Fastfood Professional March and April

(Formerly Fish & Chips & Fast Food Magazine) The Nations Favourite Takeaway Magazine. Now Celebrating its 26th Year

Award Winning Fish Finger Sandwiches!

Downloadable EPOS that doesn’t a lot• Fastfood of LOLLY. March andcost April 2017 Professional

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Fastfood Professional • March and April 2017

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A new beer to celebrate England’s Seafood Coast

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in

I

t seems like a mere blink of the eye since I published the

Jan-Feb issue and here I am back again. Spring has sprung out of hibernation and you may have noticed my Great Aunt and her Mother scoffing Icecream at the seaside on the front cover of my second offering under our new name. Mable and Maureen are enjoying some of the delights featured inside in our focus on Icecream.

We’ve got a chicken section in this issue as well as a budget report, our chip advisor, industry news and regular pink pages, diary dates and loads of other inspirational content. We’ve also got a seven page Trade Directory and if you think that the Magazine feels a bit heavier, that’s because, as promised, we’ve grown since the last issue and will continue to do so going forward. In the next issue, we have a unique competition launching that could win you a very special prize that’s guaranteed to attract the winner some great media attention.

Don’t forget to join us on line at ffpforum.com and become part of the growing fast food professional community – it’s an organic knowledge base that’s going to become such a valuable free resource.

Feel free to get in touch and thanks for reading and supporting.

Regards Athol Dipple

Annual Subscription UK: FREE Overseas: £37 Fastfood Professional is published six times a year (January & February), (March & April), (May & June), (July & August), (September & October) and (November & December).

Newco Media Ltd 29 High Street Needingworth, St Ives Cambridgeshire E27 4SA Many of the views expressed in this publication are those of individual contributors and do not necessarily represent the views of the publisher.

Printed in the UK by Stephens & George Print Group

this issue 4 6 8 10 12 13 14 16 18 20 22 24 26 28 30 32 34 36 37 38 40 42 44 46 52

The best deal is NO DEAL on UK fishing rights

MSC is now a key ingredient in Top of the Shops Award winning fish finger sandwiches NFFF Training Academy grows More innovations from Hewigo at Queens Euro-Catering launches unique fryer for UK caterers Noteworthy events Tonks crafts new beer to celebrate England’s Seafood Coast Cashing in your chips Innovative packaging from Planglow Super Scooper - New Forest Ice Cream Ugolini first choice for iconic department store Nemox Gelato 4K Touch: Exquisite gelato Central Foods shortlisted in family business awards EPOS that doesn’t cost a lot of LOLLY. Jestic Express: The experts in quality fast food equipment Changing the way the World fries The Versicarte has just got more versatile Golden Valley Foods boosts range DIBs - Your complete peri-peri chicken supplier Chalkhill Blue turns to Rotisol to help grow sales New, tasty gluten free poultry from Riverside HeyMenu – challenging the takeaway giants Money Matters Trade Directory

Goat Mill Road • Dowlais • Merthyr Tydfil • CF48 3TD 3

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The

best

deal is

NO DEAL

on UK fishing rights The Scottish Fishermen’s Federation says there must be “no trading away” of UK fishing rights amid the Brexit process.

I

t comes after the Government’s white paper on leaving

fish in UK waters compared with UK vessels catching

the EU was published which shows in 2015, EU skippers

111,000 tonnes (£114 in million revenue) in EU waters. This

caught over six times more fish in UK waters than

is a world-class natural resource, for which full rights

British fishermen caught in Europe.

and responsibilities will transfer to the UK at the point

The government paper also makes mention of a

of Brexit. It is a precious

“mutually beneficial deal” for both parties post-Brexit to

national asset that will

which Bertie Armstrong, chief executive of the Scottish

last into perpetuity and

Fishermen’s Federation, said: “The Scottish Fishermen’s

which must not be traded

Federation welcomes the Prime Minister’s stated approach

away in the forthcoming

to the Brexit negotiations as one of anticipating success.

negotiations. For fishing

Delivery of the White Paper vision of a world leading food

communities the length

industry is an ambition fully shared by the fishing sector.”

and

breadth

of

the

He added, “The goal is clear – to grasp the enormous

UK, Brexit is a golden

opportunity that Brexit presents. The figures quoted in

opportunity – indeed a sea

the White Paper illuminate the potential with EU vessels

of opportunities – which

catching 683,000 tonnes (£484 million in revenue) of

we must not squander.”

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Fastfood Professional • March and April 2017

Bertie Armstrong, chief executive of the Scottish Fishermen’s Federation

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MSC is now a key

ingredient inTop of

the

Shops

Over two thirds of the award winners at this year’s National Fish and Chip awards are MSC certified. That includes nearly all of the finalists for fish and chip shop of the year and the big winners, Kingfisher of Plymouth.

G

eorge

Clark

from

the

MSC

explains:

“Sustainability is a key factor for two of the awards but for the other categories I think it’s a sign of the changing times. For those fish

and chip shops that are really pushing the boat out to make the best fish and chips, MSC certification is a natural part of the process. You’ve got your chips perfect, your batter crispy and great quality. How can you go further? A fully traceable supply chain and sustainable fish.”

George continues: “There aren’t many countries who can claim their national dish is helping to save the planet, but with winners like this year’s group, we can. Every portion of MSC certified fish and chips is helping to drive change on the water, making sure that future generations can continue to enjoy the fish and chips we love today.”

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MSC at the Awards

in our industry will follow in our footsteps and choose to

The MSC first appeared at the National Fish and Chips

10,500 fish and chip shops in the UK and everyone should

Awards in 2010 as part of the Good Catch award and has

be making the right choices when it comes to seafood, to

become a regular feature. With more and more shops and

help keep fish and chips on the menu for years to come.”

serve MSC certified seafood on their menus. There are

restaurants demonstrating sustainability and traceability of the seafood they serve with the MSC label, the fish and chip sector is leading the restaurant trade in moving towards sustainability.

This year over two thirds (70%) of finalists for the awards have MSC certification and use the blue label on their fish and chips, which allows customers to easily recognise seafood that has come from certified sustainable fisheries.

9 out of ten finalists for the most prestigious awards, the Independent Takeaway of the Year Award, were MSC certified, which is a great success story for the industry and shows how committed these leading shops are to offering certified sustainable seafood. Craig Maw of Kingfisher Fish and Chips, who also won the Good Catch Award for the most sustainable chippy in the UK in 2016, says: “We are absolutely delighted to be crowned the UK’s No.1 Fish & Chip Takeaway. We work very hard to ensure the product we serve, our shop and the level of service we provide are of the highest standards. Championing sustainability has benefitted our business in many ways and being MSC certified has helped us in the quest to solidify our values within the industry, to our team and to our customers. Traceability and provenance have helped us gain confidence in demonstrating to our customers that the seafood we serve is sustainable, responsibly sourced and fully traceable. It is vital for us and as an

How to get certified Becoming MSC certified is now easier than ever thanks to a partnership between MSC and the National Federation of Fish Friers (NFFF). Recognising and incorporating sustainability when sourcing ingredients is also an important part of the NFFF’s Quality Award.

The collaboration means that shops can now jointly apply for the Quality Award and MSC certification, reducing cost and administrative burden. Alternatively, restaurants or shops that already hold a Quality Award can apply for MSC certification at a discounted price.

industry to be leading the way and we hope more shops 7

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Birds Eye Celebrates The Nation’s Love Of Fish Fingers With National Sandwich Awards Launch Since Clarence Birdseye created the fish finger in 1955, it has become one of the nation’s best-loved and most-consumed teatime treats. Now, new data from Birds Eye shows that we’re eating more fish fingers than ever before, with sales of £85m this year. That’s equivalent to a whopping 1.5 million fish fingers eaten each day, or 18 every second.

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o celebrate the nation’s love affair with Britain’s most famous teatime staple, Birds Eye went and launched the Fish Finger Sandwich Awards on National Sandwich Day

(3rd November) – in search of the UK’s most innovative and attention-grabbing fish finger sandwich creations.

Fish finger sandwiches have become a cultural phenomenon, loved by generation after generation, and are now a British institution as revered as a Sunday roast or Pimms at Wimbledon. Whilst everyone from celebrity chefs such as Jamie Oliver and Mark Hix have their own recipes, debate still rages around what makes the perfect fish finger sandwich. White bread? Brown sauce? Ketchup?

Mayonnaise? Is it still a sandwich if it’s made with one slice of bread? Now, the nation will get the opportunity to have their say.

Steve Chantry, Birds Eye Marketing Director comments: “We’re on course to eat 568 million fish fingers this year.

With numbers like this, you can’t deny that fish fingers and fish finger sandwiches are a huge part of British life.

Gabrielle Sander with Gregg Wallace

“From the fancy versions found on gastropub menus, to a simple teatime favourite for the kids after school, fish finger sandwiches are everywhere. Given all that practice, though, you might imagine that we long ago settled on its ideal form. Far from it. We’re incredibly excited to launch these awards and look forward to seeing all those creations – from the sublime to the ridiculous!”

The winners crowned at a glitzy ceremony in London on February 16 were Gabrielle Sander from Enfield and Chris Lanyon of Chapel Café, Cornwall and the winning recipes will now be featured on select packs of Birds Eye fish fingers following the announcement.

Entries for this years competition can soon be made via the Birds Eye Facebook page by sharing a photo of the fish finger sandwich creation alongside a short description and list of ingredients, alternatively on Twitter and Instagram and including the hashtag #myfishfingersandwich.

Full terms and conditions can be found at po.st/ FishFingerAwards 9

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Chris Lanyon with Gregg Wallace

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NFFF Training Academy grows The National Federation of Fish Friers has added 8 more award winning friers to its list of trainers at their Leeds Training Academy

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and frying room. It provides the perfect venue for both new starters and existing fish and chip shop personnel to learn new skills and gain further knowledge about the fish and chip industry.

NFFF Head of Training Craig Buckley states, “The NFFF is dedicated to raising standards within the industry and with the ever increasing demand for training we are delighted to welcome our new award winning trainers to the NFFF Training Academy. The expertise and knowledge they will be able to bring and pass on to our students will be invaluable.

Each trainer has a vast amount of experience within the industry and I’m sure our students will look forward to learning from them.”

he NFFF offer a‘Three-Day Course, The Complete

The NFFF has been established since 1913 and works to

Guide to Fish and Chip Shop Management’, a ‘One

promote and protect the interests of some 10,500 fish and

Day Course, A practical guide to fish frying’ and

chip proprietors throughout the UK, as well as offering

‘In Shop Training’.

training to those wishing to enter the trade.

These courses range from

teaching experienced friers looking for refresher courses to newcomers wishing to start their journey within the trade.

The NFFF Training Academy includes a wide range of industry equipment including both traditional and high

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efficiency ranges and with a fully equipped preparation

Fastfood Professional • March and April 2017

The NFFF Training Academy is based at the NFFF Head Office in Meanwood, Leeds, West Yorkshire, LS6 4LQ. The NFFF also has a training hub based in Kilkeel, Northern Ireland.

March and April 2017 • Fastfood Professional

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- No Additives

- Non GM

RSPO-1106018

The UK’s No.1 Frying Fat and “The Fryers’ Favourite for over 60 years” For information, advice, or customer support material please contact ADM Trading (UK) Limited.

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Fastfood Professional • March and April 2017

e-mail: ukinfo@adm.com

www.olenex-uk.com March and April 2017 • Fastfood Professional

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More innovations from Hewigo at Queens Queens have recently opened a new shop with coffee lounge at brand new premises in the Leicestershire village of Ibstock. At the centre of this classily decorated outlet stands a gleaming Hewigo 4-pan Advantage High Efficiency range boasting a new development from Hewigo - diamond shaped front panels separated by mosaic stainless steel columns

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his is Queens’ fourth outlet with plans for at least two more. The shop in Droitwich set local tongues wagging three years ago when the 3-D outside signage was replicated in the front panel

of the range.

Mindy Singh, whose family owns Queens says, “We always look to be different and take on the latest ideas in design and operation. Hewigo have been a godsend when it comes to putting new ideas into practice and when we heard about the new ‘diamond’ panels we wanted to be the first to try them.” Phillip Purkiss, Managing Director of Hewigo UK comments, “The new panels really reflect the colours coming down from the programmable LED lighting producing a stunning effect.”

Mindy adds, “Hewigo’s flexible approach means that I can’t imagine us wanting to partner with anyone else. They provide great customer service and the new technology and design they put into the ranges gives excellent value for money both in the initial price and running costs.”

Queens - Happy Customers

The inclusion of a coffee lounge in the shop has also helped to ensure success for the business which is in a small shopping centre next to a Co-op supermarket. “It’s amazing how many people come in for a coffee just before lunch or teatime and then take fish & chips home with them” says Mindy.

Phillip Purkiss adds, “Mindy and his family are very innovative and ambitious and we are really pleased that we have been able to develop a long term partnership.”

For further information contact Hewigo on 0121 544

Hewigo - Happy to be of service

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Fastfood Professional • March and April 2017

9120 or www.hewigo.com March and April 2017 • Fastfood Professional

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Euro-Catering Launches Unique Fryer For UK Caterers European and American catering equipment supplier, Euro Catering, has launched what could be the UK’s most relevant commercial gas fryer – the ANETS SLG50 – having worked with American manufacturer, ANETS, to create a fryer specifically suited to the demands of the UK chef and outdoor and event caterer.

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he SLG50 is a powerhouse of a 20-litre, twinbasket gas fryer, with a small footprint that suits the typical amount of space available to caterers working in fast food outlets and takeaways, pubs,

ethnic eateries and outdoor catering environments. It is

plus the unique five-year warranty, the fryer offers peace

also the only known fryer available in the UK that has a

of mind to those investing in its purchase.

five-year tank warranty, delivering a unique selling point to this high-performance fryer.

When it comes to oil life and cleaning, the shape of the heat tubes prevents the accumulation of particles on the

Measuring just 400mm in width and 700mm in depth,

tubes, assisting with oil clarity. Oil life is extended through

this 35kw three-burner fryer can turn out 80lbs of fries

in-built filtration, whilst an extra-large drain manifold

per hour – a key performance indicator that Euro Catering

makes the fryer faster to drain during oil changes, as well

asked ANETS to achieve, within the small footprint.

as harder to clog. Cleaning is easy thanks to the stainless

Dealers wishing to maximise their fryer sales in 2017

steel finish and extra-smooth tank.

should also note other key facts about this fryer. The

With easy electric ignition, and a standing pilot light

SLG50 has elliptical-shaped, tapered heat tubes. This

that provides a ready flame, this piece of kit from Euro

design increases the surface area for heat transfer

Catering should have end-user chefs and caterers, as well

purposes by 14 per cent and this speeds up the heat

as catering equipment dealers, fired-up about frying.

recovery time of the fryer. Fuel costs are reduced and the food does not soak up oil because of poor heat recovery after submersion.

Euro Catering’s director, Tim Charlton, says: “The ANETS SLG50 is a star product in our portfolio this year, having been especially designed to suit the UK

This is a vital fact for any caterer wishing to offer

market and being unique in the fact that it has a five-

perfectly crisp fried food and is particularly relevant

year tank warranty. With this, its two-year warranty

to Asian caterers who are cooking a variety of

for other parts, a one-year labour warranty

different foods in their fryers.

and many user-friendly features, we expect

A propane model of this fryer will also be hugely popular with event and food wagon

orders to go flying out of the door.

“It is fitting that ANETS – a pioneer of

caterers, as it will ensure fast food turnaround and, thanks

frying technology for decades, should launch this fryer

to its welded, corrosion-resistant, stainless steel fry tank,

in its 80th anniversary year, shaking up the market yet

outdoor use will not invalidate the warranty.

again, through state-of-the-art design and a five-year tank

Additionally, its fully lined door keeps the outer door

warranty that is simply unheard of in the catering world.”

at a cooler temperature, preventing chefs being burned

More details can be found at -

when operating in confined spaces. With these factors,

www.euro-catering.co.uk or by calling 01455 559969.

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Noteworthy events - jot them down in your diary, tap them into your app

MARCH

19th - 22nd March

NEC Birmingham Farm shops, delis and food halls can find everything they need for their businesses at the Farm Shop and Deli Show.

From chocolates, meats, charcuterie, sauces and preserves to soft drinks, beers, wines and spirits are all showcased. www.farmshopanddelishow.co.uk

ExCel London IFE 2017 is the UK’s biggest and most important food & drink trade show. Bursting with inspiration, this biennial exhibition provides an unrivalled opportunity to source pioneering and new food and drink products for your business. www.ife.co.uk

May

19th - 22nd March

The Food & Drink Trade Show

ExCel London Packaging, materials, machinery, equipment, services and solutions for processing and packaging in the food and drink industry. www.pro2pac.co.uk

Malvern A unique mix of inspirational speciality food & drink products, from a wide range of exhibitors; from the small and regional, to those who trade throughout the UK and internationally.market. http://thefoodanddrinktradeshow.co.uk

2nd - 3rd April 2017

23rd - 24th May

Natural and Organic Products Europe: the trade show

Caffé Culture: the trade show

ExCel London For anyone involved or interested in the business of selling natural, organic, and healthy lifestyle products including health foods. www.naturalproducts.co.uk

Cake International – The Sugarcraft, Cake Decorating and Baking Show Alexandra Palace London Packaging, materials, machinery, equipment, services and solutions for processing and packaging in the food and drink industry. www.cakeinternational.co.uk 14

Fastfood Professional • March and April 2017

3rd - 4th May

Pro 2 Pac

22nd - 23rd April

MAY

Farm Shop & Deli Show: the trade show

The International Food and Drink Event

APRIL

24th - 26th April

Olympia Exhibition Centre, London A perfect opportunity to catch up with the latest industry developments and source new products for your business. www.caffecultureshow.com

June

6th - 7th June Commercial Kitchen 2017 NEC Birmingham Commercial Kitchen is the UK’s only dedicated trade event for buyers involved in equipping and running professional commercial kitchens. www.commercialkitchenshow.co.uk March and April 2017 • Fastfood Professional

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Tonks crafts new beer to celebrate England’s Seafood Coast Mitch Tonks and his Rockfish restaurants are at the heart of bringing to a life the vision of England’s Seafood Coast. The vision was simple, that in Devon, we have the best fish in the world caught off this coastline and that Torbay is the firm capital of this Seafood coast with best fishing port in the country central to it, at Brixham. The vision has been supported by English Riviera tourism and Visit England who have pledged funding and launched a project to help establish and kick off this major project.

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A

s part of the vision Mitch has created a craft beer called the “Seafood Coast Ale” to celebrate all that is great about the coast.

It has been developed by Mitch local brewer

Tom Maderious at his new brewery, Salcombe Brewery, which overlooks the sea. The beer contains citra, chinook, Amarillo and challenger hops along with Devon spring water. Mitch describes it as the perfect thirst quencher and just hoppy enough to really bring out the best in plate of the amazing seafood available here.

Mitch Tonks commented “I’ve always wanted a beer of our own and I really believe in the vision for establishing England’s Seafood Coast as a destination. When you get to Devon the first thing you need is an ice-cold beer before a plate of the finest local seafood in the world overlooking some of the most wonderful views in the world, you put all that together and you can’t help feeling good about life! It is great to be working with local breweries, local fishermen and the local tourism industry to make the Seafood Coast vision take shape.”

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March Marchand andApril April 2017 • Fastfood Professional

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Ch ip Ad vis or

CashingInYourChips Chips, Fries, French fries, crinkle cut, curly fries, straw fries, steak cut, wedges, triple cooked, cheesy chips, chips ‘n’ curry, chips ‘n’ gravy, oven chips, micro chips, thick chips, thin chips, chips ‘n’ dips, chains and whips – whatever way you like to do it in your business, it all starts with the humble spud.

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here are several hundred varieties of potato

a bad fresh chip. In Australia and America, the frozen chip

grown here in the UK and dozens of varieties

dominates the fast food industries – even in the 8,000 or

grown commercially of which half of them

so fish and chip shops in Oz where the marriage of fish and

are suitable for frying. If you’re even just the

chips is slightly more skewed towards the fish as the main

slightest bit interested in knowing anything technical

event and the chips as a support act. In warmer climates,

or factual about potatoes and the UK potato market

there is more than one crop of potatoes harvested in a year

then there is only one website you need to visit. https://

and in Ireland, virtually all potatoes grown there are not

potatoes.ahdb.org.uk has the absolute knowledge on how

frying varieties.

much is planted, what the market is doing, what diseases,

Whatever your choice of fried potato product, there are

challenges and varieties are making headlines. It’s well

some clear cut basic rules that apply to every fast food

worth a regular visit to keep up to speed on the spud

professional to ensure maximum commercial success,

world.

growing sales figures and sustainable profitability.

If you use fresh, contract on or rumble and chip yourself, then you’ll know that in the UK we only have one potato crop per year and the season runs from around late June and back round. Early new varieties are irresistible – like a summer romance and tend to be sweeter. Also, as the skin hasn’t set on them and as they often come straight from the fields they take virtually no time to prepare either. By the time the kids go back to school in September, the main crop has been harvested and stored and the early varieties are gone again for nine months.

For the remainder of the season, the quality, price and supply is going to be influenced according to the growing conditions, demand and yield of the lifted crop and when these variables are compromised, then that’s when the market becomes unstable.

If you use a frozen product, then the market for you and challenges in terms of quality and supply tends to evaporate but I’m afraid to say that so does your aspirations for absolute chip perfection because unlike

1 – Sell what your customers want to buy Far too many operators think they know best, but if you actually do your homework and take the time to ask, getting your chips right can literally transform your fortunes. A thicker chip block, five degrees on or off your temperature and 30 seconds on or off your timer can literally transform a limp soggy offering or something you can write with into a crunchy, perfect, fluffy - memory maker. Chips are constantly being reinvented and innovated, for example - the frozen chip market in Europe is currently buzzing with a new concept of flavoured sauces in chip shops as featured at the end of this article.

2 – Pay different attention at the start and the end of the supply chain

many frozen versions of their fresh alternative, nobody

The quality at the front end is the key factor in selecting

does it batter than when you choose a top notch frying

the product you want to sell. Whether it’s a fresh or a

variety of fresh spud. That’s not to say that frozen is bad

frozen product, if you start with a poor quality or average

– quite the contrary. A frozen chip can be far better than

raw product, the very best you can serve to your customer

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is a poor quality or average cooked one. Buying on price at this stage is a false economy and this becomes even more apparent with fresh spuds. This years crop for example is already under strain and prices are unusually high due to lower yields, some quality issues with pinking and blacking and little surplus in Europe to soften prices.

Buying on quality now is more important than ever as saving a pound or two per sack could easily result in customer dissatisfaction and not only that, if you get just one portion less due to cutting away waste, you will be worse off financially too.

At the other end of the supply chain – at point of sale to your consumer, it important to pay attention to your pricing and portion control. Cheaper but not cheap sends out the message of value for money and so does enough but not too much. I’ve seen ridiculous big portions win customers for a while but it’s not sustainable. Quality always wins the long game over quantity and customers who buy on size and price are only ever loyal to themselves. This year the quality shops will do better because the quantity shops wont get the yield or be able to give the big portions cheaply.

European Saucy Fries Craze To Launch in UK F

AST FOOD PRO MAG is always looking for innovative trends to showcase to it’s audience and history has

shown that our friends in Europe have always been at the front when it comes to selling chips.

Twice cooked fries, covered with Manna Slott Sauces are taking Europe by storm, with over 2,000 fries outlets each

3 – Be consistent

selling up to 1,000 portions a night. The 20 flavour options

Ronald MacDonald was no Clown. The key to success in

the fries at ambient temperatures, using Manna’s unique,

chip production is to be consistent in exceeding your

hanging, cow udder looking bottles. Flavours include Curry

customers expectations. The question as to whether

Ketchup, Barbecue, Hot Shot, Samourai, Cheese, Burger

or not his fries are amazing is easy to answer. They’re

and BBQ.

of tasty sauces are dispensed easily and hygienically onto

consistently good and unmistakably his and that’s what

Such is the popularity of the fries in Belgium, Holland,

turns a sale into a customer. The whole experience is

Germany, Italy, Spain and Saudi Arabia, that Manna’s

designed to be consistent. When did you ever have to put

exports have doubled in the last three years and last year’s

a burger down for a minute to let it cool down? When have

turnover hit 25.8 million euros. Manna are now looking to

you ever not found a few extra fries in the bottom of your

target chip shops and other UK takeaways, through their

brown paper bag at the end of your meal? Those loose

new distributor www.saucyfries.co.uk who have been

fries are designed to escape – they’re almost a bonus.

doing street food trials to assess the UK’s popular flavours.

Consistency goes to the very heart of what being a fast

Geoff Dixon of Saucy Fries commented “We look on

food professional is all about. It doesn’t stop with the

this as a great opportunity for UK chip outlets to easily up

product. It starts with it. It goes into the frying medium,

their quality and range of offering. Crisps were only salt

it’s rotation, the cleaning of it, the serving of it and all the

and vinegar once. Only 20% of our streetfood test bought

due diligence and standards you set in the background.

traditional fries, 80% wanted flavoured. Here is a chance

So there you have it. Buy on quality, not on price.

to grab customers from competitors on a good margin

Manage your portions fairly and price yourself at just

product and charge extra for twice frying and then for the

what people are more than happy to pay. Be consistent

sauce, leading to more turnover and more profit.”

in delivering a consistently first class product and service

Saucy Fries as well as selling the popular sauces and

and as long as you’ve got a good location and low fixed

a large range of flavoured salts to existing outlets, will

overheads, there might be something left for the taxman.

be offering franchise opportunities soon. The sauces are

Kind regards Mark Petrou Chip Advisor.

popular toppings for burgers and hot dogs too. Full details

If you’ve enjoyed this article, join the debate online at www.ffpforum.com

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Fastfood Professional • March and April 2017

are on www.saucyfries.co.uk and lots of pics and videos of European successes on www.facebook.com/saucyfriesuk .

European outlets for these fries are growing rapidly.

For an example video visit www.saucyfries.co.uk March and April 2017 • Fastfood Professional

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Planglow’s Street Cone showcases a fully compostable cone with a world map street food design plus built in ‘beak’ for sauce. Rachael Sawtell, marketing director for Planglow commented, “Grab and go is increasingly expanding into hot food options and last year we launched our multi-award winning Street Food range developed specifically for this market. This has proven to be really successful however, we felt the collection should be expanded to incorporate a cone which can be used for fried bites - such as chicken, falafel and churros (donuts) - plus pasta, crepes, wraps, popcorn, confectionary and of course chips!”

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o form the Street Cone simply squeeze the sides then ‘pop the top’ to reveal the ingenious builtin ‘beak’. This helps to keep chicken and other snacks crispier and crunchier for longer by

providing a separate space just for sauce.

Sporting a distressed map and passport stamp design, the rustic kraft Street Cone is the latest addition to Planglow’s multi-award winning Street Food range which also includes a Street Box (a kraft clamshell style pack for chicken, burgers and a wide range of other dishes hot and cold) plus a Street Deli Paper (for sandwiches and other made-to-order items, lining lunch trays and more). Made from recyclable and fully compostable materials it may be used alone or paired with other items from the collection.

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Fastfood Professional • March and April 2017

March and April 2017 • Fastfood Professional

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Ice Cream The rustic, brand-neutral finish and excellent thermoinsulating properties of the 12oz and 16oz Natural Pots mean their up for almost anything! As well suited to icy indulgences - such as sorbet, ice cream or frozen yogurt - as toastier treats like mushy peas, pasta or curry - and let’s not forget the humble soup too! What’s more, they’re sustainably sourced as well as industrially compostable, and lined with a special food-safe bio coating which meets the European compostability standard EN13432.

The Natural Pots can be paired with either one of Planglow’s two new Pot Lids: the 12/16oz Pot Lid - which is made from a recyclable (PS) plastic; and the 12/16oz Bio Pot Lid. This is made from a corn based material that is also certified EN13432 (the European standard for compostability). And unlike other compostable container lid products, the Bio Pot Lid can be used with piping hot food without warping, cracking or melting.

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For further details of Planglow’s products and services please visit www.planglow.com

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Fastfood Professional • March and April 2017

March and April 2017 • Fastfood Professional

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Super Scooper New Forest Ice Cream have an extensive range of over 50 flavours.

Their multi-award winning range of ice creams and sorbets manufactured at their state-of-the-art factory in Lymington offer all of the favourite classic flavours as well as some fabulous unique creations all featuring fantastic texture, vibrant colour and exceptional tastes. Each made using a traditional method, perfected over the past 30 years and using only the finest ingredients, caterers, retailers and operators can be confident in the quality of the ice cream they are serving to their customers. Manufactured in a nut free environment, with many of the products in our range produced with a gluten free recipe and also being suitable for vegetarians, we offer something for all.”

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New Forest Ice Cream introduces New Berry & Apple Crumble Ice Cream!

New Forest Ice Creams new Berry & Apple Crumble ice cream offers another exciting addition to the company’s extensive range; made from a traditional family recipe and developed from only the finest ingredients. Providing a fantastic twist on the traditional dessert - the ice cream features a delicious apple dairy ice cream base combined with real blackberry, apple and strawberry fruity inclusions and irresistible cookie dough crumble interspersed evenly throughout. As crumble and ice cream go hand in hand, the Berry & Apple crumble flavour really is the best of both worlds. As summer is approaching, customers can continue to enjoy this winter favourite all year round in a more refreshing format.

The combination of terrific textures, a velvety cream base and fruity pop of flavour creates an incredible taste explosion with every mouthful. It is delicious served alone; presenting the dessert in a new and contemporary format or equally, the perfect accompaniment to complement specific flavours and accentuate other desserts. However you choose to utilise this flavour, it is sure to bring something truly unique to your dessert offering.

The delicious fruit pieces scattered throughout adds a lovely hint of colour, fulfilling flavour and exceptional consistency. Ice cream is the perfect way to conclude a meal – it’s creamy, light and satisfies that sweet craving without being too over-filling. The ice cream has so much to offer when served alone and allows customers to really appreciate the depth of flavour that has been carefully developed using quality ingredients. Why not offer customers a selection of different flavours specially selected by you from the New Forest Ice Cream range?

With such a diverse range of incredibly tempting flavours, featuring vivid colours and refreshing consistency; every element is sure to entice your consumers.

Director of New Forest Ice Cream, Christina Veal told Fast Food Pro mag, “We really enjoy introducing delicious and unique flavours into our range. Our Berry & Apple Crumble flavour has an indulgent creamy base with undertones of apple and bursting with fantastic fruity morsels. It is a lovely light dessert and offers a satisfying refreshing hit all year round. The ice cream is an incredibly versatile addition and suitable for all styles of menu, whether it’s a casual café for a summer’s afternoon pickme-up or an elegant dining experience which pulls out all the stops. “ For further information on the Berry & Apple Crumble ice cream or to find out more about the entire range from New Forest Ice Cream please visit www. newforesticecream.com or call 01590 647611.

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Case Study

Ugolini

first choice for ice cream at new offering in iconic department store

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As one of the largest department stores in the country, Fenwick Newcastle has been a northeast institution for over 130 years, having been founded in 1882. A multi-million pound makeover of the store’s extensive food hall in 2015 has created one of the most diverse food markets in the country, complete with a fishmonger, butcher and selection of restaurants featuring cuisine from around the world. One such restaurant is Ko Sai. Opened in October 2015, Ko Sai is a Pan-Asian Noodle bar, serving a variety of delicious soups, stir-fry’s, curries and Thai and Vietnamese salads.

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March and April 2017 • Fastfood Professional

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art of 21 Hospitality Group, a collection of six

could understand what we needed and a way in which we

restaurants

could create a hit product for our dessert menu.”

Parichat

located

throughout

Somsri-Kirby

restaurateur

and

and

renowned

Newcastle;

group chef,

owner,

Positioned in pride of place on the back counter in Ko

Terry

Sai, the Quick-Gel continues to receive positive feedback

Laybourne, jointly own Ko Sai. On the concept behind Ko Sai, Terry comments:

from customers and staff alike, Terry concludes: “The Ugolini machine is used in a number of desserts

“Parichat had been itching to return to her Thai roots

on our menu and has become a vital piece of equipment

for a number of years, so when we were approached by

for us. The design is so visual, almost retro-chic some

the Fenwick team to create a new concept for the revamp

would say, making it stand out and enticing many to find

of their food hall, we felt this was the ideal opportunity. Ko

out more. Customers absolutely adore the rich, creamy

Sai offers customers an authentic Asian experience, with

taste and smooth texture of the ice cream, while our staff

a menu dedicated to eating cooked-on-the-spot food from

sing the machine’s praises because of how easy to use and

street-hawkers, something that is a traditional way of life

simple to clean it has proved to be. Without doubt I would

in Asia. A range of fresh ingredients, vibrant colours and

recommend a Ugolini machine to anyone looking to offer

exciting flavours bring the menu to life, while the open plan

delicious, consistent soft serve ice cream from a machine

kitchen immerses the customer in the cooking process.”

that not only looks great but is also convenient to use.”

Not content with just a varied savoury menu, Terry and

Ko Sai is located within the Food Hall of Fenwick

Parichat have created a dessert menu to suit, a delightful

Newcastle. For more information on the restaurant and its

combination of flavours that complement a meal at the

Pan-Asian menu, please visit www.ko-sai.co.uk or call 0191

restaurant. The basis to many of the desserts is ice cream,

239 6612. For further information on 21 Hospitality Group,

something which needed to be of a high quality, as Terry

please visit www.21hospitality.co.uk.

explained: “With flavour playing such an important role throughout our menu, we knew from the outset that our ice cream had

For further information on the full range of appliances and services supplied by Jestic Foodservice Equipment please visit www.jestic.co.uk or call 01892 831 960.

to be the perfect consistency, flavour and texture.”

Having witnessed the benefits first hand, Terry decided to go ahead with the purchase Whilst at an oven demonstration at Jestic’s head office, a project for another of his restaurants, Terry spotted the iconic Ugolini Quick-Gel machine. Realising its potential for Ko Sai, he went on to say: “I spotted the Ugolini Quick-Gel by chance when demoing a new pizza oven. Having enquired with the team about it and been shown how simple it is to use, I decided to trial it in one of my restaurants. No sooner had I taken it back to Newcastle and placed it in the kitchen, than all my chefs were queuing up to look at it, play with it and in most cases, sample the wonderful soft ice cream it produces.

The machine offers fantastic flavour and outstanding consistency, especially for such a small machine!”

Having witnessed the benefits first hand, Terry decided to go ahead with the purchase. Working with Jestic’s Culinary Team, Terry created a bespoke recipe that met the needs of his menu, saying: “The development process to create the ice cream was actually quite good fun. I have had a strong relationship with the Jestic team over the years and know I can rely on them to provide sound advice and support wherever I may need it. The Culinary Team has all the expert knowledge and experience of the brands they supply and as a result 25

Fastfood Professional • March and April 2017

March and April 2017 • Fastfood Professional

25

Nemox Gelato

4K Touch:

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Available in the UK from renowned catering equipment specialists Mitchell & Cooper, the Nemox Gelato 4k Touch is the starting point of your gelato journey.

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Exquisite Gelato at your Fingertips

comes with the promise of easy operation and the effortless production of mouth-watering frozen sensations.

The Gelato 4K Touch also possesses a footprint of just

ith one touch of the state-of-the-art user

415 x 300 x 415mm, making this countertop machine

interface, consistently perfect gelato is

not only highly efficient within a small space, but also a

created thanks to fully automatic production

perfect example of how homemade gelato production

and storage processes, making it ideal for

need not mean devoting valuable kitchen space to a

implementation in busy kitchens.

newly-introduced menu addition.

And for operators looking to expand on their dessert

A magnetic safety device immediately stops the paddle

offering, the Gelato 4K Touch provides the ultimate

when the lid is lifted, whilst the stainless steel blade with

solution. Capable of detecting ingredient consistency from

removable scrapers ensures the utmost in kitchen hygiene.

the word go, the Gelato 4K Touch delivers delicious sorbet,

Exclusive to Mitchell & Cooper in the UK, each purchase

ice cream, frozen yoghurt and granita too, allowing for a

of a Nemox ice cream machine comes with a starter

truly varied output depending on the choice of the chef.

kit, which allows chefs to create up to 14kgs of gelato.

The touch control pad ensures that the use of this stateof-the-art gelato machine is quick, simple and hygienic for

Furthermore, Mitchell & Cooper guarantee an onsite warranty repair service for the first year after purchase.

the operator, making for a highly efficient kitchen addition.

The Nemox range presents infinite possibilities for

Furthermore, the automatic detection feature even

chefs who pride themselves on combining the utmost

works when the cycle is finished to store each creation

quality with innovation.

correctly. A multi-process control begins initiating a

For more information on this range or any other

unique storage cycle depending on the type of dessert

within the Mitchell & Cooper portfolio, please call

made. Whilst this useful feature allows operators to leave

01825 765511 or visit www.bonzer.co.uk.

their gelato in the machine as they undertake other tasks for as long as needed, the cutting-edge blending and refrigeration systems – which are designed for long work cycles – also mean that this compact addition to the commercial kitchen is extremely robust and able to withstand heavy use throughout the day.

Renowned

for

technologically

advanced

gelato

equipment the world over, Nemox’s new Gelato 4K Touch 26

Fastfood Professional • March and April 2017

March and April 2017 • Fastfood Professional

26

An ideal choice for fast food outlets

quality of service to customers, the Multiple Choice is ideal for use within a fast food establishment as well as FO

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Scott Duncan, Sales Director at Carpigiani UK - talks to fast food professional magazine

being extremely user-friendly.

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A dry filling system allows the operator to prepare the mix directly in the hopper – for optimum space management as well as the ability to experiment for desired consistency

ce cream can be a great profit generator for fast food

– whilst an optional mixer with

outlets. For those looking to offer more than just ice

disposable spoons means toppings

cream within their establishments, the Multiple Choice

can be swirled directly into the

offers the ideal solution.

ice cream. Along with a selfpasteurisation

system

in one state-of-the-art appliance, the Multiple Choice is

standard

reduced

capable of dispensing traditional soft serve ice cream

requirements, these features form

– including a traditional soft serve base and up to three

the efficient profile of the machine.

Combining versatility, multi-functionality and quality

different types of variegato – as well as four different flavours of milkshake; whether that’s 400 cones or 250

for

fitted

as

cleaning

It’s these features that make the Multiple Choice an ideal choice for fast food outlets.

milk shakes per hour, that means an excellent return on

For more information on the Multiple Choice or for

investment. The range gives users the ability to create

expert advice and knowledge of soft ice cream, frozen

a multitude of quality products by utilising one solitary,

yogurt, cream whipping and thick shake machines;

compact unit, providing a substantial opportunity for

as well as the Carpigiani Gelato University training

increased sales.

courses, please call Carpigiani UK on 01432 346018 or

Great for reducing queue times and providing a better

27

Fastfood Professional • March and April 2017

visit www.carpigiani.co.uk.”

March and April 2017 • Fastfood Professional

27

Central Foods Shortlisted in Family Business United Awards Frozen food distributor Central Foods has been named a finalist for the Midlands Family Business of the Year Award 2017.

Business United, said: "We are delighted to be able to pull together such a vibrant bunch of family businesses, some that have succeeded for numerous generations and continue to thrive, and others that are relatively young but have great values at the heart of what they do.

T

he Northamptonshire-based business, run by

“Well done to Central Foods on being named a finalist.”

husband and wife team Gordon and Alison Lauder

Sian Steele, head of family business at PwC, sponsors

for the past 21 years, is one of 12 family firms

of the award added: "Any one of those shortlisted would

shortlisted for the accolade.

make worthy winners and ambassadors for the sector. We

“We are thrilled to hear we’ve been nominated in the

are looking forward to finding out more about each of them

final of this award. It’s fantastic news for Central Foods and

and I am sure that the decisions to determine the winner

all of our loyal, hardworking team,” said managing director

will not be easy. Previous winners of this award include

Gordon Lauder.

Penny Hydraulics, Cropwell Bishop and Fracino so the 2017

“This year we celebrate our 21st birthday and to learn

winners will be following in the footsteps of some incredible

that we are a finalist of the Midlands Family Business of the

family firms."

Year Award 2017 is cause for a double celebration.

The awards process concludes at a gala reception

“I’d like to thank all our staff, as well as our customers

and awards ceremony that takes place in London at the

and clients, who have supported us in the journey we have

prestigious May Fair Hotel in London on June 8 where the

AN

Y S NIVER

Central Foods, which is based at Collingtree near Northampton, supplies more than 220 independent wholesalers, as well as

AR

21 st

The Family Business of the Year Awards

21

all the finalists in the awards.”

winners will be crowned.

Y

sector. Congratulations and best of luck to

NNIVERS tA

AR

food suppliers to the wholesale and foodservice

s

taken to become one of the UK’s best-known frozen

larger national and regional wholesalers. It

are organised by Family Business United, the award-

also supplies to foodservice caterers across the entire

winning magazine and resource centre that champions

foodservice industry, including pubs, hotels, restaurants,

and celebrates the family business sector. Now in their

staff canteens, schools, hospitals, coffee shops, football

fifth year, the awards recognise the diversity, strength and

grounds and universities.

depth of family firms across the UK and seek to highlight

Offering a one-stop shop to the foodservice sector,

the contribution that family firms make to the UK economy.

it sources products from around the world and the UK,

Open to family firms of all generations, sizes and sectors,

supplying more than 400 different lines, ranging from

the awards recognise some outstanding family firms and

meat, bakery items and canapés through to buffet products,

really help to put family businesses on the map.

desserts and puddings.

Paul Andrews, founder and managing director of Family 28

Fastfood Professional • March and April 2017

For more information visit - www.centralfoods.co.uk March and April 2017 • Fastfood Professional

28

‘Supreme Contender gets a Blakemans Boost!’

5

times the UK’s strongest Man and 3rd Strongest Man in the world, Eddie enters the competition arena this year fully focused on realizing his goal to become the outright world champ.

Eddie - a local lad with a strong appetite for Blakeman’s

sausages holds the world record for a dead-lift of 500 kg that is just under half a ton or in Blakeman’s terms 110 boxes of Supreme Sausages....Wow! The latest news on Eddie ‘The Beast’ Hall’s challenge is that he has retained his UK title of The Strongest Man at the Doncaster Dome.

He said: “I gave it my all and I think I won by a good 10 points. I could have missed an event and still won so I’m

me in my effort to win ‘The Worlds Strongest Man’ title

pretty happy with that.” It is so important to me to keep

later this year...

improving on my weaknesses and my strengths.

Good luck Eddie from all at Blakeman’s too.

Thanks to all the people of Stoke-on-Trent who are behind

How S

Technology doesn’t stand still Superpad White Clear Flow Single Pass

SuperSorb® CarbonPad Single Pass

Box Quantity 80

ORDER ONLINE ONLINE FROM NOW ORDER NOW UNTIL UNTILTHE THE END OF MARCH AND GET FREE SHIPPING END OF APRIL AND GET FREE SHIPPING (A SAVING SAVING OF OF £10.00) (A £10.00)

Call 01325 377189 or Buy online @ www.premier1filtration.com 29

Fastfood Professional • March and April 2017

= Since we introduced the white Superpad to the frying trade in 2003 we have continually worked with the manufacturer to achieve what we considered the perfect solution for cooking oil/fat filtration. After extensive research, development, testing and comparisons we are so impressed with results using the new SuperSorb CarbonPad. We intend to offer the new version as an updated alternative, alongside the white product.

Activated carbon was chosen as the "active" agent due to its large reactive and adsorptive surface area. It has thousands of interconnected graphite-based platelets, which create interior channels, holes, and pockets. This increased adsorptive capacity over other filter types, results in a filter media that achieves superior particulate and organic contaminant removal. Each level teaspoon of activated carbon particles exceeds the surface area of a football field.

Call 01325 377189 or Buy online @ www.premier1filtration.com March and April 2017 • Fastfood Professional

29

Downloadable

EPOS that doesn’t cost a lot of

LOLLY.

Point of Sale software specialist, Lolly, has launched the first Windows-based downloadable EPoS with their own integrated payment processing capability.

L

ollyPoS is designed to provide a simple, efficient

facility which offers complete visibility including tracking

and dependable point of sale solution anytime,

wastage and clock in clock out. It has been designed to

anywhere - supporting the sector’s start up, pop

reduce transaction times and queuing for customers

up and growing providers, and getting them up

during peak periods. The Windows intuitive user interface

and running in under 15 minutes.

also saves valuable time in training a transient or part-

Designed to make coffee shops, contract caterers, pubs, bars and food to go specialists more efficient and profitable, LollyPoS takes the focus (and cost) away from

time workforce.

Lolly offers a free 14 day trial with no contract or credit card commitment.

hardware - enabling the hospitality specialist to download

Peter Moore, CEO at Lolly, said: “We’re excited to be

the software, and access real-time analytics and reporting

launching the first truly integrated Windows offering for

on either a Windows based laptop, tablet or a traditional

the hospitality sector, and feel confident it will help to

hardware till.

support the industry’s growth.

LollyPoS provides fast performance times, cloud management

processing

from their suppliers; we take the view that a minimum

including contactless. Through the tool, providers can view

commitment will support them by taking away barriers to

their sales performance data in real-time via a dashboard

growth. LollyPoS is designed to get a new business like a

30

and

integrated

payment

“Today’s new business start-ups need real help

Fastfood Professional • March and April 2017

March and April 2017 • Fastfood Professional

30

pop up started, but it also has the ability to grow every step of the way, for example when the pop up is ready to accept card payments.

“We want to make technology simple and to help hospitality specialists make money and to operate on a level playing field with their larger industry counterparts.”

LollyPoS has been designed, developed and is supported in the UK for Windows devices (Windows 7 onwards). Users can select from three tailored packages based on the number of admin users, till operators and EPoS functions needed; from basic reporting to advanced stock management.

Website - www.itslolly.com

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Jestic Express: The experts in quality fast food equipment As the largest supplier of fast food equipment, we represent some of the world’s finest and most innovative manufacturers of fast food equipment including Henny Penny, Middleby Marshall and Ayrking. As such, we are ideally positioned to provide expert knowledge and guidance to operators throughout the increasingly competitive pizza, fried chicken and Piri Piri sectors.

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existing premises, Jestic Express is on hand to advise on the best layout of equipment, achieving optimum work flows and enhancing functionality. Working closely with specifiers, dealers and consultants, we can provide fully accessible CAD drawings showing extraction, gas and electrical requirements where necessary.

It’s not just equipment where our experts stand out.

Our dedicated culinary team regularly run demonstration days and one-to-one menu development sessions for our customers, covering all aspects of pizza and chicken production in a fast food environment. Held at our newly refurbished Jestic Express development kitchen, not only will you get to see the equipment in use, but will also have

hether you’re looking to source equipment for

an opportunity to taste the finished product that can be

a complete shop fit, upgrade an existing setup

easily created with our market leading equipment portfolio.

or add to an existing menu, Jestic Express has

a wealth of knowledge and experience to build upon. Our sales team has over 20 years’ experience combined and work closely with many of the most popular high street chains, including Dominos, KFC, Pizza Hut and Chicken Cottage.

At Jestic Express, we are committed to providing an in depth service, extending from full site surveys prior to purchase, through to comprehensive training from our dedicated fast food experts following the installation. All our equipment is supplied with onsite parts and labour

Luigi Forgione, Owner and Founder of Huckleberry Chicken:

warranty carried out by our own in-house service division,

“We founded Huckleberry Chicken back in 2011 with a

Jestic Technical Services, employing over 45 factory

mission to provide customers with quality fast food. Our

trained engineers. All vans carry a comprehensive range

menu features our own piri piri, grilled and southern fried

of critical spare parts.

chicken recipes, cooked using the finest, fresh ingredients

If you’re planning a new venture or refurbishing an 32

Fastfood Professional • March and April 2017

which means our chicken is succulent and full of flavour, March and April 2017 • Fastfood Professional

32

and produced using the latest innovative equipment.

As a business, we’ve worked with Jestic Express right

something to suit the individual needs of a fast food professional.

from forming the initial concept. Supplying Huckleberry

To find out more about the range equipment and

Chicken with equipment that meets our bespoke needs,

service from Jestic Express, please call call

our relationship with the team at Jestic continues to be a

01892 831 960 or visit www.jesticexpress.co.uk

tremendous support to our business. Upon securing a new site, the Jestic Express design team work to create the shop layout, equipment requirements and utility needs, before liaising with our consultants during the installation phase. Once completed, the culinary team help to deliver a full, comprehensive induction to the new equipment for our staff and always return at a later date to make sure everything is running smoothly. The after-sales support from Jestic Express is fantastic. I know that should anything unexpected happen with our equipment, an engineer will arrive quickly and can often fix the problem on the first visit, minimising downtime, which is something that is essential to me as the business owner.

One of the key appliances we purchase from Jestic Express is our Henny Penny Fryers. Renowned for their quality, the fryers really help us to deliver our chicken and fried products to an outstanding quality and packed full of great flavour. It’s not just Henny Penny equipment though.

I regularly visit the Jestic Express development kitchen in Kent, where the culinary team introduce me to the latest innovations and developments, helping me to create new menu choices and options for our customers. We’re currently working on a plan to add something other than chicken to our menu using one of the latest appliances to be added to the Jestic Express range, but at this stage, all I can say is watch this space for more information!”

With a portfolio of equipment spanning fryers, pizza ovens, rotisseries, hot holding cabinets, ice cream and slush machines and professional blenders, we can offer

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March and April 2017 • Fastfood Professional

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Case Study

Changing the way the

world fries

The new Velocity Series from Henny Penny

S

etting

entirely

new

standards

in

performance, consistency and savings, Henny Penny, the worldwide leader in pressure frying, is delighted to launch

the Velocity Series, an innovative new range of pressure fryers which combine lower oil volume with significantly enhanced oil life to achieve savings of up to 80%!

Designed from the floor up, the models in the new Velocity Series are intended to dramatically lower the cost of high volume frying. A pioneering design features a smaller fry pot which is capable of cooking 72 pieces of food in just 38 litres of oil, 25% less oil per piece than other high volume fryers on the market.

As well as significantly reducing oil consumption, the Velocity Series generates ongoing savings by achieving four times greater oil life and reducing the need to dispose of used oil by 25%, although trials in the USA have seen savings of up to an incredible 80%. To do this, Henny Penny has engineered the equipment to perform automatic filtration after every cook cycle, taking a similar length of time as

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Fastfood Professional • March and April 2017

March and April 2017 • Fastfood Professional

34

racking for the next load. This automatic filtration combines with the use of pioneering oil jets to wash food particles from the pot, eliminating scorching and reducing the time needed to clean the unit at the end of a shift, saving on both time and money in a busy catering environment.

Established by Henny Penny almost 50 years ago, pressure frying has grown significantly in recent years as caterers see the benefits of this pioneering cooking method. By closing the food being cooked in the fry pot, the appliance generates a pressurised cooking environment.

Having sealed in the flavour and sealed out any excess cooking oil, a pressure fryer achieves food with a wonderful taste, moisture and consistent finish faster than any other method when cooking in high volume.

It is not just the flavour that is greatly improved, as Henny Penny has also considered the operator when designing the Velocity Series. A patented counter-balance system makes raising and lowering a load effortless while simple consistent operation is achieved through the next generation touch/tap controls. Featuring a three-line menu style digital display, operators can pre-programme up to 160 products into the controller using the USB interface.

Safety is observed thanks to a pressure lock monitor, hightemperature protection and a heavy-duty, fully insulated stainless steel frypot to withstand the demands of a busy kitchen.

Michael Eyre, Product Director at Jestic Foodservice Equipment adds: “The Henny Penny Velocity Series represents the very latest in pressure frying from this global leading brand.

Smaller, easier to use and achieving savings of up to 80% compared to other leading pressure fryers, the appliances demonstrate the very best in consistency and quality in one. Designed for high-volume frying, everything about these appliances have been carefully crafted to meet the needs of the operator, right from the intuitive touch controls and pre-programmed menu to the high-efficiency heating elements and low oil volume to generate super-fast recovery time for continuous cooking.”

Super-size your Fishcake offering with the popular King Frost Fishcakes from Young’s Foodservice Fish friers looking to offer their customers the ultimate choice of fishcakes need look no further than the extensive range of delicious King Frost Fishcakes from Young’s Foodservice.

F

or smaller appetites, or the little ones, there’s the standard-sized King Frost Lincolnshire Fishcakes or for those that like a little more, the Jumbo Lincolnshire

Fishcakes will be a popular choice. Indulge those customers with larger appetites with the King Frost Mega Fishcakes; the ultimate fishcake feast!

Each individual fishcake is filled with delicious white fish and potato and already coated in a moreish golden breadcrumb, meaning operators need simply deep fry them straight from the freezer which will help save valuable time in already busy fish and chip shops.

Whichever size customers choose to opt for, fish friers can be confident that all of the sizes in the King Frost range can simply be deep-fried straight from frozen at 180°C in a matter of minutes (five minutes for standard, six minutes for Jumbo and seven minutes for mega size), meaning they can be cooked to order.

As Adrian Greaves, Foodservice Director at Young’s Foodservice says: “At Young’s, we understand that customers like to have choice and with the King Frost range of Fishcakes fish friers can now offer their customers a high-quality fishcake in three different sizes, Standard, Jumbo and Mega, which can all be prepared in a matter of minutes. We recognise that any products that can reduce preparation and waiting times within busy fish and chip and takeaway outlets are a welcome addition. By stocking the complete range of King Frost Fishcakes, operators can be confident that they have choices on their menu that will appeal to all levels of appetite.”

With over 50 years of experience in developing products

For further

specifically for fish friers, King Frost is the number one brand

information on the

within the fish fryer industry and the King Frost range of

Henny Penny Velocity

Fishcakes from Young’s Foodservice are just one example of

Series or any of the

the innovative products they offer.

other equipment

35

Whether served with chips and mushy peas or as an

distributed by

individual snack to tempt hungry passers-by, the King Frost

Jestic Foodservice

Lincolnshire Fishcakes are quick and easy to prepare by any

Equipment, please call

member of the kitchen staff.

01892 831 960 or visit

For further information on Young’s Foodservice please

www.jestic.co.uk.

call 0800 132 096 or visit www.youngsfoodservice.co.uk

Fastfood Professional • March and April 2017

March and April 2017 • Fastfood Professional

35

The

Versicarte has Just Got More Versatile New Eye-Catching Pop-up Versicarte Street Food-Style Carts from Moffat

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he Pop-up Versicartes range of compact hot, cold and ambient mobile displays are designed for maximum visual impact. The mobile units house eye-catching magnetic graphics that can be

easily removed and changed to promote the latest menu items or to display the venue’s branding. As the signage can be refreshed easily they can help boost meal take up – reflecting new menus, initiatives or to promote specials or themes.

The Pop-up Versicartes are available for hot or cold food. The cold model features refrigerated wells, while the heated model features a bains marie to keep menu items at the optimum temperature. All heated units have Moffat’s Sahara fan heating system, which maintains food quality and safety while ensuring energy efficiency.

The new Versicarte is easy to install as it runs from a standard 13amp plug and can be quickly moved.

Constructed from stainless steel, these units are built to last. Removable grid shelves make cleaning easy and ensure effective air circulation.

The units feature an illuminated gantry, with safety bulbs, and a glass shelf to show food off to its best advantage. A glass sneeze screen protects the food.

Optional tray rails and slides and drop-down end shelves can be used for maximising profits through impulse purchases or for storing condiments and napkins.

The new Pop-up Versicartes are available from Moffat with a two-year warranty.

For more information on E & R Moffat visit the website on www.ermoffat.co.uk

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Fastfood Professional • March and April 2017

March and April 2017 • Fastfood Professional

36

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Frozen food distributor Central Foods has increased its range of poultry products as the appetite for chicken remains huge.

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ts Golden Valley Foods range has been boosted by new

chicken products are ideal for pop-up operators and street

Southern fried crispy chicken breast strips.

food vendors because they can form the basis of perfect

demand for warm, spicy food and these are perfect to

hand-held snacks when added to a wrap, a tortilla, a subroll or a salad box.”

help operators meet that demand,” said Gordon Lauder,

Poultry remains the most popular meat served in the

managing director of Central Foods, which supplies

UK – appealing to widespread sectors of society. The

frozen food, including the Golden Valley Foods range,

Golden Valley Foods range has many benefits for caterers,

to foodservice outlets across the UK and abroad. “The

from consistent size and quality through to easy portion

Southern fried crispy chicken breast strips have a bit of

control and containing no hydrogenated fats or MSG. Free

a kick and are really flavoursome. They complement the

point-of-sale material, including posters, is available.

battered and breaded chicken options that we supply to

“We’re very pleased with how the new Southern fried

fast food operators and other foodservice outlets across

crispy chicken breast strips have complemented the

the country.”

Golden Valley Foods range,” said Gordon. “Not only are

With a full range of chicken products that includes

they versatile – suitable for finger food or added to a

nuggets, bites, steaks, drumsticks, wings, breast fillets and

sub-roll, salad or popped into a wrap or served with fries

strips, kebabs and kievs, Central Foods has something to

– the spicy strips can also be served up as part of a meal

suit all tastes and occasions. The company keeps a close

deal to add value. Waste is reduced, with operators only

eye on current and future trends – ensuring that caterers

defrosting the amount they need. They can also offer the

can serve up just what their customers are looking for.

Southern fried crispy chicken breast strips in different

“One of the general trends that has been predicted for

portion sizes, depending on whether they are serving to

2017 is that customers will be seeking opportunities for

adults or children, or whether the product is being used as

gourmet fast food. Premium poultry products, with a bit

a snack or part of a larger meal.”

of a twist, are perfect for this market. They are versatile

Southern fried crispy chicken breast strips are made

– in that they can be teamed with different foods or they

from whole breast meat and are milk free, egg free, and

can be served in different ways – and yet they are really

halal approved. They are available in 2kg packs, with each

convenient to use,” said Gordon. “Street food is another

strip roughly 45g each.

area that’s expected to continue to boom. Again, many 37

Fastfood Professional • March and April 2017

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DIBS Distribution Ltd

Your Complete Peri-Peri Chicken Supplier Just like the independent fried chicken market, DIBS have championed Peri-Peri chicken from its early beginnings. It started at the turn of the millennium when DIBS supplied Nando’s with over 10mt per week of pre-marinated chicken portions and rapidly grew from there.

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his experience with the UK’s leading Peri-Peri restaurant

Pre-marinated 2-Joint Wings:

enabled DIBS to fully understand the processes required

• Tumble marinated for the best results.

to produce the ultimate Peri-Peri flavour.

• The 2-joint wing is both the Prime and Middle part

We offer an unparalleled range of pre-marinated Peri-

of the wing connected with the wing tip removed.

Peri products to help any independent start-up or established

• Ready to cook straight on to the grill.

restaurant looking to cut down on labour costs and streamline their day to day procedures.

Fresh Peri-Peri Chicken Products...

Pre-marinated Spachcock Chicken: • Tumble marinated for the best results.

• Spatchcock cut is when the bird is cut from the

top to the bottom of the breast piece and laid

flat like a ‘butterfly’.

• Ready to place straight in the combi-oven.

• No mess, no stress for your chefs trying to

marinate in-store.

Pre-marinated Boneless Chicken Thighs:

Pre-marinated Inner

• Tumble marinated for the best results.

• Succulent boneless, skinless

thigh meat.

• Available in two flavours:

Peri-Peri and Mexican Salsa and Herb.

Fillets/Strips: • Tumble marinated for the best results.

• Ready to cook straight on to the grill.

• Perfect in a 10” or 12” tortilla with tomato, lettuce

• Perfect on their own or two thighs

in a 4.5” bun with Peri-Mayo and coleslaw.

Pre-marinated Butterfly Fillets: • Tumble marinated for the best results.

• Butterfly cut is when the breast fillet is cut 3/4’s of the way through from top to bottom and spread flat.

• Perfect in a 5” flour bap with tomato, lettuce and some tasty RAYZOR’S™ Peri-Mayo or Chipotle Ketchup.

38

Fastfood Professional • March and April 2017

and some tasty RAYZOR’S™ Peri-Mayo or Chipotle Ketchup.

DIBS DISTRIBUTION E S TA B L I S H E D 1 9 8 7

Dibs Distribution Services, 1432b Clock Tower Rd, Isleworth, Middlesex, TW7 6DT

Tel - 0208 568 6668 Fax - 0208 568 • Email - sales@dibs.uk.com March and6808 April 2017 • Fastfood Professional 38

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• Perfect in wraps, burgers and as a dip.

• 6 x 1ltr bottles per case.

• Only £9.99

RAYZOR’S™ Peri-Peri Mayo • Mayonnaise with a zing.

• Perfect in wraps, burgers and as a dip.

• 6 x 1ltr bottles per case.

• Only £9.99

RAYZOR’S™ Chilli Chip Dust • Only 1p per portion.

• Shake over each portion to fire up your fries.

• 1 x 750g only £7.39

Fastfood Professional • March and April 2017

March Marchand andApril April 2017 • Fastfood Professional

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Case Study

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With an estate consisting of around 1,800 sites nationally; comprising tenanted, leased, franchised and managed pubs, and employing over 12,000 people throughout England and Wales, Marston’s Inn and Taverns is a leading pub operator and independent brewer.

A

s the leading brewer of premium cask and

for money, the kitchen design and fit out needed to

bottled ales, including Marston’s Pedigree and

encompass a range of equipment. Bryan Major, Manager

Hobgoblin, Marston’s portfolio also includes

of the Chalkhill Blue explains:

Banks’s,

Jennings,

Wychwood,

Ringwood,

“With a menu focusing heavily on freshly produced,

Brakspear and Mansfield beers. One of the newest sites in

delicious home cooked food, the right equipment was

company’s estate is the impressive looking, purpose built,

essential to providing a continued quality and level of

Chalkhill Blue pub in Andover.

service which is demanded by our customers. As you

As part of the company’s growing Rotisserie chain,

would expect with a rotisserie restaurant, much of our

Chalkhill Blue opened at the end of November 2013, offering

menu was focused around chicken in one way or another.

guests an informal, relaxed, family dining experience in a

We were keen to ensure it wasn’t just a delicious taste that

restaurant seating 180 covers. Additionally a well-stocked

enticed the customer, but a complete sensory experience.

bar area for those simply looking for a drink and a fully

By having a rotisserie in a front of house environment,

landscaped outside seating and dining area makes the

the customer would benefit from the sights and aromas

pub an ideal location for those warm summer evenings

associated with this unique cooking method, as a result

and weekends.

of which we knew we wanted equipment that was not only

Combining Marston’s ethos for quality food and value 40

Fastfood Professional • March and April 2017

consistent but also looked great.”

March and April 2017 • Fastfood Professional

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As with other establishments in the Marston’s Rotisserie

aid to increase sales and boost return custom.

chain, Bryan was provided with the details of the team

It’s not just the front of house team that enjoy the

of specialists from Jestic Foodservice Equipment, UK

benefits of using the rotisserie, as Second Chef at the

distributors of the market leading Rotisol brand. Bryan

Chalkhill Blue, Craig Paddy alludes:

continues:

“The way the Rotisol is able to evenly cook the chicken,

“With our menu being heavily influenced by rotisserie

producing a really moist, succulent meat that we can

chicken and with a desire to have the equipment in a front

utilise in numerous dishes on our menu, is outstanding.

of house environment to enhance the intrigue, it was

It’s not just chicken we cook either, using the appliance to

crucial for us to have equipment that not only produced a

cook Gammon for our ham, egg and chips and delicious

consistent quality but also had the right aesthetic appeal

ham hock and for the various joints we cook for Sunday

for our customers.”

roasts. From a chef’s point of view, the rotisserie also gives

After much time spent researching different products

us the chance to use a cooking method we may not have

on the market, Marston’s kitchen development team

experienced before. With precise temperature control and

specified the Rotisol Millennium range for the Rotisserie

the ability to alter the turning speed, the Rotisol is also

chain. Fully adjustable, finished with a high quality exterior

extremely versatile when it comes to cooking different

and fitted with tempered glass front doors for style and

foods.”

safety, Bryan explains the benefits of the equipment for his front of house team at the Chalkhill Blue:

The ‘deluxe’ black enamel finish, complete with brass trim on the Rotisol Millennium at the Chalkhill Blue, ensures

“As a focal point for customers when they first enter the

the appliance stands in pride of place within the restaurant

Chalkhill Blue, the Rotisol rotisserie gives us a real point

area of the establishment. Excellent feedback from

of difference to other pubs and restaurants in the local

customers and enhanced food sales since opening, has

area. Being very much a family orientated establishment,

ensured Bryan and his dedicated team have really found

we also find that children are fascinated by the cooking

themselves a niche in Andover and the surrounding area.

process, often standing to watch while our chefs remove

For further information on the Chalkhill Blue Pub

the delicious, cooked meat from the spits. We use the

please visit www.chalkhillbluepubandover.co.uk/

rotisserie twice a day for lunch and dinner throughout the

For further information on Rotisol Rotisseries or

week and with an element of upselling from the front of

Jestic Foodservice Equipment please visit www.jestic.

house team, we have found the Rotisol to be an exceptional

co.uk or call 01892 831 960.

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Fastfood Professional • March and April 2017

March and April 2017 • Fastfood Professional

41

New, Tasty Gluten Free Whether you’re gluten intolerant or making an active lifestyle choice to remove gluten from

A

s the awareness of the effects of gluten grows, more and more people are requesting alternatives be made readily available. Mintel say that 5% of consumers in the UK avoid

gluten due to an allergy or intolerance but that as much

your diet, Riverside Foods have

as 8% of consumers want to remove it from their diet for

launched a range of gluten

the value of the free from market from £531m in 2016 to

free poultry products for the foodservice sector with no compromise on taste.

healthier lifestyle reasons. Mintel also predict a growth in £673m by 2020* so the free from market is rapidly losing the old “niche” stigma.

Riverside’s gluten free whole muscle chicken range includes Chicken Goujons, Chicken Chunks, Chicken Escalopes, Chicken Mini Fillets and Chicken Kievs. The products are made with 100% whole muscle, unprocessed, chicken breast coated in a delicious, golden, gluten free breadcrumb. The gluten free breaded chicken products are made to rigorous standards using the best ingredients and are clearly labelled to help customers identify them.

Riverside’s products are BRC accredited to meet the AOECS Standard for gluten free foods and the manufacturing factory operates strict standards in terms of supplier

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Fastfood Professional • March and April 2017

March and April 2017 • Fastfood Professional

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Poultry from Riverside and ingredient approval, including complete ingredient

Riverside’s products are authentically Halal allowing

traceability. Riverside are also certified and licensed by

caterers to satisfy the needs of the Muslim population in

Coeliac UK to carry the internationally recognised Crossed

the UK. Available in bulk or cater size bags. Call now to

Grain symbol under licence number GB 071.

order or for further information on 01691 839288.

Managing Director Leigh Morris said “Our gluten free range has been created with the utmost care for customers

To keep up to date with all the latest news visit www.riversidefoods.co.uk

with gluten intolerances and we especially developed a gluten free breadcrumb which does not compromise on taste or texture, in fact our gluten free breadcrumb has become a firm favourite within our team! Gluten free is no longer a niche market just for consumers with gluten intolerances but for a wider consumer base seeking an all round healthier diet. We felt strongly that we, as a dedicated supplier to the foodservice sector, needed to develop and offer a gluten free range to improve the choice for consumers eating in and out of the home.”

Riverside’s products are individually quick frozen and with speedy cooking times and a four way cook option, they are ready to eat in minutes from frozen! They are also easy to store, easy to portion control and easy to prepare satisfying the essential requirements of busy caterers.

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Fastfood Professional • March and April 2017

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H

eyMenu connects takeaway restaurants and consumers via an easy to use and tailored website and app. The company’s proposition is

HeyMenu– Challengingthe Takeaway Giants March 2017 sees the launch of www.HeyMenu.co.uk, a new entrant to the UK takeaway industry which aims to challenge industry giants such as Just-Eat and Hungry House.

to provide up to 90% lower costs to takeaway

restaurants in comparison to the competition by charging a one off joining fee and a flat fee of £65 per month with no commission. Through a series of loyalty programmes, the company also aims to generate loyalty from consumers towards the restaurants, rather than to the company itself.

HeyMenu also aims to improve the consumer experience with more dependable technology to ensure that orders are processed efficiently, payments are secure and reliable and deliveries are tracked from the restaurant to the front door.

Dave Breith, CEO of HeyMenu says: ‘We believe that the industry as it exists is long overdue a

shake-up.

support

HeyMenu

small

will

businesses

which are currently being held to ransom by the industry giants, being forced to sign up with them in order to keep up with the competition.

For many high street restaurants however, these services are expensive to set up and maintain and erode their profit margins with ever increasing commission charges, meaning they are working harder for less reward. With the news that Just-Eat plans to buy Hungry House this year, the situation for takeaway restaurants is only going to become more difficult.

‘We are confident that we can provide a better, more reliable and cost-effective service to both restaurants and consumers. We have established a strong base with over 3,500 businesses already signed up, so we will be looking to expand rapidly in order to offer restaurants and consumers more choice and better service.’ www.heymenu.com

44

Fastfood Professional • March and April 2017

March and April 2017 • Fastfood Professional

44

Italian restaurant in former London park toilet is a triumph

Space-saving refrigeration from Precision optimises operations in 15m2 kitchen

T

he pressure on retail space in London is incredible and when it comes to finding new sites for restaurants, a creative approach is essential.

Now one enterprising restaurateur has taken

things to the extreme, by opening up in ‘the smallest room

induction hobs and keep the menu simple – interesting

in the house’. Except in the case of the Festa sul Prato,

pasta dishes, grilled meats and so on,” says Martin.

Italian Café and Restaurant, it is a formerly derelict toilet

There’s a big emphasis on fresh ingredients, so quality

block in Folkestone Gardens, a small park in Deptford,

refrigeration is essential. “We saw the Precision products

South London. And it’s a triumph of both design and

at a trade show and knew they were right for us. They are

cuisine that is proving to be hugely popular.

fully commercial units but are real space-savers.”

Needless to say, the kitchen is tiny: prep, cooking,

Martin says, “A big selling point with the individual

cleaning and storage are fitted into just 15 square

drawers is that they can be switched from fridge to freezer

metres – and there has to be room for two chefs and a

mode at the touch of a button. Plus, they are stacked on

KP to work effectively. It was designed and installed by

top of each other. They give us the sort of flexibility we

Catering Equipment Solution (CES). When it came to the

need in a kitchen this size.”

refrigeration, space-saving was essential, so owner Martin

“Precision’s range of products gives us options in

Hoenle and CES chose Precision’s slimline counters

kitchen design,” says Anna. “With Festa sul Prato it was

and innovative, individually refrigerated drawers. “The

a matter of getting the most flexible solution in the

Precision equipment helped us optimise the space,” says

smallest possible space, and they delivered. Reliability

CES managing director Anna McNamara.

and customer support are excellent, too. In a site with

“Finding a location in London is very difficult,” says Martin. “Festa sul Prato means ‘a feast in the meadow’ and

such limited storage space, the last thing you want is a breakdown!”

I really liked the idea of being in a park – plus it gives us

Sustainability is a subject close to Martin’s heart. “We

a huge outside seating area in good weather. This whole

source locally and ethically. With kitchen equipment, we

area is being regenerated. We are in at the start, and hope

were looking for products that were energy-efficient and

to be a key part of that regeneration. When we found it,

that would last. Precision fits the bill.”

the toilet block was totally derelict, without even a roof, but we could see its potential.”

Precision drawers and counters are constructed in stainless steel throughout and feature advanced iCool

The new restaurant feels like a pavilion. It has a

controllers with oversize, easy-read LCD screens. They

modern, minimalist design, in keeping with the mono pitch

use eco-friendly R290 refrigerant and zero-ODP, high

structure of the original building, while the interior is

performance, injected polyurethane insulation.

bright and airy, with room for forty covers. In the summer,

For information on Festa sul Prato visit

another forty can easily be accommodated outside.

www.festasulprato.com

Despite being so small, the kitchen provides a full restaurant service. “We cook in a combi-steamer and on 45

Fastfood Professional • March and April 2017

For information on Catering Equipment Solutions visit www.catering-equipment-solutions.co.uk March and April 2017 • Fastfood Professional

45

MONEY MATTERS

Finance Lease and Asset Finance -Your Questions Answered Now that Britain has decided to leave the EU and the dust is beginning to settle, we realise that there is life after Brexit. Our economy will continue to grow despite all the talk of recession if we left the EU and British businesses are investing in new equipment to fuel growth.

What are the benefits?

• Preserves Working Capital – Valuable cash remains in the business and can be used for continued growth.

• Budget Control – Payments are fixed for the duration of the contract so you know exactly what you are paying and when.

• Protects Other Credit Lines – Bank overdraft or other facility remains intact for when trading conditions are more difficult.

• Finance is available from as little as £1000 + vat and

So what is the best way to finance new equipment? Have our banks regained our trust? What alternatives are out there?

there is no upper limit.

• Correct Equipment Now – Why settle for an inferior product? Spread the cost of investment over an affordable term thus ensuring your business gets the

Complete Leasing Solutions Ltd have been proudly providing finance and leasing facilities to the catering industry for over 10 years and continue to serve this market forging new relationships with customers and equipment suppliers.

right equipment.

• Tax Efficient – All payments are 100% allowable against pre tax profits.

examine why lease or asset finance is a great way to fund

Will I get accepted if I am a new or young business?

the investment your business needs.

Absolutely, as long as your personal credit is in order then

Let us try to answer some common questions and

an appropriate facility will be available.

What is Lease Finance?

A lease finance or asset finance deal is an alternative

How long does it all take?

method of finance to traditional bank borrowing or

Credit decisions are usually made within 2 hours and

overdraft.

paperwork can then be posted, emailed or signed electronically. Once returned and the equipment delivered

How is Asset Finance different from borrowing from the bank?

Very, typically the facility is arranged through a broker

the funder will pay the supplier and you will start the monthly repayments.

who should be a member of The National Association of

What type of businesses choose Leasing?

Commercial Finance Brokers. The broker will have access

All types!!

to many funders and will be able to arrange the most

companies, PLC businesses and Government Departments

Sole traders, partnerships, SME’s, limited

appropriate facility for your business.

Who do I contact ?

What are the fees?

Complete Leasing Solutions Ltd

Unlike banks the arrangement fee for setting agreements

18 Apex Business Village

up are minimal. A fee of £150 + vat is about the average.

Cramlington Northumberland

Will I own the equipment at the end?

NE23 7BF

At the end of the term the broker will contact and arrange

T: 0191 250 1550

to pass title of the equipment. Alternatively, if the

E: sales@completeleasing.co.uk

equipment is no longer required it can be returned.

W: www.completeleasing.co.uk

46

Fastfood Professional • March and April 2017

March and April 2017 • Fastfood Professional

46

MONEY MATTERS

2017 Budget Summary On Wednesday 8th March 2017, Philip Hammond delivered the last Spring Budget speech of this Government. So what

Making Tax Digital: Merging with VAT returns.

As part of Making Tax Digital for Business, those unincorporated businesses who are also VAT registered

exactly did the Chancellor say and, more

will have to submit their VAT data through a digital

importantly, what did it actually mean?

software package from April 2019, rather than by using HMRC’s online portal.

This will hit those businesses who do not currently use

B

udget announcements contain many fundamental taxation changes which will affect business and

personal lives for the year to come. Written in plain English, we have broken the summary down into just the main areas of taxation affecting businesses, employment and capital.

What’s in it for the self-employed?

an accounting package the hardest as they will also need to keep electronic accounting records and start making quarterly income tax returns from April 2018.

Although initially it was suggested that the VAT data would form part of the quarterly income tax submission it has been decided that MTD for VAT will dealt with separately and will include the existing dataset from the current VAT return.

There will be flexibility for businesses to align the VAT

Starting with the good news, those with a turnover of

and income tax periods so that simultaneous updates can

less than £85k have been delayed from having to adopt

be submitted if desired.

accounting software and quarterly reporting under

There were announcements that businesses could

HMRC’s new Making Tax digital until April 2019. However,

find beneficial and many will be cheering the measures

on the downside, you will have to pay 10% class 4 national

designed to reduce the impact of business rate rises due

insurance rather than 9% from April 2018, increasing to

to take effect in April.

11% in April 2019.

These include a £50 per month cap on increases

More good news; you will not have to pay class 2 national

for those losing Small Business Rate Relief, a £300m

insurance from April 2018.

discretionary fund for English local authorities and a one-

Unincorporated businesses with a turnover of more than

year £1,000 discount for pubs with a rateable value of up

£85k will have to commence using accounting software

to £100,000, which is being introduced on 1 April 2017

and report quarterly to HMRC from 6 April 2018. If you

(subject to state aid limits for businesses with multiple

do not have software up and running already then the

properties) – good news for a sector that’s previously felt

ideal time to start is from the start of the new tax year,

the pinch.

in April 2017, to give you time to get used to it before it is compulsory.

47

Fastfood Professional • March and April 2017

Meanwhile, the Chancellor confirmed that corporation tax will fall to 19% in April 2017 and 17% in 2020.

March and April 2017 • Fastfood Professional

47

It’ sF ree to Joi n!

The

All NEW Fastfood Professional Community Forum

Be a ! t i f part o The brand spanking new Fastfood Professional Community Forum is here for you to be a part of. Whether you’re joining because you’re new to the industry and you would like some sage advice, you’re an experienced old hand who doesn’t mind passing on a few gems, or you just like the idea of getting together with people who really know your way of life.

It is our experience that the people of the food industry are a pretty friendly bunch. We encourage one and all to come along and be a part of something special.

So don’t hesitate, go NOW to

ffpforum.com 48

Fastfood Professional • March and April 2017

March and April 2017 • Fastfood Professional

48

Don’t Miss it!

ue Iss xt Ne the In

We’re Cooking up Another Delicious Issue

The May / June issue of Fastfood Pro Magazine features Burgers, Subs & Sandwiches, Epos & Digital Menus

Please submit your content or2017 adverts to Athol Dipple - athol@fastfoodpro.com - Copy deadline is May 5th Professional • March and April March and April 2017 • Fastfood Professional 49 49 Fastfood

Case Study

Nando’s Australia Metro, Southport

N

ando’s is a leading global fast casual dining business.

Founded in South Africa in 1987, Nando’s has grown to over 1000 restaurants in 30 countries.

Nando’s in Australia have been using the popular Adande® VCC Compact in their restaurants for the past 2 years. Australia Fair Metro is one of their new restaurants located on the Gold Coast in Queensland, Australia.

The VCC Compact units were selected by Nando’s Australia to sit next to the frying station in restaurants.

“

We were pleasantly surprised at the positive response from customers telling us that our chips tasted so much better!

“

Nando’s launched in Australia in 1990, with the first restaurant in Tuart Hill, Perth, and has since grown to 250+ locations across the country.

Australia Fair Metro restaurant is one of their latest roll-outs and is located on the Gold Coast in Queensland

What benefits did you discover that you were not expecting?

“The savings in oil consumption in the fryers from cooking with a frozen product that no longer had surface ice crystals was the first thing that was noticed. It was so much better.

This also meant that we have a more consistent cook time and more consistent finished product.

We were pleasantly surprised at the positive response from customers telling us that our chips tasted so much better”

We asked Tim Byrne, Manager of the restaurant, what the drivers were for purchasing Adande products: ”They are the perfect size in height, width and depth to sit in this line, and the need for stable freezer storage here was essential for the day-to-day operation of the fry section.

The Adande units ticked all of the boxes when it came to what we were looking for - compact footprint with good storage volume together with stable holding temperature throughout our busy service periods; easy to clean and maintain too.”

How do you use Adande in your day-to-day operations, and where?

“The Compact sits as the first unit in the cookline directly next to the frying section, where it holds frozen chips ready for service.

The Adande Compact is loaded at the beginning of the day and topped up as required. The bags of frozen chips are decanted directly into the bin ready for loading into the frying baskets.”

“

“

The savings in oil consumption in the fryers from cooking with a frozen product that no longer had surface ice crystals was the first thing that was noticed!

What is the one key benefit of Adande that you see for your business?

One word...

Consistency!

Consistent holding temperature Consistent cooking time Consistent cooking results

50

Product Shown Adande® VCC Compact Unit

Tel: +44 (0) 844 376 0023 | Fax: +44 (0) 1502 533794 March and April 2017 • Fastfood Professional 50 Email: info@adande.com | www.adande.com

Fastfood Professional • March and April 2017

It’s all about the food!

FAST

FOOD QUICK

ON THE DRAWER

In the Quick Service Sector Adande helps reduce service times and wasted movements in the kitchen whilst ensuring food quality is maintained Fries stored in an Adande Drawer fry faster and have less oil absorption (36g less fat per 990g fries) with a better texture and colour too Food quality and shelf life are detrimentally affected by temperature stability. Despite multiple drawer openings, food spoilage is negligible All the energy saving benefits of award winning ‘Hold the Cold’ technology with easy access and fast hygienic cleaning

51

“

“

The difference in quality of the food from the Adande drawers and the conventional units was very significant...

Adande Refrigeration @Chefsloveadande

John Feeney, Griffith Laboratories Fastfood Professional • March and April 2017

March and April 2017 • Fastfood Professional For more information call +44(0)8443 760023 or visit www.adande.com

51

TRADE DIRECTORY

Bain Marie Liners 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

Easy Liners www.easyliners.co.uk Easy Liners Ltd, Unit 14, Chester Park, Alfreton Road, Derby, DE21 4AS info@easyliners.co.uk 01332 412273 or 07447 146512

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 & Wear, NE29 7XB 0191 296 2007

Batter Supplier 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

Middleton Food Products Ltd,

The Batter Company Ltd

Nisbets Plc

www.thebattercompany.co.uk Theocharous Family Ltd, PO BOX 6249, Atherstone, CV9 9DD stelios@thebattercompany.co.uk 0845 3711 522

Regional shops throughout the UK or on-line www.nisbets.com Fourth Way, Avonmouth, Bristol, BS11 8T 0845 140 5555 0117 316 5000 sales@nisbets.co.uk

Weston Catering Supplies www.westoncateringsupplies.com Unit S4, Mendip Business Park, Rooksbridge, Somerset BS26 2U westcatering@hotmail.com 01934 750367

Ceres www.worldofceres.com Through Distributors hello@the worldofceres.com 0845 3711 522

Business and Property Sales

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

MCS Technical Products Ltd www.mcstechproducts.co.uk Building 2, Westmead Drive, Swindon, SN5 7YT sales@mcstechproduct.co.uk 01793 5383908

Blue Seal Rosens Business Transfer Agency www.rosens.co.uk Unit 3, Alexander Charles House, Station Passage, South Woodford, London, E18 1JL 0208 539 6426 info@rosens.co.uk

Kings Business Transfer www.kingsbt.co.uk 7b Edward 7th Quay, Navigation Way, Ashton-On-Ribble, Preston, PR2 2YF buy@kingsbt.co.uk sell@kingsbt.co.uk 0844 3877 311

Everett, Masson & Furby www.emfgroup.com 3 Cornhill, Ottery St Mary, Devon EX11 1DW info@emfgroup.com 01404 813762

Catering Equipment Suppliers/ Spares Shop Equip Park View, North Street, Langwith, Mansfield, Nottinghamshire, NG20 9BN T: 0845 400 1044 E: sales@shop-equip.com W: www.shop-equip.com Carlton Catering Equipment www.chippersandpeelers.com Grange Farm, Braithwell Road, Ravenfield, Rotherham , South Yorks., S65 4LP 01709 540004 carltoncatering@sky.com

www.bluesealequipment.co.uk Unit 67, Gravelly Industrial Park,Gravelly Park, Birmingham, B24 8TQ 0121 327 5575

Restaurant Supply Store www.restaurantsupplystore. co.uk Unit 7, Hatton Close, Chafford Hundred, Grays, Essex, RM16 6RP sales@restaurantsupplystore.co.uk 01375 651 600

Drywhite www.drywite.co.uk The House of Lee, Park Lane, Halesowen, West Midlands, B63 2RA 01384 569556

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

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

Sweetheat www.sweetheat.co.uk 16 Millwater Avenue Dewsbury, West Yorks. WF12 9QN sales@sweet nheat.co.uk 01924 488619

Fryers Mate

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

Falcon Foodservice Equipment www.falconfoodservice.com Wallace View, Hillfoots Road, Stirling, FK9 5PY info@falconfoodservice.co.uk 01786 455200

www.fryersmate.com Unit 3, Great Northern Way, Great Northern Terrace, Lincoln LN5 8XF 01522 542054

Henry Colbeck

Marfast

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

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

52

Fastfood Professional • March and April 2017

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

Synergy Grill

March and April 2017 • Fastfood Professional

52

Kuroma

Kerry Foodservice

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

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

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

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

J M Posner Limited www.jmposner.co.uk Unit L Penfold Trading Estate, Imperial Way, Watford, WD24 4YY info@jmposner.co.uk 01923 220805

Electronic Temperature instruments Ltd www.etiltd.com Easting Close, Worthing, West Sussex, BN14 8HQ sales@etiltd.com 01903 202151

Lowe Rental Ltd www.lowerental.co Unit J, Knockmore Ind. Estate, Lisburn, Northern Ireland, BT28 2EJ mail@lowerental.com 028 9260 4619

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

Chicken Coaters & Marinades Chicken Train Kerry Foodservice, Birstol,

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

PD Catering International www.pizzadirect.co.uk MFG Group Nile Street Bolton, Lancs.

BL3 6BW info@pizzadirect.co.uk 01284 382800

Pandnet Ltd (Kuroma) www.kuroma.com Unit 1, Premier Works Canal Street South Wigston Leicester LE18 4PL 0116 2772 372

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

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

TRADE DIRECTORY

Comark Instruments

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

Pattersons 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

Chicken Frying and Cooking Equipment Jestic Foodservice Equipment www.jestic.co.uk Units 3 & 4, Dana Estate, Transfesa Road, Paddock Wood, Kent, TN12 6UU 01892 831960 info@jestic.co.uk

53

Fastfood Professional • March and April 2017

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

Curry and Gravy Mixes Dinaclass Kerry Food Service, Bristol, T: 0800 138 1938 E: julian.warner@kerry.com W: www.kerry-foodservice.co.uk

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

Harlequin Printing and Packaging www.harlequinprintgroup.co.uk Harlequin House, Coed Cae Lane, Pontyclun, South Wales, CF72 9EW info@harlequinprintgroup.co.uk 01443 222219

Screens for Business (Go Go Digital) www.screens4biz.com 7 Wheal Leisure Close, Perranporth, Cornwall, TR6 0HR sales@screens4biz.com 01326 727033

March and April 2017 • Fastfood Professional

53

TRADE DIRECTORY

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 Ducting Doctors Limerick Road, Dormanstown, Redcar, Cleveland’ TS10 5JU T: 01642 759254 E: amandabarker@me-ff.com W: www.me-ff.com

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

Anglian Olis

Ethnic foods Khanjra International Foods Ltd www.khanjra.co.uk Greenbank Business Park, Blakewater Road, Blackburn, Lancs, BB1 3HU 01254 676793

Shana Foods www.martinsolveig.fr/rubicon/ Unit 5 Second Way, Wembley Middlesex, HA9 0YJ info@shanafoods.com 0208 8782 3200

Fast Food Packaging 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

PlanglowLtd 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

54

Fastfood Professional • March and April 2017

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

Crafti’s Ltd (For Kids) www.craftis.co.uk 3rd Floor, Towcester Mill, Chantry Lane, Towcester, Northants, NN12 6AB 01327 358508

www.anglianoils.co.uk Unit 2-3, Bexwell Business Park, Bexwell, Downham Market, Norfolk, PE38 9GA info@anglianoils.co.uk 01366 381870

Finance, Leasing & Insurance Complete Leasing Solutions Ltd Manor Farm, Chilworth Old Village, Southampton, Hants, SO16 7JP Tel: 023 8076 6467 E: info@corporateasset.co.uk

Corporate Asset Solutions Manor Farm, Chilworth Old Village, Soputrhampton, Hants, SO16 7JP 023 8076 6467

Johnson Reed www.johnsonreed.co.uk Bridge House, Newbridge Lane, Stockport, SK1 2NA info@johnsonreed.co.uk 0161 429 6949

Glover & Howe Insurance Services www.gloverhowe.co.uk 4 St Peters Court, St Peters Street, Colchester, Essex, CO11 1WD insurance@gloverhowe.co.uk 0845 602 3866

Fish Suppliers Collins Seafoods Ltd

Southern Fried Chicken

Unit 2, Park 2000,

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

Millennium Way, Newton Aycliffe,

Fats and Oils

Co Durham, DL5 6AR

T: 01325 315544 E: sales@collinsseafoods.co.uk W: www.collinsseafoods.co.uk Smales

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

Olenex Trading (UK) Ltd www.olenex-uk.com ADM Trading (UK) Limited, Church Manorway, Erith, Kent, DA8 1DL

E: ukinfo@adm.com T: 01322 444836 W: www.olinex-uk.comThe

Fryers’ Favourite For Over 60 Years.

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, Nortech Foods Limited New Smithfield House, For information, advice, or customer support material please contact www.nortechfoods.co.uk Whitworth Street East, Olenex Trading (UK) Limited. Tel: 01322 444836 e-mail: ukinfo@olenex.com www.frymax.co.uk Ings Road, Doncaster, Manchester, South Yorkshire, DN5 9TL M11 2WP info@nortechfoods.co.uk hello@sykesseafoods.co.uk 01302 390880 0161 223 9311

March and April 2017 • Fastfood Professional

54

T Quality

Hewigo (UK)Ltd

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

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

Mannin Fish Ltd

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

Wilsons Seasonings 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

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

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

Youngs Seafood www.youngsseafood.co.uk Ross House, Wickham Road, Grimsby, DN31 3SW

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

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

T: Sue Guilfoyle - 07818 57 23 23 E: info@jjfoodservice.com E: Sue.guilfoyle@jjfoodservice.com W: www.jjfoodservice.com

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

55

Fastfood Professional • March and April 2017

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 22-23 Austin Fields Industrial Estate Kings Lynn,

Redcar Cleveland

Norfolk, PE30 1PH

TS10 5JU

T: 01553 772935

T: 01642 489868 E: amanda.barker@me-ff.com W: www.me-ff.com

W: www.klsonline.co.uk

Friars Pride

T: General - 08433 09 09 91

Preston & Thomas Frying Ranges Ltd

Limerick Road, Dormanstown,

T: 01642489868 E: amanda.barker@me-ff.com W: www.me-ff.com

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

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

KLS

Martyn Edwards Ltd

JJ Food Service

Henry Nuttall Ltd

Frank Ford

Milward House Fir Street Heywood OL10 1NW T: 01706 364211 E: sales@vahitley.co.uk W: www.vawhitley.co.uk

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

TRADE DIRECTORY

Amanda Seafoods A/S

Limerick Road, Dormanstown, Redcar Cleveland TS10 5JU

E: sales@klsonline.co.uk

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) KFE Ltd Unit A-B, Bentley Business Park, Blenheim Way, Market Deeping, Peterborough, PE6 8LD, sales@kfeltd.co.uk www.kfeltd.co.uk 01778 380 448

Fryline (in association with KLS) 22-23 Austin Fields Industrial Estate Kings Lynn, Norfolk, PE30 1PH T: 01553 772935 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

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

March and April 2017 • Fastfood Professional

55

TRADE DIRECTORY

Bidvest Foodservice

Tchibo Coffee International Ltd

www.bidvest.co.uk 814 Leigh Road, Slough, SL1 4BD 01494 555900

www.tchibo-coffee.co.uk Tchibo House, 7-8 Blenheim Road, Epsom, Surrey, KT19 9BE 01372 541881

Hopwells Ltd

Logic Vending

www.hopwells.com Head Office, Glaisdale Drive, Bilborough, Nottingham, NG8 4LU 0115 929 1101

Adams Fast Food Supplies www.adamsfastfoods.com Various UK Depots 01274 492044 Ask for local depot number

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

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 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

56

Fastfood Professional • March and April 2017

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

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 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, Chester 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

Pies Pukka Pies Ltd. www.pukkapies.co.uk The Halcroft, Syston, Leicester, LE7 1LD trade@pukkapies.co.uk

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

March and April 2017 • Fastfood Professional

56

Agrico UK Ltd.

Jestic Foodservice Equipment

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

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

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

Poole’s of Wigan www.poolespies.co.uk Kilshaw Street, Pemberton, Wigan, WN5 8EA info@countrystyle.co.uk 01942 214133

Pizza 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

Potato Treating & Equipment Drywite www.drywite.co.uk The House of Lee, Park Lane, Halesowen, West Midlands, B63 2RA T: 01384 569556

Poultry Suppliers

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

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

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Fastfood Professional • March and April 2017

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

Nila UK Ltd www.nila.co.uk Unit 9b, Beaver Ind. Estate, Brent Road, Southall, Middx., UB2 5FB food@nila.co.uk 020 8744 7700

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

TRADE DIRECTORY

Holland’s Pies

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 BI Europe Limited www.bilimited.com Unit 21 – 22 Kernan Drive, Loughborough, Charnwood, LE11 5JF info@bilimited.com 01509 631650

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

The Crucial Sauce Company Ltd www.thecrucialsaucecompany.co.uk Unit 1b, Nechells Business Centre, 31 Dollman Street, Nechells, Birmingham, B7 4RP info@thecrucialsaucecompany.co.uk 0121 333 3233

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

Sausages, Pies and Burgers 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

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

March and April 2017 • Fastfood Professional

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TRADE DIRECTORY

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

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

Pukka Pies Ltd. www.pukkapies.co.uk The Halcroft, Syston, Leicester, LE7 1LD trade@pukkapies.co.uk

Booker Limited

Training

www.booker.co.uk Irthlingborough Road, Wellingborough, Northants, NN8 1LT 01933 371000

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

Costco (Head Office) National locations www.c ostco.co.uk Hartspring Lane, Watford, Hertfordshire, WD25 8JS 01923 213113

National Federation of Fish Friers www.federationoffishfriers.co.uk 4 Greenwood Mount, Leeds, LS6 4LQ mail@federationoffishfriers.co.uk 0113 230 7044

Parfetts (Head Office) www.parfetts.co.uk Didsbury Road, Stockport, SK4 2JP 0161 429 0429

Utilities

Franchise Opportunities

Utility Helpline 107 Berrows Business Centre, Bath Street,

Holland’s Pies

Hereford, HR1 2HE

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

T: 01432 378690

Sam’s Chicken www.samschicken.com

Pepe’s Piri Piri www.pepes.co.uk

E: brian@utilityhelpline.co.uk

Papa John’s

W: www. utilityhelpline.co.uk

www.papajohns.co.uk

Harry Ramsden’s Poole’s of Wigan www.poolespies.co.uk Kilshaw Street, Pemberton, Wigan, WN5 8EA info@countrystyle.co.uk 01942 214133

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

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

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Fastfood Professional • March and April 2017

www.harryramsdens.co.uk

Web Design

Mexigo www.mexigo.uk

Gallones Ice Cream Parlours

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

www.gallonesfranchise.com

Shinebright Creative

Pizza Time

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

www.pizzatime.co.uk

London Fish and Chips www.londonfish-chips.com

Empire Dogs www.empiredogs.co.uk

Chicken Cottage www.chickencottage.com

Subway www,subway.com

Wholesalers and Cash and Carry

Banger Bros www.bangerbros.co.uk

Quiznos

Central Foods

www.quiznossub.co.uk

Maple Court, Ash Lane Collingtree Northampton NN4 0NB T: 01604 858 522 E: info@centralfoods.co.uk W: www.centralfoods.co.uk

Doner Kebab German Doner Kebab www.donerkebab.net

Peri Peri Original www.periperioriginal.co.uk

Pita Pit UK www.pitapituk.com

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Fastfood Professional • March and April 2017

March and April 2017 • Fastfood Professional

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McWHINNEY’S

SAUSAGE BREAKFASTS

WE USE

BECAUSE WE CARE! Quality Irish Pork Sausages

Telephone: 0044 28 9127 1811 | Website: www.mcwhinneys.com March and April 2017 • Fastfood Professional 60 60 Fastfood Professional • March and April 2017