We are in a rapidly changing world with Trump’s tariff rollercoaster and the UK/EU “reset” which involves our UK fishing waters once again. Here at home, operators are dealing with the increase in Employers’ National Insurance and minimum wage rises as well as the rising cost of fish and other food ingredients.
For the fish & chip sector, the price of cod and haddock is never far from conversations and perpetuates the age-old perception of it being a cheap meal which dates back to the 2nd World War when Fish & Chips was not rationed.
In recent years, fish & chips has changed from being a snack, afternoon tea item into a full meal and as a consequence, the size of fish portion has increased over time. The resulting rises in cost, not only driven by inflation, but also that a 3-4oz piece of cod or haddock is now more likely to be a 7-8oz piece. Even in the 1980’s/90’s I remember people in high street restaurants having a small fish & chips (chippy tea) as an afternoon snack and then going home for their tea/dinner
What was traditionally regarded as a cheap meal for the family is now anything between £9 and £15 a head depending on where you buy. It is easy to forget that in any decent café or casual dining establishment, this is the start point for meals such as a burger, pizza or other meals.
When it comes to Fish & Chips, Cod and Haddock have traditionally been considered King depending where in the UK you live, but maybe we need to follow the lead of those looking to change traditional offers and offer consumers an additional cheaper alternative to the old favourites.
In May, I attended an “Inspiration Day” organised by Seafood From Norway and the NFFF which you can read more about on Pages 8 & 9 as we discovered that there are some great additions to menus to allow operators to provide options to customers that fit the differing price requirements using other species such as Saithe (Coley). Happy trading. Athol
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the Cover
See page 34
6 Seafood from Norway Celebrates Fish & Chip Excellence with Inspiration Day in London
10 World’s largest trade fsh and shellfsh event held in Barcelona
12 Seafood from Norway proud to support National Fish & Chip Day 10-year milestone
14 555 Amanda Wins Best New Ingredient at the Sammies 2025
18 Sveba Dahlen Pizza Vichinga
19 Tap into Consumer Desire with Aviko
19 On a roll! Lancashire mobile chippy takes top spot at industry awards
22 Super Chips - embracing a wide variety of chip styles with Valentine
23 LambWeston - Why everyone’s warming to frozen fries!
24 OiLChef is on the Hunt for the Biggest Users of Cooking Oil
26 Middleton Foods helps Wingers create a Cluckin’ good menu!
27 Te boom in the UK’s chicken shop scene
28 Henny Penny Creates Great British Fish & Chips!
32 Funnybones are drumming up interest with a themed ofers
34 Santa Maria - Chicken Remains the UK’s Number One Crowd Pleaser
40 ChiQin = the complete protein choice from QuornPro
41 Pasties, Pride and Provenance: Research reveals consumers expect British meat
On
Golden Valley FoodsChicken You Can Trust
42 True Partners with GDK & Hero Brands to Support Continued UK and International Growth
43 Popeyes® UK Gave Away 10,000 Of Its Iconic Biscuits On National Biscuit Day
44 Carpigiani UK brings the highest production sof serve machine to the market!
46 Pidy’s Cool Presentation
47 Smooth Sophisticated Sensational Ferreo
48 Angelito -your go-to for summer success with National Ice Cream Month taking place in July
50 Spice Up your Ofering and Meet Demand with Jolly’s Ginger Beer!
51 Lockhart Catering Equipment Unveils Exciting New Trade Show for 2025: Te Catering Innovation Show
52 No matter the type of frying range, there is an OiLChef device to ft!
53 Nisbets Introduces the Next Generation of Cookware New Vogue Tri Shield Pans
54 Mechline Developments Bring the Hazardous Reality of Flying Insects to Life
55 Panasonic Focus puts dedicated training and education at the centre of the Professional Kitchen
56 Wingers Reports Soaring Sales for Q1
56 Unox joins ceda as ofcial Silver Partner
57 Te Burnt Chef Project Launches Climb Kilimanjaro Mental Health Fundraiser
58 Wingers Invests in New Production Unit to Support Franchised Expansion
58 Hoshizaki Becomes First Refrigeration and Ice Manufacturer to Partner with ImpactLoop
59 Frozen food distributor Central Foods appoints two new managers
June and July 25
Our financial section can be found near the back of the issue starting on page 56 in this issue
Starting on page 60 in this issue
Seafood from Norway Celebrates with Inspiration Day in London
Seafood from Norway hosted an Inspiration Day in London on Tuesday 13th May to celebrate the winners of the National Fish and Chip Awards (NF&CA), recognising their achievements and exploring the future of sustainable seafood in the UK’s hospitality sector.
The event, organised in collaboration with the National Federation of Fish Friers (NFFF), brought together leading industry professionals for a day of learning and collaboration. Highlights included a tour of Capital City College Westminster, where Head Lecturer José Souto showcased how sustainability is embedded in culinary education.
Carol ‘CJ’ Jackson, Master Fishmonger and CEO of the Seafood School at Billingsgate, led a hands-on cooking session featuring Norwegian saithe, demonstrating its versatility for modern menus. While Lisa Jenkins, CEO of the Royal Academy of Culinary Arts, reflected on the UK hospitality and future opportunities.
The programme concluded at the Norwegian Ambassador’s Residence. In his welcome words, the Norwegian Ambassador to the UK, H.E. Tore Hattrem
praised the enduring seafood partnership between Norway and the UK:
“The ties between our two countries run long and deep. Norway is a proud supplier of sustainable fish to the UK through our long-held seafood partnership. The Norwegian seafood industry is also honoured to be part of the National Fish & Chip Awards and the positivity this represents for the UK’s favourite dish. Today’s gathering is a valuable opportunity to celebrate our longstanding relationship, and the talented fish and chip operators across the UK.”
A networking lunch and panel discussion followed, led by regional director Josette Foster of the NFFF with contributions from present and past NF&CA Takeaway of the Year winners, Will Burrell of Yarm Road and Kimberly and Ryan Hughes of Ship Deck.
Fish & Chip Excellence
The event concluded with a preview of the winners’ upcoming educational trip to Sortland, Norway. Organised by the Norwegian Seafood Council in collaboration with Holmøy and the Norwegian Frozen at Sea group, the visit will offer a behind-the-scenes look at Norway’s frozenat-sea whitefish operations aboard the Langøy vessel.
On concluding the Inspiration Day, Victoria Braathen, NSC UK Director said:
“It has been a privilege to host the NF&CA winners once again for a day filled with insight sharing, seafood inspiration and much-deserved recognition of their wins at this year’s Awards.
“We look forward to continuing to reinforce our support of these esteemed winners at this year’s educational trip in June where they will experience firsthand the lengths Norway goes to ensure the highest quality seafood is exported to and enjoyed by British fish and chip shops across the UK.”
World’s largest trade fish and shellfish event held in Barcelona
Last Month, thousands of seafood professionals came together from more than 150 countries to celebrate the best fish and shellfish at the world’s largest seafood trade event in Barcelona, Spain. Flying the flag from the UK were over 50 exhibiting companies, who reeled in praise as one of the world’s best sources of marine delicacies.
The annual Global Seafood Expo presents a unique opportunity for the UK to showcase its seafood excellence on a global stage. Attracting over 35,000 seafood industry professionals, the exhibition offers a platform for buyers, suppliers and industry experts to connect, share innovations and explore new market opportunities.
Attendees at this year’s Expo had the chance to experience the UK’s seafood firsthand, with a variety of fresh, frozen, canned, preserved and value-added products on display. The UK pavilion featured leading companies and regional representatives, highlighting the country’s commitment to sustainability, quality and innovation in seafood production.
The pavilion also showcased a live kitchen where acclaimed chef, writer, and broadcaster CJ Jackson, along with two sous chefs from the Elior Training Academy, prepared and cooked an array of fish and shellfish dishes. Event visitors were treated to delicious samples, highlighting the culinary excellence on display.
With over 11,000 kilometres of rich coastline around the UK, and fish and shellfish-laden surrounding waters, the seafood industry is an important part of both the UK’s history and its current food production sector. Cornwall in the southwest is renowned for its fresh sardines, crab
and lobster, across the border in Wales, Welsh oysters have recently earned Protected Geographical Indication (PGI) status, highlighting their unique qualities and heritage, with Northern Ireland producing a vast variety of fish and shellfish, and of course Atlantic salmon from Scotland is celebrated for its firm texture, rich taste and high quality.
UK fish and shellfish is often considered as one of the world’s best-kept secrets due to its exceptional quality, sustainability and rich heritage. The UK’s extensive coastline and pristine waters provide an ideal environment for a diverse range of marine species, from succulent scallops and sweet langoustines to the prized blue lobster and brown crab.
The commitment to sustainable fishing practices ensures that these delicacies are harvested responsibly, preserving marine ecosystems for future generations. Additionally, the UK’s seafood industry combines centuries-old traditions with modern innovations, resulting in products that are both flavourful and ethically sourced. This blend of quality, sustainability and heritage makes UK fish and shellfish a major part of the global seafood market.
GREAT Food & Drink at the Global Seafood Expo 2025
Victoria Townsend from Ocean Fish, based in Cornwall, England said, “The Global Seafood Expo was a great success for us, we were able to connect with buyers from all over the world. We hope to build on our connections and develop new partnerships to increase demand for our products. The exposure and networking opportunities were invaluable, and we are excited about the future prospects for our business.”
Last year, the UK’s global seafood exports reached 492,587 tonnes live weight, valued at an impressive £1,984 million, with Atlantic salmon, mackerel, langoustines, lobster and brown crab in high demand due to their excellent flavour, the responsible fishing methods and strict quality standards involved in their sourcing and subsequent processing.
Marcus Coleman , CEO of Seafish, commented, “The UK seafood industry has a long and rich history. From small artisan companies to large multi-national seafood businesses, UK seafood is internationally renowned for its quality and provenance.
“As the world increasingly turns to sustainable and highquality seafood options, the UK’s fish and shellfish industry showcased what we have to offer on the world stage at this year’s Global Seafood Expo.
“We were able to share exceptional quality produce at the exhibition. Expo visitors were introduced to UK delicacies from blue lobster, brown crab, mackerel, salmon, scallops and whelks to name a few, and discovered why UK fish and shellfish is amongst the best in the world.”
To discover more of the exquisite flavours of UK fish and shellfish, and learn about the wider UK seafood industry, go to www.seafish.org/
UK Minister, Daniel Zeichner with chef CJ and two sous chefs from Elior Academy
UK Minister, Daniel Zeichner meeting with UK exhibitor Ricky Hermida, CEO of Hooktone Group
tenth anniversary is a celebration of the tireless work in championing the people, businesses, and traditions behind fish and chips – and Seafood from Norway is proud to stand alongside them in support.
As a long-standing supplier of sustainably sourced cod and haddock to UK fish and chip shops, Norway values its close relationship with the sector. National Fish & Chip Day is a meaningful occasion to show support and celebrate the industry that brings this much-loved dish to communities across the country.
Victoria Braathen, UK Director of the Norwegian Seafood Council, commented:
“Fish and chips is an incredibly cherished part of British culture, and we’re proud to play a role in supporting the people and businesses who make it so special. Norway and the UK has a long-held seafood partnership, and we’re honoured to be supplying high-quality, responsibly sourced whitefish to the sector. National Fish & Chip Day is a fantastic celebration of this iconic dish, and we’re pleased to stand behind NEODA and the wider industry in marking such an important milestone.
Celebrating the nation’s favourite dish: Seafood from Norway proud to support National Fish & Chip Day 10-year milestone
Friday 6 June 2025 marks a major milestone for one of the UK’s most beloved food celebrations –National Fish & Chip Day (NF&CD) – and Seafood from Norway is proud to once again lend its support to the event, which brings the nation together to honour the tradition, people and ingredients behind fish and chips.
Since its inception in 2015, NF&CD has become a key fixture in the calendar and, as this year marks its tenth anniversary, the 2025 celebration is set to be the biggest yet – an event that both fish and chip operators and consumers will want to get involved in.
Seafood from Norway is delighted to once again take part in the celebration of National Fish & Chip Day, hosted by NEODA – the National Edible Oil Distributors’ Association –in marking this special occasion. National Fish & Chip Day has played a vital role in uniting industry stakeholders and shining a spotlight on the nation’s favourite dish. This
This year will once again see the return of NEODA’s London roadshow, held at Trinity House, where the Seafood from Norway team alongside event partners will be stationed, inviting the public to join the festivities and enjoy free fish and chips. NEODA will also be running a series of social media competitions in the run up to the big day for both operators and consumers to get involved in with the chance of winning NF&CD merchandise.
Gary Lewis, President of NEODA, added:
“This year marks a significant milestone for National Fish and Chip Day as we celebrate its 10th anniversary! Over the past decade, we’ve seen incredible support from fish and chip shops across the UK, and we’re thrilled to continue honouring this iconic British dish. Fish and chip shops are at the heart of our communities, and getting involved in this celebration is a fantastic opportunity to showcase the quality and tradition of this family favourite. We encourage all shops to take part and share in the pride and joy that National Fish and Chip Day represents.” For a breakdown of the day’s fesivities around the country visit NEODA’s website: https://www.neoda. org.uk/national-fish-and-chip-day/ for details on how to get involved.
555 Amanda Wins BestNewIngredient at the Sammies 2025
Seafood supplier 555 Amanda has claimed a major industry prize, this time winning Best New Ingredient at The Sammies 2025 (the British Sandwich & Food to Go Industry Awards) for its breakthrough Salmon Roulade
The award celebrates ingredient innovation within the sandwich and food-to-go sector and recognises the product’s clever use of highquality salmon offcuts, its 12-month ambient shelf life, and its versatility across menus. This win follows hot on the heels of its Foodservice Product of the Year title at the Quality Food Awards 2024, confirming the Salmon Roulade as a go-to for chefs and buyers looking to boost flavour, reduce waste, and increase margins.
Crafted using 96% ASC-certified salmon, combining fresh salmon offcuts with smoked salmon trimmings, the roulade delivers a rich flavour profile and firm texture. It is perfect for salads, sandwiches, wraps, pasta dishes, and more. Retorted for ambient storage, it also saves on fridge space and helps minimise food waste in professional kitchens.
Lars Fey, Export Director at Amanda Seafoods, said:
“We developed the Salmon Roulade to offer chefs something genuinely
new: a premium-tasting, responsibly sourced product that’s ready to use and makes the most of every part of the fish. This award from The Sammies is a huge honour and a big moment for us as we continue to champion smarter seafood solutions.”
Buying Options
555 Amanda’s Salmon Roulade is available in 500g,1.2kg and 2.5kg formats.
Sveba Dahlen Pizza Vichinga
Sveba Dahlen; one of the world’s largest producers of bakery and pizza equipment, has unveiled its latest innovation with the all-new Pizza Vichinga Pizza Oven. Supplied in the UK by Jestic Foodservice solutions, the high-performance electric pizza oven is designed to elevate pizza offerings effortlessly.
A game-changing addition to any high-volume kitchen, the Pizza Vichinga combines precision engineering with the convenience of electric power to deliver outstanding results for both classic and Neapolitan style pizzas - all in one oven.
As one of the most respected names in the pizza equipment category, Sveba Dahlen has a long-standing reputation for manufacturing reliable, high-quality ovens and dough preparation equipment. The new Pizza Vichinga oven further continues this legacy, offering an innovative dual-de ck, dual-control design that allows chefs to bake traditional pizzas and authentic Neapolitan pizzas simultaneously.
With its upper deck capable of reaching 500°C and the lower deck heating to 350°C, this groundbreaking new oven ensures the perfect conditions for a variety of popular pizza styles. The high-temperature upper deck produces the signature Neapolitan “Cornicione” and leopard spotting in as little as 60 to 120 seconds, while the lower deck delivers consistent bakes for traditional pizza recipes.
The electric Pizza Vichinga offers fast heat-up timesready in just 30 to 45 minutes - and eliminates the need for firewood, flue gases, and complex installation. Its turbo function rapidly restores temperature after door openings, making it ideal for high-volume service. Beyond pizzas, the Pizza Vichinga’s versatility makes it a powerful asset in
professional kitchens, allowing the preparation of a wide variety of baked goods - perfect for operators looking to expand their menu without additional equipment.
Steve Morris, Sales Director at Jestic Foodservice Solutions comments:
“This is a real leap forward for electric pizza ovens. The Pizza Vichinga not only offers the performance required by high-volume pizza operations, but it also delivers the flexibility, consistency, and ease of use that professional kitchens demand. Jestic is excited to offer our customers a solution that truly redefines what’s possible in pizza cooking.”
Available in two sizes to suit different operational demands, the P402V model can bake up to 8 pizzas (4 per deck, up to 35cm in diameter), while the P602V handles up to 12 pizzas (6 per deck). Both ovens come fully equipped with the intuitive SD Amigo control panel, offering a programmable weekly schedule and precise regulation of top, bottom, and front heat. Additional features include authentic Italian pizza stones, LED-illuminated baking chambers, pull-out shelves, and lockable castors for enhanced ergonomics and mobility. The heat-reflective ceramic glass doors are engineered to endure extreme temperature changes, ensuring durability and energy efficiency.
With the Pizza Vichinga, pizza chefs can focus on creativity and craftsmanship, confident that the oven will consistently deliver high-quality results, every time.
For more information on Sveba Dahlen and the full Jestic portfolio, please visit https://sveba-dahlen. jestic.co.uk/ or call +44 (0)1892 831 960.
Tap into Consumer Desire
Last year, the humble baked potato met social virality, as food vans filled TikTok with content serving up the nostalgic and warming British favourite! The trend was born from the desire to premium-ise and modernise comfort food classics eaten on-the-go. Join the hype with Aviko and its range of premium potato products for QSRs and casual dining operators!
New Launch: Premium Crunch Skin On
Developed to elevate the street food experience, Aviko’s newest chip supports QSRs and on-the-go vendors. Dubbed ‘Fries with Flava’, Premium Crunch Fries pair premium potatoes with Aviko’s signature gluten-free coating for a satisfying crunch and delicious taste. As street food trends like Smash Burgers or Hot Honey Wings continue to go viral, Aviko has developed a fry to match up to these explosive and trend-led dishes. With research showing that over 76% of consumers are happy to pay more for higher quality menu items , Aviko’s new fries promise a premium flavour and premium dining experience – whatever the size or location of your operation.
Loaded Fries
Snackables
It doesn’t just have to be fries either! Hash Brown Bites, like the much-loved American Tater Tot, are easy to prepare and super tasty when loaded. Fusion food isn’t a new trend, but there’s never been a better time to get creative with your snack offerings, to offer a point of difference.
Research also shows that consumers are on the hunt for brave and bold flavour profiles, with menus increasingly using adjectives such as ‘hot’ and ‘spicy’ ! Described as a ‘taste explosion’ , Aviko’s innovative Plant-Based Chilli Cheezz Nuggets, serve up a tasty and creamy ‘cheese’ filling, made purely from potato, that is gently spiced with green jalapeno peppers, giving diners the ultimate taste experience to enjoy on the go, or as part of a takeaway.
Better yet, with consumers reporting that they consider themselves ‘health-conscious’ , these Nuggets are a healthier option to dairy equivalents, as they contain half the amount of saturated fat, 30% less salt and are 2.5 times higher in fibre.
Load ‘em and Sauce ‘em! There’s no better time to expand menu offerings with food that taps into consumer desire for gourmet, comfort classics. Independent research has found that consumers would rather order loaded fries (58.2%) over seasoned or plain fries. Experiment with bold flavour combinations or encourage customers to personalise their own dishes with premium toppingswhether you opt for the indulgent or the classics to help drive sales.
With more focus on ‘crunch’ , there’s never been a better time to join the foodservice operators adding crispy potato products onto their menus – whether its chips or other potato-based sides, Aviko’s extensive range ensures there’s something for everyone.
To learn more visit https://www.aviko.co.uk/
By Mohammed Essa, Commercial Director, Aviko UK & Ireland
By
Super Chips
One of the most recognisable and popular products being served in the fast food sector is the humble chip
Quick and easy to cook and serve, able to be eaten on the move and served either on their own or as an accompaniment to other main dishes, chips are a staple of virtually every QSR offering. While customers continue to enjoy traditional, crispy fries, today’s diners are embracing a wide variety of chip styles - from skin-on rustic cuts and crinkle fries to sweet potato, waffle, and even triple-cooked chunky chips. Fast food operators are embracing this demand by offering customisable options such as loaded fries topped with cheese, pulled meats, or spicy sauces, turning a simple side into a standout menu item. Ultimately, chips remain one of the most popular and profitable items in the fast food sector. However, as simple and as quick as chips are to cook and serve, there are a few elements that operators should consider in order to serve chips that will keep your customers coming back for more. From using quality, clean oil, to cooking in a fryer that is simple to operate, low maintenance and designed to fit effortlessly into a commercial kitchen. At Valentine & Cuisinequip, our equipment portfolio is ideally suited to supporting those within the fast food sector. From reliable commercial fryers, to supporting accessories and components including our chip scuttles, fishplates and even our range of Vito oil filtration units, the Valentine &
Cuisinequip range offers a one stop solution.
Valentine fryers have a reputation for being robust and hardwearing, thanks in part, to the attention to the manufacturing process and the quality of the components used. From a single sheet pressed stainless steel fry pan, to the smooth, rounded and ergonomically designed profile for enhanced safety and ease of cleaning, Valentine fryers offer a reduced cool zone which delivers a high output-tooil ratio and enhanced energy efficiency.
We are also delighted to be the exclusive distributor for the Vito cooking oil filtration range in the UK. Representing the world’s most innovative oil filtration and testing solutions, Vito technology is unique, portable and is suitable for all types of commercial fryers. Capable of saving as much as 50% on a business’s used oil costs, Vito technology works by improving the quality and prolonging the life of your oil.
Equipment that supports speed, quality, and sustainability is more vital than ever. So, whether as a side dish or a hero dish, Valentine & Cuisinequip proudly offers the premium equipment to support operators in serving up the very best chips to their customers time and time again. For more information, please visit www.valentine.com or call 0118 957 1344.
Phillip Sanderson, Sales Director at Valentine and Cuisinequip
Why everyone’s warming to frozen fries!
Frozen potatoes are pure gold for all catering operators – ever versatile, they can provide menu inspiration, customer satisfaction and a healthy profit margin served up as a side, or the hero on the plate
In 2022 the UK frozen potato market was 1.4 million tonnes, 495,000 tonnes of which was in foodservice. Domestic production (UK for the UK) accounted for 660 tonnes (47%), whereas 740 tonnes was imported to satisfy demand.
The most popular products in foodservice are coated, straight-cut fries and there is now a sustained growth in skin-on products, which are seen as more artisanal - 1 in 3 UK OOH meals are served with chips or fries, so fries reign supreme for all operators, with the slimmer French Fry shape winning over the more traditional, thicker ‘chippy’ cut!
With the continued popularity in loaded and dirty fries among consumers, fries that stay crispy are a win-win for operators. Innovation in coatings and cooking methods have led to a rise in a more artisanal, textured finish, plus double-coated or even triple-coated finishes add extra crunch.
The operational advantages of frozen chips over making from scratch are to be had in preparation time, efficiency in labour cost and consistency of quality, while the benefits over bought-in fresh chips include fewer additives and a greater control over waste.
And there is the nutritional advantage of frozen to further boost it as the top choice. “In frozen vegetables like potatoes, freezing locks in more of the nutrients that fresh produce continues to lose during the supply chain process. In creating our fries, freshly cut potatoes can be frozen down and bagged within 90 minutes!” says Ash Liles, Lamb Weston’s Trade Marketing Manager.
For more innovative ideas, recipes and potato inspiration, head over to www.lambweston.eu/ uk, call 0800 963962 or email us at salesUK@ lambweston.eu
OiLChef is on the Hunt for the Biggest Users of Cooking Oil
The Winner Will Receive a FREE OiLChef Device, capable of reducing cooking oil costs by 50%!
Oil saving expert, OiLChef, is on the hunt for the UK’s biggest user of cooking oil as they launch an eye-opening competition which will leave one operator up to 50% richer when it comes to cooking oil. This is thanks to the high value winners’ prize of an OiLChef device proven to help operators extend the life of cooking oil by up to 50%.
OiLChef’s CEO, Sean Farry, shares his excitement and intrigue as to the applications that this competition will receive:
“For years we have been monitoring the UK market and know that thousands of operators are massively overspending on their cooking oil. This is problematic for a whole host of reasons, especially when it comes to operational costs. Through launching this competition, we hope operators’ eyes are opened as to how much they are spending, and also how much they can save with our easyto-install, multi-brand-compatible frying accessory.”
Farry continues:
“As well as providing the winner with their choice of OiLChef device, we will be providing entrants with a free trial of our award-winning device. Through this, sites will see first-hand how much cooking oil they can reduce, whilst also improving fried food results.”
To enter this competition, an operator simply has to email OiLChef@rawlingsonlane.co.uk with their business name, cooking oil usage per site, the type, and number of fryers that they use.
For operators that want to gauge an accurate calculation ahead of entering, OiLChef also offers a free audit via its website https://OiLChef.com/fryer-survey.php.
Compatible with all brands of commercial fryers, the OiLChef devices serve to slow down the natural oxidation process of oil, therefore maintaining the low viscosity of the oil and boosting its thermal conductivity. As a result, oil lasts up to twice as long, food texture and taste is enhanced, leaving the fryer minutes quicker.
With a maintenance-free design and no wires or power needed, the operator simply needs to slot the device into the well of the fryer for it to begin working.
Constructed of food grade stainless steel, this tough and durable device is also backed by a 3 year warranty. For further information on OiLChef, visit www.OiLChef.com
This competition is open to bone fide chefs and caterers in the UK. Entries must be made by 20.06.25. For more information on further T&C’s, please email oilchef@rawlingsonlane.co.uk
Connect with OiLChef on LinkedIn @OiLChef
Middleton Foods helps Wingers create a Cluckin’ good menu!
Founded by brothers Amran and Dylan Sunner alongside their father Bill, Wingers - The Chicken Wing Company, was born from a shared passion for delivering high-quality, flavourpacked fried chicken. What started with a delicious homemade buttermilk chicken recipe quickly took flight, evolving into a fast-growing family-run franchise.
With the first store opening its doors in June 2020, Wingers has seen exceptional growth, recently celebrating the launch of its 15th location. Their focus? Fresh, fried chicken tenders and mouth-watering wings, all served with a side of consistency and care.
As Wingers quickly franchised across the nation, the Sunner family understood the importance of maintaining product quality across multiple sites. They needed a solution that delivered only the finest fried chicken with the same great taste every time. That where Middleton Foods comes in. Wingers turned to Middleton Foods to create bespoke breading and gravy solutions that would meet their high standards and simplify the preparation process across all locations.
Amran Sunner, Co-Founder and Head of Operations explains:
“The process of working with Middleton Foods was really easy. We went to them and said we’ve got our recipe, can you mass produce it for us? Rather than getting our
franchisees to blend flour in store and getting in loads of spices. We worked really closely with Lee and together we mastered it, got the right product and then we were pretty much ready to go within around a month.”
It’s incredibly important for operators to create a delicious product that customers will not only enjoy but set them apart from the competition. By creating a bespoke breading that’s unique to them, Wingers does just that.
Amran goes on to say:
“We designed our breading in house first and made it so that it’s not too crunchy but not too heavy as well, so
once Middleton Foods created our recipe for us it literally matched the brief perfectly, exactly how we wanted it. We couldn’t have asked for anything better.”
But it doesn’t stop there. Alongside manufacturing a bespoke breading for Wingers, Middleton Foods also creates their bespoke gravy. With so many sites, Wingers needed products that were easy for their staff to create and ensured every Wingers provided the same delicious flavours that their customers crave. Amran explains:
“Making the gravy is one of the easiest jobs in the kitchen. Keeping consistency from site to site is really important for us, hence why we get our product produced by Middleton Foods. The gravy is fail safe, nobody can go wrong and the breading is the exact same.
Our chicken, we actually marinade it in house, everything is consistent there. And then in terms of the staff, it’s as simple as breading the chicken fresh to order, shaking off the breading and then frying it to order. It’s just about the freshness.”
It’s clear to see the value that Wingers sees in working with Middleton Foods to manufacture their bespoke breading and gravy. Amran concludes:
“I’d definitely recommend Middleton Foods to any others that are looking to get some advice on getting a bespoke item created or even just looking at some of their product lines.”
For more information contact https://www.wingers.uk.net/
By
The boom in the UK’s chicken shop scene
Fried chicken is quickly becoming a global powerhouse within the fast-food sector. Its crispy, flavourful profile and versatility - served in buckets, burgers, wraps, or wings – makes it a customer favourite across the nation. Middleton Foods, the UK’s leading supplier of premium chicken coating systems, recently revamped its hugely successful chicken breading brand, “Rooster’s”. With a fresh new look, Rooster’s now epitomises a contemporary, modern brand representative of the fried chicken phenomenon which has driven the boom in the UK’s chicken shop scene.
For operators looking to add the perfect fried chicken to their menus, look no further than Middleton Foods’ Rooster’s Regular Chicken Breading. Offering a wellbalanced combination of delicious herbs and spices and creating the ideal light golden breading, operators can provide customers with the perfect crunch to their chicken menu items. But why not go that one step further? Middleton Foods has extended its hugely popular ‘Roosters’ range of chicken coating products with the addition of its new Roosters Hot Dipping Sauce. A newly launched, cluckin’ hot product to help operators liven up their menus, operators can serve alongside fried chicken, drench hot fried wings, smother over smash burgers and even slather it atop loaded fries! Mouth-wateringly delicious, the bold and fiery Dipping Sauce is the perfect accompaniment – simply blend the dry mix with boiling water, whisking until smooth. Microwave for one minute, stir and serve.
To ensure you’re offering a variety of flavours to appeal to the tastes of all customers, Rooster’s Southern Fry Gravy is a rich, peppery, velvety gravy that compliment all cuts of chicken. Quick and easy to prepare, operators just add water and simmer, making it a convenient choice for busy kitchens. Ideal for pouring and dipping, Rooster’s Southern Fry Gravy combines tradition with modern convenience, ensuring a delicious, satisfying addition to any fast-food menu.
For further information about Rooster’s, please visit www.roostersbreading.com. Alternatively, please call Middleton Foods on +44 (0)1902 608122.
Ryan Baker, Sales Manager, Middleton Foods:
Henny Penny Creates Great British Fish & Chips!
Situated by London’s iconic landmarks including the London Eye, Madame Tussauds and the Tower of London, Great British Fish & Chips celebrates British culture and food, providing traditional British hospitality to hungry tourists across all its sites.
For many visitors to London’s iconic attractions, eating traditional fish and chips is a must-try experience. At Great British Fish & Chips, serving high-quality food to customers experiencing this British classic for the first time is a top priority. With time at a premium in such busy tourist hotspots, the Henny Penny OFE 340 series with Autolift, supplied by Jestic, has become an essential tool for the kitchen. Ensuring that every customer leaves with the best impression of this iconic dish, Henny Penny maintains consistent oil temperatures and brilliantly streamlines the frying process, producing perfectly crispy, fluffy chips, even during the busiest periods.
Sonor, Area Manager of Great British Fish & Chips, explains how the innovative features of the Henny Penny have allowed them to meet high demand, while preserving the tradition and quality that makes fish and chips so special:
“We wanted to try something that would make operations quicker and more efficient. With the Henny Penny Fryer, the chips go into one basket, they’re blanched in that basket, they come up, they rest and then they’re ready to be cooked - so the process starts in one basket and finishes in one basket. This means there’s no damage to the product because there’s less handling, it’s much more efficient, a lot quicker, it’s easy to do and there’s no room for error because it’s all timed.”
With Henny Penny, a premium quality fryer also results in a premium quality product. Sonor goes on to explain:
“We’ve also found that the quality of 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 about the overall savings for Great British Fish & Chips, Sonor concludes:
“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.”
It’s clear to see the advantage that Henny Penny has delivered to Great British Fish & Chips - allowing them to serve the very best product to those hungry tourists whilst helping them work smarter and more efficiently in the kitchen.
For more information on Henny Penny or any Jestic brand, visit www.jestic.co.uk or call +44 (0)1892 831960.
The Nation’s Favourite
“Chicken is the nation’s favourite meat, representing over 40% of meat eaten in the UK according to Love British Food. This versatile protein can instantly transform a dish depending on which bit of the bird caterers use.
For example, wings are a dish in their own right. Great for drumming up interest with a themed offer like Wing Wednesdays, chicken wings can be easily pizzazzed by mixing up sauces and seasonings. Buffalo sauce is a must-have, and Funnybones’ unique Rio Pacific Buffalo Wing Sauce recipe uses a creamy texture to offset the spicy kick of cayenne peppers. Funnybones’ Rio Pacific Korean BBQ Sauce is also a popular choice and helps operators tap into the demand for fusion food. Containing notes of ginger, garlic, sesame, and Asian pear, this sauce delivers the sticky sweetness of a classic American dip with the spicy twist of the Far East. Likewise, Funnybones’ Great Taste award-winning Grace Jamaican Honey Jerk Seasoning paste is great for helping operators add more internationally inspired dishes to their menus.
Beyond wings and traditional chicken thigh or breast fillets, pulled meats are also becoming increasingly popular. Funnybones’ new Rio Pacific pulled chicken has been authentically smoked with hickory wood chips in an open smoker for up to 14 hours, resulting in a superior taste and texture. The convenient 2 x 1kg format can be kept refrigerated for up to 5 days once defrosted, so there’s no risk of unnecessary food waste. Thanks to its light seasoning, the meats can be customised with any
sauce or seasoning for maximum culinary creativity. Use it to spread over pizzas, as an alternative to a beef patty in a burger, bundled into a burrito, taco, or quesadilla, to top nachos or tater tots to create premium ‘loaded’ versions of these dishes, or to add a bit of protein to breakfast egg muffins. The applications of this versatile meat are endless.
For even greater convenience, operators could consider introducing finished products which contain chicken, such as Funnybones’ chicken fajita taquitos or Jamaican jerk chicken patties. Both ideal for tapping into
ever-increasing demand for global cuisines, these readyto-cook products can be quickly prepared for speedy service. Translating into ‘small taco’, taquitos are small flour tortillas, wrapped around a filled and fried until crispy. Funnybones’ lightly spiced fajita chicken version is packed with chicken, onion, and peppers. Serve as an appetiser, individually as a snack on the go, or as a larger portion for guests to share, smothered with sour cream and guacamole. On the flip side, Funnybones’ Irie Eats Jamaican patties are a staple of grab and go food in the streets of Kingston, Jamaica. Jerk chicken has quickly become one of the UK’s favourite Caribbean flavours, and this patty delivers the authentic hot and punchy notes of pimento and scotch bonnet peppers, wrapped in sunshine golden, turmeric-spiced flaky pastry. Serve as a snack on its own, or alongside some rice ‘n’ peas to make it a meal.
Finally, with chicken proving to be a popular protein, operators should also consider adopting a meat-alike version to appeal to new plant-based diners who crave a similar taste and texture. Funnybones’ chicken-free fillets are coated in a crispy cornflake crunch and makes an ideal alternative to a classic chicken burger. The versatile fillets could also be chopped intro strips to be added to wraps and other meals. Arriving frozen to eliminate the risk of unnecessary food waste, the fillets can be prepared in just 4 minutes, making them ideal for fast food outlets prioritising speedy service.”
Funnybones Foodservice specialises in American, Tex-Mex and Caribbean foods, offering a wide range of authentic specialist and mainstream products that represent the best of the cuisines from this part of the world.
To find out more call 01707 321321 or visit www.funnybones.co.uk.
Tasty TreatTatter Tots Topped
Tom Styman-Heighton, Development Chef at Funnybones Foodservice says: “Potato products are traditionally thought of as a side dish, but caterers can promote spuds as the main event with a few simple toppings. For example, caterers could offer a loaded portion of Funnybones’ tater tots, topped with juicy pulled meats, hearty chilli, or even just simply cheese – Funnybones’ Rio Pacific mild cheese sauce works particularly well for this. Funnybones’ range of new Rio Pacific pulled meats are all authentically smoked with hickory wood chips in an open smoker for up to 14 hours, resulting in a superior taste and texture. Choose from smoked pulled pork, or halal-friendly chicken or beef brisket. The convenient 2 x 1kg format can be kept refrigerated for up to 5 days once defrosted, so there’s no risk of unnecessary food waste. Thanks to their light seasoning, the meats can be customised with any sauce or seasoning for maximum culinary creativity. Chefs can therefore easily update menus by simply rotating their sauces.
With the ever-increasing popularity of international cuisine, operators could also consider a more exotic version of classic chips and potatoes to complement globally inspired dishes to meet this demand. Instead of traditional fries, operators could offer Funnybones’ cassava fries. Also known as yuca, cassava is a root vegetable which has a slightly sweet yet nutty taste. When made into fries, it is crispy on the outside but light and fluffy on the inside. This side also goes particularly well with Caribbean inspired dishes, so it’s great for caterers looking to expand their international cuisine offering.”
Funnybones Foodservice specialises in American, TexMex and Caribbean foods, offering a wide range of authentic specialist and mainstream products that represent the best of the cuisines from this part of the world. To find out more call 01707 321321 or visit www.funnybones.co.uk.
Please attribute comments to Barnaby MacAdam, Development Chef, Santa Maria Foodservice (Paulig PRO)
Chicken Remains the UK’s Number One Crowd Pleaser
t Paulig PRO, we understand the growing pressures on hospitality operators, particularly around rising operating costs.
That’s exactly why we’ve created solutions like The Chicken Shack – a flavour-packed concept built around our indulgent Santa Maria sauces and rubs. It’s the perfect solution to help operators drive profitability through, impactful menu additions that are low-labour, low-waste, and don’t rely on fresh ingredients or complex prep.
“Winner, winner, chicken dinner. Chicken remains the UK’s number one crowd pleaser, with over 95% of the population enjoying it regularly. In fact, most eat the protein at least twice a week . The Chicken Shack offers a flexible
inspired flavours and simple formats. With our ready-touse seasonings, sauces, and spice blends, operators can transform everyday chicken into standout, high-margin dishes. The range comes with a long shelf life, so it’s an ideal solution for trend-led manus that need to deliver year-round. Spice blends in particular are an operator’s secret weapon. Not only do they streamline back-of-house operations, but their high flavour concentration makes them a cost-effective way to add maximum flavour to the food.
“Our Chicken Shack heat scale from mild to hot and spicy, from the bona fide wing classic Lemon & Pepper to the Hot & Smoky Chipotle, with a big flavour kick. The
range offers something for every palate, including flavour profiles inspired by the sweet Deep South of America, vibrant swicy Korea, warming South Indian curry, and sweet and sticky Caribbean influences. The format is flexible and ideal for hero-ing classic chicken applications like wings, or boneless chicken.
“Right now, 90% of consumers are open to trying international flavours , and 57% say they enjoy mixing and matching cuisines , so operators need to keep ahead of these evolving expectations. The popularity of Korean food is a great example. It’s now the second most popular world food flavour, which inspired us to create a signature dish perfect for operators: our Korean BBQ and Chilli Chicken Wings. Hot, spicy, and finished with a hint of ginger, these wings are made using our Santa Maria BBQ Sauce Korean Style and our Red Chili and Ginger seasoning. This dish shows how operators can tap into flavour trends easily, and our Chicken Shack heat scale is a powerful visual tool to help guide customisation and customer choice.
“The Chicken Shack concept is also designed to flex across a range of menu formats – from burgers and tenders to wraps and loaded fries – making it a great way to increase variety and drive spend-per-head without adding complexity. Take our Nashville Hot! Burger, combining both chicken and flavour. Packed between a toasted bun is a fried chicken breast coated in our Santa Maria Chilli Rub, a generous spoonful of our homemade Buffalo sauce made with Santa Maria Piri Piri Sauce, layered with iceberg lettuce, crispy honey bacon, Santa Maria Jalapenos, Santa Maria Cheddar Cheese Sauce, onion rings and red chilli. A spicy showstopper for anyone craving that spicy kick! Alternatively why not bring the ever-popular BBQ flavour to your menu with our ‘Dirty as Cluck Fries’, a winning combination of crispy fries topped with chicken pieces seasoned in Santa Maria BBQ Rub Steakhouse and finished with a drizzle of our Santa Maria Chipotle sauce. It’s BBQ comfort with a kick.
“The Chicken Shack concept can be easily adapted for vegetarian diners too. Cauliflower Wings offer a plantbased take on the classic wing, ideal for operators looking to serve indulgent, meat-free options. Florets are coated in a seasoned buttermilk-style batter using Santa Maria Crispy Bites Spice Mix, then oven-roasted or fried until perfectly golden. They can be paired with any of the 12 sauces or rubs from The Chicken Shack flavour scale. Whether served as a snack, side, or part of a value meal deal, this dish delivers bold flavour with minimal prep –making it a versatile, customisable, and highly profitable addition to any fast food menu.
“One of the core strengths of The Chicken Shack is its ability to deliver standout flavour with minimal effort. With our versatile spice blends and sauces, operators can create signature items, flavour variations, or seasonal LTOs that add value and justify higher price points. It’s also built with delivery and takeaway in mind, with solutions that maintain flavour integrity, while keeping waste and cost under control.”
“In short, The Chicken Shack is a plug-and-play concept designed to help operators stand out, increase menu value, and improve margins – all without extra the staffing or operational strain.
“Explore the flavour scale here and discover how to elevate your chicken offer at www.pauligpro.com/uk/the-chicken-shack .”
Sources
1. The Poultry Site
2. HRA Global (2024) – UK shoppers hungry for international flavours
3. Mintel UK Foodservice Delivery and Takeaway Market Report 2024
Funnybones Foodservice is celebrating the 50th anniversary of its sister company, Encona. Encona has risen in popularity over the past 5 decades to become one of the UK’s favourite hot sauce brands
Founded in 1975, when it launched its iconic West Indian Original Hot Pepper Sauce, Encona has been part of the Grace Kennedy group since 2007. Today, this hero product maintains its original recipe of traditional island spices blended with habanero and scotch bonnet peppers. The range has expanded to also include eight other exciting hot pepper sauce variations and innovative chilli jams, drawing inspiration from all over the world to meet increasing demand for international flavours.
Grace Foods’ UK Head of Marketing, Kimberley Lue Lim, is excited to mark the milestone;
“Encona is still the UK’s best-loved hot pepper sauce, which we are very proud of, so we’re keen to celebrate this momentous occasion. Our updated range of fantastic sauces and chilli jams are made with global flavours from not only the Caribbean, but also from India, the Far East, and the US, to reflect the evolving tastes of consumers.
The anniversary celebrations will raise awareness of the fact that Encona is THE original hot sauce on the UK market, and
we hope to inspire a new generation of hotsauce-lovers to spice up their summer!”
To mark the occasion, Encona has partnered with Time Out Eat Street at Between the Bridges – an exciting seasonal food and entertainment two-month pop-up venue on the South Bank in London. Time Out London will also be working with a network of chefs to create ’50 Dishes for 50 years’ – a series of Encona-powered recipes, which operators will be able to adapt to give their menus an impactful update this year. Similarly, Encona will also be partnering with Great British Chefs to create five bespoke dishes, one for each of the core Encona flavours. These collaborations, alongside supermarket activations and special edition branding, will guarantee that Encona is front of mind for consumers –making it the perfect time to launch in a foodservice setting.
Arriving in compact 142ml bottles, Encona sauces are ideal for placing on tables alongside essential condiments such as ketchup and mayo. Not only does this prevent unnecessary waste by allowing customers to tailor their portions desired, it also gives guests a greater sense of control – helping operators cater to a growing demand for more personalisation.
Contact: info@gkco.com
Enhancing the Meal Experience
One of the most common trends we’re seeing across the fast-food industry is a genuine shift towards elevating the occasion and making the whole experience more premium for consumers
The quality of the food, whether it be chicken or chips, absolutely needs to be first-rate, but the packaging, the menu choices, the condiments, all play a role in enhancing the meal experience and moving away from what consumers are familiar with and this, in turn, can help boost revenue, as we understand that consumers will pay more for a more premium experience. Fried chicken, chicken burgers and wraps, as well as a range of related smaller bite options have long been a popular mainstay of our high streets. From the familiar suburban chicken shop to the local chip shop offering chicken alongside its core menu, chicken has always been one of our most popular go-to options for taste, quality, and convenience. In terms of operators looking to make a shift in their offering, one of the key trends that we’re seeing across the market is a move towards fried chicken from other cuisines, joining the more traditional southern-US style chicken. Currently, Korean fried chicken is becoming increasingly popular – driven in part by trends on social media, but we’re also seeing an uplift in different sauces and dips being served with chicken to enhance the flavour experience.
But when it comes to chicken, fried isn’t the only answer. In recent years, rotisserie chicken has seen a resurgence and is finding its feet within the fast food scene. Increasingly, consumers are choosing rotisserie chicken over fried chicken as a delicious yet healthier option. Rotisserie chicken offers the same juicy flavour without the need for breading or deep frying in oil. The rotisserie chicken was one of the original pre-prepared grab and go
meals which could be taken home from a range of retail outlets, and consumers enjoyed the theatre of rotisserie, as well as the fact that it tasted great. Operators can now offer a delicious juicy chicken that can be put into wraps, served alongside a variety of side dishes or loaded on top of fries with speed and ease.
Alongside your chicken offering, fries/chips remain a popular fast food menu option from to crinkle cut to waffle fries, tater tots and more. With their universal appeal, affordability, and ease of preparation, their golden, crispy texture and salty flavour make them an irresistible side dish or snack, complementing burgers, wraps, and more. Fast food operators can rely on their consistent popularity to help drive sales and innovate with seasonings and toppings to further attract customers.
With the right equipment in the kitchen, chefs can make delicious chicken and fries quickly and efficiently. At Jestic, we have a full range of dedicated equipment which can help you to serve the best chicken and chips in the area. From Ayr King breading tables and Henny Penny pressure fryers, to Rotisol rotisseries, Antunes toasters and Duke hot holding, you can be sure that with Jestic you’re getting the best equipment alongside the most insightful advice from our specialist culinary team. For more information about the full Jestic equipment portfolio, please visit www.jestic.co.uk or call +44 (0)1892 831 960.
By
ChiQin = the complete protein choice
Chicken has long been a staple on fast food menus thanks to its adaptability across dishes and flavours. As a standalone centrepiece protein, a side ’chick’ or as an indulgent topping to waffles or fries, it’s a no brainer for fast food chefs and a must have for diners.
Our vegan alternative, QuornPro’s protein packed ChiQin range, includes Strips, Wings and a Buttermilk Burger providing the perfect crunch every time, as well as being convenient for the fast food rush, as all can be cooked quickly from frozen.
We’ve transformed how foodservice professionals cook with protein, allowing chefs to reinvent their signature dishes with a fresh alternative twist. Fast food menus don’t have to just contain meat. Push those culinary boundaries, delight and surprise your customers, the possibilities are endless.
Meeting consumer needs
Taste cannot be overlooked, as it’s still the top consideration for people when choosing a dish. We continue to develop and redevelop our products to ensure that they achieve the highest possible standards in flavour, texture and sensory attributes.
Sustainability remains important and as people become more accustomed with cost-of-living pressures, we can see it growing once again on consumers’ agendas. We believe that every meal is an opportunity to make a positive impact on both people and the planet. Our products are designed to inspire creativity and innovation, providing chefs with the tools they need to create extraordinary dishes, whilst also having a lower impact on the planet than protein from meat.
Nutrition is also playing an ever-important role when it comes to menu choices – why should a diner sacrifice anything when they can have a protein-led, indulgent meal that’s packed with nutritional benefits? Quorn ticks all the boxes. A tasty, healthy and balanced menu is crucial for appealing to a wider audience of all ages. There’s no compromise with QuornPro. Whether you’re catering to meat eaters, vegans, veggies or flexitarians, we have something that will appeal to everyone.
W: www.quornpro.co.uk
E: food.service@quornpro.com
IG: https://www.instagram.com/quornpro/
Mark Wetherill, QuornPro Head of Culinary, UK and Nordics
Pasties, Pride and Provenance: Research reveals consumers expect British meat
New research announced in May reveals the true extent of Britain’s love affair with Cornish pasties – and how provenance and heritage count
An overwhelming majority (89%) of consumers would expect a traditional Cornish Pasty, made in Cornwall, to contain British meat. In fact, knowing that a product contains British meat would make eight out of 10 (78%) consumers more likely to buy it.
The data – by The Phat Pasty Co – reveals transparency and honesty make a big difference as well. Nearly three quarters (72%) of consumers would feel frustrated if they purchased a food product that was labelled as British, or displayed a Union Jack flag, but then found out that the main ingredient wasn’t British or was just a small part of the product.
Paul Clark, Phat Controller at The Phat Pasty Co, says:
“The Cornish pasty has become a fond part of British culture - well over half (56%) of consumers eat a pasty or sausage roll at least once every two weeks - whether it’s part of a weekly treat, a seaside staple or something they pick up to eat on their lunch break.
“It has Protected Geographical Indication (PGI) status and to be able to be named a Cornish pasty, certain criteria need to be met – they must be made in Cornwall, contain a minimum of 12.5% meat and have the edge sealed by crimping. By the 1800’s pasties were the staple meal for miners and a food eaten by working families across Cornwall. Given its British link, it’s somewhat surprising that most Cornish pasty producers use non-British meat as the most important and signature ingredient.
“It’s tricky for consumers to know where the food they are eating is from. The vast majority expect a Cornish pasty to contain British meat – but this isn’t the case.
“We want to help preserve traditional British recipes and culinary practices, which are important for maintaining
cultural heritage and regional specialties. With sustainability a high priority for consumers, buying and using British meats not only supports this but also ensures that quality and welfare standards are at the forefront.”
Family run Phat Pasty is rooted in creating artisan, quality products with all the brand’s products containing British farm-assured meats. In the past six months the brand has met many milestones, including winning the Gold Award and being crowned overall winner of the ‘Pasty’ category at the British Pie Awards, achieving B Corporation certification in recognition of their commitment to social and environmental responsibility, and becoming the first pasty company to have products accredited with the Vegetarian Society’s Plant-Based Trademark.
Other key findings
• Two thirds (66%) of consumers are more likely to buy food items from a B-Corp accredited brand.
• 65% of consumers say it’s important that the pasties they eat are made in Cornwall, as opposed to a machinemade pasty which is made anywhere in the UK.
• 42% of consumers are interested in plant-based and meat free pasty options.
• Nearly half (46%) of consumers say that eating a pasty holds Cornish holiday nostalgia for them.
• Nearly a third (29%) of consumers have had a seagull try and take their pasty from them.
• Nearly four out of ten (37%) would be ‘very’ upset if someone ate their pasty they had left in a shared fridge at work or home. A further 43% would be ‘quite’ upset.
For further information on Phat Pasty please visit www.phatpasty.com or www.phatathome.com
True Partners with German Doner Kebab (GDK) and Hero Brands to Support Continued UK and International Growth
Leading investment and innovation firm True is delighted to announce its strategic investment in GDK, the Glasgow-headquartered owner of the GDK brand in the UK and internationally. True will support GDK’s continued rollout as the leading Middle Eastern QSR brand in the UK and accelerate growth across existing and new markets globally.
Since launching in the UK in 2015 GDK has quickly grown to over 145 UK locations and over 170 globally under Hero Brand Ltd’s (“Hero Brands”) ownership and the leadership of CEO Simon Wallis. Hero Brands, the majority investor in GDK since 2016, will continue as an investor and key partner as the business looks to further deliver strong growth.
GDK has set out to redefine the kebab experience whilst building an exciting Gen-Z focused brand rooted in music, sport and popular culture. GDK has developed an extensive menu of fresh to order products featuring premium lean meats, unique toasted waffle bread and handmade signature sauces, such as the Boss Box and the OG Kebab. True will leverage its deep expertise in the consumer
sector and understanding of brands to support GDK in its ambitions to scale further in the UK, given significant headroom, and accelerate growth across new markets globally. The strategic partnership between True and Hero Brands is a compelling platform for the sustained success of GDK.
Simon Wallis, CEO of GDK commented: “We are delighted to be partnering with True. Their extensive understanding of brands and consumers will be hugely valuable as we continue on our exciting growth journey. At GDK we are inspired by our purpose to elevate the kebab eating experience and it’s great to be working alongside a partner that shares the vision of dominating the kebab category across the world and in every neighbourhood we operate in.”
Richard Sharpe, Managing Director at True and new board member at GDK stated: “GDK is an exciting brand with a highly attractive business model in the resilient QSR sector. We have known the team at Hero Brands and GDK for a number of years and are excited to partner with Athif, Simon and the team, to continue supporting the exceptional growth in collaboration with our franchisees and delivering great experiences for our customers.”
Paul Cocker, CEO and Co-Founder at True added: “I’m excited to welcome another exceptional business to our growing portfolio of high-growth brands — our first investment in the hospitality sector. While the macro environment remains volatile and trading conditions are challenging for many consumer businesses, our focus remains firmly on the long term. We believe this climate offers a unique opportunity to back outstanding management teams who are building enduring, categorydefining brands. I’m excited to partner with the GDK team as they embark on the next phase of their journey.”
Salman Siddiqui, Chief Investment Officer at Hero Brands commented: “Our goal at Hero Brands is to incubate innovative ideas and use our platform’s ability to scale brands at pace by harnessing the power of culture. It is rewarding to witness – as the GDK partnership with True demonstrates – how our approach is delivering results, as we continue to populate our platform with new ideas, new talent, and new resource.”
Athif Sarwar, Executive Chair of Hero Brands added: “The GDK movement has been blessed with monumental growth. We have built an incredible team at GDK focused on delivering for our partners, franchisees and guests, and we are looking forward to the next phase of the GDK journey with True.”
Hero Brands were advised by Cavendish and Greenhill, a Mizuho affiliate.
POPEYES® UK GAVE AWAY 10,000 OF ITS ICONIC BISCUITS ON NATIONAL BISCUIT DAY
• Popeyes® UK, the New Orleans fried chicken brand, gave away 10,000 of its US-style Biscuits, to help end British confusion over its menu item once and for all.
• The Popeyes® Biscuit is a heritage menu item that’s hugely popular in the US. But when it comes to the UK, confusion around it is rife - with many fans mistaking the product with an everyday scone.
• Despite the fact that 94% of Brits claim to be true biscuit-lovers, two thirds (66%) of the nation admit they don’t know what the Southern US-style Biscuit is*.
• To help clear things up for good on National Biscuit Day (29th May), Popeyes® helped British fans get their first taste by giving away thousands of the buttery delicacy.
It’s no secret that the UK is biscuit mad. A staggering 94% of us claim to love the sweet treat - and over two in five (43%) even admit they would rather give up social media than biscuits. But there’s one biscuit that continues to elude UK fans: Popeyes® US-style Biscuit.
The US-style Biscuit has been a popular Southern American side served with fried chicken since the 1800s.
A staple on Popeyes® menus since it first opened its doors in 1972, Popeyes® Biscuit is a fluffy, buttery delicacy which some might liken to a British scone, but with a lighter and creamier consistency as a result of its buttermilk base. It is served with Cajun Gravy as a traditional Southern side with fried chicken, or can be enjoyed with toppings like hot honey or Nutella for breakfast.
Yet, despite being a fan-favourite across the pond, the US-style biscuit continues to baffle Brits. Many British fans have taken to social media to express their confusion at
the menu item. In fact, Popeyes® says it’s the most askedabout item on its menus at tills nationwide.
When surveyed, two thirds (66%) of the nation admitted they don’t know what the Southern US-style Biscuit is. Over three quarters (76%) thought the US-style biscuit was actually a scone - and a confused 49% even thought the US-style biscuit should be served with cream.
Determined to end the biscuit-based confusion once and for all, Popeyes® gave away 10,000 FREE Biscuits with Hot Honey on National Biscuit Day (Thursday 29th May) to help give Brits their first taste of this iconic Popeyes® offering.
Dave Hoskins, Head of Food at Popeyes® UK said: “Unlike the British scone, Popeyes® Biscuit is buttery and savourynot crumbly and sweet - which makes it the perfect partner to dip into Cajun Gravy and enjoy with shatter crunchin’ fried chicken. At first glance, they do look very similar to the traditional scone, so it’s no surprise fans this side of the pond often ask about them. However, the Biscuit was one of our most requested items when we first announced we were coming to the UK. So what better time than National Biscuit Day to clear up the confusion and give Brits the chance to taste the difference for themselves, with thousands of Biscuits up for grabs.”
The Popeyes® Biscuit is also available to order all day via the app, on delivery and at over 65 Popeyes restaurants nationwide.
*Survey of 2,000 UK adults (nationally representative) commissioned by OnePoll, April 2025.
Photos available to download here https://drive.google.com/drive/ folders/1NVUtWqW3VLqwoN1BcPH_TsJCG9SX0ml-
Carpigiani UK brings the highest production soft serve machine to the market!
Producing over 1,000 portions of delicious soft serve ice cream has never been simpler, thanks to Carpigiani’s latest hightech innovation, the UF 920 SP machine!
Complete with steel beaters and pump feed capabilities, the globally leading manufacturer of professional ice cream and frozen drink equipment is delighted to bring this high production solution to operations with big demand for soft serve! This is the first machine in the Carpigiani range to feature the newly developed steel 3NSI beater which boasts self-adjusting scrapers and a removable shaft for guaranteed luxurious servings of creamy soft serve.
Capable of serving 1,280 portions of soft serve per hour,including twin twist or singular flavours of ice cream, gelato, frozen yoghurt, and sorbet - the new and improved UF 920 SP Soft Serve Machine is one of the highest-production soft serve machines now available in the UK – perfect for bustling sites that require maximum output, and reliable quality performance.
Ideal for busy chains, leisure parks, and high footfall locations, Carpigiani’s UF 920 SP is equipped with the manufacture’s state-of-the-art technology to help operators provide a smooth front of house service, as well as seamless back of house operations. On top of high-volume production, the machine also boasts dual independent cylinders and controls, which enable the machine to run two different product or cleaning programmes simultaneously, as well as offering Carpigiani’s unique selfpasteurising technology with its 42-day cleaning cycle. This unrivalled feature reduces the cleaning frequency and simplifies hygiene maintenance for the end user. Operators can also choose between a twin twist door - lowering the left and right levers dispense single flavours, the central lever dispenses a mix of the two – and two independently functioning
doors – allowing the end user simultaneously to run different programs on each side. What’s more the machine also comes with is very own monoportion kit, which provides operators with a selection of nozzles for filling cups, containers, jars, trays, or for producing mono portions.
Speaking of the new UF 920 SP machine Carpigiani UK’s Managing Director, Paul Ingram, comments: “With the popularity of soft serve ice cream only growing in the UK, we are incredibly excited to offer operators one of the highest production machines available on the market. Successfully built with sole purpose to assist these operators with serving high volumes of delicious soft serve, it’s a real crowd-pleaser.
“Of course, with a higher and competitive production capability it is vital that the quality of the product is not compromised, and that’s where the UF 920 SP is really unlike anything out there, as it gives operators full control over consistency, overrun, and product type across two independently operated sides. Offering high output, speed, and quality product, this is a fantastic addition to any high footfall site looking to boost its profits with a high-end soft serve offering.”
Maintaining high levels of Carpigiani excellence, the updated UF 920 SP also comes with the manufacturer’s globally renowned and patented technology, Hard-O-Tronic®. With its electronic control system, this state-ofthe-art application gives operators complete power to quickly choose the consistency of the soft serve in a simple manner and change it for a variety of styles of their choosing.
To find out more about Carpigiani UK: https://www.carpigiani.co.uk/
To find out more about Carpigiani’s UF 920 SP machine please visit http://www.carpigiani. co.uk/soft-serve-ice-cream-machine/uf-920-sp
By Fabien Levet, Commercial Manager at Pidy UK:
Pidy’s Cool Presentation
“As we enter warmer summer months, having a strong ice cream offering to reflect consumer demand is essential. Beyond branching out in terms of flavours, operators should be mindful of how ice cream can be presented aside from traditional wafer cones
For example, operators could utilise Pidy’s artisanal tulip cups, crafted with fine, delicately overlapping pastry to give the impression of petals, or Pidy’s flower waffles – available with or without a lining of chocolate – to use an easy way to upgrade ice cream presentation. The flat base of both these options means operators can present them on plates for customers dining in, or on the go to maximise profits unhindered by venue capacity. These versatile vessels are also suitable for fillings such as yoghurt, berry-infused cream, or indulgent chocolate mousse.”
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.
By Zareen Deboo,
Manager,
Smooth Sophisticated Sensational
With ‘treating themselves’ the top reason for consumers to eat out of home, and over 70% of consumers happy to pay more for quality , foodservice operators can update their grab and go offerings to help meet consumer demand with Ferrero Foodservice and its range of ice-cream formats.
The innovative ice creams come in two varieties, classic Ferrero Rocher and Raffaello. The Ferrero Rocher ice cream sticks benefit from the iconic, signature taste of the praline, com-plete with a crunchy milk chocolate hazelnut coating and a smooth hazelnut flavoured ice cream, enriched with a delicate hazelnut and cocoa swirl.
The Raffaello Ice Cream exudes the same taste and delicate coconut flavours of the iconic praline, paired with smooth and refreshing coconut ice cream, covered in a crispy coconut flavoured coating with grounded almond pieces. Sophisticated flavours, and with sensa-tional textures, these ice cream formats can also help to meet new trends as texture and ‘crunch’ are expected to grow in products and treats out-of-home!
Individually-wrapped, both ice creams also make for a delicious treat for consumers out-of-home and give operators even more ways to share the unique taste of Ferrero Rocher and Raffaello, as well as help consumers enjoy Ferrero’s iconic brand.
Angelitoyour go-to for summer success
With National Ice Cream Month taking place in July, operators should get ready to meet the demand for everyone’s favourite sweet treat with Angelito Ice Cream Mix
Warmer weather reliably increases demand for frozen treats, and with so many options available - from dairy ice cream to frozen yoghurt and sorbet - it’s soft serve ice cream that consistently stands out. Its smooth texture and distinctive swirl continue to make it a customer favourite. That’s why Angelito Ice Cream Mix, the UK’s best-tasting soft serve ice cream, should be at the top of the menu.
The UK’s number one due to its creamy vanilla flavour and smooth, light, airy texture, Angelito also offers exceptional value. With a cost price of only £0.17 per serving and a typical selling price of £1.90, it gives an outstanding POR of approximately 91%! That’s a gross profit operators can’t ignore in the current climate and why National Ice Cream Month should be capitalised on to boost sales.
From just one high-quality base, the possibilities to create new flavour combinations are endless. Whether served in a cone, topped with sauces and sprinkles, or blended into
creative desserts, Angelito offers high-margin versatility that today’s operators need more than ever. Drive sales and boost profits even further with these tips
• Exclusive toppings and cones: Offer a variety of toppings like fresh fruit, sugar strands, chocolate pieces, nuts, DaVinci Drizzles and marshmallows, allowing customers to personalise their ice cream and for you to charge more. Enhance this further with cones from waffle and sugar to sprinkle and chocolate-topped.
• Different formats: Don’t stop at cones, serve Angelito Ice Cream Mix in a tub, waffle bowl, ice cream sundaes or, for added value, alongside desserts such as apple crumble and chocolate fudge cake. Or mix chunks of brownie, cut-up chocolate bars, or broken biscuits for even more luxury.
• Loyalty programme: Implement a rewards program where customers earn points to redeem against free ice creams or discounts.
Angelito Ice Cream Mix is ideal for busy sites, offering plenty of servings per pack and reducing the need for frequent machine refills. It is nut free, suitable for vegetarians and vegans, and has a long ambient shelf life. To create the complete dessert solution for your customers, call 0800 783 4321 or visit www.kerrymaid.com
Spice Up your Offering and Meet Demand with Jolly’s Ginger Beer!
Jolly’s Drinks, the independent soft drinks brand, and owner of the best-selling Ginger Beer in Cornwall is available now to foodservice operators across the UK!
Jolly’s Drinks, hailing from Cornwall, has been around since 1896, and is now bringing its much-loved and bestselling Ginger Beer to the nation to meet the rising demand for quality no and low drinks offerings out-of-home (one in three pub visits by UK adults are now alcohol free ).
Made to help operators drive good sales and vibes, Jolly’s Drinks’ signature, spicy and feisty Ginger Beer has been expertly crafted with natural flavourings, contains no hidden nasties, and is fully traceable with Jolly’s Drinks’ very own supply of Cornish Spring water.
The distinctive blend of ginger, spices and Cornish chilli kick allows operators to create a luxurious and affordable drink experience for consumers embracing adventurous and unique flavours. With the ginger beer market set to grow at an average annual growth rate (CAGR) of 6.9% from 2025 to 2030 , and 19% of the adult population now non-drinkers , there’s never been a better time to spice up your offering with Jolly’s Ginger Beer.
Speaking about the jolly good sales opportunity, Cheryl Ingram, Managing Director, Jolly’s Drinks said:
“Expanding nationally has been something we’ve wanted to do since we revitalised Jolly’s Drinks in 2019 and we’re so excited to bring the natural taste of Cornwall to restaurants, pubs, bars and cafes across the UK. With taste appeal, health and wellbeing all driving purchases,
our Jolly’s Ginger Beer will give your drinks offering a kick and appeal to a wide range of consumers who are looking for something different. We’re Cornwall’s number one for good reason and we’re excited to finally make it available to operators nationwide.”
As part of Jolly’s Drinks’ journey to be better for the planet, the brand has opted for fully recyclable aluminium cans. With sustainability, and quality of the product at the helm, Jolly’s Drinks ensures customers experience each product at their very best, with the drinks staying fresher and more delicious for longer .
Jolly’s Ginger Beer is available now in 24 x 250ml cases, while the full range includes Cola – with hints of citrus, vanilla and cinnamon; Classic Lemonade with a tangy, citrus zing; Sparkling Elderflower with its subtle and elegant flavour; crisp and refreshing Sparkling Apple; and Pink Lemonade with its unique citrus and strawberry fusion, as well as the brand’s Tonic Waters and canned Cornish Spring Water.
From humble beginnings in Carharrack, Cornwall, Jolly’s now operates from its home in Saltash. This much-loved family business has been in the hearts and minds of Cornish people for over a hundred years.
To learn more about the Jolly’s Drink range, visit the website here https://jollysdrinks.co.uk/
Lockhart Catering Equipment Unveils Exciting New Trade Show for 2025: The Catering Innovation Show Innovate. Elevate. Lead the Way
Lockhart Catering Equipment, part of the Bunzl Catering & Hospitality Division, has unveiled plans to launch an exciting new foodservice trade show this year by the industry, for the industry. The Catering Innovation Show will take place on Tuesday 28th October 2025 at London’s Business Design Centre in Islington and will bring together leading names in the catering equipment industry with a focus on both light and heavy equipment.
In addition to over 60 stands showcasing some of the industry’s biggest brands, pioneering suppliers, and cuttingedge equipment, the event will also encompass a Live Theatre which will host exciting cooking demonstrations from leading chefs, expert-led stimulating debates and best practice advice around a number of topics including sustainability.
Mark Lombard, Managing Director at Lockhart Catering Equipment, believes now is the right time to launch a show dedicated to catering innovation:
“Exhibitions are an integral part of the foodservice industry. From a supplier point of view, they’re the perfect opportunity to showcase their latest products and innovations. For operators, it’s a chance to see kit in action and gain an in-depth understanding of key advantages before they make their investment decisions.
Beyond that, shows facilitate conversations between suppliers and operators about emerging challenges and priorities, helping companies cater to these needs more effectively for continued mutual success.
Whether you’re searching for state-of-the-art kitchen solutions, sustainable technology, or the latest trends shaping the foodservice sector, the Catering Innovation Show combines everything you need to stay ahead.”
Underscoring the event will be a keen focus on sustainability, thanks to the organiser’s Zero to Landfill commitment. This will mean no single use plastic cups on site (reuseable cups will be supplied on entry), recycled lanyards, and stands will feature recyclable or reusable graphics rather than the traditional alternatives. Following the exhibition, Lockhart will receive a detailed environmental impact report to highlight success and areas of improvement for future events.
A dedicated website about the event is now live at cateringinnovationshow.co.uk, providing regular updates about exhibitors and keynote speakers, as well as a registration portal to grab your free ticket.
By Sean Farry, CEO OiLChef
No
matter
the type of frying range,
there is an OiLChef device to fit!
The patented and award winning range of OiLChef devices use proven technology to fry food quicker, extend the life of frying oil, reduce frying temperatures and save money for operators
Simple to use, they fit into any fryer and use catalytic converter technology to prolong the life of the oil and reduce the frequency of oil changes, which ultimately results in lower costs for operators.
Once placed into a fryer, the OiLChef works to slow down the oxidation process of the oil, which occurs when it is heated, therefore maintaining the low viscosity of the oil and boosting its thermal conductivity, which means it lasts longer, food tastes better and is cooked faster – all important factors for operators working hard to ensure customers are happy with the food and service they provide.
Ultimately, the quality of oil determines the quality of food. As the oil is heated over and over, it becomes slower to heat up to the optimum temperature (using more energy), food becomes darker when fried and the taste profile deteriorates, meaning the oil needs to be changed. OiLChef works to prevent the oil from breaking down when it is repeatedly heated, meaning it cooks at the optimum level for longer. Using OiLChef allows the frying temperature of the oil to be reduced and with quicker cooking times of food there will be a significant impact on cost savings for a business. The texture and taste of fried food is also improved as the device maintains the quality of the oil, cooks food quicker and allows for higher heat penetration on the surface of the food which results in a crispier finish and reduces the amount of oil absorbed by the food. Increasing the crispiness of the food results in improved hot hold times or shelf life of the food once cooked, a considerable advantage for many businesses. Frying is an incredibly popular method of cooking food and as with all aspects of the commercial kitchen, cost savings are a focus for operators as they are faced with increasing costs of running a business. From energy prices to salaries and property rental, the opportunity to reduce
costs whilst still delivering or even improving food quality is the aim of all businesses. With an Oil Chef device, the savings and benefits per venue are clear, and when this is multiplied over numerous fryers and/or outlets, the impact on the bottom line is significant.
“Obviously, the massive saving is in the amount of oil you use – instead of approximately 26,000 litres of oil per year, we’re now using between 8,500 and 9,000 litres! That’s a saving of about £22,000 a year, based on current oil prices. And not only that, but our customers are also getting a better product, less greasy and much crispier. I’m delighted with OiLChef, first time we’ve been excited about anything in fast food in over twenty years!”
Kevin Grimes, Owner Four Lanterns, Ireland
“At Hennighan’s, we always monitor how much oil we waste each month, so that we can gauge how much life we are getting from our oil. To put this into perspective, in 2021, our oil wastage was 1,120 litres. Fast forward to 2023 - which was our first full year of using Oil Chef in all our fryers and we discarded just 247 litres of oil. That’s a waste reduction of 77%, allowing us to save thousands of pounds on oil alone. We’ve found that the temperature of our cooking oil is about 5-60C less when using an Oil Chef device in each fryer. With multiple fryers in both of our shops, this temperature reduction has allowed us to make savings in energy consumption. We’ve also noticed that even when our oil appears foggy, food is still leaving the fryer crispier, and better quality than ever. Without a doubt, Oil Chef has dramatically improved the quality of our oil.”
David Hennighan, Hennighan’s Fish & Chips Shops
Nisbets Introduces the Next Generation of Cookware New Vogue Tri Shield Pans
Nisbets introduces Tri-Shield by Vogue. This collection of clad-coated cookware is designed to deliver exceptional results on any hob, including induction. Tri-Shield features a special triangular clad coating that provides a highly scratch-resistant surface, making it safe for use with metal utensils, and the innovative tri-wall construction ensures rapid and even heat distribution with no hot spots for uniform cooking.
Mark Conron, Group Head of Customer Communications, Nisbets UK, said:
“These pans are the next level of cooking innovation and have been created with the user in mind. From appearance to ease of use, the Vogue Tri-Shield Pans are tailored to the chef and deliver excellent results, even on induction hobs. We really believe that these pans are huge step forward for
kitchen appliances and we are thrilled to be able to offer these to our customers.”
Thanks to the cool-touch handle, Tri-Shield cookware stays safe and comfortable to use, even during high-heat cooking. Its oven-safe design allows it to move from stovetop to oven with ease. Built with durable stainless steel and aluminium, it’s designed for long-lasting performance, and the dishwasher-safe design makes cleanup quick and easy.
Available in three sizes (20cm, 24cm and 28cm), these pans are compatible with electric, gas and induction hobs. Their flexibility, including the oven-safe design, streamlines performance and delivers professional results fast. At the end of service, the Vogue Tri-Shield Pans can be simply cleaned in the dishwasher.
Find the whole range of Vogue Tri-Shield Pans at www.nisbets.co.uk or call 0117 316 500 for assistance.
MECHLINE DEVELOPMENTS BRING THE HAZARDOUS REALITY OF FLYING INSECTS TO LIFE IN AN EYE-OPENING ANIMATION
Hot on the heels of the launch of their latest pest control products, Mechline Developments has now gone live with an eye-opening animation that illustrates the dangers posed by flying insects in commercial kitchens
Hosted on YouTube and on Mechline’s website, this educational 40 second animation has been developed to reinforce the threatening reality of flying insects when it comes to food preparation and service, as John Newell, Director at Mechline Developments, details:
“At Mechline, health, safety and legislations are at the core of everything we develop, whether this be FOGS solutions, gas hoses or fly killers. As well as developing effective solutions that can physically be installed in a commercial area, we are also committed to educating customers on these topics too, hence why we decided to invest in quite literally illustrating these dangers. We also deliberately launched this animation to coincide with the seasonal change given that the warmer months are when flying insects tend to be most problematic. Newell continues:
“By creating this sleek and simple animation, we hope this will reinforce the threats that flying insects pose in commercial kitchens given that these insects are found to harbour bacteria that can cause food contamination. Towards the end of this animation, viewers will also discover options to remove flying insects when utilising
the latest innovations from CaterZap+ and CaterTTract+.” Designed to take the key characteristics of the original CaterZap range to the next level, CaterZap+ models manage flying insects in an effective and environmentally friendly way. This is thanks to a combination of Mechline’s powerful electric grid and advanced, LED lamps which mimic UVA light (315-400nm) for optimal insect attraction and instant extermination. What’s more, these lamps use 50% less energy and last twice as long as a typical UV lamp.
This same LED lamp is also used in Mechline’s brandnew CaterTTract+ model. However, rather than using an electric grid for fly elimination, CaterTTract+ uses an infused glue board. This glue board removes flying insects discreetly and hygienically with no scattering body parts, making it HACCP compliant and an ideal solution for food prep areas
To watch the full animation via Youtube, visit www.youtube.com/watch?v=xnMlJz55kp0
For more information on Mechline or the CaterZap+/ CaterTTract+ range, please visit www.mechline.com/led-insect-killers/
Panasonic Focus puts dedicated training and education at the centre of the Professional Kitchen
Continuing its commitment to offering the highest levels of training and education, Panasonic Professional Kitchen has launched Panasonic Focus – a new online training platform dedicated to supporting dealers and operators with getting the most from their Panasonic products.
Panasonic Focus is an easy-to-use platform which comprises a range of bespoke courses outlining the key features and benefits of Panasonic Professional Kitchen equipment. Featuring a variety of concise videos and presentations, courses are broken down into short sessions that take approximately 2 to 3 minutes to complete. Within the app, users can also check their progress and compare performance against others, earning badges as they complete each section.
Speaking about Panasonic Focus, Scott Kedwards, Development Chef, Panasonic Professional Kitchen, says: “Panasonic is committed to the highest levels of training and in doing so, ensuring customers and partners are able to get the most from their professional kitchen equipment. Panasonic Focus is an innovative user-friendly multi-platform app that provides an excellent resource
for all our customers at the click of a button. From multisite groups and chains to independent coffee shops, Panasonic Focus for our Professional Kitchen division allows us to support the demands of all commercial kitchens quickly, efficiently and conveniently. We’re able to create bespoke content for customers, offering a truly versatile tool which benefits the operator. Content can include recipe videos, product information guides, cleaning manuals and operator instructions – as much, or as little as the customer deems necessary! As a cuttingedge manufacturer of professional microwaves and rapid cook ovens, we strive to deliver the very best experience across the industry.”
With over 60 years worth of specialist knowledge and experience in developing high-quality quality, highperformance professional products to suit every market, Panasonic Professional Kitchen continues to deliver topline training to several key national customers, while also enhancing the aftersales support it offers to smaller groups and independent operators too.
Users can download the ‘SCV Control Hub‘ and ‘Panasonic Focus’ apps via the Panasonic Professional Kitchen website.
To find out more please email commercial.ovens@eu.panasonic.com or visit www.panasonic.co.uk/professionalkitchen.
Wingers Reports Soaring Sales for Q1
Wingers – the Chicken Wing Company – has confirmed likefor-like net sales in the first quarter of 2025 are up 40% compared to 2024. Wingers also smashed its monthly sales record during March 25, more than doubling net sales taken during March last year
Amran Sunner, co-founder and operations director of Wingers confirms: “Our efforts to grow brand awareness, support customer retention locally, backed up with targeted promotional campaigns have all had a big impact. For stores open and trading for 12 months, we have achieved incredible results based on an average of like-for-like net sales for the first quarter, traditionally not our busiest time of year.
“However, there is much more to come. We have ambitious plans in the pipeline to achieve our goal to double the size of our network again within the next 12 months. Our recently launched customer loyalty scheme designed to support franchisees’ revenue and reward customers visiting and ordering directly from our stores, is now one of the ‘quickest to reward’ loyalty schemes for customers in the sector. We have also made further investments in our head office infrastructure and facilities
Unox joins ceda as official Silver Partner
As one of the world’s industry leading manufacturers of combi ovens, Unox UK is delighted to announce it has officially joined ceda as a Silver Partner!
ceda (the Catering Equipment Distributors Association) brings together more than 100 specialist companies in the foodservice, catering, and hospitality industry. Known for championing innovation, ethical practices, and excellence, ceda unites industry leaders who design, install, and maintain world-class foodservice facilities. As a company that values and practices both innovation and exceptional levels of service, Unox is proud to join the association.
Speaking of the new partnership, Scott Duncan C.F.S.P, Managing Director at Unox UK comments: “We are thrilled to announce that we’ve officially joined ceda as a Silver Partner! As a Silver Partner, we are committed to upholding and advancing the standards of this dynamic industry,
all with the strategic aim to support franchisees and grow to 50 UK locations by the end of 2027.”
To boost the company’s continued expansion, Wingers is currently inviting applications for experienced QSR professionals in all parts of the country including Northern Ireland to run their own thriving Wingers restaurant. The franchise package includes full turn-key opening, comprehensive training and support, simple operation with low staff overheads, a great menu and low cost of entry with potential for excellent returns.
Find out how you can help us satisfy customer demand and spread our wings further through developing your own profitable, franchised Wingers restaurant.
For further information about a Wingers franchise opportunity please see: https://www.wingers.uk.net/ franchise or email: franchise@wingers.uk.net
working alongside some of the best in the business, while also strengthening our support for dealers and service partners who play a vital role in our collective success.
“With this new ceda partnership, we have a fantastic opportunity to connect with likeminded professional businesses, all operating within our fantastic industry, so that we can work together to create a more prosperous and sustainable future for the foodservice sector.”
Steve Hemsil CFSP, ceda’s Community Development Manager, adds: “It’s great to welcome Unox to ceda as a Silver Partner. Their team, products, service and support strengthen the ceda Community and build on our focus of adding knowledge and value for our Members.”
The Burnt Chef Project Launches Climb
Kilimanjaro Mental Health Fundraiser
T he Burnt Chef Project has announced its tallest fundraising challenge yet: a climb of Africa’s highest peak, Kilimanjaro. awareness within hospitality
Taking place between the 19th-29th September 2025, the trip promises to be an incredible journey as participants will take on the infamous Lemosho route from the base to the summit in order to raise vital funds to support mental health awareness within hospitality.
Guided by mountaineering experts to conquer one of the world’s Seven Summits, those who take on the challenge can expect a truly life changing experience – not just for themselves, but for their peers who will be able to access crucial mental health support services thanks to their efforts. This extraordinary challenge pushes the boundaries of resilience, teamwork and community support with likeminded individuals, incorporating key values that are championed by The Burnt Chef Project every day. Each of these values look to end the stigma around mental health in the hospitality workplace and provide a dedicated global support network for individuals and businesses alike.
With a target of £30,000, all funds raised from the Kilimanjaro climb will go towards:
• Burnt Chef E-learning Academy
• Employee Assistance Programs (EAP)
• Free Resources and 27/4 Support Services
• Ambassador scheme
• Marketing overheads
Kris Hall, founder of The Burnt Chef Project, comments on this year’s fundraising challenge:
“We’re thrilled to officially launch ‘Climb Kilimanjaro with The Burnt Chef Project’ as this year’s fundraiser. It’s an incredible challenge – one that will take endless resilience and teamwork to complete. It offers those who are passionate about making a difference in an industry where the stigma of mental health awareness needs to end, a once in a lifetime experience to not only see one of the most incredible mountains in the world, but most importantly make a real difference in hospitality by providing funds to support the continued work of The Burnt Chef Project across the hospitality industry.”
Participants will have the option to be fully self-funded or part-funded, both with a deposit of £800+VAT in order to secure a place and are recommended to raise a minimum of £1500. By undertaking this challenge all funds raised will go to support the work The Burnt Chef Project does across the hospitality industry, both in the UK and around the world.
For more information on taking part, registering and key FAQ’s please visit: https://www.theburntchefproject. com/services-for-individuals/individual-fundraisers/ kilimanjaro-2025-fundraiser?srsltid=AfmBOorgJvKnj 1j-fO-CzW5j1PBM5JTmRSuDbAdg_YEHW7Q3ATVYqvB-
Wingers Invests in New Production Unit to Support Franchised Expansion
Wingers – the Chicken Wing Company – has invested £200K in equipment and a new production unit to support its continued franchised expansion. The additional premises and new transport are additional to a further £150k to be invested in new refrigeration and state-ofthe-art equipment over the next three years to now provide the infrastructure to store and produce product to support up to 75 Wingers restaurants across the UK.
base, which will be retained for training and office space.
Dylan continues: “Wingers is a family firm. My brother, our dad and I set up and oversee the Wingers franchise operation. Our new landlords are two brothers too, so it’s great to see local family businesses supporting each other in Aldridge, where we grew up.”
Dylan Sunner, co-founder and Head of Procurement at Wingers explains: “Wingers is growing rapidly and we now have fifteen restaurants trading successfully with ambitions to secure 30 sites by the end of 2025. But our expansion will not stop there. To be ready, we have invested ahead of the curve to facilitate growth and ensure our new franchisees are fully supported.”
To guarantee the high quality and consistency Wingers customers have come to expect, the Wingers team manages all the marination of its fresh chicken in-house. The new production unit which will support increased production is on the same industrial park in Aldridge as Wingers current
Wingers is currently inviting applications for business minded individuals and experienced QSR professionals looking to run a thriving franchise in all parts of the Country including Northern Ireland.
Wingers offer full turn-key restaurant opening, comprehensive training and support, simple operation with low staff overheads, a great menu and low cost of entry with potential for excellent returns.
Find out how you can help us satisfy customer demand and spread our wings further through developing your own profitable, franchised Wingers restaurant.
For further information about a Wingers franchise opportunity please see: https://www.wingers.uk.net/ franchise or email: franchise@wingers.uk.net
Hoshizaki Becomes First Refrigeration and Ice Manufacturer to Partner with ImpactLoop
Hoshizaki is delighted to announce its new partnership with ImpactLoop, becoming the first standard refrigeration and ice machine manufacturer to join the sustainability experts’ network
ImpactLoop aims to revolutionise the way businesses tackle their Scope 3 emissions goals through their Decarbonisation of Things platform, which concentrates on asset-level data and actions that make a difference.
By tracking physical assets individually, ImpactLoop is able to feedback decarbonisation options across product lifecycles, indicating clear environmental and financial benefits for manufacturers and end users alike.
Simon Frost, Hoshizaki UK Managing Director, explains the motivation behind establishing the new partnership:
“Sustainability has always been and remains a high priority for Hoshizaki, and we’re proud to be setting a new environmental benchmark in the cold-solutions arena as the first to work with ImpactLoop. As we approach the UK Government’s Net Zero targets, we want to ensure our Scope 1, 2, and 3 goals are delivering on-track results to align with operator demand for improved sustainability. Our collaboration with ImpactLoop means we’ll have quantifiable data to assess exactly that, leading to greater transparency
with our customers for their own environmental considerations.”
The partnership consolidates Hoshizaki’s environmentalled product developments, including Hoshizaki’s innovative smart-air distribution system utilised across their popular ADVANCE and PREMIER refrigeration ranges – guaranteeing rapid temperature recovery despite frequent door openings – and unique monoblock system; a self-contained, insulated, and detachable configuration which sits on top of the unit rather than inside to facilitate easy access for preventative maintenance. Similarly, on the ice maker front, Hoshizaki’s new IM CUBE range benefits from a variable-current DC pump, which provides a burst of energy at the beginning of the ice making process to achieve sharply defined corners, before slowing to minimise water and energy expenditure.
For more information on Hoshizaki, please visit www. hoshizaki.com
For more information on ImpactLoop, please visit https://www.impact-loop.com/
Frozen food distributor Central Foods appoints two new managers
Two new managers have been appointed by frozen food distributor Central Foods as part of the company’s expansion plans
Les Romney has joined as sales manager, while Ranga Nasho has become marketing manager.
Les has worked in sales for 35 years, with the last 18 years being in the food sector. Ranga has more than ten years of marketing experience, with a specific focus on business to business (B2B) marketing in the food manufacturing industry over the past eight years.
Central Foods MD Oli Sampson said: “We are excited to welcome Les and Ranga to the Central Foods team. They both bring a wealth of experience in their particular fields.
“As a leading supplier of sweet and savoury frozen food to the food service sector, Central Foods is on an exciting journey of expansion and we are delighted to have appointed Les and Ranga to help us to continue this progress.”
Les was introduced to sales at the tender age of 11 when he worked on the family market stall across the Midlands selling electrical and household items.
His experience in the food sector began in 2007 and has included working as a van salesperson selling chilled and frozen food, acting as account manager responsible for hundreds of accounts, and more recently working for two bakeries – Speciality Breads and Fiona Cairns - in UK sales manager roles.
Les, who lives in Tamworth, said: “In my new role with Central Foods, I am looking forward to working closely with the whole team to help grow and develop the business across the country with existing and new customers. Central Foods has a great portfolio of products and it’s an exciting time to join a growing business.
“I am passionate about great food and it’s a pleasure to have such a superb range of products to showcase.”
Out of work, Les enjoys spending time with his family, playing football and working on his classic car.
Ranga’s experience in marketing and PR has been earned over several years of working in a range of different sectors from sport through to the legal profession, but most recently in the food manufacturing sector.
A marketing graduate and a chartered public relations practitioner, Ranga brings expertise in designing effective communication strategies to Central Foods.
He will be responsible for marketing activities such as digital marketing and advertising.
A resident of Milton Keynes, he said: “I am really pleased to be joining Central Foods as marketing manager at a time when the company continues to grow. I’ll be drawing on my marketing and PR experience to support the business to achieve its marketing goals and look forward to working alongside the sales team.
“As a self-proclaimed foodie and with experience of the food manufacturing industry, my new role at Central Foods is the perfect fit for me - working in the ideal environment.”
Northamptonshire-based Central Foods currently sells to over 200 independent wholesalers, as well as larger national and regional wholesalers. The company is proud to be a catering partner across the whole food service sector, supplying to hotels, restaurants, bars, universities, schools, pubs, care homes, garden centres, leisure outlets and more.
Central Foods was launched in 1996 and has grown to become the UK’s leading frozen food consolidator to the wholesale and food service market - providing quality products that deliver on taste, consistency and value for money. For
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