Fast Food Professional

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

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Fastfood Professional • November and December l 2018

November and December 2018 • Fastfood Professional

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ISSN 2514-989X

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Fastfood Professional • November and December l 2018

November and December 2018 • Fastfood Professional

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Where did the year go?

C

hristmas now on the horizon and the New Era

of Brexit looms ever closer.

The next few months are going to present some challenging concerns, thoughts and decisions for all of us. What will the future mean for our country, our finances, our jobs and our foods. I am not convinced that all of the Project Fear conjecture is the best for Great Britain. Maybe some people should have spent the last two years planning for the future rather than continually undermining others? I do find it very worrying that we pay these people big salaries and what do they actually achieve for the benefit of the everyday, tax-paying Brit.

Speaking of the future, I was recently asked by a final year catering student to help with his final year project concerning what the future of the Fast Food industry will look like. This raised question of changes and developments in products, equipment and systems in recent years and what will the major players in the future be doing to maintain their leading positions.

I found the whole thing very interesting and challenging and involved discussions on such topics as stem-cell development of factory grown meats and vegetable alternatives amongst other topics. When I discovered that the estimate is around 1.5 billion cows on the planet that equates to a lot of methane and its effect on global warming.

Anyway, here’s wishing all of our readers, supporters and contributors a very Merry Christmas and a very prosperous 2019 whatever it holds.

Thanks, Athol

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

From our headquarters in Wiltshire, our team of 25 multi-skilled catering and electrical engineers, undertake 10,000+ jobs each year at almost 1,700 sites across Great Britain. ​​ The QSR part of our name stands for Quick Service Restaurant, and it’s within this fast moving restaurant sphere that we have the majority of our experience and expertise. Over the last 30 years, we have become the trusted service partner to some of the biggest names in the UK food industry, including:

“Our aim is to deliver service excellence by prioritising our clients’ safety and satisfaction, and to remain one of the most significant and respected service companies in the UK.” Bob Kirby, Managing Director As you would expect from commercial catering equipment specialists, TOTAL QSR Ltd has obtained all the accreditations expected of a trustworthy and professional service company; Safe Contractor Approved, NICEIC Approved Contractor, IOSH, Gas Safe, IEMA, Assured Altius Vendor and we are a member of the British Safety Council.

(September & October) and (November & December).

Newco Media Ltd 26A Osborne Heights, East Cowes, Isle of White. PO32 6FE Many of the views expressed in this publication are those of individual contributors and do not necessarily represent the views of the publisher.

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Front cover - American Chicken Fillets available Central Foods Fastfoodfrom Professional • November and December l 2018 3

To learn more about how TOTAL QSR Ltd can help you with catering equipment sales, installation, service and 24/7 reactive repair, please visit www.totalqsr.co.uk or call 01225 79184 November and December 2018 • Fastfood Professional

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The National Fish & Chip Awards See page 16

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6 Noteworthy events - jot them down in your diary, tap them into your app 8 Fish is the dish for local primary school pupils 9 Wingstop opens much anticipated debut In UK Restaurant 10 Quayside steps up to the plate for RNLI 11 FOODit launches clean and simple design for takeaway websites 12 Abbey Fisheries in Selby earns blue fish label for sustainability 13 Sustainability hooks chippie diners while price drifts behind 14 Charity runners pound the streets for pounds 15 Business hoping for an awards double 16 Uk’s top six fish & chip restaurants named 17 Foodservice operator award finalists named 18 UKs best new fish & chip shops named 19 Alto-Shaam expands Vector® Multi-Cook oven line with full-size F Series models 22 Meet the woman who made a million from fish and chips 24 Australia, New Zealand, South Pole – Seaton Sluice 26 Coffee Brand Truestart launches its first coffee shop in Bristol

Fastfood Professional • November and December l 2018

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November and December 2018

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In Every Issue

Silbury partners with DAABON to supply Identity Preserved palm oil KeCo makes meal times child’s play!

KFC announces targets for restaurant growth at Accessible Retail 2018 Hampshire Fish and Chip Shop Snapped up with HSBC Support New product development kitchen unveiled at Central Foods

Money Matters

Fri-Jado UK Completes Demonstration Kitchen Refit Slabs Four times bigger and thicker than standard crisps Brits’ appetite for takeaways continues to grow with annual sales up 20.6 per cent

Our financial section can be found near the back of the issue starting on page 46 in this issue

Victor Pizza - It’s all about the base Food for the Future:How Cafes and Restaurants Can Lower Obesity Levels in the UK The Fear of Eating Out Brexit will have a profound impact on the food industry £1.4 million UK Circular Plastics Flagship Projects Competition launched at inaugural UK Plastics Pact Summit Calorie Labelling Consultation Unilever and Veolia Sign Collaboration Agreement on Sustainable Packaging Sustainability hooks chippie diners while price drifts behind

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

January

March

Great Hospitality Show

FRY I.T

22-23 January 2019

MAY

17 March 2019

NEC Birmingham,

Westpoint Arena, Exeter

Great Hospitality Show is the UK’s largest national

FRY I.T. 2019 is the ultimate exhibition for the Fish and Chip

exhibition for foodservice and hospitality, as well as

and Fast Food trade.

the major platform for food, drink, catering equipment,

Returning to Exeter for its 2nd visit to the Westpoint Arena,

interiors, exteriors and tableware companies seeking to

FRY I.T. will be the place to be to get all the best ‘on-the-

develop their business in this industry.

day’ promotional prices and the opportunity to speak with

Among

the

visitors

we

can

find

chefs,

senior

suppliers, experts and peers from the Fish & Chip world

management, technology buyers and designers March 17-20 2019

February February 9 2019

National Pizza Day

IFE – International Food & Drink Event Excel London,

Celebrated on February 9th each and every year – National

The International Food & Drink Event (IFE) is a celebration

Pizza Day is a day that celebrates this oven baked flat

of 1,350 innovative, global and cutting-edge food & drink

bread food that is covered in sauce and cheese. It is a

manufacturers.

holiday where people can enjoy one of the most popular

Discover emerging trends by meeting thousands of

and iconic dishes in the world and kick back with a slice as

future focused producers face-to-face at the UK’s leading

they spend time with friends and family.

and largest food and drink industry event.

Journey through the senses as you see, taste, smell and

27-28 February 2019

touch revolutionary products, plus broaden your network

CASUAL DINING SHOW

by meeting your peers and witness thought-provoking

Excel London,

content.

The Casual Dining Show is the UK’s only trade show

Taking place at ExCeL on 17-20 March in London, the

entirely dedicated to the casual dining industry. Catering

home of food & drink innovation, and co-located with

to branded chain and independent restaurants around

Pro2Pac, the food & drink processing & packaging event,

Britain (and beyond), there are over 200 hand-picked

the joint festival is a must attend event for all future

quality suppliers and exhibitors from the food and

focused companies.

beverage sectors. You can learn cutting edge technology and tools of the trade at either of the two theatres hosting free panels and seminars.

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

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Fastfood Professional • November and December l 2018

November and December 2018 • Fastfood Professional

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Fastfood Professional • November and December l 2018

November and December 2018 • Fastfood Professional

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Fish is the Dish for Local Primary School Pupils Fish Box in Robin Hoods Bay, the express style fish and chip restaurant and takeaway owned by Fusco’s of Whitby, played host to pupils from Fylingdales C of E VC Primary School on Wednesday in support of

and find out more about how we work here at Fish Box.

Seafood Week 2018.

to William Crooks for providing a helping hand during the

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Seafood Week is a fantastic campaign that we are pleased to support by helping to educate children from a young age about the importance of eating more sustainable seafood.”

Stuart adds: “We would like to offer a huge thank you lesson and to the Sealife Centre, Scarborough, for kindly

uring the visit, Fylingdales C of E VC Primary

donating free entry tickets for each child.”

School’s year 3 and 4 classes met with Stuart

Seafood Week, which this year takes place from 5th

Fusco and William Crooks, from Dennis Crooks

– 12th October, is a national campaign run by Seafish,

Fish Merchants, to learn more about the

the public body supporting the £10bn UK seafood

different species of fish we eat and how to make

industry, to celebrate all things fish and seafood. With a

fish and chips.

recommendation by the NHS to eat at least two portions of

The pupils also learned about MSC certification and

fish a week as part of a healthy diet, the aim of the annual

the ingredients used by Fish Box, including locally grown

event is to get more people consuming fish on a regular

potatoes and MSC Certified fish, which is supplied by

basis. For more information, visit http://www.fishisthedish.

Dennis Crooks. In addition, the children looked at the

co.uk/.

different ways they can eat and cook fish healthily and

Fusco’s of Whitby is a family run business, with fish and

how seafood should be handled and prepared, with William

chip outlets in Whitby and Robin Hood’s Bay including

Crooks demonstrating how to fillet a fish.

Quayside, Royal Fisheries, Fish Box Whitby and Fish Box

The class also tried samples of fish bites and chips, before taking home a goody bag of products, including a complimentary ticket to the Sealife Centre in Scarborough and bespoke Fish Box recipe cards, amongst other items.

Robin Hoods Bay; as well as the Whitby Fish and Chips catering trailer.

All four of Fusco’s of Whitby’s restaurants and takeaways, including Fish Box, hold the NFFF Fish & Chip Quality

Stuart Fusco of Fusco’s of Whitby, comments: “It was an

Award, a scheme which aimed at improving standards and

absolute pleasure to host the children from Fylingdales

rewarding shops that provide top quality fish and chips in

Primary, they were all very keen to learn about fish

a clean, hygienic and safe environment.

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Wingstop Opens Much Anticipated Debut In UK Restaurant SEPTEMBER 2018 – Wingstop, the award-winning publicly listed wing concept with more than 1,200 locations worldwide, launches its first foray into the European Market with the opening of its first UK site in Central London.

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ingstop UK’s flagship restaurant will

including; Brazilian Citrus Pepper, Mango Habanero, Garlic

take pride of place in Cambridge Circus,

Parmesan and fan favourite Lemon Pepper.

just off Shaftesbury Avenue, and is set to open this Autumn 2018.

Wingstop will be establishing a new, physical interior identity for UK fans, taking inspiration from contemporary

Since setting up in 1994 with one

retail spaces to create an environment that is fresh,

mission: to serve the world flavour, the Wingstop brand

memorable, and unexpected. Wingstop have partnered

has developed into one of the fastest growing brands in

with renowned retail agency Brinkworth who’ve been

restaurant history. With co-signings from the likes of global

responsible for the design of London stores such as

artist Rick Ross at its helm in the US [owning dozens of

Supreme, Drake’s OVO and Voodoo Ray’s.

Wingstop restaurants Stateside, to rapping about its lemon

The style doesn’t just stop at the food and interiors, the

pepper wings in his songs], the US chain is set to dominate

wing experts have also collaborated with London-based

the chicken wing market in London with its one-of-a-kind

luxury British menswear brand, Clothsurgeon, to create

flavour experience.

bespoke staff uniforms and merchandise.

Over the years the chain has gained cult status,

Wingstop UK will open mid October 2018

particularly for its lemon pepper wings, and the arrival of

Instagram/Twitter @wingstopuk

Wingstop in the UK has already caused anticipation from a

http://www.wingstop.co.uk

loyal UK fan base which includes Radio 1 DJ Charlie Sloth

*

and Music Producer Steel Banglez.

exposure.net

For more information please contact wingstop@

Wings will be cooked to order, and Wingstop’s signature wing offering includes a selection of uniquely styled flavours

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Quayside Steps Up to the Plate for RNLI Quayside, the multi-award winning fish and chip restaurant and takeaway, which is owned by Fusco’s of Whitby, has stepped up to the plate for the RNLI (Royal National Lifeboat Institution) by serving a special fish supper to raise money for the organisation.

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supper and helping us to raise a fantastic sum of money.”

This year’s RNLI Fish Supper officially takes place between 5th and 21st October, however Quayside chose to hold their supper slightly earlier to coincide with the Whitby Yacht Club’s monthly boat meeting.

In 2013, Quayside, based on Pier Road, became the first fish and chip shop in Yorkshire to be awarded approval from the Marine Stewardship Council (MSC) that the fish it serves is sustainably sourced. It was also crowned the winner of the National Fish and Chips Awards in 2014.

he supper, which took place on Saturday 29th

Fusco’s of Whitby is a family-run business, with fish and

September, saw 35 members of the Whitby

chip outlets in Whitby and Robin Hood’s Bay including

Yacht Club tucking into fish and chips, which

Quayside, Royal Fisheries, Fish Box Whitby and Fish Box

were provided by Quayside in a bid to raise

Robin Hoods Bay; as well as the Whitby Fish and Chips

money for the RNLI as part of its Fish Supper

catering trailer.

campaign.

All four of Fusco’s of Whitby’s restaurants and takeaways

The RNLI Fish Supper is a national event that takes place

hold the NFFF Fish & Chip Quality Award, a scheme which

every year in a bid to raise vital funds for the lifesaving

aimed at improving standards and rewarding shops that

organisation and its volunteers. Raising a total of £250,

provide top quality fish and chips in a clean, hygienic and

Quayside served up during the yacht club’s September

safe environment.

boat night, where members were invited to enjoy the meal

* To find out more about Quayside, including restaurant

in return for a donation of their choice.

and takeaway opening times and to view a sample of the

Adrian Fusco, of Fusco’s of Whitby, comments: “The RNLI volunteers do an amazing job, so we wanted to get involved with the Fish Supper as a way of saying thanks for their priceless lifesaving activities. We would like to thank the Whitby Yacht Club and its members for taking part in the 10

Fastfood Professional • November and December l 2018

menu, visit: http://www.quaysidewhitby.co.uk/.

For more information about Fusco’s of Whitby, visit: http://www.whitbyfishandchips.com/.

For details about the RNLI and the annual Fish Supper, visit: https://rnli.org/.

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FOODit launches clean and simple design for takeaway websites Shoreditch pizzeria Joe & ‘Za is the first business to use FOODit’s new contemporary website design, which has been created to make online ordering even easier

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he new clean and simple, yet stylish and easy-

other takeaways and must pay to remain high on search

to-use layout highlights ‘Customer Favourites’

results. “Results are no longer about the most loved

to whet appetites while key information like

takeaway – it’s about who pays the most.” FOODit is helping

special offers and opening times are kept on

takeaways to remain independent with their own websites,

the first page to avoid re-directing hungry

bespoke marketing, help to be found on Google and free

diners away from placing an order.

social media set up.

Head of Operations at FOODit, Richard Bradshaw, said,

FOODit recently introduced a 50p ‘service fee’ feature

“Consumers buy with their eyes so we have created a

that takeaway owners retain. Other website companies

more image-led design to encourage diners to place an

who have introduced a service fee keep the 50p, rather

order while the new ‘Favourites’ feature tempts them to

than it benefitting the business owner. “It’s just another

try new things they haven’t considered before.”

way we are supporting independent takeaways,” added

Currently, Joe & ‘Za’s ‘Customer Favourites’ are a

Richard. FOODit is a JJ Foodservice-owned company.

Gymmie pizza which includes pepperoni, N’duja, pancetta and honey roast ham; the Jerk Burg, which includes a 6oz beef patty with Monterey Jack cheese, gherkins, onions, tomato and lettuce in a brioche bun; and the Classic Dog which is made from chicken sausages in a panini with mustard and ketchup.

Supporting independent takeaways FOODit supports takeaways to take orders directly from their own websites, rather than relying on larger takeaway platforms which can charge high commission fees.

Head of Product at FOODit, Paul Sharp, said “A growing number of takeaways are starting to wake up to the reality that using large takeaway platforms is damaging to their business.”

He says businesses have to compete with hundreds of 11

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Abbey Fisheries in Selby earns blue fish label for sustainability Abbey Fisheries in Selby earns a coveted sustainable fish certificate from the Marine Stewardship Council (MSC)

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he news means that Abbey Fisheries can now use the MSC blue fish label on its haddock, assuring customers that the fish sold has been responsibly caught using sustainable methods. It also means

it can be traced back to the fishermen who caught it.

YouGov Research* with fish and chip shop customers has shown very positive support for sustainable fish - with four in five fish and chip fans believing that chippies should serve certified sustainable fish.

Owned by Steve and Jenny Knight, it’s been a rewarding

year for Abbey Fisheries. This year they received a Good Food Award for Fish & Chips and this month, they also received a silver award as the Best Fish and Chip Shop at the Listener Choice Awards. Their second fish and chip shop, Knights of Pontefract, also earned the coveted MSC blue label earlier this year for sourcing sustainable seafood.

Abbey Fisheries gained MSC certification by applying through the National Federation of Fish Friers (NFFF).

Holding the Quality Award from the NFFF enabled them to apply for the certification at a discounted price. This means diners at Abbey Fisheries can be assured the fish they are eating can be traced to a sustainable source.

Loren Hiller, Commercial Officer at MSC, said: “Abbey Fisheries are an ambitious fish and ship shop who clearly

Steve Knight, owner of Abbey Fisheries, said: “We

care about sustainable sourcing. We are delighted that

pride ourselves on offering the best quality of food

they can now ensure their diners that the haddock they’re

and being able to demonstrate our commitment to

having for their supper is sourced sustainably and means

sustainability. Being MSC certified gives our customers

there will be plenty more fish and chip suppers to come!”

the knowledge that they can trust our products and our

Becoming MSC certified is easier thanks to a partnership

business. We are one of only 120 shops in the UK to have

between MSC and the NFFF. Restaurants or shops that

this and it means that all our fish is from wild caught and

already hold a Quality Award can apply for MSC certification

from sustainable stocks.”

at a discounted price. Visit this page for more details.

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Sustainability hooks chippie diners while price drifts behind • Fish and chip diners choose sustainability over price when eating seafood • 8 in 10 seafood diners (81%) want sustainability claims independently verified – with only 10% of diners saying that businesses contribute very well to protecting oceans • Plastic pollution and overfishing are the most concerning ocean issues

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purchase their fish from the fish and chip shop.

The research shows that fish and chip shop diners are keen to learn more, with 72% saying they would like to hear more from businesses about sustainability of fish and seafood products.

Rise of the sustainable chippie 1 In 2018, 36% of UK population trust government and 43% trust business in the UK , according to Edelman Trust Barometer.

At the 2018 National Fish & Chip Awards in London, the

he Marine Stewardship Council has commissioned

‘Oscars’ of the frying world, 12 out of the 16 winners are

a study that reveals the habits of British fish and

MSC certified. Captain’s in Hoddesdon, who have been

chip shop diners. The study found that chippie

shortlisted in Britain’s Top 10 fish and chip shops (two years

diners choose sustainability over price when

in a row), started serving MSC certified fish this year. Also,

dining out, with safe to eat, taste, fresh, and good for heath

Yorkshire’s Wetherby Whaler had five sites certified earlier

as priority factors.

this year, and in addition, Lakeside fish and chip shop were

Conducted by research agency GlobeScan, the survey

the first in the country to put MSC’s newly certified Poole

shows fish and chip shop diners demand independent

Harbour clams on their menu, proving local can also be

verification of sustainability claims - with 8 in 10 (81%)

sustainable. Since 2016, there has been a 115% increase

saying that brands’ claims about sustainability need to be

in fish and chip shops with MSC certified seafood on their

clearly labelled by an independent organisation.

menus. There are currently 120 fish and chip shops MSC

Concerns about overfishing come second only to

certified across the UK.

plastic pollution, and 79% diners believe that people

In addition, this year Café Rouge and Wetherspoons

should be prepared to switch to another type of fish if it

(with their popular ‘Fish Fridays’) have both launched

is more sustainable.

MSC-certified sustainable seafood dishes on their menus, meaning over 900 new sites offer customers sustainable

Trust

fish choices.

In a climate of low consumer trust in business and

Loren Hiller, Commercial Officer, UK & Ireland, says,

government1, trust in the blue MSC label remains high at 70%.

“It’s clear that fish and chip diners are placing increasing

Over half (56%) of fish and chip shop lovers say ecolabels on

importance on seafood sustainability when they’re picking

fish and seafood raise trust and confidence in a brand.

up their fish supper. Thanks to our certified fish and chip

Globescan’s research into seafood diner habits also

shops who are committed to offering 100% traceable

revealed the high appetite for the British fish supper.

and sustainable seafood, it’s easier than ever for diners

While most seafood diners (92%) purchase their

to enjoy their favourite meal knowing that there will be

seafood in supermarkets, almost two-thirds (62%)

plenty more fish left in the sea.”

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Charity Runners Pound the Streets for Pounds An intrepid trio laced up their running shoes and put their best feet forward to successfully tackle the latest part of a charity challenge

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ames Morris together with Roger and Ange

“Most people in this area will either have a family

Whitehurst completed the Dougie Mac 10k run

member or loved one who has been helped by the fantastic

at the weekend.

team at the hospice and it is great we can give something

Their efforts were part of the ongoing

back by having a go at these challenges and raising funds.”

support that award-winning North Staffordshire

Staff from Blakemans – which is celebrating its 65th

business James T. Blakeman and Co Ltd are giving the

anniversary this year - have made the Dougie Mac their

Douglas Macmillan hospice this year.

nominated charity for 2018.

The three runners joined around 1,800 participants for

The business, which is one of Europe’s leading

the run which began in Hanley Park before weaving its

manufacturers of sausage and meat producers, have not

way through the Potteries and back to the park for the

only tackled the Dougie Mac events but have also staged a

finishing line.

hugely successful Family Fun Day for staff as part of their

James, Roger and Ange have already taken part in the Stoke-on-Trent hospice’s other three challenges this year – a 5k run, a Midnight Walk and a lengthy cycle ride.

Medals awarded at each event are fitted together to

fund-raising activities.

Proceeds from all the events and activities during this special year for Blakemans will eventually go to the worthy cause.

form a flower which is a lasting memento of their efforts.

The final centre piece of the design can be slotted into place when the trio tackle a walk for the hospice in the coming weeks.

James, who is the Head of Business Development at Newcastle-under-Lyme based Blakemans, said: “The run was pretty tough but we all managed to get round ok. All three of us are delighted to have tackled the four challenges successfully so far and now we just have one to go.

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Business hoping for an awards double James T. Blakeman and Co Ltd, which is based in Newcastle-under-Lyme, has won its way through to the final stages of the Midlands Family Business Awards for 2018.

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taff are now hoping to make it a “double tops”

Blakemans has been shortlisted in the Manufacturing

after recently beating off stiff competition to

Excellence category which organisers say received “a high

win the Manufacturer of the Year category at

number of excellent nominations.”

the Staffordshire Chambers’ 2018 Business

Awards.

James Morris, Head of Business Development at Blakemans,

said: “We are absolutely over the moon to be shortlisted.

“We are very proud of the fact that this is a thriving family business which the Blakemans have built up from scratch to a position where we are now one of the leading producers of sausage and meat products in Europe.

“The family are still at the very core of the business and to be shortlisted for a Family Business Award is very special for them.

The company will now take part in an informal interview with the competition judges on 8 October at Castle Donington near Derby.

Winners and two highly commended businesses will be announced for each category at a black tie event on 22 November.

Mr Morris said: “This year is our 65th anniversary and it is a really special time for the Blakeman family which has seen the business grow from humble beginnings to a hugely successful business.

“Company founder James Blakeman, his son Philip and

“We have all got our fingers crossed now that when

daughter Susan, are all still key players in driving our

the announcement is made later in the year we will

business forward and for their efforts to be recognised in

be successful although we obviously recognise that

this shortlisting for the Family Business Awards is the icing

competition is going to be very hot indeed.”

on the cake for our birthday celebrations.”

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Uk’s Top SixFish & Chip Restaurants Named Seafish, the public body that supports the £10bn UK seafood industry, revealed the UK’s top six fish and chip restaurants as part of the 2019 National Fish & Chip Awards. The restaurants will now compete for the enviable title of the ‘UK’s best fish and chip restaurant’.

The full shortlist: Malt and Anchor, Cirencester, Gloucestershire

the home of the world’s best fish and chips.”

Award sponsor Alan Pearce, Field Sales Manager at Goldensheaf, added: “As the UK’s leading batter mix

Quayside Restaurant & Fish Bar, Gourdon, Aberdeenshire

producer, with a heritage of over 60 years, we can

Something Else Fishy, Milborne Port, Somerset

quality performer within the fish and chip industry. This

The Cods Scallops, Nottingham, Nottinghamshire

award category rewards those restaurants that provide

The Scallop Shell, Bath, Somerset

identify with the importance of being recognised as a

an outstanding fish and chip dining experience for their customers – via the serving of fantastic food and the

Trenchers Restaurant, Whitby, North Yorkshire

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provision of great customer service – while continually

o reach this stage, the restaurants have scored well

striving to improve their standards and diversify their

from mystery visits to their respective premises

respective

in order to gauge quality standards. Key award

restaurants in reaching this stage of the competition and

judging criteria included great customer service; serving

offerings.

We

congratulate

the

finalist

wish them the best of luck in the next round of judging.”

superb fish and chips and maintaining a first class dining

Chef Phil Vickery who will host this year’s awards

environment. Judges were also looking for excellence in

commented: “It’s a great pleasure to be hosting the awards

menu development and innovation; responsible sourcing

ceremony for the National Fish & Chips Awards for 2019.

policies; staff training and marketing.

I have a lifelong passion for Great British food and I’ve

Marcus Coleman, Chief Executive at Seafish, commented:

always been very proud to ensure fish and chips take pride

“With the popularity of fish and chip restaurants on the

of place on my menus. Great food is all about the finest

increase, the eating-in experience has now come up to

responsibly sourced ingredients, simplicity and taste. The

par with the very best traditional fish and chip takeaway

restaurants and their staff are the torch bearers for the

businesses. Many consumers are now looking to dine out

continuation of this important tradition and it’s fantastic to

when eating their fish and chips, perhaps with family or a

see them being given well-deserved recognition.”

group of friends, reinforcing the importance of this award

The winner of the Fish and Chip Restaurant of the

category. This award category recognises and rewards our

Year Award will be announced at The National Fish &

country’s best fish and chip restaurants for providing a

Chip Awards’ 31st anniversary ceremony in London on 24

stellar customer dining experience and the high level of

January 2019.

standards and professionalism evidenced by our finalists

* To see the full shortlist visit: www.fishisthedish.co.uk/

this year is outstanding. They are exemplary ambassadors

win/national-fish-chip-awards or follow @fishisthedish

for our industry and are a prime example of why the UK is

#FishnChipAwards.

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Foodservice Operator Award finalists Named Seafish, the public body that supports the £10bn UK seafood industry, has today (Thursday 29 November) revealed the UK’s top three foodservice operators serving fish and chips, as part of the 2019 National Fish & Chip Awards.

Finalists for the Best Foodservice Operator Award – one of 14 award categories – are (in alphabetical order).

The full shortlist: fish! Borough Market, London The Little Brown Jug, Tonbridge, Kent The Woodmans Arms, Whickham, Newcastle upon Tyne, Tyne and Wear

to create great quality fish and chips and provide customers with a memorable dining experience.”

Award sponsor Alan Pearce, Field Sales Manager at Kerry Foodservice added: “With more and more pubs, canteens, restaurants and cafes committed to serving high quality fish and chips, we’re proud to be a sponsor of an award category

This category is open to outlets where fish and chips are

that recognises the excellent meal offerings and customer

included on the menu but is not the core offering – including

service offered via such outlets. These finalists don’t solely

pubs, restaurants, leisure outlets, cafes and hotels. To

focus on producing fish and chips, but nevertheless serve

reach this stage of the competition, finalists have been

some of the best quality product in our trade – proof that

assessed against a wide variety of judging criteria including

you can taste high quality fish and chips in places other than

responsible sourcing policies, preparation and cooking

traditional takeaways. Congratulations to them all and we

techniques, promotional activity and menu innovation.

wish them the best of luck in the final round of judging.”

Over the coming weeks businesses will face additional

The winner of the Best Foodservice Operator Award will

mystery diner judging audits to assess levels of customer

be announced at The National Fish & Chip Awards’ 31st

service and the quality of fish and chips on offer. This final

anniversary ceremony in London at the Royal Lancaster

stage of judging will determine the overall national winner

Hotel on 24 January 2019.

who will be announced at the London awards ceremony in

*

January.

www.fishandchipawards.com/ or

Marcus Coleman, Chief Executive at Seafish, said: “This

For more information about the awards visit: http://

follow @fishnchipawards / #fishnchipawards on Twitter

award is proof that you can taste high quality fish and chips in places other than fish and chip takeaways and restaurants.

*

This award celebrates businesses that don’t solely focus on

fishisthedish.co.uk/win/national-fish-chip-awards or follow

producing fish and chips, but nevertheless go the extra mile

@fishisthedish.

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Fastfood Professional • November and December l 2018

For more information about fish and chips: www.

November and December 2018 • Fastfood Professional Fastfood Professional • September and October l 2018

17 17

UKs Best New Fish & Chip Shops Named Seafish, the public body that supports the £10bn UK seafood industry, revealed the UK’s top three new fish and chip shops as part of the annual National Fish & Chip Awards.

Whittled down from an earlier top 10 shortlist

of entries in this category continues to get stronger

for the Best Newcomer Award – one of 14

every year which is very encouraging. It’s no easy feat

different award categories – the finalists

starting a new business, especially in an industry that is relatively niche and specialised, extremely reputable and

competing for the title of ‘UK’s best new fish

already populated with many thriving, long-established

and chip shop’ are (in alphabetical order):

businesses.”

Andrew Marriott, UK Brand and Marketing Manager for

Fish and Chips @ Weston Grove, Chester, Cheshire

award sponsor Frymax, the leading all-vegetable frying fat for the fish and chip trade, added: “The future of our trade

Fish Face, Lichfield, Staffordshire

relies on top quality, and highly motivated, fish and chip

Paignton Pier Chippy Co., Paignton, Devon

businesses. This year’s three finalists all feature unique

T

approaches to running their respective businesses and are

o reach this stage of the competition, finalists have

bringing new ideas to the fish and chip trade – each would

been appraised across a variety of judging criteria

be a worthy overall winner of this award category.

including how owners and staff approach running

“A rewarding aspect of our involvement as a sponsor of

a new fish and chip shop, promotional activities, and

this award category, is to see new talented businesses that

approaches to the responsible sourcing of key ingredients.

are passionately driven to produce great tasting fish and

They also received mystery shopping judging assessments

chips for their customers. We wish all three finalists the

by industry expert judges, evaluating product quality and

best of luck in the next round of judging and hope they will

customer service levels.

enjoy many years of success in our trade.”

Finalists will now face further in-depth judging visits

The winner of the Best Newcomer Award will be

from an awards auditor, assessing both front and back-of-

announced at The National Fish & Chip Awards’ 31st

house operational aspects of respective businesses. This

anniversary ceremony in London on 24 January 2019.

final stage of judging will determine the overall national winner who will be announced at the January awards ceremony held in London.

Marcus Coleman, Chief Executive at Seafish, said: “The

*

For more information about the awards visit: http://

www.fishandchipawards.com/ or follow @fishnchipawards / #fishnchipawards on Twitter

future of the fish and chip trade relies just as much on

For more information about fish and chips: www.

new entrants coming into the industry as it does on the

fishisthedish.co.uk/win/national-fish-chip-awards or follow

sustained success of longer established shops. The calibre

@fishisthedish.

18 18

Fastfood Professional • November and December l 2018 Fastfood Professional • September and October l 2018

November and December 2018 • Fastfood Professional

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Alto-Shaam expands Vector Multi-Cook oven line with full-size F Series models ®

Oven equipment manufacturer launches new Series of European-approved technology for commercial foodservice operations.

A

lto-Shaam, the global manufacturer of commercial ovens for foodservice and retail operations, has launched the latest in its series of full-size MultiCook Ovens, designed and approved for UK and European customers and featuring its patented Structured Air Technology®.

Built to accommodate both GN 2/1 and GN 1/1 pans, the new Vector® F Series MultiCook Oven allows operators to combine oven chambers to accommodate taller food items such as turkeys or roasts. With this combined chamber capability, operators also have the ability to cook by time or food temperature probe.

When jet plates are removed to combine chambers, a feature allows for coverage of the exposed air inlets which maintains Alto-Shaam’s Structured Air Technology, providing unmatched evenness in cooking.

The technology is designed in partnership with Appliance Innovation.

Complementing its existing countertop

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Fastfood Professional • November and December l 2018

models, the new full-size models are available with up to four chambers and are comparable to two ‘traditional’ ovens, while offering better browning and higher yield.

The ovens have the ability to simultaneously cook a variety of menu items with no flavour transfer, and operators can control the temperature, fan speed and time in each individual oven chamber for maximum flexibility.

As with other models in the Vector range, the new F Series is very simple and intuitive to programme and use, and cooks food up to two-times faster than its traditional counterparts. No water and no microwaves are required.

“We are confident this oven will be a great addition to kitchens throughout the UK and Europe,” said Brian Jahnke, vice president of business development in Europe. “This oven’s flexibility surpasses anything we’ve seen in the market. You can now cook your food exactly how you want it – when you want it.”

November and December 2018 • Fastfood Professional

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The Malt & Anchor uses Frymax in Winning National Award.

Dan Afford knows a thing or two about the UK Fish and Chip market. The business entrepreneur spent four years studying and consulting before opening the Malt and Anchor a Fish Restaurant with a difference, in Cirencester in February 2017. The restaurant is beautifully and lavishly decked out with a real nautical theme. And the food? Alongside traditional favourites such as cod and chips, Dan has introduced an extravaganza of fine eating with squid, monkfish, mackerel and crab also on the menu.

All these can be served with the accompaniment of a fine local beer or a glass of prosecco, creating a novel and different eating experience from the traditional fish and chip shop.

This is in the vital choice of cooking medium and from day one Dan has used Frymax. “It is additive free, contains no hydrogenated oil and less than 1%, so it is the perfect partner for the quality food we produce” says Dan. “Frymax is failsafe and guarantees great tasting, consistently good results with no deterioration in quality. No doubt, Frymax has been a major contributor to our prestigious award”

The Fryers’ Favourite For Over 60 Years.

Research, good training, hard work and a creative and innovative outlook are all quoted by Dan as to why the Malt and Anchor has performed so well. It has an excellent reputation amongst customers with an overall five star “excellent” rating. So much so that the Malt and Anchor was the worthy winner of the UK’s Best Newcomer award in the recent Seafish sponsored 2018 National Fish and Chip awards, for which Dan is suitably proud.

The Malt and Anchor sources locally where appropriate in the search for high quality produce.

Whilst the restaurant embraces modernity there is one area where tradition and only the best will do.

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The UK’s “Best Newcomer” Fish & Chip Restaurant /Takeaway

always fries in Opened in February 2017 the Malt and Anchor is already a firm favourite with the residents of Cirencester. Why? Because it is much more than just a traditional fish and chip outlet. The brainchild of Dan Lafford an experienced restaurant entrepreneur and four years in the making, the restaurant boasts an innovative style both terms of décor and choice of high quality menu items. Initiatives such as infused salts, squid, calamari and crab dishes, fish and fizz prosecco combinations and healthy eating options, have caught the imagination and kept customers coming back for more.

Research, training and dedication have been the architects of the Malt and Anchor’s title winning success. Says Dan Lafford “All our hard work has paid off. Winning Best UK Newcomer is special. I like to think we bring something different to the industry.”

Local sourcing and attention to detail have resulted in food of the highest quality. Here, the Malt and Anchor had no hesitation in choosing Frymax as their frying medium. It is additive free, contains no hydrogenated oil and less than 1% trans - fat. Frymax guarantees consistently good, delicious results and long lasting performance without deterioration in quality. “Frymax has long been established as the best cooking oil in the market”says Dan “Top quality food needs a top quality frying medium and there is none better than Frymax.

It certainly contributed to our winning this prestigious award” .

RSPO-2-0677-16-100-00

The Fryers’ Favourite For Over 60 Years.

For information, advice, or customer support material please contact Olenex Trading (UK) Limited.

Tel: 01322 443025 e-mail: ukinfo@adm.com www.olenex-uk.com 21

Fastfood Professional • November and December l 2018

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Meet the woman who made a million from fish and chips Sarah Heward, owner of The Real Food

underestimated seasonality and was underfunded, and of

Café in Tyndrum in the Loch Lomond and

course the personal trauma. But I got through by having

Trossachs National Park is the woman who

faith in myself, the right people around you and seeking help. It feels great to have such a popular café”

made a million from fish and chips; and this

Sarah travelled from the café in Tyndrum to the award

week her achievement has been celebrated

ceremony which was held at Claridge’s Ballroom in Mayfair,

at the inaugural Amazing Women Awards in London

T

he

London on 17th October. She and the other short listed nominees were met by celebrity host and BBC Radio 2 DJ Jo Whiley in a celebration of older women battling stereotypes and for their achievements beyond the age of 50.

Amazing

Women

Awards,

dubbed

#50over50, were launched by Woman & Home Magazine to recognise and celebrate the achievements of amazing women over 50 across 10 categories.

Sarah was one of five women that made it to the final

in the “Don’t Tell I Can’t” category, helping her to stake her claim as one of the 50over50. It was her success, particularly in the face of adversity, in turning a derelict Little Chef into an award winning fish and chip shop with a turnover in excess of £1 million that made her stand out from the crowd when it came to judging. Since she bought the café in 2005 she has overcome a number of obstacle including malicious and targeted vandalism, embezzlement and near bankruptcy as well as devastating personal losses to create the hugely successful business it is today. She told Woman & Home Magazine: “My vision was to create a café/road side diner that was the exact antithesis of everything that Little Chef had offered! In other words, I wanted to serve good quality, homemade or locally sourced food in a friendly and warm environment. There were many obstacles – I 22

Fastfood Professional • November and December l 2018

November and December 2018 • Fastfood Professional

22

+ or

SuperSorb Activated Carbon Single Pass Superpad

and

=

Superpad Clear Flow Single Pass

42cm disc for Merlin, Bitterling Aries and Pura

Rectangular for Bitterling BLA 170

Kiremko Basket Liner for 4 x Finer Filtration

Call 01325 377189 or Buy online www.premier1filtration.com 23

Fastfood Professional • November and December l 2018

November and December 2018 • Fastfood Professional

23

Australia, New Zealand, South Pole – Seaton Sluice An award-winning fish and chip restaurant in Northumberland has received the ultimate accolade from the other side of the world

T

hanks to its reputation for good food and a top

Harbour View and thought that it would appeal to our

rating from Trip Advisor placing them as one of the

viewers back home.”

best fish and chip restaurants in the country, a TV

TV Presenter Tim Jarvis is an Environmental Explorer,

crew working for the National Geographic Channel

adventurer, climber, author and documentary filmmaker.

from Australia has singled out The Harbour View in

He is best known for his numerous Antarctic expeditions,

Seaton Sluice for a forthcoming travel show.

and is the joint record holder for the fastest unsupported

The restaurant, known for its huge servings of cod and haddock, good customer

service

and

journey to the Geographic South Pole from the true edge of Antarctica.

enormous

Restaurant manager, Waseem Mir

queues every Good Friday, attracted

was delighted that the film crew had

the attention of Landfall Media’s Daniel

chosen Harbour View to highlight the

Nikolaison who is the Producer for a

best in fish and chips to travellers from

new TV travel series aimed at showing

the other side of the globe.

Australians the very best of Britain.

“We’re very lucky that people travel

Daniel and his film crew visited

many miles to us for their fish and chips

Harbour View with Australian explorer

and I’m amazed and delighted that our

and TV presenter Tim Jarvis to sample

reputation has reached Australia. I hope

the now world-famous fish and chips and

that like a boomerang our potential

to film scenes to incorporate in the new

new customers from down under will

TV travel show.

keep coming back for more.”

“We are currently working with National

Geographic

The television travel series is due

Australia/

to air in the New Year and will play in

New Zealand and Visit Britain on a

Australia on the National Geographic

collaborative TV series where explorer

Channel. It will also be shared across

Tim Jarvis gets to see and explore the U.K in a different

the channel’s Facebook and Instagram pages and be

way,” said Daniel.” We heard very good things about the

included on its website and National Geographic App.

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Coffee Brand Truestart Launches Its First Coffee Shop In Bristol Entrepreneurs Simon and Helena Hills have launched their first Truestart & Co Coffee Shop in the heart of Bristol today at Runway East...

T

he couple are building on the huge success

expert extraordinaire to include Chinese Rose Congou

of their brand over the last few years, which

and Bourbon Vanilla & Rooibos, Black Lemon, Chinese

has been selling in local shops and healthy

Gunpowder Green.

food stores nationwide and internationally.

The naturally energising coffee brand is the first in the UK

Truestart & Co will serve the community

to use 100% biodegradable packaging including Nespresso

of co-workers not only with their super high quality, hyper

pods and the only flavoured cold brew range to be sugar

sustainable coffee range of cold brew, nitro and ground

free, vegan, 100% natural and zero calories.

coffee and Tumeric lattes but also with a range of locally

CEO Helena Hills said: “It’s been such an amazing period

sourced healthy meals and treats including Avocado and

of our lives. The success of the brand meant that we

courgette cake, Asian Vermicelli Noodle Salad with Ginger

had the confidence to invest to rebrand it to appeal to a

Tofu and fig and beetroot salad.

wider audience and be truer to ourselves. We have always

Food is locally sourced and freshly made every morning

believed in living a life less ordinary and our new brand is

after visits to local markets. It will be seasonal and mostly

rooted in the very fact that normal is boring; we are wild

organic and plant based. Other fresh young brands like Brave

for life and our coffee enables all of its fans to do the same

Foods (roasted peas) are also available.

as it is a totally natural energy kick. We are loving life right

Truestart & Co will offer a range of organic loose leaf specialty teas, specially sourced by Helena’s mother, tea 26

Fastfood Professional • November and December l 2018

now. We are so excited to take Truestart & Co across the country and beyond.”

November and December 2018 • Fastfood Professional

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Silbury partners with DAABON to supply Identity Preserved palm oil Silbury, one of the UK’s leading suppliers of specialist vegetable oils and food ingredients, has introduced Identity Preserved (IP) certified sustainable palm oil to the UK market by partnering with DAABON, the first supplier in the world to be accredited to RSPO NEXT,

T

the highest and most stringent level of certification for sustainable palm oil.

he palm oil, which is traceable to the farms

About DAABON

in Colombia where the palm fruits are grown,

DAABON is a family company, founded in 1914, accredited by

will add to Silbury’s existing organic and fully

a number of sustainability and traceability bodies, including

segregated palm oil offering in order to enable

the Rainforest Alliance, the Palm Oil Innovation Group, and

customers to meet demand for palm products

is also certified Organic and Non-GMO Project Verified. Its

that have been produced without harm to people, animals

vertically integrated operation also includes products such

or the environment.

as bananas, coffee and avocados.

The products will include refined (RBD) palm fruit and

The company is the first in the world to hold RSPO

palm kernel oils; palm shortenings; fractionated products

Next, the accreditation introduced by the Roundtable on

such as liquid olein for frying and solid stearins; palm oil

Sustainable Palm Oil as a higher standard of sustainability

blended with soy, sunflower or rapeseed; certified organic

certification to guarantee that palm oil is produced with:

and non-organic; and bespoke products developed to customers’ precise requirements.

Gary Lewis, Director, Oils and Fats, Silbury, said: “There is unprecedented demand in the food industry for vegetable oil products that are not linked to human abuses or deforestation. Through our partnership with DAABON, we

- no deforestation - no fire - no planting on peat - reduction of greenhouse gases

can give manufacturers and retailers complete confidence

- respect for human rights

that the palm products they are using adhere to the world’s

- transparency

strictest standards of responsible production, and we can show them the exact origin.

“Today’s consumers will no longer tolerate poor ethical standards in the production of their food. A common

About Silbury

question concerning products labelled sustainable is: ‘But

Headquartered in Banbury and with a turnover of £56m,

how do we really know where it’s come from?’ By using

Silbury supplies many of the UK’s largest food manufacturers

Identity Preserved palm oil, Silbury now offers an answer

and foodservice businesses. Customers range in size from

to that question.”

small, artisan manufacturers wanting a single pallet, to national chains that require full container loads.

About the producers

Silbury is able to offer flexibility and security of supply

The palm oil supplied by Silbury will come from

thanks, in part, to its investment in manufacturing and

independently run plantations, 130 family smallholdings,

processing facilities. This has included the development of

and DAABON’s own plantations, all of which are certified by

its own edible oils processing and blending plant in Brough,

the Roundtable on Sustainable Palm Oil (RSPO), Fairtrade

East Yorkshire.

USA, Rainforest Alliance and verified by the Palm Oil Innovation Group (POIG).

Silbury’s Brough manufacturing facilities have been awarded the BRC AA excellence level classification of BRC

DAABON also operates palm oil refineries with a

issue 7 accreditation. This is in addition to their BRC Agent

combined capacity of 41,000 MT per month, providing

and Broker, Kosher, Halal, RSPO Supply Chain and Organic

flexibility to meet high volume requirements as well as

accreditations.

small customised orders.

* For more information, visit: www.silbury.co.uk

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KeCo makes meal times child’s play!

Catering for children is even easier thanks to KeCo Foodservice Packaging Ltd. and their vibrant range of ‘Kids Bitz’ packaging. The brightly coloured childrens’ meal boxes will be loved by adults and children alike, and

F

offer a great way of packaging meals and snacks for youngsters – a brilliant sales booster for operators. eeding children when out and about can be tricky,

supplied with activity books and snap-on/off crayons

but the practical Kids Bitz range is perfectly

comprising of 4 colours – perfect for doodles and scribbles!

suited to a whole host of eateries looking to cater

The flat pack meal boxes are ideally suited for use

for children and provide parents with a suitable

by operators with minimal space, as they can simply be

solution to eating out of home. Whether a café or

stacked on or under the counter and quickly and easily

deli; pub, restaurant or takeaway outlet, Kids Bitz boxes are

assembled as and when required. Equally, a large quantity

sure to liven up children’s menus and feature captivating

can be assembled ahead of service – perfect during busy

designs and incorporate fun characters and games to

periods or for a certain occasion. The box’s clever design

capture the imaginations of even the littlest customers!

incorporates a simple closure and carry handle, making

Suitable for takeaway food choices that can be eaten on the go, or eat-in menus; KeCo’s Kids Bitz boxes offer fun and

Kids Bitz packaging perfectly suited to customers wanting to eat on the go.

practical presentation of a variety of menu choices – from

KeCo is also able to manufacture bespoke products to

light lunches such as sandwiches, savoury snack, fruit and

suit an operator’s specific requirements, so why not enlist

yoghurt; to hot meals like a burger and fries – and guarantee

the help of KeCo’s creative team and work together to

to keep children occupied thanks to the inclusion of an

develop packaging which captures little imaginations! To

activity.

really liven up meal times, KeCo’s experienced designers

Made from FSC cartonboard and manufactured in the UK, Kids Bitz meal boxes are 100% recyclable, where facilities allow.

can even incorporate augmented reality into the design to make packs even more exciting and engaging.

With its BRC AA accredited UK manufacturing facility,

Available in a choice of themed designs – Animal Farm,

creative design expertise and customer support team,

Treasure Island, Jurassic Kingdom and Jungle Safari; as

KeCo is the place to go for your packaging requirements.

well as mixed themes such as Sea Life, Dino Farm, Treasure

*

Quest and Animal Friends – KeCo’s Kids Bitz meal boxes

com or call 01480 869077. Alternatively, please email

feature puzzles and things to do on each side, and are

sales@kecofsp.com.

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Fastfood Professional • November and December l 2018

For further information please visit www.kecofsp.

November and December 2018 • Fastfood Professional

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KFC announces targets for restaurant growth at Accessible Retail 2018 Chris Holmes, of KFC UK & Ireland, announced KFC’s target to have over 1000 restaurants in the UK by 2020. Speaking at Accessible Retail 2018, Holmes revealed KFC is now targeting a growth of 50 new restaurants by the end of 2018 as part of its objective to expand its overall network by over 50%, representing a substantial increase of 500 outlets in total across the country.

H

olmes’ keynote speech at the conference

We hope this announcement will encourage other eating

highlighted a number of initiatives KFC

out of home companies to commit to and make significant

is taking in order to develop its brand and

reductions in calories to help us all consume healthier

presence in the UK restaurant industry:

products when eating out.”

“For KFC it’s not about launching one new

KFC is also showing leadership in animal welfare in the

core healthy product or a brilliant marketing campaign,”

restaurant industry. Creating a clear, tangible welfare

Holmes said, “it requires our entire business to make

policy, KFC has documented its rigorous standards across

progress on all fronts, consistently over time.”

the supply chain, which are available for public viewing

The new restaurant designs popping up across the

on its website. Opening up conversations with UK animal

country are reflective of KFC’s brand and an important

welfare NGOs, KFC has now had the public backing of

part of its growth strategy. With over 400 restaurants

World Animal Protection, who have committed to working

being refurbished over the last 2 years, approximately

with KFC in the future.

£50 million has been invested in opening up kitchens, increasing convenience and reinvigorating dining areas.

KFC now has the most flexible restaurant assets in the

Chris Holmes noted the importance of excellence all along the supply chain required to aid its nutrition, welfare and growth targets:

UK with drive thru options ranging from 295 sq m to 70

“If you look at the challenge that faces our industry, and

sq m and in-line restaurants from High Street and Urban/

the opportunity to create positive, meaningful change, we

Campus/Residential smallbox to Food Court / Travel Hub

know that we cannot do this alone, that our partners and

options.

suppliers are an absolutely critical part of making change

A significant goal is the 20% reduction of calories

for good, either in the food that we serve, through the

across KFC’s menu by 2025, wiping 57 billion calories from

materials we use, how we build restaurants and how we

its menu across the country. The target was announced

manage waste.”

in KFC’s new nutrition plan and supported by Chief Nutritionist at Public Health England, Alison Tedstone, who commented: “It is encouraging to see KFC’s leadership in this space.

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Hampshire Fish and Chip Shop Snapped up with HSBC Support A Gosport fish and chip shop has been acquired after its new owner secured a six-figure finance package from HSBC UK

L

ee-On-Solent Fish & Chippy, which has been part of

said: “This has been an excellent opportunity to grow

the local community for over 20 years, has been

my business portfolio and my relationship manager

purchased by Jun Liu, who is using the acquisition

at HSBC UK, Rico Lee, made the process incredibly

to grow his hospitality business portfolio. The

smooth. It has always been a dream of mine to own my

funding has enabled Mr Liu to purchase his first business

own hospitality business and HSBC UK has enabled me

premises in the area, adding to his established Chinese

to do this.”

restaurant which he leases in Havant Hampshire.

Jane Fancy, HSBC UK Area Director for Hampshire and

The takeover of the restaurant, which will be managed

Dorset, commented: “We’re delighted to have supported Jun

and run by the Liu family, has created one full-time job and

and his family in purchasing their first business premises.

secured the roles of the five employees who already worked

Their hard work and dedication to the hospitality industry

at the takeaway.

has paid off and we look forward to seeing their businesses

Jun Liu, owner of Lee-on-Solent Fish & Chippy,

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Fastfood Professional • November and December l 2018

continue to grow.”

November and December 2018 • Fastfood Professional

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The Pizza Solution, the entrepreneurs

www.gourmeat.co.uk

www.gourmeat.co.uk

31

Fastfood Professional • November and December l 2018

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*

www.gourmeat.co.uk or newteam@gourmeat.co.uk

info@gourmeat.co.uk

info@gourmeat.co.uk

November and December 2018 • Fastfood Professional

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Fastfood Professional • September November and andDecember October l 2018 l 2018

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T

he kitchen will be used by executive chef Paul Hunt and other members of the team to prepare items supplied

by Central Foods, which will be served to visiting buyers from wholesalers and other organisations.

The kitchen has been fitted with the latest state-of

the-art equipment including induction hobs, combi ovens, fryers, griddles and microwaves. It will also be used to trial new products that the company is considering listing, as part of its commitment to sourcing and offering high quality, on-trend products for foodservice operators across the UK and beyond.

“This new facility enables Central Foods to improve the way we showcase our products, as well as ideas of how best to serve them,” said Gordon Lauder, managing director of Central Foods. “It will also help us when trying new products that we are considering adding to our range – helping us to keep abreast of the latest trends and continuing to offer our customers an appetising selection of food products that go down well with their own customers.”

The company supplies more than 400 different lines, ranging from vegetarian and free-from items, meat products, bakery items and canapés through to buffet products, desserts and puddings.

It currently sells to more than 220 independent wholesalers, as well as larger national and regional wholesalers, and foodservice caterers across the entire foodservice industry including schools, universities, pubs, bars, restaurants, hotels, leisure centres, garden

New product development kitchen unveiled at frozen food distributor Central Foods

centres, cafés, care homes and many other outlets.

Paul Hunt, aka The Skinny Chef, is a fully qualified chef who has undertaken recipe development work for key food manufacturers, and also been responsible for putting food on the tables of high street restaurants and pub brands, as well as developing products for supermarkets in the UK and Europe.

He was engaged by Central Foods last year to showcase products supplied by the company and to take part in demonstrations and sampling sessions to help promote the range available. Paul has been advising on the fit out of the new product development kitchen to ensure that the state-of-the-art catering equipment installed matches the equipment used by chefs and professional caterers in

Frozen food distributor Central Foods has unveiled a new product development kitchen at its Northamptonshire headquarters to help in developing and showcasing the products it offers to foodservice operators

their own kitchens.

“We have worked with Paul to make sure that we are developing food products using the same equipment that our foodservice customers will be using. This ensures we are confident any products we launch will perform exactly as they should in our customers’ kitchens, allowing them to easily replicate the dishes,” added Gordon.

“The development is an extension to our current offices and has a glass roof, which fills the room with natural light – allowing us to showcase our products in the best possible way and take images for use on social media, to offer inspiration to chefs and kitchen staff across all types of operations.”

Central Foods celebrated its 21st anniversary last year and is regarded as a leading frozen food distributor in the UK. It is based at Collingtree, near Northampton. For more information, visit www. centralfoods.co.uk

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Frozen food distributor Central Foods secures highest BRC level Frozen food distributor Central Foods has been awarded the BRC Agents and Brokers certificate for the second year...

A

nd it has achieved Double AA accreditation - a

distributors, supplying more than 220 independent

new level introduced for the classification this

wholesalers, as well as larger national and regional

year, and which is the highest level attainable.

wholesalers. It also supplies a wide range of frozen food to

Central Foods managing director Gordon

foodservice caterers across the entire foodservice industry,

Lauder said: “We are proud to have been

including pubs, hotels, restaurants, staff canteens, schools,

awarded the BRC Agents and Brokers certificate once

hospitals, coffee shops, football grounds, garden centres

again. It is great news that Central Foods has achieved

and universities.

the highest level of technical and operational recognition

Offering a one-stop shop to the foodservice sector,

available from this prestigious QA body, reinforcing how

it sources products from around the world and the

we can confidently reassure our customers of our ability

UK, supplying more than 400 different lines, ranging

to deliver on all levels.”

from meat, bakery items and canapés through to buffet

BRC Global Standards is a leading safety and quality certification programme, used by 25,000 certificated

products, desserts and puddings.

Y

21

AR

companies that provide purchase, importation or product

s

suppliers in more than 130 countries. The Standard for Agents and Brokers gives essential certification for

NNIVERS A t

It has been operating for 22 years.

distribution services in the food and packaging supply chain.

Y AN

AR

st

Northampton, is one of the UK’s leading frozen food

21

Central Foods, which is based at Collingtree near

S E R Lauder, Managing N I VGordon Director, Central Foods

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Fastfood Professional • November and December l 2018

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Fri-Jado UK Completes Foodservice and food retailing equipment specialist, Fri-Jado UK Limited, has completed a refit of its showroom and demonstration kitchen at its Uxbridge office.

The update of 3,000 sq ft facility has included the installation of the latest models from the company’s extensive range of cooking, holding and display equipment. The project coincides with a major refurbishment of Fri-Jado’s showroom and demonstration kitchen at the company’s head office in Etten-Leur, southern Netherlands.

F

ri-Jado UK’s Director of National Accounts, Gary Thacker, explains the thinking behind the investment in the UK and Dutch facilities: “Our demonstration kitchens provide specifiers,

including chefs, retailers, food to go operators,

contractors and kitchen concept specialists, with the opportunity to gain first-hand experience of our product range. They can receive live cook demonstrations and familiarise themselves with the performance and features of our equipment before making the all-important buying decision.”

Thacker believes that food to go providers are no longer seeking to provide just a snacking menu for customers who wish to eat on the move, but are aiming to deliver a broader range of top quality, freshly cooked hot convenience food.

To this end, forward thinking operators are addressing their food offer and menu development before specifying the most appropriate equipment solutions. The Fri-Jado demonstration kitchens in the UK and the Netherlands have been designed to accommodate menu development regimes, with the support of the company’s chefs, helping operators to expand their range of innovative and wholesome freshly cooked hot food to go options, increasing sales and maximising profits. The Fri-Jado team is also well placed to provide advice on the packaging and display of food to go, highlighting visual impact and promoting impulse purchases.

Fri-Jado UK also provides comprehensive product instruction courses at its demonstration kitchen, coordinated by a dedicated trainer, for all proprietary equipment. Training is a critical factor in the efficient use of foodservice equipment, allowing operators to gain maximum performance from their kitchen appliances and familiarise staff with product features. This helps to ensure consistently high standards of food quality, which can be held and displayed over extended periods for reduced waste. The company also provides on-site product training, during and after store installation and commissioning, as well as customer specific operation and training manuals, enabling all operators

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Fastfood Professional • November and December l 2018

November and December 2018 • Fastfood Professional

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Demonstration Kitchen Refit to be cognisant with foodservice equipment and features.

For further information and editorial enquiries, contact:

Gary Thacker added:

Laurie Nicholls, Lansdown Publicity Ltd

“We are far more than just an equipment provider. Our

Tel: 01242 863791

accumulated expertise and experience in the food retailing

Email: laurie@lansdownpublicity.com

sector means that we are best placed to advise high street

Please address reader enquiries to:

retailers, foodservice franchises and independent chains

Fri-Jado UK Limited

on equipment solutions, menu development and product

Ashley House • Ashley Road • Uxbridge •

training for their specific application. We can provide advice

Middlesex • UB8 2GA

on how food retailing professionals can maximise efficiency

Tel: +44 (0)1895 272227

to help them increase their share of the rapidly growing UK

Email: uk.info@frijado.com

market, currently estimated at £20 billion in 2018.”

Website: www.frijado.co.uk

Fri-Jado has completed a refurbishment of the demonstration kitchen at its head office.

37

Fastfood Professional • November and December l 2018

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Four times bigger and thicker than standard crisps Founded by Beege Bourne, Great Food Affairs (GFA) Ltd is a 25-year established, Cheshire based business

What makes SLABS unique; SLABS are 4 times bigger and thicker than standard crisps, made with olive oil and using natural seasonings to make SLABS a unique tasting crisp, as close as can be to a chip!

Being 4 times thicker, SLABS stay very flat during the

with grand designs to shake up the

frying process and thus makes them great with soft cheeses,

crisp and snack industry with SLABS,

pates and delicious with dips. SLABS can even be re-heated

the hunky chunky potato crisp!

like a hot chip, staying crisp and delicious.

When sometimes compared to McCoy’s, Beege jokes “McCoy’s are for boys, real men enjoy SLABS” In fact, SLABS are much thicker than McCoy’s and amazingly, SLABS have less fat and calories per 100g than many standard and hand-cooked crisps, and this is all down to the potato thickness.

Beege has been in the snack industry for near on 35 years, making her a Snack-Queen veteran. Beege started her career at Smiths Crisps back in the early 80’s, then a spell at Nabisco Foods before branching out on her own to form Great Food Affairs (formally known as LGM Foods) and at first Great Food Affairs (GFA) was a pancake factory making pancakes for many of the supermarket brands.

After pancakes Beege moved back into snacks forming an alliance with Berkshire Foods, making own-brand snacks for Morrisons, Aldi, Waitrose.

Alongside Berkshire Foods, Beege was also a board director at Glennans Crisps, makers of parsnip, beetroot and potato crisps and all this sat alongside her own business GFA. And if that wasn’t enough, GFA was also and is still today, a distributor for Grupo Chovi, Spain’s biggest Allioli producer, supplying major supermarkets and discounters with this iconic garlic dip.

Over the last ten years, the pancake factory was sold, Berkshire Foods acquired by Kolak and Glennans Crisps sold to Tyrells Crisps (was part of KP). It has been a hectic few years for Beege and you would think that after all those

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Fastfood Professional • September November and andDecember October l 2018 l 2018

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changes to her business and her involvement in and out of

independents and that’s where we want SLABS to stay”…

the crisps sector, that Beege would have done her bit for the

For those interested in stocking a unique crisp, that

snack food industry in the UK, but oh no.

cannot be found or compared in the supermarkets, you can

Beege wanted to create a very different crisp for the UK.

obtain samples of SLABS direct from Great Food Affairs by

Not just another hand-cooked brand, for which there are

contacting them at 01606 784713 or by contacting them via

many, but a truly unique potato crisp like no other.

SLABSCRISPS.com

In 2015, after several years of secret development, SLABS entered the UK crisp scene, at first, quietly selling to the artisan and specialist retail sector, SLABS was only to be found in Cheshire based Farm Shops and Delis. Gathering

during 2017 and now, established with over 350 stockists

Other GFA products include:

nationwide, SLABS is loud and proud in a crisp sector, albeit

Bruschetta: A ready-to-eat out the bag bread snack or

a sector still dominated by standard hand-cooked crisps,

used with toppings, dips, cheeses and pâtés. These lightly

SLABS is now firmly established and gaining many new

toasted Bruschetta bread rolls are indulgent, tasty and

stockists each and every week.

versatile. Made from white flour dough rolls, kneaded with

a reputation for quality and uniqueness, SLABS became slightly higher profile exhibiting at several key trade shows

The future for SLABS, Beege says “bigger bags, a few

fresh herbs, then lightly toasted to perfection. Available in

more flavours, greater choice, export to more countries

3 flavours; Tomato & Oregano, Garlic & Parsley and Onion.

and we’re keen to push our recently launched 900g

Made with fresh ingredients and vegan friendly too. Retail

foodservice tubs of SLABS, perfect for those outlets who

150g sharing bag formats retailing at £1 and a foodservice

want to serve SLABS”..

kilo box for those catering for events and special occasions.

The crisp and snack industry is dominated by the big

Allioli by Chovi is an amazingly versatile

brands, Walkers, Kettle and Supermarket own brand, little

product. Made with only fresh ingredients,

innovation happens in the sector with only new flavours

the highest pure garlic content of any

used to maintain the consumers interest. Ironically, despite

Allioli, gluten free and veggie friendly.

the plethora of new crisp flavours, the UK crisp sector is still

25 Million UK consumers holiday in Spain

90% Sea Salt, Cheese & Onion and Salt & Vinegar.

every year and consequently, in the UK,

SLABS was created for the quality independent sector and

we know Allioli as a dip, in fact, as well

in order to supply this sector, Beege created a next working

as a dip, you can use Allioli instead of oil;

day delivery solution. Low minimum orders make SLABS a

you can roast, fry, marinade meats and

perfect fit for even the most modest of food outlets.

vegetables and even add a spoonful to

When asked about being stocked by the Supermarkets,

your soup. Allioli can turn any food into

Beege insists that this is of no interest or value to

amazing food. Available in retail 190g

the SLABS brand, “we created SLABS for quality

pots and foodservice 2l tubs.

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Fastfood Professional • November and December l 2018

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Brits’ appetite for takeaways continues to grow with annual sales up 20.6 per cent Fast food and takeaways continue to outperform restaurants, with overall sales growth of 20.6 per cent and 7.2 per cent respectively Average transaction values dip by 1.5 per cent, as consumers shift to cheaper, more varied dining options Analysis of more than 8 million Barclays customers’ spending by Barclays Market and Customer Insights reveals shifting consumer culinary preferences

L

ONDON, 26th October 2018: Barclays has today

1.5 per cent, over the two years covered by the analysis.

launched a new report that reveals shifting

This trend, coupled with the growth in online sales, clearly

consumer tastes in the restaurant and takeaway

favours lower price-point outlets. Online transactions

sector. Barclays Market and Customer Insights

soared by 26.7 per cent, compared to 8.9 per cent for

analysed the dining choices and spending of more than

face-to-face sales. This growth has been fuelled by the

8 million Barclays’ customers between July 2016 and

growing popularity of easy-to-use delivery apps and online

June 2018. The aggregated data shows that while total

directory services.

saleswere up 11.5 per cent in the year ended July 2018, this strong overall growth masks a number of underlying

North-South divide

trends.

The research also revealed that the top five growth spots –

Demand for fast food and takeaways is steadily increasing, with overall sales growth of 20.6 per cent compared to 7.2 per cent growth in ‘full service’ restaurant sales. While restaurants still claim the largest market share at 65.7 per cent, this represents a 2.6 per cent decline over the last year. By contrast, fast food and takeaway sales are up 20.6 per cent, now capturing 34.3 per cent of the market.

as measured by on-premises sales growth – are all outside London: • Manchester (12.6 per cent) • Cardiff (11.3 per cent) • Birmingham (11.2 per cent) • Newcastle (9.4 per cent) • Chelmsford (9.3 per cent) • London (2.4 per cent)

Less is more

While the South accounts for the largest overall share of

The report also revealed that while customers appear

sales (67.3%), the North is generally performing stronger

to be dining more frequently, they’re doing so at a lower

than the south. On-premise sales in the north grew by 12.3

cost. Average transaction values have fallen slightly, by

per cent YoY in contrast to 5.8 per cent.

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Fastfood Professional • November and December l 2018

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Brand loyalty down

in recent years, with property overheads up, business

According to the data, consumers are also choosing to

rates rising and consumer spend weakening. At the

spend their money on a greater variety of restaurant and

same time, consumers are increasingly opting for the

takeaway brands, reflecting more adventurous tastes and

convenience and affordability of fast-food outlets and

the growing variety of dining options available, such as

eating at home. However, despite the emergence of digital-

vegan choices. The average customer bought from 7.5

first delivery apps that we’ve become so accustomed to

brands last year, compared to 7.2 the year before.

using, restaurants still claim an overwhelming majority of

Philip Richardson, Director, Hospitality and Leisure,

the market share. Outlets looking to get an upper hand

Barclays Corporate Banking, said: “Over-supply aligned

and compete must be quick and nimble enough to react

with higher input costs is causing pressure in the market.

to shifting consumer tastes and evolve their in-store

That said, the demand for good locations remains strong

experience. “

– our Market and Customer Insights analysis has become

Barclays Markets and Customer Insights service is now

increasingly important as operators seek to make informed

available to Barclays and non-Barclays corporate clients.

decisions on their strategic expansion based on hard facts.”

It provides analysis of customer transactions, pinpointing

Raj Pattni, Head of Insights Platform, Barclays, said:

precision data of where people spend. To find out more,

“Restaurant chains have faced more challenging trading

41

Fastfood Professional • November and December l 2018

head to https://insights.uk.barclays/MCI

November and December 2018 • Fastfood Professional

41

It’saboutallthe

Base

‘Victor Pizza began as a small bakery in the south side of Glasgow.

The previous owner- Bert, a master baker, had started the company as a small general bakery on Nitshill Road supplying breads, cakes and morning goods. The shop next door was owned by a man from Naples, Italy who wanted Bert to make him a deep fried pizza (or pizza fritto) like the pizza he used to cook in his hometown. Bert began selling these to Victor and as a result called the product ‘Victors pizza’.

O

ver the years ‘victors pizza’ became Bert’s number

As a family business, we continue to have at our core:

1 selling product and through word of mouth the

commitment to our staff, to the quality of our products

pizza became world famous in Glasgow and is now

and consistently bringing new ideas and products to our

supplied into 95% of the chip shops in Scotland by

customers. Victor Pizza is our family, our combined values

agents who collect from our site.

continue to drive our business to be the best.

As a consequence Victor Pizza moved into an industrial

Each pizza is crafted by our team of highly knowledgeable

unit and grew the premises and turnover- significantly, for

staff who are passionate about creating high quality products

the next 20 plus years.

bespoke to our customer’s needs. We are proud to have

In 2006 with Bert wishing to retire, the business was sold

30 highly knowledgeable staff who are passionate about

to Paul and Anne Marie Cairney. The company was based in

creating high quality products, bespoke to our customer’s

Darnley, Glasgow until April 2014, when we moved into our

needs. Our team of specialist operators lovingly hand top

much more modern food factory in Possilpark.

our products giving them an artisan touch enabling us to

To this day Frying Pizza or ‘Pizza Frito’ as we like (try) to call them, are the backbone of our sales.

deliver a unique product.

We ensure all our ingredients are the freshest and highest

However, sales of frying pizzas (seen as an unhealthy

quality we can find and all can be traced back to source.

option) are declining and traditional chip shops are under

Highly motivated staff means that we consistently produce

pressure from many fast food outlets on the High St.

the best quality products. We are dedicated to promoting

Over the past few years Victor Pizza has reacted to the

a healthier lifestyle. Our skilled Product Development Team

market by developing a range of pizzas, including bases/

are creating a bespoke range for business, schools, colleges

crusts and a full range of pizzas from 5” round to 16” and

and universities UK wide. We take pride in producing tasty

every size of slab a customer could want e.g. 8”x9”, 9”x15”

pizza suitable for every budget. We continue to seek out

and 11”x15”. These products come in a gluten free and

inspirational concepts/flavours and new ways to incorporate

vegan option. We also have a range of cheeses to suit the

them within our products. We want to be your go-to brand

customers taste and price point.

for quality, healthier pizza options.

42

Fastfood Professional • November and December l 2018

November and December 2018 • Fastfood Professional

42

Our bene range features a variety of delicious healthier

Well each of our pizzas are packed with the best, all natural

options which take account of the latest Public Health

ingredients – in exactly the right proportions to make them a

England guidelines. These low-salt pizzas are designed

complete balanced meal.

to meet the dietary recommendations set by the British Nutritional Foundation for schools and colleges. This

The nutrition team analysed loads of other pizzas and found out that the main features were:

range includes wholemeal, gluten free, vegan and the ‘Eat

Too high in saturated fat and salt

Balanced’ Seaweed based pizza, the innovative health by

oo low in fibre, vitamins and minerals

stealth pizza brand. This range not only tastes fantastic, but the focus is on reducing the salt and improving the

THE CLEVER IDEA

nutritional values of the products.

Salt vs Seaweed

For the last 5 years we have been working in partnership

We replaced the salt with seaweed! With less than 10% of

with Donnie Maclean- founder of Eat balanced supplying

the sodium content you get in salt. The kids can’t see

pizza into schools, leisure and family pubs!

it and it provides a nice flavour whilst it

Donnie worked alongside a leading professor of nutrition from Glasgow University

adds many other important nutrients,

analysing

such as iron, iodine and vitamin B12.

many other pizzas to figure out why they are

Subsequently, all of our pizzas

seen as “junk food“.

are

All of them had too much salt and saturated

already

well

below

the

UK

government’s salt targets (section 10),

fat for one meal – some were more than

but they don’t taste like they need salt.

the recommended amount for the full

Fibre

day!

They were also low in fibre, and there

We worked hard to get a high fibre

was very little or no information on

base without looking too brown and

the vitamins and minerals that

becoming too dense, which can put some kids off. Our pizzas use a natural

those pizzas contained.

fibre and kids love the look and taste,

Working with a professor of nutrition

WIN-WIN.

Donnie set out to make the ultimate

Vitamins

balanced meal by ensuring that each pizza gives you all of the nutrients your

We don’t fortify our pizzas but add additional vegetables

kids need for good health.

into the sauce which means they are naturally high in vitamin

Our Eat Balanced Pizzas are:

A and vitamin C.

naturally lower in the “bad” stuff like salt and saturated

*

fat are higher in the “good” stuff like protein, fibre, vitamins and minerals – just the right levels for good health.

So what’s different about our eat balanced products?

43

Fastfood Professional • November and December l 2018

These eat balanced seaweed pizzas are now available

through Brakes (11x15 Brakes Code: 113092 & 5”Brakes Code: 112968) and Bidfood (11x15”Bidfood Code: 99568 & 5” Bidfood Code: 97054 & Pizza Panda Bidfood Code: 99634) November and December 2018 • Fastfood Professional

43

Food Future: for the

How Cafes and Restaurants Can Lower Obesity Levels in the UK

T

here’s a growing concern for the levels of people

numbers — most recently via the sugar tax on soft drinks.

suffering from obesity in the UK. Across the country,

According to the Organisation for Economic Co-

there are countless initiatives to encourage healthy

operation and Development, the UK has the sixth-greatest

eating and activity. However, the problem remains one of

rate of obesity, and in England, treating obesity via

the nation’s biggest issues for adults and children alike.

pharmaceutical products cost £9.9 million in ingredients

But what can cafes and restaurants do to assist in the

alone. Clearly, assistance is needed to create a new attitude

fight against obesity in the UK? Far from exacerbating

to food, which is where catering companies can help — and

the problem or adversely impacting profits, businesses

boost popularity and profits along the way.

that offer healthier foods can help lower the number of overweight people living in the UK. From portion control to

How cafes and restaurants can help lower obesity levels

menu changes, we explore how catering professionals can

From tweaking recipes to reducing portion sizes, eateries

offer calorie-conscious produce that boosts profits and

across the UK can make small changes that can result in a

keeps them at the cutting edge of the market...

great difference to obesity levels.

The facts and ramifications of poor diets in the UK

Using seasonal fruit and vegetables

The UK is now a nation of overweight people. According

Fruit and vegetables are essential to good health and are

to obesity statistics published by the House of Commons

also reported to help maintain blood sugar levels and

Library in March 2018, roughly 61% of adults in England

stave off hunger pangs to assist in combating overeating.

are obese or overweight. In Wales, approximately 59%

Studies show that eating seasonally offers us the nutrients

of adults are obese or overweight, while in Scotland the

and minerals that the human body needs at certain points

figure is 65% and in Northern Ireland the amount reaches

of the year. For example, foods packed with vitamin C —

about 63%.

including kale, apples and Brussel sprouts — all come into

The NHS states that obesity can cause a range of

season during autumn and winter when we need help

conditions, including heart disease, strokes, type-2

fighting off colds and flus. If people feel fitter and healthier,

diabetes, and various forms of cancer. Considering the

they’re more likely to take care of themselves and have

seriousness of these illnesses and the strain on finances

the energy for physical rather than sedentary activities —

and labour that caring for people suffering from these

helping to reduce weight gain.

conditions can cause the NHS, it’s no surprise that the

However, this type of produce isn’t always cheap all

government is creating initiatives to drive down obesity

year round and ensuring that fruit and veg is fresh is

44

Fastfood Professional • November and December l 2018

November and December 2018 • Fastfood Professional

44

sometimes tricky for professionals in catering. So, how

influence when it comes to healthy eating. According to

can the industry help lower obesity while protecting profit

restaurant chain Zizzi, 18-35-year-olds spend five days

margins?

every year looking through food photos on Instagram —

Fortunately, if buying seasonally, prices for these foods

with nearly a third stating that they’d avoid a restaurant

are often relatively low, as they take less effort for raw

if its Instagram account was poor. Business hashtags can

food companies to grow. According to an Eat Seasonably

encourage customers to upload images of their healthy

report, a basket of fruit and veg bought in the summer

meals. Restaurant and café owners can also give a member

can be as much as a third cheaper than the same basket

of staff the duty of sharing attractive photos of new dishes

bought out of season. If a café or restaurant tweaks its

to show how good their health-conscious menu can look —

menu every few months to reflect seasonal food, catering

enticing new customers and promoting healthy-eating at

professionals can bulk-buy fresh, healthy produce at a

the same time.

lower cost, while still producing high-quality dishes that customers don’t tire of.

Making recipes healthier Foods high in fat, salt and sugar are believed to influence

Reassessing serving sizes

obesity levels and cause a range of other medical issues if

According to scientific reports, customers judge a food

eaten in excess. As a catering industry professional, being

portion and how much they should eat on its label or

mindful of the harm of too much fat, salt and sugar when

how it’s worded on a menu. For example, an experiment

creating product lists and menus is key to success in 2018

showed that people ate more of a serving of pasta when

and beyond.

it was referred to as ‘regular’ than when it was labelled

Forget simply reducing how many dishes are on offer,

‘double-size’. Those working in cafes and restaurants can

there’s a way to contribute to healthier lifestyles and

help reduce the risk of overeating and encourage the

retain a broad menu with a popular variety of choice.

knowledge of healthy meal sizes (typically between 500

Instead of using salt to flavour dishes, be creative and use

and 600 calories) by checking the calorie content of dishes

lemon juice, spices and herbs instead. If a business offers

and labelling portion sizes accordingly.

desserts, alternatives to sugar-laden puddings can include

Reducing portion sizes, offering more small-size choices

fruit compote, flavoured jelly, sorbet or low-fat ice cream,

and eliminating the supersize option will not only help

and dishes made using low-calorie sweetener. Chefs and

customers eat healthier amounts, but also lower the

cooks can oven-bake instead of deep-frying — grilled food

amount of ingredients needed per dish — which means less

is also a trend for 2018 — and create new, internationally-

outlay on food to run a business.

inspired dishes that focus on the use of fresh veg, white fish and seasoning rather than red meat, carbohydrates,

Capitalising on emerging health trends

pastry, and batter.

According to Nisbets’ spring 2018 Pulse Survey, which

There’s plenty that the catering industry can do to help

involved 600 UK catering industry professionals including

fight obesity levels in the UK. Not only will re-evaluating

chefs, front-of-house employees and businesses owners; a

produce and menu help businesses develop, but employing

quarter of those asked said that healthy eating, such as

health-conscious trends and reducing portion sizes will

veganism and vegetarianism, was going to be greatest

also help cafes and restaurants innovate and cut costs.

trend in the industry throughout 2018.

So, make eating healthily as easy as possible for diners by stocking up on takeaway supplies and capitalising on the ‘on-the-go-food’ trend. With the number of people who claim to be vegans rising to 3.5 million in the UK, take advantage of the ‘plant-based-diet’ niche in the market — which has been found to lower BMI and be an effective tool for weight loss — to drive up profits. Eatery owners can even combine the two trends and offer healthy, plantbased dishes pre-packaged and ready for customers to pick up and take away.

Use the surge in social media to enhance reach and 45

Fastfood Professional • November and December l 2018

Sources: file:///C:/Users/louise.richardson/Downloads/SN03336.pdf https://www.nhs.uk/conditions/obesity/ https://www.bbc.co.uk/news/health-43659124 http://www.oecd.org/health/obesity-update.htm https://www.independent.co.uk/life-style/food-and-drink/ millenials-restaurant-how-choose-instagram-social-media-whereeat-a7677786.html http://eatseasonably.co.uk/what-to-eat-now/what-is-this-about/ https://www.hsph.harvard.edu/nutritionsource/what-should-youeat/vegetables-and-fruits/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5466943/ November and December 2018 • Fastfood Professional

45

MONEY MATTERS

The Fear of Eating Out A new study conducted by the Food Standards Agency (FSA) has exposed that a high percentage of young people aged between 16-24 with food allergies fear eating out at restaurants and in some cases, have specifically avoided going out to eat.

T

he study showed a staggering 64% of food allergy

none, and in such cases consumers are right to exercise

sufferers had avoided going out in the last 6 months.

cautions. We find this to be more common with smaller

These results could be down to the lack of faith

businesses who may still be unaware of requirements. For

allergen sufferers have in restaurants and menu options, or

consumers with serious allergies their life is virtually in the

it could be that they’re comfortable with a certain restaurant

hands of a chef or waiter.

and do not wish to ‘create a scene’ at a new establishment.

There are a few suggestions we would suggest for

The food industry has worked to give greater transparency

consumers with allergies, to help them assess whether the

on nutritional and allergen information across the last 5

place they wish to eat out can be trusted. For example,

years, after the European Commission introduced the ‘Food

check their food hygiene rating although this is a quite basic

Information To Consumers’ legislation in 2014. This legislation

measure and not the be all and end all. Asking for allergen

made it compulsory to detail nutritional and

information, if it is not provided up front is a

allergen information on food packaging and non-

must, and gauging how the staff respond. Don’t

prepacked food, including in restaurants and

be afraid to ask them what precautions they

cafes.

will take with your meal. Your’re much more

Responses to the survey detailed that a high

likely to get a clear and forthcoming answer

percentage of allergen sufferers were aware that

from a premises with safe and clear allergen

it was a legal right for businesses to openly show

procedures, well trained staff and effective

ingredient information on the top 14 allergens.

management in place.

Understandably, when it’s a literal matter of life and death, sufferers may be cautious when trying new restaurants and dishes. Customers want to feel confident when ordering food and have an enjoyable and relaxing time when out.

ELAS Food Safety Director, Fiona Sinclair,

Here at ELAS, some of our restaurant group FOOD STANDARDS AGENCY YOUNG PERSONS ALLERGY SURVEY

IN A SURVEY OF 2599 YOUNG PEOPLE...

64%

illustrates the hard work that the majority of

64% OF FOOD ALLERGY SUFFERERS ADMITTED TO AVOIDING EATING OUT IN THE LAST 6 MONTHS

59%

food businesses have undergone to help allergy sufferers: “On one hand it is the case that the food industry

overall

provides

more

allergen

information and has better controls in place than

clients have excellent procedures in place and as a result gain a lot of repeat business, as allergy sufferers trust them. However they still want customers to tell them at each visit if they have an allergy so they can take extra care when prepping their meal.

So in summary, we can understand caution

59% OF FOOD ALLERGY SUFFERERS ADMITTED TO EATING IN THE SAME RESTAURANTS

in eating out, but would recommend asking a few simple questions to gauge whether your restaurant or takeaway of choice can be trusted.”

In May we held and STS Food Safety Round

ever before. With the introduction of the Food Information for

Table which resulted in a whitepaper focusing on allergen

Consumers Regulations in 2014, many businesses have now

control within the food industry. Our whitepaper details the

got robust procedures in place to comply with the law and

steps that businesses can take to safeguard their customers

keep customers with allergies safe. For example, accurate

and employees when dealing with allergens.

information on allergens for each menu item, signage

Some of the points discussed include:

encouraging customers to tell them about their allergies,

- Making sure your training is up to scratch

allergen buttons on tills, allergen awareness training for staff

- Your supply base management

and managers and tight communication if a customer has an

- Avoiding customer complacency

allergy.

- Reporting allergen complaints

On the other hand, from our experience too many businesses still don’t have safeguards in place, some virtually 46

Fastfood Professional • November and December l 2018

- Technology solutions You can download our Allergen whitepaper here.

November and December 2018 • Fastfood Professional

46

MONEY MATTERS

Brexit will have a profound impact on the food industry, making it more important than ever for businesses to start planning for the future However, with few firm plans in place to protect hospitality and food manufacturing industries, the STS Food Safety Panel, featuring industry experts from major UK brands, has published a new white paper Brexit: A Challenge or Opportunity for the UK Food Industry?

T

he impact of Brexit is very much an unknown for businesses, and as the March 2019 leaving date fast approaches, the food industry has been left

The STS Food Safety Panel also believes there are four areas of opportunity: Product development and reformulation

wondering how it will be affected. Prime Minister Theresa

Supply lines

May recently told the BBC that the UK has two options: it

Recruitment of new talent

either accepts the Chequers deal or settles for a no-deal

Regulation

Brexit.

In either situation, several key questions remain unanswered. Will UK food manufacturers no longer have to follow EU food legislation? Will the talent pool diminish as workers find it harder to enter the UK? The white paper includes insights from food safety experts from key areas of the industry including Wagamama, Ikea, Pret-A-Manger, the Chartered Institute for Environmental Health, SSP food travel experts and Allergen Accreditation.

It identifies some of the main difficulties facing the sector, while offering valuable guidance on how to embrace change.

It also highlights that it’s up to individual businesses to make sure that they are prepared for whatever the future may hold.

“Discussions over legislation and policy positions are ongoing; with nine months until the official withdrawal date, the food industry – like many others – is still unsure of what lies in store,” comments Fiona Sinclair, Director of STS “There is real potential for the direction of food businesses

The panel consists of food safety experts from across the hospitality industry including: Allergen Accreditation: The body responsible for accrediting the new EU allergy law. www. allergenaccreditation.co.uk Cascade Associates: Food consultants. www. cascadeassociates.co.uk Chartered Institute of Environmental Health (CIEH): the membership and awarding body for the environmental health sector. www.cieh.org Ikea: international retailer. www.ikea.com/gb-en/ Pret A Manger: international food chain. www.pret.co.uk/en-gb Wagamama: international food chain. www.wagamama.com ISS: international facilities company. www.uk.issworld.com SSP Ltd: the food travel experts for air and rail catering. www.foodtravelexperts.com/international/

in the UK to be completely altered, so Brexit isn’t something to be taken lightly.”

The white paper argues that preparation is the key to a successful transition, and identifies four main challenges facing the sector:

“From staffing concerns to food costs, regulation to supply chains, the impact of Brexit on our industry will be considerable,” explains Fiona Sinclair. “We might not have all the answers when it comes to how best to cope with

The free movement of food

Brexit, but this white paper will give hospitality and food

Legislative alignment

manufacturing industries some ideas to take away.”

Free movement of workers Food costs and shrinkflation 47

Fastfood Professional • November and December l 2018

Download a free copy of Brexit: A Challenge or Opportunity for the UK Food Industry? here.

November and December 2018 • Fastfood Professional

47

MONEY MATTERS

£1.4 million UK Circular Plastics Flagship Projects Competition launched at inaugural UK Plastics Pact Summit £1.4 million competition to support creative business ideas to stop plastic being thrown away.

New WRAP reports show stakeholders opportunities to improve plastic use and recycling.

struggling to breathe due to plastic pollution and the Blue Planet effect has made it impossible to forget that plastics are a growing threat to our planet.

“Our ambition to clean up our environment has never

First UK Plastics Pact Summit highlights six-month

been more clear on the eve of our first ever Green GB Week,

achievements and showcases Roadmap towards 2025.

and we are committed to exploring all methods to move

Summit comes ahead of first Green GB Week* to

from a use and dispose economy to use, reuse and recycle.

stimulate action and awareness of green growth.

A new £1.4 million flagship projects competition was launched at the inaugural annual meeting for members of The UK Plastics Pact, held in London yesterday (Thursday, 11 October).

Programmes like the Plastics and Research Innovation Fund give innovators the chance to develop creative fixes for one of our biggest global challenges.”

The UK Circular Plastics Flagship Projects Competition is open to ANY UK business with fresh ideas to tackle the

The competition, which is managed by WRAP working in

issue of plastic waste. Grants will be awarded for between

partnership with UK Research and Innovation (UKRI), was

£100,000 and £500,000 subject to match-funding, to

one of several special announcements made at the Summit.

support the piloting and evaluation with a view to wider

This competition forms part of the £20 million Plastic

implementation. Businesses wishing to apply must consider

Research and Innovation fund (PRIF) which was announced

projects in relation to the four central criteria:

by the Chancellor during the Autumn Statement in 2017. It will engage Britain’s best scientists and innovators to help

to reduce the total volume of plastic waste arising from the UK;

move the country towards more circular economic and

to significantly improve the rate of UK plastic recycling;

sustainable approaches to plastics.

to reduce levels of confusion amongst citizens; and,

Grants will be awarded under the UK Circular Plastics Flagship Projects Competition to applicants who demonstrate

to reduce the amount of plastic ending up in the world’s oceans.

creative business ideas to reduce the environmental

The 2018 UK Plastics Pact Summit was the first meeting

impacts of plastic, and which bring greater circularity in the

of Pact members since the programme launched in April

use of plastic. Professor Duncan Wingham, Executive Chair,

2018, with more than 150 delegates from across the

Natural Environment Research Council and PRIF lead for

supply chain attending. New WRAP research and guidance

UKRI, explained; “The Plastics Research Innovation Fund

were introduced which address key issues around plastic

brings the strength of UK Research and Innovation’s entire

packaging, and with the collecting and processing of post-

portfolio, from environment to technology to business

consumer plastics. They include;

to behaviour and regulation, to bear on the pressing and

1. Design tips for making rigid plastic packaging more

very widely recognised problem of plastic waste. We are

recyclable: Produced in association with RECOUP this

partnering with WRAP as experts in this sector, to join

provides and highlights priority issues reported by

up our approach and support for the UK plastics and

those sorting and reprocessing rigid plastic packaging,

packing sector. The UK Circular Plastics Flagship Projects

together with solutions. The guide will help to ensure

Competition launching today complements our recent

that packaging design choices minimise environmental

funding calls by working with businesses to implement new

impacts, limit the resources needed to produce

ideas to achieve the targets set out in the UK Plastics Pact.”

packaging and ensure that packaging is recyclable.

Sam Gyimah, Science, Research and Innovation Minister, said: “We’ve all seen heart-breaking images of sea creatures 48

Fastfood Professional • November and December l 2018

2. National

Recycling

Guidelines

updated:

WRAP’s

definitive national guidance on what can and cannot November and December 2018 • Fastfood Professional

48

the plastic chain sharing innovations made to address

been expanded to include a new section dedicated to

common issues in plastic use. Said Marcus, “I am delighted

the collection of plastic films.

at the speed and level of commitment from The UK Plastics

MONEY MATTERS

be collected for recycling from UK householders has

3. Composition of plastic waste collected via kerbside:

Pact in turning our ambition into action. We are on our

This report details compositional analysis of plastics

journey to totally transforming the plastic system in the

received and produced by UK Material Recovery

UK and tackling the urgent problem of plastic pollution.

Facilities and Plastic Recovery Facilities. It provides an

This starts with innovation, and I am delighted that we

up-to-date estimate on the volume and type of post-

were able to announce the crucial support from partners

consumer plastic packaging collected for recycling. The

like UKRI in funding new research opportunities.

report underpins The UK Plastics Pact work to drive

“The world is watching, and we cannot fail. We know it is

forward changes in polymer choice, plastic collections

a complex challenge and we need to get the balance right

and sorting, and reprocessing.

– retaining the value of plastic whilst reducing the harmful

4. PlasticFlow 2025 - Plastic Packaging Flow Data Report:

effects of plastic waste on our environment. Today’s

WRAP’s PlasticFlow 2025 details the current levels of

Summit has reinforced my confidence that we can achieve

UK plastic packaging placed on the market (POM) and

this. There is still a lot to do in a short space of time and

recycled, and the potential future levels up to 2025.

we need to maintain the momentum, but I believe we have

The report also assesses the probability of compliance

made significant strides forward on our journey to 2025.

with national and European recycling targets and demonstrates confidence in meeting these.

5. Minimum thickness of plastic bottles to be recycled: this research assessed the impact of light-weighting

“We have the collective will, from government, from business, and from all of us as citizens to lead the global fight against plastic pollution and change our relationship with plastic for good, forever. Together we are.”

plastic bottles on the sorting and recycling stages. It

The Summit was also a chance for delegates to focus

concluded that overall thin packaging was no more

on future work under The UK Plastics Pact, with a draft

difficult to sort and recycle than thick packaging.

of the forthcoming UK Plastics Pact Roadmap shared

However, it did identify that for rigid PET bottles

ahead of publication. This sets out the key actions and

there was a minimum thickness of 0.05mm, but this

intermediate milestones businesses, and other members,

thickness was only present in less than 2% of the

will need to achieve to deliver each target by 2025**, as

sample. The most important thing for effective sorting

well as highlighting the challenges ahead. Once finalised,

and recycling was how the bottles were presented;

Pact members and supporters should embed the Roadmap

reaffirming that a bottle should be presented as empty

milestones into their corporate and organisational targets.

and flattened with the lid on.

The UK Plastics Pact Roadmap is due to be published

WRAP Chief Executive Marcus Gover highlighted key

later this year, and will also inform action by Governments,

activities WRAP has coordinated over the first six months

funders, investors, NGOs and businesses who are not

of the UK Plastics Pact, with industry speakers from across

members of The UK Plastics Pact.

Calorie Labelling Consultation

The British Takeaway Campaign, an umbrella group representing those involved in the supply and preparation of the nation’s favourite foods, commented on the Government’s calorie labelling consultation

R

esponding, Ibrahim Dogus, Chair of the British

restaurants lack the time, expertise and money to carry out

Takeaway Campaign, said:

such practices.

“Takeaway restaurants have never had it tougher in

“If the Government is determined to press ahead with these

terms of business rates and rents; they do not need the added

plans, it should minimise the cost for small businesses – the

cost of mandatory calorie labelling which could run into the

backbone of the economy – and provide a free tool such as a

thousands of pounds.

simple online calorie calculator which would help takeaways

“While some larger chains have voluntarily adopted calorie labelling initiatives, most smaller, independent takeaway 49

Fastfood Professional • November and December l 2018

provide more information to their customers. 9 in 10 takeaways say they would use such a tool should it be made available.”

November and December 2018 • Fastfood Professional

49

MONEY MATTERS

Unilever and Veolia Sign Collaboration Agreement on Sustainable Packaging Three-year partnership will improve waste collection and recycling infrastructure to help create a circular economy for plastics waste

W

ednesday 24th October, 2018 - Unilever

content back into the value chain. Veolia will work with

and Veolia today announced that they have

Unilever to implement used packaging collection solutions,

signed a collaboration agreement to jointly

add recycling capacity and develop new processes and

work on emerging technologies that will help create a

business models through this partnership in various

circular economy on plastics across various geographies,

countries.

starting in India and Indonesia. According to the Ellen

Marc Engel, Unilever’s Chief Supply Chain Officer,

MacArthur Foundation, just 14% of the plastic packaging

commented: “The scale of the plastic waste issue is

used globally is collected for recycling after use, with 40%

getting worse, not better, with the production of plastics

ending up in landfill and a third in fragile ecosystems.

expected to double over the next two decades. We all have

In 2017, Unilever made an industry leading commitment

a lot more to do to address this critical issue and we hope

to ensure that all its plastic packaging will be designed to

that by partnering with Veolia, a world leader in waste

be fully reusable, recyclable or compostable by 2025. To

management, we can take meaningful strides towards a

help create an end market for this material, the company

circular economy.”

also committed to increase the recycled plastic content

Laurent Auguste, Senior Executive Vice-President

in its packaging to at least 25% by 2025. These targets

of Veolia for Development, Innovation and Markets,

are driving real change in the business – in particular how

commented: “There is an undeniable need to transform

packaging is designed for recyclability and reuse.

the current way plastic packaging end of life is managed in

In reaching this important agreement, Unilever and

order to reduce significantly its environmental footprint.

Veolia acknowledge that the issue of plastic waste is a

It will take a collaboration of a new kind between all the

shared responsibility that requires bold action across

actors of the value chain. With this global partnership,

the value chain to develop and scale up collection and

Veolia and Unilever join forces in various geographies

reprocessing infrastructure, which is critical in the

around the globe and, from the collection to the recycling,

transition towards a circular economy. The work will focus

take a leadership role to redefine a responsible and

on material collection, which will help channel recycled

sustainable future for packaging”.

Seafish film celebrates industry to show ‘Seafood is the Way Forward’ Seafish, the public body that supports

wonderful seafood available in the UK. Marcus Coleman, CEO of Seafish, said: “At Seafish we

the £10bn UK seafood industry, have

believe that seafood is the way forward for business, the

produced a new film celebrating

way forward for our communities, the way forward for the

the entire seafood industry entitled ‘Seafood is the Way Forward’

T

environment and the way forward for our personal health and wellbeing.

“This film encompasses our vision for a thriving industry and we’re excited to share it with industry and encourage

he film, launched at this year’s UK Seafood

them to use it too to help promote our wonderful seafood

Summit,

industry.”

showcases

the

whole

seafood

industry from catch to plate; celebrating

Celebrated seafood businesses and personalities from

the many heroes of the seafood industry and the

across the UK are featured in the film including Peterhead’s

50

Fastfood Professional • November and December l 2018

November and December 2018 • Fastfood Professional

50

help ensure this cycle continues for generations to come.

in London, Loch Fyne’s Morecambe Bay Oysters, Fowey

David Warwick, skipper of the Valhalla, said:

Shellfish in Cornwall and Edinburgh restaurants Ondine

“I am proud to work in the seafood industry and

and the Fishmarket.

extremely passionate about what I do so I was delighted to

The film also features David Warwick, a fisherman from

be part of this exciting project which truly does showcase

the South West of the UK who fishes out of Mevagissey,

the industry at its finest. We fisherman want nothing more

and Dougie Brown a fisherman on the Isle of Coll.

than to make a living and pass on a thriving industry to the

The film tells the story of the passionate men and women from across industry who work together to produce a beautiful end product for the UK consumer and

next generation.”

You can watch the film in full on Seafish’s YouTube channel: https://www.youtube.com/watch?v=ecz-hy86ras

Sustainability hooks chippie diners while price drifts behind Fish and chip diners choose sustainability over price when eating seafood 8 in 10 seafood diners (81%) want sustainability claims independently verified – with only 10% of diners saying that businesses contribute very well to protecting oceans Plastic pollution and overfishing are the most concerning ocean issues The Marine Stewardship Council has commissioned a study that reveals the habits of British fish and chip shop diners.

The study found that chippie diners choose sustainability over price when dining out, with safe to eat, taste, fresh, and good for heath as priority factors.

Conducted by research agency GlobeScan, the survey shows fish and chip shop diners demand independent verification of sustainability claims - with 8 in 10 (81%) saying that brands’ claims about sustainability need to be clearly labelled by an independent organisation.

Concerns about overfishing come second only to plastic pollution, and 79% diners believe that people should be prepared to switch to another type of fish if it is more sustainable.

fish from the fish and chip shop.

The research shows that fish and chip shop diners are keen to learn more, with 72% saying they would like to hear more from businesses about sustainability of fish and seafood products.

Rise of the sustainable chippie At the 2018 National Fish & Chip Awards in London, the ‘Oscars’ of the frying world, 12 out of the 16 winners are MSC certified. Captain’s in Hoddesdon, who have been shortlisted in Britain’s Top 10 fish and chip shops (two years in a row), started serving MSC certified fish this year. Also, Yorkshire’s Wetherby Whaler had five sites certified earlier this year, and in addition, Lakeside fish and chip shop were the first in the country to put MSC’s newly certified Poole Harbour clams on their menu, proving local can also be sustainable.

Since 2016, there has been a 115% increase in fish and chip shops with MSC certified seafood on their menus.

There are currently 120 fish and chip shops MSC certified across the UK. In addition, this year Café Rouge and Wetherspoons (with their popular ‘Fish Fridays’) have both launched MSC-certified sustainable seafood dishes on their menus,

Trust

meaning over 900 new sites offer customers sustainable

In a climate of low consumer trust in business and

fish choices.

government, trust in the blue MSC label remains high at

Loren Hiller, Commercial Officer, UK & Ireland, says,

70%. Over half (56%) of fish and chip shop lovers say

“It’s clear that fish and chip diners are placing increasing

ecolabels on fish and seafood raise trust and confidence

importance on seafood sustainability when they’re picking

in a brand.

up their fish supper. Thanks to our certified fish and chip

Globescan’s research into seafood diner habits also

shops who are committed to offering 100% traceable

revealed the high appetite for the British fish supper.

and sustainable seafood, it’s easier than ever for diners

While most seafood diners (92%) purchase their seafood

to enjoy their favourite meal knowing that there will be

in supermarkets, almost two-thirds (62%) purchase their

plenty more fish left in the sea.”

51

Fastfood Professional • November and December l 2018

November and December 2018 • Fastfood Professional

51

MONEY MATTERS

new fish market, Billingsgate market, Direct Seafoods

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

Falcon Foodservice Equipment

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

MCS Technical Products Ltd

Everett, Masson & Furby

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

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

Blue Seal

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

Restaurant Supply Store

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

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

Crown Chambers, 7a Market Place Melksham, Wiltshire, SN12 6ES T: 01225 791848

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

W: www.totalqsr.co.uk Fast Food Systems Limited

Middleton Food Products Ltd,

Carlton Catering 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

Fastfood Professional • November and December l 2018

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

Velox Grills

Total QSR Ltd

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

52

Nisbets Plc

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

Seriously Good Gluten Free

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

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

Hopkins Catering

E: info@totalqsr.co.uk

Ceres | Pure Food Innovation

Marfast

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

November and December 2018 • Fastfood Professional

52

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

53

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

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

Bailie Gate Industrial Estate, Sturminster Marshall, Dorset.

BH21 4DB sales@us4slush.com 01202 666922

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

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

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

Salty Dog

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

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

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

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

Cleaning Materials

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

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

Total QSR Ltd Crown Chambers, 7a Market Place Melksham, Wiltshire, SN12 6ES T: 01225 791848 E: info@totalqsr.co.uk

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

Fastfood Professional • November and December l 2018

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 November and December 2018 • Fastfood Professional

53

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

It’s Lolly ltd

Digital Media systems

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

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

Ethnic foods

Duct Cleaning and servicing Specialists

Shana Foods

Advertise Here!

You could be telling readers about your business or service on this page Call Athol now to book a space on

07725 434173 Standard and Premium Box listings available

CKC in association with KLS 8 Austin Fields Kings Lynn PE30 1PH T: 01553 886101 / 07766 747405 W: www.ckconline.biz E: sales@ckconline.biz

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

54

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

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

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

W: www.olinex-uk.com The

Fryers’ Favourite For Over 60 Years.

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

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

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

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

Finance, Leasing & Insurance

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

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

Complete Leasing Solutions Ltd

Integer

Manor Farm,

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

Fastfood Professional • November and December l 2018

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

November and December 2018 • Fastfood Professional

54

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

Food Safety & Hygiene Checkit Limited Broers Building JJ Thomson Avenue Cambridge, CB3 0FA

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

T: 01223 941450 E: info@checkit.net W: www.checkit.net Chartered Institute of Environmental Health (CIEH)

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

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

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

Frozen Food Suppliers Central Foods

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

55

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

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

Fastfood Professional • November and December l 2018

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

November and December 2018 • Fastfood Professional

55

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

56

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

Fastfood Professional • November and December l 2018

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

November and December 2018 • Fastfood Professional

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

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

Pies

Potatoes AHDB

Pukka Pies Ltd

T: 0116 264 4004

www.bestchips.co.uk AHDB Potatoes Agriculture & Horticulture Development Board, Stoneleigh Park, Kenilworth, Warwickshire, CV8 2TL 024 7669 2051

E: trade@pukkapies.co.uk

Fylde Fresh & Fabulous

W: www.pukkapies.co.uk

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

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

Kismet Kebabs www.kismetkebabs.co.uk Milton House, Maldon Road, Latchingdon, Essex CM3 6LF 01621 744 055

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

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

Packaging

Peter’s Food Service www.petersfood.com Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP 029 2085 3200 info@petersfood.com

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

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

57

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

Potato Treating & Equipment Drywite

Pizza & Pasta

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

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

Poultry Suppliers

Eurilait

Coveris UK Food & Consumer

Agrico UK Ltd.

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

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

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

Riverside Food Services Units 1-4, The Stables, Sutton Farm, West

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

Felton, Oswestry, Shropshire, SY11 4HX

T: 01691 839288 E: mandy@riversidefoods.co.uk W: www.riversidefoods.co.uk

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

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

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

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

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

Stoupid Pizza UK www.stupid-pizza.co.uk 84 Holmsdale Road, Coventry, CV6 5BJ stoupid.pizza@gmail.com 02476 278102

Fastfood Professional • November and December l 2018

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

November and December 2018 • Fastfood Professional

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TRADE DIRECTORY

Istanbul Meats

TRADE DIRECTORY

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

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

Jestic Foodservice Equipment

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

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

Pukka Pies Ltd

T: 0116 264 4004

Promart Manufacturing Ltd

Williams Refrigeration

E: trade@pukkapies.co.uk

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

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

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

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

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

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

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

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

Sausages, Pies and Burgers James T Blakeman & Co Ltd, www.blakemans.co.uk Millenium Way, High Carr Business Park, Newcastle –under- Lyme, Staffordshire, ST5 7UF admin@blakemans.co.uk 01782 569610

58

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

W: www.pukkapies.co.uk

Peter’s Food Service www.petersfood.com Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP 029 2085 3200 info@petersfood.com

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

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

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

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

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

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

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

Fastfood Professional • November and December l 2018

Trade Bodies Marine Stewardship Council (MSC) www.msc.org Marine House 1 Snow Hill London, EC1A 2DH 0207 246 8900

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

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

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

British Frozen Food Federation (BFFF) www.bfff.co.uk Warwick House, Unit 7, Long Bennington Business Park, Main Road, Long Bennington, Newark, Notts, NG23 5JR 01400 283090

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

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

Asian Catering Federation www.acfederation.org London Pall Mall 100 Pall Mall St James London, SW1Y 5NQ November and December 2018 • Fastfood Professional

58

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

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

Harry Ramsden’s

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

www.harryramsdens.co.uk

W: www.utilityhelpline.co.uk

59

Mexigo www.mexigo.uk

Muffin Break www.muffinbreak.co.uk

Papa John’s www.papajohns.co.uk

Wholesalers and Cash and Carry

Pepe’s Piri Piri www.pepes.co.uk

Central Foods Maple Court, Ash Lane Collingtree Northampton NN4 0NB

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

Chicken Cottage www.chickencottage.com

Chop & Wok www.chopandwok.co.uk

Chopstix support@franchising.com

Doner Kebab

E: brian@utilityhelpline.co.uk

www.londonfish-chips.com

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

Utility Helpline

T: 01432 378690

London Fish and Chips

Shinebright Creative

Chozen Noodle

Hereford, HR1 2HE

www.gallonesfranchise.com

Pro Web Design

Utilities 107 Berrows Business Centre, Bath Street,

Gallones Ice Cream Parlours

Web Design

www.chozen.co.uk

Peri Peri Original www.periperioriginal.co.uk

Pita Pit UK www.pitapituk.com

TRADE DIRECTORY

Training & Consultancy

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

German Doner Kebab www.donerkebab.net

Empire Dogs www.empiredogs.co.uk

Flamin’ Chicken info@theflaminchicken.com

Fastfood Professional • November and December l 2018

TRADE DIRECTORY November and December 2018 • Fastfood Professional

59

Quality Irish Pork Sausages

WHEN IT COMES TO QUALITY PORK SAUSAGES...

McWhinney’s fly higher than the rest!

To find out more about McWhinneys Sausages, visit us at www.mcwhinneys.com 60

Fastfood Professional • November and December l 2018

November and December 2018 • Fastfood Professional

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