Fast Food Pro February and March 2025 by Newco Media Limited

(Formerly Fish & Chips & Fast Food Magazine) The Nations Favourite Takeaway Magazine, Now in our 35th Year

Happy New Year

Avery Happy New Year readers. I think this could a challenging year for all of us given the government plans!

We are now entering the Awards and Exhibition season, recognising those that have achieved excellence over the past year and Suppliers showing their new and existing product ranges to the marketplace to help operators to manage and develop their businesses during the coming year.

With the National Fish & Chip Awards in London on 26th February, you can read updates on who is in the running for many of the awards that will be announced at the Plaza by Andrew Crooks and NFFF supported by Victoria Braathen and Seafood from Norway. Our best wishes to all who have entered the various categories of these prestigious awards.

Voting is also well under way for the Scottish Fish & Chip Awards which will be announced in November in Glasgow. These awards reward Fish & Chip operators from all corners of Scotland and are organised by Warren Paul of Paramount Creative. If you operate North of the Border, get on board and get your customers involved.

Henry Colbeck and Friars Pride are holding their shows on 23rd February (Newcastle) and 13th April (Kenilworth) respectively which will give potential and new customers the opportunity to meet and speak to suppliers as well as to network with others from the sector.

In addition, HRC will be held at Excel, London, 17th-19th March for those interested in the wider restaurant and foodservice sectors.

With the changes this year to minimum wage and national insurance as well as global influences, this will again be a year where both operators and suppliers will need to be on top of their businesses. We all need to do this to protect sales and profits, and efficiency will be a key attribute to those who do best.

Good luck with everything that you are working hard to achieve in the coming months.

Athol

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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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On the Cover

Full-on flavour from Pukka; the recipe to boosing sales this British Pie Week

See page 34

8 Trip for National Fish & Chip Award winners in partnership with Seafood from Norway

12 Q & A with the man from fire & Ice - Björgvin Þór Björgvinsson of Seafood from Iceland

14 FRY I.T. 2025 is landing in Stoneleigh Park Kenilworth!

16 National Fish & Chip Awards to salute local business heroes with new award

18 British TV personality is revealed as the National Fish & Chips Awards host

19 Best Chippies for Training & Development / International chip shops

20 Best Employees named for top award / Digital Marketing Award Nominees

21 Best Industry Businesses Scaling Up Sustainably / Quality Accreditation Champion Award

22 Middleton Makes the Best ‘Chippy Tea’

24 The Knights Fish Restaurant: A Legacy of Excellence by Charlotte, Kevin Mitchell & George Morey

26 Blakemans continue to invest into their future

28 Hooking customers with a healthy seafood message

30 Marrfish for the love of oyster

32 The Best Fish & Chip Team in Scotland

34 Full-on flavour from Pukka; the recipe to boosing sales this British Pie Week

36 More Bang for your Cluck with Popeyes

37 Yorkshire chippy leading the way in seafood sustainability

38 Bring on the Heat with Fast Food Systems

40 Aviko Gathers the Best in the Business for its 2025 Food Trends Report

41 From Holland to British hospitality: Oliehoorn brings mayo magic to the UK!

February and March 25

42 Say cheese to Kerrymaid’s versatile new sauce

46 A hot favourite that is flamin’ McWhinney’s Flamin’ Hot sausages are heating up sales at Kellaway’s

47 Consumers happy to pay more for a more premium experience - Jestic

48 Take advantage of the rise in vegan orders with Central Foods

50 Symphonie Pasquier tempts with trio of meringuées

51 The taste of homemade with consistent quality with Pidy

52 Comelle shares top five ice cream trends set to shape 2025

54 GARDEN GOURMET® launches on Harvester and Butlin’s menus to offer consumers more choices

55 JJ Foodservice Launches New ‘Gourmet Extra Crunchy’ Chips

56 Hoshizaki complete their ADVANCE Range with the addition of counters

57 A ‘magic device’ for The Regency Club

58 Panasonic expands Professional Kitchen portfolio with new NE-1864 Inverter microwave oven

59 HOBART Service Launches Exclusive Small Business Deal to Support Hospitality Sector with Discounted Delivery

60 Vita Mojo reveals 2024 consumer eating and drinking trends across UK Quick Service Restaurants

61 AI: Beyond Automation to Collaboration with Lolly

62 Food, Drink & Hospitality Week 2025: Registration opens for the UK’s biggest celebration of industry innovation

63 Empowering communities to promote health: stopping new hot food takeaways from targeting children

63 New business development manager at Central Foods

64 JJ Foodservice Expands Mix & Save and Prepares to Launch ‘The Kitchen’ to Support Restaurants in 2025

Our financial section can be found near the back of the issue starting on page 57 in this issue

65 The Burnt Chef Project Announces Return of Mental Health Heroes Awards FFP Trade Directory Starting on page 66 in this issue

Celebrating a Decade of Excellence

Annual Educational Trip for National Fish & Chip Award Winners in Partnership with Seafood from Norway

As part of its long-standing relationship with the UK Fish and Chip sector, Seafood from Norway, represented by the Norwegian Seafood Council (NSC) in partnership with the Norwegian Frozen at Sea group, is proud to once again invite the winners of the National Fish and Chip Awards on an exclusive educational trip to Norway.

For over a decade, Seafood from Norway has collaborated with the UK’s fish and chip champions, celebrating the craftsmanship and dedication of operators who excel in delivering this iconic British dish. The trip provides winners with the opportunity to deepen their understanding of Norway’s sustainable fishing industry and the journey of premium-quality cod and haddock from ocean to plate.

This year, the 2025 winners will travel to Sortland in Northern Norway in June, for an immersive three-day experience. This trip highlights the shared commitment to sustainability and excellence between Norway’s fishing industry and the UK’s fish and chip community.

The itinerary includes exploring the Norwegian seafood industry through a variety of activities, ranging from longterm stock management and ocean protection to meeting the people behind Norway’s advanced fishing fleets and wider seafood industry with the highlight being a dayprogramme onboard one of Norway’s renowned frozen at sea vessels.

This year’s host will be Langøy, a Norwegian Frozen at Sea member vessel owned by Prestfjord, part of the Holmøy Group. The winners will have the opportunity to witness how Norwegian fish is responsibly caught,

processed, and prepared for export to the UK.

Victoria Braathen, UK Director of the Norwegian Seafood Council, commented:

“For more than a decade, the Norwegian seafood industry has proudly supported and collaborated with the fish and chips industry through its work with the National Fish and Chip Awards. It’s an honour to once again welcome these skilled award winners to experience firsthand where and how Norwegian cod and haddock are sourced—demonstrating the lengths Norway goes to ensure the highest quality produce is exported to and enjoyed by British fish and chip shops across the UK.”

Andrew Crook, President of the National Federation of Fish Friers (NFFF), added:

“For operators in this industry, there’s nothing quite like seeing where their fish comes from, and we’re pleased that this year’s winners will have the chance to do just that again in Norway. The trip offers a valuable opportunity to meet the people behind Norway’s seafood industry and gain a deeper understanding of the care that goes into sustainable fishing — from how the catch is brought on board to how it’s handled and processed.”

He continued: “It’s a unique experience that winners can take back to their shops and share with their customers. Being able to tell the story of where their fish comes from

— and the journey it takes to get to their plate — really adds value. It also strengthens the bond between operators and suppliers, which is what makes our industry so special.”

Ida Holmøy, business development manager of Holmøy, representing Langøy, said in her welcome message to the awards’ finalists:

“We are excited to welcome this year’s National Fish and Chip Award winners to a memorable program onboard Langøy in Sortland. We look forward to showing them the journey of our Norwegian cod and haddock, from the cold, clear waters of Norway to the fish and chip shops across the UK. This visit is a great opportunity to share our commitment to quality and sustainability with the iconic fish & chip operators and their customers.”

Geoff Whitehead, owner of Whiteheads Fish & Chips and winner of the 2024 Environment and Sustainability Award, reflected on last year’s winners’ trip:

“Visiting Norway last year gave me a much clearer picture of the work that goes into sustainable fishing. Seeing how cod and haddock are responsibly caught and managed really brought home the importance of sourcing well. It’s something customers are increasingly interested in — they want to know where their fish comes from. Trips like this give us the knowledge to have those conversations and build trust in what we’re serving.”

This educational trip not only celebrates the longstanding seafood partnership between Norway and the UK but also provides an invaluable platform for knowledge sharing and relationship building among fish and chip operators. Bringing together the best in the industry, the event serves as a celebration of shared success and a showcase of excellence in the sector.

The winners will be revealed at the awards ceremony at the Park Plaza Westminster Bridge on 26 February.

Q &A WITH THE MAN FROM THE LAND OF FIRE AND ICE

FFP. As a man from the land of Ice and Fire do you have a hobby?

Björgvin. One of my favorite hobbies is ptarmigan hunting. The season is from late October to mid-November and you need to hike in the mountains to be able to find them. Some days you hike up to 20-25 km and for 8-10 hours!!

FFP. Who is your Food Hero and biggest influence?

Fast Food Professional asked Björgvin Þór Björgvinsson, Head of Fisheries for Seafood from Iceland to step away from his busy role to answer a few questions about his life and work

Björgvin. Actually, I don´t have any Food Heroes, all my heroes come from the childhood as a big fan of English football. At that time there were no live broadcasts, except two finals from UK (League Cup and FA Cup). From age 9-13 I did buy the Shoot and Match Magazine every week. In Iceland we started our English language learning from age of 12 so this was a good start. The easiest part was the quiz on the back page – Favourite this and that…… Bryan Robson was the first Man Utd legend that I remember. And of course Gary Bailey (see selfie from 1981 above). One of my favourite autographs is the one I got from George Best when he came to Iceland 1982 with the Man Utd team to play two friendly matches.

FFP. Biggest industryachievement/ recognition to-date?

Björgvin. To be a project manager for Seafood from Iceland in the recent years. The winning/journalist trip (National Fish & Chip Awards) including the Fisherman´s Day Celebrations in Iceland 2024 was unforgettable.

FFP. What do you do to wind down outside of work?

Björgvin. Hiking in our beautiful Icelandic mountains. Over the winter time the city mountains close to Reykjavik are my gym. Some years I have worked as a hiking guide during my summer holidays.. We rent a summer house in the countryside during the winter months. We cook Icelandic lamb and Icelandic salted cod (bacalao), go for a short hikes, go the hotspots and watch the northern lights.

FFP. What has been to biggest change for your job over the last 5 years?

Björgvin. Seafood from Iceland is going into new

markets with the promotion of Icelandic fish. Five years ago we started with our campaign Fishmas which was really successful. Seafood from Iceland is aiming to spread the word about Icelandic fish to end consumers. The Icelandic fish is well known among distributor and wholesalers network, but not consumer. With good cooperation with stakeholders on the key markets we aim to get the message out.

FFP. Have you got a favourite food memory from your childhood?

Björgvin. So many. Spending part of the summers at a small village of Hellissandur (Snæfellsnes Peninsula) with my parents and grandparents. Also, fishing on a small boat with my father was unique experience.

FFP. What do you regard as being the most important factors for success in your role?

Björgvin. I would say patience and honesty.

FFP. How would you describe your desk?

Björgvin.. A lot a balls flying over and I am trying to catch as many of them as possible. But I get to work on so many exciting projects in my role.

FFP. Is there a memory trigger that makes you crave for food, and what food?

Björgvin. No, not at all. When I was a child, I was really picky on food. I was always anxious about going to birthday parties, school travels etc. When I visited Portugal at age of 12, I ate the same chicken dish 15 times in three weeks holiday!

FFP. If you were someone else, what/who would you have liked to be?

Björgvin. Professional footballer in Premier League –goalkeeper. Gary Bailey

FFP. Is there a dish that you enthusiastically share the recipe for?

Björgvin. Here’s a good one... https://www.seafoodfromiceland.com/recipe/fried-fishmushroom-risotto. Try it, it is delicious!

FFP. What is the biggest challenge to face Iceland in the next 5 years?

Björgvin. If I look at something close to my work and hobbies. There are big plans regarding fish farming and utilization of energy. This is important for our future but we need to careful and it must be done with good harmony and consideration to our beautiful nature in and around Iceland.

FFP. Who is your favourite celebrity chef? Why?

Björgvin. I have been so lucky to meet many great chefs

and try their dishes. But if I am forced to mention one it is Einar Bjorn Arnason (Einsi Kaldi) from Vestmannaeyjar because he can cook everything and he cooks every time with passion and joy.

FFP. What is your favourite movie or food programme?

Björgvin. Favourite series would be Breaking Bad and movie? Yes, the Home Game!! (Athol says, I can vouch for that! The Home Game is both funny and inspiring!)

FFP. What do you always carry with you?

A. My cell phone.

FFP. What do you regard as your biggest threat, opportunity or challenge for the next 12 months?

Björgvin. Keeping up the good work with all the Icelandic companies that are part of Seafood from Iceland, and working with all our/their buyers to tell everyone how great a product Icelandic fish really is.

FFP. What do you predict to be the next big Food trend/fad and where from?

Björgvin. More healthy and clean food and less processed food

FFP. What is your favourite pudding?

Björgvin. Caramel pudding with a lot of whipped cream.

FFP. What is your favourite fish and how do you like it cooked?

Björgvin. Salted Iceland cod (bacalao) with few good ingredients (tomatoes, olives, garlic, basil). Pan fried and served on the pan.

FFP. What is your favourite Fast-Food branding?

Björgvin. Chicken Döner Kebab. (my favourite fast food when not in Iceland).

FFP. Where is your favourite worldwide holiday destination?

Björgvin. Berlin

FFP. Birmingham City or Manchester United?

Björgvin. I have been a Man Utd supporter from beginning (my brother tells me that I supported Liverpool until age of 6 but I don´t remember). But if the situation at Man Utd does not change soon I might swich to Birmingham City.

FFP. Right answer, well done Björgvin

FRY I.T. 2025 is landing in Stoneleigh Park Kenilworth!

Proudly brought to you by Friars Pride, our trade show for the Fish and Chip, Takeaway & Food Service Industry, Fry I.T. 2025, takes place at NAEC Stoneleigh, Hall 1 Stoneleigh Park, Kenilworth on the 13th of April 2025. The beautiful historic market town of Kenilworth makes for an enchanting backdrop with its profound significance in British history. With such legendary landmarks as Kenilworth Castle and Kenilworth Abbey, we are delighted to be able to invite you to join us for this exciting event.

What is FRY I.T.?

FRY I.T. is designed with fish and chip shops, takeaways, pubs & restaurant, cafés and caterers of all varieties in mind, and 2025 looks set to be one of best shows ever! Year on year the trade show gets more and more exciting and hotly anticipated offering you the opportunity to meet manufacturers and suppliers to the industry, taste test products before you buy and get yourself up to date with the latest products, developments, and information in the trade.

What you Can Expect

Typically FRY I.T. trade shows boast an impressive number of returning and new suppliers with over 70 stands and 2025 will see all your favourites ready and raring to go. Anything a fish and chip shop could want is all there in one place - we have FAS fish, frozen goods and sauces, packaging, drinks and even frying ranges and Epos systems.

Alongside some incredible exhibitors at FRY I.T., such as Rammi, Pukka Pies, Pacific West Foods, Middleton Foods and Kerry Foodservice, we have the likes of Fry Magazine and Chippy Chat from trade media who bring profound knowledge and pedigree to the event, while NEODA share information about National Fish and Chip Day - a hallmark occasion of our wonderful industry. We also provide great entertainment to keep the children amused so it is a real family friendly experience so bring the family.

Friars Pride was founded on the core principle that we are a family company with the motto “from our family to

yours”. Further to that we see our customers as beloved members and Fry I.T. is a wonderful occasion for Friars Pride be reunited with you all face to face.

FRY I.T. 2025 promises to see just as many returning exhibitors and many new faces to show off the latest innovations in the trade.

More Than Just an Exhibition

FRY I.T. never fails to impress, and 2025 will be no exception. We will have incredibly informative sales representatives dotted across the hall ready and happily willing to answer any of your queries and questions about the products and deals on display.

Don’t miss out on the Drywite equipment shop. The shop, which allows people to buy equipment and items on the day will be a popular attraction on the show floor with many shops getting their hands on new items and pieces of equipment that’ll most definitely level up their businesses, so make sure to check it out!

Everyone in the Industry Coming Together!

The show is perfect if you are the owner, manager, or employee of a takeaway, fish and chip shop or any other catering business! Don’t miss out; get your free tickets today and make the most of the exclusive on the day only promotions, free samples, innovations and information that will be available at the show.

All you need to do to register for your tickets is to visit ‘tinyurl.com/fry-it-2025-tickets’ or scan the QR code on the page opposite and enter the required details on Eventbrite. Alternatively, you can register by contacting Friars Pride through marketing@friarspride.com or calling 01733 316 400.

We can’t wait to see you at NAEC Stoneleigh, Kenilworth, for FRY I.T. 2025!

Contact Friars Pride

If you require any help with registering for your tickets or if you have any queries, please feel free to contact us. You can email marketing@friarspride.com or contact your Telesales Agent or Area Sales Manager.

National Fish & Chip Awards to salute local business heroes with new award

The National Fish & Chip Awards, the prestigious annual ceremony honouring the best fish and chip businesses and individuals, is today announcing the finalists for the Community Engagement Award, an all-new addition to this year’s category line-up.

In a bid to highlight the often-overlooked role fish and chip shops play in towns and cities across the nation, this new accolade has been created to honour those striving to make a difference in the community, embodying the heart and ‘sole’ of their local area.

An industry judging panel, comprising senior representatives from across the fish and chip sector, have appraised and scored all submitted entries. As pillars of community life, the businesses have demonstrated their fantastic efforts in providing friendly spaces for people to meet, right through to supporting local causes, charities, and initiatives.

The three finalists proceeding to the next round of online interviews and then heading to London for the awards ceremony on 26 February to find out if they are the recipient of the inaugural award, are:

Devon

Pier Point, Torquay

Pier Point pledged to raise £6,400 for Rowcroft Hospice, a charity at the heart of its local community, that means so much to so many. To achieve this, the whole team was involved in finding creative ways to meet the target. This included ‘Invisible Chips’ being added to the menu, ‘ladies’ night, a Santa by the Sea event, sponsoring a tea towel designed by a local artist, a special edition of Torbay Monopoly and a 15,000ft skydive. Additionally, Pier Point delivered complimentary fish and chips to the patients and staff at Rowcroft Hospice to show its support on National Fish & Chip Day.

London

Brockley’s Rock, Brockley

The chippy has created numerous transformative projects that have significantly enhanced both the local environment and community wellbeing. It spearheaded the resurfacing of the service road behind its premises, collaborating with sixteen neighbouring businesses, transforming it from a neglected,

pest-attracting space into a cleaner, safer area for the local community. Brockley’s Rock also sponsors a variety of creative arts and culture initiatives, and community events.

Wales Zero Plus, Cardiff

The most fruitful community-focused project for Zero Plus has been its educational workshops with school pupils, which have been teaching children essential environmental values, promoting responsible consumption, and creating awareness about sustainable business practices. By engaging young minds, the workshops have helped foster a culture of ecoconsciousness while reinforcing the importance of local businesses adapting to sustainable practices. Other community collaborations Zero Plus has been involved in are the installation of a disability ramp, Easter egg hunt participation, litter picking, seasonal and other community events.

Organiser of the awards Andrew Crook, president of the National Federation of Fish Friers (NFFF), speaks about fish and chip shops being a staple of British life. “Fish and chip shops are much more than just places to enjoy a great meal - they are necessary, trusted hubs deeply embedded in the everyday lives within local communities.

“We’re excited to introduce the Community Engagement Award so that we can say ‘thank you’ for the amazing work so many businesses are passionate about and dedicated in doing to support their neighbourhoods. We’re really proud of all who entered as we’ve learned so much about the brilliant activities, like fundraisers, collaborations and sponsorships that they’re involved in.

“Also, warm and welcoming shops and restaurants draw people in to share food and conversation, we all know the power of a good chat and how it can lift spirits, spark ideas and build relations. Fish and chip shops are at the heart of UK communities and the sense of togetherness this brings is vital and needs encouraging.”

The category is sponsored by JFK, a leading fish producer with over 100 years of history in the Faroe Islands. It has vast resources and expertise, with a portfolio that includes sea-frozen ground fish from the North Atlantic and processed fish from Faroese waters.

Jógvan Hansen, sales and operations director at JFK, states: “We are happy at JFK to once again support the National Fish & Chip Awards in 2025. We are really excited about sponsoring the Community Engagement Award. We are excited to see how the winning candidate goes above and beyond to make a difference in the community, and there may be synergies with the winner that we can expand upon together.”

Join us for the unmissable National Fish & Chip Awards 2025 by securing your tickets here: https://thefishandchipawards. com/event-tickets/.

For more information and bits on the National Fish & Chip Awards, please visit: www.thefishandchipawards.com.

Sponsored By

British TV personality is revealed as the National Fish & Chips Awards host

TV favourite Matt Baker MBE has been announced as the official host of the National Fish & Chip Awards 2025

BAFTA award winner Matt is best known for presenting TV shows such as the BBC’s The One Show, Blue Peter and Countryfile, and more recently Channel 4’s Our Farm in The Dales and Travels with Mum and Dad. He is also a big champion of sustainable farming growing up on an organic farm owned by his family in the North East of England.

Andrew Crook, president of the National Federation of Fish Friers (NFFF), which organises the awards, says: “We’re thrilled to have Matt on board, his approach to his work really aligns with our own within the fish and chip industry.

“Sustainability and the environment are key focuses for us this year, and with the support of our main sponsor, Seafood from Norway, our aim is to push the message that it is possible to invest in more long-term sustainable practices whilst creating more cost-effective approaches to operations. We are extremely confident that Matt will do an excellent job of harnessing this ethos on the night and coupled with his natural ability to relate to any audience, he will be very popular with our guests on the night.

“Every year, our deliberation over who we would like to be MC at the awards is a big one, as this role can be quite daunting and, considering this is the industry’s biggest

event on the calendar, it’s not to be taken lightly. Over the last couple of years, we have enlisted high-profile comedians who have always done a fantastic job but this year, we wanted to take a different approach and with Matt’s TV credentials and passion for the natural world, we’re confident he’s the right man for the job.”

The National Fish & Chip Awards is taking place on 26 February at the Park Plaza Westminster Bridge and celebrates businesses and individuals throughout the UK making outstanding contributions to foodservice to ensure the nation enjoys its fish and chips.

Award categories include Takeaway of the Year, Restaurant of the Year, Drywite Young Fish Frier of the Year, Field to Frier, Employee of the Year, Environment & Sustainable Business, Mobile Operator of the Year, International Fish and Chip Operator of the Year, Training & development, Digital Marketing, NFFF Quality Accreditation Champion and Community Engagement.

You are invited to the National Fish & Chip Awards 2025! Get your tickets here: https://thefishandchipawards.com/ event-tickets/.

For more information and bits on the National Fish & Chip Awards, please visit: www.thefishandchipawards.com.

Best Chippies for Training & Development

The hard work, commitment and ambition of three fish and chip shop

Three UK fish and chip shops are on course to achieving their goal of being named the industry’s finest for training and development at the National Fish & Chip Awards 2025.

The Training and Development category of the acclaimed awards has tasked experts from the fish and chip arena with the large project of grading chippy outlets on their commitment to its employees’ personal development and growth.

Businesses from around the country have been put to the test to showcase their roster of incentives such as training programmes, skills enhancement and additional qualifications that encourage and empower team members to see that the world is their oyster.

The awards’ judging process is designed to be rigorous to ensure high standards are exceeded and continuously raised and be a catalyst to motivate chip shop teams and the industry.

Three fish and chip shops have now been selected as the strongest at nurturing the next movers and shakers in the fish and chip sector following detailed examination of their businesses. Hoping to be certified the winner like the 2024 recipient, the Real Food Café Tyndrum, Scotland, and heading to London for the awards ceremony on 26 February at the Park Plaza Westminster Bridge are:

Norfolk

Eric’s Fish & Chips, Thornham

Yorkshire

Mr C’s, Selby

Greater Manchester

Taylors, Stockport

International chip shops

International chip shops named as National Fish & Chip Awards finalists

The National Fish & Chip Awards is announcing which businesses from around the world are the best at tantalising tastebuds with the iconic British dish and therefore have made it to this year’s International Fish and Chip Operator of the Year final.

The category made its debut last year and serves as an opportunity to celebrate overseas operators dedicated to delivering an authentic fish and chip experience to customers, using UK-made fryers and imported products where possible. The big fish in the industry have pooled their expertise together to create comprehensive judging rounds which drive contenders to showcase their ‘pro-fishiency’ at navigating the challenges of creating chip shop meals which can hold their own against UK counterparts.

The awards have been well-known since 1988 for pushing the boundaries of industry standards to new heights across many criteria. Hopefuls must make sure that not only is their food delicious, but they have top-tier product knowledge, that environmental and sustainable practices are adhered to, and employees have a safe and healthy workplace to thrive in, to mention just a few requirements.

Wright’s Fish & Chips in Georgia, USA, was the first recipient of the award last year, and the finalists hoping to be named International Fish and Chip Operator of the Year for 2025, are:

Brunei Darussalam

Fez and Cip, Bandar Seri Begawan

Ireland

Beach Buns, Strandhill, County Sligo

Japan Affenbar, Tokyo

The Real Food Cafe - Training and Development winner 2024

Wright’s Fish & Chips - Overseas Fish and Chips winner 2024

Best Employees named for top award

Sponsored By

The hard work, commitment and ambition of three fish and chip shop professionals has caught the attention of the National Fish & Chip Awards, with the judges promoting them to the Employee of the Year finals

The National Fish & Chip Awards prides itself on holding entrants to the highest standards of industry knowledge, product expertise, sustainable practice, environmental awareness, customer experience and serving the nation’s favourite dish consistently well.

Employee of the Year is a chance to reward those going above and beyond to make positive contributions with teamwork and ideas sharing, showing exemplary conduct and dedication to their own personal development, as well as bringing a sense of community spirit that leaves longlasting impressions on customers.

The nominations from co-workers and industry peers have given the judging experts a lot of food for thought, with many of the hopefuls showing they are a ‘reel’ catch and deserving of the accolade.

On 26 February at the Park Plaza Westminster Bridge in London, hundreds of award ceremony guests will vote for the winner who will enter the Employee of the Year Hall of Fame alongside last year’s first-ever recipient, Jamie Toland from Taylors, Stockport.

The nominees are:

Surrey

Georgia Lye from Seafare Guildford

Devon

Zak Bishop from Squires Fish Restaurant & Takeaway, Braunton

Wales

Vaughn Jones from Scarlett’s Fish and Chips, Trearddur Bay, Anglesey

Contenders in Digital Marketing Category

Best Industry Businesses

Scaling Up Sustainably Quality Accreditation Champion Award

Today, the National Federation of Fish Friers (NFFF), organiser of the prestigious National Fish & Chip Awards, reveals the chip shop finalists in the Environment and Sustainable Business category.

The award distinguishes and honours UK mainland fish and chip operators – takeaways, restaurants, multiples or mobile units – which demonstrate an outstanding commitment to environmental responsibility and sustainable practices to increase business success in all areas.

An industry panel, comprising senior figures from the fish and chip sector, have now appraised and scored the entries. And, based on approaches to in-depth criteria such as sustainable business models, employee training and incentives, operational investments, waste reduction, resource management, energy efficiency, responsible product sourcing and more, the top three challengers have been identified.

The fish and chip businesses making a big impact in the industry for all the right reasons are:

Merseyside

Pisces, Wirral

Yorkshire

Two Gate Fisheries, Barnsley Wales

Finney’s, Benllech, Anglesey

“This year has seen a brilliant array of submissions in this category, and we are very appreciative of all the fish and chip shops that are pushing themselves to be champions of environmental and sustainability best practices, regardless of what round they’ve made it to in the awards,” Andrew Crook, president of the National Federation of Fish Friers, says.

“We have always taken our environmental responsibilities very seriously, so we have broadened the criteria of this category over the last few years. Sustainably sourced fish is extremely important to the fish and chip industry but looking to the future we must start to look at our environmental impact right across our operations and leading the way for the rest of the industry to follow.”

Sponsored

The National Fish & Chip Awards, one of the most highly anticipated events in the fish and chip industry, is proud to announce the finalists in the Quality Accreditation Champion category.

The award is open to all fish and chip businesses that are Quality Accreditation holders - achieved by completing the National Federation of Fish Friers’ (NFFF) Fish & Chip Quality Accreditation Scheme that runs in partnership with Sarson’s, the UK’s No.1 vinegar*. It celebrates chippies that have exemplified excellence and improvement through the initiative.

The Quality Accreditation Scheme is designed to recognise and reward fish and chip eateries that maintain high standards and continuously seek to enhance their operations. Those that participate are assessed against numerous quality barometers including whether their food is off the scale for tastiness.

Successful businesses are then given a ‘Big Q’ Quality Accreditation sign to display so that customers have the assurance that their fish and chips are first-class, and it’s made in a clean, safe and hygienic space.

The trio of finalists for the category have demonstrated exceptional use of the Quality Accreditation Scheme, showcasing how it has played a pivotal role in improving their business practices and achieving outstanding results.

The winner will be announced at the February Awards ceremony, where the successor to 2024 winner French’s Fish Shop in Norfolk.

The businesses wondering if this ‘cod’ be the moment for them to be the new champion are:

Kent

Newington Fish Bar, Ramsgate

Oxfordshire

Harrison’s Fish and Chip Co, Botley

Yorkshire Scrap Box, York

By Ryan Baker, Sales Manager, Middleton Foods:

Middleton Makes the Best ‘Chippy Tea’

Fish and chips is a beloved fast food staple in British households. With so many fast food options available, operators need to be producing the best ‘chippy tea’ to keep consumers coming back for more!

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 within the fast-food industry. 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 the ultimate product, offering 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.

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!

The Knights Fish Restaurant: A Legacy of Excellence by

A Milestone Achievement

The Knights Fish Restaurant, a family-run establishment with a 115-year legacy in the fish and chip industry, achieved an extraordinary milestone in 2024 by winning the Fish and Chip Awards for Best Restaurant. This accolade not only celebrated their storied history but also marked the beginning of a new era of growth, connection, and innovation.

A Legacy of Quality and Community

Founded in 1909, the Knights Fish Restaurant has always been more than a place to enjoy fish and chips. Its roots trace back to Elizabeth Hockey, who sold fried fish from her home on Northload Street, Glastonbury, in the 1890s. By 1909, Mary Phillis had taken sole ownership, and her daughter Louisa Phillis continued the legacy. Louisa’s marriage to Frank Knight in 1920 solidified the business under its current name.

Bill Knight, a fourth-generation family member, vividly recalls the coal-fired frying range and the resilience required to keep the shop running during wartime Britain. By 2010, Charlotte Mitchell (née Knight) and her husband Kevin took over, modernizing operations while upholding the family’s traditions. Her son, George Morey, serves as Manager and Head Chef, leading the way with innovation and dedication.

Rising to the Challenge

Competing for the Best Restaurant award was no small feat. The Knights Fish Restaurant team embraced the challenge with commitment, from sourcing the finest ingredients to ensuring an impeccable dining experience.

Sustainability was a core focus, with the restaurant promoting multiple different species as a delicious alternative to cod: “Our staff were phenomenal,” said Kevin Mitchell. “They went above and beyond, engaging with our long-time customers added a layer of joy to the journey.”

A Rewarding Judging Process

The rigorous judging process included anonymous visits, thorough evaluations, and detailed reviews. When the Knights Fish Restaurant was announced as the winner, emotions ran high.

“After our name was announced, my mum and I stepped away to call my grandfather,” George Morey shared. “Hearing him say, ‘I’m so proud of you both,’ while he was in the hospital, was unforgettable.

It was a win for him, our ancestors and everything they taught us.”

A Journey to Remember

Winning the Best Restaurant award brought incredible opportunities, including unforgettable trips to both Iceland and Norway, which highlighted the global connections and sustainability at the heart of the seafood industry.

Norway’s Rich Seafood Traditions

The team was honoured to join other winners on a remarkable journey to Norway, a country renowned for its breathtaking beauty and sustainable seafood practices. One of the highlights was visiting the Osterfjord, a longliner fishing vessel equipped with state-of-the-art machinery. The opportunity to witness the precision and care in sustainable fishing was eye-opening, deepening their appreciation for the industry and reaffirming their commitment to sustainability in their business.

“This trip wasn’t just amazing—it was profoundly insightful,” George Morey reflected. “We gained lessons that will stay with us as we continue to grow and improve. It was a privilege to connect with industry leaders and fellow winners who have become lifelong friends.”

Exploring Iceland’s Fishing Industry

The Iceland trip, sponsored by Seafood from Iceland, was another extraordinary experience. Charlotte and

Charlotte, Kevin Mitchell and George Morey

Kevin Mitchell joined other award winners, seafood professionals, and media representatives for a fourday exploration of Iceland’s rich seafood industry and stunning landscapes.

Athol Dipple owner/editor of Fast Food Professional magazine, along with a group of National UK Fish and Chip Awards winners, and other UK media representatives, were treated to this remarkable experience. Seafood from Iceland was proud to sponsor the 2024 National Fish and Chip Awards.

Charlotte and Kevin Mitchell from Knight’s Fish Restaurant, the 2024 winners—and John Lavery from Fish City, Belfast, last year’s winner, were joined by Kate Authers from Noah’s Fish and Chip Shop in Bristol, one of this year’s runners-up. Andrew Crook, president of the National Federation of Fish Friers, and UK media representatives, representatives Mary Aitken and Gavin Nicholl of Fish Focus and Jason Holland of World Fishing made up the privileged group..

The party embarked on a five-day visit hosted by Björgvin Þór Björgvinsson and Alisa Silveira from Business Iceland. Highlights included exploring Reykjavik, traveling around the stunning Snæfellsnes Peninsula, and learning about Iceland’s fishing industry. It included a tour of a freezer trawler with Brim Seafood, enjoyed sea angling and a puffin sail in Stykkishólmur, and participated in Fishermen’s Day festivities.

Embracing Change While Honoring Tradition

The Knights Fish Restaurant’s success stems from its ability to adapt while preserving its rich history. A 2023 shop refit introduced modern technology, expanded gluten-free and plant-based options, and improved customer service—all while maintaining the charm of its 15th-century building.

“Our regular customers played a key role,” Charlotte Mitchell said. “Their feedback and encouragement were invaluable.”

Transformative Impact

Winning the award has transformed the business. Trade has increased by 30-40%, staffing levels have grown, and the restaurant has embraced better technology to handle the surge in customers. Beyond business, the recognition strengthened community ties and allowed the restaurant to support local events and charities.

“The most rewarding part has been realizing what this win has unlocked for us,” Charlotte said. “To lead the industry in quality, sustainability, and innovation is incredible.”

Why Others Should Take the Leap

For other businesses considering entering these prestigious awards, George Morey offers this advice: “It’s worth every bit of effort. The process pushes you to evaluate and elevate your business in ways you might not have thought possible. It’s an opportunity to showcase your commitment to quality and to connect more deeply with your staff and customers.”

Continuing the Legacy

As the Knights Fish Restaurant looks to the future, they remain dedicated to honouring their family’s legacy while embracing innovation. From promoting diverse fish options like hake to leading sustainability efforts, they are setting a benchmark for the industry. Above all, they continue to cherish the values that have guided them for over a century: family, hard work, and community.

This win is not just a celebration of the past but a commitment to the future—a promise to keep serving the best fish and chips while staying true to the heart of what makes them special.

Blakemans continue to invest into their future

Blakemans continue to update their manufacturing systems throughout the factory, they have recently invested over 2 million pounds on a unique, advanced system for frozen packing which enables Jumbo sausages to be sorted, picked and packed to perfection every time. The further investment completes the frozen packing system and opens more opportunities for product development in manufacturing with a new forming system which forms meat products with uniformity and precision.

Established in 1953, James. T. Blakeman & Co Ltd are a family business dedicated to supplying the best quality sausage and meat products to the wholesale, catering, and food services sectors, amongst many others.

Based in their purpose built, Newcastle-under-Lyme production facility; Blakemans have the capability of producing a wide range of products from sausage to meatballs, patties and burgers in a choice of raw or cooked, frozen or chilled formats and packed to a wide range of specifications.

As the industry leading supplier of sausages into the fish & chip industry, Jumbo sausages are produced in vast quantities throughout their 24-hour operation. Whilst the production of these tasty delicacies requires no special treatment, once frozen the length of a jumbo sausage leaves it prone to breakage and in need of great care and vast amounts of manual handling to pack. It was clear to the team that a new packing system was needed to ensure efficiency and less wastage.

A partnership was formed between GEA and Valec, two European companies that are experts in their field, they worked together for nearly two years in which they created two parts to a machine that works in unity that

uses centrifugal force to collate, then robotic arms to pick and pack into the packaging that is created by the GEA Thermo-former.

This automated system proves to be more efficient than manual labour and they now pack 3000 Kilo of Jumbo sausage per hour, which equates to 25,862 sausages. With this fully automated system up and running, Blakemans realised that further improvement was needed to keep up with the pace and demand of the Automated Frozen Packing Line and a Motorised Spiral Conveyor will be installed on 15th November 2024. This motorised conveyor keeps up with the speed of packing by transporting the packed product to a lower level to be boxed up which reduces the number of staff needed to man the process therefore these staff can be utilised in different areas of the factory.

Blakemans are always looking into ways of advancing their product development and manufacturing to ensure their top-quality products remain the best they can be, now with the help of technology they can update and continue to modernise production processes using machinery like their new investment, the Handtmann FS520 8 Lane Forming System.

This versatile machine allows meat products such as burgers, patties, meatballs and many more to be formed to perfection every time, this enables consistent weight control and multilane uniformity which increases their hourly volume without the need of human interference. This consistency is what Blakemans is renowned for, producing top quality produce day in, day out and why their customers have continued to support them for over 70 years.

For more information on Blakemans, please visit our website blakemans.co.uk

Handtmann FS520 8 Lane Forming System with Patties in Production

New Frozen Packing Line in action

Pr d Sp s s of The Staff Training & Devel ment Aw d 2025

Hooking customers with a healthy seafood message

Industry reputation campaign Seafood for Life kicks off 2025 with a call for businesses to shout about the health benefits of fish and shellfish

Seafood restaurants and takeaways have an exciting opportunity to attract and engage customers by highlighting the numerous health benefits of their dishes.

That’s the message from three multi-award-winning businesses recognised for their innovative approaches to promoting the health aspects fish and shellfish.

As the New Year sparks a focus on healthier living, Towngate Fisheries in Yorkshire, Fish City in Belfast and Something Else Fishy in Dorset are leading the way in highlighting seafood as a nutritious choice. They hope to inspire others in hospitality to weave health-focused messaging into their customer engagement.

The businesses’ efforts are part of Seafish’s new Seafood for Life initiative, which champions the benefits of fish and shellfish while celebrating industry best practice. Profiles of the three businesses are featured in the health section of the Seafood for Life web hub, alongside a blog by registered dietician Juliet Kellow outlining 10 healthy reasons to eat more seafood in 2025. There is an accompanying downloadable factsheet.

Businesses are invited to use these resources to help inform their own approaches to promoting seafood’s health benefits.

business breaking even or making a good profit.”

John Lavery, owner of Fish City restaurant in Belfast said: “Fish is a healthy, natural protein, often with little or no processing. Government guidelines recommend a minimum of two portions per week, so I believe, from a promotional point of view, this provides an opportunity we should focus on.”

Nicki Else runs Something Else Fishy in Dorset. She explained: “For us, it’s about showcasing the wide range of benefits of seafood and fitting a health message into that. I would encourage other businesses to do something like this because it builds loyalty from your customers – they trust you because you are knowledgeable.”

Explaining his rationale for promoting the healthy eating aspects of fish in his fish and chip shop, Towngate Fisheries owner Mark Drummond said: “One out of 10 customers might be interested in health, but if you can get to that extra 10% of customers, that can mean the difference between a

Seafish Chief Executive Marcus Coleman said: “The aim of Seafood for Life is to showcase the benefits of seafood and the good work of the UK industry that produces it. We want to help businesses have informed conversations with their customers that encourage them to eat more fish and shellfish.

“As we begin 2025, we know many people are thinking about ways to be a bit healthier, so we’ve kicked off the year with a focus on the nutritional benefits of seafood. We’re highlighting great examples of businesses which are already successfully promoting the health aspects of their dishes and offering resources for the industry which we hope will inspire and inform their own activities.”

Nicki and Martyn Else, Something Else Fishy

Mark Drummond, Towngate Fisheries

John Lavery, Fish City

For the love of oysters…

Marrfish adds the famous Hyper fresh Colchester Pyefleet Oysters to its portfolio of high quality seafood for foodservice in time for Valentine’s Day

Aplate of prized oysters is a treat any time of the year, but none more so than for Valentine’s Day.

Allegedly an aphrodisiac, oysters are celebrated for their rich history. They are low in fat, a wonderful source of protein, minerals and vitamins, and evoke the essence of the sea with a fresh, briny flavour.

Ben English, Operations Director, Marrfish Ltd; “As advocates of sustainably produced UK seafood, Marrfish proudly backs and supplies the specialist cultivation of heritage products such as Colchester Pyefleet Oysters and is delighted to be playing its part in ensuring that the great tradition of Colchester oysters can continue to remain a firm fixture on customer menus.

“The use of HPP (High Pressure Processing), has meant we can now source oysters for our customers that are safe to eat, alleviating any concerns they may have over food safety and raw oysters. Not only is the risk of norovirus eliminated, but the extreme pressure process results in the oyster shell being also pre-shucked, making oyster handling a safer and quicker process to prepare for the consumer. Plus, there is a reduction in wastage, the oysters are plumper, and we can offer an extended seven day shelf life.”

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

By owner Murray Morrisson

Voted by our customers for the Best Fish & Chip Team in Scotland

Here at Garioch Fish Bar in Inverurie, Aberdeenshire, we tend to build up our teams when the girls are at school and they stay with us for about 3 years until they move on to university or a full time job

We have developed a detailed training plan for staff so the Fish Bar runs smoothly with a strong focus on customer service. I always tell the girls that someone will sit and wait 30 minutes once their order is taken but they won’t stand 20 minutes to get their order taken.

Over the past few years we’ve consistently been in the Fry

magazine top 50, NFFF last year top 40 and this year top 20. Keira one of our team was in top 10 employee of the year and Glen my son was in the final 4 young frier of the year and currently in the last 8 for this year. We’ve also made top 10 field to frier too.

Behind the scenes a lot of hard work goes on but the girls all “high 5” me on arrival, have a smile on their face and genuinely enjoy their work. This is noticed by the customer.

So overall a great team effort to win the Best Team in Scotland award from the organisers, Paramount Creative, and presented by the Athol Dipple, owner and publisher of Fast Food Professional magazine at the fabulous Gala Dinner at the DoubleTree by Hilton Hotel in Glasgow in November 2024.

If you have a business in the Fish & Chip sector in Scotland, get behind these awards and you could be celebrating like us in November this year.

FULL-ON FLAVOUR FROM PUKKA; THE RECIPE TO BOOSING SALES THIS BRITISH PIE WEEK

As the nation’s number one pie brand1, Pukka knows just what it takes to increase sales and boost profits during one of the busiest calendar moments of the year, British Pie Week (3rd –9th March). Athol Dipple, Fast Food Professional’s Director, finds out more

The Great British Chippy has been part of Pukka’s DNA ever since the brand baked its first pie in 1963. And, since then, Pukka has become a firm favourite amongst both pie and chippy lovers across the UK. Isaac Fisher, CEO at Pukka lets us in on the action and shares how to make your British Pie Week a success.

“Pie visibility, awareness and demand peaks during British Pie Week, so it’s vital for chippy owners to offer variety and excitement to their customers, in order to take advantage of this unique opportunity to step up sales. There’s no better way to do this than stocking up on Pukka’s extensive line up, that offers something for everyone” says Isaac Fisher, Pukka’s CEO

“Pukka’s unit sales grew by +31% last year during British Pie Week2, so it’s clear that the nation is even hungrier for pies during this period, and we expect to see demand peak this March in fish & chip shops.

“The great news for chip shops is that over the years, we’ve worked hard to develop an extensive and full-on flavour portfolio of recipes, with something for everyone, including All Steak Pie, Chicken and Mushroom Pie, Cheese, Leek & Potato Pie, Plant Based

Minced No Steak & Onion Pie and Plant Based No Chicken & Mushroom Pie. And, to this day, the fan favourite in the nation’s chip shops remains the Steak & Kidney Pie, a musthave for your chippy counter all year round,” continues Fisher. “It’s also key to continue bringing fresh ideas to counters to sit alongside these traditional favourites, to excite new, younger customers. We recently launched a limited-edition Peri Peri Chicken Pie to do just that, putting our Pukka spin on a flavour which is already popular out of home, and now easy to add to your full-on flavour pie line up in chip shops around the country” concludes Fisher.

As well as these providing these top tips, Pukka is ready to help chippy owners capitalise on this key sales period and drive customers to their doors, with bespoke POS and ready-made social assets, all accessible via the Pukka foodservice website.

MORE BANG FOR YOUR CLUCK

POPEYES®

UK LAUNCHES

BRAND-NEW

SAVIN’ MENU WITH SHATTER CRUNCHIN’ CHICKEN FROM AS LITTLE AS £1.99

• Popeyes® UK is shaking up savings, with its brandnew Savin’ Menu with prices from just £1.99

• The revamp energy doesn’t stop there, as Popeyes® also announces the return of its fan-favourite Buffalo Ranch Sandwich, featuring the flavours of hot Buffalo sauce and cooling Ranch.

• Available in restaurants now, the new Savin’ Menu will help fried chicken fans keep life poppin’ without stretching their wallet.

New Year, new savings! Popeyes® UK, the Louisianaborn fried chicken brand, has today launched its NEW Savin’ Menu, available in restaurants nationwide now. With prices from just £1.99, those looking to go big on flavour but spend a lil’ less post-holidays are in c-luck.

The full Savin’ Menu includes:

• Savin’ Wrap (£1.99)

• 1-piece Bone-in-Chicken with Fries (£2.99)

• 2 Wings Solo (£1.99) or with Fries (£2.99)

• 1 Tender with Fries (£2.99)

• 2 Tenders with Fries (£3.49)

• 3 Wings with Fries (£3.49)

• Regular Fries (£1.99)

• Biscuit and Gravy (£2.59)

• Mac and Cheese (£3.50)

• Gravy Savin’ Box (£5.69)

• Mini Whipz (£1.99)

But the good news doesn’t stop there. Popeyes® is answering fans’ prayers as - in response to popular demand - the fan-favourite Buffalo Ranch Sandwich is coming back to menus for a limited time. The popular sandwich features a Shatter Crunchin’ chicken fillet, made from 100% fresh chicken, and marinated for 12 hours in Popeyes’® signature blend of Louisiana herbs and spices, then slathered with hot Buffalo sauce, cooling Ranch, fresh pickles and nestled in a warm brioche bun. It brings a spicy twist to the internet-breaking Popeyes® Chicken Sandwich, blending tangy Buffalo with the flavours of cooling Ranch - tasty!

Tom Crowley, CEO of Popeyes® UK said: “Every day we’re exploring how we can give our fans the taste of our famous Shatter-Crunchin’ fried chicken at the best price. With the complete refresh and relaunch of our Savin’ Menu, we’re hoping even more people can enjoy the taste of Popeyes® to brighten the January blues, and get into the Louisianan spirit without breaking the bank.”

The Savin’ Menu will be available from 7th January, 11am until close in Popeyes® restaurants nationwide, or on the Popeyes® UK app. The Popeyes® UK app is available to download on iOS and Android now.

Yorkshire chippy leading the way in seafood sustainability

A Yorkshire fish and chip shop is proving its commitment to protecting our oceans by serving sustainable fish to seafood lovers

The Scrap Box fish and chip shop in York has achieved Marine Stewardship Council (MSC) certification, after meeting global best practice for sustainability.

This means that the Scrap Box can now use the blue MSC ecolabel in its restaurant to communicate its certification to customers. The most widely recognised sustainable wild seafood ecolabel in the world, the MSC ecolabel can provide consumers with confidence that the fish they are buying does originate from an MSC certified sustainable fishery. This means that the fish comes from healthy stocks, that are not overfished, and its fishing method does not negatively impact the wider marine environment.

Aman Dhesi, who runs The Scrap Box with his brother Gavin, said: ‘We’re really proud of being MSC certified here at The Scrap Box. The origin of the fish we buy has always been important to us, and as a business we wanted to demonstrate that we’re doing everything that we can to protect our oceans whilst serving the food we all know and love.’

The Scrap Box underwent an audit to independently verify that they were purchasing fish that originates from an MSC certified sustainable fishery, and that the fish is safeguarded in their custody, with staff fully aware of the MSC requirements.

The fish and chip shop, located off Hull Road near Dunnington, has previously been recognised for its culinary standards. In 2024, The Scrap Box received Quality Accreditation from the National Federation of Fish Friers (NFFF), a prestigious award for fish and chip shops that demonstrate their high standards in areas such as hygiene, equipment, and food quality. Now, The Scrap Box have met best practice for sustainability as well.

This success has culminated in the Scrap Box being shortlisted in the top 10 for Takeaway of the Year at the 2025 National Fish and Chip Awards. The ceremony will take place in London in February.

Rowan Williams, Commercial Officer for MSC UK and Ireland, said: ‘Customers buying their fish and chips want to know that they’re not harming the environment when doing so, and public concern about the oceans is growing. In that context, it’s really encouraging to see The Scrap Box committing to sustainability, and showing that fish and chips don’t have to cost the earth or the ocean.’

If your business is interested in becoming MSC certified, you can contact the MSC UK Team as MSCInTheUK@msc.org.

About the MSC

The Marine Stewardship Council (MSC) is an international non-profit organisation which sets globally recognised, science-based standards for sustainable fishing and the seafood supply chain.

The MSC ecolabel and certification programme recognises and rewards sustainable fishing practices and is helping to create a more sustainable seafood market. For more information visit msc.org/uk.

Aviko Gathers the Best in the Business for its 2025 Food Trends Report

Aviko, a leading supplier of chef-inspired potato specialities, has released its annual Food Trends Report, offering a must-read guide for any operator looking to grow in 2025.

As they say, ‘knowledge is power’, so what better way to help operators looking to thrive in the coming year than to gather insights from some of the top minds in the business. Aviko’s 2025 Trends Report does exactly that, with market analysis from industry expert Peter Backman, along with menu and flavour trend predictions from leading chefs and operators including Wadworth Brewery, Popeyes, Stonegate Group, The Alchemist, as well as BAFTA winning cater-tainer DJ BBQ and much more!

This in-depth guide to help foodservice businesses navigate the coming year focuses on what really matters to those at the sharp end, with insights into what will be driving consumers to spend out-of-home from the people who know, and the major food trends we are likely to see across menus.

Available to download from www.aviko.co.uk, the report is a practical resource combining both market and menu insights to help operators drive those all-important margins in 2025.

Commenting on Aviko’s fifth annual report Mohammed Essa, Commercial Director UK & Ireland, Aviko said; “There will always be headwinds in this industry, but what makes it great is operators’ resilience and agility to adapt and develop to meet consumer demand. As a trusted supplier partner dedicated to the foodservice market, we are always looking for ways to support our valued customers. One of the many ways in which we do this is with our annual Food Trends Report, which brings together a wide range of leading industry experts to help operators make the

right decisions when it comes to everything from menu choices to how to best utilise their space. Essentially, it’s like having a host of industry experts at your fingertips, with the aim being to offer practical support to operators to help them flourish in 2025.”

Whether you’re looking to refresh your menu, expand your customer base, or tap into a new market, the Aviko 2025 Food Trends Report offers valuable insights to help you succeed in the coming year. The report covers everything from the polarisation of the market as consumers look for premium quality experiences at one end and value at the other, to what concepts are set to take off in 2025, not to mention the importance of sustainability and the power of social media. All this, along with tips on how to optimise your offerings throughout the day, and of course the food trends that are set to blow up in 2025!

Mohammed continues;

“Our 2025 Trends Report is just one way we look to support our customers. As well as supplying high-quality frozen potato specialities helping to make chefs’ lives easier, we also have our Passion for Plating initiative, and The Delivery Prophets podcast, offering surround support and value to operators to help them build their business.”

Aviko is continually looking to innovate and inspire, and with over sixty years supporting foodservice operators with a wide range of frozen potato specialities made by chefs, for chefs, their extensive range includes Hash Browns, SuperCrunch Fries, Mash, Snackables and much more.

For more information on Aviko visit www.aviko.co.uk

From Holland to British hospitality: Oliehoorn brings mayo magic to the UK!

“When it comes to fries, the British love theirs with ketchup or vinegar. But the Dutch? They’ve mastered the art of elevating finger food with the ultimate accompaniment: Mayonnaise. Now, Oliehoorn, the Dutch sauce experts, are bringing their decades of culinary expertise to the UK hospitality sector. With high quality, chef-crafted sauces perfected since 1981, Oliehoorn offers chefs and restaurateurs the chance to create dishes that stand out and keep diners coming back for more.” Loved by Dutch chefs and diners’ palates alike, Oliehoorn’s mayonnaise isn’t just a condiment: It’s Simply Sensaucetional!

“An incredible 95% of testers raved about the bold, intense flavour of Oliehoorn’s 80% Mayonnaise—now that’s impressive!” *

*In recent UK consumer blind tests, our Oliehoorn 80% Mayonnaise stole the spotlight, outshining competitors with exceptional quality, unbeatable taste, and silky-smooth texture! Their 25% oil Classic Mayonnaise is one that even fries dream of but for something truly extraordinary, Oliehoorn also offers its unforgettable Truffle Mayonnaise, adding a unique indulgent flavour to any dish, and its versatile Hamburger Sauce is crafted to take burgers, sandwiches, and hot dogs to the next level. Oliehoorn’s vast range are not just condiments; each product is a secret weapon for chefs, perfect as a base for dressings, dips, and culinary creations for sophisticated diners.

highest standards of social and environmental performance, transparency, and accountability. From powering their operations with 1,780 solar panels through using 100% green energy, they also have the ambition to cut their production’s CO2 footprint in half by 2030. By already using 100% recyclable packaging, they’re not just making sauces, they’re making a difference. By 2050, Oliehoorn aims for zero CO2 emissions across all operations. Becoming B Corp certified reflects the company’s dedication to creating a sustainable future and a better society, one squeeze of sauce at a time.

Arjan Dijk, family member and CEO of Oliehoorn, says: Entering the UK market is an exciting step for our company. The British hospitality scene, beyond pubs, is where food trends are born, before spreading across Europe, and we’re excited to be part of it. As the leading foodservice mayonnaise brand in the Netherlands, where every second portion of fries is served with Oliehoorn, we’re bringing our heritage, passion and sauces to chefs and restaurateurs looking to craft extraordinary dishes for their diners in such an influential food service market.

Ready to make magic in your kitchen? Let’s sauce things up together.

A legacy of flavour, from the Amsterdam region to your kitchen.

Oliehoorn has spent decades perfecting the art of sauce, combining Dutch culinary tradition with modern expertise as a true family business. From the precision and passion of their Mayonnaises and sauces to the bold, adventurous flavours that embody the energy of Amsterdam’s suburbs, Oliehoorn is a flavourful love letter from the Netherlands to aspiring restaurants, caterers and hospitality nerdsinspired by Oliehoorn’s condiment creators, crafted for kitchens, and enjoyed at every table.

Sustainably saucy: Oliehoorn goes B Corp!

As a proud family business, they are delighted to announce that they’ve officially joined the global B-Corp movement, proving that great sauce can come with even greater responsibility. Earning B Corp status means meeting the

Oliehoorn are not just sauce makers; they’re Sauceologists! Think of them as the Mayo-Masters who never settle and are always ready to explore new culinary creations. Crafted in their production site in Hoorn with care, patience, and a dash of Dutch passion, every iconic shaped bottle or bucket carries decades of expertise and a commitment to the highest-quality ingredients. Their team truly believes that ‘tasting is believing’ and quality comes first – always! Reliable, distinctive, and unique: Oliehoorn’s sauces are built for chefs who demand the best for their diners. No cutting corners, no compromises, just perfect flavours made to inspire your culinary creations.

So, why another sauce brand? Because it’s not just sauce. It’s a chance to make every bite unforgettable. That’s the Oliehoorn promise - from the region of Amsterdam, with love.

Contact Information:

For more information, samples, or media inquiries, please contact:

Riesling Bonkers, Andrea Deutschmanek, Marketing Lead UK & Germany

Mail: a.deutschmanek@oliehoorn.nl

Mobile: +44 7825953857 LinkedIn

Say cheese to Kerrymaid’s versatile new sauce

Kerrymaid has launched a new cheese sauce to help foodservice operators expand their menus without stocking multiple ingredients. Rumour has it, it’s the best tasting cheese sauce on the market!

Made from real Cheddar cheese, Kerrymaid

Cheddar Cheese Sauce is a rich, creamy liquid cheese sauce that boasts incredible versatility. It can be dunked, dripped, drizzled or poured over dishes like nachos, chicken, burgers, mac and cheese, chips and loaded fries, adding value and driving profits.

For burgers, Kerrymaid Cheddar Cheese Sauce works perfectly as a filling. Still, operators are encouraged to go one step further and pour it over the bun to capitalise on the latest trend for loaded menu items. It’s a winner with chips too, getting between all the layers to ensure even those at the bottom get a cheesy coating. Add a sprinkling of bacon, crispy onions or jalapenos for a fully loaded experience.

Available in 1-kg cartons, Kerrymaid Cheddar Cheese Sauce is ambient-stored and has a long 8 month shelf life. Once opened, it can be chilled and stored for up to 7 days. It is ready to use straight from the carton with no mixing or additional ingredients required. It can be used hot or

cold and is microwave and bain-marie stable, maintaining its quality throughout service.

Kerrymaid Cheddar Cheese Sauce is palm oil free, gluten free and halal suitable, catering to a wide range of dietary needs.

Karen Heavey, Brand Manager at Kerrymaid, comments: “Aside from having great tasting products on their menus, operators today need to cater to a broader market, but keeping stock manageable and menus simple can be a challenge. Kerrymaid Cheddar Cheese Sauce meets these needs by offering a single product that is easy to use, requires no special preparation skills, and delivers consistently great results across multiple dishes.

“Not only does our cheese sauce taste delicious, but it also allows operators to raise their selling prices, leading to improved margins and higher profits. With fish prices on the increase, this versatile product is the perfect addition to the menu. Keep an eye out for our Cheddalicious campaign coming soon.”

Kerrymaid www.kerrymaid.com

A hot favourite that is flamin’

McWhinney’s Flamin’ Hot sausages are heating up sales at Kellaway’s

Located in the village of Threemilestone on the outskirts of Truro, Kellaway’s is a familyowned fish and chip shop known for its high quality offerings. While fish is the star of the menu, owner Lauren Kellaway has recently introduced McWhinney’s Flamin ’Hot – a pork sausage with a chilli flavour – to keep up with evolving tastes and attract a wider customer base. “We just wanted something a little bit different,” says Lauren. “Flamin’ Hot adds a bit of excitement — it’s something a bit different than your regular sausage. We’ve been serving McWhinney’s Premium sausages for about eight or nine years now, and they’ve always been really popular. They’re our second biggest seller after fish, so we knew the quality of the Flamin’ Hot would be excellent too.” The decision followed a visit to the Expo West Show at the Royal Cornwall Showground, where the team sampled the product. “We were given a box to take back and try at the shop so we cut them a little smaller and did some plain and some battered, and got our customers to tell us what they thought.”

The feedback was overwhelmingly positive with customers reporting that they are not overly spicy, they just have a nice kick to them. “We had a lot of people saying get them on the menu!” adds Lauren. Kellaway’s prides itself on using premium products, and McWhinney’s sausages fit perfectly with this ethos. Lauren explains:

“With our fish, we never compromise on quality, so why would we do that with our sausages McWhinney’s products have a 70% pork content, unlike some alternatives that might be as low as 30%. Knowing what’s in the product is essential for us and our customers. And it means we get a good margin on them because they are a premium product.”

Kellaway’s occasionally includes the Flamin’ Hot sausages in its lunchtime specials, serving them with chips for £5. This not only appeals to customers seeking value but also helps the shop stay competitive in a busy market. “We have a pastie shop next door and they are about a fiver. While we can’t do fish and chips for a fiver, we can do this, so it keeps us on a par with them.”

Introducing a spicy sausage was part of a broader strategy to cater to diverse tastes. “Fish and chips is traditionally loved across generations, but to keep the business running, we’ve realised we have to expand the menu. Flamin’ Hot is an alternative so if people are having the family around, we can give them all something. It’s about appealing to all ages and generations now.”

McWhinney’s 028 9127 1811 www.mcwhinneys.com

By Michael Eyre, Product Director, Jestic

Consumers happy to pay more for a more premium experience

One of the most common trends we’re seeing across the fast food sector is a real shift towards high-quality products. For operators, it’s about making the whole experience more premium for consumers

When it comes to burgers, the quality of the meat needs to be first-rate (that goes without saying), but the packaging, the menu choices, the condiments, all play a role in elevating the meal experience and moving away from what consumers are familiar with. In turn, this can help boost revenue, as consumers will pay more for a more premium experience. Fried chicken burgers have long been a popular mainstay of our high streets. From the familiar suburban chicken shop to the local chip shop offering burgers alongside its core menu, chicken burgers have always been a popular go-to option for taste, quality, and convenience. In terms of operators looking to make a shift in their offering, one of the key trends that we’re seeing across the market is a move towards fried chicken from other cuisines, joining the more traditional southern-US style chicken. Currently, Korean fried chicken is becoming increasingly popular –driven in part by trends on social media, but we’re also seeing an uplift in different sauces and dips being served

with chicken to enhance the flavour experience.

From looking at the fast food 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. Having worked in this channel for almost 25 years, we really do see ourselves as experts. From juicy smash burgers to crispy chicken burgers, whatever choices are working on your menu, the ability to prepare, cook and serve them perfectly is critical to your success. At Jestic, we have a full range of dedicated equipment which can help you to serve the best burgers in the area. From Ayr King breading tables and Henny Penny pressure fryers, and from Duke hot holding to Antunes bun toasters, you can be sure that with Jestic you’re getting the best equipment alongside the most insightful advice from our specialist culinary team.

Alongside our comprehensive 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. 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. So 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.

For more information on the full Jestic equipment portfolio, please visit www.jestic.co.uk or call +44 (0)1892 831 960.

Take advantage of the rise in vegan orders

Quick service venues experienced a 56% increase in vegan orders last year, according to research in 2024

To take advantage of this trend, fast food operators need to ensure they have tasty items on their menus for plant-based customers, advises Oli Sampson, MD of frozen food distributor Central Foods.

And what can be more appealing, yet quick and simple to serve, than a vegan sausage roll.

Central Foods offers the popular KaterVeg! 6 inch unbaked vegan sausage roll which is ideal for fast food menus. If Central Foods laid every 6 inch vegan sausage roll that they sold last year, end-to-end, they would reach the height of 800 Blackpool Towers!

The unbaked, ready-glazed vegan sausage roll has a herby, textured pea protein-based filling, wrapped in flaky puff pastry, and can be served as a snack or with chips and peas or curry sauce.

“Contrary to some claims that plant-based food is becoming less popular, the research from restaurant technology provider Vita Mojo revealed that vegan orders in quick service restaurants in the UK grew by 56% in 2024,” explains Oli Sampson.

“Vegetarian orders were up by 64%. This illustrates that there is very much an appetite for plant-based options. Other data backs this up too. It’s mainly consumers reducing their meat intake which is leading to this increasing interest in plant-based products but we have also seen a rise in the number of people adopting a vegan lifestyle.

“Fast food operators should definitely take note of this and make sure that they offer their customers tasty plantbased food.”

The KaterVeg! vegan sausage roll is one of a number of vegan options that Central Foods offers to the fast food sector. Other products that are available include burgers, nuggets, and sausages.

And for a sweet treat, there’s the vegan-friendly KaterBake apple fry pie – a rectangular hand-held pie that’s served in a cardboard sleeve.

Based in Northamptonshire with a UK-wide distribution network, Central Foods offers an extensive range of frozen food products to the entire food service sector, including fast food venues.

For more information visit www.centralfoods.co.uk

SYMPHONIE PASQUIER TEMPTS WITH TRIO OF MERINGUÉES A

classic dessert and a British favourite, the timeless Tartelette Citron Meringuée takes some beating when it appears on a dessert menu, and now, expert pâtissier, Symphonie Pasquier has launched two new delicious variants. The Tartelette Fruits rouges Meringuée ‘À I’italienne’ and Tartelette Passion Meringuée ‘À L’italienne’ have been created exclusively for foodservice.

Featuring tangy redberry jelly and cream encased in an all butter shortcrust pastry with Symphonie Pasquier’s signature Italian meringue topping, the Tartelette Fruits rouges Meringuée ‘À I’italienne’ arrives perfectly frozen and requires only 4 hours in a fridge to defrost ready for service.

The Tartelette Passion Meringuée ‘À L’italienne’ comprises a tart passionfruit jelly with cream enveloped in an all butter shortcrust sweet pasty, balanced with the signature Italian meringue topping and again, only requires 4 hours in a fridge to defrost.

Matt Grenter, Foodservice Sales Manager explains more,

“Our Tartelette Citron Meringuée has been incredibly popular this year, it is our bestselling, award winning tartelette and we have taken this success and built a range of different meringue fillings. People want a little indulgence when they eat out and a visually delightful dessert is crucial to the experience. The way our Pâtissiers create this dessert, with the complex Italian meringue recipe means it freezes and then defrosts to perfection. This type of meringue has been specifically chosen for our desserts due to the stability it affords our products, and it is made to a traditional recipe of egg whites, water and sugar. The meringue is light, shiny and provides the ideal complement to the tangy fruit. And now with a range of three fruit variants to offer to customers, the dessert menu just became incredibly beautiful and also incredibly easy for an operator to deliver. No matter the level of skill in the kitchen, anyone can defrost the tartelettes and serve the individual portions with a small garnish on the plate or even a scoop of ice cream.”

By Fabien Levet, Commercial Manager at Pidy

The taste of homemade with consistent quality “P

ies and pastries are staples across British menus, whether that’s sweet or savoury, shortcrust or puff pastry, elegant or comforting. In a fast food setting, consumers may expect to see options such as a light quiche at their favourite lunch grab and go spot or a hearty steak and kidney pie at the local chippy.

In these fast-paced environments it can be challenging to make pastry in house due to space, time, equipment, and staff restraints. Operators can alleviate this stress by utilising ready-to-fill pastry solutions, such as Pidy’s extensive portfolio. Famous for their crisp, golden, and ‘buttery’ texture, Pidy’s pastries combine the taste of homemade with consistent quality.

To lean into the traditional understanding of a pie, chefs could utilise Pidy’s puff pastry shell that comes complete with a round disc, or ‘hat’ to place on top. The neutral finish of this versatile base makes it compatible with a range of flavours, but works best with savoury fillings. For the best result, operators should bake the empty shells at 170OC for 8 minutes to ensure the exterior is crispy. This also helps improve moisture resistance, making it ideal for chefs that want to prep and fill pastries before the busy lunch or dinner rush. The shells can also be frozen once filled for even greater convenience. With a shelf life of nine months, operators won’t have to worry about running out of stock, guaranteeing they can meet customer demand. Operators looking to tap into trends such as the demand

for international cuisine could easily add a ‘pie of the day’ (or week!) which draws inspiration from a different country each time. For example, chefs could take inspiration from Pidy’s Moroccan-inspired chicken tagine recipe – simply season chicken with garlic, oregano, salt, and pepper, and cover with lemon slices, stock, and olive oil. Cover and cook on low for 45 minutes. Add raisins, prunes, and olives, before covering and cooking again for a further 45 minutes. Slice the chicken, then spoon the mixture into a Pidy pastry of your choice.”

For more information on the Pidy pastry range please visit www.pidy.co.uk, call 01604 705 666. To keep up to date with the latest news from Pidy UK see @PidyUK on twitter or search for ‘Pidy UK’ on Facebook, Instagram, Linkedin or YouTube.

Comelle shares top five ice

Award-winning soft serve ice cream manufacturer Comelle has got the inside scoop on the coolest trends set to shake up the dessert sector in 2025!

This year soft serve ice cream has experienced an unprecedented resurgence, and no one knows just how tasty the profit margins can be better than the masters of flavour Comelle! But, in such a competitive sector, caterers need to deliver something that sets them apart from their competitors. Leading the market forward with its ‘best ever taste’ recipe, the Comelle team says that on top of providing customers with unbeatable flavour and unrivalled texture with its range, operators need to track current trends and adapt them for their outlet’s consumers.

With this in mind, Comelle has shared its insights on the top five trends shaping the ice cream category in the year ahead.

1. Hybrid desserts are here to stay: A fun and exciting way to merge different flavours, textures and culinary trends, hybrid desserts will continue to feature on menus throughout 2025. Innovative combinations, such as soft serve-filled croissants, soft serve-topped Brookies, soft serve sundae tacos and soft serve-filled churro cones, blend traditional desserts with a modern take to offer consumers a fun twist on their favourite treats. While allowing operators to develop innovative

menus with minimal effort but achieving maximum profit.

2. Instagram will continue to drive the trend for pictureperfect desserts: In today’s social media-driven world, dessert isn’t just about taste – it’s about visual appeal. Whether it’s a perfectly swirled soft serve cone, a sundae topped with an array of colourful toppings, or a new take on an Eton mess, Instagram has redefined how consumers enjoy ice cream and desserts. In fact, when it comes to sweet treats, a picture-perfect presentation can make all the difference.

While visually appealing toppings such as sweets, fruits, nuts and sauces play a vital role here, ensuring you use a soft serve such as Comelle which has slower melt properties alongside great flavour and texture will aid visual appeal and help to encourage customers through the door.

3. Multiple textures in one dessert: When it comes to desserts, whilst taste remains of number one importance, it isn’t the only thing that matters to consumers – texture now plays a critical role in elevating the entire experience. Whether it’s the velvety smooth finish of Comelle or the crisp crunch of a topping,

current as consumers continue to look for quick, indulgent, and portable treats. These desserts tend to be served in minimal packaging and designed for easy eating while on the go.

Including a range of innovative handheld dessert options such as ice cream buns, tacos, jars and cones are simple ways to encourage incremental sales and drive profit, as these creative formats not only cater to consumer’s sweet cravings but fit conveniently into their busy schedules.

While some of these trends are familiar, 2025 will bring evolution, creating more profit opportunities for operators and new experiences for consumers.

Speaking of the emerging ice cream trends Marion Candy, Trade Marketing & Activation Controller at Lakeland Dairies, says: “Where consumers would once wait for a chance encounter with an ice cream van, now

cream trends set to shape 2025

how a dessert feels in the mouth impacts satisfaction. Consider offering consumers a variety of textures in one dessert. Nuts and cookie crumble will add crunch, while marshmallows or mochi pieces will bring the chew, velvety sauces, soft fresh fruit pieces and popping candy will also add dynamism to soft serve desserts.

4. Flavours of 2025: One of the many benefits of using a soft serve ice cream mix such as Comelle is that it is the perfect base for incorporating on-trend flavours. Whether it’s through sauces and drizzles or putting flavourings directly into the ice cream machine alongside the mix, soft serve allows consumers to experience on-trend flavours in a variety of ways.

Indulgent flavours such as dulce de leche and salted caramel will remain high on consumers’ wish lists, while nostalgic flavours are making another comeback with apple and cinnamon expected to appear on menus in formats outside of traditional crumbles and pies. Lastly, we can expect to see a bit of experimentation with exotic fruits such as mango and passionfruit making a mark, alongside floral flavours such as lavender and hibiscus and flavour profiles not traditionally associated with desserts such as basil and miso.

5. On-the-go: While some vendors already have the trend for on-the-go soft serve ice cream desserts at the heart of their business, for others it’s a great way to stay

they can enjoy soft serve ice cream as part of a food-to-go experience from dessert parlours, QSRs, pubs and cafés.

“With consumer trends evolving at such a rapid rate, it’s essential that operators look to brands to help them stay on top of the latest developments across the market. Areas that are seeing significant shifts are around format, flavour and familiarity. In such a competitive sector, operators 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. We’re really looking forward to supporting current and new customers to whip up new and innovative soft serve ice cream concepts throughout 2025 and beyond!”

GARDEN GOURMET® launches on Harvester and Butlin’s menus to offer consumers more choices when eating out

GARDEN GOURMET® Sensational™ Vegan Pulled Fillet has launched on the menus of both Harvester and Butlin’s, offering consumers more flexible choices when eating out of home

This year, statistics show that 14% of the UK population identify as vegan, vegetarian, or pescatarian, while an additional 13% follow a flexitarian diet*. These new menu launches cater to the growing demand for plant-based options, offering greater variety for flexitarians, those already committed to a meat-free lifestyle, and individuals looking to reduce their meat consumption or explore plant-based eating. By offering flavourful and diverse alternatives, these menu options provide diners with more flexible choices.

At Harvester, the GARDEN GOURMET® Sensational™ Vegan Pulled Fillet is a key addition to their revamped menu, offering a range of flexible options for customers. The Pulled Fillet is now available in their tacos, flatbreads, and balanced bowls, alongside other protein options such as chargrilled chicken and rump steak, giving diners

the freedom to tailor their meal based on their dietary preferences—whether they prefer traditional meats or are exploring plant-based alternatives.

Butlin’s has also embraced the GARDEN GOURMET® Sensational™ Vegan Pulled Fillet in their Chinese Noodle Soup, offering guests a plant-based protein that enhances the texture and flavour of this beloved dish. Additionally, Butlin’s has made a significant operational change, by switching to MAGGI® Béchamel Sauce by Nestlé Professional across all their resorts.

Greg Kusmierski, Senior Kitchen Manager, Buffet restaurants said: “We’re always looking for ways to improve the dining experience for our guests, and the introduction of GARDEN GOURMET® Pulled Fillet is a fantastic addition to our menu. It’s a delicious plant-based protein that fits perfectly into our Chinese Noodle Soup and adds a great texture and taste. We want to cater to a range of dietary

needs, and the Pulled Fillet allows us to do just that.

“In addition to adding this new ingredient, we’ve also made the decision to switch exclusively to MAGGI® Béchamel Sauce. We chose MAGGI® because it offers better flavour, superior quality, and is more efficient to use in our kitchens. We’ve rolled this out across a variety of dishes, including lasagnes, pies, and cauliflower cheese, and it has been a huge success with both our chefs and guests, ensuring that we’re offering the best possible dining experience for everyone.”

Head Chef to Elliott Tibbins Food Development Manager at Harvester said: “We’re constantly striving to offer our customers more variety and cater to a wide range of dietary preferences. With the introduction of GARDEN GOURMET® Pulled Fillet on our menu, we’re able to provide a high-quality, plant-based option that appeals to both meat-free and flexitarian consumers.

“What’s great about the Pulled Fillet is its versatility— it can be enjoyed in so many ways, whether in tacos, flatbreads, or our popular balanced bowls. We know that more and more people are looking for, meatfree alternatives, and this addition allows us to offer something for everyone without compromising on taste.”

Kate Edley, lead brand & category for savoury food & plant-based at Nestlé Professional UK&I said: “We’re thrilled to see the continued success of GARDEN GOURMET® Pulled Fillet across different dining platforms. Following the positive reception of our plantbased products in wraps, kebabs, and even well-known brands like Starbucks and German Doner Kebab, it’s exciting to now be part of the menus at Harvester and Butlin’s.

“The versatility of our Pulled Fillet means that it fits seamlessly into a variety of dishes, from tacos to balanced bowls and soups, giving chefs the flexibility to create new flavourful, meals. It has that juicy bite and taste, almost like chicken thighs. Plus, it’s got a soft, fibrous texture that soaks up all those big flavours.”

GARDEN GOURMET® Sensational™ Vegan Pulled Fillet is both rich in protein and a source of fibre, offering a versatile choice for vegetarian and vegans.

Amazingly versatile ... Great in salads, sandwiches, wraps, pastas and stir fries and lots more. For more information on our GARDEN GOURMET® Sensational™ Vegan Pulled Fillet click here.

GARDEN GOURMET® Sensational™ Vegan Pulled Fillet is available from Bidfood, product code 16751 & Brakes 151880.

JJ Foodservice Launches New ‘Gourmet Extra Crunchy’ Chips

JJ Foodservice is proud to unveil its new Gourmet Extra Crunchy Chips –flavour-packed and versatile enough to fry, bake, or air-fry to crispy perfection. Ideal for restaurants and takeaways, these chips deliver on both taste and convenience

Sezer Ozkul, Chief Product Officer, said: “We know how important it is for busy kitchens to serve up chips that stay crispy and tasty. Our Extra Crunchy Gourmet Chips are full of flavour, extra crunchy, and stay warmer for longer, making life a little easier for restaurants and takeaways. It’s all part of our goal to deliver great quality, value, and service.”

The new 3/8 chips come in 4 x 2.27kg bags per case, available in skin-on and skin-off options, priced at just £13.99 per case.

Earlier this year, JJ launched Halal Smash Burger Pucks (3oz) – 48 x 85g, made with minced beef and designed to help restaurants meet demand for the smash burger trend.

More information on JJ Gourmet Extra Crunchy Chips and JJ Halal Smash Burger Pucks.

For more information, please contact: Elit Rowland, Head of Communications: elit.rowland@ jjfoodservice.com

complete their ADVANCE Range with the addition of counters

Global cold solutions expert, Hoshizaki, is pleased to announce that their popular portfolio of ADVANCE refrigerators is now complete having added counter models to the mix

Available as two, three, or four-section units, Hoshizaki’s new counters benefit from several configurations of drawers and doors to suit operators’ unique requirements and are also 1/1 GN compatible. What’s more, the modular design of these counters allows for seamless integration in kitchens that are already operating Hoshizaki’s existing upright ADVANCE cabinets.

Simon Frost, Hoshizaki Director UK & Ireland, goes on to enthuse about the benefits of these models:

“Our ADVANCE counter refrigerators are the ideal solution for operators that don’t want to choose between additional storage and extra prep surface. In smaller venues where space is at a premium, kitchen optimisation is essential. Luckily, with these counters, operators can easily overcome space constraints, and combine practicality, reliability, and affordability.”

Designed with hygiene in mind, Hoshizaki ADVANCE models feature anti-tilting shelves to prevent spillage and an optional 100mm splash back for improved hygiene. The stainless-steel exterior requires a matter of minutes to wipe down, promoting good housekeeping and enhanced food

safety. This is consolidated with an LED display panel and precise temperature control within a range of -2oC - +8oC.

On a sustainability front, environmentally conscious operators will appreciate the Climate Class 5 rating awarded to Hoshizaki’s ADVANCE counters, which certifies they can operate efficiently in ambient temperatures of up to +40oC. This is achieved through Hoshizaki’s innovative smart air distribution system, ensuring rapid temperature recovery despite frequent door openings – so they’re guaranteed to keep up with demand in fastpaced commercial kitchens. As with all of Hoshizaki’s latest products, the units utilise refrigerant R290, a natural gas which enhances performance whilst minimising environmental impact. The counters are also built to last to further reduce waste, and benefit from a fully supported 5-year warranty* to demonstrate Hoshizaki’s commitment and confidence.

*5 Year Warranty coming into effect January 2025 For more information on the ADVANCE range or other refrigerators in Hoshizaki UK’s portfolio, please visit www.hoshizaki.com

Hoshizaki

A ‘magic device’ for The Regency Club

Founded from humble beginnings, The Regency Club, made its mark in Queensbury in 1991 when the family-run social club first opened its doors. Three decades on, and a series of impressive refurbishments later, The Regency Club is now known as one of the finest ‘Bar and Grills’ around, with a unique concept based on a fusion of Indian spices and the influences of Kenyan cooking techniques.

Open seven days a week, the impressive 130 seater restaurant employs a talented team of 42 and the chefs lovingly prepare and cook all menu items from scratch, which has allowed The Regency Club to develop a strong reputation, where food quality is prized; as Owner, Rahul Sharma, elaborates:

“It’s important that our food is consistent and top quality. Rather uniquely, our menu has not changed in the 30 years we have operated. Essentially, the same authentic taste that you would have had if you dined with us 30 years ago, is the same as you get when dining with us now. To maintain this standard, we rely on a combination of tradition and innovation: tradition from our recipes, and innovation from our suppliers.”

In order to uncover the very latest innovations in catering equipment, Rahul attended an industry trade event which is when he first came across Oil Chef:

“The claims that Oil Chef were advertising on stand, surrounding food quality and oil savings of over 50%, truly stopped me in my tracks. I thought, these claims are too good to be true! I needed to see the results with my own eyes which is why I jumped at the chance of a demonstration which was arranged just a week later. First of all, I was amazed by the ease of installation which simply involves inserting the device into the well of the fryer. We then kept the device for a trial period so that we could monitor Oil Chef’s claims surrounding oil saving and improved food results. Within just a week, we were sold. We could clearly see the results, so it was a no brainer to order an Oil Chef device for all 7 of our fryers. Now our chefs couldn’t imagine frying without it.”

The patented and award-winning range of Oil Chef devices use proven technology to fry food quicker, extend the life of frying oil, reduce frying temperatures and save money for operators. This is thanks to catalytic converter technology

which serves to slow down the oxidation process of the oil, which occurs when it is heated, therefore maintaining the low viscosity of the oil and boosting its thermal conductivity for unbeatable results, as Rahul goes on to reveal:

“Since using Oil Chef devices, we have been able to reduce our cooking temperature - and therefore energy usage - whilst benefitting from the exact same results of high temperature cooking. Our deep fried foods are also being cooked quicker, with crispier, lighter brown results that hold well, which is especially key for the growing takeaway element of our business.”

Prior to installing Oil Chef, The Regency Club – like many restaurants – used to change their oil once it became dark as this would indicate oil degradation. However, when using the Oil Chef technology, a new approach has been embraced as Rahul details:

“Prior to installing Oil Chef, our chefs were in a habit of changing oil on a fixed day every single week, when the oil was becoming dark. Now our chefs have a new routine of changing cooking oil based on the food results themselves.

To put this into perspective, we now use 60L of oil per month instead of 100L which is a great saving for our business.”

With every oil change, The Regency Club also boil out each Oil Chef device. This involves removing the device and immersing it into a pan of boiling water for 20 minutes. Then simply shaking to remove any excess water before patting dry and placing back into the fryer.

For Rahul, Oil Chef truly ticks all the boxes when it comes to effortless, effective frying:

“We’ve been absolutely overwhelmed and overjoyed by Oil Chef, and the reason being is that the product actually does what it says on the label. It’s a magic device which we completely believe in because we’ve seen the results for ourselves!”

To find out more and Contact us @ https://oilchef.com/uk/index.php

Panasonic expands Professional Kitchen portfolio with new NE-1864 Inverter microwave oven

Known worldwide for its pursuit of technological innovation, Panasonic has revolutionised its Professional Kitchen portfolio with the introduction of its new NE-1864 microwave oven

As the latest addition to the Panasonic Professional Kitchen portfolio, the new NE1864 supersedes Panasonic’s best-selling NE1853 model. The new NE-1864 is 12kg lighter and features Panasonic’s Inverter technology to deliver better results with improved efficiency, whilst using less energy.

Speaking about the new NE-1864 microwave oven, Andrew Whyte, European Product and Planning Manager Professional Kitchen, Panasonic says:

“As a world-leading manufacturer of professional microwave ovens and rapid cook technology, at Panasonic, our focus and ethos are about combining NPD with the desire to provide our customers with the very best equipment for their business. For more than half a century, Panasonic has been a pioneer in microwave cooking, and our unique Inverter technology is testament to this. We’re committed to transitioning our existing models across to utilise this state-of-the-art technology, and we’re delighted to launch our new NE-1864 microwave oven – a compact 1800W model, powered by Inverter technology, which delivers higher efficiency and better results.”

Panasonic’s Inverter technology allows operators to cook, reheat or defrost food without creating cold spots or overcooking edges; at an accurate power level – when requesting 60% power, the oven delivers 60% power for the entire duration of the cooking time chosen; no matter what power level is selected; giving better, more even cooking results.

The precise heating of the NE-1864 allows operators to benefit from a more energy efficient cooking process, with

quality end results. Take cooking vegetables, for example – this can be done on demand, rather than blanching, refreshing and reheating; resulting in fresher tasting and more vibrantly coloured veggies with, importantly, a greater amount of retained nutrients. Fresh menu items can be prepared in bulk whilst retaining quality and ensuring consistency; and the unit’s functionality to programme multiple stage cooking means the Inverter can be used to help take products from a frozen state to fully reheated in a matter of minutes.

Inverter microwaves are equipped with a compact and efficient power supply that weighs only 500g. This makes the overall unit lighter, more portable and easier to move around for cleaning. The new NE-1864 weighs less than 18kg and measures 175mm x 330mm x 310mm (height, width, depth). The new model features a glass door and is stackable for improved convenience.

Using Inverter technology, the Panasonic Professional Kitchen portfolio has evolved to include models which are lighter, more energy-saving and that deliver better results. The new NE-1864 is the latest addition to the range of Inverter models, joining the NE-1878 and NE-SCV3.

To find out more about the new NE-1864, which is due to launch February 2025, please email commercial. ovens@eu.panasonic.com

HOBART Service Launches Exclusive Small Business Deal to Support Hospitality Sector with Discounted Delivery

New Year Initiative Aims to Help Foodservice Operators Overcome Industry Challenges

HOBART Service has announced a new initiative to help small businesses in the foodservice and hospitality industry navigate the ongoing challenges they face.

To provide much-needed support, the HOBART Service has introduced an exclusive small business deal offering a discounted, delivery of just £5 on all Hyline Detergents, Rinse Aid, and Hyline Tablets up to 25kg – offering a saving of 50% until 28th February 2025*.

With the hospitality industry still grappling with rising operational costs, staffing shortages, and ongoing supply chain disruptions, HOBART Service is committed to helping operators keep their kitchen equipment running at optimal efficiency. The new offer, available nationwide, is designed to ensure foodservice and hospitality businesses have affordable access to essential products while easing the burden of delivery costs.

This initiative is part of HOBART Service’s effort to support the hospitality sector in uncertain times. By offering flat-rate delivery, HOBART Service is making it easier for operators to maintain a consistent supply of Hyline products – high-quality detergents, rinse aid, and tablets – essential for maintaining clean and efficient dishwashing and combi oven operations.

Victoria Carroll, Sales and Marketing Director at HOBART Service says: “As we enter the new year,

we are more committed than ever to supporting our industry. Small businesses are vital to the foodservice and hospitality sectors, and we understand the financial pressures they are under. By offering flat-rate delivery on these essential products, we hope to alleviate some of the challenges they face, allowing them to focus on delivering excellent customer service and ensuring their operations run smoothly”.

With increasing demands on foodservice operations, this offer is a timely solution for operators looking to manage their budgets without compromising on quality or service.

HOBART Service’s flat-rate delivery offer is part of its unwavering commitment to provide ongoing support to operators. In addition to the new delivery initiative, HOBART Service continues to provide a comprehensive range of services to its customers, including expert maintenance, technical support, and training resources to help businesses thrive.

To take advantage of this offer and order Hyline Detergent, Rinse Aid or Tablets visit https://www.hobartservice.co.uk/shop/

N.B. Discounted delivery is available across the Hyline range on orders up to 25kg. T&Cs apply and can be found here https://www. hobartservice.co.uk/delivery-and-returns-policy/.

Vita Mojo Reveals 2024 Consumer Eating and Drinking Trends Across UK Quick Service Restaurants

Vita Mojo, the tech partner of hospitality operators aiming to grow their business reveals the consumer eating and drinking trends of 2024

Data looks at over 139 million individual item orders and 9.8 million meal deals

It shows everything from coffee trends, to vegan vs. veggie orders, our Coke preference, our passion for potatoes and how we’ve become a nation of mayo lovers

Leading restaurant technology provider Vita Mojo has released its latest data for 2024, providing unique insights into consumer behaviour at some of the UK’s top quick-service restaurants. Key operators contributing to Vita Mojo’s data include well-known brands like LEON, Gail’s, Wasabi, YO!, Wenzel’s and Subway. With its extensive network of partners, Vita Mojo offers a broad view of shifting trends in food and beverage consumption.

Key Findings from 2024 Consumer Data:

Coffee Trends:

The latte has seen a staggering 174% increase year-on-year and has firmly dominated coffee menus, pushing traditional favourites like the americano into decline

North Londoners have a particular fondness for cappuccinos, while Central Londoners are opting for the creamy smoothness of flat whites, and South East Londoners favour the latte.

In a sign of growing sustainability awareness, there has been a 111% increase in customers using reusable cups, underscoring the ongoing movement toward reducing singleuse plastics

Vanilla was the most popular syrup with over half a million pumps sweetening hot drinks throughout the year. The data also showed that North Londoners broke away from this trend, preferring a caramel hit, while South Londoners preferred to add a pump of salted caramel to their drinks. Vegan vs. Vegetarian:

Vegan orders are up 56%, and vegetarian orders have seen an even stronger increase of 64%, challenging the recent

narrative that veganism is slowing down1. This growth reflects a continued appetite for plant-based options across the country.

Carbonated Drinks: Full-fat Coke orders have surged by 61%, while Diet Coke has seen a more modest 40% increase. Year on year, Diet Coke has eclipsed Coke Zero, signalling a shift back towards more classic options.

Chips and Ketchup vs. Mayo:

When it comes to potato-based goods, we are turning into a nation that prefers fries over a good old British chip. Fries orders across Vita Mojo’s operators peaked at just over 6 million (with LEON’s Baked Fries being the most popular item served between 12 and 2 p.m. at any store), while chips sat at around 3.7 million, and 158,000 preferred onion rings to either.

And when it comes to toppings? Last year saw a close split when it came to sauce preference (ketchup at 1.68 million portions vs mayo at 1.61 million) but this year saw a huge change in data - with mayo unequivocally taking the lead, with 3.1million servings to ketchup’s 2.1 million.

Nick Popovici, CEO of Vita Mojo said, “The data from 2024 highlights that customers are still looking for healthconscious and plant-based options, alongside a noticeable preference for indulgent comfort food at lunchtime - we’re obviously lovers’ of potato-based goods!

“Additionally, the sharp rise in reusable cup usage signals a growing commitment to sustainability within the quickservice dining sector.

1 https://www.theguardian.com/food/2023/may/20/ has-the-vegan-bubble-burst-sales-stagnate-in-ukasbrands-withdraw-plant-based-products

“At Vita Mojo we’re committed to providing invaluable insights for partners by processing real-time consumer data across multiple operators - meaning they can understand and cater to their customers better.” More on the data can be found on Vita Mojo’s social media channels - https://www. linkedin.com/company/vita-mojo-os/

AI: Beyond Automation to Collaboration

Peter Moore at Lolly reflects on the hospitality tech trends of 2024, and looks ahead to 2025...

As we close out a transformative year, Peter Moore, CEO and founder of Lolly, shares his thoughts on 2024’s key trends and innovations while looking ahead to the opportunities and challenges that 2025 will bring.

Reflecting on 2024

In 2024, the hospitality sector took significant steps forward in leveraging big data for commercial gain. Historically, managing and interpreting data has been a challenge for the industry, but the rise of AI tools enabled businesses to make data-driven decisions with greater efficiency. This year marked a turning point, with machine learning algorithms driving meaningful change and generative AI gaining traction across sectors.

While the advancements are remarkable, they represent only the beginning of a much larger journey. AI’s rapid evolution is challenging the boundaries of Moore’s Law - named after Intel co-founder Gordon Moore, which states that the number of transistors on a microchip doubles approximately every two years, making technology faster and more efficient. Now with innovation outpacing human adaptability, it is suggested that Moore’s Law is no longer applicable in the modern era. Creating a need for new approaches to how we think, work, and collaborate is more evident than ever.

AI: beyond automation to collaboration

2025 will see the emergence of transformative AI-powered technologies designed to enhance efficiency and profitability. Businesses will need to embrace this change—both by adopting new tools and rethinking traditional working practices.

AI’s capabilities will continue to evolve, enabling businesses to predict consumer requirements with precision. By leveraging historical and real-time data, companies can create personalised upselling opportunities and influence purchasing decisions more effectively. This marks a shift from automation to a deeper collaboration between humans and AI.

Cybersecurity advances: the importance of staying one step ahead

As AI tools become increasingly mainstream, they also bring heightened cybersecurity risks. Businesses must address concerns around data privacy and potential

vulnerabilities posed by these readily available technologies. Proactive measures are critical to staying ahead of evolving security challenges in the industry. Implementing robust protocols and adopting open development frameworks allows businesses to confidently embrace the latest innovations while maintaining data integrity and operational security.

Sustainability

and the changing landscape

Sustainability continues to be a critical focus, with Gen Z and Gen Alpha driving heightened expectations. For these generations, sustainability starts at the point of purchase, with real-time data playing a key role in promoting transparency and accountability.

Hospitality businesses must ensure that their operations reflect these values, from minimising waste to maintaining CSR-conscious policies. As 2025 unfolds, keeping sustainability practices current will be crucial to meeting consumer demands and regulatory requirements alike.

The Metaverse, AR, and VR: creating enhanced experiences

While still emerging, the metaverse, augmented reality (AR), and virtual reality (VR) offer vast potential for hospitality. These technologies can deliver dynamic, immersive customer experiences, providing opportunities to engage future consumers like Generation Alpha, who will soon enter the purchasing cycle.

The challenge lies in adopting a forward-thinking mindset, with businesses preparing now for what will likely become a defining trend in the medium to long term.

As we move into 2025, it is vitally important for businesses to continue navigating the possibilities of AI and beyond, ensuring they see real return on investment. Innovation is no longer just about automation—it’s about collaboration and creating tools that truly make a difference.

Food, Drink & Hospitality Week

2025: Registration opens for the UK’s biggest celebration of industry innovation

Visitor registration has opened for Food, Drink & Hospitality Week 2025, an event which brings together professionals from across the food, drink, and hospitality sectors.

TTaking place on 17 – 19 March 2025 at Excel London, Food, Drink & Hospitality Week offers an unparalleled opportunity to network, discover innovation, and gain invaluable industry insights.

As well as the Pub Show and the International Salon Culinaire, HRC week includes:

IFE

With over four decades of excellence, IFE serves as a cornerstone event for food and drink professionals, connecting buyers from retail, hospitality, and wholesale with innovative suppliers. From the Startup Market—a showcase of entrepreneurial brands—to the lively New Products Tasting Theatre, the show highlights the future of food through interactive content and live pitches.

IFE Ambassador Kerri Fidler, Head of Portfolio – Food for Later at Greencore, emphasises the show’s significance: “IFE is one of the key events in the food industry calendar—not only to bring together conversations but share learning and new innovation. It’s great to be part of this and make a difference across the food industry.”

With exhibitors representing over 50 countries, IFE provides unparalleled opportunities to discover the best UK brands and global suppliers, alongside expert insights on the Future Food Stage.

IFE Manufacturing

IFE Manufacturing is a hub for innovation, catering to the specific needs of manufacturers, co-packers, and food and drink developers. Attendees can engage with the latest sustainable packaging solutions, ethical ingredient brands, and state-of-the-art processing technologies.

This year, the show will once again host the IFE Manufacturing Ingredients Awards, in partnership with the Institute of Food Science & Technology (IFST), to celebrate ground-breaking ingredient innovations that are shaping the future of the sector.

Craig Leadley, CEO of IFST, adds: “IFST is delighted to partner again in 2025 with IFE Manufacturing to showcase and celebrate the pioneering ingredient innovators driving improvements in food manufacturing.

“In 2024 we saw a highly successful launch of the awards with a great number of high-quality entries across the five initial judging categories. We can’t wait to see what

ingredients producers have been working on to produce exciting innovative and sustainable products to enhance nutrition and food quality.”

HRC

HRC, the UK’s leading event for hospitality and foodservice, returns in 2025 with an expanded offering, including a new Pizza & Pasta section, and a focus on the latest in design, hospitality technology, and professional kitchens. Plus, the Vision Stage and TechX stage will host dynamic discussions on trends, best practices, and technological innovations and sessions conceived by industry partners such as Tech on Toast and Peach.

Robert Richardson, CEO of the Institute of Hospitality, highlights the value of the event, commenting: “HRC’s importance cannot be overstated. It is a gathering of the best and brightest in the hospitality industry, a chance to celebrate our shared successes, address our common challenges, and shape the future of our field.”

This year’s event will see the return of popular feature area Chef HQ, in partnership with Chef Publishing, which plays host to a wide range of chef demos, interviews and networking opportunities.

With countless networking opportunities and inspiring presentations, HRC remains the go-to destination for hospitality professionals to discover industry-leading products and services.

The 2025 edition will see the return of the World Catering Technology Awards, in partnership with FoodBev Media, which recognise technology innovators in the food and beverage industry and celebrate the cutting-edge technologies and revolutionary solutions that are transforming the catering sector.

To find out more about everything happening as part of Food, Drink & Hospitality Week, and to register for your complimentary trade ticket, visit fooddrinkandhospitalityweek.co.uk.

Empowering Communities To Promote Health: Stopping New Hot Food Takeaways From Targeting Children

The Obesity Health Alliance (OHA) is supporting recently announced reforms to the planning system to protect children’s health by preventing new hot food takeaways from opening where they can target children where they learn and play, or where they may affect the health of local communities. As the Chief Medical Officer for England’s Annual report (also out today) states, ‘The food environment in parts of cities entrenches inequalities in health and promotes obesity’ and ‘Public health and planning are intrinsically linked.

The National Planning Policy Framework (NPPF) previously only required councils to “enable and support healthy lifestyles.” However, this new policy contains an explicit direction to ‘prioritise preventing ill health’, giving councils responsibility and power to act in the best interests of their communities, and on takeaways states:

Local planning authorities should refuse applications for hot food takeaways and fast food outlets:

a) within walking distance of schools and other places where children and young people congregate, unless the location is within a designated town centre; or

b) in locations where there is evidence that a concentration of such uses is having an adverse impact on local health, pollution or anti-social-behaviour.

Areas of deprivation have a heavy concentration of hot food takeaway concentrating on a limited range of products high in fat, sugar and salt, a high density of advertising of unhealthy foods and limited shopping opportunities. In areas of deprivation:

Children are twice as likely to develop obesity by age five and one in three do so by the time they leave primary school.

There are up to five times more fast-food outlets than wealthier areas, limiting access to healthier food options.

Research shows exposure to more takeaways is associated with unhealthy dietary habits.

Food from hot food takeaways typically contains more calories, sugar, salt, and fat than food purchased in supermarkets, with portion sizes often larger. Evidence from England highlights that takeaways near schools are convenient, affordable options for pupils, but that they contribute to unhealthy dietary habits and rising obesity rates.

To find out more about this go to: https:// obesityhealthalliance.org.uk/2024/12/12/takeaways/

New business development manager at Central Foods

Frozen food distributor Central Foods has promoted Mackenzie Roper to business development manager

Mackenzie, who joined Central Foods in January 2023 as a sales executive, has also been named Salesperson of the Year at the company, which is one of the country’s leading frozen food distributors to the food service sector.

Central Foods MD Oli Sampson said: “Mackenzie is a first-class operator and has worked hard since joining Central Foods two years ago.

“His promotion to business development manager is very well deserved and we congratulate him on his new position.”

Central Foods currently sells to over 200 independent wholesalers, as well as larger national and regional wholesalers. The company, which is based in Northamptonshire, 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.

Mackenzie said: “I am proud to be continuing my career with this great company and can’t thank the team enough for their continued support.

“My appointment has come at an exciting time for the business with lots to look forward to.”

For more information about Central Foods, which has its headquarters at Collingtree, visit www.centralfoods.co.uk.

JJ Foodservice Expands Mix & Save and Prepares to Launch ‘The Kitchen’ to Support Restaurants in 2025

Key Highlights:

Survey insights reveal 74% of independent restaurants need help with cost-saving ideas, 35% are looking to diversify menus and 36% are opening new sites in 2025

JJ Foodservice will open The Kitchen in January 2025, showcasing cost-saving and menu-inspiring products at its Enfield HQ.

Mix & Save promotion has expanded with branded soft drinks and fresh produce, offering innovative ways for customers to save by shopping in bulk.

Nearly three-quarters (74%) of independent restaurants are seeking cost-saving ideas for 2025, while more than a third (35%) are planning to diversify their menus and 36% will open new locations, according to JJ Foodservice’s Big Customer Survey. *

In response, JJ Foodservice is doubling down on its customer-focused initiatives.

The popular Mix & Save promotion, designed to help restaurants save by shopping in bulk, has now expanded to include branded drinks as well as fresh fruits and vegetables, with further growth planned for 2025.

Originally launched in November with P&G Professional, the promotion now features selected

fruits and vegetables, along with Britvic and Coca-Cola branded items.

To further support customers, JJ Foodservice is launching The Kitchen, a state-of-the-art commercial space at its Enfield HQ. Opening in early 2025, The Kitchen will showcase innovative, cost-saving products, including JJ’s own-brand range and supplier collaborations, while inspiring new recipe ideas for menus.

“2025 is shaping up to be an exciting year for the independent restaurant and takeaway sector, particularly in London,” said Baris Kacar, Chief Sales Officer at JJ Foodservice. “We know value and menu innovation are key for our customers, and we’re committed to supporting them with solutions like Mix & Save and inspiration through The Kitchen.”

*The JJ Foodservice Big Customer Survey is based on feedback from 249 JJ Foodservice customers. Respondents included a diverse range of businesses, from Thai, Indian, Turkish, Italian, and British cuisine restaurants to cafes, coffee shops, and sandwich bars. 49% of participants were London based. The rest were in Birmingham, Bristol, Leicester, Basingstoke, Manchester, Doncaster, Leeds, and Newcastle.

For more information, please contact: Elit Rowland, Head of Communications: elit.rowland@jjfoodservice.com

The Burnt Chef Project Announces Return of Mental Health Heroes Awards

Returning for a second year to recognise individuals and businesses who have gone above and beyond to place mental health at the forefront of their organisational values, The Burnt Chef Project announces the return of its hugely successful ‘Hospitality’s Mental Health Heroes Awards’.

The Burnt Chef Project champions mental health support within the industry, reducing the stigma around mental health in the hospitality industry on a global stage. Since 2019, the not-for-profit organisation has created dedicated support services and fundraisers for the topic that has made good mental health in hospitality a priority.

Now, The Burnt Chef Project is looking for those individuals and businesses who have joined them in prioritising well-being and mental health in their ‘Mental Health Heroes’ 2025 awards. Featuring nine unique categories, encouraging nominations from like-minded people and businesses, the awards look to recognise those who have taken exceptional steps in the past twelve months to champion wellbeing and mental health support in their organisation or the wider industry.

Seven award categories are open for nominations:

Best Mental Health in the Workplace Strategy

Most Inspiring Leader

Most Inspiring Wellbeing Champion/Peer

Unsung Hero

Inspirational Story

Outstanding Impact in Catering Education

Ambassador of the Year Award

Nominations are open until 16th February 2025, with the shortlist announced at the end of April. Final judging will take place in May by a panel of hospitality experts and

those working in the sector of mental health and wellbeing. The winners of each category will then be announced in a fun and exciting evening of celebration in the first week of June 2025. Each finalist will be recognised with an exclusive ‘Mental Health Hero’ badge, as well as a fun-filled awards ceremony that provides the opportunity to share the experience with the wider hospitality community.

Kris Hall, CEO and Founder of The Burnt Chef Project comments:

“As a sector built on people, hospitality thrives when its teams are supported, valued, and empowered. The Mental Health Heroes Awards shine a light on those individuals and businesses who are breaking down stigmas and championing mental health as a core value. It’s an honour to celebrate their dedication and inspire others to follow suit, helping to create a healthier, more sustainable future for our industry.”

To find out more and to nominate an individual or business, please visit http://www.theburntchefawards. com/. To find out more about the work done by The Burnt Chef Project, please visit www.theburntchefproject.com.

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

TRADE DIRECTORY

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