FastFood Professional

(Formerly Fish & Chips & Fast Food Magazine) The Nations Favourite Takeaway Magazine, Now in our 34th Year

Fish & Chips for Ever!

During the second world war, fish and chips was deemed to be so important for the health and morale of the UK public that it was one of the few foods not rationed. Over the subsequent years it has become a staple of diets and many people genuinely look forward to their Friday night Chippie Tea or Fish Supper. This is particularly more important for the older generations and with the increases in energy, labour and food costs in recent years, the price has become more of a luxury meal for many, particularly pensioners. Although there are some wealthy pensioners, there are many that don’t have that benefit and do not qualify for pension credit, therefore not receiving the Winter Fuel Allowance this year, meaning that they will having to make the “heat or eat” decision to some extent. Is that right given the very high pay awards that the new government seems to be agreeing to with the Unions?

This will also impact on those Fish & Chip shops and Fast Food operations that serve local communities up and down the UK, and also, a cut in VAT that the hospitality sector has been asking for looks to be a long way off now.

On a brighter note, it is important that we manage the raw materials that we use in our sector in a sustainable way so that there is a plentiful supply for future generations. On my recent visit to Iceland with Seafood from Iceland, I was fascinated to see the way that the Icelandic people are grasping this and are managing their fish stocks to get greater value from every fish caught. No longer do they throw back by-catch and 50% or more of the fish bodies caught. They are developing the 100% Fish Project through the Ocean Cluster in Reykjavik and you can read more about this exciting venture on Pages 28 - 31.

We are now well into the exhibition season and Fast Food Professional is proud to be a partner with the Restaurant and Takeaway Innovation Expo being held at Excel, London on 15th/16th October. We also have the on-going Uk Fish & Chip Awards and the Scottish Fish & Chip Awards in progress as we speak so the very best of luck to all those shops that have entered these.

All the best, Athol

UK: FREE Overseas: £37

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

www.fastfoodpro.com

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

October and November 2024

47 Baked Earth Bakery launches naan bites into food service

48 Country Choice Launches New Range of Sourdough Products

49 Cinnabon opens third London location in Brent Cross the latest in an extensive UK roll out

50 Choose Your Happy with New Boston’s Doughnuts from Country Choice

52 Introducing the Wrap and Snack Toaster!

53 Jestic announced as Gold Sponsors of The Universal Cookery and Food Festival

54 Versatility, flexibility, simplicity, performance and innovation...

55 Advancing Through Time and Space with Panasonic

56 Mechline urge operators to stop the strain on commercial kitchen drains

57 Valentine & CuisinEquip Turn Up the Heat

58 Fagor - Reliability, Performance & Efficiency in Every Area of the Kitchen

60 The Burnt Chef Project launches a duo of summer fundraising challenges

61 Hoshizaki Launches Innovative Virtual Showroom

62 Podfather ePOD Software Helps Henry Colbeck Recycle Used Cooking Oil

63 Research aims to arm industry with the knowledge to adapt to anticipated threats and opportunities

64 Wingers Reveals Soaring Like-for-Like Sales Figures

64 Cooking up funds for Down’s Syndrome Association

65 Blakemans Appoints New Marketing Co-ordinator

66 The Trade Directory

Our financial section can be found near the back of the issue starting on page 62 in this issue

The Trade Directory Starting on page 66 in this issue

From Passion to Plate:

National Fish and Chip Awards Celebrates the Best in the Business

The National Fish and Chip Awards, organised by the National Federation of Fish Friers (NFFF) and proudly sponsored by Seafood from Norway (SfN), will soon be upon us again, bringing together some of the brightest frying stars in the UK to celebrate their shared successes over the past year.

With 13 categories, including the coveted Takeaway of the Year, the awards have come to represent the full spectrum of skill within the fish and chip industry – with each year attracting a greater talent pool than the last.

And is it any wonder? Clinching one of the competition’s top spots can be career-defining, transforming operations and boosting sales to remarkable levels.

Take Ryan and Kimberly Hughes from Ship Deck in Caerphilly, Wales, for example. Crowned 2024’s Takeaway of the Year, Ship Deck started out as the passion project of two 20-somethings with little in their pockets, but big plans for their future. With not much to their name, the newlyweds did everything themselves, buying equipment second-hand, piece by piece. They poured their hearts into the shop, which soon began to thrive and became integral to the local community. “I couldn’t even afford a coffee at the time, but somehow we built the shop!” says Ryan.

Starting out as just the two of them, and now with a team of 17 behind them, in February they were crowned the best in the business after just five years of operating. Since then, business has been booming. Ryan attributes Ship Deck’s success in part to its use of Norwegian seafood, praising its quality and sustainability credentials, to the extent that

they even have a board and screen in the shop showing customers exactly which fishing vessel caught their meal.

As the principal sponsor of the awards this year, SfN, representing the Norwegian fishing industry – a supplier of nearly a quarter of the UK’s cod and a third of its haddock – took Ryan from Ship Deck and all 15 other award category winners to Norway on a trip of a lifetime to see what goes on behind the scenes. Over the course of an immersive three days, a jam-packed itinerary guided the winners on a tour of all things Norwegian seafood.

From pioneering stock management to technologically advanced fishing fleets, everything Norwegian seafood producers do is centred around quality and sustainability.

As a proud supporter of the fish and chip industry, SfN’s objective is to champion the talent across the sector, ensuring that they are equipped with the knowledge to select the best produce for their shop and in so doing, helping them continue their mission of serving up the nation’s favourite dish.

With the competition now officially open for new entries, the race is on to discover the next champions of the fish and chip world. Operators of all sizes and experience levels are encouraged to step up, showcase their skills, and claim their place among the industry’s elite!

Jamie Russo, Winner of two National Awards uses Frymax

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

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

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

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

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

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

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

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

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

The new fish and chip shops angling for success at national awards

They may be new to the world of fish and chips but don’t call these five businesses small frythey have just been shortlisted for Newcomer of the Year at the UK industry’s biggest and most prestigious ceremony, the National Fish & Chip Awards 2025.

The chippies from Devon, Uxbridge, Yorkshire, Northern Ireland and Kent all began trading on, or after, 1 January 2023 and have successfully made it through the first stages of a rigorous judging process where trade experts tested the business owners’ industry knowledge, their environmental and sustainable approaches, customer service and employee welfare.

The next rounds include mystery shopper visits to make sure their fish and chips are knock-out delicious, followed by interviews which will determine the final three.

These are the chippies that have proved in a short space of time that they are ‘some-fin’ special:

• Alan’s Fish and Chips in Cullompton, Devon Good Cod in Hillingdon, Uxbridge Mackerel Sky in Stamford Bridge, East Riding of Yorkshire

• Skipper Jacks in Clogher, County Tyrone, Northern Ireland

• The Anchor in Bexley, London

Andrew Crook, president of the National Federation of Fish Friers (NFFF), which organises the awards, says the lineup of finalists is exceptional. “The fish and chip industry is incredibly fulfilling, rewarding and fun to be part of but these five businesses opened at a time that was welldocumented as challenging for even the most established.

“However, our shortlisted hopefuls didn’t shy away from the situation and went for it to achieve their dreams, and that leap of faith is paying off. They may be new on the scene, but these chip shops are doing noteworthy things already, the teams are energised, full of ideas, passion and drive. The selection process isn’t easy, so we commend all

who have entered and got to this stage. We are excited to have this opportunity to work alongside such inspiring people.”

ADM/Frymax is sponsoring the Newcomer of the Year award, and its UK Brand & Marketing Manager Andrew Marriott adds: “The first fish and chip shops in the country opened in the early 1860s, giving rise to an industry which has seen fish and chips firmly established as the nation’s favourite meal.

“In the 75-year history of Frymax there have been many changes, but the constant has been the resilience of those in the industry to overcome hurdles and maintain the quality standards which have enabled fish and chips to remain top of the tree.

“Despite all the setbacks of recent years there are still those who show the initiative, commitment and commercial acumen to enter our great industry. New entrants are part of the lifeblood of the fish and chip trade and their entrance into the business is vital for our future prosperity.

“Frymax is proud to sponsor the Newcomer of the Year award for the second year running. We commend those who have been chosen to compete and whilst there can only be one winner, in the eyes of Frymax they are all winners, and we wish them every success in their new ventures.”

The winner of Newcomer of the Year will be announced at the National Fish & Chip Awards on 26 February at the Park Plaza Westminster Bridge in London.

Tickets for the National Fish & Chip Awards 2025 are available now at https://thefishandchipawards.com/eventtickets/.

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

ST ANDREWS’ CROMARS CHIPPY NOMINATED FOR THE SCOTTISH FISH AND CHIP AWARDS – LET’S SUPPORT LOCAL!

Cromars Classic Fish and Chips has been nominated in five categories in this year’s Scottish Fish and Chip Awards. Crowned Scotland’s best fish supper (east) in last year’s awards the acclaimed St Andrewsbased fish and chip restaurant is hoping to retain their title urging customers and friends to support local.

Along with hoping to retain its current title, Cromars is also looking to secure votes in the Best Chip Shop; Best Customer Service; Best Family Business and Best Team categories.

Unlike other industry awards, The Scottish Fish and Chip Awards, are voted for by the people rather than appointed judges, ensuring that the general public get behind their pick of Scotland’s best Fish and Chip shops.

Wendy Napthine-Frame, Cromars’ owner said:

“We are over the moon to have the opportunity to defend our title as Scotland’s Best Fish Supper in the east. Here at Cromars, we pride ourselves on using only the freshest produce from local suppliers. The fact that our commitment to quality shines through to our customers means the world to us. We can’t wait to see the outcome of this year’s awards, may the best fish supper win!”

Wendy continued to say:

“We wanted to say a big thank you to anyone who is considering voting for us. Whether you’ve visited Cromars once whilst on holiday in St Andrews, or are a regular customer, we would love it if you would take time out of your day to vote for us.”

Once all of the votes have been cast and counted, the winners will be announced on 11th November at DoubleTree by Hilton, Glasgow. Customers are encouraged to place their votes here.

Cromars was established in 2013 and is one of Scotland’s best loved fish and chip shops. It specialises in making the very best fish and chips adhering to three key pillars of quality: fish is only ever cooked to order, only the very best ‘angel cut’ Haddock is used, caught from the North Sea, and locally sourced ingredients.

Cromars is multi-award winning for the quality of its fish and chips, recently crowned ‘best fish supper on the east coast of Scotland’ at the 2023 Scotland’s Fish & Chip Awards.

Earlier this year Cromars became Scotland’s first dogfriendly fish and chip shop, with the launch of a dedicated menu for pooches’ diners. The new dog-friendly menu, costing £2.00, includes beef sausages and ‘puppucinnos’. 50% of all sales generated will be donated to the Scottish SPCA to help tackle the animal welfare crisis in Scotland and improve support for animals and people across the country.

Cromars’ owner Wendy Napthine-Frame has fishing in her blood. Born and raised in Peterhead, the largest landing port for fish in the UK, with a large extended family all working in the fishing industry either on boats or in the markets, Wendy has an innate understanding of what constitutes the best quality fish, along with the connections to source the very best that Scotland has to offer. Wendy regularly takes a ‘fry’ around to the homes of friends and family. Forget wine, chocolate or flowers, a fry is a box of the very best fish to eat as a treat.

‘Seafood for Life’ launched to boost industry’s reputation

Seafish campaign invites industry to tell its positive and inspiring stories

The UK seafood industry is being encouraged to share positive and uplifting stories to support a new campaign aimed at improving the public’s perceptions of seafood and its production.

Seafish, the public body that supports the UK seafood industry to thrive, is this week launching Seafood for Life, an initiative that aims to help businesses or individuals in the sector share good news stories the public may not otherwise hear about.

These might include technological and environmental advancements to help make the supply chain more efficient and resilient, stories around creating employment for communities, spreading the news of fish as a protein rich food source or industry case studies which help debunk myths.

Seafish will then work with contributors to develop these inspiring stories into content including videos and photography, news, social media posts, fact sheets and more, to be shared with seafood businesses and help them communicate positively about the industry.

The content will also be showcased in a new online Seafood for Life hub on the Seafish website.

Seafish CEO Marcus Coleman said: “The UK seafood industry has told us it wants our support in helping them improve perceptions of seafood.

“While we know the industry faces challenges, it is also clear that it is full of passionate people with remarkable stories to tell and we have developed Seafood for Life as a means of shining a light on these positive examples.

“We’re asking people to get behind this new initiative and tell us their stories so we can create exciting content they can share to encourage the world to think better of seafood and the industry that gets it onto our plates.

“Examples might include how the industry is responding to climate change, to managing end of life fishing gear or attracting new entrants to the industry; whatever the positive story, we want to hear about it.”

Although led by Seafish, the organisation believes Seafood for Life should be owned by the industry and encourages businesses to help shape its future direction by contacting them with ideas via the dedicated email address SeafoodForLife@seafish.co.uk

More information about Seafood for Life and how to get involved can be found at: Seafood for Life | Seafish

Heinz launches competition to win a year’s supply of products

Small business owners stand a chance to win a year’s supply of Heinz products!

Heinz has officially launched its competition offering ten independent operators the chance to win a year’s supply of Heinz products. This initiative aims to support small businesses in their mission to provide the best possible experience for their customers.

A recent survey conducted by Heinz revealed key insights into customer preferences regarding condiments in restaurants, pubs, and cafes. The verdict is in, quality is king as 73% say a poor-quality condiment would ruin their meal. This shows that your customers can spot top tier products when they taste them, with over 75% perceiving the quality of Heinz to be better than other brands. And guess what? 50% are happy to pay a premium for it.

As the hospitality industry continues to bounce back from the penny-pinching measures taken in response to inflation, Heinz is determined to help

small businesses enhance the dining experiences of their customers. By providing high-quality products, Heinz aims to contribute to the success and reputation of independent operators, offering them a year’s supply of products from a brand their customers know and love.

To enter, participants will need to complete a form with their contact details and answer a multiple-choice question correctly to qualify. Once completed, they will be entered into the draw to be one of the ten lucky winners.

The entry period for the competition runs till October 16th, with the winners being announced at the end of October. The competition is open to independent operators only.

To enter, head to www.ithastobeheinz-win.co.uk, simply fill out your details and answer one simple question to qualify for the draw. It’s quick, easy, and could make a big difference to your business.

Blakemans Announce New Directorship Appointments

Sausage and meat product manufacturers, James T. Blakeman & Co Ltd have announced several directorship appointments.

The Staffordshire based, family business made the executive decision to appoint the two current Operations Directors to Managing Director roles and assign a Sales Director.

With a combined 74 years of working for Blakemans; Steve Collinge, Kev Moller and James Morris have built up a wealth of knowledge across the business and have guided the company through many tough times and successes throughout their time in the management team. On the appointment Phil Blakeman, CEO, said;

“Having had the privilege of working with Kev, Steve and James over many years my sister, Sue and I are delighted that they have earned the directorship roles to which they have been appointed. We will continue to support them as they move to the next level in their careers”

The decision to appoint Steve, Kev and Jim to their new roles has been based on how they have progressed through the company, embodying our ethics in every decision they’ve made. Now, with the support of myself, Sue and their senior managers, they will continue to drive the business forwards”

Steve Collinge, the longest standing of the three directors, began his journey with Blakemans back in 1990 as a production supervisor holding many roles and responsibilities along the way; from production supervisor, factory manager, site manager through to his penultimate role as Operations director. Steve said, on his new title as Managing director for James T Blakeman & Co Ltd;

“I have grown and developed along with the business over many years and I am proud that Phil and Sue have the faith in me to honour me with the title of Managing Director. I am looking forward to the challenges that we will

face in the future and am excited to continue to grow our business whilst looking to expand on our environmental policy, develop our staff and maintain our meticulous levels of quality and service”

Having spent 10 years working in management at a Sausage cooking facility in London, Kevin Moller moved to Staffordshire and the company in 2004. After a short period back on the factory floor, operating the AL’s, he moved to the Services arm of the business; where he quickly became Production Manager. Since then, Kev has fulfilled roles as Factory Manager, Head of Operations and finally Operations director. Kevin Moller will now be Managing Director for James T Blakeman & Co (Services) Ltd. On his appointment, Kev said;

“My time at James T. Blakeman Services has seen us move from 20 tonnes of production per week to 150 tonnes a week. I am honoured to have been given the role of Managing Director and will endeavour to continue to grow the business organically whilst maintaining our reputation for producing quality products with impeccable service levels”

The newly appointed Sales Director for James T. Blakeman & Co Ltd, James Morris took on his first role as a Quality Control operative with the company 20 years ago, whilst completing the industrial work placement section of his sandwich course. Once he had completed his Food Science and Technology degree, James was offered a fulltime role within Blakemans by Phil. He quickly worked his way through the ranks, attaining positions as QC Manager, Process Development Manager and Head of Business Development whilst gaining knowledge of the business from goods in to goods out and everywhere in between. On his new appointment James said;

“It is an honour and a privilege to be offered this role. Having faced many challenges and had many successes in my career at Blakemans so far, I feel that entering my directorship, alongside the management team I will continue to drive the business forward, diversifying and expanding our product portfolio, as we continue to strive to be market leaders in our field”

If you would like to find out more about Blakemans then please visit Blakemans.co.uk.

(left to right): Steve Collinge, Kev Moller and James Morris

Unlock a world of flavour

One trusted partner. 100’s of products. Multiple categories. Endless possibilities.

Paulig Pro is a team of foodservice experts who can provide your business with valuable solutions, insights, and commercial tips to help you add value to your offering.

We offer an unrivalled range of quality spices, seasonings, sauces, accompaniments, tortilla wraps and chips to simplify your sourcing and inspire your menu creativity.

Korean food is currently recognised as one of the fastest-growing cuisines in the UK *. Its popularity is being fueled by Hallyu, or the ‘Korean wave’, which has been showering the world since the 90’s.

It’s a global phenomenon in which the interest in South Korean culture has surged massively – think K-pop, K-beauty, K-TV. As demand for Korean food soars, Santa Maria is here to help operator’s take advantage of this commercial opportunity with the launch of its new range of mainstream Korean sauces, seasonings and pastes.

With a staggering 450% increase in searches for “Korean fried chicken near me” and dishes like Bibimbap leading the way in trending recipe searches, it’s clear that Korean food is not just a passing trend—it’s a culinary movement. Santa Maria’s new, easy-to-use and versatile range captures the essence of K-food, enabling chefs to easily unlock Korean dishes. Suitable across all dayparts, the products are designed for out-of-home operators.

*Audleytravel.com **Research conducted in the UK, Jan 24

Korean fried chicken

Sauces

Pastes

Spice Mix

APPEARANCE

Dark sauce with white sesame seeds.

TASTE

Balanced combination of umamirich soy, strong black pepper, fruity sweetness from pear and a hint of garlic.

TEXTURE

Thick and smooth like a BBQ sauce infused with plenty of crispy sesame seeds.

• Glaze chicken wings

• Serve as a dipping sauce

• Stir into dressings

• Use as a topping on Bulgogi

KOREAN STYLE FERMENTED SOY & CHILI PASTE

APPEARANCE

Brick red paste with pieces of chili flakes and sesame seeds.

TASTE

Umami rich soy paired with mild chili heat, fruity sweetness and balanced acidity.

TEXTURE

Thick like a traditional Korean doenjang paste with sesame seeds.

• Great for tacos

• Season stir-fried rice

• Use for dipping sauces

• Use as a topping for bibimbap

KOREAN STYLE CHILI & SESAME SEASONING

APPEARANCE

Bright red pepper flakes, a hint of green chives and white sesame seeds.

TASTE

Nutty sesame seeds, zing of garlic, spiciness from red chili, subtle sweetness and rich umami.

TEXTURE

Coarse blend that brings a pleasant mouthfeel.

• A topping for meats or rice

• Spice up fries

• Rub for beef, fish or tofu

• Sprinkle on fried chicken

Korean Popcorn Chicken

APPEARANCE

Bright, red sauce with small pieces of darker red chili.

TASTE

Hot chili with balanced sweetness and a tangy hint of lime.

TEXTURE

Smooth and semi thin like a classic sweet chili sauce with a few visible chili flakes.

• Use as sticky sauce for Korean fried chicken

• A sauce for wraps or baguettes

• Mix with mayo to make a dip

• Stir fry noodles and rice

KOREAN STYLE KIMCHI PASTE CHILI & GARLIC

APPEARANCE

Red paste with slightly darker chili pieces.

TASTE

Strong chili flavours, notes of garlic, acidity from vinegar and fruity lime.

TEXTURE

Smooth and thick with a few chili flakes and seeds.

• Season minced meat

• Use for kimchi

• Marinade chicken and fish

• Spice up plant based protein

INGREDIENTS:

Chicken is the number one protein in the UK, and now you can bring together the hottest flavour profile of Korean with our Korean Fried Chicken recipe.

TO MAKE ONE KOREAN POPCORN CHICKEN

1. Cook chicken pieces as per instructions.

100g Buttermilk Chicken pieces

40g Santa Maria Fermented Chili Sauce

5g Santa Maria Chili & Sesame Seasoning

2. Heat Santa Maria Fermented Chili Sauce in pan.

3. Once the chicken pieces are cooked, toss the chicken through the sauce.

4. Place the coated chicken in a bowl, garnish with Santa Maria Chili & Sesame Seasoning.

Code: 200867

size: 2500g x 4

Code: 200868

size: 2400g x 4

TO MAKE ONE SEOUL CHICKEN BURGER

INGREDIENTS:

1 Chicken buttermilk burger

1g Santa Maria Red Chilli & Ginger

1 Brioche bun

TO MAKE THE SLAW:

20g Red cabbage, finely shredded

20g White cabbage, finely shredded

20g Carrot, finely shredded

Dash Lime juice

1g Fresh coriander

6g Santa Maria Kimchi Paste Chili & Garlic

TO MAKE PICKLED CUCUMBER:

40g Cucumber, thinly sliced

3g Santa Maria Pickling Spice Mix

TO BUILD:

25g Little gem lettuce

Dressing: 10g Mayonnaise

10g Santa Maria Fermented Chili Sauce

SERVE WITH: French fries Santa Maria Chili & Sesame Seasoning (ground)

Seoul Chicken Burger

Burgers are the most popular item on the menu, but in such a competitive market adding the WOW is key to staying ahead of the competition, and with Korean being the most popular cuisine in the world*, you can take your most popular item and give it a twist, knowing that your customers are going to enjoy the new tasty trending addition.

*metro.co.uk/2023

1. Mix mayonnaise and Santa Maria Fermented Chili Sauce.

2. Cut the cucumber into thin slices and mix with Santa Maria Pickling Spice Mix.

3. Finely shred the carrot, white cabbage, and red cabbage and place in a bowl. Mix in the Santa Maria Kimchi Paste.

4. Rinse and break the little gem lettuce into small pieces.

5. Fry the chicken as per instructions

6. Dress the burger buns with the sauce and place the salad leaves on top, then place the fried chicken on top of the salad and top with slaw and pickled cucumber, then the bread.

7. Serve with fries seasoned with Santa Maria Chili & Sesame Seasoning.

PLEASE SCAN HERE

Santa Maria teams up with disruptive street

Europe’s leading flavour expert, Santa Maria, has teamed up with London-based street food sensation, Bando Belly, to launch a mouthwatering Korean-inspired menu. The collaboration brings together Bando Belly’s signature fusion cuisine with Santa Maria’s exciting range of Korean sauces, seasonings and pastes, which launched into UK foodservice last month (September, 2024).

The one-month limited-time offer (LTO) menu was unveiled during an exclusive K-food tasting event at Bando Belly at The Duke of Edinburgh in Brixton, London, on Thursday 12 September. Co-created by Santa Maria development chef Barnaby MacAdam and Bando Belly founder, chef and influencer, Naz Ramadan, the K-food menu features three crave-worthy signature dishes, all showcasing the very best of Korean-inspired cuisine:

1. Seoul Bad Boy Chicken Burger

Twice fried, extra crispy chicken patty dipped in BBQ sauce made with Santa Maria Black Pepper Soy Sauce, topped with fresh lettuce, tangy pickles, kimchi slaw, a mayo infused with Santa Maria Kimchi Paste Chili & Garlic. Finished with Santa Maria Red Ginger and Chili seasoning all in a toasted brioche bun.

2. Oh my Goch Chicken Wings

Juicy chicken wings coated in Santa Maria Fermented Soy & Chili Paste, honey, and finished with Santa Maria Chili and Sesame Seasoning.

3. K-Tots’ / K-Fries

Crispy potato tots or fries tossed in Santa Maria Kimchi seasoning topped with a blend of mayo and Santa Maria Fermented Chili Sauce. Topped with a generous sprinkle of Santa Maria Wasabi Sesame Seasoning & spring onions.

Commenting on the launch of the LTO menu, Naz Ramadan, founder of Bando Belly, said: “At Bando Belly, we’ve created a signature fusion cuisine that blends the vibrant flavours of America, the Caribbean, South-East Asia and multicultural London. Our mission is to deliver a new-age culinary experience that connects food, drink, music and nightlife with high-end flavours.

“Our collaboration with Santa Maria is a perfect example of that mission in action. I’ve always been a fan of Santa Maria’s products, and incorporating their new, easy-to-use and versatile Korean range into our limited-edition menu felt like a natural fit. Our core belief is ‘we do flavours’, and with Santa Maria’s commitment to offering ‘flavours for professionals’ it feels like a match made in heaven.”

Nick Minchin, Head of Regional Marketing at Paulig Group, added: “At Santa Maria, our purpose is to help operators unlock a world of flavour. Our team of culinary experts draw inspiration from global cuisines to develop unique, innovative and tailored solutions for out-of-home operators.

“We’re thrilled to partner with Bando Belly to showcase a mouthwatering, Korean-inspired street food menu, featuring our new Santa Maria Korean range. As Korean cuisine continues to rise in popularity, this collaboration gives us the opportunity to showcase its bold, vibrant flavours in a truly creative and disruptive way. Bando Belly’s distinctive fusion cooking style is the perfect match for our products, and together, we’ve crafted a menu that brings something fresh and exciting to the food scene. It was fantastic to showcase these versatile flavours at our launch event and see the customers’ reactions as they took their first bite.”

With its exotic and bold flavour appeal, consumers gathered at the Brixton, London venue for a unique opportunity to tuck into and enjoy the specially curated

food operator in Korean-inspired collaboration

street food menu. A select group of customers seized the opportunity to indulge in a special promotion, which included a complimentary ‘Seoul Bad Boy Chicken Burger’ and ‘K-fries’ for the first 50 early birds to arrive.

“The flavours were unbelievable! I’ve never tasted anything like the Seoul Bad Boy Chicken Burger before. The blend of spices and the crispy chicken was just perfect. I’ll definitely be coming back for more before the menu ends,” said one of the lucky customers to receive a free burger.

Another happy customer said: “I wasn’t sure what to expect, but the Korean-inspired dishes completely blew me away. The combination of flavours in the K-Fries was a gamechanger. I can’t wait to tell my friends about this!”

The Santa Maria X Bando Belly menu will be available throughout the rest of September up until 12 October at the Duke of Edinburgh in London Brixton, as well as ‘for delivery’ through selected platforms. With its bold flavours and innovative twists, this menu is sure to be a hit—don’t miss your chance to indulge in this celebration of culture and creativity.

Santa Maria’s new, easy-to-use and versatile range of Korean products are now available from national wholesalers. To explore the full range of sauces, seasonings and pastes, and to discover how they can enhance your menu offerings, please visit: https:// pauligpro.com/uk/korean.

About Paulig

At Paulig, we are united by our purpose – For a life full of flavour. We are a family-owned, international group in the food industry; founded in 1876 and noted for our highquality products such as coffee, food concepts, spices, plantbased products and snacks. Our portfolio includes strong brands; Paulig, Santa Maria, Risenta, Poco Loco and Liven. The Group has about 2,400 employees in 14 countries and the revenue for 2020 were 920 million euros.

About Bando Belly

Bando Belly, born during the Covid-19 pandemic, is an emerging street food restaurant in South-East London, pioneering ‘soul food fusion’. Founded in January 2021 by hospitality entrepreneur Naz Ramadan, Bando Belly celebrates the multicultural flavours of London. Growing up in South London, Naz’s love for street food and nightlife culture inspired her to create a place where food, music, and community unite.

Bando Belly’s menu blends American, Caribbean, Southeast Asian, and London influences. Bando Belly is on a mission to offer a new age culinary experience for the local community aiming to connect food, drink, music & nightlife with high-end flavours.

Things are Hotting Up with Country Choice

Country Choice, the UK’s leading supplier of in-store bakery and retail foodservice products, has made it easier for retailers to take advantage of the hot snacking opportunity by bringing together an exciting range of grab & go products perfect for those consumers longing for a mid-morning snack or something to tide them over until dinner time.

There’s something for everyone in the range - from battered chicken chunks to wedges, hash browns to fiery chicken wings, and not forgetting a plant -based nugget for vegans. Whether a retailer is looking to introduce a hot snacking option, or simply wants to extend their existing breakfast offer, these tasty products offer a hearty portion size to satisfy any craving.

A more substantial eat when compared to fries, the potato wedges are lightly coated with a seasoned batter, offering a satisfying, crispy bite. Why not pair them in a meal deal with a savoury pastry, burger, hotdog, or pizza? The classic hash brown is a great addition to the traditional full English breakfast, but why stop there when they are just as tasty on their own as a quick snack? The hot and spicy chicken wings are perfect for those consumers looking for a spicy snack, especially when smothered with one of Country Choice’s BBQ sauces which include Korean, Maple & Bourbon, Louisiana, and Sweet Chilli. A choice of different tray and bag options - long or square - makes all of the products easy to eat on the go without making a mess.

All of the products in the range will make an ideal accompaniment to Country Choice’s existing portfolio of Bake & Bite or Hudson’s branded products, especially when offered as part of a meal deal.

For further information

PUKKA, THE NATION’S NUMBER ONE PIE BRAND1 BRINGS A CHEEKY BIT OF SPICE TO THE CHIPPY, WITH NEW LIMITED EDITION PERI PERI CHICKEN PIE

To kick off pie eating season, Pukka has launched a brand-new limited-edition pie, bringing a little bit of spice to chippy counters. The Peri Peri Chicken Pie is the latest trend-led recipe from Pukka, set to entice more shoppers to their local chippy. Fast Food Professional’s Director, Athol Dipple, finds out more.

Pukka, the nation’s number one pie bran2, is turning up the heat with its latest limitededition creation: the Peri Peri Chicken Pie. Aimed at shaking up chip shop menus across the UK, this bold and fiery new flavour is set to attract new, as well as younger customers and give pie lovers a taste experience they won’t forget.

Renowned for making and baking full-on flavour pies, Pukka is no stranger to innovation, regularly expanding its range to reflect changing tastes, and tapping into trending flavours. Previous successful trend-led launches from Pukka include Chip Shop Chicken Curry Pie, as well as and Doner Kebab Pie, which attracted double the rate of young, pre-family shoppers when compared to the rest of the Pukka range3. This proves that Pukka has the ability to draw in new customers to drive sales in chip shops, and this new Peri Peri twist will follow in these footsteps.

Isaac Fisher, Pukka’s CEO, says: “As the cooler months roll in, pie consumption always skyrockets. With this in mind, we wanted to give chip shops something new and exciting to keep customers coming back for more, and the Peri Peri Chicken Pie is the perfect way to do just that. With peri peri flavours already a huge hit across OOH dining, we knew it was time to bring our own Pukka twist to the table,

offering chippy lovers up and down the country a full-on flavour experience.

“Now really is the time to get stocked up, with 68% of consumers4 already excited about this new recipe, and a 100% appeal5 among the 18-24 year old audience, and we’re certain this full-on flavour sensation is going to be a smash hit, just like the rest of our range. Whether it’s our iconic Pukka All Steak Pie, the well-loved Pukka Chicken & Mushroom Pie, the chip shop favourite Pukka Steak & Kidney Pie, or our popular vegetarian and vegan options like Pukka Cheese, Leek & Potato Pie, there’s something for every pie lover. We’re confident this new Pukka Peri Peri Chicken Pie is about to join the ranks of our greatest hits.” concludes Fisher.

The Pukka Peri Peri Chicken Pie is packed with tender pieces of chicken breast cooked in a mildly spicy tomato sauce, paired with red chilli, garlic and smoked paprika. Perfect for those that like a bit of spice. This exciting launch will be supported with activity across PR and social, plus chip shop owners will be able to get their hands on social assets, available to download directly from the Pukka Social Media Toolkit on our website. Double sided A3 window vinyl posters are also available and can be requested directly from Pukka. And that’s not all. Pukka is also providing access to chip shop TV and digital menu screens, distributed via BD Signs.

1

2 Circana 52wk

3 Kantar WPO; Chilled Pies | Total Limited Edition Pukka Pies | 52 w/e 12th May 2024)

HEAT UP SALES with

the NEW

Per Peri Chicken Pie

Bring more customers through chip shop doors with this full-on flavour recipe from the nation’s no.1*

Stock up now through your Pukka representative, wholesaler, or by calling 0116 264 4000

A look at how Iceland is committing

Love Iceland - How the country is making sustainability happen to a

sustainable fishing industry

by Athol Dipple

On my recent visit with Seafood from Iceland, I learned that not only is fishing and its’ associated businesses the most important for this island, but they are part of the fabric of the Icelandic identity and sustainability of the industry is crucial.

There are three key indicators of whether a food system is sustainable or not: Economic sustainability –it is profitable throughout. Social sustainability – it has broad-based benefits for society. Environmental sustainability – it has a positive or neutral impact on the natural environment.

With fishing, sustainability is just as much about supporting fishing communities and economic empowerment as it is about natural resource conservation. The fishing industry in Iceland doesn’t only support fishermen – it also supports adjacent industries like processing, technology and software. A

sustainable fishery is one that’s willing to close its doors if needed, and for an island nation like Iceland, sustaining its most valuable resource source is paramount. The strict fisheries management system in Iceland makes its fishing economy one of the most technologically advanced, efficient and sustainable in the world.

Fishing is continually evolving in Iceland, and the country continues to learn from and adapt to the looming threat of climate change and overfishing. I witnessed a condensed timeline of this shift, from visiting maritime businesses, museums and presentations, to the forefront of industry innovation in the nation’s capital.

This demonstrated Iceland’s adaptability, and commitment to preserving not just an industry but a piece of their cultural identity, as illustrated by being there on Fishermen’s Day.

Iceland, the remote North Atlantic island with a proud history and

dependence on fishing, and many people nowadays either are uneducated in, unaware, or forget, the “Exclusion Zone Cod Wars” of the 1950’s, 60’s and 70’s . Over decades, this pitted the UK and Royal Navy as well as other European countries against the Icelandic fishing fleet, until finally, under pressure from NATO, the UK and Europe developed its mutually beneficial trading relationships for the high-quality, cold water fish that are caught in the bountiful waters surrounding Iceland with cod being the leading species in the catches.

If the changes had not been made, the consequences of what may have happened to North Atlantic fish stocks and the fishing industry do not bear thinking about.

This brought about major changes to the Icelandic fishing industry leading it to become possibly the leading country with regards to sustainability.

Fisheries management

In years gone by, it was an “every man for himself” attitude which led to decimation of the fishing stocks. Quotas were introduced to manage the size and quality of catches to allow the fish to grow and breed into a healthy stock for the future.

In 1987, Iceland instituted a temporary fishing quota that limited the yearly catch for fishermen countrywide, which the government made permanent three years later.

The quota system has led to more concentrated vessel ownership and fishing quotas. Around 75% of the quotas now belong to 25 of the largest vessel operators and fishing companies in Iceland. Yet, the fisheries legislation has restrictions in place aimed at preventing excessive concentration. Quotas can be bought and sold, but no single company or vessel operator may control more than the equivalent of 12% of the value of the total quotas allocated for all species, and 12% to 35% for individual species.

Unfortunately, this significant realisation had negative effects on a number of Icelandic fishermen who could not obtain or afford a quota level to allow them to continue fishing for a living. As with life in general, these people needed to change their lifestyle to survive.

While proximity to fishing grounds remain an important element, many other factors now define the competitiveness of a fishing company. A catch may be landed in one port but subsequently processed in a neighbouring community or even in an altogether different part of the country. Consequently, some fishing communities have lost the relative advantage that comes from being close to good fishing grounds, while others have benefitted from being close to export harbours or international airports.

Fisheries management

Here’s more detail about what makes Icelandic fisheries management so unique and the country a global leader:

Icelandic fisheries are managed by a catch limitation system that allots each species a Total Allowable Catch (TAC) each year.

Individual vessels are then given a specific share of that catch (Quota), which is transferable between vessels and prevents overfishing.

After each years’ catch and during the fishing season, the Directorate of Fisheries, in collaboration with the Icelandic Marine Fisheries Institute, monitor the volume, species and fish size of all fish landed in the waters surrounding Iceland, and set the following years’ catch quota.

If necessary, based on scientific evaluation of the health of fisheries and ecosystem on the whole, the Directorate of Fisheries and Icelandic Marine Fisheries Institute stop fishing immediately.

To further protect the ecosystem, Iceland enforces gear restrictions, fishing area restrictions and fishing area closures to protect juvenile and spawning fish.

Discarding bycatch (or non-target species) is prohibited in Iceland. This means all fish caught must be landed and sold in the markets. This bycatch law is important because when bycatch is discarded at sea it impacts the authorities’ understanding of the function of the whole ecosystem – discarded fish equals lost catch data. In Iceland, fisheries are closed if the target catch is too small, but also if the other, nontarget catch populations fall below the size limit. The vast majority of bycatch species (especially bottom dwelling species) will die anyway if they’re returned to the sea, which is a loss of valuable protein that could otherwise be consumed/used.

Lastly, Iceland uses cutting-edge fish processing technologies to reduce waste – up to 80% of Icelandic fish are used (a stark contrast to the world average of 50-60%).

What this has meant to the Icelandic people

As has happened in many communities where an industry dominates the local marketplace for work, these strict controls, and better education systems, have limited the opportunities for local youngsters to graduate into their local fishing community unless they have family connections to a

boat or company. The cost of a suitable fishing boat and gear is prohibitive for most. The options tend to be either to work as crew on a big or local boat or to follow another route through education or training either in the wider fish market or technology.

While the quotas have forced many other families out of the industry, the decrease in total allowable catch has encouraged the need to do more with less. A lot of the fishing companies as they were before the quota system were not sustainable, and with limits in place, it requires them to make more value from the same number of fish or less fish than they did earlier. That has led to a considerable progress in the industry.

The restrictions on throwing away by-catch has also changed the fish that Icelanders eat, retaining the volume high value fish for sale to the UK and Europe and bringing other delicious species into their menus. Fish such as Ling and Atlantic Wolffish are used as tasty dishes in the modern Icelandic restaurants. The myth of eating fermented Greenland Shark every day is long gone and it is now eaten now only for traditional festivals and as a taster for tourists!

Sustainability is just as much about supporting fishing communities and economic empowerment as it is about natural resource conservation. The fishing industry in Iceland doesn’t only support fishermen – it also supports adjacent industries like processing, technology and software. A sustainable fishery is one that is willing to close its doors if needed, and for an island nation like Iceland, sustaining its most valuable resource source is paramount. The strict fisheries management system in Iceland makes its fishing economy one of the most technologically advanced, efficient and sustainable in the world.

Ocean Cluster - https://sjavarklasinn.is/en/

In Reykjavik’s Old Harbour, the Iceland Ocean Cluster is focused on continuing this progress. The long turquoise building situated on the dock is an industrial cluster which houses more than 70 companies and entrepreneurs that operate across every part of the supply chain in the blue economy in a collaborative space, many of which are working toward creating a more sustainable fishing industry for the island.

utilised marine resources – pushing to do more with less. It includes companies in aquaculture, fish sales, marine technology, software, design, biotechnology, cosmetics, and more.

Founded in 2011 by Thor Sigfusson, Ph.D., and now chairman of the cluster, his aim was to create an environment that connects businesses and builds a knowledge base to collaboratively work toward more sustainable fishing practices.

Since then, The IOC has opened sister clusters in the US, and there are more to come. There are opportunities in all seafood countries to do better, and the cluster model can help. From Maine lobster to Louisiana shrimp, Alaska salmon and Greenland halibut, the fishing industry in various countries can benefit economically and environmentally by

led by CEO, Dr Alexandra

and her team, a main goal of the IOC is to reduce waste from the fishing industry through the 100% Fish Project. A study conducted by the cluster showed that half of raw material from cod caught in Europe and North America becomes waste during the production process. In Iceland however, ways to utilize byproducts like fish skin, oil, and even blood are continuously being developed. These efforts have already enabled the country to increase the utilization of cod and other white fish to 80%.

The Mission of the 100% Fish Project at the IOC is to inspire the seafood industry and seafood communities to utilize even more of each fish, increase the value of each fish landed, support new business opportunities, increase employment and decrease waste.

The Iceland Ocean Cluster (IOC) is an industrial cluster fostering collaboration, innovation and entrepreneurship in the blue economy: the Iceland Ocean Cluster supports, incubates and invests in startups creating value from under-

The Icelandic success with regards to 100% Fish has been made possible because of improved processing and handling and through research and development. Dried heads and bones of fish are a prime example of this. Tons of

Today,

Leeper

Dr Alexandra Leeper with Alisa Silveira (rt) and John Holland (lt)

these products are now made and exported each year out of materials previously wasted. Icelandic companies within the Icelandic Ocean Cluster develop supplements, proteins, cosmetics, clothing, decorative items, pharmaceuticals and other high-value products from various parts of the fish giving added-value to the fish catches.

Other Projects and benefits

Climate change is the most obvious threat to the fishing industry, and with global warming, there may be a transition to a different set of fish species, if any, in the north Atlantic. This is potentially a huge risk to islands like Iceland, and the whole Arctic Circle as well so the work to protect the ocean is fundamental for the future.

An unlikely market is the selling of cod heads to Nigeria where they are regarded as a delicacy, and other projects being developed in the Ocean Cluster include the use of AI to help with increases in fuel efficiency using tidal information to optimise routes, and also net development to help to avoid unwanted species being caught.

Fish skins are being used to develop artefacts and even clothing and the skeletons used in the manufacture of collagen products further increasing the value of every fish landed.

For many fishermen, these benefits go hand-in-hand. They must be able to maintain profitability, while also protecting the environment that sustains their business. Climate change continues to affect the oceans, and the fishing industry is a major contributor.

The way forward

Despite a continued need to improve, in many ways, Iceland has become a model of progress in sustainable fishing for the rest of the world.

This is a great example of how the fishing industry can traverse to a completely different level than in the past. By sharing knowledge and globally scaling the solutions Iceland is developing is the next step toward a more sustainable future for fishing.

Here in the UK, any foodservice business that sells or serves fish needs to be confident that the fish will still be available from strong breeding stocks in our oceans and my trip to Iceland this year clearly demonstrated the Icelandic commitment to this end

For more information, see https://sjavarklasinn.is/ en/ and https://www.seafoodfromiceland.com

Keep it Hot, Keep it Fresh with Vizu

In the fast-paced world of quick-service restaurants where every second counts, Vizu products deliver consistently exceptional performance helping you serve your customers swiftly and efficiently. Our equipment is designed to reliably maintain optimal temperatures and effectively streamline food preparation, ensuring that your workflow remains uninterrupted.

Whether you’re frying up a batch of crispy fries or perfectly breading chicken for that golden finish, Vizu equipment supports your operations seamlessly. Each piece, from our durably constructed fryers to our innovatively designed pass-through units, are built to handle the demands of a busy kitchen flawlessly.

With Vizu, experience how advanced technology and thoughtful design come together to significantly boost your kitchen’s productivity, allowing you to serve delicious food rapidly and consistently every time.

Mastering the Art of Fried Chicken for Over 50 Years

For over 50 years, Vizu has been at the forefront of the quick-service restaurant industry, mastering the art of fried chicken preparation. From breading to frying to hot holding, we have meticulously refined each step to ensure that our equipment delivers the highest quality results. Our extensive experience has enabled us to perfectly balance the demands of speed and quality, providing our customers with equipment that consistently produces crispy, juicy fried chicken that delights every time.

Explore the Vizu Hot Holding Equipment Range

Elevate your quick service restaurant with Vizu’s advanced hot holding solutions; our Hot Holding Range ensures that your delicious food remains at the perfect temperature. Whether you’re holding fries, chicken or other hot foods, Vizu’s reliable technology maintains consistent heat and

humidity, preserving the flavour and texture that your customers love.

From compact units to high-capacity solutions designed to keep your food warm and fresh, ensuring that every dish you serve is consistently delicious, our hot holding cabinets and units are engineered to maintain optimal temperatures accurately, prolonging the freshness of your food while maintaining its quality.

These units are compactly designed to fit perfectly into any kitchen layout, making them an ideal choice for quickservice restaurants where space is at a premium. Vizu hot holding equipment operates quietly and efficiently, reducing energy consumption while still effectively preserving the taste and texture of your food.

Our hot holding solutions are also flexibly adaptable, allowing you to store various foods at the desired temperature for extended periods without compromising on quality. From gently holding fries to precisely keeping burgers warm, Vizu’s hot holding range optimally supports your kitchen’s operations, ensuring that your customers receive hot, fresh, and delicious meals consistently.

Vizu has the right equipment to keep your kitchen running smoothly and your food hot and fresh, every time.

Please call or email our sales team on 01189441100 or Sales@fast-food-systems.co.uk. We’re looking forward to hearing from you

PASS THROUGH RANGE

We all like it hot and fresh.

The Vizu Range of Pass Through is designed to keep your chicken hot and fresh, thermostatically controlled with innovative fan-free technology, you can rely on a Vizu Pass Through for years of effective service and great chicken.

HOLDING RANGE

Keep it fresh.

Our under counter hot cabinet or warmer drawers will keep your product hot and fresh and conveniently located in the work station. The warmer drawers are ideal for hot holding Piri Piri or grilled chicken.

A sure-fire way to hot and spicy chicken wings

As consumer demand for spicier foods heats up, Chicken Train’s new Hot ’n’ Spicy Marinade is the perfect coating to take traditional chicken wings to the next level.

Made using generous amounts of chilli, the fiery marinade imparts an intense spicy heat as well as a hot red tint to chicken wings that will set tastebuds tingling. A coating of Chicken Train Southern Fried Hot Double Breader completes the experience, giving that signature crispy chicken wing exterior.

Hot and spicy chicken wings can be served in a multitude of ways to create a variety of menu options. For example, they can be portioned into three or six and served on their own or added to a bucket, a meal deal or a sharing platter. Add in a cooling mayo dip or double up on spice with a Scotch Bonnet or sriracha sauce.

Chicken wings are increasingly becoming hot property, featuring on more and more menus. They even command their own event, Wing Fest, the world’s largest chicken wing

festival held annually in the UK where over 200,000 wings are served!

Karen Heavey, Brand Manager at Kerry Foodservice, comments: “Customers are increasingly expecting spicier flavours when it comes to chicken so we’ve created a marinade that really ramps up the heat. Delivering on taste, texture, flavour and, of course, that all-important hit of spice, Chicken Train Hot ’n’ Spicy Marinade enables fish and chip shops to capitalise on this trend, widen their menus and compete with the big high street chicken chains.”

Chicken Train Hot ’n’ Spicy Marinade is available in a powdered format in resealable 2kg tubs. Also available in the marinade range is Piri Piri Extra Hot, Piri Piri Hot, Piri Piri Mild, and Lemon and Herb, giving operators a choice of heat levels for their chicken.

Chicken Train 0800 138 1938 www.kerry-foodservice.co.uk

Golden Valley Foods

gluten-free breaded chicken schnitzel

Frozen food distributor Central Foods has added a new gluten-free product to its popular Golden Valley Foods poultry range.

The Golden Valley Foods gluten-free breaded chicken schnitzel is made with 100% pure breast meat and coated in gluten-free bread crumbs. Perfect to serve plated with veg, salad or fries, or in a bun as a fast-food option, the schnitzel has an artisan, handmade look. The new product joins a number of gluten-free options now included in the Golden Valley Foods poultry range, such as chicken goujons and chunks.

New Launches from Central Foods KaterVeg! vegan & gluten-free VG sausage for foodservice

Gordon Lauder, MD of Central Foods, said: “Our Golden Valley Foods range of poultry products is popular across the food service sector, including among the fast-food sector, schools, leisure outlets, cafés and restaurants.

“With one in 100 people affected by coeliac disease, it’s crucial for food service operators to provide gluten-free options for their customers.

“Our new gluten-free breaded schnitzel is incredibly versatile and will give coeliac customers the chance to enjoy a chicken schnitzel either in a bun from a fast-food outlet or as a plated meal in a sit-down establishment. It’s so juicy, tender and tasty that it will go down well with all customers, not just those with dietary requirements, and should be marketed and offered as a great product for all.”

The Golden Valley Foods gluten-free breaded chicken schnitzel is 125g in size and is available in small boxes of just 12, taking up less room in the freezer and requiring fewer upfront costs to purchase, which is particularly helpful for operators looking to trial before committing to adding to their menus.

Golden Valley Foods is an own brand created by Central Foods, one of the UK’s leading frozen food distributors. It includes a wide range of poultry products such as wings, nuggets, steaks, Kievs, burgers, goujons and chunks.

Central Foods has introduced a new vegan and gluten-free sausage to its free-from range for the food service sector

The KaterVeg! vegan and gluten-free VG sausage is made to the same recipe as the KaterVeg! vegan meatballs which are one of the most popular products supplied by Central Foods.

Made from soya, the KaterVeg! VG sausage is a source of protein and is high in fibre and low in sugar, and is suitable for vegan and gluten-free diners, which means it’s a versatile product to add to any menu.

Gordon Lauder, MD of Central Foods, said: “Our KaterVeg! vegan meatballs are a great product and very popular so we decided to use the same recipe to create the VG sausage.

“It’s moist, juicy and really tasty and is a super addition to our plant-based sausage and burger range. This new product will provide our food service customers with a delicious option that is suitable for both vegans and gluten-free diners.”

Each sausage weighs 50g and the KaterVeg! VG sausages are supplied frozen in packs of 40.

The KaterVeg! range is Central Foods’ own brand range which offers a wide variety of meat-free and vegetable-based products to the catering sector. All are suitable for vegetarians, many are also suitable for vegans, and a growing number are suitable for both vegans and coeliacs who require gluten-free options.

iSqueeze adds freshly blended smoothies to its food service offering

iSqueeze, the largest provider of fresh juice machines in the UK, has added fresh fruit and vegetable smoothies to its growing offering, set to increase margins for food service operators.

Fod service outlets around the UK such as bars, cafes, delis and gyms will now be able to serve high-quality smoothies to customers prepared in seconds. iSqueeze provides 140g frozen sachets to businesses, with 12 flavour varieties (8 fruit/4 vegetable), just add liquid to a blender (provided by iSqueeze or a brand of the businesses choice) and mix for less than 30 seconds. iSqueeze’s new smoothie offering is the perfect combination of convenience, quality and customer care.

It has never been easier for businesses to elevate their drinks offering, all flavours are made using 100% natural ingredients, ranging from breakfast, detox, or proteinpacked smoothies. The size can be adjusted based on how much liquid is added to the mix, ranging from 12oz to 16oz cups.

Businesses can capitalise on the new smoothies range to create a point of difference, to keep customers coming

back and boost its bottom line. 140g sachets cost £1.00 wholesale price, and retail at £4.00 - £4.50 (dependant on the food service operator), making a sizeable profit for businesses.

Sachets are packed 30 x 140g per case and 140 cases per UK pallet. Sachets can be stored frozen for up to two years. The minimum order depends on the business’s location.

Managing Director, iSqueeze, Elias Ebert says ‘’The diversification to offer a range of freshly prepared smoothies was the natural next step to help businesses nationwide not only increase its healthy drinks options but also increase margins with a sizeable markup on products sold. The range is easy to prepare, ready in seconds, sure to delight customers with the exotic flavour combinations available, and offering a big opportunity to boost profits.’’

For further information or order enquiries visit the iSqueeze website, Instagram, Twitter and Facebook pages.

Frank Dale launches two new products for the food service sector via Central Foods

Occasion catering specialist Frank Dale has launched two new products for the UK food service sector.

The Frank Dale savoury puff tart selection and the Frank Dale mini chocolate cup selection are available frozen to caterers via frozen food distributor Central Foods.

Both are perfect for serving as part of buffets at occasions such as weddings, wakes and memorials, graduations, award ceremonies, business lunches and other events.

Simply thaw and serve the mini chocolate cup selection and heat and eat the puff pastry tarts.

Edward Miles, MD of Frank Dale, said: “As a food producer that has been leading the way in occasion catering for 30 years, we are delighted to be unveiling our latest innovations for the food service sector.

twist, supplying sliced quiches, mini quiches and pies, mini smoked salmon and cream cheese bagels, cheese and bacon bites, mini cheeseburger crostini, mini Yorkshire puddings with beef and horseradish and more, along with a sweet range that includes miniature cakes and scones.

“We are committed to new product development and are excited to be launching the Frank Dale savoury puff tart selection and the Frank Dale mini chocolate cup selection to the catering trade via Central Foods, one of the UK’s leading frozen food distributors.

“We pride ourselves on creating products that food service and catering operators are proud to serve and call their own at those all-important events, and these two new items will give our customers even more choice.”

The savoury puff tart selection features four different flavours of tart -12 tomato, red pepper and feta, 12 vintage cheddar, leek and bacon, 12 garlic mushroom and spinach, and 12 salmon, cream cheese and chives.

The mini chocolate cup selection includes four different flavours of mini dark chocolate cups - 12 tiramisu, 12 lemon cheesecake, 12 banoffee pie, and 12 raspberry panna cotta.

Frank Dale specialises in classic British favourites with a

Available as heat and eat or thaw and serve items, the Frank Dale range is popular at parties, corporate events, weddings, graduations, wakes and memorials, and a range of other occasions where buffet products are served. Products are made in the company’s BRC AA+ graded manufacturing unit, which is nut, sesame and celery free, and is based near Norwich in Norfolk. For more information visit www.frankdalefoodservice.co.uk

From classic malted shakes to illusion burger shakes - Roddy Burger becomes the ‘master of malt’ since using Horlicks

Graduating from a lockdown side-hustle to booming, Tunbridge Wells based Burger joint - Roddy Burger - pride themselves on serving simple classics, made with the very best ingredients as owner and name-sake Richard Oddy, relishes

“When a customer bites into a Roddy Burger, they can taste the quality. This is largely thanks to our careful selection of ingredients. For example, we choose to make all our sauces from scratch, we source the best possible beef, and we have buns delivered to us daily from a local bakery.

Our food menu is roddy good! We showcase a select amount of perfectly executed mains and sides such as succulent beef burgers, chicken sandwiches, dirty fries and chicken wings. Washed down with a shake for a perfect savoury and sweet combination, our offering draws a true feel-good-factor!”

With a wide variety of shake flavours to choose from, there really is a flavour for every milkshake lover at Roddy Burger – but for Roddy, one shake in particular has his heart (and stomach!)

“A classic malt shake is the ultimate pairing with a classic burger, which is why we spent considerate time testing out various brands of malt, and perfecting the ultimate recipe. We wanted to become the master of malt, and in testing, the only brand that truly gave a pure malt taste was Horlicks. It’s truly authentic which is paramount to us.”

Known as the nation’s favourite brand of malt, Horlicks is the perfect ingredient to add to a base shake recipe, with warm toasty notes punching through for a traditional take on a malted shake.

Roddy goes on to detail how they make their classic Horlicks malt shake:

“To make our classic malted shake, we use Jersey Dairy Soft Serve Ice Cream, Full Fat Milk , 1 heaped teaspoon of cocoa powder and one heaped tablespoon of Horlicks Original. The flavour and texture of this shake is simple, yet truly divine.”

Roddy Burger’s Classic Horlicks malt shake also makes the base of Roddy’s sophisticated freakshake - The Grand Torrija:

Developed specifically for the inaugural ‘Freakshake Challenge’ , hosted at the 2024 National Burger Awards and sponsored by Horlicks, The Grand Torrija takes a classic malt shake to the next level:

“This shake was inspired by my love of the Spanish dessert tarica, which is basically a form of French toast. For this, we transform our burger buns into tarica buns by soaking them in infused milk, covering in battered egg, frying off for a crisp finish, and finally, coating them in cinnamon sugar. We then fill the buns with creme patisserie, and slot onto the top of our classic Horlicks malt shake. The look of this shake is clever. It gives the illusion that an actual burger is being used to top a shake, which as

you can imagine, really turns heads!

Of course, people eat with their eyes as much as they do with their taste buds, hence why we see sales flying fly for this weekend special. The taste of this shake also matches its impressive look, especially as customers can dunk their French-toast buns into the dreamy, Horlicks malt shake. It’s a real experience for customers!”

As well as being used as a key ingredient in Roddy Burger’s classic malt shake and freakshake, Horlicks is also requested by customer for bespoke shakes:

“Horlicks is versatile and complements a wide range of flavours. Many of our customer will ask us to add a scoop of Horlicks to into another flavour of shake for a bespoke, malted twist. I’ve found that Horlicks is particularly nice with our banana shake – it really enhances the flavour!

Horlicks also blends incredibly well, therefore our team can feel confident even bespoke Horlicks shakes will boast a perfect, silky-smooth texture.”

Crafted using wheat and barley, whilst also being free from artificial colours, flavours, sweeteners, preservatives, Horlicks ticks a multitude of boxes for restaurants and cafes that are looking for a natural, creamy malt flavour. For Roddy, it really is “the perfect milkshake ingredient.”

To watch the full video case study, visit https://www. youtube.com/watch?v=649xSa0hhTw

To find out more about Horlicks, please visit www. aimiafoods.com/horlicks/

To find out more about Roddy Burger, please visit www.roddyburger.co.uk/home-2

To find out more about the freakshake challenge, please visit Freakshake Challenge — H2O PUBLISHING

Carpigiani seeks chefs to scoop title of world’s best gelato master!

The world’s leading gelato and ice cream equipment manufacturer, Carpigiani UK, is delighted to announce the return of The Carpigiani Gelato Challenge for 2024. So, if you make the best gelato in town, Carpigiani wants to hear from you!

Applications are now open for the worldclass Gelato Challenge, for a chance to represent the UK in Italy, at the Gelato Festival World Masters Championship – scooping the title of World’s Best Gelato Master! The opportunity will include an all-expenses-paid trip to Bologna, Italy, using Carpigiani’s state-of-the-art equipment, and the provision of branded chef whites. With two national heats taking place in Carpigiani’s UK development kitchens, the winners of each will have the

once-in-a-lifetime opportunity to take their show-stopping gelato recipe to Italy and compete in the World Masters Championship in Bologna!

Before reaching the global stage, entrants will need to produce a single flavour of gelato to impress a panel of judges who will analyse the taste, structure, creativity, and presentation of the gelato. To help wow the jury, gelato chefs will have access to a selection of Carpigiani’s stateof-the-art equipment to produce their recipe.

Carpigiani UK Managing Director, Paul Ingram, says: “We are really excited to bring the Carpigiani Gelato Challenge back to the UK! This is a fantastic opportunity for professional gelato artisans to showcase their craft and compete against some of the best gelaterias across the UK, with the opportunity to also represent their country in the globally renowned Gelato Festival World Masters championship!

“If previous competitions are anything to go by, we’re in for

a real treat as this competition really highlights the best gelato chefs operating in the UK. So, if you, or someone you know, makes the best gelato, the competition is free to enter so get involved – we can’t wait to receive your application!”

Two UK heats will take place in November 2024 in Carpigiani’s development kitchens – one in London’s Park Royal (7 November), and the second at the company’s headquarters in Hereford (14 November). Each heat will be evaluated by select industry specialists who will decide which chef has the winning recipe.

To get involved, entrants can apply for free online, via Carpigiani UK’s website. The winner from each UK heat will then participate in the Gelato Festival World Masters as one of 40 finalists from across the globe in Italy, in 2025.

To find out more and to enter The Carpigiani Gelato Challenge 2024 visit: www.carpigiani.co.uk/gelatochallenge-2024

Tipiak’s French macarons given more filling and a new vibrant look

French pâtissier Tipiak has improved the recipe of its authentic French macarons to create a more vibrant range for the UK food service sector

Each piece now contains more filling, is larger in size and has been enriched with added natural colouring for a brighter look. At the same time, the raspberry macaron has been given a more creamy filling.

The new, improved French macarons, available frozen to the UK foodservice sector via distributor Central Foods, also have a longer defrost shelf life of five days when chilled and covered.

In addition, just like all Tipiak products, the thaw and serve range uses Fairtrade chocolate and free-range egg white for its French macarons selection, which is certified gluten-free by the French Association of Gluten Intolerance (AFDIAG).

Marie-Emmanuelle Chessé, international development project manager at Tipiak, said: “We are delighted to unveil our new, vibrant French macarons selection to the UK food service sector.

“Macarons are the shining stars of pâtisserie, with their gorgeous colours and flavours, and their crisp shells and soft centres. Visually appealing and tasting absolutely divine, they’ve become a huge hit on social media with around 10 million posts on Instagram alone.

Our authentic Tipiak thaw and serve French macarons have been given a new recipe to make them even more attractive. They look stunning and are products that any food service operator would be proud to serve.”

Each box of Tipiak French macarons contains 36 pieces in six different flavours – caramel and sea salt, lemon, chocolate, raspberry, vanilla, and pistachio - and are perfect for a range of food service scenarios from afternoon tea through to hot beverage accompaniments.

Macarons are traditionally used in a café gourmand and can also be served as part of a light dessert or used to decorate cakes, shakes and other sweet treats. They are the ideal canvas to be decorated for special occasions like Easter, Christmas and Halloween. And with a diverse range of flavours, there is something to suit all tastes.

Tipiak’s French macarons take just one hour to defrost in the fridge, plus 15 minutes at room temperature. Keep chilled and consume within five days.

For more information about the Tipiak range available to the UK food service sector visit www.tipiakfoodservice.co.uk

By

Now it’s easy to create your own meat-free menu items

Time

after time, the taste and quality is sustained

Pre-prepared mixes are a convenient option to support the creation of delicious sweet and savoury pies and pastries. They ensure consistency, so time after time, the taste and quality remain the same and preparation time is reduced, so there’s no need to stock a range of ingredients, stock can easily be controlled and importantly, costs can easily be managed. What’s more, any member of the kitchen team can make the menu items; there are no specific skills required.

At Middleton Foods, we have a host of pre-prepared sweet and savoury mixes including our new Plant Based Mix – a versatile product carefully curated to allow caterers to create their own meat-free menu items; from sausage rolls and meatfree pies! Simply add water and use the mixture as if it were the meat. Once formed into the desired shape, items just need to be cooked and served.

indulgence or treat; they’re very much part of a meal. Of course, we mustn’t forget the popularity of dessert-only sites. Dessert bars and concepts are now extremely trendy, especially amongst younger consumers who frequent them with friends when socialising. They offer real escapism, with creative offerings which really capture the imagination of consumers.

With many consumers choosing to enjoy a plant-based diet as a lifestyle choice, vegan menus have wide appeal, the new Plant Based Mix can be used by caterers looking to offer premium quality plant-based menu items. Using a readymade blend of uniquely balanced ingredients, our new Mix ensures the quality and consistency operators can rely on to deliver deliciously tasty menu items which burst with flavour and offer the appearance of their traditional alternatives, with an appetising colour, form and satisfying bite.

When it comes to desserts, gone are the days of being considered an afterthought. They’re no longer just an

Shortcrust pastry is a staple bakery product for chefs and desserts can benefit from the structure of shortcrust pastry, with its richness coming from the butter used. Middleton Foods

Shortcrust Pastry Mix is a rich, crumbly shortcrust pastry pre-mix perfect for tarts, flans and pies. Simply blend with cold water to form a smooth dough (like with any pastry making, whether using a pre-mix or making from scratch, be sure not to overmix it). For sweetened pastry, dissolve 60g of sugar in 300g of water per 1kg of dry mix.

Perfect for use in busy kitchens, the versatile mix is made here in the UK, from 100% British wheat, and is suitable for vegetarians.

Working with a reputable supplier like Middleton Foods, not only offers a variety of easy-to-use options, but also ensures products are suitable for customers with a wide range of dietary requirements. At Middleton Foods, we support chefs by manufacturing an innovative range of products which give operators peace of mind that the ingredients they are using as part of their menu are suitable for customers following a vegan or vegetarian diet.

For more information on Middleton Foods, please visit www.middletonfoods.com or call +44 (0)1902 608122.

Baked Earth Bakery launches naan bites into food service

Baked Earth Bakery has launched its authentic garlic and coriander naan bites into the food service sector

Perfect for a wide variety of uses in the professional catering arena, the garlic and coriander naan bites are mini versions of Baked Earth Bakery’s popular naan breads.

Supplied frozen, the garlic and coriander naans can be used for dipping, topping, as a side or served in a big bowl for sharing.

Top them to create canapés or mini pizzas, pop them into children’s snack boxes to give younger customers a treat, or serve as nibbles to accompany drinks.

Dan Butt, MD of Nottingham-based Baked Earth Bakery, said: “We are excited to launch our Baked Earth Bakery garlic and coriander naan bites to the food service sector where we know they have so many potential applications as sides, starters, snacks and more. Their versatility is huge.

“We believe we are the first to market with these delicious and versatile naan bites, which are mini versions of our popular naan breads.

“As a family, we’ve been making naans for over 50 years and this collaboration with leading frozen food distributor Central Foods means that food service operators across the UK will now be able to serve one of our latest innovations to enhance their menus.”

Suitable for vegans, the garlic and coriander naan bites take two to three minutes to cook in an oven or one to two minutes under the grill.

The Butt family, who owns Baked Earth Bakery, is a fourth generation family that has been baking authentic naans and flatbreads since the early 1970s – originally from a small restaurant which was Nottingham’s first curry house and since 1990 from a purposely designed factory, using bespoke ovens that replicate a Tandoor that were developed by the family.

The company has grown to become a leading producer of naans and flatbreads, supplying to the food service sector.

The Baked Earth Bakery garlic and coriander naan bites are available frozen via frozen food distributor Central Foods, which is 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. It currently sells to over 180 independent wholesalers, as well as larger national and regional wholesalers.

For more information about Baked Earth Bakery visit www.baked-earth.co.uk

COUNTRY CHOICE LAUNCHES NEW RANGE OF SOURDOUGH PRODUCTS

With speciality breads - and sourdough bread in particular - continuing to grow in popularity, Country Choice, the UK’s leading supplier of in-store bakery and retail foodservice products, has added a range of seven new premium quality sourdough products to its portfolio.

The range, which will enable convenience and forecourt retailers to tap into the ongoing demand for sourdough products, consists of a classic sourdough bloomer, three-cheese sourdough bloomer as well as three inclusion breads, along with a new handcrafted roll and sourdough baguette. Rustic in appearance, and featuring popular flavour profiles, they will make the perfect addition to a retailer’s speciality bread range.

At the heart of the range are a 400g white Sourdough Bloomer (rrp £2.70) and a 400g white Three Cheese Sourdough Bloomer featuring Red Leicester, mature white and extra mature Cheddar cheeses (rrp £3.25). These are complemented by a 310g Mini Olive Sourdough Bloomer with Kalamata and green olives (rrp £2.90), a 310g Mini Onion Sourdough bloomer with dried red onions (rrp £2.90), and a 305g Mini Seeded Sourdough Bloomer with linseed, pumpkin seed and sunflower seeds (rrp £2.90). The range is completed with an 80g handcrafted round white Sourdough Roll (rrp

and a

white

95p). The three inclusion bloomers (olive, onion & seeded) are smaller in size to help avoid wastage and to encourage consumers to try these delicious new additions.

To help promote them in store, and for greater visual appeal on shelf, the bloomers are supplied with bread bands carrying the message “Oven Baked Here Today”. All products in the range can be baked from frozen and the shelf life once baked is day of bake.

For further information visit www.countrychoice.co.uk.

95p)

125g

Sourdough Demi Baguette (rrp

Cinnabon opens third London location in Brent Cross the latest in an extensive UK roll out

Blackburn, August 2024: EG On The Move, master franchisee of Cinnabon in the United Kingdom, continues its roll out across the UK.

Recent openings at the Bullring in Birmingham and in Livingston, Scotland, launched to waiting crowds, with Cinnafans travelling from afar to get their Bons! The team is planning at least another six stores for the rest of 2024, including Brent Cross Shopping Centre in London and more outlets in Scotland. The team has also been busy with new Cinnabon menu launches, teaming up with Oreo to introduce 3 new products in April.

or even our Cinnabus, the products are in demand! We have bold plans for the UK which include another London opening and a strong presence in Scotland; our first Scottish kiosk opened in July in Livingston to great success.”

Cinnabon’s ambitious UK plans further cement its position as a leading foodservice and retail convenience operator.

Harjinder Dasanjh, Brand Manager, Cinnabon® UK is coordinating the roll out,

“The response to our outlets is amazing, we always open to crowds and the feedback is great. Whether a kiosk, store

For Cinnabon fans who are unable to visit an outlet, the delicious Cinnabon treats are also available to order through Deliveroo, Uber Eats and Just Eat, or can be ordered online for next day delivery nationwide via the Cinnabon website (www.cinnabon.uk).

Overall, one of the most common trends we’re seeingdriven by the presence of influencer brands on social media - is a real.

CHOOSE YOUR HAPPY WITH NEW BOSTON’S DOUGHNUTS FROM COUNTRY CHOICE

Country Choice, the UK’s leading supplier of in-store bakery and retail foodservice products, has launched a new brand - Boston’s Doughnuts, in two formats: hand-topped, and thaw and serve.

The Boston’s Doughnuts hand-topped range allows retailers to bring an element of customisation, as well as premiumisation, to their doughnut offer. With indulgent fillings and toppings, they are quick and easy to prepare and enable retailers to create a real point of difference through genuine innovation and the opportunity to compete in the premium doughnut sector. The doughnuts are made from an authentic American style recipe and have a cooking process that ensures they are fluffy on the inside, golden on the outside and taste delicious. The icing is simple to use and gives the doughnuts a lovely gloss

finish, ready to be finished with branded toppings including Lotus Biscoff, Cadbury, Oreo, McVities Jaffa Cakes, Jammie Dodgers and Fox’s, as well as three types of chocolate chips, mini beans, fudge pieces and crunchie pieces.

Retailers can create theses delicious premium doughnuts in just four simple steps:

1. Start by dipping the doughnut into a classic icingeither white, strawberry or dark chocolate.

2. Dip into a topping.

3. Drizzle with a glaze.

4. Decorate with a branded biscuit.

There is an exciting core range, plus seasonal specials for Halloween, Christmas, Pride and Easter, meaning that there are over 30 different varieties, each with an rrp of £2.50 (single) and £4.50 (two pack). Once created they have a twoday shelf life.

Alongside the hand-topped collection, Boston’s Doughnuts also offers a selection of thaw and serve options. This includes three indulgent and innovative puddle doughnuts that have a prominent, visible puddle filling giving them a unique look and texture. The Caramel Puddle is a light doughnut filled with rich, velvety caramel, topped with caramel icing and a milk chocolate drizzle. The Lemon Meringue Puddle is a smooth lemon-filled doughnut, topped with lemon icing and sprinkled with meringue pieces. Last, but by no means least in the puddle range is the Speculoos Puddle featuring a creamy speculoos spread inside a fluffy doughnut, finished with speculoos crumb and a white chocolate drizzle. These doughnuts have a rrp of £2.25 (single) and £4.25 (two pack).

Bringing further innovation to the Boston’s Doughnuts range are three assorted mini Crodots - a cross between a classic doughnut and a croissant. Featuring a light textured, layered and flaky dough, the trio includes a dark mini Crodot with nibbed hazelnuts, a sugared mini Crodot, and a white mini Crodot with chocolate flavour sprinkles. The mini Crodots were created to be served as a triple pack with an rrp of £2.95.

Completing the Boston’s Doughnuts thaw and serve range are three traditional filled ring doughnuts that require just two hours of defrosting before they are ready to be put on display. Requiring minimal labour, they allow retailers to offer an irresistible selection of doughnuts, each topped with icing

and sprinkles - perfect for a sweet indulgence any time of day. The filled ring doughnut selection is made up of three tasty varieties.

The Caramel Dot is a smooth and creamy, caramel flavour custard-filled doughnut, coated in white chocolate-flavoured icing and sprinkled with crunchy caramel pieces. The Strawberry Sprinkle features a delicious strawberry filling, strawberry-flavoured icing, and is topped with colourful sprinkles. Completing the line-up is a Triple Chocolate doughnut boasting a yummy chocolate filling, chocolate icing, and decorated with chocolate sprinkles. The thaw and serve ring doughnuts are available in both single and twopack options making them perfect for sharing or indulging alone. The rrps for these products are £1.45 (single) and £2.60 (two pack).

To help retailers present the Boston’s Doughnut range Country Choice has created a number of eye catching branded boxes that come flat packed, fit perfectly into the Boston’s Doughnuts branded units, and are available in both single and twin pack sizes. Place a branded Boston’s Doughnuts sticker on the box to add a finishing touch. With doughnuts this good, retailers will want to merchandise them in an attention grabbing display unit, so Country Choice has also created a range of fully branded display units suitable for all retail spaces and including freestanding, counter-top and on-shelf solutions.

The pop-up, free-standing display unit, is the perfect way to display Boston’s Doughnuts. Easily positioned within any retail environment it is fitted with shelf edge holders, ready to display product labels and holds 24 doughnuts. The counter display units and trays mean that any size of store can sell Boston’s Doughnuts thanks to merchandising options that include a pop-up card counter display, shelf dressing and a branded wooden tray. Other merchandising support comes in the form of posters, car park banners, forecourt bollard covers, and window vinyls.

As with all Country Choice concepts, Boston’s Doughnuts comes with full training and merchandising support free of charge including advice on the best option for the retailer and detailed step-by-step guides to ensure that they have everything they need to create perfect doughnuts. For more information, visit www.countrychoice.co.uk

Introducing the Wrap and Snack Toaster!

Once again leading the industry in toasting and finishing, Antunes has introduced the revolutionary Wrap and Snack Toaster.

Featuring an innovative and unique toasting system, the GST-1V model is now exclusively available in the UK through Jestic Foodservice Solutions.

As a leading provider of countertop cooking equipment, from egg stations to steamers, Antunes equipment helps the largest and most successful foodservice operators expand their menus, improve their service, and grow more profitably. The latest development in their portfolio is the new Wrap and Snack Toaster, providing sites with the highest quality, reliability, and consistency in a compact footprint.

Ideal for wraps or bread, the Toaster utilises dualbelt technology that grips the product as it moves along the heat source, eliminating transition defects including sticking, slipping, and inconsistent marking. With fully programmable temperature and motor speed settings as well as adjustable compression, the Toaster has the flexibility to easily customise production and produce the very best final product every single time. The model features a wide toasting lane for consistent and high-quality dual-sided toasting of up to three filled wraps side-by-side and offers the ultimate ease of use during service with continuously moving belts, allowing operators to immediately load product as needed without delay.

Energy efficient, the toaster provides up to 30% energy savings compared to other toasters. The unique design of the Wrap and Snack Toaster efficiently keeps heat locked in the toasting chamber whilst the outside surface remains cool to the touch. Easy to operate, the model features a versatile control panel for quick adjustments to toast quality when needed. Fully customisable, with programmable controls to allow operators to adjust temperature and speed to suit their needs, as well as adjustable compression settings to accommodate products of various thicknesses.

Speaking of the Wrap and Snack Toaster, Michael Eyre, Jestic Product Director says,

“The perfect toaster can simplify and streamline the toasting process and selecting the right toasting platform that can handle a kitchen’s needs is critical – from product type and pass-through time, to size of equipment and beyond. With the trend towards hand-held and food on the move continuing to expand, and operators seeking more innovative solutions to deliver excellence across ever more indulgent menus, the Antunes innovation team has ensured that this product delivers versatility, flexibility and high performance in equal measure.

At Jestic we are proud to supply premium equipment to operators and the Wrap and Snack Toaster is exactly that - a premium kitchen solution that helps operators deliver great food to happy customers. With its dual-belt technology, the Toaster outperforms traditional wrap grills to provide operators with better results and better savings. Its exceptional performance has earned awards in both reliability and sustainability from the largest and most successful operations in the foodservice industry and guarantees the highest quality toasting there is.”

Jestic Foodservice Solutions proudly supplies a range of quality equipment, expertly engineered to the highest standards. Combining exceptional craftsmanship, with the latest technology, Jestic delivers the performance, safety and efficiency required by demanding chefs, caterers, and foodservice operators. From QSR to casual dining, the Wrap and Snack Toaster from Antunes provides the best toasting results that operators deserve.

For more information on Antunes and The Wrap and Snack Toaster, please visit www.jestic.co.uk or call +44 (0)1892 831 960

Jestic announced as Gold Sponsors of The Universal Cookery and Food Festival

Hosted at a different “quirky and foodcentric” venue each year, September’s Universal Cookery and Food Festival was be held at Loddington Farm in Kent – very close to Jestic’s Paddock Wood development kitchen and HQ. The hugely popular event provides a unique opportunity for professionals across the entire foodservice industry to network - from local producers, foragers and growers, to suppliers, chefs and some of the industry’s top inside influencers and colleagues.

Every year there is a wide range of exciting events for attendees to engage in throughout the day, and this year is no different. Boasting an incredible lineup of chef demonstrations, foraging, farm tours and live panel debates, the Festival also introduced an exciting new feature for 2024 - The Staff Canteen Live Stage, featuring top of the line equipment supplied by Jestic.

Regarding the UCFF sponsorship, Jestic’s Product Director Michael Eyre comments:

“Over the years, we have attended UCFF a number of times,

and it’s always an event we look forward to on the calendar. We truly believe that it provides a unique and fantastic opportunity for staff, at every level, across the sector to come together when they might not otherwise have the opportunity to do so. With a range of fantastic speakers, food and demonstrations, it’s a real feast for the senses so we are delighted to go beyond providing food for the event but also to support it one step further as Gold Sponsors.”

As exclusive distributors of some of the industry’s finest catering equipment brands for almost 20 years, Jestic was delighted to be supporting such a well-renowned event as Gold Sponsors. The company showcased a range of premium equipment brands from Mibrasa to Moduline, Alfa and more.

Throughout the day, the Jestic Culinary team supported Alan Paton in cooking up a storm for guests to enjoy, as well as finishing the day off with a delicious BBQ, allowing attendees to participate in a final networking event, washed down with local beer while listening to live music.

By Michael Eyre,

Versatility, flexibility, simplicity, performance and innovation...

...are the key driving factors for operators choosing ovens to overcome kitchen challenges such as staff shortage and lack of space and with the cost of living and energy costs increasing, operators are also being forced to consider the efficiency of their products. Ensuring simplicity of operation is crucial as it helps minimise training in busy kitchens which can often have high staff turnover. Ease of use means that equipment can always be operated effectively, reducing downtime, and increasing a positive workflow in the kitchen.

Pioneering technology from the MKN range of Combi Ovens supplied by Jestic Foodservice Solutions support operators in creating innovative menu offerings, allowing operators to create food quickly, whilst maintaining quality and consistency across fast food sites large and small.

From a versatility point of view, the MKN CombiOven can adapt to a wide range of menu options, so you can offer everything from steamed vegetables to smoked fish and beyond, all whilst making most efficient use of space in the kitchen or on the countertop. For example, the SmokeInside integrated smoking functions, is operated using the MagicPilot® control panel and transforms the FlexiCombi into a smoker oven in no time at all, giving your product that individual taste. It allows caterers to smoke anything they want from cheese and butter to, fish or low slow cooked BBQ pulled pork brisket, whether smoking in just one hour or as long as overnight.

only one cooking process is required for different production quantities, ensuring automatic consistent quality and less waste and therefore reducing costs.

Being able to use an oven in any sized professional kitchen is extremely important, which is why in addition to GN 1/1 trays, the MKN FlexiCombi® lets you use MKN’s specially developed FlexiRack®. Operators can utilise kitchen space better with 50% more capacity, saving both time and money and increasing productivity and energy efficiency by cooking more product in the same amount of space. With fewer batches, less water is required and there is less heat loss, which means lower energy costs and CO2 emissions.

The intuitive Touch and Slide MagicPilot Operating System with touch screen technology from MKN means that any member of the team can operate the equipment, whilst the ease of Guided Cooking technology ensures that food will be prepared exactly to the operator’s demands, and consistently served in perfect condition to customers. QualityControl Intelligence ensures operators get the same results every time, even with untrained staff and different batch quantities –

And for larger outlets you have the flexibility of Flexi team – stacked combi solution allowing operators to double up in height but not in space. Rather than investing in twice the space and cost of a combioven, operators can use the FlexiCombi Team, with upper and lower cooking chambers cooking independently from each other.

At Jestic Foodservice Solutions, we are focused on finding the very best solutions for chefs, with staff training and menu development from our experienced Culinary Team, expert advice from their knowledgeable sales team, as well as the back-up support of Jestic Technical Services, our own, nationwide, dedicated, service and maintenance team. We offer a wide range of advice, insight, and knowledge to customers and we’re committed to offering a portfolio of brands that genuinely understand the needs of foodservice operators.

As part of an enhanced partnership between MKN and Jestic Foodservice Solutions, an expanded range of MKN equipment, including the new FlexiCombi®, is now available across the UK. Contact Jestic Foodservice Solutions on +44 (0)1892 831960 or visit www.jestic.co.uk

By Jared

DAdvancing Through Time and Space

riven, in part, by significant advances in technology; innovation in professional ovens has been led by operator need, with menus expanding, a customer’s expectation of reduced waiting time and ultimately, labour shortages resulting in fewer chefs in a kitchen. In a modern commercial kitchen, time and space are at a premium so equipment must prove its worth. In sites where head count is low, having a compact machine which can be situated so operators can easily transition from ordering to service is ideal. When it comes to choosing the brand or model of accelerated oven, one of the most important factors is establishing the key measures for success for the customer. Determining this will help lead to the correct and most cost-effective solution for operators.

As a global market leader in rapid cook technology, we understand how to reliably deliver on high-quality requirements – as reflected by our extensive range of professional highspeed ovens for commercial use. Highquality, high-performance solutions very much designed to support today’s operators, in the tough everyday working conditions of a professional kitchen, in every market. We can therefore offer bespoke advice and support tailored to individual circumstances.

As a world-leading manufacture of rapid cook technology, Panasonic has developed a range of solutions designed to support today’s operator, and our new NE-SCV3 high speed accelerated oven is a prime example of this.

in a busy commercial environment, The NE-SCV3 easily fits onto any small worktop. Additionally, the capability to stack units is a huge advantage for a designer where space is a premium and thanks to a unique design, operators can double their capabilities by stacking a second oven for greater space optimisation. While speed of service is important, accelerated ovens should be producing the highest quality foods that customers have to expect. Therefore, the need for additional ovens should be to ensure operators are producing the best for their customers, not just as a means to speed up service.

Having equipment that can safely be placed on a standard 600mm counter without having too much of an impact on the kitchen prep space is key. Delivering maximum flexibility

There are several equipment trends at the moment which will only grow and continue in the future. With the development of AI and as equipment becomes more digital, any innovation in technology for multi-site operators must support them in embracing connectivity whilst not comprising their cyber security.

Incorporating a new multi-platform app, the new cutting-edge NE-SCV3 by Panasonic Professional Kitchen puts innovation at your fingertips, with ease of use first and foremost. Using the latest technological developments, the new NE-SCV3 is optimised for multi-site groups and chains, providing simple operation in multiple languages, with colour touch-screen that provides operators with the ability to update and modify up to 1,000 recipes and menu settings rapidly via wifi/LAN.

To find out more about Panasonic and its range of accelerated ovens, please email commercial.ovens@ eu.panasonic.com or visit www.panasonic.co.uk/ professionalkitchen.

Mechline urge operators to stop the strain on commercial kitchen drains with a simple, easy-to-install solution

With whispers of record-high plumber call outs to commercial kitchens with blocked drains, FOGS (Fats, Oils, Grease and Starches) equipment expert Mechline is urging operators to utilise Food Waste Strainers for a simple and effective solution

Designed to encourage caterers to quite literally abide by the motto ‘Stop and Think – Not Down the Sink’, Mechline’s food waste strainer does exactly what its name suggests –stops food going down the drain: an issue which too often happens in food prep, and wash-up areas, in particular.

As Mechline offer a variety of strainer sizes, styles, and drain positions, any catering business can stop food waste in its tracks. This is something that as John Newell, Commercial Director at Mechline Developments, discusses further:

“The beauty of our Food Waste Strainer range is that it’s an easy-to-install product that makes a huge difference to kitchens and their staff. It can even transform the first stage of any FOGS management process; after all, the porter simply has to rinse any food waste particles into the basket, empty the collected food waste into a bin, and replace the empty basket for a clean and clear drain protection process.”

Uniquely designed, Mechline Food Waste Strainers are exceptionally effective too. For example, the raised angle

of the front face aids the rinsing of food particles into the food waste basket ready for emptying. Unlike other food waste strainers available on the market, Mechline Food Waste Strainers makes it really easy for staff to dispose of food waste and the whole system can even be put through a dishwasher for cleaning too.

For a foolproof FOGS management system, Mechline recommend using their Food Waste Strainer in conjunction with GreasePak and BioCeptor. This complete solution of products allows an operator to easily and effectively ‘Stop, Trap and Treat’ FOGS.

For more information on Mechline’s Food Waste Strainer, or for complementary FOGS management solutions, visit www.mechline.com

Valentine & CuisinEquip Turn Up the Heat

Introducing the Locher Hot Star Hot Holding

Cabinet

As proud suppliers of Locher, a German manufacturer of food prep and commercial cooking equipment, Valentine & CuisinEquip is delighted to extend its UK range by introducing the Locher Hot Star Hot Holding Cabinet.

With a well-deserved reputation for quality, backed by an extensive and impressive heritage, Locher has produced a complete portfolio of highly reliable hot holding, food preparation and commercial cooking equipment that helps operators save time, money and energy all whilst minimising food waste. Utilising innovative technology, the Locher Hot Star Electric Hot Holding Cabinet is designed to keep preprepared and cooked food warm whilst preserving the optimal taste, colour, and texture of food.

Completely constructed from stainless steel and featuring handles for easy transportation or storage when not in use, the Hot Star is ideal for a mobile catering environment, allowing food to be transported quickly, efficiently, and in perfect condition. The single-phase electric hot holding unit provides versatility to a range of commercial kitchens, offering a hinged door, countertop, under-counter or builtin design and with an optional shelf, commanding flexibility and portability and ideal for a compact commercial kitchen. Alongside maintaining optimal taste and texture, the Hot Star enhances food safety by ensuring food is kept at safe temperatures, resulting in less food wastage. Operators can rely on the hot holding cabinet to hold a wide range of food items either throughout the day or when transporting it from one location to another, all whilst maintaining freshness.

Steve Elliott, Managing Director at Valentine & CuisinEquip comments:

“With challenges around staff training and retention,

reliability, flexibility and ease of use are essential within busy commercial kitchens. As a supplier of high-quality catering equipment to the foodservice sector, our equipment is found in commercial kitchens across the country and we’re proud of our reputation for delivering robust, reliable and hardwearing equipment, backed by comprehensive aftersales service and support. We are therefore delighted to be introducing the Locher Hot Star Hot Holding Cabinet to our extensive range of quality equipment. Designed with the latest, innovative technology, the Locher Hot Star delivers ultimate precision, not only streamlining the cooking process and allowing chefs to work more efficiently but also maintaining food quality and minimising waste.”

Harnessing technology that is capable of driving quality and consistency, the intuitive digital touch-sensitive control panel not only offers heat moisture control to ensure food looks and tastes as if it has just been cooked but allows operators to achieve highly precise electronic temperature control with simplicity. For added flexibility and adaptability in a commercial kitchen, the Locher Hot Star comes in three models – the ‘HotStar’ with space for 3 x 1/1gn trays, the ‘HotStar Mega’ with space for 5 x 1/1gn trays – and the ‘HotStar Heated Drawer’ which features a 1/1gn drawer, in which a tray can be inserted. Both the HotStar and HotStar Mega are also available with a temperature probe for accurate holding and slow overnight cooking and all units are controlled via an intuitive, easy-to-operate digital panel. Using manually operated, openable air vents, the humidity inside the chamber can be adjusted, ensuring the unit is ideal for even the most delicate of ingredients.

For more information on the Locher Hot Star, please visit www.cuisinequip.com or call 0118 957 1344.

By

Fagor - Reliability, Performance & A

Fagor Professional understands that whilst every kitchen and every chef is unique, they are all united in the demand for the best performing equipment at the best prices, delivering reliability, performance, and efficiency in every area of the kitchen

s every kitchen is so different, clearly there is no one-size fits all answer, but with the Fagor Professional range of modular cooking solutions every site can easily choose the equipment which best meets its needs. With the sleek, contemporary look offered across the full FAGOR range, every caterer has access to exceptional value, premium equipment in the kitchen, and all whilst offering the ultimate in specification flexibility. When it comes to cooking, Fagor Professional is one of the world’s leading manufacturers and has created a diverse equipment portfolio with something perfect for every kitchen whatever the size or location.

In terms of equipment, options include the affordable yet fully bespoke design of the Symphony range– which can be created to the precise specification of the site and is perfect for larger venues with high volumes of daily preparation. Sitting alongside the bespoke option is the KORE 700 modular range which offers operators the opportunity to select from a fully integrated range to create exactly what they need within their kitchen whilst benefitting from the high performance and quality that the Fagor Professional range offers. The KORE ranges include a diverse range of fuel types, inducing electric hobs, induction and traditional gas, pasta cookers, grill units, and much more. The KORE 700 range is perfect for medium and smaller sites which demand high performance, exceptional durability, and reliable operation, in an affordably premium format.

Complementing the stove top elements is a range of highperformance combi ovens, offering flexibility, performance, and simplicity of operation across the kitchen. The iKORE suite of smart ovens, including the ADVANCE and CONCEPT ranges flex to the needs of every kitchen offering a highly efficient, flexible solution for precision cooking, perfect results, and outstanding energy management. ‘The iKORE range offers operators full flexibility of technique, from

steaming to regeneration and everywhere in-between. The range also includes a full range of compatible accessories including everything from pasta baskets to wok adapters and fry top scrapers’. Everything every kitchen needs is available within the Fagor Professional range, to make life simpler and easier in the kitchen.

When it comes to technology, Fagor leads the way. Every oven features exclusive Fagor Touch technology with full programmability ensuring that the oven can be operated by any member of the kitchen team with minimal training. The integrated touch screen controls have been designed to withstand the rigours of daily use in a busy kitchen, whilst also being simple to operate and easy to clean and maintain. The iKORE range also features the FagorKonnect technology allowing chefs and cooks to programme, monitor, and operate the oven remotely. FagorKonnect also delivers full HACCP compliance, features real-time alerts, highlights efficiencies and can even remotely diagnose faults, helping to reduce costly downtime.”

With staffing and skills shortages across kitchens the Fagor Touch technology can help ease the burden on busy chefs, who are also juggling a range of challenges including the rising cost of both energy and ingredients. Fagor iKORE ovens can help here too, with industry-leading energy efficiency in every oven and built-in iWashing cycles allowing simple and automatic cook chamber cleaning helping boost performance, reduce energy consumption and boost the service life of the equipment – helping reduce the whole life cost to operators.

Fagor Professional has been at the forefront of hospitality, catering and laundry equipment manufacturing for more than 60 years. Listening, understanding, and learning from many operator customers around the world, we’ve developed a portfolio of equipment that has been designed to overcome some of the key daily challenges of working in a commercial kitchen.

Felix Alvarez, European Director of Fagor Professional:

Efficiency in Every Area of the Kitchen

The iKOLD range from Fagor Professional has been expressly designed to meet a number of operator considerations, providing exceptional food preservation in combination with industryleading technology offering some of the lowest cost of operation across the whole category. The full Fagor Professional refrigeration collection has also been designed to complement every other element in the range to provide operators with a sleek, contemporary look across their kitchen. The equipment also features a large digital EVCO controller display, so that operators can confirm at a glance that the equipment is operating at the appropriate temperature, whilst alarms will display alongside audible warnings to ensure doors are closed to maintain temperature effectively.

From best-in-class upright refrigerated cabinets to flexible and space-saving counter units, the iKOLD generation from Fagor Professional offers exceptional performance with a range of additional operator benefits. The units feature curved panels for ease of cleaning and maintenance, as well as advanced insulation ensuring operating temperatures are maintained with reduced energy consumption. Each unit in the range features Class A energy rating – the most demanding on the market – to ensure the best possible combination of performance and energy saving.

Innovation is a key feature of the Fagor Professional range of refrigeration, and the business is committed to the ongoing development of our range to continually improve on our already industry-leading performance. Alongside its Class A energy rating, each piece of equipment features efficient LED lighting which further reduces energy consumption whilst allowing optimum visibility within the appliance itself. Additionally, the unit identifies when the door has stayed closed for some time and reduces the power to the internal cooling unit accordingly to increase energy efficiency and reduce overall operating costs further.

Energy Efficiency

Refrigeration and cooling equipment is the one piece of equipment that is always on in your kitchen. As such, its vital that operators make the most efficient choices when specifying refrigeration for the kitchen and elsewhere. With the ongoing increases in both energy and ingredients costs, its essential that appliances are highly energy efficient to help minimise running costs through reduced energy consumption, but also that they deliver high performance to ensure that your carefully chosen ingredients are maintained in the best possible condition prior to preparation.

With costs constantly on the rise, its essential for operators to carefully consider their options when it comes to refrigeration. As an appliance that is constantly connected and drawing power, it’s crucial that the equipment has been carefully designed to maximise performance whilst minimising the impact on energy consumption both locally and in terms of the wider environment. iKOLD from Fagor Professional truly delivers some of the best technology available in market today, providing exception cooling at significantly reduced energy consumption levels, leading to some of the lowest operating costs and whole lifespan costs seen across the industry. With an ongoing commitment to constant improvement, Fagor Professional not only offers a truly exceptional refrigeration range today, but will also will deliver even more improvements and technological advances over the coming months and years.

For more information on the full cooking and refrigeration range from Fagor Professional, or to find out about the other catering equipment appliances in the portfolio, please visit www.fagorprofessional.com or email uksales@fagorprofessional.com

From city to coast or sea to summit, The Burnt Chef Project launched a duo of summer fundraising challenges

The Burnt Chef Project announced a pair of fundraising challenges in September designed to test the determination of participants while raising all-important funds and awareness for the work of the not-for-profit organisation.

Returning following the success of the event in 2023, The Burnt Chef Project entered a dedicated team in the infamous London to Brighton Cycle Ride on the 15th September 2024. For those looking for something a little less ‘pedal-powered’, the Sea to Summit challenge took place the following day – 16th September 2024.

The London to Brighton Cycle Ride is a widely celebrated challenge, seeing thousands of both experienced and novice cyclists riding from the urban hub of south London, through the South Downs and down to the stunning seafront at Brighton Beach. A spectacular route taking in some of the South’s most iconic views, including from the summit of Ditchling Beacon, the route is celebrated almost as a rite of passage in the cycling world.

Sea to Summit, an all-new challenge for 2024 was one to push boundaries of endurance and perseverance. Starting on the banks of the River Seiont at the southern end of the Menai Strait, in the shadows of the imposing Caernarfon Castle, the 19-mile trek took in more than 1,000m of elevation to the top of Yr Wyddfa, the highest peak in Wales, before descending to the finish at Llanberis.

and funds to support the ongoing work of the project.

On the launch of the summer fundraisers, Kris Hall, Founder and CEO at The Burnt Chef Project comments:

“Following the success of the London to Brighton Cycle Ride last year, we’re delighted to be returning with a dedicated team once more. Taking in one of the most spectacular rides in the country, those taking part can enjoy urban streets, rolling countryside, astonishing views and a coastal finish line – not to mention a well-deserved medal and memories to last a lifetime.

New for this year, we’re also delighted to officially announce our Sea to Summit Challenge. Perfect for those looking to stay firmly on two feet, the challenge will take us from sea level to the top of the highest and most dramatic peak in England and Wales over a stunning 19-mile route. Both challenges offer their own unique experiences, but ultimately, we’re looking for a team of budding explorers who are willing to go that extra mile, raising awareness and funds to support the continued work of The Burnt Chef Project across the hospitality industry.”

Taking place on consecutive days in September, the two unique challenges offered outstanding views, an opportunity to explore the great outdoors and an immense sense of satisfaction upon completion. Both events were fully supported in the run-up, with training advice, fundraising guidance and expert help available. During the events, participants enjoyed the comradery and support of being part of The Burnt Chef Project team, followed by the achievement of knowing they’ve helped to raise awareness

A limited-time entry fee of £27.50 (Usually £55) was offered to those interested in taking part in the London to Brighton Cycle Ride. For the Sea to Summit Challenge, a sign-up fee of £99 secured a spot in the team. Participants were asked to raise a minimum of £200 by undertaking a challenge, with all funds going to support the work The Burnt Chef Project does across the foodservice industry, both in the UK and around the world.

To find out more please visit www. theburntchefproject.com

Hoshizaki Launches Innovative Virtual Showroom

Hoshizaki, the leading supplier of commercial refrigeration and ice-making equipment, has announced the relaunch of their new virtual showroom. The virtual showroom is an innovative platform that allows customers to explore Hoshizaki’s extensive range of products in a fully immersive and interactive environment, direct from their mobile or tablet thanks to quicker loading times and an improved user interface. Hoshizaki (flux-cms.de)

The virtual showroom offers a unique and engaging way for customers to browse through Hoshizaki’s extensive range of refrigeration and ice-making equipment. The showroom is accessible from anywhere in the world, making it easy for customers to explore the products from the comfort of their own home or office.

One of the key features of the virtual showroom is the ability to interact with the products in a way that is not possible in a physical showroom. Customers can explore the different features of the products, zoom in on specific details, and even view the products in operation.

The virtual showroom also offers a range of additional resources to help customers make informed decisions about their purchase. These resources include detailed product specifications, 3D models, and videos showcasing the products in use.

Commenting on the launch of the virtual showroom, Roberto Lazo, Digital Marketing Specialist, from Hoshizaki said:

“We are delighted to be launching our new virtual showroom, which we believe will be a game-changer in the commercial refrigeration and ice-making industry. The virtual showroom offers a convenient and innovative way for customers to explore our extensive range of products, and we believe it will be a valuable resource for businesses and distributors looking to make informed decisions about their purchase. The user-friendly platform assists you in articulating product details and benefits, key features and space considerations with supplementary information material and supports your customer to make informed purchase decisions.”

Hoshizaki’s new virtual showroom offers an exciting and innovative way for customers to explore its extensive range of refrigeration and ice-making equipment. With its immersive and interactive platform, customers can easily explore the products in detail, access additional resources, and make informed decisions about their purchase.

Podfather ePOD Software Helps Henry Colbeck Recycle Used Cooking Oil

odfather software is helping the UK’s oldest supplier to the fish and chip market to manage the collection of Used Cooking Oil (UCO). In a drive to boost its green credentials and improve customer service, Henry Colbeck collects the waste product from thousands of customers across Scotland and the north-east of England. Using Podfather, drivers electronically capture evidence of what was collected, and when it was collected, including date, time and location stamped photographs and signatures. Information which is automatically shared with customers for proof of compliance with controlled waste regulations.

“In our aim to be more than just a supplier we recognise that the service we offer shouldn’t end at the point of delivery. With our dedicated UCO collection service, we can help our customers dispose of their waste product safely and efficiently, whilst fully complying with environmental legislation. Podfather helps us achieve this in the most efficient way and it’s totally paper free!” commented Mathew Worsnop, Commercial Director at Henry Colbeck.

Founded in 1893, Henry Colbeck is a family owned and family managed business that supplies a range of frozen and ambient goods to fish and chip shops, takeaway, restaurants and hotels. Operating from its headquarters in Gateshead, and its regional distribution centre near Glasgow, Henry Colbeck offers a twice weekly delivery service to more than 2,500 customers. In addition to the delivery operation, Henry Colbeck operates a dedicated fleet of 18 and 15 tonne trucks, making around 150 collections of UCO a day. With its own recycling plant, processed UCO is used to either generate electricity or to produce bio diesel.

“We operate a typical, 3-week collection cycle for waste oil,” added Joe Welsh, Transport Manager for Henry Colbeck. “Jobs are automatically loaded onto a driver’s mobile device and accessed using the Podfather app. The app then gives us real-time visibility of the schedule as it unfolds, meaning we can keep our customers informed of delays or changes to their collections. The app also allows us to easily capture digital proof of collection evidence.

“This is not only great for the drivers as it allows them to concentrate on the job in hand, not filling out paperwork,” he continued. “Its also great for our customers as they have real-time access to collection records, including controlled waste transfer notices, which are essential for their duty of care responsibilities.”

There are a number of regulations relating to the storage and disposal of cooking oil from catering premises and it is a criminal offence to discharge into public sewers and drains any matter which may interfere with the free flow of wastewater. Operators therefore have a duty of care to dispose of material in a responsible manner using a certified collector who is fully licensed to collect, transport and dispose of waste in a legal manner.

Henry Colbeck has been using Podfather fleet planning, route optimisation and electronic proof of delivery software, for a number of years during which time it has realised additional benefits for the business. “When we first started offering this service we had a dedicated Waste Oil logistics department,” Welsh continued. “But, using Podfather to capture, record and share real-time updates and proof of collections we have been able to absorb their workflows into the overall transport department.”

www.thepodfather.com

Research aims to arm industry with the knowledge to adapt to anticipated threats and opportunities

The future challenges for the seafood industry brought on by a changing climate are the subject of a new report published by industry bodies and academia

he report, titled ‘Climate change risk adaptation in UK seafood: Understanding and responding to a changing climate in the wild capture seafood industry’, has been produced by Dr Angus Garrett (Seafish), Dr John Pinnegar (Centre for Environment, Fisheries and Aquaculture Science, CEFAS), Dr Tara Marshall and Dr Julia Wouters (Aberdeen University).

It’s a refresh of previous work published 10 years ago which introduced expected climate change impacts on the supply of wild capture seafood to the UK.

Since then, although the main physical climate change impacts remain, there are new potential impacts to consider.

These include policy changes which make climate change responsibilities a more important consideration for the industry; evolving market attitudes with consequences for seafood – particularly around responsible sourcing; illegal, unreported and unregulated fishing exacerbated by changes in climate and geopolitics.

Dr Garrett from Seafish, the public body which supports the UK seafood industry to thrive, explained how the report can help the sector adapt to future climate related challenges.

He said: “With a warming world there are changes afoot in fisheries with impacts right along seafood supply chains. The extent of future warming remains an open question, but being prepared for potential changes is within our grasp.

This report hopefully contributes to that preparation.”

It’s hoped the research will provide the seafood industry with a starting point for adapting to a changing climate by both reviewing projected impacts for seafood and identifying potential future responses.

Around 30 seafood stakeholders engaged with the research process, which was conducted over 2022 and 2023, sharing a range of data and opinions.

The work, which is published as a full report, with a summary report and supporting infographics, argues that the world is “undoubtedly warming” but agreement on just how warm it’s likely to get is still open to debate.

Nevertheless, higher emissions in coming years will undoubtedly bring greater consequences for the seafood industry through changes in sea levels, in storms and waves, air and water temperature, ocean acidification and terrestrial rainfall.

The primary focus of the report is on climate related impacts for species groups relevant to the UK market - sourced from home and abroad: whitefish, pelagics and shellfish.

Adaptation actions which will support the seafood industry’s response to emerging changes are then set out.

For further information, and the access the reports, please visit Climate Change Impacts and Adaptation | Seafish - www.seafish.org

Wingers Reveals Soaring Like-for-Like Sales Figures

4 September 2024: Wingers – the Chicken Wing Company – has revealed 59.5% growth in likefor-like sales figures for its established franchised restaurants. One store saw sales quadruple.

mran Sunner, co-founder and operations director of Wingers confirms: “We have enjoyed phenomenal trade over the past 12 months in our new restaurants but particularly at our established sites. Mainly, Wingers is a community based QSR and our franchisees have focused on building a loyal customer base around their stores. Customers are super impressed with our delicious, fresh buttermilk fried chicken and as our brand grows, more and more people want to find out what the fuss is about! Word of mouth recommendation is so powerful and it’s quickly earned us more customers.

“We’ve also invested strategically in local marketing. Franchisees have been agile, promoting local offers to boost sales and we are onboard and actively engaged with all of the aggregators, with positive results from all stores involved.

“Hednesford near Cannock is a typical example. It’s in a quiet residential area with just a Co-op on the parade and yet it’s one of our top performing Wingers, achieved by developing a strong repeat customer base who love the quality of our fresh, tasty food. Combined with a friendly welcome to eat in, take away or place an order for delivery, it means customers just keep coming back for more.”

The idea for Wingers was originally hatched during the Pandemic, by Bill Sunner and sons Amran and Dylan, working out of a dark kitchen in Birmingham. Customers’ love for the tasty, buttermilk fried chicken meant Wingers

quickly developed wings. The franchise now has eleven restaurants trading with five new openings already successfully launched this year.

Anthony Round, Franchise Consultant at Wingers comments: “These numbers are a fantastic result for the team and are a testimony to the hard work and ever evolving franchise system within the Wingers brand. The like-for-like growth shown by this brand is equal to any I have witnessed in the franchised QSR sector.”

By the end of 2024, Wingers goal is to open in 20 locations, with 50 store openings planned within the next four years. As a result, Wingers is now inviting further franchise applications from QSR professionals and experienced business people in key development areas including the North East and North West, on the M1 and M6 corridors and in cities like Manchester, Leeds and Sheffield. Wingers is also looking to expand in Scotland in Edinburgh and Glasgow.

Wingers offers a full turn-key offering, comprehensive training and support, simple operation with low staff overheads, a great menu and low cost of entry. The potential for excellent returns will really help a business take off!

Find out how you can help us satisfy customer demand and spread our wings further through developing your own profitable, franchised Wingers restaurant.

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

Cooking up funds for Down’s Syndrome Association

estic Foodservice Solutions’ annual summer charity drive has raised an incredible £1,776.10 for 2024 charity partner, Down’s Syndrome Association. Held each summer at Jestic’s Paddock Wood offices in Kent, team members all do their bit to help raise as much money as possible for a staffchosen charity. The fundraising efforts have included hamper raffles, as well as an on-site BBQ, cooked and served by the Jestic culinary team.

Ben Dale, Managing Director of Jestic Foodservice Solutions comments:

Jestic supports a different charity every year, chosen by the whole business to both give back and show support to a colleague or a family member who have turned to the charity in their time of need. This year’s chosen charity was the Down’s Syndrome Association and Jestic is delighted to support the charity by providing much needed funds, including a very generous donation of £750.00 from Jestic neighbours, Island Marketing,

“Our annual Summer Charity Drive is an event the whole business enjoys and one that means a lot to us all at Jestic. We’re privileged to play just a small role in helping support the wider work of Down’s Syndrome Association which Jestic has a personal connection to. Thank you and well done to the entire team at Jestic and Island Marketing for raising such a fantastic amount.”

Down’s Syndrome Association is a national organisation, committed to improving quality of life for people who have Down’s syndrome, promoting their right to be included on a full and equal basis with others. As the only charity in the UK providing support for all aspects of Down’s syndrome, their aim is to enable people who have Down’s syndrome to live full and rewarding lives.

Blakemans Appoints New Marketing Co-ordinator

Blakemans are always expanding their team of expertise as the company continues to grow and new generations are starting to filter through, they have always put a lot of time and resources into training and recruitment which reflects in their success over the years.

he latest addition to join the Blakeman team is Sian Alexandra Hadnum as Marketing Coordinator, she was appointed by James Morris, Sales Director to be part of his team in New Product Development to oversee all design and marketing projects at Blakemans. With a background in creative design and marketing, Sian started her journey in London before moving back to Staffordshire after four years studying and working in the Fashion and Textile Industry. She then furthered her career by working in the Design and Marketing department at a Textile Manufacturing company for six years. With picking so many different skills and knowledge up along the way, she then wanted

to challenge herself and jump into the exciting and everexpanding industry of food and manufacturing. On the new role, Sian says

“I am very excited to have joined Blakemans, I’ve always had a keen interest in food development and being from a creative background I’m excited to see my ideas and visions come to life and adapt to a whole new industry of food and manufacturing. I already have learnt so much and I will continue to show off Blakemans in their very best light. Their products are at the highest quality and the factory is outstanding which makes my job easier to show off these amazing assets they have. I am proud to be a part of an amazing team at Blakemans, they have been so supportive so far and I’m looking forward to seeing how the business continues to develop and how I develop within my new role.”

For any marketing enquiries, please email sian. hadnum@blakemans.co.uk.

KTC (Edibles) Ltd Joins the Ice Cream Alliance

TC (Edibles) Ltd, a leading supplier of edible oils and fats, is proud to announce its membership in the Ice Cream Alliance (http://ice-cream.org/).

As one of the leading suppliers of oils and fats, KTC is eager to support the industry by offering greater choice and sustainable options, driving innovation across the ice cream and frozen treats market. KTC’s involvement with the Ice Cream Alliance underscores its commitment to collaborating with industry partners to enhance the overall quality and sustainability of ice cream products in the UK market.

KTC’s expanded ice cream offering encompasses a diverse array of products designed to meet the evolving demands of the market.

Their portfolio includes a broader selection of oils and fat blends with a range of melting curves, including specialist blends compliant with the incoming EU Deforestation Regulation (EUDR), ensuring the highest standards of quality and sustainability available in the UK.

Alongside joining the Ice Cream Alliance, KTC has announced a significant expansion of its ice cream product range, which currently includes KTC Cream Fat, KTC HPKO, KTC Coconut Oil and KTC Certified Sustainable Palm Oil - with a series of new products planned for the coming year. The expanded KTC ice cream range will offer more choice and value to customers and feature a wide range of certified sustainable, high-quality and cost-effective products previously lacking in the market.

As part of their commitment to innovation and sustainability,

KTC’s renewed focus on the ice cream market is driven by a desire to provide manufacturers with better value, increased sustainability standards and improved choice, as Gary Lewis, Sales Director at KTC explains:

“We want to bring better value and an enhanced range of innovative solutions to customers, in products that meet and exceed industry standards on sustainability, while helping manufacturers to meet the needs of modern consumer trends.”

KTC’s comprehensive solutions are designed to support customers throughout the entire process, from product development to implementation. With larger volume capabilities and improved range, the company is well-equipped to meet the growing demands of the ice cream industry.

Sian Alexandra Hadnum, New Marketing Co-ordinator

Bain Marie Liners

Easy Liners

Easy Liners Ltd, Stewart House, Primett Road

Stevenage SG1 3EE

T: 01438 879543

E: info@easyliners.co.uk

W: www.easyliners.co.uk

Easy Bags Ltd

Enterprise Road, Millennium

Business Park

Mansfield, Nottinghamshire NG19 7JX

T: 01623 423423

E: customerservice@easybags.net

W: www.easybags.net

Daymark-Supplies Ltd

www.daymark-supplies.co.uk

The Refill Centre Ltd, t/a Daymark-Supplies, Unit 14, Poplars Farm, Forshaw Heath Road, Earlswood, Solihull, West Midlands, B94 5JX  0845 23 015 23

Sirane Ltd www.sirane.com

Sirane Ltd, European Development Centre, Stafford Park 6, Telford, TF3 3AT 01952 230055

GM Packaging Ltd

www.gmpackaging.co.uk

Unit B7, Tyne Tunnel Estate, Hamar Close, North Shields, Tyne and Wear, NE29 7XB 0191 296 2007

Batter Suppliers

Goldensheaf

Kerry Foodservice, Bristol

T: 0800 138 1938

E: Julian.warner@kerry.com

W: www.kerry-foodservice.co.uk

Henry Jones

Kerry Foodservice, Bristol

T: 0800 138 1938

E: Julian.warner@kerry.com

W: www.kerry-foodservice.co.uk

Ceres

| Pure Food Innovation

Seriously Good Gluten Free

T: 0845 3711 522

E: hello@worldofceres.com

W: www.worldofceres.com

W: www.thebattercompany.co.uk

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

Henry Colbeck

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

Tel: 0191 482 4242

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

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

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

Weston Catering Supplies www.westoncateringsupplies.com

Unit S4, Mendip Business Park, Rooksbridge, Somerset BS26 2U westcatering@hotmail.com  01934 750367

Business and Property Sales

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

Business Buyers.com - Part of the Altius Group

Eaves Brook House

Navigation Way Preston, PR2 2YP

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

Everett, Masson & Furby www.emfgroup.com

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

Catering Equipment Suppliers/ Spares

Carlton Catering Equipment

www.chippersandpeelers.com

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

E: carltoncatering@sky.com

T: 01709 540004

Catering Appliance Superstore

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

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

Caterparts Limited www.caterparts.com

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

Fast Food Systems Limited

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

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

W: fast-food-systems.co.uk

W: 01189 441100

HK Engineering Ltd

Crown Chambers, 7 Market Place

Melksham, Wiltshire, SN12 6ES

T: 01225 791848

E: info@totalqsr.co.uk

W: www.totalqsr.co.uk

Fryers Mate www.fryersmate.com

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

Falcon Foodservice Equipment www.falconfoodservice.com

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

Marfast www.marfast.co.uk

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

Nisbets Plc

Regional shops throughout the UK or on-line www.nisbets.com

Fourth Way, Avonmouth, Bristol, BS11 8T sales@nisbets.co.uk 0845 140 5555 or 0117 316 5000

Hopkins Catering www.hopkins.biz

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

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

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

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

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

King Edward www.kingedward.co.uk Unit 1A, Porthouse Ind. Estate, Bromyard, Herefordshire, HR7 4NS oven@kingedward.co.uk

E&R Moffat ww.ermoffat.co.uk Bonnybridge FK4 2BS sales@ermoffat.co.uk 01324 812272

Sweetheat www.sweetheat.co.uk

16 Millwater Avenue

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

Synergy Grill

www.synergygrill.com

Active Food Systems Ltd., Synergy House, 70 High Street, Offord Darcy, St Neots, Cambs., PE19 5RH Info@synergygrill.com 01480 811000

Comark Instruments www.comarkinstruments.com 52 Hurricane Way, Norwich, Norfolk, NR6 6JB sales@comarkinstruments.com 0207 942 0712

Cook Co Nottingham Ltd www.cookco.ltd.uk 99 Manvers Street, Nottingham, NG2 4NU sale@cookco.ltd.uk 0115 912 1188

No-Fli Limited www.no-fli.com

Building C, Knaresborough Technology Park, Manse Lane, Knaresborough, Yorkshire, HG5 8LF hello@no-fi.com 01423 855600

Electronic Temperature instruments Ltd www.etiltd.com

Easting Close, Worthing, West Sussex, BN14 8HQ sales@etiltd.com 01903 202151

Alliance On-line www.allianceonline.co.uk

Alliance House, Marshfield Bank, Crewe, Cheshire, CW2 8UY hello@allianceonline.co.uk 0844 499 4300

Chicken Coaters & Marinades

Chicken Train Kerry Foodservice,  Birstol,

T: 0800 138 1938

E: julian.warner@kerry.com W: www.kerry-foodservice.co.uk

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

Meadow Vale Foods

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

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

Customerservices@meadowvalefoods.co.uk

Chicken Frying and Cooking Equipment

Jestic Foodservice Equipment

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

Kuroma www.premier1filtration.co.uk

Kiln Head Spring, Kneeton Lane, Barton, DL10 6NB info@premier1filtration.com 01325 377189

Hopkins Catering www.hopkins.biz Kent Road, Pudsey, Leeds, LS28 9NF info@hopkins.biz 0113 257 7934

Pandnet Ltd (Kuroma) www.kuroma.com

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

Chippers and Peelers

Carlton Catering Equipment www.chippersandpeelers.com Grange Farm, Braithwell Road, Ravenfield, Rotherham  South Yorks., S65 4LP 01709 540004

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

Williams Catering Products www.williamspotatoes.co.uk

Exeworthy Farm, Staplake Lane, Starcross, Exeter, Devon, EX6 8QT info@williamspotatoes.co.uk 01626 890871

Cleaning Materials

Ecolab UK www.en-uk.ecolab.com Various UK locations custHelpDesk.UK@ecolab.com Central: 0 02920 852000 Pattersons www.pattersons.co.uk Winterstoke Road Bristol, BS3 2NS contact@pattersons.co.uk 0117 934 1270

Mammoth Cleaning Supplies.co.uk Storeys Bar Road, Peterborough, Cambridgeshire, PE1 5TQ sales@mammothcleaningsupplies.co.uk 0800 432 0224

Cold Drinks and Slush

Us 4 Slush Limited www.us4slush.com 4 Middle Road. Bailie Gate Industrial Estate, Sturminster Marshall, Dorset. BH21 4DB sales@us4slush.com  01202 666922

Longo & Co www.mrwhippy.biz Unit 5A, Steps Industrial Estate Magdale, Honley West Yorkshire, HD9 6RA info@slushmachines.co.uk 01484 606352

SnowShock Ltd

Snowshock.com Unit 43 Invincible Drive, Armstrong Industrial Park, Newcastle upon Tyne, NE4 7HX sales@snowshock.com 0330 053 6132

Crisps and Snacks

Palmer and Harvey www.palmerharvey.co.uk 106 – 112 Davigdor Road Hove, East Sussex, BN3 1RE 01273 222 100

Salty Dog www.saltydog-grrr.com

Salty Towers PO Box 766 Chesham Bucks., HP5 3YD info@saltydog-grrr.com 01494 774422

Curry and Gravy Mixes

Dinaclass

Kerry Food Service, Bristol, T: 0800 138 1938 E: julian.warner@kerry.com

W: www.kerry-foodservice.co.uk

Kerry Foodservice www.kerry-foodservice.co.uk Thorpe Lea Manor, Thorpe Lea Road, Egham, Surrey, TW20 8HY info@kerry-foodservice.co.uk 01784 430777

Deep Premises Cleaning

Bright Hygiene www.brighthygiene.co.uk

Omega House, Unit 7, Sarbir Industrial Park, Cambridge Road, Harlow, Essex, CM20 2EU 0800 093 7840

Vapor Clean www.vaporclean.co.uk

1st Floor Dairy Unit, Ebdon Bow Farm, Wick Saint Lawrence, Weston Super Mare, BS22 7YU 01934 611242

Delivery Bikes

Justebikes www.justebikes.co.uk

216 Hinckley Road Leicester, LE3 0TH info@justebikes.co.uk 0116 3666 980

Free Go Electric Bikes www.freegoelectricbikes.com

3 St Denys Road, Portswood, Southampton Hampshire, SO17 2GN enquiries@freegoelectricbikes.com 0800 077 8711

Digital Menu Systems

Lashbrookes.com Ltd

Limerick Works, Limerick Road, Dormanstown, Redcar, Cleveland, TS10 5JU T: 01642 482629

E: lashbrookuk@hotmail.co.uk

W: www.lashbrooks.com

Harlequin Printing and Packaging

Harlequin House,

Coed Cae Lane,  Pontyclun,  South Wales,  CF72 9EW

T: 01443 222219

E: info@harlequinprintgroup.co.uk

W: www.harlequinprintgroup.co.uk

BD Signs Nottingham www.bdsignsnottingham.co.uk Unit 18, Bailey Brook Industrial Estate, Amber Langley Drive, Langley Mill, Nottingham, NG16 4BE info@bdsignsnottingham.co.uk 0800 195 3610

Media Screen Solutions www.mediascreensolutions.com Cleveland House, 116 Cleveland Street, Wirral, Merseyside, CH41 3RB enquiries@mediascreensolutions.com 0800 515690

Signagelive Limited www.signagelive.com

Rectory Farm Barns, Walden Road Little Chesterford Saffron Walden, Essex CB10 1UD 01799 530110

Digital Media systems www.digitalmediasystems.co.uk

Pressers House, 2 South Lane, Elland, West Yorks, HX5 0HG hello@digitalmediasystems.co.uk 01484 588895

Duct Cleaning and servicing Specialists

Advertise Here!

You could be telling readers about your business or service on this page

Call Athol now to book a space on 07725 434173

Standard and Premium Box listings available

CKC in association with KLS

8 Austin Fields

Kings Lynn PE30 1PH

T: 01553 886101 / 07766 747405

W: www.ckconline.biz

E: sales@ckconline.biz

De-Duct Cleaning Service

Deduct offer a fast & efficient

Nationwide duct cleaning service with FREE shop survey

T: 07806 487239 or 0333 772 0089

E: info@de-duct.co.uk

W: www.de-duct.co.uk

Just Filters

www.justfilters.co.uk

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

Network Hygiene

www.networkhygiene.com

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

EPOS Systems

Integer

Manchester: 167 Heywood Road, Prestwich Manchester, M25 1LB Scotland: 89 Main Street, Winchburgh West Lothian, EH52 6RA

T: 0871 566 0766

E: Manchester: geoff@integeruk.com Scotland: jim@integeruk.com• W: www.integeruk.com

Kepos Systems Ltd www.kepos.co.uk

10 Gunton Road, London, SW17 9EL sales@kepos.co.uk 07939 927624

Revel Systems London Office www.revelsystems.com

Moorgate 1 Fore Street London, EC2Y 5EJ info@revelsystems.com 0203 8081 036

It’s Lolly ltd

www.itslolly.com

Crystal Gate 28-30 Worship Street London EC2A 2AH 0800 038 5389

World foods

Paulig PRO

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

Funnybones Foodservice

A division of Grace Foods UK Ltd

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

Fats and Oils

Vandemoortele/P100

P100 has over 60 years of frying experience, helping to create great tasting food time and time again. Being refined to the purest level, P100 offers unrivalled consistancy in taste and freshness from the first portion to the last.

T: 0208 814 7810

M: 07912 389446

W: www.vandermoortele.com

Frymax ADM Trading (UK) Limited

Church Manorway, Erith, Kent, DA8 1DL

E: frymaxinfo@adm.com

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

Arrow Oils Limited www.arrowoils.co.uk

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

Finance, Leasing & Insurance

Complete Leasing Solutions Ltd

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

T: 023 8076 6467

E: info@corporateasset.co.uk

Johnson Reed Bridge House, Newbridge Lane, Stockport, SK1 2NA

T: 0161 429 6949

E: info@johnsonreed.co.uk

W: www.johnsonreed.co.uk

Glover & Howe Insurance Services

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

T: 0845 602 3866

E: insurance@gloverhowe.co.uk

W: www.gloverhowe.co.uk

Fish Suppliers

Collins Seafoods Ltd

Unit 2, Park 2000, Millennium Way, Newton Aycliffe, Co Durham, DL5 6AR

T: 01325 315544

E: sales@collinsseafoods.co.uk

W: www.collinsseafoods.co.uk

Smales www.smales.co.uk

30 West Dock Street, Hull, HU3 4HL 01482 324997

FAS 2000 Ltd/Fastnet Fish www.fastnetfish.com

Estate Road No.5, South Humberside Industrial Estate, Grimsby, N.E. Lincs., DN31 2TG mike@fastnetfish.com 01472 240777

Wraggs Seafoods Ltd www.wraggsseafoods.co.uk Unit 2, Park 2000, Heighington Lane Business Park, Newton Aycliffe, Co. Durham, DL5 6AR sales@wraggsseafood.co.uk 01132 498832

J Sykes & Sons Ltd www.sykesseafoods.co.uk New Smithfield Market, New Smithfield House, Whitworth Street East, Manchester, , M11 2WP hello@sykesseafoods.co.uk 0161 223 9311

Amanda Seafoods A/S www.amanda-seaffods.dk/en Constatiavej 29, DK-9900, Frederikshavn info@amanda-seafoods.dk +45 96 22 15 00

Mannin Fish Ltd www.manninfish.co.uk

3 Sterling Court, Stevenage,, Herts., SG1 2JY 01438 359444

Xpress Fish www.xpressfish.net

351 South Boulevard, Hessle Road, Hull, HU3 4DY info@xpressfish.net 01482 633550

Whitby Seafoods Ltd www.whitby-seafoods.com Fairfield Way, Whitby, North Yorkshire, YO22 4PU 01947 606101

Young’s Foodservice www.youngsfoodservice.co.uk Ross House, Wickham Road, Grimsby, DN31 3SW care@youngsseafood.co.uk 0800 132 096

Royal Greenland Ltd www.royalgreenland.com Gateway House, Styal Road, Wythenshawe, Manchester, M22 5WY 0161 490 4249

Unique Seafood www.uniqueseafood.co.uk

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

Fish & Chip Shop Suppliers

VA Whitley & Co Ltd

Milward House

Fir Street Heywood OL10 1NW

T: 01706 364211

E: sales@vahitley.co.uk

W: www.vawhitley.co.uk

Friars Pride

Milward House

Head Office & Peterborough Depot: Oxney Rd Indst Est, Peterborough, PE1 5YW

T: 01733 316400 Fx: 01733 316425

E: sales@friarspride.com

W: www.friarspride.com

JJ Food Service

Innova Park, 7 Solar Way, Enfield, EN3 7XY

T: General 08433 090991

T: Paul Brailsford – 07880 176015

E: info@jjfoodservice.com

E: Paul.brailsford@jjfooodervice.com

W: www.jjfooodservice.com

Henry Colbeck

Seventh Avenue,  Team Valley Trading Estate,  Gateshead,  Tyne and Wear,  NE11 0HG sales@colbeck.co.uk 0191 482 4242

T Quality www.tquality.co.uk

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

Wilsons Seasonings Ltd www.americanchipspice.co.uk

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

Food Safety & Hygiene

Checkit Limited

Broers Building

JJ Thomson Avenue

Cambridge, CB3 0FA

T: 01223 941450

E: info@checkit.net

W: www.checkit.net

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

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

Frozen Food Suppliers

Central Foods

Maple Court, Ash Lane Collingtree Northampton NN4 0NB

T: 01604 858 522

E: info@centralfoods.co.uk

W: www.centralfoods.co.uk

Golden Valley Foods

Maple Court, Ash Lane, Colling Tree, Northampton, NN4 0NB T: 01604 858522

E: enquiries@centralfoods.co.uk

W: www.central foods.co.uk Brands/goldenvalleyfoods.aspx

Frying Ranges

Hopkins Catering

See Word doc for new details

To be the same as note 12 in word doc

Frank Ford

Limerick Road, Dormanstown, Redcar Cleveland TS10 5JU

T: 01642 489868

E: amanda.barker@me-ff.com

W: www.me-ff.com

Martyn Edwards Ltd

Limerick Road, Dormanstown, Redcar Cleveland TS10 5JU

T: 01642489868

E: amanda.barker@me-ff.com

W: www.me-ff.com

Fryline in association with KLS

8 Austin Fields

Kings Lynn PE30 1PH

T: 01553 772935 / 07770 568939

W: www.klsonline.co.uk

E: sales@klsonline.co.uk

Florigo www.florigo.co.uk

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

Hewigo (UK)Ltd www.hewigo.com

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

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

Preston & Thomas Frying Ranges Ltd www.prestonandthomas.co.uk PO Box 728, Fareham, Hants, PO14 9QU info@prestonandthomas.co.uk 01732 757636

Mallinsons of Oldham Ltd www.mallinsonsofoldham.co.uk

Trent Industrial Estate, Duchess St, Shaw Oldham, Lancashire, OL2 7UT mallinsons.sales@btconnect.com 01706 299000

Valentine Equipment Limited www.valentinefryers.com

4 Trafford Road, Reading, Berks., RG1 8JS info@valentinefryers.com 0118 957 1344

Frying Range Engineers

KLS Frying Ranges Service

8 Austin Fields

Kings Lynn PE30 1P

T: 01553 772935 / 07770 568939

W: www.klsonline.co.uk

E: sales@klsonline.co.uk

TRADE DIRECTORY

Gazebos/Mobile Units

Instant Promotion (UK) Ltd

www.instantpromotion.co.uk

Unit 7, Liberty Industrial Park, South Liberty Lane, Bristol, BS3 2SU enquiries@instantpromotions.co.uk 0117 963 1668

VTO (Vertical Take Off)

Promart Manufacturing Ltd www.promart.co.uk

Unit 2B Caddick Road, Knowsley Industrial Park South, Merseyside, L34 9HP sales@promart.co.uk 0151 546 4666

General Catering Supplies

Peter’s Food Service

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

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

Brakes www.brake.co.uk UK wide 0345 6069090

Bidvest Foodservice www.bidvest.co.uk

814 Leigh Road, Slough, SL1 4BD 01494 555900

Hopwells Ltd www.hopwells.com

Head Office, Glaisdale Drive, Bilborough, Nottingham, NG8 4LU 0115 929 1101

Bridge Cheese Bridgecheese.com

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

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

Grease Traps

Oli Environmental Services www.olienvironmentalservices.co.uk 6 Chapel Lane, North Luffenham, Oakham, LE15 8JP anthony@olienvironmentalservices.co.uk 01780 720679

GMG Ltd www.greasemanagement.co.uk Eaton Works, Allthorpe Street, Leamington Spa, CV31 2AU 01926 432030

Hog Roast Machines and Barbecues

The Hogg Boss www.thehoggboss.com

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

Tasty Trotter www.tastytrotter.com

Bridge Street, Clay Cross, Derbyshire, S45 9NU info@tastytrotter.com 01246 866800

Cinders Barbecues www.cindersbarbecues.co.uk

High Bentham, Lancaster, LA2 7NB Karen@cindersbarbecues.co.uk 01524 262900

Hot Drinks Equipment

Franke Coffee Systems UK Ltd www.coffee.franke.com

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

Sales@Frankecoffeesystems.co.uk 01923 635700

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

Tchibo Coffee International Ltd www.tchibo-coffee.co.uk

Tchibo House, 7-8 Blenheim Road, Epsom, Surrey, KT19 9BE 01372 541881

Logic Vending www.logicvending.co.uk

The Maltings Business Centre, Stanstead Abbotts, Hertfordshire, SG12 8HG info@logicvending.co.uk 0808 278 3327

Fracino www.fracino.com

18-22 Birch Road East, Birmingham, B6 7DB sasles@fracino.com 0121 328 5757

Scanomat UK

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

Ice Cream

Carpigiani UK Ltd www.carpigiani.com

Faculty House, 214 Holme Lacy Road, Rotherwas, Hereford, HR2 6BQ 01432 346018

Caterlink Limited www.caterlink.co.uk

Units 7-8, Bodmin Business Park, Launceston Road, Bodmin, Cornwall, PL31 2RJ sales@caterlink.co.uk 01208 78844

Beechdean Dairies Limited www.beechdean.co.uk Old House Farm, North Dean, High Wycombe, Bucks, HP14 4NL farmhouse@beechdean.co.uk 01494 563980

Taylor UK www.taylor-company.co.uk

106 Claydon Business Park Great Blakenham, Ipswich Suffolk,  IP6 0NL sales@taylor-company.co.uk 0800 838 896

Hopkins Catering www.hopkins.biz

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

Longo & Co www.mrwhippy.biz

Unit 5A, Steps Ind. Estate, Magdale, Honley, Huddersfied, West Yorks., HD9 6RA info@mrwhippy.biz 01484 606351

Kebab Suppliers

Double A Kebabs

Millennium Business Park, Mansfield Nottinghamshire, NG19 7JX

T: 01623 422888

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

Istanbul Meats www.istanbulmeats.com

Unit 3, First Avenue, Drum Industrial Estate, C hester le Street, Birtley, Co. Durham, DH2 1AG enquiries@istanbulmeats.com 0191 492 3909

Golden Delight Foods Ltd, www.goldendelightfoods.co.uk

26 Clayton Road, Birmingham B8 1JE 0121 327 8800

Kismet Kebabs www.kismetkebabs.co.uk

Milton House, Maldon Road, Latchingdon, Essex CM3 6LF 01621 744 055

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

Oil Management

Premier1 Filtration www.premier1filtration.co.uk Kiln Head Spring, Kneeton Lane, Barton, DL10 6NB info@premier1filtration.com 01325 377189

Packaging

Coveris UK Food & Consumer 7 Howard Road, Eaton Socon St Neots, Cambs PE19 8ET T: 01480 476161

E: UK@Coveris.com W: www.coveris.com

Crafti’s Ltd (For Kids) www.craftis.co.uk

3rd Floor, Towcester Mill, Chantry Lane, Towcester, Northants, NN12 6AB 01327 358508

W F Denny

www.wfdenny.co.uk

Unit 7, Tudor Road, Altrincham Business Park, Broadheath, Cheshire, WA14 5RZ info@wfdenny.co.uk 0161 927 4949

It’s a Wrap (JR Press) 7 Stephenson Close Daventry Northamptonshire NN11 8RF Tel 01327 301566 https://printedgreaseproof.com PlanglowLtd www.planglow.com

The Quorum, Bond Street South, Bristol, BS1 3AE contactus@planglow.com 0117 317 8600

Southern Fried Chicken www.southernfriedchicken.com Unit 1, Headley Park 9, Headley Road East, Woodley, Reading, Berkshire, RG5 4SQ sales@southerfriedchicken.com 0118 944 1100

Pies

Pukka Pies Ltd

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

E: trade@pukkapies.co.uk W: www.pukkapies.co.uk

Peter’s Food Service www.petersfood.com

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

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

Pizza & Pasta

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

Eurilait www.eurilait.co.uk

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

999 Pizza Toppings UK www.999pizzatoppings.co.uk

Unit 6, Teakcroft Fairview Industrial Park Marsh Way Rainham, Essex, RM13 8UH info@999pizzatoppings.co.uk 01708 558885

Venice Bakery UK Ltd

www.venicebakery.co.uk

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

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

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

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

Kiren Foods www.kirenfoods.co.uk

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

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

stoupid.pizza@gmail.com 02476 278102

Potatoes

AHDB www.bestchips.co.uk

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

Fylde Fresh & Fabulous www.fyldefreshandfabulous.com

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

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

Potato Treating & Equipment

Potato White Company

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

T: 01262 228286

E: info@selectsundries.co.uk

W: www.selectsundries.co.uk

Drywite

www.drywite.co.uk

Poultry Suppliers

Central Foods

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

E: info@centralfoods.co.uk

W: www.centralfoods.co.uk

Riverside Food Services

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

E: mandy@riversidefoods.co.uk

W: www.riversidefoods.co.uk

Dibs Distribution

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

Meadow Vale Foods

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

Refrigeration

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

Hoshizaki/Gram

2 The Technology Centre London Road, Swanley,Kent, BR8 7AG

E: Hoshizaki - uksales@ Hoshizaki.co.uk

E: Gram - info@gramuk.co.uk W: www.hoshizaki.co.uk W: www.gramuk.co.uk

T: Hoshizaki - 0845 456 0585

T: Gram - 01322 616 900

Jestic Foodservice Equipment

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

T: 01892 831960

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

TRADE DIRECTORY

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

Williams Refrigeration

Bryggen Road, North Lynn Industrial Estate, Kings Lynn, Norfolk, PE30 2HZ 01553 817000

Foster Fridge

www.foster-fridge.com

1st Floor, The Coach House, Montpelier Mews, High Street South, Dunstable, Bedfordshire, LU6 3SH

info@foster-fridge.com 01582 788486

Polar Refrigeration

www.polar-refrigerator.com

Unit 8, Access 18, Bristol, BS11 8HT

See website for stockists Sauces & Marinades

The Crucial Sauce Company Ltd

Unit 1b, Nechells Business Centre, 31 Dollman Street, Nechells, Birmingham, B7 4RP

T: 0121 333 3233

E: info@thecrucialsaucecompany.co.uk

W: www.thecrucialsaucecompany.co.uk

Hot Star Honey

Fernleigh Station Road

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

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

Keejays Limited www.keejays.com

Crockatt Road, Lady Lane Ind. Estate, Hadleigh, Suffolk, IP7 6RD enquiries@keejays.com 01473 827304

Sausages, Pies and Burgers

James T Blakeman & Co Ltd, www.blakemans.co.uk

Millenium Way, High Carr Business Park, Newcastle –under- Lyme, Staffordshire, ST5 7UF admin@blakemans.co.uk 01782 569610

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

Pukka Pies Ltd

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

T: 0116 264 4004

E: trade@pukkapies.co.uk

W: www.pukkapies.co.uk

Peter’s Food Service www.petersfood.com

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

Metrow Foods Limited www.metrow.co.uk

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

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

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

Rollover Limited www.rollover-uk.com

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

The Franconian Sausage Company www.franconian.co.uk Unit 26, Eldon Way, Paddock Wood, Kent, TN12 6BE info@franconian.co.uk 01892 837816

Shopfitters & Fabricators

Barland Shopfitting Specialists www.barlandshopfitters.co.uk Unit 18, Honey Hall Ing, Huddersfield, West Yorks., HD2 1GP info@barlandshopfitters.co.uk 0800 043 5523

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

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

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

Promart Manufacturing Ltd www.promart.co.uk Unit 2B Caddick Road, Knowsley Industrial Park South, Merseyside, L34 9HP sales@promart.co.uk 0151 546 4666

Trade Bodies

Marine Stewardship Council (MSC) www.msc.org

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

Seafish www.seafish.org

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

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

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

British Frozen Food Federation (BFFF) www.bfff.co.uk

Warwick House, Unit 7, Long Bennington Business Park, Main Road, Long Bennington, Newark, Notts, NG23 5JR 01400 283090

British Kebab Awards www.britishkebabawards.co.uk 8th Floor, Elizabeth House 39 York Road, London, SE1 7NQ, info@ceftus.org / nominationskebabawards@ gmail.com 020 7183 4272

PAPA The Pizza, Pasta and Italian Food Association www.papa.org.uk Association House 18C Moor Street Chepstow NP16 5DB 01291 636338

National Federation of Fish Friers

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

Asian Catering Federation www.acfederation.org

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

Training & Consultancy

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

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

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

Crossways Foodservice Consultants

29 High Street

Needingworth, St Ives Cambridgeshire, PE27 4SA

T: 07725 434173

E: crosswaysfc@gmail.com

Crossways

W: www.foodserviceconsultants.co.uk

Carpigiani Gelato University UK www.gelatouniversity.com/uk

Carpigiani House, Coldnose Rd Rotherwas Industrial Estate Hereford, HR2 6JL

janethompson@carpigiani.co.jp 01432 346 018

Uniforms

United Workwear

www.unitedworkwear.com

The United Collection Ltd 80A Ashfield Street, London, E1 2BJ info@unitedcollection.co.uk 0207 780 1746

Simon Jersey www.simonjersey.com

Altham , Accrington, Lancashire, BB5 5YE sales@simonjersey.com 0370 4609 047

Best Workwear

www.bestworkwear.co.uk

FRS Countrywear Limited Unit 1 Building 6 Stanmore Ind. Est. Bridgnorth Shropshire, WV15 5HP sales@bestworkwear.co.uk 08454 65 66 65

Utilities

Utility Helpline

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

T: 01432 378690

E: brian@utilityhelpline.co.uk

W: www.utilityhelpline.co.uk

Web Design

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

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

Booker Limited www.booker.co.uk

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

Costco (Head Office)

National locations www.costco.co.uk

Hartspring Lane, Watford, Hertfordshire, WD25 8JS  01923 213113

Khanjra International Foods Ltd www.khanjra.co.uk

Greenbank Business Park, Blakewater Road, Blackburn, Lancs, BB1 3HU 01254 676793

Parfetts (Head Office) www.parfetts.co.uk

Didsbury Road, Stockport, SK4 2JP 0161 429 0429

Franchise Opportunities

Banger Bros www.bangerbros.co.uk

Chicken Cottage www.chickencottage.com

Chop & Wok www.chopandwok.co.uk

Chopstix support@franchising.com

Chozen Noodle www.chozen.co.uk

Doner Kebab German Doner Kebab www.donerkebab.net

Empire Dogs www.empiredogs.co.uk

Flamin’ Chicken info@theflaminchicken.com

Gallones Ice Cream Parlours www.gallonesfranchise.com

Harry Ramsden’s www.harryramsdens.co.uk

London Fish and Chips www.londonfish-chips.com

Mexigo www.mexigo.uk

Muffin Break www.muffinbreak.co.uk

Wholesalers and Cash and Carry

Central Foods

Maple Court, Ash Lane Collingtree Northampton NN4 0NB

T: 01604 858 522

E: info@centralfoods.co.uk

W: www.centralfoods.co.uk

Papa John’s www.papajohns.co.uk

Pepe’s Piri Piri www.pepes.co.uk

Peri Peri Original www.periperioriginal.co.uk

Pita Pit UK www.pitapituk.com

Pizza Time www.pizzatime.co.uk

Quiznos www.quiznossub.co.uk

Sam’s Chicken www.samschicken.com

Subway www,subway.com

Waffle Delight www.waffledelight.co.uk