Fast Food Professional March and April 2018

(Formerly Fish & Chips & Fast Food Magazine) The Nations Favourite Takeaway Magazine Now Celebrating its 27th Year

Invite you to

Meat the Experts The latest research by AHDB suggests telling customers more about the benefits of eating red meat if we want to sell more!!

Millers Step Up at the 30th Annual

National Fish & Chip Awards

How To Avoid The Seven Deadly Sins of Complacent Purchasing

Popular Brig Fish & Chip Shop Reveals Contemporary New Look 1

Fastfood Professional • March and April 2018

March and April 2018 • Fastfood Professional

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ISSN 2514-989X

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Fastfood Professional • March and April 2018

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Marching on with Millers

M

arch already and our congratulations to Millers of Haxby for their well deserved victory in the 30th Annual Fish and Chip awards recently. Well done to all of the other winners and entrants as it shows a real determination to be the best in what they do, which is also great for their customers.

A big challenge this year will be the growing movement to remove single-use or non recyclable packaging from our lives in an effort to preserve the planet and it will be interesting to see how the suppliers to our industry tackle this.

We are in the middle of many of the foodservice industry exhibitions at present with suppliers and operators looking to find the ideas, products, systems and equipment that will enable them to develop and grow their businesses to cater for changing customer needs. Pre-ordering and delivery systems are a growing feature and can be a cost-effective way for finding new customers. However, it is down to individual operators to work out the cost and benefits of moving down this route.

The one thing none of us should ever do in the ever changing fast food and QSR market is to be complacent and sit back as there will always be others coming up with new ideas and twists to excite and entice new customers – see the Brig Fish and Chip Bar article with their introduction of Poutines in this issue. The Street Food movement is an ideal example and it will be interesting to see how these concepts are used by others to develop the mainstream brands of the future.

Then the cycle rolls on again in this exciting marketplace.

Thank you, Athol

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

Newco Media Ltd 48B Victoria Street Chatteris Cambridgeshire PE16 6AJ Many of the views expressed in this publication are those of individual contributors and do not necessarily

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this issue in

The 30th Annual National Fish & Chip Awards Pages 12 - 19

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Fastfood Professional • March and April 2018

Brig Fish & Chip Shop reveals contemporary new look

Millers step up at the 30th Annual National Fish & Chip Awards Fish and Chip Restaurant, Young Frier, Healthy Eating and Mobile awards Staff Training, Foodservice Operator, Marketing Innovation and Good Catch awards Best Newcomer, NFFF Quality, Fish & Chip Friday and Outstanding Achievement awards Best Seafood Week, Best Multiple Operator and The Field to Frier Award Blakemans award-winning sausage is the recipe for success Food for thought from Blakemans Boosting food freshness and shelf life with Ethylclean Noteworthy events - jot them down in your diary, tap them into your app How to avoid the seven deadly sins of complacent purchasing A culinary wonderland for lovers, with recipes to seduce and entice Holland’s get to the point... point of sales that is POdema Ltd - IT Supplier of the Year Award from McDonald’s March and April 2018 • Fastfood Professional

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March and April 2018

36 New gluten-free sausage roll launched by Central Foods 38 Falafels boost free-from range at Central Foods 40 Improved Ubert Rotisserie’s already stacking up for euro catering 42 FriFri launches three new twin-tank, high output free standing fryers 44 Jestic bring new Rosinox double kettle cooker to UK market 46 A brighter spotlight is needed on the health benefits of red meat 50 Biopac’s Statement on Paper Cups and The ‘Latte Levy’ 51 British Takeaway Campaign comments on PM’s environment strategy 52 Lessons to be learned from almost famous inquest 53 Restaurant convicted for blocking sewers with fat, oil and grease 54 Project update - ‘Enjoy Fish & Chips’ 55 Free Fish & Chip tool kit worth £25 56 Trade Directory 66 Pukka Pies new veggie offering 5

Fastfood Professional • March and April 2018

In Every Issue

Money Matters Our financial section can be found near the back of the issue starting on page 50 in this issue

The Trade Directory Our instant reference for all those important trade contacts can be found Starting on page 56 in this issue

March and April 2018 • Fastfood Professional

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Popular Brig Fish & Chip Shop Reveals Contemporary New Look Befitting a 21st Century Take Out Family run firm behind the two Dunfermline Brigs outlines how changing tastes, award recognition and worldwide menus are shaping the industry

O

ne of the best known names in the Scottish fish and

The shop displays an impressive new interior design with new

chip shop scene, The Brig at Nethertown Broad

crystal floor tiles, trendy exposed brick walls, and eye catching

Street, Dunfermline, currently celebrating twenty one

red, black and grey graphics. Outside there is brand new signage,

years of ownership under present owners, M Crolla &

including an etching of the new Queensferry Crossing on each of

Sons, has unveiled a brand new look.

the two front windows. It’s a nod to how far the business has come

The £100k refurbishment, kicking off 2018 in style, sees The

Brig take possession of a new £57k Dutch range, which enables food to be cooked to order, and gives the perfect golden brown finish to chips which are crispy on the outside and fluffy on the inside.

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Fastfood Professional • March and April 2018

since the very first Brig Café and Chip Shop opened at the same location in 1953.

With its sister shop, known as Brig Two, situated in Linburn Road, already displaying similar contemporary décor and a sleek March and April 2018 • Fastfood Professional

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layout, the two modern 21st Century fish and chip shops now rival the very best in Scotland.

“When we acquired Brig One, as we now call it, in 1996,

brothers were delighted to have Brig One open again after its refit, which was completed in as short a timespan as possible.

we decided to retain the name, and came up with our own Brig

“We have many regulars in this part of the town for whom

logo, which has served us well and become a real trademark,”

we are the fish and chip take out of choice, and we didn’t want

said Marco Crolla, the eldest of the three brothers who own the

to disappoint them in being closed for too long,” he said. “We

two Brigs, plus two other fish and chip shops in Midlothian. “It

can’t wait to gauge their feedback on the new look.”

was time for a refresh however at Brig One, to bring the shop

In the past twenty one years, The Brig has become

in line with the look and style of Brig Two, which has been

Dunfermline’s leading name in quality fish and chips. Whilst

open now for five years. The refurbishment here at Brig One,

this product is still the mainstay of the business, over the past

which holds a very special place in our hearts, has happily

few years many other types of food from kitchens of the world

coincided with our 21st birthday, and the year that the new

has been introduced to the menu, to present customers with an

Queensferry Crossing has finally opened.”

exciting eating experience. This has included freshly prepared

As Marco Crolla revealed the original Brig shop itself has served three generations, having been built by the Corrieri

pasta, pizza, and a range of marinated chicken skewers. Brig One even sells delicious desserts.

family and then acquired by another local Dunfermline family,

“We also have our American Menu offering 100%

the Aitkens who also ran a milk delivery business. The Crolla

Beefburgers, Nachos, and Poutines, which are skin-on skinny

family bought the building from them in 1998.

fries with a selection of different toppings and sauces available,

“We have some delightful old photographs of how the

extremely popular in the Canadian market,” said younger

building used to look when it was the Brig Fish Bar and Café,”

brother, Giancarlo Crolla. All three brothers are actively

said Marco. “The daughters of the original owners are still

involved in the business, bringing different specialities to the

alive, and we would very much like them to see the shop now,

table.

it would be another great way to mark the anniversary,” he added.

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Middle brother Michael Crolla explained that he and his

Fastfood Professional • March and April 2018

New fish options at The Brig include a Fish Submarine Sandwich and homemade premium Fish Cakes. Sea salt March and April 2018 • Fastfood Professional

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is now available, instead of standard salt, and the business produces a homemade tartare sauce. Additionally, a new Panko breadcrumb option, which gives a really crispy coating on a fish fillet, is another choice to opt for.

“As a 21st century ‘chip shop’, we have to go beyond the realms of the conventional and reflect many kitchens of the world, as well as be aware of changing tastes and fashions in food,” said Giancarlo. “We have our own signature batter which is very much one of our USPs.” “Customer expectations are far greater now and we like to think that we not only meet them, but make a point of being innovative in bringing new recipes to our menus. Poutines are a case in point as this is a staple fast food in many regions of Canada and some parts of USA.” Across the businesses, M Crolla & Sons are using new fish suppliers from Fraserburgh and Peterhead, buying direct from an agent, with fish caught one day and in their shops the next.

“It’s a fresher, higher quality product which means we can pass savings directly onto our customers,” said Marco Crolla.

“We have always been happy to invest in new technology for our industry, but the quality of the ingredients we use is paramount too.”

Brig One is planning to enter the Fish and Chip Shop of the Year Awards for 2018/19.

“The award organisers are looking for a complete approach in excellence which we believe we can now more than demonstrate. It’s a very exciting time for us all,” finished Michael Crolla.

For further information * www.thebrigfishbar.co.uk and www.fishandchipawards.com.

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Fastfood Professional • March and April 2018

March and April 2018 • Fastfood Professional

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Fastfood Professional • March and April 2018

March and April 2018 • Fastfood Professional

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Millers Step Up at the 30th Annual National Fish & Chip Awards Celebrating the most iconic of foods, the awards ceremony of the 2018 National Fish & Chip Awards was held on Thursday, 25 January 2018 at the Royal Lancaster London.

On the following pages are the details of winning businesses and individuals in the various award categories of the 2018 National Fish & Chip Awards....

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Fastfood Professional • March January and and April February 2018 2017

March and April 2018 • Fastfood Professional

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FISH AND CHIP SHOP OF T HE YEAR AWARD

2nd

BURTON ROAD CHIPPY 169 Burton Road Lincoln Lincolnshire LN1 3LW www.burtonroadchippy.co.uk

1

st

MILLERS FISH & CHIPS

5 The Village

rd

3

HARBOURSIDE FISH & CHIPS 35 Southside Street The Barbican

Haxby

Plymouth

York

Devon

North Yorkshire

PL1 2LE www.barbicanfishandchips.co.uk

YO32 2JE www.millershaxby.com

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Fastfood Professional • March and April 2018

January March and and February April 2018 2017 • Fastfood Professional

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The 30th Annual National Fish & Chip Awards Sponsored by

W inn er

FISH AND C HIP RESTAURANT OF THE YEAR OTHER FINALISTS

The Pelican

1 Oakland Park Barnstaple Devon EX31 2BZ www.pelicanfishandchips.co.uk

Eric’s Fish & Chips Drove Orchards, Thornham, Norfolk PE36 6LS www.ericsfishandchips.com

The Cod’s Scallops

Poppie’s Fish & Chips

www.codsscallops.com

55 Old Compton Street, Soho, London W1D 6HW http://poppiesfishandchips.co.uk

Trenchers Restaurant

Something Else Fishy 1 High Street, Milborne Port, Dorset DT9 5DG www.somethingelsefishy.com

311-313 Mansfield Road, Nottingham Nottinghamshire NG5 2DA

New Quay Road, Whitby North Yorkshire, YO21 1DH www.trenchersrestaurant.co.uk

Sponsored by

W inn er

DRYWITE YOUNG FISH FRIER OF THE YEAR OTHER FINALISTS

Peter Calvert

Mister C’s 63 Micklegate, Selby North Yorkshire, YO8 4EA www.mistercs.co.uk

Magda Ganea The Real Food Cafe, Tyndrum, Stirling, FK20 8RY www.therealfoodcafe.com

Andrew Hillier Harbourside Fish & Chips, 35 Southside Street Plymouth, Devon, PL1 2LE

www.barbicanfishandchips.co.uk Sponsored by

W inn er

HEALTHY EATING ‘FISH AND CHIPS’ AWARD OTHER FINALISTS

Fish City

33 Ann Street Belfast BT1 4EB www.fish-city.com

Penaluna’s Famous Fish & Chips 36 High Street, Hirwaun, Rhondda Cynon Taf, CF44 9SW www.penalunas.co.uk

Quayside Restaurant & Fish Bar 19 Georges Street, Dungannon, County Tyrone BT70 1BT www.dolphindungannon.co.uk

Sponsored by

W inn er

BEST MOBILE FISH AND CHIP OPERATOR AWARD

Starchip Enterprise Worcestershire www.starchipenterprise.co.uk

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Fastfood Professional • March January and and April February 2018 2017

OTHER FINALISTS

The Little Fishy Tyne and Wear www.thelittlefishy.co.uk

The Sizzling Squid Shropshire www.cook-street.co.uk

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The 30th Annual National Fish & Chip Awards Sponsored by

W inn er

STAFF TRAINING AND DEVELOPMENT AWARD

Penaluna’s Famous Fish & Chips 36 High Street, Hirwaun, Rhondda Cynon Taf, CF44 8SW www.penalunas.co.uk

OTHER FINALISTS

Eric’s Fish & Chips Drove Orchards, Thornham Road Thornham, Norfolk, PE36 6LS www.ericsfishandchips.com

Mister C’s 61-63 Micklegate Selby North Yorkshire YO8 4EA www.mistercs.co.uk

Sponsored by

W inn er

BEST FOODSERVICE OPERATOR AWARD

The Marcia Inn

29 Main Street, Bishopthorpe, York North Yorkshire YO23 2RA www.themarciayork.co.uk

OTHER FINALISTS

Butlins With locations in: • Bognor Regis, West Sussex • Minehead, Somerset • Skegness, Lincolnshire www.butlins.com

Foundry 34 34 Burrowgate, Penrith, Cumbria CA11 7TA www.foundry-34.co.uk

Sponsored by

W inn er

MARKETING INNOVATION AWARD

Krispies Fish & Chips

57 Exeter Road Exmouth Devon EX8 1PX www.krispies.co.uk

OTHER FINALISTS

Millers Fish & Chips 55 The Village, Haxby, York, North Yorkshire YO32 2JE www.millershaxby.com

The Dolphin Takeaway 19 Georges Street, Dungannon, County Tyrone BT70 1BT www.dolphindungannon.co.uk

Sponsored by

W inn er

GOOD CATCH - THE SUSTAINABLE SEAFOOD AWARD

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Fish City

OTHER FINALISTS

Harbourside Fish & Chips

33 Ann Street Belfast BT1 4EB

35 Southside Street, Plymouth, Devon PL1 2LE www.barbicanfishandchips.co.uk

www.fish-city.com

36 High Street, Hirwaun, Rhondda Cynon Taf CF44 9SW www.penalunas.co.uk

Fastfood Professional • March and April 2018

Penaluna’s Famous Fish & Chips March and April 2018 • Fastfood Professional

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Fastfood Professional • March and April 2018

NovemberMarch and December and April 2018 2017 • Fastfood Professional

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The 30th Annual National Fish & Chip Awards Sponsored by

BEST NEWCOMER AWARD W inn er

1st

OTHER FINALISTS

Malt and Anchor

Fish & Chips @ Weston Grove

4 Castle Street, Cirencester Gloucestershire, GL7 1QA

Unit 1, Weston Grove, Upton, Chester, Cheshire, CH2 1QL www.fishandchipsatwestongrove.co.uk

www.maltandanchor.co.uk

West Quay, Gourdon, Aberdeenshire DD10 0NN www.quaysidegourdon.co.uk

Quayside Restaurant & Fish Bar

Sponsored by

W inn er

NFFF QUALITY AWARD ‘CHAMPION’ AWARD OTHER FINALISTS

Towngate Fisheries

Penaluna’s Famous Fish & Chips 36 High Street, Hirwaun, Rhondda Cynon Taf CF44 9SW www.penalunas.co.uk

56 High Street, Idle, Bradford West Yorkshire, BD10 8NN

The Dolphin Takeaway

www.towngatefisheries.co.uk

19 Georges Street, Dungannon, County Tyrone BT70 1BT www.dolphindungannon.co.uk

Sponsored by

W inn er

‘FISH & CHIP FRIDAY’ - THE SCHOOL MEAL EDUCATION AWARD OTHER FINALISTS

Catering Services –

North Tyneside Council, Tyne & Wear

Catering at Travenscliffe

Tyne and Wear

Ravenscliffe High School & Sports College Halifax, West Yorkshire, www.ravenscliffe.calderdale.sch.uk

www.educationservices.org.uk/ Services/2962

Sponsored by

W inn er

OUTSTANDING ACHIEVEMENT AWARD

Mark Drummond

Towngate Fisheries 56 High Street, Idle, Bradford West Yorkshire BD10 8NN www.towngatefisheries.co.uk 16

Fastfood Professional • March and April 2018

March and April 2018 • Fastfood Professional

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Zohaib Hussain always fries in To run a successful Fish and Chip shop in a busy capital city for over twenty years is not easy, but that is exactly what the Hussain family have achieved in the Zero Plus Fish Bar in Cardiff.

Zohaib Hussain always wanted to be in the business. He has been in charge for over five years now and in 2012 won the coveted Drywite Young Fish Frier of the Year Award.

The secret of the Hussain family’s success has been to ensure that they produce consistently great tasting Fish and Chips. They have always been particular about the frying medium they use and the Hussain family have used Frymax since opening in 1991.

Frymax is produced from top quality pure white sustainable premium palm, which is additive free and contains no hydrogenated oils.

Not only does it guarantee consistently good results, its performance is long lasting without any deterioration in quality.

Zohaib Hussain knows that to continue to meet his family’s high standards, there is no better partner than Frymax.

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For information, advice, or customer support material please contact ADM Trading (UK) Limited. Tel: 01322 443025 e-mail: ukinfo@adm.com www.olenex-uk.com 17

Fastfood Professional • March and April 2018

March and April 2018 • Fastfood Professional

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The 30th Annual National Fish & Chip Awards Sponsored by

W inn er

BEST SEAFOOD WEEK CAMPAIGN AWARD

The Pelican

1 Oakland Park Barnstaple Devon EX32 0QB www.pelicanfishandchips.co.uk

OTHER FINALISTS

Burton Road Chippy 169 Burton Road, Lincoln, Lincolnshire LN1 3LW www.burtonroadchippy.co.uk

The Fish Works 3 The Promenade, Largs, North Ayrshire, KA30 8BG www.thefishworks.co.uk

Sponsored by

W inn er

BEST MULTIPLE FISH AND CHIP OPERATOR AWARD

The Good Catch

4 Castle Street, Cirencester Gloucestershire, GL7 1QA www.maltandanchor.co.uk

With branches at: • 9 Liverpool Road, Crosby, Merseyside L23 2SA • 59 Brook Road, Flixton, Greater Manchester M41 5RY • Montegue Mews, Freshfield, Merseyside L37 5EB • 160 Stamford Park Road, Hale, Cheshire WA15 8AL • 102 Sefton Road, Litherland, Liverpool L21 9HQ • St John’s Shopping Centre, 125 St George’s Way, Liverpool L1 1LY

Sponsored by

W inn er

FROM FIELD TO FRIER AWARD OTHER FINALISTS

Mister C’s

61-63 Micklegate Selby North Yorkshire YO8 4EA www.mistercs.co.uk

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Fastfood Professional • March and April 2018

Harbourside Fish & Chips 35 Southside Street, Barbican, Plymouth Devon, PL1 2LE www.barbicanfishandchips.co.uk

Towngate Fisheries 56 High Street, Idle, Bradford, West Yorkshire BD10 8NN www.towngatefisheries.co.uk

March and April 2018 • Fastfood Professional

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Fastfood Professional • March and April 2018

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New Sausage is the Recipe for Success An award-winning sausage is heading into production after success in a prestigious national competition

T

he public will soon be able to taste for

“We are now planning to make this 80 per cent meat

themselves what so impressed judges

Cumberland available to our customers – both in chilled

in the Meat Management magazine’s

and pre-cooked. The judges loved it so we are pretty sure

annual celebration of sausages.

our customers will too.”

Supreme sausage maker Blakemans –

The competition is run as part of National Sausage Week

based in Newcastle-under-Lyme in Staffordshire - entered

– an event which celebrates the British public’s love of one

their butchers’ select Cumberland sausage into the

of their favourite foods.

“traditional category” which attracts producers from all over the country.

James said: “We had been working on this sausage as part of a product development initiative for one of our

And despite it being the first time they have ever

customers. We tasted it and knew it was really good so

entered an awards event of any kind – they beat off stiff

we decided to enter into the awards even though it isn’t

competition to take the runner-up prize.

something we have considered before. To get national

James Morris, Head of Business development at

recognition is fantastic and we are so proud.”

first time of asking. Competition is incredibly stiff in these

For further information * Web: www.blakemans.co.uk

awards with quality levels very, very high. So to get the

Phone: 01782 569610 Fax: 01782 569611

runner-up award was a fantastic feeling for everyone at

Blakemans, Millennium Way, High Carr Business Park,

the company.

Newcastle ST5 7UF

Blakemans said: “It is a fantastic achievement for our

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Fastfood Professional • March and April 2018

Email: admin@blakemans.co.uk

March and April 2018 • Fastfood Professional

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Fastfood Professional • March and April 2018

March and April 2018 • Fastfood Professional

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Food for Thought

Next time you buy a pound of pork sausages from the butcher, think for a minute about that small bag in your hand...

T

hen try thinking of the same bag multiplied

produce at their 57,000 sq. foot.

31 million times!

cooking and cold storage facility which

The pile that you then visualise is the

is widely regarded as one of the most

actual amount of pork which the state-

efficient in Europe and is capable of

of-the art Blakeman’s sausage and meat

producing 500 tonnes of material

production facility in Newcastle-under-Lyme, Staffordshire, gets through each year for the variety of sausage meat products it produces.

every week!

The business has used pork to create and produce an ever-expanding list

For almost half a century the company – which is this year

of spectacular products for clients,

celebrating its 65th anniversary – has been working with the

ranging from a pork and chorizo

same suppliers, buying the same high quality cuts of pork.

meatball to a gastro sausage as well as a collection of

Around 80 per cent of the meat is sourced within the European Union with the remainder coming from producers in the United Kingdom.

reduced fat, reduced sodium, sugar free and gluten free products.

Among recent additions to the Blakeman’s product

James Morris, Head of Business Development at

portfolio is the Gastro Range, a selection of top quality pre-

Blakeman’s, said: “By working with that same core of

cooked and individually quick frozen products, made using

suppliers over decades and decades we have been able to

only UK pork.

build extremely close working relationships which mean

By working alongside customers, the product development

we can count on quality and consistency – two ingredients

team has created the perfectly seasoned pork sausage and

which are crucial in maintaining our leading position in the

a pork sausage infused with aromatic herbs.

market place.”

Pork is renowned as one of the most versatile types of meat - economical, tender if cooked correctly and oozing with flavour.

Both contain 80 per cent pork and are in a natural skin.

There is also a pork, onion and sage stuffing ball, with a hint of Sicilian cloudy lemon juice.

The final addition to the range is the incredibly versatile

It is often thought of as a particularly fatty type of meat

steam cooked, gourmet hot dog, containing 85 per cent

but modern breeding, rearing and butchering has today

pork. This range is a caterer’s delight and is ideal for fast

made pork a low-fat, healthy meat. Furthermore, the fat

moving gastro pubs, hotels and quick turnaround catering

it does contain is less saturated than that found in other

establishments.

meats.

Pork is also high in protein, an excellent source of iron, zinc and B vitamins and tastes wonderful too.

Its versatility is shown in the range that Blakeman’s 22

Fastfood Professional • March and April 2018

Bespoke recipes are formulated in the development kitchen where Blakeman’s product development team work with clients to create products to match their specifications exactly.

March and April 2018 • Fastfood Professional

22

And latest figures suggest consumers are getting to like getting pork on their fork.

During the 12 weeks to 3 December 2017, UK pork sales increased in volume and value.

square foot, providing additional cold storage at a cost of £1.5 million.

In 2008 the cold store was closed and converted into the current manufacturing site, adding a further £4.4 million

Despite prices for pork products rising by 7.4 per cent

investment. The conversion of the site saw the Longport

during the period, fresh pork sales were up 2.7 per cent

factory move to Millennium Way, the instillation of state of

year-on-year in volume and by 9.7 per cent in value terms.

the art Spiral freezers and a large office expansion. The new

So, whilst the growth in the popularity of pork is welcome

industry-leading design of the factory is one of the most

news for companies such as Blakeman’s, getting the product

advanced in Europe, with the lowest carbon footprint for a

range right and then ensuring the machinery is in place to

development of its type.

deliver the product is equally important.

Millions of pounds more are set to be invested into the

In 1988 Blakeman’s moved to showpiece premises in

business this summer with exciting expansion proposals

Longport. Stoke-on-Trent and at this £650,000 self-

currently being drawn up to ensure the company stays

contained, purpose built factory, the company had a clinically

ahead of its rivals and keeps ensuring pork stays on the

hygienic open plan working area of 40,000 square feet.

menu for millions of Britons each year.

The family spent £3.2 million in 2000 opening at Millennium Way, Newcastle-under-Lyme, and the new facility allowed Blakeman’s to enter the cooked market with the capability of producing deep fried, oven cooked and steamed products and accommodate ever-increasing orders from its customers. Production doubled.

In 2006 the Millennium Way site was expanded by 18,000 23

Fastfood Professional • March and April 2018

March and April 2018 • Fastfood Professional

23

Boosting food freshness and shelf life in retail and wholesale coldstores, hotel and restaurants

T

he number of volatile organic compounds

fresh, succulent and appealing for far longer. Additionally,

that smell or turn foods stale increases

fat oxidation is delayed, meat keeps it red colour longer,

rapidly with the number of foodstuff types

waste due to driploss is reduced, formation of a superficial

kept in the coldstore, and this is generally

bacteria layer is delayed and fungi such as anthracnose,

high in retail and wholesale coldstores as

penicillium do not develop in the clean air that is produced.

well as those in restaurants and hotels. For example

The equipment includes models designed for the many

many fruit release ethylene as they ripen – which

and varying needs of restaurants and hotels including the

then quickly over-ripens many of the other fruit and

volume of the coldstore, the type of products kept and the

vegetables; meat releases amino-acids as it ages which

period of conservation. The systems cater for store volumes

produce bad smells, including sulphuric acid, garlic or

up to 250 cubic meters and the gas adsorbent media can be

rotten eggs.

adapted to meet different applications and needs.

Fish produces tri-methyl-amine, which

causes a characteristic fishy smell.

EMCO can help eliminate this problem with its specialist

* Ethylclean equipment offers both high filtration and energy efficiency as well as minimal maintenance and a

range of Ethylclean air filtration machines - which can

simple control box.

cleanse the air of a wide range of these specific compounds,

communication module and can even send email

chemicals, plant hormones etc.

notification when things need changing.

24

keeping the produce

Fastfood Professional • March and April 2018

It optionally includes an ethernet

March and April 2018 • Fastfood Professional

24

07740 66 44 10

A COMPLETE PROFESSIONAL KIT TO FULLY REGRIT YOUR POTATO PEELER

COMPATIBLE WITH ANY PEELER

BEFORE

AFTER

14lb KIT £32.99 FREE UK P&P 28lb KIT £45.99 FREE UK P&P 56lb KIT £65.99 FREE UK P&P

EMAIL INFO@REGRIT-IT.COM

NO PAYPAL ACCOUNT REQUIRED

07740 66 44 10

25

Fastfood Professional • March and April 2018

March and April 2018 • Fastfood Professional

25

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

March

June

5th - 11th March 2018

British Pie Week Where ever you are

I

t often seems that we love nothing better than a wholesome pie and with British Pie Week 2018 just

around the corner, now is the time to think about what pies will feature on your menu!

With new research revealing that 75% of people enjoy a pie at least once a month, British Pie Week has been growing every year with pie-eaters everywhere seeking their ultimate pie perfection.

June 14th-17th 2018

MAY

BBC Good Food Shows and FEAST Festivals Birmingham The ultimate experience for food lovers!

Live entertainment, cooking inspiration, shopping and tasting are at the heart of our UK-wide Good Food Shows and BBC Good Food’s FEAST festivals – every event has its own unique flavour, but include a fantastic BBC line-up of the UK’s best chefs and experts cooking live, great brands, exciting new flavours, the latest trends and carefully selected

April

independent producers of the finest food, drink and culinary products. Join the BBC at one of their flagship

16th-18th April 2018

Food and Drink Expo NEC Birmingham Five shows covering the complete supply chain. Food &

Birmingham NEC Shows, visit your nearest regional Show, or try one of the unique outdoor festivals.

Further details - www.bbcgoodfoodshow.com

Drink Expo will run alongside Foodex, The Ingredients Show, National Convenience Show and Farm Shop & Deli Show. The UK Food Shows attract buyers and decision makers from across the whole industry, who will converge

September 26th - 27th September

to uncover the hottest trends, latest product launches

Street Food Live

and the industry’s vision for the future.

ExCel London http://www.streetfoodlive.co.uk/

June

Having moved away from its image of greasy burger vans, street food is big business. Whether you’re

5th - 6th June 2018

THE Catering Equipment Show

starting out or looking to grow, you can meet suppliers, take part in seminars, and meet the experts in the

NEC Birmingham.

industry at their master-classes. Targeted at caterers,

Whether you’re a decision maker from a chain or inde-

restaurateurs, and those behind the scenes in the

pendent pub or restaurant a food-to-go multiple or a

catering business, it’s a great source of inspiration.

hotel, to a school, hospital or care home – you can see

You’ll also find this show incorporating mini-expos like

and compare the latest equipment at the UK’s only show

Takeaway Expo, Restaurant, Bar and Hotel Tech, and

dedicated to the running of effective, profitable kitchens.

The Food Entrepreneur Show.

Update your diary regularly - visit - www.fastfoodpro.com and click on events 26

Fastfood Professional • March and April 2018

March and April 2018 • Fastfood Professional

26

27

Fastfood Professional • March and April 2018

REG CHARITY ENGLAND & WALES NO. 232822. REG CHARITY SCOTLAND SC039088.

March and April 2018 • Fastfood Professional

27

How To Avoid The Seven Deadly Sins of Complacent Purchasing

28

Fastfood Professional • March and April 2018

March and April 2018 • Fastfood Professional

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Lynx Purchasing shares buying insights with a new guide

B

uying

specialist

Lynx

Purchasing

is

and the real value - of buying from local suppliers.

opening the book on its decades of

6. Test Traditions: Just like habits, there are good

negotiating experience with the launch of

traditions and bad ones – “this is the way it’s done

a new insight guide – The Seven Habits of

because we have always done it this way” isn’t a good

Highly Effective Purchasing Teams.

enough reason in itself.

As hospitality and catering businesses gear up to tackle

7. Always Review Renewals: It’s easy to let contracts

the twin challenges of continuing inflation and subdued

roll over, especially if you are happy with the service.

consumer spending during 2018, the White Paper-style

Never automatically renew a contract; call for

guide is free for operators to download from the Lynx

competitive quotes on everything from utilities to

Purchasing website.

waste management.

The guide details seven proven ways that operators

The insight guide focuses on each Habit in detail, and

can make simple improvements to their purchasing, to

illustrates them with real examples of savings generated

generate substantial savings that can mean the difference

by Lynx Purchasing customers. These include a boutique

between staying profitable or going under in a challenging

hotel that saved £6,000 annually simply by switching the

market.

brand of chocolate used in the kitchen, and an independent

Rachel Dobson, managing director of Lynx Purchasing, said, “Between us, the Lynx team has decades of buying experience on both sides of the fence – most of us had operational roles before moving into purchasing.

restaurant that cut its annual food bill by 14% by using different suppliers for fresh and commodity items.

Dobson adds, “The Seven Habits of Highly Effective Purchasing Teams guide is a wake-up call for operators

“We’ve seen our Seven Habits work in practice many

to review costs and take purchasing more seriously.

times. However, there are plenty of chefs and GMs out

It’s also an opportunity to get rid of bad purchasing

there who haven’t experienced a market as tough as this in their career so far, so we’ve brought the information together in a simple-to-use guide.”

The Seven Habits of Highly Effective

habits and replace them with good ones - the kind that will maintain margins, or even increase them, however the economy is impacting on the business. Something as simple as specifying

Purchasing Teams identified by Lynx are:

exactly how steaks are trimmed can save a

1. Beware The Sacred Cows: When it comes

substantial sum across the year.”

to purchasing, no product, ingredient, service or supplier should be sacred.

Compare prices and look around for other options.

2. Keep It Strictly Business: Strong relationships

A copy of The Seven Habits of Highly Effective

Purchasing

Teams

can

be

downloaded FREE from the Lynx Purchasing website

at

www.lynxpurchasing.co.uk/seven-

habits-highly-effective-purchasing-teams/

with suppliers doesn’t mean getting too close and cosy.

Lynx Purchasing works with more than 2,000 hospitality

Compare prices and know which other suppliers are

and catering operators to match them with the best

out there.

suppliers and get the best possible prices on food and

3. The Devil’s In The Detail: Have systems in place to make

drink, as well as a whole range of essential products and

sure you are getting exactly what you pay for as well as

services. Lynx’s buying experts help operators buy better

buying what’s best for the business, such as checking

and save time and money, year after year.

price lists against invoices, and checking and weighing deliveries.

4. All Budgets Are Equal: Necessities – from cleaning

For more information on Lynx Purchasing, visit www. lynxpurchasing.co.uk email savings@lynxpurchasing.co.uk or call 01325 377 845.

products to pest control, lighting and office stationery – often escape buying scrutiny. Making a change could be an easy win with no customer impact.

5. Provenance Isn’t Always King: Local is a great story for the menu but businesses can lose sight of true costs 29

Fastfood Professional • March and April 2018

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“A Culinary with Recipes Se ab as sC ev ic h

Rasberry Nipples

30

e

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March and April 2018 • Fastfood Professional

30

Wonderland for Lovers to Seduce and Entice” Esteemed food evangelist and iconic cookbook author launches erotic recipe platform

I

f the way to a man (or woman’s) heart is said to be through their stomach, then iconic cookbook author Paul Hartley has just developed a way to get there - and other places - a whole lot quicker!

Edible Erotica is a new online platform that brings

together aphrodisiacal ingredients and delicious recipes, cocooned by sensual scene setters and useful sources

Seabass Ceviche

of erotic foodstuffs and other sexual paraphernalia to complete the mood.

Paul says: “Food is an entirely sensuous pleasure - it’s erotic, provocative and lusty but all too often we seem to focus on the practicalities of it instead: how quick it is to cook after work or how many calories and carbohydrates it contains.

“We seem to have forgotten how to enjoy the romance of food so Edible Erotica offers a masterclass (or mistressclass!) in erotic cookery that I hope will encourage people to cook, eat, drink, make love and have fun. If you’re looking for more some passion in your life, forget the bedroom and look inside your kitchen cupboards instead!”

Recipes are revealed monthly with the seasons at www. edible-erotica.co.uk and are intended for print publication as a complete book in 2019. You can also follow the story on social media (Facebook: www.facebook.com/EdibleErotica or Twitter: @EdibleErotica).

Erotic Oysters - a taste of the sea

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Fastfood Professional • March and April 2018

March and April 2018 • Fastfood Professional

31

Holland’s get to the

Point

Holland’s Pies has revealed a new look point of sale package for the Fish & Chip trade, which aims to drive awareness and increase sales of its Deep Fill Pies and Puddings, available exclusively in chippies in the North West

A

vailable to all chippies stocking the

The Deep Fill Pies and Puddings are made with traditional

Holland’s Deep Fill range, the new look

fillings that have been passed down through generations,

point of sale ensures clearer ‘Deep Fill’

all encased in the baker’s unique shortcrust pastry. The

messaging and includes new imagery

Deep Fill pies are available in four tasty flavours – Cheese

incorporating the new branding which

& Onion, Peppered Steak, Steak & Kidney, Potato & Meat,

was launched at the beginning of the year. Since the

with the latest Deep Fill addition, Steak & Kidney Pudding,

launch of the Deep Fill range in January 2017, Holland’s

now also available in the range.

has reported double digit growth across the range.

Point of sale materials for the Deep Fill range include:

Leanne Holcroft, Brand Manager at Holland’s Pies, commented: “As the North West’s number one Chippy

A3 posters – generic and product specific.

pie brand we want to continue the success of our Deep

A3 wipe on/off Today’s Special poster and pen

Fill range and work closely with our chippy customers to

Vinyl window roundel

ensure clearer point of sale is displayed at the point of

Open and closed sign

purchase to ultimately drive sales.

Holland’s has a long-standing relationship with the Chippy

“Point of sale material is really important with any

trade in the North West, delivering fresh Deep Fill Pies &

product, to ensure the brand and product is communicated

Puddings daily to over 1,200 chippies across the region.

effectively to the end customer. We would advise chippies

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Fastfood Professional • March and April 2018

March and April 2018 • Fastfood Professional

32

ABOUT US Fast Food Systems Ltd started in 1971.

We are a family business and have devoted our lives to quick service restaurants (QSR).

We specialise in ergonomically designed equipment including Fry Dumps, Chicken Warmer Pass Throughs, Burger Food Chutes, Warmer Drawers, Holding Cupboards and Fast Serve Counters for putting together your complete order.

We have developed the Vizu brand to cater for smaller locations with reduced footprint machines, meaning our products and designs are some of the most space and energy efficient available; enabling maximised service efficiency in the QSR industry.

to ensure pies and puds are clearly visible and look appealing in the pie warmer, and they display point of sale promoting both the brand and products at eye level or

We value – Quality, Performance, Efficiency and looking after our clients by adapting what we currently provide and tailoring it to suit the customer.

We are customer focused and delivering a quality product is our goal.

where the point of purchase is made. The ‘Today’s Special’ posters can help promote a specific promotion to help drive sales in quieter periods or during key events such as National Pie Day and British Pie Week (5th – 11th March), and shop window roundels are also a useful tool to drive customers into your shop.”

* The Holland’s Pies trade portal can be accessed via

www.hollandspies.co.uk/trade and customers can order

With over 47 years of experience in the industry, Fast Food Systems Ltd is a market leader in the design, manufacture and installation of high quality quick service restaurant equipment.

or download point of sale materials via the trade portal, as well as product images and various useful documents.

Alternatively, Chippies can contact telesales on 01706 212122 or speak to their Holland’s Area Manager for more

Visit our website:

www.fast-food-systems.co.uk

information 33

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33

Odema Ltd one of the trusted names in the IT sector picks up the IT Supplier of the Year Award from McDonald’s Based in Altrincham Cheshire, Odema is relied upon by some of the biggest names in the restaurant and hospitality sector to deliver leading edge IT Technology and EPOS solutions. They also provide a comprehensive technical support and maintenance service seven days a week...

I

t is this dedication to service over the last 10 years that

efficient - between 65% and 90% - meaning that phones

saw them receive the much prized McDonald’s “three

are effectively “supercharged”.

legged stool award” from Vice President of IT services,

A key benefit of

Powermat

is that it offers mobile

Henry Trickey.. He described Odema MD Nigel Davis

engagement in the form of third party apps which means that

as “a person who embodies the collaborative partner

restaurants and outlets can interact with guests throughout

approach that McDonald’s value so much.

their visit and afterwards. This can take the form

We always get a result to the standards and

of offers and promotion, in-app push messages,

excellency that he has built within the company”.

real time push notifications, scheduled rich

Over the last month the company has been

content push notifications and guest feedback

awarded PCI accreditation – one of the few in

surveys. Powermat is at the forefront of market

the sector and can be relied upon to take care

developments and has proven itself to be the

of Point to Point Encryption (P2PE). This reduces

most sustainable and reliable solution for public

the risk of fraud attacks and data breaches. The

spaces. It has the largest install base of any

investment in accreditation means that the entire

wireless provider. Odema is looking forward

process from start to finish is super secure and

to supplying and installing this market leading

completely seamless. New P2PE compliant terminals can

product.

be supplied by the company and they can replace any that

In addition to these exciting product and service

fail immediately, ensuring that customers are able to run

developments Odema plans to expand into new nearby offices

their businesses compliantly, saving money on card service

in April of this year, leaving the old premises entirely as a mock

payments as well as avoiding the cost of fraud.

up store for use as a testing facility and as warehousing for

In order to keep their customers ahead of the demands

the company’s expanding customer logistical requirements.

of this fast-moving sector, Odema are proud to announce

The new offices will house the office functions such as

they are able to supply the Powermat wireless charging

project management, product development, accounts,

mat. Featuring a unique coil structure and advanced signal

administration and client meeting rooms. The expansion

processing, Powermat uses brand new Smartinductive

has seen the company on a recruitment drive for additional

™ technology, enabling highly efficient and safe transfer

engineers which are then retrained to Odema standards in

of up to 40w of power. .The technology enables magnetic

house, as well as Office management roles and further down

induction fields to be transferred between the table and the

the line - sales managers.

mat without having to drill which means installation is fast and minimises on site disruption. Units are also incredibly 34

Fastfood Professional • March and April 2018

*

For further details of products and services please

call 0161 927 9398 and ask for Nigel or visit odema.co.uk March and April 2018 • Fastfood Professional

34

POINT-TO-POINT ENCRYPTION. SECURITY SERVED UP PERFECTLY

BY A NAME YOU CAN TRUST.

Odema is one of the most trusted names in the Quick Service Restaurant industry, relied upon by some of the biggest names to deliver leading edge IT technology and EPoS solutions.

Now, we can be relied upon to reduce the risk of fraud attacks and data breaches to save you money too – by taking care of your Point-to-Point Encryption (P2PE).

Our PCI-accreditation means you can rest assured the entire process from start to finish will be super-secure and completely seamless, as we’re able to supply new terminals to the latest P2PE standards and replace any that fail immediately. Making it easier for you to comply, and saving you money on card service payments as well as the cost of fraud.

So for all your P2PE requirements, just trust Odema.

Call Nigel on 0161 927 9398 or visit odema.co.uk/P2PE for more details

35

Fastfood Professional • March and April 2018 Q.S.R. I.T.

January March and and February April 2018 2017 • Fastfood Professional

35

0161 927 9398 | odema.co.uk

New gluten-free sausage roll

36

Fastfood Professional • March and April 2018

March and April 2018 • Fastfood Professional

36

launched by Central Foods Frozen food distributor Central Foods has boosted its free-from range with the introduction of a gluten-free sausage roll

T

he Menuserve unbaked, unglazed gluten-free

comprehensive range of gluten-free items we have

puff pastry sausage roll is filled with lightly

available.

seasoned British pork and is ideal for a wide range of catering and hospitality outlets.

“We see the gluten-free sausage roll, filled with British pork, as a great product to fulfil a number of current

Perfect for a plated meal or a light lunch,

trends, including the trend for snacking, the increasing

as well as a grab-and-go or takeaway option, the sausage

demand for free-from items, the popularity of hand-held

roll is the latest in a wide range of free-from items supplied

food products, and the interest in provenance, particularly

by the distributor, which include both savoury and sweet

of meat.”

products.

Based in Northamptonshire, Central Foods has been

It has been introduced in response to increasing

supplying frozen food to the foodservice sector for

demand from consumers for gluten-free options, as well

more than 21 years. It currently supplies more than 220

as the continuing interest in foods with provenance and

independent wholesalers, as well as larger national and

consumers’ passion for British pork and other meats. It

regional wholesalers, and foodservice caterers across the

also fits well with the increasing trend for snacking, with

entire foodservice industry.

surveys showing that some 67% of people snack daily, and

Offering a one-stop shop to the foodservice sector,

64% of people saying that snacks are chosen to satisfy a

Central Foods sources products from around the world and

craving (*Technomic 2017 Trends).

the UK, supplying more than 400 different lines, ranging

“There is a plethora of delicious sweet gluten-free

from meat, bakery items and canapés through to buffet

products available for foodservice now, but sometimes

products, desserts and puddings.

savoury items are overlooked,” said Gordon Lauder, MD of

* For further information about Central Foods,

Central Foods.

visit www.centralfoods.co.uk

“The Menuserve gluten-free sausage roll is perfect for coeliacs and those who opt for a gluten-free diet.

“Coeliac UK estimates that there are now over 1.3 million Britons or 3% of British adults following a gluten-free diet.

In addition, 8.58 million, or 13%, are avoiding gluten in their diet, so it’s hardly surprising that we are seeing an increase in demand for gluten-free items.

“As a leading frozen food supplier to the wholesale and foodservice sector, Central Foods has been working with Coeliac UK since 2009 as part of our commitment to sourcing and supplying free-from foods, and we are very pleased to have added the sausage roll to the

37

Fastfood Professional • March and April 2018

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37

Falafels boost free-from range at Central Foods Frozen food distributor Central Foods has added to its free-from range with the introduction of three flavours of falafel

T

he falafel bites are suitable for vegans,

as increased demand for healthier foods, and a big interest

vegetarians and those avoiding gluten – and

in street food. High end grocer Whole Foods predicts

perfect for a range of current trends in the

that 2018 is the year that Middle Eastern fare hits the

foodservice sector, including demand for

mainstream.

healthy options.

Available in authentic Moroccan, beetroot, and sweet

potato, the falafels are crammed with chunky chickpeas and other tasty ingredients, and are also halal and kosher approved.

“Falafels are also versatile, and can be used in wraps or salads, with pasta or couscous, or on skewers – ideal for both sit-down or take-out options.”

Northamptonshire-based Central Foods, which is one of the UK’s leading frozen food distributors, has been working

“The demand for gluten-free and vegan options

with Coeliac UK since 2009 as part of its commitment

on foodservice menus continues to increase and the

to sourcing and supplying free-from foods, and has

prediction is that plant-based foods are going to be one

a comprehensive range of gluten-free items that the

of the biggest trends for 2018,” said Gordon Lauder, MD of

company supplies to wholesalers and foodservice caterers.

Central Foods.

Recent new additions to its gluten-free range include

“These falafels from Great Food tick so many boxes

the KaterBake midi-sized gluten-free ring doughnut and

because they are ideal for a wide range of diners, being

the Menuserve unbaked, unglazed gluten-free puff pastry

gluten-free and vegan, as well as fitting in with many of

sausage roll, along with a free-from tortilla wrap.

the tastes that are currently popular in foodservice, such 38

Fastfood Professional • March and April 2018

The company also supplies an extensive range of vegan March and April 2018 • Fastfood Professional

38

Lamb Weston showcases new concepts at The Casual Dining Show 2018

L

amb Weston, one of the world’s leading companies in frozen potato products, showcased its specialist range of quality concepts at this year’s Casual Dining

Show, 21-22 February 2018. Celebrating its 5th year at the show, visitors to Lamb Weston’s pub and casual dining inspired stand were able to sample their growing portfolio, discover new and exciting menu ideas and receive worldclass advice.

Across the two-day show, Lamb Weston highlighted its premium potato solutions, including Connoisseur Chunky Fries, Connoisseur Rustic Fries and Sweet Potato CrissCut® Fries, and the opportunity they present to the on-trade.

The Lamb Weston team was on hand to offer expertise and help operators understand how Lamb Weston products can help in delivering consistently high-quality dishes. Visitors were also able to sample Lamb Weston original recipes inspired by industry-leading trends, cooked live at the show, including:

options and is the exclusive distributor to foodservice of the Linda McCartney’s range of vegetarian and vegan items.

Beer battered cod goujons with Connoisseur Chunky Chips and Bloody Mary ketchup Connoisseur Rustic Fries with smoky BBQ sauce

The three new falafel bites fall into a number of free-

Sweet Potato CrissCut® Fries with honey-mustard mayonnaise

from categories and are supplied baked (approximately

Nigel Phillips, Lamb Weston’s Country Sales Manager UK

22g each falafel). Simply defrost and serve, or for best

and Ireland, comments: “Since launching our Sweet Potato

results serve warm. They have a defrosted shelf-life of

range, we have seen huge success in casual dining and pub

three days (chilled) and are available in two x 700g packs.

venues. Our inventive frozen potato solutions are designed

Offering a one-stop shop to the foodservice sector,

to encourage creativity and through our exciting range,

Central Foods sources products from around the world and

we aim to inspire operators to discover the possibilities in

the UK, supplying more than 400 different lines, ranging

potatoes.”

from meat, bakery items and canapés through to buffet

*

products, desserts and puddings. It has been supplying

Lamb Weston has been creating and supplying

premium, profitable potato solutions to the hospitality

the foodservice sector, including pubs, bars, restaurants,

industry for over 50 years. For further information and to

cafés, schools, universities, leisure facilities and hotels, for

discover the range, visit Lamb Weston - www.lambweston.eu.

more than 21 years.

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

39

Fastfood Professional • March and April 2018

January March and and February April 2018 2017 • Fastfood Professional

39

Improved Ubert Rotisserie’s Already Stacking Up for Euro Catering Development, testing and refining of Ubert’s convex chicken rotisserie over the last 12 months has resulted in a new, advanced model that innovative catering equipment supplier and dealer network principal, Euro Catering, has already supplied to a leading UK supermarket chain.

40

Fastfood Professional • March January and and April February 2018 2017

March and April 2018 • Fastfood Professional

40

The double-stacked unit, ideal for use in fast-moving retail units, now cooks thirty-two 2kg chickens at a time, in just 1 hour 45 minutes, to a core temperature of over 85°C, with Ubert having increased its capacity and reduced the cooking time required by the original model.

The 8-spit pass-through, self-washing unit uses a combination of convected heat and quartz grilling lamp, to produce crispy, brown chickens that are tender and juicy inside and mouth-wateringly attractive to the shopper’s eye.

Rotisserie operators can decide how dark they wish their chicken to be, by increasing suggested cooking time at the touch of a button. The electric controls are programmable and an automatic motorised steam release vent controls the humidity within the cooking chamber. Other foods, such as roasts and pies, can be cooked within the oven using optional baskets.

The new model is also more attractive than its predecessor, with a smarter black laminated glass finish to the doors and an enamelled black finish to the metal surfaces. However, it is the ease of cleaning that kitchen staff will most appreciate, with the former manual cleaning system now being superseded by a five-wash, self-clean system which makes the operation of the Ubert rotisserie more hygienic and less of a strain on the kitchen team’s capacity.

Stockport-based chip shop finance company, Johnson Reed, today unveiled its modernised branding to reflect its unique approach and progressive outlook on the market

S

ince 2005, Johnson Reed has specialised in chip shop equipment leasing and unsecured loans, setting themselves apart from the traditional asset finance market with a ‘common sense’

Two of Euro Catering’s technical team got up to speed with the Ubert Convex RT616 Rotisserie, during a visit to Ubert’s head office in Germany and have since been sharing their knowledge of the technologically advanced rotisserie.

Given the huge popularity of rotisserie chicken, Euro Catering believes many retailers will take a look at this model. Sales director, Justin Towns, says: “This Ubert rotisserie ticks all the boxes of retailers wishing to sell roast chicken as easily and hygienically as possible. We anticipate a lot of dealer enquiries and wanted to ensure we could offer our dealer network excellent after-sales service. That made it important for our technical team to be fully manufacturer-trained on the rotisserie.”

approach. Their trademark ‘Quirky Kit Finance’ refers to their aim to source finance for equipment that is missioncritical to a business, rather than simply holding an attractive residual value.

The angled tower logo, originally designed with the inception of the company, represents a twist on a traditional corporate bank to reflect Johnson Reed’s open-minded approach to the ‘quirkier’ assets traditional lenders usually neglect.

Johnson Reed’s cleaner, modernised image was designed by established graphic designer, Dan Cahill.

Johnson Reed’s iconic towers remain a fundamental part of the logo, accompanied by a bold orange hue to

Euro Catering’s development chef and food technologist, Darren Massey, adds: “Every aspect of this rotisserie has been improved and that makes it a real star.

Johnson Reed Chip Shop Finance unveil rebrand

Having

delivered training on this unit, I can vouch for the fact that the chickens cooked are succulent and pleasing to the eye, however brown the customer wishes to make them. The wash system makes operation pain-free and the reduced cooking time and increased capacity means more

differentiate the company from competitors.

Johnson Reed Managing Director, Mark Johnson, commented, “It was important for Johnson Reed to retain its established identity, but adopt a more modern look in line with our forward-thinking approach. We’re proud to stand out from competitors and traditional lenders with our bright and bold new image.”

opportunity to make sales and keep up with demand.”

* To find out more about Johnson Reed Chip Shop

*

6949. To explore Dan Cahill’s design work and portfolio,

More details are available at

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

41

Fastfood Professional • March and April 2018

Finance, visit www.johnsonreed.co.uk or call 0161 429 visit www.dancahill.co.uk.

March and April 2018 • Fastfood Professional

41

Do you need more

chip capacity?

FriFri launches three new twin-tank, high output free standing fryers

F

riFri have added a high capacity, twin-tank 622 free standing fryer to each of its Super Easy, Basic + and Vision ranges. Each is capable of producing over 60kg of chips or fried food per hour.

Two of the new fryers - the Basic+ 622 and

the Vision 622 - were previously available as built-in models. A free standing 622 has also been added to the Super Easy range. All three have been produced in direct response to customer demand, which was brought to FriFri’s attention by their largest German dealer, Blümchen AG. Helen Applewhite, Marketing Manager for FriFri, said…

“Originally developed in Switzerland, FriFri fryers continue to be popular in Europe and, particularly, in Germany. When Blümchen told us that their customers were asking for free-standing versions of our 622 inbuilt fryers, our research and development team set to work. The new fryers offer the function and performance of their builtin counterparts in a robust, free standing format.”

The budget Super Easy 622 is a high performance fryer, with a hinged heating element and two tilt positions. Temperature, in the range of 90-195°C, is set by rotary control knob in 10oC increments, and is precisely maintained to +/-5% 42

Fastfood Professional • March and April 2018

March and April 2018 • Fastfood Professional

42

by a mechanical thermostat. A two-stage filtration kit and xFri© oil pump are available as an option.

The mid-range Basic+ 622 features a unique high performance vertically coiled element. Temperature can be set in 5°C increments which, thanks to highly responsive digital electronic temperature control, can be precisely maintained to +/-1%. Together these ensure high product output and extended oil life.

The professional Vision 622 features an intuitive touchpad control. This allows the temperature to be set in 1°C increments from 30 to 190°C for more accurate cooking. Sophisticated programming, including 19 pre-set programs, makes it easy to select and assign menu items from the simple digital display.

Adaptive cooking technology automatically adjusts the cooking time to suit batch quantity, virtually eliminating

Winfried Buron, CSO of Blümchen AG, said…

“FriFri fryers are powerful and well-built - a great favourite with our customers throughout Germany.

We are pleased that the FriFri team have responded so positively to our request for free-standing versions of the 622. We are confident that they’ll be adopted quickly by large operations who are looking for high output, strong construction and reliable performance.”

World renowned for its extremely high specification, the FriFri range comprises free-standing, built-in and countertop fryers, all manufactured to the very highest standards the risk of human error. LiftFri© basket lifts can be

in a number of power and voltage variants. The range also

specified too, to lower and raise the baskets automatically,

includes chip scuttles, pasta cookers and high efficiency

at the beginning and end of the cooking program.

gas fryers.

Both the Basic+ and Vision fryers feature a fat melt cycle

FriFri

is

manufactured

at

Middleby’s

centre

of

and two-stage filtration as standard. The fat melt cycle is

manufacturing excellence at Lincat’s factory in Lincoln,

provided for the safe, gentle heating of solid fats and oil.

in the UK, where the majority of FriFri products

The two-stage gravity filtration system helps to extend the

and components are also held in stock and carry a

life of cooking oil. An xFri© oil pump, to return the filtered

comprehensive two-year parts warranty.

oil to the tank, is available as an option. A stand-by feature reduces energy usage during quiet periods.

43

Fastfood Professional • March and April 2018

* For further information www.frifri.com

January March and and February April 2018 2017 • Fastfood Professional

43

Jestic bring new Rosinox double kettle cooker to UK market Recently announced as the UK distributors for the Rosinox, part of the renowned Ali Group last month, Jestic Foodservice Equipment is delighted to launch a brand new, multifunctional cooking appliance to market. The Rosinox Dual Chef is a multi-purpose electric, double kettle cooker, capable of successful performing a wide range of cooking functions to an onstructed from a high-grade stainless outstanding consistency

C

steel, the Dual Chef features two large independently controlled kettles. A uniform temperature is generated by powerful, flat heating elements and a three layer, 10mm

metal base. Further consistency is achieved thanks to a double-walled stainless steel lid, hinged and balanced with peripheral seals for greater heat retention. A standard width of 800mm and 840mm depth, complete with rounded edges and 240V, single phase, connectivity ensures the Rosinox Dual Chef will slot effortlessly within a kitchen’s existing setup.

The Rosinox Dual Chef has been instinctively design to achieve versatility in a busy kitchen environment. The left kettle is set up for use as a fryer, pasta cooker, brat pan and boiling pan, while the right kettle features a brat pan, boiling top and fry top.

In order to deliver precision cooking, the unit features two, user-friendly, full colour, touch screen displays, complete with integrated USB connectivity and recipe memory. Ideal for groups and chains looking to maintain consistency across a full estate, the digital interface ensures menu items can be produced to a high quality, even by those with limited training.

Internally, the unit features hot and cold water connection and an integrated spout with volume control.

A separate drain for food and cleaning water and a handy

44

Fastfood Professional • March and April 2018

March and April 2018 • Fastfood Professional

44

water spray gun with flexible swivel hose aids efficient cleaning. A single food probe measures three points per kettle, while three further sensors prevent overheating.

“As the modern kitchen gets increasingly squeezed by the need to increase the size of the dining room and customer areas, operators are identifying a need to install equipment that is highly versatile, yet can achieve an excellent consistency across an entire menu.

The new Rosinox Dual Chef offers an ideal solution to both of these requirements. Achieving consistency and quality through a robust design and integrated technology that can easily be updated when required, with the ability to perform multiple cooking methods in one space saving appliance. Brand new to the UK market, the Dual Chef features the same great reliability that operators know from Rosinox appliances, backed by nationwide support

Sausage Seasonings Go Jolly Crazy

and service from Jestic Technical Services.”

Steve Morris, Sales Director at Jestic Foodservice Equipment Provided as standard with an omelette scraper, Gastronorm support tray and draining hopper, fryer basket and pasta basket, as well as a design that incorporates three under-counter runners for storing Gastronorm trays, the Rosinox Dual Chef offers the very best versatility and multifunction operation.

To welcome in 2018 – the centenary year

* For more information on the Rosinox Dual Chef or

of Unbar Rothon one of the UK’s leading

to find out about the other commercial products supplied

seasonings supplier has had fun launching

by Jestic Foodservice Equipment, please visit www.jestic.

a range of exciting new curry seasonings

co.uk or call 01892 831960.

for meat products

I

t’s innovative development team has created half a dozen special flavour profiles and, using Cockney rhyming slang, has given them memorable names,

including Curry Bang Thai Penang seasoning, Jolly Crazy Hot Jalfrezi and Winter Warmer Mild Korma, plus an ifyou-dare Hard Ass Hot Madras!

“It’s new, its different, it’s exciting and its going down a storm with our London customers who think cockney slang is a capital idea,” said Unbar Rothon director Richard Rothon.

Customers elsewhere in the UK have demonstrated they didn’t need the cockney connection in order to share the fun with their customers because the rhyming titles made it easy for people to remember their favourites.

Mr. Rothon added that the fun element in the seasonings’ titles had attracted interest from ready meals and pizza manufacturers.

“Golly Gosh, we could soon see a Rogan Josh meat pie or pizza,” he chuckled.

45

Fastfood Professional • March and April 2018

March and April 2018 • Fastfood Professional

45

A

Brighter

S potlight is needed

Health Benefitsof Red Meat on the

Latest research by AHDB suggests telling customers more about the benefits of eating red meat if we want to sell more!!

M

ore beef, lamb and dairy products would be sold if a brighter spotlight was shone on their health benefits, research conducted

by AHDB has showed.

The consumer research, on Health and

Nutritional Messaging, examined how aware consumers are of the health messaging around beef, lamb and dairy, and investigated the reactions of buyers to specific health claims.

In particular, the research confirmed consumers’ growing appetite and attention for the health benefits of red meat, concluding that the behaviours at the moment of purchase can be influenced with appropriate and effective nutritional communication.

46

Fastfood Professional • March and April 2018

Findings show that communicating the health benefits of:

•

beef is likely to increase consumption for half of

consumers (50% nat rep. 69% younger consumers

vs 50% older consumers)

•

lamb is likely to increase consumption for half of

•

consumers (48% nat rep)

dairy is likely to increase consumption amongst

around half of consumers (51% nat rep).

It was discovered that health has different meanings for different people. For older people, it is generally associated with a balanced diet, whereas for younger age groups it

Continued a March and April 2018 • Fastfood Professional

46

47

Fastfood Professional • March and April 2018

March and April 2018 • Fastfood Professional

47

Below - A taster of the extensive information to be found on the Meat and Health site...

48

Fastfood Professional • March and April 2018

March and April 2018 • Fastfood Professional

48

Steven added: “The study is in line with AHDB’s most recent marketing strategies. We know that if we communicate effectively the health benefits of red meat and dairy, people are willing to listen and change their attitude when purchasing and consuming more beef, lamb and dairy products”.

Laura Ryan, AHDB’s Strategy Director for Beef & Lamb said: “AHDB has been working tirelessly for the promotion of the health benefits of red meat. Not least, with the publication of three guides, one for beef, one for lamb, one for pork, telling health professionals, retailers and producers exactly what nutritional claims can be made about red meat.” is related to different lifestyle factors, like exercise and methods of food preparation.

“AHDB can, in this way, help consumers understand why the consumption of lean beef as part of a healthy balanced

Steven Evans, AHDB Consumer Insight Manager, said:

diet can legitimately be promoted as making a positive

“There is an increasing interest from consumers towards

contribution to the diet and health. For example, beef is

learning more about the health benefits of including red

naturally rich in protein, low in sodium and provides eight

meat and dairy products in their diets. Many consumers

vitamins and minerals that contribute towards good health

claimed they would be likely to increase their consumption

and wellbeing”

of beef, lamb and dairy following exposure to the health messages they saw, but this is higher among those who already buy the products.

“This indicates that positive health messages could be a good way of promoting these products and convincing people to buy into these categories. People want to know how to gain the health benefits. Knowing how much of something should be eaten to gain a health benefit is something people would like to know and be guided on.”

The research also uncovered the attitudes of buyers towards alternatives to the traditional meat and dairy items available in shops.

* If you want to know exactly what health claims can

be made about red beef, lamb and pork, please visit http:// meatandhealth.redmeatinfo.com/health-professionals/

Other findings of the research include, in brief:

health-claim-guides.aspx

•

More younger consumers (18-44) would like their

household to eat a healthier diet than older consumers (45+) 68% vs 55%

•

significantly more younger consumers limit their

consumption of red meat for health reasons than

older consumers: 39% vs 33%

•

significantly more younger consumers limit their

consumption of dairy for health reasons than older

consumers 34% vs 25%

•

significantly more younger consumers buy

alternatives to red meat than older consumers 51%

vs 31% significantly more younger consumers buy

alternatives to dairy than older consumers 53% vs 32%

49

Fastfood Professional • March and April 2018

March and April 2018 • Fastfood Professional

49

MONEY MATTERS

Biopac offers their thoughts on the ongoing issues with disposables and plastics

Biopac’s Statement on Paper Cups and The ‘Latte Levy’

B

iopac is pleased with the high amount of press

across the catering disposable market, yet the focus

around single use disposables and recycling in the

remains on oil based plastics and recycling. A compostable

UK. Such levels of exposure will only help highlight

range eliminates the need for sorting and filtering of waste.

the ongoing issues that the industry is facing. Following on

Standard collection bins could be issued for all food waste

from our previous statement, we would like to reiterate our

and compostable packaging to be disposed of together

stance that taxing the use of these items is not an effective

– reducing costs and also providing a streamlined waste

way forward, and merely patches over the underlying issues

collection service.

with waste management and infrastructure in the UK.

Biopac specialises in compostable packaging and their

Regarding the “Latte Levy” we support the latest statement

disposal. We are always on hand to talk to anyone with

issued by the Food Packaging Association (FPA). The industry

concerns over their packaging waste and how to improve

has highlighted this issue and is willing to provide funding for

their sustainability. We welcome the ongoing discussions

cup recycling. As this is the case, why charge the consumer?

surrounding this important issue but will continue to push

Considering the volume of press on this matter, Biopac is

for compostable packaging to form part of the solution.

saddened about the lack of conversation on compostable

Hopefully this is the start of the major overhaul to the waste

products. Compostables provide a market ready solution

infrastructure that is so desperately needed in the UK.

Biopac’s Statement on Plastics and Ocean Waste

I

n light of recent news regarding waste in the ocean, in

With the debate firmly in the public eye, Biopac is

particular plastic disposables and straws, Biopac has

hopeful that a long term solution can be found to update

thought it best to offer our thoughts on the ongoing

the infrastructure and adopt a sustainable option for the

issues with disposables and the plastics industry as a whole.

future. We appreciate that whilst compostable products are

Whilst we are proud of our stance regarding the

an excellent addition to the market, there are still situations

environment and sustainable options, when it comes to

which require conventional plastics. A modern system that

ocean waste, compostable products are not the solution. For

can process both compostable products and conventional

composting to take effect, the products must be in a warm

plastics is what the UK should aim for, by providing this, the

aerobic environment which allows micro-organisms to break

“problem” of single-use plastics would largely be mitigated.

them down. Neither of these conditions are met in an ocean,

We are happy to hear the issue of single-use disposables

or any other body of water. Correct disposal is the key factor

raised in parliament. Now that the Government is focussing

in reducing waste, this concerns both conventional plastics

on the problem, perhaps we can move towards a workable

for recycling, and our own biodegradable ranges which are

solution. Biopac would like to make clear that a tax on

fully compostable and should not end up in landfill.

plastics is not the solution. This merely punishes a thriving

As there is always likely to be a need for disposable

part of the UK food industry, all food to go and delivery

products, what we must all address is the combined lack of

retailers for example rely on this form of packaging and

consumer awareness and infrastructure in the UK. Disposal

have no alternative to use. A key responsibility lies with the

routes for composting and recycling are fragmented

UK Government to provide suitable disposal routes, which

throughout the country, and vary depending on the local

our European neighbours have already established.

council’s thoughts towards waste. The food to go sector has

* Biopac are specialists in compostable packaging and

grown rapidly in recent years, producing a boom in single-

their disposal. For any queries on how to dispose of our

use items, the UK’s waste management service has been

products, or would just like to have a chat about anything

unable to keep up with this change in use leading to the

packaging related we are always available. Contact Biopac

issues we currently face.

on 01386 555 777 or email sales@biopac.co.uk

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Fastfood Professional • March and April 2018

March and April 2018 • Fastfood Professional

50

MONEY MATTERS

British Takeaway Campaign comments on PM’s environment strategy The British Takeaway Campaign, an

will harm the prospects of an industry which contributes

umbrella group representing those

£9.4bn to the economy.

“The British Takeaway Campaign will be consulting our

involved in the supply and preparation

members, such as the Foodservice Packaging Association,

of the nation’s favourite foods, today

to explore workable alternative solutions which do not

(Thursday) commented on Theresa

increase costs for small businesses or lead to higher

May’s environment strategy, including a

prices for customers.”

The British Takeaway Campaign is Spearheaded by Just

consultation on taxes / charges on single

Eat, the BTC’s members include: Association of Licensed

use plastics

Multiple Retailers; Bangladesh Caterers Association;

I

British Retail and Kebab Awards; CurryLife Magazine; brahim Dogus, Chair of the British Takeaway

Foodservice Packaging Association; K10 restaurants;

Campaign, said:

National Federation of Fish Friers; Nationwide Caterers

“While we agree that more needs to be done to reduce

Association;

Night

Time

Industries

Association;

the use of plastics, a tax isn’t the right answer, as it will

QuickBite; UK Bangladesh Catalysts of Commerce and

lead to increased costs for consumers and hurt the many

Industry, SeeWoo, and in collaboration with PAPA. Earlier

small and independent businesses that make up the UK’s

this year, the BTC released independent research, which

takeaway sector.

revealed the takeaway sector supports 231,000 jobs and

“Most takeaways are responsible when it comes to

takeaways themselves directly contributed £4.5bn in

dealing with litter and the sector is already taking steps

gross value added (GVA) contributions to UK GDP in 2016,

to encourage consumers to reduce, reuse and recycle.

rising to £9.4 billion when factoring in the multiplier effect

With takeaways reliant on having a cost effective solution

of supply-chain and employee spending – equivalent to

to keeping customers’ food hot, an additional plastic tax

0.5% of GDP.

Young’s Foodservice Research Highlights Importance of Buying British New research by Young’s Foodservice has shown that seven in ten Brits would choose British made products if given the choice.

The UK’s number one fish and seafood business polled 2,000 adults which revealed a growing trend towards the importance of buying British

‘Made in Britain’ marque on relevant material. Designed to help consumers quickly and easily recognise Britishmade products, the ‘Made in Britain’ marque is accredited to businesses that make and sell goods which have been manufactured or have undergone a final substantial change in Great Britain before going on the market.

Adrian

Greaves,

Foodservice

Director

at

Young’s

T

Foodservice explains the reasons:

reminds them of their childhood. Fish and chips, roast

and operators in foodservice to buy British food which not

chicken and Shepherd’s Pie all make the top ten line-up of

only supports the British economy and environment but

favourite British meals, with six in ten labelling British food

also gives their customers exactly what they are looking

as ‘traditional and comforting’.

for. By partnering with the ‘Made in Britain’ organisation,

The results have inspired Young’s to join the Made in Britain

we aim to highlight how by buying British will reflect

organisation which allows them to use the esteemed

positively from a customer’s point of view too.”

51

he research also highlights that 60 percent would

“This

crown British cuisine ‘the best in the world’; while

highlighting the consumer’s preference for British-made

nearly half of respondents say eating British food

products. As such, we want to encourage chefs, caterers

Fastfood Professional • March and April 2018

research

has

been

particularly

valuable

March and April 2018 • Fastfood Professional

in

51

MONEY MATTERS

Lessons to be learned from Almost Famous inquest A seven day inquest into the death of student Shahida Shahid has ended with a verdict of misadventure. The jury found that

“In summary, training for front of house staff should include the following as a minimum: • What procedures to follow if a guest requests allergen free foods

Ms Shahid’s death was a ‘an unintended

• Where allergen information is held

consequence of a deliberate act’ and that a

• That they should never guess at the content of food and

‘lack of communication’ between her server

request assistance from a supervisor or manager

and the chef led to her being served a dish

“Training for food handlers should include the above but in

containing allergenic ingredients, despite her

addition as a minimum:

notifying the restaurant of her allergies prior

• Awareness of the 14 known allergens

to placing the order

• Methods of controlling allergen cross contamination in

M

the kitchen ike Williams is director of leading UK food safety consultancy STS. He says that there are lessons every food business should take away from this

case:

“It’s safe to say that the death of Shahida Shahid was not intended by the staff at Almost Famous, however, there was a disregard as to the importance of allergenic ingredient knowledge displayed across the board. As a result a bright,

• The risk that substitute food items can present • Procedures for preparing allergen free meals, especially where there are multiple allergenic ingredients in the kitchen area, including the use of clean utensils, crockery and pans and where necessary chopping boards that have not been used for any preparation after they were cleaned.

youthful prospect has been lost to her family and friends.

• The need to pay attention to customer needs and never

This incident should be a stark reminder to all food business

guess at allergen content questions when presented by

owners, big or small, as to the importance of ensuring all

staff and managers

their staff members are aware of the impact that allergens can have. The provision of correct allergen information and

“One final point about training is that this needs to be

clear and concise training of all staff is essential to ensuring

completed on a regular basis. Menu items change as do

consumer safety.

ingredients and therefore staff must be advised when

“The inquest into Shahida’s death, apart from revealing a

menu specifications and indeed allergen information

disgraceful lack of care or sense of responsibility by key staff

sheets are amended. It also does no harm to remind staff

who declined to participate in the inquiry, showed that there

of the risks that allergies can provide and it would not be

was clear uncertainty amongst Almost Famous employees as

seen as over egging the pudding by keeping them at the

to which food items contained allergens and which did not.

forefront of the minds of all food handlers.

Furthermore, some staff members were seemingly unaware

“Legislation for the control of allergen ingredients is

of the allergens in the food - including the in-store trainer!

no longer new. It might have been relatively new when

Whilst it may be unfair to expect each individual to know

this incident happened at Almost Famous but now, three

exactly which allergens are in which foods, it is expected

years after the legislation was introduced, there is no

that the breakdown of allergenic ingredients per dish is fully

excuse for any food business failing to achieve these

documented. When a customer requests a certain allergen

requirements.

free meal but needs help in choosing, it should be standard

“Let us hope that all food business operators learn from

practice for staff or managers to provide this. It appears that

this incident and that no other family has to go through

in this case, this care was lacking.

what the Shahid family has.”

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Fastfood Professional • March and April 2018

March and April 2018 • Fastfood Professional

52

MONEY MATTERS

Restaurant convicted for blocking sewers with fat, oil and grease Severn Trent has successfully prosecuted a second restaurant for blocking the sewers with fat, oil and grease – which led to a nearby watercourse being polluted. This is only the third time such a case has been brought in the UK

S

CE Catering Limited, trading as Saffron Cottage in Ford, Shrewsbury, was yesterday ordered to pay the maximum fine. This was reduced due to their guilty

plea, resulting in a total fine of £9,266, including costs, at Trent Water, commented: “The verdict in this case is an

Telford Magistrates’ Court.

Under section 111 of the Water Industry Act it is an offence

important milestone for us, and we really want this to

to discharge anything into the sewer that may interfere with

make other companies think about what they are doing

the free flow. In this case, a huge blockage, made up of fat,

with regards to disposing of fats, oils and grease and

resulted in the sewer overflowing into a local watercourse

how it impacts our customers. We clear around 50,000

and causing a pollution.

The subsequent investigation

blockages a year and fat contributes to the majority of

found that Saffron Cottage restaurant was the cause of

those, as it binds together all the other things that end up

the blockage with fat used in cooking being put down the

in the sewer rather than the bin and creates huge lumps

drain and into the sewer where it coagulated and caused

which block the sewers. This is totally avoidable and in

the blockage. Severn Trent visited the premises on several

this case, simply installing a small grease trap could have

occasions, and sent various letters, asking for grease traps

prevented the situation. Legal action is a last resort for us,

to be installed and warning of the consequences, but the

but our customers and the environment shouldn’t have to

owners didn’t comply.

suffer because of the actions of one business not following

Chris Giles, Head of Network Operations for Severn

the rules, and ignoring our advice.”

Advertise your product or services in Fast Food Professional Call Athol now on

07725 434173 53

Fastfood Professional • March and April 2018

March and April 2018 • Fastfood Professional

53

MONEY MATTERS

Project Update A third of consumers would eat fish and chips more often if

smaller 100g portion servings of fish, which have proved

there was a more varied selection of portion sizes available,

popular at lunchtimes, with customers seeking smaller

according to research undertaken by Seafish and AHDB.

meal size choices. It also caters for children by making

Just one of the findings resulting from a program of in-

available smaller portions of adult dishes and offers

depth research which looked at the topics of nutritional

customers the choice of having their food cooked in

composition and portion control of fish and chips, along

vegetable oil or beef dripping.

with seeking valuable insight into consumer preferences

As well as the work on nutrition, John and Grainne have

regarding purchasing and enjoying fish and chips, and also

partnered with schools to teach nine to 11-year-olds about

research into the wide variance of existing fish and chip

responsibly-sourced fish species, helping to encourage

portion sizes across the UK.

the next generation of fish and chip shop customers to

Following conclusion of the formal research, in early 2017

understand why using local suppliers and sustainable

a range of associated support materials for use by fish

fishing practices matters. Through introducing nutritional

and chip businesses were developed and uploaded to the

information and new portion sizes, John and Grainne have

project website http://enjoyfishandchips.co.uk – materials

been able to increase profit and invest in the future of their

being developed to assist fish and chip businesses

business.

communicate with their respective customers about the topics of nutritional composition and portion control.

To assist such businesses in understanding and utilising the research findings, the campaign website has recently been further developed.

Catch Of The Day – Claim Your Free Enjoy Fish & Chips Support Toolkit Worth £25

Best Practice Business Case Study

To assist fish and chip businesses implement some of the

Many fish and chip shops and restaurants have already

portion size choice and also to assist in relaying messages

adopted a number of the findings and recommendations

to customers about the nutritional composition of the

that arose from the original program of research – such

nation’s favourite meal, Seafish and AHDB have produced

businesses often seeing considerable cost savings or

a new campaign promotional support toolkit.

increases in turnover as a result of changing certain

Available on a ‘first come, first served’ basis to all fish and

operational practices around portion size choice and by

chip businesses, the contents of the toolkit include:

informing their respective customers of the nutritional

• Drywite stainless steel mesh fish drainer https://

composition of the fish and chips that they serve.

One such business is Fish City of Belfast, Northern Ireland. John and Grainne Lavery joined the fish and chip industry a few years ago when they opened Fish City (www.

valuable research findings with regards to offering greater

drywite.co.uk/product-detail/MFDR/Easy-Drain-MeshFish-Rack • Enjoy Fish & Chips Nutrition Project Report – Does Size Matter

fish-city.com). Now, by providing nutritional data and more

• Enjoy Fish & Chips project business case study

meal choices for customers, they are exceeding profit

• Enjoy Fish & Chips project Social Media Guide

expectations, have hired 23 staff and have moved to a new

• USB stick with a selection of pre-loaded static and

Belfast city centre location to catch increased passing trade.

animated social media assets ready for use

In just a short period of time, John and Grainne have

• 2 x A3 Enjoy Fish & Chips posters for use in-shop

earned fans from across Northern Ireland and beyond,

• 2 x A4 Enjoy Fish & Chips posters for use in-shop

and are keen to promote fish and chips as one of the most

The first 500 toolkits to be claimed will contain a Drywite

balanced takeaway options in the UK. To do this, they want

stainless steel mesh fish drainer https://drywite.co.uk/

everyone to know all about the dish’s nutritional content.

product-detail/MFDR/Easy-Drain-Mesh-Fish-Rack

The husband and wife team were chosen by the

–

a

further 500 toolkits will contain the other mentioned

Northern Ireland Food Standards Agency (www.food.gov.

items but will not contain the fish drainer.

uk/northern-ireland) to test a menu calculator before its launch, enabling Fish City to calculate nutritional

If you would like to order a toolkit please visit * http://enjoyfishandchips.co.uk/kit or e-mail your full

information including calories, energy, vitamins, allergies

contact details (including contact name, business name

and more. The award-winning business has also introduced 54

Fastfood Professional • March and April 2018

and full postal address) to trade@seafish.co.uk March and April 2018 • Fastfood Professional

54

MONEY MATTERS

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Fastfood Professional • March and April 2018

March and April 2018 • Fastfood Professional

55

TRADE DIRECTORY

Bain Marie Liners Easy Liners Easy Liners Ltd, Unit 14, Chester Park, Alfreton Road, Derby, DE21 4AS T: 01332 412273 or 07447 146512 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

Henry Colbeck

Fryers Mate

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

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

Weston Catering Supplies

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

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

Fish Friers- Part of the Altius Group www.fishfriers.co.uk 7b Edward 7th Quay, Navigation Way, Ashton-On-Ribble, Preston, PR2 2YF info@fishfriers.co.uk 0844 248 8257

Business Buyers.com - Part of the Altius Group

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 info@hopkins.biz 0113 257 7934

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

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

Catering Equipment Suppliers/ Spares Shop Equip Park View, North Street, Langwith, Mansfield, Nottinghamshire, NG20 9BN T: 0845 400 1044 E: sales@shop-equip.com W: www.shop-equip.com

Total QSR Ltd Crown Chambers, 7a Market Place Melksham, Wiltshire, SN12 6ES T: 01225 791848 W: www.totalqsr.co.uk Fast Food Systems Limited

Middleton Food Products Ltd,

Carlton Catering Equipment

Fastfood Professional • March and April 2018

Nisbets Plc

Everett, Masson & Furby

T: 0845 3711 522 E: hello@worldofceres.com W: www.worldofceres.com W: www.thebattercompany.co.uk

56

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

MCS Technical Products Ltd

Seriously Good Gluten Free

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

Marfast

www.altiusgroup.co.uk Business Buyers.co.uk Incorporating Bruce & Co Redwoods Dowling Kerr Kings Business contact@businessbuyers.co.uk 01772 775776

E: info@totalqsr.co.uk

Ceres | Pure Food Innovation

Falcon Foodservice Equipment

www.fast-food-systems.co.uk Unit 1, Headley Park 9, Headley Road East Woodley, Reading, Berkshire, RG5 4SQ sales@ffsbrands.co.uk 01189 441100 www.chippersandpeelers.com Grange Farm, Braithwell Road, Ravenfield, Rotherham , South Yorks., S65 4LP carltoncatering@sky.com 01709 540004

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

Blue Seal

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

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

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

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 March and April 2018 • Fastfood Professional

56

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

Mitchell and Cooper Ltd www.bonzer.co.uk 136-140 Framfield Road Uckfield East Sussex, TN22 5AU sales@mitchellcooper.co.uk 0845 0177 488

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

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

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

Chicken Coaters & Marinades Chicken Train Kerry Foodservice, Birstol, 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

57

Fastfood Professional • March and April 2018

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

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

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

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

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

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

Mammoth Cleaning Supplies.co.uk

TRADE DIRECTORY

Sweetheat

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

Cold Drinks and Slush 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

Us 4 Slush Limited www.us4slush.com 4 Middle Road.

Bailie Gate Industrial Estate, Sturminster Marshall, Dorset.

BH21 4DB sales@us4slush.com 01202 666922

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

Regrit-it www.regrit-it.com 1st Floor Rear, 40 Percy Park Tynemouth, North Tyneside.

NE30 4JX sales@regrit-it.com 07740 664410

Dinaclass

Williams Catering Products

E: julian.warner@kerry.com

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

W: www.kerry-foodservice.co.uk

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

Kerry Food Service, Bristol, T: 0800 138 1938

Total QSR Ltd Crown Chambers, 7a Market Place Melksham, Wiltshire, SN12 6ES T: 01225 791848 E: info@totalqsr.co.uk W: www.totalqsr.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 March and April 2018 • Fastfood Professional

57

TRADE DIRECTORY

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

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

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

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

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

58

Fastfood Professional • March and April 2018

www.itslolly.com Crystal Gate 28-30 Worship Street London EC2A 2AH 0800 038 5389

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

Wing Yip www.wingyip.com 375 Nechells Park Road Nechells, Birmingham, B7 5NT enquiries@wingyip.com 0121 327 6618

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

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

E: ukinfo@adm.com T: 01322 444836

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

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

It’s Lolly ltd

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

W: www.olinex-uk.comThe

Fryers’ Favourite For Over 60 Years.

Nortech Foods Limited

www.nortechfoods.co.uk For information, advice, or customer support material pleas Olenex Trading (UK) Limited. Tel: 01322 444836 e-mail: ukinfo@olenex.com Ings Road, Doncaster, South Yorkshire, DN5 9TL info@nortechfoods.co.uk 01302 390880

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

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

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

March and April 2018 • Fastfood Professional

58

Royal Greenland Ltd

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

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

Unique Seafood

Fish Suppliers Collins Seafoods Ltd

www.uniqueseafood.co.uk 2 Floor, Grabbex Business Park, Murray Road, Orpington, Kent, BR5 3QY 0203 260 3580

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

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

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

59

Fastfood Professional • March and April 2018

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

Total QSR Ltd Crown Chambers, 7a Market Place Melksham, Wiltshire, SN12 6ES

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

T: 01225 791848

Frank Ford

E: info@totalqsr.co.uk

Limerick Road, Dormanstown,

W: www.totalqsr.co.uk

Redcar Cleveland TS10 5JU

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

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

Martyn Edwards Ltd Limerick Road, Dormanstown,

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

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

March and April 2018 • Fastfood Professional

59

TRADE DIRECTORY

Glover & Howe Insurance Services

TRADE DIRECTORY

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

Brakes

Tchibo Coffee International Ltd

www.brake.co.uk UK wide 0345 6069090

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

Bidvest Foodservice www.bidvest.co.uk 814 Leigh Road, Slough, SL1 4BD 01494 555900 www.hopwells.com Head Office, Glaisdale Drive, Bilborough, Nottingham, NG8 4LU 0115 929 1101

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

Adams Fast Food Supplies

Fracino

Hopwells Ltd

www.adamsfastfoods.com Various UK Depots 01274 492044 Ask for local depot number

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

Grease Traps Oli Environmental Services

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

60

Fastfood Professional • March and April 2018

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

GMG Ltd

Caterlink Limited

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

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

Hog Roast Machines and Barbecues The Hogg Boss

T: 01553 772935 / 07770 568939 W: www.klsonline.co.uk E: sales@klsonline.co.uk

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

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

Kings Lynn PE30 1P

Logic Vending

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

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/

March and April 2018 • Fastfood Professional

60

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,

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

www.goldendelightfoods.co.uk 26 Clayton Road, Birmingham B8 1JE 0121 327 8800

Peter’s Food Service

Kismet Kebabs

Estate, Bedwas, Caerphilly,

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) www.jrpress.co.uk 3 Egerton Close, Daventry Northants, NN11 8PE sales@jrpress.co.uk 01327 301566

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

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Stoupid Pizza UK

Pies

Fastfood Professional • March and April 2018

Unit 1, Greenway, Bedwas House Industrial CF83 8XP T: 029 2085 3200 • F: 029 2085 3323

E: info@petersfood.com

W: www.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

TRADE DIRECTORY

Istanbul Meats

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

Poultry Suppliers

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

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

Kiren Foods

Nila UK Ltd

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

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

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TRADE DIRECTORY

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

Sausages, Pies and Burgers James T Blakeman & Co Ltd,

Barland Shopfitting Specialists

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

Elite Shopfitters Leeds Ltd.

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

Peter’s Food Service Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP

Williams Refrigeration

T: 029 2085 3200 •

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

F: 029 2085 3323

Foster Fridge www.foster-fridge.com 1st Floor, The Coach House, Montpelier Mews, High Street South, Dunstable, Bedfordshire, LU6 3SH info@foster-fridge.com 01582 788486

Polar Refrigeration www.polar-refrigerator.com Unit 8, Access 18, Bristol, BS11 8HT See website for stockists

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

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

E: info@petersfood.com

W: www.petersfood.com

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

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

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

Keejays Limited

The Franconian Sausage Company

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

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Fastfood Professional • March and April 2018

www.barlandshopfitters.co.uk Unit 18, Honey Hall Ing, Huddersfield, West Yorks., HD2 1GP info@barlandshopfitters.co.uk 0800 043 5523 www.eliteshopfittersleads.co.uk 5 Wharfe Mews, Cliff Terrace, Wetherby, LS22 6LX elitshopfittersleeds@iidp.co.uk 0113 258 3324

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

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

Westaway Sausages Ltd.

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

Dibs Distribution

Shopfitters & Fabricators

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

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 March and April 2018 • Fastfood Professional

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Utilities

Chozen Noodle

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

Utility Helpline

Doner Kebab

Asian Catering Federation

T: 01432 378690

www.acfederation.org London Pall Mall 100 Pall Mall St James London, SW1Y 5NQ

Training & Consultancy

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

E: brian@utilityhelpline.co.uk W: www. utilityhelpline.co.uk

www.chozen.co.uk German Doner Kebab www.donerkebab.net

Empire Dogs www.empiredogs.co.uk

Flamin’ Chicken info@theflaminchicken.com

Gallones Ice Cream Parlours

Web Design

www.gallonesfranchise.com

Harry Ramsden’s 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 Crossways E: crosswaysfc@gmail.com 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

T & T Embroidery Solutions Ltd www.allembroiderysolutions.com 98 Morley Drive, Ely Cambridgeshire tandtembroiderysolutions@gmail.com 07783 628397

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

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

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

www.londonfish-chips.com

Mexigo Muffin Break www.muffinbreak.co.uk

Papa John’s www.papajohns.co.uk

Wholesalers and Cash and Carry

Pepe’s Piri Piri

Central Foods

Peri Peri Original

Maple Court, Ash Lane Collingtree Northampton NN4 0NB

Pita Pit UK

T: 01604 858 522 E: info@centralfoods.co.uk W: www.centralfoods.co.uk 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

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

Chicken Cottage

Fastfood Professional • March and April 2018

London Fish and Chips

www.mexigo.uk

Shinebright Creative

Best Workwear

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www.harryramsdens.co.uk

TRADE DIRECTORY

PAPA

www.pepes.co.uk

www.periperioriginal.co.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

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

www.chickencottage.com

Chop & Wok www.chopandwok.co.uk

Chopstix

TRADE DIRECTORY

support@franchising.com

March and April 2018 • Fastfood Professional

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FilterCorp UK Agent

1

I have 3 takeaway/restaurants, Ponteland, Holmfirth and Halifax with Kiremko fryers in 2 of them. Although the standard built in filtration was very good it was never the same standard as my previous Merlin mobile filter unit. That was until Premier1 came along and added a Retro filtration unit to my Halifax shop in August 2015.

The difference in the results was astounding.

With detailed instructions from Premier1 I used a local plumber to install my second unit in Ponteland. I replace my filters daily for perfect results.

Lee Roberts - Catch Seafood Restaurants.

Hi, My name is Ian Robson. I own the Magpie Cafe in Whitby. I have 2 Kiremko frying ranges and 1 Martyn Edwards Omega range. Premier1 have looked after the quality of my frying medium for over 20 years, firstly with a Bitterling mobile filter unit and more recently with triple filtration SuperPad units which are installed in the drop tanks below the ranges. I fry in beef dripping but the units will work with any type of vegetable oils and fat. I don't use my nylon bag anymore as a pre-filter, I use a disposable filter sheet which is much finer.

My first job in the morning is to see that the tanks are cleaned an the filters changed, I know then that I am set up for the day.

Oil/fat quality is where it all starts and I am extremely happy with mine.

Kiremko SuperFine Basket Liner 64

Fastfood Professional • March and April 2018

Liner Also Suitable for MEFF Omega

March and April 2018 • Fastfood Professional

64

Order Hotline 01325 377189

Typical Results

1

Order via our website for 50% off shipping costs www.premier1filtration.com

Primary Particle Filter Additive Free SuperPad Box Quantity 80

Activated SuperSorb CarbonPad

Repairs and servicing by qualified engineers

Box Quantity 80

Bitterling Rectangular Filter

Kiremko SuperFine Basket Liner

Order via our website for 50% off shipping costs have supplied inbuilt www.premier1filtration.com We tripple SuperPad filtration Miroil Nylon Bags and Frames

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Preferred Supplier

Fastfood Professional • March and April 2018

units for factory fitting to: Martyn Edwards Frank Ford Kiremko (KFE) Huge stocks of Henry Nuttall Scot Range spare parts Eden Range Hewigo Preston and Thomas We have also retro fitted units to older Florigo, Hewigo Kiremko (KFE), Perfecta and Martyn Edwards ranges.March and April 2018 • Fastfood Professional 65

For most machines

Pukka Pies are spicing up the veggie offering in FoodService with the launch of a new Veggie pie Pukka Pies, the nation’s favourite pie brand today announces the arrival of its delicious new meat free pie - Veggie Tikka Masala with Chickpea and Spinach – into FoodService. This deliciously tasty pie is available nationwide and lands just in time for Pie Week 5th to 11th March.

T

his flavoursome pie has been created

gently cooked in a medium spiced Tikka Masala sauce.

to give a tastier choice for the sizeable

What’s more this Veggie Pie is Vegetarian Society Approved.

and growing group of consumers that

The new Veggie product is distinguished from the rest

are embracing a meat free diet. There

of the range with its crimped lid and grey foil. The launch

are 1.2 million Vegetarians in the UK

will be supported with marketing materials for all new

today, a number that keeps rising year on year. In addition,

customers including A4 posters and window clingers.

a staggering half of the population are reporting to be

The new Veggie Tikka Masala pie will be available directly

cutting down on meat. With this new pie, Pukka want

from Pukka Pies and from distributors nationwide and will

to make sure that people can embrace a meat free diet

be supported with strong promotional activity in the first

without having to miss out on deliciously tasty pies.

two weeks of March. Spice up your Veggie offering today

Encased in Pukka’s signature light and flaky golden puff pastry case is chickpea and spinach and other tasty veg

66

Fastfood Professional • March and April 2018

and place your order now!

Veggie Tikka Masala Product Code: FBLVC

March and April 2018 • Fastfood Professional

66

Case Study: Chez Fred

Chez Fred Family-run fish & chip shop, Chez Fred based in Bournemouth, was established in 1989 by Fred and his father, Peter. Their aim was to create an establishment that would appeal to everyone, notably receiving Britain’s Best Fish & Chip Shop award; and to this day they are just as passionate about standards & producing the very finest fish and chips!

The first set of Adande refrigerated drawers were installed in Chez Fred in 2014 with a further 5 units installed in November 2015, bringing the total to 7.

With the restaurant having an open plan kitchen Fred Capel, the owner says: “It is important for customers to see the aesthetics of a good, clean and well planned layout. Adande does this job perfectly.”

“

Have you had any problems or issues with refrigeration in the past?

“Yes, other conventional fridges do not hold temperature like the Adande does, and seals on refrigerator doors just do not last.

We notice the difference with Adande being in constant use in hot ambient temperatures too.”

Did you experience any benefits from using the Adande Unit?

“I particularly like the ability to have exact temperatures set and to use each drawer as both fridge and freezer. Ice cream is notoriously difficult to get right. You need to store it at a safe temperature but not too hard or soft. Adande gets it just right at -16°C.”

Did you find the food quality improved and/or that there is less food wastage?

“Adande kept food products in better condition for longer.

I have noticed a reduction in food waste too, but being a quick turnover restaurant, I am sure I would notice even more if kept for longer periods.”

Have you noticed a reduction in power consumption?

“I bought Adande partly because I had my eye on energy.”

“I do not itemise but the restaurant has doubled in size and the bills are roughly the same.”

“

C

hez Fred is a family operation in the truest sense of the word, and run by a group of people who have a genuine love for the business.

Ice cream is notoriously difficult to get right.

You need to store it at a safe temperature but not too hard or soft. Adande gets it just right!

Tel: +44 (0) 844 376 0023 | Fax: +44 (0) 1502 533794 | Email: info@adande.com | www.adande.com

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