bringing the deliciously tasty and famously stretchy cheese to pizza lovers across the UK.
amazing benefits of our technically perfect pizza cheese! In October, Consistent Shred won an award at the International Cheese & Dairy Awards for our tasty
From the Casual Dining Show in London, to the
Mozzarella and Cheddar cheese - our best-selling pizza
International Cheese & Dairy Awards in Stafford,
cheese product, it’s no surprise it was favoured at the
and the Universal Cookery & Food Festival in Warwickshire, to wholesaler roadshows days in Birmingham, we’ve loved reconnecting with our customers and meeting new faces.
prestigious awards. Whilst it’s been a fantastic year for events, Consistent Shred have expanded further into the food services market
We’ve partnered with professional pizza chef, Umberto
by demonstrating how amazing our cheese is also perfect
from Sicilian Donkey who’s been cooking up authentic
for a number of menu dishes as well as pizza. With its
Italian pizzas in his wood fired pizza oven, all topped with
consistent melt, and creamy taste, Consistent Shred can
Consistent Shred, and you’ve loved seeing first-hand the
be used on a variety of Italian, Mexican, pub classic and
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Fastfood Professional • December and January 2021-22
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café favourite dishes. Whether that’s panini’s, burgers, nachos, Consistent Shred gives that delicious cheesy topping with great taste. You can find out more about Consistent Shred
any
time
at
consistentshred.com
and keep up to date and join in our cheesy discussions over on any of our social channels (just search for Consistent Shred). We’re excited for the coming year with lots planned throughout 2022. Consistent Shred offer a range of stretchy cheese
products
restaurants
and
perfect
for
deli’s.
The
takeaways, team
at
Spinneyfields developed and refined the use of their unique TCS technology to produce a great tasting pizza cheese that is easier to handle with no clumping or fines waste. The performance of Consistent Shred is outstanding in an array of applications, used as an ingredient within or as a topping. Simply put, pizza made using Consistent Shred cheese will arrive to the consumer looking tastier, softer and more palatable. Guaranteeing happier, returning customers. Consistent Shred offers zero waste, resulting in more profit. The less cheese that is wasted, the more you can provide to customers and make a profit instead of losing loose cheese. The firm consistency of every shred eliminates clumping in the bag and keeps the cheese fresher and softer for longer, increasing productivity by reducing preparation time. If you’d like to talk to us about Consistent Shred in more detail, please get in touch by calling 01270 611112 or email us at sales@ consistentshred.com.
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Fastfood Professional • December and January 2021-22
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Consistent Success
Ornua Ingredients Europe celebrates Spinneyfields Consistent Shred™ sales success at International Cheese & Dairy Awards Over one million packs sold in first 6 months of 2021 Enough great tasting cheese to cover 14 million pizzas 8 October 2021: Ornua Ingredients Europe is
through foodservice distributors and wholesalers equating
celebrating the success of its Spinneyfields,
to enough cheese to cover some 14 million pizzas. Or to
Consistent Shred™ Pizza Cheese. Since its launch in December 2020, the advanced pizza cheese blend, that delivers consistent quality, less waste and perfect coverage, melt and stretch, has experienced
put it another way, that’s enough to deliver a pizza to every man, women and child in London, twice over! Ornua Ingredients Europe’s stand at the International Cheese & Dairy Awards, being held at Bingley Hall,
strong growth. Over 1 million packs of Spinneyfields,
Staffordshire from 21-23 October, will showcase the full
Consistent Shred™ Pizza Cheese were sold in the first 6
Spinneyfields, Consistent Shred™ Pizza Cheese range. This
months of the year to major pub and restaurant chains and
will include regular masterclasses from renowned Sicilian
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Fastfood Professional • December and January 2021-22
December and January 2021-22 • Fastfood Professional
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pizza chef Umberto Caltabiano who will demonstrate
and refined using Ornua’s bespoke TCS™ Technology that
how Consistent Shred™ can help create perfect authentic
delivers consistency in every single shred of cheese. The
Italian-style pizzas everytime. There will also be lots of
TCS™ Technology produces a firm shred and consistent
opportuntity to sample the pizza and experience at first
size, which results in less product waste and greater
hand the great taste and consistent melt and stretch
yields without compromising on the perfect pizza cheese
deliverered by Consistent Shred™.
coverage, melt or stretch. It allows customers to use a
The pizza making masterclasses will replicate the
consistently great tasting pizza cheese, that is versatile
Consistent Shred™ customer demo days that have been
and easy to handle minimising burns and blistering by
a key part of the brand’s sales success. Held at wholesale
eliminating clumping and product fines.
and foodservice distribution depots across the UK,
Spinneyfields Consistent Shred™ guarantees outstanding
customers are able to experience a professional Italian
performance and a delicious creamy taste every time. The
pizza chef demonstrating their pizza dough tossing skills
range includes three unique products:
and cooking of great tasting pizza in a traditional wood fired oven. The demo days, which will continue to be held
Consistent Shred™ Mozzarella – A premium soft melt
during the rest of 2021 and into next year, have proved
100% Mozzarella that delivers authentic, traditional pizza
highly effective in letting customers and end users see how
results providing superior taste, stretch and creaminess.
well Spinneyfields, Consistent Shred™ cooks and tastes. Alastair Jackson Ornua Ingedients Europe’s Sales & Marketing Director commented: “At Ornua, we pride ourselves on being pizza cheese specialists as demonstrated by the success of Spinneyfields, Consistent
Consistent Shred™ Mozzarella & Cheddar - A soft melt Mozzarella & Cheddar natural blend that delivers a consistent melt, fantastic stretch, and a creamy, rich flavour time every time.
Shred™. Central to this has been our ability to create a
Consistent Shred™ Pizza Topper – Guarantees consistently
great tasting pizza cheese blend that not only provides a
delicious results with excellent value for money, the Pizza
generous pizza coverage, an ideal melt and rich, creamy
Topper is ideal for all uses and budgets.
texture but also one that delivers consistency in every single shred of cheese, reducing wastage and making it
The Spinneyfields, Consistent Shred™ Pizza Cheese range is
easier to produce a perfect pizza everytime.”
available in convenient chilled or Individually Quick-Frozen
About Spinneyfields, Consistent Shred™
packs of 6 x 2kg. It delivers outstanding performance on
Produced at Ornua’s state-of-the-art Ledbury facility,
all pizza bases and is suitable for all ovens. Wholesalers
the Consistent Shred™ Pizza Cheese range is one of the
and foodservice providers offering the new range will be
most advanced pizza cheese blends available to the fast-
supported through targeted local customer marketing
food sector today. Optimised for delivered pizza and made
campaigns, the availability of bespoke promotional offers
from high-quality dairy ingredients, it has been developed
and a suite of creative marketing assets.
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Fastfood Professional • December and January 2021-22
December and January 2021-22 • Fastfood Professional
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Campden BRI testing proves HyGenikx kills airborne Coronavirus Independent trials conducted by Campden BRI have confirmed that the HyGenikx air and surface sanitisation system, from UK manufacturer Mechline Developments is effective at removing airborne Coronaviruses, including SARS-CoV-2 which causes Covid-19. The results of the trials proved that HyGenikx removed up to 99.99% of an airborne Covid-19 surrogate in under 3 hours.*
T
hese results back up the real-life experience of our
represent heavily contaminated air. Air samples were
customers including Cyrus Todiwala OBE DL, owner
then taken every 20 minutes for a period of 3 hours, to
of Café Spice Namasté who said:
determine levels of Phi6.”
“HyGenikx has proven what it can do for us
As we move into the winter months it is essential to
– keeping the air and surfaces clean, pure and fresh,
the whole economy that we keep the doors of business
controlling odours and providing extra reassurance for
open. Unfortunately, physically keeping the doors and
customers so they can relax and enjoy their meal knowing
windows open is not so great when it comes to customer
that we are leaving nothing to chance to make our
comfort and sustainability. Indoor air quality, however, is
restaurant Covid-secure.”
a primary driver when it comes to the transmission of the
Nick Falco Product & Technical Director at Mechline explains how the trials at Campden BRI worked:
Coronavirus between people. As a tried and tested technology, HyGenikx has a huge
“Trials were conducted within the Campden BRI
role to play in controlling infections - in fact HyGenikx is
aerobiology laboratory to determine the efficacy of
the most rigorously tested unit of its type on the market.
HyGenikx towards airborne Phi6 - a recognised SARS-
Affordable and easy to install, HyGenikx is a plug and play
CoV-2 Surrogate (the coronavirus that causes COVID-19).
solution for a challenging world.
Phi6 was nebulised into an aerobiology test chamber to
HyGenikx units consume very little energy and operate quietly and efficiently 24/7 without the need for human intervention. The HyGenikx range has models to suit every business from restaurants to bars, hotels, care homes and offices - with specialised units available for food preparation areas, cold rooms, washrooms and refuse areas. Cyrus Todiwala, OBE DL added: “I wouldn’t hesitate to recommend HyGenikx to other foodservice or hospitality businesses as it is the ideal complement to manual cleaning. It helps to protect customers and staff, whilst extending the shelf life of fresh produce.” **
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Fastfood Professional • December and January 2021-22
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CONSISTENT SHRED PIZZA CHEESE
TM
DELIVERING TECHNICALLY PERFECT PIZZA EVERY TIME Made from quality dairy ingredients using advanced techniques, Consistent Shred TM offers unrivalled performance, delicious results and greater profits with every single shred. Z E R O FI NES T O R E D UCE WAST E PE R FECT COVERAGE, S TR ET CH & T AST E S U ITABLE FOR ALL B AS ES AND OVENS O PTI MI SED F O R PERFECT LY D E L IVERED PI ZZA
Try a sample at
www.consistentshred.com or email
sales@consistentshred.com TM
TECHNICALLY PERFECT FOR CASUAL DINING DISHES
PIZZA 33
•
PASTA
Fastfood Professional • December and January 2021-22
•
BURGERS
•
HOT SANDWICHES
•
JACKET POTATOES
December and January 2021-22 • Fastfood Professional
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By Charlotte Kilduff, Trade Marketing Manager, Pan’Artisan Ltd
The go to Takeaway Pandemic lockdowns prompted many in hospitality to turn to deliveries, takeaway and meal kits in order to keep functioning. Data from CGA’s Hospitality at Home Tracker reveals ‘the combined value of delivery and takeaway in February 2021 was 317% more than in the same month in 2020.’
O
f the many cuisines available for
Versatile enough for any meal occasion, the Italian Wood
delivery and take out, pizza was, and
Fired pizza bases offer operators a gourmet menu item,
remains, the undisputed star – YouGov
with regional provenance that embodies current trends and
research showed ‘around one in eight
the authenticity which Pan’Artisan has become known for.
(12%) people overall would choose
Chris Dickinson, Pan’Artisan’s Development Director;
pizza as their go to takeaway’, much of this figure being
“We wanted to ensure that our Italian Wood Fired bases
from the younger generation (23% of 18–24-year-olds).
were as genuine as they could be. It’s for this reason we
As we emerge from Covid’s grip, fast food venues are
have them manufactured for us in Italy, guaranteeing
once again gaining popularity, loved for convenient, good
provenance and authenticity.
quality, quickly served food.
The bases are naturally
Fast food outlets offer a
proved for 24 hours in a purpose designed room to control
great platform for operators to serve up speedy menu
heat and humidity. This process imparts a fine and light
choices to discerning consumers; Bidfood’s latest Food &
texture, providing a more easily digestible base with a
Drink Report* shines a light on consumers’ desires stating
stronger flavour and aroma.
‘the pandemic has fostered a growing group of chefs,
“To ensure a rustic, artisanal base, the dough is hand
bakers and foodies with high expectations. This means
stretched and, to offer the ultimate in convenience, they
consumers expect even more from operators.’ With ‘6 out
are topped with a premium tomato sauce and are available
of 10 consumers claiming that when eating out, the quality
in two sizes; 23cm in cases of 10, and 29cm in cases of 12.”
of food will be more important to them than it was before the pandemic.’
The Italian Wood Fired bases are part-baked on refractory stone (to withstand the high temperatures that are needed
Quality is key for today’s savvy consumers; Pan’Artisan,
for the best pizza) in a wood fired oven and delivered
experts in dough, provides an extensive variety of premium
frozen. When required, they simply need defrosting at
dough-based products to ensure repeat custom across a
room temperature for 10 minutes. As the base is already
range of foodservice sectors. The Company is renowned
sauced, they just need a sprinkle of grated cheese, then
for its premium products, such as the popular addition of
topping. Italian Wood Fired bases are suitable for all oven
new Italian Wood Fired pizza bases to the portfolio.
types, cooking times will vary depending on oven and
Pan’Artisan has re-engineered its Italian Wood Fired pizza bases, resulting in a product with the authentic
toppings used. *Bidfood ‘Food & Drink Trends 2021’
characteristics of a higher crust and the delicious flavour
For more information on the Pan’Artisan range of
of a true Napoli pizza.
products call 01730 811490 or visit www.panartisan.com
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Fastfood Professional • December and January 2021-22
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Monika sets new standards with ISO accreditations Monika, the experts in connecting equipment and teams to ensure safe temperatures and working methods has achieved the International Organisation for Standardisation’s (ISO) 9001, 27001 and 27017 standards, for the quality of its management systems and the rigorous governance of information and cloud security.
I
SO 9001 is the world’s most recognised Quality
customers that we are following recognised best practices
Management System (QMS) standard which aims to
in terms of data security.”
help businesses meet the needs of their customers
“Additionally, every ISO standard aligns with the United
more effectively by building a framework to ensure
Nations’ Sustainable Development Goals. So by choosing
consistent quality in the provision of goods and
Monika, as well as ensuring best practice and peace of mind,
services. ISO/IEC 27001 is an Information Security
customers are choosing a company which is demonstrably
Management System (ISMS) which helps businesses to
contributing to the fight for a more sustainable planet.”
manage and protect their information assets so that they
MonikaPrime is ideal for any environment where the
remain safe and secure, whilst ISO/IEC 27017 provides
integrity of perishable products needs to be maintained
enhanced data security controls for cloud service providers
including foodservice, laboratories and clinical settings
and cloud service customers.
such as medicine and vaccine storage.
Tim Gamble, Executive Chairman of Monika explained: “We have achieved multiple accreditations over the years including ConstructionLine and SafeContractor in order that customers can quickly see that we are a safe and professional company to deal with. Achieving the ISO 9001, ISO/IEC 27001 and ISO/IEC 27017 accreditations will give customers further reassurance that we are fully committed to quality and information security across our
CERTIFICATE OF REGISTRATION
entire operation. Credit should go to our Finance and
Monika Unit 10 Brook Park Gaddesby Lane Rearsby Leicester LE7 4ZB
This document certifies that the Management System of
Gamtol Ltd have been assessed and approved by QMS International Ltd to the
Development Manager James Roberts and his team who have worked tirelessly to achieve these accreditations.
following management systems, standards and guidelines:-
ISO 9001:2015 / ISO 27001:2013 The scope of the Management System applies to the following:-
The design, development, installation & support of safety management, hygiene & compliance solutions for the management of food, clinical & other perishable products FOR LARGE ENTERPRISES & HEALTHCARE SECTORS INCORPORATING THE REQUIREMENTS OF ISO/IEC 27017:2015
It’s been a great team effort and one which we are all justifiably proud of.” Gamble added that: “Our leading food safety management system MonikaPrime hosts client data in the MonikaCloud, so having ISO 27017 is essential to demonstrate to our 35
Fastfood Professional • December and January 2021-22
Original Approval:
13/04/2021
Current Certificate:
13/04/2021
Certificate Expiry:
12/04/2022
Certificate number:
364282021
On behalf of QMS International Ltd
This Certificate rem ains valid while the holder m aintains their m anagem ent system in accordance with the published standard. To check the validity and status of this certificate please em ail certificates@qm suk.com This Certificate is the property of Q MS International Ltd and m ust be returned in the event of cancellation
QMS International Ltd • Muspole C ourt • Muspole Street • Norwich NR3 1DJ 01603 630 345 • www.qmsuk.com • Registered in England No.9512735
December and January 2021-22 • Fastfood Professional
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Convotherm maxx pro – High Definition Innovations from Start to Finish Eglfing, Germany – The Welbilt brand Convotherm is once again setting new standards in the development of advanced, future-oriented products. Introducing Convotherm maxx pro, a new generation of combi steamers. This premium class device impresses with innovations and technologies such as a 10” TFT HiRes glass touch display with scroll function, automatic cooking and triple glazing of the oven door for improved energy consumption
T
he new Convotherm philosophy –
well-conceived routing using AirFlow Management as well
IntelligentSimplicity
as an intelligent, customised program-controlled interplay
From the outset, the Convotherm maxx pro
of steam, hot air and time ensure optimum quality for
is well thought-out. Innovations that are
every item to be cooked and baked.
suitable for daily work in professional kitchens and lead to more efficiency and productivity as well as profitability, can be found throughout the entire device. A further benefit is the ease of use of all hardware, functions and software on all levels of the Convotherm maxx pro. This approach follows the Convotherm philosophy IntelligentSimplicity. This term unites the combination of intelligence and simplicity in all areas, in other words, solving complex requirements as simply and efficiently as possible, which also positively impacts usage, service and operating costs. High Definition for product quality, cooking processes and efficiency True to the motto IntelligentSimplicity, four Functional Management features developed by Convotherm, support optimal work in the Convotherm maxx pro and thus always ensure the best results:
• Production Management: Perfectly matched intelligent functions ensure that operating the Convotherm maxx pro is always simple and clear, even with the most complex processes. These include Press&Go, which guarantees automatic cooking with the touch of a finger, an integrated baking and cook book that can be viewed at the touch of a button, and TrayView, which is helpful for mixed loads on a rolling basis. • Cleaning Management: The Convotherm maxx pro boasts optimal cleanliness. The fully automatic, multistage and environmentally friendly cleaning system is even approved for unattended operation. Since users never have direct contact with the cleaning agent, gloves are not required for use. What’s more, the innovative HygieniCare package provides extra hygiene in the kitchen.
• Climate Management: In the Convotherm maxx pro,
The ConvoWorld: ConvoSmoke – ConvoGrill –
the unique, closed system with Natural Smart Climate™,
ConvoServe – ConvoSense
a custom-fit cooking climate can be set for each product
The catering industry is diverse; as are the various options
to ensure perfect cooking and baking results. In addition,
with which the Convotherm maxx pro is available:
energy efficiency has been improved by up to 10 % compared to the previous product.
• The smart ConvoSmoke makes the Convotherm maxx pro the perfect smoking oven, suitable for all catering
• Quality Management: A multitude of innovative
concepts that smoke themselves without requiring
functions help cooking and baking professionals to always
additional space in the kitchen. Both hot and cold smoking
achieve the best product quality. Smart sensors, particularly
is easy with ConvoSmoke.
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• With ConvoGrill, the new Convotherm maxx pro enables
rescheduled, and asset efficiency and menu management
you to achieve perfect grilling results every time without
can be controlled on the screen.
the need for an additional rotary grill. Simply select
“For the development of the Convotherm maxx pro, we
Press&Go, choose your chosen cooking profile for your
asked professionals all over the world what they would like
grilled foods and the oven will produce consistent, quality
from a high-end combi oven. We have incorporated the
results every time. Thanks to ConvoGrill’s patented grease
knowledge gained from this into the planning of the new
management system which uses a sensor-controlled,
generation of combi ovens and have been able to develop
intelligent pump system to separate excess grease from
a high-definition device that is unique and redefines
other cooking juices, operators can now reduce waste,
the meaning of premium. The Convotherm maxx pro
be more environmentally friendly and save time on their
contains many practical functions that follow our maxim
waste management procedures.
IntelligentSimplicity. Complex challenges become simple
• The intuitive ConvoServe makes cooking stress-free. Meals can be prepared in advance and will be ready to serve just as the guests arrive. ConvoServe is particularly suitable for large quantities, buffets, plate banquets or à la carte services. The combination of sophisticated technical functions for the perfect regeneration and finishing
and easy to master, as do cost-effectiveness, efficiency and, of course, hygiene. This functionality and resourcesaving way of working make the Convotherm maxx pro a modern combi oven that will help make top-class cuisine fit for tomorrow”, explains Steve Hemsil, Sales Director – UK & Ireland, Welbilt.
of meals with tailor-made accessory solutions, make ConvoServe a unique solution that perfectly understands how to make demanding things simple. IntelligentSimplicity at its best. • The future of cooking and baking is fully automatic, and with the Convotherm maxx pro ConvoSense, it’s already here. With its artificial intelligence and cutting-edge sensor technology, the innovative ConvoSense opens up completely new perspectives in food preparation. Maximum efficiency and reliability can be achieved while at the same time being cost-effective by conserving resources. The whole world of baking The Convotherm maxx pro family also includes BAKE, which combines traditional baking knowledge with the modern functions of the combi steamer. Fresh baked goods, snacks and small dishes of the highest quality can be made in the Convotherm maxx pro BAKE. The Rise&Ready fermentation profiles are perfectly designed for producing baked goods, and the multi-level baking function BakePro, guarantees the best rise for small baked goods, with an optimal crumb and shine. Optimised suction panels as well as baking trays and accessories in the baker’s size of the Convotherm maxx pro meet the demanding requirements of the bakery trade. The smart world of cooking with kitchenconnect®, the cloud-based network solution With the innovative and future-oriented networking solution from Welbilt, it is possible to keep an overview at all times with the Convotherm maxx pro and kitchenconnect®. Data and information can be accessed in real time from anywhere in the world using the cloud based kitchenconnect®. Processes can be analysed, evaluated or 37
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Smash: “bowled over” by Lolly–Burger specialist says “integrated Lolly tech is the best investment they ever made” About Smash Situated in East London, Smash offers high quality traditional and Halal burgers. The meat is sourced locally, and the quality of food, as well as service, is at the heart of everything that they do. Their mission is to give customers a unique experience, the option to eat “on the go” food in a comfortable restaurant, in addition to ordering and taking away. Preparing to open for the first time – post Covid-19 Shaz Islam and his business partner started to set up Smash before Covid-19 hit in February 2020, but when lockdown was introduced only a month after, they decided that nothing would stop them going ahead with creating their dream burger restaurant. The money was invested and the plans had started. They wanted their customers to have a fresh and clean environment, but also a sleek and prompt service, so that’s where Lolly came in. Shaz commented: “I wanted to get some great tech in place to ensure that we could provide a very professional service. I also had no previous experience in hospitality, so it also needed to be easy and very efficient. “I did look for a PoS company for quite a while with no joy, nowhere seemed to offer what I needed, and it was important to find a company that could advise us on the best approach to take – to ensure quality service at every touch point. “An online search led me to finding Lolly. From the first call, they have been so helpful and have known exactly what we needed. Their knowledge has filled me with confidence.” 38
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Getting the ‘big launch’ right with Its Lolly Lolly knew exactly what Technology Smash needed to ensure that their customers would experience the best
and a rear-facing customer display. Shaz says: “The till is so easy to use and it provides so much useful information”
digital journey. Lolly implemented their Lolly ProServe, self-serve
The big opening
kiosk and also provided the Uber Eats Integration to
It was six months on from being handed the keys to the
ensure that customers were able to order whenever they
Smash premises, and at last - now out of lockdown - it was
wanted, and with ease.
time to officially open and launch the unique
The Lolly ProServe provides Cutting-
burger restaurant. They had no idea what
edge technology for superior customer
to expect on opening for the first time.
engagement.
Shaz said: “It was so busy at the launch.
The ProServe will catch the customer’s
People had come out of lockdown and
eye, drawing them in, and make it easy
food was something to look forward to.
for them to order independently. Uber
We would not have been able to keep up
Eats is a completely seamless integration
with the huge amount of orders coming
between the Lolly POS system and the
through if it hadn’t been for Lolly. At one
Uber Eats delivery platform enabling
point, we had thirty orders coming in at
them to order from anywhere they want.
the same time, and the fantastic systems
Shaz explains that it is brilliant knowing
in place enabled the communication with
that orders are coming in when he isn’t physically taking them, adding: “Knowing that the orders
the kitchen to flow perfectly. We were able to fulfil every order and live up to our mission.”
come in from these products and they will go straight on to the video screens in the kitchen makes everything so
Lolly products do the thinking for you
efficient.”
Keeping an eye on the business from a commercial point
The Lolly kitchen Screens are digital touchscreens which replace traditional kitchen printers and paper
of view is vital for Smash
and they like to be as proactive
as they can.
ticket systems. The screen acts as the communication link
Shaz explains that the amount of information and data
between the front of house and kitchen staff, displaying
Lolly back-office holds is amazing, adding: “It really helps
the orders that have been placed and the time of entry.
you to keep control of the operational side of the business,
Online orders are also sent directly to the Kitchen
giving you an in-depth analysis of orders placed and where
Screens. Once an order has been fulfilled, a simple click
stock needs to be replenished.
‘complete order’ will clear the order out of the queue and close out the ticket.
“I can run the business from home if I want to, I can get the stats that I need, anytime, anywhere. The Lolly HQ
Then there is also the LollyEdge POS unit that was
dashboard tells me when the peak times are, so I know
implemented. An exclusive product to Lolly in the UK, it
what to expect. Lolly has taken our business on a true
is a sleek, smart touch screen till, which includes a printer
digital journey, and I would not be without it.”
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superior grilling experience. It took us over two years of research and development before launching the eGrill, because in order to be called a ‘Synergy Grill’ it has to meet certain criteria, namely unrivalled performance, substantial carbon footprint reduction and rapid selffinancing, with eGrill ticking all of these boxes. To be awarded with the Energy Efficiency Footprint Award for two years in a row further corroborates that foodservice operators are able to make significant energy savings when investing in our equipment. We are immensely proud of our achievement to develop a product range which receives continuous recognition for its energy efficiency credentials and we thank the judges at Footprint for this prestigious award.” Charles Miers, Co-Founder and CEO of Footprint Awards, commended Synergy’s triumph: “Footprint Awards, now in its 10th year, is always such a
Synergy Grill Technology Triumph with Trilogy of Footprint Awards
great barometer of annual progress within the foodservice industry. Being awarded with a Footprint Award for one year is an achievement in itself, but three consecutive years is quite a triumph! Synergy’s two-year reign within the Energy Efficiency category pays tribute to their exceptional energy saving and sustainability credentials. The judging panel, consisting of industry specialists, commended Synergy’s success in engineering not just the
S
efficient production of energy, but also the recycling of residual
their gas-powered grills, as well as their Sustainable
plates and air vortex system which delivers focused and
Catering Equipment Manufacturer Award victory in 2019.
exceptionally high heat to enable faster cooking times and
Judged by industry specialists, the Energy Efficiency
electricity savings up to a massive 25%. Thanks to a
ynergy Grill Technology has been presented
energy by transforming natural food oils into fuel. Synergy
with the Energy Efficiency Award at the annual
should be incredibly proud of their third Footprint Award win
Footprint Awards ceremony for the second year
and we congratulate them on this tremendous achievement.”
running. This comes following their win in the same category in 2020 which was awarded to
Award was awarded to Synergy’s patented range of
Featuring
never-seen-before
technology,
Synergy
eGrill is built around a patented system of elements, hot
patented atomisation process, that is similar to that
electric grills, Synergy eGrill, which consume on average
found in Synergy gas grills, the natural food oils are used
25%* less electricity than their competitors, equating to
as a secondary heat source, thus turning fat into free fuel.
around £3,000 in electricity savings per year.
This delivers an environmentally responsible grill which
Since its inception in 2011, Footprint Awards has been the barometer for sustainability and responsible business
saves 12 tons of CO2 residue per year, in comparison to a standard electric grill.
practice in the foodservice sector. The awards remain the
With energy efficiency and sustainability being at the
only initiative to honour the achievements of companies in
very core of the brand, Synergy Grill ensure exceptionally
the area of sustainability and responsible business practice
sustainable standards from production and design, right
in the out of home sector and its supply chain.
through to the
Justin Cadbury, Chairman of Synergy Grill Technology,
actual grilling process. Unlike other commercial grills on
is delighted that Synergy Grill has been recognised for its
the market, Synergy never use solid fuels such as wood
energy efficiency credentials for another year:
or charcoal. Instead, they offer a 100% gas and electric
“The Synergy eGrill is an industry-changing innovation
product portfolio to provide operators with a cleaner and
for those who prefer electricity to gas but also want a
greener grilling experience with less environmental impact.
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The steaks are high for Synergy Grill Technology at World Steak Challenge 2021 Synergy Grill Technology is delighted to have been chosen as the ‘grill of choice’ by the organisers of the World Steak Challenge for the fourth consecutive year. The event provides steak producers with a muchneeded platform to showcase product quality, breed credentials and processing standards on an international stage.
S
Ellie Knight, Head of Events for William Reed, organisers of the World Steak Challenge, explains why Synergy will play such a vital role at the event: “The World Steak Challenge is back with a bang and we are delighted to choose Synergy Grill Technology once again as the official supplier. Top quality steak requires top quality equipment and we always receive such high praise about Synergy Grills from the chefs and judges alike that it just had to be our grill of choice once again. With
ince 2015, the World Steak Challenge has seen over
a record number of entries to prepare and cook for the
1,000 steaks tasted, tested and scored throughout
expert judging panel, we require reliable, consistent, fail-
an independent and robust judging process which
safe equipment and Synergy without doubt ticks these
culminates in an annual judging day every year. As the
boxes for us.”
competitions ‘grill of choice’ for another year, Synergy Grill
The judging for the 2021 World Steak Challenge will take
Technology will yet again play a pivotal role by allowing
place on November 2nd 2021 at the Fire Steakhouse & Bar,
international steak producers to cook on three of their
Dublin, with the winners announced in a virtual event one
Trilogy ST900D grills, complete with two burners and
week later.
SMART control technology for optimum cooking. Justin Cadbury, Chairman of Synergy Grill Technology, is delighted to be an official supplier of the World Steak Challenge for another year: “Our Trilogy range is the perfect piece of kit to showcase not only the chef’s expert cooking abilities, but the top quality meat that is used at The World Steak Challenge. Criteria for the ‘cooked’ stage of the judging process includes the appearance, aroma, tenderness, flavour and succulence of each steak, all of which are heightened by
For further information on Synergy Grill Technology,
Synergy’s patented technology which uniquely cooks the
visit www.synergygrill.com call 01480 811000 or email
steak, to deliver an intense, bold flavour. By atomising fat
info@synergygrill.com
and natural oils, food cooked on a Synergy Grill continually
For further information on the World Steak Challenge,
self-bastes and retains the moisture, resulting in a more
visit https://www.worldsteakchallenge.com/ or visit their
succulent product which has up to 50% less shrinkage!”
twitter page @WSteakChallenge
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WINTER ICE CREAM RECIPES – he Ice Cream and Artisan Food Show 2022, 8 – 10 February at the Yorkshire Event Centre
Bramley apple and toffee apple ice cream served with baby apples and apple gel and a light dusting of
in Harrogate is delighted to announce
cinnamon.
the return of the Live Demo Kitchen,
A Night at the Movies
which was such a hit at the last show back
A chocolate fudge ice cream “Beef Burger”
in 2020. The Live Demo Kitchen is hosted by
with kiwi and chargrilled watermelon “Bacon”
star chef Stephanie Moon. The Show is the only UK trade event for the ice cream sector. It has been running for over 70 years and is organised by the Ice Cream Alliance – the sectors trade association. This is the first Show organised since the pandemic. To mark the occasion, Stephanie has created two
garnished with Madeira cake chips and raspberry ketchup plus a strawberry cocktail smoothie and caramel popcorn. These two delights look delicious but are remarkably easy to make. Method:
delicious ice cream recipes to help the fast-food
To make the Candied Apple Taco
professional showcase their creativity and demonstrate
MAKES FOUR
how versatile ice cream can be. Stephanie’s recipes also
4 mini tacos.
show that ice cream can be used in delicious dishes all
1/4 jar
through the year – not just when its hot and sunny outside.
4 heaped tablespoons of marshmallows.
The two recipes are: Candied Apple Taco A mini taco warmed with Nutella, mini marshmallows, 42
Fastfood Professional • December and January 2021-22
of Nutella or other chocolate spread.
4 scoops of Rum and Raisin Ice cream- slightly flattened to allow the taco to curl. 1 tin of cocktail apples drained. December and January 2021-22 • Fastfood Professional
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3 Bramley apples peeled and de-cored and made into apple sauce with 6 tablespoons of caster sugar (simply heat up and gently cook until the apple cooks and puree with a stick blender and place in a squeezy bottle to pipe on the tacos). Dust with chocolate shards and cinnamon and serve hot. To make a Night at the Movies MAKES FOUR You will need 4 Victoria Sandwich Burger buns brushed with apricot jam and dusted with toasted sesame seeds to look like a bun. 4 shaped and flattened chocolate ice cream burgers. Slices of kiwi fruit. Slices of watermelon – charred with a blow torch to give it a special flavour and more interesting texture – acts as the bacon in the burger bun! Madeira Cake cut into chips and lightly baked in the oven at 180 degrees for 10 mins or until golden. Raspberry coulis – take 1 punnet of raspberries & add 2
FROM STAR CHEF STEPHANIE MOON tablespoons of water and 1 tablespoon of sugar, mix together and warm in a pan then pass through a sieve to remove the excess seeds. Serve with a strawberry smoothie made with strawberry ice cream a shot of fruity gin and milk to make into a smoothie. All through the Ice Cream and Artisan Food Show, the Live Demo Kitchen will be showcasing enticing ice cream recipes. Host chef Stephanie Moon is from All Things Food and is a regular on the Yorkshire Food Scene. She has also appeared on BBC Great British Menu and has cooked for Royalty and super-stars. She will be creating ice cream treats on all three days of the Show. Stephanie loves ice cream and is relishing the challenge to show ice cream dishes in some different ways. She will be joined in the kitchen by some exhibitor chefs showcasing new products and recipe ideas. To exhibit at next year’s Ice Cream and Artisan Food Show telephone 01332 203333 or email harry@ice-cream.org. To register to attend the Show go to www.ice-cream.org To find out more about star chef Stephanie Moon go to: www.stephaniemoon.co.uk December and January 2021-22 • Fastfood Professional
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A CHIC NEW LOOK FOR PASQUIER’S PÂTISSERIE COLLECTION Bakery expert Brioche Pasquier has given its premium French pâtisserie a chic new look to emphasise the exceptional quality of the fine dining pastry products.
T
he collection has been rebranded as Symphonie
colours and flavourings, animal gelatine, and hydrogenated
Pasquier, a name that plays on the variety of
fat. Brioche Pasquier’s environmental credentials are also
flavour notes in the extensive range. Designed
made clear, showing how packaging is being reduced where
to offer professional chefs the finest French
possible, and that the essential packaging that
pâtisserie made in France to traditional recipes
remains has recyclability optimised.
by skilled pâtissiers, the range is specifically designed for foodservice operators.
about all of these things in a sophisticated
“The name Brioche Pasquier is synonymous with
high
quality
French
pâtisserie,
“Our chic new branding tells our customers and relatable way that we feel will appeal to
but
professional chefs who are looking for the
not everyone knows just how much love
best in on-trend desserts for their customers,”
and care is put into the production of our
explains Matthew. “We are a family owned and
premium products,” explains Matthew Grenter,
operated business with over 80 years of history
Foodservice Sales Manager. “Our new branding
behind us. We hope that personal touch shows
demonstrates the special touches we deliver such as
in the style and hand drawn nature of our new packaging.”
the hand finishing of all our Petits Fours, the quality of
All of Brioche Pasquier’s premium pâtisserie products
our fresh French ingredients and the authenticity of our
are baked in France and frozen immediately to preserve
recipes.”
the fresh baked taste. They simply need a short time to
The re-brand runs across the entire foodservice range
thaw before serving. Any member of the kitchen team
and tells the story of the company’s clean label policy which
can assemble and present one of the desserts with a
means it’s products are free from preservatives, artificial
simple garnish.
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Save time and satisfy this festive season
‘S
election by Pidy’ is a premium range of ready to fill
maintained, especially around the hectic Christmas period.
shortcrust tartlets that are perfect for the festive
The pastry uses a special plant-based coating that ensures
season. Exceeding the expectations of catering
that it remains moisture resistant, thus allowing caterers to
professionals across Europe, the range is perfect
prepare well in advance, perfect for any business.”
for creating exceptional canapés and desserts to prepare
With ‘Selection by Pidy’, the festive season for creating
for this festive season. Consisting of eleven different
fresh, good tasting, new food has never been easier. From
tartlets in either a neutral, sweet or chocolate shortcrust
the neutral range which can be filled using festive fillings
pastry, they are available in a variety of contemporary
such as roast turkey and cranberry sauce, to the sweet
shapes and sizes, so much so you’ll be stuck for choice!
range working incredibly well with festive dessert fillings
Using a traditional French recipe, these delicious tartlets
such as chocolate fondant or mincemeat to create a warm
are crafted with only the best ingredients including free-
mince pie, the possibilities are endless. Their ready to fill
range eggs and pure butter.
tartlets, extended shelf life, incredible recipe and fantastic
Featuring a plant-based coating that ensures the tartlets
practicality these are set to be a life saver for chefs this
maintain their superior crispy texture for longer, this
Christmas.
innovative feature helps extend shelf-life, so chefs can
For more information on Selection by Pidy, please visit
prepare their creations further in advance, perfect for the
www.pidy.co.uk or call 01604 705666.
Festive season. Whether catering for a banquet of 500,
Issued on behalf of Pidy UK by:
or a busy Saturday evening in the restaurant, Christmas
Amy McQuaid
preparations can be daunting with an extensive list of
Rawlingson Lane Publicity
things to do. As the Christmas parties get lined up, as do
Fordbrook Business Centre
the need for new menu creations. From enticing canapés to
Marlborough Road
indulgent desserts, ‘Selection by Pidy’ is here to help ease
Pewsey, Wilts
the stress.
SN9 5NU
Fabien Levet, Commercial Manager at Pidy UK comments: “Selection by Pidy saves time whilst ensuring quality is 45
Fastfood Professional • December and January 2021-22
Tel: 0844 499 4282 / E-mail: amy@rawlingsonlane.co.uk/ Twitter: @RawlingsonLane December and January 2021-22 • Fastfood Professional
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Williams launches hot holding solutions for food delivery easy to fit into kitchens. The stainless steel cabinet has a bright LED display and the unit runs off a 13 amp supply. For operators producing a wide range of different food delivery options, Williams offers the Scarlet Heated Multideck. The open-fronted design means that it’s very easy to see and take the appropriate delivery, while the halogen quartz heating ensures consistent temperature control.
The Scarlet is especially useful for operators
needing different temperatures to hold different product, since it offers four individually controlled temperature zones. A slimline unit, 635mm deep by 1910mm high, there’s a choice of widths (710, 960 and 1250mm) so that sites can specify the ideal solution for their needs. When preparing high volumes of delivery food, operators need a large capacity hot holding solution. The Williams Mobile Heated Cabinet is available in two sizes – the 390 litre MHC110 and the 549 litre MHC16 – and provides the ideal climate for hot holding packaged food. Its fast warmup technology brings it up to operating temperature safely, quickly and efficiently. A major benefit is that the cabinet is easy to move around, so it can be loaded in the kitchen then rolled to the delivery pick up area. This means it isn’t taking up valuable kitchen space, yet the food is held safely and efficiently. Easy grab handles make it a cinch to manoeuvre and all-round bumpers add protection in transit.
Hot stuff for food delivery and takeaways Williams offers trio of hot holding solutions
T
“Having a dedicated area for hot holding is a core need for any modern kitchen offering a takeaway or food delivery service,” says Malcolm Harling, sales and
he dramatic increase in takeaway and food
marketing director of Williams. “Our Hot Holding Solutions
delivery services has meant operators are
are designed to offer diverse products that meet the very
looking for hot holding solutions to keep food
different requirements of operators in this sector.”
in prime condition until it’s picked up. Given
Williams has put together a leaflet covering its Hot
the wide range of different businesses in the
Holding Solutions, which is available to download from the
sector, from high street cafes to high end restaurants and
company’s website.
hotels, there’s no one-size-fits-all answer. Now Williams has
List prices start from £1650 for the Pizza Box, from
launched Hot Holding Solutions, a diverse trio of products
£5642 for the Scarlet and from £3239 For the Mobile
designed to cover a range of needs while extending food
Heated Cabinets.
shelf life through consistent temperature control.
Williams Refrigeration offers a comprehensive range of
The first Hot Holding Solution is the Williams Pizza Box.
commercial refrigeration including gastronorm cabinets
This compact cabinet is designed to accommodate ten
and counters, specialist bakery equipment, coldrooms,
16” pizzas in their boxes, keeping them hot and in prime
merchandisers and blast chillers.
condition until they are collected. Measuring just 710mm wide by 740mm deep and 450mm high, the Pizza Box is 46
Fastfood Professional • December and January 2021-22
To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk December and January 2021-22 • Fastfood Professional
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Saving space in the kitchen: put the refrigeration outside Williams says weatherproof coldrooms can help meet small kitchen ‘20:20 vision’
T
he drive to reduce the size of restaurant kitchens
thing, there are less likely to be access issues or any need
shows no sign of abating.
Williams says one
to disturb the kitchen operation. For another, there’s no
answer is to put some of the cold storage outside
need for long pipe runs to connect the coldroom to the
the kitchen – in fact, outside the building.
As more
operators consider the option, Williams is even offering outdoor coldrooms in a range of colours and finishes, so that they can blend into the environment more easily. “Operators want to make the most use of the space they have to serve more customers, so the dining room is being increased and the kitchen reduced,” says Malcolm
Harling,
sales
and
parts of the refrigeration system that are sited outside. They can simply be installed next to the coldroom itself. The one downside, of course, is that staff have to go outside to access the refrigerated or frozen storage. Some operators are getting round that by installing the coldroom on an exterior wall adjacent to the kitchen – and then knocking a door through, so that access is directly from the kitchen. Staff don’t even
marketing director of Williams.
realise they are going outside!
“That creates a dichotomy: how
As for the colour, Harling
do you serve more customers
says.
from a smaller kitchen?
option is brown, as it tends
“FEA
(the
“The most popular
Foodservice
to blend in better than, for
Equipment Association) calls
example, white. However,
this the small kitchen 20:20
there’s a varied choice, with the
vision: 20% more productivity
other most popular alternatives
from 20% less space. Equipment
being forest green, black and gun
upgrades can take you so far, but there comes a time when you need to think outside the box – or, in this case, outside the kitchen.”
metal grey.” Williams
exterior
coldrooms
are
built of modular panels featuring high performance insulation.
The panels comprising
More and more operators are taking advantage of
the floor, walls and roof have tongue and groove joints
the idea of having a coldroom outside the building in,
that are camlocked together to form a robust structure
for example, a back yard or the corner of a car park.
and a tight thermal envelope that ensures constant
When specifying an external coldroom, they should be
temperature control. The modular construction means
constructed on top of a purpose built concrete base that
they can be designed to fit a variety of sizes and shapes,
sits above ground, which allows water runoff, with internal
helping take maximum advantage of available space.
flooring also installed as standard. An important element
Dual temperature models, for, for example, both chilled
to external coldrooms is being completely weatherproof,
and frozen storage, are also available.
as models designed to be sited indoors won’t cope with the heat, cold, rain or snow.
variety of factors, including the size, ease of access,
Williams outdoor coldrooms have exteriors made from HPS plastisol coated galvanised steel, which is hardwearing and weatherproof.
The cost for an exterior coldroom will depend on a availability of services and the state of the site. Williams Refrigeration offers a comprehensive range of
Their flat ceiling is
commercial refrigeration including gastronorm cabinets
overclad with an angled sheet to provide run off to the
and counters, specialist bakery equipment, coldrooms,
guttering.
merchandisers and blast chillers.
An added bonus with outdoor coldrooms is that they are often easier to install than indoor versions. For one 47
Fastfood Professional • December and January 2021-22
To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk December and January 2021-22 • Fastfood Professional
47
Add a savoury twist to
Stir Up Sunday and prepare your festive pickled treats with Sarson’s new pickling jar
S
arson’s vinegar has announced the launch of
cocktail recipes. Warm your cockles with a Sarson’s twist
their new pickling jar in perfect time for the
on a Hot Toddy, a dash of pickling juice to this seasonal
countdown to Christmas. There’s no need to use
cocktail adds a festive spice and depth of flavour. Or why
a separate wider rim vessel to make sure your
not try a spicey Sarson’s Mule for a tasty pre-Christmas
veggies fit inside, to then add the pickling juice
dinner aperitif, featuring the fresh lime, ginger beer and
on top or to introduce extra flavours to the juice. This all-in-
mint from a Moscow Mule cocktail, with an added kick from
one jar available in ‘distilled’ or ‘malt’ means you simply pop
the Sarson’s pickling juice? Those looking to keep it simple
in your prepared vegetables and you’re ready to go!
can raise an after-dinner Christmas toast with pickle back
The 950ml vessel has a wider mouth specifically designed to be the ideal fit for all your pickling goodies, and with delicious ready-spiced pickling juices made with Sarson’s time-honoured recipe inside, all the hard work is done for you. Sunday 28th November marks Stir Up Sunday 2021. As the last Sunday before Advent, families traditionally get together and prepare the Christmas pudding ahead of the big day. Introduce a touch of savoury to this customarily sweet occasion and start preparing your pickled treats to enjoy during the festive break in Sarson’s all-in-one pickling jar. Whether you’re looking for a thoughtful homemade Christmas gift, or to plan some pickled delicacies to add to the Christmas dinner spread, there are plenty of ways to pickle for the festive season.
Sarson’s top pickling recommendations for 2021’s festive season: Personalised ‘Pickle-mix’ presents Why not use Sarson’s new all-in-one pickling jar to make a colourful ‘Pickle-mix’ jar present? Select your loved one’s favourite fresh vegetables to feature in the jar to add a personal touch. Cucumbers and onions work well for pickling first timers and pair perfectly with the Sarson’s pickling juice. Introducing beetroot and red cabbage adds sweet notes and a beautiful deep pink colour great for gifting. All you need is a festive ribbon or some colourful paper to add the finishing touch. It’s an easy and thoughtful personalised present, ideal for him or for her. Pickled cocktails for the party season! After over a year of lockdowns, the nation has turned
shots of whisky and Sarson’s pickling juice, garnished with pickled cucumbers! Add a touch of pickle to the festive spread If you’re reuniting the family this year at yours, why not prepare a post-Christmas lunch cheeseboard for everyone to enjoy? Or a simple but stunning charcuterie board to offer as finger food on New Year’s Eve? Homemade delights from your Sarson’s all-in-one pickling jar such as pickled cauliflower, red onions or mushrooms make for the perfect additions to both these dishes. One thing’s for sure, no boxing day spread is complete without a jar of traditional pickled onions as the table centrepiece! Pickling isn’t just for Christmas… Waste not, want not! At a time of indulgence and delight, sometimes it’s not possible to squeeze in that last carrot, brussel sprout or parsnip. Never fear, you can still hold on to that Christmas cheer. Scrap blue Monday and the gloomiest month of the year and pop your leftover Christmas vegetables into your Sarson’s pickling jar to enjoy the taste of Christmas well into January. Catherine Martin, Brand Manager of Sarson’s said: “Practical and the perfect fit for the kitchen cupboard, we have crafted a balanced blend of vinegar and spices, making the all-in-one Sarson’s pickling jar great for your well-loved homemade recipes and the ideal added ingredient to all your Christmas celebrations”. Both Sarson’s Pickling Malt Vinegar and Sarson’s Distilled Pickling Vinegar can be bought from all major retailers, for example Sarson’s Malt Pickling Vinegar can be found from Sainsbury’s for £1.90 here. For further details see www.sarsons.co.uk.
into budding at-home bartenders. It’s time to put your
For further information please contact
newfound skills to the test and try out some simple pickled
sarsons@switchedoncomms.co.uk
48
Fastfood Professional • December and January 2021-22
December and January 2021-22 • Fastfood Professional
48
-New all-in-one PoS and payments unit -Centralised, simplified and accessible system for businesses of all sizes
T
he LollyEncore is the latest exciting launch to come from the PoS and payments company, It’s Lolly. An all-in-one PoS unit, with built-
in printer and scanner, alongside an additional payment terminal, the LollyEncore joins the LollyMove as the next generation in
of a range of customers from traditional cash-users, to onthe-go contactless spenders. Peter Moore, CEO, It’s Lolly, comments: “At Lolly, we are on a mission to bring state-of-the-art technology and make it affordable and accessible to all hospitality players. The LollyEncore makes the ideal upgrade for smaller businesses looking to simplify and improve the PoS and payment systems they use – helping to future-proof their businesses.”
hospitality EPoS - centralised, simplified PoS and payments systems. With its smart design the LollyEncore packs a lot into a small, but powerful unit. As a compact PoS
About Its Lolly It’s Lolly delivers innovative PoS, payment and technology solutions for the hospitality
it can be deployed in a broad range of environments and
industry. Serving businesses of all sizes across the
is perfect for demanding and busy hospitality locations,
UK; from large corporate caterers and stadia, to pubs,
particularly where space is limited. Wherever it sits,
restaurants, coffee shops and festivals, their mission is to
whether in a coffee shop, bar, fast-food or pop-up store,
take state of the art technology and make it accessible,
the reliable unit is easy to use for new and existing staff
simple and highly agile for the hospitality space.
members.
Lolly’s end-to-end, cloud-based EPoS solutions for
The LollyEncore helps get businesses up and running, or
hospitality and retail make the point of sale simple, efficient
refreshing their EPoS system, at an accessible price point.
and dependable, every time. Lolly covers the complete
It comes installed with super intuitive Lolly software, and,
digital journey from payments, EPoS and self-serve
with LollyPoS Lite, businesses can witness a real return on
kiosks, to loyalty and pre-order applications, all of which
their investment.
are integrated in real time to a powerful back of house
The unit enables hospitality providers to offer customers
management system. With their flexible, bespoke offering,
a full range of payment options, from contactless mobile
businesses simply upgrade as they grow, removing the
and card, to chip and pin, as well as cash (as a cash drawer
need for costly installs as business needs become more
comes included). The LollyEncore supports businesses
complex. Lolly takes care of the technology, giving clients
who need flexibility, facilitating them meeting the demands
the time and the tools to run their business.
Advertise With Call Athol now on
07725 434173 49
Fastfood Professional • December and January 2021-22
or email athol@ffpmag.com December Octoberand andJanuary November 2021-22 2021 •• Fastfood Fastfood Professional Professional
49 49
MONEY MATTERS
Lolly Does It Again With The Lollyencore
MONEY MATTERS
New partnerships put Roadchef in the fast lane on journey to carbon zero
L
eading
operator,
sustainability-focused initiatives that Roadchef has been
Roadchef, has announced a new partnership with
motorway
service
area
working on both recently, and for a number of years. In
sustainability certification provider, Planet Mark
2019, Roadchef was the first business to introduce Reverse
– a major step in the company’s journey to reducing its
Vending Machines in an effort to encourage customers to
carbon footprint.
recycle PET plastic, and alone recycle over 500 tonnes
Demonstrating the business’ commitment to building
of card, 250 tons of coffee grounds and 200 tons of food
a more sustainable future, Roadchef and Planet Mark
each year. Further to this, all waste disposed of in general
have been working together to measure the company’s
bins goes to a recycling facility, which helped the company
carbon footprint and will soon set a target to reduce its
achieve Zero to Landfill accreditation in 2020.
carbon emissions, involving a number of pledges to ensure
Other initiatives implemented on the business’ journey
they get there in the near future. Over the course of the
to reducing its carbon footprint include the use of LED
partnership, Planet Mark will help Roadchef to both deliver
lighting and reduction in electricity and water usage.
on its sustainability goals and certify its achievements.
Working with Everything Water, the company aims to save
Roadchef is also supporting Planet Mark’s Zero Carbon
577 million litres of water within the first three years,
Tour that aims to illustrate the actions the business
equivalent to 198 tonnes of CO2e – or driving around the
community is taking to address the climate crisis and take
equator 20 times.
the net zero carbon message to communities across the
Mark Fox, CEO at Roadchef, said: “Roadchef is proud that
UK. As part of its eight-month tour - ending at the COP26
sustainability has been top of the agenda for some time
in Glasgow - last week the 100% electric tour bus made a
and that this is realised through many existing initiatives,
stop at Roadchef Killington Lake services in Cumbria.
but we also know that the business community needs to
Key members from the companies, including Roadchef’s
come together and do more. We are delighted to propel our
Non-Executive Chairman, Simon Turl, and Planet Mark’s
sustainability goals forward through this new partnership
Engagement Manager, Hannah Dean-Wood, as well as
with Planet Mark. With their help, we will be able to truly
a number of Roadchef’s key suppliers, spoke to visitors
measure our carbon footprint and better understand the
about the concept of net zero carbon and how businesses
initiatives we need to implement to enable meaningful
like Roadchef are key in the collective effort to transition
change and create a more sustainable future for our
to a net zero carbon
planet. We’re also thrilled to host the Zero Carbon Tour
In addition, Roadchef has recently begun a new partnership with the world’s largest surplus food app,
bus at a number of our Roadchef locations, demonstrating our strong commitment and support for this cause.”
Too Good To Go. Leading the food waste movement, Too
Steve Malkin, CEO at Planet Mark added: “It’s fantastic
Good To Go lets people buy surplus food and drink from
to welcome Roadchef on board and be a part of their
restaurants, grocery stores, pubs, cafes and producers to
sustainability story. Killington Lake motorway service area
stop it from going to waste. Since the launch earlier this
has been the perfect stop for our Zero Carton Tour as we’ve
year, visitors to Roadchef sites across the country have
had the chance to engage with people from across the
saved a total of 1,348 meals from going to waste - equating
country. It’s clear that operating sustainably is of utmost
to 3,370 kg of CO2e saved.
importance to Roadchef as a business, and we are excited to
These new partnerships complement a raft of existing 50
Fastfood Professional • October December and and November January 2021 2021-22
partner with them to help them realise a carbon zero future.” December and January 2021-22 • Fastfood Professional
50
R
MONEY MATTERS
Survey Reveals Developing Hygiene Crisis Within Foodservice Sector esearch carried out by ACO Building Drainage
90% understood that they were responsible for grease
has revealed a developing hygiene crisis in
disposal, the number who are taking appropriate action is
the hospitality sector, with more than half of
far less.
respondents having experienced a build-up of grease in their kitchens.
“Even amongst those who have installed grease separation systems into their kitchen, there remains
The results from a survey of 500 foodservice managers
confusion over how regularly they need to be maintained.
and owners highlights the concerning number of
This presents an issue in itself, because a poorly maintained
establishments that are not disposing of fats, oils and
system can lead to problems such as bad odours and
greases (FOG) appropriately. One in five respondents, for
blockages.”
example, admitted to simply relying on biological dosing
The survey also showed that 39% of those who use a
or pouring it down the sink. Industry best practice would
grease management system are not servicing it at least
advise against this as it can lead to blockages both within
once a month, drastically reducing efficiency and risking
the kitchens themselves, or further down the line in the
failure. This is a situation that has worsened during the
sewer network.
pandemic, as just one in six have carried out maintenance
In fact, 56% of those surveyed admitted to having
over lockdown. It leaves the hospitality sector at jeopardy
experienced a build-up of grease in their kitchens, with
of ‘further FOG closures – at a time when businesses are
25% suffering from bad odours as a result. Additionally,
looking to recover from a difficult 18 months.
almost half (49%) said they had to have their drains
Erik concludes: “The past couple of years have been
unblocked at least once a month due to grease blockages
extremely challenging for the foodservice sector, which
before lockdown. Not only is this likely to impact service
makes it even more vital that problems arising from poor
and ultimately a business’ bottom line, but it is also placing
FOG management are avoided. The costs associated with
establishments at risk of failing hygiene surveys.
installing and maintaining grease separators and traps are
One in eight have faced closures as a direct result
far less than potential lost earnings due to closure.
of fatbergs, which are themselves caused by poor FOG
“We carried out this survey to understand the extent
management. It is an issue that is prevalent across the UK,
of the problem, but we’re also providing content, in the
with a number of high-profile fatbergs being seen in major
form of a series of guides, to help restaurant and kitchen
cities in recent months, including Belfast, Liverpool, and
managers understand how they can implement effective
Birmingham.
grease management and easily find the right size of unit
Erik
Mul,
Technical
Product
Manager
at
ACO
for their kitchen.”
Building Drainage comments: “The results of this
To download the series of guides or to find the right
survey are worrying, because they show the extent of
grease unit for your kitchen please visit: https://www.aco.
misunderstanding surrounding FOG management. While
co.uk/grease-management
51
Fastfood Professional • December and January 2021-22
December Octoberand andJanuary November 2021-22 2021 •• Fastfood Fastfood Professional Professional
51
MONEY MATTERS
Takeaway deliveries rise continues despite easing restrictions Courier deliveries for takeaway foods, and other online purchases, jumped by 347% from 2019 to 2020 according to new figures from Quotezone.co.uk.
T
his year then witnessed a further 49% increase
courier insurance for their drivers – with fast food delivery
up to the end of August, 91% of which is owing
drivers in particular there could be a tendency to assume
to fast food and takeaway deliveries with the top
because they are using their own car for the odd shift that
three services noted as Uber Eats, Deliveroo and Just Eat,
their car insurance will cover them, when in actual fact,
in that order.
it’s illegal to drive without the appropriate insurance, and
Demand for courier insurance shot up 85% from 2019 to
operating as a courier with only a standard car insurance
2020 as the pandemic took hold. As lockdown restrictions
policy is actually classed as driving without insurance for
started to ease in 2021, the surge continued with a further
those journeys.
50% increase from January to August 2021 compared to the same time period in 2020.
“Given the incredible demand we witnessed last year across the festive period, it’s likely we’ll also see a similar
The data, sampled from one of the UK’s leading courier
pattern this year as many covid restrictions still remain in
insurance comparison websites, Quotezone.co.uk, noted
place and empty shop shelves force customers online once
courier insurance demand across sectors also experienced
again. I would urge anyone who is new to couriering to
a seasonal spike this time last year, from October to
make sure their policy covers them for ‘hire and reward’ or
December 2020, increasing 140% in those three months
check with their employers to see if they provide this type
leading up to the Christmas holidays.
of courier insurance for their drivers.”
Quotezone.co.uk’s Founder Greg Wilson comments: “With
Courier insurance is suitable for drivers making lots
furlough ending at the end of September 2021, demand for
of drop-offs every day within a local area and offers
courier insurance has the potential to surge once again, as
additional protection compared to standard policies, most
people look for new jobs that are in high demand and don’t
notably giving cover for the goods themselves when the
necessarily require any additional training. Courier jobs
policy includes ‘goods in transit’ cover.
also allow for flexibility so those on reduced hours may
Quotezone.co.uk helps around 3 million users every
find it workable to pick up evening deliveries and weekend
year, with over 400 insurance brands across 60 different
work – when fast food deliveries are at their peak.
products including courier insurance, van insurance and
“I would urge anyone who is new to couriering to make sure their policy covers them for ‘hire and reward’ or check with their employers to see if they provide this type of
car insurance. Quotezone.co.uk is recommended by 97% of reviewers on Reviews.co.uk.
Advertise With Call Athol now on
07725 434173 52
Fastfood Professional • October December and and November January 2021 2021-22
or email athol@ffpmag.com December and January 2021-22 • Fastfood Professional
52
The accompanying competition asks consumers to use their mobile GPS to draw the shape of a fish
I
s there anything more British than fish and chips? Well, somebody tell McDonald’s, as the brand has gone and placed it on its restaurant menus … in France. The world’s largest fast-food chain has released what
it describes as “a real hands-free kit” to allow consumers to eat their fish and chips out of a cardboard cone with a campaign promoting the “innovation” featuring a man
by entering a drawing that will take place on Dec. 8. Players
using his phone in one hand while carrying his food in
must log onto the dedicated website and then activate
the other.
the geolocation on their browser before walking around
Created by TBWA\Paris, the 45-second TV ad sees the
their neighborhood to draw the shape of a fish. They must
man follow GPS directions around the city as he walks
then share the image on Twitter using #McDoChallenge to
across a stage, disturbing a concert, through a woman’s
complete their entry.
living room, across a skate park and upstairs to the top of
Margaux Wanin, account manager at TBWA\Paris,
a building, where we then see he has been tracing his steps
explained to Adweek that street food was designed to
to form a love heart to send to his girlfriend. He does this
allow people to walk and eat and that McDonald’s has
without spilling anything, looking smug as he watches the
released the product “to follow the rhythm of our lives and
sunset while munching on his nomadic food.
our cities.”
MONEY MATTERS
Fish and Chips— So British That McDonald’s Has Released it ...in France?
“In the film, we wanted to show through this romance
McDo’s on the go P’tit Fish & Chips (Little Fish & Chips) was launched
that P’tit Fish & Chips was able to accompany our hero
mid-November as part of a new range, “Street & Dips.” A
wherever he went,” Wanin added. “In digital, we had the
second recipe, the P’tit Chicken & Fries (Little Chicken &
idea to launch a limited-edition McDonald’s sneaker and to
Fries) will also be added to the menu. The street food items
set up a digital challenge to win them. Because what could
are not currently available outside of France.
be more emblematic than sneakers to promote nomadism
As part of the promotion, customers can also apply to win one of 40 pairs of McDonald’s personalized sneakers
and street culture?” https://www.youtube.com/watch?v=Vapu2ux4OCs
It’s a Wrap supporting the Woodland Trust
I
t’s a Wrap, the leading custom printed
possible impact on the environment
greaseproof paper manufacturer, is
and events like these are at the
rounding off the year supporting the
heart of our company culture. This
Woodland Trust in their endeavours
new forest will help increase the
to create a new Young People’s Forest,
UK’s woodlandcover from 13% to
near Heanor in Derbyshire. The It’s a
the recommended level of 17% - an
Wrap team partnered up with Premier
improvement that’s vital to help slow
Paper Group and worked tirelessly to
climate change. Not only that, but the
help plant over 4,000 trees at the
site will also create a beautiful place
former open cast mining site.
for children and young people to visit
Sales Director Mike Clarke said “We
and help support local wildlife.” For
do all we can as a manufacturer to
further details on It’s a Wrap please
ensure our products have the least
visit www.printedgreaseproof.com
53
Fastfood Professional • December and January 2021-22
December Octoberand andJanuary November 2021-22 2021 •• Fastfood Fastfood Professional Professional
53
TRADE DIRECTORY
Bain Marie Liners Easy Liners Easy Liners Ltd, Unit 14, Chester Park, Alfreton Road, Derby, DE21 4AS T: 01332 412273 or 07447 146512 E: info@easyliners.co.uk W: www.easyliners.co.uk
Easy Bags Ltd Enterprise Road, Millennium Business Park Mansfield, Nottinghamshire NG19 7JX T: 01623 423423 E: customerservice@easybags.net W: www.easybags.net Daymark-Supplies Ltd www.daymark-supplies.co.uk The Refill Centre Ltd, t/a Daymark-Supplies, Unit 14, Poplars Farm, Forshaw Heath Road, Earlswood, Solihull, West Midlands, B94 5JX 0845 23 015 23
Sirane Ltd www.sirane.com Sirane Ltd, European Development Centre, Stafford Park 6, Telford, TF3 3AT 01952 230055
GM Packaging Ltd www.gmpackaging.co.uk Unit B7, Tyne Tunnel Estate, Hamar Close, North Shields, Tyne and Wear, NE29 7XB 0191 296 2007
Batter Suppliers Goldensheaf Kerry Foodservice, Bristol T: 0800 138 1938 E: Julian.warner@kerry.com W: www.kerry-foodservice.co.uk
Henry Jones Kerry Foodservice, Bristol T: 0800 138 1938 E: Julian.warner@kerry.com W: www.kerry-foodservice.co.uk
Henry Colbeck
Fryers Mate
Seventh Avenue, Team Valley Trading Estate, Gateshead, Tyne and Wear, NE11 0HG sales@colbeck.co.uk 0191 482 4242
www.fryersmate.com Unit 3, Great Northern Way, Great Northern Terrace, Lincoln LN5 8XF 01522 542054
Weston Catering Supplies
www.falconfoodservice.com Wallace View, Hillfoots Road, Stirling, FK9 5PY info@falconfoodservice.co.uk 01786 455200
Falcon Foodservice Equipment
www.westoncateringsupplies.com Unit S4, Mendip Business Park, Rooksbridge, Somerset BS26 2U westcatering@hotmail.com 01934 750367
Business and Property Sales Rosens Business Transfer Agency www.rosens.co.uk Unit 3, Alexander Charles House, Station Passage, South Woodford, London, E18 1JL info@rosens.co.uk 0208 539 6426
Fish Friers- Part of the Altius Group www.fishfriers.co.uk 7b Edward 7th Quay, Navigation Way, Ashton-On-Ribble, Preston, PR2 2YF info@fishfriers.co.uk 0844 248 8257
Business Buyers.com - Part of the Altius Group
Regional shops throughout the UK or on-line www.nisbets.com Fourth Way, Avonmouth, Bristol, BS11 8T sales@nisbets.co.uk 0845 140 5555 or 0117 316 5000 www.hopkins.biz Kent Road, Pudsey, Leeds, LS28 9NF info@hopkins.biz 0113 257 7934
MCS Technical Products Ltd
Everett, Masson & Furby
www.bluesealequipment.co.uk Unit 67, Gravelly Industrial Park, Gravelly Park, Birmingham, B24 8TQ 0121 327 5575
www.mcstechproducts.co.uk Building 2, Westmead Drive, Swindon, SN5 7YT sales@mcstechproduct.co.uk 01793 5383908
Blue Seal
www.emfgroup.com 3 Cornhill, Ottery St Mary, Devon EX11 1DW info@emfgroup.com 01404 813762
Restaurant Supply Store
Catering Equipment Suppliers/ Spares Shop Equip Park View, North Street, Langwith, Mansfield, Nottinghamshire, NG20 9BN T: 0845 400 1044 E: sales@shop-equip.com W: www.shop-equip.com
www.veloxgrills.com Manor Farm, Manor Road Wantage, Oxon., OX12 8NE sales@veloxgrills.com 01235 770133
Caterparts Limited www.caterparts.com The Engine Shed, Top Station Road, Brackley, Bucks., NN13 7UG sales@caterparts.com 0845 130 8060
Crown Chambers, 7a Market Place Melksham, Wiltshire, SN12 6ES T: 01225 791848
Vmotouk www.vmoto-uk.com 29 Shand Street London E1 2ES info@vmoto-uk.com 0800 133 7304
W: www.totalqsr.co.uk Fast Food Systems Limited
Middleton Food Products Ltd,
Carlton Catering Equipment
www.fast-food-systems.co.uk Unit 1, Headley Park 9, Headley Road East Woodley, Reading, Berkshire, RG5 4SQ sales@ffsbrands.co.uk 01189 441100 www.chippersandpeelers.com Grange Farm, Braithwell Road, Ravenfield, Rotherham , South Yorks., S65 4LP carltoncatering@sky.com 01709 540004
Fastfood Professional • December and January 2021-22
www.restaurantsupplystore.co.uk Unit 7, Hatton Close, Chafford Hundred, Grays, Essex, RM16 6RP sales@restaurantsupplystore.co.uk 01375 651 600
Velox Grills
Total QSR Ltd
T: 0845 3711 522 E: hello@worldofceres.com W: www.worldofceres.com W: www.thebattercompany.co.uk
54
Nisbets Plc
www.altiusgroup.co.uk Business Buyers.co.uk Incorporating Bruce & Co Redwoods Dowling Kerr Kings Business contact@businessbuyers.co.uk 01772 775776
Seriously Good Gluten Free
www.middletonfoods.com 655 Willenhall Road, Willenhall, West Midlands, WV13 3LH sales@middletonfoods.com 01902 608122 or 08453 706 550
www.marfast.co.uk 30 Broughton Street, Manchester, M8 8NN pani@marfast.co.uk 0161 833 0024
Hopkins Catering
E: info@totalqsr.co.uk
Ceres | Pure Food Innovation
Marfast
King Edward www.kingedward.co.uk Unit 1A, Porthouse Ind. Estate, Bromyard, Herefordshire, HR7 4NS oven@kingedward.co.uk
E&R Moffat ww.ermoffat.co.uk Bonnybridge FK4 2BS sales@ermoffat.co.uk 01324 812272
December and January 2021-22 • Fastfood Professional
54
www.sweetheat.co.uk 16 Millwater Avenue Dewsbury, West Yorks. WF12 9QN sales@sweet nheat.co.uk 01924 488619
Mitchell and Cooper Ltd www.bonzer.co.uk 136-140 Framfield Road Uckfield East Sussex, TN22 5AU sales@mitchellcooper.co.uk 0845 0177 488
Synergy Grill www.synergygrill.com Active Food Systems Ltd., Synergy House, 70 High Street, Offord Darcy, St Neots, Cambs., PE19 5RH Info@synergygrill.com 01480 811000
Comark Instruments www.comarkinstruments.com 52 Hurricane Way,Norwich, Norfolk, NR6 6JB sales@comarkinstruments.com 0207 942 0712
Cook Co Nottingham Ltd www.cookco.ltd.uk 99 Manvers Street, Nottingham, NG2 4NU sale@cookco.ltd.uk 0115 912 1188
No-Fli Limited www.no-fli.com Building C, Knaresborough Technology Park, Manse Lane, Knaresborough, Yorkshire, HG5 8LF hello@no-fi.com 01423 855600
Electronic Temperature instruments Ltd www.etiltd.com Easting Close, Worthing, West Sussex, BN14 8HQ sales@etiltd.com 01903 202151
Lowe Rental Ltd www.lowerental.co.uk Unit J, Knockmore Ind. Estate, Lisburn, Northern Ireland, BT28 2EJ mail@lowerental.com 028 9260 4619
Alliance On-line www.allianceonline.co.uk Alliance House, Marshfield Bank, Crewe, Cheshire, CW2 8UY hello@allianceonline.co.uk 0844 499 4300
Chicken Coaters & Marinades Chicken Train Kerry Foodservice, Birstol, T: 0800 138 1938 E: julian.warner@kerry.com W: www.kerry-foodservice.co.uk Dibs Distribution www.dibsdistribution.co.uk 1432b Clock Tower Road, Isleworth, Middlesex, TW7 6DT sales@dibs.uk.com 0208 568 6668
55
Chicken Frying and Cooking Equipment Jestic Foodservice Equipment www.jestic.co.uk Units 3 & 4, Dana Estate, Transfesa Road, Paddock Wood, Kent, TN12 6UU info@jestic.co.uk 01892 831960
Kuroma www.premier1filtration.co.uk Kiln Head Spring, Kneeton Lane, Barton, DL10 6NB info@premier1filtration.com 01325 377189
Hopkins Catering www.hopkins.biz Kent Road, Pudsey, Leeds, LS28 9NF info@hopkins.biz 0113 257 7934
PD Catering International www.pizzadirect.co.uk MFG Group Nile Street Bolton, Lancs. BL3 6BW info@pizzadirect.co.uk 01284 382800
Pandnet Ltd (Kuroma) www.kuroma.com Unit 1, Premier Works Canal Street South Wigston Leicester LE18 4PL 0116 2772 372
Mammoth Cleaning Supplies.co.uk
TRADE DIRECTORY
Sweetheat
Storeys Bar Road, Peterborough, Cambridgeshire, PE1 5TQ sales@mammothcleaningsupplies.co.uk 0800 432 0224
Cold Drinks and Slush Us 4 Slush Limited www.us4slush.com 4 Middle Road. Bailie Gate Industrial Estate, Sturminster Marshall, Dorset. BH21 4DB sales@us4slush.com 01202 666922
Longo & Co www.mrwhippy.biz Unit 5A, Steps Industrial Estate Magdale, Honley West Yorkshire, HD9 6RA info@slushmachines.co.uk 01484 606352
SnowShock Ltd Snowshock.com Unit 43 Invincible Drive, Armstrong Industrial Park, Newcastle upon Tyne, NE4 7HX sales@snowshock.com 0330 053 6132
Crisps and Snacks Palmer and Harvey www.palmerharvey.co.uk 106 – 112 Davigdor Road Hove, East Sussex, BN3 1RE 01273 222 100
Salty Dog
Chippers and Peelers Carlton Catering Equipment www.chippersandpeelers.com Grange Farm, Braithwell Road, Ravenfield, Rotherham South Yorks., S65 4LP 01709 540004
Regrit-it www.regrit-it.com 1st Floor Rear, 40 Percy Park Tynemouth, North Tyneside. NE30 4JX sales@regrit-it.com 07740 664410
Williams Catering Products www.williamspotatoes.co.uk Exeworthy Farm, Staplake Lane, Starcross, Exeter, Devon, EX6 8QT info@williamspotatoes.co.uk 01626 890871
Cleaning Materials Ecolab UK www.en-uk.ecolab.com Various UK locations custHelpDesk.UK@ecolab.com Central: 0 02920 852000
Pattersons www.pattersons.co.uk Winterstoke Road Bristol, BS3 2NS contact@pattersons.co.uk 0117 934 1270
Fastfood Professional • December and January 2021-22
www.saltydog-grrr.com Salty Towers PO Box 766 Chesham Bucks., HP5 3YD info@saltydog-grrr.com 01494 774422
Curry and Gravy Mixes Dinaclass Kerry Food Service, Bristol, T: 0800 138 1938 E: julian.warner@kerry.com W: www.kerry-foodservice.co.uk Kerry Foodservice www.kerry-foodservice.co.uk Thorpe Lea Manor, Thorpe Lea Road, Egham, Surrey, TW20 8HY info@kerry-foodservice.co.uk 01784 430777
Deep Premises Cleaning Bright Hygiene www.brighthygiene.co.uk Omega House, Unit 7, Sarbir Industrial Park, Cambridge Road, Harlow, Essex, CM20 2EU 0800 093 7840
December and January 2021-22 • Fastfood Professional
55
Vapor Clean
TRADE DIRECTORY
www.vaporclean.co.uk 1st Floor Dairy Unit, Ebdon Bow Farm, Wick Saint Lawrence, Weston Super Mare, BS22 7YU 01934 611242
Delivery Bikes Justebikes www.justebikes.co.uk 216 Hinckley Road Leicester, LE3 0TH info@justebikes.co.uk 0116 3666 980
Free Go Electric Bikes www.freegoelectricbikes.com 3 St Denys Road, Portswood, Southampton Hampshire, SO17 2GN enquiries@freegoelectricbikes.com 0800 077 8711
Digital Menu Systems Lashbrookes.com Ltd Limerick Works, Limerick Road, Dormanstown, Redcar, Cleveland, TS10 5JU T: 01642 482629 E: lashbrookuk@hotmail.co.uk W: www.lashbrooks.com
Harlequin Printing and Packaging Harlequin House, Coed Cae Lane, Pontyclun, South Wales, CF72 9EW T: 01443 222219 E: info@harlequinprintgroup.co.uk W: www.harlequinprintgroup.co.uk
Duct Cleaning and servicing Specialists
Ethnic foods Shana Foods
Advertise Here! You could be telling readers about your business or service on this page Call Athol now to book a space on
07725 434173
www.martinsolveig.fr/rubicon/ Unit 5 Second Way, Wembley Middlesex, HA9 0YJ info@shanafoods.com 0208 8782 3200
Wing Yip www.wingyip.com 375 Nechells Park Road Nechells, Birmingham, B7 5NT enquiries@wingyip.com 0121 327 6618
Standard and Premium Box listings available
CKC in association with KLS 8 Austin Fields Kings Lynn PE30 1PH T: 01553 886101 / 07766 747405 W: www.ckconline.biz E: sales@ckconline.biz
Fats and Oils Vandemoortele/P100 P100 has over 60 years of frying experience, helping to create great tasting food time and time again. Being refined to the purest level, P100 offers unrivalled consistancy in taste and freshness from the first portion to the last.
De-Duct Cleaning Service Deduct offer a fast & efficient Nationwide duct cleaning service with FREE shop survey T: 07806 487239 or 0333 772 0089 E: info@de-duct.co.uk W: www.de-duct.co.uk
T: 0208 814 7810 M: 07912 389446 W: www.vandermoortele.com
Olenex Trading (UK) Ltd www.olenex-uk.com ADM Trading (UK) Limited, Church Manorway, Erith, Kent, DA8 1DL
E: ukinfo@adm.com T: 01322 444836
Just Filters
W: www.olinex-uk.com The
Fryers’ Favourite For Over 60 Years.
www.justfilters.co.uk Omega House, Unit 7, Sarbir Industrial Park, Cambridge Road, Harlow, Essex, CM20 2EU info@justfilters.co.uk 01279 420289
Nortech Foods Limited
www.nortechfoods.co.uk For information, advice, or customer support material pleas Olenex Trading (UK) Limited. Tel: 01322 444836 e-mail: ukinfo@olenex.com Ings Road, Doncaster, South Yorkshire, DN5 9TL info@nortechfoods.co.uk 01302 390880
Network Hygiene www.networkhygiene.com Knowledge Centre, Wyboston Lakes, Great North Road, Wyboston, Bedfordshire, MK44 3BY ian@networkhygiene.com 0333 577 6384
Arrow Oils Limited www.arrowoils.co.uk Glebe Street, Shaw, Oldham Lancashire, OL2 7SF collections@arrowoils.co.uk 01706 880796
EPOS Systems
Finance, Leasing & Insurance
Integer
Complete Leasing Solutions Ltd
Manchester: 167 Heywood Road, Prestwich Manchester, M25 1LB Scotland: 89 Main Street, Winchburgh West Lothian, EH52 6RA T: 0871 566 0766 E: Manchester: geoff@integeruk.com Scotland: jim@integeruk.com• W: www.integeruk.com
Manor Farm,
BD Signs Nottingham www.bdsignsnottingham.co.uk Unit 18, Bailey Brook Industrial Estate, Amber Langley Drive, Langley Mill, Nottingham, NG16 4BE info@bdsignsnottingham.co.uk 0800 195 3610
Media Screen Solutions www.mediascreensolutions.com Cleveland House 116 Cleveland Street Wirral Merseyside, CH41 3RB enquiries@mediascreensolutions.com 0800 515690
Signagelive Limited www.signagelive.com Rectory Farm Barns Walden Road Little Chesterford Saffron Walden Essex CB10 1UD 01799 530110
Digital Media systems www.digitalmediasystems.co.uk Pressers House, 2 South Lane, Elland, West Yorks, HX5 0HG hello@digitalmediasystems.co.uk 01484 588895
56
Kepos Systems Ltd www.kepos.co.uk 10 Gunton Road, London, SW17 9EL sales@kepos.co.uk 07939 927624
Revel Systems London Office www.revelsystems.com Moorgate 1 Fore Street London, EC2Y 5EJ info@revelsystems.com 0203 8081 036
It’s Lolly ltd www.itslolly.com Crystal Gate 28-30 Worship Street London EC2A 2AH 0800 038 5389
Fastfood Professional • December and January 2021-22
Chilworth Old Village, Southampton, Hants, SO16 7JP T: 023 8076 6467 E: info@corporateasset.co.uk
Corporate Asset Solutions Manor Farm,, Chilworth Old Village, Soputrhampton, Hants, SO16 7JP 023 8076 6467
Johnson Reed Bridge House, Newbridge Lane, Stockport, SK1 2NA T: 0161 429 6949 E: info@johnsonreed.co.uk W: www.johnsonreed.co.uk
Glover & Howe Insurance Services www.gloverhowe.co.uk 4 St Peters Court, St Peters Street, Colchester, Essex, CO11 1WD insurance@gloverhowe.co.uk 0845 602 3866 December and January 2021-22 • Fastfood Professional
56
Collins Seafoods Ltd Unit 2, Park 2000,
Frozen Food Suppliers
Unique Seafood www.uniqueseafood.co.uk 2 Floor, Grabbex Business Park, Murray Road, Orpington, Kent, BR5 3QY 0203 260 3580
Central Foods Maple Court, Ash Lane Collingtree Northampton NN4 0NB T: 01604 858 522 E: info@centralfoods.co.uk W: www.centralfoods.co.uk
Millennium Way, Newton Aycliffe, Co Durham, DL5 6AR
T: 01325 315544 E: sales@collinsseafoods.co.uk W: www.collinsseafoods.co.uk Smales www.smales.co.uk 30 West Dock Street, Hull, HU3 4HL 01482 324997
Fish & Chip Shop Suppliers VA Whitley & Co Ltd Milward House Fir Street Heywood OL10 1NW T: 01706 364211 E: sales@vahitley.co.uk W: www.vawhitley.co.uk
Golden Valley Foods Maple Court, Ash Lane, Colling Tree, Northampton, NN4 0NB T: 01604 858522 E: enquiries@centralfoods.co.uk W: www.central foods.co.uk Brands/goldenvalleyfoods.aspx
FAS 2000 Ltd/Fastnet Fish www.fastnetfish.com Estate Road No.5, South Humberside Industrial Estate, Grimsby, N.E. Lincs., DN31 2TG mike@fastnetfish.com 01472 240777
Wraggs Seafoods Ltd www.wraggsseafoods.co.uk Unit 2, Park 2000, Heighington Lane Business Park, Newton Aycliffe, Co. Durham, DL5 6AR sales@wraggsseafood.co.uk 01132 498832
J Sykes & Sons Ltd www.sykesseafoods.co.uk New Smithfield Market, New Smithfield House, Whitworth Street East, Manchester, M11 2WP hello@sykesseafoods.co.uk 0161 223 9311
Amanda Seafoods A/S www.amanda-seaffods.dk/en Constatiavej 29, DK-9900, Frederikshavn info@amanda-seafoods.dk +45 96 22 15 00
Mannin Fish Ltd www.manninfish.co.uk 3 Sterling Court, Stevenage, Herts., SG1 2JY 01438 359444
Xpress Fish www.xpressfish.net 351 South Boulevard, Hessle Road, Hull, HU3 4DY info@xpressfish.net 01482 633550
Whitby Seafoods Ltd www.whitby-seafoods.com Fairfield Way, Whitby, North Yorkshire, YO22 4PU 01947 606101
Young’s Foodservice www.youngsfoodservice.co.uk Ross House, Wickham Road, Grimsby, DN31 3SW care@youngsseafood.co.uk 0800 132 096
Royal Greenland Ltd www.royalgreenland.com Gateway House, Styal Road, Wythenshawe, Manchester, M22 5WY 0161 490 4249
57
Friars Pride Milward House Head Office & Peterborough Depot: Oxney Rd Indst Est, Peterborough, PE1 5YW T: 01733 316400 Fx: 01733 316425 E: sales@friarspride.com W: www.friarspride.com
JJ Food Service Innova Park, 7 Solar Way, Enfield, EN3 7XY T: General 08433 090991 T: Paul Brailsford – 07880 176015 E: info@jjfoodservice.com E: Paul.brailsford@jjfooodervice.com W: www.jjfooodservice.com Henry Colbeck Seventh Avenue, Team Valley Trading Estate, Gateshead, Tyne and Wear, NE11 0HG sales@colbeck.co.uk 0191 482 4242
KFE Ltd Unit A-B, Bentley Business Park, Blenheim Way, Market Deeping, Peterborough, PE6 8LD, sales@kfeltd.co.uk www.kfeltd.co.uk 01778 380 448
Frank Ford Limerick Road, Dormanstown, Redcar Cleveland TS10 5JU
T: 01642 489868 E: amanda.barker@me-ff.com W: www.me-ff.com
Limerick Road, Dormanstown, Redcar Cleveland TS10 5JU
T: 01642489868 E: amanda.barker@me-ff.com W: www.me-ff.com
www.tquality.co.uk Westmead Industrial Estate, Westlea, Swindon, Wiltshire, SN5 7YY customercare@tquality.co.uk 01793 648900
Fryline in association with KLS 8 Austin Fields
Wilsons Seasonings Ltd
Kings Lynn
www.americanchipspice.co.uk Stagenhoe Bottom Farm, Whitwell, Hertfordshire, SG4 8JN ew@americanchipspice.co.uk 01438 871967
PE30 1PH
T: 01553 772935 / 07770 568939 W: www.klsonline.co.uk E: sales@klsonline.co.uk
Food Safety & Hygiene
Florigo www.florigo.co.uk 4 Centech Park, Fringe Meadow Road, North Moons Moat, Redditch, B98 9NR info@florigo.co.uk 01527 592000
Checkit Limited Broers Building JJ Thomson Avenue Cambridge, CB3 0FA
Hewigo (UK)Ltd www.hewigo.com Bateman House, Little Fields Way, Oldbury, West Midlands, B69 2BT sales@hewigo.com 0121 544 9120
T: 01223 941450 E: info@checkit.net W: www.checkit.net Chartered Institute of Environmental Health (CIEH)
Fastfood Professional • December and January 2021-22
Frying Ranges
Martyn Edwards Ltd
T Quality
www.cieh.org Chadwick Court, 15 Hatfields, London, SE1 8DJ info@cieh.org 0207 928 6006
TRADE DIRECTORY
Fish Suppliers
Henry Nuttall Ltd www.henrynuttall.co.uk Manor Drive, Dinnington, Sheffield, S25 3QU sales@henrynuttall.co.uk 01909 560808
December and January 2021-22 • Fastfood Professional
57
TRADE DIRECTORY
Preston & Thomas Frying Ranges Ltd www.prestonandthomas.co.uk PO Box 728, Fareham, Hants, PO14 9QU info@prestonandthomas.co.uk 01732 757636
Mallinsons of Oldham Ltd www.mallinsonsofoldham.co.uk Trent Industrial Estate, Duchess St, Shaw Oldham, Lancashire, OL2 7UT mallinsons.sales@btconnect.com 01706 299000
Valentine Equipment Limited www.valentinefryers.com 4 Trafford Road, Reading, Berks., RG1 8JS info@valentinefryers.com 0118 957 1344
Frying Range Engineers KLS Frying Ranges Service 8 Austin Fields Kings Lynn
Marfast
Scanomat UK
www.marfast.co.uk 30 Broughton Street, Manchester, M8 8NN pani@marfast.co.uk 0161 833 0024
www.scanomat.co.uk sales@scanomat.co.uk 0800 032 7581
Oli Environmental Services www.olienvironmentalservices.co.uk 6 Chapel Lane, North Luffenham, Oakham, LE15 8JP anthony@olienvironmentalservices.co.uk 01780 720679
GMG Ltd www.greasemanagement.co.uk Eaton Works, Allthorpe Street, Leamington Spa, CV31 2AU 01926 432030
Hog Roast Machines and Barbecues The Hogg Boss
T: 01553 772935 / 07770 568939 W: www.klsonline.co.uk E: sales@klsonline.co.uk
www.thehoggboss.com Peake Products, Unit 4, Walton New Road Ind. Estate, Bruntingthorpe, Lutterworth, Leics., LE17 5RD sales@thehpggboss.com 0116 247 8500
Instant Promotion (UK) Ltd www.instantpromotion.co.uk Unit 7, Liberty Industrial Park, South Liberty Lane, Bristol, BS3 2SU enquiries@instantpromotions.co.uk 0117 963 1668
VTO (Vertical Take Off) Promart Manufacturing Ltd www.promart.co.uk Unit 2B Caddick Road, Knowsley Industrial Park South, Merseyside, L34 9HP sales@promart.co.uk 0151 546 4666
General Catering Supplies
Tasty Trotter www.tastytrotter.com Bridge Street, Clay Cross, Derbyshire, S45 9NU info@tastytrotter.com 01246 866800
Cinders Barbecues www.cindersbarbecues.co.uk High Bentham, Lancaster, LA2 7NB Karen@cindersbarbecues.co.uk 01524 262900
Hot Drinks Equipment Franke Coffee Systems UK Ltd
Unit 1, Greenway, Bedwas House Industrial
www.coffee.franke.com 6A Handley Page Way, St Albans , Hertfordshire, AL2 2DQ Sales@Frankecoffeesystems.co.uk 01923 635700
Estate, Bedwas, Caerphilly,
Espresso Essential
CF83 8XP
www.espressoessential.co.uk Unit 2, Oakley Green Nurseries, Westerleigh Hill Road, Westerleigh, Bristol, BS37 8QZ 0800 731 2980
Peter’s Food Service
T: 029 2085 3200 • F: 029 2085 3323
E: info@petersfood.com
W: www.petersfood.com
Tchibo Coffee International Ltd Brakes www.brake.co.uk UK wide 0345 6069090
Bidvest Foodservice www.bidvest.co.uk 814 Leigh Road, Slough, SL1 4BD 01494 555900
Hopwells Ltd www.hopwells.com Head Office, Glaisdale Drive, Bilborough, Nottingham, NG8 4LU 0115 929 1101
Adams Fast Food Supplies www.adamsfastfoods.com Various UK Depots 01274 492044 Ask for local depot number
58
Carpigiani UK Ltd
Grease Traps
PE30 1P
Gazebos/Mobile Units
Ice Cream
www.tchibo-coffee.co.uk Tchibo House, 7-8 Blenheim Road, Epsom, Surrey, KT19 9BE 01372 541881
Logic Vending www.logicvending.co.uk The Maltings Business Centre, Stanstead Abbotts, Hertfordshire, SG12 8HG info@logicvending.co.uk 0808 278 3327
Fracino www.fracino.com 18-22 Birch Road East, Birmingham, B6 7DB sasles@fracino.com 0121 328 5757
Fastfood Professional • December and January 2021-22
www.carpigiani.com Faculty House, 214 Holme Lacy Road, Rotherwas, Hereford, HR2 6BQ 01432 346018
Caterlink Limited www.caterlink.co.uk Units 7-8, Bodmin Business Park, Launceston Road, Bodmin, Cornwall, PL31 2RJ sales@caterlink.co.uk 01208 78844
Beechdean Dairies Limited www.beechdean.co.uk Old House Farm, North Dean, High Wycombe, Bucks, HP14 4NL farmhouse@beechdean.co.uk 01494 563980
Taylor UK www.taylor-company.co.uk 106 Claydon Business Park Great Blakenham, Ipswich Suffolk, IP6 0NL sales@taylor-company.co.uk 0800 838 896
Hopkins Catering www.hopkins.biz Kent Road, Pudsey, Leeds, LS28 9NF info@hopkins.biz 0113 257 7934
Longo & Co www.mrwhippy.biz Unit 5A, Steps Ind. Estate, Magdale, Honley, Huddersfied, West Yorks., HD9 6RA info@mrwhippy.biz 01484 606351
Kebab Suppliers Double A Kebabs Millennium Business Park, Mansfield Nottinghamshire, NG19 7JX T: 01623 422888 E: info@doubleakebab.co.uk W: www.doubleakebab.co.uk Istanbul Meats www.istanbulmeats.com Unit 3, First Avenue, Drum Industrial Estate, C hester le Street, Birtley, Co. Durham, DH2 1AG enquiries@istanbulmeats.com 0191 492 3909
Golden Delight Foods Ltd, www.goldendelightfoods.co.uk 26 Clayton Road, Birmingham B8 1JE 0121 327 8800
Kismet Kebabs www.kismetkebabs.co.uk Milton House, Maldon Road, Latchingdon, Essex CM3 6LF 01621 744 055 December and January 2021-22 • Fastfood Professional
58
Peter’s Food Service
Fylde Fresh & Fabulous
www.paragonqualityfoods.com Quadrant 3, Yorkshire Way, West Moor Park, Armthorpe, Doncaster, DN3 3FB sales@paragonqualityfoods.com 01302 834141
www.petersfood.com Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP 029 2085 3200 info@petersfood.com
www.fyldefreshandfabulous.com Fylde Fresh & Fabulous, Stanley Villa Farm, Back Lane, Weeton, Preston, PR4 3HN sales@fyldefreshandfabulous.com 01253 836444
Oil Management Premier1 Filtration www.premier1filtration.co.uk Kiln Head Spring, Kneeton Lane, Barton, DL10 6NB info@premier1filtration.com 01325 377189
Packaging Coveris UK Food & Consumer 7 Howard Road, Eaton Socon St Neots, Cambs PE19 8ET T: 01480 476161 E: UK@Coveris.com W: www.coveris.com Crafti’s Ltd (For Kids) www.craftis.co.uk 3rd Floor, Towcester Mill, Chantry Lane, Towcester, Northants, NN12 6AB 01327 358508
W F Denny www.wfdenny.co.uk Unit 7, Tudor Road, Altrincham Business Park, Broadheath, Cheshire, WA14 5RZ info@wfdenny.co.uk 0161 927 4949
It’s a Wrap (JR Press) 7 Stephenson Close Daventry Northamptonshire NN11 8RF Tel 01327 301566 https://printedgreaseproof.com
PlanglowLtd www.planglow.com The Quorum, Bond Street South, Bristol, BS1 3AE contactus@planglow.com 0117 317 8600
Southern Fried Chicken www.southernfriedchicken.com Unit 1, Headley Park 9, Headley Road East, Woodley, Reading, Berkshire, RG5 4SQ sales@southerfriedchicken.com 0118 944 1100
Pies Pukka Pies Ltd
Agrico UK Ltd.
Holland’s Pies
www agrico.co.uk Castleton of Eassie, Glamis, By Forfar, Angus, DD8 1SJ potatoes@agrico.co.uk 01307 840551
www.hollandspies.co.uk Baxenden, Accrington, Lancashire, BB5 2SA enquiries@hollandspies.co.uk 01706 213591
Potato Treating & Equipment
Pizza & Pasta Express Foodservice
Potato White Company
www.express-foodservice.co.uk Unit B, Dominion Way, Rustington Trading Estate, Littlehampton, West Sussex. BN16 3HQ info@expressfoodservice.co.uk 01903 775077
Unit 7B Bessingby Industrial Estate Bridlington, East Yorkshire, YO16 4SJ T: 01262 228286 E: info@selectsundries.co.uk W: www.selectsundries.co.uk
Eurilait www.eurilait.co.uk Leighton Lane Industrial Estate, Leighton Lane, Evercreech, Somerset, BA4 6LQ craigbrayshaw@eurilait.co.uk 01749 838100
Drywite www.drywite.co.uk The House of Lee, Park Lane, Halesowen, West Midlands, B63 2RA T: 01384 569556
999 Pizza Toppings UK www.999pizzatoppings.co.uk Unit 6, Teakcroft Fairview Industrial Park Marsh Way Rainham, Essex, RM13 8UH info@999pizzatoppings.co.uk 01708 558885
Poultry Suppliers
Venice Bakery UK Ltd
Central Foods
www.venicebakery.co.uk Unit 2, Crown House, Queen Street, Bexleyheath, Kent, DA7 4BT adam@venicebakery.co.uk 0208 301 2624
Maple Court, Ash Lane Collingtree Northampton NN4 0NB T: 01604 858 522 E: info@centralfoods.co.uk W: www.centralfoods.co.uk
Pan’Artisan Units 25/26 Holmbush Industrial Estate, Holmbush Way Midhurst, West Sussex GU29 9HX enquiries@panartisan.com 01730 811490
Riverside Food Services Units 1-4, The Stables, Sutton Farm, West
Pizza and Baguette
Felton, Oswestry, Shropshire,
www.pizza-baguette.co.uk Genus, Hammond Close Attleborough Fields Ind. Est. Nuneaton, Warks., CV11 6RY info@pizza-baguette.co.uk 02476 254941
T: 01691 839288 E: mandy@riversidefoods.co.uk W: www.riversidefoods.co.uk
SY11 4HX
Dibs Distribution
Kiren Foods
www.dibsdistribution.co.uk 1432b Clock Tower Road, Isleworth, Middlesex,TW7 6DT sales@dibs.uk.com 0208 568 6668
www.kirenfoods.co.uk Unit 3, Smallbridge Business Park, Riverside Drive, Rochdale, Greater Manchester, OL16 2SH enquiries@kirenfoods.com 01706 526732
Nila UK Ltd www.nila.co.uk Unit 9b, Beaver Ind. Estate, Brent Road, Southall, Middx., UB2 5FB food@nila.co.uk 020 8744 7700
Stoupid Pizza UK www.stupid-pizza.co.uk 84 Holmsdale Road, Coventry, CV6 5BJ stoupid.pizza@gmail.com 02476 278102
Refrigeration
Potatoes
The Halcroft, Syston,
Adande
Leicester, LE7 1LD
AHDB
trade@pukkapies.co.uk
www.bestchips.co.uk AHDB Potatoes Agriculture & Horticulture Development Board, Stoneleigh Park, Kenilworth, Warwickshire, CV8 2TL 024 7669 2051
T: 0116 264 4004 E: trade@pukkapies.co.uk W: www.pukkapies.co.uk
59
Fastfood Professional • December and January 2021-22
TRADE DIRECTORY
Paragon Quality Foods Ltd
Adande Refrigeration Ltd. 45 Pinbush Road, South Lowestoft Ind. Est Lowestoft, Suffolk NR33 7NL sales@adande.com adanderefrigeration.com 0844 376 0023
December and January 2021-22 • Fastfood Professional
59
TRADE DIRECTORY
Hoshizaki/Gram 2 The Technology Centre London Road, Swanley,Kent, BR8 7AG E: Hoshizaki - uksales@ Hoshizaki.co.uk E: Gram - info@gramuk.co.uk W: www.hoshizaki.co.uk W: www.gramuk.co.uk T: Hoshizaki - 0845 456 0585 T: Gram - 01322 616 900
Jephsons Shopfitters Ltd
Pukka Pies Ltd
www.jestic.co.uk Units 3 & 4, Dana Estate, Transfesa Road, Paddock Wood, Kent, TN12 6UU info@jestic.co.uk 01892 831960
The Halcroft, Syston,
Bryggen Road, North Lynn Industrial Estate, Kings Lynn, Norfolk, PE30 2HZ 01553 817000
Foster Fridge www.foster-fridge.com 1st Floor, The Coach House, Montpelier Mews, High Street South, Dunstable, Bedfordshire, LU6 3SH info@foster-fridge.com 01582 788486
Polar Refrigeration www.polar-refrigerator.com Unit 8, Access 18, Bristol, BS11 8HT See website for stockists
Sauces & Marinades The Crucial Sauce Company Ltd Unit 1b, Nechells Business Centre, 31 Dollman Street, Nechells, Birmingham, B7 4RP T: 0121 333 3233 E: info@thecrucialsaucecompany.co.uk W: www.thecrucialsaucecompany.co.uk
www.eliteshopfittersleads.co.uk 5 Wharfe Mews, Cliff Terrace, Wetherby, LS22 6LX elitshopfittersleeds@iidp.co.uk 0113 258 3324
www.mcwhinneys.com 10 Balloo Way, Balloo Industrial Park, Bangor, Co. Down, N. Ireland, BT19 7QZ info@mcwhinneys.com 028 9127 1811
Jestic Foodservice Equipment
Williams Refrigeration
Elite Shopfitters Leeds Ltd.
McWhinney’s Sausages
www.jephsonsshopfitters.co.uk Maun House, Maun Way, Hermitage Lane, Mansfield, Nottinghamshire, NG18 5GX info@jephsonsshopfitters.co.uk 01623 645809
Leicester, LE7 1LD trade@pukkapies.co.uk T: 0116 264 4004
Promart Manufacturing Ltd
E: trade@pukkapies.co.uk
www.promart.co.uk Unit 2B Caddick Road, Knowsley Industrial Park South, Merseyside, L34 9HP sales@promart.co.uk 0151 546 4666
W: www.pukkapies.co.uk
Peter’s Food Service www.petersfood.com Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP 029 2085 3200 info@petersfood.com
Trade Bodies Marine Stewardship Council (MSC) www.msc.org Marine House 1 Snow Hill London, EC1A 2DH 0207 246 8900
Westaway Sausages Ltd. www.westawaysausages.com 3-6 Rydon Industrial Estate, Canal Way, Kingsteignton, Newton Abbot, Devon, TQ12 3SJ 01626 333101
Seafish www.seafish.org 18 Logie Mill Logie Green Road Edinburgh, EH7 4HS Seafish@seafish.co.uk 0131 558 3331
Metrow Foods Limited www.metrow.co.uk Airborne Close, Leigh-on Sea Essex, SS9 4EN helpdesk@metrow.co.uk 01702 527441
Seafood Scotland www.seafoodscotland.org 18 Logie Mill Logie Green Road Edinburgh, EH7 4HS enquiries@seafoodscotland.org 0131 557 9344
Suffolk Meat Traders www.suffolkmeattraders.co.uk Grove Lane, Elmswell Bury St. Edmunds Suffolk, IP30 9HN sales@suffolkmeattraders.co.uk 01359 242 500
NEODA PO Box 1184, Bromley Kent, BR1 9XW T: 020¬ 8464 3954 E: lynda.simmons@neoda.org.uk W: www.neoda.org.uk
Holland’s Pies www.bilimited.com Unit 21 – 22 Kernan Drive, Loughborough, Charnwood, LE11 5JF info@bilimited.com 01509 631650
www.hollandspies.co.uk Baxenden, Accrington, Lancashire, BB5 2SA enquiries@hollandspies.co.uk 01706 213591
Dibs Distribution
Rollover Limited
BI Europe Limited
www.dibsdistribution.co.uk 1432b Clock Tower Road, Isleworth, Middlesex, TW7 6DT sales@dibs.uk.com 0208 568 6668
Keejays Limited www.keejays.com Crockatt Road, Lady Lane Ind. Estate, Hadleigh, Suffolk, IP7 6RD enquiries@keejays.com 01473 827304
Sausages, Pies and Burgers James T Blakeman & Co Ltd, www.blakemans.co.uk Millenium Way, High Carr Business Park, Newcastle –under- Lyme, Staffordshire, ST5 7UF admin@blakemans.co.uk 01782 569610
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British Frozen Food Federation (BFFF) www.bfff.co.uk Warwick House, Unit 7, Long Bennington Business Park, Main Road, Long Bennington, Newark, Notts, NG23 5JR 01400 283090
www.rollover-uk.com Rollover House, 802 Oxford Avenue, Slough, Berks., SL1 4LN info@rollover-uk.com 01753 575558
British Kebab Awards
The Franconian Sausage Company www.franconian.co.uk Unit 26, Eldon Way, Paddock Wood, Kent, TN12 6BE info@franconian.co.uk 01892 837816
Shopfitters & Fabricators Barland Shopfitting Specialists www.barlandshopfitters.co.uk Unit 18, Honey Hall Ing, Huddersfield, West Yorks., HD2 1GP info@barlandshopfitters.co.uk 0800 043 5523
Fastfood Professional • December and January 2021-22
www.britishkebabawards.co.uk 8th Floor, Elizabeth House 39 York Road, London, SE1 7NQ, info@ceftus.org / nominationskebabawards@ gmail.com 020 7183 4272
PAPA The Pizza, Pasta and Italian Food Association www.papa.org.uk Association House 18C Moor Street Chepstow NP16 5DB 01291 636338
Asian Catering Federation www.acfederation.org London Pall Mall 100 Pall Mall St James London, SW1Y 5NQ
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Gallones Ice Cream Parlours
Web Design
www.gallonesfranchise.com
Pro Web Design
Harry Ramsden’s
www.kfeltd.co.uk Unit A-B, Bentley Business Park, Blenheim Way, Market Deeping, Peterborough PE6 8LD sales@kfeltd.co.uk 01778 380448
www.prowebdesignuk.com 119 Hertford Road, London, EN3 5JF info@prowebdesignuk.com 0203 659 4745
www.harryramsdens.co.uk
National Federation of Fish Friers
www.shinebrightcreativecc.co.uk 13 University Road Leicester, LE1 7RA info@shinebrightcc.com 0116 255 3400
KFE School of Frying Excellence
www.federationoffishfriers.co.uk 4 Greenwood Mount, Leeds, LS6 4LQ mail@federationoffishfriers.co.uk 0113 230 7044
London Fish and Chips www.londonfish-chips.com
Mexigo
Shinebright Creative
www.mexigo.uk
Muffin Break www.muffinbreak.co.uk
Papa John’s www.papajohns.co.uk
Crossways Foodservice Consultants
Wholesalers and Cash and Carry
29 High Street Needingworth, St Ives Cambridgeshire, PE27 4SA
Central Foods
Peri Peri Original
Maple Court, Ash Lane Collingtree Northampton NN4 0NB
www.periperioriginal.co.uk
T: 07725 434173 Crossways E: crosswaysfc@gmail.com W: www.foodserviceconsultants.co.uk Carpigiani Gelato University UK www.gelatouniversity.com/uk Carpigiani House Coldnose Rd Rotherwas Industrial Estate Hereford, HR2 6JL janethompson@carpigiani.co.jp 01432 346 018
Uniforms United Workwear www.unitedworkwear.com The United Collection Ltd 80A Ashfield Street London, E1 2BJ info@unitedcollection.co.uk 0207 780 1746
T & T Embroidery Solutions Ltd www.allembroiderysolutions.com 98 Morley Drive, Ely Cambridgeshire tandtembroiderysolutions@gmail.com 07783 628397
Simon Jersey www.simonjersey.com Altham Accrington Lancashire, BB5 5YE sales@simonjersey.com 0370 4609 047
Best Workwear www.bestworkwear.co.uk FRS Countrywear Limited Unit 1 Building 6 Stanmore Ind. Est. Bridgnorth Shropshire, WV15 5HP sales@bestworkwear.co.uk 08454 65 66 65
Utilities
www.pepes.co.uk
T: 01604 858 522 E: info@centralfoods.co.uk W: www.centralfoods.co.uk
107 Berrows Business Centre, Bath Street, Hereford, HR1 2HE
T: 01432 378690
Pita Pit UK www.pitapituk.com
Pizza Time www.pizzatime.co.uk
Quiznos Booker Limited www.booker.co.uk Irthlingborough Road, Wellingborough, Northants, NN8 1LT 01933 371000
www.quiznossub.co.uk
Sam’s Chicken www.samschicken.com
Subway www,subway.com
Costco (Head Office) National locations www.costco.co.uk Hartspring Lane, Watford, Hertfordshire, WD25 8JS 01923 213113
Khanjra International Foods Ltd www.khanjra.co.uk Greenbank Business Park, Blakewater Road, Blackburn, Lancs, BB1 3HU 01254 676793
Parfetts (Head Office) www.parfetts.co.uk Didsbury Road, Stockport, SK4 2JP 0161 429 0429
Franchise Opportunities Banger Bros www.bangerbros.co.uk
Chicken Cottage www.chickencottage.com
Chop & Wok www.chopandwok.co.uk
Chopstix support@franchising.com
Chozen Noodle www.chozen.co.uk
Utility Helpline
Pepe’s Piri Piri
TRADE DIRECTORY
Training & Consultancy
Waffle Delight www.waffledelight.co.uk
You could be telling readers about your business or service on this page Call Athol now to book a space on
07725 434173 Standard and Premium Box listings available
Doner Kebab German Doner Kebab www.donerkebab.net
Empire Dogs
E: brian@utilityhelpline.co.uk
www.empiredogs.co.uk
W: www.utilityhelpline.co.uk
Flamin’ Chicken
TRADE DIRECTORY
info@theflaminchicken.com
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Quality Irish Pork Sausages
It’s Christmas Time Again...
Wishing all of our customers a very happy Christmas!
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December and January 2021-22 • Fastfood Professional
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