Fast Food Preofessional

What will be, will be!

Justwhen we thought we could get used to a more settled Summer trading period, we now face a July 4tth General Election which will, no doubt, bring another set of changes to the UK economy. We knew it would happen this year, but probably not this early. Still, what will be, will be!

I was fortunate enough to attend the launch of the Inside Scoop, the Nestlé report on evolving tastes and trends in the ice cream category. The presentation was held at the Badiani Gelato outlet in Chelsea where delegates were able to sample the range of Nestlé toppings and the new KitKat sauce (see page xx) on the delicious, artisanally made Italian gelato. Well worth a visit to one of their stores if you are in London. You can read details of the report on page xx.

With the need to maximise the income generated from every sale, additional offers such as ice cream are a great way to drive increased revenue to cover the costs of operating a business in today’s economy.

An unbelievable reward for the Top 3 shops in the Restaurant of the Year category at the National Fish & Chip Awards 2024 was a trip to Iceland, and I was very fortunate to be invited by Seafood from Iceland on this 4 day visit to gain insights into Iceland’s fishing history. There were opportunities to visit a high tech processing facility and a fishing vessel tour amongst other exciting and educational tours to further understand the secrets behind the superior fish quality from Iceland. Look out for my report on this amazing trip in the August/September issue.

By the time you read the next issue, we will be well into the new “reign” of a new government. Hopefully whoever it is will fully understand and support the challenges that food service and the fish & chip and wider takeaway market has been facing for some time now, and will provide the help to maintain and grow what is a fundamentally essential service to the British public.

Have a cheerful and successful summer season.

Athol

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

On the Cover Golden Valley Chicken you can trust See page 2

6 Seafood from Iceland take Top Fish and Chip restaurants on a four day trip to Iceland

8 Sustainability – what does it mean in the Fish and Chip industry?

12 Seafood from Norway take Top British Chippies on an Inspiration Day

14 Fish & Chips and the D Day 80th anniversary

16 Aviko Presented Trend-Driven NPD at the 2024 Restaurant Show

20 Cheesy Wonders With McCain P!ckers

22 Winner, Winner, Chicken Dinner

24 Jestic are Creating the Perfect Crunchy Treat

26 What chicken-based idea/concept would you recommend an operator consider

30 Central Foods re-introduces gluten-free chicken Kievs

32 Lockhart Catering Equipment’s New Podium Display Collection to Elevate Buffets

36 Commitment to values pays off at award-winning Bridge Cheese

38 Funnybones rounds up all BBQ essentials ahead of BQQ Week 3rd - 9th June 2024

40 Introducing Crispy Rings: Santa Maria Expands Snack Bases Range

42 Fagor Professional maximises potential with iKold Generation launch

44 Nestlé Professional reveals ‘inside scoop’ on ice cream market

46 Whip up sales with Angelito from Kerrymaid

48 Dive into donuts… and give your customers a sweet treat from Central Foods

49 Jazz up your ice cream offering this summer!

50 Carpigiani and V AIR Consulting to shake up UK drinks industry with new Frozology Masterclass

51 Mondelez invite you to make cool treats while the sun shines

52 Pidy Selection Range Offers Chefs Premium Pastry Bases

53 Cinnabon® Add New OREO Bons to Menu

54 Nestlé Professional launches KITKAT® Sauce to bring iconic flavour onto out of home dessert menus

55 Pidy Extends Shelf-Life of Ambient Sponge Sheets for Greater Caterer Flexibility

56 Aviko’s Snackables Range Expands with new Camembert Bites - Camem’ Get ‘em!

57 Transform your grill into part-griddle with Synergy Grill’s latest accessory

58 The Burnt Chef Project’s second gala dinner proves to be a roaring success

59 Freeths advises Lavazza Professional on acquisition of SV24-7 Vending

60 Popeyes® UK brings in New Director of Acquisitions and Estates

61 Formal consultation on Seafish Levy

61 Scotland’s First Canine-Friendly Chippy Launched

62 Trade Directory

Our financial section can be found near the back of the issue starting on page 52 in this issue June and July 2024

The Trade Directory Starting on page 62 in this issue

On Top of the World

Best Restaurants in the National Fish & Chip Awards 2024 get the opportunity to see what’s happening in the great Icelandic Fishing industry on a four day visit to Iceland My father was a fisherman. So was his father.

Knights Fish Restaurant in Glastonbury is the 2024 recipient of the highly coveted Restaurant of the Year title at the National Fish and Chip Awards.

of the Year Award, highlighting our dedication to the UK’s celebrated - and delicious - tradition of fish and chips.

Fish is our story

Restaurant finalists from across the UK had their businesses put under the microscope by sector specialists who took an in-depth look at their industry knowledge, implementation of best practice, employer responsibilities, the dining experience, as well as conducting mystery visits to sample their all-important fish and chips. Torquaybased Pier Point Restaurant took second place, followed by Noah’s in Bristol.

Awards organiser and President of the National Federation of Fish Friers Andrew Crook explains the nature of the judging stages is to help businesses push the boundaries of what they can achieve and to encourage further improvement of industry-wide standards.

He says: “The expertise within the business that entered Restaurant of the Year has been astounding. The fish and chip industry is such a vibrant and exciting place to be and it’s because of businesses like Knights Fish Restaurant that we host the awards. It’s an opportunity to celebrate great people, hard work and the overall experience of knock-out food. We can’t wait to see what happens next for the team. Congratulations!”

Björgvin Þór Björgvinsson, project manager at Seafood from Iceland, sponsor of the award, comments: “Seafood from Iceland is proud to sponsor the esteemed Restaurant

“This accolade recognises the exceptional talent and commitment of establishments across the UK that appreciate premium quality fish. These values resonate deeply with our mission to supply the UK with the freshest, most delicious, and sustainably caught seafood. Sponsoring this award allows us to celebrate those who elevate this iconic dish, showcasing the connection between culinary excellence, tradition, and top-quality seafood.”

In recognition of these shared values, Seafood from Iceland is excited to invite the top three finalists of the Restaurant of the Year award and select UK media representatives to Iceland for a four-day trip at the end of May.

Björgvin adds: “This behind-the-scenes trip will offer insights into Iceland’s fishing history, a visit to a high-tech processing facility, a fishing vessel tour, and the secrets behind our superior fish quality. Plus, there will be plenty of fish tasting along the way!”

Athol Dipple of Fast Food Professional magazine said, “What a great reward for showing the consistent hard work, commitment and professionalism to be recognised with this award and we will be including a report and photos from this incredible opportunity to get behind the scenes in the next issue”.

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

My father was a fisherman. So was his father.

Fish is our story

Sustainability

– what does it mean in the Fish and Chip industry?

Richard Dunn of Identity Creation spoke with Geoff Whitehead on this critical subject

Geoff Whitehead of Multi Award-winning Whiteheads Fish and Chips of Hornsea on the Yorkshire Coast Gives His Slant.

“Most people immediately think about where fish is caught,” said Geoff Whitehead. “Is it a source which will be around in the future or will overfishing mean everdwindling catches of the whitefish at the heart of Britain’s favourite takeaway?”

“The continuous supply of the finest consistent quality MSC (Marine Stewardship Council) Certified Sustainable Source whitefish is vital.”

“Nothing could have demonstrated that more than winning the National Federation of Fish Friers UK Fish and Chip Takeaway of the Year Award 2023 when the increase footfall in our Takeaway and Restaurant was beyond our wildest dreams. Demand for haddock and cod (and potatoes) went sky-high. The availability of consistent quality fish and potatoes in response to our rocketing demand was testimony to the superb and sustainable service received from all our suppliers. Frozen-at-sea suppliers Xpressfish and F Smales have long-standing relationships with Icelandic and Norwegian fishing companies who value the UK fish and chip industry as a prime market; supplying top quality haddock and cod from MSC certified sources.”

“Whiteheads Fish and Chips became the first fish and chip shop in East Yorkshire to hold MSC Certification so that our haddock and cod is fully traceable from net to when we serve it, freshly-cooked.”

“I work closely with MSC on seafood sourcing and MSC Commercial Manager, Loren Hiller, says that by choosing haddock and cod with the blue MSC certified source eco

label, customers know their serving has come from a wellmanaged sustainable fishery that cares about the health of the oceans.”

“Our potatoes are supplied by an East Yorkshire farmer just 10 minutes from our door and probably travel the lowest food miles of any chip shop spuds in Britain.”

And whilst Geoff Whitehead and his team are passionate about sustainable supplies of the finest seafish and Yorkshire potatoes, he says that sustainability is key throughout the business.

Richard “Where did your quest for sustainability start?”

“What makes a business sustainable is quite a massive list which starts with a vision,” said Geoff. “When my late Mum Hazel and I started frying in 1977, top of our list was to serve the finest quality fish and chips available anywhere in Britain. 27 years on, we still maintain the same traditional values, even though costs have risen considerably.”

“On very a tight budget, we needed to persuade customers to switch from well-established competitors. We had a strong mindset and enormous energy, but energy and a strong mindset alone weren’t enough to make the business sustainable and we were really struggling until – 3 years on - we created a seating area where customers could enjoy Whitehead’s fish and chips in all weather.”

“The seating area soon became too small and we realised we’d taken the first steps along a road that would totally transform our business plan.”

Richard “So you have to be flexible in your business plan?”

“Absolutely. We never stop learning. Whilst keeping our core values, we’ve adapted to constant - sometimes rapid - change.”

“We foresaw a future with increasing numbers of

Icelandic vessels face heavy seas to bring home the catches

Whiteheads Crew

Josh in the takeaway

loyal customers eating in so when a once-in-a-lifetime opportunity came along and the post office next door came up for sale Hazel and I revised our business plan to include a purpose-designed 70-seat restaurant.”

“Energy, rates, wages, raw material and ingredient costs were increasing so that if menu prices had to increase in line, customers would only eat-in at a comfortable and well-appointed restaurant where the food was of the finest quality. Our existing large capacity takeaway range could also fry for the restaurant, keeping control on the budget. We launched a wide choice of gluten free menu items and the new restaurant opened to huge acclaim. People with food allergies such as coeliac disease could tuck-into fish and chips 7 days a week, prepared in a new separate kitchen.”

“Almost overnight the combination of restaurant and takeaway set us on a fundamentally more sustainable road. Instead of a high summer footfall and a trickle for the rest of the year, the restaurant attracted a regular community of customers; families and couples with a higher disposable income.”

Richard “What do you mean by a “regular community of customers?”

is everything and as we’ve grown, each member of staff plays their part; contributing ideas and feedback at staff meetings. Currently we have a first aid training day where staff will also be shown how to operate the defibrillator we’ve installed, instigated by a national campaign by our MP Stuart Graham.”

“We met the Covid challenge by introducing deliveries to addresses in Hornsea and a 12-mile radius so Whiteheads Fish and Chips could be enjoyed by loyal customers without interruption. Post-Covid, we made this popular service permanent, with deliveries by eco-friendly electric vehicles.”

Richard “Any other ways you are reducing your carbon footprint?”

“We were seeing more returning customers engaging with their servers, who really enjoy meeting people as part of their job.”

“Relationship building is good, sustainable business practice. Several years earlier we’d built a website and begun using social media, attracting large numbers of followers but it was only around this time we saw lots more customers’ comments. Engaging with each customer on social media is another way of building relationships; showing we care about individual customers and in both restaurant and takeaway the atmosphere reflects customers being part of “their” Whiteheads Fish and Chips.”

“Staff are the backbone of our business and we attract and retain a very good team throughout the year. Our staff bonus scheme means everyone shares in Whitehead’s success. Attention to detail across every part of the business

“Quite a few. Rising energy costs were unsustainable so we analysed the benefits of installing solar panels, saving 30% on electricity costs over summer with a ROI over five years, with the bonus of powering our own delivery vehicle and electric fork truck.”

“We aim for a no-waste business. Used rapeseed oil is recycled as is packaging cardboard. Food waste has reduced by 15% since introducing the hugely popular all day special - a 5oz fish, chips, peas or beans for customers with a smaller appetite.”

Richard “And Whiteheads is winner of the 2024 Environment & Sustainability Award sponsored by Seafood from Norway in recognition of your approach.”

“No one can ignore the pace of change and environmental challenges we face. We want Whiteheads Fish and Chips to be sustainable and to thrive so generations to come can enjoy the freshly-cooked multi award-winning Whitehead’s taste.”

Victoria Braathen, UK Director of the Norwegian Seafood Council added, “Being named UK’s most sustainable fish & chip shop is a huge acknowledgement and we are deeply impressed by Whiteheads’ commitment to pushing the industry forward. Sustainability and responsible practices have never been more important and it’s inspiring to see growing awareness from so many businesses and their customers.”

Geoff Whitehead Hornsea seafront

Thorbjorn (Thorfish) Icelandic vessels

Sustainable

Seafood from Norway hosted an Inspiration Day for the esteemed winners of this year’s National Fish & Chip Awards (NF&CA) alongside some of this year’s shortlisted Young Fish Friers of the Year, celebrating the successes of the wider industry and exploring innovative thinking around the future of fish and chips.

As a proud sponsor of the 2024 awards, Seafood from Norway, on behalf of the Norwegian Seafood Council (NSC), continues to develop close ties with the fish and chip industry, commending and nurturing the sector’s growing pool of talent.

The day, hosted on the 14th of May, featured an array of sharing sessions with contributions by Westminster Kingsway College and Seafood from Norway chef ambassador, Michel Roux. The Norwegian Ambassador to the UK, Tore Hattrem, also held a reception for the winners at the Norwegian Ambassador’s Residence.

As a preamble to a study trip to Norway planned in June for the winners, the day was designed as an arena for the winning fish and chip operators to share and discuss consumer trends and demands shaping the fish and chip industry and delve deeper into responsible seafood sourcing.

The fish and chip operators in attendance took part in a morning session where Head Lecturer José Souto and his colleague Paul Jervis, Head of School, offered insight into the college’s strong focus on provenance and sustainability within the curriculum to train the future generation of hospitality and the longstanding seafood partnership with Norway. Taking the group on a guided tour of the college, they were able to see the energy and commitment from

the students who, like the winners, hope to forge a career in hospitality. Norwegian seafood species were discussed in a demonstration from Souto, where the group enjoyed delicious smoked Norwegian fish prepared by the students on site.

An insights session followed, presented by NSC Consumer Analyst, Lars Moksness, which explored the evolving consumer attitudes and key trends that are shaping the future of seafood, with many of the most pertinent insights taken from NSC’s annual consumer trends report.

Moksness was joined by a number of well-revered industry specialists on stage, including Josette Foster, Regional Director at the National Federation of Fish Friers (NFFF), Nick Miller, co-owner of Millers Fish & Chips and Stelios Theocharous, Director at World of Ceres Ltd, to share their experience of how these reflections play out in reality.

Key takeaways from the session included:

Recognition that challenging times globally over the last few years are changing consumer dining habits and that operators need to continue adapting their out of home offer to meet evolving demands.

The growing demand for transparency from consumers means we need to find more ways to tell them about where their food is from with better labelling – using technology such as QR codes to give more information at point of sale is incredibly useful. Having a digital presence and connecting with their consumers on social media is also important.

Health is increasingly on the agenda. As a lean, nutritious protein choice seafood perfectly meets increased health consciousness among consumers. There is also a growing demand for natural, less processed food

Successes

aligning with the broader focus on health and wellness.

Innovation and technology is fast changing how we produce, harvest, manage and sell seafood, increasing the traceability of the entire process. From smart aquaculture technologies and hyper-intelligent fish management, through to AI helping to address issues arounds sourcing. There are also significant opportunities in putting this technology to use to educate consumers and bring them along on the journey from ocean to plate.

Putting innovative takes on seafood dishes inspired by global flavours on fish and chip shop menus can help create interest and generate a talking point. Following this, a reception was held by the Norwegian Ambassador to the UK, Tore Hattrem, who praised the winners for their contributions to the sector. He commented: “As a proud supplier of sustainable seafood to the UK we are delighted to celebrate the iconic dish of fish and chips and what the dish and industry brings with it. Jobs, commitment, local communities and enjoyment –it unites us all. Coming together is a valuable opportunity to celebrate our long-standing seafood relationship with UK partners and the many talented, dedicated fish and chip operators across the nation.”

A Seafood from Norway luncheon and sharing session with Michel Roux and Andrew Crook, President of the NFFF, rounded off the day.

Here, Crook shared his take on the future of the fish and chip and hospitality industry, as well as reflections on the inspiring young talent coming through in the sector, urging them to take advantage of every opportunity thrown their way.

Encouraging the fish & chip winners to stay true to their roots, and their values while at the same time not being afraid to modernize and be open to new opportunitiesfrom new ingredients, through to varying species - Michel Roux continued sharing from his many years of working

with and travelling to Norway.

Roux said: “Norway offers some fantastic seafood. I’ve been fortunate to go traveling there from an early age, getting to know the people, exploring the country’s rich fishing heritage and quality seafood. The whole ethos and understanding, and respect of the sea and seafood is evident from ocean to plate and beautiful to see.”

Crook and Roux gave the winners an idea of what they can expect for the upcoming study trip to Norway in June – a once in a lifetime fishing adventure to Ålesund. This beautiful part of the country will be the backdrop of three days of learning, stakeholder engagement and an opportunity for operators to see, first–hand, the Norwegian fishing philosophy in action.

On concluding the Inspiration Day, Victoria Braathen, NSC UK Director commented: “We’re thrilled to have brought together the NF&CA winners for such an illuminating day of sharing and celebrating their well-deserved wins this year. We look forward to further cementing our partnership with the winners at this year’s study trip where they will experience firsthand how delicious Norwegian cod and haddock - loved by UK friers and consumers alike – is responsibly harvested from Norway’s cold, clear waters.”

To find out more about responsibly sourced cod and haddock from Norway, visit: www.seafoodfromnorway. co.uk/origin-matters

“I Fish & Chips and the D Day 80th anniversary

Bruno Peak comment:

Bruno Peek CVO OBE OPR Pageantmaster of D-Day80, and of the 80-day countdown to June 6, 2024, says: “In 1944 Allied forces mounted the largest amphibious invasion the world has ever witnessed. Operation Overlord, D-Day, saw over 5,000 ships and landing craft set down more than 150,000 troops on the five Normandy beaches that would bring about the liberation of northwest Europe from Nazi occupation.

n order to commemorate the peace and freedom given to us through the bravery and ultimate sacrifice of so many thousands involved in the D-Day landings, and throughout the whole of WW11, beacons and Lamp Lights of Peace will be lit across the United Kingdom, Channel Islands, Isle of Man and UK overseas territories. And, in a very poignant and unique gesture, special Lamp Lights of Peace lamps will be lit on each of the five beaches in Normandy, at 9.15pm local time that night, to coincide with the lighting of beacons at that time too.

from the darkness of war, with the lamp providing a very simple, safe, unique and cost-effective way of taking part in this important 80th anniversary occasion, especially as once used, can be lit again at 11am on every Remembrance Sunday thereafter, in tribute to the many millions that sacrificed their lives during WWII.”

Andrew Crook, president of the National Federation of Fish Friers, says: “What a privilege that we can be here on 6 June to commemorate the D-Day landings, the success of which was made possible by our servicemen and women who selflessly gave their lives and made untold sacrifices.

“The occasion is also an opportunity to honour the incredible contributions made by countless hardworking, everyday people in towns and cities across the UK who courageously risked everything to ensure families had food on the table.

“However, at 9.10pm, as night descends - and just before the beacons ignite - the resonant sound of bagpipes will be heard across the capital cities of London, Edinburgh, Belfast, and Cardiff. We will also have a presence in the capital cities of the Allied nations that took part. From Washington DC to the distant shores of New Zealand’s Auckland, from Ottawa to Paris, and from Canberra to Brussels, Athens and Amsterdam, Oslo, Warsaw, and Prague.

“The light from the flames from the lamps and the beacons will represent the ‘light of peace’ that emerged

“Fish and chips were some of the only foodstuffs not part of rationing sanctions, as Sir Winston Churchill feared it would create widespread discontent. This was very much welcomed and great lengths were made to maintain small vestiges of normality with people’s livelihoods, but it took a toll on fish and chip industry suppliers. Our fishermen would take to the seas trying their best to avoid German submarines and farmers had land mines to contend with but sadly, not always successfully.

“On the frontline, it also served as a code for troops to understand who was approaching, with “fish” being shouted and a response of “chips” identifying it was an ally on the field. The nation’s favourite dish has such deep-rooted significance in British history, it literally saved lives in the darkest of times but was simultaneously entwined with loss. D-Day 80 is for us all to come together to contemplate what has been overcome and remember the tremendous efforts, resilience and ingenuity.”

Fish and Chips remain the most popular British meal and have been so for many years. Throughout the First and Second World wars strenuous efforts were made to guarantee supply, felt essential in maintaining the morale of the Nation. This year National Fish and Chip day falls on June 6th, celebrating the invasion of Europe on D Day.

As with Fish and Chips, Frymax remains the Fryers favourite cooking oil and has been so for many years. We salute and would like to pay tribute to all those involved, then and now, in the supply, frying and consumption of the Nation's favourite meal.

For information, advice, or customer support material please contact ADM UK Ltd.

e-mail: frymaxinfo@adm.com www.frymax.co.uk

Aviko Presented Trend-Driven NPD at the 2024 Restaurant Show

Aviko, the go-to foodservice partner when it comes to potato products, showcased its mouth-watering NPD at the 2024 Restaurant Show, with premium solutions developed to support operators and drive profits

Showcasing its extensive range of chef-quality products, Aviko was excited to exhibit at this year’s Restaurant Show, as part of the Food & Drink Expo (29th April – 1st May, NEC, Birmingham). Visitors to the stand were able to try familiar favourites from Aviko’s range, including SuperCrunch Pure & Rustic Chips and Grip ‘N Dip Fries, as well as innovative new developments such as the recently re-launched Hash Brown Bites AND hotly anticipated Camembert Bites.

New to Aviko’s ‘Snackables Range’, Aviko’s Camembert Bites serve up a creamy and smooth camembert cheese filling, wrapped in crispy golden crumbs in bite-sized pieces. Perfect for sharing, and with a long-holding time, these bites make an excellent addition to takeaway and delivery offerings too. Providing a further opportunity for operators to maximise their sides offerings, come Aviko’s Hash Brown Bites - a tasty and fun alternative to fries, similar to the much-loved American Tater Tot. Operators will benefit from their quick and easy preparation and cook time and their versatility, as they meet gluten-free and vegan dietary requirements.

Speaking about the event, Mohammed Essa, Commercial Director UK & Ireland, said:

“We really looked forward to this year’s Restaurant Show! It was a great opportunity for us to showcase not only our extensive range, but to demonstrate to foodservice operators how we can help elevate their menus and keep their offerings fresh with chef-quality products that we know consumers want! We were especially excited for visitors to try our new Camembert Bites, and the ever-popular Hash Brown Bites that remain the on-trend potato product that works from breakfast to sharing platters and even graband-go.”

On the stand, visitors could also try Aviko’s SuperCrunch Pure & Rustic Chips, which benefit from superior spuds that help lock in flavour, along with Aviko’s Grip ‘N Dips - the innovative U-shaped chip which allows users to scoop up toppings or sauces, making them an ideal choice for Loaded Fries. With recent research revealing that a staggering 92%

of consumers would order Loaded Fries from a pub or restaurant, foodservice operators can boost sales with the help of Aviko’s foodservice range.*

We hope you visited Aviko Foodservice at The Restaurant Show and to try the range first-hand.

Aviko has been the resolute potato partner for foodservice for over sixty years, bringing quality and smart solutions to menus all over the world. With a range of chilled and frozen potato specialities made by chefs, for chefs, Aviko’s extensive range includes Hash Browns, SuperCrunch Fries, Mash, Snackables and much more.

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

CHEESY WONDERS WITH McCAIN P!CKERS

It’s taken its time, but summer is finally here. It’s time for day trips and chilled walks around town – and that means snacks and lunches out. So, let’s make the mozz of it!

Did you know that 71% of Millennials claim to eat cheese at least once a week?

Unlock new profitability opportunities with McCain P!CKERS by tapping into snacks and sharers this Summer.

Whether it’s part of a meal-deal, the big deal, or just an on-the-go bite, who doesn’t love a box full of delicious cheesy nibbles?

It’s time to tap into a new way of eating with 65% of young people stating that snacks are a reliable source of comfort We just know cheese is at the top of that list!

Cheese at your service

The global shift towards smaller, more frequent meals has gained significant popularity with an immense 71% of consumers around the world snacking at least twice a day1… operators need the right products to satisfy cravings throughout the day. Serve up the perfect pick me up so consumers can hurdle that 3pm slump, treat themselves to something NEW, or enhance their regular order to excite and delight.

P!CKERS range works for us – they order a tasty snack to go with their drinks” – Atmosphere Bar

Stretch your opportunity further

Gen Z’s have identified fast food style snacks as their go-to food 3-4 times per week2

With frequent visits to fast food establishments consumers more than ever are demanding new menu and meal additions to keep things exciting. They want to customize their orders by trying more through smaller ticket price add ons. Providing this option curves consumer craving for additional personalisation in their orders and can also spike customer loyalty.

Unlocking snacking opportunity with P!CKERS can not only keep your menu profitable, and drive more sales but also keep your menu future facing with simple and effective cooking methods for no added complexity back of house.

McCain P!CKERS are your versatile go-to for snacks and sharers. Not only do they have almost endless uses, but the products provide great upsell moments for driving profitability on your menu. Whether as full portion side dishes or smaller added extras, customers won’t be able to resist upgrading and adding onto their orders with some extra cheeky cheesy treats!

THIS SUMMER

Create the pull this summer with the McCain P!CKERS range of snacks and sharers.

To discover inspirational menu hacks to create memorable food moments this season visit us at mccainfoodservice. co.uk or order from your local wholesaler.

1State of Snacking, 3rd Annual Report, Mondelez 2022

2KNIT 2022 Gen Z Restaurant & Dining Report

Winner, Winner, Chicken Dinner

Chicken is incredibly popular in the UK, enjoyed by 95% of the population up to twice a week; that’s a staggering 7 billion chicken meals consumed by the Great British Public each year

Despite the post-pandemic increase in chicken prices, it remains more affordable than beef and is the preferred choice over pork. Chicken is widely recognized as a healthier alternative to red meat.

With over 50 years of experience in the Quick Service Restaurant (QSR) market, Fast Food Systems has mastered the art of chicken preparation, cooking, and keeping it hot until serving. Our mission at Fast Food Systems has always been to assist our customers in providing delicious, hot, fried and grilled chicken to consumers. The iconic Mississippi River Boat logo symbolizes quality and taste, trusted by operators everywhere.

Over the years, we have expanded our range of Southern Fried Chicken ingredients, introducing new products alongside our range of breadings, marinades, and sauces tailored specifically for the Chicken QSR market.

As well as providing delicious ingredients, Fast Food Systems has been manufacturing Vizu-branded QSR equipment since the ‘90s. Initially, this was outsourced to a local sheet metal works until our founder, Arthur Withers, made the big decision to take them over so that they could focus exclusively on developing and manufacturing the Vizu range of equipment. Now with over 70 items in the range, Vizu equipment is found in fast-food outlets of all shapes and sizes, across the UK and internationally. Vizu equipment includes preparation, such as breading tables and vacuum

tumblers, prime cooking such as the Vizu clam grill capable of cooking burgers in as little as 60 seconds and Broaster pressure fryers, and a variety of hot hold equipment for chicken, burgers and fries.

Andrew Withers, the current owner and Chairman is passionate about our products. Vizu equipment is built to exacting standards from 304-grade stainless for durability and long life. Attention is paid to the appearance, avoiding visible fixings like screws or bolts. The brand name of Vizu is derived from “visual” as we have always wanted our equipment to look great as well as perform well. The fanless technology used in our hot hold equipment ensures reliability as well as making sure the food remains at its best, hot and succulent.

The story of Fast Food Systems is a family story from simple beginnings; selling of many things including second-hand baby clothes, growing by way of BBQ equipment and secondhand catering equipment into a second-generation business known globally for our ingredients and restaurant concept Southern Fried Chicken, and our Equipment brand Vizu. Fast Food Systems is a small company with a big heart and a desire to support our customers in growing their business. We are big enough to get the job done, but small enough to care.

To our full story search “Fast Food Systems” on Spotify. Speak to one of our sales team on 01189441100 or email sales@fast-food-systems.co.uk or visit our website www. fast-food-systems.co.uk.

By Michael Eyre,

Creating the Perfect Crunchy Treat

Chips remain a popular fast food menu option and with the right equipment in the kitchen, chefs can make delicious fries quickly and efficiently - from to crinkle cut to waffle fries, tater tots and more, creating the perfect crunchy treat whatever the occasion or audience!

Che Henny Penny F5 is an extremely powerful low oil volume fryer that is specifically designed so that any member of the kitchen team can operate it. Controlled from a 4mm thick, recessed seven-inch ‘kitchen-proof’ touchscreen display, the F5 can be pre-programmed, ensuring perfect cooking every single time. The touchscreen has been extensively tested in working kitchens and maximises modern smartphonespecific technology to ensure that only actual inputs are registered, minimising errors and accidental command entries. Programmable with a full menu and featuring clear icons alongside a series of comprehensive built-in guides, the sleek operating system makes it simple to operate and speeds up preparation and service across your entire menu.

In fact, outlets of any size can go that extra step and upgrade their chips to the main event by using the XpressChef high speed oven range to create amazing toppings. The XpressChef 3i series provides a combination of three cooking technologies impingement, convection and microwave assist to give fast and superior cooking

results every time. The simple on-screen operation of the XpressChef 3i and 4i means that any member of the team can operate the equipment, whilst the ease of menu programming ensures that food will be prepared exactly to the operators demands, and consistently served in perfect condition to customers. With just a few simple ingredients, the XpressChef 3i and 4i offer operators the opportunity to extend their menu and increase incremental spend options with guests – whatever the size or type of location.

Beyond the actual cooking process, caterers can also make use of best-in-class hot holding from Duke to speed up service and have a range of hot toppings ready to serve to make your loaded fries speedier than ever! By using the Duke ReadyFlexTM hot-holding cabinet in the kitchen, chefs can hold different dishes and toppings in perfect ‘just cooked’ temperatures and conditions to speed up assembly of the final dish.

At Jestic, we offer a wide range of advice, insight, and knowledge to customers and we’re committed to offering a portfolio of brands that genuinely understands the needs of fast food operators. Our experienced culinary team is out in the market daily identifying new trends, opportunities, as well as identifying future consumer favourites.

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

They say good things stand the test of time and this is certainly true of Frymax which is celebrating its 70th anniversary. Launched in 1954, Frymax remains the same product today and the Fryers favourite cooking oil. Why? Because Frymax is pure white premium palm. It is additive free, contains no hydrogenated oil and less than 1% trans fats. Frymax is failsafe and guarantees great tasting, consistently good results with no deterioration in quality.

By Michael Eyre, Product Director, Jestic

What chicken-based idea/concept would if they want to expand their range

Fried chicken, chicken burgers and wraps, as well as a range of related smaller bite options have long been a popular mainstay of our high streets

From the familiar suburban chicken shop to the local chip shop offering chicken alongside its core menu, chicken has always been one of our most popular go-to options for taste, quality, and convenience. In terms of operators looking to make a shift in their offering, I think one of the key trends that we’re seeing across the market is a move towards fried chicken from other cuisines, joining the more traditional southern-US style chicken. Currently, Korean fried chicken is becoming increasingly popular – driven in part by trends on social media, but we’re also seeing an uplift in different sauces and dips being served with chicken to enhance the flavour experience.

Overall, one of the most common trends we’re seeing – and again this is driven by the presence of influencer brands on social media – is a real shift towards elevating the burger build or the chicken tenders etc and making the whole experience more premium for consumers. That the quality of the chicken needs to be first-rate goes without saying, but the packaging, the menu choices, the condiments, all play a role in elevating the meal experience and moving away from what consumers are familiar with and this, in turn, can help boost revenue, as we know that consumers will pay more for a more premium experience. In short, go premium and add sauces, condiments, and more to help personalise the menu for consumers and boost profits for operators.

Is boneless chicken what the younger generation prefer rather than bone-in?

It’s a debate that doesn’t really have a simple answer really. In certain parts of the market, nothing will ever challenge traditional bone-in chicken for flavour and the whole chicken experience. However, with the increase on eating on the move and grab and go during a wider range of day parts, convenience, and the ability to eat conveniently have become increasingly important. Obviously, on those occasions boneless chicken really wins in the ‘convenient to eat’ sector. Traditionally, chicken was bone-in and the only boneless option was a burger– however with the move towards tenders, pops and even the familiar nugget, we see that boneless has really increased in popularity. Boneless chicken also performs brilliantly in hand-held formats, including wraps, which are becoming ever more popular. The Antunes Wrap Toaster is the ideal solution to help operators with this occasion, as it can toast both sides to perfection in less than 20 seconds, offering great taste, convenience, and flexibility to operators and customers alike. With total control over speed and temperature and more energy efficient than a traditional contact grill, with Antunes operators have total control over their wrap or burrito menu. Whatever choices are working on your menu, however, the ability to prepare, cook and serve the chicken perfectly is critical to your success. At Jestic, we have a full range of dedicated

equipment which can help you to serve the best chicken in the area. From Ayr King breading tables and Henny Penny pressure fryers, and from Duke hot holding to Antunes bun toasters (and the all-new Antunes wrap toaster mentioned above!), you can be sure that with Jestic you’re getting the best equipment alongside the most insightful advice from our specialist culinary team.

Do you think that the main Supermarkets, having reduced or stopped their selling of cooked whole chickens, has affected the appeal of the Rotisserie market?

The rotisserie chicken was one of the original pre-prepared

grab and go meals which could be taken home from a range of retail outlets, and consumers enjoyed the theatre of rotisserie, as well as the fact that it tasted great. And consumers still do love all those things, in fact, Jestic continues to sell Rotisol special-market rotisserie equipment for use across a range of restaurant and hospitality venues, including both high volume and premium sites.

However, we do see that fewer supermarkets are offering a rotisserie service and, in many ways, I think I’d return to the comment on convenience really. Whilst it was once convenient to get a warm chicken and take it home – you still needed to prepare the rest of the meal. We know from the

you recommend an operator consider

growth of cooking and cookery influencers of social media that cooking hasn’t stopped – in fact, its more popular than ever. However, often if consumers are out and about and they want a convenient meal, they will want every element to be prepared for them. This is obviously where the QSR channel delivers brilliantly in its ability to serve full meals, of high quality and quickly to time-poor consumers.

There will always be a place for rotisserie but within QSR, it’s definitely going to be the full meal option which is going to win out.

Given all the factors that we’ve discussed, the most important message 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. Having worked in this channel for almost 25 years, we really do see ourselves as experts and that alongside our equipment portfolio, Jestic also has an incredibly experienced culinary team which is out in the market daily, identifying trends, and sharing that with customers nationwide. Whatever your location, or size of operation, from the largest chain to the most boutique high street independent, Jestic can offer BOTH the industry leading brands, as well as menu adviceand more - on how to best meet the needs of customers at all times of day and across a variety of outlet type.

Do you think that the franchise market for chicken products will continue to grow with brands such as Wingers, Popeye’s, Mary Brown’s, Slim Chickens etc?

From looking at the market, we can determine one key understanding – one size doesn’t fit all and that there is room for all sorts of operators across the market. Jestic works closely with several major franchises, and we are always truly

excited to see the innovations and updates that they bring to their menus and ranges. As long as consumers want something new then, those channels will indeed continue to grow.

However, alongside these operators is an extremely healthy independent sector that offers consumers brilliant choice, great quality and genuine convenience nationwide. The sector is all the better for the passion and commitment that these independents operators bring to the market – often innovating and expanding menus at a faster pace than some of the chains.

Jestic’s dedicated culinary team works daily with these customers advising on equipment choice and everything from concept creation to menu development in advance of purchase. We also appreciate that its essential to every operator that their equipment stays in top condition and Jestic Technical Services has a dedicated network of skilled technicians who can help maintain, service, and repair equipment ensuring total peace of mind. Whether as part of a service contract or a one-off emergency repair, we aim to make sure that in the event of a breakdown, your equipment is operational as quickly as possible – but also that by keeping equipment well maintained that breakdowns are minimised and that the kitchen team can keep creating amazing chicken for customers.

Would you encourage an operator to develop a naked Chicken concept like Nando’s or is breaded/flavoured chicken the future?

Once again, it comes down to choice – and offering consumers the choice that they can have the right product at the right time. Overall, I think that every operator knows their own business best, and we also see a huge amount of innovation

Continued on the next page

Continued from the previous page

and creativity coming out of individual businesses which our culinary team takes great inspiration from and which we hope to share with the rest of the channel so that the whole category expands and develops. In terms of efficiency, it’s really a case of making sure that operators make the right choice originally and use the right tool for the right job. We’ve definitely seen a rise in breaded and crispy chicken in the last 18 months or so, but consumers are also keen to keep embracing their traditional favourites, so any operators who can elevate the experience, and offer a premium menu with plenty of choice will no doubt see success. Alongside these traditional favourites, we’ve also seen the increase of more indulgent fried chicken in the last few years, with operators offering premium menus doing well, as well as outlets specialising in specific formats such as Chicken Wings.

Where are the main developments in the fast food/casual dining chicken market going to be in the next 12 months?

Like every household across the country, the increase in costs has impacted on the wider hospitality industry and chicken and the QSR channel is no exception to that. Rising energy prices and the increasing cost of ingredients, alongside staffing issues all play a role in making daily life just a little more challenging for operators. Jestic can help here as the equipment in the current portfolio is also highly energy efficient and can help to minimise both energy usage and reduce costs, whilst keeping quality high and consumers returning. With a range of highly efficient equipment from Henny Penny, Jestic can also help operators reduce operating costs and save money on oil with low volume frying delivering exceptional performance with reduced cooking oil consumption.

The takeaway channel is, however, resilient because even at its most premium the price of entry to the market is reasonable and as such consumers will often stick with a great value takeaway when perhaps they make other choices around spending. Offering an elevated premium menu lets consumers treat themselves without breaking the bank. Overall, I think that the market is at an interesting stage. Consumers now have greater access to better food in every channel, more easily than ever before, and they know more about what to expect. As such, we expect to see that operators are going to have to work harder to make bigger gains as consumers who know more also demand more from their restaurants and takeaways. Menu trends, serve styles and accompaniment evolution will all play a role in how the market shifts but whatever happens in the next few years, its certain to be great fun tasting all the innovation across the QSR world.

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

From Breading to Buns - Get it Right with Jestic!

Fried chicken just gets more and more popular, and whether you’re serving the classics or have a menu with a Korean, US or Caribbean twist, you need the best equipment and advice. Jestic’s portfolio of leading brands includes AyrKing breading tables to make the most of your raw ingredients and Henny Penny pressure fryers for the very crispiest fried chicken. For busy periods you can prepare ahead and hold your food in perfect condition with Duke hot holding, all before toasting your buns, wraps, and more to crisp perfection with premium toasters from Antunes. For crispy delicious chicken and the latest insight from right across the sector, choose Jestic.

At Jestic we do not simply supply equipment - we �nd the very best solution for you... You’ll receive 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.

ICETRO

Central Foods re-introduces gluten-free chicken Kievs

In response to customer demand, frozen food distributor Central Foods has re-introduced a gluten-free chicken Kiev to its range for fast food operators

“Chicken is the most popular meat served in the UK, and with the continued growth in demand for gluten-free options we just had to bring back our popular Golden Valley Foods gluten-free chicken Kiev,” said Central Foods MD Gordon Lauder.

“Not only are the Kievs great for serving to coeliac customers and those who avoid gluten, they can also be served to anyone who just enjoys a tasty chicken Kiev. Made from succulent, whole breast meat with a creamy garlic and parsley filling, our gluten-free Chicken Kiev is a classic dish loved by many and taps into the retro/nostalgia trend currently influencing menus.

“They are packed in small case sizes of just ten Kievs, providing lower up-front costs and requiring less storage space. We know our customers will welcome the return of the Golden Valley Foods gluten-free chicken Kiev to our range. It will be a treat for their customers too.”

Other products available to the fast food sector from Central Foods in the Golden Valley Foods free-from range include gluten-free breaded chicken chunks, gluten-free breaded chicken goujons and southern fried gluten-free chicken goujons.

Central Foods is a leading UK food service distributor, founded more than 25 years ago. The company is a catering partner across the whole food service sector, including the fast food, takeaway and delivery sector. It currently sells to over 180 independent wholesalers, as well as larger national and regional wholesalers.

The Golden Valley Foods range is a specialist range of great quality frozen chicken and poultry products, which are sourced and produced to the highest specifications. Its gluten-free breaded chicken range is just as delicious as its standard range but 100% free from gluten.

For more information about Central Foods visit www.centralfoods.co.uk

Designed in collaboration with foodservice experts, the Podium collection encompasses catering display trolleys – with or without drop leaves for maximising space with minimal storage constraints – and customisable inserts including trays, box risers, bread bins, tea chests, and more.

Manufactured in the UK and made from Sustainable FSC Certified European Prime Oak, the Podium range is available in; a light-toned Natural wooden finish, a rich Brown, sophisticated Grey, or striking Black colour. The system of modular, interchangeable, and stackable components are available in the same coordinating finish, and are designed to fit snugly in the base trolley for a seamless look.

Operators can mix and match to create unique configurations specific to their requirements. Shelves on the trolleys can be adjusted with a simple realignment of a screw via Allen key, to subtly tilt forward, creating an enticing view of products. With the trolleys coming equipped with breakable swivel castors for easy movement, hospitality team members can conveniently load the trolleys in kitchens before wheeling them into the main function for guests to enjoy. Detachable inserts such as bread bins can be easily removed so staff can

Lockhart Catering Equipment’s New Podium Display Collection to Elevate Buffets

Lockhart Catering Equipment has recently launched a fully comprehensive modular food display range, Podium

return to the kitchen for refills without disrupting the whole buffet, before being slotted neatly back into place. This also enables easier cleaning after service for improved hygiene.

Simon Britten, Head of Marketing at Lockhart Catering Equipment summarises the endless opportunities Podium creates for operators:

“Lockhart Catering Equipment’s Podium range is all about providing flexibility for caterers. Whether it’s used in office board rooms, conference centres, spas, restaurants, hotel bars or room service, Podium’s versatile products make it easy for operators to create attractive displays that are customised to suit the style of food served.”

To see the full Podium portfolio please visit www. lockhart.co.uk/podium

QUALITY MATTERS

Heinz has always been synonymous with quality and part of the culinary landscape. In fact, in a recent consumer survey over 50% of customers said they would prefer cafes and restaurants to serve Heinz products!

Despite the challenges of rising costs, dining out is on the up as the hospitality industry starts to restore itself after a turbulent few years. Consumer preferences continue to gravitate towards two main trends: seeking value options and indulging in special dining experiences.

Artemis Argyrides, Kraft Heinz Foodservice Marketing

Lead says: “With people eating out once a week or more1 it is important that operators work smart when it comes to their offering. Having to swiftly respond and adapt to consumer trends is nothing new to the hospitality industry, but it has become even more crucial to meet market demands.

“Despite everyone still holding on tightly to their purse strings, it’s evident that quality is king when it comes to dining out, with consumers really placing a premium on the overall quality of their experience2.”

Heinz, renowned in Britain for its condiments and baked beans, holds a special place in the hearts of consumers. When eating out, over half of customers would choose Heinz Tomato Ketchup if given the choice and 76% perceive the quality to be better than other tomato ketchup brands.

This extends to Heinz’s iconic Baked Beanz, a staple ingredient in many people’s homes that can be a side to

breakfast, a main on a jacket potato, or mixed into a chilli. Impressively, 78% surveyed said that they perceive the quality of Heinz Baked Beanz to be better than other brands, a testament to the humble bean!

It’s all in the detail

With 4 in 5 customers saying that condiments are important to their dining experience, attention to detail even in the smallest aspects can significantly influence consumer decisions and leave a lasting impression. Mintel’s report further corroborates this notion, revealing that 43% of consumers perceive premium condiments and dressings as transforming an ordinary meal into an extraordinary experience.

The quality of ingredients used not only elevates a menu and customer experience, but it can also really benefit operators - over 50% surveyed said they would pay more for Heinz Tomato Ketchup compared to non-branded.

Give your customers the quality they deserve, serve them Heinz.

Available now at national wholesalers.

1 Mintel Consumer Trends 2024

2Censuswide on behalf of Kraft Heinz, reaching 2035 UK respondents, March 2024.

OF CUSTOMERS SAID THAT CONDIMENTS ARE IMPORTANT TO THEIR DINING OUT EXPERIENCE DON’T LET YOUR CUSTOMERS DOWN!

80 %

Commitment to values pays off at award-winning Bridge Cheese

An unwavering commitment to its core values has brought award-winning Bridge Cheese remarkable success.

The company, which was established in 2018 to supply cheese and dairy products to food manufacturers and the food service sector, now employs 80 staff and enjoys a turnover of more than £30million.

Commercial manager Monica Chauhan says the Telfordbased company’s four key values – Quality, Consistency, Flexibility and Responsiveness – drive its continued growth.

“Our values underpin everything we do and that is why we have retained so many of our clients from day one and continue to grow and develop.

“Every single product which leaves our headquarters is signed off by a member of the senior management team, which ensures not only the highest quality, but the highest consistency too.

“Customers know that when they order from us they will receive only the best, and exactly what they asked for, every single time. That helps build the sort of relationships which bring repeat business and genuine partnerships with our customers.

“But there is much more to our success than just that. We also pride ourselves on our flexibility and being able to respond to exactly what our customers want.

“For example, during Covid, when many competitors were increasing their minimum order quantities and extending lead times, Bridge Cheese did the opposite to support its customers and was able to grow during the pandemic as a result.

“We have built our business based upon responding to our customers and being flexible with them through the

highs and lows of their business. Giving them a solution that works for their business is key to creating successful longerterm relationships.”

Monica said the company was in the process of introducing a new product development programme to build on the success it has achieved with its own branded cheese.

“Being able to offer bespoke cheese and dairy products is central to our continued growth and is very much one of the USPs which sets us apart in the industry. We will continue to innovate in this area because we know it is what our customers want.”

Bridge Cheese’s Meadow Valley brand – which consists of Mozzarella and Cheddar blends – provides premium products for the wholesale sector – whilst its Encore brand is for customers looking for a value price point but excellent functionality. Every product in this range has been designed to work across a variety of sectors.

Recognition of the company’s phenomenal success story was affirmed in July 2023 when it won six trophies at the renowned International Cheese Awards – the Oscars of the dairy industry. This included gold awards for two of its grated cheese products and one for its cheese ropes, used for stuffed crust pizzas, which Bridge Cheese makes in-house.

“To have been so successful in our first year of entering the International Cheese Awards was a real thrill for everyone at the company. We are extremely proud of every product which leaves our doors, but to have this validated by the best judges in the world was extremely rewarding,” Monica added.

Funnybones rounds up all BBQ ahead of

Experts in all things Mexican, Caribbean, and Americana, Funnybones Foodservice has pulled together a guide for all the latest must-haves for BBQ season. With BBQ Week coming up in early June (3rd-9th) operators have the perfect opportunity to launch a spectacular BBQ menu to wow consumers and start the season on a high.

Staples

Ribs, wings, and burgers. The quintessential trio of BBQ: Ribs: Ribs are something of a speciality of Funnybones’ and is actually where the company name comes from. In 1984 two London restauranteurs introduced the increasingly popular baby back ribs to their menu, which customers took to calling ‘those funny little bones’. The pair had their eureka moment, and decided to start supplying authentic tex-mex cuisine to other restaurants. Today, baby back ribs are still a staple in the Funnybones catalogue, but the range has expanded to include extra wide pork ribs – ready to season as desired – or a full or half rack of ribs ready cooked in a rich BBQ sauce for optimal convenience. For the best of both worlds, Funnybones’ St Louis cut ribs are a spare rib

similar to baby back ribs, but with a higher meat-to-bone ratio, and firmer texture. All arrive frozen and require a matter of hours to defrost before they’re ready to fire on the grill.

Wings: Wings are always a good addition to BBQ menus, but standing out from the crowd can be a challenge. Utilising sauces and seasonings is an easy way to take wings to the next level, and instantly diversifies a simple product. For example, Funnybones classic BBQ wings can be served as is, tossed in a spicy Rio Pacific buffalo wing sauce, drizzled with our Dunns River Honey Jerk Seasoning paste, or smothered in our spicy Encona Carolina Reaper Chilli sauce! Choosing a range of sauces also opens up the option to offer a sizzling wing roulette for customers that are brave enough.

Burgers: Aside from a classic beef burger, operators could consider using a selection of pulled meats for that saucy, sloppy indulgence BBQs are often associated with. Funnybones’ pulled meats are slowly roasted in the oven then beechwood smoked, rather than steam-cooked, for a succulent texture and improved taste. Choose from lightly seasoned pulled pork, beef, or chicken to act as a blank canvas and season however you like – or make things even more convenient by picking a pre-flavoured pack that’s ready to use: Rio Pacific chicken carnitas, pork carnitas, or barbacoa beef.

Plant Based

BBQ has come a long way from meat-in-a-bun, with an ever-increasing demand for plant-based options. To ensure veggie diners aren’t left out, Funnybones’ has 4 plant-based burgers to satiate those BBQ bun cravings: Chicken-free fillet burger, wrapped in a spicy cornflake crunch; Kale and Hemp Burger with vibrant kale, toasted hemp seeds, and crispy parsnips; Spicy Bean Burger for that classic meat-free munch; and a Beef-Free Burger, made with pea protein and olive oil for a juicy, meaty texture sure to delight meat-lovers

essentials

with some kimchi slaw and chilli mayo. Environmentally conscious operators will also appreciate its’ green credentials as a ‘glocal’ product (globally inspired, made locally), having been produced at Funnybones’ site in Wales for reduced food miles.

Sides

Corn on the cob goes hand-in-hand with BBQ meals, and it’s versatile enough to be adapted to any flavour. This can be achieved by sprinkling some of Funnybones powdered seasoning (hickory bacon salt, Al Pastor, or Cajun blackened seasoning work particularly well) into some melted butter, and basting before cooking.

Starchy potato-based products are also popular sides and can be used with dishes on and off the BBQ menu. Scrap traditional fries for something more exciting, like loaded potato skins, tater tots, or cassava fries. Also known as yuca, cassava is a root vegetable that has a sweet, yet slightly nutty taste. When made into fries, it is light and fluffy on the inside, and crispy on the outside.

For something a bit healthier, grilled veggies complement the smoky chargrill of BBQ perfectly. Classics like courgette are a sure hit, but more adventurous chefs are branching out to exotic fruit and veg such as plantain or nopalitos – aka cactus strips.

BQQ Week 3rd - 9th June 2024

and vegans alike, and also boasting a rich source of vitamin B12, iron, and protein.

Sauces

Sauce is perhaps THE most important component of a BBQ menu. BBQ is a sauce afterall! But there’s so much more to it than meets the eye…

Funnybones’ Rio Pacific mop-style glazes are ideal for marinating and basting meat and veggies, due to their thinner consistency. The chipotle BBQ adds a fiery kick, whereas maple and pepper glaze is extra sticky-sweet, and the Tennessee-style bourbon has a rye-whisky flavour for that authentic American taste.

Or, for inspiration further afield, operators could put an international twist on things by utilising the likes of Geeta’s Tandoori BBQ, Encona’s Jamaican Jerk, or Funnybones’ Rio Pacific Korean BBQ. Featuring notes of ginger, garlic, sesame, and Asian pear, the Korean BBQ works particularly well with pulled meats, stuffed into a golden brioche bun

Introducing Crispy Rings: Santa Maria Expands Snack Bases Range

Snacking is on the rise with out-of-home sales in this area accelerating by 21% and set to continue growing

As the cost of living continues to bite, and 77% of consumers identifying in Bidfood’s 2024 Trends as value-led[2], snacks allow people to enjoy eating out-of-home at a fraction of the cost of a typical lunch or dinner.

In response to this fast-growing market, Santa Maria has introduced a new product to their popular Snack Bases range – Crispy Rings – perfect for pubs, bars and restaurants. Crispy Rings are the third product within the range, joining the existing two formats Lentil Waves and Corn Cones.

Snacks Bases are the most customisable snacks on the market, enabling operators to create signature snacks on their menus and offer something different to competitors.

Similar to a crisp-style product and delivered as pellets so easy to store, Snack Bases are fried in 14-20 seconds and expand up to five times when cooked. The range is vegan and gluten-free, so adaptable across all menus.

Santa Maria’s Taste Creator, Barnaby MacAdam, says:

“We first launched our Snack Bases range last year and we’ve seen significant growth in sales as operators are realising the opportunity within snacking. 12 months on, we’re pleased to expand the range with the Crispy Rings.

“We encourage pub and bar operators to create signature snacks that are the reason consumers come to their establishment over others. This doesn’t have to mean complex, time-consuming snacks that require high levels of skill to make.

Creating DIY snacks from scratch can be made simple.

“Simplicity is key as the hospitality sector is still battling staff and skills shortage. Operators can’t afford to scale back their food offering and miss sales opportunities; equally they can’t offer food without appropriately trained staff. Snack Bases bridge this gap. They are a genuinely easy to create product that can be made fresh-to-order by anyone on the team, offering an additional revenue stream for operators.

“The versatility of the product means they can be customised and incorporated into a huge variety of dishes on the menu. They can be simply seasoned and served on their own as a bar snack, offered as an alternative side dish to fries, sprinkled on top of mains to add a crunchy twist or loaded to create a stand-out dish of their own.

“Global flavours can be created by rubbing in our Santa Maria seasonings, such as the classic taste of Americana with our Steakhouse Seasoning, Mexican with our Fajita Seasoning or East Asian with our Kimchi Spice Mix. Operators don’t have to stick with just savoury options; a sweet bar treat could be offered by sprinkling Snack Bases in our Santa Maria Cinnamon seasoning and Vanilla Sugar.

“Load them up with fresh herbs, chillies and a squeeze of lime for a fresh, zesty dish. Or add to salads, soups, mac and cheese, poké bowls and burgers. It’s all about finding interesting ways of using them to really lift your menu.”

The new Crispy Rings are available in 3kg packets and are an ambient product with a two-year shelf life.

To find out more about the Snack Bases range visit: https://pauligpro.com/uk/snack-bases-uk

DFagor Professional maximises potential with iKold Generation launch

For more than 60 years, Fagor Professional has been leading the charge by manufacturing an extensive portfolio of top-quality catering equipment. Now, in a move that aligns manufacturing innovation with the very latest energy-efficient technology, the company is proud to unveil the iKold generation of commercial refrigeration

esigned with the kitchen professional in mind, the extensive range includes upright cabinets, refrigerated and preparation counters, display cabinets, and ice makers. Guaranteeing optimal food preservation at the best value price-point, the iKold generation units utilise natural R290 and R600a hydrocarbon refrigerant combined with CFC-free, high-density water-based polyurethane insulation to achieve outstanding energy savings of up to 45%. The units are so efficient, that several of them have achieved a top-rated Class-A certification on the industry-recognised ETL list.

Intended to operate in the challenging, hot and humid conditions of a professional kitchen, the iKold Generation has been independently tested to withstand the daily rigours of the kitchen whilst maintaining an even temperature within the unit. In doing so, the range has been awarded a maximum climate class 5 rating in independent testing. Innovative technology including Multiflow, an optimal air circulation system that guarantees a balanced and consistent flow of air helps to maintain a uniform temperature and preserve food for longer.

located on a strip down the entire side of the chamber, the operator can clearly see the contents, minimising the need to keep the door open for longer. Simultaneously, the iKold range features electronic evaporator fans that not only consume less energy but also prevent heat generation within the chamber itself. Externally, a choice of swivel castors or legs, including marine-compliant variants, full-length ergonomic handles, easy-to-operate, intuitive controls and accessible door pedals all aid functionality in a busy kitchen environment.

On the launch of the iKold Generation, Lee Donkin, Commercial Director at Fagor Professional UK comments:

Renowned for manufacturing a wide range of professional catering equipment, operators will be pleased to know the iKold models have been designed to perfectly integrate with an existing Fagor Professional setup including cooking blocks, ovens, blast chillers and even warewashers. Ideal for many kitchen setups, the units are available in two ranges –ADVANCE and CONCEPT. Despite being entry-level units, the ADVANCE range is designed to offer a more efficient, costeffective, and sustainable product for the professional kitchen. Alternatively, for those operators looking for one of the widest product portfolios on the market, the CONCEPT series adapts to suit the individual needs of the chef and features a robust, ergonomic and highly functional design.

Functionality and ease of use are also guaranteed with the iKold Generation. Featuring efficient LED lighting strategically

“We’re proud to be launching the state-of-theart iKold Generation of commercial refrigeration from Fagor Professional. As a brand known for manufacturing a complete range of standout kitchen equipment, operators will be pleased to know the new iKold appliances are designed to meet the needs of today’s chef, while also fitting effortlessly into an existing kitchen suite. Featuring the very latest technology and advanced insulation for standout efficiency, the iKold appliances come in an array of sizes and formats, delivering efficiency, optimising the flow and maintaining food preservation in a busy kitchen environment.”

Featuring more than 35 individual units, the new iKold range includes features single and double upright refrigerators, double, triple and quadruple door/drawer counters, pizza, sandwich and salad counters, ingredient and sushi displays, bottle coolers, ice machines and even glass frosters – each uniquely designed but able to complement other products in the Fagor range.

For more information on the new iKold Generation from Fagor Professional, or to find out about the other catering equipment appliances in the portfolio, please visit www.fagorprofessional.com or email uksales@ fagorprofessional.com.

Nestlé Professional reveals ‘inside scoop’ on ice cream market

ew research from Nestlé Professional offers a deep dive into the ever-evolving landscape of ice cream preferences.

With ice cream being the UK’s second favourite dessert when eating out and a current market value of £605 million in out of home, ‘The Inside Scoop’ report offers invaluable consumer insights. It highlights emerging trends and provides operators with top tips to help maximise their presence in the category.

Based on a survey of 1,007 consumers, this report delves into the current state of the ice cream market, uncovers what’s driving growth and what consumers are eating and where.

A key takeaway reveals that consumers want personalisation. 9 out of 10 (89%) say they like to embellish their ice cream, with flavoured sauces (45%) and chocolate pieces (34%) being the most popular choices.

These preferences align with how people prefer their ice cream served.

The classic choices of ice cream in a cone (52%) or scooped into a bowl (47%) rank as the top favourite serving styles. Moreover, vanilla (39%), strawberry (29%), and chocolate (29%) emerge as the top flavours chosen by consumers. This indicates a preference for these classic options as they serve as versatile bases for adding personal toppings and flavours.

Danielle Griffiths, Dessert’s Category Lead at Nestlé Professional, says:

“The influence of brand power is undeniable in the ice cream category, with 63% of Brits expressing a willingness to purchase a familiar brand. We’re dedicated

to infusing our iconic confectionery brands into out of home desserts. Given the popularity of ice cream among consumers, we sought to delve deeper into how operators can optimise this category, pushing the boundaries to create innovative and exciting experiences with popular brands like KITKAT® and AERO®

“Ice cream isn’t just about the treat; it’s about the shared moments it creates. With group consumption surpassing solo indulgence, ice cream has become the catalyst for social connections. This emphasises the importance for operators to provide customers with the option to customise their frozen treats. By offering a diverse selection of toppings and sauces alongside classic flavours, operators can ensure that there’s something for everyone.

“Toppings provide a great option to delight consumers and to charge a premium. In fact, we found that the main reasons that people would pay more for an ice cream when eating out is if it’s something they can’t create at home (30%), and its presentation/appearance (29%).

“Our report findings align perfectly with the product launch of our new KITKAT® Sauce with wafer pieces. With a delicious combination of chocolate and wafer, two popular ice cream toppings, the squeezable sauce allows operators to effortlessly enhance a variety of desserts on their menus.”

‘The Inside Scoop’ report is available for operators to download here. https://www.nestleprofessional.co.uk/ news/insights/ice-cream-market-report

Food operators can also buy the new KITKAT® Sauce with wafer pieces here. - https://www.nestleprofessional. co.uk/kitkat/kitkat-sauce-1kg

Whip up sales

The UK’s number one tasting soft serve ice cream is now available in a bigger pack size offering better value and better profits

To create the complete dessert solution for your customers, call 0800 783 4321 or visit www.kerrymaid.com

customers, call 0800 783 4321 or visit www.kerrymaid.com

mean fewer deliveries, but they also take up less storage space, freeing up room for other essentials.

3. Environmental impact: Reduced packaging translates to less waste, aligning with sustainable business practices.

4. Superior taste and texture: With its creamy vanilla flavour and smooth, light, airy texture, it’s no surprise that Angelito Ice Cream Mix is the UK’s number one tasting soft serve ice cream. This quality will elevate your soft serve offering, setting you apart from your competitors and attracting more customers.

Our top three tips for selling more soft serve ice cream

Exclusive toppings and cones: Offer a variety of toppings like fresh fruit, sugar strands, chocolate pieces, nuts, DaVinci Drizzles and marshmallows, allowing customers to personalise their ice cream and for you to charge more. Enhance this further with a selection of cones from waffle and sugar to sprinkle and chocolate-topped.

Different formats: Don’t stop at cones, serve Angelito Ice Cream Mix in a tub, waffle bowl, ice cream sundaes or, for added value, alongside desserts such as apple crumble and chocolate fudge cake.

Loyalty programme: Implement a rewards program where customers earn points to redeem against free ice creams or discounts.

Dive into donuts… and give your customers a sweet treat

Donuts are big news and so easy to add to any takeaway or fast food outlet menu.

They’re a great way to upsell on a drink, a delicious sweet addition to round off a meal and can even be used as a novel way to sandwich savoury items like chicken burgers.

The KaterBake bakery range at Central Foods has been expanded recently with five new donuts for the food service sector, including a gluten-free version to ensure that customers with coeliac disease don’t miss out on these popular favourites.

The frozen food distributor has launched sugared donuts, mini sugared donuts, chocolate iced donuts, mini chocolate iced donuts, and the gluten-free midi sugared donut under the KaterBake range.

The ring-shaped, cake-style donuts are suitable for vegetarians and simply need thawing before serving.

Just pop them in a bag and they’re good to go! Or consider more innovative ways to serve, such as decorating milkshakes, freak shakes and ice cream or using them as carriers for burgers.

Gordon Lauder, MD of Central Foods, said: “Doughnuts and their American-style donut counterparts have been one of the greatest success stories of recent times, with huge innovation in the sector.

“We’re delighted to be expanding our popular KaterBake bakery range with the addition of these five new ring donuts for our food service customers. The inclusion of a gluten-free ring donut means that coeliac customers don’t miss out on these popular sweet treats.

“Our new cake-style donuts have a slightly denser texture, meaning they provide a more filling treat. But donuts are more than just a sweet treat; fast food operators can use them to decorate a freak or milkshake, an ice cream sundae, or even to ‘sandwich’ savoury items, such as chicken burgers, to make unusual flavour mash-ups that can go viral on social media! The only limit with donuts is the imagination!

“Frozen donuts are ideal as fast food operators can defrost them as needed, ensuring there is always a ‘fresh’ supply to hand and reducing wastage.”

The KaterBake range is Central Foods’ own-brand of bakery products for the food service sector and includes speciality bread and morning goods such as flatbreads, crumpets, waffles, bao buns and yum yums.

Central Foods was founded in 1996 and is one of the UK’s leading food service frozen food distributors. The company is proud to be a catering partner across the whole food service sector, including the fast food sector.

Based in Collingtree, near Northampton, it currently sells to over 180 independent wholesalers, as well as larger national and regional wholesalers.

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

Jazz up your ice cream offering this summer!

For operators looking to bring added sparkle and jazz to their impulse ice cream offering this season, then the latest product from New Forest Ice Cream is a must

Featuring creamy vanilla flavoured ice cream dipped in white chocolate and covered with rainbow-coloured sprinkles, Jazzie is set to be popular with children and adults alike. As an ice cream version of the ever-popular, yet retro, Jazzles sweets, this delicious ice cream stick will have older customer reminiscing about the good old days, whilst the younger ones, will be spellbound with the fun colours and amazing taste.

This individually wrapped ice cream comes complete with vibrant packaging to ensure good visibility at point of purchase and will make a great addition to an existing ice cream offering this season.

Niki Jenman, Director at New Forest Ice Cream, is delighted with the launch of Jazzie:

“Jazzie offers customers a premium ice cream product that works both as an impulse purchase at a kiosk, or on menus within leisure venues. Ideal for white chocolate lovers, Jazzie brings additional fun to the ice cream category and is set to be a popular choice this summer.”

Jazzie is available in packs containing 25 sticks and is part of the New Forest Ice Cream Impulse range which includes Supreme, Supreme Cone, Squeeze Up and Twisted Trio.

To find out more about the New Forest Ice Cream range please visit www.newforesticecream.com or call 01590 647611.

Carpigiani to shake up UK drinks industry with new Frozology Masterclass in association with V AIR Consulting

The world’s leading gelato and ice cream equipment manufacturer, Carpigiani UK, is ready to give customers chills (but not as you know it!) with the launch of its brand-new Carpigiani Frozology Masterclass in association with V AIR Consulting – a dedicated course \specialising in the art of chilled and frozen drinks.

Whether you’re a bar, restaurant, pub, or even café owner, if your drinks menu needs spinning in a new direction then the new frozen mixology and chilled drinks masterclass, brought to you by Carpigiani UK in association with V AIR Consulting, is definitely for you!

Speaking about the launch of the new Carpigiani Frozology Masterclass in association with V AIR Consulting, Paul Richards, UK Sales Manager at Carpigiani UK Ltd., says:

“The drinks sector is a really exciting place right now, but it’s also very competitive, so we’re ready to shake things up for businesses wanting to add flair to their menu and stand out from the crowd with our new Carpigiani

Frozology Masterclass in association with V AIR Consulting. Our new specialist course adds a whole new level of possibilities for aspiring entrepreneurs, bar, café, and restaurant owners; together with baristas, and anyone passionate about mastering the craft of frozen beverages.

With the V AIR range, it’s all about serving customers with memorable experiences – from frozen cocktails to refreshing juices – and supporting operators during peak times with simple and reliable machines that can produce high-quality drinks time and time again. Our immersive session, led by our own dedicated frozologists, will include both theory and practical elements to help attendees understand the best business practices, learn the history of frozen drinks, and get hands-on with creative concepts and recipes that we can help tailor to their individual business needs. They will have the opportunity to learn about the latest product trends, tips and techniques; and join the huge profit opportunity that presents itself through the recent explosion in demand for chilled and frozen drink specialties – whether it be frozen cocktails, bubble teas or Kombuchas, we’ll dive into the science and show you ‘what’ and ‘how’, utilising the game-changing equipment platforms

brought to you by Carpigiani and V AIR.”

With the new Carpigiani Frozology Masterclass in association with V AIR Consulting, operators and mixologists will gain insight into how the sky is the limit, and they can put a unique twist on their drinks offerings with the support of dedicated frozologists, to create a sustainable business strategy.

With the next course kicking off in London on Wednesday 14th May 2024, the new Carpigiani Frozology Masterclass in association with V AIR Consulting will take attendees behind the scenes of the ground-breaking technology within the V AIR machines and how it can be fully utilised to help businesses grow and develop through the production of frozen drinks. On top of this, the dedicated course also offers a creative space to create new and bespoke concepts to get customers buzzing through the doors with Insta-ready works of art!

While globally known for manufacturing premium soft serve and gelato machines, Carpigiani is fast becoming a contender in the drinks market following its partnership with Spanish drinks machine manufacturer, V AIR, to offer the new masterclass. V AIR offers a range of stateof-the-art frozen drink applications, which are all available through Carpigiani UK. The five-hour frozen mixology and chilled drinks masterclass, brought to you by Carpigiani UK in association with V AIR Consulting, will allow attendees to see these innovative machines in action and offer a comprehensive understanding of the science behind freezing, flavour balancing, and the art of creating visually stunning and delicious beverages.

So, if you’re looking for new ideas, techniques, recipe inspiration, or the perfect machine for your business, the Carpigiani Frozology Masterclass in association with V AIR Consulting is most definitely for you! The courses will be £35+VAT and bookable on the website – www.carpigiani. co.uk/frozolgy-masterclass. Alternatively, please call Carpigiani UK Ltd. on 01432 346018.

Make Cool

Treats while the Sun Shines

By Vini Stringhini, Away from Home Customer Category Manager, Mondelez

Summer presents an optimum seasonal opportunity for fast food operators, with rising temperatures sparking a demand for treats such as ice cream. With recent research showing ‘treats’ rank as the no. 2 out-of-home mission for consumers*, offering customisable ice cream upgrades can help to attract customers and maximise profits.

Products such as Cadbury and OREO inclusions are a perfect offering, adding simple touches to ice creams using brands that consumers already know and love –and allowing operators to charge premium prices. We’ve recently partnered with Masterchef: The Professionals finalist Philli Armitage-Mattin, to create a whole host of seasonal recipes, such as our Summer Triple Chocolate Sundae with Flake pieces and OREO crumb – an easy addition to any fast-food restaurant’s offering which could also be made customisable.

What’s more, with 75% of consumers willing to pay a premium for quality items**, tapping into brand influence is a simple way for operators to elevate offerings by creating an enhanced taste experience for consumers, as well as providing an opportunity to generate greater profit margins and boost footfall.

* Lumina Market Report, December 2023

** Lumina Intelligence Food Strategy Forum, March 2024

For more information visit www.mondelez-foodservice.co.uk

Pidy Selection Range Offers Chefs Premium Pastry Bases

Last month Belgian pastry specialist Pidy has the ideal solution for chefs that wish to combine the convenience of ready-to-use pastry with high-quality, premium taste and texture

Made to a traditional recipe using free range eggs and pure butter, the Selection range is available in three unique flavours. The Neutral bases come in square and circular bases, with miniature versions of each and are ideal for savoury fillings. For dessert lovers, Pidy’s Sweet Selection includes seven shapes in various sizes, and features a subtle vanilla aroma, making it compatible with a range of fillings. Finally, chocoholics will love Pidy’s Chocolate Selection, which boasts a delicate cocoa flavour and is available in four shapes.

Fabien Levet, Commercial Director at Pidy UK explains what makes Selection so desirable;

“By using this authentic recipe we’re able to produce extremely high-quality products that achieve a smooth, buttery taste, and fine crunch. This improved finish means operators are able to enjoy the benefits of homemade pastry, without the space, time, or expiry constraints associated with making it in house every day.”

bulk to ensure they have enough stock to meet demand. This is sure to appease environmentally-conscious operators, who may be looking to reduce food miles.

All Selection pastry products benefit from a plant-based coating for improved moisture resistance. This enables chefs to prepare pastries with a filling of their choice ahead of busy events for optimal smooth service.

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

Cinnabon® Add New OREO Bons to Menu

The official partnership between Cinnabon® and OREO brand owner, Mondelez will see the launch of two new products, both of which will be available from April 22nd. The new varieties will boast the iconic chocolate and cream flavour of OREO, paired with Cinnabon’s one of a kind fresh baked dough.

Lorna Watts, Cinnabon Marketing Manager at franchisee EG Group, said: “We are thrilled to be introducing the official OREA Bons in collaboration with Mondelez at our UK stores. OREO has been one of the most requested collaborations from our Cinnafans since we launched our Biscoff Bons a number of years ago and we are extremely excited to get their feedback on this new variety”.

Available in two delectable options, Chocobon with OREO will feature a delicious Chocobon, topped with frosting and fused together with chocolate sauce and topped with OREA crumbs, and a delicious OREO Biscuit. The Chocobon with OREO Minibon will feature a mini Chocobon roll with frosting which is fused together with chocolate sauce and topped with OREO crumbs. Chocobon with OREO Bonbites will also be available at selected stores.

Raphael Capitani, OREO Senior Brand Manager says: “We are equally excited with this initiative.

OREO is the world’s no 1 biscuit brand* with a Playful positioning which can stretch to other categories and help attract and excite consumers.”

Chocobon with OREO will launch in both Cinnabon Kiosks and stores from April 22nd.

For further information please visit www.cinnabon.co.uk

Nestlé Professional launches KITKAT® Sauce to bring iconic flavour onto out of home dessert menus

Nestlé Professional has launched a KITKAT® Sauce with wafer pieces to help foodservice operators bring the iconic flavour onto desserts menus.

The new 1kg bottle has a squeezable design, making it easy for operators to create a range of desserts featuring the taste of one of the nation’s favourite chocolate bars.

Danielle Cartney, Desserts Category Lead, Nestlé Professional UK&I, says:

“With over 1 billion KITKAT® products consumed every year in the UK, this sauce is a must-have for chefs. Research shows that almost 90% of Brits enjoy adding sauces and toppings to their ice cream, with nearly half choosing flavoured sauces as their go-to topping choice*. Our new KITKAT® Sauce provides an easy solution for operators who want to whip up delicious desserts, saving time and boosting creativity.

“The sauce is versatile and ready to go straight from the bottle. It’s perfect for filling doughnuts, croissants, and muffins, or for drizzling over fruit, waffles, cakes, crêpes, and ice cream. You can even use it as a dip for churros or shared desserts.”

Each bottle has a shelf life of 12 months and provides 66 servings.

Find more information for the KITKAT® Sauce and the range of Nestlé Professional products here

Pidy Extends Shelf-Life of Ambient Sponge Sheets for Greater Caterer Flexibility

April 2024: Belgian pastry specialist Pidy has redeveloped their popular ambient sponge sheets to extend their shelf life from 4 months to 9 months.

Available in neutral or choco, the sponge sheets measure 580 x 380mm, so they can be cut into any shape and format for maximum chef creativity. The flexible sponge sheets can be shaped into a variety of extraordinary shapes, whilst remaining light, yet indulgent in texture.

Fabien Levet, Commercial Director at Pidy UK explains the benefit of this change;

“Beyond the great taste and high-quality of our products, one of our customers’ favourite things about Pidy is our convenience factor. Our ambient sponge sheets have been redesigned with this in mind to provide optimal flexibility for chefs. A longer ambient shelf life means the product is ready to use as required, without the hassle of waiting for it to defrost, so operators can be confident they always have enough stock to meet demand.”

Thanks to their subtle taste, the neutral sponge sheets are compatible with a whole host of flavours, meaning it’s

easy to update menus to reflect ever-emerging trends and seasonal flavours. The cocoa sponge sheets are equally versatile, whether operators want to create an indulgent chocoholic dream, or utilise fruit to complement the flavour and offset with a burst of freshness.

Pidy’s extensive dessert portfolio also includes a frozen version of these sponge sheets, available in neutral, and choco – while Pidy’s frozen joconde sheets are available in neutral, choco and nut, raspberry, and pistachio. Joconde’s are defined by their use of whole eggs and confectionary sugar, compared to sponge sheets’ use of egg whites and granulated sugar – making the sponge sheets fluffier and sweeter. Both the frozen sponge sheets and joconde sheets have a frozen shelf life of 12 months. Defrosted in a matter of hours, the sheets then guarantee quality for up to 48 hours once defrosted.

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

Aviko’s Snackables Range Expands

with new Camembert Bites - Camem’ Get ‘em!

With consumers hungry for something different when eating out, Aviko has expanded its profitable Snackables range to answer demand with new premium Aviko Camembert Bites.

Ready to serve in just three and half minutes and adding a layer of sophistication to your sides, starters or sharing platters, Aviko’s Camembert Bites offer up a crunchy, tasty and versatile solution for operators. Staying irresistibly crisp on the outside and velvety smooth in the centre, the latest addition to the Aviko Snackables range guarantees diners a quality taste experience whether dining in or choosing delivery.

Speaking about the tasty new launch, Mohammed Essa, Commercial Director UK & Ireland, said:

“Following the boom of mozzarella dippers and halloumi fries, we’ve added a premium alternative to the mix with our Camembert Bites. This tasty addition will help elevate your sides offerings and bring something new and exciting to the table. Plus, they’d pair perfectly with a cranberry dip, so this launch is just in time for Christmas menu planning. We know that pubs are upgrading and diversifying their sides*, so our

new Camembert Bites will fit the bill across your menus.”

Suitable for all foodservice operators, Aviko’s new tasty Camembert Bites can easily be added to menus to help elevate ordinary dishes, are versatile and suitable for vegetarian and flexitarian diners.

Mohammed continues:

“Our new Aviko Camembert Bites will work hard across your menus, as well as drive profits as they can also be added to mains as a ‘little extra something’, answering consumer demand to customise their dishes to their liking*. With 73% of consumers saying they’d pay more for higher quality products*, we know they’re just what you’re looking for.”

Available now, Aviko’s new Camembert Bites come frozen in 1kg bags and can be prepared in a deep fryer in just 3.5 minutes, with no waste.

Aviko has been the resolute potato partner for foodservice for over sixty years, bringing quality and smart solutions to menus all over the world. With a range of chilled and frozen potato specialities made by chefs, for chefs, Aviko’s extensive range includes Hash Browns, SuperCrunch Fries, Mash, Snackables and much more.

* Lumina Intelligence, December 2023

Transform your grill into part-griddle with Synergy Grill’s latest accessory

British catering equipment innovators Synergy Grill Technology is helping existing customers expand menus, with minimal costs, by launching their latest accessory – the Synergy Hybrid Griddle Bar Pack.

Compatible with all Synergy Grill models, the mild steel Griddle Plate with a 3 sided retaining wall, simply slots between the grill bars, therefore providing even greater flexibility and transforming a grill into a part-griddle. Each Pack comes complete with 2 plates; a solid steel plate that is ideal for eggs, stir frys and scallops, as well as a solid steel plate featuring laser cut slits, which is perfect for smash burgers, fish or other solid menu items. The latter provides all the benefits of a traditional griddle, but with outlets for the fat to drain away, thereby creating healthier, less fatty products.

Not only is the Hybrid Griddle Bar Pack priced at just £575+VAT making it a viable investment for exisiting Synergy Grill customers that want to experiment with griddled foods, but operators also need not worry about extra running costs as the chef will be using one piece of ultra-green equipment as Justin Cadbury, Chairman of

Synergy Grill Technology, goes on to explain:

“As Synergy Grill users already know well, our grills are the greenest in the market, and therefore financially smart from a running costs point of view with operators reducing energy costs by 59%. This is especially true for operators that utilise our range of accesories such as the new Hybrid Griddle Bar Pack. After all, a chef would be operating one piece of equipment for grilled food items, and griddled items when using this accessory. The steel griddle plate is powered by the impressive heat of the grill, therefore no energy is wasted, and menus are maximised.”

In addition to the Hybrid Griddle Bar Pack, Synergy Grill Technology offer a wide range of accessories such as wokstations, rotisserie and smoking caps.

For more information on Synergy’s Hybrid Griddle Bar Pack, or other products in the range, please visit https:// synergygrill.com/griddle-bar-set/ or call 01480 811000 or email info@synergygrill.com

Connect with Synergy Grill Technology on social media @synergygrill #LikeNoOther

The Burnt Chef Project’s second gala dinner proves to be a roaring success

More than 360 people from across the hospitality profession joined together to celebrate, recognise success and highlight the importance of mental health at The Burnt Chef Project’s second gala dinner, aptly titled, Love Hospitality, in March, raising thousands of pounds in the process.

AThe glamourous event which took place in London on Monday 25th March 2024, the first night of the Hotel, Restaurant and Catering Show, in partnership with Unox, brought together suppliers, operators, training and education providers and others from across the sector. Hosted by internationally renowned writer and comedian, Russell Kane, the event not only raised thousands of pounds on the night, but it also served its purpose of facilitating discussion, hosting conversation and raising awareness of the mental health crisis in the hospitality profession.

On the night, Scott Duncan, Managing Director of Unox UK comments:

“Love Hospitality was a truly fitting way to celebrate some of the incredible people who work in our wonderful sector, providing a platform to discuss the need for improved mental health support and raise much-needed funds to support the work of The Burnt Chef Project. As a long-term supporter of this great cause, Unox UK was delighted to return as headline partner – announcing our epic fundraising challenge –Moving Mountains for Mental Health – in the process.”

Celebrating some of the many incredible talents and those who go above and beyond to provide mental health support, Love Hospitality also hosted the first Hospitality’s Mental Health Heroes awards, in association with Talent Hive.

With six categories, the awards were the pinnacle of the night, celebrating those who’ve championed mental health in their workplace. The winners on the night were:

Best Mental Health in the Workplace Strategy, sponsored by MHFA England – Winner: Marston’s PLC

Most Inspiring Leader, sponsored by Wafflemeister –Winner: Carly Heath, Bristol City Council

Most Inspiring Wellbeing Champion, sponsored by Planday – Winner: Joe Bentley, Cedar Court

Unsung Hero, sponsored by Eat PR & Marketing – Winner: Simon Green, The Kitchen Shrink

Inspirational Story, sponsored by Thomas Franks –

Winner: Jose Jesus Monteiro

Outstanding Impact in Catering Education, sponsored by Lordwell – Winner: Simon Hart, Southampton City College

On being headline partner for the awards, Will Gennard, Managing Director at Talent Hive adds:

“We could not be prouder of every winner, runner up

and finalist at the inaugural Hospitality’s Mental Health Heroes awards – congratulations to everyone who received a nomination. In a profession such as hospitality, it’s vital to be able to recognise and reward those who go the extra mile, especially when championing mental health support to others within their businesses. The entire team at Talent Hive are in awe of the commitment, sacrifice and dedication of so many individuals and businesses and we are proud to be able to do our bit to support this through our partnership with The Burnt Chef Project.”

With Russell Kane keeping the audience entertained throughout the night and with silent actions, raffles, games and even a live band for guests to dance the night away to, Love Hospitality was a great success. The event couldn’t have taken place without the support of the sponsors –Unox, Talent Hive, Thomas Franks, Waiting Staff London, Thrive, Voco Hotels, R&R Hire, Caleno, Wenlock Spring, Butcombe Brewing Co., G’Vine, Paragon Brands, Thatchers, Double Dutch, Biddenden Vineyard, Embello, Lordwell, Henry’s Bar, ExCel Hospitality, Montgomery Events/HRC.

Supplying the wonderful food and the team needed to cook and serve the 360 guests, Blain Shepherd, Managing Director of Thomas Franks concludes with:

“We are beyond proud of everyone in the Thomas Franks team, but also very proud to be part of this incredible project. What The Burnt Chef Project does each and every day is super special and the team behind it should also be extremely proud for putting on such an exceptional event.”

For more information on The Burnt Chef Project, including the support and information available to those living with mental health challenges, please visit www. theburntchefproject.com.

Freeths advises Lavazza Professional on acquisition of SV24-7 Vending

The corporate team from national law firm Freeths has advised Lavazza Professional UK Limited on its acquisition of the entire issued share capital of Stirlingshire Vending (Scotland) Limited (t/a SV24-7 Vending).

Lavazza Professional is the industry leading vending and coffee machine arm of Luigi Lavazza S.p.A., an Italian manufacturer of coffee products.

SV24-7 is a multi-award-winning family business based in Alloa, Scotland with over 60 years’ experience in the vending industry. It provides vending and office coffee services, including fully managed “Micro Markets”.

The Freeths legal team was led by Corporate Partner Francis Dalton supported by Associate Shivani Fakey.

Commenting on the deal, Francis Dalton said: “It was great to work with Lavazza on this strategic acquisition to strengthen its presence in the market as a national vending service provider.”

Jai Popat of Lavazza added: “We really enjoyed working with Francis and Shivani. With patience and good humour, they provided us with smart, practical advice and helped us get the deal done in good time. We are looking forward to working with them again.”

Popeyes® UK brings in New Director of Acquisitions and Estates

Popeyes® UK, the UK’s fastest-growing chicken QSR brand, has appointed Peter Gibson as Director of Acquisitions and Estates.

The appointment comes after Popeyes® announced plans to double its estate in 2024, opening over 30 new locations by the end of year, to firmly cement its presence in all four corners of the UK.

Tom Byng, Chief Development Officer at Popeyes®, said:

“We are delighted to welcome Peter to Popeyes® to lead our property acquisition strategy. His experience in the hospitality industry and proven track record of helping some of the biggest restaurant groups across the UK grow makes him the ideal person to take on this important role

as we look ahead to an exciting year for Popeyes®.

“Peter will play a critical role in driving this hyper-growth phase of the business’ history, and delivering on our aim to take the total number of Popeyes® UK restaurants to over 60 by December this year. Since opening our first UK store in November 2021 to huge hype and acclaim, customer appetite shows no sign of slowing down. Peter’s appointment is another step towards helping even more people have their first taste of Popeyes®, with a pinch of famous New Orleans spirit.”

Peter Gibson joins from Chicken Shop where he was responsible for the restaurant’s group’s property acquisitions for the past two years. His previous roles include Property Director at Flat Iron and Property Acquisitions and Asset Manager at Nandos.

Formal consultation on Seafish Levy

The Seafish Board have launched a formal consultation on proposed changes to the Seafish levy. The consultation is open for 12 weeks and closes on the 9 August 2024.

F ull information on the consultation - including the Formal Consultation Paper (available in Welsh and English), the draft Regulation, and an Economic Impact Assessment – is available on the Seafish website at https://www.seafish.org/about-us/governance-andperformance/seafish-levy-review

Anyone with an interest in the Seafish levy as well as the wider seafood industry are invited to respond. Respondents can share their views by participating in an independent survey run by White Space Strategy or by emailing Seafish directly at SeafishLevyReview@seafish.co.uk.

Scotland’s First Canine-Friendly Chippy Launched by Cromars

- St Andrew’s Multi

Award - Winning Fish & Chip Business

Cromars Classic Fish and Chips based in St Andrews – winner of the ‘best fish supper on the east coast of Scotland’ at the 2023 Scotland’s Fish & Chip Awards - is officially Scotland’s firstdog-friendly fish and chip shop, with the launch of a dedicated menu for diners’ pooches.

The new dog-friendly menu, costing £2.00, has been created out of love for our four-legged friends and includes beef sausages and ‘puppucinnos’, a perfect doggie distraction while owners tuck into Cromars delicious fish and chips.

50% of all sales generated will be donated to the Scottish SPCA to help tackle the animal welfare crisis in Scotland and improve support for animals and people across the country.

With approximately 13.5million dogs as pets in the UK equating to 36% of households owning a dog; 83% of people say they feel guilty leaving their dog behind when they go on holiday, 67% will plan their breaks around their dog, and 56% will opt to take their pooch away with them, the new menu launch is well timed to capitalise on domestic travel with dogs. Commenting on the launch, Wendy Napthine-Frame, Cromars’ owner, said:

afterwards for a fish supper.

“I’ve often thought we should create a special menu for dogs, not least so that owners can eat our award-winning fish and chips in peace, without the pleading eyes and the nose-nudges that as dog owners we allunderstand.

“So, we have done just that with the introduction of our new menu, which is catering for doggies and doing good by helping support the tremendous work that the SSPCA does in Scotland.”

For more information, visit Cromars’ website here https://cromars.co.uk [1]

Cromars was established in 2013 and is one of Scotland’s best loved fish and chip shops. It specialises in making the very best fish and chips adhering to three key pillars of quality: fish is only ever cooked to order, only the very best ‘angel cut’ Haddock is used, caught from the North Sea, and locally sourced ingredients. Cromars is multi-award winning for the quality of its fish and chips, recently crowned ‘best fish supper on the east coast of Scotland’ at the 2023 Scotland’s Fish & Chip Awards.

“We are a nation of dog lovers, I have 3 dogs myself, so I know how much people love them and want them around as part of the family. We see so many people travelling with their dogs now, especially as we come into the Summer season, when the city is teaming with tourists and visitors.

“We are blessed in St Andrews with wonderful beaches and countryside, offering perfect walks for dogs and their owners, and for years Cromars has welcomed them all

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

Bain Marie Liners

Easy Liners

Easy Liners Ltd, Stewart House, Primett Road

Stevenage SG1 3EE

T: 01438 879543

E: info@easyliners.co.uk

W: www.easyliners.co.uk

Easy Bags Ltd

Enterprise Road, Millennium

Business Park

Mansfield, Nottinghamshire NG19 7JX

T: 01623 423423

E: customerservice@easybags.net

W: www.easybags.net

Daymark-Supplies Ltd

www.daymark-supplies.co.uk

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

Sirane Ltd

www.sirane.com

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

GM Packaging Ltd

www.gmpackaging.co.uk

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

Batter Suppliers

Goldensheaf

Kerry Foodservice, Bristol

T: 0800 138 1938

E: Julian.warner@kerry.com

W: www.kerry-foodservice.co.uk

Henry Jones

Kerry Foodservice, Bristol

T: 0800 138 1938

E: Julian.warner@kerry.com

W: www.kerry-foodservice.co.uk

Ceres

| Pure Food Innovation

Seriously Good Gluten Free

T: 0845 3711 522

E: hello@worldofceres.com

W: www.worldofceres.com

W: www.thebattercompany.co.uk

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

Henry Colbeck

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

Tel: 0191 482 4242

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

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

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

Weston Catering Supplies www.westoncateringsupplies.com

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

Business and Property Sales

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

Business Buyers.com - Part of the Altius Group

Eaves Brook House

Navigation Way Preston, PR2 2YP

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

Everett, Masson & Furby www.emfgroup.com

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

Catering Equipment Suppliers/ Spares

Carlton Catering Equipment

www.chippersandpeelers.com

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

E: carltoncatering@sky.com

T: 01709 540004

Catering Appliance Superstore

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

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

Caterparts Limited www.caterparts.com

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

Fast Food Systems Limited

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

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

W: fast-food-systems.co.uk

W: 01189 441100

HK Engineering Ltd

Crown Chambers, 7 Market Place

Melksham, Wiltshire, SN12 6ES

T: 01225 791848

E: info@totalqsr.co.uk

W: www.totalqsr.co.uk

Fryers Mate www.fryersmate.com

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

Falcon Foodservice Equipment www.falconfoodservice.com

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

Marfast www.marfast.co.uk

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

Nisbets Plc

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

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

Hopkins Catering www.hopkins.biz

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

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

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

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

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

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

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

Sweetheat www.sweetheat.co.uk

16 Millwater Avenue

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

Synergy Grill

www.synergygrill.com

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

Comark Instruments www.comarkinstruments.com

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

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

No-Fli Limited www.no-fli.com

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

Electronic Temperature instruments Ltd www.etiltd.com

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

Alliance On-line www.allianceonline.co.uk

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

Chicken Coaters & Marinades

Chicken Train Kerry Foodservice,  Birstol,

T: 0800 138 1938

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

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

Meadow Vale Foods

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

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

Customerservices@meadowvalefoods.co.uk

Chicken Frying and Cooking Equipment

Jestic Foodservice Equipment

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

Kuroma www.premier1filtration.co.uk

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

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

Pandnet Ltd (Kuroma) www.kuroma.com

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

Chippers and Peelers

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

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

Williams Catering Products www.williamspotatoes.co.uk

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

Cleaning Materials

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

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

Cold Drinks and Slush

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

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

SnowShock Ltd

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

Crisps and Snacks

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

Salty Dog www.saltydog-grrr.com

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

Curry and Gravy Mixes

Dinaclass

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

W: www.kerry-foodservice.co.uk

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

Deep Premises Cleaning

Bright Hygiene www.brighthygiene.co.uk

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

Vapor Clean www.vaporclean.co.uk

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

Delivery Bikes

Justebikes www.justebikes.co.uk

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

Free Go Electric Bikes www.freegoelectricbikes.com

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

Digital Menu Systems

Lashbrookes.com Ltd

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

E: lashbrookuk@hotmail.co.uk

W: www.lashbrooks.com

Harlequin Printing and Packaging

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

T: 01443 222219

E: info@harlequinprintgroup.co.uk

W: www.harlequinprintgroup.co.uk

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

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

Signagelive Limited www.signagelive.com

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

Digital Media systems www.digitalmediasystems.co.uk

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

Duct Cleaning and servicing Specialists

Advertise Here!

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

Call Athol now to book a space on 07725 434173

Standard and Premium Box listings available

CKC in association with KLS

8 Austin Fields

Kings Lynn PE30 1PH

T: 01553 886101 / 07766 747405

W: www.ckconline.biz

E: sales@ckconline.biz

De-Duct Cleaning Service

Deduct offer a fast & efficient

Nationwide duct cleaning service with FREE shop survey

T: 07806 487239 or 0333 772 0089

E: info@de-duct.co.uk

W: www.de-duct.co.uk

Just Filters

www.justfilters.co.uk

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

Network Hygiene

www.networkhygiene.com

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

EPOS Systems

Integer

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

T: 0871 566 0766

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

Kepos Systems Ltd www.kepos.co.uk

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

Revel Systems London Office www.revelsystems.com

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

It’s Lolly ltd

www.itslolly.com

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

World foods

Paulig PRO

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

Funnybones Foodservice

A division of Grace Foods UK Ltd

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

Fats and Oils

Vandemoortele/P100

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

T: 0208 814 7810

M: 07912 389446

W: www.vandermoortele.com

Frymax ADM Trading (UK) Limited

Church Manorway, Erith, Kent, DA8 1DL

E: frymaxinfo@adm.com

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

Arrow Oils Limited www.arrowoils.co.uk

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

Finance, Leasing & Insurance

Complete Leasing Solutions Ltd

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

T: 023 8076 6467

E: info@corporateasset.co.uk

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

T: 0161 429 6949

E: info@johnsonreed.co.uk

W: www.johnsonreed.co.uk

Glover & Howe Insurance Services

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

T: 0845 602 3866

E: insurance@gloverhowe.co.uk

W: www.gloverhowe.co.uk

Fish Suppliers

Collins Seafoods Ltd

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

T: 01325 315544

E: sales@collinsseafoods.co.uk

W: www.collinsseafoods.co.uk

Smales www.smales.co.uk

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

FAS 2000 Ltd/Fastnet Fish www.fastnetfish.com

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

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

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

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

Mannin Fish Ltd www.manninfish.co.uk

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

Xpress Fish www.xpressfish.net

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

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

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

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

Unique Seafood www.uniqueseafood.co.uk

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

Fish & Chip Shop Suppliers

VA Whitley & Co Ltd

Milward House

Fir Street Heywood OL10 1NW

T: 01706 364211

E: sales@vahitley.co.uk

W: www.vawhitley.co.uk

Friars Pride

Milward House

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

T: 01733 316400 Fx: 01733 316425

E: sales@friarspride.com

W: www.friarspride.com

JJ Food Service

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

T: General 08433 090991

T: Paul Brailsford – 07880 176015

E: info@jjfoodservice.com

E: Paul.brailsford@jjfooodervice.com

W: www.jjfooodservice.com

Henry Colbeck

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

T Quality www.tquality.co.uk

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

Wilsons Seasonings Ltd www.americanchipspice.co.uk

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

Food Safety & Hygiene

Checkit Limited

Broers Building

JJ Thomson Avenue

Cambridge, CB3 0FA

T: 01223 941450

E: info@checkit.net

W: www.checkit.net

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

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

Frozen Food Suppliers

Central Foods

Maple Court, Ash Lane Collingtree Northampton NN4 0NB

T: 01604 858 522

E: info@centralfoods.co.uk

W: www.centralfoods.co.uk

Golden Valley Foods

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

E: enquiries@centralfoods.co.uk

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

Frying Ranges

Hopkins Catering

See Word doc for new details

To be the same as note 12 in word doc

Frank Ford

Limerick Road, Dormanstown, Redcar Cleveland TS10 5JU

T: 01642 489868

E: amanda.barker@me-ff.com

W: www.me-ff.com

Martyn Edwards Ltd

Limerick Road, Dormanstown, Redcar Cleveland TS10 5JU

T: 01642489868

E: amanda.barker@me-ff.com

W: www.me-ff.com

Fryline in association with KLS

8 Austin Fields

Kings Lynn PE30 1PH

T: 01553 772935 / 07770 568939

W: www.klsonline.co.uk

E: sales@klsonline.co.uk

Florigo www.florigo.co.uk

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

Hewigo (UK)Ltd www.hewigo.com

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

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

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

Mallinsons of Oldham Ltd www.mallinsonsofoldham.co.uk

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

Valentine Equipment Limited www.valentinefryers.com

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

Frying Range Engineers

KLS Frying Ranges Service

8 Austin Fields

Kings Lynn PE30 1P

T: 01553 772935 / 07770 568939

W: www.klsonline.co.uk

E: sales@klsonline.co.uk

TRADE DIRECTORY

Gazebos/Mobile Units

Instant Promotion (UK) Ltd

www.instantpromotion.co.uk

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

VTO (Vertical Take Off)

Promart Manufacturing Ltd www.promart.co.uk

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

General Catering Supplies

Peter’s Food Service

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

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

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

Bidvest Foodservice www.bidvest.co.uk

814 Leigh Road, Slough, SL1 4BD 01494 555900

Hopwells Ltd www.hopwells.com

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

Bridge Cheese Bridgecheese.com

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

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

Grease Traps

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

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

Hog Roast Machines and Barbecues

The Hogg Boss www.thehoggboss.com

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

Tasty Trotter www.tastytrotter.com

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

Cinders Barbecues www.cindersbarbecues.co.uk

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

Hot Drinks Equipment

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

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

Sales@Frankecoffeesystems.co.uk 01923 635700

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

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

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

Logic Vending www.logicvending.co.uk

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

Fracino www.fracino.com

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

Scanomat UK

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

Ice Cream

Carpigiani UK Ltd www.carpigiani.com

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

Caterlink Limited www.caterlink.co.uk

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

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

Taylor UK www.taylor-company.co.uk

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

Hopkins Catering www.hopkins.biz

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

Longo & Co www.mrwhippy.biz

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

Kebab Suppliers

Double A Kebabs

Millennium Business Park, Mansfield Nottinghamshire, NG19 7JX

T: 01623 422888

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

Istanbul Meats www.istanbulmeats.com

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

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

26 Clayton Road, Birmingham B8 1JE 0121 327 8800

Kismet Kebabs www.kismetkebabs.co.uk

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

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

Oil Management

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

Packaging

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

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

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

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

W F Denny

www.wfdenny.co.uk

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

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

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

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

Pies

Pukka Pies Ltd

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

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

Peter’s Food Service www.petersfood.com

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

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

Pizza & Pasta

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

Eurilait www.eurilait.co.uk

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

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

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

Venice Bakery UK Ltd

www.venicebakery.co.uk

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

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

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

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

Kiren Foods www.kirenfoods.co.uk

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

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

stoupid.pizza@gmail.com 02476 278102

Potatoes

AHDB www.bestchips.co.uk

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

Fylde Fresh & Fabulous www.fyldefreshandfabulous.com

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

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

Potato Treating & Equipment

Potato White Company

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

T: 01262 228286

E: info@selectsundries.co.uk

W: www.selectsundries.co.uk

Drywite

www.drywite.co.uk

Poultry Suppliers

Central Foods

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

E: info@centralfoods.co.uk

W: www.centralfoods.co.uk

Riverside Food Services

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

E: mandy@riversidefoods.co.uk

W: www.riversidefoods.co.uk

Dibs Distribution

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

Meadow Vale Foods

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

Refrigeration

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

Hoshizaki/Gram

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

E: Hoshizaki - uksales@ Hoshizaki.co.uk

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

T: Hoshizaki - 0845 456 0585

T: Gram - 01322 616 900

Jestic Foodservice Equipment

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

T: 01892 831960

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

TRADE DIRECTORY

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

Williams Refrigeration

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

Foster Fridge

www.foster-fridge.com

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

info@foster-fridge.com 01582 788486

TRADE DIRECTORY

Polar Refrigeration

www.polar-refrigerator.com

Unit 8, Access 18, Bristol, BS11 8HT

See website for stockists Sauces & Marinades

The Crucial Sauce Company Ltd

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

T: 0121 333 3233

E: info@thecrucialsaucecompany.co.uk

W: www.thecrucialsaucecompany.co.uk

Hot Star Honey

Fernleigh Station Road

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

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

Keejays Limited www.keejays.com

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

Sausages, Pies and Burgers

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

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

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

Pukka Pies Ltd

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

T: 0116 264 4004

E: trade@pukkapies.co.uk

W: www.pukkapies.co.uk

Peter’s Food Service www.petersfood.com

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

Metrow Foods Limited www.metrow.co.uk

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

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

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

Rollover Limited www.rollover-uk.com

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

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

Shopfitters & Fabricators

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

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

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

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

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

Trade Bodies

Marine Stewardship Council (MSC) www.msc.org

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

Seafish www.seafish.org

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

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

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

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

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

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

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

National Federation of Fish Friers

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

Asian Catering Federation www.acfederation.org

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

Training & Consultancy

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

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

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

Crossways Foodservice Consultants

29 High Street

Needingworth, St Ives Cambridgeshire, PE27 4SA

T: 07725 434173

E: crosswaysfc@gmail.com

Crossways

W: www.foodserviceconsultants.co.uk

Carpigiani Gelato University UK www.gelatouniversity.com/uk

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

janethompson@carpigiani.co.jp 01432 346 018

Uniforms

United Workwear

www.unitedworkwear.com

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

Simon Jersey www.simonjersey.com

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

Best Workwear

www.bestworkwear.co.uk

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

Utilities

Utility Helpline

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

T: 01432 378690

E: brian@utilityhelpline.co.uk

W: www.utilityhelpline.co.uk

Web Design

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

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

Booker Limited www.booker.co.uk

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

Costco (Head Office)

National locations www.costco.co.uk

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

Khanjra International Foods Ltd www.khanjra.co.uk

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

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

Didsbury Road, Stockport, SK4 2JP 0161 429 0429

Franchise Opportunities

Banger Bros www.bangerbros.co.uk

Chicken Cottage www.chickencottage.com

Chop & Wok www.chopandwok.co.uk

Chopstix support@franchising.com

Chozen Noodle www.chozen.co.uk

Doner Kebab German Doner Kebab www.donerkebab.net

Empire Dogs www.empiredogs.co.uk

Flamin’ Chicken info@theflaminchicken.com

Gallones Ice Cream Parlours www.gallonesfranchise.com

Harry Ramsden’s www.harryramsdens.co.uk

London Fish and Chips www.londonfish-chips.com

Mexigo www.mexigo.uk

Muffin Break www.muffinbreak.co.uk

Wholesalers and Cash and Carry

Central Foods

Maple Court, Ash Lane Collingtree Northampton NN4 0NB

T: 01604 858 522

E: info@centralfoods.co.uk

W: www.centralfoods.co.uk

Papa John’s www.papajohns.co.uk

Pepe’s Piri Piri www.pepes.co.uk

Peri Peri Original www.periperioriginal.co.uk

Pita Pit UK www.pitapituk.com

Pizza Time www.pizzatime.co.uk

Quiznos www.quiznossub.co.uk

Sam’s Chicken www.samschicken.com

Subway www,subway.com

Waffle Delight www.waffledelight.co.uk

Quality Irish Pork Sausages