Fast Food Professional Magazine - November and December 2017

(Formerly Fish & Chips & Fast Food Magazine) The Nations Favourite Takeaway Magazine. Now Celebrating its 26th Year

David Henley Frymax brand ambassador and consistently highly rated operator talks fishy business with Fast Food Professional

Seafood Week - A Fin-tastic Success

Finalists Revealed Pages 20 - 25 1

Fastfood Professional • November and December 2017

Electric Bikes Deliver November and December 2017 • Fastfood Professional

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ISSN 2514-989X

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Merry Christmas

O

nce again, with the festive period looming, we are coming towards the end of another interesting year and the excitement is growing amongst the many contenders for the magnificent National Fish and Chip awards which make sure that the industry is kept in the forefront of everyone’s mind. We, at Fast Food Professional magazine, wish all entrants the best of luck in their chosen category.

We would also like to offer our sincere thanks to everyone who has supported the magazine this year either through advertisements or editorial content which makes it such an eagerly anticipated read.

In this issue, I travelled down to Wivenhoe and we feature an interview with the well-known Essex operator, David Henley, who will be hoping to achieve the top prize this year.

The Brexit negotiations are in progress and it will be intriguing to see what the final agreements mean for the fast food and quick service restaurant operators in the UK. We will be looking closely at the implications in future issues.

What is pleasing is that there are still many young entrepreneurs launching new and exciting concepts on to our streets, many starting with mobile facilities and then adding a permanent base as their ideas grow into fledgling brands. It is reassuring to see that the new generations are still ambitious and hungry enough to take the considered risk and show consumers what they can do.

We would like to take this opportunity to wish all of our supporters and readers a marvellous Christmas and a very happy and successful New Year for 2018.

Regards Athol Dipple

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

Newco Media Ltd 29 High Street Needingworth, St Ives Cambridgeshire PE27 4SA Many of the views expressed in this publication are those of individual contributors and do not necessarily

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this issue in

Finalists Revealed Pages 20 - 25

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6 8 12 16 18 20 22 24 26 28 30 32 34 36

David Henley Talking Pollocks(and other fishy business) Seafood Week 2017 heralded as a fin-tastic success

Norway Showcases ‘Whitegold’ Cod & Haddock With Uk’s Top Fish & Chip Shops Hewigo and Savva show how loyalty pays Educate children on everything fishy with Young’s Foodservice Uk’s Top 3 Fish & Chip Shops For Staff Training and Development Announced Uk’s Best New Fish & Chip Shops Announced UK’s Top 20 Fish & Chip Restaurants Announced Create lighter lunches with the new mini battered fillet from Young’s Foodservice Tir a Mor Safeguards its 5-Star food hygiene rating with Checkit Euro Catering Offers Fryers That Won’t Chicken Out The National Catering Equipment Centre Opens Hoshizaki announce new leasing deal with a cool 12-month, 0% finance and cash back Nisbets Plc Announces Interest Free Credit Offer For Catering Industry

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Novemberand December 2017

38 Take the Tank Mobile Kiosk to where the market is!

40 Tasty new premium breads launched by Central Foods 42 World of opportunities for fast food outlets when it comes to meat 44 Chihuahua - Laura and Jon – share their story...

46 Events - jot them down in your diary, tap them into your app 48 QED Avalon display counter in Glasgow cakes and coffee concept 50 On ya Bike - Fast Food is arguably nothing without delivery 52 Losses have risen sharply at Deliveroo, according to its latest accounts 53 British Takeaway Campaign responds to Florence speach 54 Commercial Kitchen 2018: More new exhibitors announced 55 Mars Foodservice Aand the Sustainable Rice Standardh 56 Harry Ramsden financial reports both Up and Down 57 Jestic announce new brand partnership to give increased Edge 58 Trade Directory 5

Fastfood Professional • November and December 2017

In Every Issue

Money Matters Our financial section can be found near the back of the issue strating on page 52 this month

The Trade Directory Our instant reference for all those important trade contacts can be found at the very back of the magazine

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David Henley Talking Pollocks (and other fishy business) David Henley and his wife Lisa are no strangers to the fish and chip awards.

They’ve been shortlisted four times as operating a top ten chippy in the UK and Fast Food Pro Mag caught up with him to find out a bit more about what he thinks it takes to be such a consistently good operator…

What was the light bulb moment that led you to the food industry?

I was not very academic at school. I had a summer job working in a kiosk on the coast serving Hot dogs, burgers and chips. The owner of the Fish & Chip Shop on my estate had seen me working in there and one day when I was walking home from School, he was waiting for me, to ask me if I wanted a job. I put my bag down and started there and then.

Who was your Food Hero and biggest influence?

It has to be Keith Floyd not just because we share a love for the odd glass of Wine but I believe he was one of the first to take food out on the road or even on the high seas I recall him once trying to prepare a Fish Stew on board a trawler the wind picked up but he never gave in, the cameraman, the producer the ingredients all bobbing about and he never spilt a drop that’s true dedication to his craft!

Who do you consider to be the best in your field?

Richard Ord of Colman’s of South Shields. I don’t believe there is anyone else in our industry with the heritage and providence that Richards family have and to pass on this legacy to his Son Richard Jr and opening Colman’s Seafood Temple, I don’t think anyone has showcased our industry better.

What do you regard as being the 3 most important factors for success in your business?

The three key ingredients for me are the quality of the raw materials you source to produce exquisite fish and chips, the environment and the way in which you present them to your customers and the passion you have for the industry. Producing fish and chips for me is an honour and 6

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a privilege. I’m extremely proud of what I do and I’m proud to represent the industry I work in.

What do you consider to be your magic ingredient?

It’s not a magic ingredient as such. We have very strict operating procedures to deliver first class meals and service but I do believe that it’s our wet fish display built into our counter that sets us apart. I had always wanted to showcase fish & chips at its best and our customers can see the quality and variety of our fish. They can choose from the display and have it fried right before their eyes!

What do you regard as your biggest threat, opportunity or challenge for the next 12 months?

I think political instability is a key factor in consumer confidence. Fish and chips has always been great value food for the masses and real comfort food. I think that with Brexit on the horizon, people should turn to fish and chips to make themselves feel better. The challenge for our Industry is how do we effectively promote the brand of fish and chips. There are just so many positives about this iconic dish and I say – “Let’s turn up the feel good factor!” and batter the big chains on the social media battle fields.

What do you predict to be the next big Food trend/fad and where from?

Our best friends live in Atlanta USA and we stay with them now and again. Recently we went to a place called “Tap and Truck” – an amazing concept

with a wide

variety of cask and artisan beers. It looks like any other restaurant/bar but they have parking to the rear where each day different food trucks arrives offering amazing street food. The day we visited it was Greek Gyros, kebabs etc on the chalkboard. There’s a rolling 7 day menu that constantly gets updated and evolves - they even had a seafood truck with Maine Lobsters arriving the next day.

It was located in quite a small town. Imagine a restaurant

What would winning this years fish and chip shop of the year competition mean to you?

being able to offer diners a different cuisine everyday. I’m

It would mean validation for almost a life time of work. It

not sure it’s the next big food trend, but the host venue

would mean the world to my wife and I who have raised our

gets the wet sales and the customers gets a different street food menu every day. I

children and battled through ill health and adversity without compromising. I’ve been proud to

You’re a FRYMAX Ambassador aren’t

serve the people of Wivenhoe for decades.

you? Tell us what this is and why you

I’d be extremely honoured to serve the

do it?

Industry that has been so generous to me

I have been a Frymax customer since the

by spending my year as champion shouting

very beginning. As a brand ambassador, I

about what makes fish and chips such an

offer my time, support and expertise to other

important, much loved and trustworthy meal

Frymax customers to ensure that they get the very best performance and products from using

to us all. My main aim would ultimately be to convert my win into extra sales for the whole

it. As a frying medium, it’s sustainable, robust and an

industry and enhanced public perception of what makes

extremely important part of what makes my fish and chips

fish and chips such a fantastic meal at any time of the day

taste so good. It’s low in trans fats and isn’t hydrogenated

or night. We truly represent this industry because we can

and adds real value to my customer’s experience.

relate to every other operator out there today.

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Seafood Week 2017 heralded as a fin-tastic success Businesses the length and breadth of the UK came together to celebrate Seafood Week by offering their customers a range of special offers and experiences in a bid to encourage them to eat more fish more often

C

onsumers were treated to tailored seafood

menus, dressing their premises in the materials provided,

dishes

and working together to encourage the general public to

and

menus,

masterclasses,

fish

market visits, taster sessions, competitions

eat more seafood.

and special offers by companies up and down

Heather Middleton, Seafish’s Marketing Manager, said:

the country who signed up as Seafood Week

“We are delighted with another fantastic Seafood Week.

partners and backed the campaign.

It’s great to see businesses coming up with innovative

The campaign, run by Seafish which was held between

ideas to celebrate seafood. We had a first this year, when

October 7 and 13, also included a range of educational

the mussel industry coming together to ‘Mussel Up’ and

events held across the UK, extensive media and social

launching the inaugural National Mussel Day as part of the

media activity, and the annual Fish Pun Day, all of which

Seafood Week.

enjoyed great success.

“Independent high street and online businesses, right

Businesses were given the opportunity to sign up as

the way to major brands including Hilton and retailer

partners for Seafood Week and supported with marketing

Morrisons all play a part in Seafood Week and we thank

materials, a toolkit of information and ideas, and social

them for all their support and helping get more seafood

media support, all enabling the companies to run their

into the mouths and minds of consumers.”

own events for the campaign. Hundreds of companies

One of the largest foodservice and hospitality brands

and organisations took up the opportunity to be a part of

who returned as partners in Seafood Week was Hilton

the eight-day celebration of seafood, putting on special

Worldwide.

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Hilton, who pride themselves in seafood

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excellence, created special dishes and menus throughout the whole of their UK property portfolio. They also ran a showcase event at their Hilton City Cambridge hotel.

Debbie Tsao, Hilton’s Senior Manager F&B Operations Europe, said: “Seafood week provides a great possibility to increase the consumption of fish and it is a great opportunity to showcase the creativity of our chefs and emphasise Hilton’s sustainable sourcing of seafood.

“As part of Hilton’s commitment to responsibly sourced seafood we have joined the national campaign, and will be taking advantage of this opportunity by running activities through the whole month of October through our #hiltonlovesfish campaign.”

Seafish teamed up with Billingsgate Seafood School as part of an educational outreach programme to school children. This involved staff at Billingsgate visiting schools and informing them of the importance of eating fish and giving them a hands-on experience with different species.

Billingsgate Seafood School CEO CJ Jackson said: “We are very excited about the engagement and activity with consumers and industry during Seafood Week. This included school children, fishmongers, chefs and the general public.

“Seafood Week is an excellent opportunity for us to engage with industry and consumers, and we are delighted with how successful it has been once again.”

Seafood Week 2017 was the third year of the campaign which was reintroduced by Seafish in 2015. The project aims to encourage the general public to eat more seafood more often, and highlights the quality and diversity of fish and shellfish available across the UK.

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Seizing an opportunity to promote Seafood Week Wetherby Whaler visits school to talk about the importance of seafood in a balanced diet

W

etherby Whaler is helping youngsters

pupils are currently learning more about food, where it

from

comes from, the cultures associated with different meals,

York

to

learn

about

the

importance of enjoying fish as part of a balanced diet after paying a visit to Poppleton Road Primary School.

Mark Savage and Amanda McDonagh from Wetherby

Whaler visited the school’s Year 3 pupils to talk about

and the importance of enjoying a balanced diet.

Mark Savage, a senior manager and head frier at Wetherby Whaler, said: “Coming to the school to speak to the kids about the role of fish in a balanced diet is the perfect way to end Seafood Week.

the benefits of enjoying fish on the final day of Seafood

“They were really interested to see the different fish,

Week. They brought along an assortment of fish and other

and to learn about where they come from and how they

seafood for the children to look at and taste, as well as

end up on the dinner table. Hopefully it will inspire some of

telling the children a mixture of fish facts.

them to eat more seafood, which we know is good for the

Seafood Week is an annual campaign, which is aimed at

development of growing bodies.”

getting people to eat more fish, more often. Throughout

The Wetherby Whaler group includes five high quality

the week, Wetherby Whaler, which has a restaurant in York,

fish and chip restaurants, in Guiseley, Wetherby, Wakefield,

offered customers the chance to try produce not usually

York and Pudsey. Phillip and Janine Murphy began trading

offered on its menu in addition to visiting the school.

in fish and chips in 1969 in Tadcaster, 20 years before

The visit also tied in with the school’s curriculum. The 10

Fastfood Professional • November and December 2017

buying the original Wetherby Whaler in Wetherby.

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David Henley always fries in David Henley has run a successful, award winning fish and chip shop for over 15 years. His secret is simple, to produce great tasting fish and chips every time.

To achieve this, David has built up a store of knowledge as to which are the best ingredients to use and in particular which frying medium will deliver consistent results every time ...and that frying medium is Frymax.

He knows that Frymax is pure white sustainable premium palm, made from the highest quality raw materials. And that there is none better at giving long lasting performance, which is so important in the current economic climate.

Frymax has rightly earned the reputation as the number one cooking oil. It is as good today as it was when launched all those years ago. David Henley recognises its worth and the role Frymax plays in making his fish and chips taste really great.

RSPO-1106018

The Fryers’ Favourite For Over 60 Years.

For information, advice, or customer support material please contact Olenex Trading (UK) Limited. Tel: 01322 444836 e-mail: ukinfo@olenex.com 11

Fastfood Professional • November and December 2017

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Norway Showcases ‘Whitegold’ Cod & Haddock With Uk’s Top Fish And Chip Shops The Norwegian Seafood Council has welcomed the UK’s leading fish and chip shops to the western shores of Norway as part of an educational study trip to showcase its ‘whitegold’ cod and haddock - two of the most popular species used by British fish and chip shops.

R

epresentatives from nine of the UK’s best

fishing vessels in the world. They journeyed out on the

fish and chip shops* - all in the running to be

cold, clear Norwegian waters and uncovered the science

crowned the Fish and Chip Shop of the Year as

behind the country’s sustainable fisheries management

part of the 30th anniversary National Fish &

program while witnessing the entire fishing process; from

Chip Awards, organised by Seafish - visited the port city

baiting and ‘shooting’ the lines, to processing and freezing

of Ålesund to discover the facts surrounding one of the

while out at sea.

largest sustainable cod and haddock stocks in the world.

Returning to land, finalists had a chance to exchange

The trip gave finalists the opportunity to learn about the

knowledge with top Norwegian chefs; sharing the

vital supply chain of Frozen At Sea (FAS) whitefish, which

background and history of the Great British tradition of

Norway has been supplying to the UK for almost 70 years,

fish and chips, while learning traditional cured Nordic cod

accounting for over 20% and 30% of the UK’s annual cod

recipes with ‘Lutefisk’ and ‘Bacalao’ at Klippfisk Akademiet

and haddock consumption respectively.

(The Klippfisk Academy cookery school).

Experiencing first-hand how Norway provides the perfect

Hans Frode Kielland Asmyhr, UK Director of the

living environment for cod, the finalists stepped aboard

Norwegian Seafood Council, commented: “Fish & Chips

the working FAS vessel ‘Geir II’ - one of the newest longline

continues to be one of the nation’s favourite dishes; it goes

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as far to say that if Brits moved abroad the dish would be

Council, so I would like to take this opportunity to extend

pined-for most, alongside the British countryside, pubs

my thanks to them.”

and cups of tea. This addiction has easily helped the UK

While North Sea cod has recently been awarded

become one of the world’s biggest markets for both cod

sustainable status by the Marine Stewardship Council

and haddock. The UK consumes nearly 238,700 tonnes of

(MSC), UK demand for cod and haddock continues

cod and over 130,400 tonnes of haddock every year, but

to outweigh supplies. The trip allowed the finalists to

with a relatively low domestic catch for these species (4%

understand the importance of a collective effort, with

and 22% respectively), there is a continued reliance on

the fishing industry’s managers and scientists working

imports to keep these delicious whitefish on the nation’s

together, to ensure the UK’s demand for whitefish is met

menu. Over the last 70 years, Norway has played a vital role

sustainably for generations to come.

to help satisfy this demand. Nearly 60,000 tonnes of cod

Representing MSC on the trip was Rachel Dacre,

and just over 40,000 tonnes of haddock are exported

Marketing Manager at MSC. She said: “It is always

to the UK every year from one of the most abundant

fantastic to see first-hand the passion and dedication

and scientifically managed stocks in the world. We are

of fishermen who really care about what they do

incredibly proud and grateful for our relationship with

and sustainability. These Norwegian fishermen were

the UK fish & chip sector, so it was a great honour to

no different. Being taken out on board the MSC

welcome this year’s finalists to Norway to showcase

certified vessel Geir II in search of cod and haddock

our perfect living environment, management and

was an incredible experience and one that will not be

catch process for the fish that they treat with so much

forgotten by anyone on the trip.

respect in their shops day in and day out.”

“The Norwegian cod and haddock fisheries have had

Marcus Coleman, Chief Executive at Seafish, added:

MSC certification since 2010. It was equally excellent to meet

“The UK currently imports around 90% of cod to meet

some of the award finalists, especially as eight of them also

consumer demand. The fish and chip sector relies on cod

have MSC certification. Being able to link the sustainable

and haddock supplies from countries including Norway to

journey from ocean to plate with the MSC fishermen and

meet this demand, serving around 382 million portions

MSC chippies was a really special experience. I wish all the

of fish and chips per year. The recent certification of

finalists the best of luck in January.”

North Sea cod by the Marine Stewardship Council (MSC)

*Finalists that attended the trip are: Cromars Classic

is welcome news for this sector, enabling greater choice

Fish & Chips in St Andrews, Fife (Scotland); Penaluna’s

and a range of sourcing options for fish and chip shops

Famous Fish & Chips in Hirwaun, Rhonda Cynon Taff

and restaurants.

(Wales); The Dolphin Takeaway in Dungannon, County

“This trip has given our top ten finalists first hand insight

Tyrone (Northern Ireland); Millers Fish & Chips in Haxby,

into how the cod many of them serve to their customers is

North Yorkshire (North East England); Fylde Fish Bar in

caught and frozen, as well as teaching shop owners about

Southport, Merseyside (North West England); The Golden

the importance of all sides of the fishing industry working

Carp Chippy in Redditch, Worcestershire (Midlands); Burton

together, both at home and further afield, to ensure that

Road Chippy in Lincoln, Lincolnshire (Eastern England);

the UK’s demand for whitefish is sustainably met for

Captain’s Fish and Chips in Hoddesdon, Hertfordshire

generations to come. We wouldn’t be able to offer this

(Central & Southern England) and Harbourside Fish &

trip if it wasn’t for the support of the Norwegian Seafood

Chips in Plymouth, Devon (South & West England).

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Hewigo and Savva show how loyalty pays Savva Mylona is a lifelong fan of Hewigo ranges. “If they were a football team I would wear the shirt,” he says. Over the years he has bought three Hewigo ranges and has recently shown his devotion to ‘the cause’ by adding a fourth – a 3-pan High Efficiency model.

R

ecently, having completely transformed his Egghill Fish Bar in Northfield, West Midlands, Savva explains, “Even though my old Hewigo range has served me really well I thought it

was an ideal opportunity to install a new range and take advantage of the many developments Hewigo have made to both the efficient operation and style of their ranges.”

His new range boasts eye-level computerised control, automatic twin-pipe filtration, the unique Hewigo high light/low heat lamps in the display cabinet and curved edges to both cabinet and counter. Savva opted for a plain front to carry his own brickwork and motif finish.

As well as providing superb ranges, Savva confirms the excellent service he has had from Hewigo. “On the odd occasion when there has been a problem they have been here straight away.”

Phillip Purkiss, Managing Director of Hewigo UK says, “Customers like Savva make being in business so worthwhile. He has shown great loyalty to us and feels we have provided the same to him. Everyone has benefitted!

*

For further information please contact Hewigo

on 0121 544 9120 or visit www.hewigo.com

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                                                                   

     

                                                 17

Fastfood Professional • November and December 2017

November and December 2017 • Fastfood Professional

17

Educate children on everything fishy this National Seafood Week with Young’s Foodservice National Seafood Week provides the perfect opportunity for caterers and teachers to highlight the benefits of fish and seafood; and to make their task easier, Young’s Foodservice has a microsite specifically created with schools in mind.

S

eafood Week (6-13 October)

that Young’s Foodservice have to offer,

celebrates the plethora of

school caterers can also use the ‘recipe’

fish and seafood on offer in

section of the new school’s microsite to

the UK and acts as a platform

get inspiration for exciting new dishes

to encourage more people to eat fish.

to try, such as Fish Finger Pie and Fish,

Seafood week is the perfect opportunity

Cheese & Tomato Bake. All recipes have

to use the wide range of solutions that

been developed to meet School Food

Young’s Foodservice has to offer and get

Standard guidelines with full nutritional

children more engaged about seafood!

information provided. Why not dedicate

The microsite, accessed via www.

your menu to fish in celebration of

youngsfoodservice.co.uk, is designed

National Seafood Week this year?

to be a complete resource for school

Young’s Foodservice has an extensive

caterers as well as teachers, and has

range of delicious recipes that children

been launched as part of Young’s

adore.

Foodservice’s continuing commitment

Other features of the site include a

to the education sector. In addition

handy Q&A section with useful advice

to a whole host of useful recipes and

for school caterers on all things fish

inspiration for school caterers, there

related, from ways to add seafood

is also a selection of handy, colourful

variety to their school menu’s to tips on

factsheets on ‘fishy facts’, which are

how to source sustainable fish.

ideal for using as a fun and educational

Speaking of the microsite, Adrian

tool in the classroom or dining hall to

Greaves,

help inspire children about the different

Young’s Foodservice said:

species available and the fantastic

Foodservice

Director

at

“The microsite is a valuable resource

benefits fish provides.

for school caterers across the country,

Including everything from the latest

throughout the year but particularly

Young’s Foodservice news through to

comes into play for National Seafood

detailed product specifications, and a

Week. We really want to encourage

selection of exciting recipes designed

everyone to get involved with National

to help inspire school caterers, the

Seafood Week and the site includes

microsite is the ‘go to’ location for

exciting features, which we hope will

seafood within education and the

not only prove useful in getting children

perfect tool for making the most of

more engaged about seafood but

National Seafood Week.

also encourage them to eat more fish.

Young’s Foodservice offer an extensive

The site will also help to inspire and

range of delicious school menu options,

educate school caterers and teachers

from their oily fish solution, Mak ‘n’

alike, about the different species of

Cheese Mini Fishcakes, to their ‘Never

fish available and the wide range of

Been Fried’ range, which includes the

solutions we offer.”

Young’s Ultimate Fishcake and Young’s Ultimate Fish Finger, free from Wheat, Gluten and Milk.

Now, as well as browsing the extensive list of products 18

Fastfood Professional • November and December 2017

*

For further information on Young’s Foodservice

please call 0800 132 096 or visit www.youngsfoodservice. co.uk.

November and December 2017 • Fastfood Professional

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Fastfood Professional • November and December 2017

November and December 2017 • Fastfood Professional

19

Uk’s Top 3 Fish & Chip Shops For Staff Training and Development Announced Three of the UK’s leading fish and chip businesses for staff training and development have been revealed today (Tuesday 10 October) as part of the 30th anniversary National Fish & Chip Awards, organised by Seafish

S

hortlisted as finalists for the Staff Training

training programme is key to developing a workforce for

and Development Award - one of 15 categories

the future.

in the 2018 National Fish & Chip Awards – the

“This award recognises fish and chip businesses that

three shops that will now compete for the top

go above and beyond in providing their employees

title in this award category are:

with comprehensive and high quality training, while demonstrating commitment to personal development and

• Penaluna’s Famous Fish & Chips in Hirwaun,

career progression. Our finalists have shown unparalleled

investment in staff training and I have confidence that the

Rhondda Cynon Taf

• Mister C’s in Selby, North Yorkshire

staff at these establishments will be the future champions

• Eric’s Fish and Chips in Thornham, Norfolk

of the fish and chip trade.”

Award sponsor Philip Blakeman, Managing Director at

To reach this stage of the competition, the three shops

James T. Blakeman & Co Ltd, commented: “As a family

have been assessed against a wide variety of judging

business with over 60 years’ experience and recognised

criteria, including internal training policies

as one of Europe’s leading manufacturers of

and assessments, training support and

sausage and meat products, staff training

forward plans for staff development.

has always been an important part of our

Over the coming weeks, judges will make

success.

unannounced visits to shop premises to

“The entrepreneurial owners of fish

undertake full reviews of staff training

frying establishments cannot overlook the

and development practices, in addition to

importance of good quality training for

evaluating both the quality of the fish and

their burgeoning young staff members and

chips on offer and levels of customer service

be mindful of their role in the future success

provided. This final stage of competition

of the business.

judging will determine the overall national

“As a proud sponsor of The National

winner who will be announced at the 30th

Fish & Chip Awards, I believe this category

anniversary awards ceremony.

showcases those businesses that are a

Marcus Coleman, Chief Executive at

credit to the industry and positively

Seafish, said: “A fish and chip shop’s

encourages others to follow suit. We

employees are just as integral to its success

would like to congratulate the finalists in

as the product on offer, and a robust staff

reaching this stage of the competition.”

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Fastfood Professional • November and December 2017

November and December 2017 • Fastfood Professional

20

Penaluna’s Famous Fish & Chips in Hirwaun, Rhondda Cynon Taf

Mister C’s in Selby, North Yorkshire

Eric’s Fish and Chips in Thornham, Norfolk

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Fastfood Professional • November and December 2017

November and December 2017 • Fastfood Professional

21

Uk’s Best New Fish & Chip Shops Announced The UK’s top three new fish and chip shops have been revealed today (Tuesday 31 October) as part of the 30th anniversary National Fish & Chip Awards, organised by Seafish

W

hittled down from a top 10 shortlist

overall national winner who will be announced at the 30th

for the Best Newcomer Award - one

anniversary awards ceremony.

of 15 categories in the 2018 National

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

Fish & Chip Awards - the finalists that

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

will now compete to clinch the title of

new entrants coming into the industry as it does on the

‘UK’s best new fish and chip shop’ are:

sustained success of established shops.

“The calibre of entries in this category continues to get

• Fish and Chips @ Weston Grove in Chester, Cheshire

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

• Malt and Anchor in Cirencester, Gloucestershire

feat starting a new business, especially in an industry that

• Quayside Restaurant & Fish Bar in Gourdon,

is quite niche, extremely reputable and filled with thriving, long-established businesses.

Aberdeenshire

“Our finalists should be applauded for To reach this stage of the competition, the

their successful start in the world of fish and

three shops have been appraised across

chips – they have taken the challenges and

a variety of judging criteria including

demands that come with a new business

innovative approaches to running a new

in their stride, demonstrating exceptional

fish and chip shop, promotional activities

levels of commitment, talent and dedication.

and sustainable and responsible sourcing

I hope other fish and chip start-ups are

policies.

encouraged to follow their exemplary lead.”

They

also

received

mystery

shopping assessments by industry experts, evaluating

both

product

quality

and

customer service levels.

Andrew Marriott, UK Brand and Marketing Manager for award sponsor Frymax, the leading all-vegetable frying fat for the fish

Over the coming weeks the finalist shops

and chip trade, added: “The standard of this

will face further in-depth judging visits from

year’s finalists seems to have scaled to

an awards auditor, assessing both front and

new heights with three fantastic, high

back-of-house operational aspects. This

quality entries – whoever wins will be a

final stage of judging will determine the 22

Fastfood Professional • November and December 2017

great ambassador for our industry.”

November and December 2017 • Fastfood Professional

22

Fish and Chips @ Weston Grove in Chester, Cheshire

Malt and Anchor in Cirencester, Gloucestershire

Quayside Restaurant & Fish Bar in Gourdon, Aberdeenshire

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Fastfood Professional • November and December 2017

November and December 2017 • Fastfood Professional

23

UK’s Top 20 Fish & Chip Restaurants Announced

S

hortlisted as semi-finalists for the Fish and

title of ‘UK’s best fish and chip restaurant’.

Chip Restaurant of the Year Award - one of 15

Hailing from across the UK, the 20 restaurants in what are

categories in the 2018 National Fish & Chip

considered to be the ‘Oscars’ of the fish and chip industry

Awards – the 20 shops will now compete for a

are listed and pictured below in no particular order...

place in the final and the chance to clinch the

To reach this stage of the competition, the 20 restaurants

Catch Seafood in Halifax, West Yorkshire

Craft & Harbour in Ayr, South Ayrshire

Eric’s Fish & Chips in Thornham, Norfolk

Fish ‘n’ Fritz in Weymouth, Dorset

Poppie’s Fish & Chips in Camden, London

Poppie’s Fish & Chips in Soho, London

Tailend in Dundee, Angus

Tailend in St Andrews, Fife

The Fish Factory in Worthing, West Sussex

The Fishermans Wife in Whitby, North Yorkshire

The Pelican in Barnstaple, Devon

The Rembrandt Restaurant in Norwich, Norfolk

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Fastfood Professional • November and December 2017

November and December 2017 • Fastfood Professional

24

have been assessed against a wide variety of judging criteria, including menu development and innovation, responsible

sourcing

policies,

staff

training

and

development processes, and marketing and promotional activity.

customer dining experiences that are second to none.

“The top 20 restaurants should be extremely proud of their achievements and I congratulate them all.”

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

Over the coming weeks, judges will make unannounced visits to respective restaurants

to undertake

mystery dining assessments. This next stage of competition judging will whittle down the

producer, with a heritage of over 60 years, we can identify with the importance of being recognised as a quality performer within the fish and chip industry.

“This

award

category

rewards

those

shortlist and establish the top five fish and

that provide an outstanding fish and chip

chip restaurants that will compete for the

dining

overall national title to be presented at the

while continually striving to improve their

30th anniversary awards ceremony.

Marcus Coleman, Chief Executive at Seafish, said: “With the popularity of fast casual dining on

experience

for

their

customers,

standards and diversify their offering. We congratulate the 20 restaurants in reaching this stage of the competition and wish them the best of

the increase, the fish and chip restaurant experience

luck in the next round of judging.”

has now come up to par with the traditional fish and chip

The winner of the Fish and Chip Restaurant of the Year

takeaway, and we are seeing a whole host of innovative

Award will be announced at The National Fish & Chip

and forward thinking outlets come to the fore.

Awards’ 30th anniversary ceremony in London on 25

“The rigorous judging process behind this award ensures

January 2018.

that not only the quality of the fish and chips being plated up is of the highest standard, but that the restaurants are offering

Food in the Park in Blair Atholl, Perthshire

Longsands Fish Kitchen in Tynemouth, Tyne and Wear

The Atlantic in Redruth, Cornwall

The Cod’s Scallops in Nottingham, Nottinghamshire

The Scallop Shell in Bath, Somerset

Trenchers Restaurant in Whitby, North Yorkshire

25

Fastfood Professional • November and December 2017

Upstairs at No1 Cromer in Cromer, Norfolk

Whitby’s Fish & Chip Restaurant in Rotherham, South Yorkshire

November and December 2017 • Fastfood Professional

25

Create lighter lunches with the new mini battered fillet from Young’s Foodservice Fish & chips remains one of the nation’s favourite duos when dining out, but for some, a full-sized portion is just too much, particularly at lunch time. Young’s Foodservice offers the perfect solution with their new 60g Mini Battered Fillet – the ideal size for lunchtime specials and children’s menus. Coated in a crisp golden batter, the Young’s Mini Battered Fillet is made using skinless

O

ffering smaller portions can add extra appeal to a menu and tempt those with lighter eating habits.

The fillet is also MSC certified making it the

perfect fish option for any establishment. Taking

just 4 minutes to deep fry or 15 minutes to oven cook from frozen, the Mini Battered Fillets are a quick and easy to prepare menu item.

Adrian Greaves, Foodservice Director at Young’s Foodservice says: “We are delighted with the outcome of our Mini Battered Fillet; we have achieved the perfect balance between the succulent, wild Alaska Pollock Fillet centre and the authentic crisp, bubbly batter outer. For best results, serve with a side of thick cut chips and mushy peas, for a lighter take on the British classic. The Young’s MSC Mini Battered Fillet is the ideal size for those looking to offer a lighter meal and

and boneless wild Alaska Pollock

can be used for various different menus, offering caterers

fillet; sourced from the cool, clean

to continue developing different products to ensure we

waters of Alaska.

a sustainably sourced, high quality product. It’s our aim are meeting the needs of every customer, whatever their appetite.”

*

Young’s Mini Battered Fillets are available in 60g

portions, can be cooked from frozen and come in case sizes of 48 x 60g.

For further information please visit www.youngsfoodservice.co.uk or call 01472 585583.

26

Fastfood Professional • November and December 2017

November and December 2017 • Fastfood Professional

26

07740 66 44 10

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07740 66 44 10 Fastfood Professional • November and December 2017

November and December 2017 • Fastfood Professional

27

Tir a Mor Safeguards its 5-Star Checkit helps fish & chips shop owner remove any uncertainty over daily compliance tasks and eliminate time consuming hygiene paperwork from kitchen processes.

T

Profile: Tir a Mor

“Staff know they have to do the jobs before they log

ir a Mor is a fish & chips shop situated in

in the results. I can see when a job is ticked off, so I can

the heart of the historic market town of

go check if it has actually been done and if I find out it

Llanrwst, North Wales, at the edge of the

hasn’t, staff will be retrained or disciplined. On the other

Snowdonia National Park. Open seven days

hand, if they don’t fill in the handset by a set time, I will be

a week, Tir a Mor caters for local customers

notified and know for a fact that the jobs have not been

as well as tourists in its takeaway shop and adjoining

done, and can address this.”

40-seater restaurant. Due to high demand, the capacity

“It is important that there is no room for error or false

of the restaurant is expanding to provide seating for 90

records. For example, if staff are taking a temperature

customers. Tir a Mor employs 12 people, but the number

measurement and the result is outside the acceptable

is set to grow once the expanded restaurant is opened.

parameters, the system advises what action should be taken to ensure food is always safe.”

Eliminating paperwork Tir a Mor is proud of its five-star hygiene rating and

Optimal visibility

is keen to maintain that status. When planning the

Wyn works in the shop most days, but the new system

expansion of the restaurant, owner Wyn Williams wanted

allows him to stay on top of things also during his

to optimise the way crucial food safety and hygiene tasks

days off.

were managed. Getting rid of paper-based checklists was the first step.

“When I’m away, I get an email alert if something is wrong and can ring the shop and make sure that

“We wanted to be a fish & chips shop that is completely

things are corrected straight away. If I’m not sure about

paperless. Paper records are time consuming to fill

something, I can just log onto the Cloud to check what’s

and can get lost or dirty in the kitchen. What’s more,

been going on.“

restaurants can lose their hygiene rating for mistakes in

“From the management point of view, Checkit saves

the records, not necessarily food safety failings, so it is a

a lot of time. Before this, I had to spend a lot of time

big risk,” Wyn says.

managing the paperwork, for example copying the paper

“We installed Checkit in March and it has completely changed the way we run things for the better.”

checklists before going on holiday. If I didn’t leave enough copies of the check lists, the records might not get filled in and compliance could be compromised.”

No missed checks

“However, to me, more important than the time saved,

For Wyn, one of the main problems with the paper-based

is the fact that we can now be sure that we are working

way of managing compliance was the lack of real-time

safely. We are now running the business the way it should

visibility over the daily tasks. In a busy shop, it was often

be done.”

challenging to make sure that staff completed the crucial compliance tasks on schedule.

Maintaining a five-star rating

“With the paper system, you can cheat and do whatever

In Wales, the display of hygiene ratings has been

you want. Staff can forget to perform the checks and then

mandatory since 2013. The rating needs to be displayed

fill in the records the next day. With Checkit you don’t

on the door of the restaurant as well as any promotional

have the option to cheat, you have to be honest.”

material, such as takeaway menus. At Tir a Mor, Wyn has

Once staff complete the jobs using the Checkit handset, Wyn checks the digital records to see if the work has actually been done.

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Fastfood Professional • November and December 2017

noticed that customers, especially tourists, often check out the hygiene rating before coming in.

“Having the best possible rating is absolutely November and December 2017 • Fastfood Professional

28

food hygiene rating with Checkit

paramount. I would be devastated if we didn’t get a five-

“We had the checklists adapted to our business needs

star rating. We haven’t had an EHO visit since installing

from the beginning. Understanding the technology

Checkit, but now I am actually really looking forward to it.”

was easy because Checkit took this into account when

The Checkit Memo handset comes pre-installed with

introducing us to it, making us feel at ease with it.

checklists that help businesses comply with the Food

“Before selecting Checkit, we looked at various systems

Safety Association’s (FSA) Safer Food Better Business

but they were all very expensive and had features I simply

guidelines. However, due to the way Tir a Mor operates as

did not need. Checkit does exactly what we want and is

both a restaurant and a takeaway, Wyn wanted to tailor

very affordable. The whole system works brilliantly for our

the lists to include additional tasks.

business.”

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Fastfood Professional • November and December 2017

November and December 2017 • Fastfood Professional

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Milk & Honey PR Nurturing Reputations

Lee Barnes, head of data insights at Paytronix, a leader in restaurant reward and guest engagement programmes, discusses why fast food outlets and quick-service restaurants should use loyalty to cut above the rest

A

s a nation, Brits are fast food fanatics. Fast food

product of its effective loyalty programme. With the help of

outlets and quick-service restaurants (QSR)

technology, it can track who’s coming in, how much they are

seem to have weathered the storm that has

spending, what they are eating and how frequently they are

hit casual dining restaurants in the UK, with

returning. In turn, Subway rewards its guests with points.

consumers not slowing down on their take-away habits.

Guests that consume fast food often do so out of habit

and affinity with the brand. Global fast food outfits such as

Every five hundred points equates to a small sandwich. Guests are very likely then to also purchase a drink or snack, meaning an uplift in sales by giving away just one small sandwich.

McDonald’s, Burger King, Subway are partly so successful

Other fast food restaurants are in the UK are also seeing the

due to the strength of their respective brands. However,

benefits of a loyalty programme. KFC introduced its ‘Colonel’s

these food outlets are also often visited by the circumstantial

Club’ to the UK in 2016 enticing customers with free chicken.

guests. Those that will visit when they’re on the road, getting

KFC customers simply present the app and gain stamps with

home late after an evening out, or simply when there are no

every order over £3.00.

other options available. These are the guests that fast food and QSR should pay special attention to, as there is significant opportunity for growth here.

Taking the first steps towards loyalty Planning and launching a loyalty programme takes time.

But once started, fast food and QSRs significantly reap the

Consumers dine at or order from a fast food outlet or QSR

benefits. Low-frequency ‘circumstantial’ guests are the ones

out of convenience. This means they rarely question the price

to target. These are guests that visit occasionally, but may visit

and are unlikely to be influenced by discounting. Loyalty,

other QSRs or casual dining restaurants more. The potential to

however, is an initiative that these restaurants would do well

move low-frequency guests into a higher-frequency segment

to consider. In implementing such a programme, QSRs and fast

is where the value of any successful loyalty programme comes

food outlets can begin to identify and understand their guests.

into play. Capturing their attention during their rare visits and

Whether frequent guests or circumstantial guests. In turn,

encouraging them to come back sooner.

they have the information need to target these circumstantial guests with a variety of methods to encourage repeat visits.

Tracking these guests is relatively easy these days. It starts with selecting a loyalty technology partner that is integrated

The benefits of a loyalty programme

with the ePOS. Followed by programme buy-in from the

Consumers are faced with mass choice when it comes to

top down and encouraging front-of-house staff to invite

fast food and QSR options. When out shopping on the high

circumstantial guests to become members of the programme.

street, stopping at a service station, or waiting for their flight

Once the loyalty programme is up and running, restaurants

at an airport. This is where loyalty can really make a difference.

can segment their guests to identify low frequency, medium

Loyalty is about creating a personal relationship and

frequency, and high frequency guests along with their menu

rewarding guests for visiting. One of the overarching aims of a loyalty programme is to gather information about guests.

In turn, fast food restaurants can identify different guest

preferences, to name a few.

How a loyalty programme can benefit fast food and QSRs in the long run

segments and can use that information to provide loyalty-

A loyalty programme can bring many benefits to fast-food

based rewards in keeping with their personal preferences.

restaurants. A greater understanding of guests’ purchase and

This can all happen from the swipe of a card or scan of an app.

visit behaviour, to name a couple. Front-of-house staff soon get

Coffee chains, for example, have slowly introduced the idea

into the habit of asking guests if they are signed up to the loyalty

of loyalty through stamp cards. However, these are now very

programme. Encouraging them to sign up if they haven’t done

outdated, people will store their stamp cards away for years,

so already. In turn, fast food and QSRs can become front of

or easily misplace them. It is therefore hard to truly know how

mind for consumers. When presented with a choice of outlets,

often guests are making a purchase.

they will opt for the one they feel more connected to. This is

The success of Subway in the UK can arguably be a by30

Fastfood Professional • November and December 2017

when the loyalty programme has truly kicked in.

November and December 2017 • Fastfood Professional

30

of a Sausage

12” 70% Prime Pork Sausage

31

Fastfood Professional • November and December 2017

Eddie ‘THE BEAST’ Hall The World’s Strongest Man 2017 November and December 2017 • Fastfood Professional 31

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Fastfood Professional • November and December 2017

November and December 2017 • Fastfood Professional

32

The National Catering Equipment Centre Opens The National Catering Equipment Centre in Bristol officially opened its doors on Tuesday 19th September 2017 after Glenn Roberts, Chairman of the Catering Equipment Suppliers Association (CESA) cut the ribbon in front of 200 specially invited guests.

T

he centre will act as a permanent showcase

for

over

40

leading

catering equipment brands and will

Klaus Goeldenbot, the new CEO of the Nisbets Group, was clearly extremely proud to be part of the launch:

give visitors the opportunity to see,

“Since being appointed CEO of the Nisbets

touch, view and test a wide range of

Group, I have been extremely privileged to

equipment from tableware to combi ovens.

experience first-hand the hard work and

The NCEC’s dedicated on-site development

dedication that has resulted in the opening

chef Dean Starling was on hand to offer his

of the visually impressive National Catering

expertise in the use of equipment and give handy

Equipment Centre today. As a business concept

hints on menu development, whilst creating

it is inspirational, not just in the catering

mouth-watering canapes, which went down well

equipment industry, but in business as a whole.

with the array of visitors.

By bringing brands and customers together the

Glenn Roberts, Chairman of CESA , undertook the official ribbon cutting in front of the impressive glass NCEC building, and gave his full support for the initiative:

centre works synergistically to deliver real value to the catering equipment industry.”

The aim of the NCEC is to inspire, educate and provide impartial advice to everyone involved in

“By allowing customers to try equipment before

catering, from dealers and consultants through

they buy it, the NCEC will provide a real service

to chefs and managers. The Nisbets Avonmouth

to both operators and the supply chain. It also

store has now relocated to the NCEC as well,

has the potential to be a valuable educational

so with everything under one roof, why go

venue, providing ‘hands on’ experience to back

anywhere else.

up knowledge gained in training schemes such as CESA’s CFSP and Principles of Foodservice programmes. It’s a very welcome initiative.”

33

Fastfood Professional • November and December 2017

*

For more information please go to www.

ncec.co.uk

November and December 2017 • Fastfood Professional

33

Hoshizaki announce new leasing deal with a cool 12-month, 0% finance and cash back incentive Investing in commercial catering equipment can often be one of the biggest capital outlays for a catering establishment, especially during the set-up and launch of a new business concept.

Recognising the fine balance between purchasing quality equipment and the availability of the required funding, Hoshizaki has launched an sensational 12-month, interest free leasing and cashback offer, available on a range of Gram appliances.

34

Fastfood Professional • November and December 2017

November and December 2017 • Fastfood Professional

34

D

esigned to help businesses spread the cost of

catering equipment, whether for an initial setup or for an

investing in quality refrigeration and freezer

upgrade from a businesses’ existing appliances. It’s as a

units, the new 0% finance, leasing offer is

result of this that we have launched our new 12-month,

available on Gram products including those

0% finance leasing offer, across many of the highest

in the award-winning Superior Plus range, as well as the

spec models in our Gram portfolio. Allowing businesses to

Eco Plus, Twin cabinets and Gastronorm counter ranges.

purchase top of the range refrigeration equipment, while

On top of the ability to spread the cost of the purchase,

spreading the cost of the investment, delivers a significant

Hoshizaki is also offering up to a maximum of £150 in

cashflow advantage to many: and as if the deal wasn’t

cashback, depending on the model, paid directly back to

good enough on it’s own, we’re also contributing up to a

the business.

further £150 cashback, paid directly back to the business,

Simon Frost, Director of Sales and Chain Accounts at Hoshizaki UK, discusses the new interest free leasing offer, adding:

depending on the model purchased.”

This leasing offer is available to operators and is based on a 12-month contract, subject to approval and credit

“We’re all too aware of the substaintal investment many

checks undertaken by a third-party leasing partner. The

operators need to make when purchasing commercial

offer is only available on Gram products and excludes those in the Compact, Standard Plus, Snowflake GII and chest freezer range. Those interested in the new Hoshizaki 0% finance and cashback leasing offer should contact Hoshizaki directly, by emailing sales@hoshizaki.uk or by calling 01322 616 900.

*

For more information on the Hoshizaki

leasing offer or to find out more about the products in the range, please see www.gram-commercial. com or call Hoshizaki UK 01322 616 900.

35

Fastfood Professional • November and December 2017

November and December 2017 • Fastfood Professional

35

Nisbets Plc Announces Interest Free Nisbets Plc has today announced that it will be launching Interest Free Credit to businesses purchasing across the Polar and Thor ranges, commencing 1st November 2017. In a pioneering move, Nisbets Plc have introduced the offer in recognition of the substantial outlay required by a catering business to furnish themselves with good quality equipment, especially across ovens and refrigeration which are two of the most significant purchases in a kitchen 36

Fastfood Professional • November and December 2017

S

imon Pharoah, Head of Chef Leasing Services at Nisbets Plc comments, “We made the decision to offer interest free

credit to further support businesses in the catering industry. There is a lot of uncertainty

in the current climate and spreading payments over 12 months for these large ticket items like commercial refrigerators and ovens will ease cash flow in a business and allow the equipment to pay for itself as it is used.”

Interest Free Credit is available (subject to approval) on a 12 month contract, on orders over £500 and can be used with multiple purchases within the Thor and Polar brands.

The interest free credit offer will be managed within the Nisbets Plc Group by Chef Leasing Ltd; and using market leading software, applications will be handled by the team with a quick turnaround of four business hours.

Applications can be made by calling to speak to the Nisbets Key Account team on 0845 111 0284, going into a Nisbets store or via www.nisbets.co.uk.

Since 1983, Nisbets Plc have delivered to the needs of the catering industry, offering outstanding quality, choice and customer service, understanding the pressures of November and December 2017 • Fastfood Professional

36

Credit Offer For Catering Industry running a commercial kitchen and constantly adapting

Chef Leasing Limited and Nisbets Plc are authorised

and renewing its services to meet the needs of a modern

and regulated by the Financial Conduct Authority. Nisbets

business. With the costs of setting up a new kitchen or

Plc is a credit broker but will only refer applications to

replacing kitchen equipment running into thousands of

Chef Leasing Limited.

pounds and the business uncertainty around the current economic climate, Nisbets have looked into the most often purchased, high value items in a kitchen (refrigerators and ovens) and will be offering 12 months interest free credit to businesses purchasing across the Polar and Thor ranges.

Commenting on this latest initiative from Nisbets Plc, Klaus Goeldenbot, Group CEO said: “At Nisbets Plc, we continue to focus on the needs of our customers. Offering interest free credit alongside our ‘Price Match Promise’ and our award winning customer service demonstrates our continued dedication to the catering industry.”

* UK businesses only. You will not own the goods until

the last payment instalment is made. Terms and conditions apply. Credit is subject to status. For further information please visit www.chef-leasing.co.uk Chef Leasing (Company Reg: 5161550) is a wholly owned subsidiary of Nisbets Plc (Company Reg: 01693112) 37

Fastfood Professional • November and December 2017

November and December 2017 • Fastfood Professional

37

Take the Tank Mobile Kiosk to where the market is!

Next day catering supplier Nisbets, has added the innovative Tank Mobile Kiosk to its’ extensive portfolio of high quality catering equipment. Ideal for mobile caterers, or those that want the flexibility to move a unit to different areas of a site, the Tank Mobile Kiosk is a self-contained unit from where you can serve a variety of food and drink including coffee, sandwiches, hot snacks, ice creams and cold beverages, to name a few.

I

ts innovative design incorporates fully integrated

which offer practical security and full protection from

services including hot and cold water, waste, filtration,

the weather. The distinctive kiosk can also be branded to

plumbing, sinks, halogen lighting, power management,

incorporate a company logo or colour scheme, to create

guttering and even a CD player, radio and speakers.

round the clock advertising whether open or closed.

It comes complete with a refrigerator, dry storage

A wide range of custom options are available, including

cupboard, cash drawer, and customer service shelf to

independently powered storage modules, which can

ensure that everything you could possibly need is on hand.

be heated, refrigerated, frozen or ambient which are

The highly-mobile design of the Tank Mobile Kiosk has

designed to fit neatly either on, or under the counter. A

been created to fit through standard doorways and into

wide range of other additional features are also available,

most service elevators, so it can be easily relocated with

including counter extensions, counter-top display units,

minimal effort, ensuring you can take the kiosk to where

custom-annexe options, wash-stations and mobile cooking

the market is, without committing to expensive real estate,

demonstration options, such as a wireless public address

set-up or fit-out costs.

system.

Its clever design means you can take your business to

The Tank Mobile Kiosk is four metres in length, offering

your customers, whether they are in a sporting arena, at

more counter space than the average coffee shop, but

a market, at a school, or enjoying a function on the 20th

may be operated with one or both extensions closed when

floor of a high rise building. This makes it ideally suited for

weather or space is a concern.

a contract caterer or an independent café looking to test a new location, or even a hotel or college looking to create a self-contained area for alfresco dining.

Built from robust stainless steel and aluminium, the fully-lockable Tank Mobile Kiosk features gullwing doors,

38

Fastfood Professional • November and December 2017

*

For more information or to view the huge range

of kitchen equipment available from Nisbets, please visit www.nisbets.co.uk.

Alternatively, please call 0845 140

5555 or head to your nearest store*!

November and December 2017 • Fastfood Professional

38

Our market leading

5-Year warranty

Now available across the Gram Standard Plus range

01322 616 900 sales@hoshizaki.uk www.hoshizaki-europe.com www.gram-commercial.com 39

Fastfood Professional • November and December 2017

November and December 2017 • Fastfood Professional

39

Frozen food distributor Central Foods has unveiled a mouth-watering and eye-catching range of new breads for foodservice operators

Tasty new premium breads

40

Fastfood Professional • November and December 2017

November and December 2017 • Fastfood Professional

40

B

oth the KaterBake flavoured wraps and

vegans, each roll is approximately 45g in size.

the KaterBake Premium Fine Dining Roll

“Our new KaterBake ranges are perfect for many of the

Selection provide operators with something

latest eating trends and are both stunning in looks and

special, as the appetite for innovative and

taste,” added Gordon. “Frozen breads are ideal for caterers,

artisanal breads continues to rise.

as they really deliver on the flavour and presentation front

Suitable for a wide range of different meal occasions

when as fresh as possible, so it makes sense for caterers to

throughout the day, the KaterBake Pumpkin Wrap and

have breads to hand in frozen format. It means they have

the KaterBake Beetroot Wrap each contains one of the

a constant supply of ‘fresh’ stock to ensure they give their

recommended five-a-day fruit and vegetable intake. Both

customers great-tasting and attractive food.

are suitable for vegetarians and vegans, are dairy free and

“Frozen food is also very useful as a back-up, in case

high in fibre, and are guaranteed to liven up a sandwich or

demand outstrips supply; and of course, being able to

snack display and add excitement to dining menus.

defrost and serve just what is required, for items like bread,

The 12-inch diameter colourful wraps are ideal for

is key to reducing waste. This helps cut unnecessary costs

tapping into a number of current eating trends such as

and avoid unnecessary wastage – something that we should

street food, healthier options and the next generation

all be striving to do, whatever the type of the catering

of breads. Plus, they provide a stunning carrier for tasty

operation.”

fillings.

The new bread ranges complement the wide selection

Meanwhile the KaterBake Premium Fine Dining Roll

of sweet and savoury bakery products offered by Central

Selection is the perfect way to bring a traditional bread

Foods, which include naans, tortillas, flatbreads, pitta

basket up to date. Featuring a mix of premium sourdough

breads, chapattis, sub rolls, crumpets, doughnuts, American

launched by Central Foods bread rolls in multigrain square, fennel and caraway seed,

pancakes, crepes, scones and other items.

white torpedo, and beetroot flavours, each roll has an

Central Foods, which is based at Collingtree near

artisan appearance, with the range of different shapes and

Northampton, supplies more than 220 independent

colours providing a visually appealing variety.

wholesalers, as well as larger national and regional

The new KaterBake selection is also perfect for a number of current trends such as the next generation luxury breads, the premiumisation of commodity products and the striking colours and savoury ‘earth’ flavours that consumers

wholesalers. It also supplies to foodservice caterers across the entire foodservice industry, including pubs, hotels, restaurants, staff canteens, schools, hospitals, coffee shops, football grounds and universities.

love today.

“The genuine sourdough rolls are

Offering

a

one-stop

shop

to

the

foodservice sector, Central Foods sources

made from the bakery’s original 20-year-

products from around the world and the

old ‘mother dough’, which captures yeast

UK, supplying more than 400 different

naturally present in the air, not just added

lines, ranging from meat, bakery items and

to the dough like some other bakeries,” said Central Foods MD Gordon Lauder. “The ‘mother dough’ is replenished with flour and water every day, meaning that each and every roll

canapés through to buffet products, desserts and puddings.

The company has steadily grown since it was founded 21 years ago, and recently was named for the

contains a part of the original 20-year-old dough mix. It is

first time in a report by Grant Thornton as being in the top

this original ‘mother dough’ that defines the deliciousness

100 companies in Northamptonshire. The company was also

of bread and creates a taste and texture that just cannot

a finalist in the Family Business United Family Business of

be replicated in any other way, ensuring our rolls are not

the Year Awards 2017 for the Midlands.

only artisan but also premium.”

High in fibre, dairy free and suitable for vegetarians and 41

Fastfood Professional • November and December 2017

For more details about Central Foods, visit www. centralfoods.co.uk November and December 2017 • Fastfood Professional

41

World of opportunities for fast food outlets when it comes to meat Frozen food distributor Central Foods has launched two new meat products that are perfect for spicing up fast food menus

T

he KaterKing lamb koftas and the charcoal grilled chicken yakitori are also an ideal fit for a number of current eating out trends.

“Although burgers and sausages often reign in fast food outlets, there’s a whole host

of easy-to-prepare meat options available to help spice up menus, says Gordon Lauder, MD of frozen food distributor Central Foods, which supplies to fast food outlets across the UK. “Try something like the ready-cooked minced lamb kofta or a charcoal grilled chicken yakitori, which both come on skewers and are simple to reheat from frozen using a microwave or oven.

“Handheld food remains a big trend for diners and these products really fit the bill.”

The KaterKing lamb koftas are mixed with typical

42

Fastfood Professional • November and December 2017

November and December 2017 • Fastfood Professional

42

Persian herbs and spices before being formed onto a

Instagram and Twitter, and displayed on point of sale

wooden skewer, while the charcoal grilled chicken yakitori

material in the premises, can encourage take up of new

features whole breast meat pieces flavoured with soy

menu items.

sauce, skewered and charcoal grilled, for a traditional yakitori flavour and presentation.

Central Foods, which is based in Northamptonshire, has been supplying frozen food products to the foodservice

“Chicken remains the most popular meat served in the

sector for 21 years. It supplies more than 220 independent

UK for a whole range of reasons, not least of all because

wholesalers, as well as larger national and regional

it really carries flavour well,” adds Gordon. “One of the

wholesalers, and foodservice caterers across the entire

current trends is for warm, spicy food, so something like

foodservice industry, including fast food outlets and

chicken yakitori is a perfect match for this trend - likewise

takeaways.

the lamb kofta, with its blend of herbs and spices.”

Offering a one-stop shop to the foodservice sector,

It’s a good idea for fast food outlets to have a range of

Central Foods sources products from around the world

products to hand that are quick and simple to serve and

and the UK, supplying more than 400 different lines,

that will appeal to customers. Offering alternatives when

ranging from meat, bakery items and canapés through to

it comes to meat – in the shape of new or unusual products

buffet products, desserts and puddings.

or world flavours - can provide a point of difference to a competitor.

Appealing photos, shared on social media like Facebook,

43

Fastfood Professional • November and December 2017

* For more details about

Central Foods, visit www.centralfoods.co.uk

November and December 2017 • Fastfood Professional

43

Chihuahua-

Laura and Jon – share their story...

Over the last few years, the concept of street food has taken off like no one had ever imagined. Street food markets operate in cities and towns across the country, with many concepts becoming permanent spaces such as Kerb in London and Trinity Kitchen in Leeds.

Y

ou will often see people rejecting a sit-down

industry grows and expands. Trends explode onto the

meal in favour of a hand held street food

scene and they fade as quickly as they appear.

alternative. With festivals multiplying by the

If there’s one thing we have learnt as street food traders,

year, street food traders are being offered

it’s the importance of flexibility and the willingness to

more and more opportunities to branch out

make changes in our business and to move with the flow.

into exciting locations - both bricks and mortar restaurant

Let’s just say, our original business plan is very different to

set ups and mobile pitches.

the business we run today!

Whilst burger vans and the like have been staples in town

Our street food business Chihuahua Burritos was born in

centres for years, the rapid increase in quirky trucks and

2014 from our love of Mexican food, passion for the street

trailers and exotic street cuisines, has caused an explosion in

food culture and the want for the freedom that comes with

the industry with lots of change - for the good in our opinion!

owning your own business. Our first pop up (at a Literature

Street food traders may have caused waves in the food

festival!)

was a disaster. We sold approximately four

industry but street food trader themselves are constantly

burritos and forgot chopping boards and foil (essential

developing and changing in the fluctuating street food

burrito-wrapping component!) Luckily we didn’t give up.

world. There is a lot of change and adjustment as the

Every collaboration and pop up got better from that point

44

Fastfood Professional • November and December 2017

November and December 2017 • Fastfood Professional

44

although wrestling with a marquee and tons of equipment in the pouring rain never got easier!

At the same time, we started a Mexican food delivery service from our tiny flat in Norwich. We had a fancy website built that allowed customers to order online. It was a bit like a budget Deliveroo service but was an instant success in the area and we were very busy most evenings.

To this day, people still request we bring that delivery service back.

We then spent a few months doing various fulltime residencies at pubs and cafes in Norwich and using Deliveroo for our deliveries instead of running our own service.

our flexibility and willingness to take risks on new ventures has only served to help expand our business

After a couple of lovely (very educational) years selling Mexican food to the people of Norwich we decided to rebrand as Chihuahua’s: Modern Mexican Street Food and go mobile. So, in November 2016, we moved to Cambridge and bought our Peugeot - a red Fire Truck in rural France in its past life. We converted the truck into a catering vehicle ourselves which was a major learning experience and very tough at times, but a rewarding experience. The aesthetic of the van works perfectly for weddings, private events and markets alike.

We have also teamed up with with Eat17 in their Bishop’s Stortford store. Based on Borough Market, the design aims to make you feel like you are in a street food market with 4 different street food concessions for people to choose from with communal seating areas and stylish interiors.

Over the years, our business has ebbed and flowed into many different iterations and our flexibility and willingness to take risks on new ventures has only served to help expand our business. The logistics of running both a mobile and static operation at once has been a challenge but who knows what the future holds as we continue to grow. All I know is that we will continue to be open to any opportunities that come our way.

-Laura Phillips and Jonathan McGinn

* www.chihuahuasmexican.com

facebook.com/ChihuahuasMexican Twitter - @ChihuahuasFood hello@chihuahuasmexican.com

45

Fastfood Professional • November and December 2017

November and December 2017 • Fastfood Professional

45

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

November

25th February 2018

15th/16th November

East of England Showgrounds, Peterborough

FRY I.T 2018

European Pizza & Pasta Show

Olympia London

T

he European Pizza and Pasta Show is an exclusive B2B trade event and is set to bring the fast-growing pizza

and pasta market into the spotlight by uniting leading UK and European food wholesalers and retailers, pizza

T

MAY

he ULTIMATE exhibition for the Fish and Chip and Fast Food trade.

After its latest show in March 2017, at the Westpoint Arena in Exeter, FRY I.T. will once again return to its biggest and busiest show space, the Peterborough Arena at the East of England Showground, on Sunday 25thFebruary 2018.

operators and pizzeria owners, restaurant chains and

For one day only, Peterborough Arena will turn into

independent restaurants, hotels and catering companies

a Fish Fryers’ playground, with suppliers exhibiting a

with equipment manufacturers, specialist ingredients

fantastic array of products from frying ranges, to Frozen

suppliers and service providers. www.pizzaexpouk.com

at Sea Fish, to Chicken Fillet Bites and batters.

With an even bigger range of high quality Frozen at Sea Fish available from Friars Pride this time round, FRY I.T.

5th – 8th March 2018

Hotelympia

Excel, London

H

otelympia

delivers

innovation

and

networking

opportunities for exhibitors and visitors that can’t be

found anywhere else on this scale.

This is the place for you to improve your business performance and customer offering -

for your hotel,

2018 will be a show not be missed!

Website: http://friarspride.com/fry-it-2018/

March 5th - 11th March 2018

British Pie Week Where ever you are

I

2018

t often seems that we love nothing better than a wholesome pie and with British Pie Week 2016 just around the corner, now is the time to think about what pies will feature on your menu!

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

February

June

13th February 2018

1st March 2018

restaurant, pub, café or catering company -

through

guaranteed access to the latest products across food and drink, catering equipment, interiors, technology, careers, and waste management solutions. www.hotelympia.com

Shrove Tuesday Where ever you are

I

National Fish and Chip Day Where ever you are

t’s a flipping good day for a pancake promotion. Catch the public’s imagination, catch the pancake and catch

F

ish & Chip lovers across the UK are coming together again to celebrate the nation’s favourite dish on Friday,

1st June 2017.

a little extra profit.

Update your diary regularly - visit - www.fastfoodpro.co.uk and click on events 46

Fastfood Professional • November and December 2017

November and December 2017 • Fastfood Professional

46

A very Tasty Expo F

FP - (proud partners of the Takeaway & Restaurant Innovation Expo) attended this fabulous event at the London ExCeL Centre on the 26th September and found

it buzzing with the kind of positive energy lets you know the future for the fast food industry is bright. It is an event shaped to help fast food professionals boost profits, build their brands, grow their businesses, and much more!

With a plethora of big name speakers, stands displaying all the latest developments in equipment, supplies and services and no end of delicious food and drinks for your delectation.

Add to the mix the fact that this show runs along side six more food related shows at the ExCeL and there is no problem making a whole day of it.

Well worth a visit.

* To register for a free ticket for next year’s event

visit - restaurantbusinessshow.co.uk of Call: 08000 686970

EUROPE’S ONLY EVENT FOR STARTING AND GROWING YOUR TAKEAWAY & RESTAURANT BUSINESS

26 & 27 SEPTEMBER

IN PARTNERSHIP WITH

47

Fastfood Professional • November and December 2017

150 SEMINARS

November and December 2017 • Fastfood Professional

47

QED Avalon display counter is centrepiece of new Glasgow cakes and coffee concept Quality Equipment Distributors (QED) is a Glasgow-based designer and supplier of coffee shop and restaurant display counters, catering refrigeration and other food service equipment.

Q

ED has recently installed a customdesigned ambient display counter at SnuggleMuffin,

a

vibrant

new

cakes

and coffee outlet in Glasgow’s popular Buchanan Galleries retail development.

SnuggleMuffin was founded by Juliane Grasekamp

when she was still at school as a cakes and confectionery webshop and caterer for weddings, parties and other special events.

All the cakes are made from fresh ingredients to some of Juliane’s secret recipes. After trading successfully online for several years, Juliane decided to open her own retail operation bearing the distinctive SnuggleMuffin brand.

48

Fastfood Professional • November and December 2017

November and December 2017 • Fastfood Professional

48

After researching suppliers of display counters, she visited the QED stand at ScotHot 2017, Scotland’s major exhibition for the catering and licensed trades. It was there that she fell in love with QED’s Avalon range of serve-over counters, with their clean straight glass design and large selection of sizes and temperature options.

As Juliane explains: ‘Our retail unit in Buchanan Galleries has a very unusual shape, so we needed a supplier that was very flexible in terms of the counter design and installation. Even though we kept changing our minds about the final specification., QED did a superb job and everything was delivered on time and on budget!

‘Since the opening at the beginning of August we have had a very busy few weeks of trading and are confident that the operation will be successful in the long term. Even though it’s early days, I can see us expanding by opening more outlets in the future.’

As well as the Avalon counters, QED supplies many different modular coffee shop display systems and provides installation and technical support services throughout the UK. For further information visit: www.qualityequipment. co.uk and www.snugglemuffinglasgow.com 49

Fastfood Professional • November and December 2017

November and December 2017 • Fastfood Professional

49

Fast

Food is arguably nothing without

delivery

F

ood Deliveries are on their way up. One principal reason is the development and improvement of mobile phone apps, which have made a wider range of cuisines available to the customer through an automated, user friendly,

platform. The bottom line is more food ordered to the home or office, this inturn means additional couriers are needed to support this demand.

As the influx of new couriers enter the market the support of an electrically assisted bike or e-bike begins to challenge for top spot as the chosen tool forefficient and cost-effective delivery work.

It’s a welcomed change, especially for those on a bicycle taking a Vindaloo up a long steep incline, four times, in the space of two hours.

Three main reasons for choosing an e-bike over a peddle bike: • Less fatigue • Improved average riding speeds • Increased earning potential The three main reasons for choosing an e-bike over a scooter are: • No licence needed • Cheaper to run • Easy storage and parking E-bikes are quickly becoming the perfect cost-effective delivery solution for Fast Food Companies and self-employed couriers.

No tax or insurance needed to get on the road. Low charging costs, employdelivery men or women without a CBT or driving licence. Over

“End of f i sca l ye a r June 2017, the eating out market grew traffic by +0.7 percent; thiswas an additional 74 mil visits compared to the same period in the previous year. Themajority of this growth was through delivery, which contributed 52 million new visitsto the market in the same time period, growth of +9 percent.”

the course of a year the general cost savings of an e-bike is up to and sometimes over £1000 when compared to motorised scooters. blog. newwheel.net An important question to consider for this topic is: What e-bike on the market has the capability to tackle those long distance never-ending shifts that couriers are so familiar with?

You would need an e-bike with a high capacity battery that boasts above 900 Peak Watt Hours and a frame that withstands repetitive action. Furthermore, USB ports to protect against mobile phone battery loss.

There is one e-bike out there that couriers are relying on to achieve best results.

That e-bike is called a Trayser, designed by the ETT Industries Team to revolutionise the way we look at electric bikes.

Juliet Cordery – NPD - Account Manager, Foodservice UK 1

Couriers have been spreading the word about the effectiveness of using a Trayser for their work. Some even express they have been transformed, and would never go back to a bicycle or scooter. This means that it works. Essentially, it works so well that it’s becoming pointless to do deliveries without this tool.

A key feature of this e-bike is its range. It has been recorded to go beyond one 100 miles on a full charge, with a minimum record of 60 miles. E-bike ranges rely on many factors such as weight of rider,

50

Fastfood Professional • November and December 2017

November and December 2017 • Fastfood Professional

50

terrain traversed and weather. It’s next key feature is the two USB ports integrated into the frame which allows the user to charge their phone on the go. The frame is built entirely of laser cutand CNC machined aluminium and the drivetrain is a Gates CDX Carbon Drivebelt (no greasy oiled chains).

What’s more, the patented modular design of the frame means that the bike is futureproof. For example, in a few years when battery technology has progressed, the battery module can simply be replaced on the existing frame.

Trayser is also compatible with all bike attachments such as pannier rack,delivery box, mud guards and front cage.

* ETT Industries do both sales and rental of Trayser their

current e-bike model. If you want more information go to

their website – www.ettindustries.uk or if you would prefer to directly contact them –~~sales@ettindustries.uk

51

Fastfood Professional • November and December 2017

November and December 2017 • Fastfood Professional

51

MONEY MATTERS

Losses have risen sharply at Deliveroo, according to its latest accounts The company, incorporated under the name Roofoods, made a

the world. ‘We are extremely proud that in only four years Deliveroo now works with over 30,000 riders and 20,000 restaurants to deliver great-tasting food in over 140 cities

worldwide loss of £129m in 2016,

around the world.”

up from £30m in 2015.

based ordering system commented

D

Andrew White, CEO of Preoday – a rival non commission ”The news today that Deliveroo made a £129m loss in

eliveroo made sales of £128.56m, up from

its last year must be difficult for a company that is often

£18.1m, but the cost of getting the goods to

hailed as a great success by the British food ordering and

customers was £127.47m, leaving it a very small

delivery industry. It seems one of the toughest areas for

profit margin.

On top of that the company has been funding an international expansion plan.

the company is the cost of delivery; it spent £127.47m on this last year. How will this company, with the eyes of the nation upon it, handle this loss and what will it do to correct

Deliveroo is now in 12 countries, including Germany and

its calculations? It can’t cut wages or staff numbers, not

Singapore and connects thousands of bike couriers to

without a huge backlash, and not if it’s going to continue

customers wanting food from restaurants that do not have

to scale and meet growing consumer demand.

their own delivery system.

Sadly it seems its best bet might be to raise the fees

Deliveroo does not employ its riders directly, but in July

it charges restaurants, a daunting prospect given that it

the company said it would pay sickness and injury benefits

is already charging venues around 35% commission per

to its 15,000 riders in the UK if the laws were changed.

order.

Last year the number of Deliveroo riders worldwide rose

If it is to do that, we could see restaurants leaving the

from around 6000 in 2015 to 26,000, a number that has

platform in their droves. When there are more affordable

carried on rising.

delivery options in the market, and digital ordering

That rapid expansion was behind rising administrative

technologies that charge no commission at all, why would

expenses, which ballooned to £142m last year and Its

any restaurant marginalise its own profits further (many

accounts also show it raised £208m from shareholders in

make just 10% profit on online orders) by paying more to

2016, representing 29% of the company.

keep Deliveroo afloat?

A company spokesman said in a statement: “Deliveroo is investing heavily in new technology and new sites across 52

Fastfood Professional • November and December 2017

It’s a difficult position it finds itself in, only time will tell who will suffer as it fights to get back on track”.

November and December 2017 • Fastfood Professional

52

R

esponding to Theresa May’s recent speech, Ibrahim Dogus, chair of the British Takeaway Campaign, said:

“Further clarity on the transition period after we leave

the EU is to be welcomed, but with a third of takeaway restaurants experiencing skills shortages, particularly for chefs, and even more saying Brexit will make it more difficult to recruit staff, it’s vital that the immigration system enables the sector to access the skills it needs.

“That’s why the British Takeaway Campaign is calling

they are already grappling with rising food and wage costs.

for the UK’s immigration rules to enable a fair supply of

“With a third of takeaways already saying they will be

labour from inside and outside the EU, and for investment

negatively hit by the last business rates review and many

in high-quality vocational training to develop our home-

firms yet to receive the rates relief they are due, this latest

grown talent. While it is heartening that the Prime Minister

increase could have a serious impact on the sector’s ability

has confirmed that she wants to enshrine the rights of EU

to continue to grow and create jobs.

citizens into UK law, as a priority the Government should confirm the rights of EU citizens to remain in the UK.”

“That’s why we’re calling for the Government to overhaul the business rates regime to make it fairer and more

The British Takeaway Campaign, an umbrella group

transparent. That includes more frequent revaluations.

representing those involved in the supply and preparation

As a first step, it should ensure that local councils stop

of the nation’s favourite foods has also reiterated its call

hoarding business rates relief funds and that these are

for a fundamental overhaul of the business rates system

released as a priority.”

and called on councils to stop sitting on much-needed rates relief.

Earlier this year, the British Takeaway Campaign released independent research, which revealed the takeaway

Responding to inflation data for September, which will

sector supports 231,000 jobs and takeaways themselves

set the level of business rates next year, Chair of the British

directly contributed £4.5bn in gross value added (GVA)

Takeaway Campaign, Ibrahim Dogus, said: “Business rates

contributions to UK GDP in 2016, rising to £9.4 billion

are one of the biggest burdens on takeaway businesses and

when factoring in the multiplier effect of supply-chain and

a further increase will deliver a hammer blow at a time when

employee spending – equivalent to 0.5% of GDP.

‘The Worlds Strongest Man gets in training to tackle a Monster’

W

hen Mr Philip Blakeman first met Eddie Hall he told him that he was brought up on Blakemans sausages, so we thought it would be great to get him in and to pull the

first order produced from the new £1.3 million pound cooking plant.

The blossoming relationship with Eddie has now seen the largest product in Blakemans history a 12” high meat content sausage named ‘The Beast’ in honour of Eddie and his achievement.

So put your customers to the challenge to see if they too can tackle ‘The Beast.’

Best wishes for 2018 from all at Blakemans.

53

Fastfood Professional • November and December 2017

November and December 2017 • Fastfood Professional

53

MONEY MATTERS

British Takeaway Campaign responds to Prime Minister Theresa May’s recent speech in Florence on recruiting staff from Europe and challenges business rates rise

MONEY MATTERS

Commercial Kitchen 2018: More new exhibitors announced Commercial Kitchen, the UK’s first and only dedicated event for the entire catering equipment industry, is well on track to feature over 100 exhibitors when it returns to the NEC Birmingham next June

O

ver the last few months, since its highly

2018 show. Summing up their exhibiting experience, MD

successful second edition, exhibition space has

Patrick L Bray simply said: “We achieved the best results

been selling at an incredible rate. Around 70%

of any trade show that we have ever attended.”

is now sold, says organiser Diversified Communications

“It’s all about quality. And the quality of our visiting

UK, with some of the UK’s biggest catering equipment

buyers is exceptional,” explains Commercial Kitchen’s

suppliers and manufacturers already on board.

event manager Katie Tyler.

Recently confirmed new exhibitors include The

“The numbers really do speak for themselves: over 40%

American BBQ Company; Precision Refrigeration; kitchen

of our visitors in 2017 were top-level buyers, including

ventilation and extraction experts CK Direct; floor cleaning

owners, CEOs and MDs. 35% carried purchasing power for

equipment supplier Rotowash; S&S Northern, which

a multi-site, chain or group operator. Around one in four

designs and manufactures gas safety systems; flooring

boasted an annual spend over £1m. These are exactly who

and wall cladding specialists Altro; and DC Warewashing

our exhibitors want to meet and the high demand for our

and Icemaking Systems.

2018 show certainly reflects this.

“From all we have heard, Commercial Kitchen is a

“It’s been a busy few months for the Commercial

fabulous event that showcases the very latest equipment

Kitchen team already, with lots of interest from exciting

innovations all under one roof. Technology and innovation

new suppliers looking to reach this important market. We

are very important factors we look to when developing our

look forward to announcing more details soon,” she says.

machines, and we are very excited to be a part of the 2018

With more exhibitors comes the promise of even more

event,” says Bob Wood, director of DC Warewashing and

new innovations for the show’s visiting buyers. Diversified

Icemaking Systems.

UK is expecting to welcome over 2,000 attendees for

Rebooked exhibitors include Adande Refrigeration,

2018.

Among them will be senior equipment buyers

Clifton Food Range, Gamble Foodservice Solutions, MCS

from independent, group and multi-site restaurants,

Technical Products, Meiko UK, Multivac UK, Panasonic,

pubs and bars, hotels, food-to-go outlets, universities,

Purified Air, QCR Recycling Equipment, Regale Microwave

schools, hospitals, care homes, local authorities, contract

Ovens, rexmartins, Roller Grill, Space Group, TME

caterers, retailers, attractions, equipment distributors and

Thermometers,

foodservice consultants.

Unox

UK,

Viessmann

Refrigeration

Systems, and Welbilt.

“It’s great to have a show dedicated for the commercial

Many of these returning names also opted for larger

kitchen, it’s the most relevant UK show in my calendar,”

stands to boost their brand presence for 2018. Meiko is

says Adele Hing, kitchen & equipment development

just one of them. Peter Nimmo, the company’s regional

manager – food operations at Nando’s.

sales director, was full of praise for Commercial Kitchen 2017, calling it ‘a great show’.

“The footfall was fantastic with lots of good leads.

“It’s all at the Commercial Kitchen show. All the equipment you will ever need to equip your new Commercial Kitchen or re-fit your existing one. It’s the show not to miss!” says

On the morning of the first day alone, the number of

restaurant consultant Frank Boltman.

contacts I spoke to would have taken 2-3 months to

* Commercial Kitchen returns to the NEC Birmingham

contact!” he said.

Regale Microwave Ovens is also looking forward to the 54

Fastfood Professional • November and December 2017

on 5-6 June 2018. For further information, please visit www.commercialkitchenshow.co.uk.

November and December 2017 • Fastfood Professional

54

MONEY MATTERS

Mars Foodservice Announce 100% Of Uncle Ben’s Basmati Rice Is Now Sourced From Farmers Working Towards Sustainable Rice Standard

Uncle Ben’s, the world’s largest rice brand, has announced that 100% of its basmati rice is now sourced from farmers who are working towards the Sustainable Rice Platform’s (SRP) standard for suitable rice – a first in the global rice industry

T

his is the initial part of Mars Food’s (the parent

crop for the billions around the world who depend on it for

company of Mars Foodservice and Uncle Ben’s)

their nutrition and livelihood.”

commitment to source all of its rice varieties

Uncle Ben’s basmati rice is sourced from India and

from farmers who are working towards the SRP standard

Pakistan, through farmer partnerships which enable

by 2020.

the company to trace its rice from field to fork. Uncle

Matt Cutts, Product Director at Mars Food Europe believes that the timing is perfect:

Ben’s works with its suppliers and partners, such as the International Rice Research Institute, World Wildlife Fund

“With more and more consumers, when eating out,

and Helvetas, to share innovative farming methods with

wanting to know where their food comes from and that

farmers. A 2016 pilot project to test SRP technologies

the dishes they buy are produced sustainably, the ability

in Pakistan demonstrated that new growing techniques

for outlets to highlight the sustainability credentials of

delivered an 8% increase in yield, 30% reduction in water,

their food has never been greater. Operators using UNCLE

and 32% increase in net income.

BEN’S® rice have always trusted the high-quality of the

Since 2013, Mars Food has worked through the Sustainable

rice and now they can be proud that their favorite rice

Rice Platform (SRP), a multi-stakeholder initiative co-

brand is on a journey to be sustainable.”

convened by UN Environment and the International

Sustainable rice is critical to meet the needs of a growing

Rice Research Institute, to develop a global standard for

population. Rice is the daily staple for more than 3.5 billion

sustainable rice that it can use to map its supply chain,

people and provides livelihoods for 19% of the world’s

identify gaps, and drive improvements. In addition to

population. Yet rice farming has environmental impacts.

mapping against the 46 performance indicators of the

Previous rice production practices used approximately

SRP, Mars Food is going further by investing in programs

40% of the world’s irrigation water, and was responsible

to address human rights and women’s empowerment in its

for up to 10% of global greenhouse gas emissions.

rice supply chains.

“At Mars Food, we’re committed to sourcing our rice in

The company’s move toward more sustainable rice is

a way that creates shared benefits for our farmers, the

the latest in a long line of industry innovations led by Mars

environment, and the industry,” said Denis Winkler, Global

Food – including the inventions of parboiled and ready-to-

Vice President of Commercial and Supply for Mars Food.

heat rice. The company will work over the next few years to

“Working through public/private partnerships and on the

sustainably source other rice varieties, including jasmine,

ground with our farmers, we can ensure a high-quality rice

wild, and medium and long grain rice.

55

Fastfood Professional • November and December 2017

November and December 2017 • Fastfood Professional

55

MONEY MATTERS

Harry Ramsden financial reports both Up and Down for 2016 Famous fish and chip brand Harry Ramsden’s published results showed a loss of £4m, despite a 28% rise in growth for their 2016 financial year

H

56

and gross profit for the year to 1 January 2017 but during the year a number of new Harry Ramsden's sites were opened and a number of unprofitable sites were closed resulting in an impairment charge of £1.5 million.

BVL continues to develop the strong heritage of its brands including Harry Ramsdens and Fishworks and

arry Ramsden's parent company Boparan Ventures

its strong relationship with franchise partners including

(BVL) said, “BVL, which operates restaurant chain

Welcome Break and is said to be considering new

Harry Ramsden’s reports an increase in turnover

opportunities for UK and international expansion.

Share your news with the readers of Fast Food Professional -

Advertise your product or services in Fast Food Professional -

Email text and images to

Call Athol now on

athol@fastfoodpro.com

07725 434173

Fastfood Professional • November and December 2017

November and December 2017 • Fastfood Professional

56

MONEY MATTERS

Jesticannouncenewbrandpartnership togiveincreasedEdgetotheiroffering Jestic Foodservice Equipment has

formed stainless steel and welded (rather than riveted)

announced an exciting new partnership

to give additional strength, whilst their use of high quality

with leading conveyor oven manufacturer

components along with a well-engineered, simple design, means that Edge Ovens don’t just offer outstanding

Edge Ovens, that will give Jestic exclusivity

performance, but are also simple to install, maintain and

of supply in both the UK, as well as Europe.

service. We believe that Edge Ovens will fit perfectly with

Manufactured in Pennsylvania, USA, Edge

the rest of our portfolio of leading brands.”

All the Edge series of conveyor ovens feature a patented

conveyor ovens are rapidly becoming

‘iHeat’ burner system, which by precisely controlling

the first choice of both large chains and

both gas and combustion air is able to attain maximum

independent operators thanks to their

energy efficiency, creating the perfect burn at all times to

superior build quality, reliability and market leading cooking results.

S

reduce gas consumption. It was recently acknowledged to be the most efficient gas conveyor oven on the market, as verified by independent tests undertaken by the Food Service Technology Centre on behalf of state of California.

Jestic

Specific details on the range of Edge Ovens being supplied

Foodservice Equipment is delighted to be

by Jestic will be announced shortly. For further information

able to add Edge Ovens to Jestic’s growing

on Edge Ovens and Jestic Foodservice Equipment, please

portfolio of leading brands:

visit www.jestic.co.uk or call 01892 831 960.

teve

Morris,

Sales

Director

at

“The whole Jestic team were highly

impressed by the quality of the Edge ovens when we were first introduced to them so to be able to now present this superior quality to our own customers is extremely exciting. All Edge Ovens are manufactured from fully

57

Fastfood Professional • November and December 2017

THE LARGEST UK SUPPLIER

November December • Fastfood Professional of fast and food service2017 equipment

57

TRADE DIRECTORY

Bain Marie Liners Easy Liners Easy Liners Ltd, Unit 14, Chester Park, Alfreton Road, Derby, DE21 4AS T: 01332 412273 or 07447 146512 E: info@easyliners.co.uk W: www.easyliners.co.uk

Easy Bags Ltd Enterprise Road, Millennium Business Park Mansfield, Nottinghamshire NG19 7JX T: 01623 423423 E: customerservice@easybags.net W: www.easybags.net Daymark-Supplies Ltd www.daymark-supplies.co.uk The Refill Centre Ltd, t/a Daymark-Supplies, Unit 14, Poplars Farm, Forshaw Heath Road, Earlswood, Solihull, West Midlands, B94 5JX 0845 23 015 23

Sirane Ltd www.sirane.com Sirane Ltd, European Development Centre, Stafford Park 6, Telford, TF3 3AT 01952 230055

GM Packaging Ltd www.gmpackaging.co.uk Unit B7, Tyne Tunnel Estate, Hamar Close, North Shields, Tyne & Wear, NE29 7XB 0191 296 2007

Batter Suppliers Goldensheaf Kerry Foodservice, Bristol T: 0800 138 1938 E: Julian.warner@kerry.com W: www. kerry-foodservice.co.uk

Henry Jones Kerry Foodservice, Bristol T: 0800 138 1938 E: Julian.warner@kerry.com W: www. kerry-foodservice.co.uk

Henry Colbeck

Falcon Foodservice Equipment

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

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

Weston Catering Supplies

Marfast

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

Nisbets Plc

Business and Property Sales Rosens Business Transfer Agency www.rosens.co.uk Unit 3, Alexander Charles House, Station Passage, South Woodford, London, E18 1JL info@rosens.co.uk 0208 539 6426

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

Business Buyers.com - Part of the Altius Group www.altiusgroup.co.uk Business Buyers.co.uk Incorporating Bruce & Co Redwoods Dowling Kerr Kings Business contact@businessbuyers.co.uk 01772 775776

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

58

Hopkins Catering www.hopkins.biz Kent Road, Pudsey, Leeds, LS28 9NF info@hopkins.biz 0113 257 7934 www.mcstechproducts.co.uk Building 2, Westmead Drive, Swindon, SN5 7YT sales@mcstechproduct.co.uk 01793 5383908

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

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

Restaurant Supply Store

Catering Equipment Suppliers/ Spares

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

Velox Grills

Shop Equip

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

Park View, North Street, Langwith, Mansfield, Nottinghamshire, NG20 9BN T: 0845 400 1044 E: sales@shop-equip.com W: www.shop-equip.com

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

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

Vmotouk

T: 01225 791848

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

W: www.totalqsr.co.uk

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

Regional shops throughout the UK or on-line www.nisbets.com Fourth Way, Avonmouth, Bristol, BS11 8T sales@nisbets.co.uk 0845 140 5555 or 0117 316 5000

MCS Technical Products Ltd

E: info@totalqsr.co.uk

Ceres | Pure Food Innovation

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

King Edward

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

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

Fryers Mate

E&R Moffat

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

Fastfood Professional • November and December 2017

ww.ermoffat.co.uk Bonnybridge FK4 2BS sales@ermoffat.co.uk 01324 812272

November and December 2017 • Fastfood Professional

58

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

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

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

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

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

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

Electronic Temperature instruments Ltd www.etiltd.com Easting Close, Worthing, West Sussex, BN14 8HQ sales@etiltd.com 01903 202151

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

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

Chicken Coaters & Marinades Chicken Train Kerry Foodservice, Birstol, T: 0800 138 1938 E: julian.warner@kerry.com W: www.kerry-foodservice.co.uk Dibs Distribution www.dibsdistribution.co.uk 1432b Clock Tower Road, Isleworth, Middlesex, TW7 6DT sales@dibs.uk.com 0208 568 6668

59

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

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

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

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

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

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

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

Mammoth Cleaning Supplies.co.uk

TRADE DIRECTORY

Sweetheat

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

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

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

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

Bailie Gate Industrial Estate, Sturminster Marshall, Dorset.

BH21 4DB sales@us4slush.com 01202 666922

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

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

Curry and Gravy Mixes

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

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

Dinaclass

Williams Catering Products

E: julian.warner@kerry.com

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

W: www.kerry-foodservice.co.uk

Cleaning Materials Ecolab UK www.en-uk.ecolab.com Various UK locations custHelpDesk.UK@ecolab.com Central: 0 02920 852000

Pattersons www.pattersons.co.uk Winterstoke Road Bristol, BS3 2NS contact@pattersons.co.uk 0117 934 1270

Fastfood Professional • November and December 2017

Kerry Food Service, Bristol, T: 0800 138 1938

Total QSR Ltd Crown Chambers, 7a Market Place Melksham, Wiltshire, SN12 6ES T: 01225 791848 E: info@totalqsr.co.uk W: www.totalqsr.co.uk Kerry Foodservice www.kerry-foodservice.co.uk Thorpe Lea Manor, Thorpe Lea Road, Egham, Surrey, TW20 8HY info@kerry-foodservice.co.uk 01784 430777 November and December 2017 • Fastfood Professional

59

TRADE DIRECTORY

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

Vapor Clean www.vaporclean.co.uk 1st Floor Dairy Unit, Ebdon Bow Farm, Wick Saint Lawrence, Weston Super Mare, BS22 7YU 01934 611242

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

Free Go Electric Bikes www.freegoelectricbikes.com 3 St Denys Road, Portswood, Southampton Hampshire, SO17 2GN enquiries@freegoelectricbikes.com 0800 077 8711

Digital Menu Systems Lashbrookes.com Ltd Limerick Works, Limerick Road, Dormanstown, Redcar, Cleveland, TS10 5JU T: 01642 482629 E: lashbrookuk@hotmail.co.uk W: www.lashbrooks.com

Harlequin Printing and Packaging Harlequin House, Coed Cae Lane, Pontyclun, South Wales, CF72 9EW T: 01443 222219 E: info@harlequinprintgroup.co.uk W: www.harlequinprintgroup.co.uk

It’s Lolly ltd

Digital Media systems

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

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

Ethnic foods

Duct Cleaning and servicing Specialists

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

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

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

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

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

T: 0208 814 7810 M: 07912 389446 W: www.vandermoortele.com

De-Duct Cleaning Service Deduct offer a fast & efficient Nationwide duct cleaning service with FREE shop survey T: 07806 487239 or 0333 772 0089 E: info@de-duct.co.uk W: www.de-duct.co.uk

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

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

60

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

E: ukinfo@adm.com T: 01322 444836

Just Filters

W: www.olinex-uk.comThe

Fryers’ Favourite For Over 60 Years.

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

Nortech Foods Limited

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

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

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

Finance, Leasing & Insurance

EPOS Systems

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

Fats and Oils

Complete Leasing Solutions Ltd

Integer

Manor Farm,

Manchester: 167 Heywood Road, Prestwich Manchester, M25 1LB Scotland: 89 Main Street, Winchburgh West Lothian, EH52 6RA T: 0871 566 0766 E: Manchester: geoff@integeruk.com Scotland: jim@integeruk.com• W: www.integeruk.com

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

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

Fastfood Professional • November and December 2017

Chilworth Old Village, Southampton, Hants, SO16 7JP T: 023 8076 6467 E: info@corporateasset.co.uk

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

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

November and December 2017 • Fastfood Professional

60

Royal Greenland Ltd

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

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

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

Unique Seafood

Fish Suppliers Collins Seafoods Ltd

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

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

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

T: 01325 315544 E: sales@collinsseafoods.co.uk W: www.collinsseafoods.co.uk Smales www.smales.co.uk 30 West Dock Street, Hull, HU3 4HL 01482 324997

Fish & Chip Shop Suppliers

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

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

Frozen Food Suppliers Central Foods

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

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

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

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

Mannin Fish Ltd www.manninfish.co.uk 3 Sterling Court, Stevenage, Herts., SG1 2JY 01438 359444

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

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

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

61

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

JJ Food Service Innova Park, 7 Solar Way, Enfield, EN3 7XY T: General 08433 090991 T: Paul Brailsford – 07880 176015 E: info@jjfoodservice.com E: Paul.brailsford@jjfooodervice.com W: www.jjfooodservice.com

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

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

Frying Ranges Frank Ford Limerick Road, Dormanstown,

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

Redcar Cleveland TS10 5JU

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

Martyn Edwards Ltd Limerick Road,

Henry Colbeck

Dormanstown,

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

T: 01642489868 E: amanda.barker@me-ff.com W: www.me-ff.com

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

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

Fastfood Professional • November and December 2017

Redcar Cleveland TS10 5JU

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

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

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

November and December 2017 • Fastfood Professional

61

TRADE DIRECTORY

Glover & Howe Insurance Services

TRADE DIRECTORY

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

Hewigo (UK)Ltd www.hewigo.com Bateman House, Little Fields Way, Oldbury, West Midlands, B69 2BT sales@hewigo.com 0121 544 9120

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

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

Mallinsons of Oldham Ltd www.mallinsonsofoldham.co.uk Trent Industrial Estate, Duchess St, Shaw Oldham, Lancashire, OL2 7UT mallinsons.sales@btconnect.com 01706 299000

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

Frying Range Engineers KLS Frying Ranges Service 8 Austin Fields

Brakes

Tchibo Coffee International Ltd

www.brake.co.uk UK wide 0345 6069090

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

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

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

Adams Fast Food Supplies

Fracino

Hopwells Ltd

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

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

Grease Traps Oli Environmental Services

Gazebos/Mobile Units Instant Promotion (UK) Ltd www.instantpromotion.co.uk Unit 7, Liberty Industrial Park, South Liberty Lane, Bristol, BS3 2SU enquiries@instantpromotions.co.uk 0117 963 1668

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

General Catering Supplies Peter’s Food Service Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP T: 029 2085 3200 • F: 029 2085 3323

E: info@petersfood.com

W: www.petersfood.com

62

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

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

GMG Ltd

Caterlink Limited

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

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

Hog Roast Machines and Barbecues The Hogg Boss

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

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

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

Kings Lynn PE30 1P

Logic Vending

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

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

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

Hot Drinks Equipment Franke Coffee Systems UK Ltd www.coffee.franke.com 6A Handley Page Way, St Albans , Hertfordshire, AL2 2DQ Sales@Frankecoffeesystems.co.uk 01923 635700

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

Fastfood Professional • November and December 2017

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

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

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

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

Kebab Suppliers Double A Kebabs Millennium Business Park, Mansfield Nottinghamshire, NG19 7JX T: 01623 422888 E: info@doubleakebab.co.uk W: www.doubleakebab.co.uk/

November and December 2017 • Fastfood Professional

62

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

Golden Delight Foods Ltd,

Stoupid Pizza UK

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

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

Peter’s Food Service

Kismet Kebabs

Estate, Bedwas, Caerphilly,

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

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

Oil Management

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

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

It’s a Wrap (JR Press) www.jrpress.co.uk 3 Egerton Close, Daventry Northants, NN11 8PE sales@jrpress.co.uk 01327 301566

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

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

63

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

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

E: info@petersfood.com

W: www.petersfood.com

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

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

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

Pizza & Pasta

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

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

Express Foodservice www.express-foodservice.co.uk Unit B, Dominion Way, Rustington Trading Estate, Littlehampton, West Sussex.

BN16 3HQ info@expressfoodservice.co.uk 01903 775077

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

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

Poultry Suppliers

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

Central Foods

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

Pan’Artisan

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

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

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

SY11 4HX

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

Pizza and Baguette

Dibs Distribution

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

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

Kiren Foods

Nila UK Ltd

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

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

Fastfood Professional • November and December 2017

November and December 2017 • Fastfood Professional

63

TRADE DIRECTORY

Istanbul Meats

TRADE DIRECTORY

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

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

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

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

Barland Shopfitting Specialists

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

Elite Shopfitters Leeds Ltd.

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

Estate, Bedwas, Caerphilly,

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

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

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

E: info@petersfood.com

W: www.petersfood.com

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

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

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

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

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

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

Keejays Limited

The Franconian Sausage Company

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

64

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

Westaway Sausages Ltd.

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

Dibs Distribution

Promart Manufacturing Ltd

CF83 8XP F: 029 2085 3323

Polar Refrigeration

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

Unit 1, Greenway, Bedwas House Industrial

Bryggen Road, North Lynn Industrial Estate, Kings Lynn, Norfolk, PE30 2HZ 01553 817000 www.foster-fridge.com 1st Floor, The Coach House, Montpelier Mews, High Street South, Dunstable, Bedfordshire, LU6 3SH info@foster-fridge.com 01582 788486

Jephsons Shopfitters Ltd

Peter’s Food Service

T: 029 2085 3200 •

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

McWhinney’s Sausages

Williams Refrigeration

Foster Fridge

Shopfitters & Fabricators

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

Fastfood Professional • November and December 2017

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

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

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

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

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

British Kebab Awards www.britishkebabawards.co.uk 8th Floor, Elizabeth House 39 York Road, London, SE1 7NQ, info@ceftus.org / nominationskebabawards@ gmail.com 020 7183 4272 November and December 2017 • Fastfood Professional

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Utilities

Chozen Noodle

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

Utility Helpline

Doner Kebab

Asian Catering Federation

T: 01432 378690

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

Training & Consultancy

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

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

Empire Dogs www.empiredogs.co.uk

E: brian@utilityhelpline.co.uk

Flamin’ Chicken info@theflaminchicken.com

W: www. utilityhelpline.co.uk

Gallones Ice Cream Parlours www.gallonesfranchise.com

Web Design

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

National Federation of Fish Friers www.federationoffishfriers.co.uk 4 Greenwood Mount, Leeds, LS6 4LQ mail@federationoffishfriers.co.uk 0113 230 7044

Crossways Foodservice Consultants 29 High Street Needingworth, St Ives Cambridgeshire, PE27 4SA

T: 07725 434173 Crossways E: crosswaysfc@gmail.com W: www.foodserviceconsultants.co.uk Carpigiani Gelato University UK www.gelatouniversity.com/uk Carpigiani House Coldnose Rd Rotherwas Industrial Estate Hereford, HR2 6JL janethompson@carpigiani.co.jp 01432 346 018

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

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

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

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

London Fish and Chips www.londonfish-chips.com

Mexigo www.mexigo.uk

Shinebright Creative

Muffin Break

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

www.muffinbreak.co.uk

Papa John’s www.papajohns.co.uk

Wholesalers and Cash and Carry

Pepe’s Piri Piri

Central Foods

Peri Peri Original

Maple Court, Ash Lane Collingtree Northampton NN4 0NB

Pita Pit UK

T: 01604 858 522 E: info@centralfoods.co.uk W: www.centralfoods.co.uk Booker Limited www.booker.co.uk Irthlingborough Road, Wellingborough, Northants, NN8 1LT 01933 371000

Costco (Head Office) National locations www.c ostco.co.uk Hartspring Lane, Watford, Hertfordshire, WD25 8JS 01923 213113

Khanjra International Foods Ltd www.khanjra.co.uk Greenbank Business Park, Blakewater Road, Blackburn, Lancs, BB1 3HU 01254 676793

Parfetts (Head Office) www.parfetts.co.uk Didsbury Road, Stockport, SK4 2JP 0161 429 0429

Franchise Opportunities Banger Bros

Best Workwear

www.bangerbros.co.uk

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

Chicken Cottage

65

www.harryramsdens.co.uk

Pro Web Design

TRADE DIRECTORY

PAPA

www.pepes.co.uk

www.periperioriginal.co.uk

www.pitapituk.com

Pizza Time www.pizzatime.co.uk

Quiznos www.quiznossub.co.uk

Sam’s Chicken www.samschicken.com

Subway www,subway.com

Waffle Delight www.waffledelight.co.uk

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

07725 434173 Standard and Premium Box listings available

www.chickencottage.com

Chop & Wok www.chopandwok.co.uk

Chopstix

TRADE DIRECTORY

support@franchising.com

Fastfood Professional • November and December 2017

November and December 2017 • Fastfood Professional

65

Es 30 tabl Ye ishe ar d s

Embroidery & Print

Frying Range Engineers Servicing all makes of ranges, covering East Anglia, East Midlands & London/M25 Annual Range Servicing • Insurance Certificates Duct Steam Cleaning • Repairs • Modifications

•Refurbished / Rebuilds / New •Traditional & Dutch Makes •Extraction Systems & Ductwork •Shopfitting Design & Refurbishment •Fire Damage, Repairs & Upgrades

We are a family run business with over 20 years experience, we strive to maintain the highest level of quality Embroidery or Print as well as customer service.

Fast and Freindly, Quick turnaround times.

We aim to provide the U.K. with an affordable way of not only branding their business, but creating a uniformed look for their promotion, team or event, for a far more professional image.

From the design process, to choosing your goods, to the final product we offer advice not only to suit your budget but advise you on products that are best suited to your needs.

With an extensive catalogue to choose from, free single file set up, high quality and great service why would you need to go anywhere else?

For prompt, efficient service please call:

01553 772935 sales@klsonline.co.uk In association with

Frying Ranges

How SuperSorb CarbonPads work. ®

Technology doesn’t stand still

=

+

Sieving: Particles large enough to see with the human eye are SuperSorb mechanically sieved and stopped on the top surface of the pad.

or

Call 01325 377189 or Buy online @ www.premier1filtration.com 66

Fastfood Professional • November and December 2017

Activated Carbon

Entrapment: When SuperSorb CarbonPads are manufactured, Single Pass Superpad before the final drying process, the wet pad mixture is pulled through a vacuum in a process that makes each pad a depth filter. This makes one side of the pad porous and the other side very fine. ®

Since we introduced the white Superpad to the frying trade in 2003 we have continually worked with the manufacturer to achieve what we considered the perfect solution for cooking oil/fat filtration. After extensive research, development, testing and comparisons we are so impressed with results using the new SuperSorb CarbonPad. We intend to offer the new version as an updated alternative, alongside the white product.

Activated carbon was chosen as the "active" agent due to its large reactive and adsorptive surface area. It has thousands of interconnected graphite-based platelets, which create interior channels, holes, and pockets. This increased adsorptive capacity over other filter types, results in a filter media that achieves superior particulate and organic contaminant removal. Each level teaspoon of activated carbon particles exceeds the surface area of a football field.

Superpad Clear Flow Single Pass

and

42cm disc for

Bitterling As the oil is pulled deeper in to the matrix ofMerlin, the pad during Aries and Pura filtration, smaller and smaller particles are caught in a process called entrapment.

=

Absorption: This is the process whereby inorganics, metallic ions and fine particles are absorbed in to the pad’s cellulose Rectangular matrix, much like a sponge absorbs water. The carbon powder for makes the pad extremely absorbent.

Bitterling BLA 170 Adsorption: This is the process whereby macromolecules, oxidants and organic compounds are neutralised by the active ingredients, such as carbon powder, that is incorporated in the Kiremko matrix of the pad.

Basket Liner for

Finer The compounds are attracted to the structure 4ofxthe pad Filtration rather like a magnet. These neutralised compounds cannot contaminate the oil. The activated carbon powder removes off-odours and tastes from the oil.

Call 01325SuperSorb 377189 or Buy online CarbonPads remove sub-micron particles down to 0.5 microns – this is 100 times smaller than a grain of sand. www.premier1filtration.com ®

November and December 2017 • Fastfood Professional

66

‘Hold the Cold®’ Technology for Burgers, Fries & Ice Cream

Award winning Adande refrigerated drawers are the perfect solution for the storage of perishable food products. The unique and patented insulated horizontal container design, with ‘Hold the Cold®‘ technology, is the refrigeration solution of choice for restaurants, casual dining operations and food to go outlets across the world.

Independent tests have verified that Adande delivers unprecedented operational and cost of ownership benefits.

• Stable holding temperatures prolong the quality and appearance of food for reduced wastage • Low velocity cooling significantly reduces food dehydration for maximum yields • Horizontal insulated drawer design prevents cold air spillage even after multiple drawer openings • Unique design delivers energy savings of over 40% • Independent temperature control of each drawer, through a range of -22°C to +15°C, for frozen or chilled storage • Compact footprint for convenient location at the point of food preparation or service, with space saving worktop • Simple access for service and replenishment • Plug and go 13 Amp units, available as one, two or three drawer models • Fully removable drawers for fast and hygienic cleaning • Inherently robust to withstand harsh kitchen environments • Horizontal seals guaranteed for two years • Five year warranty on compressors

We have noticed that the temperature stability of the Adande prevents ice crystalization and spoilage on food, which occurs from warm air infiltration associated with the repeated door openings on conventional fridges and freezers.

Ryan Gaibler, Element Bistro LLC

Burgers Whether you cook fresh or frozen burgers, storage temperature is critical. Fluctuations in temperature, due to the frequent opening of doors on conventional fridges, lead to negative implications for food safety, quality, appearance and yield. Adande’s unique ‘Hold the Cold®’ technology ensures optimum storage of burgers.

• Accurate and stable holding of burgers at the optimum temperature of -18°C for frozen or 1°C for fresh burgers • Eliminates oxidation and bacterial infiltration for assured food safety • Prevents burger discoloration for improved appearance • Stops the formation of ice crystals for better taste quality • Avoids reduction in yield through dehydration

Tel: +44 (0) 844 376 0023 | Fax: +44 (0) 1502 533794 | Email: info@adande.com | www.adande.com 67

Fastfood Professional • November and December 2017

November and December 2017 • Fastfood Professional

67

Quality Irish Pork Sausages

Attention Chip Shop Owners!

At McWhinney’s we pride ourselves on supplying only the finest Irish Pork Sausages to your chip shop.

Call our Sales Team today on 028 9127 1811 for a Free Sample!

Visit us at www.mcwhinneys.com for more information.

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Fastfood Professional • November and December 2017

November and December 2017 • Fastfood Professional

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