FastFood Professional

Page 1

ISSN 2514-989X

(Formerly Fish & Chips & Fast Food Magazine) The Nations Favourite Takeaway Magazine, Now in our 32nd Year

SMALL FOOTPRINT - LARGE PROFITS At just 300mm wide, the ultra slim Icetro 161 turns free counter space into serious profit potential.


The Search is on Again!

Sea Change in Letchworth

Fastfood Professional • August and September 2022

Thomas Ridley Alternatives

Sunshine on a plate

The German 1 Pink Kebab

August and September 2022 • Fastfood Professional


Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional


Welcome back to the National Fish & Chip Awards


t Fast Food Professional we are so glad to see these prestigious awards back after

many great years being organised by Seafish, now being taken on by Andrew Crook and the team at NFFF. In addition the major sponsor of the awards will be our friends at Norwegian Seafood Council and this bodes well for what will be a very difficult period for everyone in the Fish & Chip and wider Takeaway and QSR sectors. Good luck to everyone who enters the many categories and we look forward to celebrating the winners in due course. Businesses need to deal with so many pressures of inflation in every key area including product supply and price, taxes, energy and labour costs. The world has enough to deal with including climate change, the continued fall-out (and recovery) from Covid and the on-going turmoil from the Russian invasion of Ukraine. On top of these, although we read of businesses being forced to close, there will be increasing pressures from competitors all looking to survive and grow, small and large ones – they all want their slice of the cake! Even McDonalds having run out of options to reduce the size of some ingredients, have announced price rises on a number of their menu items. The world and his dog seem to be on strike looking for a better deal, but as someone who has worked in the industry since the 1960’s, I can’t help thinking that if everyone got the pay deal that they are asking for, what will that do? – fuel further inflation and issues! It is a clear sign that in the longer term there will need to be an evolution in how we operate in our sectors and in this issue, we have a very interesting article from Barney Wragg, CEO of food robotics firm Karakuri on future interoperability in kitchens. The future will look somewhat different. Enjoy the rest of the summer and prepare your business for what could be a hard winter.

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Annual Subscription UK: FREE Overseas: £37 Fast Food Professional is published six times a year (February & March), (April & May), (June & July), August & September), (October & November) and (December & January). Newco Media Ltd 26A Osborne Heights, East Cowes, Isle of Wight. 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. 3

Fastfood Professional • August and September 2022

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On the Cover A solution for every fast food restaurant from Jestic See page 6



6 10 11 12 14 16 18 20 22 26 28 30 31 32 34 36

Fastfood Professional • August and September 2022

A solution for every fast food restaurant from Jestic The Norwegian Seafood Council - Principal Sponsors of National Fish & Chip Awards The Search is on as the new National Fish & Chip Awards Open for Entries Letchworth Chippies have become part of a Sea Change Thomas Ridley Launches Delicious Alternatives On Blakemans’ 70th birthday we reflect on their heritage and hear about their future Sustainable Seafood Week with the theme ‘All Hands on Deck’ A dose of sunshine on a plate. Major launches Gravy fortified with Vitamin D KTC Launches Halal Certified Beef Dripping Nortech Foods Launches ‘A Plaice in The Sun’ Holiday Giveaway For Chip Shop Owners Lip Licking Chicken Needs Lip Licking Ingredients Central Foods launches new deep dish apple pie Frozen food distributor Central Foods promote Oliver Sampson to commercial manager Score this September with Country Range’s New Cookie Pucks Electrolux Professional Launches All-new Upgrade for SpeeDelight The Great Fish and Chip Debate: Salt or Vinegar First? Sarson’s Asks the Nation August and September 2022 • Fastfood Professional








August and September 2022

37 38 40 41 42 44 46 47 48 49 50 51 52 53 54 55 5

New pretzel rolls into town from Funnybones Foodservice The future is green - Unox launches multi-million-pound UK Experience Centre

In Every Issue

Heinz delivers as it launches all new virtual breakfast Restaurant, ‘Heinz Brekkie’ JJ Launches ‘My Shopping Lists’ to help caterers to plan ahead McCormick announces two new Flavour Inspirations inspired by the 22nd Flavour Forecast Money Matters

Harnessing the Power of Plant-based in Quick Service Restaurants Drink me Chai help baristas serve-up authentic chai lattes with latest blend Aimia Foods tap into chocolate orange demand with 1883 Terry’s Chocolate Orange Syrup

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

Cookie Dough is Hot Stuff for Vegan Diets from Sweet ingredients supplier Bling Pack a punch with Carpigiani smallest counter top unit - the 161T GSP German Doner Kebab (GDK) launches UK’S first pink kebab Hoshizaki introduces a flake ice machine that won’t flake on operators Finance options available to support UK businesses

The Trade Directory

Valentine celebrates 70 years of unique know-how

Starting on page 56 in this issue

Interoperability: A Tech Conundrum for the Future of Fast Food Amipak are making packaging work harder -Don’t let waste eat away the bottom line

Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional


A Solution For Every Fast Expert supplier, Jestic Foodservice Solutions, showcase key brands for fast food operators AYRKING


Leading manufacturers of fried

The Best Technology.

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build the best baking, highest quality, most energy

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Changing the way the

Engineered to last, and last,

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and that’s exactly what the XpressChef family of high-

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level. Workflow Philosophy


Moduline products offered by Jestic

cover many stages of workflow with

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Moduline range put food safety first, meaning operators

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have total peace of mind, no matter if they are cooking, holding or regenerating. 6

Fastfood Professional • August and September 2022

With a wide range of counter-top, stacked and freestanding models to choose from, fast food operators August and September 2022 • Fastfood Professional


Food Restaurant can find the right MKN combi for their business when

Vitamix products deliver value through a quality and

turning to Jestic Foodservice Solutions. Plus, with a whole

consistent blend, improved speed of service, enhanced

host of innovative technologies which provide guided

reliability and customised programs

cooking, connectivity and automatic cleaning, fast food

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operators can make light work of every-day tasks whilst ensuring menu quality and consistency is maintained.



Quality Countertop Equipment

Every day, Antunes countertop

Advanced solutions

solutions helps the largest and most

for frozen drinks

successful fast food operations

The Elmeco range of high-performance

expand their menus, improve their

and reliable slush machines enable

service, and grow more profitably.

customers to easily prepare and serve profit-generating

Their extensive range includes

frozen slush drinks as well as frozen cocktails, sorbets

toasters, steamers, egg stations, hot dog grills and

and more - even within fast food restaurants and

display cabinets, all of which have been designed to help

takeaway houses where space is a premium!

customers improve quality, consistency and efficiency of their products and operation.



Simple and reliable soft ice

cream machines

Putting space to work

The Icetro range of soft ice cream

Metro commercial storage and

machines excel in every area, from

shelving solutions are recognised

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this range, customers will find a whole host of flexible

to maintain making it a natural choice for any fast food

solutions, including MetroMax® and Super Erecta Pro

operator that is looking to tap into the thriving soft ice

shelving which offer outstanding strength, SmartWall

cream/dessert category and make a serious profit.

shelving for operators that wish to utilise emptywall

With a wide range of pump or gravity models available to choose from with self-pasteurisation, customers can

space, durable MightyliteTM insulated food carriers, and more!

find an ideal solution for their business. CARLISLE VITAMIX

Professional grade

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Carlisle’s comprehensive

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caterers to run more smoothly and efficiently. The range

deliver a successful blended

includes the V-line of stainless steel Gastronorm pans,

beverage program for fresh

StorPlus food containers, the OptiClean warewashing

drinks, smoothies and shakes.

range and Cateraide insulated food carriers.


Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional


Sustainability Matters Business Matters Origin Matters Almost 9 in 10 UK diners understand the importance of sustainable seafood… …but only a quarter know what to look for in a fish and chip shop Do you know how to communicate this to your customers? Friers believe sustainably sourced fish is important, but communicating the value of this to customers is a challenge


Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional


Learn the rest from the best Discover the ‘Fish & Tips’ video series made with friers, for friers Communicate your sustainability credentials to show the value in every portion Understand how to make your operations as sustainable as possible, to ensure your business is future fit

Access free sustainability resources on the Seafood from Norway website

Follow us on


Fastfood Professional • August and September 2022

Visit us

Proud sponsor of

August and September 2022 • Fastfood Professional


The Norwegian Seafood Council are unveiled as the Principal Sponsors of the National Fish and Chip Awards The National Federation of Fish Friers are pleased to announce that the Norwegian Seafood Council have agreed to be the Principal Sponsors of the National Fish and Chip Awards to help relaunch the event after a two year break


FFF President Andrew Crook said “We are

UK is demonstrative of just how important the issue is to

delighted to be working with the Norwegian

the industry as a whole. It’s imperative we work together

Seafood Council on the awards. This is a huge

to offer sustainable options on menus and educate

project for the NFFF and we have a great

consumers on the importance provenance and choosing

working relationship with the NSC. We look forward to

sustainable options.

taking the event forward in association with the Norwegian

The National Fish & Chip Awards have given endless

Seafood Council who have been great supporters of the

energy to the nation’s fish and chip shops over the years,

event through the years.”

and to our exporters. We are honoured and excited to

Hans Frode Kielland Asmyhr, UK Director of Norwegian Seafood Council, says:

continue to be a part of this positivity for Great British fish and chips.”

“The Norwegian Seafood Council is very happy to be the

The National Fish and Chip Awards Launched on the

principal sponsor of the 2023 National Fish & Chip Awards,

28th of June 2022 and entries are open until the end of

which are a cornerstone of the fish and chip industry. We

August with the ceremony taking place at the Park Plaza

have worked with the NFFF for some time now to secure the

Westminster Bridge in London on the 28th of February

relaunch, where we will honour best practice in the iconic


UK fish and chip industry within a multitude of categories that carry great weight across the sector and beyond.

Andrew Crook said “The NFFF took this event on as it is of great importance to the fish and chip industry, our

We are also proud to sponsor the category award for

board is donating a lot of their own time to get these

recognising sustainability and good environmental practice

awards moving again but the event is only possible with

within the industry. Food security and sustainability has

the support of our sponsors. We are grateful for everyone

come to the fore in recent years, and the take up of our

who has pledged support and helping us to deliver what is

Fish & Tips campaign in fish and chip businesses across the

the highlight of the fish and chip calendar.”


Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional


The Search is on as the new National Fish & Chip Awards Open for Entries The time is finally here after a couple of years without these prestigious awards taking place the NFFF are proud to announce the opening of the N`ational Fish and Chip Awards 2023

FFF President Andrew Crook said “We are delighted to be bringing the awards back as they are so important as the main driver of standards in our industry. They are also a fantastic opportunity to highlight key issues that affect our businesses; it is also a great place for operators and suppliers to meet and where many friendships are formed.” We have mixed it up a little this year removing the regional winners and also introducing a public vote. We have introduced two new categories Environment and Sustainability Awards and Supplier of the Year. There may also be a few surprises along the way. The Other categories are: •

Takeaway of the Year

Restaurant of the Year

Field to Frier

Multiple Operator Awards

Staff Training and Development

Mobile Operator

Quality Accreditation Champion.

Best Newcomer

The entry and judging processes have been updated to encourage as many entries as possible. You can enter using the link from the bespoke awards website “We hope as many people get involved as possible as the awards have always been a great opportunity to showcase what a fantastic and resilient industry we are, so get those entries in, there are plenty of categories and you have to be in it to win it! “ said Andrew


Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional


Letchworth Chippies have become


wo Letchworth chippies were part of a Sea

is too often forgotten in the future of food debate and

Change in Letchworth Garden City this June. As

what makes a sustainable, healthy diet. Research even

part of Seafood from Norway’s latest campaign,

shows that Brits only eat about half of the Government’s

Rock’s Fryer and Oh My Cod! in the heart of the

recommended two portions of fish a week. Norway is home

Hertfordshire town have been serving up sustainably

to the world’s largest cod stock, supplying around one

sourced Norwegian cod and chips to customers and

third of the UK’s cod and haddock; and for many years has

educating on the benefits of choosing sustainable

been at the forefront when it comes to maintaining and

seafood – for us and the planet.

regulating sustainable fisheries.

A recent survey conducted by Seafood from Norway and

This is where Sea Change comes in. The campaign aims

the National Federation of Fish Friers (NFFF) revealed that a

to turn the tide on the silence surrounding seafood as part

huge 9 out of 10 diners (87%) agreed that sustainable fish is

of a sustainable diet, and demonstrate how sustainably

important to them, but only a quarter (24%) said they knew

sourced seafood can indeed play a big part in helping

what to look for when it came to sustainable fish in their fish

to meet the world’s growing food demand. Moreover, by

and chip shop. This research also showed that 74% of Brits

choosing Seafood from Norway, fish and chip shops can be

want fish and chip shops to do more to educate them about

confident that they really are serving their customers the

the sustainable credentials of the fish they sell1.

best quality sustainable seafood.

Fish and chips are well known to be one of the nation’s

The fish and chip promotions were hugely successful,

favourite dishes and it is often the entry point to seafood

Mr Sandhu, owner of Rock’s Fryer, commented: “The

for many consumers. Seafood from Norway recognises

Norwegian FAS cod was of exceptional quality. We have

that this is a valuable channel for maximising the Sea

been impressed by the large white flakes and delicate taste

Change campaign messaging. By partnering with local

- and our customers certainly agreed! We’ve really enjoyed

chippies, Seafood from Norway has been able to increase

taking part in the Sea Change promotions, introducing

awareness of the Norwegian origin of fish served during

residents to delicious cod from Norway, and helping tell

the promotions, as well drive awareness of sustainable

their sustainability story. It will definitely feature more on

seafood as a delicious protein alternative.

our menus in the future.”

Hans Frode Kielland Asmyhr, UK Director, Norwegian

The promotions helped to educate families, including

Seafood Council, comments: “Consumers should be

children, on sustainable seafood and the important

aware that by purchasing from a sustainable shop, they

role it has in the future of food through fun, interactive

are contributing to the future of our oceans and its fish

educational activities. Family favourite Mr. Cod joined

stocks. I’m extremely happy to see how well the local

each promotion to hand out educational boxes for

community of Letchworth has reacted to our fish and

children which included a sustainable seafood fact sheet,

chip activities, as well the Sea Change campaign as a

colouring sheets, colouring pencils, a branded puzzle and


a Sustainable Seafood hero badge.

According to the United Nations, we need to produce

The Sea Change in Letchworth is part of a pilot, with

70% more food to meet dietary needs in 2050. Land-

a view to replicating in other areas in the UK and other

based agriculture cannot meet these requirements alone,

global territories. Look out for updates on further Sea

and we need to look to alternatives. What’s more, seafood

Change projects in the near future.


Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional


part of a Sea Change Norwegian Seafood Council Launches Sustainability Hub for Fish and Chip Shop Operators


he Norwegian Seafood Council (NSC) is launching a

sustainability resources to talented and dedicated fish and

new sustainability hub featuring resources for fish

chip shop operators across the UK. We expect them to

and chip shop operators.

drive engagement with

Following the recent launch of its educational video

customers around the issue of sustainability, and

series, the NSC has created a digital resource hub where

ultimately give them a greater understanding of the

friers can access materials to help them communicate the

importance of sustainable seafood.

importance of sustainable seafood – and to show the value in every portion of fish and chips.

“The more we can tell customers about where their fish is from, and the effort that goes into making sure it’s as

The Fish and Tips resource hub, www.seafoodfromnorway.

sustainable as it can be, the greater chance we have of has a range of materials available to

getting UK consumers to understand the incredible value

download including:

they are getting from a portion of quality fish and chips.”

Ocean-to-Plate Short Film: A short film captures the

The resources have been created following clear

nostalgia associated with fish and chips in Britain, and the

demand from fish and chip shop operators. In a research

importance of protecting this much-loved institution for

piece carried out by the Norwegian Seafood Council

the future.

in partnership with the National Federation of Fish

Fish and Tips Social Media Toolkit: Designed for busy friers

Friers (NFFF) it was found that 88% of fish and chip

who are short on time, this digestible toolkit is accessible to

shop owners find the issue of sustainably sourced fish

novice and experienced social media users alike.

especially important, but the majority of them struggle to

‘Know where your fish is from’ poster: A printable poster for use in-shop that includes a QR code to take customers through to the Ocean-to-Plate film.

communicate this to their customers1. Norway leads the world in sustainable fishing practices, and is home to the planet’s largest cod stock. By choosing

The NSC is also releasing point-of-sale (POS) including

Seafood from Norway, operators can be confident that

branded window stickers, bag and box stickers and

they really are serving their customers the best quality

A3 posters. These resources feature a QR code which

seafood and that it’s as sustainable as it gets.

customers can scan with their smartphones, allowing them

The Fish & Tips resource hub can be accessed here:

to watch the Ocean-to-Plate film.

Hans Frode Kielland Asmyhr, UK Director, Norwegian Seafood Council says: “We’re delighted to offer these 13

Fastfood Professional • August and September 2022


POS can be requested from a number of distributors including Smales, T.Quality and Unique Seafood. August and September 2022 • Fastfood Professional


Thomas Ridley Launches Delicious Alternatives


he rise of plant based food has impacted all avenues

and be sure that you’re providing what customers want

of food consumption and whatever the reason

and creating delicious food. So many times, I hear people

for introducing some new items or transitioning

say that plant based or vegan food is boring or tasteless

totally to veganism, this movement is here to stay.

so we are here with Delicious Alternatives to showcase just

Understanding customer motivations, what constitutes

how amazing it can be and to help menus up and down the

plant based, vegetarian or vegan and how to incorporate

country to come alive with plant based food.”

this onto a menu is covered in the new ‘Delicious

The Thomas Ridley Delicious Alternatives brochure is available

Alternatives’ brochure from Thomas Ridley. Alongside the

on the website and provides key information for operators

trends, the explanations, the how to and the dos and don’ts

looking to develop the plant based side of their business.

of plant based food, Thomas Ridley has also introduced some brands that are relatively new to the UK market. - PLNT, a plant based meat and fish range creating the ultimate taste experience for those who don’t want to eat meat or fish. Made of natural ingredients, PLNT has the same texture and mouth-feel as the original, and offers the ultimate taste sensation. - The Simple Root - cooking sauces making creamy plantbased dishes a doddle. Think Vegan Truffle Mac n’ Cheese, Easy Plant-Based Lasagne, Spicy Satay Skewers and Creamy Pesto Pasta. All vegan, fresh & packed with veg. - Plant-It – an award winning brand from Ireland that is now expanding thanks to a recent listing with Thomas Ridley. A wide range of meat-free, chicken-free, eggfree, fish-free and veggie products that can be used to create amazing dishes that happen to be plant-based. Paul Knight, Commercial Director at Thomas Ridley Foodservice is keen to help foodservice operators to drive plant based business, “The majority of our customers have introduced plant based, vegetarian or vegan foods to their menus, but it can still be tricky to navigate the demand for this type of food 14

Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional


Proudly serving Supreme sausages for nearly 70 years Blakemans ‘Supreme’ sausages have been made with the finest cuts of pork and have been renowned for their quality, consistency and value since 1953


Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional



tarting up in Staffordshire in 1953, the Blakeman family have been producing sausages and meat products that are renowned for their consistently high quality ever since. Despite the scale of the operation growing

year on year and the technological advancements they’ve installed, it is their ethos of using the finest ingredients; a robust production process perfected through the generations and a heavy focus on giving great customer service that keeps their loyal customers coming back.

On the eve of their 70th birthday, Blakemans reflect James. T. Blakemans will be celebrating their 70th birthday next year and they have been The company have gone from strength to strength

upgrade to all of the lighting throughout the manufacturing

since their humble beginnings in a converted barn to the

plant and even ensured that all of their food waste is

multimillion pound, purpose built facility employing over

used to create renewable energy by a 3rd party, using an

290 people that they have today. The size of the operation

anaerobic digester.

has not altered their core values however and the family

Another recently completed project was the instillation

are still very involved in the day to day running of the

of two new inline ovens in their purpose built cooking


plant. One replaced an older model with the other being an

As well as looking to the past and evaluating their

additional unit. These instillations have seen an increase

strength in the market at present, the big birthday has

in production volumes by 50% whilst simultaneously

offered up an opportunity to set goals for the future as

reducing energy consumption per kg produced.

well. James T Blakemans have not been strangers to

Carrying on from this, they have received delivery of

investing in their company over the years and this is set

2 new temperature controlled delivery trailers for newer,

to continue going forward. Having already stared work on

more efficient units, with a further 3 on the way. They even

an online ordering system and app for the convenience

considered the environment when completing the designs

of their customers they are committed to concentrating

for the trailers, changing out the dark blue colours of

their future efforts and resources on further reducing the

Blakemans tradition for designs which are predominantly

company’s environmental impact.

white. These changes should mean that the refrigerated

Recently they have switched all of the refrigeration

units will not need to work as hard to combat heat

systems throughout the production process, completed an

absorption on sunny days, saving on fuel consumption.


Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional


on their heritage and map out their future reflecting on their history, developments and planning the future of their family business Steve Collinge (Operations Director for Blakemans) said: “At Blakemans, we do not have a static approach to

the importance of family values that we continue to run the Blakeman business.

reducing our environmental impact. We are constantly

This milestone is not something that we have achieved

evolving in a bid to over-achieve upon the regulations and

on our own though, a huge part of our success has been

guidelines that we are given and that we have set out in

down to the people that have worked with us along the

our ESOS (energy saving opportunity scheme) and SECR

way. We have had in the past, and still have, an exceedingly

(streamlined energy and carbon reporting) schemes. It is

hardworking team of people operating throughout all

a top priority for us as a business.”

levels of the business. We, as a family, are incredibly

As one project comes to fruition there are always others waiting in the pipelines. Their next steps are already well

proud to have worked alongside so many dedicated staff throughout the years.

under way, including the installation of solar panels at

Thank you also to our customers and supporters for

the production facility and changing over their systems

their patronage and loyalty, none of this would be possible

for the temperature control of production areas to more

without you. We look forward to supplying our quality

efficient ammonia systems.

products to you all for many, many more years to come.’

It seems that Blakemans is still in full stride at 70 years

If you’d like to find out more about Blakemans products

young. Reflecting on the milestone anniversary Managing

and services then please visit or speak to

Director, Phillip Blakeman said:

your local supplier.

‘Here we are, on the verge of 70 years in business and what an adventure it has been so far. It is a testament to


Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional



FISHCAKES MADE FROM A SECRET BLEND OF WHITE FISH, POTATO, HERBS AND SPICES, COATED IN LIGHT GOLDEN BREADCRUMBS. Available in Classic 85g, Jumbo 113g and Mega 140g sizes Deep fry straight from the freezer Cook to order in less than 7 minutes Sustainably sourced For more product information and recipe ideas visit:



Sustainable Seafood Week runs from 16th to 23rd September with the theme ‘All Hands on Deck’ With oceans under threat from overfishing, plastic pollution and climate change, the choices we make have never been more important. At Young’s Foodservice, we are proud supporters of the Marine Stewardship Council and Sustainable Seafood Week


Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional




FILLET OF FISH MADE FROM FILLETS OF WILD ALASKA POLLOCK COATED IN GOLDEN BUBBLY BATTER. Perfect served as a burger for a grab & go alternative to fish and chips MSC Certified Deep fry straight from the freezer For more product information and recipe ideas visit:




t’s incredibly important that we all purchase

Young’s remains at the forefront of sustainable

seafood products with the blue MSC ecolabel

practices and is dedicated to driving these

which means that seafood comes from a

strategies forward. As such, the complete Young’s



range is sustainably sourced in accordance to the

minimises its impact on the marine environment,

company’s Fish for Life initiative and much of the

helping to protect the oceans and ensure there are

range now features the MSC eco-label. Operators

fish left in the sea for future generations to enjoy.

can therefore proudly promote the MSC eco-label



This year, Sustainable Seafood Week runs from

on their menu when choosing Young’s and help

16th to 23rd September with the theme ‘All Hands

plug the knowledge gap by highlighting this to their

on Deck’. We all have a shared responsibility to

customer base.

protect the ocean – from the brave fishers out on the

By choosing products with the blue fish ecolabel,

seas, the processors or other players in sustainable

operators can make a big difference and help

fishing communities, those involved in the supply

protect our oceans. Buying from a trusted source

chain, right through to the end consumer – it takes

such as Young’s and recognising the MSC labelling

all of us doing our bit to ensure that fish populations

will provide confidence that not only is the fish

can reproduce to healthy numbers, and in turn feed

being served sustainable, but it is also great quality

future generations of seafood lovers.

and delicious too.

As the UK’s biggest specialist seafood brand, 19

Fastfood Professional • August and September 2022

#ALLHANDSONDECK #CHOOSETHEBLUEFISH August and September 2022 • Fastfood Professional


A dose of sunshine on a plate Major launches Gravy fortified with Vitamin D


government study has estimated that more

with added Vitamin D, Paul Saunders, Marketing Manager

than 1 in 10 of adults in the UK are deficient

at Major adds:

in Vitamin D – the sunshine vitamin – which

“We are immensely proud to announce the launch of our

is required to maintain healthy bones and

Major Gluten Free Gravy Granules with added Vitamin

muscles. In a bid to combat this, Major has launched a

D. Featuring the much-loved flavours from our market-

range of Gluten Free Gravy Granules with added Vitamin D.

leading gravy range, the new products have been

Completely unique to the industry, Major Gluten Free

fortified with Vitamin D – something that’s essential

Gravy Granules with added Vitamin D is available in a

to healthy bodies. For years, some products, including

choice of meat or poultry flavours, are free from allergens,

cereals and certain spreads have included added

suitable for vegetarians and vegans and meet 2024 salt

Vitamin D, but this is the first time a gravy has been

standards. Proudly manufactured in the UK, the granules

available. Particularly suited to care caterers, where

quickly dissolve in boiling water, creating a gravy that is

the elderly are one of the most at risk of a Vitamin D

thick, flavoursome and importantly, a great source of

deficiency, our new gravy range is a dose of sunshine

Vitamin D, providing up to 40% of an adults recommended

on a plate.

daily allowance per 100ml of gravy. A yield of 25L per pack and stored in resealable tubs, the new gravy is equally suited to high output foodservice operations as it is to smaller commercial kitchens serving gravy in batches. By simply adding to boiling water or roast pan juices and whisking for 30 seconds, chefs can serve a consistent, quality gravy with a rich and balanced flavour. Representing the first gravy fortified with Vitamin D on the market, Major has combined decades of experience

The large 2kg resealable packs are suitable for

and knowledge, as well as the result of several studies

commercial kitchens, while the choice of meat or poultry

to produce a product that not only tastes good, but also

enables a choice of flavours. A recipe containing no

supports the health and wellbeing of consumers. Research

allergens and suitable for both vegetarian and vegan diets

suggests that although some groups are less likely to be

allow a chef to serve one gravy for all.”

Vitamin D deficient, there are others who are at greater

Vitamin D is proven to be key to supporting the body’s

risk, including those who spend less time outside, as well as

immune system as well as keeping bones, teeth and

those with naturally darker skin. The Government goes as

muscles healthy.

far to recommend that everyone should consider topping

To find out more about the Major Gluten Free Gravy

up their Vitamin D intake, especially during the autumn

Granules with added Vitamin D, or for more on the other

and winter months.

products in the Major stocks, sauces and gravies portfolio,

On the launch of the new Gluten Free Gravy Granules 20

Fastfood Professional • August and September 2022

please visit or call +44 (0)1908 242424. August and September 2022 • Fastfood Professional


The Class of ’54 Fish and Chips have long been recognised as Britain’s National dish, no more so than in the 1950’s. In the Class of ’54 there were over 30,000 Fish and Chip shops serving the Country’s only take away food. The primary fare was cod or haddock and chips, fried initially in animal fats, principally dripping and lard. The average price for a medium portion of cod and chips was one shilling (5p in today’s currency) and Friday night was the most popular night for the take away treat. In 1954 the market changed dramatically with the launch of Frymax vegetable oil. Unlike the high level of saturated fat and cholesterol in animal fats, Frymax was pure white premium palm, which had a higher smoke point, was additive free, contained no hydrogenated oil and less than one per cent trans fats. Frymax produced delicious light results and soon became the industry favourite and has remained so until today, the same product with the same consistent results.


Frymax – In a Class of its Own 21

For information, advice, or customer support material please contact ADM Trading (UK) Limited. e-mail:

Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional


KTC Launches Halal Certified Beef Dripping


TC Edibles Ltd, Britain’s largest independent

KTC Halal Certified Beef Dripping is the latest addition

manufacturer and distributor of edible oils, has

to the company’s growing range of high quality frying

launched a Halal Certified Beef Dripping – making it

solutions. This includes a selection of sustainably sourced

the first of its kind available in the UK.

vegetable oils, as well as the popular Super Hi Fry range of

KTC Beef Dripping is ideal for all kinds of roasting and

high performance frying blends.

frying, adding depth of traditional flavour to a wide range

KTC Edibles are created with sustainability in mind,

of dishes. It’s an excellent choice for Fish and Chip shop

and use responsibly sourced ingredients, including RSPO

owners who are looking to advance their inclusivity and

certified, segregated sustainable palm oil wherever

cater for the Halal market.

possible. Making environmentally friendly choices is an

This is an exciting development for the oil and fat industry, as it will open up lots of new opportunities for

important priority for the company, and they actively promote sustainable practice across all their suppliers.

businesses, enabling them to reach a wider demographic

Founded in 1972, KTC Edibles employs more than 275

and offer a greater choice of menu options to their

people across two UK sites in Wednesbury and Liverpool.


The company supplies more than 250m litres of cooking

Gary Lewis, Chief Commercial Officer at KTC, said:

oils to customers of all sizes across the UK food industry

“We’re always looking for innovative ways to be more

each year. In 2022, all the palm oil supplied by KTC will be

inclusive and our Halal Certified Beef Dripping has been the perfect way to do this!” “There’s been a real gap in the market for some time. We’re thrilled that we can meet this demand and be the

RSPO certified sustainable. Additional information about KTC Beef Dripping and other high performance frying oils from KTC can be found at

first UK business to provide a beef dripping solution that delivers on performance and taste.” KTC Beef Dripping is also available as a standard, nonhalal product. With no allergens, additives, GM ingredients or hydrogenated fat - KTC Beef Dripping also has the benefit of being low in trans fats. Ideal for all kinds of roasting and frying, it delivers depth of traditional flavour to a wide range of dishes. 22

Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional



No Аdditives

High performance beef dripping, perfect for roasting and frying.

No Allergens

Halal Certified Available

No GM Ingredients

No Hydrogenated Fat

Low in Trans Fats



With the traditional taste of KTC Beef Dripping.

The only Halal dripping available in the UK today!


Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional


A Smarter Batter for Consistent Results A quality Crispy texture your customers will love Goldensheaf is the UK’s leading batter brand, developed using the very latest Kerry technology and specially designed to absorb at least 10% less oil which makes the batter stay crispier for longer... At Goldensheaf, we are passionate about providing quality batters to fish and chip shops nationwide. The Goldensheaf formula guarantees every consumer the same great taste and consistently crispy texture with every order. Being exceptionally simple for shops to prepare, Goldensheaf’s batter solution provides operators with the opportunity to sell more fish and chips whilst ensuring consumers receive a superior-quality. Paulo’s Fish & Chips is a family run business based in Cumbria. Owner Paul Fontana has been in the trade for over 55 years, first starting out with his father who taught him his craft. For over 30 years they used various different brands in the shop, but made the switch to Goldensheaf Smart Batter 2 years ago, averaging around 25-30 bags per month. Impressed with the results, he now

also uses Goldensheaf Gluten Free Batter alongside Kerry’s wide range of Dinaclass Curry Sauces. We sat down with Paul to discuss why Goldensheaf is his batter of choice, and what the most important factors are for fish & chip shop owners when choosing a batter to suit the needs of their outlet. Paulo’s is open 7 days a week with 6-7 different friars working at a time, so being able to trial the Goldensheaf Smart Batter mix was crucial. “It was all about getting the consistency just right” explains Paul, ‘the search for a quality batter that tastes great, has a good appearance and exceptional hold when it gets to the hot box is always on, and Goldensheaf delivered.” “The product performs really well in the cooking process” he continued, “We were all really pleased with its crispiness and colour. It also has excellent consistency compared to any of the previous flours we’ve worked with, and generally performed across the board.”

According to business leaders from across the foodservice sector, the use of online technology and demand for delivery are the two most important long-term consumer trends impacting the industry. Paulo’s now offer home-delivery via 3 different platforms. Paul explained “it’s vital that the fish arrives to the customer with excellent hold, and fish that can keep its crispiness on delivery is the key to satisfied customers.” Since Paulo’s started using Goldensheaf Smart Batter, “there have been no soggy batter complaints!” Paul is pleased to share! “The feedback from our loyal customers is that the fish had improved in texture since switching, which has increased our repeat business vastly”.


Fastfood Professional • August and September 2022

“I have a saying which was passed down from my father” says Paul, “If you put rubbish in a pan, you will get rubbish out. I can safely say, that Goldensheaf is a quality product that meets the needs of my friars and my customers. I can’t see myself using anything else!”

August and September 2022 • Fastfood Professional



Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional


Nortech Foods Launches ‘A Plaice in The Sun’ Holiday Giveaway For Chip Shop Owners This summer, Nortech Foods Ltd is showing support for fish and chip shops across the UK by giving three lucky businesses the chance to win a holiday as part of a giveaway aptly titled “A Plaice in the Sun”


ortech is hiding three separate tickets – bronze,

thank you to the people who make what we do possible.”

silver, and gold – in boxes of Superior Frying Fat,

A Plaice in the Sun will run from 13th June - 31th August,

their popular refined and deodorised beef dripping

and is open to owners of fish and chip shops nationwide.


Superior customers should check inside the box to see

Each ticket is tied to a special holiday prize. The finder

whether they have been successful. Each ticket will contain

of the golden ticket will win a £2000 TUI holiday voucher,

information about the prize, including details on how to

the silver a £1000 Tui voucher, and the bronze ticket a

claim it.

weekend break for two. Nortech has launched the giveaway to reward fish and chip shops, following the many challenges facing the industry over the last few years.

Full terms and conditions can be found at https://www. Recognised for its premium quality and performance, Superior Frying Fat is one of Nortech’s best-known brands.

The coronavirus pandemic combined with inflation and

Made from 100% natural British beef dripping, Superior

supply chain issues have forced business owners to find

has the advantages of being low in trans fats and non-

new ways of working, with many taking significant financial

hydrogenated, which enables fryers to quickly and easily

hits as a result.

serve up great tasting food that hasn’t been compromised

Having recognised the hardships that food retailers

by the substance it is cooked in.

have faced - Nortech wanted to give back and show their

From potato chips through the fish fillets – this product

support through a fun giveaway that recognises and

is perfect for frying and is popular throughout the fish and

celebrates the unwavering efforts of everyone working

chip sector.

within the industry. Commenting on the initiative, Leanne Green, Sales and Commercial Manager at Nortech Foods said:

Nortech Foods Ltd supplies an extensive selection of animal and vegetable fats to a wide variety of industries but is renowned for their Beef Dripping and Lard products.

“We’ve seen first-hand just how difficult the challenges

With years of experience in the industry, Nortech

of the last few years have made things for the frying

understands its customer’s needs in delivering quality


products, services and value and is a company associated

“Despite this, we’ve been amazed by the commitment

with trust and reliability. The company has also invested

that our customers have shown in the face of adversity

heavily in its vegetable oil packing facilities and increasing

and their dedication to doing the best they can. From

its portfolio of sustainable palm, HPKO, Sustainable

business owners through to the serving staff working at

Shortening and Coconut Fats.

the frontline of the fish and chip industry - our Plaice in the

To find out more about Nortech Foods Ltd and their

Sun giveaway is our way of giving back and saying a huge

High Frying Fat solutions, please visit: Nortech Foods.


Fastfood Professional • August and September 2022







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Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional


Lip Licking Chicken Needs Lip Licking Ingredients Often imitated, never surpassed. Quality ingredients guaranteed


t’s no accident that Southern Fried Chicken ingredients

sacks, great by itself or add lemon pepper from our 1.6Kg

are sought after up and down the country. Our

foil pack. Gives life a little zing.

uncompromising demand for the best ingredients,

Or use our convenient premixed Premier breading, with

our exclusive lemon pepper and constant attention to

just the right amount of lemon pepper already added.

our customers’ needs make Southern Fried Ingredients

Simplicity itself. available in 4Kg bags or 20Kg case

popular with both restaurants and consumers. Whether it’s grilled or fried chicken we have the right taste for you.

Pre-dip in But Mil dip, improves adhesion, keeping more of the delicious breading on the chicken. Want something a bit spicier? Then Hot and Flakey is

Our journey started way back in the ‘70s when Arthur,

right for you. Great on wings, strips, fillets, delicious in

our founder, discovered something wonderful. Southern

burgers for you customers who like it hot. A spicy flavour

Fried Chicken. On a family holiday in the Mississippi, he

and a crunchy texture.

ordered a plate of the local delicacy, Fried Chicken, and fell

Since then, our range has grown, not just fried chicken but

in love. He was determined to bring his discovery back to

grilled chicken too. The holiday favourite from Portugal, Piri

the UK, and the rest is history.

Piri chicken. A deliciously spicy Piri Piri marinade with the

Arthur’s company teamed up with some of the biggest

great fiery flavour of piri piri peppers, five basting sauces

ingredients suppliers globally and that close relationship

and five finishing sauces, all available in convenient-sized

still exists today, guaranteeing quality and consistency

packs. From mild to wild, we have it covered.

across all our ingredients range. Southern Fried Breading in our iconic red and yellow


Fastfood Professional • August and September 2022

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Fastfood Professional • August and September 2022

01189 441100 www.llngrn August and April September and May 2022 • Fastfood Professional


Central Foods launches new deep dish apple pie Coming on the back of recent research from Foodhub*, which shows Apple Pie is the nation’s most popular sweet pie, frozen food distributor Central Foods has unveiled a new pre-sliced deep dish apple pie that’s ideal for the fast food sector.


Gordon Lauder, MD of Central Foods, said: “We are excited to have added the delicious Menuserve deep dish apple pie to our superb range of frozen desserts and puddings. It’s a versatile dessert which works well as a takeaway option in fast-food outlets. “Evidence suggests that sweet treats have become more popular as takeaway options in recent times. And in fact, data from online takeaway platform The Foodhub shows

he Menuserve deep dish apple pie is packed with juicy, sliced apples encased in golden shortcrust pastry and is pre-portioned into 12 generous slices, which can be individually defrosted as

required to help reduce wastage.

that desserts overtook traditional fast food favourites including pizza, kebabs and curry as popular takeaway items during summer 2021. “This ties in with data from The NPD Group, which shows that during the pandemic consumers spent more on treating occasions than they previously had. “Adding an easy-to-serve, appealing dessert like a slice of the Menuserve deep dish apple pie to your takeaway and sit-down menus could set you apart from your competitors and bring in important additional sales.” The Menuserve deep dish apple pie, which is suitable for vegetarians, joins a top quality selection of Menuserve desserts offered by Central Foods to the food service industry, including roulades and cheesecake-style desserts. For maximum convenience and to further reduce wastage, it has a defrosted shelf-life of four days when chilled. Central Foods is one of the UK’s leading frozen food distributors, supplying a range of products to the food service sector. The company was founded more than 25 years ago and is proud to be a catering partner across the whole food service sector, including the fast food industry. Northamptonshire-based currently




Central 180



wholesalers, as well as larger national and 21


regional wholesalers. 21

For more information,


visit *PSC Newsletter 24 Jan 2022 30

Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional




21 st









Frozen food distributor Central Foods has promoted Oliver Sampson to commercial manager Frozen food distributor Central Foods appoints new commercial manager


li joined Central Foods in 2013, originally working

Foods’ business with Brakes, the UK’s largest frozen food

in sales and business development.

distributor, as well as taking on additional commercial

His new appointment has been made to

support the catering sector’s gradual bounce

back from Covid.

duties within the company. He said: “As a small, family business Central Foods is an inspiring place to work and somewhere I can make a real

Central Foods managing director Gordon Lauder said:

difference, and I am very proud to have been appointed

“Oli has been with us at Central Foods for more than nine

to the position of commercial manager. The food service

years and, in that time, he has brought commitment,

sector has gone through challenging times in recent years,

professionalism and expertise to each role that he has

but this is an exciting point to be taking on a new role as

had within the company. I’m delighted to announce his

we look to the future.”

appointment as commercial manager as the food service

Central Foods is one of the UK’s leading frozen food

sector continues its bounce back from the effects of

distributors, supplying a range of products to the food


service sector. The company was founded more than 25

“Central Foods is in a strong and buoyant position to

years ago and is proud to be a catering partner across the

serve its food service customers by continuing to offer top

whole food service sector, supplying to hotels, restaurants,

quality frozen food from our manufacturing partners, as

bars, universities, schools, pubs, care homes, garden

well as our ever-expanding range of own-brand products,

centres, leisure outlets and more.

and Oli will play a key role in supporting the directors as we move forward.” Oli, who has worked within the food and drink industry for most of his career, will continue to oversee Central

Northamptonshire-based Central Foods currently sells to over 180 independent wholesalers, as well as larger national and regional wholesalers. For more information, visit

Advertise With Call Athol now on

07725 434173 31

Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional


Score this September with Country Range’s New Cookie Pucks With more consumers looking for affordable ways to treat themselves outside of the traditional meal occasions the timing of the latest Country Range brand launch is perfect


he new range consists of three flavours of frozen

recipe ideas using the cookie pucks, such as Homemade

cookie pucks and are a simple and easy way to

Chocolate Chip Wagon Wheels or delicious Cookie

offer freshly baked cookies to your customers,

Ice Cream Sandwiches, on the Country Range www.

students or residents.

The new trio come frozen in 50g pucks in packs of 90

Emma Holden, Head of Marketing, Country Range Group, said:

and, depending on the oven, transform into a delicious

“Sweet foods and snacks have both increased share in

cookie in just 9-11 minutes, every single time. As the GBBO

2022, with cookies specifically being a growing choice for

2022 gets the nation salivating over an array of baked

snacking. Our new trio of cookie pucks hit the mark when

treats, the pucks are available from September, presenting

it comes to flavour and are perfect for busy kitchens as

a fantastic option for busy kitchens dealing with big

they can be cooked in just 10 minutes. We expect them to

numbers, as well as smaller operators who don’t have the

become a popular item in our growing and diverse own

benefit of lots of space, staff and preparation time.

brand portfolio in the months to come.”

Milk Chocolate Cookie

“Our development chef Paul Dickson has been in the

This gently vanilla-infused dough ticks all the boxes as it

kitchen creating some recipes using the cookie pucks to

is loaded with chunks of milk chocolate - we think it’s the

inspire you to think outside of the cookie box. Customers

best chocolate chip cookie around.

looking for something different will be wowed by

White Chocolate Cookie

Homemade Chocolate Chip Wagon Wheels or delicious

Utterly and unashamedly indulgent, our fragrant vanilla

Cookie Ice Cream Sandwiches.”

dough is generously laced with velvety white chocolate pieces for a gloriously golden satisfyingly sweet cookie.

The Group publishes its trade magazine Stir it up 10 times a year, which features the latest food, drink and

Double Chocolate Cookie

industry news, Country Range brand promotions and in-

For those cookie and chocolate monsters who want it

depth trend reports and sector specific guides to support

all, this perfect puck is made using a rich chocolate dough

and inspire all foodservice caterers.

packed with milk chocolate pieces The cookies are absolutely delicious on their own, but caterers don’t need to stop there. There are several 32

Fastfood Professional • August and September 2022 Facebook/Twitter/Instagram: @countryrangeuk August and September 2022 • Fastfood Professional



Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional


Electrolux Professional Launches All-new Upgrade for SpeeDelight Five years on from its original launch, Electrolux Professional has unveiled a new and improved version of its popular SpeeDelight high-speed cooking solution


aunched in 2017, SpeeDelight is an all-in-one

to experience a hands-on demo alongside the company’s

solution for the preparation of hot snacks such

full range of foodservice and laundry solutions.

as sandwiches, roll-ups, tacos and pizzas. The

combination of contact plates, infrared radiation and microwave technology into a singular compact footprint allows ‘grab and go’ meals to be prepared up to three times quicker than traditional panini presses and toasted sandwich machines. Now, the appliance has been updated with

a host of new features to help improve user








preparation of hot snacks, SpeeDelight is a core product in






strongly advise anyone who’s in the market for a comprehensive cooking solution to undertake a demo at our Center of Excellence, as experiencing our products in person is the best way to see what they’re really capable of.”

experience, based on operator feedback collated in the

For more information on SpeeDelight, click here.

years since its launch.

on SpeeDeight go to https://www.electroluxprofessional.

Stuart Flint, Training & Demonstration Manager at Electrolux Professional, said: “Customer feedback is an


incredibly important part of our R&D process. Listening to comments from operators has allowed us to double down on the traits that make SpeeDelight so unique, including cooking times, ease-of-use and consistency. As such, customers will now be able to benefit from even better results than ever before.” SpeeDelight will now offer cooking cycles for both burgers and club sandwiches, in order to provide a truly comprehensive menu of hot snacks. The introduction of a new non-stick tray will also enable uniform heat distribution for even cooking, which can be effectively cleaned through the use of water alone. Moreover, customers can now access recipe management through OnE Connected, allowing for greater consistency across the fleet and a reduction in food waste. The upgrade has also integrated a number of operational improvements to the appliance, including the removal of a choke cover on the lid, a brighter display, a 10°C increase in bottom plate temperature (230C°), and a shorter timer before entering standby mode. Since its launch, the upgraded SpeeDelight has already been adopted by a number of major chains including Caffenio and Autogrill. The new model is on display at Electrolux Professional’s Center of Excellence in Luton, where visitors can book in 34

Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional


Sales, Service and Repair

rlton Catering a C



E q uip m e nt


e 5y Ca t 2 r ering fo h a s b e e n e s ta b l i s h e d



We sell New and Reconditioned Bold Potato Chippers and Peelers and offer a complete repair and maintenance service to include a loan machine where necessary We stock spare parts Lease purchase is available We are Open 7 days a week

Carlton Lease purchase available tailored to your needs

Visit our website for Catering online Equipment spares and special offers XL Fish Fridge Carlton Catering

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Hygienic • Reliable • No Maintenance • CFC Free ALL Fish Cabinets Carlton Carlton are constructed Catering Catering Equipment Equipment entirely from 304 specification stainless steel, Black and white versions including the drawers.

Bold MX1 Batter Mixer

R1 Chipper

The Bold MX1 Stainless Steel Batter Mixer Machine is simple to use, just switch on and add ingredients.

Stainless steel construction and unique design of cutting action ensures maximum yield - more chips, less bits producing a quality chip.



Fastfood Professional • August and September 2022

B56 Full Bag Peeler

Aries Filter

Bold Peelers are leaders in the fish frying and catering industry, combining ease of operation and reliability.

The Aries Oil and Fat Filter unit reduces the quantity of contaminants found in hot cooking oil so prolonging oil and fat life giving a consistent quality to fried foods.


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August and September 2022 • Fastfood Professional


The Great Fish and Chip Debate: Salt or Vinegar First? It’s a debate that has rocked households, hot counters, and social media forums for years, and now Sarson’s has polled the nation, along with some influential fish and chip experts, in search of a definitive answer to the question, when it comes to the perfect chip shop chip, is it salt or vinegar first?


he results are in and 56% of Britons* say they

Fish and Chips and Calum Richardson of The Bay in

opt for vinegar first, while 44% choose to

Stonehaven, offered up the alternative method of ‘salt-

reach for the salt. Fifty-three per cent of fish and

vinegar-salt’ – a practice with the potential to blow apart

chip lovers in the south of the UK add vinegar

the entire debate.

before salt, rising to 63% in the north and Scotland. Things

James explained his logic: “We feel we have some

become more closely tied when examining the habits of

authority on this, and my official line would be as follows:

those in the midlands and Wales, where 51% add salt first,

salt, then vinegar, then salt again. If you only ‘vinegar’ first,

compared with 49% opting for vinegar.

the salt sticks to that and doesn’t reach the bottom chips,

Sarson’s took the findings to some influential fish and chip

but if you then add vinegar, it can wash away the first salt,

shop owners for their opinions. Andrew Crook, President

hence re-salting. It is also necessary to shake the box of

of the National Federation of Fish Friers and owner of

chips after the first salt. This is a very scientific process

Skippers of Euxton in Chorley, Lancashire, had this to

not to be messed with!”

say: “I was always taught to add vinegar first then salt, as

Calum also shared concerns that the bottom chips could

if you add them the other way round you can wash the salt

be missing out with the simple vinegar-then-salt method,

off with the vinegar!”

advocating a best of both approach with lashings of

John Molnar of the Cod’s Scallops in Nottingham

Sarson’s: “Salt, vinegar then salt again gives you a real hit

added: “Vinegar should always be applied first to your

of magic and Sarson’s does the job every time.”

fish and chips. This allows the salt to stick evenly to the

Michelle Constantinou, Head of Marketing for Sarson’s

product creating that iconic taste of hot fish and chips with

said: “This is a polarising issue, one which many liken to

lashings of Sarson’s and salt!”

the great ‘cream or jam first’ debate. What’s obvious is that

However, both James Ritchie of Cheltenham’s Simpson’s

much like the ideal scone, the perfect chip is also a very


Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional


personal choice for customers – indeed, our research has also uncovered that 73% of fish and chip lovers prefer to add their own salt and vinegar rather than have it added for them at the counter*. It’s great to also hear the views of some of Britain’s best operators. What’s abundantly clear is that this is a debate set to roll for some time yet. But whichever side of the debate you sit on, the important thing is to ensure you use quality vinegar. That’s why Sarson’s malt vinegar is matured for seven times longer for a rich and round taste, using quality British ingredients and the same technique for the past 200 years.” This








Sarson’s is taking the ‘salt or vinegar first?’ debate to social media and calling on chippies to cast their votes, posting their preferences, tagging Sarson’s on Facebook @sarsonsforchippies and using the hashtag #SarsonsBigDebate.

NEW PRETZEL ROLLS INTO TOWN Funnybones Foodservice is simply delighted to bring you the Pretzel to end all Pretzels. The tastiest, chewiest, most garlicy Pretzel you could wish for


hy is Funnybones with all its Caribbean, Mexican,

Sarson’s Asks the Nation Sarson’s is also reprising its full-size 20ltr sampling campaign along with a free POS kit including a new ‘Did you know?’ poster, full of fun facts to keep customers entertained while they wait. Perfect for chippies thinking about making the switch to the UK’s number one malt vinegar brand+ or simply those who want to show their customers they are proud to serve Sarson’s+. Visit: www. for more details. * Independent consumer insight Toluna May 2022, sample 300 consumers. +Nielsen data 52 w/e 28th June 2019

and American connections, featuring a Germanstyle Pretzel? The answer is simple. America

loves a Pretzel. In 2021 the Pretzel market reached a value of US$ 1.65 billion, and it is predicted to rise again this year. We believe the time is right for the UK to take to Pretzels with the same enthusiasm. After all, what the Americans love often goes down a storm here too. Our Pretzel is Swabian style from South Western Germany, and it is filled with garlic and herb butter. Serve up as a side with pasta, as part of a sharer or alongside soups and starters. It even makes a great starter on its own with more garlic butter, Cajan Tomato sauce or Redpepperjam to dip into. “A really good Pretzel is a wonderful thing,” says Tom Styman-Heighton, Development Chef at Funnybones Foodservice. “They should be served slightly warm to ensure they are at their best. We are accustomed to a crunchy biscuit style Pretzel here but the Americans enjoy the real McCoy. The best Pretzels deliver a chewy outer enclosing a softer interior, are brown in colour, often salted and always made from a long roll of dough tied in a knot.” The Funnybones Swabian Pretzel arrives fully baked and frozen. It can be cooked from frozen in two to three minutes. There are 48 to a case. “Just like the Focaccia, the Baguette, and the Ciabatta, the Pretzel is set to become one of our favourite breads for serving alongside food,” says Tom. “Pretzels are poised to take their place as the side of choice to serve with American dishes in this country. Perfect with ribs, mac ‘n’ cheese, hearty salads and steaks, they are an ideal American-style bread choice for the menu.”


Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional


The future is green

Unox launches multi-million-pound UK Experience Centre


nox has taken a major step towards its pledge

supportive company that Unox represents in the UK and

to become carbon neutral by 2030, with the

around the world.

official launch of the company’s state-of-the-

The new UK Experience Centre is a facility where we’re

art new UK Experience Centre in Camberley,

proud to host our partners – showcasing our innovative

United Kingdom.

equipment solutions while working collaboratively to

The purpose-built site combines the very latest in

learn, develop and fine-tune our offering. Ultimately our

sustainable materials, energy-saving systems, smart

new site enables our team to best support and serve our

technology and the space to not only support the existing


team, but to future-proof the building for planned growth

Nicola Michelon, CEO of Unox

and expansion across all areas of the business. Following a multi-million-pound investment, the new UK

A project that started some 18 months ago, the Unox UK

Experience Centre houses a cutting-edge development

Experience Centre was created in conjunction with one of

kitchen, a fully connected service and training academy

the country’s most respected sustainability consultants

and a 20,000sqft warehouse and office facilities. Aligning

and features revolutionary materials. A bank of 287

with the company’s global commitment to sustainability,

roof-mounted photovoltaic panels produces up to 100kw

a project Unox call Net-Zero E-Mixion 2030, the building

per hour, off-setting the energy drawn from the grid.

is designed from the ground up with the environment at

The remaining electricity demand is provided by 100%

its core.

renewable energy from BrytEnergy – a supplier of zero-

“The launch of the UK Experience Centre represents a

carbon electricity sourced solely from solar, wind and

significant milestone for our company – a project that has

hydropower. At a rate that is twice the average business

been carefully considered and painstakingly managed for

energy tariff, Unox does not just talk about sustainability

more than a year. The new site not only demonstrates the

but is investing in it too.

global sustainability commitment that Unox has pledged,

It’s not just the power supply that has been thought

but is also characteristic of the progressive, committed and

about at the UK Experience Centre. The floor is made


Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional


from Marmoleum, a substance made from 97% natural

By Andy Hunter, sales director at frozen at sea fillets importer Polarfrost, a subsidiary of Young’s Seafood

materials, is carbon neutral at source, certified by the allergen council and is made in the UK. The office spaces are void of suspended ceilings, further reducing the building’s footprint, while smart heating and air circulation systems maintain a constant temperature, set 1ºc lower than the standard to save as much as 14% of energy usage. On the launch of the UK Experience Centre, Unox UK Managing Director, Scott Duncan adds: “This is a proud moment for the team at Unox UK. Launching the UK Experience Centre is something that we have been committed to and fully supportive of since early discussions took place within the business several years ago. For a company like Unox, it is important to have facilities that we are proud to invite customers and partners to – exactly what we have with the new UK Experience Centre. Aligned with our net-zero carbon project, E-Mixion 2030, the site has been purpose-built both to meet our needs and to minimise our impact on the environment. Everything from the design and layout of the building

Youngs Fish and Seafood


he majority of shops, if they want to continue to serve cod and haddock, have to look at being a little bit more flexible with what they’re buying. Generally,

shops buy a fish size that is between 8-16 ounces and 16-

to the materials used in the flooring, the installation

32 ounces but if they were to buy smaller fillets, they’d

of EV charging and even the living walls in the office to

save money. Smaller portion sizes are happening across

promote oxygen creation, help this to be one of the most

all industries, from a diet/calories point and view and also

sustainable, energy-efficient manufacturer buildings in

due to costs. I understand that operators might not want to

use in our industry.”

do this because they’re concerned it will reduce business,

The flagship site is open to customers, partners, dealers

but it comes back to the same thing, people have to start

and distributors from across the UK, where Unox will host

looking more carefully at what’s available. A smaller, say

regular product demonstrations, service and maintenance

3–5-ounce piece of fish, which is a perfectly good meal

training, offer new product experiences and even deliver

size, is probably 40-50% cheaper and would bring costs

advice and support. The company’s culinary team will be

right back down to what they were a year ago.

based in the new development kitchen, complete with the


very latest Unox equipment and connected technology for

Everything that we sell is MSC certified, it’s just so

live, virtual and interactive sessions.

important to the frozen at sea cod and haddock industry to

For more information on the Unox UK Experience

operate sustainably, and for fast food outlets to leverage

Centre or to find out about the products and services

this accreditation, they could utilise their suppliers. A

offered, please visit or call +44 (0)1252

shop could put on their menus “supplied by Young’s

851 522.

Seafood” and reference our record of sustainability and principles. Often shops are worried that they have got to pay some kind of a levy to be able to say that something is sustainable, but actually, they don’t, we can give them all the information they need.


Fastfood Professional • August and September 2022

August and June September and July 2022 • Fastfood Professional


HEINZ DELIVERS AS IT LAUNCHES ALL NEW VIRTUAL BREAKFAST RESTAURANT, ‘HEINZ BREKKIE’ First-of-its-kind launch for Breakfast underscores Kraft Heinz’s broader commitment to bring insight-driven innovation to consumers faster than ever before


einz is making its first breakfast foray into the

The ‘Heinz Brekkie’ menu features dishes for meat-

UK’s virtual restaurant market with the launch

eaters, vegetarians and vegans, offering breakfast buns,

of ‘Heinz Brekkie’.

breakfast bowls, hash brown dippers, bagels and sides.

The company has teamed up with operating

Options include ‘The Hot One’ breakfast bun, ‘The Full

partner Lean Kitchen Network, to create and launch the

Vegan’ and loaded ‘Truffle Hash Brown Dippers’. All feature

virtual restaurant via Uber Eats in London.

iconic Heinz products, such as Heinz Tomato Ketchup and

‘Heinz Brekkie’ aims to appeal to a younger audience for the brand, in particular the 18-34YOs who have adopted

Heinz Beanz, which have become breakfast-time mainstays across the nation.

food delivery as a habit here to stay after lockdowns. Breakfast is one of the fastest-growing sectors for delivery

Dynamic partnership to disrupt market

in the U.K. yet remains underserved vs. other dayparts.

Lean Kitchen Network, a pioneering food activation and

Claire Traynor, Head of Foodservice for Northern Europe

operations business, has helped create ‘Heinz Brekkie’.

at Kraft Heinz, said: “The virtual restaurant model has

Its impactful campaigns have included the Love Island

disrupted the Foodservice market; rapidly accelerated

Pied Off Shop, and a pink themed menu celebrating the

during Covid, it continues to thrive. We know that UK

anniversary of the ‘Mean Girls’ film.

consumers want a tasty, fulfilling breakfast and with home-

Faraz Nagree, Lean Kitchen Network’s founder, said:

working continuing across the country, this is the perfect

“Think about the number of pubs that serve breakfast

time for us to take our iconic Heinz brand into the breakfast

but aren’t particularly busy. Supermarket cafes where

Delivery space and reach a younger audience, while also

you’ve got a fully staffed kitchen but maybe only three

supporting those operators with underutilised kitchens.”

or four customers in the venue but are surrounded by

‘Heinz Brekkie’ is initially available for delivery through

areas of high-density population who will be looking to

two dark kitchens in London’s Clapham and Deptford, with

enjoy something in the comfort of their own homes. The

plans to continue expansion into underutilised kitchens

opportunities are huge.“In addition, the current strain on

across the U.K, including in venues such as hotels, pubs,

staff and strain on food costs means that many businesses

and supermarkets.

have removed corporate catering from their offices. We feel


Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional


a model such as this could also be a really great solution from a corporate level as a work breakfast solution.” A new way for brands to speak to their customers The new virtual ‘Heinz Brekkie’ is the latest example of Kraft Heinz’s global Agile@Scale transformation. A critical part of this strategy is to use agile consumer listening and insight-based innovation to offer consumers, partners and retailers the products, flavours, formulations and brand experiences they want most. “Virtual brands such as Heinz Brekkie help us to get even closer to U.K. consumers,” says Traynor. “Eventually, we will be able to use this model to test new flavours, pilot innovation and get real-time feedback quickly, so we can be more agile in terms of delivering the very best products and experiences for our consumers and customers.” Heinz Brekkie is one of the many ways Kraft Heinz is approaching its foodservice business differently in the UK, making it a key growth engine for the company. In 2021, it launched Heinz Professional Mayonnaise to strengthen its back of house offering. It also pioneered Table 57, a community for industry chefs to shape the innovation pipeline, and is now exploring ways to bring the flavours & trends of Foodservice to retailers.

JJ Launches ‘My Shopping Lists’ to help caterers to plan ahead Caterers are about to get super organised with a new Shopping List feature on the JJ website and app, designed to help shoppers make great savings by planning ahead.


hief Technology Officer for JJ Foodservice, Mick Dudley, said, “With the cost of living increasing, planning menus and budgets more carefully has

become even more important.” The Shopping Lists feature allows you to create, save and edit shopping lists in advance, then add them to your basket when you are ready to place the order. The new feature is particularly handy for caterers who need to place different orders on different days. “A restaurant might need a top up of fresh fruit and vegetables mid-week then a bigger order of drinks, meats and poultry ahead of the weekend,” said Mick. Lists can be created from the ‘My Shopping Lists’ tab from the side menu on the website or app. To place the order, simply select the list, add it to your basket and check out. More than 80% of JJ Foodservice sales come from orders placed online and growing. “That’s why we’re always thinking of new ways to improve the online experience,” said Mick.


Fastfood Professional • August and September 2022

August August and and September September 2022 2022 •• Fastfood Fastfood Professional Professional


Global flavour leader announces two new Flavour Inspirations products inspired by the 22nd Flavour Forecast Global leader in flavour, McCormick, has revealed the trends that will shape the way we cook, flavour and eat in the coming year with the 22nd edition of its Flavour Forecast.


fter an extensive, year-long research



flavour experts across five worldwide regions, McCormick

has uncovered these three themes:

Food Stories recognises both a flavour, and the story behind it. From professional chefs and restaurant operators to the grandmothers




to keep generational techniques alive, this year’s food story celebrates the power of women in food and flavour in a contemporary way

Plus Sweet looks at how sweetness finds new dimensions through subtle and unexpected flavour combinations. Consumers





overly sweet tastes and incorporating a symphony of other flavours to achieve surprisingly balanced results

Time as a Luxury Ingredient highlights time as an irreplicable and precious ingredient, after periods of isolation and reflection have put the value of time into perspective.

Many are rethinking

the ways they use time in food, whether investing it to build flavour, or finding smart shortcuts to spend quality time outside the kitchen 42

Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional


Ian Craddock, Senior Research Chef, UK (EMEA) says

2.7kg Minced Beef, 80/20

of the Plus Sweet theme; “As we experiment with global

100g Spring Onions, Thinly Sliced

ingredients more and more, sweet flavour pairings are

2 Tbs McCormick Culinary® Garlic, Granulated

evolving and taking new directions. Think of miso caramel

24 Brioche Buns

as the evolution of the ever-popular salted caramel, or sweet floral and smoky flavours coming to the forefront in drinks, deserts or marinades.” Try Korean ‘Twice Smashed’ Burger recipe from the Time as a Luxury Ingredient theme; the traditional Korean technique of smashing cucumbers is a quick way to add a pickle flavour into the vegetable, while smashing burgers allows them to cook more quickly and adds maximum umami flavour.

Serves 24 For the smashed pickles: 24 Baby Cucumbers 1 Tbs Salt

Method - Smashed Pickles Wrap the cucumbers with cling film and bash with a rolling pin until cracked and slightly flattened.

Remove from

plastic and slice in half lengthwise, then into 1” sections. Place in colander and toss with salt and sugar. Allow to sit and drain for 15 mins. In a bowl combine rice vinegar, sesame seeds, soy sauce, sesame oil, and garlic. Whisk well and add the cucumber. Toss until well coated and allow to sit for at least 10 minutes. Hold, refrigerated, for service. Method - Spicy Sauce In a bowl combine mayonnaise, pickle juice, and gochujang paste. Whisk until well mixed. Hold refrigerated for service.

3 x tsp Sugar

Method - Smash Burger

12 Tbs Rice Vinegar, Seasoned

In a bowl combine cabbage, shredded carrots and spicy

4 Tbs McCormick Culinary® White Sesame Seeds

sauce, mix well. Hold refrigerated for service. In a bowl

2 Tbs Soy Sauce

combine minced beef, spring onions, and garlic.

2 Tbs Sesame Oil

until ingredients are evenly distributed. Divide into 4 oz

1 ½ tsp McCormick Culinary® Red Pepper, Crushed

portions and form gently into balls. Hold refrigerated for

1 ½ tsp McCormick Culinary® Garlic, Granulated


For the spicy sauce


690g Kewpie Mayonnaise

Set griddle to medium high. For each serving, place a

12 Tbs Pickle Juice, from Smashed Cucumbers

seasoned beef ball onto hot griddle and press down with

6 Tbs Korean Gochujang Paste

the back of a spatula. Continue to press until burger forms


a crust. Flip and cook to desired doneness. Season with

For the smash burger

salt and pepper. Toast a bun. Spread spicy sauce on both

1 ½ kg White Cabbage, Shredded

the top and bottom halves of the bun. Place smash burger

150g Carrot , Grated

on bottom bun and build with cabbage mixture, smashed

50g Spicy Sauce

pickles and top bun. Serve.


Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional


Harnessing the Power of Plant-based in Quick Service Restaurants. With a third of consumers choosing to actively reduce their meat and dairy consumption and seeking protein substitutes driven by health and environmental concerns, the food-service industry is beginning to think differently about the potential of the plant-based sector.


y responding to these shifts in consumer demand you

innovation and creativity in its offerings, and aligning a brand with

can accelerate your business, increase your consumer

its customers’ values, thus making you stand out from the crowd.

base, and position yourself as a leader in the future of

A survey conducted by RMS found that, between January and

food. The expanding set of product options in the sector

August 2020, the proportion of consumers who stated that they

is contributing to plant-based products becoming a long-term

would switch to a restaurant brand offering plant-based products

option for consumers around the world. As a result, consumers

increased from 23% to 30%.

now expect tasty and convenient plant-based options in all food settings, including quick-service restaurants.

This illustrates the importance of having at least one plant-based item on your menu. For some people, this availability plays a key

With this in mind, here are five key reasons why you should

role in choosing a restaurant, with two in five family households

consider expanding into the plant-based market – if you haven’t

and one in four single households stating that they would switch to


another restaurant brand if it offered plant-based meats.

1) Foodservice sales of plant-based foods are increasing

5) Plant-based products get media attention

Data shows that, in Europe, menu penetration of the term ‘vegan’

As plant-based menu options continue to garner press headlines

grew by 490% between 2008 and 2018, with many restaurants

and social-media shares, restaurants should capitalise on the

reporting that adding plant-based offerings to their menu has

interest in the sector. With many celebrities highlighting the benefits

attracted new customers.

of a plant-based lifestyle, and brands such as Impossible and Beyond

Since Wagamama re-opened in 2021, post-pandemic, for dine-

seeing their sales rapidly increase due to viral media attention in

in customers, it has seen consistently strong trading, with like-

mainstream news channels: plant-based menu items have the

for-like sales growth of 21%, outperforming the overall market

potential to skyrocket restaurants into consumers’ news feeds.

by 13%. The company’s commitment to a 50% plant-based menu

Consider McDonald’s launch of the McPlant, for example. The

in their UK branches by the end of 2021 was highlighted as a key

UK press was talking about the launch as early as 2019, three

driver of this growth.

years before it officially kicked off in the UK. Launching plant-

2) Flexitarians love plant-based foods A recent Google Trends analysis from October 2015 to October 2020 showed that interest in vegan food options is increasing. Search terms that saw major growth on a global scale included ‘vegan food near me’ (which increased by 2,000% during the 5-year period) and ‘vegan food options near me’(up 1,250%). Plant-based menu options are widely sought after by flexitarians and are no longer aimed only at the small proportion of vegan and vegetarian consumers.

based menu items can be a great opportunity to build your brand and increase awareness. With the global plant-based food sector predicted to exceed $162 billion within the next decade, and an increasing number of restaurants offering plant-based menu items or even pivoting to being completely plant-based, it’s more important than ever to harness the power of plant-based in your business. This article touches on ‘why’ but for more information on ‘how’ check out this in-depth report ‘Harnessing the power of plantbased as a food-service professional’ on ProVeg’s New Food Hub.

3) Plant-based options appeal to Gen-Z consumers When it comes to Gen-Z consumers, 65% say that they want a more ‘plant-forward’ diet, while 79% choose to go meatless once or twice a week. Gen-Z consumers are more likely to integrate vegetarian options into their diets without making a decision to go fully vegan or even vegetarian. They see vegan options as just another choice on the menu. 4) Plant-based menu items make you stand out from the crowd Regardless of the food service setting, the traditional offerings in your industry most likely rely heavily on animal-based ingredients. Offering plant-based options can differentiate a restaurant from its competitors by generating interest in a restaurant’s menu, infusing 44

Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional



Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional



can be used as an ingredient in baking for those who want to

me Chai are helping baristas create authentic

offer an exotic chai twist on classic cakes and bakes.

chai lattes with their Artisan Blend.


xclusively available to the foodservice market, Drink Me Chai Artisan Blend Chai Latte is a powdered blend of natural aromatic spices with sweetened black tea which has specifically been

developed for baristas that want to easily create authentic chai lattes, the importance of which Michelle Younger, Head of Marketing at Aimia Foods, outlines: “74% of Drink me Chai consumers drink chai latte’s for

Suitable for those following a vegetarian, vegan and/or gluten-free diet, and containing no artificial ingredients, colours or preservatives, Artisan Blend Chai Latte is suitable for all kinds of chai-loving customers and allows baristas to take their chai offering to the next level. Drink me Chai Artisan Blend Chai Latte is available to operators in 1kg x 4 composite tins. To find your nearest stockist, or for more information on Drink me Chai Artisan Blend, please contact Aimia Foods on 01942 4086000 or visit (1) Independent

Chai Latte survey 2020

the ‘Taste of chai’ alone(1) , hence why it is so important that a barista ensures that the chai latte that they are offering has an authentic taste which is often unachievable when using a syrup. As Drink Me Chai Artisan Blend is made with natural & authentic spices sourced from India, baristas can create authentic tasting consistent chai lattes order by order. In fact, all a barista needs to do to create a traditional hot chai latte is to add a single scoop of Artisan Blend into a jug of milk and steam before serving with a dusting of cinnamon to finish.” When used with cold milk and ice, baristas can also create on-trend cold chai lattes or shakes. What’s more, this blend 46

Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional


Aimia Foods help operators tap into chocolate orange demand with 1883 Terry’s Chocolate Orange Syrup Aimia Foods are delighted to unveil the latest flavour to join their line-up of 1883 syrups: Terry’s Chocolate Orange


match made in syrup heaven, 1883 Terry’s Chocolate Orange syrup offers the identifiable taste of the nations favourite orange flavoured chocolate – one that can be added to any hot

or cold beverage as Karen Green, Marketing Manager at Aimia Foods, details: “At Aimia Foods, we have tested 1883 Terry’s Chocolate Orange syrup in a wide range of beverages, from zingy orange lattes and indulgent orange hot chocolates right through to chocolate orange shakes and frappes, the results of which have all been delicious!” As with all 1883 syrups, Terry’s Chocolate Orange syrup is created with finest ingredients including pure cane sugar and water from the French Alps in which surround 1883’s home. What’s more, the natural properties of 1883 syrups ensure consistent quality without any need for preservatives. Due to the impressive high concentration of 1883 syrups, a bottle of Terry’s Chocolate Orange syrup has an extremely good yield compared to competitors. To put this into perspective, from a single 1 litre bottle of Terry’s Chocolate Orange syrup, baristas can create up to 125 chocolate orange hot drinks or 63 cold drinks based on an 8oz cup. To find your nearest stockist, or for more information on 1883, contact Aimia Foods on 01942 4086000 or visit


Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional


Cookie Dough is Hot Stuff for Vegan Diets Sweet ingredients supplier Bling is creating a stir with easy to use, bake from frozen cookie dough chunks and has just launched an exciting vegan diet friendly option essert bars and parlours are big right now and the demand for hot ‘cookie dough’ desserts is booming. Consisting of warm, partly baked cookie dough and sometimes known as a pizookies or skillet cookies, these yummy creations have been a feature on some restaurant menus for a while now, but the rapid growth in dessert delivery services has made these desserts more accessible and desirable than ever. Satisfying our nations love for warm puddings combined with the fashion for eating raw cookie dough, these desserts really do hit the spot and consumers can’t seem to get enough of them – especially when served with a scoop of their favourite ice cream, a drizzle of sweet sauce and a generous topping of candy pieces.

desserts. The new vegan diet friendly cookie dough chunks have been created in response to customer demand and provide uncompromised taste and performance compared to the Bling ‘standard’ range. Consumers are spending more on desserts when eating out and they are looking for originality and novelty dishes they can share with friends both in person and on social media. Cookie dough from Bling is the perfect ingredient to ‘play’ with and invent endless new dessert ideas. Extending dessert menus to tap into the cookie dough trend and provide a plethora of tempting dessert options is made really easy using these frozen cookie dough chunks. The little chunks of dough can be added to bakes such as brownies and muffins, and because they are perfectly safe and delicious to eat raw they are just right for adding excitement to milkshakes, waffles, cheesecakes and sundaes and with the launch of Vegan Diet Friendly Cookie Dough – things just got a little sweeter. For more information visit,

Bling Ingredients supply frozen cookie dough chunks which can be simply scooped and baked straight from the freezer in a matter of minutes and if an even faster process is needed, they can be cooked into gooey perfection within seconds in the microwave.

Bling supply 18kg catering

packs of cookie dough from their online shop in a range of flavour options and each pack will produce around 180 48

Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional


Packing a Punch with Our Smallest Counter Top Unit Carpigiani Launches the 161T GSP


he innovative 161T GSP is Carpigiani’s smallest counter top soft serve machine. This unit is packed with industry leading features and patented technology, such as Hard-o-

Tronic which consistently measures and adapts the mix consistency to ensure perfectly smooth soft serve, and Carpigiani’s patented Hopper Agitation technology which ensures the mix stays fresh without splitting, plus the Direct Expansion Freezing System, to increase the speed in which the machine freezes down, reducing ice crystalisation and delivering a smoother consistency. All of this in a machine which is only 32cm wide. Paul Ingram, Managing Director at Carpigiani UK is keen to show operators what this machine can achieve, “As we are in full soft serve season, the 161T GSP is going to be the perfect addition to so many cafes, bars, coffee shops, restaurants etc. as it is our smallest counter top unit and only needs a space of W32cm x D63.5cm and a plug. It’s perfect for front of house as with its new direct drive it runs quieter than ever before. For any business looking to increase sales and profit, getting a machine like the 161T GSP is ideal. It is also available to order as the self-pasteurisation model, which enables the machine to have an unrivalled 42 day cleaning cycle which saves water, money and time. We currently have stock of this machine and it’s ready to ship from our UK warehouse so an operator can start to realise sales, savings and profits really quickly.” The 161T GSP is available with a variety of customised nozzles which can easily be attached to create truly spectacular looking soft serve ice cream - perfect for creating premium desserts, or having a soft serve that stands out and gives consumers something special. The 161T GSP is the perfect menu extension, not only does it produce unmatched quality soft serve, but it can also be utilised as a dessert station producing luxurious sundaes, thick shakes, sorbet, custard and even frozen yoghurt. For more information on the Carpigiani 161T GSP or for details of the Carpigiani Gelato University training courses, please visit or call 01432 346018


Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional


GERMAN DONER KEBAB (GDK) LAUNCHES UK’S FIRST PINK KEBAB Premium kebab chain, German Doner Kebab (GDK) is launching a bold new product that is set to disrupt the food scene and take the kebab to a whole new level


oco & Kiki, are the UK’s first pink kebabs and the latest products to launch from GDK. GDK’s all new pink ‘Coco & Kiki’ kebabs

are designed to be seriously different and seriously delicious with its balance of nutty sweetness mixed with GDK savoury flavours. Served in fluffy pink coconut-infused waffle bread, the kebabs come in two different sizes (Coco and Kiki) and are combined with doner meats, fresh lettuce, tomato, onion, red cabbage, making it an unforgettable taste sensation for this summer. GDK exists to push boundaries and has partnered with some of the UK’s hottest up-and-coming music talent including Tion Wayne, Ivorian Doll, Bryn, Nadia Rose and Stefflon Don for the launch. Famous for pioneering gourmet kebabs in the UK and worldwide, GDK is once again cementing itself as a culturally forward-thinking brand with this latest addition to the GDK family. The new products launched at Wireless festival at Finsbury Park on the 8th July and will be available nationwide from 11th July. As part of the launch the forward-thinking kebab brand has created a limited edition Coco & Kiki fashion collection, designed by Dresscodenation, that has been worn and signed by its music ambassadors which Brits across the country will have the chance to win. As one of the UK’s fastest-growing restaurant


Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional


Hoshizaki Introduces a Flake Ice Machine That Won’t Flake on Operators chains known for its expectation-defying kebabs, the creation of Coco & Kiki goes beyond any food experience seen yet and is driving a taste rebellion for the future disruptors of this world.

Ice maker experts Hoshizaki, are excited to have launched their latest flaker machine - the FM-60KE-HC

dine-in, takeaway at all GDK restaurants from


Monday and for delivery from August.

& Ireland explains:

Customers will be able to get their hands on the new Coco kebab for £6.99 and Kiki kebab for just £3. The Coco & Kiki kebabs are available for

ble to produce up to 65kg of high-quality flake ice in 24 hours thanks to impressive multi-blade cutters, the FM60KE-HC best suits sites that have a requirement for displaying or transporting foods. This is thanks to the

unique texture of this ice as Simon Frost, Managing Director UK

German Doner Kebab is revolutionising the

“The texture of Hoshizaki flake ice has a quick cooling effect,

kebab in the UK, bringing a fresh, high-quality

creating an environment of uniform temperatures, without

taste sensation that has made it the number

causing unpleasant freezer burn. This is why Hoshizaki Flake ice is

one spot to enjoy a kebab.

highly popular and considered the ideal material for transporting

Freshly prepared in front of customers,

cold foods or preparing and layering attractive food displays.

the game-changing kebabs are made using

As with all new Hoshizaki ice machines, the FM-60KE-HC uses

premium, lean, succulent meats and fresh local

environmentally sustainable Refrigerant R920 as the cooling

vegetables, served in handmade toasted breads

agent. This gas not only has minimal ozone impact compared

with unique signature sauces.

with alternatives, but also results in improved performance and

Daniel Bunce, GDK Global COO, said: “We’re


excited to finally introduce the Coco & Kiki

The FM-60KE-HC also benefits from Hoshizaki’s unique

kebabs to our list of game-changing products

worktime-based replacement system. The intuitive and automated

and give our customers something disruptive

water circuit rinse cycle prevents harmful residues form clogging

and deliciously unexpected.

the hydraulic system, helping to maintain exemplary hygiene

“At GDK we are known for our expectation-

standards. Additionally, the closed water circuit ensures protection

defying kebabs and the new Coco & Kiki kebabs

against contamination during the entire ice production process.

demonstrates our disruptive spirit through

As with all Hoshizaki machines, the FM-60KE-HC is easy to use

food, fashion and unique collaborations with

clean and maintain.

some of the UK’s hottest up-and-coming music artists.” GDK now has over 100 restaurants in the UK alone, as it continues to bring the GDK

With the most concise height on the market – measuring 498 x 570 x 697mm (W x D x H) – the FM-60KE-HC is designed with space in mind and can slot into a standard counter space, perfect for small spaces under counters.

experience to more locations across the globe.

For more information on the new FM-60KE-HC or other ice

For more details, please visit the website

machines in Hoshizaki UK’s portfolio, please visit www.hoshizaki- 51

Fastfood Professional • August and September 2022 August and September 2022 • Fastfood Professional



Finance options available to support UK businesses


t is no secret that the UK is currently experiencing

and cost of borrowing. It also allows businesses to acquire

a difficult trading climate, which is having a large

better quality kit as the cost is spread so they can afford

impact on a lot of UK businesses. From the events in

to spend more.

Ukraine to rising energy costs, all whilst great uncertainty surrounds the UK government, it is no surprise that businesses are lacking confidence right now. Specifically for chip shops, rising energy and supply costs are having a detrimental impact on sales numbers as the price of cooking oil, potatoes and fish (all quite important components!) are increasing, having a knock-on effect to the selling price. This is essentially what is proving challenging as businesses aren’t the only ones struggling with the cost-of-living crisis and it’s the consumers who may be unable to afford the increased cost of fish and chips.

How does this benefit my business? Remember, in uncertain times like these, cash is king. Using finance will keep your business flexible and adaptable. You never know what’s around the corner so keeping your business in a position where you are ready for anything by having cash in your pocket is the most advantageous thing you can be doing right now. Not to mention the fact that your equipment may become cost-deductible from your Corporation Tax through tax relief benefits. We really wish there were more things businesses could do to cope with the rising costs of supply and energy,

How can I offset rising costs?

but it appears options are extremely limited. Improve

The bad news is that the majority of businesses are very

your shop and assets and create the right environment

limited on options as to how they can combat the effects

your customers want to visit! Even after the ending of all

on their business. Truth be told, the majority of companies

backed government loans, we’re still here to support you

will already be doing everything in their power when it

and your business.

comes to damage limitation during the climate. However, one option that can be explored is investing in more energy efficient frying ranges and fridges as this

Ensure you’re utilising what is available to you to bring costs down, and get in touch with us today on 0161 429 6949 to get the ball rolling with your leasing agreement.

can provide a huge benefit by cutting down energy costs. Most will not be in a fortunate enough position to buy this new equipment outright, but luckily there are a variety of different ways that the kit can be obtained. So how does it work? Right now, cash is king and JR have seen many clients approaching us recently who would have been using their cash last year. Instead of paying a singular upfront cost that would have one large financial impact upon purchase, leasing allows business owners to spread the cost of the equipment over a period of time to help with cash flow and make the kit more affordable. Furthermore, leasing options can be very tax efficient, reducing your tax bill 52

Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional


Valentine celebrates 70 years of unique know-how


alentine Fabrique SA, a business with an

a company. When I took over from my father, I was keen

international reputation that has been built around

to continue fostering the family values and developing the

its proud Swiss heritage, is marking its 70th

company while consolidating and leveraging the know-how

Anniversary in 2022 with a series of celebratory events. Founded in 1952 by René Paris, a restauranteur from Lausanne, Switzerland, the company has been

that has made it famous for 70 years. Now, with roots firmly planted, Valentine is preparing an innovative future, as reflected in the new range currently under development.”

manufacturing leading professional equipment ever since.

The 70th Anniversary milestone is something that Steve

Remaining a family-owned business to this day, Valentine

Elliott, Sales Director of Valentine Equipment in the UK

is now headed up by René’s grandchildren, Christophe

feels is worth a special celebration:

Paris, Stéphanie Berthet-Paris and Julien Paris, who have recently taken over from the founder’s son, Bernard.

“Reaching 70 years is a milestone to celebrate for any business, but it is an especially proud moment for a family-

Celebrating the family traditions of sharing and creative

run company such as Valentine. From humble beginnings

excellence, Valentine has developed a reputation for

when René Paris and Aldo Valentini created the first

quality, precision-made equipment that is robust and

electric fryer with a heating element submerged in the oil,

hardwearing, attributes that have ensured Valentine is a

Valentine remains one of the most recognisable equipment

truly international brand. In fact, today, a substantial 80%

manufacturers in the foodservice market to this day. With

of all products the company manufactures are exported

precision craftsmanship and innovation at the core of

around the world.

the business, chefs around the world are relying on our

Meeting exacting standards, Valentine’s portfolio of 400

equipment to deliver standout menus.

different models includes top-of-the-range free-standing

The Valentine Equipment UK team were delighted to join

and table-top fryers, pasta cookers, plate warmers and

main distributors from 30 other countries for an exclusive

chip scuttles. Staying true to the company’s values, the

two-day celebration in June. Hosted by Bernard, and

Valentine team is creative in design and passionate

the third generation of the family business, Christophe,

about remaining at the cutting edge of technological

Stéphanie and Julien, the event was a showcase of

innovation – perfectly suiting the demands of today’s

everything that is great about this fantastic company – a

professional kitchen. Producing more than 120 units per

brand we’re proud to represent in the UK.”

week, the state-of-the-art 2,800m2 production facility

To celebrate the 70th Anniversary, Valentine is marking

in Romanel-sur-Morges which was purpose-built in 2014,

2022 with a year of celebration. Opening its doors to

houses everything from design to packaging and of course,

customers, partners, distributors and wider business


stakeholders, the company plans unique tours, tastings

On the company’s proud family traditions which have

and gourmet events – all celebrated in the true Valentine

remained strong over the last seven decades, Christophe

spirit. A book celebrating the company’s unique journey

Paris, Valentine’s current CEO comments:

will also be available later in the year.

“Every change of generation brings with it a fresh

For more information on the Valentine range, please

perspective, which is essential to the long-term success of

visit or call +44 (0) 118 957 1344.


Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional



Interoperability: A Tech Conundrum for the Future of Fast Food Consumers now expect greater convenience from their fast food experiences, from more ways to order and collect their food to how and what they eat. This reinvention of the consumer journey is bringing a new world of thinking for Quick Service Restaurants (QSR) and fast food operators.


ny QSR or fast casual restaurant must now juggle

providing valuable and real-time data for management.

orders placed via multiple channels - from in-

Sadly, this is not yet happening as many of these technologies,

store dining, drive thru’ touch screens, counter

built by different companies, can’t ‘talk’ to each other.

service, click and collect and delivery orders from multiple

The key to successful modern kitchens is going to be

providers such as Postmates, GrubHub and DoorDash.

interoperability between these independent systems.

Greater ordering channel options continue to drive even higher consumer expectations. This is forcing

Harmonious Kitchen Operations

restaurant operators to rethink how their kitchens, front

At Karakuri we believe that interoperability is key to

of house spaces and overall restaurant operations. Many

a wider ecosystem of change in the modern fast food

restaurants are investing in newer, smarter technologies,

restaurant and kitchen and we are working to make that

including integrated EPOS, KMS and channel aggregation

interoperability part of our systems from day one.

software to help them ensure they continue to deliver the

The most recent EPOS and ordering systems are now

experience that their customers want and are able to run

starting to offer the capability to collaborate with other

the operation smoothly and efficiently.

third party systems - but it’s early days and this still isn’t

Kitchens are Getting Smarter

typically easy or efficient. As automation enters the mainstream it represents an

Walk into a kitchen today and it is very different to the

even bigger issue than the EPOS/KMS and stock control

analogue environments of yesteryear. You’ll see smarter

management we’ve seen thus far.

kitchen devices, from ovens with programmable cooking

Many individual robotics systems are likely to operate

cycles and combination cooking modes, to fryers that

within a kitchen - from the makeline to the fryline to off

automatically filter the oil or adjust their cooking temperature

premises packing – each needs to be able to seamlessly

to match the thermal impact of the food being cooked, to

communicate with each other and the other system in the

machine vision systems that are helping to predict quality

restaurant, to ensure that the kitchen delivers high-quality

and working patterns.

food, consistently and at maximum efficiency.

In time automation and robotics will become a more

In the emerging world of kitchen automation, a few

common sight in kitchens

companies have attempted

as well. AI-enabled robotics

to build bespoke, robotic

will work alongside people,

solutions with their own

relieving them from some of


the boring and mundane jobs

control solutions.. However,

they hate.

these one time, bespoke



But it’s not just kitchen



option for the wider mass




that are getting





more intelligent. Smart inventory management and

For new kitchen solutions to be widely adopted they must fit

capacity projection use data to help to satisfy demand

into already established, multi-channel food environments

while at the same time generating less waste.

and pre-existing technologies.

In an ideal world, a modern restaurant would have all these systems working harmoniously together, helping to manage

This is why interoperability is key.

operations, easing the work pressures on employees and

We’ve seen interoperability drive success in other


Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional


an eye on the future of foodservice. It’s a conundrum

Apple’s Home Play are recognisable badges that indicate

today. However, we aren’t too far away from seeing every

that a product will work in our homes with devices we

appliance in the kitchen working together and delivering

already own. It should be the same for our kitchens.

on these benefits. The technology is ready. Now, it will take

Interoperability is on the minds of everyone who has

all the parties in the kitchen ecosystem to make it work.

Making foodservice packaging work harder Don’t let waste eat away the bottom line Daniel Schwitzer, Director of Communications & Sustainability, at amipak


s out of home dining continues its post-Covid

store, flat-pack can also precisely accommodate products

resurgence, the foodservice industry is naturally

eliminating unnecessary waste. They increase efficiencies

primed for growth. Research firm Mordor

in logistics and distribution and accrue valuable time

Intelligence estimates a compound annual growth rate (CAGR) of 3.02% to 2027 in the UK, surpassing £160bnmark 12 months prior.

savings during service. There are three main issues for the takeaway industry to tackle today: single-use packaging, delivery challenges

Retailers have been quick to realise that minimising the

and food presentation. Designed for maximum impact and

impact of convenience culture in foodservice packaging

versatility, our solutions address all of these and more,

is about much more than focusing on the principles of

unlocking untold value for all stakeholders.

the circular economy. While this is important, it must

Incorporating our packaging into the busy foodservice

be tempered with absolute speed and convenience for

environment is proven to reduce food waste and spoilage,

business operatives at the point of retail and service

which comes at an enormous cost to business. It ensures


ingredients are captured at their best and a range of

Foodservice businesses heavily invest in researching

hygiene requirements are met.

and deploying an efficient production chain, and for

Food waste is one of the core sustainability focuses in

good reason. Every minute saved in a busy foodservice

today’s market – and for good reason. According to EU

environment can be the difference between success

published data, around 88 million tons of food is wasted

and failure. But still a secondary consideration for many

annually in Europe, and about one-third of food for human

businesses, packaging that simply contains and protects

consumption globally.

is no longer sufficient. Instead, a systematic, step-by-step

Consumers are more switched on to matters of the

approach to efficiency behind the counter is being more

environment and are shaping their purchase decisions

widely adopted.

around this. It’s an ideal time for brand owners to use

Resourcefully designed food packaging is increasingly

smarter packaging choices, not just to avoid waste

seen as the ‘magic bullet’ in efficiency, helping operators

generation, but to connect with today’s consumers, as

overcome several challenges in one fell swoop by providing

food waste becomes a hot topic.

high-quality fresh food that is portioned and ready for assembly, to ensure timely service to customers.

Cutting food and packaging waste, making pledges, meeting targets and environmental goals, as well as other

At amipak, our carton boxes continue to prove a highly

corporate social responsibility plans, all continue to make

popular choice. Accessible, sustainable and strong, they

a significant contribution towards creating a positive

facilitate transit with ease. Meeting consumer sustainability

reputation around a foodservice brand. It has also fast

demands that include qualities such as compostable and

become a matter of competitive advantage.

recyclable, they are also ideal for quick service. They can be

While consumers are accepting of their part in the

provided nested, or flat packed, can be made leakproof, or

food waste problem, increasing numbers now expect

grease-proof, maintain freshness, and represent a hygienic

food establishments to offer solution. And they needn’t

choice. To debunk a common misconception with carton,

be complicated! By reducing reliance on plastics and

there is no sacrifice to functionality. No compromise.

restricting food waste, you can give your business the best

Counter-style fast food is predominantly served in small units with limited seals and, on top of being easy to 55

Fastfood Professional • August and September 2022

chance of being successful and sustainable in 2022, and beyond. August and September 2022 • Fastfood Professional



industries. Programs like Amazon’s Works with Alexa or


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

Easy Bags Ltd Enterprise Road, Millennium Business Park Mansfield, Nottinghamshire NG19 7JX T: 01623 423423 E: W: Daymark-Supplies Ltd 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 Sirane Ltd, European Development Centre, Stafford Park 6, Telford, TF3 3AT 01952 230055

GM Packaging Ltd 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: W:

Henry Jones Kerry Foodservice, Bristol T: 0800 138 1938 E: W:

Henry Colbeck

Fryers Mate

Seventh Avenue, Team Valley Trading Estate, Gateshead, Tyne and Wear, NE11 0HG 0191 482 4242 Unit 3, Great Northern Way, Great Northern Terrace, Lincoln LN5 8XF 01522 542054

Weston Catering Supplies Wallace View, Hillfoots Road, Stirling, FK9 5PY 01786 455200 Unit S4, Mendip Business Park, Rooksbridge, Somerset BS26 2U 01934 750367

Business and Property Sales Rosens Business Transfer Agency Unit 3, Alexander Charles House, Station Passage, South Woodford, London, E18 1JL 0208 539 6426

Fish Friers- Part of the Altius Group 7b Edward 7th Quay, Navigation Way, Ashton-On-Ribble, Preston, PR2 2YF 0844 248 8257

Business - Part of the Altius Group

Regional shops throughout the UK or on-line Fourth Way, Avonmouth, Bristol, BS11 8T 0845 140 5555 or 0117 316 5000

Hopkins Catering Kent Road, Pudsey, Leeds, LS28 9NF 0113 257 7934 Unit 67, Gravelly Industrial Park, Gravelly Park, Birmingham, B24 8TQ 0121 327 5575 3 Cornhill, Ottery St Mary, Devon EX11 1DW 01404 813762

Catering Equipment Suppliers/ Spares Shop Equip Park View, North Street, Langwith, Mansfield, Nottinghamshire, NG20 9BN T: 0845 400 1044 E: W:

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

Middleton Food Products Ltd,

Carlton Catering Equipment

Fastfood Professional • August and September 2022

Nisbets Plc

Everett, Masson & Furby

T: 0845 3711 522 E: W: W:

56 30 Broughton Street, Manchester, M8 8NN 0161 833 0024

MCS Technical Products Ltd

Seriously Good Gluten Free 655 Willenhall Road, Willenhall, West Midlands, WV13 3LH 01902 608122 or 08453 706 550

Marfast Business Incorporating Bruce & Co Redwoods Dowling Kerr Kings Business 01772 775776


Ceres | Pure Food Innovation

Falcon Foodservice Equipment Unit 1, Headley Park 9, Headley Road East Woodley, Reading, Berkshire, RG5 4SQ 01189 441100 Grange Farm, Braithwell Road, Ravenfield, Rotherham , South Yorks., S65 4LP 01709 540004 Building 2, Westmead Drive, Swindon, SN5 7YT 01793 5383908

Blue Seal

Restaurant Supply Store Unit 7, Hatton Close, Chafford Hundred, Grays, Essex, RM16 6RP 01375 651 600

Velox Grills Manor Farm, Manor Road Wantage, Oxon., OX12 8NE 01235 770133

Caterparts Limited The Engine Shed, Top Station Road, Brackley, Bucks., NN13 7UG 0845 130 8060

Vmotouk 29 Shand Street London E1 2ES 0800 133 7304

King Edward Unit 1A, Porthouse Ind. Estate, Bromyard, Herefordshire, HR7 4NS

E&R Moffat Bonnybridge FK4 2BS 01324 812272 August and September 2022 • Fastfood Professional

56 16 Millwater Avenue Dewsbury, West Yorks. WF12 9QN sales@sweet 01924 488619

Mitchell and Cooper Ltd 136-140 Framfield Road Uckfield East Sussex, TN22 5AU 0845 0177 488

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

Comark Instruments 52 Hurricane Way,Norwich, Norfolk, NR6 6JB 0207 942 0712

Cook Co Nottingham Ltd 99 Manvers Street, Nottingham, NG2 4NU 0115 912 1188

No-Fli Limited Building C, Knaresborough Technology Park, Manse Lane, Knaresborough, Yorkshire, HG5 8LF 01423 855600

Electronic Temperature instruments Ltd Easting Close, Worthing, West Sussex, BN14 8HQ 01903 202151

Lowe Rental Ltd Unit J, Knockmore Ind. Estate, Lisburn, Northern Ireland, BT28 2EJ 028 9260 4619

Alliance On-line Alliance House, Marshfield Bank, Crewe, Cheshire, CW2 8UY 0844 499 4300

Chicken Coaters & Marinades Chicken Train Kerry Foodservice, Birstol, T: 0800 138 1938 E: W: Dibs Distribution 1432b Clock Tower Road, Isleworth, Middlesex, TW7 6DT 0208 568 6668


Fastfood Professional • August and September 2022

Chicken Frying and Cooking Equipment Jestic Foodservice Equipment Units 3 & 4, Dana Estate, Transfesa Road, Paddock Wood, Kent, TN12 6UU 01892 831960

Kuroma Kiln Head Spring, Kneeton Lane, Barton, DL10 6NB 01325 377189

Hopkins Catering Kent Road, Pudsey, Leeds, LS28 9NF 0113 257 7934

PD Catering International MFG Group Nile Street Bolton, Lancs. BL3 6BW 01284 382800

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

Mammoth Cleaning



Storeys Bar Road, Peterborough, Cambridgeshire, PE1 5TQ 0800 432 0224

Cold Drinks and Slush Us 4 Slush Limited 4 Middle Road. Bailie Gate Industrial Estate, Sturminster Marshall, Dorset. BH21 4DB 01202 666922

Longo & Co Unit 5A, Steps Industrial Estate Magdale, Honley West Yorkshire, HD9 6RA 01484 606352

SnowShock Ltd Unit 43 Invincible Drive, Armstrong Industrial Park, Newcastle upon Tyne, NE4 7HX 0330 053 6132

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

Salty Dog

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

Regrit-it 1st Floor Rear, 40 Percy Park Tynemouth, North Tyneside. NE30 4JX 07740 664410

Williams Catering Products Exeworthy Farm, Staplake Lane, Starcross, Exeter, Devon, EX6 8QT 01626 890871

Cleaning Materials Ecolab UK Various UK locations Central: 0 02920 852000

Pattersons Winterstoke Road Bristol, BS3 2NS 0117 934 1270 Salty Towers PO Box 766 Chesham Bucks., HP5 3YD 01494 774422

Curry and Gravy Mixes Dinaclass Kerry Food Service, Bristol, T: 0800 138 1938 E: W: Kerry Foodservice Thorpe Lea Manor, Thorpe Lea Road, Egham, Surrey, TW20 8HY 01784 430777

Deep Premises Cleaning Bright Hygiene Omega House, Unit 7, Sarbir Industrial Park, Cambridge Road, Harlow, Essex, CM20 2EU 0800 093 7840

August and September 2022 • Fastfood Professional


Vapor Clean

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

Delivery Bikes Justebikes 216 Hinckley Road Leicester, LE3 0TH 0116 3666 980

Free Go Electric Bikes 3 St Denys Road, Portswood, Southampton Hampshire, SO17 2GN 0800 077 8711

Digital Menu Systems Ltd Limerick Works, Limerick Road, Dormanstown, Redcar, Cleveland, TS10 5JU T: 01642 482629 E: W:

Harlequin Printing and Packaging Harlequin House, Coed Cae Lane, Pontyclun, South Wales, CF72 9EW T: 01443 222219 E: W:

Duct Cleaning and servicing Specialists Advertise Here! You could be telling readers about your business or service on this page Call Athol now to book a space on

07725 434173 Standard and Premium Box listings available

CKC in association with KLS 8 Austin Fields Kings Lynn PE30 1PH T: 01553 886101 / 07766 747405 W: E:

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: W: Just Filters Omega House, Unit 7, Sarbir Industrial Park, Cambridge Road, Harlow, Essex, CM20 2EU 01279 420289

Network Hygiene Knowledge Centre, Wyboston Lakes, Great North Road, Wyboston, Bedfordshire, MK44 3BY 0333 577 6384

Ethnic foods Shana Foods Unit 5 Second Way, Wembley Middlesex, HA9 0YJ 0208 8782 3200

Wing Yip 375 Nechells Park Road Nechells, Birmingham, B7 5NT 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:

Olenex Trading (UK) Ltd ADM Trading (UK) Limited, Church Manorway, Erith, Kent, DA8 1DL

E: T: 01322 444836 W: The

Fryers’ Favourite For Over 60 Years.

Nortech Foods Limited For information, advice, or customer support material pleas Olenex Trading (UK) Limited. Tel: 01322 444836 e-mail: Ings Road, Doncaster, South Yorkshire, DN5 9TL 01302 390880

Arrow Oils Limited Glebe Street, Shaw, Oldham Lancashire, OL2 7SF 01706 880796

EPOS Systems

Finance, Leasing & Insurance


Complete Leasing Solutions Ltd

Manchester: 167 Heywood Road, Prestwich Manchester, M25 1LB Scotland: 89 Main Street, Winchburgh West Lothian, EH52 6RA T: 0871 566 0766 E: Manchester: Scotland:• W:

Manor Farm,

BD Signs Nottingham Unit 18, Bailey Brook Industrial Estate, Amber Langley Drive, Langley Mill, Nottingham, NG16 4BE 0800 195 3610

Media Screen Solutions Cleveland House 116 Cleveland Street Wirral Merseyside, CH41 3RB 0800 515690

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

Digital Media systems Pressers House, 2 South Lane, Elland, West Yorks, HX5 0HG 01484 588895


Fastfood Professional • August and September 2022

Kepos Systems Ltd 10 Gunton Road, London, SW17 9EL 07939 927624

Revel Systems London Office Moorgate 1 Fore Street London, EC2Y 5EJ 0203 8081 036

It’s Lolly ltd Crystal Gate 28-30 Worship Street London EC2A 2AH 0800 038 5389

Chilworth Old Village, Southampton, Hants, SO16 7JP T: 023 8076 6467 E:

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: W:

Glover & Howe Insurance Services 4 St Peters Court, St Peters Street, Colchester, Essex, CO11 1WD 0845 602 3866 August and September 2022 • Fastfood Professional


Collins Seafoods Ltd Unit 2, Park 2000,

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

Millennium Way, Newton Aycliffe, Co Durham, DL5 6AR

T: 01325 315544 E: W: Smales 30 West Dock Street, Hull, HU3 4HL 01482 324997

Fish & Chip Shop Suppliers VA Whitley & Co Ltd Milward House Fir Street Heywood OL10 1NW T: 01706 364211 E: W:

FAS 2000 Ltd/Fastnet Fish Estate Road No.5, South Humberside Industrial Estate, Grimsby, N.E. Lincs., DN31 2TG 01472 240777

Wraggs Seafoods Ltd Unit 2, Park 2000, Heighington Lane Business Park, Newton Aycliffe, Co. Durham, DL5 6AR 01132 498832

J Sykes & Sons Ltd New Smithfield Market, New Smithfield House, Whitworth Street East, Manchester, M11 2WP 0161 223 9311

Amanda Seafoods A/S Constatiavej 29, DK-9900, Frederikshavn +45 96 22 15 00

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

Xpress Fish 351 South Boulevard, Hessle Road, Hull, HU3 4DY 01482 633550

Whitby Seafoods Ltd Fairfield Way, Whitby, North Yorkshire, YO22 4PU 01947 606101

Young’s Foodservice Ross House, Wickham Road, Grimsby, DN31 3SW 0800 132 096

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


Fastfood Professional • August and September 2022

Friars Pride Milward House Head Office & Peterborough Depot: Oxney Rd Indst Est, Peterborough, PE1 5YW T: 01733 316400 Fx: 01733 316425 E: W:

JJ Food Service Innova Park, 7 Solar Way, Enfield, EN3 7XY T: General 08433 090991 T: Paul Brailsford – 07880 176015 E: E: W: Henry Colbeck Seventh Avenue, Team Valley Trading Estate, Gateshead, Tyne and Wear, NE11 0HG 0191 482 4242

T Quality Westmead Industrial Estate, Westlea, Swindon, Wiltshire, SN5 7YY 01793 648900

Wilsons Seasonings Ltd Stagenhoe Bottom Farm, Whitwell, Hertfordshire, SG4 8JN 01438 871967

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

T: 01223 941450 E: W: Chartered Institute of Environmental Health (CIEH) Chadwick Court, 15 Hatfields, London, SE1 8DJ 0207 928 6006

Frozen Food Suppliers


Fish Suppliers

Central Foods Maple Court, Ash Lane Collingtree Northampton NN4 0NB T: 01604 858 522 E: W:

Golden Valley Foods Maple Court, Ash Lane, Colling Tree, Northampton, NN4 0NB T: 01604 858522 E: W: www.central Brands/goldenvalleyfoods.aspx

Frying Ranges KFE Ltd Unit A-B, Bentley Business Park, Blenheim Way, Market Deeping, Peterborough, PE6 8LD, 01778 380 448

Frank Ford Limerick Road, Dormanstown, Redcar Cleveland TS10 5JU

T: 01642 489868 E: W:

Martyn Edwards Ltd Limerick Road, Dormanstown, Redcar Cleveland TS10 5JU

T: 01642489868 E: W:

Fryline in association with KLS 8 Austin Fields Kings Lynn PE30 1PH

T: 01553 772935 / 07770 568939 W: E: Florigo 4 Centech Park, Fringe Meadow Road, North Moons Moat, Redditch, B98 9NR 01527 592000

Hewigo (UK)Ltd Bateman House, Little Fields Way, Oldbury, West Midlands, B69 2BT 0121 544 9120

Henry Nuttall Ltd Manor Drive, Dinnington, Sheffield, S25 3QU 01909 560808

August and September 2022 • Fastfood Professional



Preston & Thomas Frying Ranges Ltd PO Box 728, Fareham, Hants, PO14 9QU 01732 757636

Mallinsons of Oldham Ltd Trent Industrial Estate, Duchess St, Shaw Oldham, Lancashire, OL2 7UT 01706 299000

Valentine Equipment Limited 4 Trafford Road, Reading, Berks., RG1 8JS 0118 957 1344

Frying Range Engineers KLS Frying Ranges Service 8 Austin Fields Kings Lynn


Scanomat UK 30 Broughton Street, Manchester, M8 8NN 0161 833 0024 0800 032 7581

Grease Traps Oli Environmental Services 6 Chapel Lane, North Luffenham, Oakham, LE15 8JP 01780 720679

GMG Ltd Eaton Works, Allthorpe Street, Leamington Spa, CV31 2AU 01926 432030

Hog Roast Machines and Barbecues

PE30 1P

The Hogg Boss

T: 01553 772935 / 07770 568939 W: E: Peake Products, Unit 4, Walton New Road Ind. Estate, Bruntingthorpe, Lutterworth, Leics., LE17 5RD 0116 247 8500

Gazebos/Mobile Units Instant Promotion (UK) Ltd Unit 7, Liberty Industrial Park, South Liberty Lane, Bristol, BS3 2SU 0117 963 1668

VTO (Vertical Take Off) Promart Manufacturing Ltd Unit 2B Caddick Road, Knowsley Industrial Park South, Merseyside, L34 9HP 0151 546 4666

General Catering Supplies

Tasty Trotter Bridge Street, Clay Cross, Derbyshire, S45 9NU 01246 866800

Cinders Barbecues High Bentham, Lancaster, LA2 7NB 01524 262900

Hot Drinks Equipment Franke Coffee Systems UK Ltd

Unit 1, Greenway, Bedwas House Industrial 6A Handley Page Way, St Albans , Hertfordshire, AL2 2DQ 01923 635700

Estate, Bedwas, Caerphilly,

Espresso Essential

CF83 8XP Unit 2, Oakley Green Nurseries, Westerleigh Hill Road, Westerleigh, Bristol, BS37 8QZ 0800 731 2980

Peter’s Food Service

T: 029 2085 3200 • F: 029 2085 3323



Tchibo Coffee International Ltd Brakes UK wide 0345 6069090

Bidvest Foodservice 814 Leigh Road, Slough, SL1 4BD 01494 555900

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

Adams Fast Food Supplies Various UK Depots 01274 492044 Ask for local depot number


Fastfood Professional • August and September 2022 Tchibo House, 7-8 Blenheim Road, Epsom, Surrey, KT19 9BE 01372 541881

Logic Vending The Maltings Business Centre, Stanstead Abbotts, Hertfordshire, SG12 8HG 0808 278 3327

Fracino 18-22 Birch Road East, Birmingham, B6 7DB 0121 328 5757

Ice Cream Carpigiani UK Ltd Faculty House, 214 Holme Lacy Road, Rotherwas, Hereford, HR2 6BQ 01432 346018

Caterlink Limited Units 7-8, Bodmin Business Park, Launceston Road, Bodmin, Cornwall, PL31 2RJ 01208 78844

Beechdean Dairies Limited Old House Farm, North Dean, High Wycombe, Bucks, HP14 4NL 01494 563980

Taylor UK 106 Claydon Business Park Great Blakenham, Ipswich Suffolk, IP6 0NL 0800 838 896

Hopkins Catering Kent Road, Pudsey, Leeds, LS28 9NF 0113 257 7934

Longo & Co Unit 5A, Steps Ind. Estate, Magdale, Honley, Huddersfied, West Yorks., HD9 6RA 01484 606351

Kebab Suppliers Double A Kebabs Millennium Business Park, Mansfield Nottinghamshire, NG19 7JX T: 01623 422888 E: W: Istanbul Meats Unit 3, First Avenue, Drum Industrial Estate, C hester le Street, Birtley, Co. Durham, DH2 1AG 0191 492 3909

Golden Delight Foods Ltd, 26 Clayton Road, Birmingham B8 1JE 0121 327 8800

Kismet Kebabs Milton House, Maldon Road, Latchingdon, Essex CM3 6LF 01621 744 055 August and September 2022 • Fastfood Professional


Peter’s Food Service

Fylde Fresh & Fabulous Quadrant 3, Yorkshire Way, West Moor Park, Armthorpe, Doncaster, DN3 3FB 01302 834141 Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP 029 2085 3200 Fylde Fresh & Fabulous, Stanley Villa Farm, Back Lane, Weeton, Preston, PR4 3HN 01253 836444

Oil Management Premier1 Filtration Kiln Head Spring, Kneeton Lane, Barton, DL10 6NB 01325 377189

Packaging Coveris UK Food & Consumer 7 Howard Road, Eaton Socon St Neots, Cambs PE19 8ET T: 01480 476161 E: W: Crafti’s Ltd (For Kids) 3rd Floor, Towcester Mill, Chantry Lane, Towcester, Northants, NN12 6AB 01327 358508

W F Denny Unit 7, Tudor Road, Altrincham Business Park, Broadheath, Cheshire, WA14 5RZ 0161 927 4949

It’s a Wrap (JR Press) 7 Stephenson Close Daventry Northamptonshire NN11 8RF Tel 01327 301566

PlanglowLtd The Quorum, Bond Street South, Bristol, BS1 3AE 0117 317 8600

Southern Fried Chicken Unit 1, Headley Park 9, Headley Road East, Woodley, Reading, Berkshire, RG5 4SQ 0118 944 1100

Pies Pukka Pies Ltd

Holland’s Pies Baxenden, Accrington, Lancashire, BB5 2SA 01706 213591

Pizza & Pasta Express Foodservice Unit B, Dominion Way, Rustington Trading Estate, Littlehampton, West Sussex. BN16 3HQ 01903 775077

Eurilait Leighton Lane Industrial Estate, Leighton Lane, Evercreech, Somerset, BA4 6LQ 01749 838100

999 Pizza Toppings UK Unit 6, Teakcroft Fairview Industrial Park Marsh Way Rainham, Essex, RM13 8UH 01708 558885

Venice Bakery UK Ltd Unit 2, Crown House, Queen Street, Bexleyheath, Kent, DA7 4BT 0208 301 2624

Pan’Artisan Units 25/26 Holmbush Industrial Estate, Holmbush Way Midhurst, West Sussex GU29 9HX 01730 811490 Unit 3, Smallbridge Business Park, Riverside Drive, Rochdale, Greater Manchester, OL16 2SH 01706 526732

Stoupid Pizza UK 84 Holmsdale Road, Coventry, CV6 5BJ 02476 278102

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


Fastfood Professional • August and September 2022

Potato White Company Unit 7B Bessingby Industrial Estate Bridlington, East Yorkshire, YO16 4SJ T: 01262 228286 E: W:

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

Poultry Suppliers Central Foods Maple Court, Ash Lane Collingtree Northampton NN4 0NB T: 01604 858 522 E: W:

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

T: 01691 839288 E: W:



Potato Treating & Equipment

Felton, Oswestry, Shropshire,

Leicester, LE7 1LD


www Castleton of Eassie, Glamis, By Forfar, Angus, DD8 1SJ 01307 840551 Genus, Hammond Close Attleborough Fields Ind. Est. Nuneaton, Warks., CV11 6RY 02476 254941

The Halcroft, Syston,

T: 0116 264 4004

Agrico UK Ltd.

Pizza and Baguette

Kiren Foods


Paragon Quality Foods Ltd

SY11 4HX

Dibs Distribution 1432b Clock Tower Road, Isleworth, Middlesex,TW7 6DT 0208 568 6668

Nila UK Ltd Unit 9b, Beaver Ind. Estate, Brent Road, Southall, Middx., UB2 5FB 020 8744 7700

Refrigeration Adande Adande Refrigeration Ltd. 45 Pinbush Road, South Lowestoft Ind. Est Lowestoft, Suffolk NR33 7NL 0844 376 0023 August and September 2022 • Fastfood Professional



Hoshizaki/Gram 2 The Technology Centre London Road, Swanley,Kent, BR8 7AG E: Hoshizaki - uksales@ E: Gram - W: W: T: Hoshizaki - 0845 456 0585 T: Gram - 01322 616 900

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

Pukka Pies Ltd Units 3 & 4, Dana Estate, Transfesa Road, Paddock Wood, Kent, TN12 6UU 01892 831960

The Halcroft, Syston,

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

Foster Fridge 1st Floor, The Coach House, Montpelier Mews, High Street South, Dunstable, Bedfordshire, LU6 3SH 01582 788486

Polar Refrigeration 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: W:

Leicester, LE7 1LD T: 0116 264 4004 E: W:

Peter’s Food Service Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP 029 2085 3200 3-6 Rydon Industrial Estate, Canal Way, Kingsteignton, Newton Abbot, Devon, TQ12 3SJ 01626 333101

Metrow Foods Limited Airborne Close, Leigh-on Sea Essex, SS9 4EN 01702 527441

Suffolk Meat Traders Grove Lane, Elmswell Bury St. Edmunds Suffolk, IP30 9HN 01359 242 500 Unit 21 – 22 Kernan Drive, Loughborough, Charnwood, LE11 5JF 01509 631650 Baxenden, Accrington, Lancashire, BB5 2SA 01706 213591

Dibs Distribution

Rollover Limited 1432b Clock Tower Road, Isleworth, Middlesex, TW7 6DT 0208 568 6668

Keejays Limited Crockatt Road, Lady Lane Ind. Estate, Hadleigh, Suffolk, IP7 6RD 01473 827304

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


Fastfood Professional • August and September 2022 Maun House, Maun Way, Hermitage Lane, Mansfield, Nottinghamshire, NG18 5GX 01623 645809

Promart Manufacturing Ltd Unit 2B Caddick Road, Knowsley Industrial Park South, Merseyside, L34 9HP 0151 546 4666

Trade Bodies Marine Stewardship Council (MSC)

Westaway Sausages Ltd.

Holland’s Pies BI Europe Limited 5 Wharfe Mews, Cliff Terrace, Wetherby, LS22 6LX 0113 258 3324

Jephsons Shopfitters Ltd

Jestic Foodservice Equipment

Williams Refrigeration

Elite Shopfitters Leeds Ltd. Rollover House, 802 Oxford Avenue, Slough, Berks., SL1 4LN 01753 575558

The Franconian Sausage Company Unit 26, Eldon Way, Paddock Wood, Kent, TN12 6BE 01892 837816

Shopfitters & Fabricators Barland Shopfitting Specialists Unit 18, Honey Hall Ing, Huddersfield, West Yorks., HD2 1GP 0800 043 5523 Marine House 1 Snow Hill London, EC1A 2DH 0207 246 8900

Seafish 18 Logie Mill Logie Green Road Edinburgh, EH7 4HS 0131 558 3331

Seafood Scotland 18 Logie Mill Logie Green Road Edinburgh, EH7 4HS 0131 557 9344

NEODA PO Box 1184, Bromley Kent, BR1 9XW T: 020¬ 8464 3954 E: W:

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

British Kebab Awards 8th Floor, Elizabeth House 39 York Road, London, SE1 7NQ, / nominationskebabawards@ 020 7183 4272

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

Asian Catering Federation London Pall Mall 100 Pall Mall St James London, SW1Y 5NQ

August and September 2022 • Fastfood Professional


Web Design

Gallones Ice Cream Parlours

Pro Web Design

Harry Ramsden’s Unit A-B, Bentley Business Park, Blenheim Way, Market Deeping, Peterborough PE6 8LD 01778 380448 119 Hertford Road, London, EN3 5JF 0203 659 4745

National Federation of Fish Friers 13 University Road Leicester, LE1 7RA 0116 255 3400

KFE School of Frying Excellence 4 Greenwood Mount, Leeds, LS6 4LQ 0113 230 7044

Shinebright Creative

London Fish and Chips


Muffin Break

Papa John’s

Crossways Foodservice Consultants

Wholesalers and Cash and Carry

29 High Street Needingworth, St Ives Cambridgeshire, PE27 4SA

Central Foods

Peri Peri Original

Maple Court, Ash Lane Collingtree Northampton NN4 0NB

T: 07725 434173 Crossways E: W: Carpigiani Gelato University UK Carpigiani House Coldnose Rd Rotherwas Industrial Estate Hereford, HR2 6JL 01432 346 018

Uniforms United Workwear The United Collection Ltd 80A Ashfield Street London, E1 2BJ 0207 780 1746

T & T Embroidery Solutions Ltd 98 Morley Drive, Ely Cambridgeshire 07783 628397

Simon Jersey Altham Accrington Lancashire, BB5 5YE 0370 4609 047

Best Workwear FRS Countrywear Limited Unit 1 Building 6 Stanmore Ind. Est. Bridgnorth Shropshire, WV15 5HP 08454 65 66 65


T: 01604 858 522 E: W:

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

T: 01432 378690

Pita Pit UK

Pizza Time

Quiznos Booker Limited Irthlingborough Road, Wellingborough, Northants, NN8 1LT 01933 371000

Sam’s Chicken

Subway www,

Costco (Head Office) National locations Hartspring Lane, Watford, Hertfordshire, WD25 8JS 01923 213113

Khanjra International Foods Ltd Greenbank Business Park, Blakewater Road, Blackburn, Lancs, BB1 3HU 01254 676793

Parfetts (Head Office) Didsbury Road, Stockport, SK4 2JP 0161 429 0429

Franchise Opportunities Banger Bros

Chicken Cottage

Chop & Wok


Chozen Noodle

Utility Helpline

Pepe’s Piri Piri


Training & Consultancy

Waffle Delight

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

Doner Kebab German Doner Kebab

Empire Dogs



Flamin’ Chicken



Fastfood Professional • August and September 2022

August and September 2022 • Fastfood Professional


Crown Your Meal with McWhinney’s Quality Irish Pork Sausages

The King of Sausages

To find out more about McWhinneys Sausages, visit us at 64

Fastfood Professional • October and November 2021

Articles inside

German Doner Kebab (GDK) launches UK’S first pink kebab article cover image

German Doner Kebab (GDK) launches UK’S first pink kebab

page 50
Interoperability: A Tech Conundrum for the Future of Fast Food article cover image

Interoperability: A Tech Conundrum for the Future of Fast Food

page 54
Finance options available to support UK businesses article cover image

Finance options available to support UK businesses

page 52
Hoshizaki introduces a flake ice machine that won’t flake on operators article cover image

Hoshizaki introduces a flake ice machine that won’t flake on operators

page 51
Valentine celebrates 70 years of unique know-how article cover image

Valentine celebrates 70 years of unique know-how

page 53
Pack a punch with Carpigiani smallest counter top unit - the 161T GSP article cover image

Pack a punch with Carpigiani smallest counter top unit - the 161T GSP

page 49
Cookie Dough is Hot Stuff for Vegan Diets from Sweet ingredients supplier Bling article cover image

Cookie Dough is Hot Stuff for Vegan Diets from Sweet ingredients supplier Bling

page 48
McCormick announces two new Flavour Inspirations inspired by the 22nd Flavour Forecast article cover image

McCormick announces two new Flavour Inspirations inspired by the 22nd Flavour Forecast

pages 42-43
Aimia Foods tap into chocolate orange demand with 1883 Terry’s Chocolate Orange Syrup article cover image

Aimia Foods tap into chocolate orange demand with 1883 Terry’s Chocolate Orange Syrup

page 47
Drink me Chai help baristas serve-up authentic chai lattes with latest blend article cover image

Drink me Chai help baristas serve-up authentic chai lattes with latest blend

page 46
JJ Launches ‘My Shopping Lists’ to help caterers to plan ahead article cover image

JJ Launches ‘My Shopping Lists’ to help caterers to plan ahead

page 41
Harnessing the Power of Plant-based in Quick Service Restaurants article cover image

Harnessing the Power of Plant-based in Quick Service Restaurants

pages 44-45
Heinz delivers as it launches all new virtual breakfast Restaurant, ‘Heinz Brekkie’ article cover image

Heinz delivers as it launches all new virtual breakfast Restaurant, ‘Heinz Brekkie’

page 40
The future is green - Unox launches multi-million-pound UK Experience Centre article cover image

The future is green - Unox launches multi-million-pound UK Experience Centre

pages 38-39
New pretzel rolls into town from Funnybones Foodservice article cover image

New pretzel rolls into town from Funnybones Foodservice

page 37
Lip Licking Chicken Needs Lip Licking Ingredients article cover image

Lip Licking Chicken Needs Lip Licking Ingredients

pages 28-29
Frozen food distributor Central Foods promote Oliver Sampson to commercial manager article cover image

Frozen food distributor Central Foods promote Oliver Sampson to commercial manager

page 31
The Great Fish and Chip Debate: Salt or Vinegar First? Sarson’s Asks the Nation article cover image

The Great Fish and Chip Debate: Salt or Vinegar First? Sarson’s Asks the Nation

page 36
Electrolux Professional Launches All-new Upgrade for SpeeDelight article cover image

Electrolux Professional Launches All-new Upgrade for SpeeDelight

pages 34-35
Central Foods launches new deep dish apple pie article cover image

Central Foods launches new deep dish apple pie

page 30
Score this September with Country Range’s New Cookie Pucks article cover image

Score this September with Country Range’s New Cookie Pucks

pages 32-33
Nortech Foods Launches ‘A Plaice in The Sun’ Holiday Giveaway For Chip Shop Owners article cover image

Nortech Foods Launches ‘A Plaice in The Sun’ Holiday Giveaway For Chip Shop Owners

pages 26-27
The Norwegian Seafood Council - Principal Sponsors of National Fish & Chip Awards article cover image

The Norwegian Seafood Council - Principal Sponsors of National Fish & Chip Awards

page 10
KTC Launches Halal Certified Beef Dripping article cover image

KTC Launches Halal Certified Beef Dripping

pages 22-25
The Search is on as the new National Fish & Chip Awards Open for Entries article cover image

The Search is on as the new National Fish & Chip Awards Open for Entries

page 11
Thomas Ridley Launches Delicious Alternatives article cover image

Thomas Ridley Launches Delicious Alternatives

pages 14-15
A dose of sunshine on a plate. Major launches Gravy fortified with Vitamin D article cover image

A dose of sunshine on a plate. Major launches Gravy fortified with Vitamin D

pages 20-21
Letchworth Chippies have become part of a Sea Change article cover image

Letchworth Chippies have become part of a Sea Change

pages 12-13
Sustainable Seafood Week with the theme ‘All Hands on Deck’ article cover image

Sustainable Seafood Week with the theme ‘All Hands on Deck’

pages 18-19
On Blakemans’ 70th birthday we reflect on their heritage and hear about their future article cover image

On Blakemans’ 70th birthday we reflect on their heritage and hear about their future

pages 16-17
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