Fast Food Pro-dec 25-jan 26-issuu by Newco Media Limited

(Formerly Fish & Chips & Fast Food Magazine)

Regarding last week’s Budget, Peter Moore, CEO, Lolly stated: “It offers limited short-term support for hospitality. Labour costs will continue to rise with higher statutory wages and ongoing employer National Insurance pressures. Business rates relief is being reduced for 2025/26, with uncertainty ahead of the new ratings system in 2026/27. And with no new VAT or alcohol duty support announced, operators face another year of tight margins and cautious consumer spending.”

However, we must push forward. In early November, I was delighted and honoured to attend the 3rd Annual Scottish Fish & Chip Awards in Glasgow and these evenings get better each time, skilfully organised by Warren and Mitchell Paul of Paramount Creative who bring their wealth of experience from running many other awards in Scotland over many years. They have also announced an English award for the coming year to create an “Auld Enemy” England v Scotland rivalry!

For some time now, following visits to both Iceland and Norway, and being continually told about the high price of fish and the effect on the sector, I have been intrigued with the sustainability of fish species for the future with varying catch quotas and global warming affecting this priceless resource. Earlier in the year, In summer I was reading of large shoals of Blue-Fin Tuna off Devon and Cornwall feeding on bait fish and mackerel, and lobster and crab fishermen in the area pulling up pots containing empty shells and a big, fat octopus who decided it made a good meal! These species are moving north as the sea become warmer. So what will happen to the fish we rely on for our shops and restaurants?

I am currently working with experts from Norway and Iceland on the future of Cod Farming and how this will benefit the global supply markets in the future. The first article on this exciting development will be in our February/March 2026 issue. I am sure that by then we will have more information on this potential game-changer. Have a great Festive period and I wish you all the best for 2026

Athol

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On the Cover

DIHR: Delivering Sparkling Results This Festive Season! Page 5t4

Smales and Sailors’ Children’s Society unite to bring Christmas magic to seafaring families in need

7 The Future of Cod Farming for global sustainability

8 National awards reveal Ten fish & chip takeaways and five Fish and Chip Restaurant finalists

National Fish & Chip Awards - Three Mobile chippies and the UK’s 10 best young friers

10 National Fish & Chip Awards - Field to Frier finalists emerge and a hot trio of Newcomers

11 National Fish & Chip Awards - Quality Accreditation and Community Engagement

12 Northern Irish and Yorkshire chippies achieve sustainable seafood award success

13 Kitchen Curiosity unveil plans for the ‘next era’ of the podcast after a record-breaking season

14 Early Hootenanny at Awards for Scottish Fish & Chip Shops

18 Amanda 555 Launches Content Creator Awards to harness the power of UGC content online

20 New Duo Added to Signature by Country Range’s Repertoire

21 Level up your chip offering to help make your menu stand out for Veganuary

22 Young Fish Friers Champion Quality and Innovation on Blakemans Visit

24 Unlocking poké’s potential – NSC research signals major growth opportunity

25 Fish and Chip Friday lives on as 6 in 10 Brits regularly end the week with a chippy tea

28 Hellmann’s Ketchup Proves It Tastes Better Than the Best – With a Bold River Thames Launch

30 Pizza - the perfect choice - Clawson Farms

31 Cutting-edge pizza ovens for high-quality pizzas with ease

32 Rich’s Premium Pinsa range fuelling the UK Pizza market

33 Pan’Artisan’s Naples Neapolitan Style Doughball wins at PAPA Awards

34 Americana ‘Built to Deliver’ campaign reveals the secret to burger satisfaction

36 The Smarter Way to Sandwich with Meadow Vale

37 Get Ready-to-Fill for Veganuary with Pidy vegan pastry products

38 Apple fry pies….affordable indulgence from Central Foods

40 Milfresh Bring a Dark and Blonde Twist to the Professional Hot Chocolate Category

41 Krispy Kreme adds two additional Biscoff® doughnuts to its range to celebrate 10 year collaboration

42 Nestlé Professional”s Seattle”s Best Coffee Brings a taste of Seattle to the UK

43 Young diners drive demand for ‘tradition with a twist’ this festive season, new Premier Foods report reveals

December 25 and January 26

44 Booker plates up new desserts range for fast food sector

46 Inside the Gelato Festival World Masters European Final at Carpigiani’s Bologna HQ

47 Lockhart Catering Equipment Pledges Zero to Landfill at The Catering Innovation Show

48 From Prep to Pass with Jestic!

49 Merrychef® Delivers Even More Perfect Paninis

50 Sides Turns Up the Flavour-scale Heat with its new British-born Menu Launch

51 COSMO Masters High Volume Buffet Cooking with MKN’s FlexiCombi

52 ‘Tis The Season to be Cheesy: Popeyes Launches Indulgent Festive Menu

53 Keeping Sales (and Food) Hot with Duke ReadyFlex™

54 The Tide Mill Celebrates Grand Reopening with Stunning Transformation

55 Independent Caterer and RAF Chef Crowned Winner of National Kraft Heinz Culinary Competition

56 Country Choice Expands Popular ‘Savour It’ Range with two Exciting New Additions

57 Nestlé Professional’s Toque d’Or® opens registrations for 2026 competition

58 Double Lobster Glory: 555 Amanda Named Finalist at Quality Food Awards 2025

59 Mexi Bean Express signs first UK franchise location – and Peterborough is about to get a little spicier!

60 DIHR: Delivering Sparkling Results This Festive Season!

62 Time for a Toast - Rowlett Celebrates Its 80 Year Anniversary

63 Panasonic Professional Kitchen Launches the New NE-1815 Compact Heavy-Duty Inverter Microwave

64 New Research Reveals Hidden Danger in Professional Kitchens

65 Clean Smarter, Not Harder with Merrychef® New Cleaning Kit Essentials

66 Monika Simplifies Allergen Management within New Team Management Function

67 Wrapmaster®, the Ultimate Chef Wrap System, has been awarded the MTP Group Gold Medal

68 Frozen food distributor Central Foods appoints three new team members

69 Seafish appoints its new Chief Executive Officer

69 Synergy help Burger Shack, Higgsy’s, rise from the ashes after being left devastated by a suspected arson attack

70 Cost of a chippy tea soars as energy bills batter Britain’s favourite takeaway

In Every Issue

Money Matters

Our financial section can be found near the back of the issue starting on page 68 in this issue

71 HOBART Service Launches Large Warewash Flat Fee Preventative Maintenance Visit FFP Trade Directory Starting on page 72 in this issue

Smales and Sailors’ Children’s Society unite to bring Christmas magic to seafaring families in need

Two Hull institutions with deep maritime roots, Smales and the Sailors’ Children’s Society, are joining forces this festive season on a mission to ensure no seafaring family goes without a Christmas meal or the joy of giving their children a few special treats

Together, they are launching a fundraising campaign to provide every family supported by Sailors’ Children’s Society with a Christmas voucher, helping to put food on the table, create lasting memories, and bring the magic of Christmas into homes that have faced hardship throughout the year.

This initiative follows the success of National Fish & Chip Day, where Smales raised over £1,000 for the charity through a “pay what you can” campaign, marking the beginning of what has become a strong and meaningful partnership between the two organisations.

This Christmas, the Smales sales team are going one step further. Throughout the festive season, they’ll be inviting customers to add a donation to their orders, with a target of £10,000, enough to give hundreds of children the Christmas they deserve.

In addition, Smales have rallied support from across the Fish & Chip and wider seafood industry, teaming up with leading suppliers and brands to create a raffle like no other. Featuring cases of fish and exclusive industry prizes, the raffle offers an incredible opportunity to win bundles of high value stock to use in their businesses, all while supporting families in crisis.

The charity & Smales will also be attending the industry’s favourite pre-Christmas event, the Chippy Chat

Ball on Sunday 7th December, with some great prizes to auction off on the night.

Thousands of pounds worth of stock has been generously donated by suppliers, showcasing the remarkable spirit of collaboration within the seafood industry. Tickets cost £25 each, with every entry helping to make Christmas brighter for seafaring families across the UK.

Rhiannon Beeson, Head of Fundraising and Marketing at Sailors’ Children’s Society, said:

“This partnership with Smales has gone from strength to strength, and we’re absolutely thrilled to be working with their team again this Christmas. They are a company with a proud maritime heritage and a genuine passion for giving back to the seafaring families we support.

Every donation, no matter how small, will help us bring a little festive magic to children who might otherwise face a very different Christmas. The generosity of businesses like Smales and their customers is what makes it possible for us to continue our work and ensure every child feels cared for and included at such a special time of year.”

Each year, Sailors’ Children’s Society supports hundreds of children and families from Royal Navy, Merchant Navy, and fishing backgrounds who are facing financial or emotional crisis. Through monthly grants, clothing and school uniform support, and holiday breaks, the charity helps families rebuild stability and hope.

At Christmas, this support becomes even more vital. For many families, rising living costs mean having to choose between heating and eating, and the idea of a traditional Christmas dinner or small gifts for their children can feel completely out of reach.

That’s where the charity’s Christmas voucher appeal comes in. Each voucher ensures that a family can shop for food, gifts, and essentials that make the festive period feel normal again. It’s not just about what’s on the table; it’s about giving children the feeling of belonging, excitement, and joy that every child deserves.

Bobby Joyce, Sales and Marketing Director at Smales, said: “After seeing the impact of our Fish & Chip Day partnership earlier this year, we wanted to go a step further and ask the Fish & Chip sector to give something extra at Christmas. It’s a time of year that should be filled with happiness, and we know that for many of the families Sailors’ Children’s Society supports, it can be an incredibly challenging period.

By asking our customers to add a small donation to their orders, we can all make a big difference. It’s a simple act of kindness that can help bring Christmas back for so many families, and we’re proud to play a part in that.

A huge thank you to all of the businesses and suppliers who have supported this campaign — your generosity means the world.”

With over 500 children currently receiving support through Sailors’ Children’s Society, the need is greater than ever. Each contribution from Smales and its customers helps the charity continue to deliver long-term, practical support, not just at Christmas, but throughout the year.

The two organisations share a deep connection to Hull’s maritime community and a mutual understanding of the challenges seafaring families face. This collaboration is a powerful example of how local businesses can come together to make a national impact.

Rhiannon added “The generosity of our corporate partners is what keeps our mission alive. We know times are tough for everyone, but this campaign proves that even small gestures of support can make a huge difference. We’re so grateful to the Smales team for their continued belief in what we do.”

For businesses and individuals who’d like to get involved in the Christmas campaign or make a donation, visit www.sailorschildren.org.uk to learn more about how to support families in crisis this festive season or go to https://www.justgiving.com/ page/smalessailorschildrenchristmasappeal?utm_ medium=FR&utm_source=CL to make a donation directly.

The Future of Cod Farming for global sustainability

Oneducational visits to both Iceland and Norway in the last couple of years, I began to question why, if you can farm Salmon so efficiently and control the availability and price globally, can you also do it with Cod and other white fish? The answer is “Yes!”.

I am currently working with experts from Norway and Iceland on the future of Cod Farming and how this will benefit the global markets in the future.

The idea of being able to have a constant source of product throughout the year with the management of quality and pricing must surely be a gift from the gods for the fish & chip and fish restaurant sectors for the future. I am planning to produce a series of articles on the history, present and future opportunities, the first to be published in our February 2026 issue. I am sure that by then, I will have gathered more information on this intriguing subject by then.

From fractured beginnings in the 1980’s and 90’s, with issues of deformity, cannibalism and escape, with a number of global events that affected the progress, and following the development of urther generations of fry, the process is now gathering pace. Ode in Norway are one of the main companies leading the way. The revolutionary use of submerged nets (see image) will be a real gamechanger for the future.

Read the February/March 26 issue of Fast Food Professional magazine to learn more about this industrychanging development

Ten fish & chip takeaways make industry award finals

Let the ‘batter’ commence! Final 10 takeaways named at National Fish & Chip Awards

Ten UK businesses deemed to be reigning supreme in the fish and chip game have made it to the Takeaway of the Year finals of the acclaimed National Fish & Chip Awards with Seafood from Norway as principal sponsor for 2026.

The awards are the cornerstone event for the UK fish and chip trade, which acknowledges and rewards the outstanding brilliance of businesses and individuals serving the beloved British dish. The annual ceremony is created by the industry for the industry and is proudly organised by the National Federation of Fish Friers (NFFF), which sets the bar for integrity, quality and performance.

A series of assessments, interviews and inspections overseen by industry leaders, which also includes the category’s sponsors - BDSigns, Friars Pride, Henry Colbeck, McWhinney’s Sausages, Seafood from Iceland, Smales and V.A. Whitley - have determined which chippies are some of the biggest fish when it comes to product insight, sector knowledge, business best practice, fulfilling employer obligations, being sustainability focused, and much more.

The 10 Takeaway of the Year finalists marrying together fish and chip tradition and exciting innovation at the highest degree are:

County Durham

Bells Fish and Chips (Framwellgate), Durham

Essex

The Fish Inn, Clacton-on-Sea

London

Brockley’s Rock, Brockley

Oxfordshire

Harrison’s Fish & Chip Co., Oxford

Yorkshire

Mister C’s, Selby

Shaws Fish and Chips of Dodworth, Barnsley

The Fish Bank, Sherburn-in-Elmet

The Scrap Box, York

Aberdeenshire

Garioch Fish Bar, Inverurie

Ayrshire

The Fish Works, Largs

National awards reveal Fish and Chip Restaurant finalists

The National Fish & Chip Awards has reached a fork in the road in the Restaurant of the Year category, saying goodbye to half the contenders and announcing the five fantastic fish and chip restaurants continuing on as 2026 competition finalists.

The sit-down fish and chip experience is one of the most wonderful traditions in British culture and brilliant restaurants in Bristol, Devon, Norfolk and Yorkshire, are doing it in unforgettable style, whether that’s using secret family recipes or cooking up a high-end take on traditional menus.

The National Fish & Chip Awards has been defining what outstanding looks like for 38 years and is the goto competition for businesses that want to break new ground in the industry. To be considered an ambassador for excellence requires entrants to undergo a full-scale assessment where sector specialists delve into all areas of the eateries.

When it comes to judging, the committee looks for key characteristics such as proven sustainability, consistent quality and outstanding service and it’s these five fish and chip restaurants that have successfully met these criteria.

Bristol - Noah’s

Devon - Squires Fish Restaurant & Take Away, Braunton

Norfolk - No1 Cromer

Yorkshire - Trenchers of Whitby

- Whitby’s Restaurant & Take Away, Rotherham

Andrew Crook - president of the National Federation of Fish Friers (NFFF), says “The awards brings the industry together to celebrate its finest. We are so excited for these five businesses which have been set apart as the UK’s foremost fish and chip restaurants!

“The contenders have such love for what they do, selecting only quality produce for customers and placing much attention to detail into how the fish, potatoes and other produce and ingredients are prepared and cooked, so that every bite is knock-out. Having restaurants like these in our towns and cities is essential for keeping our great British tradition alive.”

Julie, Will and Graeme Burrell from Yarm Road Takeaway of the Year winner 2025

Bell’s Fish and Chips - Restaurant of the Year 2025 winner

Mobile chippies gear up for National Fish & Chip Awards finals

Things are revving up for three fish and chip businesses which an expert panel at the National Fish & Chip Awards has recognised as the nation’s best in the Mobile Operator of the Year category.

The 38th annual competition has welcomed entries from chippy businesses which run pop-up services from mobile units, vans and trucks at festivals, weddings, corporate events and on high streets the length and breadth of the UK.

With many unique variables to contend with compared to brick-and-mortar eateries, such as remote locations, compact setups with limited equipment, operational hurdles, customer reach, not to mention the weather.

The award is a celebration of businesses that are onpoint serving fish and chips with unwavering quality, time after time.

The National Fish & Chip Awards is the leading awards platform for industry excellence and is renowned for empowering businesses to drive standards to the highest levels. Participating businesses are graded against benchmarks which include product expertise, business sustainability, environmental approaches, skills and techniques, customer experience and their ability to put the pedal to the metal when it comes to fish and chip moreish-ness.

The three chippies heading down the fast lane to awards victory are:

Tyne & Wear - Frosty’s, Newcastle

Glamorgan - Posh on Wheels, Cardiff

Cumbria - The Chippie Van, Penrith

“It’s essential that the National Fish & Chip Awards acknowledges and praises the agility mobile fish and chip outlets have, as the amount of skill it takes to repeatedly produce excellent fish and chips while contending with numerous variables, is a level of demand which is not to be undervalued.” says president of the National Federation of Fish Friers (NFFF) Andrew Crook, one of the award organisers.

UK’s best 10 young friers are on a roll towards industry award success

Agroup of young professionals have been named as semi‘fry’-nalists in the Drywite Young Fish Frier of the Year category at the National Fish & Chip Awards 2026.

The talented individuals, aged 25 and under, who are hoping to become the 27th winner of the Drywite Young Fish Frier of the Year award, have been showcasing masterful skill when it comes to the intricacies of cooking the perfect portion of fish and chips.

The 10 candidates who are progressing through to the third round of the competition have shown standout talent and knowledge of different types of oil, chipping potatoes and frying techniques, among many other elements, to consistently deliver an excellent meal.

This year’s emerging industry trailblazers hoping to follow Drywite Young Fish Frier of the Year 2025 winner Glen Morrison of Garioch Fish Bar in Inverurie, Scotland, are:

Abigail Barker - Millers Fish and Chips in Haxby, Yorkshire

Kieran Bulpit - Donington Fish and Chips in Spalding, Lincolnshire

Amy Crombleholme - Hunters Fish & Chips in Louth, Lincolnshire

James Ellams – Fish & Chips @ Weston Grove in Chester, Cheshire

Matthew Faulkner - Cox’s at the Lighthouse in St Neots, Cambridgeshire

Charlie James – Pier Point in Torquay, Devon

Ben Langlands - Anstruther Fish Bar in Anstruther, Scotland

Dylan MacDonald - Lows Traditional Fish & Chips in Aberdeen, Scotland

Jack Spencer - Queens Drive Fish & Chips in Ossett, Yorkshire

Sponsored by

Megan White - Herts & Essex FoodsThe Golden Fillet in Clacton, Essex

Kelvin Lee is the managing director of Drywite Ltd, which spearheaded the initiative 30 years ago, says “the semi-finalists are a credit to the businesses they work at and the industry: I am very pleased to see both new and old faces reaching this year’s Drywite Young Fish Frier of the Year semi-final, all are extremely talented young people, and I wish them all the very best of luck in the next round of the competition.”

December 25 and January 26

Glen Morrison of Garioch Fish Bar - Drywite Young Fish Frier of the Year winner 2025

Country Fried - Mobile Operator of the Year winner 2025

Field to Frier finalists emerge

Three chippies are topping the National Fish & Chip Awards’ charts as the UK’s most well-oiled businesses when it comes to serving perfect portions of chips, edging them closer to Field to Frier award victory.

The category is a celebration of fish and chip professionals and their expert insights into serving crisp, fluffy and flavourful chips that enhance the meal, as well as being a standalone treat. The annual awards are free to enter and provide participants with feedback on where they are shining, as well as areas for refinement so that best practice is maintained throughout the industry at the highest levels.

A team of specialists created a tough, multi-stage review of all aspects of the entrants’ businesses, looking particularly closely at their potato expertise and the intricacies of seasonality, selection processes, storage, preparation, frying techniques and serving sizes. Bursting ahead in the competition and earning a welldeserved spot in the Field to Frier 2026 final are:

Lincolnshire

Linfords Traditional Fish and Chips, Market Deeping

Aberdeenshire

Garioch Fish Bar, Inverurie

Ayrshire

The Fish Works, Largs

Sponsored by

Andrew Crook, president of the National Federation of Fish Friers (NFFF), which proudly organises the event, commends the frontrunners: “Field to Frier is one of the most difficult award categories to enter as the knowledge required from hopefuls to successfully separate themselves from the pack is niche and advanced. Our final three have been phenomenal at every turn of this year’s edition, showing profound understanding and dedication to their craft which is inspiring to see. The judges have a very difficult task ahead in picking one winner!”

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

Hot trio of new fish and chip shops make industry award finals

TThe National Fish & Chip Awards is championing chippies from the North of England and Scotland, as the breakthrough businesses in the UK industry, announcing them as finalists in the Newcomer of the Year category.

They may be fresh on the scene, but three newbie outlets are rising fast up the ranks in what has been another exciting competition. Industry insiders have sized up the trio of businesses from every angle, checking that the fish and chips are excellent, standards are high, operations are smooth, and all the details in between are also first-rate.

Each of the finalists has pushed the boat out, showing fearlessness in elevating the expectations of what a rookie fish and chip shop can do. The hard work has paid off, with recognition from the trade’s foremost awards positioning them as next big things, like current Newcomer of the Year titleholder Mackerel Sky in Stamford Bridge, Yorkshire.

The new chippies frying up a storm and hoping to scoop the prize are:

Lancashire

The Cottage, Blackpool

Inverness-shire

Monster Fish & Chips Co., Fort Augustus

Edinburgh & The Lothians

The Crab & Lobster Fish Shack, South Queensferry

“Our final three fired up their fryers less than two years ago and are showing huge potential as being leaders in the pack,” says Andrew Crook, one of the event organisers and president of the National Federation of Fish Friers (NFFF). “They are bringing fire to the industry, which is so important to have, and the awards process encourages entrepreneurial spirit and the evolution in how fish and chips is enjoyed by the nation while maintaining the traditional foundations. This is a superb final – well done to them!”

Redcloak Fish Bar - Field to Frier 2025 winner

Mackerel Sky - Newcomer of the Year winnner 2025

Sponsored by

Chippies of the highest quality reach fish and chip award finals

Three businesses recognised as outstanding by the organisers of the National Fish & Chip Awards have been announced as 2026 finalists with the hope of receiving the Quality Accreditation Champion title.

The highly regarded award acknowledges all fish and chip outlets that have obtained National Federation of Fish Friers’ (NFFF) Fish & Chip Quality Accreditation Scheme status, which is designed to strengthen the principles of consistency, quality and ongoing development within businesses. These eateries can be identified by ‘Big Q’ Quality Accreditation signage at their premises, which lets customers know their meal has been prepared with five-star credentials behind it.

Chippies putting themselves forward for the competition – like 2025 award recipient the Scrap Box in York, Yorkshire - are honoured by the industry for their dedication to using the certification to set themselves all-new benchmarks. Sector experts review candidate approaches to criteria such as sustainable sourcing, food safety, hygiene, employee upskilling, customer service excellence, and of course having an appetising fish and chip menu. The finalists which have shown they are dishing up top-tier service from start to finish are:

Somerset Knight’s Fish Restaurant, Glastonbury

Yorkshire Mister C’s, Selby

Kent Newington Fish Bar, Ramsgate

The National Federation of Fish Friers is also the organiser of the 38th annual awards. Its president, Andrew Crook, says of the ambitious businesses: “Quality Accreditation Champion is much more than an award; it’s an outward display of amazing commitment from entrants to offer the best of the best for customers. There are so many requirements to become certified in the first instance, and this is deliberate to separate the great from the outstanding. We now have three of the industry’s finest ready to battle it out and it’s going to be a tough call for the panel of judges to make!”

Chippies boosting the community spirit are recognised by national awards

Fish and chips shops are at the heart of towns and cities throughout the UK and the National Fish & Chip Awards is making sure businesses offering additional support to their local communities are acknowledged and rewarded. Now in its second year, the Community Engagement award brings to light those who are taking their services beyond the counter. The category is a way to give back to forward-thinking teams of people that help strengthen neighbourhood relations, whether that’s through event organising, fundraisers, improving the local surroundings and other collaborative efforts.

The National Fish & Chip Awards pays tribute to excellence, and six outlets have been shortlisted by industry experts as fantastic contributors to community life. They are:

Bristol

Salt & Malt (Chew Valley)

County Durham

Bells Fish and Chips, Seaham

Nottinghamshire

Angell’s Fisheries, Newark-on-Trent

Staffordshire

Jojo’s Fish & Chips, Stafford

Yorkshire

Ranmoor Friery, Sheffield

Time and Plaice, Doncaster

The National Federation of Fish Friers (NFFF) organises the awards and brings the industry together. Its President Andrew Crook speaks of the deep connection that runs between fish and chip shops and communities.

“Fish and chips became a symbol of comfort for the nation during World War II and helped act as a morale booster during the difficult times.

“Today we see how the sentiment remains truethe culturally embedded love for a chippy meal still encourages a coming together through the ups and downs. Great food and a strong customer base are an integral part of a fish and chip shop’s success story, and chippies have become places where ideas are formed, and goodwill gestures are put into action.

Brockley’s Rock - Community Engagement winner 2025

The Scrap Box - Quality Accreditation Champion 2025 winner

Northern Irish and Yorkshire chippies smart use of social media at heart of sustainable seafood award success

Belfast’s Fish City was the big foodservice winner at the Marine Stewardship Council UK Awards in Edinburgh last night, landing two of the major prizes

The seafood and fish and chip restaurant, which has been committed to sourcing and serving sustainable produce since it opened in 2013, was named MSC UK Marketing Champion 2025.

Receiving his award at a glitzy ceremony at the Signet Library in Edinburgh last night, owner John Lavery said: “In this current climate and difficulties in the fish and chip industry, it’s never been more important to introduce other species to alleviate the pressure on what the public regard as the ‘go to’ such as cod and haddock. Being MSC certified means that the public can trust what is on their plate and can contribute to the mission we are on.”

The judges were impressed by Fish City’s creative and effective efforts to promote awareness of sustainable seafood amongst its staff and customers, launching inhouse training and developing and running a Kids Club which has seen more than 150 young students participate in an immersive educational experience. The restaurant’s social media channels have carried a regular stream of engaging posts championing sustainable seafood consumption, and the kitchen team developed several

Early Hootenanny at Awards for Scottish Fish & Chip Shops

The celebrated third Annual Scottish Fish & Chip Awards were organised by Warren and Paul Mitchell and their team at Paramount Creative at a ceremony in Glasgow’s Doubletree by Hilton on Monday, November 10. More than 600 of the nation’s leading fish and chip experts were in attendance.

The event impeccably hosted, once again, by Des Clarke, a renowned Scottish stand-up comedian, television, and radio presenter, who always shows a real empathy with the sector and the occasion.

Entertainment for the evening of dining, awards and dancing was provided by Dynamix and the Vibe.

The awards begin with public nominations, where anyone can put forward their favourite fish and chip shop for consideration. After this, there is a round of voting before finalist lists are drawn up and the work of visiting, sampling, and rating every shop and item begins.

Judges scores decide most awards but two special categories are different. There were live fry-offs on the day for Dazza’s Does It Fry?, which was judged by

The

Winners of the Award Categories

• Best Fish Fryer — Gino’s Fish and Chips, Dumfries

• Dazza’s Does It Fry? — Dolphin Takeaway, Leith

• Best Newcomer — Landy’s Fish & Chips, Edinburgh

• Best Family Business — Garioch Fish Bar, Inverurie

• Best Fritter — DiVito’s, Burnbank

• Best Fish Supper in Ayrshire — The Principal Café, Galston

• Best Fish Supper in the East — The Golden Fry, Fauldhouse

• Best Fish Supper in the Central Belt — Bruno’s Fast Food, Stenhousemuir

• Best Fish Supper in the North-East — Carron Fish Bar, Stonehaven

• Best Fish Supper in the North-West — Highland Haddy, Thurso

• Best Fish Supper in the West — Tonys Chip Shop, Shawhead

• Best Menu — Cromars Classic Fish and Chips, St Andrews

• Best Social Media — Pepe’s Fish & Pizza Bar, Lesmahagow

• Best Fish Tea — McMonagle’s Fish & Chip Boat, Clydebank

Scottish YouTube star Dazza at the Blue Lagoon in Glasgow, while the award for innovation and edgy or fun ideas was given to Dolphin Takeaway in Leith.

Awards director and founder Warren Paul commented: “This event is really special to us and to all the entrants and winners, because it was set up for all the right reasons. We are incredibly lucky here in Scot-land to have some of the most dedicated, passionate and talented people on the planet devoting their lives to serving up spectacular food every single time, and at a decent price too.”

Meanwhile, the prestigious Best Fish Fryer prize— judged by celebrity chef Aldo Zilli and his panel at the Doubletree by Hilton in Glasgow—saw Gino’s Fish and Chips in Dumfries win out.

• Best Dine-In Fish & Chips — Il Pescatore, Paisley

• Best Mobile Fish & Chips — Joanna’s Chippy Van, Kilmarnock

• Best Pizza — Quintiliani’s Fish & Chip Shop, Larkhall

• Best Team — The Chippy by Spencer, Edinburgh

• Best Chip Shop in Ayrshire — The Principal Café, Galston

• Best Chip Shop in the East — Fish and Chips on The Waterfront, Anstruther

• Best Chip Shop in the Central Belt — Central Fish and Chips, Kinross

• Best Chip Shop in the North-East — Mike’s Famous Fish and Chips, Blackburn

• Best Chip Shop in the North-West — The Seaforth, Ullapool

• Best Chip Shop in the West — The Kraken Chippy, East Kilbride

• Best Customer Service — Valerios Fish and Chips, Lanark

• Best Seaside Fish & Chips — Carron Fish Bar, Stonehaven

• People’s Choice Award — Dougie’s CHIPPY, Inverness

For more information: https://www.paramountcreative.co.uk/

Amanda 555 Launches Content Creator Awards to harness the power of UGC content online

Inspired by the success of Destiny Harold, better known as @ ChipShopDiva, the Merchant employee who brings glamour and humour to life behind the counter, 555 Amanda has launched the 555 Amanda Content Creator Awards, a clever initiative designed to tap directly into the power of User Generated Content (UGC) across the fish and chip industry.

555 Amanda is one of the UK’s leading suppliers of MSC certified Roe to fish and chip shops, as well as premium seafood products including Lobster and ASC certified Salmon to the wider foodservice sector. Part of the global Insula group, the company wanted to recognise the impact that relatable, authentic storytelling can have on visibility and engagement, working with marketing agency Sharp Relations, 555 Amanda created the awards as a fun way to inspire more fish and chip businesses to tell their stories online.

Designed to celebrate creativity within the trade and encourage fish and chip shops to showcase their flair, passion, and community spirit through short-form social media content, from behind-the-scenes videos to customer reactions and recipe twists.

“This campaign is all about shining a light on the incredible personalities within the fish and chip community, and there’s loads of it! One entry this month has already racked up 67k impressions with over 1.5k likes – that’s viral!” says Lars Fey, Export Director for 555 Amanda. “The creativity and pride in the entries so far have been amazing to see, and it’s a great way for us to reach and champion our customers while amplifying authentic, user-led content online.”

The brand has seen a flood of entries from chip shops nationwide, generating a surge in user-generated content that celebrates both the product and the people behind Britain’s favourite takeaway and is asking for more.

To enter simply fill out this form: https://forms.office. com/e/b1HhtpamYG

With new winners announced every other month, the 555 Amanda Content Creator Awards are not only building brand engagement, but it’s also transforming traditional B2B marketing practices. By rewarding the social storytelling power of chip shop owners, 555 Amanda has created a model that’s part competition, part community celebration, and part support for grassroots marketing.

The campaign continues to gain momentum, with new entries rolling in every week, proving that in the world of fish and chips, a good story (and a bit of roe) really does go a long way.

For trade samples, pricing, and wholesale enquiries, contact Stephen Minall, stephen.minall@555amanda.co.uk or Gavin Mclean, gavin.mclean@555amanda.co.uk

About the 555 Amanda Content Creator Awards: The awards recognise outstanding social media content from fish and chip shops across the UK, celebrating creativity, humour, and originality. Winners receive a trophy and national recognition via Amanda 555’s trade and social media channels.

New Duo Added to Signature by Country Range’s

Repertoire

The Signature by Country Range portfolio has been further bolstered ahead of winter with a duo of tasty menu solutions launching, ensuring chefs have all the instruments to add the spark and gravitas to their menus and dishes for the festive season and beyond

The two new additions include chart-topping Double Crunch Skin On 7mm Fries and a silky-smooth Mashed Potato with Butter. The new products are available exclusively through the Country Range Group member wholesalers across the UK, Ireland and Europe.

The Signature range is aimed at discerning chefs looking to elevate their menus and produce menu masterpieces, and now features over 30 carefully sourced, superior ingredients and products from across the globe.

The ultra-premium range of CRG’s own-brand portfolio is specially crafted to provide professional kitchens with all the tools to tempt and tantalise guests, whilst keeping quality high and costs at a minimum.

New Signature by Country Range Double Crunch Skin On 7mm Fries – a smaller version of their bestselling 10mm Double Crunch Skin-On Fries, these 7mm fries are crunch heroes staying crisp for 40 minutes. An unbeatable solution for foodservice, the new fries are made solely using flavoursome Fontane potatoes, ensuring consistency throughout the year. Available in packs of 4 x 2.27kg.

New Signature by Country Range Mashed Potatoes with Butter – containing only five ingredients – potatoes, butter, milk, salt and pepper – the new Signature Frozen Mashed Potato with Butter rivals anything else you will

find when it comes to taste and mouthfeel. The easiest way to achieve silky smooth, restaurant quality mash in minutes. Available in cases of 4 x 2.27 kg.

Rachel Porter, Country Range Group Marketing Manager, said:

“We’re delighted to launch our duo of potato products and believe they are another exciting addition to our growing Signature portfolio. Not only are both products top quality on taste but they’re also fantastic timesavers for busy professional kitchens.”

In addition to offering the leading brands from around the globe, the Group also offers a three-tiered own brand portfolio under Country Range, Signature by Country Range and Catering Essentials.

The Group publishes its trade magazine Stir it up 9 times a year, which features the latest food, drink and industry news, Country Range brand promotions and indepth trend reports and sector specific guides to support and inspire all foodservice caterers.

The Country Range Group has also entered into a three-year charitable partnership with The Natasha Allergy Research Foundation. The unique partnership will see the buying group and its members work alongside the charity to raise compassion, understanding and crucially, vital funds, to help make food allergy history.

Website: countryrangegroup.com

LinkedIn: The Country Range Group

Level up your chip offering to help make your menu stand out for Veganuary

Veganuary approaches, it’s a great time to explore plant-based twists on your customers’ favourite fast-food classics. And, with Aviko’s latest launch, you can level up your chip offering to help make your menu stand out

Premium Crunch Skin On Fries is Aviko’s newest offering supporting QSRs, fast-food operators and on-the-go vendors. Naturally vegan, they’re a delicious accompaniment to vegan offerings like plant-based burgers, meaning they can be seamlessly added to existing menu offerings, or as the main event in dishes like loaded fries.

Dubbed ‘Fries with Flava’, the fries are made from premium potatoes and covered with Aviko’s signature gluten-free coating for a satisfying crunch and delicious taste. Thanks to their fast cooking time, only 3.5 minutes in a fryer, Premium Crunch is ideal for busy kitchens, or businesses with a takeaway service, and with consumers on the hunt for trending items that ‘crunch’ , there’s never been a better time to explore adding the new chip to your menu.

Loaded Fries Trends

When it comes to trends, there are two that don’t seem to be going anywhere soon! Consumer demand for food that is “hot” or “spicy” is still high on the radar , so there’s never been a better time to explore flavours that pack a punch.

There’s also been significant growth in Kitchen Tourism – and consumer exploration into flavours from across the globe! This gives operators of all sizes the opportunity to get creative with menu planning, embracing bold combinations, fusion dishes and new ingredients.

Why not visit Aviko’s website for recipe inspiration to help you get started?

By - Mohammed Essa, Commercial Director, Aviko UK & Ireland

Young Fish Friers Champion Quality and Innovation on Blakemans Visit

Young Fish Friers and other special guests from The Fish & Chip Industry suppliers such as Smales and V.A Whitley were recently welcomed to one of the UK’s leading sausage manufactur-ers, James T. Blakeman & Co Ltd, for a day packed with insight, innovation and inspiration

The visit, arranged by James Ellams, young fish frier at Weston Point in Upton, Chester, marked a step in the professional development of these young friers, offering a behind-thescenes glimpse into the heritage and high standards behind the Blakemans name. With decades of expertise in sausage production, Blakemans has long been a trusted partner to the fish and chip trade, and the day served as both a celebration of tradition and a look towards the future.

The day began with a presentation on Blakemans' rich history from its humble beginnings to its position today as a leading supplier of quality meat products across the UK. For many of the attendees, it was an eye-opening experience to learn about the meticulous processes and quality con-trols involved in every stage of production.

This was followed by a guided factory tour, where the group saw first-hand the scale, precision, and care that goes into producing sausages that are a staple on fish and chip shop menus nationwide. From sourcing ingredients to final packaging, the tour demonstrated Blakemans’ commitment to consistency, flavour and innovation.

Lunch was served; showcasing a selection of Blakemans’ innovations with the Classic Jumbo Sausage. These creative twists on traditional favourites sparked conversations around menu diversification and customer appeal, offering the young friers inspiration to take back to their own shops. With margins tighter than ever, the ability to offer something new while

maintaining quality is a valuable edge.

After lunch, the young friers took part in a practical troubleshooting session which focused on frying the perfect sausage-an essential skill for any frier looking to reduce waste while delivering the best customer experience. Guided by James Morris, Sales Director, who has over 20 years of experience of developing the perfect sausage, the young professionals explored common challenges in frying; sausage splits, oil temperature, and cook time. The discussion, problem-solving and shared learning was something to be admired and is something everyone can take away from the experience.

As the industry continues to evolve, it’s opportunities like these that ensure its future is in capable hands. Blakemans always are eager to support the young and upcoming talent in the industry and provide the fundamental knowledge on the products to get the very best out of the young friers and the product itself. James Morris, Sales Director, says on the day “it was a pleasure to welcome members of the Young Fish Friers to see our modern state of the art manufacturing facility. Sponsoring the Staff Training & Development Award at The National Fish & Chip Awards is really important to us, this ties in nicely in seeing the next generation of this fabulous trade developing into future industry leaders. Having the opportunity to engage with this next generation of fish friers and play a part in developing their knowledge further is an honour. We hope to carry this on as a tradition for many years to come.”

Unlocking poké’s potential – NSC research signals major growth opportunity as consumers inspired to prepare raw fish at home

42% of UK consumers opt for poké out of the home, while 30% prepare the dish themselves at least once a month

New research from the Norwegian Seafood Council (NSC) has uncovered a considerable opportunity for raw consumption in the home as the rapid rise of sushi in recent decades has paved the way for Hawaiian-inspired poké.

With the sushi market in the UK growing by more than £31 million in value over the past two years, adding a further 1,480 tonnes in volume to the seafood category,1 poké presents an opportunity to capitalise on the raw fish trend as consumers look for convenient, high-protein, nutritious meals.

According to NSC research, 42% of UK consumers are already choosing to eat poké when dining out, with 49% citing its health benefits and 60% drawn to its taste. However, of the 54% who have prepared poké themselves at home, only 30% do so monthly and 15% weekly2, signalling untapped potential for retailers and brands in this burgeoning category.

Untapped opportunities

pandemic lull also presents an opportunity for poké, which can be easily assembled when presented with the fresh ingredients. While our data shows well over a third (42%) of UK consumers are already choosing poké when dining out, fewer than 30% prepare it at home on a monthly basis –revealing substantial headroom to grow the category in retail and at-home consumption.

Easy to assemble and endlessly customisable, the emerging popularity of the poké bowl is attached to convenience and taste, as much as it is health and wellness trends. There is also great untapped potential to create new, social dining occasions in the home, with an array of possible ingredients offering build-your-own poké options and allowing individuals to tailor the dish to their tastes.

Salmon is the go-to ingredient for 63% of consumers preparing a poké bowl at home, with 37% choosing cooked salmon and 26% raw. Norwegian salmon is subject to rigid quality checks to ensure unrivalled freshness and taste, allowing consumers to opt for raw preparation in the home with confidence.

With NSC research3 indicating a growing number of consumers are being more adventurous when it comes to self-preparation of meals containing raw fish, there is an opportunity here to respond to their preferences and grow usage of raw seafood within dishes such as poké. By addressing concerns around quality and freshness, to perceived complexity in preparation, retailers can open up a significant opportunity.

According to NSC UK Director Bjørn-Erik Stabell: “We need to make it easy for the consumer to prepare raw seafood at home, while simultaneously educating them and instilling in them the confidence to prepare poké themselves to provide a tasty, nutritious, and safe meal for the whole family.

“The return to growth of meal kits following the post-

“This gap of those not yet regularly making poké at home is particularly apparent across several UK regions, including Scotland (77%), the North West (67%), West Midlands (90%), and the South West (79%). With 60% of respondents highlighting the taste of a good poké bowl as its greatest appeal, this presents a clear opportunity for retailers and brands to convert untapped regional interest into confident home preparation.4”

Diversifying beyond salmon

The customisable nature of the poké bowl lends itself to a range of seafood options, with room to grow the category further as consumers try out other ingredients beyond salmon and tuna, looking to coldwater prawns and cod.

Bjørn-Erik says: “Along with salmon, Norwegian cold-water prawns, and farmed cod and halibut will also be important in driving the poké trend in the UK over the coming years. Coldwater prawns are already the third most popular seafood used in poké bowls at home (26%), just behind cooked tuna (33%) and cooked salmon (37%). Their versatility and great taste make them an ideal, high-quality ingredient for this evolving category, while cooked cod (20%) continues to attract consumers for its familiarity and premium feel.

It is also clear that the UK retail market is best poised to take leverage of this fast-emerging category, thereby increasing seafood turnover, with 67% of UK consumers opting to source poké ingredients from supermarkets.5”

As cost pressures lead more consumers to recreate their favourite dishes at home and the quest for protein-rich, nutritious meals continues, poké ticks all the boxes when it comes to health, convenience and taste. Those who meet consumer demand for this growing sector will ultimately reap the rewards.

1 NIQ Scantrack MAT to June 2025

2 NSC Poké insights UK 2025

3 NSC Oceans of Change: Seafood Trends for 2024

4 NSC Poké insights UK 2025

5 NSC Poké insights UK 2025

FISH AND CHIP FRIDAY LIVES ON AS 6 IN 10 BRITS

REGULARLY END WEEK WITH A CHIPPY TEA

• Fish and chips ranks above the full English in the nation’s top food traditions

LThe nation’s love affair with fish and chips shows no sign of fading as new research reveals that millions of Brits still mark the end of the week with a ‘chippy tea’.

The study of 2000 adults from Young’s, the UK’s number one seafood brand, found more than three in five people (62%) enjoy fish and chips on a Friday at least once a month.

Yet for many households the family tradition is moving into the home kitchen, with almost two thirds (64%) saying money saving is the main reason they cook ‘fakeaway’ fish and chips at home rather than heading to the fish and chip shop. However, cost isn’t the only factor, the data shows, 28% see it as a healthier option and 21% cite convenience.

The shift reflects rising costs, with the average price of fish and chips climbing from £6.48 in 2019 to £10.78 in 2025, according to data from the Office for National Statistics (ONS), making home-cooked versions of this much-loved treat the more affordable choice.

22% remain loyal to their local chippy saying they would only buy fish and chips as a takeaway option.

As a result of fish and chips’ enduring popularity, it’s up there with the very best of British food, according to the poll.

Overall, when asked to name their favourite British food traditions, fish and chips (25%) ranked just behind the Sunday roast (35%) and ahead of the full English breakfast (17%).

Top 10 Favourite UK Food Traditions

1. Sunday roast (35%)

2. Fish and chips (25%)

3. Full English breakfast (17%)

4. Curry (7%)

5. Afternoon tea (5%)

6. Jacket potato (4%)

7. Shepherd’s/cottage pie (2%)

8. Pie and mash (2%)

9. Bangers and mash (2%)

10. Cornish pasty (2%)

Kevin Sinfield, Marketing Controller at Young’s, said: “Fish and chips remains a cornerstone of British life. Whether enjoyed as a Friday treat with family and friends from the local chippy or recreated at home, it’s clear the tradition still means a lot to people.

With our new Jumbo Fish Special, we’re giving families even more reason to celebrate with a special treat, with generous fillets that deliver an even bigger eat, plus a proper taste of the chippy at unbeatable value.”

Young’s Chip Shop Jumbo Special (2 x 240g fillets, RRP £5.00) is available nationwide in Tesco and Sainsbury’s now and soon to be available nationwide in all major UK retailers from October 2025.

UNLEASH THE FLAVOURS with piri piri from SOUTHERN FRIED CHICKEN!

Piri Piri Perfection starts here!

At Southern Fried Chicken, we’re obsessed with creating the ultimate eating experience — and our authentic Portuguesestyle Piri Piri chicken is the result of years of passion, testing, and flavour-chasing.

Our brush-on bastes are crafted to deliver that unmistakable Piri Piri kick customers love, without the hassle. Just follow the QR code to our simple “3 Steps to Perfection” guide and you’ll serve consistent, crowd-pleasing Piri Piri every single time.

Our bastes have a lighter viscosity than typical readymade sauces, allowing them to soak deeper into the chicken — flavour right to the bone.

Choose from five irresistible flavours:

• Xtra Hot – for the adventurous heat-seekers who like to live on the edge.

• Hot – bold kick, full flavour, perfect for those who want fire without the full inferno.

• Mild – our most popular; warm, welcoming heat with true Piri Piri character.

• Lemon & Herb – the gentlest in the range; zingy, tangy, bright, and bursting with flavour.

• Mango & Lime – the wildcard; a punch of Piri Piri heat balanced with fruity mango sweetness and a twist of lime.

Brush generously onto chicken as it cooks on the chargrill — or get creative and sprinkle the powder over chips or finished chicken for an extra hit of magic. When it comes to unique flavour, your imagination is the only limit.

Simple to Use. Impossible to Resist.

Just mix the basting powder with oil and water, rest for 20 minutes, then brush onto the grilled chicken. That’s it — authentic Piri Piri with zero fuss and maximum flavour.

Find our irresistible flavours at your local Cash and Carry. Speak to our ingredient team for more information and Piri Piri menu ideas:

m +44 (0) 7899 750 005

k ingredientsexpert@fast-food-systems.co.uk

1 www.sfc-ingredients.com

new!

Add a little Seoul to your menu Get ready to turn up the heat and fLavour!

We’re adding a bold new member to our SFC piri piri family — introducing the Spicy Korean Baste — a fusion of sweet, savoury, smoky, and spicy that brings a

Whether you’re basting your grilled chicken, coating tenders, or adding a flavour-packed glaze to your fried chicken, the Spicy Korean Baste is your go-to for creating craveable, modern dishes

Hellmann’s Ketchup Proves It Tastes Better Than the Best – With a Bold River Thames Launch

Exclusive riverboat dining experience redefines ketchup for chefs with deep, rich flavour, chef-friendly format, and surprising versatility

There’s a new ketchup in town, and it tastes better than the best. Hellmann’s has unveiled its new 4.8kg back-of-house ketchup, which outperformed a leading competitor in independent blind taste tests, with 62% of consumers preferring its distinctive, balanced flavour*. To celebrate, the brand hosted an exclusive dining experience on the River Thames to bring its taste and cheffriendly design to life.

On board a fully branded boat styled with red touches, from tableware to flags, forty guests, including key customers, leading foodservice influencers such as LagomChef, SpudBros and Paul Foster, media and Unilever employees set sail for a three-hour cruise past some of London’s most iconic landmarks.

The afternoon blended premium dining with playful touches, beginning with a signature Bloody Mary and live saxophone music as the boat set sail.

The highlight was a three-course menu curated by Chef Thom Bateman, where Hellmann’s Ketchup was cleverly woven into each dish. Its naturally velvety texture and balanced tomato flavour allowed it to enhance dishes without overpowering them. From poached lobster salad with ketchup Marie Rose, to tomato risotto, Korean glazed salmon, and even a red velvet cake enriched with ketchup, the menu challenged expectations of what ketchup can achieve in the hands of a chef. Bateman revealed the ingredient at the end, underlining its versatility and depth of flavour.

Hellmann’s Ketchup delivers a deep, rich texture and gourmet, homemade feel. This full-bodied profile makes it exceptional both as a classic dip and as a versatile ingredient for sauces, marinades and dressings.

This showcase highlighted why Hellmann’s Ketchup is set to challenge foodservice expectations:

Preferred by 62% of consumers over a leading competitor in a blind taste test*

No allergens to declare**

Suitable for vegans and vegetarians

Gluten and lactose free

35% less sugar than the closest competitor

Professional chef-friendly format – easy to store, pour and prep during busy service

With its bold flavour and chef-friendly design, Hellmann’s Ketchup proved it’s a product that works just as hard as the professionals who use it.

*vs UK food service best selling ketchup, 62% of 445 consumers agree, UK based taste study by N2O Ltd - March 2025. For more information seewww.unileverfoodsolutions.co.uk/product/hellmannstomato-ketchup-jerry-can-4-8kg-1-EN-1247001.html#… **This product does not contain allergenic ingredients which require declaration under EU regulation 1169/2001

Stuffed. Shredded. Shaped. Flavoured.

Joseph Heler is Redeﬁning Pizza Cheese.

Pizza deserves cheese that inspires. That’s why at Joseph Heler we’ve crafted a range built for modern menus, indulgent, versatile and made to perform.

“Joseph Heler’s pizza cheese range gives me consistency, creativity and sustainability in every menu build”

Neil Rockliff - Food Innovator

CHEESE WITHOUT LIMITS - Grated, diced, shaped or ropes...our formats melt, stretch and deliver every time, from high-temp pizza ovens to delivery boxes.

FLAVOUR THAT WORKS HARD - From Tex Mex chilli and fajita-spiced blends to trufﬂe twists, our cheeses turn everyday pizzas into signature dishes.

BETTER-FOR-YOU, STILL INDULGENT - With Eatlean high-protein, lower-fat cheese, you can create lighter pizzas without losing the pull, the melt, or the taste.

THE CRUST THAT SELLS - Stuffed crust just levelled up. Mozzarella or chilli cheese ropes that tap into the 31% of diners willing to pay more for indulgence.

LOCAL MILK. GLOBAL TASTE - Every bite starts with Red Tractor milk from farms within 40 miles of our dairy, backed by solar-powered packing and sustainability at source.

Pizza - the perfect choice

Pizza is a fast-food favourite that embraces the key attributes of convenience, affordability, portability, and on-trend flavours and ingredients – the perfect choice for a fully customisable menu choice, ensuring all dietary requirements and preferences can be met.

With consumers increasingly seeking premium and customised options, additional toppings are a powerful upsell opportunity for operators. Cheese remains the essential driver of pizza satisfaction, delivering the melt, stretch, and savoury flavour diners expect. The right cheese not only boosts perceived value, but also elevates all other toppings, helping operators differentiate their offer and grow revenue through upgraded builds and chefinspired combinations.

Mintel research shows 63% of cheese consumers say adding a high-quality cheese makes a dish feel special, and 76% say adding cheese makes a big difference to a dish.1

Stilton® as a viable and contemporary pizza topping.

“We know that Stilton is already popular on the cheeseboard but one of our objectives is to encourage more use of this great British cheese across more meal occasions and drive home the relevance of Stilton on the modern menu. We want chefs to be experimental and inventive; to look at how Stilton can be paired with a variety of other ingredients on pizza. Its well-balanced and slightly tangy taste complements super sweet ingredients such as pear, fig, apricots and honey, and we know it goes extremely well with chicken, salami and mushrooms!”

Feedback from recent collaborations with UK industry pizzaiolos has resulted in some interesting, positive comments: Valentino Orestano, Pizzaiolo at Franca Manca commented: “Stilton has been used on pizza for some years in the UK. I’ve been using Stilton since around 2014, so I’m used to it and I think Clawson Farm’s Stilton Crumb is a very good product.

Bill Mathieson, Managing Director, Clawson Farms says “Pizza is such a well-loved dish that its reach extends across the globe – no matter where you are in the world you can find one. Its Italian heritage means we are used to the traditional mozzarella crowning our pizzas, but as demand for more exciting toppings has grown, chefs are experimenting with flavour fusions, transforming their pizzas with their own twist to create stand-out offerings with a point of difference.

“The flavour brings a bit of sweet, spicy and deep flavour umami at the end. I contrasted the flavour of the Stilton with sweet soy caramelised onion with tomato sauce as a base for a sweet, spicy savouriness. At Franco Manca we often use Stilton on our pizzas and this Stilton Crumb is a good product with a very good melt.”

“We think pizza is the perfect canvas to get creative with toppings and because its composition lends itself to all meal occasions, dining styles and day parts, we believe it’s a great medium to showcase Clawson Farms’

The Clawson Farms dedicated foodservice range has made it easier for operators to include their delicious cheeses on pizza menus. Providing a means of adding depth of flavour, and with dish elevation in mind, the deep and complex flavours of Clawson Farms’ award-winning Stilton is now available in versatile and convenient versions of Stilton Crumb, Crust and Slices. These formats work exceptionally well on pizzas, and they are a great addition for gourmet burgers and hot dog toppings, as well as sandwich and pie fillings, or for a flavour boost in pasta dishes, salads, soups and more.

These time saving products are available in innovative, precision-sliced square and triangle formats, in a range of flavours, such as Blue Stilton, Cheddar and Scotch Bonnet Chilli, and Double Gloucester and Chive, providing busy food operations convenient options to enhance efficiency and reduce waste through uniform portions.

1 Mintel Report - Cheese UK 2024 (28th January 2025) 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

By: Michael Eyre, Product Director, Jestic

Cutting-edge pizza ovens for high-quality pizzas with ease

Pizza continues to be a hugely popular fast food option nationwide. At Jestic Foodservice Solutions, we provide cutting-edge pizza ovens that help fast food outlets serve high-quality pizzas with ease. Whether it’s a classic Margherita, a loaded meat feast, or a trendy sourdough creation, pizza is the ultimate crowd-pleaser. It’s fast to prepare, profitable, and endlessly customisable, and above all, it keeps customers coming back for more.

We’ve seen a genuine shift in how pizza is perceived, positioned, and prepared. There is a much wider variety of outlets offering consumers more choice than ever before, from wood-fired choices through to more traditional US-inspired deep-pan options and even the newer London-style pizza, with a slower cook and slightly chewier crust. It’s clear that the market has changed to offer consumers the same great value, taste and convenience, but in a range of formats and occasions that better suit their lives today.

In terms of delivering volume whilst maintaining quality, we have several very well-regarded, highervolume brands in our portfolio. EDGE high-quality conveyor ovens offer consistently high performance, reliable simplicity, and the latest technology to maximise efficiency in the kitchen, meaning that any member of the kitchen team can create fantastic pizza for customers.

Available in a wide range of sizes, as well as electric, gas and LPG fuel options, every oven includes delivery, installation, and full training, as well as a five-year parts warranty for simplicity of installation and complete peace of mind. These industry-leading ovens are available in a range of sizes, from 32” to 44” belt widths and up to 70” bake chambers, making them ideal for stores of all sizes. For stores with particularly compact layouts, we also supply Close Capture canopies, designed specifically to maximise space efficiency while maintaining top-tier performance.

One size certainly doesn’t fit all, so Jestic Foodservice Solutions is on hand to offer up to date equipment and menu advice on how to best meet the needs of customers at all times of day and across a variety of locations. Delivering growth and remaining at the forefront of current social media influenced food trends,

including value for money, ease of access, and an increasing demand for quality and theatre, pizza offers operators a great business opportunity. The Jestic demonstration kitchens in Paddock Wood, Kent and Manchester are fully equipped with ovens from every brand. Customers are warmly welcomed to the kitchen to see the ovens for themselves and get hands on with each brand to ensure that they make the right choice, based on the best advice for them. The advice and support continue post-purchase with advice and insight offered from the culinary team on an on-going basis. For more information about the full Jestic equipment portfolio, please visit www.jestic.co.uk or call +44 (0)1892 831 960.

Rich’s Premium Pinsa range fuelling the UK Pizza market

So says Dez Paterson, Commercial Director at Rich’s

The UK pizza market is experiencing remarkable growth, now valued at £3.9 billion and expanding at an impressive rate of +20.3% year on year. With 766 million servings purchased in the past 12 months - a rise of +8.9% - pizza continues to hold its place as a beloved staple among British consumers (i)

Pizza now accounts for 8.3% of all food visit purchases and is increasingly chosen over other takeaway-style options, with 726,000 servings last year resulting from consumers switching away from burgers (ii). This surge in demand, both for at-home and out-of-home occasions, highlights the importance of convenient, ready-touse formats that enable operators to meet consumer expectations while streamlining kitchen operations.

Sourdough has become synonymous with quality and authenticity, gaining traction across both retail and foodservice channels. Though it currently represents just 4.6% of the market (up from 3.8% two years ago), its steady growth signals a shift in consumer preferences toward more artisanal experiences (iii) .

Rich’s has responded with its premium Italian Pinsa range – authentic sourdough bases crafted in Italy using extra virgin olive oil, finely-ground wheat flour, and fermented dough. Hand-stretched and parbaked, these bases offer a rustic, crispy exterior with a soft, airy interior. Delivered frozen and ready to bake, they provide a scalable solution for operators seeking to elevate their pizza offering without adding complexity.

Health-conscious choices are now a standard expectation in the pizza category, with gluten-free options becoming essential rather than optional. Up to 10–15% of UK consumers report gluten or wheat sensitivities, and menus must reflect this shift (iv)

Rich’s gluten-free range - including plain and cauliflower bases – was developed to meet this demand. Available in 10-inch and 12-inch formats, these parbaked, frozen bases offer operational ease and consistent quality. The plain base features a neutral blend of rice, tapioca, and potato flours, ideal for customisation. The cauliflower variant, comprising 30% cauliflower and enriched with chia and brown rice, offers a unique, flavourful alternative believed to be a UK first.

Despite being gluten-free, these bases deliver on taste, texture, and aroma – ensuring no compromise for consumers or operators. Their convenience and reliability make them a valuable addition to any kitchen looking to expand its offering efficiently.

Supporting Operator Success

As a new entrant to the UK pizza base market, Rich’s is committed to building strong partnerships with operators. Beyond delivering standout products, we provide comprehensive support - from high-quality imagery and promotional content to training materials, sell sheets, and samples.

This full-service approach empowers our partners to maximise their impact in a rapidly growing category. With innovative formats like our Italian sourdough Pinsa and gluten-free bases, we’re helping businesses meet evolving consumer needs while driving growth and profitability. For further information on Rich’s, contact the team at Mercieca Richs@mercieca.co.uk

(i) Circana out of home data year to December 2024

(ii) Circana out of home data year to December 2024

(iii) Circana / SnapMyEats, Out-of-Home Pizza Report, YE March 2025

(iv) BDA 8th May 2023

Pan’Artisan’s Naples Neapolitan Style Doughball wins at PAPA Awards

Pan’Artisan is delighted to announce their recent win at the PAPA Awards with their new Naples Neapolitan Style Doughball

Pan’Artisan is renowned for its portfolio of premium quality, Italian inspired dough products. Winning PAPA’s ‘Italian Style Food Award’ recognises the team’s dedication, skill and attention to detail to produce the finest quality products to aid and inspire chefs and caterers.

The judges were impressed with the product’s innovation, great taste and presentation. At the awards ceremony held at the Sheraton Grand, London Park Lane, Charlotte Perkins, Commercial Manager at Pan’Artisan Ltd commented “The winning of this award is a true testament to the dedication our team show to honouring our key brand values of quality and innovation. From the initial development to full scale production, our Naples Neapolitan doughball defines excellence and provides operators with a unique authentic style dough, frozen for convenience.”

The Winning Doughball!

The Naples Neapolitan Style Doughball presents the characteristic Italian Neapolitan style pizza crust – a slightly charred leopard-spotted crust with a crispy exterior and a soft, airy and bubbly interior. The charring creates a slightly bitter flavour to the crust, coupled with a soft, chewy texture that’s iconic of the original Neapolitan pizza.

Easy to handle, with an elastic and stretchy Neapolitan style pizza dough, these doughballs are made with just four ingredients: a high gluten content 00 Flour, water, salt and yeast. The dough is slowly fermented for up to 24 hours, which produces a great flavour and causes tiny air bubbles to form inside the dough. These fermentation bubbles allow the dough to stretch easily and also allows larger air bubbles to form inside the crust when cooked at high temperature.

Supplied frozen for convenience and greater wastage control, this product is suitable for vegans, vegetarians and those following a lactose intolerant diet. For more information on the Pan’Artisan range of products call 01730 811490 or visit www.panartisan.com

TAmericana ‘Built

to Deliver’ campaign reveals a gourmet, soft and strong bun is the secret to

burger satisfaction

Three outlet bespoke channel guides and video partnership with The Fat Foodie launched to help all operators capitalise on booming burger and delivery demand

he UK’s out-of-home (OOH) market is on track to hit £105.3bn this year and food delivery is powering towards £14.3bn with 3.1% projected growth2. In response, Lantmännen

Unibake’s Americana brand has launched its ‘Built to Deliver’ campaign to help operators meet rising consumer expectations for consistently high-quality burgers across both dine-in and delivery channels.

With 81% of consumers grabbing a burger out of home at least once a month and 56% ordering delivery or takeaway at least once a fortnight, the burger category represents significant growth potential. However, research reveals that burger execution challenges are undermining this opportunity with nearly a quarter (24%) of delivery customers citing soggy buns or the bun falling apart as a major disappointment.

The structural integrity challenge

The campaign highlights a fundamental point – the bun isn’t just a vessel for the fillings, it’s a structurally critical component that can make or break the entire burger experience. Consumers rank a quality, soft but robust bun that holds its shape as the top-quality indicator when it comes to burger excellence, and most significantly, 73% of consumers are prepared to pay more for it.

Samantha Winsor, Marketing Manager at Lantmannën Unibake UK, says: “OOH operators have an incredible opportunity to capitalise on the UK’s burger obsession, and the data tells us something important about where the industry needs to focus and it starts with addressing the fundamentals. The bun makes up 69% of the burger, yet is often treated as an afterthought rather than the foundation of a quality dish.

“Delivery is finding this the most challenging, where 30% say their delivery experience is hit or miss due to cold food on arrival (38%), slow delivery times (31%) and soggy or fallen apart burger buns (24%). That’s a significant proportion of diners who aren’t getting the quality experience they expect.”

Guides Built for Every Channel

Recognising that every operator faces unique challenges, Americana’s Built to Deliver campaign includes three

bespoke channel guides tailored to the specific needs of pub & bar, QSR and restaurant operators. Each guide is packed with insights, market trends and top tips to help operators create burgers that keep it together under any condition.

In Pubs & Bars: 73% of diners would pay an extra £1.25 for a gourmet bun, and menu customisation is a top priority for guests.

For QSRs: With 72% of consumers willing to pay more for a gourmet bun and an average uplift of £0.54 per burger, speed and consistency are key to maximising profits.

In Restaurants: Diners are seeking premium experiences, with 73% happy to pay £1.30 more for a gourmet bun and 67% wanting to customise their burger.

From lightly toasting the inside of the bun to create a moisture barrier, to being strategic with sauce placement or using a cloche for flavour enhancement, the campaign shares the secrets to burger success. Far from generic tips, the guides offer channel-specific strategies designed to help operators maintain the structural integrity and incredible flavour profiles of the burgers they serve up.

The brand’s partnership with The Fat Foodie brings this to life, demonstrating exactly how Americana buns really deliver – whether that’s taking on the challenge of delivery on the back of a moped or holding their own on the pass.

Samantha adds: “We are seeing operators struggle with the complexity of delivering consistent quality, across multiple channels. Our research shows that 30% of delivery experiences are falling short of consumer expectations. That isn’t just a quality issue, it’s a business issue, and the Built to Deliver guides give operators the knowledge and practical tools to close that gap and boost their revenue opportunity.”

Americana buns are built to deliver thanks to the way Americana buns are made using the brand’s signature sponge and dough technology, quality ingredients, baked in specially indented pans for consistent shape and size, and frozen within two hours of baking to lock in freshness. This means operators can serve the soft texture, fresh-baked aroma, and supportive structure that consumers crave.

TThe Smarter Way to Sandwich with

he humble sandwich is experiencing a full-blown resurgence across the UK. No longer confined to tired tropes of ham and cheese or lifeless tuna butties, today’s sandwiches are bold, globally inspired, and built to impress. With new and innovative flavour combinations mixed with premium proteins, this everyday staple is fast becoming a foodservice powerhouse!

There are many different names for a sandwich: sandos, sarnies, hoagies, subs, butties, stacks and even dagwoods! However you name your sandwich, one thing is for certain, they need to be on-trend, packed full of flavour and be as much a feast for the eyes as well as the soul!

Come with us as we unpack this most on-trend of foods, and dive deeper into the world of sandwiches, their rise to the top of the QSR ladder and exactly how Meadow Vale will provide your food business with the smarter way to sandwich.

Sandwiches On The Rise

The Sandwich sector in the UK is now worth an annual £8bn to the UK economy, which equates to around 3.5bn sandwiches being consumed each year! *

The sandwich has long been a staple of British dining, with its origins dating back to the 18th century when the 4th Earl of Sandwich famously asked for meat between two slices of bread to avoid interrupting a card game! Since then, sandwiches have secured their place in the very fabric of the UK’s culinary scene, as a traditional symbol of convenience and simplicity.

In recent years, the traditional sandwich has undergone a remarkable transformation. Driven by evolving tastes, global food trends, and a demand for higher quality on-thego meals, sandwiches are now a benchmark for innovation. Premium meats, world flavours and chef-inspired builds are redefining expectations.

As foodservice operators invest more in quality, versatility and flexibility, the future of sandwiches in the UK looks set to be dynamic, diverse, and flavour-packed. With the right ingredients, sandwiches aren’t just back, they’re leading the next wave of the casual dining evolution.

Not Just A Lunchtime Snack

Sandwiches & wraps account for around 40% of all menu

offerings in UK foodservice across restaurants, QSRs, pubs, and delivery concepts**

Post Covid there’s been a steady increase of people returning to the office, and with that the need to step out on lunch to refuel for the afternoon. Sandwich consumption in the UK is driven by staple butties that come with a meal deal, but this has led to many QSR’s thinking outside the box and delivering something better for food on-the-go.

This new generation of sandwich shops are shaking up the high street, blending bold flavours with fresh, premium ingredients to reinvent the lunchtime classic. Gone are the days where stale egg and cress or a pickle heavy ploughman’s are your only options, as chefs look to create enticing, protein rich sandwiches like grilled chicken, smashed avocado and tzatziki clubs, or crispy herb infused shredded chicken on fresh baked focaccia bread.

With slick branding, smart menus, and a focus on quality and speed, these innovative sandwich shops are turning everyday bites into serious foodie destinations with aweinspiring street food style builds.

Everyone Loves A Chicken Sando

Chicken is the most common ingredient in sandwiches throughout QSR’s in Britain, appearing on about 18% of menu items ***

Chicken sandwiches are no longer just an option on the menu; they’re fast becoming the go-to hero option. Chicken sandos are dominating the casual dining scene due to their broad appeal, fresh nature, versatility and most importantly for the business owners a margin friendly meat.

Whether it’s southern-fried chicken strips with pickles and slaw, or a peri peri chargrilled chicken thigh ciabatta roll, foodservice operators are tapping into the protein’s popularity to drive footfall and differentiate with bold flavour profiles.

We’ve long spoken about the need for versatility and on-trend menu ideas to succeed in business, but in the sandwich game sometimes familiarity is key. With premium chicken sandwiches delivering the goods time and time again and consumer demand for premium chicken butties on the rise, there’s never been a better time to level up the sandwich game with standout poultry.

All quotes attributed to Fabien Levet, Commercial Manager at Pidy UK:

Why Choose Meadow Vale?

When the lunchtime rush hits and there’s a queue out the door for your signature sando, the last thing you need is added stress. That’s where Meadow Vale steps in. From our classic thaw-and-serve sliced and diced chicken breast to our award-winning Sizzling Chicken thighs and fillets alongside our signature quick cook-from-frozen breaded ranges, every product is designed to deliver speed, consistency, and quality when it matters most. With Meadow Vale in your kitchen, you’ll have the confidence to serve up crowd-pleasing sandwiches, time after time.

In today’s fast-paced and cost-conscious foodservice market, the ability to price menus accurately is more important than ever, and that’s where Meadow Vale delivers real value. With number-counted bags and uniform products that offer consistency month after month, operators can plan portions, control margins, and reduce waste with confidence. Choosing Meadow Vale isn’t just about convenience; it’s a smart investment in long-term success. When quality and reliability lead to repeat business, you’re not just serving great food you’re building a stronger future.

With chef-approved fillets that hold their crunch, lock in flavour, and perform across hot holds, deliveries, and grab-and-go formats, our products are built for modern kitchens. Whether you’re crafting a classic southern fried sando, a spicy street-food-inspired special, or a leaner grilled build, Meadow Vale gives you the premium base to do it all with zero compromise on prep time, yield, or taste. It’s smart protein for high-performing menus.

With chicken sandwiches rising rapidly in popularity and showing no signs of slowing down, now is the time to capitalise on the trend. Whether you’re refreshing your menu or launching something new, Meadow Vale gives you the tools to deliver flavour, speed, and consistency every time. Speak to one of our Development Chefs today and discover how by adding Meadow Vale to the menu you truly are experiencing The Smarter Way To Sandwich. Visit - costomerservices@meadowvalefoods.co.uk

*Stats from the British Sandwich Association (BSA) October 2024

**Verdict Foodservice via GlobalData analysis

***Verdict Foodservice via GlobalData analysis

Ready-to-Fill for Veganuary

“The plant-based movement is becoming increasingly popular, with the official Veganuary organisation reporting over 25.8 million people from around the world took part in the challenge in 2025. Outside of the movement, approximately 3.4 million Brits follow a vegan diet all year round, according to Finder, so it’s vital that fastfood operators incorporate plant-based options to appeal to a wide range of customers – and Veganuary is the perfect opportunity to showcase these additions. When it comes to pastry products, vegan substitution recipes can be complex and time consuming when prepared in house. Pidy’s ready-to-fill vegan pastry base eliminates these stressors. Measuring 9.5cm in diameter, they’re the ideal size to create individual portions as required, making them extremely advantageous for businesses unsure of demand this Veganuary. Operators won’t have to worry about using up stock in this limitedtime offer, as Pidy’s vegan base also benefits from an ambient shelf life of nine months, so can conveniently be used long after Veganuary is over.”

For more information on the Pidy pastry range please visit www.pidy.co.uk, call 01604 705 666. To keep up to date with the latest news from Pidy UK see @PidyUK on twitter or search for ‘Pidy UK’ on Facebook, Instagram, Linkedin or YouTube.

Apple fry pies….affordable indulgence from Central Foods

A recent Mintel report revealed that although people are reducing how often they eat out at restaurants, they continue to order takeaway food

This makes the takeout and delivery sector key to market growth, according to the global market intelligence firm.

To cater for younger diners who are price conscious and the older generation who seek premium quality, operators in the fast-food sector need to strike a balance, suggests Mintel.

This means offering ‘affordable indulgence’.

Oli Sampson, MD of frozen food distributor Central Foods, said: “Fast food operators need to look at products that are good quality but also affordable….products that provide the finishing touch to a meal, for example.

“As a leading frozen food distributor, Central Foods offers a wide range of products for the fast food sector.

“One that particularly fits the criteria of ‘affordable indulgence’ is our KaterBake apple fry pie – a rectangular, hand-held pie with lightly glazed, crisp flaky pastry and a subtly spiced apple filling.”

The apple fry pie is a great comfort food and ideal for complementing a main meal in a fast food restaurant.

The KaterBake apple fry pie is particularly convenient for takeaway and delivery, as it’s a handheld dessert that

comes with a free cardboard serving sleeve.

Oli Sampson added: “These apple fry pies can be prepared in moments – just deep fry for six minutes.

“As well as complementing a main meal, the KaterBake apple fry pies can also be served as an accompaniment to tea or coffee, making them versatile for fast food operators.”

Being vegan friendly, they are suitable for most consumers too.

Apple pie has been voted the nation’s favourite sweet pie, so the KaterBake apple fry pie is the perfect pud to add to any fast food menu.

“Demand for takeaway desserts is growing and these hand-held apple pies are ideal to serve in any fast food venue, as they are simple to prep, taste delicious and come with serving sleeves for maximum convenience,” added Oli.

Frozen food distributor Central Foods currently sells to over 250 independent wholesalers, as well as larger national and regional wholesalers, with a wide range that includes many products suitable for fast food operators. www.centralfoods.co.uk

Milfresh Bring a Dark and Blonde Twist to the Professional Hot Chocolate Category in Time for Peak Season

Aimia Foods for Professionals is pleased to share that their professional milk and hot chocolate brand, Milfresh, has expanded its popular speciality hot chocolate range with two additions: Milfresh Dark and Milfresh Blonde

Launching in time for peak hot chocolate season (Nov-Feb), Milfresh Dark and Milfresh Blonde has been developed for caterers that want to offer an on-trend, and decadent drinking experience with minimal fuss.

This is something that Michelle Younger, Managing Director for Aimia Foods for Professionals, details:

“Hot chocolate is no longer just about providing customers with a warm and cosy drink but about offering an indulgent drinking experience that they can’t replicate at home, which is exactly what the new Milfresh Dark and Blonde blends achieve.

Rich and earthy, Milfresh Dark perfectly fuses sweet and bitter flavours for an exquisite tasting experience. Meanwhile, Milfresh Blonde offers a heavenly caramelised white chocolate drink.”

Milfresh have made it easy for outlets to elevate their hot chocolate offering by delivering a premium drink in a powdered format. Operators can simply mix 3-4 teaspoons of the desired hot chocolate with 200ml of hot milk and a smooth, velvety drink is ready for the customer.

As with all products in the Milfresh range, Milfresh Dark and Blonde blends are made using natural ingredients, without artificial flavours or preservatives. Packed in 2kg resealable tubs, each containing 90 servings, both blends are nut-free and suitable for vegetarians, with Milfresh Dark also being suitable for vegans when mixed with the customer’s favourite plant-based milk.

To find out more about Milfresh, please contact Aimia Foods for Professionals on 01942 4086000 or visit www.aimiafoods.com

Krispy Kreme adds two additional Biscoff® doughnuts to its range to celebrate 10 year collaboration

Krispy Kreme® and Biscoff® have crumb together once again to combine signature melt-inthe-mouth doughnuts with the unmistakable taste of Biscoff® as they celebrate 10 years of collaboration. The two new deliciously doughlightful doughnuts, ‘Biscoff® Cheesecake’ and ‘Billionaires featuring Biscoff®’ will join Krispy Kreme®’s much loved fan favourite, Biscoff®, to give fans triple the choice in stores and thirdparty retailers from September 17th – October 12th.

Frances Booth, Head of Marketing at Lotus Bakeries is delighted that Biscoff® has been such a longstanding favourite with Krispy Kreme® customers:

“Krispy Kreme® was one of the first brands to feature a Biscoff® officially approved product on their menu, and we are delighted that the original doughnut remains a fan favourite to this day. It has been an absolute pleasure partnering with Krispy Kreme® for over a decade and we couldn’t be happier to announce our continuing collaboration, with not just one, but two new delicious doughnuts that Biscoff® fans can go wild for!”

The new ‘Billionaires featuring Biscoff®’ doughnut combines a silky smooth Biscoff® and chocolate Kreme™ filling, topped with Biscoff® icing golden sugar crunch and dark chocolate. Meanwhile the Biscoff® Cheesecake is a melt in the mouth doughlightful ring dipped in Biscoff® spread and topped with Biscoff® flavoured cream cheese and Biscoff® Crumb.

Guy Meakin, Krispy Kreme® UK President comments:

“We’re overjoyed to be celebrating a decade of partnerships with Biscoff®. Fans of our much-loved Biscoff® doughnut can now celebrate, as they are in for a triple temptation with the arrival of our two newest indulgent varieties.”

The Krispy Kreme Biscoff® Cheesecake and Biscoff® doughnuts both feature the official Biscoff® ‘Created With’ logo, which guarantees that a product has the distinct taste of Biscoff® that fans adore, as Frances explains:

“Biscoff® fans choosing a Krispy Kreme® Biscoff® doughnut can be assured that the product features the

distinct taste of Biscoff®, thanks to the ‘Created With’ logo proudly on display. This is a guarantee that Biscoff® has officially tasted and approved the doughnut, to truly deliver the taste that our fans crave.”

Krispy Kreme®’s new ‘Billionaires featuring Biscoff® ‘and ‘Biscoff® Cheesecake’ are available in Krispy Kreme® shops and in supermarket cabinets across the UK and Ireland and via nationwide delivery on Krispy Kreme®’s app and website in the UK only

For further information on Krispy Kreme®, please visit www.krispykreme.co.uk. For further information on Biscoff please visit www.lotusbiscoff.com/en/ foodprofessionals.

Seattle’s Best Coffee, the iconic American brand owned by Nestlé, has officially relaunched in the UK, bringing its signature smooth taste and simple style to a new generation of coffee drinkers who value quality and affordability. With a commitment to responsible sourcing and sustainable practices the brand is also perfectly positioned to resonate with today’s conscious consumers.

With served and self-served locations already live across colleges & universities, workplaces and NHS sites, this isn’t just a rebrand for Seattle’s Best Coffee. Nestlé Professional has ambitious plans to unlock the brand’s full commercial potential, leveraging its rich coffee heritage and driving growth through strategic investment and a renewed sense of purpose.

Born on Seattle’s Pier 70 in the 1970s, the brand has always done coffee differently: smooth, uncomplicated, and made the Seattle way. Now, in the UK, it is ready to bring that same West Coast energy to Britain’s fast-growing coffee market. And the timing couldn’t be better: the UK now drinks more than 95 million cups of coffee every day1, with the category projected to be worth £7 billion by 20302.

Seattle’s Best Coffee is launching its next chapter through an exciting partnership with US-founded sandwich brand Which Wich, set to open its newest store in Cardiff this December. This collaboration brings together two loved American brands to offer a distinctive, quality-led food and beverage experience, pairing handcrafted sandwiches with smooth, great-tasting coffee3.

Rami Awada, managing director at Which Wich UK, said: “With shared roots in the US and a mutual commitment to flavour and value, this partnership marks an exciting step in our UK expansion. We’re looking forward to welcoming customers to enjoy the unbeatable combination of Which Wich sandwiches and Seattle’s Best Coffee.”

Seattle’s Best Coffee offers operators a 100% Arabica, Fairtrade certified coffee range that is uncommonly smooth, refreshingly simple and effortlessly consistent. Available through flexible served and self-serve formats, the brand delivers high-quality coffee for high-volume, on-the-go environments, supported by easy-to-use machines, full POS kits and comprehensive barista training.

Alongside the rebrand comes a new refreshed offer

which includes hot and iced coffee menus, plant-based and dairy-free options as standard, and limited-edition seasonal flavours inspired by Nestlé’s world-leading confectionery brands. With drinks carrying a competitive £3 RRP, operators and consumers can experience a premium offering at great value, perfectly aligned with today’s costconscious coffee drinkers.

As part of the Nestlé Coffee Plan, Seattle’s Best Coffee supports regenerative agriculture, fair prices for farmers and environmentally responsible practices. Key initiatives include the planting of 30,000 native trees in the Amazon basin, training 12,000 young people in sustainable farming in Honduras, and a target for 50% of coffee to be sourced through regenerative methods by 2030, in line with Nestlé’s Net Zero 2050 commitment.

For operators, Seattle’s Best Coffee combines great coffee with commercial clarity, offering high quality equipment, tailored promotions and loyalty programmes, full barista training and Coffee Master certification, and complete digital and print POS toolkits. Backed by the operational strength of Nestlé Professional, it’s designed to deliver smooth coffee and smooth service every time.

Isabelle Fournier, head of beverages UK&I at Nestlé Professional, said:

“Seattle’s Best Coffee is a brand with deep heritage, and we’re excited to bring it back to the UK at a time when demand for great coffee has never been higher. Our mission is simple: to make it easier for operators to serve consistently great coffee that customers love, wherever they are. The relaunch brings together everything that makes Seattle’s Best stand out: quality, value, simplicity, and vibrant, fun branding – all backed by Nestlé’s operational expertise and strong sustainability commitments.”

To celebrate, Nestlé Professional recently hosted an immersive Seattle’s Best Coffee inspired experience in London, complete with tastings, barista demos and sustainability showcases, giving foodservice professionals a first look at the new brand experience set to roll out nationwide.

To find out more about Seatle’s Best Coffee please visit: https://www.nestleprofessional.co.uk/coffee/commercialcoffee-machines/seattles-best-coffee

Young diners drive demand for ‘tradition with a twist’ this festive season, new Premier Foods report reveals

New insights show opportunity for hospitality operators to blend nostalgia and innovation in Christmas menus that offer value and reduce decision stress, branded ingredients that consumers trust, and festive offerings that extend beyond Christmas Day.

As festive planning ramps up across the UK hospitality sector, a new industry report has found that while classic dishes such as turkey and gravy remain firm favourites, there is a growing appetite, particularly among younger diners, for menus that reimagine tradition with creative flair.

The Premier Foods report, called Unwrapping festive flavour: Trends, traditions and touches, explores the behaviours, expectations and motivations of UK consumers who dine out during December. It includes data from a nationally representative survey1 of 2,000 adults who dine out in December and features expert commentary, practical takeaways, and a series of festive recipes tailored for foodservice professionals.

The report highlights festive dining preferences. While 45% of consumers prefer traditional flavours, 35% want a blend of classic and contemporary, and younger age groups are leading the charge for innovation – 18% of 25–34-year-olds favour a modern twist on the Christmas meal, compared to just 5% of those over 65.

“Tradition is undeniably important to festive diners, but we’re seeing strong demand for creativity too,” said Sadia Allam, foodservice channel controller at Premier Foods. “From Christmas dinner wraps to mincemeat crumble, chefs have a real opportunity to delight guests with dishes that nod to nostalgia while bringing something new to the table.”

Key findings from the report include:

63% of consumers dine out at Christmas to spend time with friends and family

88% say menu quality is a key deciding factor when choosing where to eat

61% like to see a menu that highlights popular branded ingredients such as gravy, custard or stuffing

19% plan to dine out on Christmas Day, with many still undecided – creating late-booking opportunities

84% believe hospitality staff can make or break a festive dining experience.

With 44% of diners willing to spend more on meals in December, the research shows clear opportunities for operators to drive bookings with pre-planned packages

To help operators translate insight into action, the report features festive recipes including:

Paxo festive scotch egg with cranberry and Christmas dinner wrap with gravy dip

Bird’s mincemeat crumble tart with cinnamon custard.

To access the full report, recipe inspiration, and expert insights, please visit: https://www. premierfoodservice.co.uk/news/christmasguide-2025/

Booker plates up new desserts range for fast food sector

Booker has relaunched its frozen desserts portfolio, the second category to be overhauled as part of the wholesale giant’s ongoing own brand evolution. The new range offers a streamlined selection of on-trend, easyto-serve desserts tailored to the needs of the fast food, takeaway and casual dining sector.

Featuring 15 new SKUs, the portfolio is now supported by new colourful branding and a refreshed look and feel.

The desserts are designed for a wide range of hospitality outlets including casual diners, high street dessert parlours, fast food restaurants, cafes and delis, street food trucks and independent dining outlets.

Following the relaunch of its popular chips range, desserts will also be positioned under Booker’s new catering brands - Chef’s Essentials, Chef’s Menu and Chef’s Premium - giving three clear pricing tiers and a good, better, best option.

Easy to store, prepare and serve within fastpaced kitchens, the new desserts range has been carefully curated to balance classic favourites with on-trend flavour combinations, ensuring

there’s something to suit every menu, venue, dining occasion and price point.

With pistachio continuing to trend, the Salted Pistachio Semifreddo and Pistachio, Raspberry & White Chocolate Roulade, both under the Chef’s Menu brand, have been added to the range. These timesaving, stylish desserts can be served as a standalone indulgence, paired with coffee or a cocktail, and garnished with fresh fruit or crushed pistachios. Chocolate is always a crowd pleaser and the new range includes the Chef’s Essentials Chocolate Fudge Traycake, plus White Chocolate & Raspberry Tartlets and an indulgent Chocolate Fondant - both within the Chef’s Menu brand. All three offer rich flavours and come in versatile formats that can be served as standard individual dessert options or as sundaes, featured on sweet grazing boards, or enjoyed as a

takeaway option for the home or workplace.

Fruit-led desserts bring lighter options to the desserts menu and Booker’s new Chef’s Menu Tartelette Au Citron and Chef’s Premium Tartelette Tatin tap into the trend for zesty, fresh flavours. These freezer to plate tarts offer a home-made look, feel and flavour and are impressive on the plate - ideal for the social media generation.

The new range also features a selection of classic, comforting desserts to give chefs popular staples they know diners enjoy time after time, including Chef’s Menu Bakewell Frangipane, Sticky Toffee Pudding Squares, Tiramisu, and more. Each delivers on taste, quality and stability and can be presented in multiple ways, making them perfect for elevating dessert menus and ensuring a successful dining occasion for guests.

The desserts are convenient to store in the freezer, with flexible preparation options - some can be heated directly from frozen while others require one to eight hours defrosting time (whole desserts approximately eight hours, portions one to two hours under refrigeration at 8°C or colder). The products come in a range of formats such as pre-sliced, trays, bars and individual portions to offer busy kitchens a versatile selection, and are easy to prepare and plate up.

They come in Booker’s new eye-catching branding with checkerboard elements on the front of the pack and dietary and allergen information clearly signposted, with SKU numbers positioned conveniently in the same place on each pack - in the top left hand corner.

Karen Poole, Head of Own Brand and Product at Booker, says:

“Desserts are a hugely popular category and our new range offers chefs versatile and convenient frozen options that reflect both modern lifestyles and current flavour trends. The tartelettes, tortes, traybakes and puddings give chefs the confidence that they are offering premium quality, on-trend, showstopping desserts that diners will love, enjoy and come back for.

The range has been refreshed with our customers in mind. For example, Our Chef’s Essentials range comes in uncut bar formats, so that operators can cater to the specific needs of their diners and maximise their profits by cutting the dessert into any shape and portion size they want.

We’ve timed the launch to land in the run up to Christmas - the ultimate time for indulgence and sweet treats - and our new range is sure to be a hit across the hospitality sector all year round, whether served in a diner, cafe, or for takeaway.

This is the second phase of our own brand range refresh, following chips last month. We’re confident our frozen desserts will hit the mark - and we’re working on the next phase of our own brand relaunch with more category refreshes to come.”

Customers will start to see the new frozen dessert lines in branches and online now.

Booker’s wider frozen desserts range include cheesecakes, crumbles, brownies and fudge cakes, profiteroles and handmade sponge cakes.

Booker relaunched its digital platforms earlier this month with eye-catching new corporate branding, delivering a faster, smarter digital experience for its customers, suppliers and colleagues. Website: https://www.booker.co.uk/

Inside the Gelato Festival

World Masters European Final at Carpigiani’s Bologna HQ

On the 30-31st October 2025, Carpigiani, the world’s leading gelato and ice cream equipment manufacturer, hosted the Gelato Festival World Masters European Final at their Bologna headquarters

The competition was stacked full of some of the best gelato chefs across 13 European countries, with 74 gelato chefs competing for a place in the coveted World Final. The World Final, which will take place in 2026, completes a journey that began in 2022 and has involved 4,000 gelato makers from hundreds of local selections across the globe. Representing the UK at the European Final was Daniele Panunzio of Panunzio’s Kitchen, Samantha Cunliffe of Bene Gelateria and Jon Adams of Gelato Gusto.

After winning their respective heats in the Carpigiani UK Gelato Challenge in 2024, the three UK finalists took their flavours to compete in Bologna and represent the UK on the international stage.

Daniele Panunzio of Panunzio’s Kitchen Gelati Italiani in Bristol presented the flavour ‘Monte Bianco’ – a gelato inspired by his favourite childhood treat, with White Lake goat’s cheese, caramelised salted pecans, and fresh raspberry sauce.

Samantha Cunliffe of Bene Gelateria in Frodsham presented the flavour ‘Chocolate Orange Cocco Crunch’ – custard-based gelato infused with ginger, cinnamon and orange, with dark chocolate stracciatella and diced candied ginger on top.

Jon Adams of Gelato Gusto in Chichester presented the flavour ‘Liquorice & Salted Caramel’ – a plant-

based caramel gelato with buttery caramel and earthy notes of liquorice.

The European Final showcased the very best in artisan gelato, where Europe’s top gelato makers presented an array of creative and delicious gelato dishes, all made using Carpigiani’s industry leading equipment. The International Technical Jury, made up of industry experts, critiqued the taste, structure, creativity, and presentation of the gelato. Each gelato maker had two minutes to pitch their flavour to judges Cinzia Otri, Marco Venturino, Eugenio Morrone, Ciro Chiummo, Marco De Vivo and Vincenzo Pennestrì.

To find out more about the Carpigiani Gelato Festival World Masters European Final 2025 visit: https:// gelatofestival.com

European Finalists: Daniele Panunzio, Samantha Cunliffe and Jon Adams

European Finalists outside Carpigiani Headquarters in Bologna, Italy

Lockhart Catering Equipment Pledges Zero to Landfill at The Catering Innovation Show Innovate, Elevate, Lead the Way

Lockhart Catering Equipment, part of the Bunzl Catering & Hospitality Division, has adopted a robust Zero to Landfill policy for its debut trade event, The Catering Innovation Show

Taking place at London’s Business Design Centre (BDC) on the 28th October, the show will feature a series of exciting live demonstrations from Michelin-star chefs, and panel-style discussions, whilst bringing together over 70 leading brands across light and heavy equipment.

The organiser, Lockhart Catering Equipment, and the venue, Business Design Centre have built the show’s netzero emission targets around six key objectives:

1. Say No to Single Use

Lockhart will be providing exhibitors and attendees with reusable cups for hot drinks, and free stainless steel water bottles - with cleaning stations set up around the venue. There will also be free water refill stations on site to encourage reusable water bottles.

2. Say No to Non-Recyclable Art

Exhibitors will be asked to use fabric artwork backdrops which can be dismantled and reused at other events, or newer, more eco-friendly materials such as correx boards which are 100% recyclable.

3. A Permanent Venue

As the BDC is a dedicated events venue, materials can be reused over and over, eliminating the need to dispose of carpets and shell schemes.

4. Keep It Separate

In collaboration with the BDC, Lockhart Catering Equipment will be providing separate waste streams to optimise recycling efficiency and minimise general waste during the set up and breakdown phases.

5. Unwanted Samples

Lockhart Catering Equipment has partnered with A Good Thing – a non-profit community interest company which matches donations with local causes in need. Any unused samples after the event can be donated to prevent them going to waste.

6. Be Proud

With transparency in mind, Lockhart Catering Equipment will be producing a thorough post-event report, detailing successes and highlighting areas for improvement at the next iteration of the show in 2026.

Mark Lombard, Managing Director at Lockhart Catering Equipment, speaks about the importance of sustainability: “Sustainability is at the forefront of everybody’s minds right now, particularly in the foodservice industry where food waste and energy efficiency are key factors driving innovation - both from a food product and equipment perspective. Trade shows are an excellent opportunity to showcase these innovations, but environmental impact needs to be carefully managed and reported.

Lockhart’s ‘Sustainable Future’ is integral to our longterm vision. By setting clear targets, we’re communicating our goal to set an industry example of how these events can promote the latest trends without compromising on our net-zero goals. I’m eager to see the report after the event and identify areas we can work on to make The Catering Innovation Show 2026 even better.”

As well as partnering with A Good Thing, Lockhart Catering Equipment has also committed 5% of show proceeds to Hospitality Action, in addition to organising a raffle of over 30 prizes, generously donated by exhibitors. Visitors can purchase raffle tickets at £10 each from Hospitality Action’s booth (Stand 41) on the day of the show, or from their online ticket platform in advance, here: Win one of a series of fabulous prizes! The draw will take place at 4pm on the day of the show, and winners will be contacted to arrange delivery of their prize with the corresponding donor.

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

By Michael Eyre,

From Prep to Pass with

Effective and efficient preparation, cooking and holding equipment is essential in helping kitchens run smoothly. At Jestic, we’ve been committed to identifying the best portfolio of brands that make life easier for operators, and that don’t just make use of technology for the sake of it. The technology in our premium equipment brands ensure that it can be operated with the minimum of training, offering flexibility across the kitchen team, and allowing operators to streamline their fast food operations.

Helping operators save time, labour and maintain consistent quality in other areas of the kitchen, Brunner Anliker’s range of vegetable cutting and grating machines are synonymous with precision, hygiene, and durability. All models feature a hygiene-focused design, easy cleaning, and durable construction. With Swiss-engineered handsharpened 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.

The Henny Penny OFE 340 series with Autolift, supplied by Jestic, can be an incredibly useful tool for any fastfood operator. The Henny Penny maintains consistent oil temperatures and brilliantly streamlines the frying process, producing perfectly crispy, fluffy chips, even during the busiest periods. Sonor, the Area Manager of Great British Fish & Chips, explains that with Henny Penny, a premium quality fryer also results in a premium quality product:

“We’ve found that the quality of the product is better in the Henny Penny because there’s less fluctuation in the

temperature. When we put cold products into hot oil in a traditional pan, the temperature would drop down very quickly and then take time to recover, so the product would take in more oil. With the automation of Henny Penny, we don’t lose that temperature, the chips come out crispier with a fluffy inside, and the customers are very happy with it.”

Speaking on their overall savings with Henny Penny, Sonor continues:

“We’ve definitely saved on oil. With a traditional pan, at the end of the day we’d filter it through a machine. So, we’d have to take the oil out, filter it and put it back in. Whereas with the Henny Penny, it’s all done in one go, in one machine, you can filter throughout the day, preserving the working life of the oil. Ultimately, we’re buying less oil, which results in more savings.”

Alongside your premium frying equipment, effective hot holding solutions keep food fresh and help to streamline service. As a leader in high-quality product holding, Duke offers an advanced and comprehensive food holding portfolio.

Sonor explains that they identified the unique challenges of being situated in a busy tourist hotspot, Baker Street, and needed a solution:

“We needed a piece of equipment that was able to hold all our products, but hold them well, without compromising on quality. We wanted to keep our burgers moist, our chicken products crispy on the outside, moist on the inside, and our burgers perfect all day. Then we can store more of our products and keep up with the high demand. The Duke ReadyFlex™ allowed us to do all these things.”

By using the Duke ReadyFlex™ hot-holding unit in the kitchen, operators can work at ideal holding temperatures across all menu combinations and pan sizes, utilising intuitive

Jestic!

and colourful touchscreen controls. The Duke ReadyFlex™ allows chefs to hold different dishes and toppings in independently heated shelves in perfect ‘just cooked’ temperatures and conditions to speed up the assembly of the final dish. Chefs can even pre-prepare a wide variety of menu items in advance and be assured that food is always hot, fresh and available when and where you need it.

To discuss menu innovation and how to best maximise your equipment choices, Jestic Foodservice Solutions is here to help. We are focused on finding the very best solutions for chefs, with staff training and menu development from our experienced Culinary Team and expert advice from our knowledgeable sales team. We offer a wide range of advice, insight, and knowledge to customers, and we’re committed to offering a portfolio of brands that genuinely understand the needs of foodservice operators.

For more information on Jestic, please visit www.jestic.co.uk or call +44 (0)1892 831 960.

Merrychef ® Delivers Even More Perfect Paninis

Revealing the New Panini Press for conneX®16

Hot on the heels of the global launch of the patented Merrychef® panini press for conneX®12, Merrychef® has unveiled the new panini press for its market leading conneX®16 high speed oven. For those heading to HOSTMilan Show this year, head to stand P7 N46 to see the new panini press in action - delivering consistent compressed food with perfect grill marks.

Colin Lacey, Merrychef Managing Director, describes the benefits of the new product for operators,

“With the Merrychef conneX®16 we produced the largest cavity (16” x 16”) to smallest oven width (18”) of any high speed oven on the market. Already a leader in the industry, the larger cavity allows operators to batch cook to hold popular items, to manage fluctuations in demand and help to reduce queues during busy periods. The new panini press further adds to the flexibility of the conneX®16, as up to 4 paninis, wraps, toasted sandwiches etc. can be perfectly ‘pressed’ at one time.”

Featuring an ergonomically designed lightweight paddle, the panini press is available in three options; with a high opening for paninis, bagels, subs and sandwiches, with either a flat bottom plate or a grilled bottom plate, allowing you to have grill markings on either just the top of the food or the underside as well, and there is a low opening for thinner food options such as quesadillas and flatbreads. The conneX®16 panini press is simple to install and use, it replaces the cook plate in the oven and sits on the cavity stubs, and even if it’s not in use, the oven can continue to be used, with Merrychef accessories placed on top of the panini press, allowing incredible flexibility to the type of food that can be cooked in the conneX®16. Four toasted ham and cheese sandwiches in less than 1 min, 15 seconds.

For further information on Merrychef®, please visit www.merrychef.com

Sides Turns Up the Flavour-scale Heat with its new British-born Menu Launch

Sides, the UK home of Nashville-style hot chicken, launches its new bold menu on 19th October to celebrate the Sidemen’s 12th birthday, introducing a bigger, bolder customisable flavour experience and new products across all UK restaurants.

The UK-born-and-bred hot chicken brand’s menu is undergoing a major revamp. The brand is now bringing its own bold twist with a new Sides Flavour Scale, the first of its kind for a UK chicken brand, giving fans 11 unique ways to personalise their heat and flavour, featuring bold new creations like sweet Mango Peri Peri, fiery Firecracker, and classic Roast Chicken Dinner.

The new taste offering gives fans more ways to customise their meal, choosing how they want their chicken, in a burger, wrap, tenders, wings or snack box, then pick their flavour. From sticky and sweet to smoky and insanely hot, the new flavour line-up takes inspiration from British favourites and current food trends, all made with 100% Red Tractor British chicken.

The new menu also adds new products like the Salad Snack Box, offering a lighter lunchtime option that sits alongside existing favourites like the Boneless Bite Snack Box and Mac ‘n’ Cheese Bites now available as part of the Sides Saver options offering even better value for money. In addition, Sides’ burger options have been upgraded with a newly improved recipe designed to bring better flavours and deliver a juicier bite. With the new flavour scale, customers can now also choose from 11 flavour options, including the iconic Ultimate Nashville Burger.

Aaron Moore-Saxton, Managing Director at Sides, said: “We’ve looked at what people in the UK love eating and found ways to make it uniquely ours. From nostalgic British classics to bold new flavours, the new menu is all about giving customers the freedom to choose and helping them own their taste, proving that bold flavour and British heritage can go hand in hand”

“People today crave more than just great food, they’re looking for authentic connection and a brand that understands them. At the same time, they expect great

taste, high quality and great service. I believe that our new menu strikes that balance, as it keeps Hot Chicken at the heart of what we do while giving it a UK twist to stay relevant and deliver an experience that feels unmistakably Sides.”

Sides was founded by Hero Brands and the biggest and most influential YouTube collective, The Sidemen, in 2021. It now has five UK restaurants and recently opened its first international location in Singapore in June earlier this year.

Hot chicken has grown from a niche trend to a nationwide obsession in the US, and the born and bred British brand continues to lead in the UK by reimagining the Nashvillestyle chicken experience with a distinctly British attitude.

The launch of the new menu will fuel the next phase of growth as Side’s aims to be the UK’s go-to hot chicken brand with plans to double its footprint within the next year and continue its global expansion.

This next chapter, supported by Hero Brands’ operational expertise and strategic leadership, will focus on sustained, quality-led expansion and international growth.

Aaron Moore-Saxton recently joined following spells with Chopstix, Pizza Hut and Itsu. The senior team has also been strengthened with the appointment of Fiona Richards as Marketing Director, who has held senior roles with Lidl and BP, bringing a diverse range of experience on board.

Aaron added: “Sides has demonstrated exceptional growth potential in such a short period of time. We have already proven our concept in both dark kitchens and physical restaurants and have built a strong foundation with a powerful brand, a high-quality product, and we are building an even more experienced leadership team to take the brand to new heights.

This combination positions us perfectly to own the hot chicken category in the UK and to accelerate our expansion internationally. With the backing of Hero Brands and the continued passion of The Sidemen, we’re confident that Sides will achieve its ambitious business and growth goals both at home and abroad as a recognisable UK- born-andbred chicken brand.”

Contact: Martin Getsov / martin.getsov@mediazoo.tv

COSMO Masters High Volume Buffet Cooking with MKN’s FlexiCombi

Since opening its doors in 2003, COSMO Authentic World Kitchen restaurants have offered a delicious tour of the world’s most loved dishes, where customers can find fresh, tasty world cuisines all under one roof. Today, COSMO continues to serve delicious global dining across their 22 restaurants throughout the UK and Ireland

When you’re serving 1,200 covers a day, oven capacity and reliability are everything. That’s why Ernest, Project and Facilities Manager for COSMO Restaurant Group, turned to the MKN FlexiCombi® - putting its performance to the test at the Jestic kitchen in Manchester and discovering a solution built to meet the demands of a high-volume operation. Ernest explains:

“We do all our cooking in-house, so it’s important that we not only have the correct chefs, but also the correct equipment. So, I went to the test kitchen in Manchester, and we tested some different products. When Jestic showed me the MKN, the one key thing that really sold me was the extra depth that you can put additional items into, but still maintain the same ten-grid structure. That was very impressive.”

The enhancement in performance was immediately noticeable. With increased capacity, a robust build, smart features, and even the option to smoke with MKN’s SmokeInside feature, the FlexiCombi® is engineered for the heavy demands of high-volume buffet-style kitchens like COSMO. Ernest explains that what stood out to the chefs at COSMO is how efficient the FlexiCombi® is, right down to its impressively quick pre-heat time:

“The other thing that the chefs really like is how quickly it heats to cooking temperature, there’s no hanging around waiting for it to heat up. It’s pretty much immediate.”

Since trialling the equipment at the Jestic Development Kitchen in Manchester, COSMO has invested in MKN FlexiCombi® ovens across additional sites, transforming their back-of-house operations and ensuring they can meet huge customer demand, Ernest explains:

“We have ordered two more ovens for our two other sites. I’ll definitely stay with MKN. It’s a big investment for any restaurant, but don’t be afraid to spend that little bit more to get that higher quality. It makes life a lot easier!”

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

‘Tis The Season to be Cheesy: Popeyes Launches Indulgent Festive Menu Featuring a Gooey Take on its Iconic Chicken Sandwich

Popeyes® UK has unveiled its hotly anticipated festive menu - and it’s good news for fans of indulgent, cheese-y treats

The limited-edition Cheesy Collection combines Popeyes’® iconic Shatter Crunchin’ chicken with deliciously festive cheese - and features the Cheesy Chicken Sandwich, a show-stopping take on its famous Chicken Sandwich… as well as Cheesy Loaded Fries and The Big Cheese dip

The full limited edition Cheesy Collection will be available at all Popeyes® restaurants and drive thrus, and via the Popeyes® UK app and delivery nationwide, from Tuesday 4th November

Season’s crunch-ings! As the holiday season approaches, New Orleans-born Popeyes® UK has announced the launch of its delicious new festive menu. Enter: the Cheesy Collection - a deliciously decadent range featuring Popeyes® UK’s first-ever warm cheese sauce. Move over, gravy!

At the top of the bill is the Cheesy Chicken Sandwich, an indulgent, oozy twist on the fan-favourite Popeyes® Chicken Sandwich. It features Popeyes®’ brand-new creamy cheddar cheese sauce drizzled over a 100% fresh Shatter Crunchin’ chicken breast, crunchy pickles, and a slice of cheddar cheese. This mighty tasty combo is then stacked inside a soft brioche bun and finished with a swirl of sweet, tangy Cajun ketchup, that brings through the flavours of New Orleans.

And that’s not it for cheesy deliciousness, as for the first time ever, Popeyes® is launching Loaded Fries. Arriving specially for the festive season, the sumptuous warm cheddar cheese sauce generously tops Popeyes®’ seasoned fries, to create the Cheesy Loaded Fries. An oh so tasty, gooey side dish to enjoy alongside the Cheesy Chicken Sandwich - or to bring a touch of festive joy to any Popeyes® order.

It’s the cheese-son for cheddar treats, as Popeyes® is bringing even more cheese to its menu - with the launch of its brand-new Big Cheese dip. Thanks to this pot of warm, velvety-smooth and creamy cheddar cheese sauce, fans of the flavour can now make their favourite Popeyes® order even cheesier. Dunk it, dip it, and let it flow all over your Shatter Crunchin’ chicken or fries for a levelled-up treat just for the holidays.

Dave Hoskins, Head of Food at Popeyes® UK said:

“This holiday season, we wanted to offer something we have never done before here in the UK. Cheese boards are a staple of festive spreads across the nation and synonymous with good times at this time of year, so at Popeyes® we thought this was the perfect occasion to offer our fans something indulgent centred all around this decadent ingredient.

Our fans can enjoy it drizzled over our internetbreaking Chicken Sandwich, alongside fresh pickles that cut through the indulgent cheese sauce, as well as Cajun ketchup that creates a sweet contrasting flavour to the cheese and chicken. Or try out our first ever foray into the world of Loaded Fries with our Cheesy Loaded Fries. You can also order a pot of the brand-new Big Cheese Dip and spread the festive New Orleans spirit over any menu item. What’s not to love!”

What’s more, this holiday season, customers can now gift the flavours of New Orleans to the fried chicken lovers in their lives with the launch of Popeyes® gift cards. Now available from £10, and with five Shatter Crunchin’ card designs to choose from, fans simply need to head to https://giftcards.popeyesuk.com/ to make their order and give them what they really want – the bold taste Louisiana chicken!

Popeyes®’ Cheesy Collection is available from Tuesday 4th November for a limited-time only in Popeyes® restaurants and drive-thrus nationwide*, and via delivery and the Popeyes® UK app. The Popeyes® UK app is available to download on iOS and Android now.

Pictured: Popeyes® Cheesy Collection

Keeping Sales (and Food)

Hot with Duke ReadyFlex™

Since it first opened its doors in 2017, Munchies has been in pursuit of making people happier through their mouthwatering selection of Angus Smash burgers, juicy chicken burgers, succulent grilled wings, and thick, delicious shakes. Starting in Sheffield, their premium fast food offering has taken off, expanding to four sites across the UK

Fhave tried to work with budget brands, but as the years have progressed, our goal has always been how can we upgrade our equipment so that it has our back during the busiest times.”

or Shaf Khan, founder of Munchies, great fast food isn’t just about speed - it’s about consistency, quality, and the feeling every customer leaves with. And with Duke ReadyFlex™ hot-holding cabinets in every kitchen, a high level of consistency and quality is easily achievable.

“Munchies is a fast casual concept where we specialise in premium fast food, most notably burgers, shakes, and tenders. We focus most of our attention on two elements, the food and the feeling that we give to our visitors.”

After eight years in the game, Shaf’s learnt the importance of having quality equipment, and how much it can help streamline operations and improve the quality of output. He explains:

“When I think of equipment, I think of longevity, reliability and support. There have been times where we

Since investing in the Duke ReadyFlex™ hot holding cabinet, it has become a bridge between cooking and assembly, helping Munchies handle the peaks and troughs in customer demand without compromising on quality. Harnessing the flexibility of modern technology means that Munchies can do more in advance and continue to delight customers:

“I like the touchscreen display on the Duke, it’s really easy to configure, whether you want food crisp or moist. The lids on top of the drawers are made out of metal, so they don’t break easily, because it’s such a robust piece of kit.”

By creating elements of the menu in advance and then finishing pre-service, the ReadyFlex™ has allowed them to seamlessly hold products and ensure that the quality of the food service remains high. Commenting on the addition of the Duke ReadyFlex™ to their kitchen set-up, Shaf explains how happy to be to have invested in highquality equipment.

“It’s been fantastic, the meat is cooked, it’s put in the Duke, and then the assembling person takes it out when it’s ready to be served. Our food stays warm, better than other pieces of kit we’ve used in the past. I say to all my friends in this industry, I don’t understand how you guys can survive without it.”

For more information on Duke or any Jestic brand, or to book your own personal demonstration, visit www.jestic.co.uk or call +44 (0)1892 831960.

The Tide Mill Celebrates Grand Reopening with Stunning Transformation

Stonehouse at The Tide Mill, Wootton Bridge near Ryde has reopened following a major refurbishment and the launch of a brand-new menu.

It takes bravery and commitment to totally change the look and offer in your business in these challenging times, but Stonehouse at The Tide Mill in Wootton Bridge, Isle of Wight faced the daunting challenge head-on!

The newly transformed Stonehouse at The Tide Mill in Wootton Bridge – has officially reo-pened its doors, welcoming guests to a beautifully refurbished venue and a refreshed menu on the scenic shores of Wootton Creek.

Formerly known as The Sloop Inn, the pub has undergone a major renovation following a significant investment. The reimagined space celebrates its waterside location and rich heritage, blending original features like exposed oak beams with a bright, modern dining area designed for comfort and charm.

Kitchen enhancements included reorganising all the cooking equipment to ensure the flow of the daily operations run smoothly, swapping out Gas appliances for energy efficient electric appliances to create a state-ofthe-art, all-electric kitchen - enabling the team to serve a wider variety of freshly prepared dishes with greater efficiency.

Also included was cladding all the kitchen walls to ensure easily cleanable surfaces, improving the prep areas for safer prepping, and adding a Clam Griddle to improve the Burger quality, searing the outside of the burger and locking in the juices with a nice even cook whilst also decreasing the cook time

The transformation has also created 12 new jobs, expanding both the kitchen and front-of-house teams.

With capacity for 204 guests in the main restaurant and additional seating in the bar, The Tide Mill offers a relaxed, family-friendly dining experience. The new menu features tasty al Forno dishes, freshly stone-baked pizzas, traditional carvery, pub favourites, indulgent des-serts –like bubble waffle sundaes, and a wide selection of drinks - all at great value.

General Manager Donna Denness said:

“We’re so excited to welcome both loyal customers and first-time visitors to discover our new look. The refreshed space and upgraded kitchen allow our team to deliver an even better dining experience, and we can’t wait for guests to try the new menu.”

Dog-friendly and conveniently located for walkers, The Tide Mill also offers boat mooring, mak-ing it an ideal stop-off for locals and visitors during high tide.

The venue remains deeply rooted in the local community, with ongoing fundraising efforts in support of Mountbatten Hospice and the Brainy Bunch brain tumour charity. A calendar of charity events - including raffles and community activities - is planned throughout the year. For updates, visit The Tide Mill’s Facebook page.

Now open seven days a week, The Tide Mill also serves breakfast daily from 9:00am to 11:30am.

Well done to all of the team!

Visithttps://www.stonehouserestaurants.co.uk/ nationalsearch/southeast/thesloopinntheisleofwight#/

Independent Caterer and RAF Chef Crowned Winner of National Kraft Heinz Culinary Competition

Suffolk’s Stefan Sewell, founder of Sour Fennel Catering, and also a Chef Manager at the Royal Air Force has been crowned the winner of the inaugural Kraft Heinz Masters of the Menu chef competition – a prestigious new contest celebrating the creativity and skill of chefs from independent venues across the UK

The competition, in partnership with chef James Cochran and the Craft Guild of Chefs, saw our talented finalists battle it out for the coveted top spot. Finalists received one-onone mentorship from James, with support from Kraft Heinz chefs, to develop their business acumen and culinary skills, before competing in an intimate two-round cook-off for the Masters of the Menu crown.

In round one, Stefan impressed the judges with his Yakiniku Glazed Beef Cheek, a deeply flavoured celebration of Asian fusion cooking. The dish, slowcooked and glazed with a blend of Yakiniku and Heinz Sticky Korean Barbecue Sauce, balanced sweet and smoky notes with remarkable precision, showcasing just how innovative catering chefs can be.

He then earned his spot as Kraft Heinz’s first ever Master of the Menu in round two with his Miso and Heinz Korean Barbecue Glazed Duck Breast, with a Heinz Sweet Chilli and Korean Barbecue Plum Duck Leg, Miso Golden Beetroot, Potato Rosti, Cavolo Nero stuffed with Wild Mushroom and Heinz Mild Mustard, Crispy Cavolo Nero, Sauté Oyster Mushroom and a Gizzard Duck Sauce.

Stefan took home £2,000 worth of Heinz product and a cash prize of £2,000, to help support his operation. He will also co-host an exclusive supper club with James Cochran. Stefan said: “I’m genuinely overwhelmed. Representing both Suffolk and the RAF in this competition has been an honour, and to come away as the winner is absolutely

incredible. This shows that catering chefs can stand shoulderto-shoulder with restaurant chefs. I can’t wait to see where this opportunity takes me next and am beyond excited to work alongside James at our upcoming supper club.”

James said: “The standard across the board was exceptional, but Stefan’s dish really stood out. His attention to detail, flavour and balance was spot on. It was cooking with both heart and technical skill. This is a win not just for Stefan, but for the wider catering industry too. It proves that some of the most talented and passionate chefs are working behind the scenes in places people might not expect.

Kraft Heinz has a rich legacy of providing Brits with products they love since 1886, when 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 with a competition that offers tangible value.

Tom Franklin, UK and Ireland Heinz Away from Home Director, 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. Congratulations to Stefan, a true inspiration in the kitchen and the embodiment of an innovative independent operator. We’re thrilled to celebrate his win and can’t wait to see the great work he’ll do in the future.”

Country Choice Expands Popular ‘Savour It’ Range with two Exciting New Additions

Country Choice, the UK’s leading supplier of in-store bakery and retail foodservice products, has expanded its hugely successful Savour It ‘Bake in Pack’ range with the launch of two new flavours – a Chicken & Bacon Toastie and a Chicken Tikka Naan. Naan bread is a completely new “carrier” in the Savour It range and an exciting addition that will help retailers to create a real point of difference.

Created for maximum convenience the Savour It range enables retailers to offer a selection of hot food-to-go products, including paninis, toasties, wraps, ciabattas and naan breads that is easy for them to manage, quick to prepare and, with a range of different flavours, ideal for serving right across the day. Each product in the Savour It range comes fully assembled, individually packaged in ovenable film, and can be cooked from frozen in around 25 minutes. Once baked, these tasty products can be displayed in a suitable hot merchandising unit for up to four hours, providing a simple, low-waste solution for busy retailers.

Alternatively, retailers can opt for a ‘heat-to-eat’ setup, where the products are defrosted in a chiller and heated to order in just 90 seconds – perfect for retailers looking to cater for time pressured consumers.

Joining the 13 existing products in the Savour It range, the Chicken & Bacon Toastie (203g x 20 per case) features tender chicken breast, smoked bacon pieces and a seasoned cheese sauce, topped with white sauce, Cheddar and mozzarella cheese, whilst the Chicken Tikka Naan (165g x 16 per case) combines marinated chicken breast pieces in a lightly spiced tikka masala sauce with onion bhaji, low fat yoghurt and coriander, all wrapped up in a tasty naan bread containing kalonji seeds. RRPs are £4.60 for the Chicken & Bacon Toastie and £4.35 for the Chicken Tikka Naan. Like all products in the Savour It range they come with recyclable holders.

Savour It provides convenience retailers with an accessible and scalable way to start, restart or expand their hot food-to-go offering. And, as always, retailers benefit from Country Choice’s full marketing and support package which includes point-of-sale materials and equipment guidance, to help maximise sales. For more information, or to place an order, visit countrychoice.co.uk or call 0344 892 0399.

Nestlé Professional’s Toque d’Or® opens registrations for 2026 competition

Nestlé Professional has officially opened registrations for its prestigious hospitality competition, Toque d’Or

NNow in its 38th year, Toque d’Or continues to celebrate and inspire the next generation of industry professionals. This year’s theme, cultural fusion, diversity and innovation, reflects the dynamic and ever-evolving world of hospitality, encouraging students to embrace new flavours, ideas and perspectives that are shaping the future of foodservice.

Since its inception in 1989, the competition has engaged 150 colleges across the UK, providing up-tothe-minute learning and real-life challenges to almost 10,000 back and front-of-house students. From farmto-fork to bean-to-cup, competitors get the unique opportunity to work with pioneering chefs and leading hospitality experts to craft sustainably sourced menus at every stage of the competition. It’s an immersive learning experience for students to sharpen their skills, explore emerging trends, and learn about the future of food and regenerative farming practices.

College lecturers have until Thursday 15 January to register their Level 2, 3, and 4 back and front-of-house students, aged between 18 to 25. A gift consisting of a range of MAGGI® Indian sauces will be awarded to the first 20 college lecturers who register their students. To register and find out more about the competition’s format, timeline and full T&Cs, please go to: www. nestleprofessional.co.uk/toque-dor.

The announcement marks a special moment for 2025 winners, Tom Brassington and Katie Blundell, who return as mentors and judges for 2026. Not only will their new roles enable them to offer valuable tips and insights to next year’s cohort, but they also pave the way for continued self-learning and development.

In July, the winning duo embarked on a once-in-alifetime prize trip to Italy, exploring its world-famous food and drink culture. Next year’s champions will travel around Scandinavia, immersing themselves in two of the world’s most forward-thinking food scenes,

Copenhagen, Denmark and Helsingborg, Sweden.

Tom Brassington, 2025 Back-of-House winner and 2026 judge:

“We all have a big role to play in shaping the careers of students and young professionals. Looking back on my Toque d’Or journey, I’ve seen first-hand how high standards, great ingredients and a passion for service can transform learning into unforgettable moments and lifelong experiences. I’m excited to return as a judge and mentor, using my experience to help next year’s competitors build their skills, find their confidence and together shape a brighter future for our industry.”

Katie Blundell, 2025 Front-of-House winner and 2026 judge:

“You need a combination of education and real-world experience to truly grow and develop, and that’s exactly what Toque d’Or gives you. It showed me the level of professionalism expected in our industry and inspired me to aim higher. I’m thrilled to be coming back as a judge and look forward to showing students just how rewarding a career in hospitality can be when creativity, service and passion come together.”

Katya Simmons, Managing Director, Nestlé Professional UK&I:

“Focused on cultural fusion, diversity and innovation, the 38th edition of Toque d’Or reflects today’s modern and dynamic world of hospitality. More than just a competition, Toque d’Or offers a platform for our industry to invest in young and creative talent. Therefore, I encourage all college lecturers to register their best students; for the first few there’s a special prize up for grabs!”

A gift consisting of a range of MAGGI® Indian sauces will be awarded to the first 20 college lecturers who register their students. To register and find out more about the competition’s format, timeline and full T&Cs, please go to: www.nestleprofessional.co.uk/toque-dor

December 25 and January 26

Double Lobster Glory: 555 Amanda Named Finalist at Quality Food Awards 2025

55 Amanda has been recognised by the Quality Food Awards 2025. Two new additions to their range, 555 Amanda Lobster Bisque and 555 Amanda Lobster Roll, have been shortlisted in the Food Service (Fish) Product of the Year category. The winners will be announced on Wednesday 12th November at Hilton London Bankside. This follows a triumphant year for 555 Amanda. At the 2024 Quality Food Awards, the brand won three accolades, including Food Service Product of the Year, Gold for the 555 Amanda Salmon Roulade, and Silver for the 555 Amanda Cod Roe. Salmon Roulade also scooped Best New Ingredient at The Sammies 2025 (the British Sandwich & Food to Go Industry Awards).

555 Amanda Lobster Bisque is a smooth, classic soup that brings the deep, appetising flavour of Canadian lobster to your table. With 6.4% lobster meat blended into a velvety base of lobster broth, cream, and white wine, this bisque is crafted to deliver richer flavour and smoother consistency than mainstream brands.

Lobster Bisque can be served on its own with a spoon of crème fraîche and dill for Scandinavian flair, enriched with mussels, prawns, or white fish for a seafood feast or used as a luxurious sauce.

555 Amanda Lobster Roll contains 80% MSC-certified Canadian lobster to create a high protein alternative to expensive lobster meat that is also rich in Omega-3 fatty acids.

Lobster Roll is blended to a smooth, stabilised consistency,

making it perfect for slicing, spreading, stuffing, or mixing into a wide range of dishes. It is an ambient product with an unopened shelf life of 12 months and joins 555 Amanda’s Salmon Roulade and original Cod Roe product line-up.

Delivering endless versatility for chefs, 555 Amanda Lobster Roll can be used to create pasta dishes, sausage rolls, pate, croquettes, and a whole variety of appetizers and main meal options.

“It is incredible to have been recognised again this year at The Quality Food Awards after such a big win last year and it’s testament to the quality of the products” says Lars Fey, Export Director at 555 Amanda “Our Lobster Roll and Lobster Bisque are already receiving plenty of interest from chefs, manufacturers and foodservice managers and we are excited to be able to offer this directly to consumers via Amazon too.”

Where to Buy

555 Amanda products, including Lobster Roll, are available in 500g, 1.2kg, and 2.5kg formats.

Lobster Bisque is available in 375g tub from Amazon: https://www. amazon.co.uk/555-Amanda-Lobster-Bisque-Preservatives/dp/ B0FMKHWV78

For trade samples, pricing, and wholesale enquiries, contact: Stephen Minall, stephen.minall@555amanda.co.uk or Gavin Mclean, gavin.mclean@555amanda.co.uk

Mexi Bean Express signs first UK franchise location

– and Peterborough is about to get a little spicier!

Mexican food brand Mexi Bean Express is firing up its UK expansion with the signing of its very first franchise location. Peterborough-based entrepreneurs Manoj Kumar Maruthan and Mohamed Fayas Athambawa are bringing the fiesta home – pairing a great business investment with love at first bite

“Here in Peterborough city centre, there are lots of food options, but we noticed there wasn’t much in the way of good Mexican food,” said Manoj. “We saw that as a great opportunity. We really liked the Mexi Bean Express menu and concept – that’s what drew us in and made us feel confident about taking on the franchise.”

Between them, Manoj and Fayas bring a powerhouse of experience to the table. Manoj, who’s spent nearly two decades working in cybersecurity and cloud architecture, is swapping tech for tacos to focus full time on running the new site. His business partner, Fayas, brings valuable retail know-how from years managing his own successful convenience store.

With the lease signed and the fit-out already underway at 41 Bridge Street, the Peterborough restaurant is taking shape fast. The duo is aiming to open before the end of the year, ready to serve up the brand’s signature menu of

burritos, tacos, nachos and quesadillas – all made fresh, fast and 100% halal.

Their opening marks a huge milestone for Mexi Bean Express, which has grown from a single restaurant in Yorkshire to a thriving multi-site brand loved for its bold flavours, vibrant personality and quick-serve convenience. Born in the North and built on authentic Mexican recipes with a modern twist, Mexi Bean Express is all about bringing fresh, flavourful food to people who like a little extra kick.

For founder Danielle Best, this first franchise signing is a landmark moment: “We’ve built something special in Yorkshire, and it’s amazing to see it catching fire beyond our home turf. Manoj and Fayas have that perfect mix of energy, ambition and community spirit – exactly what we look for in our franchisees. Peterborough’s about to get a taste of Mexi Bean Express magic, and this is only the beginning of our mission to bring fresh Mexican flavour to every corner of the UK and beyond.”

For Manoj, Fayas and the crew, this is where true partnership begins. “It’s a proud moment to be part of the Mexi Bean Express franchise journey – and even more special knowing we’re the first of many franchisees to come. We’re ready to tempt the tastebuds of Peterborough and build our Mexi Bean Express cartel.”

To find out more about franchise opportunities with Mexi Bean Express, please contact steve@ platinumwave.co.uk

DIHR: Delivering Sparkling

The festive season is fast approaching - a time when kitchens across the country come alive with the buzz of laughter, a surge of orders, and the smell of great food. For fast food and quick service operators, this means busy shifts, high volumes, and the pressure to deliver speed, quality, and consistency. When every second counts and every customer matters, having reliable warewashing equipment isn’t a luxury - it’s essential. That’s where DIHR, proudly supplied by Jestic Foodservice Solutions, truly shines.

Built to Keep You Sparkling

DIHR, one of Europe’s leading manufacturers of commercial dishwashing and warewashing solutions, combines Italian engineering with advanced technology to create robust, high-performance machines built for fast-service operations. From compact undercounter glasswashers to powerful hood-type and conveyor systems, DIHR offers a complete portfolio designed to meet the unique needs of every site - from independent shops to multi-site restaurants. Each model is engineered to deliver exceptional wash results, minimal downtime, and maximum efficiency - crucial during the festive rush. Built from high-grade stainless steel for reliability, DIHR machines provide fast cycles, precise water jets, and consistent temperature control, ensuring spotless plates, trays, and utensils in minutes.

A Greener kind of Christmas

For modern fast casual and QSR operators, sustainability

is no longer an afterthought, it’s a key part of the business model. Eco-friendly features like intelligent water use, low-energy operation, and double-skin insulation keep energy bills (and carbon footprints) low. Plus, quieter performance means a calmer kitchen, even when the festive chaos hits full swing. So, while your team is delivering joy to hungry customers, DIHR is helping you do it in a way that’s kinder to the planet - and to your bottom line.

Technology That Works for You

Every model is designed to simplify operation and streamline workflow. Intuitive digital controls, automatic cleaning cycles, and clear status indicators ensure fast food operators can focus on serving customers rather than managing equipment. For high-volume sites, advanced models include self-diagnostic systems (like a little helper in the background) — monitoring performance and flagging any issues before they turn into problems. The result? Less downtime and a festive service that runs as smoothly as Santa’s sleigh.

A Trusted Partner all year round

In the UK, DIHR is proudly distributed by Jestic, who bring years of experience and first-class support to every customer relationship. With two- and three-year warranty options available, you can rest easy knowing your kitchen is fully supported - not just for Christmas, but for the long haul. Together, Jestic and DIHR provide the reassurance that fast food and QSR operators need during their busiest

Results This Festive Season!

periods, from helping you choose the perfect model to providing training, maintenance, and aftersales care. As festive menus roll out and queues start to form, make sure your warewashing setup can keep up. With DIHR’s high-performance technology and Jestic’s trusted support, your kitchen can stay merry, bright, and running smoothly all season long.

Experience the Magic First-Hand

While the festive season brings unique pressures, it also offers the perfect moment to step back and consider how the right equipment can transform your operation for the year ahead. That’s why Jestic encourages fast food and QSR operators to experience their premium kitchen equipment in action at their Development Kitchens in Paddock Wood (Kent) and Manchester.

equipment before making any investment decisions. Whether you want to test high-speed ovens, explore precision frying technology or put warewashing systems like DIHR through their paces, the kitchens provide a handson setting where operators can experiment freely, refine processes, and gain complete clarity on what works best for their menu, workflow, and business model.

Visitors also benefit from the guidance of Jestic’s experienced culinary and technical teams, who can provide demonstrations and menu advice. As you prepare for the busiest period of the year, why not take the opportunity to explore new innovations that could make next Christmas even smoother? Book a session at the Jestic Development Kitchens and discover how the right equipment - powered by expert support - can elevate speed, consistency and kitchen performance all year round.

These state-of-the-art facilities are fully operational spaces designed to replicate fast-service environments, giving operators the chance to test, trial and truly understand the performance of the industry’s leading

For more information on the full Jestic equipment portfolio, please visit www.jestic.co.uk or call +44 (0)1892 831 960.

Time for a Toast

Rowlett Celebrates Its 80 Year Anniversary

Rowlett celebrates 80 years of heritage with a special offer of at least 20% off products during November and December. Known for its forwardthinking, stylish and reliable toasters, Rowlett is recognised as one of the first toaster brands to launch in the UK. For over 80 years, Rowlett has maintained its principles of craftsmanship and durability alongside continued innovation to deliver toasters that consistently provide delicious results with an even cook. Each toaster is built to last, and for added reassurance, they now also include two user-replaceable Duraheat elements and three years warranty.

With its historic reputation, Rowlett constantly delivers new extensions and advances its range of legendary toasters, making these more sustainable and convenient for operators. All Rowlett toasters have recently been upgraded with plastic-free designs, and the leading Premier and Regent ranges now feature a slot selector function to reduce energy use and costs when serving fewer slices. Meanwhile, the toasters’ stainless-steel construction and removable crumb tray simplifies cleaning for operators, saving valuable time.

Mark Conron, Group Head of Customer Communications, Nisbets UK, comments on Rowlett’s milestone anniversary:

“Combining sleek design with an ethos to be more sustainable, Rowlett’s 80 year anniversary is a testament to the brand’s unwavering commitment to modernisation. We are thrilled to be toasting Rowlett’s 80 years of success with at least 20% off all products this Autumn, ensuring more of our customers can experience these trusted toasters.”

Rowlett is currently found in over 70 countries worldwide with its market-leading models commonplace in a variety of establishments from restaurants, bistros and cafés to hotels and canteens. www.nisbets.co.uk

Panasonic Professional Kitchen Launches the New NE-1815 Compact Heavy-

Duty Inverter

Microwave

With over 60 years of expertise in developing cutting-edge cooking technology, Panasonic Professional Kitchen is expanding its portfolio of reliable, high-performance equipment with the launch of the new NE-1815 microwave oven

Panasonic Professional Kitchen has unveiled the NE-1815, the latest evolution of its bestselling NE-1843 microwave, now enhanced with Panasonic’s patented Inverter Technology. Purpose-built for busy hospitality, catering and foodservice environments, the NE-1815 delivers faster, more even and energy-efficient cooking without compromising on performance or durability.

Andrew Whyte, European Product and Planning Manager, Professional Kitchen at Panasonic, commented:

“The NE-1815 represents a natural evolution of our trusted NE-1843 model. By incorporating Inverter Technology into a familiar design, we’re giving operators the performance and consistency they rely on, with the added advantages of greater efficiency, lighter weight and easier handling. It’s been engineered to meet the demands of today’s high-pressure kitchens without compromise.”

With Panasonic’s Inverter Technology, the NE-1815 provides reduced energy consumption, helping to deliver long-term cost benefits for operators and a lower environmental impact. Rather than cycling power on and off, the Inverter system provides a constant output, so when 60% power is selected, the unit delivers 60% power for the entire duration.

Thanks to its compact and efficient 500g power supply, the NE-1815 is lighter and easier to move for cleaning, installation or kitchen reconfiguration. The overall unit

weight has been significantly reduced while maintaining the robust build quality expected from Panasonic.

Practicality is at the forefront of this machine with dial control offering three power levels, a 10/20-second boost button for quick top-up heating, and a clear LCD display showing power, time and self-diagnostic codes. For added convenience, it includes an easy to clean, removable ceiling plate and air filter, programmable LED interior light with an end-of-cycle flash option, and comprehensive selfdiagnostic functionality to support efficient maintenance.

With the ability to accommodate a 1/2 Gastronorm tray, the NE-1815 supports fast-paced service without sacrificing quality. Kitchens can also stack two units securely to maximise space without compromising access or airflow.

Combining precision, durability and intelligent design to meet the demands of professional kitchens, this new model retains the familiar design and operational ease of the NE-1843 while introducing the performance, control and energy savings of Inverter Technology. Designed for high-throughput single portion service, the NE-1815 is ideal for vending sites, QSR operations, pub kitchens and any venue where speed, consistency and reliability are essential.

To find out more about the new Compact Heavy-Duty Inverter Microwave NE-1815, please email commercial. ovens@eu.panasonic.com or visit www.panasonic.co.uk/ professionalkitchen.

New Research Reveals Hidden Danger in Professional Kitchens

Survey reveals how cardboard cutter boxes are hurting chefs and sustainability goals

NNew research conducted by Wrapmaster® reveals that nearly a third of chefs (30%) have cut themselves on cardboard cutter boxes, with 97% reporting it has negatively impacted their kitchen operation . At a time when safety, hygiene, and sustainability are top priorities, cutter boxes are creating unnecessary hazards for professionals everywhere.

Trusted by chefs for over 30 years, Wrapmaster® dispensers have been designed to make professional kitchens safer, cleaner and more efficient while helping to reduce waste. With the foodservice sector under pressure to operate efficiently, safely, and sustainably, Wrapmaster® meets the needs that 97% of professional chefs demand .

Speaking about the research, Adrian Brown, Managing Director of Cofresco Foodservice, said:

“It’s astounding to learn that so many chefs have been injured by cardboard cutter boxes – a supposedly essential piece of equipment - when there’s a simple solution. Unlike traditional cardboard cutter boxes, Wrapmaster® dispensers have concealed blades which completely mitigate the risk of injury and can be properly sanitised by both sanitiser spray and commercial dishwashers, while cardboard cutter boxes harbour germs and create multiple operational challenges. In fact, 99% of chefs believe they pose a hygiene risk !”

The Waste Challenge

But that’s not the only risk, chefs face additional headaches in the kitchen when it comes to waste management and profit control. Two thirds reported that

cutter box related issues are their biggest challenge when it comes to food wrap waste, with over a quarter (27%) highlighting tangled wrap , which leads to unnecessary spend and undermining sustainability goals.

Adrian continues:

“Nine in ten (92%) chefs consider cling film an essential piece of kit in the kitchen , so there’s a very real need to use a solution that protects chefs, manages waste and supports that all-important bottom line. This new research will help businesses identify where chefs are struggling, and offers insight into how small, actionable changes, like levelling up to Wrapmaster®, can have a positive impact on safety, productivity and waste management.”

AAA endorsed by The Craft Guild of Chefs, Wrapmaster® supports chefs and kitchens around the world. The award-winning range includes the Wrapmaster® Duo 45cm dispenser which dispenses two types of material or can be used for large volumes of one material, the Wrapmaster® 4500 45cm dispenser, the Wrapmaster® 3000 30cm dispenser and Wrapmaster® Compact. Designed to tackle food and wrap waste, it’s proven to cut costs whilst improving efficiency in the kitchen, making it the ultimate chef wrap system.

For more information on Wrapmaster®, please visit https://www.wrapmaster.global/en/

Clean Smarter, Not Harder with Merrychef ® New Cleaning Kit Essentials

Global leader in high speed ovens, Merrychef®, knows the key to maximising oven life and reducing down time is due to one thing: daily cleaning. With this in mind, the company has just released a portfolio of cleaning aids that make daily maintenance fast, easy and stress free

Colin Lacey, Merrychef® Managing Director, highlights the key benefits of the expansion,

“Let’s face it, no one wants to clean their oven at the end of a busy shift, but we know that a daily clean down really does help to keep our equipment running efficiently and reduces downtime. We believe, based on feedback from our service teams, that it could be as much as 25% of our call outs that are linked to ovens that don’t have a regular cleaning schedule. So, we’re tackling the clean down, helping businesses to clean smarter, not harder.”

Earlier this year Merrychef started its campaign to support quick and easy oven cleaning with the launch of the only NSF approved Oven Cavity Liner (for conneX® 12 and eikon e2s®) ensuring busy customers can significantly reduce downtime by cutting back on cleaning time.

Now Merrychef is reducing an operator’s carbon footprint, minimising plastic bottle waste and maximising storage with the launch of the new Merrychef cleaner tablets. One tub of 20 cleaner tablets

makes the equivalent of 10 bottles of Merrychef® Cleaner. Simply add 2 tablets to a reusable spray bottle, fill with water, shake and save! NSF approved, the tablets are suitable for all ovens and cut freight costs as the tubs offer a more compact and cost effective solution with a 93% reduction in weight vs the liquid. For operators, less space is needed to store a tub rather than the bottles so the 74% reduction in volume will free up valuable storage space.

Furthermore, for operators new to Merrychef there is a New Merrychef Starter Cleaning Kit with everything you need in one convenient package to start your Merrychef experience. Including Merrychef approved cleaning and protector chemicals as well as handy cleaning tools to quickly ensure every part of the oven is cleaned.

As Colin Lacey concludes,

“Having the correct equipment makes the daily cleaning job easier, quicker and more thorough, ensuring the oven is kept in tip top condition to work harder for longer, maximising productivity and profitability for operators by reducing downtime. With our Merrychef® Oven Cavity Liner, the cleaning kit, and our new cleaning tablets we have the whole package to make it straightforward and relatively effortless for anyone in the team to ensure the Merrychef® conneX or eikon® high speed oven(s) are kept in a spotless condition, ready to cook outstanding food day after day.”

For further information on Merrychef®, please visit www.merrychef.com

Monika Simplifies Allergen Management within New Team Management Function

Monika, the experts in connecting teams and equipment, has simplified allergen management within their smart, cloud-connected compliance management system

Under Monika’s Team Management function, operators can now add ‘products’, e.g. an ingredient, part of a meal such as lasagne, or a full dish such as lasagne, garlic bread, and green beans. Under each product, managers can list individual ingredients, including each of the 14 allergens as well as identifying special diets such as plant-based.

Using this feature, staff can quickly and confidently provide relevant information for customers with dietary restrictions. By assigning allergen information to individual ingredients and part of dishes, teams can provide detailed breakdowns so they can offer alternative substitutes to suit unique requirements.

The University of East Anglia has already begun using this feature, which has proven to be a massive benefit, as Catering & Retail Safety Manager, Susan Estall comments:

“Monika has proven to be an invaluable tool across our thirteen outlets. Its ability to seamlessly update information in real time ensures that accurate allergen details are consistently available at the touch of a button, enhancing both efficiency and guest confidence.”

The icon-driven feature makes it simple to use, and as

Monika’s system does not come pre-programmed with data, ensures no confusion while managers customise ‘products’ with their unique attributes.

Kate Aston, Monika National Sales Manager, is excited to see the positive impact the new feature is already having:

“Since the introduction of Natasha’s Law in 2021, there has been an increased focus on allergens across the entire foodservice industry, not just the PPDS (prepared and packaged on premises for direct sale) the legislation pertains to. Customers have come to expect clear communication around dietary requirements, but the high staff turnover rate in the hospitality sector, risk of miscommunications and human error, or cumbersome binders of information can make this challenging. Our allergen management capabilities eliminate these risks, giving staff the tools to advise customers with confidence.”

Please note: All allergen data is reliant on correct configuration on the part of the operator. Monika is not responsible for the input or verification of any data using this feature.

For further information visit www.Monika.com

Wrapmaster®, the Ultimate Chef Wrap System, has been awarded the MTP Group Gold Medal at this year’s Polagra - the Polish HORECA trade show

The latest win adds to Wrapmaster®’s list of accolades, cementing its place as a market leader in the foodservice industry

Amajor exhibition attracting over 10,000 visitors annually, Polagra awarded Wrapmaster® the prestigious and highly regarded Gold Medal of Grupa MTP for innovation, quality, technology, and functionality for the Wrapmaster® 4500. The timesaving Ultimate Chef Wrap System was recognised by an esteemed professional and independent jury, chaired by Prof. Henryk Jelen´ , PhD, DSc, Eng., from the Faculty of Food Sciences and Nutrition at the Poznan´ University of Life Sciences. The brand, owned by Cofresco Foodservice, had further reason to celebrate, reaching the final stage of the Consumers’ Choice Award.

Speaking about the win, Radek Chrusciany, Director, Cofresco Foodservice said:

“We’re thrilled to have entered the Polish market with such a bang! Wrapmaster® is trusted by foodservice professionals across the world, with our quality builtto-last dispensers, and to be recognised in our debut is a testament to the hard work and dedication of our team. Safety and efficiency in the kitchen are crucial, so we’re very proud that the functional applications of our dispenser - in place of traditional cardboard cutter boxeshave been recognised.”

Poland is the latest region to discover the benefits of Wrapmaster® . For over thirty years, Wrapmaster® has built its award-winning reputation on a chef dispenser that delivers when it comes to tackling the biggest kitchen challenges. Improving hygiene and productivity, as well as helping chefs tackle food waste, and reduce wasted wrap by up to 25% , the award-winning system can help deliver all-important cost savings to businesses thanks to its multitude of benefits.

The MTP Group Gold Medal is the latest accolade for Wrapmaster® , having recently won ‘Marketing Campaign of the Year’ at the UK’s Foodservice Packaging Association awards in March earlier this year, for its Return to Recycle scheme, in exclusive partnership with SUEZ recycling & recovery UK.

AAA endorsed by The Craft Guild of Chefs, the Wrapmaster® range includes the Wrapmaster® Compact, Wrapmaster® 3000, Wrapmaster® 4500, as well as the Wrapmaster® Duo – for dispensing two rolls of wrap at once. Wrapmaster® also offer a range of alternative wraps, including Recyclable PE Cling Film.

For more information on Wrapmaster®, please visit https://www.wrapmaster.global/en/

Frozen food distributor Central Foods appoints three new team members

Frozen food distributor Central Foods has strengthened its team with three new appointments

Anna Ciszewska has been hired as technical controller, while Stacey Kitchener and Josh Johnston have been appointed as sales executives.

MD for Central Foods Oli Sampson said: “As a leading frozen food distributor to the food service sector, Central Foods is very pleased to have boosted our team with these three new appointments.

They join the business at an exciting time when we are growing and adding new brands to our range. On behalf of the Central Foods team, I’d like to welcome Anna, Stacey and Josh, and we look forward to introducing them to our customers and clients.”

Northamptonshire-based Central Foods is a catering partner across the whole food service sector, supplying to hotels, restaurants, bars, universities, schools, pubs, care sector, cafés, business and industry, garden centres, and more. It currently sells to over 250 independent wholesalers, as well as larger national and regional wholesalers, with a range that includes meat and poultry, desserts, bakery, vegan and vegetarian products, buffet and afternoon tea items, and a whole lot more.

Anna, who has spent ten years working in food safety and technical compliance, leading teams and building systems that keep products safe, consistent and high quality, said: “I am excited to have joined Central Foods and I’m looking forward to the journey ahead.”

Outside of work Anna loves interior design and DIY, and is currently renovating a house in Burton Latimer. Stacey, from Northampton, who has previously worked in sales, said: “The food sector is a new challenge for me and I am looking forward to getting stuck in.”

She enjoys socialising with friends and getting out into the fresh air.

Josh, who has experience of working in the foodservice sector in Corby where he lives, said: “When the opportunity to go to Central Foods arrived, I took it because it is a well-established brand and I’ve heard many good things about it.”

Josh’s main hobby is driving and anything car related. Central Foods was established in 1996 as a consolidator for the frozen wholesale market servicing the hospitality sector. The company supplies market leaders Bidfood and Brakes, the large wholesale buying groups such as Caterforce and Country Range and smaller independent wholesalers, whilst also servicing large end-user multinational companies direct. For more details visit www.centralfoods.co.uk

Seafish appoints its new Chief Executive Officer

Seafish is pleased to announce the appointment of Colin Faulkner as its new Chief Executive.

Colin will join Seafish on 12 January 2026. He is currently Head of International Fisheries and Seafood Trade Policy at Defra.

He will succeed Marcus Coleman, who leaves Seafish on 17 December after a decade in post.

Marcus will take up the role of Chief Executive of the Water Management Alliance and its Member Boards in January.

Seafish Chair Mike Sheldon said: “I am very pleased that we have been able to attract someone of such high calibre and industry knowledge as Colin Faulkner to join us as Seafish Chief Executive. We have known and worked successfully with Colin for many years and we look forward to continuing that to great effect in his new role.

Colin has big shoes to fill as Marcus leaves us but the

Board and I have every confidence in him. We thank Marcus for his 10 years of service at Seafish and wish him every success in his new role.”

Colin Faulkner said: “Joining Seafish feels like the start of an exciting new chapter, both for me and for the organisation. I can’t wait to get started on working with all parts of the seafood industry across the UK, and the whole team at Seafish, to take the organisation to new heights.”

Colin has been Head of International Fisheries and Seafood Trade Policy at Defra since 2018. Between 2015 and 2018, he was Director of Government Affairs for the UK Green Investment Bank and Macquarie in EMEA. Before that stint in the private sector, he worked across a wide variety of constitutional, environment and fisheries policy roles in the UK and Scottish Governments.

Synergy help Burger Shack, Higgsy’s, rise from the ashes after being left devastated by a suspected arson attack

Shortly after learning about a devastating suspected arson attack that destroyed a Yaxley (Peterborough) based burger shack, Synergy Grill Technology made it their mission to help a much-loved local – Higgsy’s – ‘rise like a phoenix from the ashes’ having donated a brand-new Synergy griddle to the company.

In an emotion-filled conversation, Higgsy’s co-owner, Adam Miller, expressed his gratitude towards the Cambridge-based grill and manufacturer:

“The generosity that we have experienced during this devastating time has truly been mind-blowing, especially from Synergy Grill Technology who blew us away by gifting us a Synergy Griddle.

As you can imagine, a commercial griddle is the core piece of equipment that any burger business centres around, so to have been gifted the crème de la crème of griddles truly feels out of this world. Without them, we

wouldn’t have been able to overcome the financial strain that the attack caused.”

Before being gifted their Synergy 900E Electric Griddle– Higgsy’s had been cooking their smash burgers on a low-end griddle… a griddle that Adam now reflects was “Leagues behind what a Synergy Griddle offers.” Adam expands:

BusinessComparison analysis reveals chip shop staples have seen huge price rises across the board over the past decade

Cost of fish and chips increases by 111% to almost £10, while sausage and chips is up by 120% to around £6.60

Energy consumption analysis shows fish and chip shops are spending around £17,000 a year on energy

Britain’s chippy staples have more than doubled in price over the past decade, new figures have revealed – with soaring energy bills driving the surge.

Analysis of data obtained by BusinessComparison shows the average cost of sausage and chips has increased by around 120% since 2014, while scampi and chips and other menu favourites have also seen sharp hikes.

Cod and chips – the nation’s favourite order – has more than doubled in price, jumping from around £4.50 in 2014 to over £9.50 in 2025.

With fryers, freezers and lighting among the highest overheads, Philip Brennan, MD of BusinessComparison said fish and chip shops are among the businesses hit hardest by soaring energy bills – and customers are seeing the impact on every item of the menu.

BusinessComparison’s own energy consumption analysis, which assesses appliance energy costs and usage, shows fish and chip shops could be spending around £17,000 a year on energy costs alone. That comes as insolvency rates in the hospitality sector remain at historic highs.

Separate research by equipment supplier KFE has also highlighted the uneven impact across the UK, with the latest data suggesting a ‘regular’ fish and chips costing as little as £6.70 in West Yorkshire compared with £22.50 in London.

Philip Brennan said: “Fish and chips are more than just a meal – they’re part of our national identity.

“But behind every portion lies spiralling costs, driven particularly by energy bills, which are pushing prices higher and making it harder for small operators to survive.

“Our message to business owners is clear: don’t accept inflated bills. Switching providers can be a simple, practical

step to cut costs at a time when every saving matters.”

The research adds to growing evidence that energy remains one of the biggest challenges for hospitality operators, with a recent study revealing 77% of businesses have increased their prices because of it.

While prices vary widely across regions and portion sizes, the overall trajectory is clear: the £10 chippy tea is here to stay.

Andrew Crook, President of the National Federation of Fish Friers (NFFF) supported the findings but encouraged people to continue supporting their local chippy.

He said: “Whilst we have seen increases in the sale price of fish and chips, with energy costs playing a big part, it still represents great value for money compared with other food on the go options.

“Our members work hard to offer a range of portion size and alternative species to give consumers more options to suit every pocket.”

BusinessComparison, which provides free comparison tools to help SMEs cut costs and reduce overheads, is now urging small businesses to review their energy contracts to ensure they are not paying over the odds – and potentially consider switching providers.

The firm has launched a new calculator to help SMEs understand what they’re spending - and where they could be saving.

Philip Brennan added: “Energy bills shouldn’t be the difference between survival and closure for small businesses. There are good deals available for those who take the time to look.

“By taking control of their contracts and shopping around, operators can ease the pressure and focus on what they do best – serving great food and keeping a Great British tradition alive.”

HOBART Service, the UK’s leading provider of catering equipment service and support, has launched a new large warewash equipment preventative maintenance visit

The fixed price service visit includes manufacturer wear parts fit designed to keep this specialist equipment fully operational, as well as a full safety check to provide peace of mind to operators across the hospitality, public sector and foodservice channels.

With this latest service initiative, large warewash customers can benefit from in-depth qualified technician service and manufacturerswear parts fit, alongside a complimentary machine health check and recommended solutions - with operators understanding exactly what they are paying for, with one clear, straightforward report comprehensively evaluating the appliance. One simple booking process – no complicated arrangements, just a straightforward service request, with top quality technicians well versed in maximising the service life and efficiency of these specialist pieces of equipment.

team provide the very best service.”

Providing operators with complete transparency when it comes to maintaining their essential back-ofhouse assets, the following is included in the fixed fee preventative maintenance visit:

Manufacturer Network: Manufacturer owned service company with a UK-wide network of single source qualified service technicians.

Designed to complement existing service plans, as well as support on-site or third-party service maintenance companies the new service offers operators increased simplicity and the ultimate in convenience, as well as removing uncertainty from the repair process and keeping kitchens running smoothly.

Commenting on the new initiative, Victoria Carroll, Sales and Marketing Director at HOBART Service says: “We know how important it is for operators to keep their large warewash equipment running without disruption. Our fixed fee preventative maintenance visit is all about providing our customers with confidence, simplicity, and convenience - ensuring they can focus on their business, while we take care of the rest. This equipment requires expert knowledge and our technician

Access to expert Technicians: HOBART service technicians undergo a year of initial manufacturer training and regular CPD, no one knows our machines better.

Exclusive diagnostic: Our technicians are the only service and maintenance teams with access to real time exclusive diagnostic tools and machine information.

Genuine parts: Priority access to factory genuine OEM parts at unbeatable prices.

Hyline by HOBART: Chemicals designed specifically for our catering equipment.

With high operational costs, staffing shortages, and ongoing supply chain disruptions, HOBART Service is committed to helping operators keep their kitchen equipment running at optimal efficiency. The new fixed fee preventative maintenance visit, available nationwide, is designed to ensure foodservice and hospitality businesses with large warewash – including public sector locations - have affordable access to essential service and maintenance while easing cost uncertainty.

This initiative is part of HOBART Service’s effort to support the customers in uncertain times. By offering a fixed rate preventative maintenance visit HOBART Service is making it easier for operators to plan effectively whilst maintaining their large warewash equipment to manufacturer recommended standards. This move underlines HOBART Service’s continued commitment to innovation, reliability, and customer-first solutions, supporting operators with cost-effective and dependable service nationwide.

TRADE DIRECTORY

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

Seriously Good Gluten Free

T: 0845 3711 522

Innovation

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

Advertise Here!

You could be telling readers about your business or service on this page

Call Athol now to book a space on 07725 434173

Standard and Premium Box listings available

CKC in association with KLS

8 Austin Fields

Kings Lynn PE30 1PH

T: 01553 886101 / 07766 747405

W: www.ckconline.biz

E: sales@ckconline.biz

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