Fast Food Professional

(Formerly Fish & Chips & Fast Food Magazine) The Nations Favourite Takeaway Magazine,

in our 34th Year

Here we go again!

There’s a new Labour government since the last issue, not surprisingly as the country seemed fed up with all of the Conservative in-fighting! It will be interesting to see in a year’s time how many of the promises and pledges are being kept by the new party and if our economy has grown, particularly in the foodservice sector.

The National Fish & Chip Awards 2025 are now well in progress.

For those who are undecided on whether to enter the various categories, the two articles in this issue about the Norwegian Seafood Council visit for winners to Norway and the Seafood from Iceland trip to study the Icelandic fishing industry should help to make the decision. As well as the kudos of winning and the business benefits that the accolades earn, these trips were great prizes and also extremely enjoyable and educational for those who have put great efforts into making their businesses better for their customers and themselves. You can read how these two magnificent expeditions went in this issue.

You can find out how to enter the National Fish & Chip Awards 2025 on Pages 18 &19.

The Scottish Fish & Chip Awards are also now also well underway culminating in what will be a never-to-forget awards evening and dinner in Glasgow in November. You can find out how to enter the Awards for this year at www. scottishfishandchipawards.co.uk.

With school holidays now, businesses in tourist destinations will be hoping the erratic British weather will be kind to them and that families will be out and about enjoying food and drink. Similarly those in or near sporting facilities will be hoping the same as spectators stream to and from destinations enjoying fish & chips or other takeaway options.

Even though there have been so many increases in food prices and costs, if done well, at £10-£12 Fish & Chips represents a GREAT MEAL DEAL!

With the price of potatoes forecast to come down greatly this year with good quality and big crops, this is more good news for chippies!

September sees the start of the exhibition season with shows like Lunch, Casual Dining and the Restaurant & Takeaway Innovation Expo coming up where you can keep up-to-date with new products and ideas that you can consider to expand or rejuvenate your business. Make the most of this summer!

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Fast Food Professional is published six times a year (February & March), (April & May), (June & July), August & September), (October & November) and (December & January).

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Many of the views expressed in this publication are those of individual contributors and do not necessarily represent the views of the publisher.

On the Cover Comelle - Great Soft Serve Ice Cream that should always be on the menu

See page 42-43

8 National Fish & Chip Award winners on Seafood from Norway study trip

12 Seafood from Iceland and NFFF spreading the word!

16 Marrfish Sustainability, Realiability and Quality

18 Entries for the National Fish and Chip Awards 2025 are ‘o-fish-ially’ open

20 Middleton Foods -Choosing the right batter

22 Take advantage of the boom with on trend Twisters! - LambWeston

24 Valentine Equipment & Vito UK drive oil safety with new Vito T-Series

26 Pair Chicken Train marinades and breaders together for the ultimate fried chicken experience

28 A More Premium Experiencewith Jestic

30 Country Range Provides Potato Perfection with its Signature Chef’s Chunky Fries

32 The Classic Double Beef Burger with Bacon and Cheese has been crowned Britain’s Best Burger,

34 Sizzling Chicken Strikes Gold at The National Frozen Food Awards

36 Say Hola! to the Award-Winning Tex-Mex Cheese Co. A Fiesta of Flavour!

38 Popeyes® UK Brings Back Fan Favourite Sandwich and Launches New Louisiana BBQ Wings

39 Café Nueva provides new instant range - Aimia Foods

40 Menuserve Deep Dish Apple Pie now suitable for vegans - Central Foods

42 Comelle - Great Soft Serve Ice Cream that should always be on the menu

44 Pidy Shortcrust Tarts The Must-Have Summer Menu Essential

45 Aimia Foods announce a new brand name that matches Shmoo’s professional direction

46 Wrapmaster® Joins the Grits & Eggs Breakfast Community

48 Panasonic speeds up service with new NE-SCV3

49 Swedish warewashing manufacturer helps UK operators overcome hard-water issues

50 Pump Up the Profits with New Easy-Serve Nutella® Dispensers from Ferrero Foodservice!

August and September 2024

51 Category Insight and Customer Demand Behind The Re Launch Of Country Choice Tiger Bloomer

52 The Sky is the Limit - Unox takes partnership with The Burnt Chef Project to new heights

53 Bridge Cheese celebrates double awards success

54 GreasePak just got even greener

55 Unox UK brings the stars out for ‘Stella Experience’ in Italy

56 Wingers Flies High with Five New Store Openings

57 Kitwave Joins Country Range Group

58 Footprint and Nestlé Professional Unveil 2024 Footprint Sustainability Index

59 Lockhart provide update on Sustainable Futures progress

60 The Trade Directory

Our financial section can be found near the back of the issue starting on page 53 in this issue

The Trade Directory Starting on page 60 in this issue

2024 National Fish and Chip Award winners experience once in a lifetime Seafood from Norway study trip

The Norwegian Seafood Council, proudly representing Seafood from Norway, along with Norwegian Frozen at Sea, welcomed the UK’s leading fish and chip shops and a number of key industry stakeholders to Ålesund, Norway as part of an educational study trip to showcase responsibly sourced cod and haddock – the two most popular species used by British fish and chip shops

The three-day seafood study trip immersed the winners in Norwegian fishing culture, and gave the award winners a chance to see firsthand where and how their produce is responsibly caught in Norway’s cold, clear waters.

Dedicated to supporting the UK fish and chip industry now and in the future, Seafood from Norway, on behalf of the Norwegian seafood industry, was proud to be the headline sponsor for this year’s National Fish & Chip Awards, in addition to the Environment and Sustainability category, and extended an invitation for this trip to all category winners.

A voyage on board one of Norway’s largest Frozen at Sea vessels, Østerfjord, gave the award winners the chance to experience the cutting-edge processing techniques and facilities that give Norwegian frozen at sea whitefish its premium status. Østerfjord’s world-leading technology has been designed to minimise energy consumption and ensure that the fish caught are quickly produced and frozen at sea within four hours to lock in freshness and quality.

The UK guests were joined by The Norwegian Institute

of Marine Research and the Norwegian Directorate of Fisheries, and several media representatives from both the UK and Norway. As a major seafood nation, fisheries are vital for Norway’s coastal communities and a close working relationship between Norwegian fishermen, marine research institutions and authorities ensures Norway’s marine resources are managed responsibly and with a long-term perspective.

A visit to Ellingsøy, the northernmost island in Ålesund, rounded out the trip and gave the winners an opportunity to visit Brødrene Sperre, one of Norway’s leading producers of frozen at sea whitefish, where they received a tour and presentation of its modern production facilities.

With a backdrop of Norway’s cold, clear waters and mountainous landscapes, the trip provided valuable insight into how Norwegian cod and haddock, loved by UK friers and consumers alike, charts the ocean-to-plate journey. It was also an opportunity for the winners to connect with Norwegian industry stakeholders and leading experts to find out how Norway’s fisheries keep fish stocks sustainable; an inside look into the science, tools techniques, and the

information that help the industry monitor the entire supply chain – from Norway to dining tables across the UK.

Victoria Braathen, Norwegian Seafood Council UK Director, said:

“It’s been an absolute pleasure and truly inspiring to host the winners of the 2024 National Fish and Chip Awards on this educational study trip to Norway for knowledge sharing and networking. It’s of great value to us to celebrate the successes of this incredible sector and we believe that by offering operators a chance to experience first-hand just where their fish comes from, and the lengths the Norwegian seafood industry is going to ensure the future of sustainable fishing, we’re developing a joint understanding of the role of sustainable seafood in fish & chips and building partnerships for the future.”

This trip proved an important opportunity for the top ambassadors of the fish frying industry to witness firsthand why origin matters when it comes to responsibly sourced seafood. As a fellow ocean nation, Norway is a proud supplier of seafood to British consumers, with a long-standing relationship providing sustainable cod and haddock for the country’s favourite dish.

The 2024 National Fish and Chip Award winners that attended this trip included:

Whiteheads Fish & Chips, Environment & Sustainability Award

French’s Fish Shop, Quality Accreditation Champion Award

Zero Plus Fish & Chips, Marketing and Innovation Award

Jojo’s Fish & Chips, Best Mobile Operator Award

Wright’s Fish & Chips, Best Overseas Awards

The Real Food Cafe, Staff Training and Development Award

Ceres, Supplier of the Year Award

Knights Fish Restaurant, Fish & Chip Restaurant of the Year Award

Ship Deck, Takeaway of the Year Award

Redcloak Fish Bar, Best Newcomer/ Drywite Young Fish Frier of the Year Award

Taylors, Employee of the Year Award

Bells Fish & Chips, From Field to Frier/Best Multiple Operator Award

Winners were also joined by The National Federation of Fish Friers (NFFF), organiser of the National Fish & Chip Awards. President of NFFF Andrew Crook commented:

“This year’s winners have worked so hard, and for them to have been on the trip is brilliant. It’s a real privilege for them to visit Norway and see first-hand the vessel, meet the fisherman and experience how the seafood is caught and processed with as minimal impact on the environment as possible, particularly in such beautiful surroundings.”

He continued: “Being able to take what they’ve learnt back to their customers is important, so that they can really explain where the fish on people’s plates has come from. What’s more, there’s a fantastic relationship between the operators and suppliers now – there’s no industry like it. We all know people throughout the supply chain and being able to understand each other’s roles really benefits all parties.”

Operators can find more information about responsibly caught seafood from Norway at www.seafoodfromnorway.co.uk.

Jamie Russo, Winner of two National Awards uses Frymax

Jamie Russo was over the moon to have been crowned a double winner at the prestigious Fish and Chip Awards in London in February 2024.

After working in the industry for nine years, Jamie jumped at the chance of owning his very own fish and chip shop and bought the Redcloak Fishbar in Stonehaven. During these loyal years of frying, Jamie has shown true commitment and passion for the industry. This has shone through and he soon gained a reputation for cooking the perfect fish supper, worthy

After demonstrating his expertise in fish frying and skillmanship in preparation and sustainable practices, Jamie shone through and scooped the Drywite Young Fish Frier of the Year Award and the Best Newcomer Award.

Jamie’s devotion to fish and chips has truly been rewarded with winning these two national titles. Jamie and Redcloak Fishbar have ballooned in fame, with trade increasing by 40% since being crowned a winner.

Jamie says that running Redcloak Fishbar is an absolute joy and believes that if you get the foundations right, everything else will fall nicely into place.

We are passionate about consistency, which can only be achieved with good management. We prep fresh daily to maximize the quality and filter twice daily too. This really helps us to produce tasty fish and chips that are helping to make Redcloak Fishbar a fish and chip destination.

Frymax is our chosen frying medium and we love it. The clean, neutral taste allows the flavours of the potatoes and fish to come through, ensuring the customer gets the true taste of award winning fish and chips.

Having tried other oils previously, Frymax has proven to last longer, stay fresh for longer and able to be fried using high temperatures – This really helps us in sealing the food, maximizing the taste and minimising the fat content.

We are super proud to advocate the fact that fish and chips can be eaten as part of a healthy diet at Redcloak Fishbar. By using fully sustainable palm oil, the thick cut chip, freshly caught local haddock, and the fact we marry all this with our award winning service, ensures that our Fish Supper remains a firm favourite for decades to come.

“Mine’s a Double”

Jamie Russo, owner of the Redcloak Fishbar in Stonehaven has been crowned a double winner at the prestigious Fish and Chip awards in London. Not only did Jamie win the Young Fish Frier of the Year award, he also won the Best Newcomer award. This is the first time an entrant has won these two prestigious awards in the same year.

Jamie has also managed to double up with Frymax. Says Jamie “Frymax is our chosen frying medium and we love it. The clean, neutral taste allows the flavours of the potatoes and fish to come through, ensuring the customer gets the true taste of award winning fish and chips

“Having tried other oils, Frymax has proven to last longer, stay fresh for longer and is able to be fried using high temperatures. This really helps us in sealing the food, maximising the taste and minimising the fat content.”

Frymax is pure white premium palm. It is additive free, contains no hydrogenated oil and less than 1% trans fats.

Frymax has been the Friers’ favourite for over 70 years and has not changed during this time.

Seafood from Iceland and NFFF

One of the major awards at this year’s National Fish & Chip Awards was for the Top Restaurant of the Year, this was won by Charlotte and Kevin Mitchell of Knights of Glastonbury as part of the award, the finalists were invited by the Award sponsors, Seafood from Iceland, to visit Iceland on an educational tour to experience the Icelandic fishing industry.

The tour took place at the end of May and was admirably organised and led by Björgvin Þór Björgvinsson of Seafood from Iceland/Business Iceland, supported by Alisa Catherine Silveira. The group also consisted of Andrew Crook, President of the NFFF and organisers of the Annual Fish & Chip Awards, John Lavery of Fish City, Belfast (previous winner), Catherine Anne Authers, representing Noah’s of Bristol, Mary Aitken and Gavin Nicholl of Fish Focus and John Michael Holland of World Fishing/The Advocate/ Seafood Source.

Iceland is the remote North Atlantic island with a proud history and dependence on fishing, and many people nowadays either are uneducated and unaware, or forget, the “Exclusion Zone Cod Wars” of the 1950’s, 60’s and 70’s

. Over decades, this pitted the UK and Royal Navy as well as other European countries against the Icelandic fishing fleet, driving Icelandic fishing to develop Trade Links with Russia as their major market until the USA stepped in to end the dispute and to protect NATO, and since then, the UK and Europe have developed its mutually beneficial trading relationships for the high-quality, cold water fish that are caught in the bountiful waters surrounding Iceland with cod being the leading species in the catches.

Even the Icelandic currency, which features a cod, illuminates its commitment to sustaining its fish populations, and how important this resource is to them. Icelandic fishing sustainability is so important, people in Iceland will choose and enjoy many fish species that aren’t yet known or demanded in other markets – this is partly because the export of valuable fish, like cod, is an important pillar to the Icelandic economy, but also because some of these lessknown species are absolutely delicious! We got to find that out on this trip!

However, the traditional Herring fishing industry finally collapsed through over-fishing at the end of the 1960’s, and the industry needed to re-group and focus on the Cod and Haddock stocks, but to avoid this disaster happening again, a sustainable attitude to fishing was required. At that time, there was little control over the number of boats maximising their own catches. A major change was needed, and we were the lucky ones chosen to see these changes in action.

Flying into Reykjavik, we checked in at our hotel right on the harbour and were given a couple of hours to explore the harbour and local area. There was no doubt that Iceland is

a proud fishing country with the two trawlers undergoing a refit right in front of the hotel.

restaurant in Reykjavik for the last 15 years running and it is clear to see why!

spreading the word!

Wandering around the harbour there are many reminders of the traditional industry with statues, display boards and even a railway locomotive!

We were in for a real treat over the next 4 days. Contrary to some peoples’ beliefs, Icelandic food is not all about fermented shark, sheep’s head and puffin! We were about to taste the best of Iceland!

The group gathered for a “Welcome Meal” at the Fish Company restaurant, which was a taste of things to come. It was clear from the outset that the group were going to get on famously.

We started with an unbelievable Lobster Soup featuring Langoustine, Chestnut and Cardamom. So good that I think the recipe is now doing the rounds with fish chefs around the UK! This was followed by a dish of Cod with honey, dulse and chives. The Fish Company has been voted the best Fish

The next morning, the group visited Brim, a major fishing company in Reykjavik. With an intriguing presentation about the history of Icelandic fishing, the company and a full tour of the 67-meter Vigri Fishing vessel with 1st Mate, Gestur Kristinnsson, we got the opportunity to understand the workings of the bridge, the fish processing deck and the on-board storage area..

Brim are all about wild caught fish employing a modern fleet of fishing vessels and state of the art facilities. The well-trained fishermen are experts in mastering the wild waves and ice-cold waters , working hard to bring in the amazing Atlantic cod, haddock, saithe, and other valuable species from the 200 miles of the North Atlantic Ocean surrounding Iceland. It was good to know that some of the group are currently serving Brim-caught fish in their shops.

Lunch was served at Fish and Chips Vagninn, a finalist in the Best Overseas fish & chip business of the year. The battered cod served was straight from the owner’s fishing boat moored along the quay. So tasty and fresh with a great selection of sauces!

In case we were still hungry, next door was Valdis, famous for traditional Icelandic Gelato Ice Cream. Yummy! Back to work and the group visited Iceland Ocean Cluster. One of the primary objectives as a cluster and incubator is to connect people, whether to foster the creation of innovative ideas or to help those ideas reach their full potential. This is fundamental in developing the industry and creating

opportunities for Icelanders. You can read more about the work of Ocean Cluster in our October/November issue.

The 100% Fish mission is gaining further traction as a major part of the “Hope in the Water” series on PBS in the USA.

Leaving Reykjavik, we travelled north to the Snæfellsnes Peninsula for the next part of our adventure. The journey took in the 5,770-meter Hvalfjörður Tunnel which opened on the western end of Reykjavík in 1998 , shortening the Ring Road by 42 kilometres with an underwater pass.

After a short “coffee and cake break” at Borgarnes, we continued to the northern shores of the Snæfellsnes Peninsula before continuing to Stykkishólmur for a short

hike onto the harbour rocks followed by a boat trip out to see wildlife and for some sea angling. Stykkishólmur is sometimes called the “Town of a thousand islands” and it was easy to see why.

Andrew Crooks proved to be prolific with the long line catching some very impressive cod.

Dinner followed at Sjávarpakkhúsið, a traditional Icelandic restaurant on the harbour where the philosophy of using local ingredients and sustainability, always endeavouring to prepare high-quality food with as little impact on the environment as possible. Delicious Cod Cheeks were the starter followed by Atlantic Wolffish! Served with celeriac puree, horseradish cream and lumpfish roe. This fish would never win a beauty contest, but it tasted so good!

It’s great that at this time of the year is that it doesn’t really get dark, so sightseeing is possible almost 24 hours per day! After good nights sleep we set out to explore Hellissandur and it didn’t disappoint. Bjorgvin spent a lot of his early years here and so we had the BEST guide possible. The hotel stands in the shadow of Snæfellsjökull, a glacier-capped volcano, in the National Park of the same name, one of the only three National Parks in the country. As if on Bjorgvin’s command, the clouds disappeared, and the glacier appeared for us all to see!

First, we visited the local Maritime museum which charts the history of the fishing industry in the area, then on to meet two local fishermen. These were Aron Baldursson, Captain of the vessel Rifsari SH 70, and Ludvik Ver Smarason, owner of the boat Kari 111 SH 219, who runs the coffee house Gilbakki with his partner, Anna Thora Bodvarsdottir. We were treated to scrumptious hot chocolate, coffee and traditional pancakes. So friendly and some of the best coffee! Andrew Crooks amused everyone with his exploits with the pressurised whipped cream machine! From here, we moved on to the National Park Visitor Centre for a short presentation on the features and wildlife of the peninsula and a lunch of delicious Ling, followed by a walk to the local football pitch which was the brain child of Vidar Gylfason, who developed a regulation soccer pitch in the lava field. 25 years later. The story of this is told in the film “The Home Game” which has won many awards and can be watched on IMDb TV.

We then boarded our minibus and journeyed on to yet another amazing experience.

Fishermen’s Day

The trip was planned so that we could all experience Iceland’s annual Fishermen’s Day Celebration (“Sjómannadagurinn” in Icelandic) and Festival of the Sea was be held on Sunday, June 2, 2024.

Following dessert,we moved on towards the Adventure Hotel in Hellissandur for the night, stopping to admire the glorious scenery with the waterfalls at Kirkjufell (our header picture on page 18). The mountain is seen as one of the most beautiful in Iceland and attracts many tourists and photographers.

Fishermen’s Day was first celebrated in Reykjavík and Ísafjörður in 1938 when Icelanders decided to honour those working in the fishing industry. Local ships would return to the harbour and tie up to the docks so seafarers could have the day off to be with their families. Today, Icelanders across the country celebrate the day, and it is a reminder of the bounty and the dangers for those working the waters of the North Atlantic. The revelry often includes boat rides, fishing vessels and factory tours, speeches, dances, family-friendly games, and plenty of food— and not just seafood. Each harbour has its traditions, and we

were fortunate to be part of the celebrations in Rif on the northern shore of the Snæfellsnes Peninsula.

As well, as adult and child’s Tug-of-War, other contests included local crewmen in teams of 2, donning survival suits, spinning round so they were giddy, stacking fish boxes, having a 2-man wheelbarrow race, and diving into insulated 400 litre ice storage boxes. One team member had to retrieve a bottle of Coca Cola, and the other, a bottle opener. Having drunk the whole bottle of very cold fizzing coke, they then had to wind twine onto a Net Needle with very cold hands. Finally, a race back to the Start/Finish line.

A game only for the hardy fishermen of Iceland! And great fun for all of the spectators.

We were fortunate to meet up with Rabbi, a 74-year-old Captain of his boat, Katrin, who was the “main man” organising these games. Rabbi has the largest hands I have ever seen – like a massive bunch of bananas or something out of Icelandic legend. Obviously great for catching fish!

As well as being invited to walk round a local fish processing plant, everyone was treated to a warming cup of fish soup and a mixture of cooked minced cod, onion and breadcrumbs served on delicious Icelandic sweet rye bread. The children were given sweets and despite the cold, we were all offered ice creams!

In the evening, we were invited by the fishing company Sjavaridjan to attend the Fishermen’s Dinner in nearby Olafsvik. Locals, boat owners, family, friends and crew dressed in their finery to celebrate the day, with a running buffet, entertainment, prizes and dancing way into the night. Definitely a never-to-be-forgotten experience even if you didn’t speak Icelandic. In many ways, it reminded me of the Scottish Fish & Chip awards dinner where the old and young of the community got together and celebrated. It was still not dark when we left at midnight and the party was still in full swing.

and glacier Snæfellsjökull, the crown of the national park. This gave us the opportunity to experience the “off-road” driving skills of our “rally driver” on the crushed-lava roads visiting Svörtuloft and lighthouse and the black sands of the legendary Djúpalón beach on route to lunch at Samkomuhusid in Arnarstapi. On the journey, we got to witness the magnificent scenery of the peninsula. Arriving in the sunshine at we took a refreshing walk to view the harbour and surroundings before sitting down in Samkomuhusid, a traditional Icelandic restaurant in the former community house food made from local ingredients. This also acts as a small museum, gift shop and tourist information centre. Lunch was a traditional hearty Lamb Soup followed by Pancakes filled with Blackberry Jam – so very tasty. Back on the minibus, our journey along the southern cost of the peninsula continued and we took the south-side scenic route around the Hvalfjörður (“Whale fjord”) to the Hvammsvik Hot Springs, a series of geothermal pools leading to the crystal, clear (and cool at 6OC!) fjord. Some of us were brave enough the test all of the pools (the top one was 44OC) for a couple of hours before finally continuing our journey back to Reykjavik and on to the airport for a final group dinner and an early night for the 6.40am flight back to the UK.

This was an unbelievable trip, organised with “Kuoni-esque” style and detail by Bjorgvin and the team from Seafood from Iceland and Business Iceland.

If you own a fish & chip restaurant that you are proud of in the UK, why not enter the National Fish & Chip Awards now as you could be a lucky one who gets to enjoy such inspirational rewards.

Day 4, and we set out on our minibus into the Snæfellsjökull National Park was established in 2001, and it covers about 170 km2 of the westmost tip of the Snæfellsnes peninsula. The park is named after the beautifully shaped and infamous stratovolcano

A final quote from Charlotte and Kevin, owners of Knights Fish Restaurant, “We were amazed to win the award and the trip to Iceland. Bjorgvin and Ailsa arranged a fabulous itinerary which packed so much in. The trip was informative, especially learning of the focus with the fishing industry on sustainability. The people were so friendly and the country beautiful”.

I echo this completely and thank you, Business Iceland and Seafood from Iceland, for letting me be part of it.

Athol

Sustainability Realiability Quality

For the foodservice industry, sustainability is especially concerning and the importance of sustainability in food production and its impact on the environment is gaining momentum with consumers; a survey of UK adults concluded that 54% believe it is important for a product to be responsibly sourced or harvested, with 53% in agreement that the process of the product or service’s making should support biodiversity.*

In line with a more mindful way of thinking, consumers are exhibiting greater support for UK produce and increased attention to seasonality on menus. Not only is this a great financial boost for UK farmers and producers, the consequent reduction in airmiles and carbon footprint helps our environment.

Bidfood’s latest trends report highlights that ‘sustainable thinking has become ingrained into customer choices and that 76% find dishes and ingredients that have provenance within the UK appealing.’** As diners appreciate information on the provenance and sustainability of ingredients, caterers should make a point of featuring the story behind their dishes on their menus, this attention to detail is likely to attract repeat custom.

Marrfish draws on a long-standing, rich fishing heritage, for over 150 years, generations of the Marr family have been fishing British waters. In 2011 Marrfish was created with the aim of delivering fresh quality fish and seafood to the hospitality and restaurant sectors, utilising the latest technologies and fishing practices to ensure premium product quality, caught in a responsible and sustainable way, and today is promoting the consumption of more varieties of fish so we all eat more sustainably.

Ben English, Operations Director, Marrfish Ltd provides some useful tips on how to get the best from your fish dishes: “Marrfish owns 30+ fishing vessels so has the pick of the catch, fished straight from the North Sea - some of the most

fish-rich and diverse waters on the planet. This gives us full traceability so we can add provenance to a chef’s menu.

“We advocate using underutilised seafood species because no matter what the season, our seas provide an abundance of seafood. 52 weeks of the year, approximately 20 species of seafood are caught in Peterhead every day. Our consultative approach helps caterers better understand the variety and qualities of fish available; hake is a great example of a fish that is now in demand and trending on menus – 20 years ago we sold 100kg of hake a week, now sales have increased to 300kg a day!

“The best fish & chip suppers are made using the freshest fish and those sourced from our cold UK waters are coveted by our European neighbours. And don’t just settle for cod or haddock; underused species like coley, gurnard, megrim and grey mullet are often overlooked by caterers but they’re versatile, flavoursome and also lend themselves to styles of cooking popular among consumers today, such as Mediterranean, Japanese or BBQ.

“For a cost effective choice, I would highly recommend Coley as an alternative to Cod or Chicken. The firmness of this fish means that it doesn’t break up as easily as Cod, and it takes on most flavours really well, complimenting marinades, herbs and spices perfectly. Moreover, to match the robust flavours found in the current global food trends, there’s nothing better than a king prawn taco, served with an avocado and mango salsa, and a squeeze of lime to finish it off!”

*Deloitte ‘What consumers care about when it comes to sustainability’ 2023

**CGA and Bidfood 2024 Food and Drink Trends consumer survey, sample size 2,003 (UK adults)

To learn more about Marrfish and its wholesale supply call 01279 501051, go to www.marrfish.co.uk or email info@marrfish.co.uk

Entries for the National Fish and Chip Awards 2025 are ‘o-fish-ially’

The search is on to find the next set of champion fish and chip shops as the National Fish and Chip Awards, the UK’s premier prize-giving event for outstanding businesses in the industry, today launches its 2025 campaign to find the greatest takeaways and restaurants from the UK and overseas.

Organised by the National Federation of Fish Friers (NFFF), the National Fish and Chip Awards is in its 37th year, with Seafood from Norway as its principal sponsor for 2025. The awards ensure high standards are maintained and improved throughout the sector, sustainable practices are adhered to, and innovation is celebrated and recognised, to help businesses thrive and for communities to enjoy the best quality food.

With 13 categories to enter, including Takeaway of the Year, Restaurant of the Year, Drywite Young Fish Frier of the Year and Employee of the Year, there is plenty of opportunity for the UK’s 10,000+ chip shops, plus international counterparts, to take the plunge and go for gold by entering from today by visiting https://thefishandchipawards.com/.

Andrew Crook, president of the NFFF, says: “What a year for fish and chips - surveys have shown that fish and chips is once again the nation’s favourite dish! National Fish and Chip Day tied in with the D-Day 80 celebrations last month to recognise the significant role this staple food played in keeping Britain fed and troops on the frontline that bit safer, using the phrase ‘fish and chips’ as a call and response

open

method to ascertain if friend or foe was approaching.

“The love for a chippy tea is deeply ingrained and the awards are here to champion all the greats out there that are making the industry what it is today. We want to showcase the diversity, entrepreneurship and amazing food coming from UK towns and cities and beyond, but we can only do this if businesses enter. While this is a trade award, the public is at the heart of what we do as foodservice operators, so we’d like to call on the help of customers and ask for people to encourage their favourite chip shop to take part.”

Over the years, the awards have not only seen winners and finalists breaking though to all-new levels of success but shortlisted chip shops, too. Andrew continues, “The judging stages are a refining process to gain expert insight on how to become better – who doesn’t want that for their business and team? We’re incredibly proud to be in this industry and nothing makes us happier than seeing hidden gems unearthed and newcomers being on the radar of even more people and doors opening for them. We’re looking forward to what we anticipate will be one of the biggest years we ever had!”

Taking pole position for the coveted Takeaway of the Year 2024 prize is Ship Deck in Caerphilly, which earlier today hosted the awards launch event at its premises while also celebrating its fifth anniversary in business. Since bagging the top gong in February, owners Ryan and Kimberly Hughes have seen the business accelerate to an 85% overnight increase, which continued for almost three months. This has now levelled at a 65% increase, which they describe as, “massive for what was an already busy

shop” and they expect further increases when it hits it peak time.

Alongside other category winners, they recently returned from a study trip to Norway with Seafood from Norway, and in October they will be heading to Japan to open a Ship Deck pop-up shop. Ryan comments: “Just entering the awards alone was a positive for us. Reaching the top 40, 20 then 10 brought us mass amounts of media attention and an increase in trade.

“When we were crowned the UK’s number one takeaway at the awards it completely changed our business, practically overnight too, and for the better, of course! Ship Deck has always been a busy shop but the sheer volume of customers we see on a daily basis now is totally mind-blowing. We had to adjust pretty much straight away – installing a second range, recruiting for a bigger team, and all hands-on deck!”

“I’d say to other fish and chip businesses that haven’t entered the awards before to just do it! It costs nothing and having the feedback from industry leaders improved our business and the way we operate - be yourself and showcase what you’re good at. Tell your shop’s story! The strongest advice I can give to the next winner is to be ready! And give it your all. Any minor issues in your business that you have now - portion control, staff training, profit margins - have the potential to become a bigger issue the busier you become. Good luck, don’t stress and enjoy every minute of it.”

Seafood from Norway’s Victoria Braathen, UK Director of the Norwegian Seafood Council, comments: “Seafood from Norway, proudly represented by the Norwegian Seafood Council, is thrilled to again be the headline sponsor at the 2025 National Fish & Chip Awards – a continuation of the long-standing collaboration we’ve had with the NFFF, contributing to the positive momentum seen across the fish and chip industry.

“For many years, the Norwegian seafood industry has partnered closely with the UK’s iconic fish and chip sector, providing responsibly sourced, high-quality cod and haddock to operators serving up the best of the nation’s favourite dish. This sponsorship allows us to celebrate our enduring relationship with distributors and the numerous talented and dedicated fish and chip operators across the country.”

The National Fish and Chip Awards ceremony to reveal the winners will take place in February 2025 in London. For more information and bits on the National Fish and Chip Awards, please visit: www. thefishandchipawards.com.

Award-Winning Pie Company Takes Blackburn Rovers Associate Partnership

Stables Pies is the latest Northern brand to become a Blackburn Rovers Associate Partner. In a deal brokered by sports rights specialist, Eleven Sports Media, the popular wholesale baker is set to raise its profile as it benefits from the Associate Partnership programme that provides a full range of marketing prospects across multiple fan engagement platforms.

Benefits include branding in and around Ewood Park, including the Pitch-Facing LED platform and across Eleven’s technology platforms, StadiumTV and StatTV. Stables Pies will also have the chance to expand its digital reach as its branding will feature on Eleven’s online StatZone content and on match-led social media posts, via platforms including Facebook and Twitter.

Co-Owner of Stables Pies, Callum Robertson believes that his business is a perfect fit for the Blackburn Rovers Associate Partnership: “We’re in the business of making and selling pies, which are, of course, historically the leading food of choice for football fans. Our pork pies are particularly famous in the region and surrounding areas, having won a string of awards. They’ve cultivated quite a following and we are hoping that we can build on that with this new association and expand our own network of fans.”

Callum continues: “This is a chance for us to engage with our regional customer base and to further raise our profile in the local community. The Associate Partnership is something I am personally proud to shout about as I am a huge Blackburn Rovers fan.”

Established in 1920, Stable Pies was purchased by the Robertson family three years ago and the owners are keen to run it as it was set up – as a family business. Currently on sale in butchers and delis, the baker is now keen to introduce its full range of pies to new markets, including supermarkets and leisure outlets.

For further information on Stable Pies, visit www. stablespiesltd.co.uk

By Ryan Baker, Sales Manager, Middleton Foods

Choosing the right batter...

...is fundamental in providing the best fish and chips to your customers. With so many batter options available, it can be difficult to know which is best suited for your businesses. But that’s where Middleton Foods comes in. As the nation’s favourite supplier of fish and chip batters, Middleton Foods works with the leading shops and restaurant chains to help them achieve the products which make their business work and keeps consumers coming back for more!

Batter is the secret ingredient to serving the best fish and chips in the business, and different batters suit different frying mediums and different areas, which highlights just how important it is to get it right. As one of the UK’s leading manufacturers of fish and chip batter, we utilise modern machinery combined with latest manufacturing techniques to help operators get the best out of their fryers and offer the perfect batter blends for their business.

To celebrate 30 years of trading, we produced our special batter mix, Blend 30. This celebration blend is a new generation of fish and chip batter that sits perfectly with today’s requirements yet provides that same delicious flavour customers have come to expect. The ultimate fish and chip product, Blend 30 offers that classic golden colour, perfect crunch texture and flavoursome batter.

Our Middleton Foods Kings Heritage Blend 30 Batter Mix consists of a unique blend of flavours which when fried, is extra crispy with a light golden colour. Specifically designed to sit longer in the holding cabinet, it is the perfect blend for both takeaway and delivery and what’s more, it cooks quicker than regular batter, helping operators serve quality food faster than ever.

Offering fish and chip operators the opportunity to expand their client base, our ‘Premium Plus’ Gluten Free Batter Mix is a delicious way to include those following a gluten-free diet. Providing a wonderfully light and crispy batter which holds well, our Premium Plus Gluten Free Batter Mix ensures customers can enjoy the delicious fish and chips that they crave, worry free. This product meets the demands for operators who are trying to implement certain days – just like Peter Hill Award Finalists, Angell’s Fisheries who every Wednesday host their hugely popular “Gloriously Gluten Free Night”!

But it doesn’t stop there - at Middleton Foods we cater to a range of fast food outlets. For operators looking to add the perfect fried chicken to their menus, look no further than our Rooster’s Original Chicken Breading. Offering a well-balanced combination of delicious herbs and spices and creating the ideal light golden breading, operators can provide customers with the perfect crunch to their chicken menu items. But why not go that one step further?

Middleton Foods has extended its hugely popular ‘Roosters’ range of chicken coating products with the addition of its new Roosters Hot Dipping Sauce. A newly launched, cluckin’ hot product to help operators liven up their menus, operators can serve alongside fried chicken, drench hot fried wings, smother over smash burgers and even slather it atop loaded fries! Mouth-wateringly delicious, the bold and fiery Dipping Sauce is the perfect accompaniment –simply blend the dry mix with boiling water, whisking until smooth. Microwave for one minute, stir and serve.

For more information on Middleton Foods, please visit www.middletonfoods.com or call +44 (0)1902 608122. You can also contact The Batter Boys – who are on hand to assist with any obstacles fish fryers face, at a moment’s notice!

SAUCE REALLY D ES MATTER

Take advantage of the boom with on trend Twisters!

“Consumers are eating out less so seeking a greater experience when they do go out is paramount, operators need to capitalise on this.” says Craig Wescott, Lamb Weston’s UK Marketing Manager.

“The biggest challenges operators face are balancing increasing operational costs versus offering a consumer experience – it’s difficult. Finding the right balance is essential.”

Cost friendly consumer experience with pzazz!

For fresh menu inspiration with trending nostalgia feel, while balancing operational costs, elevate your offering with a different potato shape like Lamb Weston’s iconic Twisters. Including a different potato shape on your menu will increase variety and liven things up without adding effort in the kitchen – and Twisters yield more portions1.

This fun and appealing whole potato product – which launched in 1983 when Lamb Weston invented a patented knife to create the curly shape – will increase variety, add playfulness and hark back to nostalgic times. Cut from whole potatoes and never reformed, Twisters give more taste, better flavour and more natural goodness. They also yield 15% more portions per kg1 – equivalent to 3,000 extra portions per year! And the shorter cooking time results in less energy consumption too.

Consumers are increasingly seeking affordable, comforting and nostalgic food experiences that soothe the soul and there’s an ongoing evolution of nostalgia-driven

comfort food innovators. In foodservice, a new wave of comfort-centric restaurants and popups is gathering momentum across the UK as demand for creatively ‘grown-up’ spins on comforting classics grows, with innovators boldly elevating time-honoured dishes, from fried chicken to potato smileys, with subtle nods to generation-specific childhoods. Classics from our youth, with ‘grown-up’ elements, directly appeal to nostalgiaseeking diners, with innovators taking old-school originals far beyond in terms of overall techniques and ingredients, yet still delivering the same comforting tastes and textures, according to food experts, egg soldiers.2

Consumers will be looking for playful experiences as well as adventurous flavours, and healthy and hearty recipes in 2024, according to Bidfood’s 2024 Food & Drink trends report. According to the report, 77% of consumers and operators see value for money as imperative to decisionmaking when choosing where to eat and drink out as inflation hits discretionary spending.

Working together with our partners in potatoes

How does Lamb Weston’s relationship work with its customers work? “We work closely with our customers to deliver effective sales support and advice on serving suggestions, and more. These relationships between supplier and operator are crucial in delivering success,” says Wescott.

“The advice we’d give to operators is to leverage insight and support from your supplier, deliver a special experience for your consumer, push the boundaries of product activation.”

1 Lamb Weston study: From 10kg of product Private Reserve 9x9 the yield is 64 portions compared to 74 portions of Seasoned Twisters. Average weight per portion: Private Reserve 9x9 106g vs. Seasoned Twisters 101.9g

2 Talking Trends: The New Wave of Nostalgia-Driven Comfort Food Innovators - eggsoldiers.co.uk

For more innovative ideas, recipes and potato inspiration, head over to www.lambweston.eu/uk , call 0800 963962 or email us at salesUK@lambweston.eu

Valentine Equipment & Vito UK drive oil safety with new Vito T-Series

Ensuring safe and efficient oil management, Valentine Equipment & Vito UK are introducing the brand-new Vito T-Series – the world’s most innovative storage and oil transportation system. Having recently acquired Vito UK, the trading arm of leading German oil filtration manufacturer, Vito AG, Valentine Equipment is proud to exclusively distribute the innovative oil transportation appliance to help drive efficiency in a busy kitchen.

Understanding the need for larger sites to safely transport hot cooking oil around a kitchen or estate, the Vito T-Series is designed to be easily used by any member of staff whether before, during or after service. Using a unique vacuum extraction system to extract oil from the fryer, the Vito T-Series removes coarse debris using an internal crumb filter and then stores the oil safely inside its 40-litre tank. Operators simply lock the brakes, and with the press of a button, the oil is quickly and effortlessly removed from the fryer, without the need for any human contact with the oil itself. From there, it can be transported to where it is required before being pumped back into a fryer after full cleaning or simply used as a means of safe disposal.

Speaking on the Vito T-Series, Steve Elliott, Managing Director at Valentine & CuisinEquip comments:

“Valentine has proudly supported Vito in distributing a range of unique, portable filtration systems to help operators substantially reduce their oil costs and improve the quality of frying oil by prolonging its life. We are delighted to be expanding the Vito range by distributing the new T-Series. Disposing of used fats, oils and grease can be a huge problem for caterers across the industry and, if disposed of incorrectly, operators can be left with significant drainage problems, leading to costly downtime and repair bills. But, by using oil transportation such as the new Vito T-Series, operators can save costs, reduce waste and ensure their business is as sustainable as possible.”

Designed for large sites, those with multiple fryers or

those with external waste oil collection systems, the Vito T-Series takes used cooking oil transportation within a commercial kitchen to the next level. Capable of being used with oil temperatures up to 200°C, the Vito T-Series is a safe, user-friendly appliance that excels in achieving greater safety standards in a busy kitchen environment. Thanks to its unique design, the Vito T-Series ensures effortless and automated handling, eliminating the need for an operator to come into direct contact with hot oil.

For more information on Vito UK, please visit www. valentinefryers.com or www.vitouk.co.uk or call 0118 957 1344.

Get a hammock instead of a haddock!

Our famous giveaway is BACK! We are giving an amazing reward to one fortunate fish and chip store owner as a way of saying thank you to our devoted Superior customers during these hard times and to give back to the business community

During August 2024, a pack of Superior Frying Fat containing a gold ticket will be sent to any wholesaler that stocks Superior Frying Fat in the fish and chip shop industry. Discover a ticket within, and you will win a fantastic Tui Holiday voucher worth £2,500.

Commenting on the come back of the great giveaway, Leanne Green, sales and commercial manager at Nortech Foods, said: “We’ve seen over the years since the crisis of Covid and then the rocketing prices of the raw products just how difficult it has been to keep fish and chip shops going in the frying industry.

“Despite all these set backs, all of us at Nortech have been amazed by the commitment that our customers have shown in the face of adversity and their dedication to doing

the best they can. From business owners through to the serving staff working at the frontline of the fish and chip industry, our famous giveaway is our way of giving back to the industry and saying a huge thank you to the people who make what we do possible.”

Simply buy your Superior Frying Fat from one of our carefully chosen distributors during the promotion period to be eligible to win a ticket.

Found A Successful Ticket?

Congrats!

Please give Leanne Green a call at 01302 390880. or send an email to leanne.green@nortechfoods.co.uk to claim a prize. T&Cs Apply For full terms and conditions visit www.nortechfoods.co.uk

Hornsea seafront

Thorbjorn (Thorfish) Icelandic vessels

Dynamic Duo

Pair our Chicken Train marinades and breaders together for the ultimate fried chicken experience

Popularised by major fast food chains like KFC, Slim Chickens, and Wingstop, fried chicken is one of the most frequently ordered outof-home dishes. These chains have set a high standard, however, and customer expectations are equally elevated.

A successful fried chicken offering hinges on two key factors: a succulent and juicy marinade that infuses flavour deep into the chicken, and a crispy breader that adds texture, crunch, and that first hit of flavour.

That’s why our Chicken Train Piri Piri Base Marinades and Breaders are the winning combination. Made with premium ingredients and seasonings and designed to work perfectly alongside each other, they give an authentic fried appearance and flavour to a range of chicken products from breasts and burgers to wings and strips - even whole, half and quarter chickens.

Authentic flavours

Base Marinades are quick and easy to use. Simply mix with oil and water, brush the marinade over the chicken and allow up to four hours for the chicken to take on all the flavour. Chicken can then be steamed, grilled or oven-cooked for a healthier option, but why stop there? Give your chicken that signature crispy coating and a final layer of flavour with Chicken Train Breaders.

Available in three varieties - the popular and original Southern Fried Chicken, Southern Fried Hot for customers that like a slight kick, and Southern Fried Light and Crispy, which, as the name suggests, is lighter in colour and texture and offers a crispier bite. All are available in 12.5kg recyclable packs.

Together, our tried and tested marinades and breaders give coated chicken that crispy on the outside, succulent on the inside texture as well as full-on flavour through to the last bite. Serve alongside a range of sauces and sides or, for a more premium offering, why not add fried chicken to sandwiches, wraps and tacos and load up with extra toppings?

Start with our Chicken Train Piri Piri Base Marinades, a range of five authentic base flavours guaranteed to get the taste buds tingling. From mild Lemon and Herb to super spicy Extra Hot, these marinades cover all the flavour profiles popular with today’s chicken consumers from delicate to spicy. This allows you to customise the taste and heat level to suit your customers’ preferences and offer variety.

Available in 2kg resealable tubs, Chicken Train Piri Piri

Karen Heavey, Brand Manager at Kerry Foodservice, comments: “Once deeply rooted in Southern American culture, fried chicken has become easily accessible thanks to our Chicken Train Marinades and Breadings. A convenient meal option for customers dining in, taking away or having it delivered, fried chicken is in high demand and is seeing steady growth in the fast food and casual dining sectors. Be part of this exciting trend.”

For more information, please visit www.kerryfoodservice.co.uk. For expert industry advice and to request a sample, you can also call the Frying Squad on 0800 138 1938.

By Michael Eyre, Product Director, Jestic Foodservice

A More Premium Experience

Fried chicken, chicken burgers and wraps, as well as a range of related smaller bite options have long been a popular mainstay of our high streets. From the familiar suburban chicken shop to the local chip shop offering chicken alongside its core menu, chicken has always been one of our most popular go-to options for taste, quality, and convenience.

Overall, one of the most common trends we’re seeing - driven by the presence of influencer brands on social media - is a real shift towards elevating the burger build or the chicken tenders etc and making the whole experience more premium for consumers. The ability to prepare, cook and serve the chicken perfectly is critical to your success. At Jestic, we have a wide range of dedicated breading equipment which can help you to serve the best chicken in the area quickly and efficiently.

Exclusively available in the UK through Jestic Foodservice Solutions is leading manufacturers of fried food preparation and breading equipment, AyrKing. Designed to streamline workflows, enhance consistency and ensure quality with every order, breading equipment is key to enhancing your fried chicken offering. By utilising breading equipment, operators can guarantee better coverage and no lumps as the equipment works to remove any debris during the breading process. This ensures better quality and consistency for every item as well as quality and consistency for those across multiple sites.

The AyrKing Breader Blender Sifter station helps make automated sifting easy and with dozens of configurations, the BBS is a premium breading station that can be suitable for almost any site. And why not make your breading process even better with the DrumRoll Automatic Breading

Machine. With ongoing issues with staff shortages and cost of living, with this machine, operators can fully automate their breading procedure, reduce the need for skilled labour, eliminate inconsistencies and maximise their ingredients. Compared to hand breading, the DrumRoll Automatic Breading Machine uses 13% less breading, 5% less fryer oil, and provides 32% greater consistency and 25% faster production time. Operators are therefore minimising on food waste and oil waste, ensuring greater efficiencies and saving costs in the long run. What’s more, the chicken will be less greasy – ultimately creating a better product for customers. From looking at the market, we can determine one key understanding – one size doesn’t fit all - either in terms of equipment or in style, menu choice, or pretty much any other element of your business. Jestic works closely with several major franchises, and we are always truly excited to see the innovations and updates that they bring to their menus and ranges. Having worked in this channel for almost 25 years, we really do see ourselves as experts and that alongside our equipment portfolio, Jestic also has an incredibly experienced culinary team which is out in the market daily, identifying trends, and sharing that with customers nationwide. Whatever your location, or size of operation, from the largest chain to the most boutique high street independent, Jestic can offer both the industry leading brands, as well as menu advice - and more - on how to best meet the needs of customers at all times of day and across a variety of outlet type. So, when it comes to breading solutions, you can be sure that you’re getting the very best, with Jestic Foodservice Solutions.

For more information on Jestic Foodservice Solutions, please visit www.jestic.co.uk or call +44 (0)1892 831 960.

Country Range Provides Potato Perfection with its Signature Chef’s Chunky Fries

Country Range’s premium Signature collection has been strengthened in time for the key summer months with the arrival of its frozen Chef’s Chunky Fries.

The Signature by Country Range offering features exclusive, top-tier products and ingredients from around the world to help caterers take their food and drink selection to the next level.

Signature by Country Range Triple Cooked Chef’s Chunky Fries – 4 x 2.5kg bags - Providing a rustic, homemade finish and a silky soft centre, the chunky fries are coated in an extra crispy batter coating and triple-cooked to offer an irresistible crunch that holds for at least 40 minutes. Made solely using flavoursome Fontane potatoes, this special variety ensures a super-sized fry and consistency throughout the year.

Country Range Group Marketing Manager Rachel Porter

said: “Fries are a vital component across snacking, sides and main menus offering caterers fantastic opportunities for up-sell, especially when loaded, so the correct choice of chip is definitely something caterers need to get right. Our new Signature Chef’s Chunky Fries provide a more rustic and homemade style with an unmistakeable long-lasting crunch and fine flavour, which provides caterers with a quality alternative to fresh chips, without the waste. We’re confident they will prove to a be a big hit with consumers and caterers alike over the coming months and beyond.”

Website: countryrangegroup.com

LinkedIn: The Country Range Group | LinkedIn

Crowned

The Classic Double Beef Burger with Bacon and Cheese has been crowned Britain’s Best Burger, with traditional combinations dominating trend-driven alternatives

Leading frozen burger bun brand Americana has released new research that reveals Britain’s Best Burger, as voted for by consumers.

Available in wholesale, Americana’s ambition is to help wholesalers – and indeed their customers – maximise the burger and BBQ opportunity as we approach the summer season. The story includes plenty of stats that bring the story to life, as well as commentary from Sam Winsor, Americana Marketing Manager, who shares further insights and advice as to how the research can be applied to benefit business operations.

For example:

1.3 billion burgers are consumed within the UK per year

60% of consumers say that lettuce is a must-have burger staple

35% of consumers choose burger sauce as their favourite sauce

With 1.3 billion burgers consumed each year in the UK[1], the Classic Double Beef Burger with Bacon, Cheddar Cheese and Burger Sauce served in a Brioche Bun is Britain’s Best Burger. That’s according to new research by Lantmännen

Unibake’s Americana brand, proving that traditional flavours and gourmet ingredients deserve hero status on burger menus over trendy alternatives.

Such is the passion for the Classic Double Beef Burger with Bacon and Cheese, a standout 64% of consumers say beef is the top choice when it comes to what type of meatbased patty to put between a burger bun. That’s more than twice as many as chicken, which comes in second with 24% of the vote.

Lamb burgers (4%) trail behind in third position, while pork (3%) and fish (1%) sit at the bottom of the burger leaderboard. In terms of quantity, just one beef patty is not enough; almost two-thirds (64%) of consumers say two is the ultimate number, and almost half (47%) think the patty itself is the best bit of a burger.

For 66% of the nation, cheese – specifically cheddar, which is the cheese of choice for almost half (43%) of all consumers – and bacon (43%) are the go-to gourmet burger fillings, beating more adventurous options such as jalapenos (12%), Mac ‘n’ Cheese (7%) and chorizo (5%).

It’s a similar story in terms of favoured salad components. Burger staple, lettuce, is a must-have for more than half (60%) of consumers, and 40% say they would opt for tomato. Frickles, aka fried pickles (6%), and chilli peppers (12%) also prove tempting to consumers. In terms of the

favourite sauce to dollop on a burger, burger sauce was one of the most popular, with 35% of consumers choosing it as their favourite.

Samantha Winsor, Marketing Manager at Americana, comments; “It’s clear that more traditional flavours prevail in today’s burger market, and cheddar cheese, specifically, has been called out as the nation’s preferred burger topping. This indicates that British consumers are patriotic at heart, choosing a cheese that is well-known and home-grown.

“The opportunity for operators planning their menus is to promote popular, local ingredients well known to their customers. South West venues could incorporate cheddar from Cheddar Gorge, whilst operators in North Wales could look to Snowdonia to purchase local cheese. And with so many components to a quality burger, the opportunity to work local produce on to menus doesn’t stop with cheese.”

in a premium Brioche Bun.

“For an effective and consumer-pleasing balance, we would encourage street food operators, pubs and restaurants to continue to have fun mixing things up with unique options, such as limited-time offers and seasonal recipes, while honouring the classic, quality burger elevated by a premium bun. This will cater for a range of tastes and develop the overall sales opportunity.”

To qualify as Britain’s Best Burger, a high-quality, gourmet bun is a vital ingredient. In fact, 92% of consumers agreed that a bun that holds its structural integrity and doesn’t become soggy is important to them. Specifically, Americana’s Brioche Bun is rated as an ‘excellent’ or ‘very good’ choice by 60% of consumers, followed by the brand’s Grill Marked Bun (52%) and Gourmet Kaiser Bun (44%). On average, consumers are also willing to pay £1.35 more for their burger to come in a gourmet bun.

The research by Americana also delved into the nation’s burger-eating habits. 77% of consumers order a burger in an out-of-home setting such as in a restaurant or pub once a month, with the majority open to spending £7 more on Britain’s Best Burger menu in a gourmet bun. Also, 68% would wait 20 minutes or more. Looking at wider spending habits, (31%) are happy to spend up to £14.99 on a gourmet burger. In comparison, the majority of consumers polled (38%) are only prepared to spend £7.49 on a standard burger option. In terms of the most important factor when choosing Britain’s Best Burger, nothing comes close to ‘taste and flavour’ for almost two-thirds (60%) of consumers.

‘Quality of ingredients’ (18%), ‘lots of fillings’ (8%) and ‘visual appeal’ (3%) are also factors considered.

A huge 82% of those polled agreed that a burger in a gourmet bun looks more appealing than a standard bun, with 67% also saying that they would be disappointed if their burger was not served in a gourmet bun. With 62% confirming that it is ‘very important’ that their bun hold the contents of their burger without falling apart, it is clear that gourmet is the way to go in order to meet consumer bun preferences.

Samantha Winsor continues: “Over the last few years, we have seen a wide range of playful flavours hit burger menus. These innovative options keep things fresh and tap into trends, which in turn drives consumer interest, but our market research proves that when it comes to Britain’s Best Burger, you can’t beat a trusted Classic Double Beef Burger with Bacon and Cheese sandwiched

Looking at vegetarian and vegan options, halloumi burgers come out top (30%), followed by mushroom burgers (11%) and bean burgers (10%). Meanwhile, over a quarter (27%) of consumers turn their thumbs down to ordering a vegetarian and vegan burger.

“Consumers hold the classic British ingredients in high regard,” Winsor concludes. They are prepared to pay that bit extra for them, and to wait a little longer for them to be prepared. Outlets should capitalise on this theme of tradition elevated to benefit the bottom line.”

Find out more about Americana’s Britain’s Best Burger research, and wider product offering, at https://www.americana. co.uk/Inspiration/insights/britains-best-burger-menu/.

The research was conducted by Opeepl on behalf of Americana, January 2024 and followed a study of 500 diners from across the UK and all demographics

Sizzling Chicken Strikes Gold at The National Frozen Food Awards

Meadow Vale Foods are delighted to announce that our Sizzling Shawarma Chargrilled Chicken Boneless Thigh saw off fierce competition to win Gold in the category of Best New Meat Main at the annual British Frozen Food (BFFF) Awards held in London last week.

The award is testament to the quality of the Sizzling Chicken range and rounds off our most successful launch of a new brand to date. The BFFF is celebrating its 100th year anniversary in 2024, and these annual awards are the most prestigious in frozen food, having been set up in the late 1980’s to reward the most innovative and creative frozen food products to enter the market each calendar year.

Speaking of his delight at winning the award, Meadow Vale managing director Nigel O’Donnell stated, “We are absolutely thrilled to win such a coveted award, and it is testament to the overall quality of our latest Meadow Vale Foods range, Sizzling Chicken.

We were particularly pleased with the judges’ comments, including, good flavour delivery and holds its shape and texture well, excellent portion sizing, very consistent and high-end packaging.

A lot of time and effort has gone into the conception of this highly exciting and innovative new range of fully cooked chargrilled chicken, and it acts as a fine example of how a collaborative effort to create something industry leading can yield great success.”

The Sizzling Chicken Shawarma Boneless Thigh brings flavours of the Mediterranean direct to the kitchens of many businesses in the food service industry, and speaking on the

award win our Development Chef Christoper Moyes said, “I’m delighted that the Shawarma Boneless Thigh won Gold at the BFFF awards as it’s a great product that has been extremely well received by chefs and other food service professionals right across the country.

The feedback we’ve received has been extremely positive with lots of praise for the full depth of flavour that comes from a frozen product. The brand-new Sizzling Chicken range is delivering a bold and exciting set of products to the market, opening up a wide range of exciting new menu options that can be created quickly back of house, with all the benefits of a premium, fully cooked, quick cook from frozen product. Winning such a sought-after award will only support the range to go from strength to strength.”

This award for the Sizzling Chicken Shawarma Thigh is the latest Meadow Vale product to win big at the BFFF awards, with recent accolades for the Homestyle Salt & Chilli Shredded, Meadow Vale Vegan Chick’n Strips and our Homestyle Salt & Pepper Shredded Chicken.

To request a sample of our award winning Sizzling Chicken range please follow the link HERE, and for all other enquires about how Meadow Vale’s award winning chicken can provide a boost to your business our Development Chefs will be happy to take all enquiriesContact: www.meadowvalefoods.co.uk

TEX-MEX CHEESE Co... MORE THAN JUST AN INGREDIENT

At The Tex-Mex Cheese Co., we're dishing out an authentic taste adventure with our line of ingredient cheeses, inspired by the dynamic food culture of the USA and Mexico. Our selection is tailored for the foodservice and food manufacturing maestros, featuring:

• Cheese Slices: Perfect for layering on flavour.

• Grated Pizza Cheese: Ideal for that gooey, golden pizza perfection.

• Deli-Blocks: The classic choice for versatile use.

• Snack Portions: Quick bites for on-the-go enjoyment.

• Pizza Ropes: Our unique twist for an unforgettable cheesy experience.

Every product is rigorously tested in the kitchen to ensure top-notch performance. And with our range of pack sizes, from 1kg to 5kg, you get the perfect blend of convenience and quality.

To find out how we can help you Find the perfect cheese ingredient CONTACT US NOW!

Say Hola! to the Award-Winning Tex-Mex Cheese Co. A Fiesta of Flavour!

At The Tex-Mex Cheese Co., we blend tradition with innovation, creating a cheese experience like no other. Our story began in 2024, rooted in the esteemed Joseph Heler Cheese heritage ¬– a legacy of excellence since 1957

But we’re not merely custodians of history; we’re pioneers, reshaping cheese for today’s culinary professionals.

Crafting Excellence

Our mission? Deliver exceptional cheese solutions customised for foodservice and food manufacturing. Quality, sustainability, and bold flavour define us. Picture generations of expertise, conveniently packaged and ready for your culinary creations.

Award-Winning Debut at the Cheese “Oscars”

And at our debut at the world’s biggest and best cheese show; The International Cheese & Dairy Awards 2024 in June, we bagged a haul of 8 medals! This included Gold, Silver and a Bronze for our signature

Tex-Mex Chilli Cheese, plus further awards for Monterey Jack, Colby Cheese, Smoked Cheese, Cheddar Block and Pizza Cheese Ropes.

In fact, in the Sliced Cheese category, we received all 3 medals!

Why “Tex-Mex”?

In a sea of mundane cheese brands, we chose vibrancy. Tex-Mex Cheese Co. isn’t just a name; it’s an identity that resonates. Our colourful theme sets us apart, offering a unique selling proposition that stands out in the crowded marketplace.

And whilst The Tex-Mex Cheese Co. sells a whole range of cheeses for everyday use, we recognised that American and Mexican food has been increasing in popularity in the UK over the years. In fact, Speciality Food Magazine

identified Mexican cuisine as the UK food trend to watch in 2024 and American-themed cuisine makes up nearly half of all restaurant meal types in the UK.

And of course, we love cheese and it happened to be the 3rd most used ingredient in meals! (after chicken and veg).

So, in a nutshell, we are a one-stop formatted cheese business for the food professional, with a vibrant, compelling brand identity.

Can we do a Whole Range of Formatted Cheeses? You bet we Mexi-Can!

Our range includes every format required by busy professional kitchens, caterers, takeaways and food manufacturers, to create unforgettable dishes for customers who come back time and time again.

Cheddar, Mozzarella, Pizza Cheese, Monterey Jack, Colby, Flavoured Cheese, Tex-Mex Chilli Cheese, Smoked Cheese; Grated, Sliced, Snack-Portions, Deli-Block, Pizza Cheese Ropes and a specially developed Cost-Savers variety, the new Tex-Mex Cheese Co. by Joseph Heler is the chef’s new must-have secret ingredient.

Our range of vibrant formatted ingredient cheeses; inspired by the dynamic food culture of the USA and Mexico, and carefully produced in the UK, includes:

- Cheese Slices: Perfect for layering flavour.

- Grated Pizza Cheese: Achieving gooey, golden pizza perfection; we’ve got it covered.

- Deli-Blocks: The classic choice for versatility, cut or slice as required from the block.

- Snack Portions: Quick bites for on-the-go enjoyment.

- Pizza Ropes: Our twist on an unforgettable cheesy stuffed crust experience.

Consistent Performance

Each product formulation has undergone rigorous testing in a professional kitchen, ensuring top-notch, consistent performance.

Plus, grated pack sizes ranging from 1kg to 5kg, allow you more choice for the perfect blend.

So, join us at The Tex-Mex Cheese Co.¬– where tradition meets innovation, one cheese at a time! Contact us for further information or to arrange for some samples.

Adios for now amigos! www.texmexcheeseco.com info@texmexcheeseco.com

Popeyes® UK Brings Back Fan Favourite Sandwich and Launches New Louisiana BBQ Wings

Popeyes® UK has announced the return of its fanfavourite Louisiana BBQ flavour to menus nationwide – bringing back the mouth-watering The Louisiana BBQ Sandwich and launching brand new Louisiana BBQ Saucin’ Wings.

Following the sell-out success of Popeyes’ Louisiana BBQ Sandwich last year, the cult classic is back by popular demand after fans went mad for the chicken and sauce flavour combo - with almost 10,000 sandwiches selling in its first week of launch.

But the good news doesn’t stop there, as Popeyes® has also announced the launch of its Box Meals, with four variations to choose from - including the Louisiana BBQ Sandwich Box Meal

The launch of the customisable meals means that BBQ fans can mix and match the sandwich with even more chicken from just £10.99.

The mouth-watering New-Orleans inspired sandwich and the Box Meals will be available at all Popeyes® restaurants, drive-thrus and via delivery nationwide from 16th July 2024

Popeyes® UK, the New Orleans-born fried chicken brand, is bringing the fan-favourite taste of Louisiana to the UK once again with the return of its Louisiana BBQ Sandwich, alongside the launch of its all new Louisiana BBQ Saucin’ Wings.

Back by popular demand, the Louisiana BBQ flavour combo popped off amongst Popeyes® fans after the launch of its Louisiana BBQ Sandwich last year. Almost 10,000 of the limited-edition New Orleans-inspired sandwiches sold in its first week of launch, and since then, Popeyes® have

seen over 65,000 BBQ-loving fans add the sauce to their Popeyes meal each month. Now, the fans have called, and Popeyes® has listened: launching the fan-favourite flavour combo in the form of its iconic, mouth-watering saucin’ chicken wings, too.

Available for a limited time only, the Louisiana BBQ Sandwich, from £6.99, brings a mouth-watering sweet and smoky twist to Popeyes® iconic sandwich range. Infused with the flavours of Louisiana, the sandwich features a Shatter Crunchin’ fried chicken breast drizzled with tasty BBQ sauce and topped with smoked cheese, fresh pickles, BBQ sauce, and mayo, all nestled in a soft brioche bun. This delicious sandwich transports you straight to the vibrant streets of New Orleans.

Also fresh onto the UK scene, is the launch of Louisiana BBQ Saucin’ Wings, from £5.75. Drizzled in a Popeyes® house-developed, sweet and smoky sauce with a slight Southern twang, the Louisiana BBQ Saucin’ Wings are packed with a burst of New-Orleans flavour in every bite. Available in 5, 8, or 12 wings - or as part of a meal, including fries and a drink - these wings are a must-try for fans looking to spice up their order.

But the good news doesn’t stop there. Popeyes® has also announced the launch of its Box Meals, meaning that for the first time ever, fans can get Mixin’ Munchin’ Combo Crunchin’ with their favourite menu items all for as little as £9.99. The Box Meals are available in four variations: Chicken Sandwich Box Meal (Classic or Spicy)

Chicken Sandwich Deluxe Box Meal (Classic or Spicy)

Signature Louisiana Chicken Box Meal Louisiana BBQ Sandwich Box Meal

With every Box Meal, fans can select an iconic Popeyes® Sandwich, including the latest Louisiana BBQ Sandwich, paired with a side of two Chicken Tenders or three Hot Wings. Or, they can forgo the Sandwich and opt for a combo of three Chicken Tenders and three Hot Wings with the Signature Louisiana Chicken Box Meal. Each meal also comes with regular fries and a regular drink — meaning a mouth-watering saving of over £7* when fans order their favourite items as a Box Meal. What’s more, Popeyes fans can spice up their order with Cajun Fries instead of regular for only £1.

With BBQ season finally in full swing, fans can enjoy the comforting and unmistakable summer taste all with the convenience of mess-free boxed-up chicken delivered to their door. Perfect for sharing, or savouring solo, the Box Meals are an ideal option as summer arrives in the UK, with all the Popeyes® menu favourites in one place. And if the weather is temperamental? The Box Meals are also the perfect partner for a night gaming or watching a film on the sofa.

Dave Hoskins, Head of Food at Popeyes®, said:

“When we launched our Louisiana BBQ Wrap last year, Popeyes fans went mad for it. Since then, our Bold BBQ flavour has consistently ranked in our top five bestselling sauces - and hundreds of fans can’t resist adding it to their order each week. We are thrilled to bring back Louisiana BBQ to our menu once again, with the return of our signature BBQ sandwich and a brand new Saucin’ wings. After working through twenty different versions of the sauce, we’ve perfected a recipe that truly captures the essence of Louisiana cuisine, inspired by the sweet and smoky flavours of New Orleans.

“We’ve noticed that our customers love to combine their favourite items in one order. Coupled with the fact that customisation and personalisation is an emerging foodie trend, offering the option to mix and match our muchloved New Orleans flavours at a special price seemed like a no-brainer. We’re delighted to announce the arrival of Box Meals to our menu so fans can order even more chicken and choose the combos they really want - all for the great value price of £9.99”

The Louisiana BBQ Sandwich, Louisiana BBQ Saucin’ Wings and the Louisiana BBQ Box Meal are available from 16th July 2024 in nationwide Popeyes® restaurants, drivethrus and via delivery.

*Calculation based on the Chicken Sandwich Deluxe Box Meal: Chicken Sandwich Deluxe (£7.99) + 2 Tenders (£3.67) + Regular Fries (£2.50) + Oasis Summer Fruits (£2.99) = £17.16 total cost (Saving of £7.17).

**Box Meals on delivery will not include a drink.

Café Nueva provides new instant range

Aimia Foods are proud to showcase their latest range of Instant Café Nueva coffee blends

Developed specifically for the vending market, Café Nueva’s latest range of diverse instant coffees allows operators to offer premium coffee at competitive prices. Each blend within the range delivers a great taste and superb aroma, with distinct flavours ranging from bold Robusta, to delicate Arabica coffees from around the world.

Within Café Nueva’s new Instant range, operators can find four blends:

• Delizia – 100% Robusta - Hearty and full bodied with warming notes, well-balanced for any occasion.

• Premio – 100% Arabica - Smoky & smooth with a brisk sharp acidity. Easy drinking for everyday use.

Vigoroso – 100% Arabica (Rainforest Alliance Certificated) - Smooth coffee with a deep body. Sweet notes of dark molasses and maple. Perfect for cutting through milky coffees.

• Decaf – 100% Arabica - Smooth, sweet & mild decaffeinated coffee. Fair & ethically sourced from the world’s largest grower’s cooperative.

Packed in 300g pouches, Café Nueva Instant blends not only tick boxes from a coffee quality point of view, but convenience too. This is thanks to the use of easy open, easy pour and easy reseal packaging.

Ethan Duffey, coffee Brand Manager for Aimia Foods, goes on to summarise the range:

“Within our specially selected Café Nueva range, customers can find brand-challenging soluble coffee at competitive prices, benchmarked against the biggest brands from all around the world.

Currently, 30 million cups of Café Nueva are sold annually in the out of home market.’’

For more information on Café Nueva, please visit www.aimiafoods.com

Menuserve Deep Dish Apple Pie now suitable for vegans

Frozen food distributor Central Foods has tweaked the recipe of its popular Menuserve Deep Dish Apple Pie to make it suitable for vegans.

At the same time, a commitment has been made to use solely Bramley apples for the filling of the pies.

The pre-sliced deep dish apple pie was launched to the food service sector two years ago and has since become a big favourite on menus.

“With the same great taste, our Menuserve Deep Dish Apple Pie recipe has been tweaked to make it vegan so that it can now be enjoyed by even more customers,” said Gordon Lauder, MD of Central Foods. “Apple pie is the nation’s most popular sweet pie, according to Foodhub, so we are delighted to have been able to alter the recipe so that it is suitable for vegan diners.”

The Menuserve Deep Dish Apple Pie is one of a wide range of frozen quality desserts offered by Central Foods to the catering sector. It is packed with juicy sliced apples –now solely Bramley apples – encased in golden shortcrust pastry and pre-portioned into 12 generous slices which can be individually defrosted.

Ideal for autumn and winter menus served with

hot custard or ice cream, and for spring and summer menus served with ice cream or pouring cream, the deep dish apple pie has a defrosted shelf-life of four days when chilled.

“It’s the ideal pudding to have on any menu, especially given that apple pie is the nation’s favourite,” added Gordon Lauder. “By choosing the Menuserve Deep Dish Apple Pie, operators can avoid menu proliferation, knowing that it is suitable for a range of dietary requirements.”

Central Foods is one of the UK’s leading frozen food distributors, supplying a range of products to the food service sector. The company was founded more than 25 years ago and is proud to be a catering partner across the whole food service sector, supplying to hotels, restaurants, bars, universities, schools, pubs, care homes, garden centres, leisure outlets and more.

Northamptonshire-based Central Foods currently sells to over 180 independent wholesalers, as well as larger national and regional wholesalers.

For more information, visit www.centralfoods.co.uk

Comelle - Great Soft Serve Ice Cream that should always be on the menu

“Soft serve ice cream is a key element within a wide range of classic desserts. And it’s for every occasion. Whether we’re celebrating and sharing together, or indulging solo this staple sweet treat is a crowd-pleaser with all ages. It’s also not culturally or geographically specific – from coastal parlours to city pop-ups, North to South, wherever you are in the UK, soft serve ice cream will always be on the menu.

“In such a competitive sector, dessert parlours, QSR restaurants, takeaways, and pop-up vendors need to deliver something their competitors can’t. With Comelle, that’s unbeatable flavour and unrivalled texture to offer both customers and consumers alike great quality and consistent experiences. At Comelle, we know that ice cream needs to provide a brilliant taste experience for consumers, and we aim to make it as good as it can possibly be. Through developing our recipe to its best ever taste yet we’ve achieved a truly delicious blend that balances sweetness with a delicious taste, a luxurious texture that offers a premium mouthfeel, and a stunning serve that really delivers exactly what customers imagine when they think of a classic soft serve ice cream. It’s simple and visually stunning pleasures like this that really elevate the occasion – whatever the category or type of serve. Our strong belief is that ice cream should be for everyone, which is why our mix caters for vegetarian, coeliac, and halal diets. As part of our range, we also offer a plant-based mix suitable for vegan and lactosefree diets.”

“While our ice cream mix recipe has been finely crafted to taste great, we’ve also worked hard on the technical properties of our mix ensuring that great texture and slower melt properties complement our best ever taste. This ensures Comelle’s soft serve ice cream retains its shape and texture for longer, prolonging the customer’s enjoyment – from flavour savouring to creating an obligatory Instagram or TikTok post, they don’t need to rush the experience. This is also a great benefit to operators as it gives them more time to develop creative concepts when garnishing the ice cream. There’s a real demand now for visual wow factors and we’ve seen a growing trend towards premium showstoppers by dipping soft serve to add more colour, flavour, and dynamic excitement to the product – all boosting margins, as well as creating ever more indulgent consumer experiences. Our soft sever mix stability offers more time to work with the ice cream to create something spectacular and appealing. To further remove any operational barriers to

service, we’ve made excellence simple to achieve – just pour Comelle ice cream mix into the soft serve machine’s hopper and that’s it! “

“With ice cream, we know consumers are looking for an indulgent sweet treat. But for us, it’s crucial that a balance is struck so that operators can add various toppings and accompaniments – cones, sprinkles, sauces - for added profit and flavour without over-sweetening the serve. Operators need to find a winning recipe – and we’ve done lots of the hard work here! For instance, our ‘Best Ever Taste’ original red Comelle has been carefully developed to meet the PHE 2020 sugar guidelines. The result offers a natural creamy taste with soothing notes of vanilla throughout the flavour base – a classic and perfect treat as a solo soft serve, but also perfect to pair with an array of dessert options.

The result is incredibly versatile as Comelle can produce anything from classic soft serve for cones and tubs, sundaes and knickerbocker glories, but also offers a cool pairing for hot desserts like seasonal crumbles, pies, waffles, and brownies. “

“It’s also important to know that when you buy Comelle ice cream mix, you’re supporting independent farmers as our milk from naturally grass-fed cows is sourced directly from our Lakeland Dairies Co-Operative family farms. This is an essential aspect of our business ethos, and we’re genuinely proud to support and work for a network of 3,200 local and family-run farms.”

“Great taste, versatility and potential for profit –Comelle offers operators so much!”

https://lakelanddairies.com/food-service

Pidy Shortcrust Tarts: The Must-Have Summer Menu Essential

July 2024: The European pastry specialist

Pidy has everything chefs need for the ultimate summer spread, from ready-to-fill meringue nests, to pre-soaked rum babas ideal for a premium boozy treat. But perhaps the most versatile product in Pidy’s portfolio is their classic shortcrust tarts

Infinitely adaptable, Pidy’s shortcrust tarts – also known as sablee – are available in a neutral flavour to complement savoury fillings, a sweet version featuring a subtle vanilla aroma, or a chocolate base perfect for creating chocoholic desserts. Ranging from 4cm to 22cm in diameter, chefs can choose whether to use small bases for individual servings, or utilise the larger versions which can then be sliced for optimal convenience. This diverse range of sizes means caterers can employ the tarts for canapes, starters, mains, desserts, or petit fours.

Fabien Levet, Commercial Director at Pidy UK explains the benefits of such a versatile product;

“Our ready-to-fill shortcrust bases are ideal for busy kitchens that don’t necessarily have the time or space to create in-

house baked goods, but still want to offer customers that crisp, golden, buttery finish of homemade pastries. Because they’re compatible with a range of flavours, and quick and convenient to grab and fill as required, chefs can spend more time experimenting with bold flavour combinations to ‘wow’ their customers.”

Summer is a great time to get creative with seasonal fruits to create refreshing and stunning desserts. Chefs could take inspiration from Pidy’s Tartlet with Forest Fruits recipe as an example; simply fold raspberry coulis into mascarpone, and add a whisked cream and sugar mixture. Pipe into the tarts, and decorate with seasonal berries and edible flower. The full recipe, and other delicious inspiration can be found on the Pidy website.

With an ambient shelf life of nine months plus, the shortcrust tarts are also ideal to order in bulk, so operators can be sure they have enough for demand without worrying about complex expiry logistics.

The tarts also offer a convenient solution for chefs looking to cater to dietary restrictions, with gluten-free and vegan variations available – whilst also having the advantage of significantly reducing the risk of cross-contamination.

For more information on the Pidy range, please visit www. pidy.co.uk or call 01604 705666.

AIMIA FOODS ANNOUNCE

A NEW BRAND NAME THAT MATCHES SHMOO’S PROFESSIONAL DIRECTION

This subtle - yet clear - re-brand serves to amplify the direction that Shmoo for Professionals is looking to take amid brand diversification, as Karen Green, Marketing Manager, at Aimia Foods explains:

“For nearly 3 decades, Shmoo has been helping a widevariety of food-vendors tap-into the growing milkshake market. In recent years, Shmoo has also been satisfying retail markets. The growth in this area was key in terms of timing for the Shmoo for Professionals re-brand. We want to show a clear separation of products offered under the Shmoo umbrella, with Shmoo for Professionals clearly representing products which are suitable for OOH and foodservice customers.”

Whilst the name of the brand has had a shake up, the Shmoo for Professionals range remains the same, with four core flavours - Vanilla, Chocolate, Strawberry, Banana being

offered, as well as seasonal/limited-edition flavours which currently include Mint Choc-Chip and Raspberry White Chocolate. From an aesthetic point of view, the lid colour of each Shmoo Professional tub now represents the flavour inside. For example, Shmoo for Professional Banana has a yellow lid, meaning a caterers can visually identity the flavour easily.

Fresh, quick and thick, Shmoo for Professional shakes can be made-up in just 30 seconds, and are suitable for vegetarians, free from artificial colours, flavours and preservatives. When mixed to instructions, Shmoo Professional shakes are also low in fat.

To find out more about Shmoo Professional, please contact Aimia Foods on 01942 4086000 or visit www.aimiafoods.com

Wrapmaster® Joins the Grits & Eggs

In Atlanta, there is a new breakfast community growing, founded by Harlem born, entrepreneur and philanthropist Michael Glover, Joseph Ogbogu, Anthony Omoyele and award-winning Executive Chef, Rasul York. Grits & Eggs Breakfast Kitchen opened in November 2021, during the pandemic and through word of mouth, the casual-dining restaurant has quickly become the hot ticket for those wanting to experience honest, highquality food made with love

Today, the business partners are planning four more restaurant openings across the city in quick succession - all to keep up with demand for the kitchen’s now famous grits*. As part of the expansion, Wrapmaster® ultimate chef wrap systems are being rolled out across all sites to help keep operations runninWith 42 years in the food business, Michael Glover knows a thing or two about managing restaurants. Cutting his teeth sweeping floors at fast food restaurants, Michael worked his way up to become Vice-President of Operations overseeing forty restaurants. A chance meeting with Rasul York saw the perfect partnership form, as he brought with him twenty years of certified executive chef experience, as well as being a Chef Lecturer in Culinary Arts at Corden Bleu Cookery School. Together, along with General Manager, Michele Mollon the dream team are committed to creating a unique dining experience that appeals to all and supports their community.

Michael explains:

“We are not a brunch restaurant. We are a breakfast restaurant that’s creating a real niche within the market. You’re going to find people here that are bringing their mother to breakfast and the mothers bringing their mothers to breakfast and they bring their kids. […] You might find four generations having breakfast. It can be like a family affair – we’ve created an atmosphere where you can bring your parents and enjoy breakfast in the morning.”

“[Grits] is an ambiance, a vibe” Chef Rasul adds. “We have sixties and seventies music; you’re greeted with a smile and made to feel like you’re home. We care about what we do here. The food is untraditional and unorthodox because I want to give you something different to what you normally get, that you just can’t make at home. You might cook it at home, but you’ll never cook it my way.”

And it is Chef Rasul’s cooking which is making Grits & Eggs a social media sensation with diners queuing for up

to three hours for a table on the weekend. In the kitchen, the team are fully trained by Rasul as part of an expanding Culinary Academy, with the commitment to serving the best food.

“We care about each dish that goes out the kitchen.” explains Rasul. “For the chicken, I use my aunt’s favorite recipe, which was also my grandmother’s favorite recipe. It’s made with love, and you can taste that. We want you to look at the plate and it brings a smile, and then make the stomach smile at the end of the day.”

“Rasul told me if we’re going to have grits and eggs for a [restaurant] name, we have to have some of the best grits in the business” Michael adds, “and that’s what we’re doing here.”

The restaurants source fresh and local, and everything is made from scratch. Diners can sample Rasul’s famous hand fried Chicken & Honey-Biscuit Sandwich, French Toast with Chicken Sausage, Jerk Caribbean Shrimp, or awardwinning Fried Catfish & Grits from the authentic all-day dining breakfast menu.

This commitment to scratch-made dishes means the Grits & Eggs team starts prepping the fresh ingredients at 5am every morning. After seeing a Wrapmaster® demo, Rasul replaced the old cardboard cutter boxes being used with a mix of Wrapmaster® 3000, Wrapmaster® 4500 and Wrapmaster® Duo dispensers front and back-of-house to support the service.

“We have the Wrapmaster® 3000 for the bar where we have lemons, limes and garnishes that need wrapping up at the end of the day, the 4500 is good when there’s a lot of prepping, and I use the Duo when I’m doing a lot of oven work and lining trays.”

“Wrapmaster® is one of the best things that’s been brought to me. At the time, I remember I had a brandnew cutter box that got wet and was tied in saran wrap. [Wrapmaster®] speeds up my time, now I’m not looking for the edge of the film anymore more. I don’t have to keep rolling it. I don’t have to worry about the 90,000 cuts you get when you’re trying to roll. Somebody always cuts a finger because of the metal on the side of the [cutter] box, or you’ve got to tie the box because it gets damaged. Wrapmaster® speeds up my process, and I’m saving 15-20% on the wrap that I use because I’m not wasting as much.”

And Michael agrees;

“We get our chefs and our kitchen the best tools necessary to be successful in this business. That’s why

Wrapmaster® comes into it. You have a piece of equipment that preserves product, helps us save costs and supports the sanitation process of the business.”

It is Wrapmaster’s ability to enhance safety standards that Rasul values most;

“I don’t have to worry about cardboard heating up next to a pan and the plastic wrap coming out in pieces. [Wrapmaster®] can sit right next to a hot pan and I can still wrap. So, it benefits me a lot. It benefits me a heck of a lot.

“You can put it in the dishwasher and that’s something you can’t do with a cardboard box. I can load it back up and I’m back to work again. I can spill on the plastic. I can wipe it off, sanitize it, and I’m back to work again. The only thing you could do with cardboard box is put in in the garbage.”

With four new Grits & Eggs Breakfast Kitchens opening in the space of four months, the team are committed to building a second chance initiative for homeless people or prisoners who want to get their lives back on track and make a positive difference. In Atlanta, more than 200 jobs are being created with Chef Rasul keen to inspire people to work in hospitality and love what they do.

“This is something that we look forward to doing” confides Rasul “to be able to bring that to our community is special to us because we’re able to help people.

Wrapmaster® is very proud to be part of the journey, as the Grits & Eggs breakfast community grows.

Michael explains;

“Wrapmaster® will be in all of these locations. At the end of the day, we stand behind it 100% when it comes to having a piece of equipment that’s going to contribute to our success.”

Rasul adds, “Wrapmaster® benefits the restaurant all the way around the board. I feel like it should have been out years ago because you really save a lot of money. Every time you see Grits & Eggs, you’ll see Wrapmaster®.”

For more information or to request a demo please visit https://www.wrapmaster.global

* grits are a popular dish in the American South, made from crushed or ground corn similar to porridge.

Panasonic speeds up service with new NE-SCV3

World-leading manufacturer of professional microwave ovens and rapid cook technology, Panasonic UK, has launched its new NE-SCV3 high-speed accelerated oven – the latest product innovation to join its hugely successful Professional Kitchen portfolio.

Panasonic has developed a range of solutions designed to support today’s operators, and its new NE-SCV3 high-speed accelerated oven is a prime example of this. Incorporating a new multiplatform app, the cutting-edge NE-SCV3 puts innovation at your fingertips, with ease of use first and foremost.

Speaking about the new NE-SCV3, Andrew Whyte, European Product and Planning Manager Professional Kitchen, Panasonic says:

“As a world-leading manufacturer of professional microwave ovens and rapid cook technology, Panasonic Professional Kitchen is proud to launch the NE-SCV3. Using the latest technological developments the new NE-SCV3 is optimised for multi-site groups and chains. Offering simple operation in multiple languages, with colour touch-screen and the ability to update, modify up to 1,000 recipes and menu settings rapidly via wifi/LAN. Implementing the use of an innovative user-friendly multi-platform app allows us to support the demands of all professional kitchens, and the wifi/LAN access allows updates to be made more securely, centrally and conveniently. The new NE-SCV3 continues Panasonic’s

commitment to deliver the very best across the industry.”

Offering microwave (nine power levels), grill (two levels) and convection; the new NE-SCV3 features Panasonic’s unique twin inverter technology, to cook food evenly. Its ventless design with a built-in catalytic converter and a full metal door ensures an even distribution of heat, while an easy-to-clean cavity keeps maintenance simple and reduces the necessary cleaning time. Use to cook, toast, bake, grill and reheat; for both fresh and frozen foods –from baking-off delicious pastries for the breakfast period, to perfectly cooking meat, fish and vegetables.

The new NE-SCV3 weighs 38kg and measures 412mm x 474mm x 565mm, making it suitable for use in areas with limited space. What’s more, the unit is fully stackable, delivering maximum flexibility in a busy commercial environment as stacking a second oven ensures even greater space optimisation; doubling capabilities.

To find out more please email commercial. ovens@eu.panasonic.com or visit www.panasonic.co.uk/professionalkitchen.

Swedish warewashing manufacturer helps UK operators overcome hard-water issues with brand-new built-in-softener option

Swedish warewashing manufacturer, Wexiödisk, is set to help UK operators overcome hard-water issues having launched a brand-new built-in-softener.

Available as an option with the brand’s popular WD-4S undercounter model, Wexiödisk’s built-in-softener effectively prevents limescale from building in the machine, therefore improving wash quality, maintaining machine longevity and reducing cleaning requirements.

This is achieved by automatically removing damaging minerals – such as magnesium and calcium - from the water supply in medium-tohard water areas in which many UK regions are classed as. In fact, the drive to develop this option came directly from UK customers operating in hard-water areas as David Glover, UK & Ireland Country Manager for Wexiödisk, goes on to detail:

“Hard water isn’t an issue that Nordic countries commonly experience, hence why a built-insoftener had never been developed by Wexiödisk before. Having said that, the UK is now a key market for Wexiödisk, hence why we are so delighted to be directly addressing customer requests for a limescale busting solution with our built-in-softener option.

When investing in WD-4S model with built in softener, UK operators in medium-hard water areas can be confident that limescale issues that they’d previously experience are a mere thing of the past.”

To find out more about the new WD-4S with built in softener, please contact David.glover@ wexiodisk.com or visit www.wexiodisk.com/en

Pump Up the Profits with New Easy-Serve Nutella® Dispensers from Ferrero Foodservice!

The signature taste of Nutella® can now be served on demand thanks to TWO new, innovative dispensers available to foodservice operators through our exclusive partnership with Sephra Europe Ltd.

Ferrero Foodservice has made it even easier for operators to offer the iconic taste of Nutella® with the launch of two new advanced tools – The Electronic Nutella® Dispenser and The Nutella® Manual Dispenser. The dispensers have been developed to allow users and operators a new and versatile way to incorporate a touch of Nutella® into their dishes. The innovative dispensers have a dedicated SKU – the Nutella® 1kg Cartridge – and serve a 15g portion of Nutella®, the nation’s favourite spread , with ease, making it the perfect addition to hotels, breakfast buffets, cafés, bakeries and more.

With 80% of professionals stating they’d use the dispensers in their operation following a trial, and 70% praising the dispensers’ convenience, these are the next must-have gadgets, suitable across foodservice. When paired with the Nutella® 1kg Cartridge, the dispensers guarantee less than 4% product waste , plus, thanks to their temperature control, the dispensers are able to control the fluidity of the spread, ensuring the right consistency every time. With a one-touch operating system or simple pull-to-use lever, depending on which dispenser operators decide to use, dispensing Nutella® is easier than ever. Operators will also benefit from the dispensers’ versatility, whether customers use The Electronic Nutella® Dispenser in self-serve scenarios, or the Manual Nutella® Dispenser which is used by chefs and caterers back-of-house, Ferrero Foodservice has the solution for you.

Zareen Deboo, Foodservice Channel Operators Manager, Ferrero UK & Ireland comments:

“Shaped like our iconic jars, our dispensers give operators a new way to drive those impulse purchases while consumers are out-of-home, and benefit from the big brand power of the Nutella® name. We know that customers will pay more for the delicious taste of a well-known brand like Nutella® , so with our innovative new products, we can help operators boost their business and appeal to consumer demand!”

The New Nutella® 1kg Cartridge

Launching into foodservice later this year, the new Nutella® 1kg Cartridge is designed to be used with both new innovative dispensers, though its versatile design lends itself to be a standalone product too. Operators can claim a complimentary 3-piece nozzle kit to unlock a wide variety of uses, from filling croissants to topping waffles. The cartridge is also made from a recyclable material aiming to reduce operators’ use of single-use plastics.

David Archer, Managing Director of Sephra Europe Ltd comments:

“Sephra is excited to bring this product to market for Ferrero. As a key food and ingredient supplier to bakeries, hotels, cafes and dessert parlours, Sephra is perfectly positioned to support operators. Both machines and the cartridges are available through our website, www.sephra.com, and can be ordered for next-day delivery in mainland UK.”

Category Insight and Customer Demand Behind

The Re-Launch Of Country Choice Tiger Bloomer

Acting on category insight, and demand from its customers, Country Choice has added a Tiger Bloomer back to its range of breads

The new Tiger Bloomer will create a genuine point of difference on a retailer’s in-store bakery fixture, and for those who are preparing freshly made sandwiches it can also be used as a delicious, premium alternative to more traditional bread carriers”, says Phil Carratt, Head of Marketing and Strategy at Country Choice.

“Demand for speciality breads is on the rise and we are pleased to be able to offer our customers a product that they have been asking for and one that will help them meet consumer desire for high quality, speciality breads.”

Tiger bread - named to reflect its stripy golden ‘cracked crust’ - has grown in popularity in recent years, becoming a popular option within the speciality bread section. Country Choice’s Tiger Bloomer owes its distinctive appearance to flour paste, which is brushed on before baking. During baking the flour paste dries and cracks to create a two-tone effect similar to a tiger’s markings. The flour paste also helps to give the crust a distinctive flavour.

The new 400g Tiger Bloomer comes in cases of 14 and should be baked from frozen: simply take the required number from the outer case and bake for 9-10 minutes at 180°C. The Tiger Bloomer – which has a one-day shelf life once baked – will complement any number of sandwich fillings including sliced meats, cheeses and deli-style mixes. For further information visit www.countrychoice.co.uk

The Sky is the Limit

Unox takes partnership with The Burnt Chef Project to new heights

An intrepid team from Unox UK has defied the odds and carried a full-size combi oven up Ben Nevis – The UK’s highest mountain. eaching heights above anything attempted before, the ‘Moving Mountains for Mental Health’ challenge was in aid of the manufacturer’s enduring partnership with The Burnt Chef Project, ultimately raising more than £20,000 for the cause.

After months of training and unrelenting organisation, the challenge took place on Saturday 29th June 2024. With a group of 25 determined climbers assembling at the base of the UK’s highest mountain, a 10-grid CHEFTOP-X™, Unox’s latest state-of-the-art combi oven, weighing more than 140kg, was strapped to a custom-made frame to be carried up the mountain. A short safety briefing from the mountain guides was followed by a 06:00 start to make the most of the daylight.

Ascending the pony track on one of the mountain’s busiest days of the year, the team worked together to overcome narrow paths, steep drops, gates, stiles and even multiple river crossings – averaging a mere 1mph on the trek to the top. After more than seven hours of relentless climbing, the team passed through 1,100 metres above sea level, higher than any point in England or Wales. As the weather closed in and with time running out, the professional mountain guides consulted with the team and the decision was made to halt the assent on safety grounds. Unveiling the oven to celebrate the astonishing achievement, the team faced another seven hours on the mountain to descend with the oven back to the base.

Raising more than £11,000 by the end of the day, a figure being matched by Unox S.p.A, meaning the challenge has already raised £22,000+ to support the ongoing work of The Burnt Chef Project. On the challenge, Scott Duncan, Managing Director at Unox UK comments:

“I’m incredibly proud of every single person who’s helped us to undertake this remarkable challenge. From those who scaled the mountain, carrying a full-sized combi oven in every conceivable weather, to those who supported us with logistics, fabricated the frame used to carry the oven and of course, those who have sponsored and supported us. By the day of the challenge, we had already raised more than £11,000 – a figure that will be matched by our parent company, Unox S.p.A and go to support the incredible work of The Burnt Chef Project.

While we are disappointed not to make the summit as planned, the team should be immensely proud of their achievement – taking a professional combi oven to 1,100m above sea level – higher than any point in England or Wales. Ultimately, safety must come first and with the weather throwing everything at us, with the team managing injuries and time against us, the decision was made to stop. We also took inspiration from our friends at The Burnt Chef Project – understanding the wellbeing of the team was significantly more important than reaching the summit.”

The team, working in groups of six or eight, depending on the trail, rotated every couple of minutes, ensuring the oven continued its move up and then down the mountain. Fitted to a custom-made frame, the unit was unveiled and

constructed at the top, where the group unveiled a flag in support of the key sponsors - Caterglobe, Latitude Leasing, Dewberry Redpoint, Nimlok, Eat PR & Marketing, Thomas Franks, HRC, Casual Dining Show, Keith Elkington Transport, Gratte Brothers and The Bread Factory.

On the challenge, Nicola Michelon CEO of Unox adds:

“The Burnt Chef Project is a fantastic cause and mental health is something that is of huge importance, especially within our industry. We have been partnered with the charity in the UK for more than two years, growing our partnership internationally as The Burnt Chef Project has transformed into a global charity organisation.

That is why Unox has decided to match the amount that the UK team has raised, taking the total amount raised for The Burnt Chef Project to over £20,000.

I am incredibly proud of the Unox UK team and its achievements with this challenge. Not only have they taken our Unox CHEFTOP-X to new heights, but they have raised an incredible amount of money and awareness in support of The Burnt Chef Project and mental health.”

With donations still being made and a total that is currently over £22,000 (when matched by Unox S.p.A), Kris Hall, Founder and CEO of The Burnt Chef Project concludes by saying:

“I’m so proud of the team for their incredible efforts in taking an Unox oven from sea level up to 1100m, even after travelling up to 10 hours just to reach the Scottish Highlands! This ascent was gruelling without the added challenge of navigating rocky paths, walkers, and crevices with a metal fabricated stretcher and a giant commercial oven! This pushed the team through mental and physical endurance, but they didn’t give up!

To put this into context imagine carrying the same emotional and mental load living with mental illness day after day and continuing to get up and put one foot in front of the other. Thank you to everyone involved.”

There is still time to support the fundraising effort for this incredible challenge – visit the following link to find out more: https://fundraise.theburntchefproject. com/fundraisers/ambershort/moving-mountainsfor-mental-health---unox-uk

For more information on Unox please visit www. unox.com or to find out more about the work done by www.theburntchefproject.com.

Bridge Cheese celebrates double awards success

Afast-growing supplier of cheese and dairy products to the food industry is celebrating a record medal haul at the industry’s most prestigious event – just days after being crowned a county champion for excellence Telford-based Bridge Cheese scooped six gold medals, three silvers and a bronze at the International Cheese & Dairy Awards – the dairy industry’s equivalent of the Oscars. The medal haul –the company’s best in its five-year history – comes after Bridge Cheese was crowned champion for excellence in manufacturing and engineering at Shropshire Chamber’s business awards.

Managing director Michael Harte said the awards success was a testament to the fantastic work of the entire 80-strong team at the Stafford Park company.

“We were absolutely overjoyed to have performed so spectacularly at the International Cheese & Dairy Awards, which really do mark the pinnacle of success in our industry.

“We won gold medals for our extra mature white Cheddar, our Irish mild coloured Cheddar, our mild white Cheddar, our Piri Piri ropes, our Mozzarella and our smokey cheese mix. Our Irish mature Cheddar, smoked pizza mix and heat resistant mature Cheddar all won silver and our mild mature Cheddar a bronze.

“To have independent judges at such a prestigious show award us such high honours is a real vote of confidence in everything we are doing here and is a huge credit to each and every member of the Bridge Cheese family.”

The awards came just days after the Shropshire Business Awards, where the company took the title for excellence in manufacturing and engineering and also saw technical manager Emily Rowles shortlisted for the best young businessperson title.

“The Shropshire award is a real highlight for us, because we are very proud to be based in Telford and to play our part in the success of the county as a whole,” said Michael.

“To receive an award from our peers which recognises our outstanding customer service, bespoke and flexible approach, commitment to innovation, focus on staff wellbeing and sustainability, and superb leadership and organisation is a huge honour.

“We were also hugely thrilled that Emily made the finalists for the young businessperson award because her growth from technical assistant to a valued member of our senior management team has been nothing short of remarkable.”

Bridge Cheese has grown from a new start up just over five years ago to a company with a £30million turnover and 80 employees today.

For more information please visit www.bridgecheese.com

GreasePak just got even greener

Mechline Developments is excited to announce that the replacement fluid boxes for their award-winning GreasePak FOGS management solution are now created from 100% recyclable packaging.

Featuring less packaging in total, which itself is made from responsibly sourced paper, the new boxes complement GreasePak’s environmentally friendly Class 1 biodegradable bio-fluid, providing customers with an overall more sustainable product.

John Newell, Director at Mechline Developments, enthuses over the GreasePak system:

“For the past 20 years, GreasePak has been the unsung hero of commercial kitchens. Proven effective in yearlong field trial with Southern Water, and loved by chains and highly esteemed chefs, GreasePak works where other FOGS management systems have failed, both on its own and as part of BioCeptor. These systems have so far allowed thousands of businesses to easily and effectively handle the slippery subject of FOGS. By making GreasePak fluid boxes fully recyclable, we are further encouraging these very businesses to operate even more sustainably.”

Once the new fluid box is fitted, GreasePak will

automatically dose the pre-mixed biological solution to degrade FOGS into smaller, simpler molecules, which cannot reform or solidify. Unique to Mechline, this fluid has specifically been designed to work in commercial kitchens traps/drains, with low oxygen and fluctuating pH. This unique formula contains in excess of 500 million bacteria per gram, from 8 different strains and is effective against many types of fatty acids, including those found in animal fats, vegetables oils, and saturated fats. It also produces enzymes which are important—alongside the bacteria—for the effective degradation of kitchen waste, specifically FOGS and starches.

Dedicated to supporting end users with simple and effective solutions that help keep their kitchens flowing freely, environmentally friendly, in the cost-effective way and on the right side of the law, customers can find the right FOGS management solution for their business when turning to Mechline Developments.

The new boxes will automatically be sent to customers when they order replacement fluid and will fit into most existing GreasePak wall-mounted dosing modules. For any customers that still have a Mark 1 GreasePak* please contact Mechline via email at technical@mechline.com.

*For more information, please visit https://www. mechline.com/gp-fluidboxes/

Unox UK brings the stars out for ‘Stella Experience’ in Italy

Unox rolled out the star treatment as the oven manufacturer whisked away some of the UK’s hottest chefs for an all-inclusive Italian trip!

Already acclaimed for customer support, Unox UK is taking live demos to a new level with a ‘Stella Experience’ at the company’s headquarters in Padova, Italy. Kicking off a new series of exclusive site visits, the oven manufacturer was delighted to host renowned chefs Thomas Brown, Adam Smith, Luke French, Greg Clarke, Alan Thatcher, Aktar Islam, and Brad Carter for a two-day getaway.

Mixing business with leisure, the Stella Experience rolled out the welcome wagon with a day trip around Venice, followed by a second day at Unox HQ. Day two saw the chefs tour the state-of-the-art facilities, which included a behind-the-scenes factory visit of the manufacturer’s operations, a live cooking demonstration with the latest innovative equipment, and a panel discussion.

passion these guys have – it’s been amazing.”

Hot on the tail of the latest ‘I Choose EVEREO®’ episode featuring two Michelin-star chef Gareth Ward, the panel discussion focused on how the chefs are using the world’s first ‘hot fridge’ from Unox to enhance and develop their menus.

In a quick-fire round of feedback on the EVEREO®, French commented:

“I’ve got an EVEREO® at the restaurant at the moment. Great bit of kit. Definitely going to get a couple more of them. I’m interested in, some other bits of kit as well. One word to describe it?

I have to say, it’s unbelievable.”

Reflecting on the first Stella Experience Scott Duncan, Managing Director at Unox UK, said:

Luke French, Chef-patron at Jöro in Sheffield, said: “The trip to Unox HQ has been absolutely unbelievable. Really, really impressed.”

But it was the factory tour that was the ‘pièce de resistance’ for French. Guided by Unox UK Active Marketing Chefs (AMCs) Luke Taylor and Andy Gynn, the tour gave the group exclusive access to Unox’s warehouses and workshops to take a closer look at the innovation and detail that goes into every individual oven.

French added: “The factory tour was absolutely unbelievable. The attention to detail from start to finish is absolutely mind-blowing. Just how immaculate everything is. The organisation and the knowledge that Luke’s got, and the

“It’s really important to us that our customers get to see how and where our ovens are designed and manufactured. But given the extraordinary guest list, and knowing how busy and hardworking these chefs are, we wanted to make sure it was worth their while with a nice balance of work and leisure. We’re really delighted with the positive feedback.

“A big topic during the trip was of course sustainability, so we were pleased we could show the group the targets we’ve met as well as our vision for achieving new ones and how this could help their kitchens and teams cook more energy efficiently.

“This was a carefully selected group of chefs, consisting of long-term and new customers, so it was a fantastic way to get feedback from chefs who are at different stages of their journey with Unox and know how we can support them further with their culinary ambitions. We want to focus on different equipment for each trip, but this is definitely the first of many Unox Stella Experiences to come.”

Wingers Flies High with Five New Store Openings

Wingers – the Chicken Wing Company – is flying high with five new franchised store openings this year including Telford, Watford, West Bridgford, The Taproom in Harborough High Street Birmingham and Birmingham International Train Station. Wingers, which now has eleven shops trading successfully, aims to have 20 stores open in locations across the UK by the end of 2024

Amran Sunner, co-founder and operations director of Wingers confirms: “The demand for our delicious fresh buttermilk fried chicken continues to grow and we have taken on new franchisees plus all of our existing franchisees are now operating multi-unit sites offering eat-in, take away or delivery. Even our first franchisee who was with us before the brand became well known, is now looking at a second site. At the Taproom we have enabled an existing bar to offer their own in-house chicken and our successful site at Birmingham International Train Station has opened up discussions with other major transport operators in the region.

“Since we initially set up from our dark kitchen during the Pandemic in June 2020, it’s been a huge learning curve and real success story. We now love investing in our brand and supporting all of our franchisees to grow their individual businesses. We have now put all the infrastructure in place including the right team members plus our own inhouse marination facility and national marketing to ensure franchisees have everything they need to create a thriving

Wingers franchised business of their own.

“We are now ready to take Wingers to new heights. Our goal is to open 50 stores within the next four years, so we are now looking to work with more QSR professionals and experienced business people to manage our planned pipeline of stores on a franchised basis in key development areas including the North East and North West, on the M1 and M6 corridors and in cities like Manchester, Leeds and Sheffield. We are also looking into expanding in Scotland in Edinburgh and Glasgow.”

Wingers offers a full turn-key offering, comprehensive training and support, simple operation with low staff overheads, a great menu and low cost of entry. The potential for excellent returns will really help your business take off! Find out how you can help us satisfy customer demand and spread our wings further through developing your own profitable, franchised Wingers restaurant.

For further information about a Wingers’ franchise opportunity please see: https://www.wingers.uk.net/ franchise or email: franchise@wingers.uk.net

Kitwave Joins Country Range Group

The Country Range Group (CRG) has announced that the foodservice division of Kitwave Group plc is to join as its newest member as of the 15th July 2024.

The growing Kitwave division is made up of four wholesalers – Millers Foodservice,

M.J. Baker Foodservice, Total Foodservice and WestCountry Fruit Sales, which have a combined turnover of £126 million. The businesses operate from eight depots across the UK, with a fleet of 200 delivery vehicles and a 96 strong sales force.

Kitwave follows Arthur David, Waterdene Foodservice, Brook Street Foodservice and Harlech Foodservice in joining the Country Range Group since the beginning of last year.

Kitwave will immediately benefit from the Country Range Group’s buying power, analysis, data and insights, the formidable three-tiered, own brand portfolio and wide-ranging marketing campaigns and promotions.

Country Range Group Chief Executive Martin Ward said:

“On behalf of the Group and our members, I wish a warm welcome to the whole Kitwave team. The business has been built on hard work, great people and by providing the best customer service so we’re confident they will be a great fit for our Group.”

Ben Maxted, Kitwave Group plc Chief Executive Officer, commented:

“We are delighted to be joining CRG at a time that we are strategically growing our own foodservice offering. The product portfolio, marketing support and shared knowledge will ensure we continue to improve our own offering and service in a sustainable way as we work closely to support our own valued customer base.”

Website: countryrangegroup.com

LinkedIn: The Country Range Group | LinkedIn

Footprint and Nestlé Professional Unveil 2024 Footprint Sustainability Index

Footprint, the UK’s leading sustainability and ESG expert in the food and drink industry, in collaboration with Nestlé Professional, proudly announces the release of their annual report, The Sustainability Index 2024.

This comprehensive report showcases the resilience and unwavering commitment of the foodservice industry in its quest to achieve net-zero, emphasising the need for innovative and sustainable practices.

In a year characterised by economic pressures, supply chain disruptions and environmental concerns, the 2024 Footprint Sustainability Index emerges as a testament to progress. The report highlights how businesses are continuously innovating and adapting to overcome sustainability challenges while maintaining operational efficiency. Beyond carbon reduction, this year’s index emphasises the significance of a holistic approach to sustainability. It delves into critical areas, such as biodiversity conservation, soil health, and water management, illustrating their vital role in comprehensive environmental stewardship. Packed with fresh, actionable insights, the index offers recommendations to empower foodservice leaders to enhance sustainability across their operations.

Consumer behaviour remains a powerful driver of industry transformation. The report reveals that 59% of consumers attempted to reduce their meat consumption in 2023. This growing preference for sustainable dining options is influencing businesses to adopt practices, such as menu streamlining and the use of reusable materials. The Index details how these consumer trends are shaping the

future of the foodservice sector. For example, in 2023, there was a 23% increase in individuals choosing dining locations based on the establishment’s sustainability ethics.

The 2024 Index equips industry leaders with strategic insights and best practices to foster meaningful change. It underscores the importance of building a resilient workforce and nurturing a culture of sustainability within the foodservice sector.

Katya Simmons, Managing Director of Nestlé Professional said: “At Nestlé Professional, we are deeply committed to leading the way in sustainability. The 2024 Footprint Sustainability Index is not just a report; it is a vital resource that empowers us and our industry peers with the insights and strategies needed to tackle today’s complex challenges.

“We are on a dedicated path toward sustainability, with clear goals to reduce our carbon footprint, enhance resource efficiency, and promote responsible sourcing. This Index underscores our commitment to innovation and resilience, helping us to build a more sustainable future. Together, we can create a lasting impact, driving positive change across the foodservice industry.”

To view and download the 2024 Footprint Sustainability Index please see: https://www.nestleprofessional.co.uk/ news/sustainability/footprint-index-2024

Lockhart provide update on Sustainable Futures progress

Lockhart Catering Equipment’s recent conference provided the company with an opportunity to give an update to customers and suppliers alike on the significant progress that has already been made on their Sustainable Futures programme and the three pillars of People, Customers, and Suppliers. The conference itself is a key part of the programme with Lockhart committed to sharing what they know about sustainability and providing sustainable business solutions, expert and impartial advice with clients and highlighting more sustainable products.

From a packaging perspective, 50% of exclusive brands have removed single use plastic from their packaging entirely. Two out of three exclusive cutlery brands now wrap product in tissue paper and banded paper, whilst plastic sleeves from Artisan and Crème crockery ranges have been replaced with cardboard, which alone is estimated to reduce 109Kg of plastic each year. 100% recyclable honeycomb protection has replaced plastic bubble wrap in many products, whilst plastic tape has been swapped for paper carton sealing tape. Combined, this is predicted to reduce a further 2,600Kg of plastic each year. Furthermore, plastic ‘documents enclosed’ envelopes have been replaced by paper alternatives, saving an additional 400Kg per year. Beyond packaging, of Lockhart’s 202 employees in the UK, 80% are recruited from the local area, thereby helping to reduce travel pollution, with 100% of these paid at least the living wage. In addition, Lockhart is championing the

level of diversity programmes such as Inspiring Women in Bunzl and Inspiring Ethnicity in Bunzl with 630 hours of unconscious bias training being delivered throughout 2024.

Simon Britten, Head of Marketing at Lockhart explains why sustainability is so high on the agenda:

“We have a deep understanding of the role that Lockhart play in providing sustainable products and delivering a sustainable supply chain. We are in the enviable position of being able to provide knowledge and expertise to our customers and guidance for our suppliers. As such, what we do as a company has far reaching impacts across the industry. Our 2050 net zero target can only be achieved by a combined approach that has everybody on board.”

To find out more about the large leaps that the company is making, Lockhart has a dedicated sustainability portal for customers and suppliers at www.lockhart.co.uk/sustainability along with quarterly newsletters and dedicated Q&A areas.

Bain Marie Liners

Easy Liners

Easy Liners Ltd, Stewart House, Primett Road

Stevenage SG1 3EE

T: 01438 879543

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

Ceres

| Pure Food Innovation

Seriously Good Gluten Free

T: 0845 3711 522

E: hello@worldofceres.com

W: www.worldofceres.com

W: www.thebattercompany.co.uk

Middleton Food Products Ltd, www.middletonfoods.com 655 Willenhall Road, Willenhall, West Midlands, WV13 3LH sales@middletonfoods.com 01902 608122 or 08453 706 550

Henry Colbeck

Seventh Avenue, Team Valley Trading Estate, Gateshead, Tyne and Wear. NE11 0HG

Tel: 0191 482 4242

Email: sales@colbeck.co.uk www.colbeck.co.uk

Henry Colbeck (Coatbridge) South Caldeen Road, Calder Street Business Park, Coatbridge, Lanarkshire ML5 4EG

Tel: 01236 425 656 Email coatbridgesales@colbeck.co.uk

Weston Catering Supplies 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 Rosen’s BTA Limited, Freeman House (Mr Lender Building), Langston Road, Loughton, Essex, IG10 3TQ info@rosens.co.uk +44 (0)20 8539 6426 www.rosens.co.uk

Business Buyers.com - Part of the Altius Group

Eaves Brook House

Navigation Way Preston, PR2 2YP

To buy, call: 01772 775 776 To sell, call: 01772 775 777 contact@businessbuyers.co.uk www.businessbuyers.co.uk

Everett, Masson & Furby www.emfgroup.com

3 Cornhill, Ottery St Mary, Devon EX11 1DW info@emfgroup.com 01404 813952

Catering Equipment Suppliers/ Spares

Carlton Catering Equipment

www.chippersandpeelers.com

Grange Farm, Braithwell Road, Ravenfield, Rotherham , South Yorks., S65 4LP

E: carltoncatering@sky.com

T: 01709 540004

Catering Appliance Superstore

Mintsfeet Road South, Mintsfeet Industrial Estate, Kendal, Cumbria, UK, LA9 6ND 01539 760650

sales@catering-appliance.com www.catering-appliance.com

Caterparts Limited www.caterparts.com

The Engine Shed, Top Station Road, Brackley, Bucks., NN13 7UG sales@caterparts.com 0845 130 8060

Fast Food Systems Limited

Unit 1, Headley Park 9, Headley Road East Woodley, Reading, Berkshire, RG5 4SQ

W: sales@fast-food-systems.co.uk

W: fast-food-systems.co.uk

W: 01189 441100

HK Engineering Ltd

Crown Chambers, 7 Market Place

Melksham, Wiltshire, SN12 6ES

T: 01225 791848

E: info@totalqsr.co.uk

W: www.totalqsr.co.uk

Fryers Mate www.fryersmate.com

Unit 3, Great Northern Way, Great Northern Terrace, Lincoln LN5 8XF 01522 542054

Falcon Foodservice Equipment www.falconfoodservice.com

Wallace View, Hillfoots Road, Stirling, FK9 5PY info@falconfoodservice.co.uk 01786 455200

Marfast www.marfast.co.uk

30 Broughton Street, Manchester, M8 8NN pani@marfast.co.uk 0161 833 0024

Nisbets Plc

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

Hopkins Catering www.hopkins.biz

Kent Road, Pudsey, Leeds, LS28 9NF E: info@hopkins.biz T: 0113 257 7934

MCS Technical Products Ltd www.mcstechproducts.co.uk Building 2, Westmead Drive, Swindon, SN5 7YT sales@mcstechproduct.co.uk

Regrit-It www.regrit-it.com regrit-it@live.com 07952 937813

Velox Grills www.veloxgrills.com Manor Farm, Manor Road Wantage, Oxon., OX12 8NE sales@veloxgrills.com 01235 770133

Vmotouk www.vmoto-uk.com 29 Shand Street London E1 2ES info@vmoto-uk.com 0800 133 7304

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

Sweetheat www.sweetheat.co.uk

16 Millwater Avenue

Dewsbury, West Yorks. WF12 9QN sales@sweet nheat.co.uk 01924 488619

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

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

Meadow Vale Foods

Units 18 & 19, Clywedog Rd , S Wrexham, LL13 9AE

W: www:meadowvalefoods.co.uk 01978 666 100

Customerservices@meadowvalefoods.co.uk

Chicken Frying and Cooking Equipment

Jestic Foodservice Equipment

Units 3 & 4, Dana Estate, Transfesa Road, Paddock Wood, Kent, TN12 6UU T: 01892 831960 E: info@jestic.co.uk W: www.jestic.co.uk

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

Pandnet Ltd (Kuroma) www.kuroma.com

Unit 1, Premier Works Canal Street South Wigston Leicester LE18 4PL 0116 2772 372

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 regrit-it@live.com 07952 937813

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

Mammoth Cleaning Supplies.co.uk 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 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

Vapor Clean 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

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

Duct Cleaning and servicing Specialists

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

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

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

Just Filters

www.justfilters.co.uk

Omega House, Unit 7, Sarbir Industrial Park, Cambridge Road, Harlow, Essex, CM20 2EU info@justfilters.co.uk 01279 420289

Network Hygiene

www.networkhygiene.com

Knowledge Centre, Wyboston Lakes, Great North Road, Wyboston, Bedfordshire, MK44 3BY ian@networkhygiene.com 0333 577 6384

EPOS Systems

Integer

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

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

World foods

Paulig PRO

Oy Paulig Finland Ab, Helsinki +358 (0)20 737 0007 professional.fi@paulig.com

Funnybones Foodservice

A division of Grace Foods UK Ltd

Grace House Bessemer Road, Welwyn Garden City Hertfordshire, AL7 1HW +44(0) 1707 321321 info@gkco.com https://www.funnybones.co.uk/

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.

T: 0208 814 7810

M: 07912 389446

W: www.vandermoortele.com

Frymax ADM Trading (UK) Limited

Church Manorway, Erith, Kent, DA8 1DL

E: frymaxinfo@adm.com

KTC Edibles Ltd, Moorcroft Drive, Wednesbury, West Midlands, WS10 7DE www.ktcoilsandfats.co.uk 0121 505 9200 info@ktc-edibles.co.uk

Arrow Oils Limited www.arrowoils.co.uk

Glebe Street, Shaw, Oldham Lancashire, OL2 7SF collections@arrowoils.co.uk 01706 880796

Finance, Leasing & Insurance

Complete Leasing Solutions Ltd

Manor Farm, Chilworth Old Village, Southampton, Hants, SO16 7JP

T: 023 8076 6467

E: info@corporateasset.co.uk

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

4 St Peters Court, St Peters Street, Colchester, Essex, CO11 1WD

T: 0845 602 3866

E: insurance@gloverhowe.co.uk

W: www.gloverhowe.co.uk

Fish Suppliers

Collins Seafoods Ltd

Unit 2, Park 2000, 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

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

Unique Seafood www.uniqueseafood.co.uk

2 Floor, Grabbex Business Park, Murray Road, Orpington, Kent, BR5 3QY 0203 260 3580

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

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

T Quality www.tquality.co.uk

Westmead Industrial Estate, Westlea, Swindon, Wiltshire, SN5 7YY customercare@tquality.co.uk 01793 648900

Wilsons Seasonings Ltd www.americanchipspice.co.uk

Stagenhoe Bottom Farm, Whitwell, Hertfordshire, SG4 8JN ew@americanchipspice.co.uk 01438 871967

Food Safety & Hygiene

Checkit Limited

Broers Building

JJ Thomson Avenue

Cambridge, CB3 0FA

T: 01223 941450

E: info@checkit.net

W: www.checkit.net

Chartered Institute of Environmental Health (CIEH) www.cieh.org

Chadwick Court, 15 Hatfields, London, SE1 8DJ info@cieh.org 0207 928 6006

Frozen Food Suppliers

Central Foods

Maple Court, Ash Lane Collingtree Northampton NN4 0NB

T: 01604 858 522

E: info@centralfoods.co.uk

W: www.centralfoods.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

Frying Ranges

Hopkins Catering

See Word doc for new details

To be the same as note 12 in word doc

Frank Ford

Limerick Road, Dormanstown, Redcar Cleveland TS10 5JU

T: 01642 489868

E: amanda.barker@me-ff.com

W: www.me-ff.com

Martyn Edwards Ltd

Limerick Road, Dormanstown, Redcar Cleveland TS10 5JU

T: 01642489868

E: amanda.barker@me-ff.com

W: www.me-ff.com

Fryline in association with KLS

8 Austin Fields

Kings Lynn PE30 1PH

T: 01553 772935 / 07770 568939

W: www.klsonline.co.uk

E: sales@klsonline.co.uk

Florigo www.florigo.co.uk

4 Centech Park, Fringe Meadow Road, North Moons Moat, Redditch, B98 9NR info@florigo.co.uk 01527 592000

Hewigo (UK)Ltd www.hewigo.com

Bateman House, Little Fields Way, Oldbury, West Midlands, B69 2BT sales@hewigo.com 0121 544 9120

Henry Nuttall Ltd www.henrynuttall.co.uk Manor Drive, Dinnington, Sheffield, S25 3QU sales@henrynuttall.co.uk 01909 560808

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 PE30 1P

T: 01553 772935 / 07770 568939

W: www.klsonline.co.uk

E: sales@klsonline.co.uk

TRADE DIRECTORY

Gazebos/Mobile Units

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

Peter’s Food Service

Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP

T: 029 2085 3200 • F: 029 2085 3323 E: info@petersfood.com W: www.petersfood.com

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

Bridge Cheese Bridgecheese.com

Unit 13, Stafford Park 13, Telford, TF3 3AZ info@bridgecheese.com 01952 292 090

Ask for local depot number Marfast www.marfast.co.uk 30 Broughton Street, Manchester, M8 8NN pani@marfast.co.uk 0161 833 0024

Grease Traps

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 www.thehoggboss.com

Peake Products, Unit 4, Walton New Road Ind. Estate, Bruntingthorpe, Lutterworth, Leics., LE17 5RD sales@thehpggboss.com 0116 247 8500

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 www.coffee.franke.com

6A Handley Page Way, St Albans , Hertfordshire, AL2 2DQ

Sales@Frankecoffeesystems.co.uk 01923 635700

Espresso Essential www.espressoessential.co.uk Unit 2, Oakley Green Nurseries, Westerleigh Hill Road, Westerleigh, Bristol, BS37 8QZ 0800 731 2980

Tchibo Coffee International Ltd 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

Scanomat UK

www.scanomat.co.uk sales@scanomat.co.uk 0800 032 7581

Ice Cream

Carpigiani UK Ltd 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

Paragon Quality Foods Ltd www.paragonqualityfoods.com Quadrant 3, Yorkshire Way, West Moor Park, Armthorpe, Doncaster, DN3 3FB sales@paragonqualityfoods.com 01302 834141

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

The Halcroft, Syston, Leicester, LE7 1LD trade@pukkapies.co.uk T: 0116 264 4004

E: trade@pukkapies.co.uk 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

Holland’s Pies www.hollandspies.co.uk Baxenden, Accrington, Lancashire, BB5 2SA enquiries@hollandspies.co.uk 01706 213591

Pizza & Pasta

Express Foodservice www.express-foodservice.co.uk Unit B, Dominion Way, Rustington Trading Estate, Littlehampton, West Sussex. BN16 3HQ info@expressfoodservice.co.uk 01903 775077

Eurilait www.eurilait.co.uk

Leighton Lane Industrial Estate, Leighton Lane, Evercreech, Somerset, BA4 6LQ craigbrayshaw@eurilait.co.uk 01749 838100

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

Venice Bakery UK Ltd

www.venicebakery.co.uk

Unit 2, Crown House, Queen Street, Bexleyheath, Kent, DA7 4BT adam@venicebakery.co.uk 0208 301 2624

Pan’Artisan Units 25/26 Holmbush Industrial Estate, Holmbush Way Midhurst, West Sussex GU29 9HX enquiries@panartisan.com 01730 811490

Pizza and Baguette www.pizza-baguette.co.uk

Genus, Hammond Close Attleborough Fields Ind. Est. Nuneaton, Warks., CV11 6RY info@pizza-baguette.co.uk 02476 254941

Kiren Foods www.kirenfoods.co.uk

Unit 3, Smallbridge Business Park, Riverside Drive, Rochdale, Greater Manchester, OL16 2SH enquiries@kirenfoods.com 01706 526732

Stoupid Pizza UK www.stupid-pizza.co.uk 84 Holmsdale Road, Coventry, CV6 5BJ

stoupid.pizza@gmail.com 02476 278102

Potatoes

AHDB www.bestchips.co.uk

AHDB Potatoes Agriculture & Horticulture Development Board, Stoneleigh Park, Kenilworth, Warwickshire, CV8 2TL 024 7669 2051

Fylde Fresh & Fabulous www.fyldefreshandfabulous.com

Fylde Fresh & Fabulous, Stanley Villa Farm, Back Lane, Weeton, Preston, PR4 3HN sales@fyldefreshandfabulous.com 01253 836444

Agrico UK Ltd. www agrico.co.uk Castleton of Eassie,  Glamis, By Forfar, Angus, DD8 1SJ  potatoes@agrico.co.uk 01307 840551

Potato Treating & Equipment

Potato White Company

Unit 7B Bessingby Industrial Estate Bridlington, East Yorkshire, YO16 4SJ

T: 01262 228286

E: info@selectsundries.co.uk

W: www.selectsundries.co.uk

Drywite

www.drywite.co.uk

Poultry Suppliers

Central Foods

Maple Court, Ash Lane Collingtree Northampton NN4 0NB T: 01604 858 522

E: info@centralfoods.co.uk

W: www.centralfoods.co.uk

Riverside Food Services

Units 1-4, The Stables, Sutton Farm, West Felton, Oswestry, Shropshire, SY11 4HX T: 01691 839288

E: mandy@riversidefoods.co.uk

W: www.riversidefoods.co.uk

Dibs Distribution

www.dibsdistribution.co.uk 1432b Clock Tower Road, Isleworth, Middlesex,TW7 6DT sales@dibs.uk.com 0208 568 6668

Meadow Vale Foods

Units 18 & 19, Clywedog Rd , S Wrexham, LL13 9AE www:meadowvalefoods.co.uk 01978 666 100 Customerservices@meadowvalefoods.co.uk

Refrigeration

Adande Adande Refrigeration Ltd. 45 Pinbush Road, South Lowestoft Ind. Est Lowestoft, Suffolk NR33 7NL sales@adande.com adanderefrigeration.com 0844 376 0023

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

Jestic Foodservice Equipment

Units 3 & 4, Dana Estate, Transfesa Road, Paddock Wood, Kent, TN12 6UU

T: 01892 831960

The House of Lee, Park Lane, Halesowen, West Midlands, B63 2RA T: 01384 569556

TRADE DIRECTORY

E: info@jestic.co.uk W: www.jestic.co.uk

Williams Refrigeration

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

Hot Star Honey

Fernleigh Station Road

Tivetshall St Margaret Norwich NR15 2ED www.hotstarhoney.com sales@hotstarhoney.com

Dibs Distribution 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

McWhinney’s Sausages www.mcwhinneys.com 10 Balloo Way, Balloo Industrial Park, Bangor, Co. Down, N. Ireland, BT19 7QZ info@mcwhinneys.com 028 9127 1811

Pukka Pies Ltd

The Halcroft, Syston, Leicester, LE7 1LD trade@pukkapies.co.uk

T: 0116 264 4004

E: trade@pukkapies.co.uk

W: www.pukkapies.co.uk

Peter’s Food Service www.petersfood.com

Westaway Sausages Ltd. www.westawaysausages.com 3-6 Rydon Industrial Estate, Canal Way, Kingsteignton, Newton Abbot, Devon, TQ12 3SJ 01626 333101

Metrow Foods Limited www.metrow.co.uk

Airborne Close, Leigh-on Sea Essex, SS9 4EN helpdesk@metrow.co.uk 01702 527441

Suffolk Meat Traders www.suffolkmeattraders.co.uk Grove Lane, Elmswell Bury St. Edmunds Suffolk, IP30 9HN sales@suffolkmeattraders.co.uk 01359 242 500

Holland’s Pies www.hollandspies.co.uk Baxenden, Accrington, Lancashire, BB5 2SA enquiries@hollandspies.co.uk 01706 213591

Rollover Limited www.rollover-uk.com

Rollover House, 802 Oxford Avenue, Slough, Berks., SL1 4LN info@rollover-uk.com 01753 575558

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

Elite Shopfitters Leeds Ltd. www.eliteshopfittersleads.co.uk 5 Wharfe Mews, Cliff Terrace, Wetherby, LS22 6LX elitshopfittersleeds@iidp.co.uk 0113 258 3324

Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP 029 2085 3200 info@petersfood.com

Jephsons Shopfitters Ltd www.jephsonsshopfitters.co.uk Maun House, Maun Way, Hermitage Lane, Mansfield, Nottinghamshire, NG18 5GX info@jephsonsshopfitters.co.uk 01623 645809

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

Trade Bodies

Marine Stewardship Council (MSC) www.msc.org

Marine House 1 Snow Hill, London, EC1A 2DH 0207 246 8900

Seafish www.seafish.org

18 Logie Mill, Logie Green Road Edinburgh, EH7 4HS Seafish@seafish.co.uk 0131 558 3331

Seafood Scotland www.seafoodscotland.org 18 Logie Mill, Logie Green Road Edinburgh, EH7 4HS enquiries@seafoodscotland.org 0131 557 9344

NEODA PO Box 1184, Bromley Kent, BR1 9XW T: 020¬ 8464 3954 E: lynda.simmons@neoda.org.uk W: www.neoda.org.uk

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

British Kebab Awards 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

National Federation of Fish Friers

4 Greenwood Mount, Meanwood, Leeds LS6 4LQ E: mail@nfff.co.uk T: 0113 230 7044

Asian Catering Federation www.acfederation.org

London Pall Mall 100 Pall Mall St James London, SW1Y 5NQ

Training & Consultancy

KFE School of Frying Excellence www.kfeltd.co.uk Unit A-B, Bentley Business Park, Blenheim Way, Market Deeping, Peterborough PE6 8LD sales@kfeltd.co.uk 01778 380448

National Federation of Fish Friers www.federationoffishfriers.co.uk

4 Greenwood Mount, Leeds, LS6 4LQ mail@federationoffishfriers.co.uk 0113 230 7044

Crossways Foodservice Consultants

29 High Street

Needingworth, St Ives Cambridgeshire, PE27 4SA

T: 07725 434173

E: crosswaysfc@gmail.com

Crossways

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

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

Utility Helpline

107 Berrows Business Centre, Bath Street, Hereford, HR1 2HE

T: 01432 378690

E: brian@utilityhelpline.co.uk

W: www.utilityhelpline.co.uk

Web Design

Pro Web Design www.prowebdesignuk.com 119 Hertford Road, London, EN3 5JF info@prowebdesignuk.com 0203 659 4745

Shinebright Creative www.shinebrightcreativecc.co.uk 13 University Road Leicester, LE1 7RA info@shinebrightcc.com 0116 255 3400

Booker Limited www.booker.co.uk

Irthlingborough Road, Wellingborough, Northants, NN8 1LT 01933 371000

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

Doner Kebab German Doner Kebab www.donerkebab.net

Empire Dogs www.empiredogs.co.uk

Flamin’ Chicken info@theflaminchicken.com

Gallones Ice Cream Parlours www.gallonesfranchise.com

Harry Ramsden’s www.harryramsdens.co.uk

London Fish and Chips www.londonfish-chips.com

Mexigo www.mexigo.uk

Muffin Break www.muffinbreak.co.uk

Wholesalers and Cash and Carry

Central Foods

Maple Court, Ash Lane Collingtree Northampton NN4 0NB

T: 01604 858 522

E: info@centralfoods.co.uk

W: www.centralfoods.co.uk

Papa John’s www.papajohns.co.uk

Pepe’s Piri Piri www.pepes.co.uk

Peri Peri Original www.periperioriginal.co.uk

Pita Pit UK www.pitapituk.com

Pizza Time www.pizzatime.co.uk

Quiznos www.quiznossub.co.uk

Sam’s Chicken www.samschicken.com

Subway www,subway.com

Waffle Delight www.waffledelight.co.uk