Imust compliment Andrew Crooks and the NFFF for the smart choice of Matt Baker to host the National Fish & Chip Awards in February. His knowledge and respect for our sector brought back to all how important the Fish & Chip businesses are to the UK. It was very evident how much everyone appreciated his compering of the day.
Well done to Graeme and Will Burrell of Yarm Road Fish and Chips, Darlington for triumphing and taking the Takeaway of the Year Crown.
Great news for John Lavery of Fish City in Belfast winning the Hummingbird Sustainability award for 2025 (https://www.nihummingbirdawards.com/) which honours an individual, team or organisation that has demonstrated outstanding commitment to integrating environmental sustainability and social responsibility into their operations, practices and initiatives. Well done John and the team over there!
Many operators will be facing the coming months with trepidation given the increases in employers’ national insurance, minimum wages and business rates due in April. It really is a time for creativity and modification of menus, processes and procedures to make sure that efficiency and profitability prevails. History shows that this sector is resilient and well capable of rising to the challenges it faces.
Finally, I would like to pass on my deepest sympathies to Charlotte, Kevin, George and the Knights family following the recent sad passing of Charlotte’s father, Bill Knight, at the age of 87. Bill was a third-generation family owner/operator of the Knights Fish Restaurant, founded by family ancestors in Glastonbury in 1909. He will have been so proud to have seen Charlotte, Kevin and George scoop the Fish & Chip Restaurant of the Year crown in 2024. Bill was a well-known figure in the Fish & Chip world and will be sorely missed by his family and friends. RIP Bill.
Athol
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On the Cover
The Winners’ journey is only just beginningAll aboard the Langøy!
See page 21
8 Modern Twists on Comforting Classics: UK Chefs Showcase Norwegian Seafood at HRC
10 Darlington chippy takes away the big one at National Fish & Chip Awards
12 County Durham fish and chip restaurant billed as the UK’s best at awards ceremony
13 Drywite Young Fish Scottish fish frier named the best in the UK
13 Georgia Lye from Seafare Guildford in Surrey named as Employee of the Year
14 Greater Manchester chippy takes Training and Development Award!
16 Paul Williams at KFE receives Outstanding Achievement award
16 Fish and chip ‘Newcomer of the Year’ title awarded to Yorkshire business
18 The Scrap Box in York take the Quality Accreditation Champion title for 2025
18 ‘Supplies, supplies!’ National Fish & Chip Award is delivered to Dennis Crooks
19 Brunei chippy receives international award at industry ceremony
19 On a roll! Lancashire mobile chippy takes top spot at industry awards
20 Finney’s Named the UKs most Sustainable Fish & Chip Operator
21 Field to Frier - Aberdeenshire business is the chip leader at the National Fish & Chip Awards
21 The Winners’ journey is only just beginning - All aboard the Langøy!
22 Brockley’s Rock in London win the first-ever Community Engagement prize
22 Digital Marketing - Norfolk chippy receives a boost with a National Fish & Chip Awards win
24 ORF Genetics and South-Korean Cellmeat host first cultured shellfish tasting outside Asia
26 Shaping the Future of Seafood: Navigating Trends, Tackling Challenges and Seizing Opportunities
30 OiLChef Triple Whammy for Almond Family Pubs
30 Oil Chef shave 3 minutes off handbreaded, bone-in chicken fry times with latest pressure fryer
31 Stay on Trend and Serve the King (Prawn) of Burgers!
32 Ready to spice up your wings? Chicken Train’s Hot ’n’ Spicy Marinade is the perfect coating
34 Funnybones Adds Grace Retail Products to Wholesale Portfolio and Expands Range of Tortillas
35 Major launches tomato-free gravy range
36 Aviko Kicks off the New Year by Teasing New Products at HRC!
37 The New Chip on the Block: Aviko Launches Premium Crunch Skin on Fries
38 More Streamlined and Accessible with Jestic
39 Middleton Foods revamps Rooster’s brand with cluckin’ hot new look!
44 Gen Z ‘Can be Menu Rejectors’ - Unilever Food Solutions UK&I launches Future Menus Volume 3
45 Gold & Going Global: Phat Pasty Wins at the British Pie Awards
46 Introducing BANG! Curry Professional
48 The Ice Cream & Artisan Food Show 2025: Fresh Flavours, Key Insights, and Upcoming Competitions
50 Grab a Pizza the Action with Country Range’s New Larger Dough Balls
51 Ferrero Foodservice Pushes the Button for Biggest HRC Show Yet!
52 Oooo Peachy! - Central Foods launch new Menuserve Peach Bellini Meringue Roulade
54 Carpigiani UK launches semi-automatic soft serve machine with contactless payment
55 Pidy Launches Tigres Sponge Cake and Expands Quiche Range with New Butter Quiche
56 Mechline help operators take control of flying insects with two new solutions
57 Faster Cleaning & Cost Savings with the New Merrychef Oven Cavity Line
58 Service in a Flash with the New SPEED.Compact™ ECO From Unox
59 Jestic Foodservice Solutions Welcomes Icematic to its Premium Equipment Portfolio
60 Panasonic say - ‘You need flexibility & efficiency, when you’re cooking quality food consistently’
61 Drink me Chai develop a match-a made in Heaven’
61 Auntie Anne’s teams up with Biscoff® for an irresistible Limited-Edition treat
62 Wexiödisk reduce CO2 emissions by more than 650 tons per year by rolling out ‘green’ stainless steel
63 Jestic have the flexible, effective solution for waste management
64 Vita Mojo Unveils Report on Tech-Driven Strategies to Tackle Rising Hospitality Costs
65 Top BRC accreditation awarded to frozen food distributor Central Foods
65 Empowering Communities To Promote Health: Stopping New Hot Food Takeaways From Targeting Children
Money Matters
Our financial section can be found near the back of the issue starting on page 64 in this issue April and May 25
FFP Trade Directory Starting on page 66 in this issue
Modern Twists on Comforting Classics: UK
Seafood from Norway, in collaboration with Chef Publishing, staged a seafood takeover at this year’s Chef HQ at HRC. The event invited celebrated chefs, industry experts, and stakeholders to showcase and enjoy the versatility and premium quality of seafood from Norway
The event, which took place on the 18th of March at the UK’s largest hotel, restaurant and catering tradeshow, kicked off with a networking breakfast curated by Michelin-starred Chef Simon Hulstone, where guests got to enjoy Norwegian cold-water prawns and fjord trout dishes. The tasteful morning dishes included Norwegian fjord trout pastrami served in a mini bagel with Norwegian cold-water prawns and creme fraiche, pickled onion, fermented cucumber and mustard leaf. This was accompanied by prawn and lemongrass toast with sesame and onion seeds, topped with a lime-marinated prawn.
Tiffany Irvin, co-owner of The Fish Works in Largs, Scotland hosted the first ‘modern takes on comforting classics’ chef demonstration, where 2024 Young National Chef of the Year Jonny Smith presented his contemporary take on classic comfort food. Smith’s Norwegian fjord trout recipe, paired with asparagus and beurre blanc, showcased the versatility of Norwegian seafood in modern cuisine.
Chef Publishing Editor Claire Bosi moderated a panel discussion featuring insights from Victoria Braathen, UK Director of the Norwegian Seafood Council (NSC); Chef Hulstone of The Elephant in Torquay; and Tiffany Irvin of The Fish Works. The panellists explored current seafood trends and highlighted the crucial role chefs and seafood operators play in raising awareness about sustainable seafood. They also discussed the importance of inspiring consumers to choose more seafood, sharing cases on menu developments and strategies for attracting younger consumer groups, while emphasising and showcasing product quality and transparency.
Tiffany Irvin, co-owner of The Fish Works, commented:
“As operators, we have to get creative in how we encourage people to eat more fish. At The Fish Works, we’ve found that putting a twist on traditional fish dishes really sparks excitement about seafood, especially among our younger customers. From fish tacos to haddock bao buns, these dishes are opening our customers’ eyes to the many possibilities of seafood cooking.
Many people still don’t realise just how versatile, healthy, and protein-rich seafood is, so we take it upon ourselves - through various campaigns and initiatives - to showcase these benefits. We’re also seeing a growing demand from customers who want to know where their fish comes from. Sharing that story with them builds confidence in the product and keeps them coming back for more.”
Concluding the session, Chef Hulstone took to the demonstration stage to reimagine the classic fish pie. His creation featured roasted Skrei, seasonal Norwegian cod, topped with creamed mustard mash, a herb crumb, and a prawn tartare sauce, accompanied by potted Norwegian cold-water prawn crumpet with brown butter hollandaise and wild garlic with nutmeg, and popcorn prawns with candied chili and spring onion.
Chef Simon Hulstone, proprietor at The Elephant, commented:
“I’ve worked with Norwegian seafood for over a decade now, and what stands out to me is the consistency in quality - year after year, I know exactly what to expect.
Sustainable seafood has huge potential to inspire people, encouraging them to explore different species both at home and when dining out. Over the years, it’s been fascinating to see how consumer preferences have evolved. As chefs and
Chefs Showcase Norwegian Seafood at HRC
operators, it’s our role to listen to our customers’ needs, and now more than ever, sustainability is at the forefront of their priorities.”
Norway is a proud supplier of sustainable seafood to the UK hospitality industry through a close collaboration with importers and distributors, chefs and caterers. On concluding the takeover Victoria Braathen, NSC UK Director, commented:
“It’s been an absolute pleasure to be part of an arena like this, where Norwegian and UK stakeholders can come together to explore the exciting ways UK chefs and operators are working with Norwegian seafood.
It’s inspiring to see how Simon, Tiffany, and many other UK chefs and operators are bringing seafood to life in creative and engaging ways, showcasing its versatility and accessibility to drive greater enthusiasm and appreciation among consumers.”
About Seafood from Norway in the UK
Seafood from Norway represents the Norwegian seafood industry and actively engages with chefs, restaurants, and the broader food industry through partnerships, events, and promotional campaigns.
In 2024, Seafood from Norway announced a partnership with global football superstar Erling Haaland, hailing from Norway, aimed at encouraging more consumers to eat Norwegian seafood, a staple in the athlete’s winning diet.
About the Norwegian Seafood Council
The Norwegian Seafood Council (NSC) works with the Norwegian seafood industry and local partners to develop markets for Norwegian seafood. The NSC is headquartered in Tromsø and maintains local representatives in Norway’s most important international markets. The “Seafood from Norway” mark of origin is a symbol of origin for all Norwegian seafood. To learn more about Norway’s unique
location, diverse seafood, generations of experience and industry-leading sustainable fishing techniques, go to: www.seafoodfromnorway.co.uk
Social media
To stay updated on all our latest news and initiatives, and engage with us online use:
Instagram - by tagging @norwegianseafoodcounciluk
LinkedIn – by tagging the @Norwegian Seafood Council –UK
Darlington chippy takes away the big one at National Fish & Chip Awards
Yarm Road Fish and Chips in Darlington, County Durham has emerged as the triumphant recipient of the widely admired Takeaway of the Year title at the National Fish & Chip Awards hosted by television presenter Matt Baker.
The awards’ considerable programme of applications, assessments, audits, tasks and interviews, grades contenders on elements such as their sustainability credentials, product quality, customer service and the tastiness of their fish and chips. The reason being to set higher thresholds of excellence throughout the industry and to ultimately reward the best businesses.
Forty of the UK’s top takeaways became 20, with the list halved again for the finals. Held in the highest regard and coming in third and second ‘plaice’ respectively were Kellaway’s Fish and Chips in Truro, Cornwall and the Fish Works in Largs, Scotland but it was Yarm Road Fish and Chips, which was crowned the winner at the golden conclusion of the awards.
Will Burrell, director-manager of Yarm Road says: “Well we can’t quite believe it! We really didn’t think this year would be our year. Not because of how the process and judging has gone, but purely because of just how unbelievable the rest of the top 10 finalists are. To be mentioned alongside these guys is one thing, but to top the list is something we could only dream of! Now somehow, it’s reality.
“Our biggest congratulations and thanks go out to our
absolutely amazing team. They have worked tirelessly throughout the years and have been so invested in this competition. It goes without saying, but without them we would be nowhere near this position we find ourselves in today. To take this trophy home to them makes all the hard work worthwhile.”
“Huge thanks to all our wonderful customers for supporting our little chippy. And thanks again to the best team in the world! To the wider public, keep supporting your local chippy. They are the cornerstone of many communities and there may be some tough times ahead, as we all know. Go and get your chippy teas! Thank you!”
Andrew Crook is the president of the National Federation of Fish Friers (NFFF), which puts the event together, and he applauds those who have taken part in this year’s competition. “Takeaway of the Year continues to be hotly contested and the quality of chippies that enter makes it a very challenging award to win. The panel of specialists conducting the critiques have seen the finalists’ businesses from all angles and they are accomplishing the greatest achievements.
“Yarm Road Fish and Chips has been named as the worthy winner, and not only does it serve amazing food but it’s innovating behind the scenes in new and exciting ways that deserve this recognition. The next 12 months will be an unforgettable ride for the team, and we shall be cheering from the sidelines. Congratulations!”
Takeaway of the Year was sponsored by BDSigns, Florigo,
Friars Pride, Henry Colbeck, McWhinney’s Sausages, Seafood from Iceland, Smales and V A Whitley.
Barry Dickman, director and founder of BDSigns & BDigital, comments: “Congratulations to Yarm Road –National Fish & Chip Awards 2025 winner! BDSigns & BDigital extend our heartfelt congratulations to Yarm Road for being crowned the winner of Takeaway of the Year! Your dedication, passion, and commitment to excellence have earned you this prestigious recognition, and we couldn’t be happier for you.
Robert Furey, managing director at Florigo, says: “I think this is a fantastic accolade, Yarm Road well and truly deserved to win. This is a shining example to us all of what can be achieved when you operate a shop effectively and to an exacting standard. The dedication to consistently producing the best product possible, every time is commendable.
Luke Townsend, marketing manager at Friars Pride, congratulates the new champion: “Fish and chips is one of Britain’s favourite meals, and the finalists are all great examples of shops which go above and beyond within the industry – they offer quality food and want to drive the sector forward.
explore Iceland’s rich fishing heritage.”
He continues: “Guests will tour a high-tech processing facility, visit a working fishing vessel, and gain firsthand insight into Iceland’s sustainable practices — along with plenty of tasting opportunities. We look forward to sharing Seafood from Iceland excellence with the very best of the UK’s fish and chip industry.”
Robert Fernandes, Marketing Manager at V.A. Whitley, comments: “We are thrilled to continue to celebrate the incredible talent, dedication and hard work within the fish and chip and takeaway industry. We extend our huge congratulations to the winner!
Georgina Colbeck, marketing director at Henry Colbeck, is delighted by the news: “Entering the Takeaway award delivers both positive life-changing and business-changing opportunities and especially so for the finalists and ultimate winner. The process of applying and judging throws a light into every corner and really does give entrants the opportunity to shine on a national stage!
Scott McWhinney, sales and marketing director at McWhinney’s Sausages, says: “The team at McWhinney’s Sausages would like to congratulate everyone who made it to the final of this important award. It is important that all their efforts to strive for exceptional quality and customer service should be noticed
Björgvin Þór Björgvinsson, Project Manager for Seafood from Iceland adds: “We sincerely congratulate Yarm Road on being named the 2025 Takeaway of the Year! Your hard work and dedication to excellence have earned you this well-deserved recognition. We’re proud to support an industry built on quality, tradition, sustainability, and expert craftsmanship that showcases most of Iceland’s premium fish.
“As proud sponsors for the third consecutive year, Seafood from Iceland celebrates the strong partnership between Iceland and the UK’s fish and chip industry. In recognition of this shared legacy, we are excited to invite the top three finalists of the Takeaway of the Year award and select UK media representatives on an exclusive trip to
Principal sponsor of the National Fish & Chip Awards 2025 is Seafood from Norway, and Victoria Braathen, UK Director of the Norwegian Seafood Council, adds: “Fish and chips hold a special place in British culture, but it’s the passion, skill, and dedication of operators like [insert winner] that keep this industry thriving. On behalf of Seafood from Norway, we extend our heartfelt congratulations.
“At Norway’s heart is a commitment to highquality seafood, and it’s inspiring to see those same high standards reflected in Yarm Road’s work. We look forward to welcoming Yarm Road and all the winners to Norway, where they’ll gain a firsthand understanding of the journey their seafood takes from ocean to plate, and the dedication that goes into ensuring premium quality at every stage.”
For over a decade, the Norwegian seafood industry has proudly supported the fish and chip industry through the National Fish & Chip Awards. This year, Seafood from Norway will again welcome award winners to an exclusive study trip to Norway for an immersive three-day experience, highlighted by a day program aboard Langøy, one of Norway’s advanced frozen-at-sea vessels. This trip underscores the shared commitment to sustainability and excellence between Norway’s fishing industry and the UK’s fish and chip community.
For more information and bits on the National Fish & Chip Awards, please visit: www.thefishandchipawards.com
Sponsored By
VA Whitley
County Durham fish and chip restaurant billed as the UK’s best at awards ceremony
The National Fish & Chip Awards celebrated the best in business and Bell’s Fish and Chips (Framwellgate Moor) in Durham received the highly acclaimed Restaurant of the Year prize.
The finalists - which also included first runner up Malt and Anchor in Gloucestershire, followed by Trenchers Spanish City in Tyne and Wear - eagerly waited on the results of the integral category which recognises the nation’s restaurants that operate at A-grade level when it comes to scrumptious chippy meals, customer service, sustainability, best practice, and more.
Months of thorough assessments, interviews and anonymous audits devised by major players in the fish and chip sector saw the candidates being stretched and tested, which has now set all-new elevated benchmarks with the purpose of motivating the wider industry to keep pace.
Bell’s Fish and Chips (Framwellgate Moor) was the leader of the pack when it came to representing excellence, reputation, and quality, therefore gaining the five-star seal of approval from the industry.
Managing Director Graham Kennedy who says of the grand victory: “We are delighted to be recognised as Restaurant of the Year at the National Fish & Chip Awards
Sponsored By
2025, and I am bursting with pride after 38 years of hard work in our amazing industry.
“We invest the best in our restaurant, from staff training to quality produce, and we are so proud of everything we achieve daily. This is a relatively new restaurant, and it is unbelievable how much our team has grown and developed over the past few years. Our team is amazing and gives it all every day to provide each and every customer the best possible fish and chip experience. We would like to thank them all for their hard work.”
NFFF President Andrew Crook says, “Bell’s Fish and Chips (Framwellgate Moor) is a superb ambassador for the fish and chip sector and it’s a true honour to crown it with the Restaurant of the Year award.
“The team goes all-out to serve amazing food and creating a dining experience to match. It’s much-loved in the community and to successfully run a business at such a high level without compromise in the current climate is to be applauded. We are delighted for this outcome.”
Independent, family-owned businesses – Friars Pride, Henry Colbeck and V.A. Whitley – which supply the UK fish and chip industry with goods and services, and collectively make up the Q Partnership, were the sponsors of the category.
For more information and bits on the National Fish & Chip Awards, please visit: www.thefishandchipawards.com. www.friarspride.com, www.colbeck.co.uk, www.vawhitley.co.uk
VA Whitley
Drywite Young Fish Frier of the Year
Scottish fish frier named the best in the UK at national awards ceremony
The National Federation of Fish Friers (NFFF) has awarded the acclaimed Drywite Young Fish Frier of the Year accolade to Glen Morrison from Garioch Fish Bar in Inverurie in Scotland at the National Fish & Chip Awards, which was hosted by TV presenter Matt Baker. The category celebrates the exceptional skills, passion and dedication of the next generation of fish and chip professionals in the early phases of their careers. The competition was open to all aspiring young friers aged 25 and under, with a minimum of six months’ independent frying experience.
Not ones to ‘fry’ away from a challenge, the contenders faced months-long, intense elimination rounds set by sector specialists to assess their frying expertise, product knowledge, wider industry knowledge, and more. Through the judging process, they were whittled down to 12, eight and then four but Glen has emerged as the victorious winner, ahead of Abigail Barker of Millers Fish & Chips in Haxby Yorkshire; James Ellams of Fish & Chips @ Weston Grove in Chester, Cheshire; and Sebastian Harding Crook of Squires in Braunton, Devon.
Glen, 25, who is also one of the directors of the business, has shown outstanding frying abilities, a strong commitment to sustainability, and a deep understanding of the importance of quality ingredients in creating the perfect fish and chips, says: “I’ve grown up in my father’s fish and chip shops, and five years ago, I took a major role in our family business after my dad had an accident and I soon had a vision to transform it from the standard shop it was into one of the best in the country which it is today.
“Through dedication, constant learning, and travelling across Britain to learn from past winners and industry leaders, I’ve worked relentlessly to improve every aspect of what we do. Today, our shop is ranked among the top 20 in the UKsomething I could only dream of when I started this journey.
Sponsored By
Employee of the Year
Surrey professional secures position as a National Fish & Chip Award winner
TThe National Fish & Chip Awards has promoted Georgia Lye from Seafare Guildford in Surrey to Employee of the Year status at the trade awards ceremony which took place in London.
The Employee of the Year category was introduced for the 2024 edition of the awards - which is organised by the fish and chip industry association, the National Federation of Fish Friers (NFFF) – to recognise the individuals who excel at making valuable impact in many workplace areas, and within the locally community.
Nominated by their co-workers, the three finalists – Georgia, Zak Bishop from Squires Fish Restaurant & Takeaway in Braunton, Devon; and Vaughn Jones from Scarlett’s Fish and Chips in Trearddur Bay, Wales - were tasked with an interview with the judges and sponsor who appraised their work ethic, contributions to business successes, customer service, and more.
The hard work has finally paid off for Georgia who was presented with her new title by TV presenter Matt Baker. She says of netting the prize: “I’m absolutely delighted to win the Employee of the Year Award - fish and chips is a way of life for me, and my family, and has been for three generations. The competition is a great way to promote fish and chips and encourages young people into the industry. I’m so proud to represent the industry, and my family.”
Sponsored By
Training and Development
Greater Manchester chippy levels up at National Fish & Chip Awards
Taylors in Stockport hwas named as the top performer in the Training and Development category at the National Fish & Chip Awards ceremony, which was hosted by TV personality Matt Baker.
The fish and chip industry has been acknowledging and rewarding businesses which are providing enriching options that nurture team members so they can upskill and grow in their roles. The Training and Development award is a key fixture within the prize line-up, as high-quality fish and chips is the delicious result of having masterful friers.
The competition’s top three ‘fry-nalist’ businesses –Taylors, Eric’s Fish & Chips in Thornham, Norfolk and Mister C’s in Selby, Yorkshire – showcased their dedication to building and empowering their workforces. The fish and chip sector commands quality service and high standards, which requires investment in training so that frying talent is equipped with the skills and knowledge to ensure the sector continues a forward progression.
All shone brightly throughout the industry panel’s extensive appraisal processes, but it was Taylor’s which passed the numerous tests with distinction. Its Director Anne Wallace OBE speaks of the unforgettable moment when the business was called as the winner: “We are absolutely delighted to have won this prestigious award. Taylors has always been passionate about training. We were once asked “why train your staff and then what if they leave? We replied, “what if we don’t train them and they stay?” We know that are staff are key to the success of our business.”
Andrew Crook, president of the National Federation of Fish Friers, says continuous employee training and
development is the backbone of successful fish and chip businesses. “While being a skilled frier is a critical element for a chippy, building a strong foundation where a team is motivated and has chances to step through new doors, is an invaluable and necessary investment.
“This is a highly skilled profession to be in and Taylor’s is doing amazing things for its employees to enjoy longlasting and fulfilling career paths.” Andrew continues. “We are appreciative of the committed efforts of our winner and finalists in making sure that members of the fish and chip community are adaptable to changing times, with new technologies being introduced, sustainable practices to adhere to, as well as customer expectations. The sector is transforming, and we have great people who are setting a fantastic example of how to embrace the new.”
The category’s sponsor is Blakemans, a leading manufacturer of sausage and meat products for more than 70 years in Europe. Sales Director James Morris praises the new champion for leading by example and inspiring other fish and chip shops: “The competition this year was closer than ever. All three finalists demonstrated a key focus towards staff training and development, what this means to their business and how they are constantly evolving to meet this ever-changing landscape.
“However, Taylors on this occasion turned out the worthy winner and its unwavering commitment to staff development shone through during the interview stage. Congratulations from all at Blakemans for your success at this year’s awards.”
Sponsored
By
Outstanding Achievement Newcomer of the Year
Paul Williams at KFE receives Outstanding Achievement award
Paul Williams, chairman at frying range manufacturer KFE was awarded with the Outstanding Achievement honour at the National Fish & Chip Awards, one of the most prestigious prizes received by the sector’s greatest ambassadors.
The award is presented to an individual who has demonstrated exceptional dedication, innovation, and passion for the industry, consistently setting the bar high for exemplary standards and making contributions that further success within the fish and chip sector. This may be through leadership, groundbreaking practices, developing sustainability programmes and training opportunities.
Paul has been at the helm of KFE for nearly 30 years and has seen the fish and chip industry evolving through many highs and challenges. Thanks to his expertise and noteworthy efforts to take the business to the top of its game, Paul can now add the Outstanding Achievement award to the trophy cabinet. He says of the recognition: “I’ve been in the industry a long time and you’re not in it for the awards; you’re in it for the love of the sector and the people you work with. I saw the previous list of winners and it’s an honour to be named among them.”
Andrew Crook, president of the National Federation of Fish Friers (NFFF), which brings the awards ceremony to life, comments: “The Outstanding Achievement award is a way of recognising those who have truly shaped the future of the fish and chip industry. Paul is held in high regard for his commitment to making sure fish and chip shops and restaurants can access the vast knowledge he and his team have. The business’ incredible training programme and state-of-the-art frying equipment ensure that chippies throughout the UK and beyond are delivering quality in every bite.
Fish and chip ‘Newcomer of the Year’ title awarded to Yorkshire business
The National Fish & Chip Awards has crowned Mackerel Sky in Stamford Bridge, Yorkshire as the 2025 recipient of the Newcomer of the Year accolade at the February ceremony in London, which has hosted by TV favourite Matt Baker.
Emerging talent which has been on the fish and chip scene from 1 January 2023 onwards was celebrated for positively impactful contributions made to the industry and their local communities in what is a relatively short space of time.
The role of the awards is to examine standards within the fish and chip sector to ensure the highest levels are kept across quality product sourcing, sustainability, customer service and of course providing mouthwatering food. A panel of sector experts served a boatload of assessments to the starting shortlist of five businesses, with Alan’s Fish and Chips in Devon also making it to the finals.
The intensity of the judging rounds didn’t leave Mackerel Sky feeling like a fish out of water, with the panel appraising the Stamford Bridge business with the highest distinction for its expertise, passion and dedication in preserving the greatness of Britain’s best-loved dish.
Now with official confirmation from the industry that the future of the fish and chips is in the safest of hands, Katrina and Ali Hasanbasoglu, owners of Mackerel Sky, say: “After entering the industry less than two years ago, to win such an accolade is tremendous. Our team work hard to run the shop to the industry best practice guide. Winning proves to them their dedication and determination has paid off. What a fantastic achievement - the icing on the cake!”
Quality Accreditation Champion
Chip shop champion! Yorkshire business wins industry award for quality
The National Federation of Fish Friers (NFFF) has crowned the Scrap Box in York as the 2025 recipient of the Quality Accreditation Champion title at the National Fish & Chip Awards.
The sought-after accolade highlights fish and chip businesses which embody the highest standards of quality, service, and sustainability. To be eligible to enter, hopeful contenders must first become Quality Accreditation holders through the NFFF Fish & Chip Quality Accreditation Scheme which runs in collaboration with Sarson’s, the UK’s No.1 vinegar*.
Fish and chip businesses participating in the initiative are graded against a variety of quality-focused benchmarks. Those which successfully pass receive an industry seal of approval - ‘Big Q’ signage which denotes it serves the highest quality fish and chips, it ethically sources produce, the premises are clean and safe and acts as a pledge to customers that its high standards status will always be maintained.
The best of the best can then enter the award category which saw the winner and finalists - Newington Fish Bar in Ramsgate, Kent and Harrison’s Fish and Chip Co in Botley, Oxfordshire - showing dedication to operating at praiseworthy levels throughout every business operation.
Popular chip shop the Scrap Box was revealed as the winner, with the award presented by television host Matt Baker at the much-loved event for the UK’s fish and chip sector. The chippy’s co-owner Aman Dhesi says: “We are thrilled to win the Quality Accreditation Champion award. Consistency is the name of the game in the fish and chip world and the Q Award helps shops get there – it means so much to be recognised by the industry in this way.
“For the Scrap Box, this achievement is not only a reflection of our team’s skill but also a celebration of the amazing support we’ve received from our loyal customers. We are deeply proud to be recognised in this way and look forward to continuing to serve up the best fish and chips in town, always with the same care and attention to detail that earned us this prestigious title.”
Supplier of the Year
‘Supplies,
supplies!’ National Fish & Chip Award is delivered to Dennis Crooks
The success of fish and seafood wholesaler Dennis Crooks Fish Merchants has accelerated further, as it collected the sought-after Supplier of the Year gong at the National Fish & Chip Awards, to reward its excellent dedication, service and products for businesses in the fish and chip industry.
The Supplier of the Year category is driven by a passion to highlight the integral role distributors play in making sure operators across the nation have the freshest, topquality products, including fish, potatoes, oils, condiments and everything in between, for that all-important happy customer experience.
As trusted partners within the industry, the three finalists which also included – KFE and V.A. Whitley – were also recognised for their commitment to being indispensable parts of the supply chain, offering guidance, support and showing solidarity with their clients.
The award was handed to the team by the ceremony’s host, television’s Matt Baker. William Crooks says of the victory:
“We are absolutely over the moon to have been recognised with winning the supplier of the year award. Not only is it a testament to the hard work and dedication all of our team show it’s a real highlight for the fresh fish industry as a whole.
“I’d just like to take this opportunity to thank all of our customers, (some of whom have been with us from the very start) without their support we wouldn’t be able to continually invest in the future of our business.”
International Fish and Chip Operator
Brunei chippy receives international award at industry ceremony
Fez & Cip in Bandar Seri Begawan has become the latest winner of the International Fish and Chip Operator trophy at the National Fish & Chip Awards.
While the UK’s passion for fish and chips runs deep, global appreciation for it is reaching more corners of the world. Businesses from overseas nations have come forth to show an industry judging committee how they too have been delighting customers with their comparable versions of the comfort food classic.
The International Fish and Chip Operator category, which was added to the prize lineup last year, is a ‘shellebration’ of those raising the profile of traditional British cuisine while upholding the high standards associated with the fish and chip industry and of course replicating the all-important flavours and textures of a chippy meal.
Also competing for the title were Beach Buns in County Sligo, Ireland and Affenbar in Tokyo, Japan, which were challenged to illustrate the efforts to deliver high-quality authentic food, and their approaches to sustainability and customer service.
Brunei-based Fez & Cip topped the list and co-owner Khairul Zainal is delighted by the acknowledgement: “We have always looked at how the NFFF is there for the chippies in the UK, and we feel so alone doing everything on our own from so far away, and we were so surprised and honoured that we were in the top 3 for International Fish and Chip Operator.
“To actually win, it is such a humbling experience and a privilege to be recognised by the NFFF, and it all started because we miss how fish and chips is in the UK. Thank you NFFF for putting us on the global map as an authentic UK chippy.”
Mobile
Operator
On a roll! Lancashire mobile chippy takes top spot at industry awards
Country Fried in Blackburn has driven off into the sunset with the Mobile Operator of the Year trophy at the National Fish & Chip Awards.
The trend for high-quality convenience food on-thego is picking up pace and the Mobile Operator of the Year category recognises the UK street vendors creating elevated fish and chip meals for happy customers, whether they are in town or city centres, at a festival, wedding or corporate gathering.
Appraised by top industry specialists, the three finalistswhich also included A Salt ‘n’ Battery in Crowle, Lincolnshire, and Time and Plaice in Doncaster, Yorkshire - showed their impressive abilities to serve up the freshest fish and chips no matter the environment.
However, Country Fried made multiple gear shifts throughout the assessment stages, scoring particularly highly for its outstanding commitment to quality, sustainability and customer service.
Television host Matt Baker presented the award to the Blackburn-based gem that has been taking local communities and customers from further afield by storm. Owner Simon Mathews says of the win: “As a family business and still relatively new to the fish and chip industry, the journey we have been on over the past four years has had some very memorable moments for us, along with many challenges we have faced, just like any other business!
“When we heard that we had been shortlisted in this year’s National Fish & Chip Awards and that we were the only fish and chip establishment in Lancashire to have made it to the finals, it made me extremely proud of what the team has achieved. And now we’re all very excited as winner of the Mobile Operator of the Year award for what the future holds for us all at Country Fried.
“In short, being named the UK’s best mobile fish and chip van is an amazing achievement for us all at Country Fried. It not only affirms our exceptional quality and service but also positions us as a standout brand, in the highly competitive UK fish and chip industry.”
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Finney’s Named
Sustainability Award
The UK’s Most Sustainable Fish & Chip Operator
Apopular Welsh fish and chip operator has been crowned the winner of the Environment & Sustainable Business Award at this year’s National Fish & Chip Awards. Finney’s in Benllech, Anglesey, triumphed over finalists Pisces in Wirral and Two Gate Fisheries in Barnsley, securing the top prize for its outstanding commitment to responsible sourcing and sustainable business practices.
Since opening its doors 16 years ago, Finney’s has been proactive in implementing sustainable practices at its shop. Now, almost two decades later, the Welsh fish and chip business places sustainability at the heart of its operations. Demonstrating its commitment to the environment, Finney’s has phased out all single-use plastics and has introduced a popular cash back scheme for customers who reuse old bags when buying from their shop. A central part of Finney’s sustainability approach is also reflected in the products they source, ensuring the fish they serve is responsibly caught.
For the 3rd year, Seafood from Norway has proudly sponsored the Environment & Sustainable Business Award, highlighting Norway’s commitment to sustainability in the fish and chip industry. To celebrate Finney’s achievement, this summer, For over a decade, the Norwegian seafood industry has proudly supported the fish and chip industry through the National Fish & Chip Awards. This year, Seafood from Norway will again welcome award winners to an exclusive study trip to Norway for an immersive three-day experience, highlighted by a day program aboard Langøy, one of Norway’s advanced frozen-atsea vessels. This trip underscores the shared commitment to sustainability and excellence between Norway’s fishing industry and the UK’s fish and chip community.
Finney’s were presented with the award by Norwegian Ambassador to the UK HE Tore Hattrem, who highlighted the long-standing seafood relationship between Norway and the UK and expressed gratitude to the UK’s fish and chip distributers for the strides they are making with sustainable practices.
Mike and Carol, owners of Finney’s said:
“Sustainability has always been a top priority for us, and it’s something we’ve continued to evolve at our shop since day one. With both the environment and the future of fish and chips in mind, we’ve embraced green innovations as soon as they’ve become available. From switching to sustainable packaging and eco-friendly cleaning products to using the latest energyefficient technologies in our kitchen, we believe that small, thoughtful changes every day can make a big difference over time. We’re incredibly excited and honoured to be recognised in this category and can’t wait to represent Finney’s in Norway this summer!”
On Finney’s win, Andrew Crook, president of the National Federation of Fish Friers (NFFF), comments:
“Running a fish and chip shop today means thinking beyond just great food; it’s about making responsible choices that protect the future of our industry. Finney’s has shown real leadership in this area, going above and beyond to embed sustainability into their business.
“We’re delighted to work together with Seafood from Norway for the Environmental and Sustainable Business award – a category that celebrates businesses and individuals committed to implementing sustainable practices in the fish and chip industry.”
Victoria Braathen, UK Director of the Norwegian Seafood Council, representing Seafood from Norway, says:
“It’s inspiring to see the dedication Finney’s has towards implementing sustainable business practices, and on behalf of Seafood from Norway, I extend our heartfelt congratulations. For over a decade, Seafood from Norway has collaborated with the UK’s fish and chip champions, celebrating the craftsmanship and dedication of operators who excel in delivering this iconic British dish.
“As category sponsor, we couldn’t be more proud to see sustainability take centre stage for such a talented operator –especially as responsible practices in the fish and chip industry become increasingly important. We look forward to welcoming Finney’s and all the winners to Norway, where they’ll see firsthand the lengths Norway goes to uphold responsible sourcing and maintain the highest quality at every stage.”
Sponsored By
Field to Frier
Aberdeenshire business is the chip leader at the National Fish & Chip Awards
Redcloak Fish Bar in Stonehaven have been as the nation’s best for chips, with the business scooping the sought-after Field to Frier title.
This highly desired recognition for Redcloak Fish Bar comes after months of assessments and interviews for the finalists, which also included Taylors in Stockport, Greater Manchester and Newington Fish Bar in Ramsgate, Kent. All three showed that they excel in potato variety knowledge, sourcing the best quality ingredients and preparing them with exceptional skill to ensure chippy meal perfection for every customer.
However, Redcloak Fish Bar became this year’s Field to Frier recipient for shining brightest in the key criteria of potato selection which is essential for a sublime chip. Its careful process of choosing quality potatoes, combined with innovative frying methods, and delicate balance of heat and timing, was standout for the panel of judges.
Speaking about earning the top honour is the owner Jamie Russo, who says: “We are incredibly honoured to win the Field to Frier award this year. We are extremely passionate about sourcing great quality potatoes to make our chips, and we are glad that the judges acknowledged that.
“We are grateful to have a fantastic potato merchant, Jon at WM Fraser who always ensures we have the best quality potatoes so a huge thanks has to go to him and the team! It is a massive testament to the hard work from all the team and the support from our fantastic customers, without which we couldn’t do what we do!”
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The Winners’ journey is only just beginningAll aboard the Langøy!
Seafood from Norway will host all of the category winners – on a study trip to Sortland, Northern Norway, there, they will experience first-hand the country’s leading approach to sustainable fishing and follow the journey of premium-quality cod and haddock from ocean to plate.
During an immersive three-day itinerary, all category winners will explore Norway’s seafood industry through a range of activities. They’ll also gain insights into Norway’s long-term stock management, while meeting with the experts behind the country’s advanced fishing fleets and seafood supply chain. A standout moment of the trip will be a day spent aboard the Langøy, one of Norway’s frozenat-sea vessels, owned by Prestfjord, part of the Holmøy Group.
Community Engagement
London chippy makes ‘fish-tory’ winning inaugural National Fish & Chip Award
Brockley’s Rock in London has been honoured as the winner of the first-ever Community Engagement prize at the National Fish & Chip Awards 2025 for its outstanding efforts in giving back to its local area.
The all-new category was introduced to acknowledge the integral role fish and chip shops and restaurants play in neighbourhoods throughout the country and their ability to open doors of opportunity through compassionate contributions to support community causes.
After a detailed selection process comprising in-depth applications, interviews and assessments conducted by industry experts, Brockley’s Rock triumphed over the other finalists Pier Point in Torquay, Devon and Zero Plus Fish & Chips in Cardiff, Wales.
The southeast London chippy has been decorated with the prestigious Community Engagement winner title for its impressive commitment to community service, charitable actions and connecting people of all generations together.
It has been making a fantastic positive difference, with owner Kyriacos Karoulla identifying a significant problem with wasteland which was affecting the local vicinity. He took the lead and collaborated with other neighbourhood businesses, delivered a solution which transformed the area into a clean, safe, and better community environment for all.
Kyriacos who received the award from TV presenter Matt Baker at the ceremony, says: “What an honour to have Brockley’s Rock win the award for community engagement by the NFFF!
After 30 years in the trade, I’ve learned that it’s the people –my fantastic team, our loyal customers, and the wonderful local community – who make it all so rewarding. We’re so proud to be part of this neighbourhood, and this recognition means the world to us. A huge thank you to the NFFF for shining a light on the importance of community spirit. Here’s to fish, chips, and bringing people together!” Sponsored By
Digital Marketing Norfolk chippy receives a boost with a National Fish & Chip Awards win
News has reached from the National Fish & Chip Awards that Eric’s Fish and Chips in Thornam, Norfolk has won the Digital Marketing title at the February industry event.
In a time when competition within the quick-service space is heating up by the day, being able to capture the attention of current and new customers is crucial. Online food ordering and social media sharing means fish and chip operators have had to catch on quick for those golden opportunities to engage.
The prize-giving ceremony has a big following and is the highlight in the fish and chip sector’s calendar. Guests joined together to raise a toast to the creativity and innovation of the hopeful businesses in the Digital Marketing group and their efforts to perfect the art of online customer interaction.
Not only known for their abilities to deliver super-tasty fish and chips, the three finalists - which also included J-Henry’s Fish and Chips Hedge End in Southampton and the Real Food Café in Stirlingshire - have shown great skill in feeding audiences with top-quality content, impressing the judging committee with winning strategies for social media, creative campaigns, and active online presences.
However, this milestone ‘meme-ory’ in being named the 2025 Digital Marketing victor went to Eric’s Fish and Chips, with the team receiving the award from broadcasting favourite Matt Baker who emceed the event.
Caroline Southard, marketing manager at Eric’s Fish and Chips, says of the big win: “We love to share the stories of life at our lovely Norfolk chippy and love to engage our customers in new and fun ways online and via email. It’s fantastic to be recognised as the winner of the digital marketing award. Thank you NFFF from all of us at Eric’s Fish and Chips in Thornham.”
ORF Genetics and South-Korean Cellmeat
Host First Cultured Shellfish Tasting Outside Asia in The Iceland Ocean Cluster
Reykjavík, February 6, 2025 – ORF Genetics and the South Korean innovation company Cellmeat presented cultivated shellfish meat at the Iceland Ocean Cluster, marking the first time it has been showcased outside of Asia
Cellmeat has developed and produced cultivated shellfish meat since 2019, establishing themselves as a global leader in producing a portfolio of cultivated shellfish meat, and at scale with their innovative technology. Now, the company has started process development for cultivated meat production using ORFs’ MESOkine product line of high-performance growth factors. MESOkine growth factors are specifically designed for the production of such sustainable meat alternatives.
Iceland is establishing itself among the nation’s most receptive to food-related innovation. In February last year, Europe’s first cultivated meat tasting event was held at ORF Genetics’ facilities in collaboration with the Australian company VOW. Now, Icelanders have once again taken the lead, becoming the first outside of South Korea and Singapore to sample cultivated shellfish meat from Cellmeat.
The First gentleman of Iceland, Mr. Björn Skúlason and The Minister of Food, Agriculture and Fisheries Mrs.
Hanna Katrín Friðriksson, were among those who had the opportunity to taste these innovative seafood products, expertly prepared by South Korean chef Jinyoung Park.
The advancement of cultivated meat is crucial for creating alternatives, in addition to traditional methods, to meet humanity’s future demand for high-quality proteins with less environmental impact. To make cultivated meat commercially viable, producers must scale up production and lower costs—challenges that MESOkine growth factors, developed by ORF Genetics, address.
For years, ORF Genetics has been developing an efficient method to produce growth factors using bioengineered barley. In recent years, the company has been actively working on developing its MESOkine product line specifically for the cultivated meat market, crucial to enable growth of the global cultivated meat market.
Berglind Rán Ólafsdóttir, CEO of ORF Genetics:
“I am proud of how Iceland has positioned itself at the forefront of food innovation, providing a platform for
groundbreaking tasting experiences like this one at the Iceland Ocean Cluster.
ORF Genetics’ growth factors will not only enable cultivated meat producers like Cellmeat to develop sustainable alternatives but also to scale up production to meet future demand. This is a crucial prerequisite for reducing the environmental impact of global food production.”
Giljun Park, CEO and Founder of Cellmeat
“I am very pleased to introduce our products in Iceland through our collaboration with ORF Genetics. In the era of responding to climate change, for cell-cultured foods to become widely adopted by the public, they must not only excel in fundamental aspects like taste but also provide economic efficiency and environmental value. Iceland, with its advanced technology and innovative policies such as reducing carbon emissions and maximizing renewable energy production, is a leading country that perfectly aligns with our vision. I look forward to the growth of Cellmeat through developing our collaboration with ORF Genetics and to seek further opportunities in Iceland.”
For more information contact: Berglind Rán Ólafsdóttir, CEO of ORF Genetics, +354 617 -2736 - Berglind.olafsdottir@orfgenetics.com
Giljun Park, CEO and Founder of Cellmeat giljun.park@thecellmeat.com
Shaping the Future of Seafood: Navigating Trends, Tackling Challenges and Seizing Opportunities
NORWAY–UK SEAFOOD SUMMIT 2025
Arecord number of industry leaders gathered at the historic Fishmongers’ Hall in London for the 2025 edition of the Norway–UK Seafood Summit, hosted by the Norwegian Seafood Council. This flagship event continues to unite influential voices from the seafood industry, retail, foodservice, fishing, trade organisations, media and beyond, solidifying its status as a staple on the seafood industry calendar.
Building on the success of previous years, the 2025 Summit provided a dynamic and engaging forum for seafood stakeholders across various sectors. The programme, led by industry experts, delved into several pertinent topics, with the consensus that collaboration and stronger connections are pivotal to securing future growth.
Opening remarks were delivered by HE Tore Hattrem, Ambassador of Norway to the United Kingdom, alongside Mike Rowe, Director for Marine and Fisheries at the Department for Environment, Food and Rural Affairs (DEFRA).
Researcher Daniel Howell, from the Institute of Marine Research, provided an update on the science behind Norway’s long-term fisheries management, stock development, and outlook.
This year’s Summit also hosted the launch of the highly anticipated Norwegian Seafood Council’s Top Seafood Consumer Trends 2025 report. The report delves into the transformative megatrends shaping global seafood consumption, with sustainability, social responsibility, and technological innovation emerging as key drivers of change. These trends are driving industry-wide shifts to meet the evolving demands of global markets.
Insights from Lars Moksness, the Norwegian Seafood Council’s Consumer Behaviour Analyst and author of the Top Seafood Consumer Trends 2025 report, highlighted the global megatrends impacting the future of the seafood industry.
A special session on cold-water prawns, featuring
contributions from the Norwegian Fishermen’s Sales Organization, Hilton Foods, Seachill, and the Norwegian Seafood Council, discussed the supply outlook, consumer trends shaping the UK prawn market, and future opportunities.
The summit was concluded with a standout discussion, moderated by Robin Paxton, editor-in-chief of Intrafish, bringing together leading industry representatives for an engaging session on navigating market trends and overcoming challenges.
Victoria Braathen, UK Director for the Norwegian Seafood Council, commented:
“The UK and Norway share a rich history, and a longstanding relationship built on our shared love of seafood, which continues to thrive. As the industry faces evolving challenges, this year’s event provided timely insights and forward-thinking perspectives, while offering valuable networking and collaboration opportunities.
Reflecting the broad scope of our seafood trade and collaboration, the programme was designed to inspire meaningful dialogue and strengthen connections across the seafood sector.”
Norway and the UK have a long-standing seafood partnership with close relations across the industry. The UK is a key market for Norwegian seafood, and Norway remained the largest exporter of seafood to the UK in 2024. Top species exported from Norway to the UK are salmon, cod, haddock, cold-water prawns and halibut.
Overall, the 2025 Norway–UK Seafood Summit proved to be a vital platform for industry leaders to share insights, foster collaboration, and outline a sustainable future for the seafood sector. By championing strong connections and innovation, this summit underscored a shared commitment to boosting seafood consumption and driving sustainable growth between the UK and Norwegian markets.
National Fish and Chip Day returns in 2025 for 10th Anniversary
National Fish and Chip Day, a celebration of the UK’s most beloved dish, is returning in 2025 for its 10th anniversary
Organised by the The National Edible Oil Distributors’ Association (NEODA), on Friday 6th June the nation will come together to honour not just the iconic pairing of crispy battered fish and golden chips, but also the hardworking individuals who make it all possible—from fishermen and farmers to the dedicated owners of fish and chip shops across the country.
Gary Lewis, President of NEODA said: “Fish and chips have been a staple of British cuisine for well over a century, embodying the heart and soul of the nation’s culinary heritage. This humble yet hearty dish, traditionally served with mushy peas and a sprinkle of salt and vinegar, has become a symbol of comfort and community. Whether enjoyed by the seaside or at the local chippy, fish and chips continue to be the go-to meal for millions of Britons.”
the potatoes needed to make the chips and the fish and chip shop owners who bring these ingredients together to create the dish with love and care.
Gary Lewis added: “The enduring popularity of fish and chips lies in its simplicity and quality. Freshly caught fish, coated in a light, golden batter and fried to perfection, paired with thick-cut, fluffy chips, has a universal appeal that transcends generations.
“Add to that the quintessential sides—creamy mushy peas and the much-loved crunchy bits of batter, known affectionately as “scraps” or “bits”—and it’s easy to see why this dish has remained a firm favourite for so long.”
This National Fish and Chip Day on 6th June, fish and chip shops across the UK will be offering special deals and events to mark the occasion.
National Fish and Chip Day also celebrates the entire supply chain that brings the dish together, including the fishermen who catch the fish, the farmers who cultivate
Fish and chip fans are being encouraged to share their National Fish and Chip Day celebrations on social media using the hashtag #NationalFishAndChipDay.
For more information, visit www.neoda.org.uk/national-fish-and-chip-day
OiLChef Triple Whammy for Almond Family Pubs
Nestled in the heart of the Northwest are the four Almond Family Pubs; the Stockport based establishments are renowned for serving top quality food and drink in beautifully decorated surroundings and always with a friendly smile. Food quality is paramount to the team, and they are always looking for ways to further improve their food offer. Earlier this year, Operations Chef, Dan Borza ran a trial at Jolly Sailor with OiLChef and discovered a triple whammy of benefits.
“We started the trials with OiLChef in mid-May at Jolly Sailor and following a successful trial, we’ve rolled it out across all four. Fundamentally, the device increases the lifespan of the oil, and this means a cost reduction of around 30% to the business because we now change the oil every eight days instead of five days. And on top of that, we’re obviously helping our environmental footprint because we now use less oil. Excellent quality food is key to the group and there is an improvement in the quality of our fried menu items; they are less greasy, crispier and have an unbelievable golden colour, which makes our customers happy, which is at the heart of everything we do here at the Almond Family Pubs. Overall, we’re very impressed with the impact the OiLChef device has had across our four businesses and we would recommend it to any other operators looking to improve the quality of their fried food, to reduce costs and to do their bit for the environment.”
Oil Chef allow operators to shave 3 minutes off handbreaded, bone-in chicken fry times with latest pressure fryer
device
Oil Chef is once again changing the game when it comes to efficient frying having developed a pressure fryer device that can reduce handbreaded, bone-in chicken fry times by up to 3 minutes.
Compatible with all brands of commercial pressure fryers, the Oil Chef OCPFL serves to slow down the natural oxidation process of oil, therefore maintaining the low viscosity of the oil and boosting its thermal conductivity. As a result, oil lasts up to twice as long, chicken texture and taste is enhanced, leaving the fryer minutes quicker too.
This is something that device inventor and company CEO, Sean Farry, enthuses:
“A 3 minute reduction in hand-breaded, bone-in chicken fry times truly is transformative, hence why we are so excited to be bringing the Oil Chef OCPFL to the booming fried chicken scene here in the UK.
Our ecofriendly technology has been tried and tested by some of the world’s favourite fried chicken chains, and now we are rolling it out to the wider market. With this device, chicken-shops and restaurants with a fried chicken menu will deliver crispier, jucier, and less oily chicken products in record times, while at least doubling the life of cooking oil in pressure fryers,”
As with all Oil Chef accessories, the OCPFL boasts a maintenance-free design and requires no wires and no power. The operator simply needs to slot the device into the well of the pressure fryer for it to begin working.
Constructed of food grade stainless steel, this tough and durable device is also backed by a 3 year warranty.
For further information on Oil Chef, visit www.oilchef.com Connect with Oil Chef on LinkedIn @OilChef
Stay on Trend and Serve the King (Prawn) of Burgers!
Marrfish has added an exclusive range of high-quality King Prawn Burgers to its products so chefs and catering operators can serve pure prawn perfection in a bun.
These game-changing burgers are made using a mixture of whole and chopped ASC (Aquaculture Stewardship Council) certified king prawns, with no fillers or minced seafood for the best quality, superior texture and an ‘ocean fresh taste’.
The burgers are lightly seasoned with a subtle blend of spices, contain no artificial ingredients and come either naked for those who want to customise with their own finish; raw, fully breaded; and pre-fried breaded for the ultimate in convenience, so there is something for all skills levels, and every sector of foodservice.
According to Seafish1 consumers ate an estimated 144,435 tonnes of seafood, worth £6.3bn, in the 12 months to September 2024 and seafood has continued to recover ahead of a declining foodservice market, with total servings up 6%.
In addition, consumer desire to eat less meat and more seafood, especially prawns, is reflected in a report2 which cites, “The edible prawns market is poised for significant growth from 2024 to 2030, driven primarily by increasing consumer preferences for seafood due to its high protein and low-fat content. With the rising trend of health consciousness and dietary shifts towards proteinrich diets, seafood, particularly prawns, has become a popular choice among consumers. Prawns are known for their high protein content and essential nutrients such as omega-3 fatty acids, which align perfectly with modern dietary preferences. Additionally, the awareness of the health benefits associated with seafood consumption, such as improved heart health and brain functioning, is further propelling market demand.” So what better way for operators to stay on-trend and offer more choice for the consumer than to add king prawn burgers to their menus to sit alongside the mainstream beef and chicken burgers?
Ben English, Operations Director, Marrfish Ltd; “Prawn burgers are gaining popularity but until now, the only way to include them on menus has been to make them from scratch or buying mass-produced minced products. The
appeal lies in a unique texture, created by using whole and chopped prawns, the combination of seafood with traditional burger elements, and the growing move away from meat and a turn towards seafood in diets.
“In recent years, gourmet burgers have come to the fore and this too has contributed to the rise of the prawn burger. Now, available from Marrfish and via the National Seafood Consortium, all operators can add this seafood sensation to their menus in a convenient way.”
King Prawn Burgers from Marrfish have been developed over the past 18 months with UK consumer tasting panels to ensure the best flavour and texture for wide appeal. For the operator, they offer a versatile menu item, which is easy to prepare and will be memorable for the consumer.
1 Seafish, Seafood in Foodservice Across the Six Channels, Jan 2025
2 MGA, Edible Prawns Market 2024 – 2030: Rising Demand for Healthy Seafood and Global Expansion, Dec 2024
To learn more about Marrfish and its wholesale supply call 01279 501051, go to www.marrfish.co.uk or email info@marrfish.co.uk
Winning wings start here!
Ready to spice up your wings? Chicken
Train’s Hot ’n’ Spicy Marinade is the perfect coating
Chicken wings are a guaranteed crowd-pleaser, popular with all age groups and demographics. Their juicy flavour, satisfying texture and versatility make them a winner - whether served as a starter, side, sharing option, or a stand-alone snack. What’s more, as consumer demand for spicier foods grows, wings can easily be customised with coatings and glazes, taking them from mild to fiery in a matter of minutes.
For operators looking to stand out and stay on trend, Chicken Train’s Hot ’n’ Spicy Marinade offers the ideal solution. Made using generous amounts of chilli, the fiery marinade imparts a hot red tint to chicken wings as well as an intense spicy heat that will set tastebuds tingling. To give customers the perfect wing experience, operators can complement the marinade with Chicken Train Southern Fried Hot Double Breader for a signature crispy chicken wing exterior.
Relatively inexpensive to source compared to other meats, chicken wings offer great value for money, especially when enhanced with Chicken Train’s Hot ’n’ Spicy Marinade. This allows operators to charge a premium and maintain healthy profit margins all while keeping prices affordable for customers.
Wings travel exceptionally well, holding onto their
flavour and texture, which makes them a perfect addition to delivery menus. Plus, it’s widely known that customers are more likely to add sides like chicken wings when ordering from home, helping to increase overall sales.
Karen Heavey, Brand Manager at Kerry Foodservice, comments: “By utilising Chicken Train’s Hot ’n’ Spicy Marinade, operators are not only adding flavour but value too, creating a premium menu product that boosts sales and keeps customers coming back for more. It’s an easy way to offer great taste while maximising your profits.”
Chicken Train Hot ’n’ Spicy Marinade is available in a powdered format in resealable 2kg tubs. Also available in the marinade range are Piri Piri Extra Hot, Piri Piri Hot, Piri Piri Mild, and Lemon and Herb, giving operators a choice of heat levels for their chicken.
Funnybones Adds Grace Retail Products to Wholesale Portfolio
Funnybones Foodservice is expanding its extensive portfolio with the addition of several products from parent company, Grace Foods
Previously available exclusively through retail channels, Grace Hot Pepper Sauce is made with a hot, tangy blend of habanero cand cayenne peppers. Ideal for adding a fiery kick to dishes, the 85ml bottle format makes it an ideal table condiment alongside classics like ketchup and mayo. This puts the power in the hands of the customer, giving them a greater sense of control to customise their meal to the desired heat. Beyond the original Hot Pepper Sauce, Grace Foods’ Hickory Smoke and Garlic infused variations will also be available through Funnybones.
Also making its’ wholesale debut is the highly anticipated Grace Tropical Rhythms sparkling. This fresh, fruity drink emulates the vibrancy of the Caribbean with lively bubbles and is available in three flavours; Fruit Punch, Pineapple Ginger, and Sorrel Ginger. Joining Funnybones’ existing range of still individual and 1 litre packs of Grace Tropical Rhythms, the new sparkling format can help operators bridge the gap between demand for health-conscious drinks, fruity flavours, and ever-popular sodas.
Funnybones Development Chef, Tom StymanHeighton, is excited about the new products:
“Because these products have been exclusively available as retail items, we’ve been able to see the demand from end consumers first-hand. The interest has been really exciting, which is why we’re so keen to include them within our wider Funnybones range, making them accessible for operators and wholesalers. Whilst in a retail setting Grace Tropical Rhythms and Grace Hot Sauce have also developed brand recognition, so we’re sure customers will have the existing knowledge when ordering, automatically giving these products a head start.”
Funnybones Expands Range of Tortillas
Funnybones Foodservice has added an ambient, wholesale-packaged selection of flour tortillas to its La Mexicana range
Previously only available in frozen format, the new tortillas arrive ambient so they can be used right away. The new packaging means the versatile tortillas can be bought directly by operators or sold on in wholesale and cash & carry outlets.
Easy to fold and perfect for wraps, tacos, burritos, fajitas, and quesadillas, the tortillas are available in three different sizes to cater to unique requirements; 6, 10, or 12 inches in diameter.
Funnybones Development Chef, Tom StymanHeighton, explains the motivation behind the new tortillas:
“La Mexicana is our exclusive brand which focuses on specialist Mexican solutions. Tortillas are a fundamental aspect of this cuisine, so we’re constantly looking at how we can expand and improve our offering. The new ambient tortillas give customers more flexibility and whether they utilise them themselves, or sell them on, they can be confident of consistent high quality.”
The new tortillas join Funnybones’ existing portfolio of flour and corn tortillas, tortilla chips, and hard taco shells.
Major launches tomato-free gravy range
Following in-depth research and market-led discussions, Major is delighted to launch its new and improved vitamin D gravy recipe –now completely tomato-free!
Major International remains committed to researching and developing new products that can serve up a plate of goodness and joy to all. After launching the first gravy fortified with Vitamin D on the market in 2022, the food manufacturer is delighted to announce its new and improved recipe that is completely tomato-free.
Packed with the same great taste, the updated recipes remain completely allergen-free and suitable for all dietary requires - offering a choice of poultry and meat flavours. Although it may seem like a small change, Major believes the removal of tomato will have a significant impact.
Speaking of the launch of the new and improved vitamin D recipe, Paul Saunders, Marketing Manager at Major says: “All our products are led by market insights. By listening to our customers – particularly those in the public sector – we have made the proactive choice to update one of our most popular gravy products, and we’re
really pleased with the result.
“Caterers are under huge pressure to provide both safe and delicious meals. As a food manufacturer it’s our role to help them deliver such dishes. Gravy is an incredibly versatile product that can add so much warmth, enjoyment, and flavour to a dish. By removing tomato from the ingredients, our updated recipe has made this even easier to achieve.
“When it comes to recipe development there is always a balance to be struck, but at Major our bottom line is that we believe quality meals should be enjoyed by all without limitations or compromise. Our new vitamin D gravy recipe offers the same great taste, rich flavour, and health benefits which can be poured over any meal. Completely allergen-free, this range remains suitable for plant-based diets and can offer everyone a healthy dose of vitamin D with every serving.”
With a yield of 25L per pack and stored in resealable tubs, the updated gravy range is equally suited to high output foodservice operations as it is to smaller commercial kitchens serving gravy in batches. By simply adding to boiling water or roast pan juices and whisking for 30 seconds, chefs can serve a consistent, quality gravy with a rich and balanced flavour.
Vitamin D is proven to be key to supporting the body’s immune system as well as keeping bones, teeth and muscles healthy.
To find out more about the Major Gluten Free Gravy Granules with added Vitamin D, or for more on the other products in the Major stocks, sauces and gravies portfolio, please visit www.majorint.com or call +44 (0)1908 242424.
Aviko Kicks off the New Year by Teasing New Products at HRC!
Aviko, the leading supplier of chef-inspired potato specialities, launched exciting NPD with an exclusive first-look for visitors at the 2025 HRC Show!
Aviko wowed visitors at HRC 2025, at the ExCel London. Armed with an exciting new product which joined the mouthwatering ‘Snackables’ range – an innovative and trend-led selection that includes the award-winning Chilli Cheezz Nuggets, Hash Brown Bites and Camembert Bites. The versatile range has something for everyone, and appeals to a range of dietary requirements, from plant-based to gluten-free. Speaking before the show, Mohammed Essa, Commercial Director UK & Ireland, said:
“We’re excited to be returning to HRC this year! There’s nothing quite like showcasing the versatility and unique qualities of our products to chefs and buyers than cooking them up on stand, to try first-hand. We’re keen to demonstrate how our extensive range can help elevate menu offerings and offer a simple solution to chefs and operators, whilst still hitting the mark for tasty options. Of course, we can’t wait to see what visitors think of our allnew Snackables offering. We can’t say any more until the show but rest assured - they’re going to be a hit!”
On stand, visitors were able to try Aviko’s SuperCrunch Fries. Made from superior spuds that lock in flavour, this premium choice is the perfect addition to menus for trendled chefs. Used by leading operators such as Thunderbird Fried Chicken and Wadworth Brewery, Aviko SuperCrunch promise a superb base for Loaded Fries, staying hotter, and crunchier, for longer thanks to a unique gluten-free coating! Not just a supplier, but a partner too, get inspired with Aviko’s tried and tested recipes making the most of each high-quality product. From flavours well-travelled, like Kimchi Prawn Tots to Korean Fried Cauliflower Loaded Fries, Aviko’s SuperCrunch Fries can help operators get creative with flavours and tap into the latest food trends, confident in their guaranteed crunchy chip of choice. With 92% of consumers ordering Loaded Fries from a pub or restaurant, boost your sales with the help of Aviko!
Aviko is continually looking to innovate and inspire, and with over sixty years supporting foodservice operators with a wide range of frozen potato specialities made by chefs, for chefs, their extensive range includes Hash Browns, SuperCrunch Fries, Mash, Snackables and much more.
For more information on Aviko visit www.aviko.co.uk
The New Chip on the Block:
Aviko Launches Premium Crunch Skin on Fries
Aviko, a leading supplier of chef-inspired potato specialities, has launched their latest innovation to meet the demand for flavoursome, crunchy fries that lock in and enhance flavour
Developed to elevate the street food experience, Aviko’s new launch supports on-the-go vendors, quick service restaurants and pubs tapping into street food trends and flavour fusions. Dubbed
‘Fries with Flava’, Premium Crunch Skin on Fries pair premium potatoes with Aviko’s signature gluten-free coating to provide that satisfying crunch and delicious taste!
With their distinct flavour and natural look, these skin on fries are a game changer for the street food scene. Perfect for smash burger spots and eateries serving toptier fried chicken, a must have for any menu whether you load ‘em, sauce ‘em or just want to munch ‘em!
Mohammed Essa, Commercial Director, UK & Ireland, Aviko said;
“We’ve seen street food trends take off with the likes of the viral Smash Burger and vendors taking their fried chicken to the next level with experimental dips and drizzles like hot honey, so we’ve developed a fry that can match up to these explosive tastes and make the perfect pairing. Premium Crunch Skin on Fries have been developed with a potato flavour like no other and provide operators with a tasty accompaniment for their food-to-go options which ensure you’re meeting consumer appetite!”
Thanks to their fast cooking time – 3.5 minutes in a fryer - Premium Crunch Skin on Fries are ideal for busy kitchens, and street food vans who may be limited on space. Better yet, with three cut sizes available, there’s an option for all menu offerings!
Recent research shows that over 75% of consumers are happy to pay more for good quality. Not only that, across the food industry, more operations are prioritising high-quality ingredients, and adding more premium mains and sides to their menus. With consumers looking for indulgence and comfort food when eating out of home , Aviko’s new fries promise a premium flavour and premium dining experience for affordable prices.
Aviko is continually looking to innovate and inspire, and with over sixty years supporting foodservice operators with a wide range of frozen potato specialities made by chefs, for chefs, their extensive range includes Hash Browns, SuperCrunch Fries, Mash, Snackables and much more.
For more information on Aviko visit www.aviko.co.uk
By Michael Eyre,
Foodservice Streamlined and Accessible with Jestic
Today’s challenges around staff turnover and training make ease of use an essential feature for all light kitchen equipment. Integration of new automation technology in the kitchen, allows the back of house kitchen process to become even more streamlined and accessible. With everything from downloadable and programmable menu controls through to push button simplicity, the latest kitchen equipment offers operators total consistency and confidence in performance. Light catering equipment supplied exclusively through Jestic Foodservices Solutions by brands such as Duke, Vitamix, and Antunes have already incorporated many automated processes into their equipment.
The Vitamix Commercial Vita-Prep® 3 is a top of the range, high power blender with unmatched performance for fast food establishments. From chopping delicate ingredients to blending silky smooth purées, the VitaPrep® 3 is the ideal tool for supporting the demands of high-volume kitchens and processing back-to-back blending sessions. With its powerful 3HP motor, variable speed controller and integrated accelerator tool, it provides exceptional power, versatility, and performance, making it quicker and easier than ever to prepare a range of dishes. User-friendly controls are suitable kitchen staff of all skill levels, guaranteeing consistent, high-quality blending, mixing, and more whilst delivering speedy, delicious results. For locations making large quantities and cooking in bulk, food can be prepared from scratch, quickly and efficiently with the Vitamix XL. With its powerful 4.2HP belt-driven motor, simple speed controller and 5.6ltr capacity with interlocking lid, the Vitamix XL reduces preparation time, improves staff efficiency, and expands menu capabilities.
Antunes is a leading provider of countertop cooking
equipment, working in partnership with many leading QSR chains. Their extensive range of toasters, steamers and egg stations can help every operator expand their menu and improve service, whilst continuing to grow profitably.
The revolutionary Wrap and Snack Toaster, now exclusively available in the UK through Jestic Foodservice Solutions utilises dual-belt technology that grips the product as it moves along the heat source, eliminating transition defects including sticking, slipping, and inconsistent marking. The model features a wide toasting lane for consistent and high-quality dual-sided toasting of up to three filled wraps side-by-side and offers the ultimate ease of use during service with continuously moving belts, allowing operators to immediately load product as needed without delay.
No one offers a more advanced or comprehensive hot holding portfolio than Duke Manufacturing. With the Duke ReadyFlex™, operators can serve food at the right temperature, texture and in perfect condition, as well as precisely controlling each food product’s environment, all whilst eliminating unwanted flavour transfer. The ReadyFlex™ cabinet’s technology-driven performance delivers total confidence that food will have the same sensory appeal whether it was just cooked or has been held for an extended period and enhances food safety by ensuring food is maintained at safe temperatures. The ReadyFlex™ does all this whilst decreasing service times by having food readily available.
For more information on Jestic, please visit www.jestic.co.uk or call +44 (0)1892 831 960.
Middleton Foods revamps Rooster’s brand with cluckin’ hot new look!
Middleton Foods, the UK’s leading supplier of premium chicken coating systems, has revamped its hugely successful chicken breading brand, “Rooster’s”.
With a fresh new look, Rooster’s now epitomises a contemporary, modern brand representative of the fried chicken phenomenon which has driven the boom in the UK’s chicken shop scene.
Speaking about the re-launch of Rooster’s, which brings the brand in line with the more edgy and modern chicken shop chains we know and love, Ryan Baker, Sales Manager, Middleton Foods comments:
“What better way to celebrate the success of Rooster’s –which has become a staple in the Middleton Foods portfolio since launching over twenty years ago – than with a rebrand that sees us embrace and reflect the tremendous popularity of the UK fried chicken scene. Chicken shops are trendy and we’re leading the charge in the premium
chicken coating revolution, investing in NPD which doesn’t just meet the standard, it sets it; so separating Rooster’s from our core range presents us with a huge opportunity to further grow our business, which is really exciting.”
Rooster’s is quite different to the standard Middleton Foods offering and is a unique brand in its own right. Keeping its existing colour palette to ensure brand recognition, but with a new vibe to modernise the brand, the new Rooster’s logo is clean, simple and stylised to reflect the heritage behind it and make Rooster’s now more suited to a contemporary demographic and the explosive uplift in the market.
For further information about Rooster’s, please visit www.roostersbreading.com. Alternatively, please call Middleton Foods on +44 (0)1902 608122.
Wingers: a Company that is Flying
Q) What’s the History of Wingers?
When we originally set up Wingers – The Chicken Wing Company - during the Pandemic, we had no idea it would take off like it has. Since start-up, we’ve grown rapidly and now have restaurants trading successfully across the UK run by a network of franchisees, several of which run more than one outlet.
My Dad, brother and I created Wingers together as a family business and it still is. We all have our separate roles and are committed to running the company and supporting our franchisees.
Q) How Did the Idea Come About?
My dad first thought of creating a fried chicken concept when he ran sandwich shops, but the idea was shelved while he grew that business. Covid was make or break on every level. My dad had needed to close the sandwich business and as a family, we had no income coming in. It was a tough time. However, during Lockdown food deliveries were still permitted so we took advantage of our fully fitted out kitchen and made a small investment in a fryer. It was time to see if the buttermilk fried chicken idea would fly. It did!
That first day it was quiet, and we only made £250, but word quickly got around and it took off from there. When restrictions eased, people could collect too. We were working out of an industrial estate in Aldridge with a
huge car park so whole families would arrive. Our runners would deliver to vehicles and in the summer when allowed, people brought their own beers and would have a picnic in the car park!
Fast forward to today and we’ve recently opened our fifteenth Wingers. And wow what an opening our most recent restaurant in Wellingborough turned out to be! Our franchisee in Northants opened with record sales and this had already followed successful new store launches for other franchisees in Congleton and Stafford at the end of last year.
Q) What makes Wingers different?
We focus on fresh chicken and delicious flavours using quality ingredients to create a tasty meal which customers can either eat-in, take away or have delivered to their door. Customers can choose from a variety of dishes such as our signature wings marinaded in our in-house buttermilk recipe and fried to perfection, smothered in their favourite sauce, there is something for everyone to enjoy.
We keep our menu simple and use great quality ingredients. We focus on quality and a warm welcome but are gentle on the price point, which keeps customers coming back for more. The popularity of our food has gained a big fan base and to satisfy demand we launched as a franchise in the Autumn of 2022.
Q) Tell me about your Expansion Plans?
We have chosen to use a franchise model to expand our brand presence across the UK. Franchisees are supported and trained by us and they run their own Wingers. There
is plenty of opportunity for expansion and a number of our franchisees are either multi-unit or have plans to open more Wingers restaurants soon. Our target is to secure 30 sites by the end of 2025. As a result, we are looking for experienced QSR professionals in all parts of the Country including Northern Ireland to join us on our expansion journey.
Q) How do you support Wingers Franchisees?
We offer full turn-key restaurant opening. This means we help with site sourcing, lease agreements and fit out. We also provide comprehensive training and support which includes marketing and ongoing business advice. We offer a simple operation with low staff overheads, a great menu and low cost of entry and this means potential for excellent returns.
Q) How can People Find out More?
Have a look at our website: https://www.wingers. uk.net/franchise or email: franchise@wingers.uk.net
Lockhart Catering Equipment
Adds Waring to Food Preparation Solution Brands
Lockhart Catering Equipment has expanded its network of esteemed brands by partnering with Waring food preparation solutions
Made famous for introducing the first blender in the United States, Waring remains at the forefront of preparation technology. Today, that extends beyond its forte in blenders to include large volume food processors, grills, griddles, toasters, deep fryers, and a variety of speciality products.
Simon Britten, Head of Marketing at Lockhart Catering Equipment, is excited about the new partnership:
“With over 85 years of manufacturing expertise, Waring is synonymous with high-quality professional appliances. Its values of innovation, reliability, and value align with Lockhart Catering Equipment’s own goals, so there’s already a great synergy to the relationship. Lockhart has built a reputation as a one-stop-shop for caterers, so we’re consistently looking for high-quality brands such as Waring to work with, to offer our customers a broad range of equipment to suit their unique requirements.”
Waring joins over 400 brands currently available through Lockhart Catering Equipment, that boasts an impressive portfolio of more than 32,000 products. The partnership is one of many exciting collaborations Lockhart has lined up for 2025, with the aim of continuing to expand its options for customers.
• FUTURE MENUS reveals how chefs and operators can attract and maximise spend with influential yet polarised Gen Z demographic
• New More in Common research shows that Gen Z can be menu rejectors
• Unilever Food Solutions’ four key trends highlight how to future proof menus, increase footfall and drive loyalty
• Customisation is king - how to target consumers that embrace variety vs meeting demands of those who seek more control over their menu choices
Unilever Food Solutions UK&I (UFS) has launched its third annual FUTURE MENUS report, highlighting four key foodservice & hospitality trends that are critical to business success. The indepth research reveals how chefs and operators can meet the demands of consumers, with a particular focus on Gen Z; to keep their businesses relevant, drive footfall and unlock spend.
FUTURE MENUS Volume 3 includes new insight commissioned from opinion poll and social research experts More in Common1. Gen Z - who eat out in the UK more than any other generation - aren’t just another demographic, but increasingly economically powerful trendsetters, craving exciting dining experiences that are personalised, globally inspired and shareable.
Key findings from the FUTURE MENUS Volume 32 report show that Gen Z ‘can be menu rejectors’ and their preferences need to be front of mind for operators to win.
Here’s a taster of what the Gen Z demographic accept and reject on menus:
• Gen Z are the only generation where a majority say they eat out at least once a week, with over 25% eating out multiple times a week
• One in ten only go to restaurants where they can customise dishes
• Customisation fosters loyalty - 62% of Gen Z are more likely to return to a restaurant that encourages customisation
• 77% of Gen Z are more attracted to restaurants with adventurous, global cuisine
• 62% say they are likely to return to a restaurant that features modern takes on food from around the world
• 60% of Gen Z would be more likely to return to a restaurant
where the chefs blend food from different cultures
• 26% would be less likely to return to a restaurant that only serves British cuisine
• 26% of Gen Z are often overwhelmed by long menus, compared to 15% of the nation
The FUTURE MENUS Volume 3 trends are:
• Borderless Cuisine - globalisation and migration are blending diverse food traditions as chefs honour their multicultural origins, a trend that’s driven by our increasingly migratory world
• Street Food Couture - traditional street foods are being elevated to gourmet offerings with chef expertise in every food service channel, including fine dining - Gen Z is a major driver of this trend
• Diner Designed - growing demand for personalised and immersive dining experiences and value-added experiences is driving this trend
• Modernised Comfort Food - diners seeking foods that are deeply nourishing for the soul, covering everything from nostalgic dishes that feel comforting and safe, to recipes familiar to chef heritage and regional classics.
Colin Butler, Managing Director at Unilever Food Solutions, says: “We understand the many headwinds and challenges operators of all sizes are facing right now. Trade body UKHospitality has stated that the changes in the 2025 Budget will cost hospitality businesses £3.4bn, so our latest FUTURE MENUS report could not be more timely or relevant.
“FUTURE MENUS is Unilever Food Solutions’ annual deep dive into the key trends that are reshaping menus worldwide, featuring unrivalled in-depth global market research and culinary insights. It’s a critical tool for chefs and operators to help spark culinary creativity, drive innovation, and create relevant, memorable dining experiences for customers that unlock spend and drive loyalty.”
To download the Future Menus Volume 3 report, visit: ufs.com/futuremenus
1 https://www.moreincommon.org.uk/
2 More in Common/Unilever
Food Solutions poll - March 2025
GOLD & GOING GLOBAL: PHAT PASTY WINS AT THE BRITISH PIE AWARDS
The Phat Pasty Company, a leading UK foodservice supplier of pies, pasties, and savoury treats, has won at the prestigious British Pie Awards 2025.
Phat Pasty’s Keralan Cauliflower, Chickpea & Onion Bhaji Pasty - the first plant-based pasty to launch to the market six years ago - was awarded a Gold Award and crowned overall winner of the ‘Pasty’ category at the awards, held in St Marys Church in Melton Mowbray.
The Pasty category was sponsored by Hankyu, a renowned department store in Osaka, Japan, which welcomes over 50 million visitors each year. As part of their prize, Phat Pasty has been invited to Hankyu’s British Fair in October, where they will host a pop up and present their award-winning pasty to Japanese customers and visitors. In 2024, over 500,000 visitors attended the Fair.
Paul Clark, Phat Controller at the Phat Pasty Company, said: “We’ve always been at the forefront of the vegan food movement, and our Keralan Cauliflower, Chickpea & Onion Bhaji Pasty has been breaking ground since its launch. As the first plant-based pasty to hit the market, it’s remained a best-seller, and now adds the British Pie Awards ‘Pasty’ winner to its growing list of accolades.
“With quality and provenance at our core, we’ve built a reputation for creating authentic products with a theme of ‘flavours from around the world’, which are hand-made in Cornwall. We worked on a traditional Southern Indian recipe from Kerala, adding some mango chutney and onion bhajis for extra punch. It’s now incredibly popular in cafes, restaurants and catering offers across the UK, with many leading caterers adding it to their menus.
“It’s a true honour to fly the flag for British products and represent pasties on a global stage. We can’t wait to visit Japan in October.”
In addition to their gold win, Phat Pasty also secured two silver awards for their Pepper Steak-Less Pasty and Spicy Chicken & Chorizo Pasty, alongside four bronze awards for their Lamb & Mint Pasty, Red Thai Chicken Curry Pasty, Seriously Cheesy Pasty, and Traditional Cornish Pasty.
Now in its 17th year, the British Pie Awards saw over 900 pies and pasties entered in 2025, with the event taking place on Friday 7th March. Hundreds of pie and pasty makers from across the UK gathered to compete in 24 categories, each vying for the coveted title of the nation’s best.
Matthew O’Callaghan OBE, Chairman of the British Pie Awards, said: “The entries at this year’s British Pie Awards have been truly exceptional and the standards are consistently rising. This year there were 168 judges including representatives from as far afield as Japan and the US.
“To win gold is no small feat, and Phat Pasty’s award is a testament to their dedication to producing outstanding pasties. They are truly worthy winners, standing out in a field of remarkable talent.”
This award win marks another milestone in what has been a landmark six months for Phat Pasty. In November 2024, they became the first Cornish pasty company to achieve B Corporation certification, recognising their commitment to social and environmental responsibility. More recently, in February 2025, Phat Pasty became the first pasty company to have products accredited with the Vegetarian Society’s Plant-Based Trademark.
The Phat Pasty Company supplies hand-made, authentic pasties to foodservice operators across the UK, from cafes and restaurants to schools, theme parks, and large catering venues. Their products are distributed through some of the country’s largest foodservice wholesalers.
In response to growing consumer demand, Phat Pasty expanded in 2020 with the launch of ‘Phat At Home’, an online delivery service allowing customers to order frozen pasties to bake at home - bringing the taste of Cornwall to kitchens across the country.
For further information on Phat Pasty please visit www.phatpasty.com
BANG! Curry Professional Introducing
A new breakthrough, Brick-Lane inspired brand has launched into foodservice, after establishing itself as a leader within the retail space
Listed with major national wholesalers, Bidfood and Creed Foodservice, BANG! Curry Professional –the foodservice arm of BANG! Curry - is the musthave staple for out-of-home hospitality caterers looking to bring an infusion of authentic Bangladeshi flavour to their menus.
BANG! Curry is founded by Shelly Nuruzzaman, who grew up in Brick Lane, London, in the heart of the Bangladeshi community. Previously a scientist, with a PhD from Imperial College London, Shelly swapped the laboratory for the kitchen, where she perfected the formulas for her BANG! Curry kits.
Award-winning BANG! Curry has sold over 750,000 kits in the first five years, is established as the bestselling curry kit on Amazon and launched in Waitrose stores nationwide in 2024. Following this success, the brand has now entered the foodservice sector, with its Professional range.
With a growing focus amongst consumers on health and sustainability, the five ambient products within the Professional range are all made from 100% natural ingredients, are vegan and gluten-free and come in 100% recyclable packaging. Catering teams just need to add water to each, making it incredibly simple and easy.
Within the range, there is BANG! Curry Professional’s novel Onion, Garlic & Ginger Base formula, ideal to create the perfect curry base. When hydrated with water, the dried mix achieves the look, feel and taste of finely chopped, fresh ingredients, without the chopping, which caterers can then fry off. Then there are four ready-to-go spice blends. Each creates a curry paste, when mixed with water:
All products are available in 500g packs, and cost 10p per portion on average, offering an affordable option for caterers.
Shelly Nuruzzaman, co-Founder of BANG! Curry Professional, says: “The two options that caterers have when creating Indian-inspired dishes is either to use a ready-made sauce, which lacks authenticity, flavour and compromises on nutrition, or use individual ingredients and cook from-scratch, which requires a skilled kitchen team and runs the risk of an inconsistent flavour each time. BANG! Curry Professional is the solution.
“Cooking with spices is complicated; there are so many different combinations and just the smallest tweak can result in a completely different flavour. With ‘consistent quality’ a key consumer mission identified in Creed Foodservice’s 2025 Trends, and 73% of consumers happy to pay more for higher quality*, our pre-mixed base formula and spice blends enable caterers to create a consistent flavour simply and easily, each and every time. With a skills and staff shortage in the hospitality industry, products that enable catering teams to cut corners in the kitchen, without cutting quality, are in high demand.
“International cuisine is popular. Over 80% of consumers buy products inspired by international cuisines on a weekly or bi-weekly basis** and Indian food is one of the top three most popular cuisines***. BANG! brings the genuine flavours of Bangladeshi cuisine to life in every serve.
• Warm Moghul (mild spice), which makes a delicious Bangla Bhuna or Korma
• Tikka Masala (medium spice), bringing the everpopular Tikka flavour to the table
• Classic Bangla (medium spice), similar to a Jalfrezi, bringing classic Bangla flavours
• Naga Bang (hot spice), our hottest spice mix, which is similar to a Madras
“Our range is incredibly versatile. The obvious option is to use our base mix and spice blends to create authentic curries that can be served as sit down meals or grab & go style curry pots, but there is so much more you can use them for as well. They can be used to marinate meat or vegan proteins that can then be used in Indianinspired burritos, flat breads or quesadillas, as exciting toppings on pizza bases, worked into spicy burger buns or served with nachos or dirty fries.”
The new BANG! Curry Professional products are all available in 500g packets, with six packets per box. The Onion, Garlic & Ginger Base provides between 150-200 portions per pack and the spice blends provide 140-200 portions per pack, depending on portion size.
The range is available via wholesalers Bidfood and Creed Foodservice. To find out more please visit https:// bangcurry.com/collections/food-service/
The Ice Cream & Artisan Food Show 2025: Fresh Flavours, Key Insights, and Upcoming Competitions
The Ice Cream & Artisan Food Show 2025 celebrated its biggest year yet at the Birmingham National Exhibition Centre on February 4th and 5th, solidifying its reputation as the UK’s premier event for ice cream and artisan food enthusiasts
The vibrant and interactive showcase attracted global buyers, leading manufacturers, wholesalers, importers, parlours, mobilers, restaurants and more all eager to explore the latest innovations in the dessert world.
Here’s the scoop on some of coolest highlights from this year’s event:
• An impressive lineup of exhibitors: With over 60 exhibitors, ranging from machinery, packaging, ingredients, logistics, accountancy, payment app solution, insurance and more.
• Attracting ice cream lovers from all over: Over 5,000 attendees, including industry professionals and buyers from around the world, came together to sample the finest ice cream products and build valuable connections.
• Strong business opportunities: More than 65% of attendees placed orders at the show, with an average order of £11,500, highlighting the event’s impact as a major industry marketplace.
• Bold new flavours: The famous Dubai Chocolate and olive oil-flavoured ice cream (a trend popularised by pop icon Dua Lipa) made waves, while classics like pistachio, Nutella and Kinder Bueno remained crowd favourites
• Pet-friendly ice cream: Ice creams and lollies for pets, letting you share the joys of ice cream together
• Vegan & low-calorie innovations: With advancements in emulsification technology, dairyfree ice creams are on the rise, offering rich and creamy textures for everyone.
• The Dessert Parlour boom: Dessert parlours are thriving, with growing consumer cravings for indulgent treats such as cookie dough and churros.
The industry seminars tackled pressing issues for businesses of all sizes, with topics such as how to manage seasonal cash flow, the ongoing card vs. cash debate, and maximising social media.
Nigel Barden, BBC food and drink broadcaster, hosted interviews with finalists for prestigious awards such as Parlour of the Year and Mobiler of the Year. Attendees were also abuzz about upcoming competition, including:
• National Ice Cream Competition: Recognising the nation’s best ice cream manufacturers in the UK
• Parlour of the Year: Honouring parlours that excel in customer experience, innovation and quality.
• Mobiler of the Year: Highlighting exceptional mobilers who bring joy to their communities with their outstanding service and treats.
• Marvin Benton Award: Presented to individuals who have made significant contributions to the ice cream industry through innovation, leadership and dedication.
• Guido Morelli Rising Star Award: Showcasing the brightest emerging talents in the industry.
Otter Valley, the winner of Parlour of the Year in 2024, has said, “Winning the prestigious Ice Cream Parlour of the Year has been the highlight of our career as ice cream producers of 15 years.”
Winners will be announced at the highly anticipated ICA awards night on March 5th. With over 80 years of history, this event is a highlight of the year, known for its rigorous judging process and the recognition of the highest standards and innovations in the ice cream sector.
As a pillar of the dynamic ice cream industry, the Ice Cream Alliance continues to foster innovation and creativity, ensuring a bright and delicious future for everyone.
About The Ice Cream Alliance
The Ice Cream Alliance (ICA) is the UK’s only trade association dedicated to supporting the growth and success of the ice cream industry, a £1.4 billion sector. Our primary focus is helping our members thrive through a range of resources, advocacy, and networking opportunities that empower businesses of all sizes to innovate and expand.
We also support the industry through the annual Ice Cream & Artisan Food Show. This premier event, held at the National Exhibition Centre, offers an unparalleled opportunity for industry professionals to connect, learn, and explore the latest trends in ice cream, gelato, and artisan foods. It’s a vital space for showcasing the best of the industry in a dynamic and interactive setting.
At ICA, we are deeply committed to fostering creativity, inclusivity, and community within the industry. We actively encourage new talent and businesses from all backgrounds to engage and thrive. As the leading voice in the ice cream sector, ICA continues to drive the industry’s future while celebrating its rich heritage.
Find out more about The Ice Cream Alliance here: https://ice-cream.org/
Grab a Pizza the Action with Country Range’s New Larger Dough Balls
With Italian remaining one of the UK’s most loved and influential cuisines, Country Range has extended its range of dough balls with the introduction of a larger 340g product
One of the most popular products in Country Range’s burgeoning portfolio, dough balls can be used in a myriad of ways across the public catering and hospitality sectors and are the ideal versatile ingredient for fast-paced kitchens. The new Country Range Dough Balls come frozen in a pack containing 30 x 340g dough balls and are the perfect blank canvas for culinary creativity.
As well as being the perfect canvas for pizza, pizzette, panzerotti, calzone and other regional Italian classics, they’re also useful when stuffed or for starters, sweets, single serve snacks, creative dips, and other globally inspired dishes.
Rachel Porter, Marketing Manager at the Country Range Group, said:
“Dough balls are such a fantastic ingredient for caterers of all sizes as they are great for portion control and only need to be thawed before use for pizza perfection and so much more. They’ve become one of our core lines since launch so it was a simple decision to extend the range with this new larger product.”
About the Country Range Group
With over 30 years of heritage servicing the UK & Ireland’s innovative foodservice sector, the Country Range Group is made up of 15 member businesses and 17 wholesalers - Birchall Foodservice, Blakemore Foodservice, Brook Street Foodservice, Country Valley Foods, Dunns Food and Drinks, Europ Foods, First Choice Foodservice, Harlech Foodservice, Henderson Foodservice, Kitwave (including Creed Foodservice, Total Foodservice and WestCountry), McClures, Savona Foodservice, Trevors Foodservice, Valley Foods, Waterdene Foodservice.
In addition to offering the leading brands from around the globe, the Group also offers a three-tiered own brand portfolio under Country Range, Signature by Country Range and Catering Essentials.
Widely recognised by caterers as trusted and reliable brands that deliver consistent quality and value for money without compromising on taste and flavour, the 700 plus products are all developed exclusively for professional caterers and cover grocery, chilled, frozen and non-food.
The Group publishes its trade magazine Stir it up 9 times a year, which features the latest food, drink and industry news, Country Range brand promotions and in-depth trend reports and sector specific guides to support and inspire all foodservice caterers.
The Country Range Group has also entered into a threeyear charitable partnership with The Natasha Allergy Research Foundation. The unique partnership will see the buying group and its members work alongside the charity to raise compassion, understanding and crucially, vital funds, to help make food allergy history.
Website: countryrangegroup.com
LinkedIn: The Country Range Group
Ferrero Foodservice Pushes the Button for Biggest HRC Show Yet!
Headlining at the stand was the latest gamechanger for foodservice: the Nutella® 1kg Cartridge. Designed to work seamlessly with the new Nutella® Dispensers, visitors could learn how to maximise their margin with the nation’s favourite spread. The innovative dispensers – available in either an Electronic or Manual option – offer versatile ways to serve Nutella®; the Electronic Dispenser is ideal for front-of-house operations at breakfast buffets, while the Nutella® Manual Dispenser and Cartridge is perfect for back of house use, making it quick and efficient to fill or top baked goods.
Visitors to the Ferrero stand discovered how these innovative tools can boost operations and ensure that a minimal amount of Nutella® goes to waste, all while delivering the iconic Nutella® experience.
“HRC is one of the biggest shows in foodservice, and we’re so excited to be returning this year to showcase our extensive portfolio. Consumers are increasingly influenced by trusted brands when ordering , so we’re excited to share our insights and tips to help operators boost sales and delight their customers. Our new Nutella® Dispensers – with their iconic branding and unique features are a show highlight, offering operators a practical and premium solution that ensures minimal Nutella® is wasted.”
Also on the stand was trusted foodservice staple –Ferrero’s Nutella® 3kg tub. Designed with professional kitchens in mind, its straight edge format minimises
Nutella® waste, making it quick and easy to use.
Visitors to this year’s show were encouraged to stop by the stand, to discover Ferrero’s wider foodservice range, including grab-and-go offerings, perfect for cafes, bakeries, leisure sites, and fast-food outlets. With consumer demand for convenient snacking on the rise , Ferrero’s portfolio is designed to help operators adapt and refresh their ranges to meet the demands for out-of-home.
Zareen added;
“Now, more than ever, consumers are looking for high quality and premium products , and with our portfolio of well-loved brands, we can help operators deliver exactly that. Our range offers a variety of premium snacking options that meet the demands for delicious and convenient.”
In addition to Nutella®, the Ferrero portfolio includes popular protein bar brand FULFIL and the UK’s number one best-selling Fruit & Nut Bar brand, Eat Natural . These versatile snacks are available in a range of popular flavours and convenient single-serve packs, making them ideal for busy consumers on the go. Visitors also had the chance to explore Ferrero’s iconic brands such as Ferrero Rocher, Kinder Chocolate, and ready-made Nutella® Bakery products.
For more information and for the full range of Ferrero Foodservice products, including Nutella®, please visit www.ferrerofoodservice.com or call 0208 869 4000
OoooPeachy!
Central Foods launches new Menuserve Peach Bellini Meringue Roulade for the food service sector
Frozen food distributor Central Foods has unveiled a new flavour in its range of Menuserve meringue roulades for the food service sector.
The Menuserve Peach Bellini Meringue Roulade is hand-rolled and finished, and is filled with peach curd and Prosecco-infused dairy cream, topped with honeycomb pieces.
Just like the other meringue roulades in the Menuserve range, it is gluten-free and suitable for coeliacs and vegetarians.
MD of Central Foods Oli Sampson said: “Our Menuserve meringue roulades are one of the most popular desserts sold by Central Foods. If all the meringue roulades we sold last year were laid end to end, they would be the equivalent of 100 times the height of the Eiffel Tower.
“This new Peach Bellini Meringue Roulade is perfect for spring and summer menus, as well as special occasions, giving our customers a delicious addition to their dessert menus which is sure to go down well with their own customers.”
Offering great plate coverage, an appealing artisan look,
and with excellent holding ability, each meringue roulade contains ten portions and takes four hours to defrost at 4 degrees. There are two meringue roulades in each pack which, once defrosted, can be stored in the fridge and served for up to 48 hours to help reduce wastage.
The Menuserve meringue roulades are sold exclusively via Central Foods through wholesalers across the country. Other flavours include Black Forest, banoffee, lemon, strawberry and Prosecco, raspberry and hazelnut, and raspberry and white chocolate, meaning there is a flavour to suit all occasions and all seasons.
Central Foods is one of the UK’s leading frozen food distributors, offering a range of sweet and savoury products to the food service industry. The company currently sells to over 200 independent wholesalers, as well as larger national and regional wholesalers.
Based in Northamptonshire, Central Foods is proud to be a catering partner across the whole food service sector, supplying to hotels, restaurants, bars, universities, schools, pubs, care homes, garden centres, leisure outlets and more.
www.centralfoods.co.uk
Carpigiani UK launches semiautomatic soft serve machine with contactless payment
Driving state-of-the-art tech solutions in the ice cream market forward, Carpigiani UK has added a semi-automatic soft serve machine complete with contactless payment to its portfolio
As a global leader in the manufacturing of professional ice cream and frozen drink equipment, Carpigiani is excited to bring its latest semi-automatic innovation to the UK market. Enabling operators to dispense predetermined portions of delicious ice cream, the 241 SA PSP is the new and contactless way to serve and delight customers!
Combining fun theatrics with the latest technology, the new 241 SA PSP machine is activated by contactless card payment. Once the payment is authorised the innovative machine will automatically fill the cup placed in the holder with a delicious serving of ice cream – from soft serve, sorbet, and frozen yoghurt, including dairy and plant-based options. Perfect for leisure venues and QSRs, adults and children alike can watch in wonder as the semi-automatic ice cream machine serves them a delicious, sweet treat in a matter of seconds.
to the market. The new machine went down an absolute storm at the Ice Cream & Artisan Food Show in February –and we expect it will dazzle many more operators looking to add a self-service interactive element to their business.
“It’s a very show-stopping piece of equipment that balances fun theatrics with operator functionality. With its ability to consistently produce delicious ice cream, and reliability to function without operator management, this machine will be a great benefit to businesses looking to add ice cream to their menu without an increase in staff costs. It’s a win-win!”
Built-in with Carpigiani’s globally renowned and patented technology, Hard-O-Tronic®, the electronic control system gives operators the complete power to quickly choose the consistency of the soft serve in a simple manner and change it for a variety of styles of their choosing.
Speaking of the new 241 SA PSP machine Carpigiani UK’s Managing Director, Paul Ingram, comments: “We are incredibly excited to bring this new soft serve machine
The machine is semi-automatic, allowing the customer to obtain fresh product in a few simple steps with the tap of a card! The new model can also produce up to 320 soft serve servings of 75g in one hour, accommodating a wide range of ice cream mixtures, and has a pump feed system with a hopper capacity of 12 litres. The machine is air-cooled – with water cooling optionally available – and thanks to the automatic self-pasteurisation system, operators can choose when to wash the machine and schedule the next washing at a maximum interval of 42 days.
Pidy Launches
Pidy Expands Quiche Range with New Butter Quiche
European patisserie specialist Pidy has expanded their range of ready-to-use quiche bases with addition of a new butter quiche
Tigres Sponge Cake
European patisserie specialist Pidy has expanded their range of ready-to-use products with the addition of their new Tigres sponge cakes
Featuring a dimpled top to resemble a savarin, a Tigres consists of sweet, fluffy sponge with a slight hint of cocoa powder to provide a deeper and richer colour, with Pidy’s version also benefitting from the addition of mini chocolate chips. The subtle sweetness means the versatile cake is compatible with a range of fillings – though is commonly associated with a rich praline or a delicious chocolate ganache.
Fabien Levet, Commercial Manager at Pidy UK, is excited about the new product:
“Building on our range of sponge sheets, blocks, and round cakes, we’ve drawn on our roots and the expertise of our parent company, Bouvard Pro, to create our Tigres sponge cake to a traditional French recipe. This versatile sponge offers a point of differentiation on menus whilst still delivering familiar fan favourite flavours.”
Arriving frozen to eliminate unnecessary food waste, Pidy’s Tigres defrost in a few hours before being ready to serve, with chefs able to update fillings to reflect everevolving trends. Operators could take inspiration from Pidy’s chocolate praline and hazelnut sauce recipe – simply simmer cream, then remove from the heat and add dark chocolate, cocoa powder, praline paste, and butter. Stir until glossy, then fill the Tigres until sauce is overflowing for an opulent finish, and garnish with chopped hazelnuts.
Previously only available as variations made with shortening recipes, the new quiche offers a superior quality pastry, boasting a rich flavour and delicate flaky texture. With an ambient shelf life of twelve months, operators can easily stock up to ensure they have enough stock to meet demand without worrying about complex expiry logistics. Environmentally conscious operators will appreciate the fact this enables them in order in bulk to reduce food miles and unnecessary emissions. Fabien Levet, Commercial Manager at Pidy UK, is excited about the new product:
“Quiches are actually some of our most popular products, thanks to their versatile nature. With the trend of customers trading up, eating out less often but indulging more when they do, we wanted to create a quiche base that reflected this demand for higher quality. The rich butter and whole eggs add that extra something special in line with our ‘Green’ and ‘Clean’ ethos, eliminating additives and artificial preservatives, while maintaining a conveniently long shelf life.”
Utilising ready-to-fill pastry bases is a particularly beneficial solution for venues limited by space, staff, or equipment required to make pastry in-house. Additionally, Pidy’s quiche bases combine the taste of homemade –including the authentic crumbly finish of quiche – with consistent aesthetics. Benefitting from an impressive moisture resistance, the quiches are ideal for chefs looking to prepare ahead of busy lunch and dinner rushes, allowing them to be filled and even frozen once filled.
Available in 11cm and 18cm, the quiches are ideal for creating individual portions and creating larger quiches which can then be sliced and served as required. Beyond traditional egg mixture fillings, the versatile bases are also compatible as pie bases, savoury tartlets, or even sweet tartlets, thanks to their neutral finish.
For more information on the Pidy range, please visit www.pidy.co.uk or call 01604 705666.
Mechline help operators take control of flying insects with two new solutions
Mechline Developments has expanded its pest control provision through the addition of two new flying insect products: CaterTTract+ and CaterZap+
Designed to take the key characteristics of the original CaterZap range to the next level, CaterZap+ models manage flying insects in an effective and environmentally friendly way. This is thanks to a combination of Mechline’s powerful electric grid and advanced, LED lamps which mimic UVA light (315-400nm) for optimal insect attraction and instant extermination. What’s more, these lamps use 50% less energy and last twice as long as a typical UV lamp.
This same LED lamp is also used in Mechline’s brandnew CaterTTract+ model. However, rather than using an electric grid for fly elimination, CaterTTract+ uses an infused glue board. This glue board removes flying insects discreetly and hygienically with no scattering body parts, making it HACCP compliant and an ideal solution for food prep areas as John Newell, Director at Mechline Developments, details:
“Fly killers are a necessity in working kitchens, especially come Spring/Summer when temperatures rise, and flies thrive! Having serviced this market for many years, we at Mechline are extremely close to the needs of our customers, and understand firsthand the difficulties around managing
flying insects – in all areas of the commercial kitchen! Take food prep areas, for example, here you need effective pest control but cannot have electric grids due to the risk of scattering body parts and contamination. This is why we’ve introduced two new models of insect killers - CaterTTract+ with glue board for food areas, and CaterZap+ for everywhere else.
What’s more, as both models are now LED, they are compliant and ready for the future legislation* change, which won’t allow fluorescent lamps.
With these two new products, kitchens can take control of the pesky issue of flies in an environmental and effective way.” Designed to be shatterproof, both CaterTTract+ and CaterZap+ use glass-free lamps with sheath for extra protection against breakages, and conform to International Standards (UKCA, CE and IEC certified. EMC & LVD accredited)
For more information on Mechline or the CaterZap+/ CaterTTract+ range, please visit www.mechline.com/ led-insect-killers/
*Restriction of the Use of Certain Hazardous Substances in Electrical and Electronic Equipment (2012) (the RoHS regulations).
Faster Cleaning & Cost Savings with the New Merrychef Oven Cavity Liner
Sheffield, UK – Global leaders in high speed ovens, Merrychef leads the way again with its new Merrychef Oven Cavity Liner. This innovative new product significantly cuts cleaning time at the end of service, helping staff as well as saving money for operators
Developed at the home of speed cooking in Sheffield, Merrychef has created an innovative product accessory that delivers a 90% reduction in cleaning chemical usage, a 90% reduction in oven cavity protector usage and a 76% reduction in labour time to clean ovens^. This new accessory will revolutionise the ease of cleaning for the best-selling Merrychef conneX®12 and eikon e2s high speed ovens*. Cavity liners for other models are already in development.
face it nobody enjoys spending time cleaning their oven cavity at the end of a busy day.”
“The world of foodservice is challenging,” asserts Merrychef Managing Director, Colin Lacey, “our customers are being affected by rising costs across all areas of their business, from energy and food ingredients to employment costs. Staff recruitment and retention remains a major issue. At Merrychef, we are constantly thinking about how we can make our equipment easier to use and to maintain, to provide ongoing savings for our customers. The new Merrychef Oven Cavity Liner is a simple accessory that has huge potential to save operators money and improve staff productivity and morale. Let’s
As well as improving productivity by reducing cleaning time and chemical usage, a cleaner oven helps to reduce downtime and maintenance costs as well as extending the life of the oven. Reduced chemical usage is also more sustainable and kinder to the environment.
With the new liner, there are only two surfaces of the oven that need cleaning. The back of the oven should be cleaned and then sprayed with the Merrychef protector spray, and the inside roof simply wiped down, making it much easier and quicker for kitchen teams at the end of service. The Oven Cavity Liner can be washed in warm, soapy water, dried and easily replaced back into the oven.
For further information on Merrychef, please visit www. merrychef.com
* For conneX 12 and eikon e2s models only. Post 2019 models, that use stubs to hold the cook plate
^ Based on internal Merrychef calculations
ECO swiftly adapts the conditions of the cooking chamber so that the perfect result is consistently achieved, regardless of the operator. Whether it’s an independent or a multi-site chain, it takes the time and pressure out of cooking for the operator each and every time, whilst allowing consistent menus to be rolled out.
There’s no need to worry about lingering food smells or noise affecting the customer experience either, as the SPEED.Compact™ECO has been carefully designed with integrated double chamber-and-chimney catalytic filters, minimising any smoke and odours during cooking without the need for large extraction hoods, in turn also making it one of the quietest speed ovens. Nor do operators need to spend hours cleaning it at the end of a shift, thanks to the QUICK.Rinse kit that makes the cleaning of the cooking chamber fast and effective.
Unox goes full speed ahead into the accelerated cooking market as it unveils the SPEED.Compact™ ECO, its brand-new accelerated cooking innovation
Launched in the UK at HRC, the SPEED.Compact™ ECO delivers the ultimate combination of speed, performance and a reduced footprint - without compromising on quality or budget. Designed to cater for operators where space and cost is at a premium, Unox brings state-of-the-art technology to the forefront of high-speed cooking in the most affordable accelerated oven to date.
Fulfilling the demands of the food-to-go sector, the SPEED.Compact™ ECO boasts an impressively slim depth of only 60cm, achieving one of the smallest footprints on the market. The ultimate quick cook solution where space is limited, the SPEED.Compact™ ECOECO’s easy to install PLUG & PLAY configuration makes it ideal for placement on any countertop, enabling swift, simple service.
Thanks to its simple CLICK & COOK technology, achieving perfect, consistent results couldn’t be easier, or quicker. With just the simple press of a button, an operator can start the cooking process of pre-programmed settings for the menu items of choice and have the finished product ready in a customer’s hands in under 1-2 minutes. A breakfast waffle or muffin can be perfectly baked in just 30 seconds, while a burrito or club sandwich cooks in just 75 seconds, delivering excellent results each time.
Couple this with the intelligent ADAPTIVE.Cooking and SMART.Preheating technologies the SPEED.Compact™
To complete this latest innovation, the SPEED.Compact™ ECO features state-of-the art insulation materials that allow it to boast the accolade of being one of the most energy-efficient commercial high-speed ovens available to operators. The true benefit of which will be felt by operators as a welcome reduction in ever rising energy bills.
Scott Duncan, Managing Director – Unox UK said;
“Entering into the high-speed cooking and food-to-go market is a major step for Unox, as we look to offer operators an accelerated cooking solution that truly works for them, across all key aspects - speed, efficiency, space and cost. The SPEED.Compact™ECO now brings this solution to the table and is accessible to all who require rapid cooking, at an affordable price point without compromising on quality. Utilising the latest innovations in technologies - from the insulation that improves energy efficiency to the ‘CLICK & COOK’ user interface that enables any member of staff to produce the same excellent cooking results - the SPEED. Compact™ECO is one of the best value high-speed ovens on the market and we are delighted to be bringing this to the UK.”
For more information on the SPEED.Compact™ECO or to find out about the wider Unox equipment portfolio, please visit https://www.unox.com/en_gb/
Jestic Foodservice Solutions Welcomes Icematic to its Premium Equipment Portfolio
Jestic Foodservice Solutions, the UK’s leading supplier of premium catering equipment, is proud to announce Icematic as the latest addition to its portfolio of brands. Since 1963, Icematic has been at the forefront of professional refrigeration, providing an extensive range of commercial ice machines renowned for their quality, clarity, efficiency, and innovation
Top quality ice plays a crucial role across many sectors, but it is particularly important in hospitality that ice sparkles brilliantly and chills consistently. From top class cocktails in fine dining to bottomless brunch soft drinks, having a properly cooled drink can make or break a consumer experience. From cube to flake, Icematic’s diverse range of ice machines caters to businesses of all sizes, producing ice in various shapes and sizes to meet specific menu demands. Icematic machines are designed to deliver ice of the finest clarity, whilst also meeting demands for performanc e, pace and precision. With a commitment to precision manufacturing and sustainability, Icematic oversees every stage of production in-house, from processing steel plates to constructing evaporators and assembly of final units. This meticulous, precision approach ensures outstanding reliability, efficiency, and safety across its entire product range.
principles, optimising energy efficiency and reducing environmental impact through innovative manufacturing processes.
Steve Morris, Sales & Marketing Director at Jestic Foodservice Solutions, comments:
“We’re proud to welcome Icematic to Jestic’s range of premium equipment brands. Icematic’s innovative and sustainable approach to ice production perfectly aligns with our commitment to delivering the highest quality solutions to our customers.”
Jestic will be showcasing the Icematic Cherry series at HRC 2025 on stand H1411. To explore the full range of Icematic solutions, visit one of Jestic’s demonstration kitchens in Paddock Wood, Kent, or Manchester.
At the cutting edge of technology, Icematic has developed the My Ice APP, a Bluetooth enabled platform that allows users to monitor and control individual machines remotely. Icematic also offers a patented system for programmable ice production, enhancing operational efficiency while minimising energy consumption. Committed to sustainability, Icematic follows eco-design
For more information on Icematic please visit https:// www.jestic.co.uk/ or call +44 (0)1892 831 960.
By Andrew Whyte, Product Manager,
You need flexibility & efficiency, when you’re cooking quality food consistently
Light kitchen equipment, including microwaves and high speed ovens, plays a key role in a commercial kitchen. Using microwave technology offers great flexibility and efficiency, cooking quality food, consistently. With such great advancements in NPD and technology, no longer are microwaves simply suited to defrosting – caterers can now be much more advanced in their offerings, using such units to help facilitate more complex dishes. As the latest addition to the Panasonic Professional Kitchen portfolio, the new NE1864 supersedes Panasonic’s best-selling NE-1853 model. The new NE-1864 is 12kg lighter and features Panasonic’s Inverter technology to deliver better results with improved efficiency, whilst using less energy
The precise heating of the NE-1864 allows operators to benefit from a more energy efficient cooking process, with quality end results. Take cooking vegetables, for example – this can be done on demand, rather than blanching, refreshing and reheating; resulting in fresher tasting and more vibrantly coloured veggies with, importantly, a greater amount of retained nutrients. Fresh menu items can be prepared in bulk whilst retaining quality and ensuring consistency; and the unit’s functionality to programme multiple stage cooking means the Inverter can be used to help take products from a frozen state to fully reheated in a matter of minutes.
There’s no doubt microwaves are a core piece of equipment and one of the most used appliances in a professional kitchen, withstanding the demands and rigours of a busy kitchen. In a modern commercial kitchen,
time and space are at a premium so equipment must prove its worth. We offer a three-year parts and labour warranty on our range of commercial microwaves. This reflects our confidence in the quality of the build, components used and manufacture; and gives operators assurance and peace of mind about the reliability of the unit.
As a world-leading manufacturer of professional microwave ovens and rapid cook technology, at Panasonic, our focus and ethos are about combining NPD with the desire to provide our customers with the very best equipment for their business. For more than half a century, Panasonic has been a pioneer in microwave cooking, and our unique Inverter technology is testament to this. Using Inverter technology, the Panasonic Professional Kitchen portfolio has evolved to include models which are lighter, more energy-saving and that deliver better results. We’re committed to transitioning our existing models across to utilise this state-of-the-art technology and the new NE1864 is the latest addition to the range of Inverter models, joining the NE-1878 and NE-SCV3.
Panasonic’s Inverter technology allows operators to cook, reheat or defrost food without creating cold spots or overcooking edges; at an accurate power level – when requesting 60% power, the oven delivers 60% power for the entire duration of the cooking time chosen; no matter what power level is selected; giving better, more even cooking results.
To find out more about Panasonic and its range of accelerated ovens, please email commercial.ovens@eu.panasonic.com or visit www.panasonic.co.uk/professionalkitchen
Drink me Chai develop ‘a
match-a made in Heaven’
Aimia Foods for Professionals is excited to announce the launch of Drink me Chai Matcha Latte
Launching in the OOH space after a successful retail launch in November last year, Drink me Chai Matcha Latte perfectly combines two of the flavour trends of the moment – matcha and chai, as Drink me Chai Brand Manager, Rebekha White, excites:
“Drink me Chai Matcha Latte really is a match-a made in heaven – not just for consumers that are looking to quench their thirst for an exotic and unique drinking experience out of the home, but for baristas and caterers too. After all, this carefully crafted blend provides baristas with a perfect opportunity to keep ahead-of-the-game by offering a premium - yet-easy-make - drink that combines two trending beverages into one single serve.”
Bursting with flavour and aroma, Drink me Chai’s Matcha Latte blend infuses coveted matcha green tea with powdered skimmed milk, and Drink me Chai’s signature blend of chai spices that consumers know and love, including cinnamon, ginger and cloves.
To create a single serve , operators simply need to add 200ml of the customer’s choice of milk into a steaming jug, along with 4 teaspoons of Drink me Chai Matcha Latte. Once warmed through, pour into a mug and serve.
For an iced twist, add 4 teaspoons of Drink me Chai Matcha Latte powder into a mug, add a splash of hot water and mix into a paste. Once smooth, top the paste with 200ml of the customer’s choice of cold milk and stir. Once combined, transfer the cold matcha latte mix over to an ice-filled glass and serve.
Suitable for those following a vegetarian diet, and containing no artificial ingredients, colours or preservatives, Drink me Chai Matcha Latte fills a gap in the market for an easy-to-create, authentic solution combining two prominent flavours – Matcha and Chai.
To find out more about Drink me Chai Matcha Chai Latte, please contact Aimia Foods for Professionals on 01942 4086000 or visit www.aimiafoods.com
Auntie Anne’s teams up with Biscoff ® for an irresistible Limited-Edition treat
Auntie Anne’s UK & Ireland is bringing an exciting new twist to its beloved pretzel range with the launch of Biscoff® Nuggets, a delicious limited-time collaboration with the iconic Biscoff® brand
Launched nationwide on 27th March and available until 18th May, these indulgent nuggets combine Auntie Anne’s signature soft pretzel bites with a generous drizzle of rich Biscoff® sauce, before being finished with a crunchy Biscoff® crumb. The result?
A sweet, salty, and utterly irresistible treat that’s set to be a fan-favourite and which carries the Biscoff® approved ‘Created With’ Biscoff® logo.
“We’re always looking for new ways to excite our customers, and partnering with Biscoff® was the perfect way to bring two iconic brands together,” said Max Burton, Managing Director at Auntie Anne’s UK & Ireland. “This collaboration delivers the indulgent flavour combination people love, all in our signature bite-sized pretzel nuggets.”
Frances Booth, Head of Marketing at Lotus Bakeries explains, “For a brand to be able to use the coveted ‘Created With’ Biscoff® logo, the products have to be tested by our food development team to ensure that the much loved Biscoff® taste really comes through. The Auntie Anne’s Biscoff® Nuggets achieved this in bucket loads! They are sure to be a hit with Biscoff® lovers everywhere!”
Green Steel
Wexiödisk reduce CO2 emissions by more than 650 tons per year by rolling out ‘green’ stainless steel
first commerical dishwasher manufacture to have made this change.”
WWexiödisk is proud to be bringing what the brand are describing as ‘green stainless steel’ to the commerical dishwashing world having collaborated with leading stainless steel manufacturer, Aperam. By entering this partnership, Wexiödisk gain rights to use Aperam infinite™ stainless steel for the body of all of their dishwashers from January 2025.
Made from durable, recycled stainless, Aperam infinite™ stainless steel stands out when it comes to sustainability with a 47% reduction in CO2 emissions* compared to Aperam’s standard stainless steel products.
What’s more, by making this material switch, Wexiödisk are expected to reduce their own CO2 emissions by more than 650 tons per year* by making this change, therefore aligning with the brand’s long-term sustainability goals, and unwavering commitment to eco-friendly manufacturing.
Johan Engström, Purchasing Manager at Wexiödisk, expresses his enthusiasm for the collaboration, stating:
“We are extremely proud and eager to be working with Aperam. The Aperam infinite™ product range is a real game-changer, for not only does this unique stainless steel further enhance the quality of our dishwashing solutions, but also significantly reduces our carbon emissions.
This partnership represents a major step forward in our sustainability journey and we are proud to be the
Aperam infinite™ stainless steel is renowned for its durability, high performance, and reduced carbon footprint, making it an excellent choice for the demands of a commercial dishwasher :
Roger Klavus, Aperam’s CEO Nordic, added:
“We are proud of our long-standing partnership with Wexiödisk. A new cornerstone has been added to the foundation of our collaboration with Aperam infinite™. We are committed to supporting Wexiödisk on their sustainability journey. I want to thank the teams at Wexiödisk and Aperam for their enthusiasm and engagement. The journey has just begun, and together we will shape the future.”
To find out more about Wexiödisk
Please contact David.glover@wexiodisk.com or visit www.wexiodisk.com/en
The Wexödisk team visits one of Aperam’s scrapyards
By Michael Eyre, Product Director,
The flexible, effective solution for waste management
Recent legislation has raised the bar for operators to improve waste, but customers and consumers alike expect good practice to co-exist alongside great service and excellent cooking. The Frontline International system offers a flexible, effective solution for businesses of all sizes.
Gone are the days of unsafe oil management in the kitchen, Frontline International can supply fully automated, modular systems that can effectively store, dispose of, and refresh all cooking oils and grease. Frontline International can provide waste oil tanks both inside and outside outlets, which can be combined with a range of best-in-class modular pumping stations and filtration units to create a self-contained system that pumps excess and used oil into secure storage for later collection.
For outlets without the flexibility to install pipework, the Frontline system of oil caddies is the modern alternative to staff unsafely carrying open drums of oil across the kitchen to manual disposal points. Improving business practice and boosting kitchen safety is key when it comes to waste management. No more open oil drums means fewer slippery floors and minimises the opportunity for workplace accidents.
Alongside the desire for improved workplace safety and compliance with legislation, it is also worth noting that using an effective waste management system can often pay for itself in less than 18 months, as oil can be more efficiently returned and sold, but improved filtration also permits longer performance overall from existing oil.
temperature more quickly once food has begun the cooking process, cooking faster, more efficient and better oil use. It also saves money with automatic filtration cycles to help extend oil lifespan and crispier chicken.
The Henny Penny F5 is an extremely powerful lowoil volume fryer that is specifically designed so that any member of the kitchen team can operate it. The F5’s specially designed smaller fry vat means that up to 40% less oil is used whilst delivering the same quality, consistency, and volume of cooking. The bespoke software and technical design at the heart of the F5 offers precision heat control to minimise oil degradation and maximise cook performance. The quality of operation is matched by the physical design of the unit which features smooth surfaces and sleekly curved edges to facilitate easy cleaning at the end of a busy service. As well as being wipeclean friendly on the outside, the new F5 can also filter itself in just three minutes, meaning it can be filtered mid-service, and make the end-ofshift clean-down simple and swift. Featuring the market’s most powerful filter pump, the 8-GPM filtration system also includes a brand-new design of nozzle that efficiently targets tough-to-reach parts of the fryer vat and eliminates debris more effectively overall, all whilst completing its cycle 25% faster than comparable existing fryers.
Using less oil will serve as a benefit and so with the latest low-volume fryers from Henny Penny, operators can not only save money on new oil, as less physical oil is required to cook the same volume of food but also minimises energy consumption as they are only heating the oil they require.
As a leader in effective, efficient frying, the Henny Penny brand sets the standards for others to follow and the Henny Penny range of low-volume fryers - including the GVE, Evolution Elite, and the F5 - maximise efficiency by both using less oil and ensuring that 100% of the power from the element is transferred to the oil ensuring not only that the fryer heats up faster but also recovers cooking
What’s more, Henny Penny can further support your oil quality and filtration management with its Prime Filter products– the ideal way to keep fryers clean whilst supporting optimal oil quality. The Henny Penny Prime Filter products attract and remove impurities that both deteriorate oil quality and impact the quality of fried foods. They remove both solid and dissolved impurities from used cooking oil, extend usable life of the oil and allow for consistently high-quality fried products. By making proper use of Henny Penny’s filtration aid products including powder, packets and HD pad, operators can prolong oil life by as much as 50% — all while improving the quality of fried foods.
For more information about the full Jestic equipment portfolio, please visit www.jestic.co.uk or call +44 (0)1892 831 960.
Vita Mojo Unveils Report on Tech-Driven Strategies to Tackle Rising Hospitality Costs
New report from Vita Mojo highlights how ambitious hospitality operators can leverage technology to drive efficiency, mitigate rising costs, and build long-term resilience
The report has been released ahead of significant changes in the industry, which will add cost pressures for many
Included is strategic advice from hospitality industry experts around harnessing technology to combat rising operational costs
Ahead of new industry regulations announced in the budget coming into force in April 2025, Vita Mojo, the tech partner of choice for ambitious hospitality operators, has launched a white paper, Navigating Rising Costs: How Tech Can Make Your Hospitality Brand More Resilient. This timely report provides essential insights into how hospitality businesses can harness technology to combat rising operational costs, improve efficiency, and future-proof their operations.
With the hospitality sector facing significant financial pressures—including rising labour costs driven by minimum wage increases, National Insurance Contributions (NICs), and business rate changes—traditional cost-cutting methods are no longer sustainable.
The white paper highlights why the most successful operators are taking a strategic, tech-led approach to efficiency and growth rather than simply reducing staff or raising prices.
Key takeaways from the report include:
QSR brands remain the most resilient to rising labour costs and a reduction in discretionary spending. However, consumer sensitivity to price increases means that all brands must consider sustainable mitigation strategies
Leveraging technology to enhance efficiency.
Solutions like self-ordering kiosks, pay-at-table functionality, and automated inventory management enable operators to reduce costs, increase throughput, and enhance customer experience
Give your customers the choice about how they interact with your brand. For example, self-ordering kiosks versus ordering with a cashier, will positively impact customer sentiment and profit
Focus on sustainable, scalable growth. Rather than rapid expansion, forward-thinking brands invest in technology supporting long-term resilience, revenue diversification, and data-driven decision-making.
Choose the right tech partner. Operators must prioritise partnerships with technology providers that align with their long-term vision and offer scalable, integrated solutions that evolve alongside their business. Operators should focus on tech partners, not tech providers
“The hospitality industry is at a turning point. With labour costs increasing and consumer spending tightening, businesses that embrace technology to improve efficiency while driving revenue will be best positioned to thrive,” said Danna Gurbaxani, Chief Revenue Officer at Vita Mojo. “This white paper provides a clear roadmap for operators looking to navigate these challenges with confidence.”
Vita Mojo’s research highlights how quick-service restaurants (QSRs) are outperforming other hospitality sectors due to their tech-driven approach, while casual dining brands are at greater risk if they fail to adapt. The report also presents real-world examples of businesses successfully integrating technology to manage costs and drive growth. Vita Mojo’s technology has been used by more than 150 operators globally to date, including LEON, GAIL’s and Honest Burgers. For more insights and actionable strategies, download the full white paper here.
Top BRC accreditation awarded to frozen food distributor Central Foods
Frozen food distributor Central Foods has been awarded the BRC Agents and Brokers certificate for the eighth time – once more achieving the highest possible classification level.
The company received an AA grade accreditation again, passing the audit first time and with a full clean sheet.
Central Foods MD Oli Sampson said: “We are thrilled to have once again achieved the highest possible grading of BRC accreditation – a ringing endorsement of the high standards that we are committed to.
“Confidence in supply chain procedures and processes is extremely important, and we are very proud that Central Foods and its technical team is operating at the very highest levels in this area.
Retail, Gluten Free, Plant-Based and Ethical Trading which set the benchmark for good manufacturing practice and help provide assurance to customers that products are safe, legal and of high quality.
Central Foods is one of the UK’s leading frozen food distributors to the food service sector, offering a range of sweet and savoury products to the food service industry. The company currently sells to over 200 independent wholesalers, as well as larger national and regional wholesalers.
“This accreditation is the gold standard for the industry and gives our customers full confidence in the way that we work.”
BRC Global Standards operates global standards for Food Safety, Packaging and Packaging Materials, Storage and Distribution, Consumer Products, Agents and Brokers,
The Obesity Health Alliance (OHA) is supporting recently announced reforms to the planning system to protect children’s health by preventing new hot food takeaways from opening where they can target children where they learn and play, or where they may affect the health of local communities. As the Chief Medical Officer for England’s Annual report (also out today) states, ‘The food environment in parts of cities entrenches inequalities in health and promotes obesity’ and ‘Public health and planning are intrinsically linked [i].
The National Planning Policy Framework (NPPF) previously only required councils to “enable and support healthy lifestyles.” However, this new policy contains an explicit direction to ‘prioritise preventing ill health’, giving councils responsibility and power to act in the best interests of their communities, and on takeaways states: Local planning authorities should refuse applications for hot food takeaways and fast food outlets: a) within walking distance of schools and other places where children and young people congregate, unless the location is within a designated town centre; or
Based in Northamptonshire, Central Foods is proud to be a catering partner across the whole food service sector, supplying to hotels, restaurants, bars, universities, schools, pubs, care homes, garden centres, leisure outlets and more.
www.centralfoods.co.uk
Empowering Communities To Promote Health: Stopping New Hot Food Takeaways From Targeting Children
b) in locations where there is evidence that a concentration of such uses is having an adverse impact on local health, pollution or anti-social-behaviour.
Areas of deprivation have a heavy concentration of hot food takeaway concentrating on a limited range of products high in fat, sugar and salt, a high density of advertising of unhealthy foods and limited shopping opportunities. In areas of deprivation:
• Children are twice as likely to develop obesity by age five and one in three do so by the time they leave primary school.
• There are up to five times more fast-food outlets than wealthier areas, limiting access to healthier food options.
• Research shows exposure to more takeaways is associated with unhealthy dietary habits.
Food from hot food takeaways typically contains more calories, sugar, salt, and fat than food purchased in supermarkets, with portion sizes often larger. Evidence from England highlights that takeaways near schools are convenient, affordable options for pupils, but that they contribute to unhealthy dietary habits and rising obesity rates.
Bain Marie Liners
Easy Liners
Easy Liners Ltd, Stewart House, Primett Road
Stevenage SG1 3EE
T: 01438 879543
E: info@easyliners.co.uk
W: www.easyliners.co.uk
Easy Bags Ltd
Enterprise Road, Millennium
Business Park
Mansfield, Nottinghamshire NG19 7JX
T: 01623 423423
E: customerservice@easybags.net
W: www.easybags.net
Daymark-Supplies Ltd
www.daymark-supplies.co.uk
The Refill Centre Ltd, t/a Daymark-Supplies, Unit 14, Poplars Farm, Forshaw Heath Road, Earlswood, Solihull, West Midlands, B94 5JX 0845 23 015 23
Sirane Ltd
www.sirane.com
Sirane Ltd, European Development Centre, Stafford Park 6, Telford, TF3 3AT 01952 230055
GM Packaging Ltd
www.gmpackaging.co.uk
Unit B7, Tyne Tunnel Estate, Hamar Close, North Shields, Tyne and Wear, NE29 7XB 0191 296 2007
Batter Suppliers
Goldensheaf
Kerry Foodservice, Bristol
T: 0800 138 1938
E: Julian.warner@kerry.com
W: www.kerry-foodservice.co.uk
Henry Jones
Kerry Foodservice, Bristol
T: 0800 138 1938
E: Julian.warner@kerry.com
W: www.kerry-foodservice.co.uk
Ceres
| Pure Food Innovation
Seriously Good Gluten Free
T: 0845 3711 522
E: hello@worldofceres.com
W: www.worldofceres.com
W: www.thebattercompany.co.uk
Middleton Food Products Ltd, www.middletonfoods.com 655 Willenhall Road, Willenhall, West Midlands, WV13 3LH sales@middletonfoods.com 01902 608122 or 08453 706 550
Henry Colbeck
Seventh Avenue, Team Valley Trading Estate, Gateshead, Tyne and Wear. NE11 0HG
Tel: 0191 482 4242
Email: sales@colbeck.co.uk www.colbeck.co.uk
Henry Colbeck (Coatbridge) South Caldeen Road, Calder Street Business Park, Coatbridge, Lanarkshire ML5 4EG
Crystal Gate 28-30 Worship Street London EC2A 2AH 0800 038 5389
World foods
Paulig PRO
Oy Paulig Finland Ab, Helsinki +358 (0)20 737 0007 professional.fi@paulig.com
Funnybones Foodservice
A division of Grace Foods UK Ltd
Grace House Bessemer Road, Welwyn Garden City Hertfordshire, AL7 1HW +44(0) 1707 321321 info@gkco.com https://www.funnybones.co.uk/
Fats and Oils
Vandemoortele/P100
P100 has over 60 years of frying experience, helping to create great tasting food time and time again. Being refined to the purest level, P100 offers unrivalled consistancy in taste and freshness from the first portion to the last.
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
London Pall Mall 100 Pall Mall St James London, SW1Y 5NQ
Training & Consultancy
KFE School of Frying Excellence www.kfeltd.co.uk Unit A-B, Bentley Business Park, Blenheim Way, Market Deeping, Peterborough PE6 8LD sales@kfeltd.co.uk 01778 380448
National Federation of Fish Friers www.federationoffishfriers.co.uk
