Fast Food Pro-October November issuu2 by Newco Media Limited

A Testing Period for All; Where did summer go?

After the heat of the summer for most, we are now entering the exhibition season and also the business end of the various awards to find and recognise the best in their specific fields. We should not underestimate the hard work and dedication that is needed to be recognised as the “Best”.

It is also the start of the exhibition season when suppliers get the opportunity to encourage operators to develop their businesses with new products, ideas and equipment. It’s never a bad thing to make the time to go to some of these events as to stand still is often ill-advised in these times of inflation and competition.

Earlier in September, I was invited to the Valentine factory in Switzerland and as well as some generous hospitality which included lunches of delicious freshwater perch (they eat a lot of freshwater fish on the Continent) and also “can I have seconds, please?”, cheese raclette. We were shown how the factory is developing and the launch of the latest Valentine Core Smart range of high quality commercial fryers. You can read more about this in this issue.

At Fast Food Professional, we would like to welcome the new UK Director for Norwegian Seafood Council, Bjørn-Erik Stabell to the role, replacing Victoria Braathen who has now moved to another role in Oslo.

Having spent some time with Bjørn-Erik in Norway earlier in the year, I know that he will be bringing his experience from working with other countries to the role of promoting Norwegian fish to the UK. I understand that one of his key projects will be to promote the use of Norwegian Saithe in the UK and you can read more about the progress of this in this issue.

Happy Trading,

Athol

Annual Subscription

UK: FREE Overseas: £37

Fast Food Professional is published six times a year (February & March), (April & May), (June & July), August & September), (October & November) and (December & January).

www.fastfoodpro.com

Newco Media Ltd

26A Osborne Heights, East Cowes, Isle of Wight. PO32 6FE

Many of the views expressed in this publication are those of individual contributors and do not necessarily represent the views of the publisher.

8 Saithe to use – Could this be an answer to price and availability?

9 Bjørn-Erik Stabell Appointed UK Director of the Norwegian Seafood Council

10 Forty takeaways go head-to-head as the National Fish & Chip Awards announces 2026 shortlist

12 Newcomer of the Year award & Field to Frier category

14 The National Fish & Chip Awards says ‘wool’ done to Bourdon Street Chippy

16 Mix Less, Save More - Goldensheaf’s smaller batter bags reduce waste and boost profits

20 Consumers urged to Buy Blue as more fish and chips shops become sustainable

21 How MKN’s SpaceCombi® Teams Allow for Full-Service Flexibility at Venney’s

22 WIN Pukka’s New Bold POS, just like Supreme Fish Bar

24 Q&A with Anita Murray

26 Paulig PRO launches bold Eastern Mediterranean range to help you tap into today’s hottest trend

30 Cool benefits of Monika’s cloud connection

31 KTC Edibles Joins Chester Zoo’s Sustainable Palm Oil Communities Project

32 Pidy pastry, famous for crisp, golden, and buttery texture

33 Phat Pasty celebrates its Red Tractor seal of approvals

34 Booker rolls out new frozen chips range

35 Mexi Bean Express joins BFA ranks as founder takes the stage at lunch! 2025

36 Why Sushi is Trending Right Now

37 MAGGI Professional Launches Search for Two Culinary MAGGIcians for 2026

38 Offer chicken to satisfy high-flying demand for takeaways and delivery, suggests Central Foods

40 Shmoo is Taking Off at The Airport Pub

On the Cover Kerrymaid Indian Inspiration

October and November 25

41 Tipiak launches mini French bread rolls with a heart of Brie cheese into the UK food service sector

42 Middleton Foods whisks up a new sweet treat

43 Delice de France forecasts 25% year-on-year sales growth in halloween – with trio of seasonal launches

44 Exclusive Ranges open the UK up to German grilling standards, by taking on Heidebrenner lava rock grills

46 OiLChef Leverages Leasing Model to Help More Operators Reap the Benefits of Its Device

47 Controlling Time and Space with Panasonic

48 Jestic Partners with Bear Robotics

49 Henny Penny Increases Sales at Chesters Chicken

50 Streamlining Belle Vue Tavern’s Kitchen Operations with MKN’s SpaceCombi

51 Get Top Support from Hobart Service

52 Nestlé Professional creates sustainable NESCAFÉ® self-serve units featuring used coffee grounds

53 Valentine & Cuisinequip at the CORE of the kitchen with new smart fryer launch

54 Refrigeration for all weathers!

54 Counter Sales Surge as JJ Customers Embrace Self-Service Kiosks

55 Zambrero UK appoints McKenna Townsend to accelerate franchise development

56 Dressed to Impress: Nisbets Enhances Chefs Whites with Eco-Conscious Designs and New Bundles

57 Keeping it in the Family Leads to Global Success for MKN

58 Arena launches networking navigator to empower emerging talent in hospitality and foodservice

58 The UK’s fishing fleet generated over £1 billion in income for the third consecutive year

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

59 JJ Foodservice Relaunches Foodit to Boost Restaurant’s Sales FFP Trade Directory

Saithe to use – Could this be an answer to price and availability?

Having spent some time with Bjorn-Erik, UK Director for Norwegian Seafood Council in Norway earlier in the year, it is clear that he will be bringing his experience from working with other countries to the role of promoting Norwegian fish to the UK. One of his key projects will be to promote the use of Norwegian Saithe (Coley) in the UK

Saithe is a white fish that we tasted at the Westminster Kingsway College and also featured in depth on the Norway trip to Sortland.

Aman, the owner of the Scrap Box in York, winners of the Quality Accreditation Champion Award in the National Fish & Chip Awards 2025, has been promoting the species at his A1 location.

Aman says, “After a lot of education around alternative species, with the backdrop of rising cod and haddock prices, we chose to showcase saithe. We ran a lunchtime special during September and called it Saithe September.

Part of the reason we went with saithe as our first alternative fish was the fact that the Norwegian Seafood Council was doing a lot to promote it. We thought it was a good opportunity to ride that wave with the great PR it was getting. It was also a great story that I had been on the Langøy vessel during the award winners’ trip, which caught the saithe we were selling.

We have sold over 10 portions pretty much every day we’ve run the campaign in September so far. At £7.95 for a 5oz saithe and chips with a side, the price is definitely a draw for some customers.

Norwegian saithe

Feedback has overall been great. It helps that the staff are really enjoying the taste. Their enthusiasm makes a huge difference when it comes to selling the product.

The pearly grey underside of the saithe is still something that we know some customers need convincing on, so we are excited to see what the deep skinning on the vessels produces. We will definitely be running another month of saithe in the future.”

In future issues of Fast Food Professional we will be looking at the new and creative ways that Saithe can be used in our takeaways and restaurants to attract and keep our customers.

Bjørn-Erik Stabell Appointed UK Director of the Norwegian Seafood Council, Bringing Global Expertise to Key Market

The Norwegian Seafood Council (NSC) has appointed Bjørn-Erik Stabell as its new UK Director, succeeding Victoria Braathen, who has led the Council’s UK marketing efforts since September 2022.

With a background in FMCG marketing from his time at Procter & Gamble, and over two decades of experience at the NSC, Stabell brings a unique blend of commercial insight and seafood industry expertise to the role. In his most recent position as Head of Strategy and Sustainability, he played a central role in shaping the NSC’s global sustainability agenda and market development strategies.

Stabell’s international experience includes serving as NSC Director for Spain, where he led in-country marketing activities, and as Global Marketing Manager in Norway, where he was instrumental in developing the global whitefish marketing strategy.

He said: “The UK is a very important market for Norwegian seafood. Together with my local col-league Bojana, my good colleagues at the NSC in Tromsø and the Norwegian exporters, I am looking forward to embarking on such an exciting assignment as this. It will be fun to create something together with strong and skilled players in both Norway and the UK.

“I’m fortunate to follow in the footsteps of

accomplished professionals who have held this role over the past three terms. Their work has laid a strong foundation we can continue to build on.”

Stabell’s global profile has grown in recent years through extensive participation in interna-tional seafood industry events, where he has engaged leaders on sustainability, trade, and aq-uaculture, and contributed to discussions on innovation, transparency, and trust.

“My focus will be to highlight the benefits of Norwegian seafood - from the coveted favourites cod and haddock to emerging species making their way onto menus, such as Norwegian saithe,” he added.

His tenure will begin with a series of initiatives, including an educational trip to Norway for UK hospitality stakeholders, followed by a roundtable event hosted by Seafood from Norway ambassador chef Michel Roux. High on the agenda will be the NSC’s sponsorship of the National Fish & Chip Awards, celebrating outstanding businesses and individuals, and spotlighting the longstanding collaboration between the UK’s iconic dish and Norway’s greatest export.

Forty takeaways go head-to-head as the National Fish & Chip Awards announces 2026 shortlist

The fish and chip industry’s crown jewel event, the National Fish & Chip Awards – with Seafood from Norway as principal sponsor - is back! Fourteen categories will honour the businesses that serve the crowd-pleasing favourite at the highest level, and it’s time for the first course - celebrating the UK takeaways home to the finest portions.

Forty takeaways go head-to-head as the National Fish & Chip Awards announces 2026 shortlist

Tucking into the classic combo of expertly battered fish and golden chips with a crunch and fluffy interior is a thing of joy. And with the endless ways to adorn it with salt, vinegar, curry sauce, gravy, mushy peas, tartare sauce or even a side of cod roe, there’s no wonder it’s the nation’s favourite dish!

The 2026 search for the best in the business in the Takeaway of the Year category - which is sponsored by

Friars Pride, Henry Colbeck, McWhinney’s Sausages, Seafood from Iceland, Smales and V.A. Whitley - has seen chippies from coastal hotspots, rural locations and major cities vying to scoop the prize from current titleholder Yarm Road Fish & Chips in Darlington, County Durham.

Sector specialists have shortlisted 40 businesses to take through to the next round of extensive assessments which will focus on a range of criteria including product quality, hygiene, environmental and operational sustainability, customer service, and industry knowledge.

The National Fish & Chip Awards is regarded as the most prestigious competition of its kind in the UK. Those in the running will face a comprehensive appraisal of their businesses to ensure industry standards remain at their highest behind the scenes right through to customer experience. It’s free to enter, with hopefuls receiving tailored critiques which draw attention to brilliance as

England

Bristol

Henbury Fryer, Bristol

Cornwall

Kellaway’s Fish and Chips, Truro

County Durham

Bells Fish and Chips, Durham

Grandpa’s Fish Bar, Durham

Devon

Alan’s Fish and Chips, Cullompton

Emerald Fish Bar, Newton Abbott

Taffs Fish and Chips, Torrington

Essex

The Fish Inn, Clacton-on-Sea

Greater Manchester

Taylors, Stockport

Hampshire

Mister Pink’s, Lymington

Mike’s Traditional Fish & Chips, Eastleigh

Kent

Lewis’s Fish and Grill, Maidstone

Newington Fish Bar, Ramsgate

Lancashire

Westend Fish and Chips, Oswaldtwistle

well as areas for improvement.

Lincolnshire

Catch 22, Tattershall

Hunters Fish and Chips, Louth

London

Brockley’s Rock, Brockley

Stones Fish and Chips, Acton

Merseyside

Portland’s Fish & Chips, Liverpool

Oxfordshire

Harrison’s Fish & Chip Co., Oxford

Somerset

Knights Fish Restaurant, Glastonbury

Suffolk

Orwell Fish & Chips, Felixstowe

Tulula’s Fish & Chips, Halesworth

Surrey

Seafare Guildford

Warwickshire

Harbury Catch, Warwick

West Midlands

Hawthorn Fish Bar, Birmingham

Yorkshire

Mister C’s, Selby

Shaws Fish and Chips of Dodworth, Barnsley

The Fish Bank, Sherburn-in-Elmet

Andrew Crook, president of the National Federation of Fish Friers (NFFF), which runs the awards, says things are already shaping up to be a standout year for the event. “We’ve received a wonderful collection of entries for Takeaway of the Year – it is the badge of honour that many in the industry strive for, and we are very excited to see new names on the list. This year we invited the public to encourage their favourite chippies to enter, and the campaign has proved successful as the judging panel can see hidden gems emerging at this early stage.

“We’re also delighted to see others giving it another go which shows a commitment to excellence by taking on board previous feedback and coming back in a stronger position. It’s going to be an unforgettable experience for the new top 40 takeaways, and we wish them all every success for what we believe is going to be an amazing display of skill, tradition and innovation.”

Will Burrell, co-owner and manager at Yarm Road, says of the business’ victorious win earlier this year: “Winning

The Scrap Box, York

Wales

Anglesey

Finney’s Fish and Chips, Benllech

Bridgend

O’ My Cod Bridgend

Glamorgan

Zero Plus Fish & Chips, Cardiff

Pembrokeshire

Dolphin Fish and Chips, The Parrog

Goodwick

Northern Ireland

County Antrim

The Merchant Fish & Chips, Ballymena

Scotland

Aberdeenshire

Garioch Fish Bar, Inverurie

Lows Traditional Fish & Chips (Berryden), Aberdeen

Ayrshire

The Fish Works, Largs

Fife

The Wee Chippy, Anstruther

Inverness-shire

Hilton Chip Shop, Inverness

takeaway of the year 2025 has been the proudest moment of our business life! We went from a busy shop to a crazy-busy one overnight - and it’s showing no signs of slowing down! After eight years of trying to perfect our team and our shop, to hear our name read out down in London was extremely overwhelming!

“The awards process gives you a chance to invigorate yourself, your team and your business. We’ll be sad to hand over the trophy but can’t wait to see amazing fish and chip shops showcase our wonderful industry and keep pushing it forward! A huge thanks as ever to the National Federation of Fish Friers for turning dreams into reality and supporting the nation’s favourite takeaway.”

The next stage will see the 40 being halved for the semifinals, with the top 10 finalists being named later in the year. The awards ceremony will take place in February in London to announce the new champion.

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

Newcomer of the Year award

The Newcomer of the Year Award is an opportunity for chippies to ‘sea’ how they are faring since opening their doors for the first time since 1 January 2024 onwards. As the most in-depth competition of its kind in the UK, entrants of the National Fish & Chip Awards are assessed against industry benchmarks designed to stretch, inspire and improve the participating businesses. Scoring highly for produce and industry knowledge, quality, business operations, sustainability, customer service and the end product, to mention just a few of the measures, the hopefuls are a step closer to receiving the baton from 2025 winner, Mackerel Sky in Stamford Bridge, Yorkshire. Here are the businesses showing great promise with fresh ideas for the longstanding takeaway favourite:

Bristol

Fisk & Frite

West Midlands

The National Fish & Chip Awards says ‘wool’ done to Bourdon Street Chippy

The National Fish & Chip Awards is making a well-deserved ‘fuzz’ over textile artist Lucy Sparrow’s showstopping Sew Your Soul installation ‘Bourdon Street Chippy’ by honouring her with a one-off ‘Most Heartfelt Chippy Opening of the Year’ accolade

BBourdon Street Chippy, exhibiting at Lyndsey Ingram gallery in Mayfair, is this summer’s mustvisit immersive experience, which has already seen thousands of visitors devouring the fullsize takeaway’s 65,000 individually hand-sewn items made entirely from felt, including all the fixtures and fittings.

Lucy’s remarkable workmanship and exceptional attention to detail has resulted in a joyful celebration of the iconic British dish, earning her the ultimate seal of approval from the National Fish & Chip Awards, with the exclusive ‘Most Heartfelt Chippy Opening of the Year’ title.

Regarded as the fish and chip industry’s most prestigious prize-giving event, the National Fish & Chip Awards serves as the benchmark for industry standards and excellence. The annual ceremony is organised by the National Federation of Fish Friers (NFFF), and its Treasurer Caroline Murphy explains that the sustainability and quality of Lucy’s craft parallels the art of cooking perfect fish and chips.

“There’s no denying how impressive Bourdon Street Chippy is! The hard work Lucy has put into creating the intricacies of shaping the felt to replicate the batter texture, the design consistencies, precision sewing and the due diligence in researching the subject matter is pure brilliance - it perfectly showcases the nostalgia and love the UK has for the dish.

“All the skill Lucy has mastered in her art is a great reflection of what’s required for a real-life fish and chip shop to be outstanding. There’s so much detail involved such as selecting the right potatoes for the season, knowing what cooking oil temperatures work best, how

long to fry the fish for - the list goes on, so please do keep supporting your local chippy!”

Caroline continues: “Having fish and chips is a deeply embedded British custom and the way Lucy has captured the excitement and anticipation of walking in, placing an order and sitting down to share it with family, friends and loved ones through the medium of felt is second to none. Her recognition of the brands, industry certification standards and iconography are the touches that really make Bourdon Street Chippy a winner in our eyes. Presenting her with the ‘Most Heartfelt Chippy Opening of the Year’ is to show our appreciation of her talent, which is elevating the nation’s love for fish and chips even higher.”

On receiving the award Lucy comments: “My work seeks to transport my audience into a joyous alternative reality that is both completely familiar, yet totally unique. This award is a wonderful acknowledgement that I have achieved this with the Bourdon Street Chippy. I am grateful to the National Fish & Chip Awards for receiving my work with the same joy and enthusiasm that I brought to its creation and I will proudly display the award in the shop for the rest of the exhibition.”

Visit Bourdon Street Chippy for a fish and chip treat like no other from 11am-6pm on Wednesdays-Sundays until 14 September at the Lyndsey Ingram in Mayfair, London.

The National Fish & Chip Awards 2026 will reveal its 14 category winners in February at the industry ceremony, which takes place in London.

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

Mix Less, Save More

Goldensheaf’s smaller batter bags are helping shops reduce waste and boost profits

Last year, Goldensheaf reduced the price of its 1.5kg Standard Batter Mix, bringing it in line with its larger 16kg format. That move has helped hundreds of shops increase profits while also cutting down on waste.

One of those benefiting is Anastasios “Stan” Economou, who has been frying since 1980 and runs The Harborne Fish Bar in Birmingham. Stan has always used Goldensheaf Standard, but now chooses the smaller 1.5kg packs. For him, the advantages are clear.

“The small packs have many advantages over the bigger bags,” he explains. “I only open and use what I need, they’re easier to store, and they are pre-measured so they give me a more consistent mix. Since using them, I have reduced waste, and they’re cleaner to handle.”

Vital to success

Stan adds that consistency has been vital to his shop’s success. “I’ve built a reputation based on serving quality battered fish, and it’s my main menu item – outselling pies, kebabs and sausages,” he says. “It’s also reassuring to know that when I need support from Goldensheaf, they are always there. It’s a nice added benefit of using the brand.”

His experience reflects what Goldensheaf’s research has shown: shops using 16kg bags often waste around 5% of their wet batter mix, simply by making up too much at once. For a business using just one 16kg bag per week, that equates to almost two and a half bags a year – profit literally poured away. By removing the price premium on smaller packs, operators now have more flexibility to mix only what they need. This “little and often” approach keeps batter fresher, reduces waste and results in the crisp, golden coating to fried food.

There are other benefits too. Less waste means a reduced environmental footprint, while smaller bags are easier to lift and carry, presenting a safer option for staff members.

For shops like The Harborne Fish Bar, the switch has been simple but effective. Stan sums it up, saying: “Goldensheaf gives me a product I’m proud to serve my customers. The fact I have a loyal following tells me I’m doing it right – and Goldensheaf is a key element of my success.”

Goldensheaf 1.5kg bags pack a punch

Greater control over batter preparation, reducing waste and increasing profits

Easy to standardise with clear mix ratios for consistent results

Encourages smaller, more frequent batches, keeping batter at its best throughout the day

For more information, please visit www.kerryfoodservice. co.uk. For expert industry advice and to request a sample, you can also call the Frying Squad on 0800 138 1938.

The Bay

Hooked on sea-stainability with

“We wanted our gluten free batter to mirror our ‘normal’ batter... the result is a superb quality batter that our customers love.”

To find out more, please visit our website

Calum Richardson opened award-winning The Bay Fish & Chips in Stonehaven, Aberdeenshire in 2006. With a focus on sustainability, chef Calum is passionate about the environment; proudly putting sustainable, locally sourced fish and chips at the top of his menu.

“We’re fortunate to be right on the seafront, and when you run a business which relies on produce straight from the sea it makes you very aware of your surroundings. We have a trusted reputation for leading the way on this, as recognised by winning the Sustainable Business Award at the Cateys.”

Calum sells the freshest seasonal and most sustainable MSCcertified produce. “We proudly source 90% of our menu from within 50 miles of the shop; only serve fish from Marine Stewardship Council (MSC) accredited stocks – we were the first fish and chip shop in the UK to gain the MSC Chain of Custody to sell North Sea haddock and cod – and customers love that we offer a fish-based menu which shines a light on the fantastic local produce we have available to us; when it’s in season.

Calum’s success with The Bay has resulted in many award wins, over 90 in fact. “Our awards include Fish & Chip Shop of the Year and Young Frier of the Year – which is particularly special as it shows where the journey started, truly cementing that there was a future in this industry for me.”

Calum has known and worked with Middleton Foods for many years. “I knew the late Peter Hill for a long time; he’d often pop into the shop – never after my business – to see how everything was going. That’s the thing about Middleton Foods, they’ve no hidden agenda; they’re truly there for the industry. Nurturing new talent, supporting the trade and genuinely interested in seeing shops and people succeed. I’m delighted to judge The Peter Hill Award, which Middleton Foods launched in memory of Peter. It’s a fitting tribute for a wonderful man; a man I considered a great friend. I know he’d love everything the Award stands for, which is credit to Middleton’s.”

Middleton Foods supply Calum with a range of batters and sauces. “I have numerous products from Middleton’s, including bespoke batter, bespoke gluten free batter and bespoke curry sauce. I also order gluten free curry sauce and gluten free gravy. I operate The Bay on the Road too – mobile event catering – which is exclusively gluten free. We wanted our gluten free batter to mirror our ‘normal’ batter, and tasked Middleton’s with developing a bespoke mix for us. Colin Cromar made the process simple and extremely efficient, and the result is a superb quality batter that we and our customers love”.

Calum’s final word? “Middleton Foods are the very best to work with. They’re genuinely passionate about the industry and are huge supporters of industry events. As a committed headline sponsor of National Fish & Chip Day – which puts our fantastic industry in the spotlight – they really get involved and fly the flag for our industry, and for that I thank them.”

Consumers urged to Buy Blue to protect their chippy favourites as more fish and chips shops become sustainable

Fish and chips are the heroes of a national campaign this month which calls on their millions of lovers to ‘Buy Blue, Protect Dinner’ to ensure this long-loved dish stays on the menu for many dinners and generations to come

The Marine Stewardship Council’s (MSC) Sustainable Seafood September, now in its sixth year, urges consumers to only order fish carrying the blue ecolabel to preserve stocks of their favourite species like cod, haddock, hake and pollock.

The campaign comes as more fish and chip shops around the UK have become certified as sustainable to the MSC Chain of Custody Standard. The National Federation of Fish Friers (NFFF) has recently set up an MSC Group Certificate to facilitate fish and chip shops achieving MSC certification, enabling more shops to demonstrate their commitment to sustainable seafood.

Meanwhile, a new poll from the MSC to mark its annual campaign has revealed that almost two-thirds of Brits of all ages (63 percent) say nothing beats fish and chips, making it the nation’s go-to favourite seafood dish. But sustainable options are key as a quarter (26 percent) of all Brits say they are trying to live more sustainably, to help protect the oceans.

While four in ten (43 percent) say they would be upset if they couldn’t get hold of their favourite fish because it was no longer available due to overfishing.

Andrew Crook, President of the national Federation

of Fish Friers says: “We are delighted to be working with MSC and offering the ability for fish and chips to become MSC Certified. This shows the commitment of the fish and chip industry to minimising its impact on the environment and taking the steps needed to ensure fish and chips will be on the menu for many years to come.”

One chippy making it easy for its customers to protect the future of our national dish is The Bay Fish & Chips in Stonehaven, where the only fish on the menu is MSC haddock, brought ashore just 50 miles up the road in Peterhead.

Owner Calum Richardson believes wholeheartedly in sharing that provenance with his customers, fixing an MSC blue ecolabel on each box of fish and chips as they’re filled to the brim, and features the name of the individual boat that caught the haddock on the menu.

Calum is convinced it’s worked as an effective marketing as well as educational tool: “Folks get excited by it, especially the non-regulars. It’s always a talking point when we put the sticker on the box and communicating that story within hospitality and engaging the customer is halfway to them enjoying the product. It also makes them know that we care.”

Around 700 miles southwest of Calum’s Aberdeenshire shop, Pete Fraser shares the same dedication at Harbour Lights in Falmouth – which features prominently in the MSC’s ‘Buy Blue, Protect Dinner’ campaign throughout September.

As well as helping him reach out to a younger, environmentally engaged audience, especially Falmouth’s university students, Calum is convinced the blue MSC ecolabel has boosted business in another significant way.

“Apart from sending a really good message to my customers and helping me sleep at night, being MSC certified has helped attract the best staff too as it helps them know their employer gives a damn,” says Pete.

As is common across the south of England, the vast majority of Pete’s customers opt for cod, although his personal favourite is Cornish MSC hake, landed pretty much on his doorstep. While still a less popular cousin to customer favourites cod and haddock, sales of hake have surged in recent years.

MSC Ambassador and founder of Rockfish restaurants, Mitch Tonks, says: “Hake’s juicy, thick white flakes seem to work on all menus from Michelin-starred eateries to a chippy and I think having MSC [certified] status has really helped its growth in popularity.”

MSC UK & Ireland Ambassador and chef, James Strawbridge has shared recipes for his versions of all of these family favourites including fish pie, shellfish linguine and garlic chilli prawn spaghetti.

Daniel Gray, author of Food of the Cods, How Fish and Chips Made Britain, speaks for millions when he says: “I love seeing kids with their parents, grandparents and sometimes great grandparents sitting down for fish and chips – it’s THE unifying dish.

“If I could only have one more meal it would be on a harbour wall ripping the fish apart in my hands – nothing tastes better because it’s an emotional food that’s attached to memory and I love it tenderly.”

How MKN’s SpaceCombi® Teams Allow for Full-Service Flexibility at Venney’s

At Venney’s at The Granby in North Thoresby, Head Chef Ant Cron is producing big, bold dishes from a seriously compact kitchen. With 100 covers and limited space, Ant needed powerful, flexible equipment that could handle busy services without compromise and so the MKN SpaceCombi®, supplied by Jestic Foodservice Solutions, was just the answer!

“When you’ve got a 100-seat restaurant and a kitchen that’s only built for 50, it was a struggle. That’s where the MKN came in. The SpaceCombi® is a smaller, very narrow, and can fit into any gaps. It’s multipurpose right off the bat.”

This compact double-cavity combi oven fits perfectly into tight spaces – just 55cm wide – but offers total flexibility with two separate cooking chambers. Roast in one, steam in the other, or slow-cook overnight for perfect brisket, lamb shanks and Yorkshire puddings every Sunday. The built-in Magic Hood keeps the kitchen atmosphere fresh, while MKN’s AutoChef and WaveClean technology streamlines cooking and cleaning with intuitive, touchscreen controls. Ant explains how the team are now able to get that high-quality output every time:

“Overnight roasting is a breeze, steaming the veg in the morning is not a problem, and the yorkshires come out absolutely spotless. Pavlovas are always a bit of an iffy one with certain ovens, but with the MKN, they come out gorgeous and are on point every time.”

Ant and the team at Venney’s were so impressed, they even added a second MKN SpaceCombi® to the new burger and breakfast bar. Reliable, efficient and packed with smart features, the SpaceCombi® range makes light work of even the busiest services, Ant continues:

“There’s nothing better than having a reliable bit of kit like an MKN at your disposal. If you are opening a brand-new restaurant, I’d recommend the MKN SpaceCombi® - I can’t say enough about how good that oven is!”

Want to see an MKN in action and find the right cooking solution for your kitchen? Book a hands-on demo at our test kitchen in Kent or Manchester.

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

WIN PUKKA’S NEW BOLD POS, JUST LIKE SUPREME FISH BAR

Pukka has launched fresh, eye-catching POS, to help chip shops attract new and existing customers through doors. Now, the nation’s no.1 pie brand1 is giving one lucky chippy the chance to win the kits and installation for free, just like Supreme Fish Bar in Loughborough.

Athol Dipple, Fast Food Professional’s Director, finds out more

For over 60 years, chip shops have been at the heart of Pukka’s story. That’s why the brand is committed to supporting the industry with innovative, attention-grabbing solutions that help chippy owners bring in more customers. The new POS kits are the latest example of how Pukka is helping chip shops stand out, striking the right balance between making a shop pop, while allowing its unique identity to shine through.

Supreme Fish Bar in Loughborough, a loyal Pukka stockist for over 20 years, is among the first to give the POS a go.

Supreme Fish Bar says: “We’ve been stocking Pukka pies every week for 20 years, with the Chicken & Mushroom Pie being our bestseller. We really appreciate Pukka offering us this new kit and taking care of the whole installation. It makes us feel valued as a customer.

“It’s bold and eye-catching – even the subtle details of the pie in the open & closed sign turning into an empty foil on the other side, it’s clever. The neon sign is my favourite, it really stands out.”

Pukka CEO, Isaac Fisher says: “At Pukka, supporting the chip shop industry is at the heart of what we do, and launching our new range of POS is a key part of this.

“Supreme Fish Bar, one of our longest-standing partners, is a perfect example of how implementing the right tools can really bring a shop to life. Our new kits are designed to catch the eye and pull in customers, while letting each shop’s own identity take centre stage. Giving another chip shop the chance to try this through our competition is just the start – we hope to see many more shops benefit across the country.”

Pukka’s new POS kits include a bold illuminated protruding sign, an eye-catching pavement swing sign, a stand-out freestanding A-frame, and an upgraded open/closed sign. Both day and night, you’ll be sure to attract customers to your shop with the new neon hanging sign. These new kits will act as a beacon in Pukka’s iconic orange, designed to bring attention to your shop while keeping your brand at the forefront.

Enter the competition before 17th October for your chance to win the full POS kit.

Q&A with Anita Murray

Anita Murray, CEO of William Murray PR & Marketing, on legacy, authenticity and the power of storytelling

Athol: Where did your passion for food and business begin?

Anita: I come from a long line of entrepreneurs. My grandfather set up an ice cream company in 1920, and food has always been a part of my life. I’ve also always been fascinated by both the media and business. Food and drink have felt constantly dynamic and full of opportunity, and that’s what drew me in. To deliver results, you have to keep pace with constant change.

Athol: The food and hospitality industries have changed hugely – how has PR evolved alongside them?

Anita: Thirty years ago, PR meant press releases, media lunches, and print coverage. Foodservice itself was more traditional and less diverse. Today, it’s a different world – with multi-channel campaigns, digital integration, and far more globalised supply chains.

Athol: How has PR for QSR operators changed?

Anita: It has shifted from simply raising awareness to building loyalty, supporting recruitment, and

strengthening customer trust. In such a competitive market, it’s not about shouting the loudest – it’s about telling genuine stories that resonate with diners, staff, and communities. The tools have changed. But the magic of a good story hasn’t.

Athol: What do you think the next five years will look like for PR in food and drink?

Anita: We’ll see even more tech-enabled targeting, with AI and automation driving personalisation at scale. Sustainability will also be central to every campaign, and PR will continue to blend – ideally seamlessly – with sales and digital to deliver measurable impact.

Athol: How has William Murray changed since you joined the business?

Anita: William Murray started out as a copywriting business and has grown into a consultancy spanning strategy, content, digital growth, PR, and crisis management. Clients today don’t want siloed services – they want integrated campaigns tied directly to return on investment. By specialising in food and drink,

we deliver deeper insights, sharper campaigns, and stronger commercial results for our clients.

Athol: What can you tell us about your team?

Anita: We’re a 30-strong team of PR, content, digital and strategy specialists. Many of us have direct experience in food and drink, which makes a huge difference to the work we do.

Athol: What’s been a personal career highlight for you?

Anita: Being involved in the BBC2 series At Your Service was a standout moment. It was a brilliant showcase for hospitality and showed me just how powerful storytelling can be in shaping perceptions of an industry.

Athol: You’ve mentioned long-term client relationships – what’s the secret?

Anita: We measure many of our client relationships in years, not months. It comes down to partnership, trust, and understanding the client’s world deeply. When you know their challenges and goals inside out, you can create far more impactful campaigns.

Athol: You’re known for your networking skills. Has that always come naturally?

Anita: Not at all! I remember my first ever networking event for William Murray – the Publican Awards. I didn’t know anyone and felt like a fish out of water in my posh frock. I gave myself a talking to, touched up my lipstick, and walked up to the first person I saw and said hello. The food and drink industry is built on relationships. Networking has been the springboard for so many opportunities in my career.

Athol: Can you share an example of how networking made a difference?

Anita: One of my longest-standing client partnerships began with a simple introduction at an Arena event. It’s proof that the right connection, at the right time, can change the direction of a business.

Athol: You’ve even helped launch a networking programme – can tell us about that?

Anita: Yes – it’s called Networking Navigator, developed with Arena and Performance Works. It gives the next generation of professionals the skills to become even better networkers.

Networking doesn’t need to be slick or scripted – it’s about curiosity, connection, and genuine conversation.

Athol: It’s clear food means more to you than just a sector. Why is that?

Anita: Food creates memories. I light up when I think about dining in village tavernas in Greece – eating homegrown vegetables, fab seafood, listening to folk music with locals gathering together. That kind of authenticity is what makes food magical.

Athol: What do you admire most about the food and drink industry?

Anita: It’s a sector full of people who genuinely care. They create jobs, bring people together, and innovate constantly, even when things are tough. I’ve got huge admiration for what they do every day.

Athol: What excites you most about the future?

Anita: Food is about people – whether that’s a chef creating a dish, a brand connecting with customers, or a QSR operator serving communities. The channels may change, but what never changes is the power of a good story told well. That’s what builds trust, loyalty, and growth – and that’s what excites me most.

Athol: And finally, where does the name ‘William Murray’ come from?

Anita: It comes from the grandfathers of the firm’s founder – which feels very fitting, given my own family’s legacy in the food business. I often joke that I deliberately married someone called Murray when I did the management buyout!

For more information about William Murray, go to www.williammurray.co.uk

Paulig PRO launches bold Eastern help UK operators tap into today’s

Paulig PRO, the company behind the Santa Maria brand has announced the launch of its new range of bold Eastern Mediterranean sauces, seasonings and pastes. Its latest world flavour concept presents a compelling commercial opportunity with new research revealing 86% of UK consumers want to eat more of this cuisine when dining out1 .

Referred to as the ‘Levant’, the Eastern Mediterranean region spans Greece, Turkey, Lebanon, Israel, Syria and Jordan – and extends into North Africa. It’s known for its vibrant and rich food culture, dating all the way back to Ancient civilisation, and celebrates a combination of bold spices, fresh herbs and natural plant-based ingredients. The rise in popularity of Eastern Mediterranean cuisine has been heavily influenced by UK consumers who want to try new flavours when dining out (80%); who are becoming increasingly health conscious (44%); and who are willing to pay more for high-quality ingredients (76%)2.

Paulig PRO’s new, easy-to-use and versatile Santa Maria range comprises six high-quality products – all suitable for vegans and lactose free:

Shawarma Seasoning: A rich blend combining the warmth of paprika, earthy cumin and refreshing lemon zest with hints of coriander, cinnamon and chili.

Zaatar Seasoning: Earthy and herbal notes paired with nuttiness from sesame and a tangy citrus hint from sumac.

Tahini Sauce: Nutty, earthy, and rich sesame notes with a slight bitterness from fresh lemon.

Harissa Sauce: Spicy and smoky flavours with

distinctive chili heat, a hint of sweetness, and fresh citrus notes.

Preserved Lemon Paste: An innovative and highlyconvenient paste, with a pungent aroma from the peel and more acidic notes from the pulp and juice.

Chermoula Pesto: Rich in coriander and parsley, with a tangy kick from vinegar and a slight spiciness from chili and garlic.

To explore the full range of sauces, seasonings and pastes – and get inspiration on how to use these bold flavours across a variety of dishes – download Paulig PRO’s new ‘Keys to Eastern Mediterranean Taste’ brochure: Keys to Eastern Mediterranean Taste | Paulig PRO.

The range has been developed and customised for OOH operators, including QSR, casual dining, on-the-go outlets, pubs & bars and contract caterers. The versatile products enable operators to easily create authentic Eastern Mediterranean dishes such as falafel with creamy hummus and harissa spiced shakshuka, while infusing the vibrant tastes and flavours of the region into a variety of mainstream dishes including wraps, loaded fries, bowls, nachos, salads, burgers, and more.

Barnaby MacAdam, development chef at Santa Maria Foodservice (Paulig PRO), said:

“Our mission is to empower chefs and operators to

unlock a world of flavour and create exceptional dining experiences. This means going beyond supplying excellent products and working closely with customers to create solutions that add value to their menus, from offering tailored product recommendations to developing new innovative recipes. We’re excited to do just that with our latest range and help customers tap into one of the most exciting and in-demand culinary trends right now.”

To explore the full range and to discover how they can enhance your menu offerings, please download Paulig PRO’s new ‘Keys to Eastern Mediterranean Taste’ brochure: Keys to Eastern Mediterranean Taste | Paulig PRO.

Mediterranean range to hottest culinary trend

To watch the full video case study, visit: https://youtu.be/ rr57L4w08_g

To find out more about Shmoo, please visit: https://www. shmoodrinks.com/ https://www.aimiafoods.com/shmoodrinks/ To find out more about The Airport Pub, please visit: https://airport.pub/

Sources:

1. Paulig Pro market research (November, 2024)

2. Lumina Intelligence – Eating & Drinking Out Panel (November, 2024)

By Rag Hulait, Monika UK Director of Sales:

Cool benefits of Monika’s cloud connection “R

efrigeration is one of the most essential pieces of equipment in a commercial kitchen, so ensuring it is running efficiently is vital.

Technology such as Monika’s cloud-connected temperature monitoring system can help operators monitor this and safeguard against potential faults – all whilst having the positive knock-on effect of saving a business time, effort and money.

This is achieved with Monika’s discreet in-unit sensors, which cleverly simulate the temperature of perishable goods, rather than simply recording the air temperature inside the unit. This provides greater accuracy for health and safety records and remains unaffected by frequent door openings expected in fast-paced foodservice venues.

Uneven temperature levels in an ‘A’ or ‘B’ energy rated unit may indicate faults, which operators can address before it becomes an expensive repair. Likewise, if human error occurs and a unit is not closed properly for example, attractive energy efficiency savings will falter in comparison to unnecessary food waste costs. With this in mind, Monika’s innovative cloud-connected system has been designed to send audible and visual alerts should a refrigerator move outside a pre-determined safe temperature range. This

enables teams to quickly relocate goods before they spoil.

Head Chef at the University of East Anglia, Mattie Crooks, is very familiar with this feature, as it helped prevent unnecessary waste when a fridge was accidentally knocked during cleaning at the university, as he explains:

“Once the Monika system let me know, I went back into the kitchen, saw the fridge was off, switched it back on and we didn’t lose any food. Previously we would have been unaware and had to throw away all that food.”

Likewise, Enrico Lizzio, Head Chef at The Denton, Elysian Residences, recalled an instance of a freezer malfunction:

“One time, one of the freezers was not working properly. I noticed it straight away as Monika was sending me emails with the alerts. Monika was showing the unit was reading -11oC, when it was supposed to be -18oC. Because of this, I passed a message on to the maintenance team and we managed to repair it.”

Managers can view live temperatures from Monika’s dashboard on any desktop or mobile, including while offsite. This is ideal for multi-site managers, who can use the opportunity to compare performance of refrigerators and identify whether energy labels translate into practical and tangible energy efficiency.” www.monika.com

KTC Edibles Joins Chester Zoo’s Sustainable Palm Oil Communities Project

KTC Edibles Ltd (KTC), the UK’s largest supplier of edible oils, has joined Chester Zoo’s Sustainable Palm Oil Communities Ambassador Programme

The Sustainable Palm Oil Ambassador Programme aims to spread awareness of Chester Zoo’s Sustainable Palm Oil Communities project, an initiative designed to conserve forest biodiversity by helping people make informed, sustainable choices.

The Sustainable Palm Oil Communities project, a behaviour change campaign launched by Chester Zoo, supports businesses across communities to choose sustainable palm oil - an essential step in protecting wildlife in regions like Indonesia and Malaysia, where palm oil is produced. In 2019, Chester became the first ever Sustainable Palm Oil City, and there are now 6 other communities across the UK working towards the same goal.

Gary Lewis, Head of Business Development and Sustainability at KTC Group, said:

“Chester Zoo is doing incredible work challenging misconceptions around palm oil, a misunderstood ingredient that is more beneficial for biodiversity and ecosystems than conventional palm oil and many other unregulated vegetable oils, while driving much needed change in business and consumer behaviour – and we couldn’t be prouder to be part of the campaign.

“At KTC, we’ve been leading the charge on sustainable palm oil for many years, and thanks to initiatives like this, it feels like finally the message is starting to filter through – boycotts are not the answer, and the most sustainable alternative to palm oil is sustainable palm oil.”

Cat Barton, Policy Lead Deforestation-Free Commodities and Regenerative Agriculture at Chester Zoo, said:

“Our mission is to ensure that 100% of the palm oil

sold in the UK is grown in a way that protects rainforests and prevents further deforestation – so we can protect wildlife and habitats all over the world. To do this, we need businesses and consumers from across the country to come together and commit to choosing sustainable palm oil.”

KTC Edibles has been a part of the sustainable palm oil movement for more than 15 years. The company joined the Roundtable on Sustainable Palm Oil (RSPO) in 2010 and was the first UK company to sign the Sustainable Palm Oil Manifesto in 2022 - a joint initiative by the RSPO, European Palm Oil Alliance (EPOA), and the IDH (the Sustainable Trade Initiative). In 2023, the company launched the world’s first overtly pro-palm oil range.

Since 2022, 100% of KTC Edibles’ palm oil has been RSPO certified sustainable Segregated (SG), or Identity Preserved (IP). RSPO SG offers traceability back to the mill, with RSPO IP offering full traceability all the way back to the plantation.

The company’s 2025 goal is to raise the sustainability standards of all the palm oil supplied by recent acquisitions to the KTC Group – Cardowan Creameries and Trilby Trading Ltd. This process is well underway, with all KTC Group palm supply chains moving to 100% RSPO certified sustainable segregated palm oil by the end of 2025.

Additional information about Chester Zoo’s Sustainable Palm Oil Communities project can be found at https://www.chesterzoo.org/conservationscience-education/global-conservation-programmes/ conservation-campaigns/sustainable-palm-oil/ sustainable-palm-oil-communities

By Fabien Levet, Commercial Manager at Pidy UK

Pidy pastry, famous for crisp, golden, and buttery texture

“Pies and pastries are staples across British menus, whether that’s sweet or savoury, shortcrust or puff pastry, elegant or comforting. In a fast food setting, consumers may expect to see options such as a light quiche at their favourite lunch grab and go spot or a hearty steak and kidney pie at the local chippy.

In these fast-paced environments it can be challenging to make pastry in house due to space, time, equipment, and staff restraints. Operators can alleviate this stress by utilising ready-to-fill pastry solutions, such as Pidy’s extensive portfolio. Famous for their crisp, golden, and ‘buttery’ texture, Pidy’s pastries combine the taste of homemade with consistent quality.

To lean into the traditional understanding of a pie, chefs could utilise Pidy’s puff pastry shell that comes complete with a round disc, or ‘hat’ to place on top. The neutral finish of this versatile base makes it compatible with a range of flavours, but works best with savoury fillings. For the best result, operators should bake the empty shells at 170OC for 8 minutes to ensure the exterior is crispy. This also helps improve moisture resistance, making it ideal for chefs that want to prep and fill pastries before the busy lunch or dinner rush. The shells can also be frozen once filled for even greater convenience. With a shelf life of nine months, operators won’t have to worry about running out of stock, guaranteeing they can meet customer demand.

Operators looking to tap into trends such as the demand for international cuisine could easily add a ‘pie of the day’ (or week!) which draws inspiration from a different country each time. For example, chefs could take

inspiration from Pidy’s Moroccan-inspired chicken tagine recipe – simply season chicken with garlic, oregano, salt, and pepper, and cover with lemon slices, stock, and olive oil. Cover and cook on low for 45 minutes. Add raisins, prunes, and olives, before covering and cooking again for a further 45 minutes. Slice the chicken, then spoon the mixture into a Pidy pastry of your choice.

On the sweet front, customers could be tempted by a small bite-sized snack, perfect for enjoying on the go with a coffee. To meet this demand while incorporating seasonal flavours, operators could take inspiration from Pidy’s Cinnamon Zakouski Pumpkin Pie recipe. Simply fill Pidy’s cinnamon puff pastry bites with a pecan crisp, pumpkin ganache, and maple syrup infused whipped cream. The full recipe can be found on page 15 of their free autumn recipe booklet, available here: https://linktr.ee/gourmetpidy?utm_source=linktree_ profile_share&ltsid=6518bd92-e98d-41c0-813974f4c98a4d92 . This recipe is ideal for capitalising on limited-time seasonal offers in a more elevated way.”

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.

Phat Pasty celebrates its Red Tractor seal of approval

The Phat Pasty Co has announced that it has joined the Red Tractor community for its full range of pasties, sausage rolls and savouries, all made in Cornwall. Becoming Red Tractor licensed reinforces Phat Pasty’s long-standing commitment to British quality and sustainability

From the very beginning, Phat has only ever used British farm-assured meat in its products; achieving its Red Tractor recognition is testament to this enduring promise of quality and provenance.

Becoming a Red Tractor licensee adds to a growing list of milestones that set Phat apart as an industry leader. In recent months, the company has achieved a string of significant accolades, including becoming the first Cornish Pasty company to achieve B Corp status. This achievement reflects Phat’s dedication to high sourcing standards, sustainability, and innovation, from championing British meat to leading the way with plant-based pasties.

Phat was also the first pasty company to secure accreditation with the Vegetarian Society’s Plant-Based trademark and meets the Soil Association’s Food for Life standards across its range. Phat has also recently partnered with the Nutritics carbon programme, enabling operators

to access carbon and water scores for every productsupporting both menu planning and ESG reporting.

Paul Clark, Phat Controller, comments: “Quality, provenance, and sustainability have always been at the heart of Phat. From when we started in 2006 (with my wife Laura and I at our kitchen table and a converted campervan), we’ve not wavered from our commitment to use the highest quality, British ingredients as the standard for all of our Phat products.

“Becoming a Red Tractor licensee is a real endorsement of the values we’ve built the business on. Alongside our plantbased innovations, B Corp certification, and sustainability initiatives, this latest recognition shows that Phat is proud to lead the way in delivering food that customers can trustand feel good about.”

Richard Cattell, Marketing Director at Red Tractor, said: “Red Tractor assurance provides a simple, cost-effective way for everyone to promote and support British food produced to high standards.

“We’re proud to work with some of the largest processors and household brands in the UK, alongside small entrepreneurial food producers, such as Phat Pasty. By committing to Red Tractor assurance, Phat Pasty is giving its customers peace of mind that their pasties meet some of the most rigorous standards in the world.”

With the addition of a Red Tractor License, Phat continues to raise the bar for the sector - delivering products that not only taste great but also help the foodservice industry work towards its ESG goals.

The Phat Pasty Company supplies hand-made, authentic pasties to foodservice operators across the UK, from cafes and restaurants to schools, theme parks, and large catering venues. Their products are distributed through some of the country’s largest national and regional foodservice wholesalers.

For further information on Phat Pasty please visit www. phatpasty.com.

Booker rolls out new frozen chips range

Booker re-launches frozen chips range as part of major own brand refresh

The wholesale giant is overhauling its frozen chips and fries range this month with ten new SKUs available to the fast food sector, including fish and chip shops, takeaways, mobile and street food trucks, QSR and casual dining venues.

The chips will launch under three newly created Booker catering brands - Chef’s Essentials, Chef’s Menu and Chef’s Premium. Each has their own stylish new brand identity and positioning, giving chefs and outlets three clear pricing tiers and a good, better, best option for a range of best-selling categories across the estate.

Supported by the new eye-catching branding and a refreshed look and feel, the top tier Chef’s Premium range of frozen chips includes Super Crispy Skin-On Fries, Super Crispy Fries and Triple Cooked Chunky Chips. Created for a handmade look and feel, these chips deliver a superior performance, taste and texture, whether for consuming on- or off-premise.

Under the mid-tier Chef’s Menu, Booker is offering five distinctive products - Crispy Straight Cut Chips (10mm and 12mm), Crispy Steak Cut Chips, Crispy Julienne Fries, and Crispy Skin-On Straight Cut Chips - all clearly identifiable with colour coded packs, signposted chip sizes in millimetres and transparent windows to view the product inside. The five Chef’s Menu products are lightly coated to lock in flavour and to retain heat, shape, and texture, ensuring a fluffy centre and a satisfying crunch. Created to perform well on-premise, they also have a long holding time and remain stable, crunchy and hot within a takeaway and home delivery setting.

Booker’s Chef’s Essentials range will feature two entrylevel products - uncoated Chunky Chips (14mm) and Straight Cut Chips (10mm) - presented in stand-out black and white checker board boxes, giving chefs professional

quality, reliable and versatile products at a budget-friendly price point.

All products in the new frozen chips portfolio, produced from premium potatoes selected for their superior quality, stability, and consistency, signpost essential information such as gluten-free and vegan, with SKU numbers positioned conveniently in the same place on each packin the top left hand corner. The chips now come in 2.5kg bags as standard, sporting new checker board elements on the front of the pack. Convenient to store in the deep freezer, all the chips in the new Chef’s range can be deep fried for ease of preparation to suit busy kitchens.

Karen Poole, head of own brand and product, from Booker says: “Chips and fries appear on so many menus, in various formats, sizes and styles so it’s crucial that chefs and caterers have the options they need to compile their menus to the highest standards at a price point that suits. Our customers can be confident that their chips will be served as crispy and as crunchy as when they left the kitchen - whether served at the table, eaten on the go, or transported in a delivery bag.

“We’re embarking on a journey to refresh, reinvigorate and reposition our own brand ranges under our three new Chef’s brands, with a bold packaging refresh to deliver clear product differentiation and brand recognition. We decided to lead our Chef’s brand overhaul with our frozen fries and chips core proposition; improving the formulations and coatings to ensure each variant has a satisfying crunch, fluffy centre, retains its heat and stays warmer and tastier for longer - however they are served.

She adds: “This is the first in a series of range reviews and we’re working on relaunching several other key categories this year so watch this space.”

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

Mexi Bean Express joins BFA ranks as founder takes the stage at lunch! 2025

VThe food-to-go sector is hungry for fresh ideas – and a fast-growing Yorkshire brand is stepping up to the plate. Fresh from securing accreditation from the British Franchise Association (BFA), Mexi Bean Express is set to take the spotlight on the national stage, with founder and CEO Danielle Best joining the Next Big Thing Panel at lunch! –the UK’s leading food-to-go, retail and coffee shop event – at Excel London on 25th September.

Chaired by Gavin Rothwell, director and founder of Food Futures Insights, the panel will shine a spotlight on the innovators shaping the future of food-to-go. Danielle will be joining the leaders behind some of the UK’s hottest emerging brands – innovators capturing the hearts (and appetites) of an ever-growing customer base.

Since launching in 2021, Mexi Bean Express has grown at lightning speed, now boasting six locations across Yorkshire. This summer marked the launch of its franchise opportunity, and with deals already in the pipeline, the brand is primed for UK domination – with global expansion firmly in its sights. Danielle’s insight into scaling a high-growth brand is set to be a highlight of the event.

“Food-to-go is one of the most exciting sectors to be part of right now – consumer tastes are evolving so quickly, and brands like ours have to stay ahead of the curve,” said Danielle. “For me, it’s about really listening

to what customers want and making sure every time they walk through our doors, they feel like they’re getting something fresh, fun and full of flavour. I’m looking forward to sharing not just how we’ve built momentum so far, but also how we plan to keep challenging ourselves, pushing boundaries and making Mexi Bean Express a brand people genuinely love to be part of.”

The appearance comes at a milestone moment for the brand. Achieving BFA accreditation so early in its franchising journey underlines Mexi Bean Express’s commitment to growing the right way – ensuring new franchisees are supported by a model that is both ethical and sustainable.

“BFA membership and accreditation is such an important and valuable milestone for any franchise brand,” said Suzie McCafferty QFP, founder and CEO of Platinum Wave Franchising, the consultancy that has supported Danielle and the team in launching the franchise model. “It’s a badge of honour that demonstrates real credibility in a crowded market and shows potential franchisees that they will be joining a franchise network that takes its ethical and professional responsibilities very seriously. We’re delighted that Mexi Bean Express can now add BFA membership to its long list of accolades!”

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

By Raheel Choudhary, CEO & Co-founder of

Why Sushi is Trending Right Now

Asuccessful franchisee for 25 years, Raheel previously owned 61 franchised pizza outlets in the UK. In 2021 he sold this business with no immediate plans for the future however, it was not long before he started itching for a brand new venture. Sushi beckoned as a trending, growing sector. Following extensive research, Raheel and his team realised they could do better than any existing sushi brand, to create a developed franchised opportunity that offered a refined and proven business model with excellent ROI. A few years ago, Raheel had never tried sushi, now he’s a sushi convert. He now brings his extensive QSR experience to the table for the benefit of new franchisees to help them maximise their own business profitability.

Netflix probably has a lot to answer for in relation to the growth of take away meals in recent years! But gone are the days when pizza, chips or Chinese were the only choice. Consumers are always keen to try new cuisine and now there are plenty of options ranging from Vietnamese to Korean to Japanese food plus many more.

People also tend to travel abroad more these days so understand and embrace the sheer variety of food that different cultures can offer. They want to enjoy their favourite food right on their doorstep. As a result, Sushi is trending.

A few years ago, I had never tried sushi, now I’m a sushi convert! And I’m not the only one. The popularity of pan Asian food has grown significantly in recent years. In the

UK, the Japanese and sushi restaurant industry is now said to be generating over £1.3 billion annually. Our data shows that young females aged between 18-40 years are the biggest consumer segment for sushi sales. However, we are also seeing a shift from expensive restaurants right into the mainstream, with many supermarkets and food to go outlets now offering sushi alongside lunch type meal deals. This means customers are familiar with the wonderful range of flavours and eager for more.

Sushi is a little bit different and appeals to a broad audience. The fact that it is a healthier option has also tapped into a trend we are seeing in the UK for better convenience food choices from customers who really care about what they eat. We have found these customers also care about where their food comes from and at The Sushi Co, our sustainable Scottish Salmon and line-caught tuna is a big hit.

Further, unlike some other convenience foods which are more suited to evening eating, a varied minutes fresh menu packed with flavourful choices, offers lunch and evening meal options and snacks throughout the day. At some of our London outlets, customers call in during their morning break to pick up their orders ready for lunchtime. The variety of a full sushi menu also caters for almost every taste. Vegetarian and vegan options make sushi an inclusive choice for everyone to enjoy.

We have found that it’s more than just food, it’s about satisfying a sushi craving which is as much about getting

together with friends and family as it is to enjoy our quality fresh, delicious and healthy food.

It’s also about the experience. For example: competitors tend to pre-make sushi, often using machines. Our food is all expertly prepared by hand by our chefs in minutes, fresh to order from our live sushi kitchens. This may take a little longer but our customers appreciate the taste of really fresh, flavourful sushi. Our fish is delivered to stores five times per week and our vegetables two-three times per week. Quality is our trademark and it helps us deliver an unforgettable sushi taste experience.

As a result of the growing demand, at The Sushi Co, we are now inviting applications for new franchisees in locations in London and the South East and beyond. We are very much open to franchising with like-minded individuals to take advantage of a proven and profitable business model in an expanding market, coupled with a vastly experienced management team.

Site sourcing, store fit out, training, turn-key opening of stores and marketing and full training enable franchisees to maximise potential in this thriving space. Franchisees benefit from competitive fees, a low initial franchise fee, a fully tested business model developed over five years and designed to deliver strong cashflows plus an industry leading ROI. Investors can be confident the support of The Sushi Co’s experienced team to enable them to leverage the work that has gone into creating this exciting franchise opportunity.

For further information please see: https:// thesushico.co.uk/franchise/ or email: franchise@ thesushico.co.uk

MAGGI Professional Launches Search for Two Culinary MAGGIcians for 2026

Maggi Professional is excited to announce the launch of its nationwide search for two standout chefs to become the Culinary MAGGIcians of 2026.

This one-of-a-kind competition is calling on the unsung heroes of flavour: one independent pub chef and one independent restaurant chef to step into the spotlight and show the nation how they make magic with MAGGI.

Whether it’s a bold flavour twist, an inventive use of seasoning, or a time-saving kitchen hack, MAGGI wants to see the tips and tricks that turn everyday meals into unforgettable moments.

Winners will receive a professional PR package for your restaurant/pub worth over £4000, including a photoshoot, PR, social promotion and be put in the running to become a Maggi brand ambassador in 2026, earning a starring role in Maggi campaigns and industry recognition as true culinary innovators.

T&Cs for the competition.

https://www.nestleprofessional.co.uk/competitions/ maggician-2025

Offer chicken to satisfy high-flying demand for takeaways and delivery, suggests Central Foods

Recent figures revealed that total takeaway and delivery sales were up by 13.5% year on year.

According to CGA by NIQ’s Hospitality at Home Tracker, delivery orders in July topped 2.95 million, while takeaways were up to almost 2.32 million.

Chicken is one of the most popular takeaway and delivery dishes – and the Golden Valley Foods range offers fast food operators a wide selection of products to satisfy this increasing demand for takeaways and deliveries.

From chunks and burgers through to goujons and schnitzel, the Golden Valley Foods poultry range is perfect for busy fast food operators. It also offers gluten-free options to ensure that coeliac customers don’t miss out on their favourite chicken dishes.

Oli Sampson, MD of frozen food distributor Central Foods which exclusively supplies the Golden Valley Foods brand, said: “There’s a great selection of chicken products now available for the fast food sector via our Golden Valley Foods range.

“Conveniently, there is also a tasty range of gluten-free chicken products that taste so good they are suitable for all, not just those with dietary requirements.

“With one in 100 people in the UK affected by Coeliac Disease and needing to avoid gluten for their health, plus others avoiding gluten for lifestyle reasons, it’s important to offer gluten-free chicken options to keep your customers happy.”

Choose gluten-free items such as the Golden Valley Foods breaded chicken goujons, breaded chicken chunks and chicken schnitzel - it’s a great way for fast food operators to distinguish themselves from their competitors.

Chicken is a popular takeaway and delivery option for fast food operators because it travels well. It’s also a meat that’s a great carrier of flavour, is available at a range of different price points, plus it comes in so many different

formats to suit different occasions and tastes.

The Golden Valley Foods range includes hot ‘n’ spicy chicken wings, BBQ chicken wings, battered chicken nuggets, battered chicken steaks and breaded chicken burgers.

Desserts and sweet treats are another sector that has experienced significant growth in the delivery market.

To complement chicken-based savoury options, why not offer the KaterBake Apple Fry Pies –crisp flaky pastry handheld pie with a subtly spiced apple filling that’s served in a recyclable cardboard sleeve for enjoying on the go, as well as at home or when eating in.

Research from Foodhub shows that apple pie is the nation’s most popular sweet pie, so it’s the ideal option to serve as a sweet treat on any fast food menu.

Suitable for vegans and vegetarians, the KaterBake Apple Fry Pies are perfect for encouraging customers to trade up and add a sweet treat to round off their order.

Shmoo is Taking Off at The Airport Pub

Overlooking the runway of Manchester Airport, The Airport Pub is a unique and family-friendly location. Whether it is mesmerised children watching roaring planes or travellers looking to fuel up on food before they jet off, The Airport Pub is a lively and popular venue with an expansive menu

Thanks to its vast beer garden, the pub really comes into its own during the summer, which can only mean one thing: a high demand for cool refreshments.

After successfully installing an ice cream hut, the General Manager was looking for a product category to add to another shack. Duty Manager, William Lynch recalls the struggle to find an easy to manage and delicious option that suited the pub’s family-friendly atmosphere: “He was just looking all over to see what we could do… and then he discovered this thick shake product called Shmoo. The rest, as they say, is history!”

“We now have so many different flavours and they look so good when they’re going out that it just grabs people’s attention. ‘Oh look at that. I want one’, is a familiar cry from both adults and children.”

Whether its banana, strawberry, chocolate, vanilla or mint choc chip, the variety of flavours keeps even the fussiest customers smiling. On top of this, Shmoo is both vegetarian and gluten free. The choice of toppings (marshmallows, sprinkles or chocolate curls) additionally adds a special touch which is particularly appealing to children, who watch in awe as the drink is assembled before their eyes. For parents, the allure comes from Shmoo’s established reputation. Lisa McQuade from Aimia Foods for Professionals explains: “It’s so important to have a recognised brand because it generates loyalty. It means that consumers already have trust in Shmoo and know exactly what it is they are buying into, and they know they’re going to enjoy it.”

The Airport Pub was blown away by just how easy it was to make a thick and creamy milkshake, which Lisa reveals

is now the standard required by children and young adults. With Shmoo, the days of a milkshake simply being a flavoured milk are over: “The idea of what a milkshake brand is has changed. If a child or a teenager is asking for a milkshake, what they are expecting is a thick shake and Shmoo consistently delivers this.”

William details the simple steps required to create a decadent milkshake that exceeds expectations: “You fill the cup with 125ml milk to the marked line and add a 13g scoop of Shmoo powder. You then put it underneath the blender to thicken it up. Top with whipped cream and whatever sprinkles the customer wants that day. You give it to them with a straw, and they go off happy.”

It is not just the customers who are delighted with Shmoo. On a busy day, more than 100 milkshakes are made, topped and served to eager customers, showing just how popular this flavoursome beverage is. What’s more, it works brilliantly with The Airport Pub’s most successful menu item, their legendary burgers. This was important for The Airport Pub as William explains “whilst we are a pub, we are also very food orientated.”

William is grateful for the simplicity offered by Shmoo and Aimia Foods for Professionals: “I found working with Shmoo and Aimia Foods very easy because if we can’t get hold of something, we contact them straight away and they will get it sorted for us. This ensures we can keep up with the high demand for milkshakes.”

Resonating with children and adults alike, Shmoo works in many outlets as Lisa explains: “the venues that can benefit the most from offering Shmoo are any family friendly holiday destinations, pubs, bars. Anywhere with a high footfall for tourism.” www.shmoodrinks.com

Tipiak launches mini French bread rolls with a heart of Brie cheese into the UK food service sector

Specialist food producer Tipiak has launched authentic mini French country bread rolls stuffed with a heart of cheese into the UK food service sector

The French bread rolls are filled with smooth Brie cheese and mozzarella sauce, and are ideal for a range of applications including afternoon tea, buffets, canapés, snacks and starters.

They can also be served on cheese platters, as a gourmet touch to salads, and to give a modern twist to soups.

Available via Tipiak’s UK frozen food distributor partner Central Foods, the product has already been listed by wholesaler Brakes.

Marie-Emmanuelle Chessé, international development project manager at Tipiak, which supplies frozen, authentic French sweet and savoury pâtisserie to the hospitality sector in the UK, said: “Our authentic mini French bread

rolls filled with cheese will make a delicious addition to food service menus in the UK.

“French bread and cheese are a classic combination of two French specialities, and we’ve brought these two muchloved ingredients together to create a simple, yet tasty, product that is at the heart of current trends.

“The crispy and soft French country breads are made in our Tipiak bakery and given a traditional look, with a cracked and floured crust. The melting and delicious Brie filling is the perfect partner for these mini rolls, which are sure to go down well with British consumers.”

The new ready-baked mini French bread rolls filled with cheese take just 12 minutes to reheat from frozen in an oven and eight minutes in an air fryer. They are available in packs of 32, with each piece weighing approximately 13g.

Suitable for vegetarians, they are the latest in a number of frozen sweet and savoury selections that Tipiak supplies into the UK food service in partnership with Central Foods, one of the UK’s leading frozen food distributors.

Its range also includes canapés, petits fours, pop éclairs and gluten-free macarons.

For more information visit www.Tipiakfoodservice.co.uk

The Tipiak range is available to the UK foodservice sector via frozen food distribution partner Central Foods. Email: orders@centralfoods.co.uk Call: 01604 878280

Middleton Foods whisks up a new sweet treat

Family-owned Middleton Foods, the UK’s leading manufacturer of foodservice and bakery pre-mixes continues to expand its hugely successful portfolio of products, with the introduction of a new Meringue Mix!

Sure to pique interest with caterers, the new mix is super easy to make. Caterers can easily add a sweet treat to their menus by simply adding water to the mix, mixing on fast speed for 5 –6 minutes until the mixture is glossy; then spooning or piping the meringue onto a lined baking tray into chosen shapes before baking.

Made here in the UK, the vegetarian mix is suitable for a variety of public sector settings and has been carefully developed by Middleton Foods to provide flexibility and ease of use to caterers across the foodservice sector. This mouthwatering new product is sure to be a hit with consumers, who will be able to enjoy light, crisp meringues – either served as they are, or as part of a delicious dessert from lemon meringue to strawberry meringue kisses!

Middleton Foods proudly manufactures food products in the heart of the UK, working with customers to create

unique flavour combinations, achieve the allergen and nutritional requirements that are demanded by worldwide legislation, and help them discover the products which make their business work.

Using the latest manufacturing techniques, Middleton Foods provides branded and bespoke products to the largest national suppliers, educational authorities contract caterers, leading shops, restaurants and pub chains.

To find out more and to discover Middleton Foods’ comprehensive range of mixes, glazes, seasonings, batters, gravies, and coatings; please call +44 (0)1902 608122 or visit www.middletonfoods.com.

DELICE DE FRANCE FORECASTS 25% YEARON-YEAR SALES GROWTH IN HALLOWEEN –WITH TRIO OF SEASONAL LAUNCHES

Delice de France, the UK’s experts in bread, bakery and food to go, has unveiled a spooktacular trio of Halloween limited-edition products in a bid to drive seasonal sales by +25% year on year

New for this year, Delice de France is launching a Scary Eye Doughnut, a soft, fluffy doughnut filled with tangy forest berry jam, topped with black icing and drizzled with an eerie pink glaze. A decorative candy eyeball sits in the centre creating a striking treat that will capture shoppers’ imaginations this October.

The business is also bringing back two customer favourites from 2024. Halloween Muffin is a chocolate muffin with a chocolate filling centre, topped with orange frosting and a sprinkle of sugar bats, while Halloween Doughnut is a soft and fluffy ring doughnut injected with an orange-flavour filling and decorated with multi-coloured sprinkles.

Delice de France has identified Halloween as a growing

opportunity for retailers and foodservice outlets. After selling out of stock in 2024, Delice will increase the number of cases it will make available by +25% vs last year’s season.

Outlets are urged to display Halloween products prominently within their bakery selection from the start of October.

Emma Woodcock, category manager at Delice de France, said: “Our Halloween range is always a hotly anticipated launch for the trade and this year is no different. In particular, our Scary Eye Doughnut offers our customers a fun, impactful point of difference, which is well suited to driving engagement on social channels.”

Retailers and hospitality operators can order these new lines from Delice de France’s webshop or by calling 0208 917 9600.

Exclusive Ranges open the UK up to German grilling standards, by taking on Heidebrenner

lava rock grills

Exclusive Ranges has announced Heidebrenner as the latest brand to join their growing portfolio, and lava rock grills as the first Heidebrenner product-line to be brought to the UK market.

Available as an electric or gas drop-in for ER BESPOKE customisable suites, but also as a high quality free-standing option, Heidebrenner lava rock grills satisfy the market’s need for a grill that truly delivers when it comes to heat, consistency and multi-temperature cooking, as Exclusive Ranges’ Managing Director, Trevor Burke, details:

flame-grilled finish.”

“We have been researching for a range of grills that could meet the changing demands of the UK market, with an increasing requirement for high performance electric grills. Having seen the Heidebrenner grills in operation, and visiting the factory, it became clear that we’d found the perfect solution. With Heidebrenner high performance gas and electric grills

- available free-standing or drop-in – we are able to cover all market requirements. We are particularly excited about the outstanding performance of Heidebrenner electric grills, which replicate the cooking process of a gas-fired grill giving that

Another key USP of the larger Heidebrenner lava rock grills is that chefs can separate the grill into 400mm sections, meaning different foods can be grilled at optimal temperatures. For example, on one section of the grill, chefs can cook delicate foods, such as fish and vegetables, at a lower temperature, while on another section, thick cuts of meat can be seared at a much higher temperature.

With grills ranging from 400-1600mm, Heidebrenner grills are equipped to meet the demands of kitchens of all sizes. This is thanks to its robust, durable build which champions German quality manufacturing standards.

For more information on Heidebrenner grills, or to find out how Exclusive Ranges can incorporate this grill into a ER BESPOKE range, please visit www.exclusiveranges.co.uk

Join the professionals in the know today

Our modular units can be stacked up to 3 drawers high

Up to 86 liters of capacity per drawer, with GN pan racks for streamlined efficiency

Highly energy efficient, with energy savings reaching up to 50%

for

OiLChef Leverages Leasing Model to Help More Operators

Reap the Benefits of Its Device

The award winning OiLChef range of devices is now available on a leasing model. With rising costs affecting all operators, the new OiLChef leasing option will make it easier and more affordable for operators to reap the benefits of this award winning technology. Featuring a lower initial cost outlay and fixed monthly payments along with the existing 3 year guarantee, the new leasing model will be particularly beneficial for those with multiple fryers.

Sean Farry, CEO of OiLChef is delighted to introduce the new model,

“We’ve launched the OiLChef leasing model to help every operator who has a fryer to benefit from our award winning device. It’s going to be particularly useful for operators who may have several deep fryers and want to use OiLChef in all of them but with the current economic situation, the initial

outlay could be prohibitive. We know that once an OiLChef device has been installed, there’s no going back to frying without one. The benefits soon rack up, from the initial cost savings in oil usage and frying at lower temperatures for shorter periods of time, to the incredible quality of food that is being produced from their fryers when our device is in place.”

The new leasing model is available now and spreads the cost of the device over a 3 year period, after which it’s replaced. For more information contact sales@oilchef.com

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

Connect with OiLChef on LinkedIn @OiLChef

By Andrew Whyte, P European Product and Planning Manager,

Controlling Time and Space

Driven, in part, by significant advances in technology; innovation in professional ovens has been led by operator need, with menus expanding, a customer’s expectation of reduced waiting time and ultimately, labour shortages resulting in fewer chefs in a kitchen

In a modern commercial kitchen, time and space are at a premium so equipment must prove its worth.

In sites where head count is low, having a compact machine which can be situated so operators can easily transition from ordering to service is ideal. When it comes to choosing the brand or model of accelerated oven, one of the most important factors is establishing the key measures for success for the customer. Determining this will help lead to the correct and most cost-effective solution for operators.

For over 60 years, Panasonic has developed a range of solutions designed to support today’s operator, and as the latest addition to the Panasonic Professional Kitchen portfolio, the new NE-1864 supersedes Panasonic’s bestselling NE-1853 model. The new NE-1864 is 12kg lighter and features Panasonic’s Inverter technology to deliver better results with improved efficiency, whilst using less energy.

The precise heating of the NE-1864 allows operators to benefit from a more energy efficient cooking process, with quality end results. Take cooking vegetables, for example – this can be done on demand, rather than blanching, refreshing and reheating, resulting in fresher tasting and more vibrantly coloured veggies with, importantly, a greater amount of retained nutrients.

Fresh menu items can be prepared in bulk whilst retaining quality and ensuring consistency; and the unit’s functionality to programme multiple stage cooking means the Inverter can be used to help take products from a frozen state to fully reheated in a matter of minutes.

Using Inverter technology, the Panasonic Professional Kitchen portfolio has evolved to include models which are lighter, more energy-saving and that deliver better results. We’re committed to transitioning our existing models across to utilise this state-of-the-art technology and the new NE-1864 is the latest addition to the range of Inverter models, joining the NE-1878 and NE-SCV3. Panasonic’s Inverter technology allows operators to cook, reheat or defrost food without creating cold spots or overcooking edges; at an accurate power level – when requesting 60% power, the oven delivers 60% power for the entire duration of the cooking time chosen; no matter what power level is selected; giving better, more even cooking results.

There’s no doubt microwaves are a core piece of equipment and one of the most used appliances in a professional kitchen, withstanding the demands and rigours of a busy kitchen. In a modern commercial kitchen, time and space are at a premium so equipment must prove its worth. We offer a three-year parts and labour warranty on our range of commercial microwaves. This reflects our confidence in the quality of the build, components used and manufacture; and gives operators assurance and peace of mind about the reliability of the unit.

To find out more about Panasonic and its range of accelerated ovens, please email commercial.ovens@ eu.panasonic.com or visit www.panasonic.co.uk/ professionalkitchen.

Jestic Partners with Bear Robotics

Jestic Foodservice Solutions is delighted to announce its partnership with Bear Robotics.

A global leader in robotics, innovation and intelligence, Bear Robotics produces innovative, market leading technology to address labour shortages and labour costs within the foodservice industry. The Servi+ service robot is available for demonstrations at Jestic’s development kitchen in Paddock Wood, Kent.

Founded in 2017, this Silicon Valley based software company brings together over 15 years of expertise in software, robotics and hospitality. Their mission for their service robot, is to support all hospitality businesses by empowering efficient workflows, using market leading software.

Michael Eyre, Product Director at Jestic Foodservice Solutions comments:

“It’s a pleasure to showcase the Servi+ at our demonstration Kitchen in Paddock Wood. With the ongoing issue of labour costs effecting the industry, we’re proud to be championing a product that provides an innovative solution. With these service robots, not only are they increasing operational efficiency, but they also increase

staff satisfaction, reducing burdens like heavy lifting and burnout.”

As an industry leader and restauranteur, Founder John Ha understands the unique challenges of the sector, as well as the many opportunities there are to revolutionise service and increase efficiency. Commenting on the partnership, John says:

“We’re pleased that visitors to Jestic’s development kitchen will be able to see the Servi+ in action. We’re serious about changing the landscape of the food service industry and we can’t wait to show what we’ve got to more people across the UK.”

The Servi+ model boasts a 16+ dish capacity and multi-table delivery, giving it the ability to take heavy workloads off servers, allowing them more time to focus on other tasks. Its advanced all-floor navigation allows it to navigate ramps and deliver liquids reliably. Servi+ features responsive LED lighting and a customisable messaging display for improved guest interaction. It accommodates up to four XL trays with flexible, adjustable configurations, enabling seamless adaptation to various service needs.

Combining innovation, performance, and intelligent design, Bear Robotics is leading the industry with their Servi+, and Jestic is proud to be supporting them. For more information on Bear Robotics and the full Jestic portfolio, please email info@jestic.co.uk or call +44 (0)1892 831 960.

Henny Penny Increases Sales at Chesters Chicken

Known for their deliciously crispy fries and juicy fried chicken, Chesters Chicken in Liverpool is serving up fresh food both in-store and through online orders. With the help of their new Henny Penny open fryers, pressure fryers and smart holding cabinets, Chesters Chicken has managed to grow their sales by an impressive 30-35%.

Chesters Chicken owner, Khalid Yussuf, explains how investing in top-quality equipment ensures their food stays fresh, hot, and consistent, whether it’s eaten in-store or delivered:

“The business has changed to what it used to be 10 or 20 years ago. It has become more dependent on the delivery systems, so the food must be spot on. People choose Chesters because they know they’re going to get high quality food, and the reason we can produce that high quality food is by investing in good equipment.”

From their famous fries to succulent chicken strips, Chesters relies on Henny Penny’s reliable cooking and holding solutions to meet their high standards and customer expectations. It’s an important part of their business to be able to store food for a long period of time, especially with online orders, to keep up with customer demand and without compromising on the quality of the food. He continues:

“After holding for 45 minutes in the Henny Penny, the taste, texture and colour was the same, and it was like the food was freshly cooked. The food from the cabinets is always so consistent. Henny Penny’s equipment makes the whole process so easy, the food is cooked perfectly in the fryers, then stored in the holding cabinets, and the customer get that perfect taste every time.”

Not only do the smart holding cabinets improve the offering at Chesters Chicken, the fryers high-quality output has also contributed to their increase in sales. Khalid attributes Chesters high ratings and returning customers to their ability to make delicious high-quality food in their Henny Penny fryers:

“We cook our fries, nuggets, chicken nuggets, strips and popcorn chicken in our Henny Penny fryer, and the quality is just phenomenal. I have got customers coming here especially for the fries. This is why we have a very high rating on our delivery platforms, because the customer will get deliciously moist, hot food delivered every time.”

After 35 years in the business, choosing to invest in high quality equipment was a no brainer for Khalid. He continues:

“Since we took on our new equipment, our sales have increased by 30-35%. If you don’t invest in good equipment, you can never produce the right quality. My advice after 35 years in the business is to invest in good quality equipment like Henny Penny, especially if you’re a chicken operator. Come and try our food at Chesters, and you will see the difference yourself”

Henny Penny, supplied by Jestic, has clearly improved the food offering at Chesters Chicken, and has enabled them to become more successful as a business.

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

Streamlining Belle Vue Tavern’s Kitchen Operations with MKN’s SpaceCombi

At the Belle Vue Tavern, a Shepheard Neame pub in Ramsgate, the beautiful views are as popular as the food — especially when the sun’s shining

With their garden regularly packed out, the compact kitchen used to struggle under the pressure. Junior Sous Chef, Kevin, explains the challenges they faced with their old kitchen setup:

“Previously, the kitchen was very unorganised. We had an old oven which was limiting us and meant we couldn’t focus fully on service. This added pressure frustrated us because we couldn’t deliver the quality we wanted as quickly as we wanted.”

That all changed with the arrival of the MKN SpaceCombi. Kevin explains how this compact combi oven helped transform their setup into a streamlined, highperformance kitchen. With built-in programs, faster heatup times and clever use of space, the team can now focus fully on cooking great food — even when they’re rushed off their feet:

“When we first had the MKN oven fitted, I was sceptical. When you’re busy, you don’t want to keep adjusting settings, but that wasn’t the case at all! As you already have programs installed, and all you have to do is tap on whatever you’re cooking, and the oven does the rest for you – it’s a no-brainer!”

Although smaller than their previous oven, the MKN SpaceCombi demonstrates that size isn’t everything, and it’s certainly not holding them back anymore. Designed

for more efficient use of space, the SpaceCombi offers an impressively large capacity. Kevin explains that making the swap to MKN has not only freed up valuable kitchen space, but it has also massively improved their overall operations:

“The old oven we had was slightly bigger, but capacitywise you couldn’t fit as many trays in there as the MKN – they now fit in with ease. You can also take the racks out and use the full capacity of the oven - so whilst it’s compact, it’s really smartly designed”

Sales are up, quality is higher, and the kitchen team has never been more confident during service. The swap to MKN has been instrumental in the growing success of the Belle Vue Tavern, and has immediately increased sales:

“We had a 3% increase in sales along with an increase in food quality and time efficiency. If I were talking to other chefs outside of work, I’d tell them that the MKN SpaceCombi is extremely easy to use, more efficient, heats up quickly, and retains heat in the oven ten times better. The SpaceCombi might be small, but it certainly packs a punch!”

With the help of MKN, the team at Belle Vue Tavern are now able to keep up with the high demand, offering great quality food alongside their beautiful views. Want to experience the MKN SpaceCombi difference? Book a demo at the Jestic test kitchen today.

By Victoria Carroll, Sales and Marketing Director at HOBART Service:

Get Top Support from Hobart Service

While oven manufacturers are making great strides in oven design to deliver even greater functionality and sustainability, there are other less obvious ways that operators can further optimise their combi oven use in professional kitchens. Used day in, day out, catering equipment operates in some of the most demanding environments, while also being subject to food residue, grease and other contaminants that require regular and consistent cleaning. It’s therefore important not to overlook the importance of cleaning, servicing, and maintaining cooking equipment for an efficient kitchen setup. Understanding that simply selling market-leading equipment is not enough, HOBART Service provides full support through a network of specialist service technicians, guaranteeing fast, expert assistance geared around the needs of the operator.

and easy application, the special formula ensures the inside of the oven chamber is cleaned in both hot and cold conditions. Tough on difficult stains including fat, the cleaner is quick to work on even the most challenging items to ensure a germ-free, sparkling finish every time. While the labour-saving and cleaning capabilities achievable by using HOBART DET2 are evident, it’s the energy efficiency capabilities that stand out. The highly concentrated formula requires less water and subsequently less energy to heat, while the precision cleaning capabilities help to significantly extend the lifespan of an oven – reducing waste and saving energy in the process.

Designed specifically for use in professional ovens, HOBART DET2 is a combined cleaner and descaler that will help to prolong the life of an operator’s appliance. Enabling caterers to achieve the very best cleaning for their ovens, HOBART DET2 guarantees performance and cleaning, which contributes to lower water and energy usage. Suitable for the auto clean function, the chemicals allow an operator to start the cleaning cycle and continue with other jobs or leave at the end of a shift, confident that the hygiene sequence will be complete by the morning. The unique combination of non-abrasive cleaners and descalers delivers an excellent cleaning performance, dissolving grease efficiently and effectively. With a fast

We would also recommend having an aftersales package to ensure that ovens are always providing optimum performance. At HOBART Service, we have been supporting operators across the world for more than a century, and we are committed to helping every operator keep equipment in optimal condition for as long as possible to help improve service in the kitchen, lower the overall life-time cost of equipment, and make life as straightforward as possible. HOBART Service offers operators across all sectors a range of service options at Plus, Extra and Max levels – covering everything from standard compliance checks (Plus) to comprehensive parts and maintenance cover (Max). Think ahead with HOBART and you’ll actually have one less thing to worry about!

For more information on the HOBART Hyline chemical range or to find out more about HOBART Service please visit www.hobartservice.co.uk.

Nestlé Professional creates sustainable NESCAFÉ® self-serve units featuring used coffee grounds

Nestlé Professional has created a new material from used coffee grounds and waste plastic, which is being used to make its NESCAFÉ® furniture units. All panels in new units are now made using bespoke materials that combine 70% plastic waste from its Tutbury factory and 30% used Nestlé coffee grounds.

Developed in partnership with UK-based manufacturer Regency, the new board material, known as the Nestlé Recycled Plastic Coffee Board, replaces older designs made from MDF, plastic and other virgin materials. The boards are solely made from Nestlé waste materials, and they are unique to Nestlé.

This innovation supports the company’s packaging and waste reduction commitments and significantly reduces emissions.

Initially the organisation moved to a UK-sourced unit board material called “Regency Plastic Board” and made from 90% recycled materials, including coffee grounds.

Quantis for Regency conducted a 2018 Life Cycle Assessment which showed that in comparison to the previous Melamine Faced Chipboard (MFC) and MDF panels, these new panels generated 70% less carbon emissions, if used five times.

However, the team wanted to challenge themselves further and had a vision for a closed loop solution that would use Nestlé’s own surplus materials to make the panels.

The new design can be refurbished and reused up to five times, reinforcing a closed-loop approach. To date approximately 200 units of both the 90% and fully recycled panels have been implemented.

Beyond materials, the move has streamlined the supply chain. Five separate distribution stages have been removed, cutting lead times from up to 12 weeks to just 10 days.

Smaller design touches are also getting an update. Condiment holders, once made from plastic, are now crafted using coffee grounds, adding another layer of circular thinking.

This innovation is already sparking interest beyond the UK. Other Nestlé markets are now looking to replicate this initiative, opening the door for greater impact across the global business.

In recognition of this pioneering approach

to circular design and emissions reduction, Nestlé Professional was named the winner at both the 2025 Footprint Award in the Waste Prevention and Waste Management category and the Best Closed Loop Project Award at the 2024 waste2zero Awards. These industry accolades highlight the impact and scalability of the NESCAFÉ® self-serve unit project in driving more sustainable practices in foodservice.

Stuart Fleming, Trade Asset Manager UK & Ireland, Nestlé Professional

“I feel we should all be doing what we can to support the environment and sustainability. Despite it not being my role or responsibility, I wanted to see if I could introduce a better solution to house our coffee machines. It’s been fantastic seeing this closed loop solution come to life, where we can now transform our own waste into purpose-built furniture. It’s a very proud moment for our team, business and wider community.”

Julia Jones, head of corporate communications and sustainability, Nestlé Professional

“What I love about this initiative is that the idea came from someone in the business who doesn’t work on sustainability at all. It demonstrates how anyone can drive sustainability action and support our customers on their sustainability journey.”

To learn more about Nestlé Professional’s approach to sustainability and innovation, visit: https://www. nestleprofessional.co.uk/sustainability

Valentine & Cuisinequip at the CORE of the kitchen with new smart fryer launch

Renowned for designing and manufacturing high-quality equipment for the commercial kitchen sector, Valentine is set to take commercial frying to the next level with the launch of its new Valentine CORE Smart fryers.

Building on the hugely successful CORE range introduced earlier this year, the Swissmanufactured CORE Smart models combine innovative technology with Swiss craftsmanship to revolutionise professional kitchens.

A Swiss company with a long-standing reputation for quality and reliability, Valentine is trusted in restaurants, hotels and fast-food outlets worldwide. Known for their durability, ease of cleaning, and efficient performance, Valentine fryers feature deep rounded tanks, pressed from a single sheet of stainless steel. Backed by industryleading warranties, and exceptional after sales care, the company continues to drive the market with cuttingedge innovation with this latest product development.

The new CORE Smart fryers use advanced monitoring to deliver precision temperature control to +/- 1°C, ensuring consistently perfect frying results, whilst an ECO feature automatically reduces the fryer temperature during long periods of inactivity, helping to reduce energy consumption. The adaptive cooking setting allows the fryer to monitor load size and adjust cooking times - simplifying cooking processes and supporting a more sustainable kitchen.

Kitchen safety is also at the forefront of the CORE Smart range. Fitted with the latest FrySmart Technology™, the CORE Smart can detect the absence of oil and will isolate the heating element to prevent overheating and fire risks if the fryer is switched on without sufficient oil. Each CORE Smart fryer also has an integrated Sicotronic interface for energy optimisation, along with a smart cartridge-format electrical connection for easy and efficient servicing and minimal downtime.

Operators can also choose to add twin-pumped oil filtration to all twin pan fryers, providing separate pumps and oil buckets for each fry tank. This not only minimises the risk of cross-contamination between food groups but also allows operators to have complete confidence in their allergen control process.

Engineered for precision, performance and hygiene, the CORE Smart fryers deliver consistent, top-quality results with easy upkeep, while driving smarter, more sustainable operations for even the busiest kitchens.

“The launch of the CORE Smart range of fryers marks another step forward in Valentine’s commitment to innovation and sustainability,” says Philip Sanderson, Sales Director at Valentine & Cuisinequip.

“These fryers are designed not only to deliver exceptional frying results, but also to support operators with smarter technology, greater energy efficiency, and peace of mind when it comes to kitchen safety and allergen control. The range comes with the precision Swiss engineering you would expect from Valentine, as well as confidence in after sales care. The Valentine CORE Smart is about giving chefs the tools they need to perform at their best, whilst helping businesses run more sustainably and efficiently.” he adds.

To find out more contact Valentine: email: info@valentinefryers.com

Phone: + 44 (0) 118 957 1344 We; www.valentinefryers.com

By Simon Britten, Head of Marketing at Lockhart Catering Equipment:

Refrigeration for all weathers!

“

As some of the only pieces of kit used 24/7, it’s essential to ensure refrigerators are running efficiently. When investing in a new refrigerator, operators should consider tangible credentials that support efficiency claims. For example, Lockhart Catering Equipment’s exclusive Arctica range includes several models – such as their Heavy-Duty Upright Cabinets – which benefit from an impressive rating of Climate Class 5. This enables them to run smoothly in ambient temperatures of up to +40oC, making them well-suited to hot kitchens, even in summer months.

Beyond standard efficiency accreditations, operators should pay attention to features that result in greater food safety and longevity, as this is often a key indicator of efficiency, and has a knock-on effect on budgets by eliminating unnecessary waste. For example, Lockhart’s Arctica units are controlled by a digital thermometer for greater accuracy and precise temperatures. This is important for operators looking to minimise food waste – particularly important to consider given recent food legislation introduced earlier this year. To optimise shelf life of products, staff should ensure they’re storing items at the correct temperatures. Chilled food should be stored at +5°C, dairy at +2°C - +5°C, fresh meat at -2°C - +2°C, fresh fish at -1°C - +1°C, and frozen goods at -18°C and below. Combined with a convenient auto-defrost function and eco-friendly refrigerant, these models can have a substantial impact on the daily running costs of refrigerators.”

To see the full Lockhart Catering Equipment portfolio please visit www.lockhart.co.uk

Bunzl Lockhart Catering Equipment is a leading supplier of light and heavy catering equipment in the UK, with a central London showroom open to the public. To find out more visit www.lockhart.co.uk/innovation

Counter Sales Surge as JJ Customers Embrace Self-Service Kiosks

JJ Foodservice has hit a major milestone in transforming its in-person shopping experience, thanks to the successful rollout of self-service kiosks across all branches.

Since launching in April, the kiosks have driven a 30% increase in counter-area sales.

Michael Dudley, Chief Technology Officer at JJ Foodservice, said: “This result underscores strong customer adoption and the effectiveness of our technology-led approach. The initiative reflects our commitment to convenience, speed, and innovation – all aimed at delivering the best possible experience for our customers.”

Kiosks are now available in all 12 JJ Foodservice branches, giving counter customers access to the same exclusive deals offered through JJ’s click-and-collect service.

The rollout marks a significant step forward in JJ’s strategy to enhance customer experience through smart, scalable technology.

For more information, please contact: www.jjfoodservice.com

Zambrero UK, the Mexican-inspired quick-service franchise, has appointed leading franchise development and fullservice PR and communications agency, McKenna Townsend to launch its franchise recruitment programme in the UK, helping the brand to open 100 restaurants by 2030.

Zambrero was founded in Australia in 2005 by Dr. Sam Prince, one of Australia’s most successful entrepreneurs and philanthropists. It is now a global brand, with more than 300 restaurants in Australia, New Zealand, the USA, Ireland and the UK, and is the largest Mexican restaurant franchise in both Australia and Ireland.

Since its 2021 launch in London, Zambrero UK now has 13 restaurants in England, located in London, Manchester, Birmingham, Reading and Essex.

Zambrero UK is already on its way to achieving its target, having recently signed up its first three Franchise Partners who will open new sites within the next 12 months, including its first site in Scotland. The brand is now looking for Franchise Partners to become part of the ‘Zam Fam’ – a large support network of franchise restaurant owners and business support specialists, whilst also seeking Area Developers to accelerate its expansion plans.

As well as driving franchise enquiries for the brand, targeting multi-unit, multi-brand, individuals and corporate partners for non-traditional locations, McKenna Townsend will be supporting Zambrero with national trade and consumer PR and influencer activity for new restaurant openings.

Oli Ingham, GM Marketing at Zambrero UK said: “This is an exciting time for Zambrero UK, as we supercharge our franchise development programme and are delighted to

be working with the team at McKenna Townsend to help us reach our goals. Their knowledge in the franchise arena, as well as in the food & beverage sector will be invaluable in helping us achieve our ambitious growth targets in the UK. We are looking forward to our partnership and tapping into their expertise.”

Zambrero serves Mexican-inspired food with a focus on fresh ingredients, specially crafted marinades and flavour-packed sauces for customers to customise to their own taste. Famous for its burritos and bowls, it also offers vegetarian and vegan menu options.

At the heart of Zambrero is its hugely successful ‘Plate 4 Plate’ humanitarian initiative. Every time a burrito or bowl is purchased at any of its restaurants, Zambrero sends a nutritious meal to someone in need in the developing world via its distribution partner, Rise Against Hunger. With the help of its customers around the world, the initiative so far has donated over 95 million meals in the developing world. The combination of delicious freshly prepared food and giving back is why Zambrero call themselves Feel Good Mex.

Sarah Townsend, Co-Founder and Managing Director at McKenna Townsend, said: “We are excited to be working with Zambrero UK to support its franchise development plans and to build brand awareness. We have extensive experience in the franchise and food & beverage sectors, having worked with international brands such as Subway® and Gong cha, making us perfectly placed to drive forward growth for this dynamic brand. Zambrero has ambitious and achievable expansion plans for the market, and we are looking forward to playing our part on this journey. We are proud to be supporting an entrepreneurial brand which firmly has CSR and charitable aims built into its foundations.”

www.zambrero.co.uk www.mckennatownsend.com

Dressed to Impress: Nisbets Enhances Chefs Whites with Eco-Conscious Designs and New Bundles

Bristol, UK – Nisbets clothing brands are taking steps to reduce environmental impact, with more sustainable manufacturing initiatives and materials. Renowned for comfort and practicality, Whites and Southside have moved to using cotton and a recycled alternative that helps to keep the wearer cool, ideal for hot and busy shifts.

Lara Sheen, Category Manager for Nisbets is proud to reveal the latest updates, and explained:

“Over recent years, Nisbets has phased out the stock of Whites and Southside clothing, ready for the release of our new and improved lines. Although this has taken time, it was essential that the existing stock did not go to waste and we are thrilled to roll out our new, high-performance range.”

Whites encompasses value, performance and durability. From jackets, trousers and hats for back of house teams to full-length or bistro aprons for serving staff, Whites has an extensive range which is perfectly suited to any sector, whether that is bars, restaurants, mobile food trucks or canteens. Comfort is always a priority, and many items are tailored with breathable material and feature an adjustable waist, ensuring teams can perform tasks with ease and offering operators more flexibility.

Modern, stylish and functional, Southside gives teams the edge. Customisation is at the heart of this brand, with a range of sleek

and subtle colours, including khaki, denim, forest green, stone and navy, and the option to switch up the straps on aprons. This gives each venue its own unique look, making them stand out from the crowd with Southside’s contemporary designs. Understanding the needs of the hospitality industry, Southside blends comfort and safety, helping teams perform at their very best.

With cost savings in mind, Whites and Southside have recently released new bundle deals, helping operators save money and manage stock. The whole team can dress to impress with the new multipack savings which are now available on the Nisbets website.

Mark Conron, Group Head of Customer Communications, Nisbets UK, emphasised the importance of these new clothing bundles:

“At Nisbets, we want buying equipment to be as simple, sustainable and cost-effective as possible. Staff uniform is usually required for the whole team, plus spares for new recruits and when existing items are being laundered, so we’ve tried to make our clothing lines as affordable as we can whilst also being extremely comfortable and hard wearing. Whites and Southside new bundles have been developed to make it easier for operators to order exactly what they need at the best possible price.”

For more details, visit www.nisbets.co.uk or call 0117 316 500 for assistance.

Keeping it in the Family Leads to Global Success for MKN

Premium kitchen equipment manufacturer MKN (Maschinenfabrik Kurt Neubauer GmbH & Co. KG) has been ranked as one of the Top 5 family-owned companies in Germany, in a study by Süddeutsche Zeitung a leading national German newspaper, and Creditreform, a major provider of business and credit information

Aglobal player with 600 employees, MKN is based in Wolfenbüttel, Lower Saxony, and supplies high-quality, innovative, and multifunctional professional cooking technology serving chefs across hospitality, institutional catering, and the maritime sector.

The independent analysis evaluated over 5,000 of Germany’s highest-revenue family businesses, measuring performance across key financial indicators including return on equity, liquidity, creditworthiness, and revenue growth. MKN stood out for its sustainable growth, innovation, resilience and long-term economic performance.

“We are extremely proud of this recognition. It confirms that our strategic path is the right one,” said Georg Weber, CEO of MKN. “As a family-owned company, we combine long-term thinking with the courage to innovate. We invest in our location, our facilities, in people, and in strong, lasting partnerships. We don’t just think in quarters, we think in generations.”

With over 75 years of experience, MKN has become a global leader in professional cooking equipment, known for its technological innovation, ease of use, and exceptional performance. A recent standout innovation is the introduction of MKN SteelPlus — a landmark sustainability initiative that integrates CO₂-reduced

stainless steel throughout the entire supply chain, reinforcing MKN‘s commitment to environmentally responsible manufacturing.

This top ranking reaffirms the company’s values of reliability, innovation, and excellence.

“When passion, accountability and purpose come together, long-term success follows. Not just for our 600 employees, but for our partners, and customers in over 100 markets. We are proud of our culture, vision and reputation.” Weber added.

MKN’s commitment to innovation has also recently been recognised with the prestigious Red Dot Design Award 2025 for the new OPTIMA line – a flagship product known for its sleek design, advanced functionality, and customisability. This internationally renowned award highlights MKN’s continued focus on user-centred design and technological excellence.

The UK market has enjoyed the launch of the new OPTIMA line in 2025, and MKN continues to strengthen its presence through collaborations with some of the country’s most respected culinary names and institutions. Not only is MKN equipment trusted by many Michelinstarred chefs, it supports large-scale operations, from corporate catering to fine dining, leisure and public sector- demonstrating the versatility of MKN’s kitchen solutions. www.mkn.com

Arena launches networking navigator to empower emerging talent in hospitality and foodservice

Initiative delivered in partnership with William Murray PR & Marketing and Performance Works International

Leading hospitality network Arena has launched the Arena Networking Navigator, a new programme designed to equip rising professionals in the foodservice and hospitality sector with the essential skills to build meaningful, careerdefining connections.

Powered by William Murray PR & Marketing and career coaching specialists Performance Works International, this six-session hybrid course blends expert-led online learning with face-to-face networking at two of Arena’s flagship events, including the renowned Arena Christmas Event at the Mandarin Oriental Hyde Park.

Lorraine Wood, director of Arena, said: “Born from a recognised industry need, the Navigator addresses a growing skills gap among early-career professionals, many of whom entered the sector during or after Covid, missing out on formative in-person networking experiences. The programme is designed to provide practical tools, build confidence, and fast-track participants’ ability to form relationships that drive commercial value and professional growth.”

The curriculum features high-impact sessions, delivered by Performance Works International, covering everything from crafting an elevator pitch, joining and leaving conversations, and navigating live events.

Guest speakers include industry heavyweights Anita Murray, CEO of William Murray, and Andrew Allen, food entrepreneur and entrepreneur in residence at Bidfood. Graham Stonadge, head of UK client services at Performance Works International, said: “The Arena Networking Navigator will advance the networking capabilities of the delegates, develop their confidence and provide a structure to increase effectiveness.”

The initiative is open to all in foodservice and hospitality at the start of their career, or those who want to focus more on networking.

Anita Murray, CEO, William Murray, said: “Networking has always been at the heart of hospitality, but many young professionals are joining the industry without those foundational skills. The Arena Networking Navigator is here to change that. This programme empowers our future leaders to step into the room with purpose and make connections that count.”

With the first cohort beginning on 22 September, sessions include live coaching, real-world networking opportunities, and culminate in a graduation at the Arena Christmas Event on 1 December.

To find out more or reserve a place on the next course, contact Lorraine Wood: lorraine@arena.org. uk arena.org.uk

The UK’s fishing fleet generated over £1 billion in income for the third consecutive year

It is expected to have increased its operating profit by 26% between 2023 and 2024, according to Seafish’s latest Economics of the UK Fishing Fleet report.

However, behind this optimistic UK-wide picture lie very mixed fortunes for different fleet segments, Seafish warns.

The report presents economic estimates at UK, home nation and fleet segment level for the UK fishing fleet. The estimates are calculated based on samples of fishing costs and earnings gathered by Seafish as part of the 2024 Annual Fleet Economic Survey.

Explaining the mixed picture presented in the report, Seafish Senior Economist Dr Dana Wright explained: “Trends in fleet performance in 2024 were mixed and varied substantially according to the costs and earnings structures of each fleet segment. Increased landings and/or fish

prices drove performance for some fleets, and most fleets benefited from lower fuel costs.

“The overall increase in turnover has been driven mainly by the UK’s pelagic fleet. For other fleet segments, the picture is unfortunately not so bright. For example, average income and operating profits of Nephrops fleets are estimated to have reduced over the last year while 37% of survey respondents across all fleet segments rated their economic performance in the last 12 months as poor or below average. Just a quarter reported their performance to be excellent or above average.”

Headline results from the report shows that:

• The UK fleet generated approximately £1.15 billion in fishing income in 2024.

• Turnover in 2024 rose to £1.2 billion

• Operating profits are expected to have risen by 26% from £267 million in 2023 to £337 million in 2024.

• The UK fishing fleet landed 716,000 tonnes of fish and shellfish in 2024.

• Mackerel was the top species landed with 226,000 tonnes.

• Landings increased by 15% over 2023, primarily due to higher catches of key pelagic species.

• The UK fishing sector had 7,263 full-time equivalent jobs in 2024.

• There were 3,785 active vessels in the fleet.

The picture for each UK nation

England: The fleet size reduced by 4% in 2024 compared to 2023, continuing a post-Covid rapid decline. Despite this, there was a strong growth in operating profit, up 77% in 2023 and expected to rise another 69% in 2024 from £33.6 million to £56.7 million as fuel price pressure reduced. Gross Value Added (GVA) is expected to be £145 million in 2024, averaging 16% annual growth since 2022.

Scotland: The Scottish fleet in 2024 showed a similar trend to the English fleet, with a reduction of number of active fishing vessels by around 4% to 1521 and similar reduction in fishing effort. However, fishing income has risen by 11% to £735.9 million, while operating profit is expected to be showing growth of 22% and stands at £251.6 million. GVA

is up 19% at £446.9 million. Employment is steady, with the fleet supporting 3,601 full-time equivalent (FTE) jobs. Fishing effort per vessel averaged 86 days at sea in 2024.

Wales: The under 10 metre vessels segment dominates the Welsh fleet making up 90% of all active vessels. Last year saw a 33% increase in active days at sea but despite this additional effort, overall operating profit was down almost 10%. GVA generated by the Welsh fleet is also expected to decline by 7% to £6.5 million in 2024. There is better news for employment figures, with full-time equivalent jobs in the under 10m segment having increased 50% from 38 in 2023 to 57 in 2024.

Northern Ireland: Vessel owners and skippers in Northern Ireland indicated that costs associated with Skilled Worker Visa (SWV) requirements were impacting their bottom line. All three Northern Irish fleet segments experienced decreases in average income, coinciding with reduced fishing activity. The new regulations pertaining to transit visas require vessels hiring foreign workers to fish outside of the 12-nautical-mile zone or acquire a SWV. When asked about how this affected their operations in the last year, several respondents reported having to fish outside of this zone due to the prohibitively high costs of obtaining these visas. These areas might be less productive for fishing, negatively impacting their earning potential. The fleet did see a fishing income of £72.6 million and an operating profit of £23.5 million.

To access the full report, visit: 2024 Economics of the UK Fishing Fleet — Seafish

JJ Foodservice Relaunches Foodit to Boost Restaurant’s Sales

JJ Foodservice has relaunched its digital ordering solution, Foodit, with a fresh new look and a convenient one-stop package designed to help restaurants grow their direct online sales

IFoodit now offers an all-in-one restaurant management bundle that includes a fully branded website, tablet, printer, stand, and optional mobile app. The aim is to give food businesses more control over their orders, customer relationships, and profitability.

To support restaurants further, the package also comes with free access to video tutorials on everything from promoting a website and uploading images to updating menus, applying discounts, and accessing invoices.

“We’re giving business owners the tools and knowledge to take full control of their website,” said Omar El-Haj, Head of Marketing at JJ Foodservice. “It’s their brand, their customers, and their sales – we’re here to support and grow together.”

Independent operators already using Foodit are seeing results:

• Tim Moncaster, Owner, The Chip Inn, Whitwell: “Great support whenever I need it. The team manages my website brilliantly, and nothing is ever too much trouble. Updates or changes are always handled quickly and professionally.”

• Sushil Prajapati, Red Lion Noodle Bar, Plumstead: “We use Foodit for collection orders and can apply our own offers, like 20% off during quiet times. It’s simple to use and gives us flexibility.”

• Abdul Qayum, Chilli Pickle, Waltham Abbey: “They offer the lowest fees and outstanding customer service. My customers come directly to me – I don’t need to compete with other restaurants on aggregator sites.”

“With competition for diners tougher than ever, Foodit is helping restaurants win back control of their customers while keeping more profits in their own pockets,” said Omar.

Bain Marie Liners

Easy Liners

Easy Liners Ltd, Stewart House, Primett Road

Stevenage SG1 3EE

T: 01438 879543

E: info@easyliners.co.uk

W: www.easyliners.co.uk

Easy Bags Ltd

Enterprise Road, Millennium

Business Park

Mansfield, Nottinghamshire NG19 7JX

T: 01623 423423

E: customerservice@easybags.net

W: www.easybags.net

Daymark-Supplies Ltd

www.daymark-supplies.co.uk

The Refill Centre Ltd, t/a Daymark-Supplies, Unit 14, Poplars Farm, Forshaw Heath Road, Earlswood, Solihull, West Midlands, B94 5JX 0845 23 015 23

Sirane Ltd www.sirane.com

Sirane Ltd, European Development Centre, Stafford Park 6, Telford, TF3 3AT 01952 230055

GM Packaging Ltd

www.gmpackaging.co.uk

Unit B7, Tyne Tunnel Estate, Hamar Close, North Shields, Tyne and Wear, NE29 7XB 0191 296 2007

Batter Suppliers

Goldensheaf

Kerry Foodservice, Bristol

T: 0800 138 1938

E: Julian.warner@kerry.com

W: www.kerry-foodservice.co.uk

Henry Jones

Kerry Foodservice, Bristol

T: 0800 138 1938

E: Julian.warner@kerry.com

W: www.kerry-foodservice.co.uk

Ceres

| Pure Food Innovation

Seriously Good Gluten Free

T: 0845 3711 522

E: hello@worldofceres.com

W: www.worldofceres.com

W: www.thebattercompany.co.uk

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

Henry Colbeck

Seventh Avenue, Team Valley Trading Estate, Gateshead, Tyne and Wear. NE11 0HG

Tel: 0191 482 4242

Email: sales@colbeck.co.uk www.colbeck.co.uk

Henry Colbeck (Coatbridge) South Caldeen Road, Calder Street Business Park, Coatbridge, Lanarkshire ML5 4EG

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

Weston Catering Supplies www.westoncateringsupplies.com

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

Business and Property Sales

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

Business Buyers.com - Part of the Altius Group

Eaves Brook House

Navigation Way Preston, PR2 2YP

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

Everett, Masson & Furby www.emfgroup.com

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

Catering Equipment Suppliers/ Spares

Carlton Catering Equipment

www.chippersandpeelers.com

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

E: carltoncatering@sky.com

T: 01709 540004

Catering Appliance Superstore

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

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

Caterparts Limited www.caterparts.com

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

Fast Food Systems Limited

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

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

W: fast-food-systems.co.uk

W: 01189 441100

HK Engineering Ltd

Crown Chambers, 7 Market Place

Melksham, Wiltshire, SN12 6ES

T: 01225 791848

E: info@totalqsr.co.uk

W: www.totalqsr.co.uk

Fryers Mate www.fryersmate.com

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

Falcon Foodservice Equipment www.falconfoodservice.com

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

Marfast www.marfast.co.uk

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

Nisbets Plc

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

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

Hopkins Catering www.hopkins.biz

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

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

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

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

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

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

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

Sweetheat www.sweetheat.co.uk

16 Millwater Avenue

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

Synergy Grill

www.synergygrill.com

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

Comark Instruments www.comarkinstruments.com

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

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

No-Fli Limited www.no-fli.com

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

Electronic Temperature instruments Ltd www.etiltd.com

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

Alliance On-line www.allianceonline.co.uk

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

Chicken Coaters & Marinades

Chicken Train Kerry Foodservice, Birstol,

T: 0800 138 1938

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

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

Meadow Vale Foods

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

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

Customerservices@meadowvalefoods.co.uk

Chicken Frying and Cooking Equipment

Jestic Foodservice Equipment

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

Kuroma www.premier1filtration.co.uk

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

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

Pandnet Ltd (Kuroma) www.kuroma.com

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

Chippers and Peelers

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

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

Williams Catering Products www.williamspotatoes.co.uk

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

Cleaning Materials

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

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

Cold Drinks and Slush

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

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

SnowShock Ltd

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

Crisps and Snacks

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

Salty Dog www.saltydog-grrr.com

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

Curry and Gravy Mixes

Dinaclass

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

W: www.kerry-foodservice.co.uk

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

Deep Premises Cleaning

Bright Hygiene www.brighthygiene.co.uk

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

Vapor Clean www.vaporclean.co.uk

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

Delivery Bikes

Justebikes www.justebikes.co.uk

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

Free Go Electric Bikes www.freegoelectricbikes.com

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

Digital Menu Systems

Lashbrookes.com Ltd

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

E: lashbrookuk@hotmail.co.uk

W: www.lashbrooks.com

Harlequin Printing and Packaging

Harlequin House,

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

T: 01443 222219

E: info@harlequinprintgroup.co.uk

W: www.harlequinprintgroup.co.uk

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

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

Signagelive Limited www.signagelive.com

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

Digital Media systems www.digitalmediasystems.co.uk

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

Duct Cleaning and servicing Specialists

Advertise Here!

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

Call Athol now to book a space on 07725 434173

Standard and Premium Box listings available

CKC in association with KLS

8 Austin Fields

Kings Lynn PE30 1PH

T: 01553 886101 / 07766 747405

W: www.ckconline.biz

E: sales@ckconline.biz

De-Duct Cleaning Service

Deduct offer a fast & efficient

Nationwide duct cleaning service with FREE shop survey

T: 07806 487239 or 0333 772 0089

E: info@de-duct.co.uk

W: www.de-duct.co.uk

Just Filters

www.justfilters.co.uk

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

Network Hygiene

www.networkhygiene.com

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

EPOS Systems

Integer

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

T: 0871 566 0766

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

Kepos Systems Ltd www.kepos.co.uk

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

Revel Systems London Office www.revelsystems.com

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

It’s Lolly ltd

www.itslolly.com

Crystal Gate 28-30 Worship Street London EC2A 2AH 0800 038 5389

World foods

Paulig PRO

Oy Paulig Finland Ab, Helsinki +358 (0)20 737 0007 professional.fi@paulig.com

Funnybones Foodservice

A division of Grace Foods UK Ltd

Grace House Bessemer Road, Welwyn Garden City Hertfordshire, AL7 1HW +44(0) 1707 321321 info@gkco.com https://www.funnybones.co.uk/

Fats and Oils

Vandemoortele/P100

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

T: 0208 814 7810

M: 07912 389446

W: www.vandermoortele.com

Frymax ADM Trading (UK) Limited

Church Manorway, Erith, Kent, DA8 1DL

E: frymaxinfo@adm.com

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

Arrow Oils Limited www.arrowoils.co.uk

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

Finance, Leasing & Insurance

Complete Leasing Solutions Ltd

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

T: 023 8076 6467

E: info@corporateasset.co.uk

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

T: 0161 429 6949

E: info@johnsonreed.co.uk

W: www.johnsonreed.co.uk

Glover & Howe Insurance Services

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

T: 0845 602 3866

E: insurance@gloverhowe.co.uk

W: www.gloverhowe.co.uk

Fish Suppliers

Collins Seafoods Ltd

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

T: 01325 315544

E: sales@collinsseafoods.co.uk

W: www.collinsseafoods.co.uk

Smales www.smales.co.uk

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

FAS 2000 Ltd/Fastnet Fish www.fastnetfish.com

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

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

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

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

Mannin Fish Ltd www.manninfish.co.uk

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

Xpress Fish www.xpressfish.net

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

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

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

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

Unique Seafood www.uniqueseafood.co.uk

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

Fish & Chip Shop Suppliers

VA Whitley & Co Ltd

Milward House

Fir Street Heywood OL10 1NW

T: 01706 364211

E: sales@vahitley.co.uk

W: www.vawhitley.co.uk

Friars Pride

Milward House

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

T: 01733 316400 Fx: 01733 316425

E: sales@friarspride.com

W: www.friarspride.com

JJ Food Service

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

T: General 08433 090991

T: Paul Brailsford – 07880 176015

E: info@jjfoodservice.com

E: Paul.brailsford@jjfooodervice.com

W: www.jjfooodservice.com

Henry Colbeck

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

T Quality www.tquality.co.uk

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

Wilsons Seasonings Ltd www.americanchipspice.co.uk

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

Food Safety & Hygiene

Checkit Limited

Broers Building

JJ Thomson Avenue

Cambridge, CB3 0FA

T: 01223 941450

E: info@checkit.net

W: www.checkit.net

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

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

Frozen Food Suppliers

Central Foods

Maple Court, Ash Lane Collingtree Northampton NN4 0NB

T: 01604 858 522

E: info@centralfoods.co.uk

W: www.centralfoods.co.uk

Golden Valley Foods

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

E: enquiries@centralfoods.co.uk

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

Frying Ranges

Hopkins Catering

See Word doc for new details

To be the same as note 12 in word doc

Frank Ford

Limerick Road, Dormanstown, Redcar Cleveland TS10 5JU

T: 01642 489868

E: amanda.barker@me-ff.com

W: www.me-ff.com

Martyn Edwards Ltd

Limerick Road, Dormanstown, Redcar Cleveland TS10 5JU

T: 01642489868

E: amanda.barker@me-ff.com

W: www.me-ff.com

Fryline in association with KLS

8 Austin Fields

Kings Lynn PE30 1PH

T: 01553 772935 / 07770 568939

W: www.klsonline.co.uk

E: sales@klsonline.co.uk

Florigo www.florigo.co.uk

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

Hewigo (UK)Ltd www.hewigo.com

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

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

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

Mallinsons of Oldham Ltd www.mallinsonsofoldham.co.uk

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

Valentine Equipment Limited www.valentinefryers.com

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

Frying Range Engineers

KLS Frying Ranges Service

8 Austin Fields

Kings Lynn PE30 1P

T: 01553 772935 / 07770 568939

W: www.klsonline.co.uk

E: sales@klsonline.co.uk

TRADE DIRECTORY

Gazebos/Mobile Units

Instant Promotion (UK) Ltd

www.instantpromotion.co.uk

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

VTO (Vertical Take Off)

Promart Manufacturing Ltd www.promart.co.uk

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

General Catering Supplies

Peter’s Food Service

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

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

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

Bidvest Foodservice www.bidvest.co.uk

814 Leigh Road, Slough, SL1 4BD 01494 555900

Hopwells Ltd www.hopwells.com

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

Bridge Cheese Bridgecheese.com

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

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

Grease Traps

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

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

Hog Roast Machines and Barbecues

The Hogg Boss www.thehoggboss.com

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

Tasty Trotter www.tastytrotter.com

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

Cinders Barbecues www.cindersbarbecues.co.uk

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

Hot Drinks Equipment

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

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

Sales@Frankecoffeesystems.co.uk 01923 635700

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

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

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

Logic Vending www.logicvending.co.uk

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

Fracino www.fracino.com

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

Scanomat UK

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

Ice Cream

Carpigiani UK Ltd www.carpigiani.com

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

Caterlink Limited www.caterlink.co.uk

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

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

Taylor UK www.taylor-company.co.uk

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

Hopkins Catering www.hopkins.biz

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

Longo & Co www.mrwhippy.biz

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

Kebab Suppliers

Double A Kebabs

Millennium Business Park, Mansfield Nottinghamshire, NG19 7JX

T: 01623 422888

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

Istanbul Meats www.istanbulmeats.com

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

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

26 Clayton Road, Birmingham B8 1JE 0121 327 8800

Kismet Kebabs www.kismetkebabs.co.uk

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

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

Oil Management

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

Packaging

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

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

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

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

W F Denny

www.wfdenny.co.uk

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

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

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

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

Pies

Pukka Pies Ltd

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

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

Peter’s Food Service www.petersfood.com

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

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

Pizza & Pasta

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

Eurilait www.eurilait.co.uk

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

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

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

Venice Bakery UK Ltd

www.venicebakery.co.uk

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

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

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

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

Kiren Foods www.kirenfoods.co.uk

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

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

stoupid.pizza@gmail.com 02476 278102

Potatoes

AHDB www.bestchips.co.uk

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

Fylde Fresh & Fabulous www.fyldefreshandfabulous.com

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

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

Potato Treating & Equipment

Potato White Company

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

T: 01262 228286

E: info@selectsundries.co.uk

W: www.selectsundries.co.uk

Drywite

www.drywite.co.uk

Poultry Suppliers

Central Foods

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

E: info@centralfoods.co.uk

W: www.centralfoods.co.uk

Riverside Food Services

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

E: mandy@riversidefoods.co.uk

W: www.riversidefoods.co.uk

Dibs Distribution

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

Meadow Vale Foods

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

Refrigeration

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

Hoshizaki/Gram

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

E: Hoshizaki - uksales@ Hoshizaki.co.uk

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

T: Hoshizaki - 0845 456 0585

T: Gram - 01322 616 900

Jestic Foodservice Equipment

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

T: 01892 831960

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

TRADE DIRECTORY

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

Williams Refrigeration

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

Foster Fridge

www.foster-fridge.com

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

info@foster-fridge.com 01582 788486

Polar Refrigeration

www.polar-refrigerator.com

Unit 8, Access 18, Bristol, BS11 8HT

See website for stockists Sauces & Marinades

The Crucial Sauce Company Ltd

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

T: 0121 333 3233

E: info@thecrucialsaucecompany.co.uk

W: www.thecrucialsaucecompany.co.uk

Hot Star Honey

Fernleigh Station Road

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

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

Keejays Limited www.keejays.com

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

Sausages, Pies and Burgers

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

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

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

Pukka Pies Ltd

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

T: 0116 264 4004

E: trade@pukkapies.co.uk

W: www.pukkapies.co.uk

Peter’s Food Service www.petersfood.com

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

Metrow Foods Limited www.metrow.co.uk

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

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

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

Rollover Limited www.rollover-uk.com

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

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

Shopfitters & Fabricators

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

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

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

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

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

Trade Bodies

Marine Stewardship Council (MSC) www.msc.org

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

Seafish www.seafish.org

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

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

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

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

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

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

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

National Federation of Fish Friers

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

Asian Catering Federation www.acfederation.org

London Pall Mall 100 Pall Mall St James London, SW1Y 5NQ

Training & Consultancy

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

National Federation of Fish Friers www.federationoffishfriers.co.uk

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

Crossways Foodservice Consultants

29 High Street

Needingworth, St Ives Cambridgeshire, PE27 4SA

T: 07725 434173

E: crosswaysfc@gmail.com

Crossways

W: www.foodserviceconsultants.co.uk

Carpigiani Gelato University UK www.gelatouniversity.com/uk

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

janethompson@carpigiani.co.jp 01432 346 018

Uniforms

United Workwear

www.unitedworkwear.com

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

Simon Jersey www.simonjersey.com

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

Best Workwear

www.bestworkwear.co.uk

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

Utilities

Utility Helpline

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

T: 01432 378690

E: brian@utilityhelpline.co.uk

W: www.utilityhelpline.co.uk

Web Design

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

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

Booker Limited www.booker.co.uk

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

Costco (Head Office)

National locations www.costco.co.uk

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

Khanjra International Foods Ltd www.khanjra.co.uk

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

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

Didsbury Road, Stockport, SK4 2JP 0161 429 0429

Franchise Opportunities

Banger Bros www.bangerbros.co.uk

Chicken Cottage www.chickencottage.com

Chop & Wok www.chopandwok.co.uk

Chopstix support@franchising.com

Chozen Noodle www.chozen.co.uk

Doner Kebab German Doner Kebab www.donerkebab.net

Empire Dogs www.empiredogs.co.uk

Flamin’ Chicken info@theflaminchicken.com

Gallones Ice Cream Parlours www.gallonesfranchise.com

Harry Ramsden’s www.harryramsdens.co.uk

London Fish and Chips www.londonfish-chips.com

Mexigo www.mexigo.uk

Muffin Break www.muffinbreak.co.uk

Wholesalers and Cash and Carry

Central Foods

Maple Court, Ash Lane Collingtree Northampton NN4 0NB

T: 01604 858 522

E: info@centralfoods.co.uk

W: www.centralfoods.co.uk

Papa John’s www.papajohns.co.uk

Pepe’s Piri Piri www.pepes.co.uk

Peri Peri Original www.periperioriginal.co.uk

Pita Pit UK www.pitapituk.com

Pizza Time www.pizzatime.co.uk

Quiznos www.quiznossub.co.uk

Sam’s Chicken www.samschicken.com

Subway www,subway.com

Waffle Delight www.waffledelight.co.uk