Fast Food Pro-August September ISSUU

(Formerly Fish & Chips & Fast Food Magazine)

The Nations Favourite Takeaway Magazine, Now in our 35th Year

The Benefits of Aiming High

Entering your business for awards is an arduous process and takes hard work, dedication and commitment from owners and their teams to achieve success and bring the on-going rewards that come with success.

For the Fish & Chip businesses that put the effort in in 2025, June was the month when winners of the various National Fish & Chip Awards, organised by NFFF with Seafood from Norway being the principal sponsor, were able to take advantage of a memorable study trip to Sortland in the North of Norway. The aim was to gain a greater understanding of where our fish comes from and the efforts the industry makes to ensure sustainable fishing, and to better appreciate its value.

I was extremely lucky and privileged enough to be invited, along with other publications, by Victoria Braathen, UK Director for Seafood from Norway, to join what turned out to be memorable trip.

You can read more about this unforgettable experience later in this issue.

Also in June, Björgvin Þór Björgvinsson, Head of Seafood for Seafood from Iceland, led another priceless visit to magical Iceland for another group of winners, industry experts and journalists to get a greater appreciation of the Iceland fishing industry and the work that they are doing to ensure that healthy fish stocks are maintained and developed for the future of our sector. Having taken part in the tour in 2024, it is one that those invited will never forget.

You can also read more about this later in this issue.

The awards for 2026 have already been launched, so, if you think your operation and team can deliver the excellence required, head to the NFFF website, https:// thefishandchipawards.com/, choose your category, and get going! Good luck to all who enter.

With the summer holidays in full flow now, it is time for businesses to take full advantage of the trade that is available. Remember, quality and consistency leads to great rewards,

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Happy Trading, Athol

On the Cover The Viking Challenge on a Remarkable Trip See page 14 - 15

8 Q&A with Victoria Braathen, UK Director at the Norwegian Seafood Council

The National Fish & Chip Awards 2026 launches

The Viking Challenge on a Remarkable Trip with Seafood from Norway

Four Lanterns Flying with its Fast Frying

Fish & Chips Award Winners Experience the Trip of a Lifetime in Iceland

Lifecycle Oils Launches First Own Brand Edible Oils Range 20 Sustainable fishing and supply with Marrfish 26 Brunner-Anliker Joins Jestic Foodservice Solutions!

27 Cromars Launches Scotland’s First Chippy Breakfast

28 Fried chicken is quickly becoming a global powerhouse within the fast-food sector

30 Middleton Foods announces return of The Peter Hill Award for 2025!

31 Europe’s leading business event dedicated to the growth of restaurants and takeaways

32 +Trends to bookmark in Booker’s new Summer Catering Guide

34 Rise & Shine: Aviko Launches Guide to Support Morning Trading

35 Funnybones Launches New Smoked Pulled Meats

36 Powering Charlie’s Chicken on the Move Jestic Equips New Food Truck with Henny Penny

37 Kraft Heinz launches culinary competition, in partnership with 2018 Great British Menu winner

38 An easy way to offer customers a sweet treat from Central Foods

40 Angelito - your go-to for summer success

August and September 25

42 Nestlé Professional® Toque d’Or 2025 winners send inspiring message to industry after prize trip to Italy

43 Funnybones Adds Three New Versatile Seasonings

44 Sugar Shack bubble over their bubble tea success since working with Global Boba

46 Belfast Plays Host to Titanic Country Range Group Conference

48 Find the solution! Signature FSE publishes new concept guide for Venta portfolio

49 Sweet Success: Warlingham Ice Cream Shop Takes Parlour of the Year 2025

50 Pan’Artisan attains Global Standard for Food Safety with BRCGS AA+

51 Unox UK announced as The Royal Academy of Culinary Arts Associate Member in key multi-year deal

52 Latest Nestlé Professional report reveals what’s driving sweet bakery in the out of home sector!

53 Valentine & Cuisinequip Enhances Chef-Centric Innovation with Launch of Vito FT Connect

54 Nisbets provides a summer solution to pest control with Eazyzap

55 Mechline tap-into operator concerns surrounding hygiene and water with latest intelligent sensor tap

56 Clawson scoops seven Gold wins at the 2025 International Cheese & Dairy Awards

57 Nisbets Customers Get Carried Away This Summer With Fiesta

58 The Burnt Chef Project Responds to Crisis in Hospitality

59 Marcus Coleman to step down as Seafish Chief xecutive - CEO will move on in December 2025

60 Alto-Shaam Announces Opening of UK Training Kitchen in Milton Keynes

61 Lockhart Catering Equipment Updates Exhibitor Line-Up for The Catering Innovation Show

Our financial section can be found near the back of the issue starting on page 56 in this issue

62 Chicken shops win over younger consumers Fast Food - (Institute of Grocery Distribution FFP Trade Directory Starting on page 63 in this issue

Q&A with Victoria Braathen

Victoria Braathen, UK Director at the Norwegian Seafood Council, shares her favourite foods and UK highlights

1. Athol - How long have you worked with Seafood from Norway for and what did you do before?

Victoria: I’ve been with the Norwegian Seafood Council (NSC) for nine years, and it’s been a truly rewarding journey. During this time, I’ve had the opportunity to represent the Norwegian seafood industry and collaborate with local partners across various international markets. Before joining the NSC, I worked in regional development and fisheries policy, among other areas, which provided a valuable foundation for the work I do today.

I hold a master’s degree in law, with a specialization in commercial law and the law of the sea. Before joining the NSC, I held various roles focused on regional development and even spent a bit of time in politics.

Early in my career, I was introduced to the fisheries sector, which opened my eyes to how dynamic and global this industry is. Since then, I’ve been lucky to work with passionate people across the seafood value chain—from fisheries and aquaculture to market developmentgaining valuable insights and experiences along the way.

2. Who is your Food Hero and biggest influence?

Victoria: My biggest food hero and influence is my wonderful husband. He has a deep love for seafood and a strong focus on quality and flavour. He constantly encourages us to try new recipes and dishes, while also fine-tuning and caring for the classic fish and shellfish meals that our families love.

3. What has been the biggest change for your job over the last 5 years?

Victoria: The last five years have brought significant change. As highlighted in our most recent Top Consumer Trends report (2025), the seafood industry is being shaped by powerful megatrends - transforming everything from consumer behaviour and supply chains to sustainability expectations and digital innovation. Since 2020, I’ve had the privilege of working across three markets—first in China, then Norway, and now in the UK. Moving to the UK and getting to know the British food and seafood market has been a truly rewarding experience. I’ve enjoyed building relationships with local stakeholders and, not least, discovering the iconic fish

& chip sector. It’s been a pleasure to collaborate with this remarkable community, and I will always value the connections I’ve made.

4. What do you regard as being the most important factors for success in your role?

Victoria: I believe the most important factors for success in my role are curiosity, a willingness to learn and ask questions, teamwork, and having fun along the way. I also believe that being open-minded to new ideas and ventures can lead to exciting and valuable opportunities.

5. How would you describe your desk?

Victoria: I keep my desk very tidy - every day starts with a clean slate. I also have a coffee machine on my desk, which might just be the unsung hero of my workday. I love my coffee—it keeps both me and the ideas flowing.

6. Is there a dish that you enthusiastically share the recipe for?

Victoria: So many! I love all the variations of seafood dishes during the summer season—fresh flavours, vibrant ingredients, and sharing-style platters. One I’m especially excited about right now is a fabulous new recipe we’ve just published: Norwegian Cod & Prawns en Papillote by Michel Roux. I can’t wait to try it over the holidays.

For more summer inspiration, check out: Fresh Summer Flavours with Norwegian Seafood – Including a Seasonal Dish by Michel Roux | Norwegian Seafood Council - UK https://www.mynewsdesk.com/uk/seafood/news/ fresh-summer-flavours-with-norwegian-seafoodincluding-a-seasonal-dish-by-michel-roux-499053

7. What is your favourite fish and how do you like it cooked?

Victoria: My favourite fish tends to change with the seasons and the occasion. In winter, I love cod—especially when it’s served the traditional way with liver and roe. It’s pure heaven. Salted and dried cod, or clipfish, is

another classic in our household. One memorable moment during our recent programme in Sortland with this year’s National Fish & Chip Awards winners was when our local hosts served Norwegian saithe, prepared in a traditional summer recipe from Northern Norway—I still regret not going back for seconds!

The National Fish & Chip Awards 2026 launches: ‘Cod’ this be the year for your favourite ‘plaice’?

It’s that time again when UK and international fish and chip businesses are invited to take part in the industry’s flagship competition, the National Fish & Chip Awards, to determine who the standout operators and individuals will be for 2026.

The National Federation of Fish Friers (NFFF) is organising the 38th annual celebration of the awards, with Seafood from Norway returning as principal sponsor. The event has earned its reputation as the pinnacle of national recognition for industry excellence, motivating participants to hit gold-standard measures.

Run by the industry for the industry, the National Fish & Chip Awards is open to all 10,000+ fish and chip businesses in the UK, as well as overseas. It’s free to enter and an improved application process has been introduced for this year’s hopefuls.

Chippies that believe their takeaway, restaurant or mobile unit could be number one are encouraged to take the leap towards official confirmation. Those aged 25 or under looking to put their skills to the test and develop their craft in a supportive environment - the Drywite Young Fish Frier of the Year prize awaits. There are 10 further categories including the all-new Menu Innovation award and for more details or to submit an entry, visit https:// thefishandchipawards.com/.

The judging process is led by prominent sector experts, and each category has its own set of rounds, with shortlisted hopefuls required to complete a combination of interviews, tasks, skills tests, inspections and the make-or-break taste-testing portion of the

assessment which happens during a mystery visit.

Deep diving into each contender’s eatery is what further sets the awards apart. Andrew Crook, president of the NFFF, explains more: “The National Fish & Chip Awards’ selection committee does its due diligence, and no stone is left unturned when it comes to appraising the business, its operations and food offer. This provides such an invaluable critique for business owners which commends peak performance as well as addressing areas to improve further.”

He continues: “There’s a shared connection and unique rapport in the industry and whenever we can celebrate and reinvigorate businesses, we will do so. At the request of the fish and chip community we’ve revised the entry requirements so we’re looking forward to receiving many more first-time entrants along with those who are trying again to rise to the top.

“Our towns and cities need to stay filled with great places to eat the beloved dish of the UK and ultimately the awards are designed to inspire strategies that help businesses strengthen in all areas and achieve longevity.”

The public, for the first-time ever, will also be able to get involved in the search for the greatest providers of the British classic. Fish and chip fans can head to https://thefishandchipawards.com/ and until Monday 7 July send in the name of a favourite hot spot they’d like

to see entering the 2026 competition. All recommended businesses will be notified that a customer has encouraged them to give the awards a shot.

Andrew adds: “Bringing the public into the mix adds a refreshing dynamic and without customers there’s no success, so this is the nation’s chance to help steer their local chippy towards nationallevel endorsement – let’s get this thing going!”

All eyes are on this year’s awards and Seafood from Norway’s Victoria Braathen, UK Director of the Norwegian Seafood Council, is excited for the potential to come.

“As we proudly return as principal sponsor of the 2026 National Fish & Chip Awards, Seafood from Norway continues to honour the deep-rooted connection between our sustainably sourced seafood and the UK’s most iconic dish.

“This partnership is more than a sponsorship — it’s a celebration of the people and businesses who bring fish and chips to life with passion, care, and commitment to quality. On behalf of the Norwegian seafood industry, we’re proud to support the next generation of talent and the hardworking operators who uphold this cherished tradition across the UK.”

The launch took place at Takeaway of the Year 2025 winner Yarm Road’s brand-new restaurant in in Darlington, County Durham, which is set to open on, or close, to 14 July. Director-manager Will Burrell speaks of the success the business has achieved in the four months since earning the acclaimed title: “It’s hard to put in to words the impact that winning Takeaway of the Year has had on our business. The week following our win, when the word had gone out, our trade went through the roof.

“Having been operating for eight years, we thought we had achieved peak trade, but we couldn’t have been more wrong. Our trade increased by 30% and has continued on this trajectory.”

“We have customers travelling from all over the country to try our fish and chips – we’ve even had some overseas travellers! Our amazing team has thrived under the circumstances and has risen to the challenge as we knew they would. It doesn’t matter how busy we get; they just take it in their stride and get the job done with big smiles on their faces. The win was such a morale boost for the guys - their hard work had paid off.”

Will continues: “For anyone wishing to enter the awards, just do it, seriously! We’re just a humble little chippy with a passion for what we do. Winning seemed impossible, but if we can do it, with the right mindset and drive, anyone can! Enter the awards, and if you don’t win, use your feedback to come back stronger. It’s such an amazing and rewarding process and our business really flourished throughout.”

Speaking about what diners can expect from the new restaurant, which is located next door to the takeaway, he says: “With our upcoming restaurant, our mantra is to perfect the basics - this has served us so well in the takeaway. From sourcing the very best products and materials, to great customer service and excellent fish frying, we can guarantee the ultimate fish and chip experience. We are sticking to what we know - traditional fish and chips!”

Shortlisted businesses will be announced from September and the ceremony to reveal the winners will take place in February in London.

For more information and bits on the National Fish & Chip Awards, please visit: “http://www. thefishandchipawards.com”

THE VIKING CHALLENGE

Hosts and guests on board the Langøy Factory Trawler

Having taken a swim in Whale Fjord in Iceland on a study trip last year with Seafood from Iceland, I could not resist the challenge thrown down to me at the Inspiration Day in London recently by Bjorn-Erik of Norwegian Seafood Council. It was to complete his Viking apprenticeship of jumping into 7°C harbour in the Sortlandssundet strait, which connects to the Gavlfjorden.

Together with Bjorn-Erik, I did this on all 3 days of the trip (a great wake-up call!), and our stoicism even encouraged others from the party to join us on the latter days!

and checked in at the Scandic Sortland Hotel situated on the fjord.

This year, the hosts were Holmøy Maritime, one of Norway’s largest seafood conglomerates, with its main activities focused on the capture of wild fish and aquaculture The afternoon included a warm welcome by Grete Ellingsen, Mayor of Sortland and presentations from Victoria Braathen, UK Director for Norwegian Seafood Council, Knut Holmøy, CEO of the Holmøy Group and video welcome by Marianne Silvertsen Naess, Norway’s Minister for Fisheries and Ocean Policy.

Further insight into Norway’s world-class fishing management and governance was provided the Coastguard Service and the Norwegian Fishing Vessel Owners Association before the group broke to head by coach for the welcome dinner at the traditional fishing village of Sildpollen and this was held in the old fish factory and gave guests the opportunity to try the traditional delicacy saithe molje and to network and to soak up the culture of this historic location.

24 hour daylight at this time of the year gave everyone the opportunity to sightsee on the journey back to Sortland.

What unforgettable trip organised by Victoria Braathen and her team from Norwegian Seafood Council and Andrew Crook President of NFFF for a group made up of NFFF Awards Winners, NFFF members, suppliers and media representatives to gain a deeper understanding of the Norwegian fishing industry and the efforts being made to further develop the sustainability future for all.

The Norwegian Seafood Council has been in partnership with the UK Fish & Chip industry for over a decade and it is truly mutually beneficial partnership.

After 3 flights, we finally arrived in Sortland, in the Vesterålen archipelago in northern Norway

Day 2, and after the morning dip, we boarded the coach for the short trip to the Holmøy Maritime where we were split into 2 groups for a tour of the location and to prepare for the main activities of the day. These were a journey along the fjord on the Frozen at Sea factory trawler, Langoy, and also for an exhilarating ride (there or back) on a RIB, giving the opportunity to experience, speed, feeding Sea Eagles with their young and to enjoy the unbelievable fjord scenery.

On board the vessel, we were given a full tour of the outer decks highlighting the technology and scale of the

ON A REMARKABLE TRIP

on-board equipment available for the vessel to go out into the Arctic, Barents Sea or to the west of Greenland for instance for periods of up to 5 weeks to catch cod, haddock and prawns etc. It was clear to all how hard and physical this environment must be to work in when out in the wild north Atlantic.

Below decks, we were guided through the on-board factory and packing areas by a crew member, explaining what it is like to work on there when at sea. Crews work 5 weeks on and 5 weeks off and they certainly earn their rewards in what is recognised as the one of the most dangerous jobs there is. The tour included the crew quarters and a visit to the bridge where there was an opportunity to sit in the Captain’s chair and to get a better understanding of how the vessel is controlled at sea.

The generous hospitality included a delicious buffet lunch prepared in the galley for all.

Time certainly flies when you are enjoying yourself so much, and we returned to the hotel where some of the guests chose to go fishing for cod and I believe that Ali Hasanbasoglu landed the prize catch of the day. Others frequented the local bar to experience the regional beer and a few of us decided to go for a walk around the town with a local Sami guide who spoke about the history and how the town got its name as the “Blue Town by the Strait”. He took us to the Co-op supermarket and showed us the traditional local fayre available and also the 3 homedried salted cod that he had in his backpack to make the traditional delicacy bacalao.

The farewell dinner in the evening at the hotel was yet another amazing affair with fitting menu of a delicious seafood sharing platter to start, followed by a main course of Fried Salmon with a Pistachio Crust served with Asian Spinach Sauce and Gnocchi. This was described by many present as the finest salmon dish they had ever tasted. There followed speeches, congratulations and thanks to all who had organised such a wonderful and educational trip, and the networking continued till late in the day light night!. Bright and early on the final morning, we again boarded the coach to go back to the ultra-modern Holmøy salmon facility for a tour which included the high-tech unit where

staff monitor the salmon in the sea cages, using lasers to eliminate sea lice and to measure the health and growth of the fish. This was followed with viewing the holding nets where the adult salmon are managed before entering the high tech processing facility where they are processed and packed ready for despatch around the world.

After yet another delicious buffet lunch we boarded the coach for the 3 flight return trip to London. Tired, educated and still buzzing about the friendship and hospitality that we had all received from the people of Norway.

The National Fish & Chip awards are now open for 2026, so if you think you are good enough, have a go at one or more, and you too could have the experience of a lifetime in Norway next year.

These are the Award Winners on the trip

Graham Burrell - Yarm Road Fish & Chips - Takeaway of the Year

Graham Kennedy - Bells Fish & Chips - Restaurant of the year

Kyriacos Karoulla - Brockley’s Rock - Community Engagement

Simon Matthews - Country Fried - Mobile Operator of the Year

Eric Snaith - Eric’s Fish & Chips - Digital Marketing

Norlein Hussin - Fez & Cip - International Award

Carol Hulme - Finney’s Fish & Chips - Environment and Sustainable Business Award

Paul Williams - KFE Ltd - Outstanding Contribution Award

Ali Hasanbasoglu - Mackerel Sky - Newcomer of the year

Jamie Russo - Redcloak Fish Bar - Field to Frier

Georgia Lye - Seafare Guildford - Employee of the Year

Anne Wallace - Taylor’s - Training & Development Award

Aman Dhesi - The Scrap Box - Quality Accreditation Champion Award

Congratulations to all!

Four Lanterns

Flying with its Fast Frying

Established in 1971 Four Lanterns is a fast food frying business with five locations across the northwest of Ireland

Atrue family affair, the business is run by the Grimes family, and it makes a range of food from chips to burgers as well as its signature fried chicken. Running four or five open fryers in each shop, they also use a pressure fryer to create the deliciously tender chicken range Initially very sceptical about the OiLChef claims, owner Kevin Grimes decided to put it to the test.

“When I’m told you can cook frozen food at a lower temperature, I’m immediately suspicious! But when I started doing the case study, I approached it with an open mind and we had two fryers side by side, both freshly boiled out, with new oil and we kept a running notebook of our findings. We used a chicken fillet in both fryers. We cooked the product for the same amount of time, and we even turned down the temperature on the fryer with OiLChef by about 10 degrees, on the advice of OiLChef. Day seven came and we changed the oil in the fryer without OiLChef, carried on frying, and the chicken from the fryer with OiLChef was coming out even better than the one with fresh oil. After that we used the fryer as normal, fried everything in it as we usually would, and I got that oil up to 31 days using the OiLChef device! My mind was blown!”

For Four Lanterns, chicken is cooked in the Winston

Pressure Fryer and this ensures the chicken is tender and retains moisture better than in an open fryer. There is an OiLChef device to fit this type of fryer and the Four Lanterns’ team put it through its paces as part of the trial, resulting in chicken that was even better quality than without the device.

Initially using around 100 litres of oil every week, in each of the five shops, the team now change the oil every 21 days. The fryers don’t need topping up as much as the OiLChef stops the oil becoming too viscous, so it doesn’t stick to the fryer, the elements or indeed the food.

As Kevin outlines,

“Obviously, the massive saving is in the amount of oil you use – instead of approximately 26,000 litres of oil per year, we’re now using between 8,500 and 9,000 litres!

That’s a saving of about €22,000 a year, based on current oil prices. And not only that, but our customers are also getting a better product, less greasy and much crispier. I’m delighted with OiLChef, first time we’ve been excited about anything in fast food in over twenty years!”

For further information on OiLChef, visit www.oilchef.com

Connect with Oil Chef on LinkedIn @OilChef

Fish & Chips Award Winners Experience the Trip of a Lifetime in Iceland

At the end of May, Business Iceland—on behalf of the Seafood from Iceland initiative—hosted a four-day visit to Iceland for winners of the 2025 National Fish & Chip Awards, industry partners, and selected members of the media. The purpose of the trip was to highlight the importance of the seafood industry in Iceland and offer guests a firsthand experience of Fishermen’s Day in an Icelandic coastal village. The trip was part of the broader Seafood from Iceland marketing project, carried out in collaboration with the Icelandic Federation of Fisheries and seafood companies across the country.

In Siglufjörður, the group visited a key producer of sea-frozen fillets for the UK market, Ísfélagið/Rammi, and toured one of Iceland’s most impressive vessels—the freezer trawler Sólberg ÓF-1. After an eventful day in North Iceland, which included a beer tasting at Segull 67, a visit to Samherji’s processing plant in Dalvík, and some wellearned relaxation in the hot tubs at Hauganes, the group made their way east. Along the route, they enjoyed two memorable refueling stops: fish and chips at Mývatn and coffee at Fjallakaffi in Möðrudalur.

The journey continued in East Iceland, where the group joined a festive Fishermen’s Day celebration in Neskaupstaður. Locals gave the visitors a warm welcome, and on Saturday, the group boarded a ceremonial cruise in ideal weather conditions. The boat sailed past Norðfjarðarhorn, and international guests described the experience as unforgettable. After the cruise, they visited the Beitiskúrinn fish shack to enjoy a delicious seafood skillet while taking in the excitement of a traditional rowing competition. The evening concluded with a celebratory Fishermen’s Day dinner and dance hosted by Síldarvinnslan, one of the town’s leading seafood companies.

Throughout the trip, the group enjoyed exceptional hospitality—from Mjóeyri and the historic Randulffssjóhús in Eskifjörður to the reindeer park in Fellabær—before

ending the journey with a relaxing visit to VÖK Baths, just outside Egilsstaðir.

Throughout their travels, the group experienced the warm hospitality for which Icelanders are known. Among the guests was Graeme William Burrell, owner of Yarm Road Fish and Chips, which won first place in the Fish & Chip Restaurant of the Year category at the 2025 National Fish & Chip Awards. It was Graeme’s first time visiting Iceland, and he had this to say about the experience:

“The hospitality here in Iceland has been incredible. Everyone has been so friendly and welcoming. The visits have been really insightful, and now we have a much better understanding of what makes Icelandic fish so special.”

The visit to Neskaupstaður left a strong impression on Graeme, who boarded Blængur NK 125, a freezer trawler operated by Síldarvinnslan, one of his suppliers. The vessel also carried guests on the ceremonial Fishermen’s Day cruise.

Also on the trip was Josette Foster, owner of Fish & Chip Weston Grove in Chester and a board member of the National Federation of Fish Friers, one of the organizers behind the UK’s National Fish & Chip Awards. Reflecting on the experience, she said:

“It’s hard to put a price on this trip. We’ve seen so many exciting things, and the itinerary has been incredibly varied. From stunning nature to great company and outstanding food, the hospitality we received was truly exceptional. It’s clear that Iceland’s seafood sector is doing outstanding work.”

Iceland’s seafood industry is a cornerstone of the national economy, and the country’s fish is renowned for its quality. This visit provided the UK delegation with an authentic glimpse into what sets Icelandic seafood apart. Now back home in the UK, Graeme and Josette are sharing their stories—about Fishermen’s Day in Neskaupstaður, the quality of Icelandic fish, and the inspiring people they met along the way.

Lifecycle Oils Launches First Own Brand Edible Oils Range

Used cooking oil collection and green fuel generation specialists launch a range of sustainably sourced fresh cooking oils to “complete the loop” on circular oils and fats service for UK foodservice businesses

Leading used cooking oil collection, recycling and green fuel generation specialists, Lifecycle Oils, has launched its brand of responsibly sourced cooking oils for foodservice businesses in the UK.

The new range includes vegetable oil, rapeseed oil, and sustainably sourced palm oil, with solutions to suit highstreet eateries, chain restaurants, fish and chip shops, and independent takeaways nationwide.

Lifecycle Oils provides a circular oils and fats service to the food industry, including the supply of fresh oils, fat, oil and grease management and the collection of used cooking oil. The company then processes the waste oil into a feedstock that can be converted into sustainable plantbased fuels such as biodiesel alternatives and sustainable aviation fuel (SAF).

Adam Thompson, CEO of Lifecycle Oils, explains:

“Having our brand in the market isn’t just about providing great value or real choice to customers – it ensures that we have complete control over the sourcing, quality and

sustainability of all the oils we provide to customers.”

“Our mission is to provide a fully circular oils and fats service – from the supply of responsibly sourced fresh oil to the supply of sustainable biofuels. The new Lifecycle Oils range completes this loop – providing foodservice customers with a convenient, value for money solution that covers the complete lifecycle of their edible oils.”

The Lifecycle Oils fresh oil range is available in a range of sizes and formats to suit customer requirements. All oils in the new range are suitable for Halal, vegetarian and vegan diets. All Lifecycle palm oil products contain 100% certified sustainable palm oil.

Headquartered in Walsall, with 12 sites nationwide, Lifecycle Oils employs 250 people and is one of the fastest-growing sustainable energy businesses in the UK. The company is backed by specialist investors, Gresham House.

Additional information about Lifecycle Oils and the new range can be found at https://lifecycleoils.com/

T Sustainable fishing and supply with Marrfish

he importance of sustainability in food production and its impact on the environment is gaining momentum with consumers; a survey of UK adults concluded that 54% believe it is important for a product to be responsibly sourced or harvested, with 53% in agreement that the process of the product or service’s making should support biodiversity.1

Bidfood’s latest trends report highlights that ‘sustainable thinking has become ingrained into customer choices and that 76% find dishes and ingredients that have provenance within the UK appealing.’2 Diners appreciate information on the provenance and sustainability of ingredients, so catering operators should make a point of featuring the story behind the fish on their menus, and highlight alternatives too.

Marrfish draws on a long-standing, rich fishing heritage; for over 150 years, generations of the Marr family have been fishing British waters. In 2011 Marrfish was created with the aim of delivering fresh quality fish and seafood to foodservice sectors, utilising the latest technologies and fishing practices to ensure premium product quality, caught in a responsible and sustainable way, and today is promoting the consumption of more varieties of fish so we all eat more sustainably.

Ben English, Operations Director, Marrfish Ltd: “Marrfish owns 30+ fishing vessels so has the pick of the catch, fished straight from the North Sea - some of the most fishrich and diverse waters on the planet. This gives us full traceability so we can add provenance to any menu.

“We advocate using underutilised seafood species because no matter what the season, our seas provide an abundance of seafood. 52 weeks of the year, approximately 20 species of seafood are caught in Peterhead every day. Our consultative approach helps operators better understand the variety and qualities of fish available; hake is a great example of a fish that is now in demand and trending on menus – 20 years ago we sold 100kg of hake a week, now sales have increased to 300kg a day!

“The best fish-based dishes are made using the freshest fish and those sourced from our cold UK waters are coveted by our European neighbours. Don’t just settle for cod or haddock; underused species like coley, gurnard, megrim

and grey mullet are often overlooked but they’re versatile and flavoursome. For a cost-effective choice, I would highly recommend Coley as an alternative to Cod; the firmness of this fish means that it doesn’t break up as easily as Cod either, and it takes on most flavours really well.”

In UK waters, as cod and haddock stocks have been under pressure due to overfishing and climate change, several more viably sustainable species have emerged as alternatives. These species are better managed, have more stable populations, and can be caught with relatively lower environmental impact.

For some alternative species, the most often used is Coley. With a very similar flavour to cod, it is often seen as inferior, but for this reason it is less expensive. Look to Hake, which has a similar, mild white flesh to cod, is good for frying, and is underused in the UK, despite being very popular in Spain and Portugal. There’s Scottish Pollock which is widely available and considered more sustainable than cod. With a milder flavour, and slightly firmer than cod, it’s often used in fishcakes or fried. Whiting is delicate in flavour but works well in batter, and then there’s Megrim, or Cornish, Sole; a mild flatfish which is great grilled or fried.

Ben English; “It is a quandary because if we were to shift our consumption away from Cod and Haddock to these alternatives, we would quickly over exploit them as well, so it’s about finding a balance between the traditional and the underused. Try running specials alongside your normal offering - especially fish & chips - to ease the pressure on stocks and encourage trial by customers who may have never considered some of these varieties.”

Whichever you choose, look for labels such as MSC (Marine Stewardship Council), avoid species that are redlisted by the Marine Conservation Society’s Good Fish Guide and stay local; fish caught with low-impact gear (e.g., line-caught) around the UK is generally better for the environment too.

1 Deloitte ‘What consumers care about when it comes to sustainability’ 2023

2 CGA and Bidfood 2024 Food and Drink Trends consumer survey, sample size 2,003 (UK adults)

To learn more about Marrfish and its wholesale supply call 01279 501051, go to www.marrfish.co.uk or email info@marrfish.co.uk

Brunner-Anliker Joins

Jestic Foodservice Solutions!

Jestic Foodservice Solutions is proud to announce the addition of Brunner-Anliker, the world leader in high precision food processing, to its premium portfolio of highperformance commercial kitchen brands

Renowned for its Swiss engineering excellence, Brunner-Anliker has been at the forefront of food processing innovation for more than 100 years. Its product range, including the vegetable cutting and grating machines, is synonymous with precision, hygiene, and durability, making it a trusted choice for chefs and foodservice operators globally.

The partnership will see Jestic become the exclusive UK distributor for Brunner-Anliker, strengthening Jestic’s position as a leading supplier of world-class kitchen solutions for the UK hospitality and foodservice sector.

Steve Morris, Sales Director at Jestic Foodservice Solutions comments:

“At Jestic, we’re committed to providing our customers with the very best in performance, innovation and reliability, and Brunner-Anliker fits that vision perfectly. Its exceptional engineering, combined with an intimate understanding of the demands of a professional kitchen, makes it a brilliantly relevant addition to our portfolio. We are excited to bring these exceptional preparation solutions to the UK market and support operators in achieving greater efficiency and consistency in their food preparation processes.”

Jestic will be launching with the GSM 5 Star, Anliker L and Anliker XL vegetable slicers, offering exceptional efficiency,

precision, and safety, helping operators save time and maintain consistent quality.

The GSM 5 Star is ideal for compact spaces, delivering high-performance slicing with minimal waste and specialty cuts like brunoise or gaufrettes. The Anliker L balances volume and versatility for medium-volume kitchens, while the Anliker XL handles large-scale operations effortlessly.

All models feature a hygiene-focused design, easy cleaning, and durable construction. With Swiss-engineered hand-sharpened blades and ergonomic controls, these slicers reduce labour intensity and improve workflow, making them essential tools for professional kitchens aiming to boost productivity without compromising on food quality or safety. Each unit is maintenance-free, backed by a unique 5-year warranty, and built with a stainless-steel body and patented materials for enhanced performance and longevity.

Lukas Arnet, CEO of Brunner-Anliker adds:

“We are very pleased to join forces with Jestic Foodservice Solutions - a strong local partner with a clear focus on high quality equipment. Together we aim to bring our unique products to UK customers and support them with in-depth know-how, comprehensive training, and best-in-class aftersales service.”

Brunner-Anliker joins an impressive line-up of brands represented by Jestic, reinforcing Jestic’s reputation for delivering premium equipment backed by expert support and service.

For more information on Brunner Anliker and the full Jestic portfolio, please visit https://brunner-anliker.jestic.co.uk/ or call +44 (0)1892 831 960.

Cromars Launches Scotland’s First Chippy Breakfast

Mornings just got a whole lot saucier in St Andrews, thanks to a new Filthy Breakfast offering from Cromars – the award-winning chippy famed for its legendary fish suppers, dog-friendly dining, and cheeky take on traditional favourites

For let’s face it, there are mornings when only a Pure Filthy Breakfast will do – whether you’ve been up since 4am working, overdid it the night before, or are just crawling home after a night to remember (or forget).

Now Cromars is serving up a brekkie to be proud of with the Pure Filthy Breakfast menu available from 9am to 11.30am daily. And frankly, nothing else will come close. Enjoy a base of golden hash brown bites, topped with a fried egg, smothered in melted cheese, and loaded with your choice of sauces, and:

Smoked sausage bits

Crispy bacon

Veggie sausage

This is pure indulgence. It’s satisfying. It’s Cromars. And, if you can’t face leaving the house? Get it delivered via Deliveroo. Pure Filth, straight to your door. No judgement. Just pure Joy.

On the QT... if you’re not quite ready for Pure Filth, Cromars is also serving classic breakfast rolls - bacon, sausage or veggie – or for those who’re looking for something lighter, there’s the new ‘Boost Your Breakfast Box’ for £5.95, which includes a Greek yoghurt with chocolate granola and a Monster Mango Loco yoghurt shake – the ultimate morning wake-up call. Still Cromars. Just that little bit cleaner!

Wendy Napthine-Frame, owner of Cromars, said:

“We’ve built our reputation on serving great-tasting food with a side of fun and banter. At Cromars, we don’t take ourselves too seriously – but we do take our food seriously. Fresh fish, top-quality ingredients and flavour-packed dishes are what we’re known for. Our new ‘Pure Filth Breakfast’ is no exception – it’s big, bold and gloriously indulgent. A proper St Andrews chippy breakfast for locals, students, workers and visitors to St Andrews, really anyone who knows that sometimes only something outrageously filthy will hit the spot.”

For more information, visit www.cromars.co.uk

August and September 25

Fried chicken is quickly becoming a global powerhouse within the fast-food sector

Our What the Cluck research found that 87% of people love fried chicken… with most consumers buying it at least once a month! Its crispy, flavourful profile and versatilityserved in buckets, burgers, wraps, or wings – makes it a customer favourite across the nation. As the UK’s leading supplier of premium chicken coating systems, we recently revamped our 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.

Rooster’s Chicken coating system is a premium, full-service breading solution tailored for fast food outlets aiming to serve standout fried chicken. The range includes signature products like Rooster’s Spicy

Breading - a bestselling coating with a chilli kick to offer a fiery experience, as well as Rooster’s Regular Chicken

Breading - a well-balanced combination of delicious herbs and spices that creates the ideal light golden breading – perfect for those wanting to offer a more traditional flavour combination.

For those looking to create their own secret recipe, Rooster’s also offers a bespoke chicken breading service: from consultation and recipe development through to customised formulation, packaging, and full branding support. From food trucks to fast-food chains, collaborate with our dedicated development chefs to create a

delicious coating blend unique to your business, with scalable production and consistent quality ensured.

The Rooster’s Chicken Coating System is designed to deliver consistently crispy, flavourful results while improving operational efficiency, reducing waste, and optimising cost margins - making it a profitable option for fast food outlets looking to differentiate their fried-chicken offering.

And why not go that one step further? Middleton Foods has extended its hugely popular ‘Roosters’ range of chicken coating products with the addition of its new Rooster’s Hot Dipping Sauce – a cluckin’ hot product that helps operators liven up their menus. Serve alongside fried chicken, drench hot fried wings, smother over smash burgers and even slather it atop loaded fries! Mouthwateringly delicious, the bold and fiery Dipping Sauce is the perfect accompaniment – simply blend the dry mix with boiling water, whisking until smooth. Microwave for one minute, stir and serve.

To download the Middleton Foods ‘What the Cluck’ Rooster’s report, please visit https://www. roostersbreading.com/insights-and-market-trends.

For more information on Middleton Foods, please visit https://www.roostersbreading.com/ or call +44 (0)1902 608122.

Middleton Foods announces return of The Peter Hill Award for 2025!

Following its tremendous success over recent years, Middleton Foods is delighted to announce the return of The Peter Hill Award, which is back, once again, for 2025! The competition welcomes entries until 30th September 2025, to newcomers to the fish and chip trade, with a whopping £10,000 worth of prizes up for grabs!

Launched by Middleton Foods in 2023 in memory of its late CEO, Peter Hill, The Peter Hill Award is truly unique and reflects Peter’s passion for his beloved fish and chip industry as Ryan Baker, Sales Manager, Middleton Foods explains:

“Peter loved the fish and chip industry so much and was always keen to support and nurture new talent in the trade he adored. The Peter Hill Award recognises newcomers to the industry, encourages new talent, promotes quality and excellence and allows us to give something back to the trade. We’d like to extend our thanks to our independent expert judging panel – Fred Capel, Nigel Hodgson and Calum Richardson – as well as Nikki Williams, Field Sales Manager, KFE and NFFF too, for their ongoing support.

to bring it back for its third year and can’t wait to see who enters, and who will win something money just can’t buy.

A carefully curated prize pot, which encapsulates all the aspects of the industry Peter loved so much – areas he was so knowledgeable and passionate about – that will support the winner and benefit their business ongoing.”

The winner of The Peter Hill Award 2025 will receive a spectacular prize – £1,000 worth of Middleton Foods stock; design of their own, ‘own label’ bespoke batter mix; two places at the KFE School of Frying Excellence; membership of the NFFF for one year; 1-1 ForkedUp training with Calum Richardson, for 3 months; two tickets to the Fish & Chip Shop of the Year Awards 2026 (with hotel accommodation and travel expenses); a years’ support from Middleton Foods very own Batter Boys and additional support for National Fish and Chip Day 2026!

Four runners-up will each receive £300 of Middleton Foods stock and one place at the KFE School of Frying Excellence, with accommodation.

“We all miss Peter tremendously. The fish and chip industry stole his heart, and with The Peter Hill Award we’ve created a true legacy to Peter. It’s a fantastic way to keep our great friend’s memory alive, and something all the Middleton’s family are extremely proud of. It sparks considerable interest throughout the industry, which means winning is even more special – it isn’t just the kudos of being the winner, but the amazing prize is hugely beneficial to the winning business. We’re delighted

Full details on how to enter The Peter Hill Award 2025, the judges and the all-important prize, can be found here – www.middletonfoods.com/the-peter-hill-award.

Middleton Foods, the UK’s leading manufacturer of foodservice pre-mixes, is a family owned and operated business, proudly manufacturing food products in the heart of the UK using modern machinery combined with the latest manufacturing techniques. For further information please call Middleton Foods on +44 (0)1902 608122 or visit www.middletonfoods.com.

Europe’s leading business event dedicated to the growth of restaurants and takeaways is returning on 30 September & 1 October 2025 to ExCeL London!

Restaurant & Takeaway Innovation Expo has gone from strength to strength, highlighting the different solutions and technologies that are changing the business landscape for restaurants and takeaways. 2025 is set to be no different, bringing together hundreds of exhibitors to showcase their innovative restaurant systems, financial processors, and food waste management tools, among many others, allowing attendees to get to know game-changing developments firsthand.

Along with being able to source the newest developments in restaurant technology, visitors to the event will also be able to access a range of inspiring seminars by representatives from some of the world’s leading eateries. Most importantly, the event will be the birthplace of conversations that could lead to game-changing collaborations, with thousands of restaurateurs coalescing under one roof.

And the cherry on the cake? It’s all FREE! You can build a fully-formed, modern restaurant or takeaway strategy without parting with a penny. All the newest technology, expert insights, and vital connections for free.

It doesn’t end there either, with your ticket granting you access to 6 concurrent industry events, combining to create The Hospitality B2B Portfolio, the leading B2B event

for the growth of the hospitality industry.

Don’t waste any more time, secure your free ticket now! www.takeawayexpo.co.uk

+Trends to bookmark in Booker’s new Summer Catering Guide

Booker has launched its 2025 Summer Catering Guide, spotlighting new and trending lines available across branches now. Designed to support caterers, chefs, sandwich shops and fast food operators as the summer season approaches, it also includes over 600 price lockdowns, seasonal menu ideas and exclusive lines.

Group grazing and sharing foods are set to boom, representing a huge opportunity for outlets and venues this summer. Lean towards lighter, fresher foods with world influences, mixed textures and the option for sharing; diners are keen to try a variety of foods, sample different menu options and taste a selection of dishes, rather than order a traditional main course for themselves.

The guide spotlights standout lines across the estate, including own label and branded favourites. Matcha is having its moment, Korean food is gaining traction, and loaded fries are filling up menus. Protein and deli bowls, and global BBQ fusion dishes bring flavour inspiration from around the world, so chefs can shake up their offerings as the busy summer season kicks in.

Matcha moment

Matcha is a trending ingredient for summer, particularly for iced lattes, flavoured drinks, and desserts such as cookies, waffles, crepes and pancakes. Its popularity is fuelled by its health benefits, distinctive flavour profile, pairing potential and vibrant green colour. It’s no longer a niche item but a must-have for cafés, diners, and fast food outlets. It pairs well with a variety of other ingredients such as white chocolate, vanilla and fruits including strawberries and mango.

Darren Bown, Catering Director at Booker, says: “Fast food shop owners would be wise to invest in ceremonial grade matcha powder – it’s versatile and can be used for iced drinks, smoothies and shakes, in sweet baked goods and hot

or cold desserts. We suggest adding dessert options such as matcha pancakes with ceremonial grade matcha powder, topped with double cream, strawberries and fresh mint – a stylish, summertime treat and certain to be a hit with the Instagram and social media crowd.”

K-Food

Korean food has gained traction within the hospitality sector for informal dining and sharing occasions. K-BBQ and K-food is attractive to diners on both the taste and health front, and for the entertainment and interactive nature of the experience.

Darrent says: “Chefs can create a Korean-style Bulgogi beef sandwich made with beef rump, kimchi and fiery gochujang mayo served in a brioche bun or baguette, or an Asian-inspired Tonkatsu Pork Sandwich made on a sweet brioche with chilli jam and white cabbage. These creative sandwiches tap into current trends for mixed textures and flavours from around the world.”

Loaded fries

There’s a growing trend for elevating fries and chips, resulting in the popular dirty or loaded fries concept. Diners enjoy the novelty of these, plus they’re portable, filling, and can be personalised to suit the diner’s preferences. Add dishes such as wild boar and pancetta dirty fries, smash burger loaded fries, or five bean chilli loaded fries to menus to leverage this trend.

Darren continues: “Chefs can compile these dishes with

ease and speed in boxes for outdoor or on-the-go dining. When presented well, they can bring the wow factor to the dining experience and create inspiring social media content, encouraging others to come and explore menu choices.

Bowled over

Poké bowls, deli bowls and protein pots are a healthy food trend that is convenient, fresh, tasty and has visual appeal as it’s generally colourful food.

Dishes such as Southern Fried Chicken poké bowls with rice, grated vegetables, or Cajun spiced salmon with quinoa, red cabbage, avocado are popular choices. They can be enhanced with Americana sauces such as Buffalo wing dip and Smoky Bourbon BBQ, or chefs can go global with spicy Korean kimchi, Chipotle, Sriracha and Firecracker sauce. Consider adding combinations such as goat’s cheese and beetroot, or hot options such as fajita rice with kidney beans and spicy peppers for meat-free options.

Darrent comments: “It’s important for chefs, fast food shop owners and food to go operators to incorporate fresh ingredients with the right herb and spice blends, oils, sauces and seeds to give consumers authentic flavours and satisfying textures. Poké bowls and deli bowls are visually appealing, healthy and easy to assemble, plus they can be personalised with a combination of protein, grains and vegetables to suit the diner’s preferences.”

Global barbecue fusion

For something out of the ordinary, chefs should consider fusion flavour profiles - blending tastes and textures from different global cuisines for added crunch and spice, such as the addition of nachos, kimchi, slaws and pickles to classic burgers and hotdogs.

• Loaded Scandi hotdog - a Swedish twist on the classic, featuring bratwurst with pickled gherkins, crispy fried onions and a blend of sauces

• Loaded Nacho cheeseburger - a stack of smash burger patties topped with tortilla chips, guacamole, salsa and chipotle served on a spicy chilli brioche bun for a spiced up, fiery burger

• Kimchi hotdog - a combination topping of kimchi and sriracha sauce

• Pulled Beef Burger with Goat’s Cheese Chutney - using slow-cooked Beef Brisket with our Chef’s Larder Premium Caramelised Onion Chutney and goat’s cheese crumble

Dishes such as these can bring a new depth of flavour to the dining experience and, importantly, bring incremental sales over the summer season.

Plant-based options

Darren says: “In an increasingly competitive marketplace, it’s important to offer free-from, organic, vegetarian, vegan and plant-based alternatives to cater to these diners. To elevate plant-based foods beyond the basics, chefs can add smoked whole vegetables as centrepieces, such as smoked cauliflower or aubergine, or create signature plant-based proteins with authentic smoky flavour such as Cajun or Louisiana. We stock a selection of vegan options under our Strong Roots range, including Bean and Beet or Pumpkin and Spinach burgers.”

The Booker Summer Catering Guide is out now with seasonal ideas and inspiration as well as new lines for summer 2025. Booker has locked down prices on over 600 products and ingredients to ensure businesses can make their purchases at special prices, safe in the knowledge prices will not fluctuate. Current prices are locked until 7 October 2025.

View the Booker Summer Catering Guide here: https://online.anyflip.com/hrqee/zbct/mobile/index. html

Website: https://www.booker.co.uk/

Rise & Shine: Aviko Launches Guide to Support Morning Trading

Aviko, a leading supplier of chef-inspired potato specialities, has released an all-new Brunch Trends 2025 guide, giving operators the key to successful morning trading and beyond

The past year has seen operators increasingly diversify their formats and offerings to excite new audiences – with this expansion driving growth in the breakfast market. Aviko’s brandnew Brunch Trends 2025 guide is a one-stop shop for operators who want to emulate this growth. Using insight from consumer research, as well as looking at trends from businesses on the other side of the pond, Aviko’s Brunch Trends 2025 can help inform business strategy to turn brunch into a profitable eating occasion for any operator in the UK.

From knowing when consumers are most likely to go out and eat, or tips to nail menu composition, this new guide offers four main concepts to inspire creativity and meet consumer demand, including Burgers & Sandos, Protein Packed, Pure Eggcelence and Perfect Sides. But that’s not all. The guide also considers the ever-increasing need to cater for a range of dietary requirements – and provide healthier alternatives.

Available to download from www.aviko.co.uk, the report is a practical resource combining both consumer insight

and recipes from top chefs in the industry to help operators drive those all-important margins in 2025.

Commenting on Aviko’s report, Mohammed Essa, Commercial Director UK & Ireland, Aviko said;

“We’re proud to bring another innovative and insightdriven report to foodservice. Despite its name, the Brunch Trends 2025 guide is not limited to just morning trading.

It provides operators with the opportunity to diversify any menu, perfect to target all-day dwellers, or work across an all-day breakfast menu. This new guide really is a deep dive into consumer behaviour – from when they eat to who they eat with, and we hope readers will see the benefit of not only expanding their offerings but working with a supplier who wants to help you succeed!”

As consumers become more adventurous, with 80% wanting to experience something new, readers can discover the cuisines most popular at brunch – including Mexican-inspired dishes, or even find new ways to serve up quintessential British breakfast offerings – from the classic Fry Up to a Bloody Mary. Better yet, learn from industry heavyweights like Stonegate, Tom Rowley (Head of Kitchens at The Alchemist) and Andrew Scott (Head of Food at Wadworth and previous Great British Menu contestant) about how they make their brunch offering stand out. For both new and existing Aviko customers, this guide offers an exciting avenue to expand menu offerings with high-quality products they know they can trust.

Aviko is continually looking to innovate and inspire, and has spent over sixty years supporting foodservice operators – from insight-led guides to The Delivery Prophets podcast. Its extensive range includes Hash Browns, Hash Brown Bites, SuperCrunch Fries, and Snackables.

For more information on Aviko, and to download the Brunch Trends 2025 Guide visit https://www.aviko. co.uk/campaigns/brunch-trends-2025

Funnybones Launches New Smoked Pulled Meats

Funnybones Foodservice has added a new range of Rio Pacific Smoked Pulled Meats to their extensive portfolio

Using cuts of meat chosen to deliver maximum flavour, the range includes pork shoulder, chicken thigh, and beef brisket. All are authentically smoked with hickory wood chips in an open smoker for up to 14 hours, resulting in a deep natural smoke flavour, dark outer char, and moist, tender texture.

Funnybones’ Development Chef, Tom Styman-Heighton, comments on the versatile applications of the new products:

“Pulled meats are a great menu addition because they can be used across so many different dishes and many cuisines. Their gently smoky flavour can be customised by adding one of our sauces, instantly transforming the identity of a dish to reflect ongoing industry trends. For example, to lean into the sloppy indulgence associated with BBQ season, chefs could add some of our Rio Pacific Hickory BBQ Sauce to the meats and serve in a bun as an alternative to a standard burger. They could also be used as a source of protein in burritos, tacos, and sandwiches, to top pizzas, or to upsell ‘loaded’ versions of nachos, fries, and tater tots to increase profits. The options are limitless.”

The convenient 2 x 1kg format can be reheated from frozen or defrosted and kept refrigerated for up to 5 days, making these smoked pulled meats a great option for chefs looking to eliminate unnecessary food waste. Arriving frozen also enables chefs to order in bulk to ensure they have stock to meet demand while reducing food miles.

Both the smoked pulled chicken thigh and beef brisket are suitable for halal diets, making it easy for chefs to create inclusive menus to appeal to a broad range of customers.

For more information: Phone: 01707 321 321 Email: info@gkco.com

Powering Charlie’s Chicken on the Move

Jestic Equips New Food Truck with Henny Penny

Powering Charlie’s Chicken on the Move Jestic Equips New Food Truck with Henny Penny

FFrom exceptional chicken burgers and waffle fries to on-trend popcorn chicken and tenders, Charlie’s Chicken is the go-to spot in the Midlands for crispy, golden goodness packed with flavour in every bite. After causing a stir online and drawing queues of loyal fans to their shop in Water Orton, Charlie Ward and his team decided it was time to take Charlie’s Chicken on the road with a brand-new food truck. And when it came to frying solutions, there could only be one option – Henny Penny.

Kitting out the truck meant staying true to the quality that built their reputation. There was never a question of cutting corners, it was essential that the team based the kitchen around the same Henny Penny Evolution Elite fryers they rely on day in, day out in the shop, as Charlie Ward, owner of Charlie’s Chicken explains:

trucks make do with basic tabletop fryers, Charlie knew that only Henny Penny could deliver the performance needed to keep up with demand and maintain the high standards their customers expect. The result? Fresh, hand-marinated chicken cooked to perfection - whether it’s served from the counter or the curb. Charlie continues:

“We want longevity with this business, that’s why we bought Henny Penny. If we didn’t see longevity and they weren’t high quality, I would have stuck different fryers in there. But when you go to every detail that we do, there’s a reason why they’re in there.

Henny Penny to me is unmatched. It does what I need it to do in the volumes I need it to do. So yeah, I can only stress to anyone that Henny Penny is the best.”

“From speaking to Jestic and doing the research that I’ve done, looking around the country, and seeing what the big places in America use, there’s a reason those businesses use Henny Penny. Ultimately, we built this kitchen around those fryers, from the time and quality of the cook to the oil management. Quality is our main objective and that’s what these machines give. It’s like having an extra member of staff, where you stand back and it does the work for you, which when you’re busy, you want that. So, it really does give back.”

Henny Penny is the gold standard for speed, oil efficiency and consistently perfect fried chicken. While many food

Henny Penny has proven to be the ideal frying solutions partner for Charlie’s Chicken from shop to truck, delivering consistent quality, efficiency, and reliability across both sites. By leveraging Henny Penny’s advanced frying technology and responsive support, Charlie’s Chicken has been able to maintain its signature taste while optimising operations and reducing waste.

For more information on Henny Penny or any Jestic brand, visit www.jestic.co.uk or call +44 (0)1892 831960.

Kraft Heinz launches first-ever culinary competition, in partnership with 2018 Great British Menu winner James Cochran

Kraft Heinz has partnered with James Cochran and the Craft Guild of Chefs to launch Masters of the Menu - its first-ever nationwide culinary competition for independent chefs and operators

The competition will give five talented chefs the chance to receive one-on-one mentorship from Cochran, developing their business acumen and culinary skill before competing in an intimate two-round cook-off for the ultimate culinary crownMasters of the Menu champion.

The overall winner will receive £2,000 worth of Heinz product to support their operator, a cash prize of £2,000, the chance to co-host an exclusive supper club with James Cochran, and national PR exposure.

Plus, by simply entering, all eligible individuals will be placed into a prize draw for the chance to win £100 in cash. Kraft Heinz has rich legacy providing Brits with products they love since 1886, when the Heinz Tomato Ketchup was first sold in London. With 76% of consumers stating that Heinz Tomato Ketchup is of better quality than other brands, Kraft Heinz is committed to sharing this brand equity to support independent operators a competition that offers tangible value.

Tom Franklin, director of foodservice at Kraft Heinz said: “At its core, Masters of the Menu is more than just a culinary competition, it’s a way to champion dedicated chefs from smaller operations and help build their profile within the industry.

We’re thrilled to be working with James, his dynamic energy and culinary aptitude aligns perfectly with the Kraft Heinz brand and its host foods. His experience in running his own restaurants and developing new business concepts makes him an ideal mentor for independent operators, not only from

a culinary perspective but from an operational perspective.”

James Cochran said: “It’s a real privilege to share what I’ve learned after more than a decade in the culinary industry. I owe so much of my career to the incredible mentorship and opportunities I received along the way. That’s why this competition with Kraft Heinz means so much to me - it’s a chance to give back to the industry that shaped me. I’m excited to see the amazing talent out there and hope I can play even a small part in helping it grow.”

How to enter:

To enter for a chance to compete in Masters of the Menu, individuals will need to develop and submit a recipe using one or more Heinz core products. Successful entrants will compete with this dish in the first round of the final cook off. The competition is open to any chef resident in the United Kingdom, aged 18 or over and working for an independent operator (independently owned with four or fewer locations) currently operating in the United Kingdom. Entries open on 2 July 2025 and close on 2 October 2025. For information on entry requirements and how to enter, please visit the ‘How to Enter’ page on the Masters of the Menu webpage. https://www.kraftheinzawayfromhome. com/en-GB/mastersofthemenu

For full details on the competition please view our competition playbook on the Masters of the Menu webpage. https://cdn.allotta.io/image/upload/ v1751040910/250527_MOM_Heinz_playbook_V5-2_ vxxvph.pdf

An easy way to offer customers a sweet treat

Sweet treats provide the perfect ending to a fast food meal or snack

Whether customers grab and go or sit in to dine, they will appreciate the addition of a cake, muffin, tart or other similar item on your dessert menu.

Offering ready-wrapped sweet treats is a great way to get customers to trade up too – and offers reassurance to your customers with dietary requirements.

Frozen food distributor Central Foods offers a delicious range of individually-wrapped dessert slices and tarts from We Love Cake that are quick and easy to add to orders.

Simply defrost what you think you’ll need and pop in the bag with a customer’s order. Or remove from wrappers and serve as a plated dessert dressed with cream or ice cream if you provide an eat-in, sit-down service.

Oli Sampson, MD of Central Foods, said: “Speed is of the essence when serving fast food, so having ready-made, individuallywrapped sweet treats available on the counter is a quick and easy way to tempt customers to trade up.

“The We Love Cake range features a wide selection of flavours, and everything in the range has the bonus of being gluten-free, certified by Coeliac UK, which makes all of the products suitable for your coeliac customers.

“With several being vegan-friendly too, there’s bound to be something to suit all tastes.”

Each We Love Cake item has a long defrosted shelf-life of between 14 and 28 days, depending on variety, and this helps to reduce wastage. Another benefit is that they do not need refrigerating to maintain tip top condition.

Choose from sweet treats like chocolate pecan brownies, double chocolate brownies, cranberry and pecan flapjacks, apricot macaroon slices, apple and elderflower slices, caramel shortbread slices or chocolate muffins. Or how about cherry Bakewell tarts, lemon tarts, chocolate and orange tarts, chocolate salted caramel tarts, pecan tarts, or raspberry and almond tarts? There’s even a breakfast muffin which is perfect for operators catering for the early to mid-morning trade.

Deliciously tasty, We Love Cake’s sweet treats will have customers coming back for more!

Based in Northamptonshire with a UK-wide distribution network, Central Foods offers an extensive range of frozen food products to the entire food service sector, including fast food venues. For more information visit www.centralfoods.co.uk

Angelito - your go-to for summer success

Get ready to meet the demand for everyone’s favourite sweet treat with Angelito Ice Cream Mix

armer weather reliably increases demand for frozen treats, and with so many options available - from dairy ice cream to frozen yoghurt and sorbetit’s soft serve ice cream that consistently stands out. Its smooth texture and distinctive swirl continue to make it a customer favourite. That’s why Angelito Ice Cream Mix, the UK’s best-tasting soft serve ice cream, should be at the top of the menu.

The UK’s number one due to its creamy vanilla flavour and smooth, light, airy texture, Angelito also offers exceptional value. With a cost price of only £0.17 per serving and a typical selling price of £1.90, it gives an outstanding POR of approximately 91%! That’s a gross profit operators can’t ignore in the current climate and why National Ice Cream Month should be capitalised on to boost sales.

From just one high-quality base, the possibilities to create new flavour combinations are endless. Whether served in a cone, topped with sauces and sprinkles, or blended into creative desserts, Angelito offers high-margin versatility that today’s operators need more than ever.

Drive sales and boost profits \even further with these tips

Exclusive toppings and cones: Offer a variety of toppings like fresh fruit, sugar strands, chocolate pieces, nuts, DaVinci Drizzles and marshmallows, allowing customers to personalise their ice cream and for you to charge more. Enhance this further with cones from waffle and sugar to sprinkle and chocolatetopped.

Different formats: Don’t stop at cones, serve Angelito Ice Cream Mix in a tub, waffle bowl, ice cream sundaes or, for added value, alongside desserts such as apple crumble and chocolate fudge cake. Or mix chunks of brownie, cut-up chocolate bars, or broken biscuits for even more luxury.

Loyalty programme: Implement a rewards program where customers earn points to redeem against free ice creams or discounts.

Available in large 5kg pack sizes, Angelito Ice Cream Mix is ideal for busy sites, offering plenty of servings per pack and reducing the need for frequent machine refills. It is nut free, suitable for vegetarians and vegans, and has a long ambient shelf life.

To create the complete dessert solution for your customers, call 0800 783 4321 or visit www.kerrymaid.com

Nestlé Professional® Toque d’Or 2025 winners send inspiring message to industry after prize trip to Italy

The 2025 Nestlé Professional Toque d’Or winners have urged operators to nurture young talent and create better career opportunities in hospitality, after returning from their culinary trip prize to Italy.

Tom and Katie said education, service and quality of ingredients are key to creating better experiences in hospitality. The trip, which involved visiting the San Pellegrino manufacturing plant, the Starbucks Reserve Roastery and the famous Acqua Panna estate, is part of the competition’s ethos to help students bridge the gap between the classroom and industry.

Tom Brassington, BOH Winner said: “Hospitality operators have a big role to play in shaping the careers of students and young industry professionals. As I reflect on this trip and the Nestlé Professional Toque d’Or experience as a whole, it’s clear how a combination of high standards, great ingredients and a passion for service can turn ordinary moments into something unforgettable. I’ve learned so much, and as someone looking to kickstart my professional career, I can only encourage other hospitality businesses to invest in young talent and help build a brighter future for our industry.”

life. Experiencing the true art of hospitality – where service and ingredients come hand-in-hand – has been incredibly inspiring. I’d love to see more businesses opening their doors to students and young professionals – it’s how we raise standards and inspire long-lasting careers.”

Over the course of the six days, the duo journeyed from Milan to Florence and into the heart of the Tuscan countryside where they experienced Italian culture, cuisine and craftsmanship at every turn. Their trip began in Milan with a behind-the-scenes tour at the San Pellegrino manufacturing plant, which produces more than one billion bottles of water per year.

As well as learning about how its water is canned and bottled, Tom and Katie learned about the importance of quality control and labelling, which also forms part of the production process.

Later that day, the winners enjoyed a fine dining lunch at Bigio Restaurant in San Pellegrino Terme and an unforgettable multisensory dinner at Sensorium in Milan.

Katie Blundell, FOH Winner said: “You need a combination of education and real-world experience to be able to truly learn, grow and develop. Nestlé Professional Toque d’Or helped me understand the level of professionalism expected in our industry, and this trip bought that ethos to

Their exploration of global brand innovation continued the next day at the Starbucks Reserve Roastery. As part of their tour, Tom and Katie were guided in the preparation of single-origin coffee using four different brewing methods, including Cold Brew, Chemex, French press and Siphon. This experience demonstrated how the same coffee can convey very different sensations based on how it is prepared.

They also watched the manufacturing team transform green beans of arabica coffee into aromatic cups of

brewed coffee, in a fascinating bean-to-cup process.

The duo were then treated to an aperitif on the rooftop terrace at The Roof Milano, taking in sweeping views of the city, followed by dinner at Sidewalk Market – a venue known for its modern take on traditional cuisine.

From there, Tom and Katie travelled by train to Florence. One of the key highlights of their trip included an unforgettable visit to the Acqua Panna estate, located in the rolling hills of Tuscany. Here, Tom and Katie toured the natural spring site and learned about the water’s unique mineral journey through the Apennine Mountains. Lunch followed at traditional Tuscan restaurant Cosimo De Medici, where they tasted local dishes and delved into the region’s food philosophy rooted in simplicity and seasonality.

Dinner that night was at Saporium Firenze, a Michelinstarred restaurant known for its farm-to-fork approach and innovative interpretations of classic Italian dishes. The final full day took them deep into the Tuscan countryside for a vineyard tour and cooking class with an authentic Italian food and drink experience held on a working family-run farm. Under the guidance of local chefs, Tom and Katie picked fresh ingredients, made pasta from scratch and tasted wines grown on the estate, gaining new skills and a deeper understanding of Italian food culture.

Katya Simmons, Managing Director of Nestlé Professional UK&I, said: “Nestlé Professional’s Toque d’Or is about helping young hospitality talent build their confidence, grow professionally and experience the breadth of careers our incredible industry has to offer. Every year we’re amazed by the talent coming through, and Tom and Katie are no exception. This trip to Italy gave them a real taste of hospitality excellence – from global brands to grassroots cooking – and we can’t wait to see where their careers go next.”

For more information about this year’s winners trip and to stay tuned for updates surrounding the highlyanticipated 2026 competition, please click here. https://www.nestleprofessional.co.uk/toque-dor

Funnybones Adds Three New Versatile Seasonings

Funnybones Foodservice has expanded its extensive sauces and seasonings portfolio with the addition of three new Dunn’s River flavours; Lemon Jerk Seasoning, Beef & Meat Seasoning, and Peri Peri Seasoning

Comprised of scotch bonnet peppers, pimento, and a blend of traditional herbs and spices, jerk seasoning had quickly become one of the UK’s favourite Caribbean flavours. The new Dunn’s River seasoning combines this iconic flavour profile with the refreshing zest of lemon to add a vibrant twist to internationally inspired dishes.

For operators looking to tap into increasing demand for African and Portuguese food, Funnybones’ Dunn’s River Peri Peri Seasoning may hit the spot. This gently spicy mixture includes chilli flakes, paprika, and garlic, and benefits from a slightly smoky finish.

Finally, the Dunn’s River Beef & Meat Seasoning is a versatile option for chefs looking to enhance the flavour of their meat dishes without overpowering them. This can then be used in conjunction with additional sauces to create a complex, layered final meal.

Funnybones Development Chef, Tom Styman-Heighton, is excited about the new products:

“Seasonings are an excellent cost-effective way to instantly diversify an otherwise simple menu. With a sprinkle of our new Dunn’s River seasonings, chefs can transport customers to the Caribbean, Portugal, or Africa. This allows operators to quickly tap into emerging trends, such as demand for international and fusion food. Add straight to dishes or mix with some mayo or melted butter to create flavoured dips and bastes.”

The new seasonings arrive in cases of 12 x 100g, so it’s easy to stock up and ensure demand. All three flavours are suitable for vegetarians for ultimate flexibility, and are compatible with vegetables, seafood, meat, and poultry.

Sugar Shack bubble over their bubble tea

With dreamy aesthetics and decadent bakes, Swindon’s first Instagram Café, Sugar Shack, has grown exponentially since humble covid-born beginnings in 2020. Elly Vitale-Ireland, Director and CoOwner of Sugar Shack, recalls how the business took off:

“We started in lockdown of 2020 with home baking, before opening up our Swindon café two years later. Customer feedback was so good that we took this to wholesale and opened our bakery in Wiltshire. Our bakery now supplies around 15 companies nationwide.”

Alongside their mouth-watering bakes, Sugar Shack has a comprehensive drink and lunch menu. The range of items offered attracts a mixed customer base from mums and families to those of the older generation. Teenagers and young are also tempted by the café’s plethora of decadent desserts and refreshing drinks that are regularly promoted via Sugar Shack’s Instagram page.

With such a dominant social media presence, it is no

surprise that Sugar Shack saw the benefits of expanding their menu to include the latest trending item - bubble tea.

Elly explains:

“There are not many places in our area that sell bubble tea, so we’ve been hoping to offer this for a little while now.”

Barista, Kiera Howarth adds:

“Having visited many bubble tea shops myself, I could see the value of adding this colourful beverage to Sugar Shack’s menu, but given the many components required, I was concerned it would be too difficult. However, since discovering the Global Boba Mixology Kit, we’ve been able to easily add a delicious variety of fruit and milk bubble teas, through a one pack format!”

Within the Global Boba ‘Mixology Kit’, operators will find all of the core ingredients required to make 20 of the most popular fruit or milk-based bubble tea drinks with each kit making 5 mango bubble teas, 5 passion fruit bubble teas and 10 brown sugar bubble teas.

Having trialled the mixology kit, Sugar Shack’s belief in bubble tea was confirmed, as Elly enthuses:

“Our new bubble tea offering has gone down really well with customers, and we enjoy making these drinks too! The kit that Global Boba provided has been very simple to use, and Aimia Foods for Professionals are a pleasure to work with!”

With more and more of Sugar Shack’s customer now opting for bubble tea when they visit, Keira quickly realised that moving onto Global Boba’s bulk range was the next best step:

“Global Boba’s mixology kit was definitely a good starting point for us, as we had everything we needed to trial the drinks. However, now our customers have fallen in love with our Global Boba bubble teas, we have moved on to using Global Boba’s bulk range.”

Global Boba’s range of bulk options includes 2.5kg syrups, 3.2kg popping bobas, jasmine tea leaves, tapioca pearls and consumables such as cups, lids and straws. Keira goes on to talk about some of the prep work involved, with these ingredients:

“When using the bulk range, we bring this into to our morning prep, such as cooking off the tapioca pearls for our milk-based teas and brewing our jasmine tea for our fruity drinks. This allows us to efficiently make our bubble tea on customer demand.”

success since working with Global Boba

Reviewing the ease of adding bubble tea to their menu and its unwavering popularity, both Elly and Kiera agreed that partnering with Global Boba was a valuable choice. Elly remarked:

“We would absolutely recommend Global Boba to other cafes and hospitality establishments. It’s a very simple product to use and it goes down with the customers really well.”

Whilst Kiera expanded eagerly: “Bubble tea has definitely been a hit at Sugar Shack. We’ve had such great feedback. Everyone’s loving it!”

To watch the full video case study, visit: https://youtu. be/aebRAlYcc-4

To find out more about Global Boba, please visit Global Boba - Aimia https://www.globalboba.com/

To find out more about Sugar Shack Bakery, please visit: https://sugarshack-cakery.com/

Belfast Plays Host to

The Country Range Group’s annual trade exhibition and conference took place on Thursday 26th June with over 500 delegates and 100-plus suppliers in attendance to kick-start their summer plans.

Run for over 25 years, the event forms a key part of CRG’s calendar and took place outside the mainland UK for the first time since its creation with Belfast’s ICC and iconic Titanic Museum Belfast playing host to the two-part event.

Last year’s ‘Summer of Love’ Foodfest was a tall act to follow but this year’s exhibition proved to be the best ever.

A vital hub for groundbreaking insights, networking and innovation, over £4.3m in orders was placed on the day with over 100 foodservice exhibitors, from major brands to small suppliers, in attendance including Agristo, Belazu, Flora Professional, KP Snacks, Mademoiselle, Nestlé Professional, Radnor Hills, Rich Sauces, Tayto Group Ltd and Unilever Food Solutions.

The main theme of the event was ‘focused on foodservice’ - celebrating great food, industry innovation, and Belfast’s rich culture, with over 1,000 products showcased by suppliers.

Exhibition

Over 100 exhibitors from major brands to small suppliers showcased over a thousand products specifically for chefs and caterers across the foodservice spectrum with a host of live demonstrations, on-trend ingredients and samples for delegates to try from around the world.

The Country Range stand transformed into an elegant culinary showcase, featuring a sophisticated chef’s table experience inspired by the grandeur of the Titanic, providing the perfect backdrop to present the latest ownbrand products. The focus of the stand was the highly anticipated finale of the Signature by Country Range competition. This exciting initiative invited every member wholesaler to contribute their own signature recipe, with the final two entries battling it out to be crowned Signature Champion.

Meanwhile, the Winter Wonderland display captured the magic of the approaching festive season, showcasing the 2025 Group-supported Christmas product range.

All of the surplus stock and samples from the day were donated to FareShare to be distributed to local frontline charities and community groups.

Conference

Chief Executive Martin Ward provided a business update detailing:

Group Growth & Vision: He welcomed the newest members to the Group and updated attendees on the impressive scale of the Group who are now serving over 44,000 customers a month with over 250,000 monthly deliveries. Martin outlined the Group’s ambition to achieve £1.5 billion turnover by 2028.

Technology Investment: Progress on the launch of the Authenticate platform delivering improved operational efficiencies and enhanced supply chain visibility for the Group’s members.

Brand Development: Shared updates on the expanded own-brand presence at member customer events and the exciting launch of the Signature by Country Range brand.

Titanic CRG Conference

Country Range Sponsorship: Country Range were announced as headline sponsor for the 2025/2026 Springboard FutureChef competition, building on the success of the Country Range Student Chef Challenge to support emerging culinary talent.

Strategic Planning: Development is underway for the Group’s next 3-5 year strategic roadmap.

Supplier Relations: Continued success of the Group Takeover initiative, now in its second year of strengthening supplier partnerships.

In a difference to previous years the conference attendees were also provided with a market update from TWC’s Tanya Peppin, a member panel discussing the Future of Foodservice and a Belfast focused panel including Micky Murray, Michael Stewart and Paula McIntyre MBE.

The most anticipated announcement was the reveal of the Group’s much anticipated venue for this year’s prestigious ‘An Evening with CRG’ member and supplier awards evening which will be held at the iconic National Portrait Gallery in London this December.

Gala Dinner & Evening Entertainment

The stunning Titanic Belfast played host to the evening entertainment with attendees able to relax and have fun

following a long but successful day. A charity raffle took place throughout the evening with attendees raising over £7,000 for The Natasha Allergy Research Foundation and the Mines Advisory Group.

Country Range Group Chief Executive Martin Ward said:

“It’s been fantastic to take our annual trade exhibition and conference outside of mainland UK for the first time and its helps kick off a busy and exciting summer for our members and suppliers. The exhibition was a great opportunity to see the entire Group come together, while giving suppliers the chance to showcase their latest products to an engaged audience. The evening gala proved to be just as eventful with a whopping £7,000 raised for charity.”

H Find the solution!

Signature FSE publishes new concept guide for Venta portfolio

ospitality operators searching for the perfect display and service furniture need look no further as Signature FSE brings its innovative Venta catalogue to life with its all-new Venta Concept Solutions and online tool.

As the UK agent for Venta, Signature FSE is delighted to showcase how the renowned German brand’s portfolio can be mixed, matched, and perfectly configured, to create individual food service solutions for every environment. From buffet to bar, modular and multi-use, the Concept Solutions guide perfectly illustrates the exceptional versatility of the range with examples of dynamic set ups from a range of food service environments including coffee areas, seafood stations, mobile cocktail bars and chefs’ tables for theatre cooking.

FSE’s Managing Director, Paula Sherlock, comments: “We’ve been really pleased by how well the new Venta Concept Solutions tools have been received already. By popular demand, we’ve been quick to distribute it to our customers and prospects, and they have been genuinely impressed by the sheer variety of options available to them.

Alongside the Concept Solutions guide, Signature FSE is also promoting Venta’s new online configurator tool allowing operators to visualise their ideal set-up virtually and explore how the Venta portfolio can be adapted to best suit their particular business needs.

Speaking of the new Concept Solutions guide, Signature

“As the Venta portfolio offers so many configurations, it sometimes means that operators can’t visualise their perfect set-up – well, now they can! With the Concept Solutions guide, operators, site managers, and catering teams, can not only identify how functional the Venta units are, but they can also be inspired by its versatility in different scenarios. From major stadia and hotels to more intimate corporate dining and events, we can now help customers visualise how they can accommodate their perfect food service setup. It’s really helped lift the lid on the possibilities available to them and enables us to better provide the solution they’ve been looking for.”

Paula adds: “Once they’ve made their choices, the online configurator is a fantastic tool to tailor the Venta units to the specific venue – from size specifications to operational set ups. Working in tandem with the Concept Solutions guide, this is a great way for customers to get inspiration to enhance their current set-up and see exactly how the Venta equipment will work for them and elevate the guest’s experience.”

For more information on the Venta portfolio, please visit www.signature-fse.com

Sweet Success: Warlingham Ice Cream Shop Takes Parlour of the Year 2025

TThe Scoop Company has officially been crowned Parlour of the Year 2025, a prestigious honour awarded by the Ice Cream Alliance, the UK’s leading authority in the frozen dessert industry.

This year, Warlingham’s The Scoop Company scooped the top spot, beating out fierce competition including Fablas of Wales and Hooray’s Gelato in Stratford, London.

On their spectacular win, founder Maria said, “We’re truly humbled and emotional to be named Parlour of the Year 2025. This recognition means the world, not just to us, but to every single customer who’s walked through our doors, every little one who’s smiled at a scoop stacked high, and every team member who brings joy and passion to what we do daily.

This isn’t just about gelato. It’s about making people feel seen, included, and delighted. From our cherry blossom interiors to ‘Gelato by Maria’ made fresh daily with freerange Jersey milk, we’ve poured our hearts into every detail. We craft our gelato in small batches to ensure rich flavour and freshness, and we’ve always believed everyone deserves dessert, no matter their dietary needs.

Thank you to the Ice Cream Alliance for this incredible honour and for championing independent parlours like ours. And to our community in Warlingham and beyond, thank you for believing in us, supporting us, and growing with us.

There’s so much more to come. New flavours. New creations. And yes, new locations. This is just the beginning… and we’re so glad you’re scooping with us.”

Inspired by her childhood and her father’s connection to the gelato trade, Maria set out to create a space where

customers could design desserts that are indulgent, Instagrammable, and entirely their own. From its signature cherry blossom garden interiors to the unforgettable flavours, The Scoop Company offers not just delicious ice cream, but a fun experience at a beautiful parlour.

The Scoop Company’s ice cream is made with freerange Jersey milk sourced from local farms, resulting in a healthy, flavourful and creamy product. Always served fresh and with allergy- and diet-friendly options available, everyone can enjoy a scoop of perfection.

From bespoke creations and high-quality ingredients, to a setting that’s as photogenic as it is welcoming, The Scoop Company had what it takes to beat the competition and take home the win.

Sponsored by Nic Ice Ltd, Europe’s premier experts in ice cream and accessories with over 130 years of heritage, Parlour of the Year 2025 recognises exceptional parlours that go above and beyond in quality, customer experience, atmosphere, and allergen control.

CCO of Nic Ice Ltd, Nadia Millar said, “Nic Ice Ltd are proud to sponsor this prestigious award that recognises excellence and dedication in providing delightful ice cream experiences. This award celebrates the creativity, hard work and vision of ice cream parlours that strive to provide the best ice cream experiences for their customers through exceptional quality and innovation. We are proud to be part of this celebration of outstanding achievement and wish Maria and the team at The Scoop Company continued success.”

For more information about the Ice cream Alliance, go to www.ice-cream.org

Pan’Artisan attains Global Standard for Food Safety with BRCGS AA+

Pan‘Artisan is proud to announce the achievement of its first ever AA+ ‘Brand Reputation Compliance Global Standard’ (formerly known as BRC) accreditation

The company held A+ status consistently for many years and has always endeavoured to obtain the very highest possible grade in food safety standards.

The updated name for BRC, to reflect a broader scope and international recognition, has become an international benchmark for food safety and best practice in quality and responsibility, with over 17,000 certified sites in over 130 countries. The many benefits of holding this coveted accreditation include protection for customers, reduced risk of product recalls and reassurance in the Company’s food safety management systems.

David Jones, Managing Director, Pan’Artisan Ltd says “Pan’Artisan prides itself on high quality ingredients, products and food safety and we are delighted to have achieved our goal of BRCGS AA+. Over the past few years, we have invested heavily in our quality assurance programme, implementing enhanced improvements for product testing, production processes and technical adherence.

“The Company has adopted a culture of ‘Everyday

Standards’ where teams across the company audit each other against various production, hygiene, engineering, warehouse, technical and office standards on a weekly basis, administering any necessary improvements on achieving ‘every day’ high standards for food safety and health & safety practices.

“In addition to this, the company has invested in its people; attracting, developing and retaining highly skilled managers for key leadership roles; improving on its training, and has created a reward system based on skills and nurturing a culture of continuous learning and improvements.”

With such a strong foundation in place, Pan’Artisan’s next phase of development is to strengthen its pizza base business. Further investment on a new production line and freezer warehouse capacity, will ensure Pan’Artisan continues to meet demand for its high ‘restaurant’ quality products for the foodservice and retail sector. For more information on the Pan’Artisan range of products call 01730 811490 or visit www.panartisan.com

Unox UK announced as The Royal Academy of Culinary Arts Associate Member in key multi-year deal

Unox UK, a leading supplier of cooking solutions for professional kitchens, has signed a new partnership with The Royal Academy of Culinary Arts (RACA) which will see the company become the Headline Equipment Partner for the Master of Culinary Arts (MCA) in 2026, as well as an Associate Member.

Having attracted interest from some of the industry’s most respected chefs, kitchens and restaurants in recent years, this announcement helps to reinforce Unox UK’s status in the fine dining sector. With the MCA being seen as the most prestigious accolade in UK hospitality and occurring only every four years, Unox UK’s position as Headline Equipment Partner demonstrates the level of commitment the brand places on preserving many of the industry’s classical cooking and service skills. Obtained by just a handful of chefs and restaurant managers over the past 38 years, the competition is famed for demanding perfection and candidates being assessed by an esteemed panel of judges. As part of the sponsorship, Unox and RACA will jointly host a series of themed masterclasses, including:

ultimate precision. Those striving to achieve the Master of Culinary Arts in 2026 must deliver excellence at every stage, and by partnering with RACA, we look forward to helping and supporting those individuals on their journey.”

In addition to the MCA 2026, Unox has also become the Equipment sponsor at a special fundraising banquet later this year, has been announced as a RACA Associate Member and will work in conjunction with the Academy to support its College Community Programme.

• Mastering the classics with Unox CHEFTOP-X™

• Mastering pastry with Unox BAKERTOP-X™

• Mastering the miraculous with Unox EVEREO™ On this announcement, Scott Duncan, Managing Director at Unox UK comments:

“We could not be prouder to be announced as a partner of The Royal Academy of Culinary Arts. The Academy represents individuals of the very highest standard, preserves skills and techniques for future generations and nurtures and mentors tomorrow’s top chefs, pastry chefs and restaurant managers, so to be a part of this journey is a real honour for us.

As an equipment manufacturer and supplier, Unox works with chefs and front of house teams across the country and around the world. Innovating and advancing technology in a professional kitchen, Unox understands what it takes to perform at the highest level and with

Acknowledging the importance of supplier partnerships when it comes to recognising talent and mentoring the leaders of the future, Lisa Jenkins, Chief Executive Officer at The Royal Academy of Culinary Arts adds:

“We’re delighted to be able to confirm Unox UK as our Headline Equipment Partner for the MCA, our Equipment Sponsor at our fundraising banquet later in the year, an Associate Member and a partner for our College Community Programme.

As a not-for-profit organisation, we rely on the support of our partners, and to have confirmed a brand like Unox UK is wonderful. Using state of the art technology and understanding the needs of chefs, pastry chefs and restaurant managers in a unique way, Unox has shown a commitment to not only supporting those running kitchens and managing restaurants today, but also the next generation of leaders too.”

With entry for the MCA due to open later this year, the next cohort of potential achievers are already preparing for one of the toughest, but most highly recognised accolades in the industry. To find out more about the Master of Culinary Arts, the College Community Fund or the work done by The Royal Academy of Culinary Arts across our industry, please visit www.royalacademyofculinaryarts.org.uk.

For more information on the equipment range from Unox, please visit www.unox.com or call +44 (0)1252 851 522.

Latest Nestlé Professional report reveals what’s driving sweet bakery in the out of home sector

Afternoon treating is now the top occasion for sweet bakery, worth £328 million. Cookies have seen double-digit growth in both value and volume over the past year according to Nestle Professional’s latest report; Sweet Ambition: Growing sweet bakery opportunities in Out-ofHome (UK), which explores what consumers are buying, when, and why

The research shows a rising appetite for sweet bakery, with cookies, muffins and doughnuts driving a £2.7 billion out-ofhome category. Based on a survey of 1,000 UK consumers, the report highlights key shifts, from the growing popularity of afternoon snacking to the rising importance of visual appeal, trusted brands and health-conscious choices.

The research also shows that 83% of consumers are influenced by how a product looks, and 60% prefer familiar brands, particularly younger consumers who value both excitement and trust.

With clear opportunities for innovation, Sweet Ambition provides practical insight to help operators grow in a changing market.

Josh Lewis, Desserts Category Lead at Nestlé Professional, says:

“Sweet bakery plays a growing role in people’s everyday routines, whether it’s a cookie with a coffee or a moment of pause in a busy afternoon. What’s changing is how and where people are enjoying these treats. Over half of sweet bakery bought out of home is now eaten at home, which means formats need to travel well, look appealing, and deliver on taste and quality.

“Consumers are also becoming more mindful. They still want to enjoy something satisfying, but they’re looking for options that reflect their values, like lower sugar, plant-based or sustainably packaged products. For operators, this opens up real opportunities to offer variety, drive footfall and stay relevant.”

Sweet Ambition: Growing sweet bakery opportunities in Outof-Home (UK) is available to download here: Sweet ambition: Dessert Report 2025| Nestlé Professional https://www.nestleprofessional.co.uk/sites/default/ files/2025-06/Nestl%C3%A9-Professional-Sweet-AmbitionBakery-Report-UK.pdf

Valentine & Cuisinequip Enhances Chef-Centric Innovation with Launch of VITO FT CONNECT

Valentine & Cuisinequip, the exclusive UK supplier of the VITO range of oil filtration and management solutions, has launched the VITO FT Connect, a precision-engineered handheld frying oil tester, complete with Bluetooth connectivity, designed for professional kitchens. This latest innovation underlines Valentine & Cuisinequip’s commitment to delivering smart, chef-centric technology to the UK foodservice sector.

“The introduction of the VITO FT Connect represents a major leap forward in kitchen operations,” said Philip Sanderson, Sales Director at Valentine Equipment. “By removing guesswork and visual inspection from frying oil replacement, we’re arming chefs with a tool that’s both scientifically reliable and intuitively simple to use.”

The VITO FT CONNECT empowers kitchen teams to make quick, data-driven decisions on oil quality, using scientifically supported Total Polar Material (TPM) analysis, the industry gold standard for measuring oil degradation. VITO FT Connect provides real-time TPM

percentage readouts, in addition, an intuitive three-colour traffic light system gives chefs a clear, instant signal on whether to continue using the existing oil or replace it.

Using Bluetooth to pair effortlessly with its own digital platform, the VITO FT Connect can monitor up to 12 fryers per device. Measurements are automatically uploaded and stored, generating HACCP-compliant reports that support both internal management and external audits, eliminating the need for time-consuming and untidy paper-based logs.

Built to withstand professional environments, the VITO FT Connect is fully IP67-rated (dust and water resistant), operates across a wide temperature range (50–200°C), includes a rechargeable battery and ergonomic strap, and is easy to handle even in fast-paced service conditions.

The launch of the FT Connect reinforces Valentine & Cuisinequip’s reputation as a leader in purposeful product development within the foodservice industry. The VITO FT Connect fills a crucial gap in everyday kitchen operations, offering precision, simplicity, and compliance in one compact unit, with the additional benefit of reducing oil waste and improving sustainability.

Availability & Further Information -

The VITO FT Connect is now available as part of the Valentine & Cuisinequip portfolio. For more information, or to arrange a demonstration, contact: Valentine Equipment Ltd

Philip Sanderson, Sales Director Email: info@valentinefryers.com

Phone: +44 (0) 118 957 1344

Website: www.valentinefryers.com

Nisbets provides a summer solution to pest control with Eazyzap

Don’t let pests dim the summer buzz. With Eazyzap, from Nisbets, operators can eliminate problems encountered by alfresco dining in the summer months. Eazyzap’s leading range of pest control is efficient and discreet, with a range of power outputs and between 50m2 to 150m2 coverage area to create a professional atmosphere, reduce the risk of contamination and maintain hygiene standards. Choose from self-standing or hanging and save up to 45% with Nisbet’s hot offers during July and August.

Covering 50m², 100m² or 150m², LED Flyer Killers are the most popular item and are available in both standard and stainless-steel variants. With a powerful electric grid and energy efficient LED bulbs, Easyzap is an effective solution to pest problems. Complete with a removable drawer for simple maintenance, LED fly killers help to maintain an undisturbed external environment.

For a stylish alternative, the Lantern Insect Killer offers 360 degree coverage and is suitable for both indoor and outdoor use due to IPX4 waterproofing. Also, with full coverage and a sleek design, the Glue Board Fly Killer uses sticky glue-boards and an energy-saving UVA bulb for silent, subtle and safe pest control. It is also compact, making it ideal for smaller areas, and it is easy to clean with slide in/out glue boards.

Mark Conron, Group Head of Customer Communications, Nisbets UK, believes the energy-saving construction of Eazyzap products sets it apart from other pest control equipment:

“Sustainability is on everyone’s mind at the moment and is a priority for us at Nisbets. A reliable and eco-conscious brand, Easyzap powers its fly killers with LED bulbs. These use 50% less energy than fluorescent alternatives and last twice as long as traditional bulbs with up to 10,000 hours of usage. We also stock Easyzap spare parts, extending the life of the products.”

The Eazyzap range also includes everything from pest repellents and screens to mouse traps and citronella tea lights, helping operators keep unwanted intruders at bay.

Mark further comments:

“Now with 2 years warranty, operators can feel reassured about the management of summer pests with Eazyzap. Convenient and effective, Easyzap is the expert in pest control, helping to keep venues pest free!”

Promotional Prices for July/August:

LED Fly Killers, from £34.99.

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MECHLINE TAP-INTO OPERATOR CONCERNS SURROUNDING HYGIENE AND WATER WITH LATEST INTELLIGENT SENSOR TAP

Mechline Developments are excited to announce the launch of their latest AquaTechnix tap – the TX-i

Designed with the most advanced electronics on the market, Mechline’s intelligent TX-i boasts a whole host of benefits including a super-smart instant shut-off valve, extended battery life, and enhanced anti-bacterial properties as John Newell, Director at Mechline Developments, details:

“The huge water savings, hygiene and durability benefits of our brand-new TX-i tap are largely made possible thanks to our smart-valve, coupled with latest time of flight IP67 rated infrared sensor technology. This clever technology instantly detects hand motion without false triggers and provides instant shut-off. As such, water need not be wasted, and therefore money saved. To put this into perspective, operators of the TX-i can expect to reduce water consumption by up to 72% in comparison to a standard, traditional basin tap.”

This clever, contactless method of hand-washing also helps to reduce touch-points across an entire handwashing area. Increasingly, this is becoming a necessity in kitchen, bar, washroom and healthcare settings where minimising the spread of bacteria is paramount.

The AquaTechnix TX-i sensor tap is available in two sizes, 200mm and 300mm, offering flexibility to suit different installation needs. Designed for seamless integration, it can be easily fitted directly onto countertops. Its sleek design perfectly complements Mechline’s full range of

basins, pairing the advanced functionality of the TX-i with the durability and practicality of our BaSix Basin range.

Taking hygiene precautions yet another step-further, the TX-i is also configured to run an independent antistagnation flush every 24 hours. This service flush serves to prevent legionella colonies from forming.

Built to cope in the most demanding environments, the battery operated TX-i is designed to run for up to 5 years, or 365,000 hand-washing cycles. What’s more, the tap spout is engineered from high-strength tubular 316L stainless steel to provide superior sturdiness and strength and hygiene, coupled with latest water aeration technologies and a PEX lined braided hose. Making it the perfect solution for retrofitting and upgrading existing facilities.

Universally suitable and easy to maintain and install, the TX-i comes complete with a universal horseshoe clamp that can be secured to any work surface up to 65mm thick. DZR and lead-free with 4MS valve fittings, the TX-i has been designed to satisfy the worldwide market.

For more information on Mechline’s AquaTechnix TX-i range, please visit https://www.mechline.com/ tx-i/

Clawson scoops seven Gold wins at the 2025 International Cheese & Dairy Awards

Clawson Farms is delighted to have had another very successful year at the International Cheese and Dairy Awards (ICDA), bringing home to Leicestershire seven prestigious Gold trophy wins, two Silvers, and four Bronzes, confirming its status as an outstanding cheesemaker.

Attracting the very finest from the global cheese and dairy industry, the ICDA has been held annually for over 100 years, celebrating and rewarding excellence and expertise in cheesemaking. This year, at the Staffordshire County Showground, almost 5,500 entries were judged by 250 judges, to select those worthy of joining an elite group of winners. Being awarded a trophy is acknowledgment of supreme quality and brings with it industry recognition and high esteem.

The Gold trophy wins for Clawson Farms includes;

Gold - Champion of Champions – Shropshire Blue, in the ICDA Past Masters Award Class

Gold - Shropshire Blue, in the Best Whole Shropshire Blue Class

Gold x2 - Stilton®, in the Best Whole Stilton and Best Two Halves of Stilton Classes

Gold - Rutland Red, in the Traditional Farmhouse Red Leicester Class

Gold – 1912 Shropshire Blue, in the Best Vegetarian Blue Cheese Class (which included cheddar and blue cheeses in general)

Gold – White Stilton and Lemon Peel, in the Best Cheese with Sweet Additives Class

Bill Matthieson, Managing Director, Clawson Farms; “We are thrilled with these awards as this builds upon being World

Champions in 2022 (Shropshire) and 2024 (Stilton). We are particularly proud that this year that we are winning across the key classes we entered with Stilton, Shropshire and Rutland Red.

“The big accolade in 2024 is Shropshire winning the Champion of Champions award, which in Football terms is like Chelsea winning the Club World Cup or Liverpool winning the Champions League!

“Recognition at the ICDA enables us to use these wins as a platform to engage with our customers to stock Stilton and Shropshire Blue. Consumers are choosing blue cheeses more frequently when they shop, with Stilton back in strong growth in the past year* so we urge chefs and catering operators to seize the opportunity to reflect this growing trend on menu and give more presence to these fabulous blue cheeses.

“That we can produce award-winning cheeses such as our Blue Stilton and Shropshire Blue to this standard is a testament to our teams and their devotion for this great British produce.

“What this means for our customers is that no matter which of our cheese formats they choose; whole, quarters, sliced, crumb, crust or burger melts, they can be assured of the finest flavours and highest standards of production, which we recognise is imperative for the foodservice sector, in helping to win and retain business.”

*Kantar Stilton +2% in volume and +5% in value, giving +£2.5m in sales to the category and Shropshire Blue +17% volume and +25% in value, giving +£1m in sales to the category

To learn more about Clawson Farms and its range of products for foodservice call 01664 822332, go to www.clawson.co.uk or email enquiries@clawson.co.uk

Nisbets Customers Get Carried Away This Summer With Fiesta

Bristol, UK – Fiesta makes summer a little greener with its latest recyclable and compostable consumables. Sustainability is now at the heart of hospitality and outlets must consider how best to package takeaway items, especially during the summer season of festivals and fairs. Competitively priced, the high quality Fiesta range uses natural and reusable materials to create disposables for holding both hot and cold food and drinks. Nisbets has recently expanded its Fiesta range to launch new products in time for the warmer weather.

Mark Conron, Group Head of Customer Communications, Nisbets UK, explains more: “Whether a breakfast smoothie, streetfood, or a lunchtime burger, takeaway food and drink must be packaged in durable, food grade containers that meet the legal requirements. Our Fiesta range of packaging is strong, practical and comprised of compostable or recyclable materials. From renewable bamboo to recyclable plastic, operators can choose from a range of food and drink to-go products. We have made it as easy as possible to find the perfect container for any type of food or drink.”

The Nisbets Fiesta range offers over 210 recyclable items and upwards of 150 compostable Fiesta products. From cups and cutlery to deli pots and foil trays, all items are easily transportable and versatile, and perfect for grab and go items. Recyclable items are constructed from materials such as paper, cardboard, foil and plastic, and deliver the simplest solution for the customer when

disposing after use. Meanwhile, compostables, made from PLA, wood and bagasse, return rich nutrients to the soil after processing, giving back to the environment.

“Choosing sustainable packaging reduces businesses’ environmental impact by keeping waste out of landfill and conserving vital resources.” Continues Mark, “Beyond the undeniable importance of being more eco-friendly, recyclable and compostable options enhance a business’s reputation and brand image, making them more attractive to customers.”

The Burnt Chef Project Responds to Crisis in Hospitality Wellbeing with Updated EAP for Industry-Specific Mental Health Support

As the hospitality industry continues to grapple with burnout, high turnover, and persistent absenteeism, The Burnt Chef Project has relaunched its upgraded Employee Assistance Programme (EAP)a targeted, affordable wellbeing solution created specifically for the hospitality workforce.

Designed with the unique pressures of the sector in mind, this enhanced service delivers multilingual, toll-free, 24/7 access to therapy, coaching, and mindfulness support. Offered at just £5 per employee, the programme addresses a critical gap in mental health provision across the industry.

This updated EAP is vital in the industry, now more so than ever, Kris Hall - Founder of The Burnt Chef Project comments: “Our research shows that 4 in 5 hospitality professionals have experienced mental health issues during their career. Most traditional support systems don’t reflect the unique pressures of this industry; long hours, night work, diverse teams, and inconsistent access to HR or benefits. This service was built to change that.”

The upgraded EAP includes: 24/7 access to therapy, mindfulness and life coaching

Up to six sessions per issue, per year

Multilingual support and toll-free numbers across key markets

Support for both personal and professional challenges, including stress, anxiety, grief, parenting, and relationships

Fully confidential with no reporting back to employers

Access to 26 on-demand mental health and wellbeing modules from The Burnt Chef Academy

A suite of downloadable workplace resources and signposting tools for teams

Availability to a dedicated app, WhatsApp and web browser, as well as a toll free number to ensure access to those in any form of communication chosen

Country specific legal, debt and managerial advice provided

The service is available immediately, offering hospitality businesses the ability to provide comprehensive mental health support at a fraction of standard market costs - without compromising on quality or accessibility. It also extends to family, as supporting families in times of need is key to help reduce and relieve any additional stress.

Kris continues: “This isn’t a tick-box benefit. It’s a practical, powerful tool for building a healthier, more resilient team - and it’s priced to make wellbeing non-negotiable, not a luxury.”

To ensure no one is left behind, The Burnt Chef Project also continues to fund free access to the programme for hospitality professionals without employer-provided support.

To find out more or to enrol your business, visit: www.theburntchefproject.com/EAP

Marcus Coleman to step down as Seafish Chief Executive

CEO will move on in December 2025

Marcus Coleman is stepping down as Chief Executive Officer at Seafish after a decade in post.

He is credited with modernising Seafish and forging close connections with the diverse seafood sector across the UK to ensure that the support the organisation provides is focused, efficient and valued.

Seafish is seen as a valuable source of insight and data and plays an important role in convening key players around the challenges and opportunities facing the industry.

Under Marcus’s leadership, Seafish stepped up to assist seafood businesses through turbulent times brought on by Brexit, Covid and evolving geopolitical situations. Seafish was recognised in recent years in the Sunday Times Top 100 organisations to work for.

Marcus will leave the organisation at the end of 2025 to take up a CEO position in another organisation.

Speaking about the move, Marcus paid tribute to staff at Seafish, saying: “I have had the enormous privilege to

work alongside dedicated and committed colleagues who wholeheartedly believe in the UK Seafood industry and work tirelessly using their knowledge and expertise to support the sector in all its different constituent parts.

“I would also like to thank members of the Seafish Board, past and present, who have always supported me and my executive team as the organisation has continued to evolve and improve.”

Seafish Chairman, Mike Sheldon, said: “Marcus has ensured that the highest standards of corporate governance have been upheld at Seafish while also being a great champion for the seafood sector. His contribution is widely appreciated and I thank him for his service and wish him well in his new role.”

Seafish will shortly launch the process to identify a successor. Its work continues as planned as it remains focused on delivering for the UK seafood industry and its stakeholders.

Alto-Shaam Announces Opening of UK Training Kitchen in Milton Keynes

Further expanding its presence in the UK, Alto-Shaam, a global leader in the foodservice equipment industry, has announced the opening of a new training kitchen and demonstration facility in Milton Keynes

The new facility will provide a new account management, customer support and service base for UK customers, and will be used for hands-on equipment demonstrations to chef-led training sessions, showcasing Alto-Shaam’s portfolio of complete kitchen equipment solutions. It will also be used to host regular live and interactive ‘A Taste of AltoShaam’ events.

The announcement follows the recent appointment of James Olbort as Alto-Shaam’s new UK Commercial Leader, who will manage the facility alongside UK Head

of Culinary, Billy Eatenton.

“We’re proud and very excited to announce the opening of our new UK training kitchen in Milton Keynes,” says James. “This purpose-built space is designed to showcase the very best of what Alto-Shaam has to offer and will provide us with a hub for learning, collaboration and innovation.

“Whether you’re a consultant, dealer or chef, the new facility will provide foodservice professionals from across the UK with a space to explore our complete portfolio of leading kitchen equipment solutions, from our pioneering multi-cook and cook & hold ovens to our heated holding systems. It provides the perfect platform to demonstrate how our innovative technologies and solutions deliver real efficiencies and cost savings to help drive our customers forward.”

Lockhart Catering Equipment Updates Exhibitor Line-Up for The Catering Innovation Show

Innovate. Elevate. Lead the Way

Lockhart Catering Equipment, part of the Bunzl Catering & Hospitality Division, has provided an updated exhibitor list for its highly anticipated debut trade show, The Catering Innovation Show

With over 60 exhibitors already confirmed, several of Lockhart’s key suppliers will be showcasing their latest developments, including:

• Amefa

• Arc

• Cambro

• Churchill

• Classeq

• Falcon

• FEM

• Foster

• Lincat

• Neville

• Rational

• Robot Coupe

• Steelite Utopia

• Winterhalter

Mark Lombard, Managing Director at Lockhart Catering Equipment, is looking forward to the event:

“We’re delighted to have so many high-profile industry names already confirmed to exhibit at our premier trade show, with many more lined up and soon to be announced. Our aim with The Catering Innovation Show is to enable relationships between suppliers and operators that drive innovation, and provide a platform to the foodservice industry. There’s lot of new product developments in the pipeline, so we’re excited to get inspired.”

In addition to the exhibitors the event will also encompass a Live Theatre run by Chef HQ, which will host exciting cooking demonstrations from leading chefs, expert-led stimulating debates, and best practice advice around several topics including sustainability, all overseen by Claire Bosi.

Attendees may also be leaving the event with more than inspiration, as all that have their badge QR code scanned upon entry will automatically be entered into a prize draw to win £5000 worth of exclusive catering equipment, courtesy of organiser Lockhart Catering Equipment. The winner will be announced on the Live Theatre at the end of the show and contacted by email with instructions to redeem their prize.

A dedicated website about the event is now live at cateringinnovationshow.co.uk, providing regular updates about exhibitors and keynote speakers, as well as a registration portal to grab your free ticket.

Chicken shops win over younger consumers

Fast Food Professional attended the launch in London of the IGD (Institute of Grocery Distribution) Away From Home (AFH) launch of year 5 year forecasts for a number of sectors, with the QSR sector being most relevant to the UK takeaway markets.

In this respect, forecasts show long term volume growth for quick-service restaurants (QSR) as group operators drive the market

• QSR 2025 value share of AFH: 34.9%

• QSR 2025 food & beverage value: £35.7bn, up +2.3% year-on-year; IGD foresight predicts +5.4% 2025-2030 CAGR

Chicken shops and bakeries are helping to drive QSR growth in the near-term, with younger consumers flocking to the chicken-style concepts. Meanwhile, both artisan and budget options are helping to drive bakery.

According to the latest insights from IGD’s new Away From Home (AFH) service, cost pressures are forcing independent take-aways to close, paving the way for more resilient group operators - especially those that have invested in technology to reduce labour needs.

Indies that effectively communicate their unique offerings and engage with changing consumer trends will likely perform better against a tough backdrop.

IGD also outlined opportunities and operators should consider further driving loyalty schemes and other incentives such as meal deals to deliver value. At the same time, suppliers should collaborate with customers to identify key trends and supply niche or unique ingredients.

These insights are part of IGD’s new AFH proposition, which kicks off with the launch of the AFH five-year market forecast for 2025-2030. The new service has been developed in recognition of the need for a whole-market viewpoint of the AFH sector and marks a significant milestone for IGD as its first new insight product for 15 years.

AFH accounts for over a third of the total UK food & drink market, up 2.5% in the year to April, worth £102.3bn.

The IGD forecast projects a CAGR of 4.8% from 2025 to

2030 to reach £123.3bn, driven primarily by inflation and steady population growth. However, in real terms, market value is not expected to recover to pre-pandemic levels within the forecast period, highlighting the continued economic pressures facing both consumers and operators. IGD is already a trusted insight partner for businesses seeking robust market data, inspiring foresight and actionable solutions. These foundations underpin the new AFH offer, which includes sector-specific expertise across restaurants, quick service restaurants, pubs & bars, leisure, accommodation and catering, as well as 100 different sub-sectors.

Nicola Knight, Head of Away From Home at IGD, said: “We listened to what the industry needed and built a flexible, client-centric solution that does the heavy lifting of insight and reflects the full AFH market. Our AFH data models have been developed over time to fill the gaps left by the absence of consolidated industry data, offering a credible and consistent view of market size.”

Kate Nicholls, Chief Executive of UKHospitality, said:

“The new Away From Home market forecasts from IGD provides a comprehensive overview of the dynamic hospitality market and consumer behaviour, both now and into the future. These valuable insights are crucial for informing our work across hospitality, helping operators to plan effectively for the future and supporting our work with Government on behalf of the sector.”

To find out more visit www.IGD.com

Want to know more?

• New market forecast: IGD’s Away From Home fiveyear market forecast for 2025-2030 will be released on 1st July. Sign up to our Away From Home & Food-toGo newsletter to ensure you don’t miss out. (https:// www.igd.com/research/newsletters)

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

Tel: 01236 425 656 Email coatbridgesales@colbeck.co.uk

Weston Catering Supplies www.westoncateringsupplies.com

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

Business and Property Sales

Rosens Business Transfer Agency Rosen’s BTA Limited, Freeman House (Mr Lender Building), Langston Road, Loughton, Essex, IG10 3TQ info@rosens.co.uk +44 (0)20 8539 6426 www.rosens.co.uk

Business Buyers.com - Part of the Altius Group

Eaves Brook House

Navigation Way Preston, PR2 2YP

To buy, call: 01772 775 776 To sell, call: 01772 775 777 contact@businessbuyers.co.uk www.businessbuyers.co.uk

Everett, Masson & Furby www.emfgroup.com

3 Cornhill, Ottery St Mary, Devon EX11 1DW info@emfgroup.com 01404 813952

Catering Equipment Suppliers/ Spares

Carlton Catering Equipment

www.chippersandpeelers.com

Grange Farm, Braithwell Road, Ravenfield, Rotherham , South Yorks., S65 4LP

E: carltoncatering@sky.com

T: 01709 540004

Catering Appliance Superstore

Mintsfeet Road South, Mintsfeet Industrial Estate, Kendal, Cumbria, UK, LA9 6ND 01539 760650

sales@catering-appliance.com www.catering-appliance.com

Caterparts Limited www.caterparts.com

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

Fast Food Systems Limited

Unit 1, Headley Park 9, Headley Road East Woodley, Reading, Berkshire, RG5 4SQ

W: sales@fast-food-systems.co.uk

W: fast-food-systems.co.uk

W: 01189 441100

HK Engineering Ltd

Crown Chambers, 7 Market Place

Melksham, Wiltshire, SN12 6ES

T: 01225 791848

E: info@totalqsr.co.uk

W: www.totalqsr.co.uk

Fryers Mate www.fryersmate.com

Unit 3, Great Northern Way, Great Northern Terrace, Lincoln LN5 8XF 01522 542054

Falcon Foodservice Equipment www.falconfoodservice.com

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

Marfast www.marfast.co.uk

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

Nisbets Plc

Regional shops throughout the UK or on-line www.nisbets.com

Fourth Way, Avonmouth, Bristol, BS11 8T sales@nisbets.co.uk 0845 140 5555 or 0117 316 5000

Hopkins Catering www.hopkins.biz

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

MCS Technical Products Ltd www.mcstechproducts.co.uk Building 2, Westmead Drive, Swindon, SN5 7YT sales@mcstechproduct.co.uk

Regrit-It www.regrit-it.com regrit-it@live.com 07952 937813

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

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

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

E&R Moffat ww.ermoffat.co.uk Bonnybridge FK4 2BS sales@ermoffat.co.uk 01324 812272

Sweetheat www.sweetheat.co.uk

16 Millwater Avenue

Dewsbury, West Yorks. WF12 9QN sales@sweet nheat.co.uk 01924 488619

Synergy Grill

www.synergygrill.com

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

Comark Instruments www.comarkinstruments.com

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

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

No-Fli Limited www.no-fli.com

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

Electronic Temperature instruments Ltd www.etiltd.com

Easting Close, Worthing, West Sussex, BN14 8HQ sales@etiltd.com 01903 202151

Alliance On-line www.allianceonline.co.uk

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

Chicken Coaters & Marinades

Chicken Train Kerry Foodservice,  Birstol,

T: 0800 138 1938

E: julian.warner@kerry.com W: www.kerry-foodservice.co.uk

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

Meadow Vale Foods

Units 18 & 19, Clywedog Rd , S Wrexham, LL13 9AE

W: www:meadowvalefoods.co.uk 01978 666 100

Customerservices@meadowvalefoods.co.uk

Chicken Frying and Cooking Equipment

Jestic Foodservice Equipment

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

Kuroma www.premier1filtration.co.uk

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

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

Pandnet Ltd (Kuroma) www.kuroma.com

Unit 1, Premier Works Canal Street South Wigston Leicester LE18 4PL 0116 2772 372

Chippers and Peelers

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

Regrit-it www.regrit-it.com regrit-it@live.com 07952 937813

Williams Catering Products www.williamspotatoes.co.uk

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

Cleaning Materials

Ecolab UK www.en-uk.ecolab.com Various UK locations custHelpDesk.UK@ecolab.com Central: 0 02920 852000 Pattersons www.pattersons.co.uk Winterstoke Road Bristol, BS3 2NS contact@pattersons.co.uk 0117 934 1270

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

Cold Drinks and Slush

Us 4 Slush Limited www.us4slush.com 4 Middle Road. Bailie Gate Industrial Estate, Sturminster Marshall, Dorset. BH21 4DB sales@us4slush.com  01202 666922

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

SnowShock Ltd

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

Crisps and Snacks

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

Salty Dog www.saltydog-grrr.com

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

Curry and Gravy Mixes

Dinaclass

Kerry Food Service, Bristol, T: 0800 138 1938 E: julian.warner@kerry.com

W: www.kerry-foodservice.co.uk

Kerry Foodservice www.kerry-foodservice.co.uk Thorpe Lea Manor, Thorpe Lea Road, Egham, Surrey, TW20 8HY info@kerry-foodservice.co.uk 01784 430777

Deep Premises Cleaning

Bright Hygiene www.brighthygiene.co.uk

Omega House, Unit 7, Sarbir Industrial Park, Cambridge Road, Harlow, Essex, CM20 2EU 0800 093 7840

Vapor Clean www.vaporclean.co.uk

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

Delivery Bikes

Justebikes www.justebikes.co.uk

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

Free Go Electric Bikes www.freegoelectricbikes.com

3 St Denys Road, Portswood, Southampton Hampshire, SO17 2GN enquiries@freegoelectricbikes.com 0800 077 8711

Digital Menu Systems

Lashbrookes.com Ltd

Limerick Works, Limerick Road, Dormanstown, Redcar, Cleveland, TS10 5JU T: 01642 482629

E: lashbrookuk@hotmail.co.uk

W: www.lashbrooks.com

Harlequin Printing and Packaging

Harlequin House,  Coed Cae Lane,  Pontyclun,  South Wales,  CF72 9EW

T: 01443 222219

E: info@harlequinprintgroup.co.uk

W: www.harlequinprintgroup.co.uk

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

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

Signagelive Limited www.signagelive.com

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

Digital Media systems www.digitalmediasystems.co.uk

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

Duct Cleaning and servicing Specialists

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T: 01553 886101 / 07766 747405

W: www.ckconline.biz

E: sales@ckconline.biz

De-Duct Cleaning Service

Deduct offer a fast & efficient

Nationwide duct cleaning service with FREE shop survey

T: 07806 487239 or 0333 772 0089

E: info@de-duct.co.uk

W: www.de-duct.co.uk

Just Filters

www.justfilters.co.uk

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

Network Hygiene

www.networkhygiene.com

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

EPOS Systems

Integer

Manchester: 167 Heywood Road, Prestwich Manchester, M25 1LB Scotland: 89 Main Street, Winchburgh West Lothian, EH52 6RA

T: 0871 566 0766

E: Manchester: geoff@integeruk.com Scotland: jim@integeruk.com• W: www.integeruk.com

Kepos Systems Ltd www.kepos.co.uk

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

Revel Systems London Office www.revelsystems.com

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

It’s Lolly ltd

www.itslolly.com

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.

T: 0208 814 7810

M: 07912 389446

W: www.vandermoortele.com

Frymax ADM Trading (UK) Limited

Church Manorway, Erith, Kent, DA8 1DL

E: frymaxinfo@adm.com

KTC Edibles Ltd, Moorcroft Drive, Wednesbury, West Midlands, WS10 7DE www.ktcoilsandfats.co.uk 0121 505 9200 info@ktc-edibles.co.uk

Arrow Oils Limited www.arrowoils.co.uk

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

Finance, Leasing & Insurance

Complete Leasing Solutions Ltd

Manor Farm, Chilworth Old Village, Southampton, Hants, SO16 7JP

T: 023 8076 6467

E: info@corporateasset.co.uk

Johnson Reed Bridge House, Newbridge Lane, Stockport, SK1 2NA

T: 0161 429 6949

E: info@johnsonreed.co.uk

W: www.johnsonreed.co.uk

Glover & Howe Insurance Services

4 St Peters Court, St Peters Street, Colchester, Essex, CO11 1WD

T: 0845 602 3866

E: insurance@gloverhowe.co.uk

W: www.gloverhowe.co.uk

Fish Suppliers

Collins Seafoods Ltd

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

T: 01325 315544

E: sales@collinsseafoods.co.uk

W: www.collinsseafoods.co.uk

Smales www.smales.co.uk

30 West Dock Street, Hull, HU3 4HL 01482 324997

FAS 2000 Ltd/Fastnet Fish www.fastnetfish.com

Estate Road No.5, South Humberside Industrial Estate, Grimsby, N.E. Lincs., DN31 2TG mike@fastnetfish.com 01472 240777

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

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

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

Mannin Fish Ltd www.manninfish.co.uk

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

Xpress Fish www.xpressfish.net

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

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

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

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

Unique Seafood www.uniqueseafood.co.uk

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

Fish & Chip Shop Suppliers

VA Whitley & Co Ltd

Milward House

Fir Street Heywood OL10 1NW

T: 01706 364211

E: sales@vahitley.co.uk

W: www.vawhitley.co.uk

Friars Pride

Milward House

Head Office & Peterborough Depot: Oxney Rd Indst Est, Peterborough, PE1 5YW

T: 01733 316400 Fx: 01733 316425

E: sales@friarspride.com

W: www.friarspride.com

JJ Food Service

Innova Park, 7 Solar Way, Enfield, EN3 7XY

T: General 08433 090991

T: Paul Brailsford – 07880 176015

E: info@jjfoodservice.com

E: Paul.brailsford@jjfooodervice.com

W: www.jjfooodservice.com

Henry Colbeck

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

T Quality www.tquality.co.uk

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

Wilsons Seasonings Ltd www.americanchipspice.co.uk

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

Food Safety & Hygiene

Checkit Limited

Broers Building

JJ Thomson Avenue

Cambridge, CB3 0FA

T: 01223 941450

E: info@checkit.net

W: www.checkit.net

Chartered Institute of Environmental Health (CIEH) www.cieh.org

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

Frozen Food Suppliers

Central Foods

Maple Court, Ash Lane Collingtree Northampton NN4 0NB

T: 01604 858 522

E: info@centralfoods.co.uk

W: www.centralfoods.co.uk

Golden Valley Foods

Maple Court, Ash Lane, Colling Tree, Northampton, NN4 0NB T: 01604 858522

E: enquiries@centralfoods.co.uk

W: www.central foods.co.uk Brands/goldenvalleyfoods.aspx

Frying Ranges

Hopkins Catering

See Word doc for new details

To be the same as note 12 in word doc

Frank Ford

Limerick Road, Dormanstown, Redcar Cleveland TS10 5JU

T: 01642 489868

E: amanda.barker@me-ff.com

W: www.me-ff.com

Martyn Edwards Ltd

Limerick Road, Dormanstown, Redcar Cleveland TS10 5JU

T: 01642489868

E: amanda.barker@me-ff.com

W: www.me-ff.com

Fryline in association with KLS

8 Austin Fields

Kings Lynn PE30 1PH

T: 01553 772935 / 07770 568939

W: www.klsonline.co.uk

E: sales@klsonline.co.uk

Florigo www.florigo.co.uk

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

Hewigo (UK)Ltd www.hewigo.com

Bateman House, Little Fields Way, Oldbury, West Midlands, B69 2BT sales@hewigo.com 0121 544 9120

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

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

Mallinsons of Oldham Ltd www.mallinsonsofoldham.co.uk

Trent Industrial Estate, Duchess St, Shaw Oldham, Lancashire, OL2 7UT mallinsons.sales@btconnect.com 01706 299000

Valentine Equipment Limited www.valentinefryers.com

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

Frying Range Engineers

KLS Frying Ranges Service

8 Austin Fields

Kings Lynn PE30 1P

T: 01553 772935 / 07770 568939

W: www.klsonline.co.uk

E: sales@klsonline.co.uk

TRADE DIRECTORY

Gazebos/Mobile Units

Instant Promotion (UK) Ltd

www.instantpromotion.co.uk

Unit 7, Liberty Industrial Park, South Liberty Lane, Bristol, BS3 2SU enquiries@instantpromotions.co.uk 0117 963 1668

VTO (Vertical Take Off)

Promart Manufacturing Ltd www.promart.co.uk

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

General Catering Supplies

Peter’s Food Service

Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP

T: 029 2085 3200 • F: 029 2085 3323 E: info@petersfood.com W: www.petersfood.com

Brakes www.brake.co.uk UK wide 0345 6069090

Bidvest Foodservice www.bidvest.co.uk

814 Leigh Road, Slough, SL1 4BD 01494 555900

Hopwells Ltd www.hopwells.com

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

Bridge Cheese Bridgecheese.com

Unit 13, Stafford Park 13, Telford, TF3 3AZ info@bridgecheese.com 01952 292 090

Ask for local depot number Marfast www.marfast.co.uk 30 Broughton Street, Manchester, M8 8NN pani@marfast.co.uk 0161 833 0024

Grease Traps

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

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

Hog Roast Machines and Barbecues

The Hogg Boss www.thehoggboss.com

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

Tasty Trotter www.tastytrotter.com

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

Cinders Barbecues www.cindersbarbecues.co.uk

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

Hot Drinks Equipment

Franke Coffee Systems UK Ltd www.coffee.franke.com

6A Handley Page Way, St Albans , Hertfordshire, AL2 2DQ

Sales@Frankecoffeesystems.co.uk 01923 635700

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

Tchibo Coffee International Ltd www.tchibo-coffee.co.uk

Tchibo House, 7-8 Blenheim Road, Epsom, Surrey, KT19 9BE 01372 541881

Logic Vending www.logicvending.co.uk

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

Fracino www.fracino.com

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

Scanomat UK

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

Ice Cream

Carpigiani UK Ltd www.carpigiani.com

Faculty House, 214 Holme Lacy Road, Rotherwas, Hereford, HR2 6BQ 01432 346018

Caterlink Limited www.caterlink.co.uk

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

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

Taylor UK www.taylor-company.co.uk

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

Hopkins Catering www.hopkins.biz

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

Longo & Co www.mrwhippy.biz

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

Kebab Suppliers

Double A Kebabs

Millennium Business Park, Mansfield Nottinghamshire, NG19 7JX

T: 01623 422888

E: info@doubleakebab.co.uk W: www.doubleakebab.co.uk

Istanbul Meats www.istanbulmeats.com

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

Golden Delight Foods Ltd, www.goldendelightfoods.co.uk

26 Clayton Road, Birmingham B8 1JE 0121 327 8800

Kismet Kebabs www.kismetkebabs.co.uk

Milton House, Maldon Road, Latchingdon, Essex CM3 6LF 01621 744 055

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

Oil Management

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

Packaging

Coveris UK Food & Consumer 7 Howard Road, Eaton Socon St Neots, Cambs PE19 8ET T: 01480 476161

E: UK@Coveris.com W: www.coveris.com

Crafti’s Ltd (For Kids) www.craftis.co.uk

3rd Floor, Towcester Mill, Chantry Lane, Towcester, Northants, NN12 6AB 01327 358508

W F Denny

www.wfdenny.co.uk

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

It’s a Wrap (JR Press) 7 Stephenson Close Daventry Northamptonshire NN11 8RF Tel 01327 301566 https://printedgreaseproof.com PlanglowLtd www.planglow.com

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

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

Pies

Pukka Pies Ltd

The Halcroft, Syston, Leicester, LE7 1LD trade@pukkapies.co.uk T: 0116 264 4004

E: trade@pukkapies.co.uk W: www.pukkapies.co.uk

Peter’s Food Service www.petersfood.com

Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP 029 2085 3200 info@petersfood.com

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

Pizza & Pasta

Express Foodservice www.express-foodservice.co.uk Unit B, Dominion Way, Rustington Trading Estate, Littlehampton, West Sussex. BN16 3HQ info@expressfoodservice.co.uk 01903 775077

Eurilait www.eurilait.co.uk

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

999 Pizza Toppings UK www.999pizzatoppings.co.uk

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

Venice Bakery UK Ltd

www.venicebakery.co.uk

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

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

Pizza and Baguette www.pizza-baguette.co.uk

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

Kiren Foods www.kirenfoods.co.uk

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

Stoupid Pizza UK www.stupid-pizza.co.uk 84 Holmsdale Road, Coventry, CV6 5BJ

stoupid.pizza@gmail.com 02476 278102

Potatoes

AHDB www.bestchips.co.uk

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

Fylde Fresh & Fabulous www.fyldefreshandfabulous.com

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

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

Potato Treating & Equipment

Potato White Company

Unit 7B Bessingby Industrial Estate Bridlington, East Yorkshire, YO16 4SJ

T: 01262 228286

E: info@selectsundries.co.uk

W: www.selectsundries.co.uk

Drywite

www.drywite.co.uk

Poultry Suppliers

Central Foods

Maple Court, Ash Lane Collingtree Northampton NN4 0NB T: 01604 858 522

E: info@centralfoods.co.uk

W: www.centralfoods.co.uk

Riverside Food Services

Units 1-4, The Stables, Sutton Farm, West Felton, Oswestry, Shropshire, SY11 4HX T: 01691 839288

E: mandy@riversidefoods.co.uk

W: www.riversidefoods.co.uk

Dibs Distribution

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

Meadow Vale Foods

Units 18 & 19, Clywedog Rd , S Wrexham, LL13 9AE www:meadowvalefoods.co.uk 01978 666 100 Customerservices@meadowvalefoods.co.uk

Refrigeration

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

Hoshizaki/Gram

2 The Technology Centre London Road, Swanley,Kent, BR8 7AG

E: Hoshizaki - uksales@ Hoshizaki.co.uk

E: Gram - info@gramuk.co.uk W: www.hoshizaki.co.uk W: www.gramuk.co.uk

T: Hoshizaki - 0845 456 0585

T: Gram - 01322 616 900

Jestic Foodservice Equipment

Units 3 & 4, Dana Estate, Transfesa Road, Paddock Wood, Kent, TN12 6UU

T: 01892 831960

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

TRADE DIRECTORY

E: info@jestic.co.uk W: www.jestic.co.uk

Williams Refrigeration

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

Foster Fridge

www.foster-fridge.com

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

info@foster-fridge.com 01582 788486

Polar Refrigeration

www.polar-refrigerator.com

Unit 8, Access 18, Bristol, BS11 8HT

See website for stockists Sauces & Marinades

The Crucial Sauce Company Ltd

Unit 1b, Nechells Business Centre, 31 Dollman Street, Nechells, Birmingham, B7 4RP

T: 0121 333 3233

E: info@thecrucialsaucecompany.co.uk

W: www.thecrucialsaucecompany.co.uk

Hot Star Honey

Fernleigh Station Road

Tivetshall St Margaret Norwich NR15 2ED www.hotstarhoney.com sales@hotstarhoney.com

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

Keejays Limited www.keejays.com

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

Sausages, Pies and Burgers

James T Blakeman & Co Ltd, www.blakemans.co.uk

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

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

Pukka Pies Ltd

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

T: 0116 264 4004

E: trade@pukkapies.co.uk

W: www.pukkapies.co.uk

Peter’s Food Service www.petersfood.com

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

Metrow Foods Limited www.metrow.co.uk

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

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

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

Rollover Limited www.rollover-uk.com

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

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

Shopfitters & Fabricators

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

Elite Shopfitters Leeds Ltd. www.eliteshopfittersleads.co.uk 5 Wharfe Mews, Cliff Terrace, Wetherby, LS22 6LX elitshopfittersleeds@iidp.co.uk 0113 258 3324

Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP 029 2085 3200 info@petersfood.com

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

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

Trade Bodies

Marine Stewardship Council (MSC) www.msc.org

Marine House 1 Snow Hill, London, EC1A 2DH 0207 246 8900

Seafish www.seafish.org

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

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

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

British Frozen Food Federation (BFFF) www.bfff.co.uk

Warwick House, Unit 7, Long Bennington Business Park, Main Road, Long Bennington, Newark, Notts, NG23 5JR 01400 283090

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

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

National Federation of Fish Friers

4 Greenwood Mount, Meanwood, Leeds LS6 4LQ E: mail@nfff.co.uk T: 0113 230 7044

Asian Catering Federation www.acfederation.org

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

4 Greenwood Mount, Leeds, LS6 4LQ mail@federationoffishfriers.co.uk 0113 230 7044

Crossways Foodservice Consultants

29 High Street

Needingworth, St Ives Cambridgeshire, PE27 4SA

T: 07725 434173

E: crosswaysfc@gmail.com

Crossways

W: www.foodserviceconsultants.co.uk

Carpigiani Gelato University UK www.gelatouniversity.com/uk

Carpigiani House, Coldnose Rd Rotherwas Industrial Estate Hereford, HR2 6JL

janethompson@carpigiani.co.jp 01432 346 018

Uniforms

United Workwear

www.unitedworkwear.com

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

Simon Jersey www.simonjersey.com

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

Best Workwear

www.bestworkwear.co.uk

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

Utilities

Utility Helpline

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

T: 01432 378690

E: brian@utilityhelpline.co.uk

W: www.utilityhelpline.co.uk

Web Design

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

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

Booker Limited www.booker.co.uk

Irthlingborough Road, Wellingborough, Northants, NN8 1LT 01933 371000

Costco (Head Office)

National locations www.costco.co.uk

Hartspring Lane, Watford, Hertfordshire, WD25 8JS  01923 213113

Khanjra International Foods Ltd www.khanjra.co.uk

Greenbank Business Park, Blakewater Road, Blackburn, Lancs, BB1 3HU 01254 676793

Parfetts (Head Office) www.parfetts.co.uk

Didsbury Road, Stockport, SK4 2JP 0161 429 0429

Franchise Opportunities

Banger Bros www.bangerbros.co.uk

Chicken Cottage www.chickencottage.com

Chop & Wok www.chopandwok.co.uk

Chopstix support@franchising.com

Chozen Noodle www.chozen.co.uk

Doner Kebab German Doner Kebab www.donerkebab.net

Empire Dogs www.empiredogs.co.uk

Flamin’ Chicken info@theflaminchicken.com

Gallones Ice Cream Parlours www.gallonesfranchise.com

Harry Ramsden’s www.harryramsdens.co.uk

London Fish and Chips www.londonfish-chips.com

Mexigo www.mexigo.uk

Muffin Break www.muffinbreak.co.uk

Wholesalers and Cash and Carry

Central Foods

Maple Court, Ash Lane Collingtree Northampton NN4 0NB

T: 01604 858 522

E: info@centralfoods.co.uk

W: www.centralfoods.co.uk

Papa John’s www.papajohns.co.uk

Pepe’s Piri Piri www.pepes.co.uk

Peri Peri Original www.periperioriginal.co.uk

Pita Pit UK www.pitapituk.com

Pizza Time www.pizzatime.co.uk

Quiznos www.quiznossub.co.uk

Sam’s Chicken www.samschicken.com

Subway www,subway.com

Waffle Delight www.waffledelight.co.uk