The Nations Favourite Takeaway Magazine, Now entering our 35th Year
Happy Christmas and New Year. Yet again!
Where did this year go? There have been so many changes this year with a new government and the changes that they bring. Many of these are receiving mixed responses from the foodservice sector and smaller businesses with how they will affect them in the coming year.
This is the time for many in our sectors to strengthen their profits to allow them to deal with the early months of the next year, so we need optimism and excitement from potential customers to spend with us. Let’s hope they do!
I was honoured to be asked by Warren Paul and the Paramount Creative team, the organisers of the Scottish Fish & Chip Awards, to present the award to the “Best Team” in Scottish shops at the fabulous evening of dinner, awards and entertainment in November in Glasgow. What a great evening, hosted by Des Clarke, and you can read more about these prestigious awards that are voted for by shop customers across the whole of Scotland in this issue. If you think you are good and are in Scotland, get your entries in now for the 2025 awards. Even Elvis Presley turned up to sing this year! Still looking good (and singing well) after all this time!
We are now reaching the business end of the UK National Fish & Chip Awards, organised by Andrew Crook and the NFFF team, supported by Victoria Braathen and the team from Seafood from Norway. The top contenders in each of the categories are being announced right now and I am sure that everyone in the UK Fish & Chip sector will be excited to go to the Awards in London in February and find out who the best of the best are this year. As well as the kudos of winning, there are some marvellous prizes to be awarded including amazing trips to Norway to get an in-depth view on how the fishing industry is improving its activity every year.
These awards receive very high recognition within the news and digital media and being recognised by the public (and your customers in particular) as one of the finest or even winning, is a great way to promote and build your business for the future, moving it to the next level.
Wishing you a great Festive Season and a happy and profitable 2025.
All the best, Athol
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On the Cover
For people looking to drive pizza salesJestic’s new conveyor pizza oven could give you the edge!
See page 42-43
8 Seafood from Norway’s Year with Fish & Chips
10 Fish and chip shop specials: Takeaway of the Year finalists
12 Five fish and chip restaurants hope for first ‘plaice’ at industry awards
14 From fish frying to food hygiene, try our approved training
16 Second Year of the Scottish Fish & Chip Awards getting even bigger and better
18 McWhinney’s going great guns at Garioch Fish Bar
22 Only 1 in 5 people eating NHS recommended two portions of fish a week
24 The Results Are In: Ten Independent Operators Win a Year’s Supply of Heinz
26 KTC Edibles Launches Super Hi Oleic Frying Oil
28 Nortech launches new Superior Long Life Frying Oil
32 Nice to eat you! Cupffee is the world’s first edible cup that offers a delicious and crunchy experience
34 Unox Moving Mountains for Mental Health challenge raises more than £23,000 for The Burnt Chef Project
36 Central Foods offers a great range for vegan customers
37 New business development executive appointed at frozen food distributor Central Foods
38 Frozen foods distributor Central Foods partners with Tyson Foods to supply UK food service sector
40 Jestic is all fired up with the new Henny Penny HC5 Hot Holding Cabinet
41 Flying high with Wingers Jestic provides the answer to the best quality chicken wings!
42 Grab a slice of innovation with Jestic Foodservice Solutions
44 It Can be V Easy! - A plant-based diet is no longer a craze – many consumers have made it a lifestyle choice
45 Middleton Foods announces Winner of The Peter Hill Award 2024!
46 Make more of your menu with Merrychef® accessories
48 Caffe Prima adds versatile light roast beans to their quality coffee range
48 Aimia Foods segment their services with a Professional new brand name
49 Ferrero Foodservice Launches New Easy-to-Use Nutella® Format!
50 A Phat Pasty Christmas unveiled
51 JJ Foodservice Launches MSC Campaign to Raise Awareness
52 Cofresco Foodservice Launches Return to Recycle by Wrapmaster® Scheme
53 Country Choice Unveils Tempting Christmas Offer
54 Aviko’s Passion for Plating Returns!
55 Expand and elevate your plant-based offering in time for Veganuary with Aviko!
55 Catering Essentials Product Catalogue Grows with Launch of Freeze Chill Fries
56 Whitefish remains vanguard of sustainable seafood market
57 Lamb Weston announces the opening of its new plant in Kruiningen (NL)
58 The Burnt Chef Project’s 2023/24 Social Impact Report
Our financial section can be found near the back of the issue starting on page 56 in this issue
The Trade Directory Starting on page 60 in this issue
59 JM Posner founder, Justin Posner, has been posthumously recognised as a Fellow of the Institute of Hospitality for his services to the industry
Seafood from Norway’s
As we approach the end of the year and look forward to 2025, Seafood from Norway is reflecting on the standout moments of 2024, celebrating its collaboration with the UK’s iconic fish and chip industry. From headline sponsorship of the 2024 National Fish and Chip Awards (NF&CA) to hosting an Inspiration Day for the awards winners, Seafood from Norway’s involvement in the fish and chip sector has been truly memorable.
Proud headline sponsor of the National Fish & Chip Awards
The year began with the crowning of the National Fish and Chip Awards winners, organised by the National Federation of Fish Friers (NFFF) in February. As headline sponsor of the awards and category sponsor of the Environment and Sustainability Award, this milestone event in the fish and chip calendar set the tone for the year, celebrating excellence among operators of all sizes and experience levels. After months of extensive judging, 15 well-deserved category winners were announced, claiming their spots among the industry’s elite.
In early summer, Seafood from Norway was honoured to once again support National Fish and Chip Day, organised by the National Edible Oil Distributor’s Association (NEODA). Coinciding with the UK’s D-Day celebrations, the day saw industry stakeholders coming together to commemorate and serve up the nation’s favourite dish.
Ahead of the highly anticipated trip to Norway later in the year, Seafood from Norway hosted an ‘Inspiration Day’ for the NF&CA winners, along with some of the Young Fish Frier of the Year finalists. Marking the wider industry’s achievements and exploring innovative approaches to the future of fish and chips, the event at Westminster Kingsway College (WKC)
featured a tour led by Head Lecturer José Souto and Head of School Paul Jervis, showcasing the college’s emphasis on provenance and sustainability in hospitality training. A roundtable discussion with previous NF&CA winners explored future seafood trends in the fish and chip industry, including a presentation by Norwegian Seafood Council researcher Lars Mokness on top consumer trends.
The day concluded with a reception at the Norwegian Ambassador’s Residence, where Ambassador Tore Hattrem honoured the winners’ contributions to the sector and highlighted the strong seafood partnership between Norway and the UK. Michelinstarred, Seafood from Norway Chef Ambassador Michel Roux and NFFF President Andrew Crook closed the event with a collaborative sharing session.
Educational trip of a lifetime with Norwegian Frozen at Sea
With summer in full swing, Seafood from Norway and the Norwegian Frozen at Sea group, welcomed the 2024 NF&CA winners to an educational trip of a lifetime to Norway. The seafood study trip immersed the winners in Norwegian fishing culture and gave them the opportunity to witness first-hand where and how their produce is responsibly caught in Norway’s cold, clear waters. Kickstarting the trip were a series of talks by NSC, Norway’s Institute of Marine Research, and the Norwegian Fishing Vessel Owners Association. The trip highlight included a voyage on one of Norway’s largest frozen-at-sea vessels, Østerfjord, which gave the award winners the chance to experience the cutting-edge processing techniques and facilities that give Norwegian frozen at sea whitefish its premium status, and a tour of Brødrene Sperre, one of Norway’s leading producers of frozen-at-sea whitefish.
Year with Fish & Chips
Joining forces to celebrate the iconic fish & chip industry
With November, Seafood from Norway organised one final celebratory initiative for the 2024 NF&CA winners: the Fish & Chip Winner’s Week. This initiative honoured the 2024 Fish and Chip Awards winners through a social media takeover and special engagement activities, which focused on their stories and achievements in the lead up to the 2025 awards.
Looking ahead to 2025, Seafood from Norway is proud to once again be the headline sponsor of the National Fish & Chip Awards. The ceremony, set for February, will celebrate new frying talents for their outstanding contributions to the sector, one of which being the Environmental & Sustainable Business Award, for which Seafood from Norway is the proud category sponsor.
As this sector evolves to meet consumer demand for transparency around seafood origins, Norway, known for its rich fishing heritage and practices refined over generations, is thrilled to support the hard-working operators who align their businesses with sustainable practices.
Geoff Whitehead, winner of last year’s Environmental & Sustainable Business category and owner of Whitehead’s Fish & Chips, comments:
“In the fish and chip sector, and the broader hospitality industry here in the UK, it’s crucial for operators to take sustainability seriously and communicate their sustainability credentials effectively to customers. Now more than ever, people want to know where their food comes from, and operators who go the extra mile in sourcing the best will reap significant rewards.
I know the upfront investment and hard work it takes
to transition a business to greener alternatives, but there are major benefits down the line for those who do. At Whitehead’s, we wish all those who have entered this category the very best of luck.”
On the Environmental and Sustainable Business category sponsorship, NSC UK Director Victoria Braathen said:
“Responsible practices in the fish and chip industry have never been more important, and it’s inspiring to see growing awareness from so many businesses and their customers around this topic. Seafood from Norway shares the category’s dedication to promoting the use of responsibly sourced seafood and enacting tangible changes to business practices aligned with protecting our environment. Good luck to all those who have entered— we look forward to working closely with the winner in the new year!” On Seafood from Norway’s work with the wider industry throughout 2024, Victoria continues:
“Looking back at the year’s highlights, it has been wonderful to follow the industry’s successes and working alongside the operators and stakeholders that make up this iconic industry. Despite the continued challenges, the passion and dedication they display every day is inspirational. As we move into 2025, we’re excited to continue our valued partnerships with industry stakeholders and of course, the many talented operators, distributors, and media championing fish and chips across the UK. 2025 will bring in a fresh wave of frying talent, and we look forward to supporting and nurturing their efforts as they step into the spotlight.”
For more information about sustainably caught cod and haddock from Norway, visit www. seafoodfromnorway.co.uk.
Fish and chip shop specials: Takeaway of the Year finalists
You’re going to be ‘herring’ more about the best fish and chip shops the UK has to offer as the 10 finalists for the coveted Takeaway of the Year title have been revealed by the National Fish & Chip Awards.
The panel of sector specialists have examined every aspect of the contender businesses making sure the bar is set high when it comes to industry and product expertise, sustainable business practice, environmental engagement, employee responsibility, as well as cooking ‘fin-tastic’ fish and chips.
Over the last few months, the original shortlist of 40 tackled multiple high-pressure tasks, challenges and interviews. The lineup was reduced to 20 and now the final 10 will be waiting with bated breath for the mystery visits that will determine the Takeaway of the Year winner, which will be officially announced at the awards ceremony in London on 26 February.
The finalists are:
England
Cornwall
Kellaway’s Fish and Chips, Truro
County Durham
Yarm Road Fish and Chips, Darlington
Nottinghamshire
Angell’s Fisheries, Newark-on-Trent
Yorkshire
The Fish Bank, Sherburn-in-Elmet
Mister C’s, Selby
The Scrap Box, York
Scotland
Aberdeenshire
Redcloak Fish Bar, Stonehaven
Ayrshire
The Fish Works, Largs
Wales
Anglesey
Finney’s Fish and Chips, Benllech
Glamorgan
Zero Plus Fish & Chips, Cardiff
One of these fish and chip shops will follow in the footsteps of 2024 Takeaway of the Year victor, Caerphilly champion Ship Deck, and you can read about Ryan and Kimberly Hughes’ winner’s story.
The National Federation of Fish Friers (NFFF) president and awards organiser, Andrew Crook says: “It’s no secret that when you enter the National Fish & Chip Awards it’s not going to be an easy ride but it’s to ensure as an industry we keep pushing for absolute excellence as a minimum. Customers are at the forefront of what we do so it’s imperative that businesses are serving them to the best of their ability and that’s why we are validating the efforts of this exceptional group which has made it through to the Takeaway of the Year finals.”
Sponsoring Takeaway of the Year are BDSigns, Florigo, Friars Pride, Henry Colbeck, McWhinney’s Sausages, Seafood from Iceland, Smales and V A Whitley.
Barry Dickman, Director and Founder of BDSigns and BDigital, says: “We’re excited to see who will take home the title of Takeaway of the Year! To all finalists, you’re already winners for making it this far, and you should be incredibly proud of your achievements. We absolutely love this event—it’s always a joy catching up with all you amazing, hardworking people. Let’s keep building success together!”
Robert Furey, managing director at Florigo, says: “On behalf of Florigo, the country’s premier range supplier, congratulations on reaching the top ten. We wish you all good luck on the journey moving forward. This is both exciting times for you for the level that you have achieved
and for Florigo which is proud to be sponsoring these awards.”
Luke Townsend, marketing manager at Friars Pride, comments: “A huge congratulations to the top 10 fish and chip shops which have made it to this stage within the Takeaway of the Year category. They all have done an incredible job to reach this stage.
“Just like these 10 shops, Friars Pride is passionate about the fish and chip industry and that is why these awards are important, they highlight and celebrate the fantastic food that fish and chip shops offer their customers. We look forward to seeing everyone at the awards ceremony in February to celebrate this great achievement of making the top 10 and the finals of the award. At Friars Pride we are proud to continue to support the National Fish & Chip Awards, and we are delighted to be the sponsors of the Takeaway of the Year category.”
Henry Colbeck Marketing Director Georgina Colbeck says: “10 out of 10 for the top 10 and congratulations to each deserving finalist. The judging process is a thorough one and attention to detail in every aspect of the business is what it’s taken to ultimately reach the final – with another stage in the judging yet to come before the winner is unveiled. As a sponsor I can’t wait for the awards event to be able to congratulate all the finalists and see the next Takeaway of the Year winner crowned – roll on February 26th!”
Björgvin Þór Björgvinsson, Project Manager for Seafood from Iceland, states: “For centuries, Iceland and the UK have shared a robust fish trade. Today, frozenat-sea cod and haddock fillets are among Iceland’s top exports to the UK, celebrated for their premium quality, sustainability, and taste.
“UK importers and distributors recognise the unmatched quality of Icelandic fish. We’re proud to sponsor the Takeaway of the Year award and collaborate with the fish and chip industry to raise consumer awareness of sustainably sourced seafood from Iceland.”
Robert Fernandes, marketing manager at V.A.Whitley comments: “As the excitement builds in the countdown from the top 20 to the top 10 of the National Fish and Chip Awards, we at V.A.Whitley are thrilled to celebrate the dedication and passion of every shop that has entered. Each establishment embodies the rich tradition and innovation that makes our beloved fish, chips and mushy peas such a special dish. Here’s to all the finalists who continue to elevate fish and chips to new heights!
“VA Whitley has been delivering excellent service and quality products to the fish and chip trade in England and Wales for over 125 years. We would like to take this opportunity to wish all entrants the very best of luck
going forward.”
Principal sponsor of the National Fish & Chip Awards 2025 is Seafood from Norway, and Victoria Braathen, UK Director of the Norwegian Seafood Council, concludes: “It’s been such a pleasure to see these talented operators showcase their businesses to the world. The National Fish & Chip Awards raises the bar every year and this year was no exception. While there can only be one winner, every single one of these top 10 finalists should be incredibly proud of what they’ve accomplished.
“Supporting these awards is an absolute highlight for Seafood from Norway, and together with the Norwegian seafood industry we look forward to continuing our collaboration and celebrating more milestones together in this iconic industry for many years to come. We wish all the finalists the best of luck! Your achievements are a testament to your dedication, and we extend our heartfelt congratulations to the winner.”
‘Crab’ your tickets for the National Fish & Chip Awards at the Park Plaza Westminster Bridge before they are ‘sole’ out. https://thefishandchipawards.com/event-tickets/.
For more information and bits on the National Fish & Chip Awards, please visit: www.thefishandchipawards.com.
Sponsoring Takeaway of the Year
VA Whitley
Five fish and chip restaurants hope for first ‘plaice’ at industry awards
Five fish and chip restaurants hope for first ‘plaice’ at industry awards
The National Fish & Chip Awards has confirmed the reservation of five fish and chip shop businesses for the finals in its Restaurant of the Year category.
Fish and chip restaurants in County Durham, Devon, Gloucestershire, London, and Tyne and Wear have earned a seat at the table following months of gruelling tasks, interviews and inspections by industry specialists who at next year’s awards ceremony will crown one of them as the best in the sector.
The National Federation of Fish Friers (NFFF) organises the awards and the notoriously comprehensive assessments entrants undertake are vital for unearthing where the opportunities are to set new benchmarks in the industry and to encourage bigger goal setting for those taking part.
Up next for the challengers is the mystery visits portion of the competition, which will be the decider for who will receive the distinguished title. The finalists heading to London where the winning restaurant will be announced on 26 February at the Park Plaza Westminster Bridge, are:
County Durham
Bells Fish & Chips (Framwellgate Moor), Durham
Devon
Pier Point, Torquay
Gloucestershire
Malt and Anchor, Cirencester
London
Toff’s of Muswell Hill (The Chesterford Group)
Tyne and Wear
Trenchers Spanish City, Whitley Bay
President of the National Federation of Fish Friers
Andrew Crook says: “The choice available in the restaurant space means fish and chip operators must
pull out all the stops to standout and attract customers. We can safely say that we have found a group of business owners that are very accomplished in doing that and a whole lot more! Our finalists have such detailed focus on product refinement and skills honing that they are creating high-end fish and chips and dining experiences that can’t be denied. What a final Restaurant of the Year is going to be!”
The category is sponsored by the Q Partnership, three independent, family-owned businesses – Friars Pride, Henry Colbeck and V.A. Whitley – which supply the UK fish and chip industry with goods and services.
Luke Townsend, marketing manager at Friars Pride, comments: “A massive congratulations to the top five fish and chip restaurants! It is an amazing achievement to make it this far in the process, which has had many fantastic restaurants entering. These top five shops highlight the high standards and quality of fish and chips within the industry, as do the other entrants to the award.
“At Friars Pride we are proud to continue to support the National Fish & Chip Awards, and this year, along with the Q Partnership, we are delighted to be the sponsors of the Restaurant of the Year category.”
Georgina Colbeck, director at Henry Colbeck, is thrilled for the finalists: “High five to the top five fish and chip restaurants! Our precious industry deserves to receive all the great PR that will come from the National Fish & Chip Awards – and with these five worthy ambassadors in the spotlight for the finals, we’re in great hands! #ProudSponsors.”
Tickets for the National Fish and Chip Awards 2025 are available now, so get yours today before they ‘fry’ off the shelves. https://thefishandchipawards.com/event-tickets
For more information and bits on the National Fish & Chip Awards, please visit: www.thefishandchipawards.com.
From fish frying to food hygiene, try our approved training
In the busy foodservice sector, it’s important that staff members are up to date with their training requirements and have the skills they need to help your business thrive. That’s where Seafish can help.
Whether your business is a solo fish and chip shop or big chain specialising in seafood, at Seafish we have courses specifically suited for the seafood industry – helping keep your staff safe, your business running smoothly and your customers coming back.
Plus, we work with organisations that offer seafood business apprenticeship programmes too. Apprenticeships can help attract talent to your business by offering apprentices practical training with additional study while being paid.
Courses to help keep your staff and food safe
Elementary Food Hygiene
Food hygiene is of vital importance in the foodservice sector, helping customers to keep safe and businesses to maintain a good reputation.
Not only is the online course available in five languages – English, Lithuanian, Polish, Portuguese and Welsh – your staff can study and take the exam completely remotely. If they’re successful, they’ll receive a nationally recognised and accredited qualification that supports the legal requirements for food handler training.
The study materials and remote exam fee are currently fully funded for seafood workers based in the UK.
Elementary Health and Safety
Supervisors and managers need to know about health and safety. Gaining this qualification will contribute to the legal requirements around this in most circumstances –including for fish friers.
Your staff can study at their own pace using online materials and complete the exam remotely too. Those who pass the exam will proudly earn themselves a nationally recognised and accredited qualification.
The study materials and remote exam fee are currently fully funded for UK seafood businesses.
Specific skills training to support a quality offering
Fish-frying Training
Covering preparation, cooking techniques and more, we work with two different organisations to offer this training.
A two-day fish and chip shop training course with a certificate is available via KFE School of Frying Excellence for fish friers and fish frier supervisors or managers. They
also provide a range of other courses to help your business thrive now and in the future.
Also, a three-day course called ‘A Complete Guide To Shop Management’ is delivered by the National Federation of Fish Friers, aimed at those buying a fish and chip business or new to managing one. Plus, they offer a oneday practical guide to fish frying.
Principles of Fish Quality Course
Suitable for fish friers and chefs, this remotely delivered programme trains people to assess part processed fish (usually fillets) using the Torry cooked scheme.
Taught over half a day online, participants get an attendance certificate and can choose to complete a practical exercise for the full qualification. The course costs £100, and funding is available in certain cases.
Apprenticeships to boost your business
Available to both existing staff and new recruits, an apprenticeship helps employees to gain new skills while earning. It can be a good way to attract new recruits to your business, and your business can benefit from their skills.
We work with providers to support apprenticeship programmes. What funding is available for apprenticeships depends on your location within the UK.
Got an appetite for providing learning opportunities to your staff?
We’re here to help both your seafood business and your team to thrive in an ever-changing and complex industry. Providing learning and development opportunities supports staff in expanding their skill set and staying motivated. This can help your business to attract and retain talent – and succeed.
Find out more about these courses and many more we offer at seafish.org/safety-and-training/onshore-training
Are your staff trained and knowledgeable? With expertise and knowledge from Seafish Training, they will be.
From elementary food hygiene to fish frying, there’s a range of training and development courses for foodservice businesses like yours, big or small, local or national.
See what your staff could learn at seafish.org/safety-and-training/onshore-training/
Second Year of the Scottish Fish & Chip Awards getting even bigger and better
It was my great pleasure to attend an evening in Glasgow on November 11th when Scotland’s finest fish and chip shops were celebrated in style at a glitzy awards event in Glasgow last night. Judges for the Fish and Chip Awards travelled the length and breadth of Scotland, from Dumfries to Shetland, making unannounced visits to sample the fish suppers of entrants. Each shop was evaluated on everything from the quality of their fish, to taste, freshness, value, authenticity, innovation, and more.
One of the night’s highlights was a head-to-head live fry-off among the best fish fryers, held just before the evening awards ceremony with the award-winning chef, Aldo Zilli as one of the judges. The ultimate winner was – Peter’s Fish and Chicken Bar in Dumfries. (see above)
The Fish and Chip Awards are organised by Paramount Creative. Paramount’s CEO, Warren Paul, (seen above with Aldo Zilli) shared, “Each year we celebrate the very best in what has always been the classic takeaway – fish and chips. We bring together entrants
from all over Scotland, showcasing those who strive for quality by using top ingredients and going the extra mile to provide the very best food to their customers.
“We evaluate fish and chip shops in tiny villages and bustling cities alike, sending judges to every single entrant, whether they’re just two minutes away from our office or hours away by ferry on a remote island. Our rigorous judging criteria ensure fairness and consistency, giving us full confidence that our winners truly are the best. A win or even a highly recommended nod from us is a seal of approval you can trust – our winners’ success speaks for itself year after year. Try their food for yourself, and let us know what you think!”
The Awards evening, held at the DoubleTree by Hilton hotel in Glasgow, was superbly hosted by Des Clarke, a well-known Scottish TV and Radio personality and entertainment was provided by the highly talented Jane Henderson, Laura B and Mark Dawson with his swing session and as Elvis Presley. Lorenzo the magician amazed all with his tricks during the drink’s reception. The evening was interspersed with awards, entertainment, dancing and a delicious meal, once again, and everyone seemed to have a marvellous time with celebrations going on till 1pm in the morning.
I was very honoured to be asked to present the award for the
Garioch Fish Bar - “Best Team”
“Best Team” to Murray and Glen Morrison, and Keira of the Garioch Fish Bar, and I would like to thank Scott McWhinney of Northern Ireland Sausage fame, for the kind and generous invitation to join him, Lyndsey and his team on their table.
It is clearly evident that these awards are gaining real traction with Scottish operators and can only serve to drive the sector forward up there. Well done to all who entered the various categories and those that were Highly Commended in each section.
THE WINNERS
Peoples’ Choice - Anstruther Fish Bar (above)
Best Team - Garioch Fish Bar
Best Dine in Restaurant - Berties
Best Mobile Fish & Chips - The Angry Seagull Fish & Chips
Best Newcomer - The Principal Cafe
Best Customer Service - Valerios Fish & Chips
Best Fish Supper (Ayrshire) - Barassie Chippy
Best Fish Supper (North-East) - Carron Fish Bar
Best Fish Supper (West) - Tony’s Shawhead
Best Fish Supper (Central) - Vincenzo’s Fish and Chips
Best Fish Supper (North-West) - Deli-Ca-Sea Fish & Chip Shop
Best Fish Supper (North) - Highland Haddy
Best Fish Supper (East) The Wee Chippy
Best Fish Tea - Hayston Golf Club
Best Family Business - Buon Appetito
Best Menu - Quayside Restaurant & Fish Bar
Best Pizza - Quintilani’s Larkhall
Best Fish Fryer - Peter’s Fish and Chicken Bar
Best Chip Shop (South) - Alfonso’s
Best Chip Shop (Ayrshire) – The Principal Cafe
Best Chip Shop (North-West) - The Seaforth
Best Chip Shop (North) - Frankie’s Fish and Chips
Best Chip Shop (East) - East Coast Eateries
Best Chip Shop (North-East) - McKays Fish & Chip Shop
Best Chip Shop (West) The Kraken Chippy East Kilbride
Best Chip Shop (Central) - Vincenzo’s Fish and Chips
The awards are now open for 2025, so get ahead and get your customers involved so that you could be one of the recognised shops at next year’s awards.
A big thanks also to Pukka who provided delicious hot pies at the end of the evening!
McWhinney’s going great guns at Garioch Fish Bar
Garioch Fish Bar in Inverurie, Aberdeen is a highly regarded fish and chip shop known for its quality food and excellent service
Glen Morrison, who runs the business alongside his father Murray, has been shortlisted in the Top 8 for the 2025 Drywite Young Fish Frier Award, having reached the final in 2024.
The list of their achievements doesn’t stop there; they have made the Top 10 for the Field to Frier Award and the Top 20 Fish & Chip Shops in the National Fish & Chip Awards. They are proud holders of Fry Magazine’s 50 Best Takeaways Award, having made the list for three consecutive years, and were recently named Best Team at the Scottish Fish & Chip Awards.
Always looking for their next improvement and initiative, the pair has just introduced a new promotion. Glen explains: “The recent budget has affected all businesses and the National Insurance changes come straight off our bottom line. We don’t want to just keep adding to the cost to our customers and we wanted to give something back so we started our ‘Monday Madness’ promotion with broken haddock made into goujons, served with chips for a supper at £4.95. We push this on social media, and even when we don’t get a lot of likes the phone continually rings for orders.”
Instead of running it at a set price, staff let customers choose the amount of goujons and price them individually to suit their appetite and spend. “We’d rather have a customer come back for a little, than not at all,” says Glen.
Another recent menu improvement has been switching to McWhinney’s sausages.
Murray explains: ‘’It was around two years ago we made the switch. We were using a great butcher’s sausage and selling about 100 a week. The price then increased significantly from 50p to 80p. We were contacted by McWhinney’s who reached out to the winners of the Fry 50 Best competition and offered to work a promotion with us.”
Garioch gave away 20 boxes worth of sausages each sold with a portion of chips. “We received great feedback from our customers on the quality and now our sausage sales are at around 400 a week,” says Murray, who has also started selling McWhinney’s Bigfoot sausages - a 12inch version for customers with a larger appetite.
At the recent Scottish Fish & Chip Awards, Murray bumped into Scott McWhinney, sales and marketing director at McWhinney’s Sausages, where he gave him his feedback, explaining: “I told Scott that my wife is a really fussy eater and she loves McWhinney’s. When cooked, they have minimal fat come out in the pan and it’s the only sausage she will ever eat!’’
HEAT UP SALES with the NEW Per Peri Chicken Pie
LIMITED EDIT ON
Only 1 in 5 people eating NHS recommended two
One in four consumers in the UK are eating less fish than two years ago
ust 21% of the UK population are eating the NHS recommended two portions of fish a week despite growing concerns around maintaining a healthy diet, according to a new report published by the Marine Stewardship Council (MSC) today.
Some 80% of UK consumers said they had made changes to their diet in the past two years, with two thirds of those citing health as the main driver for doing so, according to the report - Super Seafood: Sustaining people and planet. Overall, 45% of UK respondents gave some kind of environmental reason for changing diets, demonstrating that concern for the planet, and ocean, is influencing dietary choices.
Despite the desire for healthy, sustainable diets, the report reveals that only a fifth of the UK population currently consume the NHS’ recommended two portions of fish a week (including one oily) as a good source of vitamins and minerals, as well as a means of maintaining a healthy heart. Meanwhile, more than a quarter of consumers (27%) said they now eat less fish than two years ago, with 13% saying they are eating more and almost half (48%) eating the same amount.
Of those who purchased and ate seafood over half (52%) said they would eat more fish and seafood if it cost less, whilst a third (29%) said they would do so if it was produced in a way that doesn’t harm the ocean and over a quarter (26%) citing health reasons for increasing consumption. Over one fifth of people (22%) revealed that if there was greater availability when they shop, it would also lead to them eating more.
The report concludes that, while seafood is an important source of nutrition, if governments are to deliver positive health outcomes through increased fish consumption, support for progressing sustainable fishing needs to be prioritised. Promoting and supporting the availability of sustainable options, such as those carrying the blue MSC
ecolabel, to consumers is also needed. The report also highlights that over half (55%) of UK seafood consumers say seeing the MSC ecolabel would make them more likely to purchase a product, and 53% say that they are prepared to pay more for products that come from a certified sustainable fishery.
The findings come amid growing fears about the state of the ocean, and the latest figures released by the UN’s Food and Agriculture Organization showing more than a third of fish stocks are overfished, at 37.7%, and trending in the wrong direction This new data underscores the urgent need to accelerate progress in sustainable fisheries management. Choosing MSC certified sustainable seafood ensures that stocks are well-managed, and environmental impacts limited. In fact, the MSC estimates that by managing global fish stocks sustainably and eliminating overfishing, we could be meeting the nutritional needs of an additional 72 million people annually.
National food campaigner Henry Dimbleby, author of the UK’s National Food Strategy, co-founder of the Sustainable Restaurant Association and board member for seafood restaurant chain Rockfish, who wrote the foreword for the report, says:
“Wild-caught seafood is a nutritious, affordable and sustainable source of protein. Yet, despite the NHS recommendation to eat two portions a week[1], only 21% of Britons do[2]. As the latest scientific data on overfishing shows, we are right to be concerned about the state of our oceans and the impact increased consumption could have on further overfishing.”
“However, there is a way to meet the NHS guidelines without exacerbating the problem – by managing fish stocks sustainably, based on science and choosing to eat certified sustainable fish. Nature, when supported, can rebound and flourish. Governments, businesses, and policymakers need to act to support this – and the UK must deliver on its commitments to implementing a worldleading approach to sustainable fishing.”
portions of fish a week
The report makes four key recommendations:
• Food industry leaders and the UK Government should take a holistic approach to dietary recommendations that include sustainability considerations
• The UK fishing industry should be enabled and empowered in the drive towards sustainability
• Direct engagement with consumers should be increased and the delivery of a sustainable UK fish and seafood industry prioritised
• Government must deliver a world-leading approach to sustainable fishing
Over 700 fisheries around the world are currently engaged with the MSC’s sustainable fishing programme. Collectively, these fisheries provide 19% of the world’s wild marine catch. In the UK, MSC-certified fish and seafood makes up 25% of total UK landings, with more fisheries committed to achieving certification. A growing number and variety of MSC-certified seafood products and species can be found in most of the major retailers and in many restaurants across the UK. With over 1,400 different products available there are options for all budgets, from tinned sardines, to sushi and fish pies.
George Clark, Programme Director for UK and Ireland at the MSC, said: “While our report reveals there is a public willingness to change consumption habits and choose more sustainable fish and seafood, to both help the environment and maintain a healthy diet, individual responsibility can only go so far.
“There is a fantastic opportunity here to really get behind UK fishing communities and others around the globe in meeting the environmental and health expectations of consumers. Governments, businesses and industry must work together to raise the profile and grow the supply of healthy, sustainable, wild-caught fish and seafood, for consumers today and in the future.
Fish and seafood must be caught sustainably to meet the nutritional and health needs of the nation without
risking further overfishing. Through collaboration and programmes like the MSC’s, we can ensure there’s more fish on our plates for generations to come.”
About the data
• Globescan conducted a survey of 27,000 consumers in 23 countries in 2024, commissioned by the MSC.
• In the UK, 1,378 people made up the sample, with 1,073 classified as seafood consumers.
The Results Are In:
Ten Independent Operators
Win a Year’s Supply of Heinz
Running a small business is no small feat, and Heinz knows it takes passion, hard work, and a commitment to quality to succeed. That’s why Heinz launched a competition to give ten independent operators a year’s supply of Heinz products. The goal? To support them in creating unforgettable dining experiences with products customers know and love.
The winners were randomly selected from the competition entries, and each one brings their unique flair to the table. Take French’s Fish & Chips, for example. This family-run gem in Wells-next-the-Sea has been serving
up mouth-watering fish and chips for an impressive 100 years! Not only are they celebrating a century of success in a few months, but they’ve also been named a 2024 Quality Accreditation Champion at the National Fish & Chip Awards and have secured a top 20 spot in the 2025 Takeaway of the Year category.
Heinz is thrilled to be part of their journey and to support all ten winners as they elevate their dishes with the brand that’s been a household favourite for generations. A huge congratulations to all the winners!
Here’s to making every meal memorable with Heinz.
KTC Edibles Launches Super Hi Oleic Frying Oil
KTC Super Hi Oleic Frying Oil offers certified sustainability, reduced saturated fats and full traceability back to the plantation in line with upcoming EU DR regulations.
KTC Edibles Ltd (KTC), the UK’s largest supplier of edible oils, has launched Super Hi Oleic Frying Oil, a traceable high-performance and long-life frying oil.
HOPO is blended using 100% traceable, organic, carbonneutral RSPO Certified Sustainable Identity Preserved (IP) high oleic palm oil sourced directly from Daabon, a global leader in sustainable agriculture.
KTC Super Hi Oleic can be offered with full traceability back to Daabon’s CI Tequendama SAS mill in Northern Colombia, providing complete visibility and zero deforestation guarantees - all the data customers need to comply with their obligations under the new European Union Deforestation Regulation (EU DR).
DAABON’s carbon-neutral organic palm oil has a Life Cycle Assessment (LCA) calculated CO2eq of -977kg per tonne, cradle to gate. The LCA was conducted using Ecopalma’s carbon footprint estimation tool, harmonised with the ISO 14067 standard. The full LCA can be found at https://www.daabon.com/en/sustainability_studies.
This traceability offers other sustainability benefits, allowing customers to calculate their Scope 3 emissions - and because it’s sourced from Daabon, a global leader in sustainable agriculture, it can be an effective way for companies to reduce the carbon footprint of their frying operations.
Gary Lewis, Sales Director at KTC Edibles, explains: ‘Super Hi Oleic offers the gold standard in sustainable, high-performance, long-life frying oils. We believe in offering consumers innovative new products that not only meet their culinary needs but also align with their values and sustainability goals. This is a giant leap forward in the industry, and we’re proud to be at the forefront of positive change.’
The high oleic palm oil used in the product also offers some unique performance advantages. It has higher oxidative stability and smoke point, lower PUFAs (Polyunsaturated Fatty Acids) and saturated fats than standard oils. The nonGMO, non-additive formula also provides a long shelf life, a well-balanced fatty acid profile and neutral taste attributes, ensuring it can be blended with other vegetable oils for premium performance at competitive prices.
Created using a natural, non-GMO hybrid of a standard African palm tree and a native Latin American palm tree, high oleic palm oil offers significantly higher crop yields than standard palm. It also requires manual pollination leading to additional employment, helping boost the local economy - the costs of which are offset by the higher yields.
Super Hi Oleic Frying Oil is the latest addition to KTC’s range of certified sustainable, traceable and responsibly sourced palm oil products for bakery, food manufacturers and fryers in the UK.
Nortech launches
new Superior Long Life Frying Oil
NEW FOR 2024! I
n response to evolving market needs, Nortech Foods has expanded its product range with the launch of Superior Long Life Frying Oil.
Designed for the fish and chip trade and the broader foodservice market, Superior Long Life Frying Oil is a blend of rapeseed oil and high oleic sunflower oil. It stands out for its stability, making it highly resistant to the high temperatures and repeated exposure to the main elements that cause the deterioration of oil such as water, oxygen, food particles, light and the reheating and cooling cycles of deep fat frying.
Renowned for its Superior brand of premium beef dripping, Nortech is a trusted name in the fish and chip industry. This latest product underlines the company’s commitment to delivering high quality, versatile frying solutions that meet the exacting standards of the industry.
• Superior value
• Superior performance
• Superior blend of vegetable oils and fats
frying, choose Superior nortechfoods.co.uk
Claiming superior frying performance, extended fry life and enhanced food quality, Nortech says Superior Long Life Frying Oil is an ideal choice for operators seeking consistent results and improved costefficiency. It comes in liquid form and packed in stackable 20L reusable drums.
Nortech Foods 01302 390880 www.nortechfoods.co.uk
“Mine’s a Double”
Jamie Russo, owner of the Redcloak Fishbar in Stonehaven has been crowned a double winner at the prestigious Fish and Chip awards in London. Not only did Jamie win the Young Fish Frier of the Year award, he also won the Best Newcomer award. This is the first time an entrant has won these two prestigious awards in the same year.
Jamie has also managed to double up with Frymax. Says Jamie “Frymax is our chosen frying medium and we love it. The clean, neutral taste allows the flavours of the potatoes and fish to come through, ensuring the customer gets the true taste of award winning fish and chips
“Having tried other oils, Frymax has proven to last longer, stay fresh for longer and is able to be fried using high temperatures. This really helps us in sealing the food, maximising the taste and minimising the fat content.”
Frymax is pure white premium palm. It is additive free, contains no hydrogenated oil and less than 1% trans fats.
Frymax has been the Friers’ favourite for over 70 years and has not changed during this time.
Introducing the Vizu Speedline Makeup Table: Transforming Fast Food Operations! ��
Upgrade your fastfood workflow with the Vizu Speedline Makeup Table, the ultimate solution for efficient burger preparation!
The Vizu Speedline Makeup Table is where speed meets precision, revolutionizing kitchen workflows for peak performance during high-pressure hours. Designed to keep your kitchen moving at lightning speed, it ensures every burger is crafted to perfection, satisfying both your team and your customers.
This cutting-edge system boasts an ergonomic layout, complete with dedicated storage for buns, Vizu Slim Line Bun Toaster, three pan gastro warmers for hot holding burger patties or fillets, and a wrap and relish stand to convenient store your toppings and packaging. With a place for everything and everything in its place, your team can toast buns and build and wrap burgers faster and more consistently, delivering quality with every bite.
Proudly built in the heart of Berkshire, UK, the Speedline Makeup Table is constructed from top-quality 304-grade stainless steel and food-safe materials. Its durable design stands up to the rigours of a busy kitchen while maintaining a sleek, professional aesthetic.
With customizable configurations, you can tailor the layout to match your menu, allowing your signature burgers to take centre stage. The flexibility ensures your unique offerings shine with every order.
Why Choose Vizu?
- Streamline your order assembly process to maximize efficiency.
- Minimize errors while improving customer satisfaction.
- Reduce prep times to boost profits and productivity.
Make your kitchen the ultimate value proposition for fast food with the Vizu Speedline Makeup Table. Contact us today for a free consultation and discover how we can transform your restaurant’s workflow into a seamless operation!
VIZU GASTRO WARMER 3 PAN
VIZU SLIM LINE BUN TOASTER
VIZU MINI HOLDER
VIZU HEATED BURGER ASSEMBLY
Cupffee can withstand high temperatures up to 85°C, ensuring that your hot drink stays contained without any leaks for hours. Even if you’re not a fan of sugar, Cupffee won’t alter the taste of your coffee or tea. It’s a guilt-free indulgence that allows you to sip and snack away. Tasty as a cookie, Cupffee remains crunchy from the first sip to the last bite.
Single-use plastic and laminated paper cups contribute significantly to daily pollution, contaminating our soil and oceans for centuries. Cupffee aims to combat this environmental challenge effectively. With rapid production and swift delivery systems in place, Cupffee promises to deliver its sustainable edible cups to you swiftly, no matter where you are. Join us in our mission to change the world, one Cupffee at a time, with clients in 55 countries and partnerships with companies such as Metro, Coffee Island, Costco Mexico, Etihad Airways, Deli and Cia, and many more.
Nice to eat
Cupffee is the world’s first edible cup that offers a delicious and crunchy experience while also being environmentally friendly
you!
Cupffee is proud to partner with the renowned coffee giant Lavazza, in a collaborative effort that signifies a significant step towards a sustainable future. This partnership extends across 18 countries and prestigious events like Wimbledon, where even Giuseppe Lavazza and Queen Elizabeth have enjoyed their coffee in Cupffee cups.
Lavazza’s commitment to environmental sustainability is deeply ingrained in its corporate ethos. The company actively works towards creating positive change across the entire supply chain, from coffee bean to espresso cup. By investing in groundbreaking innovations, Lavazza ensures that a healthy environment remains a universal right and a shared responsibility. Cupffee’s zero-waste, edible cups seamlessly integrate into Lavazza’s sustainability strategy, reflecting a mutual passion for the Earth and a relentless pursuit to improve its future.
Our partnership shares a unified goal: to reduce climate impact and promote a circular economy. Lavazza’s sustainability efforts align perfectly with Cupffee’s mission to revolutionize the coffee-drinking experience by offering an eco-friendly alternative to disposable cups. Together, we are not just offering a product but fostering a cultural shift towards responsible consumption.
We invite coffee enthusiasts and environmental advocates to join us in this transformative journey. As Cupffee and Lavazza continue to lead with innovation, taste, and responsibility, we’re not only changing how we enjoy our coffee but also making a stand for the planet. Let’s embrace this change, one Cupffee at a time, and contribute to a greener, more sustainable world.
Visit: www.cupffee.me/en
Unox Moving Mountains for Mental Health challenge raises more than
£23,000 in support of
The Burnt Chef Project
After a team of 25 spirited individuals comprising of the Unox UK team, partners and supports hauled an oven weighing more than 140kg up the UK’s highest mountain back in the summer, the fundraising effort has now closed, smashing the challenge target to raise a staggering £23,734.78 for The Burnt Chef Project.
Setting an initial target of £10,000, the incredible final total, more than doubles the original target, making the team’s extraordinary effort worth it. Starting from the mountain’s visitor centre at 06:00, the team battled the mountain for more than 14 hours, facing rocky climbs, ravines, river crossings, strong wind, rain and even a lack of visibility at the top, all while managing and mitigating injuries. Reaching a height of 1,100 metres above sea level, the 10-grid CHEFTOP-X™, Unox’s marketleading, state-of-the-art combi oven, was carried to a point higher than any other in England or Wales.
challenge, exceeding our fundraising target and spreading the word about the great work done by The Burnt Chef Project, we can do our bit to help those suffering and reduce the stigma that continues to surround mental health in hospitality.
I would like to say a huge thank you to every single person involved in the challenge. From those who helped organise and plan the logistics, the 25-strong team, the mountain guides and our wonderful challenge partners - Caterglobe, Latitude Leasing, Dewberry Redpoint, Nimlok, Eat PR & Marketing, Foxton Budd, Thomas Franks, HRC, Casual Dining Show, Keith Elkington Transport, Gratte Brothers and The Bread Factory. A final thanks go to our parent company, Unox S.p.A, who fundmatched the total raised, helping to not only reach but significantly exceed our target - thank you.”
Four months on from the enormous challenge, the fundraising period has now closed, with the team surpassing their initial fundraising target by more than 130%. As the latest in a series of challenges undertaken by Unox in support of the company’s partnership with The Burnt Chef Project, Moving Mountains for Mental Health not only helped to raise an incredible sum of money but also facilitated conversation around mental health in the hospitality industry – a mission of The Burnt Chef Project.
On the final total, Scott Duncan, Managing Director of Unox UK comments:
“It’s truly incredible to see the impact that Moving Mountains for Mental Health has had – both in terms of the amount raised and the message that has been spread far and wide. To have raised more than £23,500 to support the ongoing work of The Burnt Chef Project makes every footstep taken on Ben Nevis back in June, is extraordinary. While the team returned exhausted, broken and for some carrying minor injuries, this is nothing in comparison to the daily struggles of those living with mental health challenges in our industry. We hope that by completing the
With the final donation marking the end of the Moving Mountains challenge, Kris Hall, Founder and CEO of The Burnt Chef Project comments:
“Completing this challenge and raising more than £23,000 to support the ongoing work of The Burnt Chef Project is truly inspiring. Having built an intrinsic relationship with the Unox team, not just in the UK but around the world, we’ve created a partnership of huge importance to our mission and one that I hope will continue for many years to come.
When I initially heard about the plans to carry a full-sized, 140kg Unox combi oven up Ben Nevis, I was stunned – but through grit, determination and willpower, the team not only succeeded but did so in a way that will have motivated others, spread the word and helped hundreds, potentially thousands of individuals in hospitality who are struggling with mental health challenges. To every single member of the team, the partners and the wider support network who were involved in the Unox Moving Mountains challenge –thank you from the bottom of our hearts!”
For more information on Unox please visit www.unox. com or to find out more about the work done by www. theburntchefproject.com.
Central Foods offers a great range for
Organisers of Veganuary 2024 have revealed that six months after taking part in the event, 81% of participants reported diet changes as a result of being involved
Most of the participants had maintained a dramatic reduction in their consumption of animal products and 27% are still eating a fully vegan diet.
The survey also found that 95% who are not fully vegan said that they’re likely to try a vegan diet again in the future – which indicates that plant-based dining is very much here to stay and something that fast food operators should be aware of.
To help fast food venues offer great-tasting, easy-toserve plant-based options to their customers during Veganuary and beyond, Central Foods has an evergrowing range of vegan products suitable for fast food menus.
The frozen food distributor’s most recent vegan introduction is the KaterVeg! vegan and gluten-free VG sausage.
Produced to the same recipe as the KaterVeg! vegan meatballs which are one of the most popular products supplied by Central Foods, the KaterVeg! VG sausage is
made from soya and is a source of protein which is high in fibre and low in sugar.
Being suitable for vegan and gluten-free customers means it’s a versatile product to add to any fast food menu.
Gordon Lauder, MD of Central Foods, said: “There’s a growing interest in reducing meat consumption in the UK, with more and more people choosing a flexitarian approach or cutting out meat and dairy completely. That’s why it’s a good idea for fast food venues to include vegan and vegetarian options on their menus.
“To make things easy, frozen food distributor Central Foods offers a superb range of plant-based products for the fast food sector.”
The range includes KaterVeg! spicy veg burgers, KaterVeg! vegetable nuggets, the KaterVeg! vegan quarter pounder, and the KaterVeg! spicy beanburger.
There are also options for fast food operators offering street-food-style menu items, such as Menuserve and KaterVeg! bao buns or KaterVeg! Moroccan-style cauli bites.
vegan customers
And for a sweet treat, there’s the vegan-friendly KaterBake apple fry pie – a rectangular hand-held pie that’s served in a cardboard sleeve.
Based in Northamptonshire with a UK-wide distribution network, Central Foods offers an extensive range of frozen food products to the entire food service sector, including fast food venues.
For more information visit www.centralfoods.co.uk
Scan the QR code to view the Central Foods Fast Food range, including the vegan options available.
New business development executive appointed at frozen food distributor Central Foods
Frozen food distributor Central Foods has appointed Amy Oliver as business development executive.
Amy joins the sales team as part of expansion plans for the company and following the recent deal with Tyson Foods’ UK division to increase Tyson’s distribution of mainly chicken products to independent frozen food wholesalers in the UK.
Local to Central Foods’ headquarters at Collingtree near Northampton, Amy said: “I am excited to join Central Foods as a business development executive and start my journey within this wonderful local business in the exciting world of foodservice.
“I’ve always had an interest in food and food trends and there is no better place to indulge my passion than in the market itself. I am looking forward to learning from the years of knowledge that my fellow colleagues have within the business.”
Amy has experience of working in food retail and also in hospitality, but this is her first full-time position since completing her A-levels.
Central Foods MD Gordon Lauder said: “We are delighted to have expanded our sales team and look forward to introducing Amy to our clients and customers. It’s an exciting time to be joining Central Foods, as we begin working with Tyson Foods alongside all the other fantastic brands and businesses that have been working with for many years – supporting them with distribution in the foodservice sector and providing the catering industry with a superb range of quality products.”
Central Foods is one of the UK’s leading frozen food distributors to the food service sector and currently sells to over 200 independent wholesalers, as well as larger national and regional wholesalers. The company is proud to be a catering partner across the whole food service sector, supplying to hotels, restaurants, bars, universities, schools, pubs, care homes, garden centres, leisure outlets and more.
For more information, visit www.centralfoods.co.uk.
December 24 and January 25
Frozen foods distributor Central Foods partners with Tyson Foods to supply UK food service sector
Frozen food distributor Central Foods has partnered with global food company Tyson Foods’ UK division to increase Tyson’s distribution to independent frozen food wholesalers in the UK
The industry giant will offer a selection of products via Central Foods such as Hot ‘N’ Kickin® crispy chicken wings, chicken breast kebabs and skewers, coated chicken fillets and crispy inner chicken fillets. Mainly chicken products, the items will complement Central Foods’ popular own-brand range of Golden Valley Foods poultry options.
Gordon Lauder, MD of Central Foods said: “We are very pleased to be working with Tyson Foods to extend the company’s distribution network in the UK.
“Tyson Foods has a reputation for supplying great-tasting, best-quality food for every occasion, as well as very positive environmental and sustainability credentials, and we are delighted to be increasing distribution for their brand in the UK.”
Tyson Foods has grown from humble beginnings in Arkansas to one of America’s great companies and a leader in the food industry. The modern, multi-national and protein-focused food company produces approximately
20% of the beef, pork and chicken in the United States in addition to its large brand portfolio. Through expansion and acquisition, Tyson Foods is now also one of the world’s largest food companies.
“The UK independent frozen foodservice wholesale sector is an important and growing market for Tyson Foods,” said Phil Eccleston, commercial director at Tyson Foods Europe. “Our partnership with Central Foods will allow us to further expand our business and geographical coverage in an innovative way.”
21st AN N I VERSARY 21st AN N I VERSARY
Central Foods is one of the UK’s leading frozen food distributors to the food service sector and currently sells to over 200 independent wholesalers, as well as larger national and regional wholesalers. The company is proud to be a catering partner across the whole food service sector, supplying to hotels, restaurants, bars, universities, schools, pubs, care homes, garden centres, leisure outlets and more.
For more information, visit www.centralfoods.co.uk.
Jestic is all fired up with the new Henny Penny HC5 Hot Holding Cabinet
Expanding on its range of premium foodservice equipment, Jestic Foodservice Solutions is delighted to launch the all-new Henny Penny HC5 Hot Holding Cabinet this October. Leading the way in providing a foodservice solution that truly makes a difference, the innovative new Hot Holding Cabinet by Henny Penny aims to improve profitability and consistency, meeting the demands of busy operators nationwide. For a first chance to see the Hot Holding Cabinet, visit Jestic on stand Q66 at Restaurant & Takeaway Innovation Expo. Effective, trusted and safe food holding is the critical link between kitchen prep, cooking and final service. Busy kitchens need to be able to create elements of the menu in advance and then finish pre-service, but the kitchen needs to be able to trust that the food will be held at the right temperatures and conditions to be not only safe but also in perfect ‘as cooked’ condition to ensure that the quality of the food service remains high. Harnessing the flexibility of modern technology, the new Henny Penny HC5 Hot Holding Cabinet offers operators with the highest quality hot holding solutions to suit the needs of their customers.
exclusive UK supplier of Henny Penny”.
The new HC5 is a half-size heated holding cabinet designed to provide excellent holding for a lower investment. Featuring an innovative LED lighting option for glass door cabinets, with fully insulated cabinet and tight-sealing door, operators can enjoy the benefits of high-quality holding while using very little energy. Partial pan removal, self-closing door and magnetic closures contribute to convenient workflow and energy savings and operators can time up to five shelves separately with available Count Down Timer control.
With dual fans and ventilated side racks, allowing hot air to circulate evenly throughout the cabinet, Henny Penny heated holding cabinets keep a wide range of delicious menu items hot and tasty right up until service. With extensive holding capability, foodservice operators can cook delicious food in quantity prior to peak periods and store within the holding cabinet until needed.
Michael Eyre, Jestic Product Director says,
We are delighted to be expanding our range of professional kitchen equipment with Henny Penny by introducing the HC5 Hot Holding Cabinet. Carefully engineered based on years of industry experience, the unit includes a digital display of holding times whilst offering huge flexibility, allowing operators to move seamlessly from pressure fryer to hot holding. Used mainly for fried chicken, the Hot Holding Cabinet is an excellent addition to the range and we are proud to be the
Hot holding enhances food safety by ensuring food is not only maintained at safe temperatures but retains optimum taste and texture, thus minimising the chance of food wastage. Effective, efficient holding equipment is essential in helping kitchens run smoothly and minimise waste and at Jestic, we’ve been committed to identifying the best portfolio of brands that make life easier for chefs. Highquality hot holding offers the flexibility to hold multiple items in perfect condition for speedy service, as well as holding elements of dishes ready to be plated for final service to guests. Wherever it is used, effective hot holding makes final service easier for everyone in the kitchen.
The technology produced by Henny Penny ensures that equipment can be operated with the minimum of training, offering flexibility across the kitchen team, and allowing chefs to get on with creating menus that delight customers. Advancing technology across the foodservice sector is about making life easier not more complex, and these premium hot holding brands do just that.
For more information on Henny Penny and the full Jestic portfolio, please visit www.jestic.co.uk or call +44 (0)1892 831 960.
FLYING HIGH WITH WINGERS
Jestic provides the answer to the best quality chicken wings!
Afew years ago, brothers Amran and Dylan Sunner, and their Dad, Bill, set about crafting their very own delicious, freshly fried buttermilk chicken recipe for their customers to enjoy; an idea that quickly blossomed into developing into a clearsighted focus on the very highest-quality wings and from that… Wingers was born.
With family at the heart of the businesses, the premium fast-food franchise based out of the Midlands is dedicated to producing delicious, freshly fried buttermilk chicken wings that get customers drooling – and coming back for more. The family prides itself on serving only the finest fried chicken wings and tenders and has rapidly built a reputation as “THE chicken wing company”.
Since launching in 2020, the brand has already expanded to an impressive 11 stores and counting, with much of the success behind the Wingers brand coming from their approach to operational efficiency. The chain has produced a comprehensive internal operations handbook aimed at new starters and site managers known as “The Wingers Holy Book”. The guide covers exactly how to run a store from front to back – with simplicity and ease at the core of everything they do. Speaking about the overall concept and family-first ethos of Wingers, Founder and Head of Operations Amran Sunner says:
“We knew that it was important to focus on a core product that people love, which for us was fried chicken. As the business developed, and as more Wingers opened, we wanted to ensure consistency from site to site, as well as producing the very best product, whilst keeping operations simple for our kitchen teams.”
Following difficulties with their previous fryers, from aftercare to training and service, Amran decided to look for other options, and that’s where Jestic Foodservice Solutions came in. On a trip to Jestic head office and test kitchen in Paddock Wood, Kent, Amran was able to get hands-on with a range of Henny Penny fryers, quickly realising GVE Open Fryers were the perfect solution to their demands for consistent, high-quality cooking, ideal for Wingers’ premium positioning and reputation for quality.
Amran goes on to explain:
“When it comes to fried chicken, fryers are the golden item that’s going to make your product sell. Once we realised how easy Henny Penny GVE Open Fryers are to use and the benefits you get from them in terms of product quality and oil management (and oil cost savings), it was a no brainer that we had to investigate it further and ultimately invest in them across the estate”.
Overall, Amran, Dylan and Bill couldn’t be happier with Henny Penny, and it was clear that the fryers were the perfect match for Wingers’ high quality and highperformance aspirations. However, Henny Penny’s impeccable frying was just the beginning. Highlighting the service and support they received from Jestic, Amran says:
“From menu advice to equipment selection, Jestic has helped Wingers be the very best it can be at producing high-quality wings for every customer to enjoy. Jestic has helped train our staff brilliantly from day one and the team has now got into a rhythm of how to use the fryers properly and how to filter oil properly, without having to constantly check a manual. It’s made the overall process and everyday operation that much easier.”
It’s clear to see the advantage that Wingers and the Sunner family have received from working with Jestic, as Amran concludes:
“If you’re ever looking to use Jestic, I would recommend heading down to one of their development kitchens in Kent or Manchester, take your product down there, see the portfolio for yourself and what they can do for you and your business.”
For more information on any Jestic brand, visit www. jestic.co.uk or call +44 (0)1892 831960.
Grab a slice of innovation with Jestic Foodservice Solutions
Michael Eyre, Product Director at Jestic Foodservice Solutions shares his views on the evolution of the UK pizza market
Pizza has been a hugely popular consumer choice ever since it became a fixture of our high streets just a few short decades ago. It’s great value, works brilliantly for families and friends and can be scaled up to a night out or make for a convenient treat at home when everyone is tired.
With a broad range of outlets offering consumers more choice than ever, the pizza market provides huge variety to consumers. We have also seen that the market has changed to give consumers the same great value, taste and convenience, but in a range of formats and occasions that better suit current trends. Whether you want to offer Neapolitan thin crust, deep pan or even Detroit-style pan pizzas on your menu, whatever your set-up or size of operation, Jestic has a range of pizza equipment to suit every operator need.
In terms of delivering volume whilst maintaining quality, EDGE high-quality conveyor ovens combine consistently high performance with reliable simplicity. Ease of operation also ensures that any member of the kitchen team can create fantastic pizza for customers in any size of location. Available in a wide range of sizes, as well as electric, gas and LPG fuel options, every EDGE oven includes delivery, installation, and full training, as well as a five-year parts warranty for simplicity of installation and complete peace of mind.
Like every household across the country, the increase in costs has impacted on the wider hospitality industry and pizza is no exception to that. Pizza is, however, pretty resilient because even at its most artisanal the price of entry to the market is reasonable and as such, consumers
will often stick with pizza when perhaps they make other choices around casual dining. The equipment in the current Jestic portfolio is also energy efficient and can help to minimise both energy usage and cost, as well as keeping quality high and consumers returning.
When it comes to pizza, one of the most important messages to share with operators is that one size certainly doesn’t fit all – either in terms of equipment or in style, menu choice, or pretty much any other element of your business. From delivering menu solutions to advising on the best tools and equipment for your kitchen, Jestic can offer industry-leading brands, as well as menu advice - and more - on how to best meet the needs of customers at all times of day and across a variety of outlet types. With a wide range of ovens installed, our demonstration kitchens in Kent and Manchester allow our expert culinary team to host regular customer sessions where we can not only discuss and educate caterers on the latest pizza innovation but bring it to life with hands-on demonstrations.
Given the changes we’ve seen over the last few years, I think that the market is at an interesting stage. Consumers now have greater access to better pizza, more easily than ever before. Menu trends, topping choice and pizza style are going to see a lot more additional personalisation in coming years – potentially even down to specifying the dough type you want your pizza to be created with. Whatever happens in the next few years, it’s certain to be great fun tasting all the innovation across the pizza world.
For more information on the full Jestic equipment portfolio, please visit www.jestic.co.uk or call +44 (0)1892 831 960.
See the EDGE in action
The cutting ‘Edge’ The best technology. For the best bake
Edge has only one goal, to build the best baking, highest quality, most energy e�cient conveyor ovens in the marketplace. How they do this is simple “The best technology, for the best bake” EDGEconveyor ovens are designed and built with, a�ordability, operational simplicity & serviceability in mind.
At Jestic we do not simply supply equipment - we �nd the very best solution for you. Expert advice from our knowledgeable sales team, award-winning sta� training and menu development from our experienced culinary team, and the support of Jestic Technical Services - our own nationwide service and maintenance team, available to you seven days a week, 364 days a year.
It Can be Easy!
Choosing a plant-based diet isn’t a new notion and it’s no longer a craze – many consumers have made it a lifestyle choice
Plant based isn’t just about not eating animals, it’s about health and about the environment too. With so much choice, veganism has become even more accessible and appealing and with consumers getting more adventurous with their tastes, it’s important that operators create an appetising plantbased menu which sets them apart from the competition. Working with a reputable, supplier you can trust like Middleton Foods not only offers a variety of easy-to-use options, but also ensures products are suitable for vegans and vegetarians. At Middleton Foods, we support chefs by manufacturing an innovative range of products which give operators peace of mind that the ingredients they are using as part of their menu are suitable for customers following a vegan diet.
Middleton Foods have a host of products which are suitable for vegans, including our new Plant Based Mix – a versatile product carefully curated to allow caterers to create their own meat-free menu items; from sausage rolls and burgers to meatballs and falafel! Simply add water and use the mixture as if it were the meat. Once formed into the
desired shape, items just need to be cooked and served. With many consumers choosing to enjoy a plant-based diet as a lifestyle choice, vegan menus have wide appeal, the new Plant Based Mix can be used by caterers looking to offer premium quality plant-based menu items. Using a readymade blend of uniquely balanced ingredients, our new Mix ensures the quality and consistency operators can rely on to deliver deliciously tasty menu items which burst with flavour and offer the appearance of their traditional alternatives, with an appetising colour, form and satisfying bite.
With pre-prepared plant based mixes, preparation time is reduced, there’s no need to stock a range of ingredients, stock can easily be controlled and importantly, costs can easily be managed. They’re also a convenient choice. It ensures consistency – so time after time, the taste and quality remain the same. What’s more, any member of the kitchen team can make the menu items; there are no specific skills required.
For more information on Middleton Foods, please visit www.middletonfoods.com or call +44 (0)1902 608122.
By Paul Stanley, Foodservice Manager, Middleton Foods:
Middleton Foods announces Winner of The Peter Hill Award 2024!
Middleton Foods is delighted to announce SALT Fish & Chips in Cumbria as the Winner of The Peter Hill Award 2024. Located by the beach in beautiful Seascale, SALT prides itself on using Cumbrian produce and focuses on high welfare and high ethics; it was deemed a truly deserved winner by the judges for this moneycan’t-buy set of prizes – worth over £15,000!
The Peter Hill Award was launched by Middleton Foods in memory of its late CEO, Peter Hill, to reflect Peter’s passion for his beloved fish and chip industry. Speaking about the Winner, Ryan Baker, Sales Manager, Middleton Foods says:
say thanks to Middleton Foods and the wider fish and chip community for welcoming us into the family and providing an abundance of support. I am forever grateful. Ben, Amy and the SALT team.”
“We’re delighted to announce Ben, Amy and their team at SALT Fish & Chips as the very deserving Winner of The Peter Hill Award 2024! The judges were really impressed with their drive to set up a new business, and their determination to make the shop an integral part of the community. SALT has already started the process of striving for excellence, and the support Middleton Foods can give them will help them to achieve their goals.
“Peter loved the industry so much and was always keen to support and nurture new talent in the trade he adored. The Peter Hill Award recognises newcomers to the industry, encourages new talent, promotes quality and excellence and allows us to give something back to the trade – SALT Fish & Chips and everything it stands for, really stood out to our judges. We know Peter would be delighted they’ve been chosen as the Winner. Huge congratulations to SALT Fish & Chips.”
Commenting on their achievement Benjamen Seed, Owner, SALT Fish & Chips says:
“We are incredibly honoured to win this wonderful award especially given the standard of our fellow finalists. It shows that the hard work we put in isn’t going unrecognised and I’m really glad we can share this with our customers. Huge thanks to our amazing team here who haven’t only been committed to their roles but have also motivated me to strive for more. Finally, I just want to
As well as the kudos of being announced Winner of the inaugural Peter Hill Award, the spectacular prize won by SALT Fish & Chips is worth over £15,000 and includes – £1,000 worth of Middleton Foods stock; design of their own, ‘own label’ bespoke batter mix; two places at the KFE School of Frying Excellence; two places on the NFFF Fish Frying course; 1-1 ForkedUp training with Calum Richardson, for 3 months; two tickets to the Fish & Chip Shop of the Year Awards 2025 (with hotel accommodation and travel expenses); a years’ support from Middleton Foods very own Batter Boys and additional support for National Fish and Chip Day 2025.
The Award was a hotly run contest, with a fantastic number of entries. Five Runners-Up – Catch, Porthleven, Cornwall; Frydays, Kendal, Lancashire; Sea Blue Fisheries, Clowne, Sheffield; The Anchor, Bexley, Kent; and The Friary, Beauly, Scotland – win £300 worth of Middleton Foods stock and two places at the KFE School of Frying Excellence.
Middleton Foods wanted to keep their great friend Peter’s memory alive. Creating The Peter Hill Award, which reflects Peter’s passion for his beloved fish and chip industry, is a true legacy to Peter. Middleton Foods would like to thank the independent expert judging panel – Fred Capel, Nigel Hodgson and Calum Richardson – as well as Nikki Williams, Field Sales Manager, KFE and NFFF too, for their support.
Middleton Foods, the UK’s leading manufacturer of foodservice pre-mixes, is a family owned and operated business, proudly manufacturing food products in the heart of the UK using modern machinery combined with the latest manufacturing techniques. For further information please call Middleton Foods on +44 (0)1902 608122 or visit www.middletonfoods.com/the-peter-hill-award.
MAKE MORE OF YOUR MENU WITH MERRYCHEF® ACCESSORIES
Merrychef launches a new range of accessories for the conneX 16®, giving operators even more flexibility with menu development and the ability to cook different foods at the same time, as well as assisting with equipment hygiene. The extended range includes full sized deep cooking trays, liners and a 9 x square mould, all coated in an award-winning 100% PTFE laminate technology, plus a hard anodised aluminium griddled cook plate. The trays and liners are available in green and black options to assist with food separation, for example meat and non meat items or control of allergens; and using them will make cleaning the conneX 16® quicker and easier as they need only to be cleaned with a general purpose cleaner, water and a soft cloth or run through a dishwasher. Already the largest cavity (16” x 16”) to smallest oven width (18”) of any high speed oven on the market, cooking large volumes of food, and batch cooking to help to manage demand and reduce queues; the new accessories for the conneX 16® will assist further by allowing operators to use the half trays to cook multiple foods at the same time.
Using customised Merrychef cooking trays and liners keeps food and grease out of the oven, significantly reducing cleaning time, and avoiding grease build-up in the cavity also extends the life of the oven.
Colin Lacey, VP and Managing Director of Merrychef explains more,
“The range of accessories available with all of our high speed ovens are a secret weapon for operators. Not only do they help to keep the oven clean and prolong the life of the equipment, but they allow chefs to create even more dishes than they ever thought possible, positioning the conneX 16® to do so much more than just deliver perfect toasted sandwiches and pizza! The trays allow for items such as chicken or fish with sauces and marinades to be cooked, and the 9 x square mould is ideal for creating mini omelettes, egg bites, frittata or baking breakfast buns.”
Specialising in accelerated cooking equipment since the 1950’s, Merrychef has been at the forefront of the UK’s foodservice market, and the company continues to put innovation at the top of its agenda ensuring its Sheffield factory leads the way in operational excellence.
For further information on Merrychef, please visit, https:// www.merrychef.com
Jamie Russo, Winner of two National Awards uses Frymax
Jamie Russo was over the moon to have been crowned a double winner at the prestigious Fish and Chip Awards in London in February 2024.
After working in the industry for nine years, Jamie jumped at the chance of owning his very own fish and chip shop and bought the Redcloak Fishbar in Stonehaven. During these loyal years of frying, Jamie has shown true commitment and passion for the industry. This has shone through and he soon gained a reputation for cooking the perfect fish supper, worthy of national champions.
After demonstrating his expertise in fish frying and skillmanship in preparation and sustainable practices, Jamie shone through and scooped the Drywite Young Fish Frier of the Year Award and the Best Newcomer Award.
Jamie’s devotion to fish and chips has truly been rewarded with winning these two national titles. Jamie and Redcloak Fishbar have ballooned in fame, with trade increasing by 40% since being crowned a winner.
Jamie says that running Redcloak Fishbar is an
absolute joy and believes that if you get the foundations right, everything else will fall nicely into place.
We are passionate about consistency, which can only be achieved with good management. We prep fresh daily to maximize the quality and filter twice daily too. This really helps us to produce tasty fish and chips that are helping to make Redcloak Fishbar a fish and chip destination.
Frymax is our chosen frying medium and we love it. The clean, neutral taste allows the flavours of the potatoes and fish to come through, ensuring the customer gets the true taste of award winning fish and chips.
Having tried other oils previously, Frymax has proven to last longer, stay fresh for longer and able to be fried using high temperatures – This really helps us in sealing the food, maximizing the taste and minimising the fat content.
We are super proud to advocate the fact that fish and chips can be eaten as part of a healthy diet at Redcloak Fishbar. By using fully sustainable palm oil, the thick cut chip, freshly caught local haddock, and the fact we marry all this with our award winning service, ensures that our Fish Supper remains a firm favourite for decades to come.
Caffe Prima adds versatile light roast beans to their quality coffee range
Professional coffee roasters Caffé Prima have added a new single origin, light roast Brazilian blend to their range of high quality, cost effective coffee beans.
Available in a 1kg bag or 6kg case, this light roast coffee has been crafted to showcase the beans’ natural sweetness. Featuring a delicate fragrance and notes of almonds and chocolate, the coffee is ideal for brewing americanos and serving with or without milk depending on preference.
Richard Ashton, brand manager for Caffe Prima, is excited about the new blend:
“The Brazilian blend is a fantastic addition to Caffe Prima’s expertly developed selection of coffee beans, largely thanks to its’ versatility. The smooth and mild flavour profile makes it an ideal everyday coffee, whether it’s to kickstart your morning, enjoy a midday break, or as an after-dinner finale.”
The beans arrive in fully recyclable packaging and is available alongside Caffee Prima’s six other high-quality blends, curated from across the globe to offer a broad range of strengths, flavours, and aromas to appeal to every taste.
For more information on Caffé Prima coffee, please visit www.caffeprima.co.uk/collections/coffee-beans
Aimia Foods segment their services with a Professional new brand name
Leading food and drink manufacturer, have rebranded their food service and vending division to Aimia Foods for Professionals
Aimia foods decided to create this variation of the company name so that customers could clearly identify Aimia Foods for Professionals as manufacturer and distributor of foodservice products, with key brands such as Horlicks, Drink me Chai, Galaxy, and Caffe Prima, taking centre stage.
Michelle Younger, Marketing Director at Aimia Foods, goes on to detail the importance of communicating Aimia’s Professional direction to existing and prospective OOH customers:
“In terms of market positioning and perception, Aimia Foods has developed a strong pool of loyal foodservice customers over the past 43 years. We too recognise that the OOH area has good opportunity to grow – a growth that we want to approach with our divisional brand name ‘Aimia Foods for Professionals’ .We feel this brand name truly emphasises our expert position in the field, and reflects our commitment to developing this sector in the future.’
With the ability to manufacture for multiple categories, pack formats and channels, Aimia Foods for Professionals are also dedicated to creating own-label products, which offer coffee shop, pub and restaurant chains the opportunity to have their own bespoke recipe, whether this is hot chocolate, coffee or another beverage product.
To find out more about Aimia Foods for Professionals, please contact Aimia Foods on 01942 4086000 or visit ww.aimiafoods.com
Ferrero Foodservice Launches New Easy-to-Use Nutella® Format!
Ferrero Foodservice has launched a unique Nutella® 1kg Cartridge, encouraging chefs and bakers to get creative with their offerings that use the nation’s favourite spread[i]
The latest innovation from Ferrero Foodservice will allow operators to pipe, top or fill a host of goods with a portion of Nutella®, from pancakes and waffles to croissants and eclairs. Filled with 1kg of Nutella®, the cartridge comes ready to use, with three nozzles making it a versatile and easy-to-use tool. The latest addition to the foodservice portfolio allows chefs, bakers and operators to get imaginative when decorating their baked goods.
“The Nutella® Cartridge adds a new dimension to hotel, café and bakery offerings as it allows operators an easy way to incorporate Nutella® into their products and premium-ise their offering with quality ingredients, that taste delicious[ii]. Whether you’re a hotelier looking for ways to upgrade your breakfast menu, or you’re a bakery looking for a convenient easy-to-use product, this format is for you. It’s as simple as unscrew and use – perfect for busy kitchens! We can’t wait to see what operators think.”
The cartridge is also compatible with the hottest new tools in foodservice – the Nutella® Electronic Dispenser and the Nutella® Manual Dispenser. In fact, when paired with the innovative new dispensers, users are guaranteed less than 4% product waste[iii], helping them to profit from big brand power in more ways than one.
Deboo continues;
“The Nutella® cartridge is a real game-changer for foodservice! Not only is it an innovative standalone product, but it’s the dedicated SKU that works with our new Nutella® Dispensers. Operators can streamline their operation with the addition of these innovative and versatile products that work across a range of back-ofhouse needs, whilst answering consumer demand for delicious brands out of home.”
To support chefs and operators, Ferrero Foodservice has a selection of recipes to inspire your menu which highlight the versatility of the cartridge, and the new dispensers. These recipes can be found at www.ferrerofoodservice.com.
Ask your wholesaler or contact us to find your local Nutella® 1kg Cartridge stockists.
For more information and for the full range of Ferrero Foodservice products, including Nutella ® , please visit www.ferrerofoodservice.com or call 0208 869 4000
[i] Nielsen, Total Spreads – MAT w/e 08/09/2024
[ii] Lumina Intelligence Eating and Drinking Out Panel, data collected 52WE 15/05/2022, 52WE 14.05.2023 and 52WE 12.05.2024
[iii] Ferrero Internal Data
A PHAT PASTY CHRISTMAS UNVEILED
The award-winning Phat Pasty Company, one of the leading UK foodservice suppliers of pies, pasties and savoury treats, has revealed its festive range for 2024
Bringing truly authentic flavours to menus, the Phat Pasty festive range offers something for all operators from grab & go hot pasties, centre plate pies and savoury bake snacks.
With the UK free-from market size anticipated to grow at 12.2% between 2023-2033[1], brand new for this year is the introduction of the Wild Boar, Apple and Cider Gluten-Free Pie. Made with wild boar and apple, in a creamy cider and mustard sauce, topped with a golden gluten-free pastry, the pie was overall runner up and Silver Award Winner in the Free From category at the British Pie Awards 2024.
Available in two size formats, 300g centre plate or 90g mini pie, these pies are perfect on winter menus as either
a hearty main, a starter or on sharing boards and platters.
The new pie joins a line-up of three hot-to-go yuletide treats including, for meat lovers, the Phat Christmas Dinner Pasty, filled with turkey, bacon, sausage and cranberries, seasoned with sage and onion and encased in a hand-crimped pasty, and the Phat Festive Chunky Sausage Roll, with pork, turkey, ham & cranberries, wrapped in a puff pastry roll.
With nearly seven out of 10 (67%) of consumers ‘extremely sustainability conscious’[2] and a third reducing their overall meat intake[3], the range also offers a meat-free option; the Phat Festive Vegan Bake. This puff pastry slice is filled with mushrooms, cranberries and pea protein chunks in a creamy coconut milk sauce, seasoned with sage & thyme.
All three are perfect for operators to offer as hot grab & go options or as part of a light lunch Christmas menu.
Paul Clark, Phat Controller at Phat Pasty, commented: “We’re a truly British brand and so we wanted to focus our festive range around classic Christmas flavours, that consumers know and love, combined with our unrelenting commitment to using the very best, premium ingredients.
“We’re proud to use British meat and natural ingredients in our ranges and our products are made in local areas synonymous with their heritage, with our traditional Cornish pasties handmade in Cornwall.
“This year, we’re excited to add a gluten-free pie to the Phat festive line-up, made in a gluten-free bakery, so we can offer pubs and restaurants a main or starter option, whilst our other Christmas products allow catering operators across leisure, out-of-home, education, healthcare and B&I, to uplevel their food-to-go or lunch menus this season.”
Phat Pasty’s festive range is available to order from September via Bidfood, Brakes and other national and regional wholesalers.
To find out more please contact the Phat Controller via phatcontroller@phatpasty.com
JJ Foodservice Launches MSC Campaign to Raise Awareness
National wholesaler JJ Foodservice has launched a campaign to raise awareness of its MSC range and educate customers about the benefits of MSC-certified fish and seafood
The campaign includes an overhaul of all MSCcertified products on the website and app, adding information on what MSC certification means and why it’s important.
Chief Product Officer Sezer Ozkul said, “As a national business, we have a responsibility to educate our customers about the importance of protecting marine ecosystems and supporting responsible fishing practices. Not only does it help our customers make more informed choices, but it also supports our Group vision to have a positive impact.”
The campaign will see JJ’s MSC range promoted on the website, app, and social media.
JJ Foodservice’s MSC Journey
JJ Foodservice’s MSC journey began in 2018 when it rolled out MSC certification across all branches as part of a commitment to work sustainably to supply fish and seafood to customers.
The Group offers a wide range of wild-caught and frozenat-sea fish and seafood products designed for various business types, from restaurants and takeaways to hotels and pubs.
JJ Foodservice works closely with fishing vessels to ensure a robust supply of high-quality products all year round. The Group is a proud member of the National Federation of Fish Friers.
View MSC range - https://www.jjfoodservice.com/msc
Cofresco Foodservice Launches Return to Recycle by Wrapmaster® Scheme
-Wrapmaster® offers chefs and foodservice operators the chance to claim a FREE award-winning dispenser - Recycle any brand of food wrap dispenser to take part
Market leaders Cofresco Foodservice - brand owners of Wrapmaster® – in an exclusive partnership with SUEZ recycling and recovery UK, have launched a new recycling scheme to support sustainability and recyclability in professional kitchens – Return to Recycle by Wrapmaster®*.
Wrapmaster® is offering chefs and foodservice operators the chance to claim a brand-new award-winning Wrapmaster® for free, when they recycle ANY end-of-life food wrap dispenser, regardless of brand.
Return to Recycle by Wrapmaster® provides a solution for responsible and reliable recycling at the end of a dispenser’s life, as they can be returned and reprocessed to create new products – such as white goods . While Wrapmaster® dispensers are robust, and designed to serve for many years, those that have reached their end of life can be recycled, as part of Cofresco Foodservice’s mission to be 100% circular.
To participate, operators should visit www.wrapmaster. global/return-to-recycle and fill out the online form. They’ll be supplied with a pre-paid return label, to send back their dispenser. Once received, participants will be emailed a voucher for a FREE Wrapmaster® dispenser, which can be redeemed with a participating distributor of their choice.
In a UK facility, the returned dispensers themselves will be shredded, washed and separated into polymers and metals, which are reprocessed and made ready for recycling. Once polymers and metals have been reprocessed, they are sent to UK and EU manufacturers to be used as a substitute to virgin material in the creation of new products.
Speaking about this cutting-edge scheme, Libby Coe, Sales and Sustainability Manager at Cofresco Foodservice said:
“We’re thrilled to launch Return to Recycle by Wrapmaster®, for what has been a much-anticipated activity as the foodservice industry looks for new ways to reduce waste across the board. We know that not all
dispensers are equal in terms of quality and performance, but in recycling they are all treated fairly, and that’s why we’re proud our scheme will accept any dispenser, regardless of brand.
“As part of our mission to be 100% circular, Cofresco Foodservice’s long-term goal will be to retrieve these recycled polymers and use them to manufacture new Wrapmaster® dispensers! We’re excited to take a significant step forward in our sustainability journey through Return to Recycle by Wrapmaster®, as well as support chefs and operators in theirs - we can’t thank SUEZ enough for their support in helping us to develop this innovative scheme.”
Speaking about the partnership, David Wood, Innovation Solutions Manager at SUEZ recycling and recovery UK, said:
“We’re delighted to harness our extensive expertise in resource management and partner with Cofresco Foodservice to launch this innovative solution for recycling end-of-life food wrap dispensers to the foodservice industry. We look forward to continuing our partnership to embed more circular solutions into Cofresco Foodservice’s operations, supporting its sustainability journey.”
SUEZ recycling and recovery UK
SUEZ recycling and recovery UK is a leader in the transition to a more resource efficient, circular economy. The business operates across hundreds of sites and handles approximately 11 million tonnes of waste materials every year – a significant proportion of the UK’s total waste. As a pioneer of the circular economy in the UK, SUEZ is a waste management, recycling, and resource recovery specialist, dedicated to delivering social, environmental and economic benefits to customers in both the private and public sectors.
Through the partnership, Cofresco Foodservice and SUEZ will prevent end-of-life food wrap dispensers from being discarded and instead see them recycled and reprocessed to create new products, creating a truly circular solution.
AAA endorsed by The Craft Guild of Chefs, Wrapmaster® has been supporting chefs and kitchens around the world for over forty years, designed to tackle food and wrap waste, it’s proven to cut costs, and improve efficiency in the kitchen, making it the ultimate chef wrap system.
For more information on Return to Recycle by Wrapmaster®, and to take part in the scheme, please visit www.wrapmaster.global/ return-to-recycle
Country Choice Unveils Tempting Christmas Offer
Country Choice, the UK’s leading supplier of instore bakery and retail foodservice products, is set to tempt consumers with an irresistible array of festive treats this Christmas. From much loved classics to exciting new creations, Country Choice’s
Christmas collection promises to fly off retailers’ shelves.
Brie and cranberries are perennial Christmas favourites, and these have been combined in two of the five new products launched by Country Choice this Christmas. The Savour It Brie & Cranberry Ciabatta (rrp £5.25), features creamy Brie and cranberry sauce with port, nestled in a rustic ciabatta, whilst the Brie, Port & Cranberry Turnover (rrp £2.45) is filled with port-infused cranberry sauce and Brie, wrapped in puff pastry and sprinkled with parsley breadcrumbs.
For those who like their treats a little sweeter, what could be better than a delicious Mince Pie Cookie (rrp £1.45) that combines spiced cookie dough with mincemeat and broken biscuit pieces, or every chocolate lover’s Christmas favourite, a decadent Chocolate Orange Cupcake (rrp £1.75) featuring indulgent chocolate cake topped with swirls of orange chocolate icing and festive sugar decorations? Completing the range of new products is the Iced Ginger Mini Loaf Cake (rrp £1.75) consisting of ginger sponge cake adorned with ginger icing and a gingerbread crumb for that perfect seasonal spice.
The Chocolate Orange Cupcake and Ginger Mini Loaf Cake join Country Choice’s range of pre-wrapped thaw and serve confectionery products which also includes the Festive Friends, Snowman Cupcake, Chocolate Yule Cake and Gingerbread Reindeer, all of which come with Christmas themed labels in the box.
Headlining this year’s lineup are five tasty new additions, each of which will sit perfectly alongside Country Choice’s existing range of well-established Christmas favourites which includes a variety of mince pies, savouries such as the Savour It branded Pigs Under Blankets toastie, and the ever popular Festive Friends characters.
For more information on Country Choice’s Christmas range visit www.countrychoice.co.uk
Aviko’s Passion for Plating Returns!
This month sees the triumphant return of Aviko’s ‘Passion for Plating’, a campaign dedicated to encouraging chefs to explore the culinary possibilities of premium potato products through a gastro tour of Mallorca
Aviko’s Passion for Plating paves the way for chefs to experiment with a whole host of delicious potato products, be inspired by flavours of the Balearic Island and discover how to elevate dishes with ease, all whilst saving time in the kitchen.
With 80% of restaurant owners and operators reporting that they’re feeling optimistic about the future of their business*, now is the perfect time for inspiration to hit. The potato partner is encouraging chefs and caterers to visit https://www.aviko.co.uk/campaigns/passion-platingmasterchef-mallorca-2025 to register their interest. The event will be held in May 2025, where all successful entrants will be whisked away for an all-expenses-paid, 2-day culinary trip in Mallorca, which will end with a cookoff between chef teams.
Speaking of the campaign, Mohammed Essa, Commercial Director UK & Ireland, Aviko explains:
“We’re excited to bring Passion for Plating back for a second year following its success. It was fantastic having so many talented chefs all in one place, sharing ideas and using Aviko products to bring another level to their dishes! It’s a priority of ours to continue supporting chefs as menus and operational needs evolve. There’s a lot of pressure to stay ahead of trends and with the help of Aviko, chefs can focus on the key elements of their dish
while we take care of the all-important sides.”
As part of the trip, the culinary tour will provide an opportunity for chefs to explore local flavours and combinations, in preparation of the team competition. Aviko will be supporting the teams by supplying premium products – like hash brown bites and dauphinoise - that are ready to cook and plate up, allowing chefs to focus their time on the art of plating.
Kumour Uddin, participant in last year’s competition and executive chef at AC Inns, shared of the experience:
“Taking part in Passion for Plating was a once in a lifetime opportunity – it was fantastic working with chefs from all around the world, seeing how they would use different flavours and ingredients, whilst getting creative and experimental with Aviko’s products.”
Aviko has been the foodservice’s dedicated potato partner for over sixty years bringing quality and smart solutions to menus all over the world. With a range of frozen potato specialities made by chefs, for chefs, the extensive range includes Hash Browns, Premium Fries, Mash, Snackables and much more.
Passion for Plating is open now, chefs and operators can register their interest at https://www.aviko.co.uk/ campaigns/passion-plating-masterchef-mallorca-2025.
*The Future of Restaurants Report: 2024 Edition
For more information on Aviko visit www.aviko.co.uk
By Mohammed Essa, Commercial Director,
Expand and elevate your plant-based offering in time for Veganuary with Aviko!
Described as a ‘taste explosion*’, Aviko’s innovative Plant-Based Chilli Cheezz Nuggets, are the perfect addition to takeaway menus to enjoy on-the-go
Aviko’s award-winning+ Nuggets are part of Aviko’s expansive Snackables portfolio and serve up a tasty and creamy ‘cheese’ filling, made from potato, that is gently spiced with green jalapeno peppers, giving diners the ultimate plantbased experience.
Full of flavour, versatile and profitable, Aviko’s PlantBased Chilli Cheezz Nuggets are a healthier option to dairy equivalents, as they contain half the amount of saturated fat, 30% less salt and are 2.5 times higher in fibre.^ They have an excellent holding ability thanks to their crispy crumb coating and will remain hot, tasty and crisp long after leaving the kitchen.
Also new to Aviko’s Snackables range are the new and improved Hash Brown Bites – back by popular demand. Plant-based and gluten-free, these versatile golden nuggets have a soft, fluffy potato centre, with a crisp, crunchy coating and come as a tasty alternative to fries. They also make an innovative addition to breakfast and brunch occasions.
To learn more about Aviko’s range, and for recipe inspiration visit: https://www.aviko.co.uk
Catering Essentials Product
Catalogue Grows with Launch of Freeze Chill Fries
The Catering Essentials brand currently includes 20 cost-effective and essential products that have all been developed to help caterers. The value foodservice range has been specifically developed for professional caterers, providing cost-effective products in suitable pack sizes for all sectors allowing caterers to balance costs whilst providing products that they can trust. Catering Essential Freeze Chill Fries – Cut size 13 x 13mm (9/16”). 4 x 2.25kg bags.
These pre-fried and deep-frozen fries are produced from carefully selected premium potatoes in order to obtain great length, superior quality and consistency. Gluten and palm oil free with a fluffy inside and terrific taste, they are suitable for vegetarians and vegans.
Country Range Group Marketing Manager Rachel Porter said:
“Fries appear on just about every menu in all shapes and sizes whether served as a side dish alongside a main course or loaded with an array of flavoursome sauces, meats, cheese and other toppings so it’s so vital that caterers of all sizes get it right with their selection. Not only are our new Freeze Chill Fries quick and easy to cook, they also have a satisfying crunch and fluffy centre to offer caterers and their customers a moreish chip and fantastic value every time.”
Website: countryrangegroup.com
LinkedIn: The Country Range Group | LinkedIn
The Country Range Group has expanded its Catering Essentials own brand in the lead up to the busy festive season with the launch of Freeze Chill Fries, which are available immediately and exclusively through the Group’s December 24 and January 25
Whitefish remains vanguard of sustainable seafood market -
Whitefish fisheries including pollock, cod, haddock and hake, remain at the forefront of the sustainable seafood market, with almost three quarters of the global whitefish catch engaged with the Marine Stewardship Council (MSC)’s sustainable seafood programme at the end of 2023.
Pollock and cod are among the top ten wild caught marine species with the largest landings in 2021 – the latest year for which the UN’s Food and Agriculture Organisation (FAO) provides data. According to the FAO, pollock account for 3.4 million tonnes of total marine fisheries production.
In 2023-24, over 550,000 metric tonnes of MSC labelled whitefish products was sold worldwide, according to the MSC which is today publishing its Sustainable Whitefish Yearbook. Most whitefish carrying the MSC ecolabel is frozen, but also includes chilled, surimi, ready meals, and fish sold at the fish counter or in restaurants.
Whitefish is the biggest species group in the MSC programme, accounting for 40% of the total MSC engaged catch. Whitefish fisheries are amongst the most longstanding certified fisheries, many having been engaged with the MSC programme for more than two decades. Their engagement with the MSC has created the basis upon which the global market for sustainably sourced seafood has been built.
The MSC was created as a market-based programme for sustainable fishing to drive change on the water and address the issue of overfishing through consumer and supply chain engagement. The Sustainable Whitefish Yearbook shows the hard work by fisheries to achieve progress, and the impact of MSC certification on the water, in markets and communities across the world. It also profiles the leading brands using MSC labelled product to drive growth globally, meeting consumer expectations to
offer sustainable seafood.
Nicolas Guichoux, MSC’s Chief Program Officer said: “The steady and sustained growth of supply in MSC certified whitefish is a testament to our partners’ strong desire to demonstrate their fishery’s sustainability through the MSC programme.
“We are proud to partner with some of the best managed whitefish fisheries in the world who have helped to transform the whitefish supply chain and safeguard stocks of these hugely popular fish for current and future consumers.”
The yearbook details some of the longstanding whitefish fisheries in the MSC programme, including the Bering Sea and Aleutian Islands Pacific cod fishery, a component of which became the 13th fishery in the MSC programme to be certified in February 2006. Its dynamic fisheries management helped it to respond to falling fish stocks caused by marine heatwaves in 2020. The stocks quickly re-bounded.
Also profiled is the MSC certified Icelandic lumpfish fishery which used digital logbook registration apps, closed certain fishing areas, implemented hunting bans and increased the incidence of observers on vessels to drive a marked reduction in bycatch – other marine species that have been caught accidentally.
The UN Food and Agriculture Organisation’s State of the World’s Fisheries report 2024 is available to view here: https://openknowledge.fao.org/items/ ef79a6ba-d8df-41b9-9e87-2b6edd811511
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Lamb Weston announces the opening of its new plant in Kruiningen (NL)
Lamb Weston has opened a new production facility in Kruiningen, the Netherlands, increasing the Company’s annual production capacity by 195 million kilos.
The facility will support the growing global demand for high-quality frozen potato products and investment in this new plant will see recruitment of 120 additional personal, adding to the existing 650 people already employed there.
Lamb Weston committed to this expansion more than five years ago as part of the company’s vision for long-term, sustainable growth and investment in this new, state-of-theart factory, is designed with future generations in mind.
Completion of Lamb Weston’s second facility for frozen potato products in Kruiningen, significantly expands its production capabilities, while integrating sustainable technologies to advance potato processing and product packaging.
Innovation, sustainability, service and employment
As an industry leader in its field, Lamb Weston is setting a new standard for design and functionality in potato production. The company continues to focus on innovation, sustainability and service in close collaboration with supply chain partners, including growers, customers and logistics providers. The new production plant is designed to ensure
efficient use of raw materials, while also optimising consumption of water and heat to reduce emissions; process water from the plant undergoes purification for reuse, minimizing the environmental impact.
Stephan van Kuik, Senior Vice President and General Manager Lamb Weston EMEA, said: “This new factory is state-of-the-art, designed with future generations in mind, to be able to bring the world together with our fries, delivering our beloved potato products to more people around the globe.”
José van Egmond, Mayor of Reimerswaal, added: “With this new facility in Kruiningen, Lamb Weston is an increasingly important employer, offering people with technical, food or logistical expertise the opportunity to grow in their careers within our region.”
Image: Silvia Wilks (Chief Supply Chain Officer Lamb Weston), Tom Werner (CEO Lamb Weston), Marc Schroeder (President Lamb Weston International), José van Egmond (Mayor Reimerswaal), Stephan van Kuik (SVP & General Manager Lamb Weston EMEA).
For innovative ideas, recipes and potato inspiration, head over to www.lambweston.eu/uk, call 0800 963962 or email us at salesUK@lambweston.eu
The Burnt Chef Project’s 2023/24 Social Impact Report
Highlights Significant
Year-on-Year
Growth in Mental Health Support for the Hospitality Industry
The Burnt Chef Project is proud to launch its 2023-2024 social impact report – showcasing the extent to which the not-for-profit organisation’s services are now more in demand than ever before
Supporting those across all aspects of the hospitality industry, both in the UK and on a truly international scale, the project has provided more support, delivered more training and facilitated more learning than ever before.
Key stats from The Burnt Chef Project 2023-2024 Social Impact Report include:
Key Growth Figures for 2023:
55 colleges trained in mental health awareness, reaching over 2,045 students across different countries — almost double previous years. The Burnt Chef Project is committed to shaping the future of hospitality by providing mental health education to students at the start of their careers
The free 24/7 text support service saw a massive jump, with over 3,000 individuals utilising the service in 2023, compared to just over 1,000 in previous years. This service continues to provide critical, on-demand mental health support
Peer support ambassadors - with more than 250 individuals now serving as advocates for mental health within their workplaces and communities. These ambassadors play a vital role in raising awareness and offering support to hospitality professionals
past year has seen supporters organise karaoke events, scale mountains carrying a combi oven, take part in triathlons, bike rides, swims, parachute jumps, cake sales and much more.
On the subject of funding, the report details the costs associated with providing support, including:
£60 per person for free therapy sessions and 24/7 support
£16 per person for access to e-learning
£200 per person to train The Burnt Chef Project’s team of ambassadors
Launching the latest social impact report, Kris Hall, Founder and CEO of The Burnt Chef Project comments:
Over 24,000 e-learning modules were completed in 2023, more than double the number completed in the previous year. These free modules provide accessible mental health education to hospitality workers worldwide, enabling them to better manage stress, prevent burnout, and support colleagues
The Burnt Chef Project’s coaching and training sessions reached over 1,000 individuals, marking a significant increase in participation. These workshops continue to equip hospitality professionals with the knowledge and tools to create a healthier, more supportive work environment
Saved an estimated £422m to global economies*
The Social Impact Report 2023-2024 includes a breakdown of the not-for-profit organisation’s revenue sources, with almost 50% coming from individual donations and fundraising efforts as well as the sale of merchandise. Demonstrating the need for continued support from across the hospitality industry, the
“The Burnt Chef Project team, including our global ambassadors, fundraising partners, staff, contractors and all those who continue to support the work we do throughout the hospitality industry are making a substantial difference to those who need it most – and that’s something I’m exceptionally proud of.
The publication of our latest Social Impact Report demonstrates the value of the work we do, helping to support those living with mental health challenges, provide training and education to businesses and managers and ultimately reduce the stigma that continues to surround mental health in hospitality, not just here in the UK, but around the world. Looking forward, we have ambitious plans to keep delivering continuous impact and driving changes throughout the global hospitality industry.”
The report concludes with the goals for The Burnt Chef Project over the next two years, including achieving a staggering 10,000 free support and therapy sessions for those who need it most, delivering 100,000 modules, further nurture, train and grow the project’s Ambassador network and maintain engagement rates of +7% across its support systems.
To view The Burnt Chef Project’s Social Impact Report 2023-2024, please see the following link: https://www.theburntchefproject.com/_files/ ugd/94d583_235af60deb0941099dca9d6c8e479188.pdf
To find out more about The Burnt Chef Project’s college modules or the service, support and merchandise available, please visit www.theburntchefproject.com.
jellybean becomes an Employee Owned Food & Drink Marketing Agency
jellybean - the multi award-winning food and drink agency taken a significant step forward by becoming an Employee-Owned Trust (EOT). This marks an exciting new chapter in the agency’s long history and reflects the company’s belief in the power of its incredible team
Every employee now has a stake in jellybean’s future and will benefit from enhanced job security and a greater sense of wellbeing and purpose. The move benefits not only the talented team but also clients, who will experience an even deeper level of dedication, creativity and care which have earned jellybean its reputation for outstanding, award-winning work.
Speaking about her decision to make jellybean an EOT, founder and CEO, Fiona Rickard said;
“The passionate and dedicated people at jellybean are the heart and soul of the business and the foundation on which we have built 37 successful years. I wanted to leave a legacy that appreciates their loyalty and hard work, respects their contribution, and sustains our culture and values so that every employee feels invested in the future of the agency and benefits from its achievements in the years ahead”.
Established in 1987 with its heartland in hospitality and foodservice, jellybean has grown year on year to become one of the leading integrated food and drink agencies and
now houses not only a market leading foodservice division, but also a specialist consumer and retail division.
Susan Wickes, Managing Director at jellybean, added;
“It’s an exciting new phase for jellybean and for our clients who we thank for being part of our journey. The EOT means that we’re not only fostering an environment where everyone’s voice matters, but every member of our team now has a vested interest in our clients’ success. As always, you can expect the same level of dedication and partnership from us that you have grown to trust, but now with an even greater sense of achievement and ownership.”
For more information on jellybean email info@jellybeancreative.co.uk or visit www.jellybeancreative.co.uk
JM Posner founder, Justin Posner, has been posthumously recognised as a Fellow of the Institute of Hospitality for his services to the industry
Justin passed in 2023 whilst training for a marathon, after working for over 30 years in the hospitality industry. He founded dessert specialist company JM Posner in 2009.
The Institute of Hospitality is the world’s leading professional membership body for hospitality professionals around the globe, with the title of Fellow (FIH) representing the highest grade membership. To achieve this prestigious status, individuals are traditionally required to have been Members (MIH) for at least 5 years, and must be supported with references from at least two current Fellows.
Dave Tranquil, with Justin’s daughter, Tia Posner, joining via video link at an intimate event last week.
Phillip Rundlett, Sales Director at JM Posner, was honoured to receive the certification on Justin’s behalf:
Kan Koo, Director at Cosmo Restaurant Group and Fellow of the Institute of Hospitality presented the esteemed certificate to JM Posner directors Phillip Rundlett and
“It’s a privilege to see Justin’s memory celebrated with such a respected accolade. Justin had an incredible impact on the hospitality industry, so we’re delighted that his hard work has been recognised by such an esteemed foundation. It’s been an incredibly emotional time as we remember our friend and colleague one year on, but we know he would have been thrilled with this recognition on the anniversary of his death.”
For more information on JM Posner please visit www.jmposner.co.uk or call 01923 220805.
TRADE DIRECTORY
Bain Marie Liners
Easy Liners
Easy Liners Ltd, Stewart House, Primett Road
Stevenage SG1 3EE
T: 01438 879543
E: info@easyliners.co.uk
W: www.easyliners.co.uk
Easy Bags Ltd
Enterprise Road, Millennium
Business Park
Mansfield, Nottinghamshire NG19 7JX
T: 01623 423423
E: customerservice@easybags.net
W: www.easybags.net
Daymark-Supplies Ltd
www.daymark-supplies.co.uk
The Refill Centre Ltd, t/a Daymark-Supplies, Unit 14, Poplars Farm, Forshaw Heath Road, Earlswood, Solihull, West Midlands, B94 5JX 0845 23 015 23
Sirane Ltd
www.sirane.com
Sirane Ltd, European Development Centre, Stafford Park 6, Telford, TF3 3AT 01952 230055
GM Packaging Ltd
www.gmpackaging.co.uk Unit B7, Tyne Tunnel Estate, Hamar Close, North Shields, Tyne and Wear, NE29 7XB 0191 296 2007
Batter Suppliers
Goldensheaf
Kerry Foodservice, Bristol
T: 0800 138 1938
E: Julian.warner@kerry.com
W: www.kerry-foodservice.co.uk
Henry Jones
Kerry Foodservice, Bristol
T: 0800 138 1938
E: Julian.warner@kerry.com
W: www.kerry-foodservice.co.uk
Ceres
| Pure Food
Seriously Good Gluten Free
T: 0845 3711 522
Innovation
E: hello@worldofceres.com
W: www.worldofceres.com
W: www.thebattercompany.co.uk
Middleton Food Products Ltd, www.middletonfoods.com 655 Willenhall Road, Willenhall, West Midlands, WV13 3LH sales@middletonfoods.com 01902 608122 or 08453 706 550
Henry Colbeck
Seventh Avenue, Team Valley Trading Estate, Gateshead, Tyne and Wear. NE11 0HG
Tel: 0191 482 4242
Email: sales@colbeck.co.uk www.colbeck.co.uk
Henry Colbeck (Coatbridge) South Caldeen Road, Calder Street Business Park, Coatbridge, Lanarkshire ML5 4EG
1 Fore Street London, EC2Y 5EJ info@revelsystems.com 0203 8081 036
It’s Lolly ltd www.itslolly.com
Crystal Gate 28-30 Worship Street London EC2A 2AH 0800 038 5389
World foods
Paulig PRO
Oy Paulig Finland Ab, Helsinki +358 (0)20 737 0007 professional.fi@paulig.com
Funnybones Foodservice
A division of Grace Foods UK Ltd
Grace House Bessemer Road, Welwyn Garden City Hertfordshire, AL7 1HW +44(0) 1707 321321 info@gkco.com https://www.funnybones.co.uk/
Fats and Oils
Vandemoortele/P100
P100 has over 60 years of frying experience, helping to create great tasting food time and time again. Being refined to the purest level, P100 offers unrivalled consistancy in taste and freshness from the first portion to the last.
Wraggs Seafoods Ltd www.wraggsseafoods.co.uk Unit 2, Park 2000, Heighington Lane Business Park, Newton Aycliffe, Co. Durham, DL5 6AR sales@wraggsseafood.co.uk 01132 498832
J Sykes & Sons Ltd www.sykesseafoods.co.uk New Smithfield Market, New Smithfield House, Whitworth Street East, Manchester, , M11 2WP hello@sykesseafoods.co.uk 0161 223 9311
British Frozen Food Federation (BFFF) www.bfff.co.uk
Warwick House, Unit 7, Long Bennington Business Park, Main Road, Long Bennington, Newark, Notts, NG23 5JR 01400 283090
British Kebab Awards www.britishkebabawards.co.uk 8th Floor, Elizabeth House 39 York Road, London, SE1 7NQ, info@ceftus.org / nominationskebabawards@ gmail.com 020 7183 4272
PAPA
The Pizza, Pasta and Italian Food Association www.papa.org.uk Association House 18C Moor Street Chepstow NP16 5DB 01291 636338
National Federation of Fish Friers
4 Greenwood Mount, Meanwood, Leeds LS6 4LQ
E: mail@nfff.co.uk T: 0113 230 7044
Asian Catering Federation www.acfederation.org
London Pall Mall
100 Pall Mall St James London, SW1Y 5NQ
Training & Consultancy
KFE School of Frying Excellence www.kfeltd.co.uk Unit A-B, Bentley Business Park, Blenheim Way, Market Deeping, Peterborough PE6 8LD sales@kfeltd.co.uk 01778 380448
National Federation of Fish Friers www.federationoffishfriers.co.uk
