Fast Foods Professional June and July

ISSN 2514-989X

(Formerly Fish & Chips & Fast Food Magazine)

The Nations Favourite Takeaway Magazine, Now entering our 36th Year

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Norwegian Marrfish & Inspiration Fastfood Professional • June and July 2026 MCS Good Day Fish Guide

Whip up More Cool Profit!

Pukka turn Seafood Targeting the June and July 2026 • Fastfood Professional up the 1 half time heat “Protein Boom”

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National Fish & Chip Day going from strength to strength

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he world continues to be a turbulent place, and it is only to be hoped that the powers that be can come up with solutions to the issues that are affecting the price of almost everything so far this year.

The UK government have reduced VAT on attractions for the summer, which is a start, but so far, no real help for the hospitality sector.

June and July are always important for the quick service and takeaway sectors as they signal the runup to the main holiday season of the year and present businesses with the opportunity to be busy over the summer period.

June starts with National Fish & Chip Day on Friday June 5th. This event has gone from strength to strength since its inception in 2015 and Gary Lewis, President of NEODA, founders of National Fish and Chip Day, said “National Fish & Chip Day has always brought the nation together to celebrate this iconic dish”.

June 5th is also National Doughnut Day, so maybe there is a promotional opportunity through your social media to add a dessert to chippy teas.

All of the winners from each category in the NFFF National Fish & Chip Awards for 2026 will be treated to a priceless study trip to Ålesund in Norway to see how our Frozen at Sea fish is caught and processed and to experience the marvellous Norwegian hospitality.

Also in June, the winners of the Restaurant of the Year award in the above will also join Seafood from Iceland on a similar trip to the Northwest corner of Iceland to be part of the world-famous Fishermen’s Day celebrations.

You can read reports of these unbelievable trips in our August/September issue.

The final of the first English Fish & Chip Awards organised by Paramount Creative will be held at the Midland Hotel Manchester on June 22nd. This inaugural event has been entered by over 600 businesses and has received more that 100,000 votes. Tickets for the event are available on 0141 280 0432, or email info@paramountcreative.co.uk Wishing you all a very successful Summer season.

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.

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The Effect of the Current Fuel Crisis on Norwegian Fishing We asked NSC UK Country Director, Bjørn-Erik Stabell about this:

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he impact of the Iran fuel crisis is indeed shaping both global trade and, not least, the fishing industry. This touches on two critical aspects: firstly, how rising fuel costs might make fishing trips unprofitable, potentially forcing vessel owners to keep their boats docked; and secondly, whether there is a risk of actual fuel shortages, as we’ve seen reported in the airline industry.

From my conversations with Norwegian vessel owners, it’s clear that the cost of fishing has risen significantly due to higher fuel prices. This comes at a time when reduced quotas are already making things challenging, so the situation is certainly tough. Despite these pressures, my feeling based on the conversations is that Norwegian fishermen remain committed to fishing their quotas, especially for cod and haddock which are so essential.

As for the risk of fuel shortages, I have not heard of this being a problem or talked about as a challenge for Norway’s food industry which probably would be prioritised in a shortage situation (like the food industry was during Covid), including seafood. At present, access to fuel seems secure, even as costs climb.”

Odd Kristian Dahle, Head of Communications for Fiskebåt1 added: “I agree with what Bjørn-Erik is saying.

Of course, high fuel prices also affect Norwegian fishermen, but the impact is relatively small for already well-paid fisheries such as cod, haddock, mackerel, etc.

The challenges will likely arise first for species with lower margins, such as prawns.

In addition, the Norwegian authorities have removed the special Norwegian CO₂ tax for the period from May 1st to September 1st, which is also a measure that will help offset high diesel prices.”

1. Fisketbåt is an interest and employer organisation for the Norwegian ocean-going fishing fleet and represents the majority of ocean-going fishing vessels.

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On the Cover Golden Valley See pages 2

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Fastfood Professional • June and July 2026

8 Significant opportunity for seafood targeting the “protein boom” 12 Marrfish responds to the recent downgrading of cod to a 5 on the MCS Good Fish Guide 13 Norwegian Inspiration Day May 12th 16 The Major Rise of Loaded Fries & Sides 17 Middleton Foods Expands Rooster’s Range with New Salt & Vinegar Chip Seasoning 18 Aviko Launches MasterCrunch: The Fry Built to Last 20 A Prime Catch for Fast Food: King Prawn Burgers Deliver on Protein and Convenience 21 LambWeston - Everything is better with fries!

22 Pukka Brings Half-Time Heat to Chip Shops this Summer 24 Summer of sport set to drive food sales as Americana urges operators to‘Serve Up a Winner’ 25 Pantheon VPM Makes Light Work of Veg Prep 26 Paulig PRO launches The World of BBQ 28 Driving Volume & Margin with a Strong Chicken Menu 32 Potato to Perfection with Middleton Foods, 33 Ode strengthens its Norwegian Cod Farming portfolio to support its growth 33 Easy-Drain Fryers are Efficient and Economical 34 SpudBros to launch express store in Barnstaple 35 Lamb Weston Launches Snap Fries, Unlocking New Snacking Opportunities 38 UK diners shift to bold flavours as global influences rise 42 From Fried to Flame-Roasted: Chicken’s Next Big Trend 43 Jestic - From Loaded Fries to Gourmet Sides!

44 Vegetarian Shareable Snacks are Becoming a Fast-Food Menu Essential 46 Délifrance launches premium hot sandwich range 47 Hoshizaki Makes an Advance on the Booming Grab-and-Go Market June and July 2026 • Fastfood Professional

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June and July 26 48 From Breading to Bun with Jestic Foodservice Solutions 50 Delice de France - Bagels, Bakes, Bites and Bretzels 52 Shmoo shakes up the menu at Terrace View 54 The UK’s Best Ice Cream has been Crowned at the 2026 Golden Scoop Awards 55 Country Choice Expands its Food To Go Range 56 Whip Up More Sales with Angelito Ice Cream Mix and DaVinci Drizzles?

58 Twinning Is Winning! Carpigiani Unveils New High-Capacity Soft Serve Machine 59 Nestlé Professional® taps into demand for branded sweet bakery with new muffin range 60 EG On The Move Launches New In-Store Bakery Concept - latest in-store QSR concept, Bill’s Bakery 51 Aimia Foods for Professionals Tops Off Milfresh with Rebranded Coffee Whiteners and Toppings 62 Valentine & Cuisinequip - “Loaded and dangerous: the humble potato becomes the main attraction” 63 Valentine & Cuisinequip - Smarter Frying: How Twin Basket Technology is Helping QSR Operators 64 Synergy Grill Technology for better, cleaner grilling 65 Use your Grill and Salamander to Capitalise 66 The Evolution of Griddling with Garland 67 Wexiödisk enter their greenest era yet with every machine now being made from 98% recycled 68 UK seafood casts its net wide at Seafood Expo Global 69 JJ Foodservice Launches New ‘Signature’ Herbs and Spices Rangel 70 JJ Foodservice launches one-stop-shop Fish & Chips campaign with £30 offer 71 The Most Rewarding Year for Customers 72 T.Quality Foodservice Appoints Martin Clarke as Sales and Marketing Director 72 Seafish appoints Barry Harland as Director of Operations 73 New Central Foods and Le Duc Partnership puts Vegetarian Snacks at the Heart of Menus 74 KTC - Alternative Ice Cream Fats - The Inside Scoop: Why Sustainable Oils are the Future of Ice Cream 75 Jean-François LeGrand, Sustainability Director, Tyson Foods Europe - Core Values 5

Fastfood Professional • June and July 2026

In Every Issue

Money Matters Our financial section can be found near the back of the issue starting on page 71 in this issue

FFP Trade Directory Starting on page 76 in this issue

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Significant opportunity for seafood targeting the “protein boom” using clearer messaging and more convenient formats With 20% of UK consumers now following a high-protein diet the seafood industry is in a strong position to capitalise on the fast-growing protein category

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nsights from the Norwegian Seafood Council’s (NSC)

Success in the protein category is increasingly driven by

latest research highlight a significant opportunity to

convenience, clarity and accessibility. That means formats

better align seafood’s natural nutritional strengths

that fit modern lifestyles, and clear messaging that makes

with evolving consumer expectations.

nutritional benefits immediately obvious.”

NSC UK says the ongoing “protein boom” presents

Convenience is a critical factor. Research shows

a clear pathway for growth – particularly through more

that 78% of consumers are drawn to meals featuring

convenient formats, stronger protein communication and

visibly healthy ingredients such as seafood . Added to

clearer positioning within the wider protein landscape.

this, approximately 7% of British consumers are now

Protein is now one of the most influential drivers of

using GLP-1 weight loss medication5 and consequently

food choice, with 62% of consumers actively prioritising

are changing their diets to focus on low-fat, protein

it in their diets . Unlike previous health trends that

and nutrient-dense meals. Yet despite these lifestyle

focused on eliminating certain nutrients, protein carries

shifts the category remains underrepresented in

a positive association with strength, longevity and

ready-to-eat and portable formats – areas where

overall wellbeing. Yet despite offering complete protein

demand is growing fastest.

alongside key nutrients such as omega-3, vitamin D and

At the same time, changing eating habits are creating

B12, seafood remains underleveraged compared to other

new opportunities. Snacking is now a dominant behaviour,

categories. While sports nutrition, dairy and protein bars

with 88% of consumers snacking daily and younger

have achieved double-digit growth, processed seafood

generations leading the shift towards high-frequency,

has grown at a more modest 3% .

high-protein eating occasions.

According to NSC UK, the way in which seafood is

NSC UK believes that unlocking growth will depend

brought to market, and the narrative around it are not

on aligning with these behaviours – particularly through

being fully maximised.

the development of ready-to-eat, snackable and on-the-

NSC UK Country Director Bjørn-Erik Stabell explains:

go products and dishes that position seafood alongside

“Seafood has a very strong protein story, but it isn’t always

other protein-rich options. McKinsey & Company at SfN’s

being told in a way that resonates with today’s consumer.

recent Seafood Summit echoed the key to growth: “To

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win the protein battle, seafood must win on format”.

Clearer labelling will also play a central role. Strong, clear front-of-pack protein messaging, in particular, is

way people eat today – not just for the traditional three daypart meal occasions.”

Category performance data reinforces the opportunity.

seen as essential in helping consumers quickly recognise

Salmon continues to drive growth, while shellfish is

seafood as a high-protein choice and would allow them to

gaining traction across demographics and channels,

compare it more directly with competing categories.

highlighting its versatility and broad consumer appeal.

Norwegian seafood offers a strong foundation for this

NSC UK believes the seafood industry is well placed to

repositioning. As a natural, whole food source of protein

benefit from the protein boom – but only if it adapts to

that is low in fat, it aligns closely with evolving consumer

meet evolving expectations around convenience, format

expectations. Norwegian cod, both farmed and wild, is one

and communication.

of the leanest protein options available, is rich in vitamins

NSC’s latest Market and Retail Trends Report outlines

A, D and B12, selenium, antioxidants and omega-3, with

where the opportunities are for retailers, whilst its Prawns

a single portion covering daily omega-3 requirements.

in UK Market Report suggests how the foodservice

Norwegian haddock also provides high-quality protein as

industry can embrace the protein boom. Go to

well as iodine, vitamin B12, potassium and selenium.

www.norwegianseafoodcouncil.com for more information.

Alongside its health credentials, sustainability remains a cornerstone of the Norwegian seafood proposition –

About the Norwegian Seafood Council

something which is attractive to many consumers. The

The Norwegian Seafood Council works with

Norwegian fisheries model is grounded in science-based

the Norwegian fisheries and aquaculture

quotas and long-term ecological stewardship, with a

industries to develop markets for Norwegian seafood

strong focus on maintaining ecosystem health. Aligned

through local market intelligence, market development

with global sustainability goals, it provides assurance to

and reputational risk management. The Seafood

buyers and industry stakeholders that Norwegian seafood

Council is headquartered in Tromsø and maintains local

is a responsible and future-facing choice.

representatives in thirteen of Norway's most important

Bjorn-Erik added: “There is a clear and significant

international markets. The Norwegian seafood industry

opportunity to reposition seafood within the

finances the activities of the Norwegian Seafood Council

protein landscape, but it requires a more deliberate

via a tariff on all Norwegian seafood exports. The

approach. That means making protein content more

Norwegian Seafood Council is a public company owned

visible, and ensuring products are designed for the

by the Ministry of Trade, Industry and Fisheries.

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By Ben English, Director, Marrfish

Marrfish responds to the recent downgrading of cod to a 5 on the MCS Good Fish Guide

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I want to talk about, cod. The industry’s favourite punching bag this week

f you’ve read the headlines, you’d think it’s time to

actually undermine the very fishing communities we

strike cod off the menu and never speak of it again.

want to support. Sustainability isn’t just about optics on

Bit dramatic, no? But here’s what’s actually going on –

a menu; it’s about keeping fisheries viable. So no, binning

without the pearl-clutching…

cod entirely isn’t the solution some think it is. The grown-

Yes, the southern cod stock (North Sea, Channel, Celtic

up approach would be to use cod, but don’t cling to it like

Sea) is under pressure because warmer seas are pushing

a security blanket, don’t list it as the only fish on your

the fish further north, following colder water and food.

menu. Speak to your supplier, ask where the cod’s from -

It’s messy, it’s shifting, and it’s not helping anyone who’s

properly - don’t just tick a box. Get comfortable pushing

trying to write a neat sustainability story.

alternatives like haddock, hake and coley. They’re not

So quotas have been slashed - 44% down - that’s a big hit. But, and this is the bit everyone conveniently skips, there’s still about 14,000 tonnes coming through. Cod hasn’t vanished.

understudies, they’re solid leads in their own right, and delicious, cost-effective alternatives!

And for the love of God, stop pretending seasonality doesn’t apply to fish!

This isn’t a tidy, single-species fishery. Boats hauling

Bottom line? Cod’s not cancelled. It’s just not your

coley, or saithe, are still pulling up cod alongside it. You

default anymore. And if that’s a problem, it might be

can’t just say “don’t catch cod”, that’s not how the sea, or

time to take a harder look at your menu.

fishing, works.

Now for the slightly uncomfortable truth…

Blanket messages telling people ‘don’t eat cod’ feels good. It sounds righteous, but it’s a bit lazy and it can 12

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By Athol Dipple, Owner and Publisher of Fast Food Professional

Norwegian Inspiration Day May 12th I was very privileged in May to be invited, together with the winners of the NFFF National Fish & Chip Awards for 2026, to the Norwegian Seafood Council Inspiration Day which was held at both Westminster Kingsway College, London and also at the Norwegian Ambassador’s Residence in Kensington.

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he college, renowned as probably the best in the UK, gave so many of the top industry chefs their grounding to go on and achieve Michelin stars and great fame in the world of food and restaurants.

At the college, as well as a tour with Senior Lecturer and Chef José

Souto, we were entertained (and educated) by Andrej Urosevic, or more commonly, “Andrej cooks fish”, about his career as a Paris trained chef, Master Fishmonger, Fishsommelier, Restauranteur and YouTube star, (https://andrejcooksfish.co.uk/) The audience were enthralled with his goal of “Cooking every fish in the World” and his tips on marketing and building your business.

To follow this, Michelin star chef, Simon Hulstone, owner of the renowned Elephant in Torquay, gave the group a masterclass in tasty tips and ideas to spice up menus using frozen at sea cod, haddock and saithe, including a Cod Hot Dog! In the afternoon, we visited the Norwegian Ambassador’s Residence where attendees were treated to a reception with treats of Norwegian fish, and an address by the Norwegian Ambassador to the UK, Hattrem.

A Q&A session followed with Sarah Heward (The Real Food Café) and Aman Dhesi (The Scrap Box). As major winners in the 2026 awards, discussion covered their experiences as Award winners and ideas for marketing your shop to your local and wider community.

In June, all of the Winners of the NFFF Awards categories will be visiting Ålesund with Norwegian Seafood Council, for the trip of a lifetime to experience site visits, practical sessions, and opportunities to engage with fishermen, processors, and industry representatives — with a strong focus on the themes shaping the UK fish and chip sector today.

Also, in June the winners of the Restaurant of the Year award will be rewarded for their success with a magical visit to the north west of Iceland with Seafood from Iceland. One of the many highlights of the trip will be Iceland’s Fishermen’s Day (Sjómannadagurinn), a longstanding national celebration honouring the country’s fishermen and the important role the fishing industry has played in Icelandic history, culture and coastal communities. It will be very exciting to be spending this special weekend in the Westfjords, where fishing remains such an important part of everyday life.

There will be reports on both of these unbelievable trips in our August/September issue.

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By Fergus Martin, Senior Development Chef at Major:

The Major Rise of Loaded Fries & Sides Loaded fries and premium potato sides continue to grow in popularity across the quick-service sector, driven by consumer demand for bold flavours, customisable dishes, and street food-inspired menus.

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or operators, chips and potato dishes offer a

or Caribbean jerk dirty fries topped with crispy chicken.

cost-effective base that can easily be elevated

Vegetarian potato dishes can also be elevated with

into premium offerings through creative

flavours such as Piri Piri, helping operators create more

toppings and sauces.

exciting meat-free options.

When it comes to quick-serve menus, sauces are one

All seven flavours are gluten- and nut-free, vegetarian-

of the most powerful tools chefs have. They are fast,

certified, and all but one are also vegan-certified, making

flexible, and capable of completely transforming a core

them suitable for a wide range of dietary needs.

dish without altering kitchen setup or increasing labour.

From a commercial perspective, this flexibility helps

With just one protein or base dish, chefs can create

reduce the need for multiple products, cutting waste,

multiple menu options simply by changing the sauce -

simplifying stock management, and reducing packaging.

turning a classic chicken burger into a Korean-style or

It also makes it easier to refresh menus, run limited-

Caribbean option or taking loaded fries from fiery jerk to

time specials, or respond to trends without adding

sticky barbecue.

unnecessary ingredients to the kitchen.

Major’s mari base range has been designed to deliver

Potato-based dishes also offer strong profit potential,

this versatility. More than a ready-to-use sauce, it can be

allowing operators to create premium menu items from

used as a marinade for proteins and vegetables, a pizza

low-cost ingredients while delivering the indulgent

base sauce, a dip, or a finishing drizzle. It can also be

flavours consumers are seeking. Sauces like mari base

blended with condiments such as mayonnaise or ketchup

allow chefs to elevate everyday dishes into premium or

to create customised flavour combinations.

on-trend options while encouraging repeat visits.

Available in seven globally inspired flavours, mari base

With the continued rise of street food, consumers

allows chefs to quickly personalise dishes across burgers,

are enjoying a broader variety of internationally

wraps, wings, loaded fries and hotdogs. Potato dishes in

inspired flavours. Consistency remains key, and using a

particular can benefit from trend-led flavours, whether

quality base product that delivers depth of flavour and

that means fiery Piri Piri loaded fries, sticky BBQ wedges,

uniformity can help dishes stand out and drive repeat business.

Major’s mari base range is water-based and designed for multi-use applications. Each product can be added at any stage of cooking, used in hot or cold dishes, or applied directly as a marinade. The bases contain no added MSG or palm oil, are made using a nut-free recipe, meet the 2024 FSA salt targets, and are allergen-free.

As consumers continue to seek exciting flavours and customisable comfort food, sauces are becoming an increasingly valuable tool for operators looking to maximise menu flexibility while keeping preparation simple. For chips and potato dishes in particular, internationally inspired sauces can turn a familiar side into a standout signature item.

For more information on the range of stocks, sauces and gravies from Major, please visit www. majorint.com or call +44 (0)1908 242424.

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Comments by: Ryan Baker, Sales Manager at Middleton Foods

Middleton Foods Expands Rooster’s Range with New Salt & Vinegar Chip Seasoning Middleton Foods is proud to announce the launch of its latest flavour innovation – Rooster’s Salt & Vinegar Chip Seasoning – a bold new addition to the popular Rooster’s range of gluten free chip seasonings!

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uilding on the success of its existing lineup - Piri Piri, Smokey, and Chinese Salt &

something they already know and love.”

The Rooster’s range of gluten free chip seasonings

Chilli Seasoning - the new Salt & Vinegar

has become a trusted choice across the industry, known

variant delivers the classic tangy kick that

for its versatility and ease of use. Each seasoning is

chip lovers crave, offering operators an easy way to

designed to coat evenly, ensuring consistent flavour in

elevate their menu and excite customers with a timeless

every portion while maintaining the crispness and quality

favourite.

of freshly cooked chips. Suitable for people with coeliac

Developed to deliver a perfectly balanced sharpness

disease, caterers can be assured of Middleton Foods

with a savoury finish, Rooster’s Salt & Vinegar Chip

dedication and commitment to food quality, safety and

Seasoning has been developed with Middleton Foods’

responsibility as they cater for an increasing number of

commitment to quality, consistency, and flavour at its

consumers who have specific dietary requirements.

core. Ready to eat without needing to be cooked, the

With the addition of Salt & Vinegar, Middleton Foods

seasoning is the perfect addition to sprinkle on cooked

continues to strengthen its position as an innovator in the

food, chips or wedges and is ideal for traditional chip

market, providing operators with on-trend products that

shops, quick-service restaurants, and takeaway outlets

enhance both taste and profitability.

looking to diversify their offering and tap into consumer demand for bold, recognisable flavours.

Ryan Baker, Sales Manager at Middleton Foods, commented: “Salt and vinegar is a true classic when it comes to chips, and we’re delighted to bring that unmistakable

Middleton Foods’ Rooster’s Salt & Vinegar Chip Seasoning is available now through nationwide wholesalers and packed in convenient 2.5kg tubs. For more information or to request a sample, contact your local Area Sales Manager, visit www.middletonfoods.com or call +44 (0)1902 608122.

flavour to our Rooster’s range. We’ve seen continued demand from operators for familiar, impactful seasonings that deliver on taste and consistency, and this latest addition does exactly that. It’s a fantastic way for businesses to refresh their menus and give customers 17

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Aviko Launches MasterCrunch: The Fry Built to Last

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viko launches the industry’s crunchiest fries,

descriptors and 79% of global consumers saying

thanks to its unique crispy coating that holds

texture significantly influences their satisfaction with

crunch and heat for longer, tackling one of the

food^, MasterCrunch is ready to help operators satisfy

biggest fry problems head-on.

this demand. For operators in contract catering and

Aviko, one of Europe’s leading potato specialists,

leisure venues, where volume and consistency are non-

has launched MasterCrunch, its most premium fry to

negotiable, a fry that maintains quality through service

date. Designed specifically for high-volume foodservice

is a commercial asset, not just a menu detail.

operations, the 9.5mm fry uses a unique crispy coating

Joe Payne, Senior Consultant Chef and former head chef

to retain crunch and heat for over 30 minutes after

at Hide Restaurant, who assessed the product independently,

cooking*, far exceeding the performance of standard fries

commented: “In high-volume kitchens, consistency is

in contract catering, leisure and stadia environments.

everything. MasterCrunch delivers that - maintaining heat,

Soggy fries are a recurring issue for high-pressure

structure and crunch across batching and cabinet time. It’s

kitchens. Whether it’s batch cooking before a stadium

a product that supports smooth service during the busiest

rush, long delivery journeys or extended hot-holding

moments – it’s confidence you can serve.”

during peak service, the journey from fryer to

MasterCrunch is available now in two variations

customer has grown longer and more demanding. The

(9.5mm, and 9.5mm Skin On) in 4x2500g cases.

consequences are measurable: lower guest satisfaction

Operators can request a free sample via www.aviko.

scores, delivery refunds, bad reviews and lost repeat

co.uk/aviko-mastercrunch.

business. With the UK quick-service restaurant market

Aviko is continually looking to innovate and inspire,

valued at £28 billion and forecast to grow nearly 30%

and with over sixty years supporting foodservice

by 2030**, operators can increase customer loyalty

operators and contract caterers with a wide range

and satisfaction by getting this crucial dish right.

of frozen potato specialities made by chefs, for

Commenting on the recent launch, Mohammed Essa, Commercial Director UK & Ireland, Aviko said;

chefs, their extensive range includes Hash Browns, SuperCrunch Fries, Mash, Snackables and much more.

“We know what operators are up against. Labour

For more information on Aviko and to view the full

pressures, margin squeeze, longer delivery windows –

range of potato products, visit www.aviko.co.uk/

and the last thing they want is their customer to be let

*Aviko MasterCrunch performance tested by industry-

down by a soggy fry. MasterCrunch was built around

leading consultant chefs

those realities. It’s the most technically advanced fry

**Source: Mordor Intelligence, 2025

we’ve ever produced, and the performance data speaks

^Ingredion, 2025

for itself. Whether you’re feeding 500 fans at half-time or running a busy contract catering service through a lunchtime rush, this fry holds.”

With ‘crunch’ and ‘texture’ becoming key menu 18

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A Prime Catch for Fast Food: King Prawn Burgers Deliver on Protein and Convenience Marrfish’s expanded premium seafood portfolio includes a high-quality range of King Prawn Burgers, giving chefs and catering operators an easy way to serve standout seafood in a bun

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ade using a mix of whole and chopped ASC certified king prawns, these burgers contain no fillers or minced seafood, delivering superior texture, consistency and an ‘ocean fresh’ taste.

Lightly seasoned with a subtle blend of spices and free from artificial ingredients, the range includes naked, raw breaded and pre-fried breaded options, making them suitable for all skill levels and foodservice sectors.

shops seeking a premium, customisable seafood offering.

Ben English, Operations Director, Marrfish Ltd, comments: “Prawn burgers are gaining real momentum, driven by consumer demand for high-protein, lighter alternatives to meat, as well as the need for convenience in professional kitchens. Until now, operators either had to make them from scratch or rely on low quality minced products.

“Our burgers offer something different—a premium texture from whole prawns, consistent results every time, and the flexibility to suit different sectors, from education to pubs and takeaway.”

With UK consumers increasingly

Developed over 18 months

prioritising healthier, high-

using UK consumer tasting

protein meal choices, seafood is

panels, the burgers deliver

continuing to gain momentum.

broad appeal while offering

Prawns, in particular, are naturally

operators a versatile and

high in protein while being low in fat, making them an appealing alternative to traditional meat-based burgers. At the same time, demand for high quality fast food menu items that are convenient and consistent to prepare is rising across foodservice, especially in high-volume environments such as universities, pubs and quick-service outlets.

Seafood consumption in the UK remains resilient, with foodservice servings continuing to grow despite wider market pressures. In addition, research* shows that more consumers are actively reducing red meat intake and seeking lighter, protein-rich options, creating a strong opportunity for operators to diversify menus with seafood-led dishes.

Marrfish’s King Prawn Burgers have been developed with these trends in mind. The breaded variants are

memorable menu addition. As seafood continues to trend upwards, king prawn burgers provide an easy way to stay relevant and stand out. *35% of UK shoppers have reduced their red meat consumption in the past two years (Marine Stewardship Council / GlobeScan, 2024) About King Prawn Burgers: • Available from Marrfish and the National Seafood Consortium in naked / uncoated (113g), breaded (113g), and breaded pre-fried (70g) formats • Supplied in multiple case sizes • Naked burgers can be cooked from frozen or defrosted, by pan frying or deep frying; coated burgers can be cooked from frozen by pan frying, deep frying, air frying or oven baking

already proving popular with university caterers looking

To learn more about Marrfish and its wholesale

for consistent, easy-to-prepare options, while the naked

supply call 01279 501051, go to www.marrfish.co.uk

burgers are gaining traction with pubs and fish & chip

or email info@marrfish.co.uk

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By: Mark Harris, County Manager - Foodservice, Lamb Weston

Everything is better with fries!

Without doubt, the number one concern for both consumers and those working in foodservice (wholesalers and operators) is cost, but when out of home, consumers are still investing in shared experiences.

T

he number one driver for eating out is to socialise,

menu inspiration and consumer trend guidance. For

while functional meals and solo eating are in

example, co-developing seasonal loaded fry recipes and

decline - in the 12 months leading up to June

highlighting global flavour applications can help stand-

2025, 31% of all out of home occasions were

out in a crowded high street. By providing solutions that

socially driven1.

The cost of food and drink has risen in the last 12

months for 81% of operators2 so Lamb Weston has identified ways in which all can be winners - profitability

drive efficiency in kitchens and enhance profitability, Lamb Weston can support operators in meeting consumer expectations for both indulgence and price.

“We can provide cost-effective solutions to address

by using the right fries for the right moment, because

current trends, but also drive an increase in average

everything is better with fries!

spend, helping with profitability. There are menu

With snacking occasions in the afternoon and

occasions which are ‘better with fries’ such as beverage

evening showing double-digit growth, up 13% and 14%

only purchases, sharing plates, group diners – think World

respectively YOY3, and Lamb Weston’s own research

Cup occasions – al fresco dining, and snacking moments

showing 51% of consumers want more unique and

that have been upgraded from a bagged snack. By using

interesting fry options, such as loaded and seasoned, the

shapes from our Stealth range, such as Frenzy Fries,

opportunity for QSR operators to use fries to up their

Dippers, Twisters and Crisscuts, on menu, operators can

snack game is considerable.

create a higher yield, and therefore better profits.”

Operator desire for products that support value,

Lamb Weston believes that more substantial snacks

versatility and innovation is on the increase and for

are in demand with consumers, who are exploring new

2025/26, Lamb Weston is expecting growth in formats

flavours and trendy formats. By serving potato shapes

that align with the ‘anytime eating’ trend – think hash

as a premium side, a sharable snack, loaded up, or simply

browns beyond breakfast, served up as snacks or as an

seasoned, caterers can gain plate coverage, create a

integral part of a meal, not just side of plate.

point of difference, standout on menu and command a

Loaded fries with bold global flavours continue to be

better price. Use attention-grabbing POS to upsell your

a hit across foodservice, and there are opportunities

fries and create snacking occasions outside of traditional

in using all formats of potato as a carrier for trending

mealtimes, try promoting happy hours and seasonal

concepts. Lamb Weston products that lend themselves

favourites, and enhance ‘regular’ dishes to ‘premium’, all

well to loading up include Stealth Fries and Frenzy Fries,

by making the most of fries.

for their great hold time and long-lasting crunch.

Operators should make the most of seasonality and

1 Circana Foodservice Europe via European Foodservice Summit

sporting events and tap into Lamb Weston’s resources

2 CGA by Neilson IQ and The Caterer’s Hospitality

to enforce messaging. Margin is a key factor in making

Business Leaders Survey 2025

product selections, which is why the company works

3 Circana EU Foodservice Market Data, CREST®

collaboratively with its customers supplying quality

Consumer Data Panel Results

potato products as well as supporting them with insights, 21

Fastfood Professional • June and July 2026

For more information, contact: https://lambweston.eu June and July 2026 • Fastfood Professional

21

PUKKA BRINGS HALF-TIME HEAT TO CHIP SHOPS THIS SUMMER As the nation gears up for a huge summer of international football, fish & chip shops have a major opportunity to drives sales on match days.

F

rom pre-match orders to half-time hunger and post-

time – and unlock extra sales during a huge summer of

match dinners, fans will be looking for the kind of

international football.”

full-on flavour that’s perfect for the game. With its

Pukka is making sure operators have plenty of support

new limited-edition Chicken Vindaloo Pie, Pukka

behind the launch, with a major summer campaign designed

is giving operators a fiery new menu addition designed to

to put the pie in front of football fans across multiple

tap into that demand. Athol Dipple, Fast Food Professional’s

touchpoints.

Director, finds out more.

Throughout the summer, the Chicken Vindaloo Pie will

For takeaways and fish & chip shops, match days are

be backed by social and digital activity, shopper marketing,

always a big sales driver. But this summer, the opportunity is

PR, podcast partnerships, influencer content and trade

even bigger, with international football fixtures about to kick

support, all designed to build awareness and drive demand.

off. And, with many of the matches taking place stateside

With activity inspired by the iconic track Vindaloo – and

— meaning evening kick-offs for UK fans — operators are

famous faces from football and music helping to bring the

perfectly placed to tap into a wave of football supporters

campaign to life – Pukka is creating a high-energy moment

looking for the perfect half-time fix at dinner.

that operators stocking the pie can capitalise on over the

To help operators make the most of the occasion, Pukka

summer.

has launched its hottest pie yet with a four-chilli rating – the

Fisher continues: “We’re putting real investment behind

new Chicken Vindaloo Pie – developed with matchday

this launch because we know how important football

culture at its heart. Inspired by the iconic football anthem that’s been part of football fan culture for generations, the launch is designed to bring heat, full-on flavour and extra excitement to menus.

Pukka CEO, Isaac Fisher, says: “Where there’s football, there’s Pukka. And this summer, we want to help chip shops make

occasions can be for the trade. We want to help

Stock up now before the final whistle by contacting your Pukka representative, wholesaler, or call 0116 264 4000.

the most of every match-day moment with a pie that’s bold, fiery and made to get people talking.

drive footfall into stores and give chip shops something that genuinely gets customers talking.

The reaction to the pie so far has been huge, and we can’t wait to see chip shops across the country getting in on the action.”

The Pukka Chicken Vindaloo Pie is

available for fish & chip shops to stock throughout the

Our new Chicken Vindaloo Pie has been created to bring

summer as a limited-edition launch. Chip shop owners can

real excitement to menus, with full-on flavour and a serious

also get their hands on bespoke Vindaloo POS including

kick of heat. It’s a limited-edition launch designed to help

wobblers and tent cards, helping to drive even more

chip shops stand out, drive footfall – especially over half-

customers through doors.

22

Fastfood Professional • June and July 2026

June and July 2026 • Fastfood Professional

22

HE T? T S E T T O H OUR

R E V E E PI

FROM THE NATION’S NO.1 PIE BRAND* 23

Fastfood Professional • June and July 2026

June and July 2026 • Fastfood Professional

23

Summer of sport set to drive food sales as Americana urges operators to ‘Serve Up a Winner’ As the UK enters an action-packed season of sport, from rugby to tennis, and football to Formula 1, the latest Americana research shows that venues with appealing menus are primed to attract crowds and maximise their profits

M

ajor UK sporting events pumped almost

bun are key drivers of customer satisfaction and purchase

£9.75bn into the UK economy in 2024 , and

intent. By focusing on these aspects, alongside maintaining

with an unforgettable summer of sport ahead,

competitive pricing, venues can maximise sales and

wholesalers and operators are being urged to

customer loyalty throughout the busy sporting season.

1

seize the opportunity. New consumer research

Digging further into what quality is and what it means

commissioned by Americana reveals that live sport

to the consumer, the Americana research reveals that

remains a powerful driver of out-of-home visits – but

quality extends beyond the patty; while it of course

getting the menu right is crucial.

remains important, 61% agree the bun is equally

According to the latest research, 63% of consumers

important for overall satisfaction10, with 85% saying a

plan to watch sporting events at a pub, bar, sports venue

premium quality bun that stays soft and holds everything

or restaurant , with 67% frequently purchasing food on the way to, from, or during these events3. Ctrucially,

together feels more premium and better value11.

Visual cues play a significant role too. Freshly baked

over a quarter (26%) say no food menu would actively

appearance, grill marks, seeded buns, thickness and a

discourage them from choosing an operator , and a

glazed shine all signal quality to consumers, with 71%

further 41% say it would factor into their decision-

agreeing that a premium bun makes them feel their burger

making5. When watching sport outside the home,

is worth paying more for12. Pushing outlets to ensure their

consumers prioritise food that is easy to eat (49%) as

bun meets these winning visual quality indicators.

2

4

well as quick and filling (44%) , making burgers the ideal 6

menu offering to capitalise on this opportunity.

To support this opportunity Americana’s ‘Serving Up A Winner’ campaign includes a tailored sporting inspired

More than 8 out of 10 consumers (82%) say they are

insight and recipe booklet, designed to give operators

likely to order a burger whilst watching sport7 and almost 9

practical menu inspiration that is easy to execute during

out of 10 consumers (88%) rate the quality of ingredients

busy service periods while encouraging premiumisation

as important when ordering a burger out of home8. When

and trade-up.

asked what would make them more likely to order a

Samantha Winsor, Marketing Manager at Lantmännen

burger during a sporting event, quality ingredients and

Unibake UK says: “Major sporting events present an

gourmet bun ranked second (21%), behind value for money

opportunity for operators. People are spending more

(25%) and ahead of speedy service (15%)9. These insights

time in OOH venues to watch sporting events and food

show that not only are burgers a clear favourite among

becomes an integral driver on where they go.”

consumers, but quality ingredients from the filling to the 24

Fastfood Professional • June and July 2026

“Operator success or failure often comes down to June and July 2026 • Fastfood Professional

24

simply getting the basics right. Easy wins for operators include setting a menu that accommodates regular diners and sports fans, who want food that is easy to eat, good quality and value for money. This makes a quick serve burger menu the perfect solution during busy service times, where the importance of quality is not to be underestimated.”

“Your burger is only as strong as your bun. Consumers want to be confident that the food they pick up from the plate not only looks great but holds together. Choosing the right bun doesn’t just improve the consumer’s experience, it also supports operational efficiencies in the kitchen.

PANTHEON VPM MAKES LIGHT WORK OF VEG PREP

W

ith continued growth in the demand for vegetarian and vegan food alongside an increased focus on

healthy eating, many operations are experimenting with more vegetable-based dishes and sides.

Undoubtedly, using fresh produce is the preferred

Americana’s consistent shape, size and robust structure

option for many operators so investing in a good

offer a reliable solution that reduces waste and delivers

vegetable preparation machine can reap numerous

the perfect build when demand is high. It is a simple but

benefits in terms of cost effectiveness time saving and,

effective way for operators to protect margins, improve

ultimately, customer satisfaction.

consistency and keep customers coming back for more”.

Pantheon’s VPM veg prep machine is designed to

Thanks to Americana’s advanced production process,

deliver. Its durable construction ensures day on day

the buns deliver the quality, consistency and performance

reliability while its straightforward design means it is

that operators need. This means:

very user-friendly.

Signature sponge & dough technology*, delivering a

Its all-metal hopper and base will effortlessly chip,

soft but durable texture

julienne, dice, slice, shred and grate a wide variety of

Specially indented baking pans for consistent shape

fruits and vegetables and it is also suitable for softer

and size

items like bread, cheese and chocolate. It has a powerful,

Frozen within two hours of baking to lock in freshness

500W motor which cuts out instantly when the machine

Americana’s range of burger buns has something for

is opened, and, to provide additional stability, the unit

everyone and can help operators to Serve Up A Winner’

comes with sturdy rubber feet that grip the countertop.

each and every time.

The plug and play unit comes complete with 5 easy

For more information or to download Americana’s

to change discs (a 2mm & 4mm slicer & 3 graters). And,

Serving Up a Winner booklets visit:

beyond these, a wide selection of additional julienning,

www.americana.co.uk/insperation/insights/

dicing, chipping, grating and slicing discs are also available.

Sport Sells! And That Includes Burgers! | Americana

The VPM is extremely easy to clean as every part

1 Data Appeal, UK Events Report, 2024

of the body is readily accessible whilst the discs are

2-12 Opeepl on behalf of Americana: Burgers and Out of Home

dishwasher proof.

Sporting Events

For more information, contact: Sandro Wulkan.

* Not including Americana’s Brioche or Brioche style buns

Pantheon Catering Equipment. The Mill. Marsh Fold

For more information, please contact the press office

Lane. Manchester. BL1 4HG. Tel: 0800 0461570 Web:

on lantmannen@wildcard.co.uk

www.pantheonce.co.uk

25

Fastfood Professional • June and July 2026

June and July 2026 • Fastfood Professional

25

Paulig PRO launches A global range of authentic, barbecue sauces for foodservice

B

BQ remains one of the most powerful flavour

Paulig PRO’s new, easy-to-use Santa Maria The World of

drivers on foodservice menus, combining

BBQ range spans some of the world’s most flavour-forward

comfort, familiarity and bold taste that

barbecue styles – from Kansas City and Memphis to South

diners actively seek out. With demand for

Carolina, Alabama, New Mexico, South Africa and Korea.

smoky, barbecue-led dishes continuing to

The range comprises eight high-quality sauces,

rise, operators are looking for ways to deliver authentic

developed specifically for professional kitchens. All

flavour at speed, without adding complexity, prep time or

products are vegan-friendly, with the exception of the

operational pressure in the kitchen.

Alabama White Style BBQ Sauce, which is vegetarian:

Responding to this opportunity, Paulig PRO, the foodservice solutions provider behind the Santa Maria brand, has launched The World of BBQ – a new global range of authentic, smoky barbecue sauces designed specifically for foodservice. The range enables operators to tap into the enduring popularity of BBQ while bringing global inspiration, versatility and ease of use to menus across multiple formats and dayparts.

BBQ has evolved beyond a cooking method to become a flavour language that performs strongly on menus.

Research consistently shows strong consumer appetite

Kansas City Original Style BBQ Sauce – rich tomato tang, brown sugar sweetness and balanced smokiness.

Memphis Hickory Style BBQ Sauce – sweet, smoky and gently spicy with deep hickory notes.

New Mexico Chipotle Style BBQ Sauce – smoky and complex with chipotle, coriander seeds and warming spices.

Kentucky Bourbon Style BBQ Sauce – full-bodied with tangy tomato, brown sugar sweetness and a subtle smoky bourbon finish.

for BBQ flavours, with diners more likely to choose BBQ-

South Carolina Golden Style BBQ Sauce – bold,

flavoured dishes when they appear on menus . The World

tangy and lightly sweet, inspired by the state’s iconic

of BBQ gives chefs and operators an accessible way to

golden sauce.

respond to this demand with confidence, delivering bold,

Alabama White Style BBQ Sauce (Vegetarian) –

authentic flavour with minimal effort.

creamy, tangy and peppery with a distinctive zesty kick.

1

South African Braai Style BBQ Sauce – savoury and A Global Take on BBQ – Built for Professional Kitchens

tangy with tomato, vinegar and aromatic spices.

Drawing inspiration from iconic American BBQ regions,

Korean Gochujang Style BBQ Sauce – ‘swicy’ (sweet

global grilling traditions and emerging flavour trends,

and spicy) with deep umami richness.

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The World of BBQ Designed to Drive Menus, Simplify Operations Developed for use across QSR, casual dining, pubs and bars, on-the-go outlets and contract catering, the range has been carefully crafted to deliver consistent, authentic BBQ flavour with maximum versatility. Each sauce can be used as a glaze, dip, topping or side – helping operators refresh menus, add global variety and create craveable dishes without additional prep or specialist skills.

Barnaby MacAdam, Development Chef at Paulig PRO, said: “Our mission is to empower chefs and operators to unlock a world of flavour and create exceptional dining experiences. As BBQ evolves from tradition to innovation, The World of BBQ empowers operators to create flavourled bold and shareable dishes that keep diners coming back, transforming simple ingredients into crave-worthy menu moments. From Kansas City BBQ Steak to South African BBQ Halloumi Wraps or Korean Gochujang glazed wings, the range offers a versatile solution that works across multiple menu formats. While ideal for classic BBQ favourites such as ribs, wings and brisket, the sauces can also be used to add depth and flavour to salad bowls, wraps, loaded sides and indulgent dishes such as mac & cheese. Designed for ease of use and consistency in busy kitchens, the sauces allow operators to maximise menu

now available via Paulig PRO from national wholesalers.

versatility and unlock multiple applications from a single

To explore the full range of sauces and to discover

product – whether glazing, brushing, tossing or finishing

how they can enhance your menu offerings, please

– delivering authentic barbecue flavour with minimal

download Paulig PRO’s new ‘The BBQ Playbook’:

complexity.”

pauligpro.com/uk/world-of-bbq.

The new Santa Maria The World of BBQ products are 27

Fastfood Professional • June and July 2026

[1] Paulig PRO The BBQ PlayBook 2026 June and July 2026 • Fastfood Professional

27

Driving Volume & Margin with Chicken remains one of the most dependable proteins across the fast-food sector, combining broad consumer appeal with menu versatility, operational ease and strong margin potential.

A

ccording to Lumina Intelligence1, chicken

kids’ meals, snack boxes, sharers and value meal deals,

continues to outperform many other proteins

while also lending themselves to loaded and premiumised

in quick service environments, driven by its

menu applications.

versatility across multiple dayparts and menu

“Nuggets are a proven fast-food favourite,” adds

formats. This is reinforced by CGA by NIQ data2, which

Sampson. “They’re easy to prepare, easy to portion and

highlights the continued strength of chicken-based dishes

capable of working across different menu formats, which

in both eat-in and takeaway occasions.

makes them a dependable product for operators looking

“Chicken is one of the most resilient categories in

to drive repeat sales.”

foodservice,” says Oli Sampson, Managing Director of Central Foods. “It works across different formats, different price points and different dayparts, which makes it a reliable choice for operators looking to drive both volume and margin.”

Nuggets as a menu mainstay

Bringing global flavours onto the menu Operators are also increasingly looking beyond traditional coated chicken formats and introducing globally inspired flavours and formats to help differentiate their menus.

According to IGD and Lumina Intelligence4,

Chicken nuggets remain a core product for fast food and

international street food and Asian-inspired flavour

takeaway menus. Their familiarity, speed of service and

profiles continue to influence fast-food and takeaway

flexibility make them an easy choice for operators and

menus, particularly amongst younger consumers looking

customers alike, whether served as part of a kids’ meal,

for more variety and bold flavour combinations.

value meal deal, side, snack box or sharing option.

Golden Valley Foods Battered Chicken Nuggets, available

Products such as Tyson Foods Crispy Shredded Chicken and Tyson Foods Red Thai Chicken Strips, available

from Central Foods, are made from chopped and formed

from Central Foods, allow operators to introduce these

chicken breast in a light, crisp, garlic-free batter. Supplied

influences without adding complexity to the kitchen.

frozen and suitable for oven or deep-fry cooking, they

Tyson Foods Crispy Shredded Chicken is made

provide a consistent solution for busy fast-food kitchens

from 100% whole-muscle chicken and works well in

where speed, portion control and reliability matter.

loaded fries, rice bowls, wraps and sharers, while Tyson

According to Mintel3, snackable and shareable formats

Foods Red Thai Chicken Strips combine crispy coated

continue to perform strongly in quick service and takeaway

whole-muscle chicken with flavours including coconut

settings, particularly amongst younger consumers and

milk, lemongrass, chilli and kaffir lime for a more

group dining occasions. Golden Valley Foods Battered

contemporary menu option. Both products are IQF for

Chicken Nuggets naturally fit this demand, working across

convenience and consistency in busy fast-food kitchens.

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28

FIVE WAYS TO MAXIMISE CHICKEN SALES Use nuggets in kids’ meals, snack boxes, sides and sharers Build meal deals around chicken products by offering sides such as fries, mozzarella sticks and loaded options Offer dips, sauces and globally inspired flavour additions to increase spend Use internationally inspired chicken products to create wraps, rice bowls, loaded fries and sharing dishes Use frozen, portion-controlled products to support speed, consistency and margin

a Strong Chicken Menu “These kinds of products allow operators to broaden

“Chicken gives operators the ability to evolve their menu

their offer beyond traditional formats while still keeping

without reinventing it,” adds Sampson. “That’s where its real

service fast and straightforward,” says Sampson. “They

value lies.”

give menus a more premium and internationally influenced feel without creating operational challenges.”

PRODUCT PORTFOLIO A focused chicken range allows operators to cover multiple

Consistency in a pressured market

menu occasions with minimal complexity.

Operational simplicity remains a key driver in product

Golden Valley Foods Battered Chicken Nuggets (22g)

selection, particularly as labour challenges continue across

Irregular shaped, chopped and formed chicken breast

the sector.

nuggets in a light, crisp, garlic-free batter. Approx. 22g each,

Frozen chicken products that can be cooked from frozen and deliver consistent results help reduce prep time, minimise waste and maintain quality standards. Consistent portion sizes also support tighter cost control, which is increasingly important in a margin-conscious market.

“Operators need products they can rely on,” says Sampson. “Consistency of cook, consistency of portion and

supplied in 2 x 1kg packs and suitable for oven or deep-fry cooking.

Tyson Foods Crispy Shredded Chicken Pre-fried, fully cooked crispy shredded chicken made from 100% whole-muscle chicken. Suitable for loaded fries, wraps, rice bowls and sharing formats. IQF for convenience.

consistency of quality all play a role in protecting margin

Tyson Foods Red Thai Chicken Strips

and maintaining customer satisfaction.”

Pre-fried crispy coated whole-muscle chicken strips with flavours including coconut milk, lemongrass, chilli and kaffir

A category built for versatility

lime, offering operators a more globally inspired menu

Chicken works hard on a fast-food menu because it

option. IQF for convenience.

supports several high-demand sales opportunities without requiring excessive menu complexity. Nuggets can drive

For further information,

volume through kids’ meals, snack boxes and sharers,

visit www.centralfoods.co.uk

while globally inspired chicken products can help operators introduce more premium and contemporary menu formats such as loaded fries, wraps, rice bowls and sharing dishes.

According to IGD, menus that balance familiarity with flexibility tend to perform strongly in quick service

Data Sources

environments. Chicken lends itself well to this approach,

1. Lumina Intelligence – UK Foodservice Market Report (latest available)

offering a familiar base that can be adapted through

2. CGA by NIQ – Out-of-Home Consumer Trends

different coatings, global flavour profiles, formats and

3. Mintel – UK Food-to-Go and QSR Market Reports

serving styles.

4. IGD – Foodservice and Eating Out Trends

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Fastfood Professional • June and July 2026

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Tyson® & You.

NEW

We bring you ease.

Artisanal crunch

Crispy Shredded Chicken Feel the crunch in every bite.

Introducing Tyson’s latest menu sensation.

Golden, super-crispy coated bites made from whole-muscle chicken breast that are impossible to resist. Crispy on the outside, tender on the inside — all in uniquely shaped pieces.

Quick to prepare, no extras required – just serve and delight.

A versatile, on-trend chicken option for snacks, wraps, salads, or a standout main course.

Versatile to use

30

Value-Added Fastfood Professional • JuneChicken and July 2026

Made Easy, As Always.

100% Whole muscle chicken

No artificial flavours

June and July 2026 • Fastfood Professional

www.tysonandyou.com/crispyshredded

30

Tyson® & You.

NEW

We bring you Asia.

Trendy flavour concept

Red Thai Chicken Strips A taste of Asia in every bite.

Introducing Tyson’s latest menu sensation.

Crispy coated strips in golden breading, fresh and savoury, spicy, with distinct notes of kaffir lime, and chilli. Enriched with coconut milk for a creamy, aromatic finish.

Quick to prepare, no extras required – just serve and delight.

A versatile, on-trend chicken option for snacks, wraps, salads, or a standout main course.

Versatile to use

31

Value-Added Chicken Made Easy, As Always.

Fastfood Professional • June and July 2026

100% Whole muscle chicken

No artificial flavours

www.tysonandyou.com/redthai

June and July 2026 • Fastfood Professional

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Potato to Perfection The beloved chip is a classic comfort food that has maintained its popularity over the years, from French fries to waffles fries, chunky chips and more

W

hile chips have always been a fast

of consumers saying they buy it at least once a month –

food staple, right now they’re doing

according to our What the Cluck Report. Adding delicious

more heavy lifting on menus than

crispy chicken on top of fries is a natural next step. Using

ever before. Chips are no longer just a

Rooster’s Chicken Breading, whether that’s original or our

side, they’re becoming a great way for operators to drive

new Louisiana Style Breading, helps deliver that crunch

spend, stand out, and tap into demand for bigger, more

and flavour customers expect, turning a portion of chips

indulgent meals.

into a full meal.

A big part of that shift is the rise of loaded fries.

Sauces are just as important. They’re often what bring

Customers aren’t just looking for a portion of chips

everything together and keep customers coming back for

anymore; they want something that feels like a treat.

more, with 90% of consumers buying sauce to dip their

Loaded fries tick that box perfectly. They’re filling,

fried chicken into. Classics like cheese sauce and gravy

customisable, and ideal for sharing (or not). For

still do the job when it comes to comfort and indulgence,

operators, they’re also a smart upsell. You’re starting

but there’s also a big push towards heat. Rooster’s Hot

with something already on your menu and turning it

dipping sauce is a must-have now, giving customers that

into a premium dish with just a few extras. That’s where

spicy kick they’re increasingly craving.

easy to use pre-mixes come into play. Middleton Foods

Chips have become an excellent blank canvas. Whether

manufactures flavour-packed toppings that make it easy

it’s through seasonings, fried chicken and/or sauces,

to upgrade chips without slowing things down in the

there are loads of delicious ways to build something that

kitchen. Rooster’s range of gluten free chip seasonings

feels new without reinventing the whole menu. Chips

lets operators add bold flavours like Piri Piri, Smokey,

aren’t just popular; they’re one of the easiest ways for

Salt and Chilli or our new Salt and Vinegar. It’s a simple

fast food operators to stay on trend and grow sales.

topping, but it instantly elevates loaded fries with just a

To find out more about Middleton Foods, please call +44

sprinkle.

(0)1902 608122 or visit www.middletonfoods.com.

And why not add some mouthwatering fried chicken to the mix? Fried chicken is increasingly popular with 87% 32

Fastfood Professional • June and July 2026

To find out more about Rooster’s, please visit https:// www.roostersbreading.com/ June and July 2026 • Fastfood Professional

32

By Falk D Overaas, Head of Public Affairs at Ode

EASY-DRAIN FRYERS ARE EFFICIENT AND ECONOMICAL

T

he simple design of Pantheon’s easy-drain fryers

Latest news from Ode Ode strengthens its Norwegian Cod Farming portfolio to support its growth New CTO at Ode

makes it easy for users to significantly reduce their

energy usage. Controls are manual and straightforward, meaning that any member of staff can switch the fryer on only as and when it is needed. In addition, as the heating elements are immersed in the oil itself, contact is direct and temperature is achieved rapidly using minimal energy. During the cooking process, temperature is regained quickly as well – even after frying frozen foods.

The required temperature is set manually, and an

Frode Norman Vatne (above) has joined Ode as our new

indicator light clearly alerts the operator as soon as

Chief Technology Officer. Frode comes from Pelagia,

temperature is reached.

where he led their digital transformation. His mandate

The twin model has independent controls allowing

at Ode is to make us the most advanced cod farming

different types of foods to be cooked simultaneously or

company in Norway through smarter use of data,

enabling just a single well to be heated during quieter

automation and more connected operations across the

times – thus, once again saving on energy.

value chain.

Ode takes over Mowi facility in Vanylven Ode agreed with Mowi to take over their land-based facility in Vanylven on Norway’s west coast. Mowi will continue running the site through the summer with its current cleaner-fish stock, after which Ode will take

Pantheon’s easy-drain fryers are available in single 8 litre and twin 16 litre models that both feature frontsited drainage taps to allow for the easy collection of old cooking oil. Their stainless steel fabrication gives them durability and ensures they are extremely easy to clean.

Features include:

over both the site and its staff and convert production

User friendly controls

to juvenile and broodstock cod. The site has a strong

Temperature indicator light

track record of producing juvenile cod, and Ode will apply

Rapid heat up

for a change of species together so they can resume

Safety cut out thermostat

cod operations without interruption. It’s an important

Pull out handles for lifting and emptying tank

addition to Ode’s land-based capacity.

Rubber feet for added safety Supplied with dishwasher safe baskets with foldable handles.

The straightforward design eliminates dirt traps and allows ready access to all parts for efficient cleaning and maintenance.

Pantheon’s all encompassing 12 months parts and labour warranty applies.

For more information, contact: Sandro Wulkan.

Pantheon Catering Equipment. The Mill. Marsh Fold Lane. Manchester. BL1 4HG. Tel: 0800 0461570 Web: www.pantheonce.co.uk

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SpudBros to launch express store in Barnstaple One of 30 new roadside locations planned across the UK as part of partnership with Taster and EG On The Move

T

he UK’s most-followed jacket potato creators,

Jacob Nelson, co-founder of the SpudBros, said:

SpudBros have launched their latest Express store

“We’ve always wanted to make SpudBros as accessible

in Barnstaple. Together with Taster, the European

as possible and taking the brand roadside is a huge part

leader in creator-led food brands, and EG On The

of that vision. Seeing people pull up during a long journey

Move, the opening forms part of an ambitious plan to roll out

and grab one of our potatoes within minutes is something

30 new roadside locations across petrol forecourts over the

we’re really excited about. The response to the EG On The

next three years.

Move sites so far has been incredible and Barnstaple feels

The new launch follows a succession of acclaimed SpudBros Express openings in London, Liverpool, Sheffield and Portsmouth, alongside EG On The Move concessions in Blackburn and Wakefield, which marked the brand’s first dedicated move into roadside and forecourt retail. Designed to serve the millions of customers stopping at forecourts every week, the expansion reflects growing demand for fast, affordable and high-quality food on the go.

This signals a major new phase for the rapidly growing partnership between SpudBros, Taster and EG On The Move.

Purpose-built for high-footfall, convenience-led environments, the SpudBros Express concept has been

like another big step forward for us.”

Bertrand Peyrat, CEO of Taster, said: “SpudBros is one of the most exciting food brands in the UK right now because it combines genuine cultural relevance with an exceptional customer experience.

Together with EG On The Move, we’re building a modern roadside food concept designed around quality, speed and convenience, and Barnstaple is another important milestone in that journey.”

Zuber Issa, EG On The Move CEO, said: “We’re delighted to continue expanding our partnership

designed to deliver freshly prepared, fully loaded jacket

with SpudBros and Taster as we further strengthen our

potatoes in minutes without compromising on quality, flavour

foodservice offering

or portion size. Whether it’s a quick lunch on a long drive, a

across the UK. Customers

satisfying stop between meetings or an early morning bite,

are increasingly looking

the format has been developed to cater to every part of the

for high-quality, freshly

day. The recent introduction of a new breakfast menu further

prepared food whilst

reflects the shared ambition to serve customers from the first

travelling, and SpudBros

mile of their journey to the last.

Express delivers exactly

Each location serves the brand’s cult-favourite menu items,

that in a format perfectly

from the Tram Classic loaded with garlic butter, the signature

suited to modern

three-cheese mix, beans, crispy onions and world-famous

roadside retail.”

tram sauce, to the Spudfather topped with chilli con carne, tuna coleslaw and bolognese, alongside the ever-popular build-your-own option.

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Lamb Weston Launches Snap Fries, Unlocking New Snacking Opportunities For innovative ideas, recipes and potato inspiration, head over to www.lambweston.eu/ uk, call 0800 963962 or email us at salesUK@ lambweston.eu

L

amb Weston has announced the launch of

Snap Fries are frozen, pre-portioned and oven-ready,

Snap Fries, a new crispy fries product designed

offering a no-mess, labour-saving solution for operators

to capitalise on the rapid growth of snacking

with limited kitchen space or capabilities. The product

occasions and evolving consumer habits across the

cooks in just 90 seconds in a Fritessa Commercial Air

UK foodservice and travel sectors. The innovative, readyto-cook format meets growing demand for fries in nontraditional channels.

Developed in response to emerging consumption

Fryer and is also suitable for other oven formats.

The convenient, single-serve packaging is ideal for grab-and-go settings, and each case contains 36 portions of 120g (with a 100g option available for airlines), using a

trends, Snap Fries enable operators to serve high-quality,

9x9 skin-on cut for a premium, consistent appearance and

crispy fries in a wider range of locations and dayparts,

taste.

supporting Lamb Weston’s “Everything is better with

Originally developed for the airline industry, Snap Fries

fries” campaign and its focus on helping customers unlock

are already listed on KLM, demonstrating their suitability

untapped revenue opportunities.

for high-demand, space-constrained environments. The

Meeting Demand for “Fries Anywhere, Anytime”

format is also ideal for petrol station forecourts, wet-led

Consumer research by Monopack1 highlights significant

pubs, cinemas, travel hubs and leisure venues.

demand for fries beyond traditional quick-service restaurants. In the UK:

Fries remain one of the most universally loved food items, with 92% of consumers saying they like or love

55% of consumers say they would buy fries at petrol

them, according to Datassentials Consumer Preferences

station forecourts

Database. Snap Fries aim to extend that appeal into new

58% are interested in purchasing fries from retail hot

channels where fries have traditionally been difficult to

counters

execute.

65% of airline passengers would buy fries onboard, rising to 83% if offered in convenient packaging, and at a reasonable price

Unlocking Growth in a Changing Market As the UK foodservice landscape continues to evolve, Lamb Weston is focused on developing products that help

These findings reflect a broader shift toward flexible,

operators respond to changing consumer expectations

on-the-go snacking, where convenience, portability and

while maintaining efficiency and quality.

speed are critical.

Gunes Muftuoglu, Country Manager – Chains, Lamb

Gunes Muftuoglu; “With Snap Fries, we’re giving operators the tools to serve one of the nation’s favourite

Weston; “Snacking occasions are expanding, and

foods in more places than ever before. It’s about making

operators are looking for simple, scalable solutions

fries more accessible, more convenient, and ultimately

to meet demand in new environments. Snap Fries are

more profitable.”

designed to deliver exactly that – great tasting, crispy fries with minimal operational complexity.”

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Fastfood Professional • June and July 2026

1 FS Channel Potential CCI Findings 2024 (Airlines,

Retail Hot Counter, Petrol Stations & Coffee Shops) June and July 2026 • Fastfood Professional

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UK diners shift to bold flavours as global influences rise Paulig PRO’s first-ever Flavour Trend Report maps demand for discovery amid a changing taste landscape

A

lmost three-quarters (74%) of UK consumers are seeking new flavours when

The Taste the Future Flavour Trend Report explores four key themes shaping the future of flavour:

they eat out, according to Paulig PRO’s

Fading Into Fusion – Fusion is being redefined by

inaugural Taste the Future Flavour Trend

chefs from multicultural backgrounds, shaping a

Report. Created by Paulig PRO, Paulig’s foodservice

more fluid expression of global flavour.

business, the study is the first in a bi-annual series

Flavour Touch Down – Provenance and storytelling

exploring how food culture continues to evolve and has

are becoming increasingly important, as diners seek

been released as part of Paulig’s 150th anniversary.

deeper meaning behind the flavours on their plate.

The research draws on insights from a panel of 15 renowned chefs across 12 countries, in-depth conversations with more than 30 chefs in their own kitchens, and input from guests and staff in more

Unlocking Parts Unknown – Underexplored regional cuisines are stepping into the spotlight, driven by chefs drawing on their cultural roots.

than 150 foodservice environments. These qualitative

Beyond The Menu - Guests are seeking social,

insights are complemented by a consumer study among

shareable and immersive occasions giving them more

1,000 consumers in the UK, a market selected for its

reasons to return.

strong influence on emerging food and drink trends in

With 73% of UK consumers preferring to try a new

Europe, as well as interviews with food journalists and

restaurant when eating out, the Taste The Future

trend analysts.

Flavour Trend Report suggests newness is key for

The findings reveal that diners are actively looking for new flavours, with food cultures such as Korean,

frequent diners.

The research also highlights that 60% of UK diners

Filipino, Taiwanese and Middle Eastern garnering wider

want to know more about the story behind flavours on

influence. Dishes featuring heat, acidity, smoke and

the menu, giving operators the opportunity to use flavour

umami are gaining ground, reflecting a move away from

provenance to drive premiumisation and value.

subtle, single-note flavours towards food with greater depth and complexity.

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Fastfood Professional • June and July 2026

Herbs and spices continue to take centre stage as chefs seek products that offer greater complexity June and July 2026 • Fastfood Professional

38

and authenticity. From rare pepper varieties to locally sourced herbs, these ingredients are shaping how dishes

great job of bringing the flavour to us.”

Rebecca Grayson added: “There’s a long-term trend

are prepared and experienced, reflecting a broader shift

for Asian food in the UK that isn’t going anywhere.

towards more intentional and informed eating.

Korean is mainstream now, but I think we will start to

Paulig PRO’s comprehensive look at flavour trends was launched to trade and press in London at Flavour Forum ’26, bringing together chefs, operators and foodservice

see more elevated Korean food. I also think Filipino food will be a big trend as well as Malaysian.”

Asma Khan spoke about the importance of herbs

professionals to explore the future of flavour. The

and spices. She said: “I think it’s very important to try

programme featured a panel discussion with key industry

and present a dish in its best form. But you’ve got to

figures: Seamus O’Donnell, Culinary Director at The

understand how spices work and how they change when

Alchemist; Asma Khan, owner of Darjeeling Express; Martin

you’re cooking. Herbs and spices can really elevate a

Eshelby, Bidfood’s first Culinary Director; and Rebecca

dish, make it sophisticated and give it layers. Food is the

Grayson, Senior Category Insights Manager at Paulig PRO. Martin Eshelby told a packed room of Paulig PRO customers

one thing that connects us – a bridge between all of us. Flavour is a key part of that connection.”

Nick Minchin, Head of Regional Marketing UK&I

and trade media: “Consumer

and BeNe, Paulig Group, said:

research shows the need

“The restaurant scene has

and want for new flavour

always been where trends

profiles, such as Korean and

are born, tested and refined

Eastern Mediterranean, as

before reaching everyday

well as flavours like Za’atar and

tables. Today, inspiration

pomegranate molasses. We’re also

moves across many professional

seeing techniques such as smoking,

food and drink environments, from

pickling and fermenting. With new flavours and techniques, it’s best to start with small plates

restaurants and cafés to on-the-go concepts and workplace settings. With this trend

or a signature dish. Diners understand more about global

report and the Flavour Forum ‘26, we’re sharing insights

cuisines now, so it’s important chefs understand how to use

straight from chefs and foodservice professionals

different flavours.”

to highlight what’s shaping the future of food and

Seamus O’Donnell said: “At The Alchemist, we bring the menu to life – you’ve got to be brave. People also like bold visuals, especially for social media. Think

drink. It’s an invitation to see what people will be enjoying tomorrow.”

To read the Taste the Future Flavour Trend

torched marshmallows, French-dip sandwiches and

Report and explore the key flavour trends shaping

cheese pulls. You have to stretch the boundaries of

tomorrow’s menus, please visit: https://pauligpro.

a dish – you want people to come back. Paulig does a

com/uk/taste-the-future-trend-report

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By; Michael Eyre, Product Director, Jestic Foodservice

From Fried to Flame-Roasted: Chicken’s Next Big Trend Fried chicken, chicken burgers and wraps have long been a popular mainstay of our high streets. From the familiar suburban chicken shop to the local chip shop offering chicken alongside its core menu, chicken has always been one of our most popular go-to options for taste, quality, and convenience.

F

or operators looking to make a shift in their

which can help you to serve the best chicken in the area.

fast food offering, one of the key trends that

From Ayr King breading tables and Henny Penny pressure

we’re seeing across the market is a move

fryers to Rotisol rotisseries and Duke hot holding, you can

towards fried chicken from other cuisines,

be sure that with Jestic you’re getting the best equipment

joining the more traditional southern-US style chicken.

alongside the most insightful advice from our specialist

Currently, Korean fried chicken is becoming increasingly

culinary team. With the right equipment in the kitchen,

popular – driven in part by trends on social media,

chefs can make delicious chicken quickly and efficiently.

but we’re also seeing an uplift in different sauces and

For more information about the full Jestic equipment

dips being served with chicken to enhance the flavour

portfolio, please visit www.jestic.co.uk or call +44

experience.

(0)1892 831 960.

But when it comes to chicken, fried isn’t the only answer. Rotisserie chicken has recently seen a resurgence and is quickly finding its feet within the fast food scene.

Increasingly, consumers are choosing rotisserie chicken over fried chicken as a delicious yet healthier option.

Rotisserie chicken offers the same juicy flavour without the need for breading or deep frying. The rotisserie chicken was one of the original pre-prepared grab and go meals and consumers enjoyed the theatre of rotisserie, as well as the fact that it tasted great. Operators can offer a variety of delicious juicy chicken that can be put into wraps, served alongside a variety of side dishes or loaded on top of fries with speed and ease.

At Jestic, we have a full range of dedicated equipment 42

Fastfood Professional • June and July 2026

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42

From Loaded Fries to Gourmet Sides!

“When it comes to chips, classic favourites like loaded fries remain a crowd-pleaser, but operators are increasingly pushing boundaries with innovative options.

K

itchen teams can take a unique and creative

on quality, consistency, and efficiency to ensure they’re

approach to potatoes by rethinking shape,

maximising the potential of their food offering.

texture, and serving style. Customers look for

Brunner-Anliker equipment can play a key role in

dishes that feel premium and offer something

helping with this creativity. Its high precision cutting

different from the standard chip, which creates an

technology allows food operators to create speciality

opportunity for caterers to innovate with both format and

cuts, for example waffle fries and crinkle cut, as well as

flavour.

perfectly uniform thick-cut chips and skinny fries that

Sweet potato fries, and truffle-infused fries are growing in

deliver great crunch and eye-catching presentation.

popularity, appealing to customers seeking different textures

Using Brunner-Anliker slicing equipment allows

and flavours. Global influences are also shaping menus:

potatoes to be processed quickly and uniformly, ensuring

think Cajun-seasoned fries, kimchi or sriracha-topped sides,

even cooking and optimal texture while reducing waste.

and Mediterranean-inspired options with feta, za’atar, or

Consistent size and shape are essential for producing

garlic aioli. At Jestic, we would encourage operators to focus

fries that meet customer expectations every time. By using tools like the Brunner-Anliker and pairing innovative cuts with bold flavour combinations, kitchens can elevate fries and sides from a simple accompaniment to a memorable, high-margin feature on the menu.

Beyond quality of product, these systems help streamline kitchen operations. Automation helps staff to focus on service and presentation, while consistent portioning and batch control minimise waste and provide more predictable food costs.”

To find out about the full Jestic equipment portfolio, please visit www.jestic.co.uk or call +44 (0)1892 831 960.

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By - Oli Sampson, Managing Director of Central Foods, which now includes the Le Duc brand

Why Vegetarian Shareable Snacks are Becoming a Fast-Food Menu Essential

A

cross the UK fast-food sector, operators are increasingly looking for ways to broaden

items such as burgers, fried chicken and wraps.

For operators, these types of products offer a

menus while maintaining speed and efficiency

straightforward way to expand menus without

in the kitchen. Alongside traditional favourites

introducing additional complexity in the kitchen.

such as burgers, fried chicken and pizza, shareable snacks and side dishes are playing a growing role in driving customer spend.

Industry analysis suggests that meal deals and bundled

Designed for fast-food kitchens Le Duc’s range is ideal for professional kitchens where speed, consistency and convenience are essential.

The products are pre-prepared and quick-frozen,

offers now account for around 20% of fast-food menu

helping operators reduce preparation time while

items, highlighting the importance of add-on products in

maintaining consistent quality during service.

increasing basket spend1.

At the same time, consumer interest in meat-free options continues to rise, with around one-third of UK consumers now identifying as flexitarian, meaning they are actively reducing their meat consumption rather than eliminating it entirely2.

Against this backdrop, European manufacturer Le Duc is bringing its specialist range of vegetarian frozen appetisers to the UK fast-food sector through a partnership with Central Foods.

Founded in 1998 and headquartered in the Netherlands,

Most items can be cooked directly from frozen using standard fast-food equipment, including deep fryers and high-temperature ovens.

Typical cooking methods include: Deep frying at 175°C for approximately 1.5–2 minutes, depending on the product Oven cooking at 225°C for approximately 8–14 minutes, turning halfway through cooking This flexibility means operators can introduce new menu items without investing in additional equipment or

Le Duc is a family-owned company specialising in 100%

altering existing kitchen workflows.

vegetarian frozen snacks. The business has built its

A versatile vegetarian snack range

reputation around nature-based appetisers such as onion

The Le Duc range available through Central Foods to the

rings, cheese snacks and coated vegetables, combining

UK foodservice market includes a variety of vegetarian

traditional craftsmanship with modern production

appetisers suitable for sharing platters, bar snacks or

techniques.

side dishes.

The growing role of sharable snacks

Products include:

Sides and sharable snacks have become increasingly

Reformed battered onion rings

important within fast-food menus, helping operators

Reformed breaded onion rings

increase spend per visit while offering customers more

Beer-battered onion rings

variety.

Mozzarella sticks

Research suggests the UK fast-food sector is already

Camembert bites

worth around £40.5 billion, with the wider food-to-go and

Cream cheese jalapeños

quick-service market continuing to grow steadily through

Chilli cheese nuggets

to 2029 3 4.

Mac ’n’ cheese bites

Products such as onion rings, cheese bites and breaded vegetables are particularly well-suited to fast-food environments because they complement core menu 44

Fastfood Professional • June and July 2026

Breaded mushrooms Garlic breaded mushrooms Most items are supplied in foodservice pack sizes of 5 × June and July 2026 • Fastfood Professional

44

1kg or 6 × 1kg, giving operators flexibility in portioning

Garlic Breaded Mushrooms - Pack size: 5 × 1kg

and freezer storage.

Product code: LD410803

Many of the products are also vegetarian approved,

Whole mushrooms coated in seasoned breadcrumbs and

while selected items are suitable for vegans, helping

enriched with a subtle garlic flavour.

operators cater to a broader customer base.

Cooking instructions: - Oven or Deep fry

Many of the products are designed to sit alongside traditional fast-food menu items such as burgers, fried chicken and wraps, allowing operators to introduce additional sides without changing existing kitchen equipment or service procedures.

Supporting menu innovation Vegetarian appetisers are becoming increasingly common across fast-food menus as operators respond to demand for flexible dining formats, sharable snacks and meat-free options.

By combining convenient preparation with familiar flavours, Le Duc’s products provide a practical way for operators to diversify menus while maintaining the speed and efficiency required in high-volume environments.

Through Central Foods’ national wholesale distribution network, the Le Duc vegetarian snack range offers operators a convenient route to expanding menus with reliable, easy-to-prepare products.

Beer Battered Onions - 6 x 1Kg Product code: LD152107 Freshly cut whole onion rings coated in a light batter enriched with beer flavour, delivering a crisp exterior

Oli Sampson, Managing Director of Central Foods, which now includes the Le Duc brand commented that, “shareable snacks and vegetarian sides are becoming a core part of fast-food menus. With Le Duc joining the Central Foods portfolio, operators can introduce these products quickly and confidently without changing their kitchen operations.

Sides and shareable snacks are one of the simplest ways for fast-food operators to increase basket spend.

The Le Duc range gives them high-quality vegetarian options that are quick to prepare and easy to add to existing menus.”

For more information, go to www.centralfoods.co.uk 1. Meaningful Vision – UK Fast-Food Menu Strategy Report (meal deals and bundled offers) 2. Mintel – UK Consumer Dietary Trends Report (flexitarian consumers) 3. Mintel – UK Fast Food Restaurants Market Report (sector value forecast) 4. Lumina Intelligence – UK Food to Go Market Report (2026), including forecasts through to 2029

and soft onion centre.

21

Y

Y AN

AR

st

Made with 49% mozzarella cheese, these sticks are

NNIVERS

21

Product code: LD154204

tA

AR

Mozzarella Sticks - 6 x 1Kg

s

Cooking instructions: Oven or Deep fry

NIVER

S

coated in seasoned breadcrumbs for a crisp finish and the signature melted cheese stretch when cooked.

Suitable for vegetarians.

Cooking instructions: Oven or Deep fry

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Délifrance launches premium hot sandwich range Délifrance has launched a new range of premium hot sandwiches designed for hotels, bakery-to-go, QSRs and coffee shops

T

he six-strong line-up is positioned as a

so we’ve focused on offering premium, familiar favourites

convenient, high-quality option to deliver

as well as some more artisan options like the ham hock

satisfaction throughout the day.

sourdough melt.”

It includes an all-day breakfast wrap - a

tortilla filled with sausage, bacon and hash brown in

The sandwiches are all ready to heat and serve within 18 minutes.

tomato relish - alongside traditional favourites such as a

The latest Delifrance report, Prove It: The Trends

ham and mature Cheddar cheese ciabatta and a ham and

Driving Sandwich Consumption in 2026 explores the key

cheese toastie. For a more indulgent offer, the range also

forces behind the UK sandwich market’s renewed growth.

features a ham hock sourdough melt, made with pulled

As consumption rises, the category is being shaped by

Irish ham, mature Cheddar and mustard, topped with a

expanding dayparts and evolving expectations around

Cheddar and stout lid. Mediterranean-style and Cajun

quality and format.

chicken ciabattas complete the range.

Drawing on a survey of UK adults, Délifrance insight,

Stéphanie Brillouet, marketing & innovation director,

and expertise from Harris & Hayes, the report highlights

Délifrance UK, says: “The new range has been developed

how taste, quality, convenience, health, and social media

to offer convenient, top-quality sandwiches. Our

influence are shaping consumer choices. It also explores

latest research shows that The UK sandwich market

how sandwiches are evolving in both format and flavour

is experiencing a period of renewed growth, driven by

- balancing innovation with familiarity to deliver both

rising consumption, expanding dayparts and evolving

comfort and excitement.

expectations around quality and format.

It’s a market defined by both comfort and exploration, 46

Fastfood Professional • June and July 2026

To download and read the report, go to https:// delifrance.com/uk/sandwich-trends-report June and July 2026 • Fastfood Professional

46

Hoshizaki Makes an Advance on the Booming Grab-and-Go Market by Expanding into the Multideck Category Hoshizaki UK has expanded its popular ADVANCE series to include a selection of Multideck refrigerators

B

oasting stacks of benefits, Hoshizaki’s newest additions provide operators with a sleek and sophisticated design that puts food and drink in the spotlight, and convenience at the heart of the design. With capacities ranging from 600L to

1120L, the ADVANCE Multidecks are available in a variety of sizes to suit venues of all types.

All units within the range also benefit from adjustable height shelving with four shelves provided. These shelves can be tilted up to 75o angle to create attractive displays, while the clear, tempered glass upstand at the front prevents stock from slipping. Fully integrated LED lighting in each level also helps showcase products in their best light. For quick and easy close-down, Hoshizaki’s Multidecks also feature a night blind with soft-close, meaning stock can remain overnight and thus making stock rotation far easier and helping reduce unnecessary food waste.

Simon Frost, Director Hoshizaki UK & Ireland, explains the advantages of Multidecks: “When it comes to grab and go, convenience is key. Customers want to be able to quickly select their food, and then literally grab it and go. Multidecks eliminate the hassle of opening and closing doors yet make the food selection process more immersive for consumers, compared to having staff-facing access units only. With these units operators are putting products within arms reach, encouraging purchases, while streamlining customer service.”

Popular for making premium refrigeration accessible to the wider market, Hoshizaki’s ADVANCE series already comprises a variety of blast chillers, upright cabinets, and counters – with optional toppers and saladettes – fridges and freezers. For style-conscious operators, these models slot in perfectly for a front-of-house operation as a solo component, or to complement existing

behind-the-counter ADVANCE units.

For more information on Hoshizaki, please visit www.hoshizaki.com 47

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From Breading to Bun with Jestic Foodservice Solutions

F

rom juicy smash burgers to crispy chicken

with operators to provide tailored advice, practical insight,

tenders, the ability to prepare, cook and serve

and industry-leading knowledge. We are committed

products perfectly is critical to your success. In

to offering a carefully curated portfolio of brands

today’s fast-paced world, where time is of the

that genuinely understand the needs of foodservice

essence, consumers are increasingly seeking quick service

businesses, whether it’s a single-site operation or a large-

without compromising on quality. As a result, the fast-

scale chain. Whatever the size or setup, Jestic delivers

food sector has undergone a significant transformation,

equipment solutions designed to elevate performance and

redefining what it means to deliver fast food.

drive success.

This is where smart kitchen design, streamlined

Preparation is the foundation of any great fast-food

workflows, and high-performance equipment becomes

offering, that’s why Jestic partners with AyrKing to supply

essential. From prep to plating, every stage must be

innovative breading tables. Designed to improve efficiency

optimised to ensure that quality is never sacrificed for

and reduce waste, these systems ensure that every

speed. At Jestic Foodservice Solutions, we understand

product is coated evenly while making the most of every

these evolving demands and the opportunities they

ingredient. Cooking is where precision and reliability come

present. Our expert sales and culinary teams work closely

into play. The range of Henny Penny fryers is engineered to meet the demands of high-volume fast food kitchens from open fryers to pressure fryers, depending on your needs as an operator and the menu you’re offering. The result from Henny Penny is consistently crispy, golden products from chicken to fries that meet the highest standards. Once cooked, maintaining product quality until the point of service is just as critical. The Duke ReadyFlex™ hot holding cabinet provides outstanding food holding performance while offering unmatched flexibility back and front of house. Of course, no burger is complete without the perfect bun. The Antunes vertical contact toaster delivers a consistent, golden-brown finish every time, enhancing both the appearance, taste and temperature of the final product.

Together, these solutions form a seamless workflow from breading to bun, that empowers operators to meet the demands of modern fast food. By investing in the right equipment and processes, businesses can improve efficiency, reduce waste, and consistently deliver exceptional food.

For more information visit jestic.co.uk or call 01892 831 960

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F O O D S E R V I C E S O LU T I O N S

From Breading to Buns - Get it Right with Jestic!

Fried chicken just gets more and more popular, and whether you’re serving the classics or have a menu with a Korean, US or Caribbean twist, you need the best equipment and advice. Jestic’s portfolio of leading brands includes AyrKing breading tables to make the most of your raw ingredients and Henny Penny pressure fryers for the very crispiest fried chicken. For busy periods you can prepare ahead and hold your food in perfect condition with Duke hot holding, all before toasting your buns, wraps, and more to crisp perfection with premium toasters from Antunes. For crispy delicious chicken and the latest insight from right across the sector, choose Jestic.

At Jestic we do not simply supply equipment - we find the very best solution for you... You’ll receive expert advice from our knowledgeable sales team, award-winning staff training and menu development from our experienced culinary team. All with the support R&S Services our service and maintenance partners - with engineers available nationally, you can trust an R&S engineer to get you up and running again.

Fastfood Professional • June and July 2026 49 www.jestic.co.uk

01892 831 960

49 info@jestic.co.uk

June and July 2026 • Fastfood Professional

BAGELS, BAKES, BITES Delice de France is capturing 2026’s biggest Bakery trends with new spring/summer range

D

elice de France, the leading supplier of

Expansion in chilled

bread, bakery and food to go, has launched

Last year, Delice de France extended into the chilled

its 2026 Spring/Summer catalogue, unveiling

food-to-go category with a range of new sandwiches,

47 new on-trend products across bread,

wraps and heat-to-eat products, launched under its

patisserie, snacking and chilled.

The launches demonstrate Delice de France’s

Delice to Go sub-brand.

Following customer feedback from operators that they

continued mission to build on its bakery expert status by

are looking for more flexibility with the sandwich fillings,

adding complementary products outside of the category.

Delice de France is bringing five bestselling varieties

This year’s catalogue sees Delice launch sandwich

to market, available in 1kg tubs. The fillings are hand-

fillings, pizza toppings, spreads, and soup, enabling

mixed enabling greater consistency and available in

customers to drive more value from their range and

Coronation Chicken, Tuna Mayonnaise, Mixed Cheese &

simplify their ordering processes.

Spring Onion, Egg Mayonnaise and Chicken Mayonnaise.

Value-driving savouries

A smooth and versatile vegetable fat spread – Bebo

With handheld bakery snacking continuing to drive

Butterich – is also now available, making Delice de

growth and value for operators, Delice has looked to

France a one-stop-shop for sandwich needs.

cuisines from around the world to continue to meet

Best in bread

demand. Taking inspiration from the Caribbean, Delice

Delivering exceptional bread products is Delice de

is introducing five savoury Jamaican Patties in Beef,

France’s heartland and this year is no exception. The

Chicken, Lamb, Vegetable and Jerk Chicken varieties.

company is tapping into the increased demand of US-

Meanwhile, a duo of savoury Scandi-inspired hand-

style comfort foods with a septet of sensational new

twisted Knots in Spinach & Feta and Pepperoni & Cheese

fully baked bagels (available in Plain, Sesame, Poppy

present a hearty standalone snack or premium sandwich

Seed, Multigrain, Everything, Cheese & Jalapeno and

carrier for outlets looking to elevate their lunch offering.

Veggie varieties).

Delice is also launching a Chicken Curry Slice, offering

Elsewhere in bread, the new Multiseed Sub Roll Hinged

tender chicken in a rich, aromatic curry sauce; a Chilli

Cut is an 8-inch sub roll featuring a soft, wheat-based

Beef and Cheese Slice, as well as a Chicken Bake and

interior with a lightly crisp crust, a convenient hinged

Cheese & Onion Bake.

cut for easy filling, and topped with a nutritious mix of

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golden linseeds, millet seeds, and black poppy seeds.

In addition, Multi-Grain Country Roll is a rustic roll, baked to a golden finish with a hearty, wholesome character.

Tempting treats Leading Delice’s new treat products is a trio of Pastry Swirls in Maple & Pecan, Vanilla and Cinnamon & Hazelnut varieties. Consumer testing found 74% of respondents thought the range matched ‘very well’ with what they look for in a sweet treat1. Tapping into the trend for lighter treats, there’s also a new trio of mini muffins in Blueberry, Sicilian Lemon Curd and Chocolate Chip flavours.

AND BRETZELS: With apple ranking as one of the key flavours of 2026, Delice is launching an Apple Cake with Butter Crumbles. It’s a moist, tender apple cake topped with golden, buttery crumbles for a satisfying crunch.

The natural sweetness of the apples blends with the rich, soft cake base, creating a balanced texture and flavour.

Delice’s range also contains stand-out performers that tap into current bakery trends. For example, a Cheese Bretzel – a pretzel knot featuring a soft, chewy interior and a golden, lightly glazed crust for a distinctive finish – and a Funfetti Crodot, a readyto-eat crodot finished with a smooth pink coating flavoured with strawberry. The soft, layered pastry contrasts with the sweet outer glaze, creating a rich and indulgent bite.

Commenting on the launch of the new range, Thierry Cacaly, Delice de France CEO, said: “Each year we challenge ourselves to go bigger and better with our Spring/Summer launch and the team have truly outdone themselves this year.

Whether its stand-out treats and bread products or expansions in chilled that will help our customers drive their sales, Delice de France’s range has once again grown stronger, and we can’t wait to hear what our customers think.”

1 Delice de France x Vype 2026

Delice de France’s Spring/Summer 2026 Catalogue is available now.

For more information, call 0208 917 9600 0r go to www.delicedefrance.co.,uk 51

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Shmoo shakes up the menu at Terrace View

L

ocated on the top floor of Herongate Club

It’s not just the theatre and quality of the drinks; it is

Leisure Centre in Hungerford, Terrace View is

how easy they are to make as Colin continues: “Shmoo

an independent family-run café that provides

milkshakes are really easy to make. If I can make them,

breakfast, lunch, snacks and a selection of

anyone can make them! You simply add semi-skimmed milk

drinks to both club members and visitors alike. With exquisite

to the line of the branded Shmoo cup, add a scoop of Shmoo

views of the Berkshire countryside, Terrace View stands out

powder, pop it on the mixer for 30 seconds and bang, you’ve

for its ambience, as owner, Colin Matthews-Hewer explains:

got your milkshake. You can then finish your shake off with

“I have been running Terrace View Café for the last three

cream and toppings.”

years. People tend to come here to relax after they’ve done

As well as being the UK’s leading thickshake brand, Shmoo

a workout, sauna or swim. We also get a lot of families here,

is high in protein and calcium (when made to instruction

so it is important that our food and drink menu appeals to a

with semi skimmed milk), low in fat and free from artificial

wide range of customers.”

ingredients. To further appeal to gym-goers , Colin explains

It was this younger customer base that led Colin to shake

how he plans to upgrade the classic Shmoo milkshake with

up his menu with a milkshake offering as he believed it

protein powder: “We’re looking to offer customers the option

would be a perfect fit for Terrace View’s menu. After a bit

to add protein powder to their milkshake as there seems to

of product research, he came across Shmoo, from Aimia

be a high demand for this amongst our gym customers. The

Foods for Professionals: “We looked at a variety of different

fact that Shmoo gives us this versatility is really brilliant.”

milkshake brands, but Shmoo came out on top! It is certainly proving to be very popular with our customers.”

Terrace View first explored Shmoo by using the brand‘s

Both new and existing Terrace View customers have fallen in love with the new milkshake menu as Colin enthuses: “Since we started selling Shmoo, we’ve had some fantastic

starter kit, which includes Shmoo powders, toppings, a

feedback. It is a very refreshing drink and goes down really

steel mixing cup for the Shmoo machine and point of

well with our customers.”

sale material. Colin was delighted that this kit contained

He expands by saying: “I would definitely recommend

everything required to get started with their shake menu:

Shmoo to other outlets – restaurants, cafés, leisure centres –

“The Shmoo starter kit is absolutely fabulous! It was easy to set up, and we were able to start making milkshakes almost immediately. Just superb!”

As Shmoo allows Colin to make a delicious, creamy thickshake in front of the purchaser, it adds additional

it is a very good product that customers love, and they have a very good markup too!”

To watch the full video case study, visit: https://www. youtube.com/watch?v=fQFZpoGe8Bw&t=14s To find out more about Shmoo, please visit: https://www.

theatre to the experience and grabs the attention of other

shmoodrinks.com/ https://www.aimiafoods.com/shmoo-

customers. By watching their drinks being made, customers

drinks/

know exactly what they’re getting, and they also have the

To find out more about Terrace View and the Herongate

option to customise this with different flavours and toppings.

Club, please visit: https://herongate.club/

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The UK’s Best Ice Cream has been Crowned at the 2026 Golden Scoop Awards The UK and Ireland’s finest ice cream makers were celebrated at the 2026 Golden Scoop Awards. Hosted by the Ice Cream Alliance, the UK and Ireland’s only trade body focused on ice cream, the awards crowned the nation’s best scoops

T

he annual awards ceremony brought together

and winner of the UK Gelato Festival World Masters

the industry’s leading producers, innovators

2021), Jonny Ireland (Technical Expert), Josef Boni (Ice

and artisans for an evening dedicated to the

Cream Expert).

craft of ice cream and gelato.

The evening opened with a welcome speech from Ice

The ceremony, sponsored by NIC UK, was hosted by James Sinclair, entrepreneur and owner of Rossi Ice Cream, and

Cream Alliance National President David Otterburn,

judge and respected ice cream expert Josef Boni.

who noted a significant rise in participation this year.

THE WINNERS

“This year, we have doubled the amount of entries

Marvin Benton Outstanding Contribution Award: Josef

and companies entering, along with welcoming an

Boni

independent expert judging panel.”

Guido Morelli Rising Star: Rene Waltham

According to Catherine McNeil, Director of Operations at the Ice Cream Alliance, the awards play an important role in helping consumers discover the country’s best producers.

“The Golden Scoop Awards are designed to be a trusted guide for consumers seeking the very best ice

Parlour of the Year 2025: The Scoop Company Mobiler of the Year 2025: Warren Dickens of Warren’s Ice Cream Ltd UK’s Best Pistachio: Caliendo’s UK’s Best Vanilla: Arran Dairies Limited

cream the UK has to offer,” she said. “At the same time,

UK’s Best Chocolate: Fortes Ice Cream Ltd

it provides a platform that inspires businesses to push

UK’s Best Strawberry: Lick Gelato

boundaries and continue innovating.”

UK’s Best Innovative: Lower Mill of Tynet Farm

Participants could enter multiple categories for a chance

UK’s Best Soft Serve: Ciccarelli Artisan Gelato

to win the coveted Golden Scoop National Champion

UK’s Best Sorbet: Oscar’s Gelato

title. In addition, entrants achieving at least 85% of the top

UK’s Best Newcomer: Baci Di Gelato

score receive a 1–5 star rating, a mark of excellence that helps customers identify outstanding products.

The awards are supported by major sponsors

UK’s Best Open Flavour: Oscar’s Gelato Golden Scoop National Champion: Oscar’s Gelato

including Cadbury, British Sugar, Flora Food Group,

With more than 80 years of history, the Golden Scoop

Lakeland Dairies, and Tetra Pak, helping ensure wide

Awards remain one of the most respected events in

industry recognition for the winners.

the ice cream calendar. Known for its rigorous judging

All entries were blind-judged by a panel of expert

process, the competition celebrates the highest

tasters who evaluated each product on appearance,

standards of quality, craftsmanship and innovation

texture, body, flavour and overall palatability. This

across the industry.

year’s judges included Simon Tasker (Technical

Find out more about The Ice Cream Alliance

Expert), Fabiano Franzoso (Independent Gelato Chef

here: https://ice-cream.org/

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COUNTRY CHOICE EXPANDS ITS FOOD TO GO RANGE Country Choice has expanded its

and have a four-hour hot-hold shelf life once baked. Both

hot food-to-go offer for convenience

bakes carry an RRP of £2.80.

Made with free range eggs and developed to meet

retailers with the launch of two new

the demand for high protein, low carb options the Plain

savoury bakes – a Chicken Bake and

Omelette and Cheese Omelette are fluffy, folded half

Sticky Pork Rib Bake – and two new high

moon portions. They are ideal for convenience retailers

protein omelettes – Plain and Cheese.

looking to expand their hot food options with a simple, versatile product that has all-day appeal and will deliver

T

strong margins.

a classic, mainstream option that will sit alongside the

on-trend way of strengthening their breakfast and all day

existing Steak Bake on any retailer’s planogram. For

hot food offer.

he Chicken Bake - made with succulent diced

Positioned as an alternative for consumers who are

chicken in a smooth, creamy sauce, encased in

looking to cut their carb intake or reduce their meat

golden puff pastry - introduces a long awaited

consumption, the new omelettes offer up to 12g of protein

core flavour to the range, filling a clear gap for

and up to 200 calories per serving, giving retailers an

consumers seeking something richer and more indulgent,

The Plain Omelette features a free range egg recipe with

the Sticky Pork Rib Bake hits the spot with its tender pork

a light, fluffy texture, while the Cheese Omelette adds extra

rib pieces coated in a sticky, sweet barbecue sauce, and

mature Cheddar for a richer flavour profile. The omelettes,

wrapped in golden, flaky puff pastry. The Sticky Pork Rib

which weigh 100g and are supplied in cases of 24, are

Bake replaces the existing Pulled Pork Bake, and steps in

supplied frozen, oven ready and easy to hot hold for up

as a fresh, indulgent option that keeps the range moving

to two hours. Country Choice recommends displaying

forward by building on the popularity of slow-cooked pork

the products in either its Square Savoury Tray or Square

flavours while introducing a richer, more premium profile

Savoury Bag for maximum visibility and ease of service.

that will encourage consumers to trade up.

Ready to bake, suitable for all-year-round consumption and ideal for convenience stores, forecourts, and hot food-to-go operators looking to strengthen their grab and go offer, the 170g bakes are supplied in cases of 36 55

Fastfood Professional • June and July 2026

RRPs for the omelettes are in the range of £2.00 to £2.30 for the Plain Omelette and £2.30 to £2.50 for the Cheese Omelette.

For more information, or to place an order, visit countrychoice.co.uk, or call 0344 892 0399.

June and July 2026 • Fastfood Professional

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Whip up more sales What better way to celebrate National Ice Cream Month this July than with Angelito Ice Cream Mix and DaVinci Drizzles?

W

hoever came up with the idea of

– these thick dessert sauces offer a

National Ice Cream Month knew

premium touch, adding flavour and

exactly what they were doing, giving

visual appeal.

us a whole 31 days dedicated to this

Operators can also expand their

summer favourite! And now, we’re setting you up for a

offering by using different cone styles and

summer of success, because with the right ice cream mix

serving Angelito in a range of formats from tubs, waffle

and finishing touches, a simple cone can become a high

bowls and sundaes or pairing it with hot favourites like

margin earner.

apple crumble or chocolate fudge cake for a

With a cost Made with Kerrymaid’s trusted dairy simple but effective dessert upgrade. price of only £0.17 per expertise, Angelito Ice Cream Mix combines Angelito Ice Cream Mix is available in serving and a typical selling high quality ingredients with exceptional 1, 5 and 10 litre pack sizes, making it price of £2.50, Angelito Ice Cream suitable for businesses of every size. taste and texture to create the thick, Mix gives an outstanding POR of The larger formats offer excellent value, perfectly swirled soft serve ice cream customers love. Meanwhile, its ready to delivering more portions at a lower cost approximately 93%! use liquid format suits all types of soft serve

and helping operators maximise profits during

machines, making it ideal for busy operators.

National Ice Cream Month and throughout the busy

Profitable menu options

summer season.

One of the biggest advantages of soft serve is its versatility. Moving beyond a plain cone opens up a world of profitable menu options. For example, offering toppings such as fruit tots, sugar strands, chocolate pieces, nuts and marshmallows allows customers to personalise their ice cream while increasing the value of

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

each sale.

Complementing the creamy quality of Angelito soft serve are DaVinci Gourmet Drizzles. Available in five popular flavours – Belgian Chocolate, Strawberry, Raspberry, Toffee with Double Cream and Salted Caramel 56

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June and July 2026 • Fastfood Professional

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D*

COM

R

PETITO

T ES TE

d l e i y e r o m % 0 4 up to oft serve mixes! other s

than

†

STOCK UP

NOW DELICIOUSLY

SWEET

CREAMIER

TASTE & TEXTURE

HALAL CERTIFIED

To create the complete dessert solution for your customers, call 0800 783 4321 or visit www.kerrymaid.com 57

Fastfood Professional • June and July 2026

* Source: Consumer Testing, Base 100 - Date 12.23, † Based on a 143g serving, 7 servings per 1ltr carton.

June and July 2026 • Fastfood AVAILABLE IN:Professional

1L, 5L & 10L

57

Twinning Is Winning!

Carpigiani Unveils New High-Capacity Soft Serve Machine

C

arpigiani, the unrivalled world leader in the

flexibility as an overrun of 40-80% can be achieved.

manufacture of gelato, ice cream and pastry

The UF 720 can also be further configured to suit

equipment, is delighted to unveil its new high

operators’ individual needs, with a choice of door style and

capacity, high performance UF 720 soft serve

cooling method. Operators can choose from either a twin

machine. This compact, high production unit can produce soft

twist door – which accommodates the lowering of the left

serve, sorbet, frozen yogurt and shakes; and can produce over

and right levers to dispense single flavours, with the central

1000, 75g soft serve portions an hour – making it the perfect,

lever dispensing a mix of the two – or two independent

versatile machine for operators wanting to boost production

doors, which allows the user to simultaneously run different

without compromising on space.

programmes on each side (for example, a user can run a

On the addition of the UF 720 to the Carpigiani UK

pasteurisation cycle, while the other side is in production

portfolio, Paul Ingram, Managing Director, Carpigiani UK,

mode; or even run a cleaning cycle on one side, while

comments:

remaining in production on the other side!). Both are also

“At Carpigiani UK, we’re delighted to now offer the UF 720 soft serve machine to customers. At just 56cm wide, the UF

available as a star door, which allows for the use of the new nozzles and single-portion kit.

720 incorporates the advanced technology of the UF 920,

Fully loaded with Carpigiani’s industry leading

but adapted into a smaller, space-efficient design. We believe

technology, the new UF 720 is a dream for operators

that this will be a game changer for operators, as it makes

to use and maintain. It’s equipped with an automatic

high production more accessible to those with limited space.”

self-pasteurisation system, meaning it only needs

For ultimate flexibility, the new UF 720 has two separate

cleaning every 42 days. The UF 720 also includes

refrigeration systems and user interfaces, meaning each

Carpigiani patented Hard-O-Tronic® technology, which

side can run independently (or just one side can be used, if

allows operators to adjust the machine to produce their

desired). A choice of two models is available – the gravity

preferred consistency, whether that’s for soft serve,

feed, which has two 16 litre tanks, and can produce up to

sorbet, frozen yogurt shakes or for filling pots, moulds or

692, 75g portions per hour using both tanks; and an overrun

ice cream cakes.

of up to 40%. Or the pump feed model, which has two 11

For more information on the new Carpigiani UF 720

litre tanks, and thanks to its pressurised steel pump with

soft serve machine or to attend a Carpigiani Soft

advanced gears, can produce up to an impressive 1040, 75g

Serve Consultancy course, please

portions per hour (again, using both tanks) for outstanding

contact sales@carpigiani.co.uk.

performance even when demand is at its peak! The more

Alternatively, please

advanced pump feed system also allows operators greater

visit www.carpigiani.co.uk.

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Nestlé Professional® taps into demand for branded sweet bakery with new muffin range Nestlé Professional’s new range of branded muffins, produced in partnership with Cherrytree Bakery, is now core listed within Sysco/Brakes, supporting foodservice operators to meet growing demand for premium, recognisable sweet treats in out-of-home.

T

he range features three muffin variants

a simple and effective way for operators to enhance

inspired by Nestlé’s iconic: Aero , Rolo

menus, differentiate their offer and unlock additional

and Munchies® brands. With 63% of UK&I

sales.

®

®

consumers more likely to buy sweet bakery

Kate Alexander, Head of Food & Commercial Channels

when it features a recognised brand, and Nestlé brands

at Nestlé Professional UK&I, said: “Branded sweet

driving 54% interest, these familiar flavours help reduce

bakery continues to be a strong driver of growth in

choice hesitation and bring trusted appeal to a versatile,

out-of-home, giving operators a simple way to elevate

all-day bakery format .

their offer while meeting clear consumer demand for

1

The sweet bakery category, now worth £2.8bn ,

familiarity and quality. This range has been designed to

highlighting a clear opportunity for operators to drive

combine the strength of well-loved Nestlé brands with

incremental sales through the category. Muffins in

the convenience and consistency operators need, helping

particular remain a relevant format thanks to their

them deliver standout bakery options with minimal effort

versatility, broad consumer appeal and relevance across

and maximum impact.”

2

on-the-go and afternoon treating occasions. As a result, muffins remain a staple in out-of-home bakery, offering

To order via Brakes, use the following product codes: 5023331 – Muffins made with Mint Aero®

a convenient, high-margin option that performs across

5023333 – Muffin made with Rolo®

multiple dayparts.

5023335 – Muffin made with Munchies®

The range is listed on Brakes, with each product supplied frozen in a convenient format (2 x 12 muffins per case). With a five-day ambient shelf life once thawed

1 - Human8 – Importance of brands project for Nestlé Professional, June 2024

and simple thaw-and-serve preparation, operators can

2 - Human8, Nestlé Sweet Bakery Concept Test Report,

defrost only what they need, reducing waste, improving

commissioned by Nestlé Professional, online quantitative

stock control and ensuring fresh, consistent quality in

survey of 750 UK consumers who buy sweet pastries from

busy foodservice environments. By combining trusted

grocery stores, fieldwork conducted 28 November–10 December

brands with a proven bakery format, the range offers

2025.

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59

EG On The Move Launches New In-Store Bakery Concept

E

G On The Move has launched its latest in-store QSR concept, Bill’s Bakery, across 4 of its forecourts. Opening earlier this year, the fresh-focused bakery concept

has rolled out to EG On The Move sites at Stowmarket, Cobalt, Wyberton and City Services Liverpool, and has employed a team of 20 across the Bill’s Bakery concept. The company predicts the new bakery will soon be landing in many more forecourts across the group.

Junaid Manjra, Director of Retail & Foodservice, EG On The Move, explains more about the new concept, “The traditional bakery concept with a freshly made in-store food offer has resonated with our customers, and our market research has confirmed that a traditional, hearty range including things like sausage rolls and freshly baked baguettes - but also a decent, quality coffee that they can order and be on their way quickly, is a winning formula. So, that’s what our new Bill’s Bakery concept has been created to deliver. We’ve focused on exceptional quality, fresh bakery items and hot food that will appeal to our target group.”

Set up as a value driven offer with no compromise on quality, the hearty in-store bakery offering looks to attract the early morning tradesperson on their way to work, needing a quick breakfast and a decent coffee, and maybe grabbing a sandwich for lunch.

Freshly baked baguettes, filled soft rolls, and salad boxes will be prepared daily in store, and a variety of hot food will be available in hot hold cabinets for self-selection. Traditional sweet favourites also feature on the menu, with Cinnamon Swirls, Belgium Buns and donuts adding to the range available.

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Aimia Foods for Professionals Tops Off Milfresh with Rebranded Coffee Whiteners and Toppings

A

imia Foods for Professionals has announced an

no surprise then that this market is predicted to grow by

expansion to its market-leading Milfresh brand

6.2% each year, and we are thrilled that Milfresh is helping

having added Karimer’s Bluetop and Greentop

operators tap into this growing market.*”

Coffee Whiteners and Deluxe Club Cappuccino

Topping to its portfolio.

Whether used in cafés, restaurants, hotels or vending, Milfresh Bluetop and Greentop are professional grade

Boasting the same superior product that customers know

whiteners that are developed for operator convenience.

and love, these popular coffee whiteners and topping have

With an extended shelf life and no refrigeration required,

been redesigned with a sleek new on-brand look. All three

these tea and coffee whiteners deliver the same desirable

coffee packs now feature the classic Milfresh stripe down

taste and texture of fresh milk whilst also being more cost-

the centre of the packaging, and to further align with the

effective. On top of this, Milfresh Bluetop and Greentop

widely recognised Milfresh brand, both the Bluetop and

are specially designed for vending with a powdered

Greentop include the distinctive, cow print design found

format that ensures complete dissolution and smooth flow

on Milfresh hot chocolate. Despite the new packaging,

through automated beverage machines. Milfresh Bluetop

these coffee whiteners and cappuccino topping retain

delivers a refreshingly, light taste so is a fantastically

their premium quality with reduced fat and increased milk

versatile addition to hot drinks. Alternatively, Milfresh

proteins to enhance both taste and appearance.

Greentop elevates coffees thanks to its slightly higher fat

Michelle Younger, Marketing Director at Aimia Foods for Professionals comments: “Milfresh is a category leader when it comes to milk-

content to provide a luxuriously creamy topping with a rich mouthfeel. Meanwhile, Milfresh Club Cappuccino is recommended for speciality coffees, and uses the finest

based products so adding Karimer’s tea and coffee

ingredients that adds a desirable foam layer to lattes and

whiteners and Club Cappuccino topping into the mix was a

cappuccinos.

natural way to expand Milfresh’s trusted range of products.

*Dataintelo

As takeaway orders and the popularity of coffee increases,

To find out more about Milfresh,

the practicality of whiteners and cappuccino toppings

please contact Aimia Foods for

makes them increasingly important for operators. It is

Professionals on 01942 4086000

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By: Philip Sanderson, Sales Director at Valentine & Cuisinequip:

“Loaded and dangerous: the humble potato becomes the main attraction”

P

otatoes are found on nearly every menu in today’s diners and fast-food restaurants. One of the most popular items, is the humble chip that can be seen as an accomplice to nearly every fast-food main

meal, whether that is a burger or sandwich. While thin and crispy fries remain a well-liked chip variant, customer trends have pivoted in recent years, with many now also enjoying crinkle cut, sweet potato, and waffle fries. Customers now demand more potato variety, resulting in fast-food operators having had to embrace changes in preference by further innovating their menus, with customisable options such as loaded fries also taking quick serve restaurants by storm.

Loaded fries enable customers to modify a simple bowl of chips into a standout menu item, by combining with more desirable ingredients, such as different meat and cheese selections as well as a mixture of sauces that “pimp” the look and taste of the humble potato. To provide such items,

cycles, enabling use across multiple fryers and helping

operators need the correct tools at hand to keep fast and

kitchens maintain oil quality with minimal disruption to

effective service flowing.

service.

With more emphasis on loaded dishes in fast food

The system retains all the core benefits that have made

restaurants, and within inevitably busier kitchens, operators

VITO a staple in commercial kitchens worldwide. The unit

need to assess ways they can achieve consistently good

is placed directly into hot oil, where it removes suspended

results without additional labour and costs. Potato products

particles and debris automatically, without the need for

such as fries offer some of the strongest profit margins on

supervision. After a standard cycle of approximately 4.5

any menu, due to the item’s cheap cost against its higher

minutes, the filtration process stops automatically, leaving

perceived value. To further increase these profit margins,

the oil ready for immediate reuse.

premium toppings can help to increase profitability even

Poor oil quality can often leave potato menu items such as

more. As the exclusive distributor for VITO cooking oil

waffle fries and triple cooked chips, looking soggy and overly

filtration range in the UK, Valentine & Cuisinequip offer

greasy. The cordless VITO VM Battery thoroughly maintains

technology that is unique, portable and suitable for all types

oil quality, and therefore preserves food standards, keeping

of commercial fryers. VITO technology enables operators

potatoes and fries crispy and fresh.

to save as much as 50% on their oil costs, by improving

VITO can also empower operators with quick and informed

the quality and prolonging the life of their oil and ensuring

data-driven decisions on oil quality. Using an advanced

potato products are always cooked to the gold standard.

traffic-light system with the scientifically backed Total

The VITO range of oil filtration equipment is designed to

Polar Material Analysis (TPM), the VITO FT440 provides

provide the one-stop solution to these needs and deliver

percentage readouts and an instant traffic light colour signal,

flexibility and efficiency in kitchens. Building on the success

giving chefs a clear indication as to whether the oil is still

of the existing VITO VM, VITO have launched the new VITO

usable, safe or needs to be removed, and further reducing

VM battery - bringing full mobility to frying and oil filtration.

oil waste whilst improving kitchen sustainability goals. For

The VITO VM battery is cordless and fully mobile through

operators, this innovation ensures that chefs can maintain

an 18V interchangeable battery system, allowing operators

their focus on perfectly cooking their menu items, such as

to filter frying oil without the restriction of accessibility to

skinny fries, to the best of their abilities, with the confidence

power supplies or being affected by power cuts.

that Valentine & Cuisinequip have the technology at hand to

Each battery charge supports four or more filtration 62

Fastfood Professional • June and July 2026

help deliver consistent results.

June and July 2026 • Fastfood Professional

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By: Philip Sanderson, Sales Director at Valentine & Cuisinequip:

Smarter Frying: How Twin Basket Technology is Helping QSR Operators Cut Costs and Improve Allergen Control As fast-food and quick-service operators continue to face rising energy prices, labour shortages and increasing consumer expectations around food safety, pressure on the modern commercial kitchen has never been greater

O

perators are expected to deliver at speed, with consistency and quality, while also managing costs and maintaining stringent allergen controls.

For many fast-food businesses, investing in

the right frying equipment is becoming one of the most important operational decisions they can make.

Demand for allergen-free menu options continues to grow, with diners more aware than ever of allergens and dietary requirements. At the same time, operators are under pressure to avoid cross-contamination without sacrificing kitchen space, efficiency or profitability.

This is where the Valentine is helping operators rethink their approach to frying.

Both the CORE and CORE Smart range of fryers are available with twin pan options - and one of the standout features available on the CORE Smart twin pan fryer range is the added option of twin-pumped oil filtration, which provides separate pumps and oil buckets for each fry tank. This allows

of +/- 1°C to ensure consistent cooking results.

operators to safely prepare allergen-free products alongside

An integrated ECO function automatically lowers oil

standard menu items, without the risk of oil contamination

temperatures to 120°C during quieter periods, helping reduce

between tanks. Crucially, it removes the need for operators to

energy consumption, extend oil life and minimise waste. The

invest in two separate fryers solely for allergen control.

adaptive cooking setting also automatically detects load size

For many quick-service restaurants, where kitchen space and energy costs are under constant pressure, this offers significant operational and financial advantages.

Managing allergens within a busy kitchen remains one of

and adjusts cooking times accordingly, helping operators maintain consistency while simplifying kitchen processes.

Available in widths from 200mm to 600mm, with both single and twin tank configurations, the CORE and CORE

the sector’s biggest challenges. Fried menu items such as

Smart ranges are designed to suit fast-food kitchens of all

chicken, fish, onion rings and battered products frequently

sizes. Additional options such as automatic basket lifts, turbo

contain allergens including gluten and dairy. Even if a product

models and advanced filtration systems allow operators to

itself is gluten-free, cooking it in oil previously used for gluten-

tailor the equipment to their individual operational needs.

containing products can result in cross-contamination and pose a serious health risk to customers.

As operators continue balancing cost pressures with increasing customer expectations, investment in smarter

The twin filtration system available on the Valentine CORE

kitchen technology is becoming essential. By combining

Smart range of fryers helps operators create clear separation

intelligent energy-saving features with practical allergen-

between menu categories, reducing c

control solutions such as twin-pumped filtration, the Valentine

ontamination risks while maintaining speed of service.

CORE and CORE Smart fryer ranges provide operators with a

Alongside allergen control, the CORE Smart range has also

way to improve efficiency, reduce risk and avoid the expense

been developed to help operators improve energy

of installing multiple dedicated fryers.

efficiency. The smart digital control panel features six

For more information on the Vito range, please visit

customisable programmes and delivers temperature accuracy

www.vitouk.co.uk or call 0118 957 1344.

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By: Gail Bellamy, Sales & Marketing Director, Synergy Grill Technology

Synergy Grill Technology for better, cleaner grilling

“

W

hen it comes to sourcing a

to cook on-trend smashed burgers quickly, easily and

commercial grill that is able to

consistently!”

execute healthier, better quality

Gail adds, “It’s no good practising proper disposal of

fast food items faster, Synergy

food waste if a fast-food restaurant fails to appropriately

Grill Technology is the place to turn to.

manage the disposal of fats, oil and grease.”

This is because all Synergy Grills now come with

The good news for operators of the Synergy Grill is that

SMART control technology. These new controllers will

fat disposal requirements are completely eradicated with

place your grill onto a rapid heat up stage for a quicker

this award-winning solution. This is thanks to Synergy’s

start-up process, and also allows the chef to control

patented atomisation process which returns in-which

the unit in 1oC increments for full control over various

natural food oils are used as a secondary heat source,

foods cooked. What’s more, Synergy Grill’s patented gas

thus turning fat into free fuel.

burner system enables the flame to burn to extremely

The unique system of elements has been built into the

high temperatures which atomises the fat molecules

grill for extra heat generation, meaning fats from food

produced from grilled food for a healthier cooking

are naturally vaporised, eliminating the need for dirty

process. Due to this atomisation, there is no cross-

fat trays and the need to dispose of fat waste altogether.

flavouring through smoke contamination, therefore

Instead, you simply vacuum out the carbon dust at the

grilled fast food classics such as burgers, halloumi for

end of service – a simple housekeeping task that staff

wraps and vegetables skewers can all be cooked at the

need no further training on once demonstrated once!

same time.

With no fat tray, not only is the Synergy grill quick

Once the fat has atomised, moisture penetrates back

and easy to clean, but the cleaner smoke can reduce the

into the food to ensure a perfect texture and taste with

number of duct and extraction baffle cleans. Flues stay

far less shrinkage than competitors. Even chicken or steak

twice as clean with a Synergy Grill too because their

kebabs which tend to dry out on conventional chargrills

extractions shafts are not so heavily lined with grease

retain their moisture and flavour, so there is no restriction

and maintenance such as routine deep cleans and daily

to what fast food outlets can put on their menus.

primary filter cleaning is halved, further saving the waste

For further menu versatility, we also offer a wide range of accessories such as a rotisserie and wok-station

and water systems.

Fast food venues should keep their eyes peeled for a

which can easily be added onto a Synergy Grill. Our

new grill that will be launching very soon.

latest griddle plate has proved particular popular across

For more information on Synergy Grill Technology, please

the board, with many venues now using this accessory

call +44 (0) 1480 811000 or visit synergygrill.com

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By: Mark Conron, Group Head of Customer Communications, Nisbets UK.

Use your Grill and Salamander to Capitalise A high performing grill is at the backbone of any fast food service as this adds a delicious, charred flavour and attractive finish to a variety of dishes. With this in a mind, a reliable option is essential for a fast service and to minimise downtime.

U

nderstanding the importance of durable grills, all Buffalo products undergo rigorous testing and come with two years free warranty as standard to provide operators

with piece of mind.

For a powerful addition to fast-paced kitchens, the Buffalo Rise and Fall Salamander Grill is ideal for browning, caramelising and adding that finishing touch to baked dishes such as mac and cheese. To ensure precise results, the upper grill can be easily positioned at the desired height whilst the adjustable temperature controls consistently deliver exceptional cooking results. Designed with operators in mind, this salamander grill couldn’t be simpler to use with dial temperature controls and a stainless steel construction for easy cleaning.

To capitalise on the versatility offered by grills, operators can tap into the growing popularity of international cuisines, particularly the rise of Pan-Asian dishes. Providing the deep, authentic taste of Japan, the Buffalo Konro Grill is based on the classic Japanese design for traditional cooking but has been reimagined for a more eco-conscious choice. Instead of the classic ceramic tile, the Buffalo Konro Grill uses a natural, compostable version to minimise waste without affecting heat retention. Alongside this ecofriendlier design, this grill remains a versatile choice delivering maximum flexibility for everything from slow-roasting and yakitori-style skewering to searing ingredients directly on the hot coals to unlock an intense smoky flavour. And the grill isn’t just limited to Japanese cooking; it can also help elevate British classics such as steaks and vegetable skewers.

For more details, call 0117 316 500 for assistance.

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By: Alistair Farquhar, director of key accounts, UK & Ireland, Welbilt

The evolution of Griddling As a manufacturer working closely with operators across QSR, fast casual and high-volume venues, we are seeing grilling technology evolve faster than many other parts of the kitchen

W

hat stands out most today is not just the

fully automatic, programmable and designed for speed,

emergence of new equipment, but how quickly

but what the real value operators highlight is consistency.

operators are moving away from traditional open

If you are running multiple sites, you want a burger

chargrills toward safer, more efficient, more automated

or chicken fillet to look and taste the same whether it

systems.

is coming out of store one or store 100. A centralised

Today, the operators we are speaking to are telling

controller and pictorial interface make that possible,

us the same thing: the old gas chargrill is becoming

and because the control system is shared across Welbilt

harder to justify. It pulls a huge amount of energy, throws

brands, teams tell us it creates familiarity across the

heat into the kitchen, demands constant attention, and

entire kitchen.

carries risk, especially when you are dealing with high

Energy efficiency is another major driver. Modern

fat proteins. By contrast, modern enclosed electric grills

electric platen technology only heats the surface that

allow teams to cook faster and more safely, with less heat

touches the food, and units drop into standby to save

transfer, fewer flare ups, and significantly lower running

power during quieter periods. When operators compare

costs.

that to the constant draw of a full chrome griddle

In terms of automation one of the biggest shifts we’re

or gas charbroiler, the business case becomes clear.

seeing is the demand for intelligent assistance. Nobody is

Add in simplified cleaning, often as easy as applying

asking for robots, but they are asking for equipment that

a high temperature cleaner and wiping down, and the

reduces manual intervention. In high volume QSR, where

operational savings become significant.

labour is tight and staff turnover is high, operators want

What is interesting is that this shift is no longer

technology that removes the need for someone to stand

limited to global QSR chains. Independents are now a

over a grill flipping burgers or turning chicken fillets.

growing part of the picture. Many chefs and business

They want a system where they place the product, press a

owners have used these grills earlier in their careers in

button and walk away until the grill alerts them.

branded environments and now want the same speed and

Clam shell grills are becoming central to that

reliability in their own concepts. Although these units sit

movement. In our own portfolio, the Garland Xpress Grill

at a higher investment level than a basic grill, we hear

is a good example of where the industry is heading. It is

consistently that long term savings in labour, energy and

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66

product consistency outweigh that initial cost.

Looking ahead, I would say the industry is still catching up with the technology, not the other way around. The fundamentals of good grilling, even heat distribution, speed and repeatability have not changed, but the control systems, compression technology for trends like smash burgers, and energy saving features continue to improve. Innovation will often be driven by the needs of large global operators, and those advancements then filter down to the wider market.

What is clear is that grilling technology is becoming smarter, safer and more efficient. Operators want equipment that frees up staff, delivers consistent results and keeps energy costs under control, and the latest generation of grills is designed to meet exactly those needs.

Wexiödisk enter their greenest era yet with every machine now being made from 98% recycled

with Garland S

wedish warewashing manufacturer, Wexiödisk is excited to announce that their work with Aperam had cranked up a notch, so much so that every

For more information: https://www.garland-group. com/Products/Griddles-Grills

Wexiödisk machine will now manufactured will be made from 98% recycled steel, with 0% compromise on steel quality. This includes internal components as well as the body of each dishwasher.

This clear commitment to minimising the brand’s burden on the earth’s resources is one that feeds into Wexiödisk’s company ambition for environmental excellence very clearly, and compliments the brands commitment to developing sustainable, environmentalconscious solutions as Johan Engström, Purchasing Manager at Wexiödisk, reflects : ‘‘Our partnership with Aperam has truly allowed us to deliver a new level of environmental excellence without forgoing quality. Since the very beginning, one of our brand USP’s has been that we use quality steel both internally and externally. So, to be able to retain the same durability and quality credentials that our brand is known for, while reducing our own CO₂ emissions by over 700 tonnes each year by using Aperam infinite™ stainless steel is fantastic’’ Roger Klavus, Aperam’s CEO Nordic, shares in Johan’s enthusiasm: “ We are committed to supporting Wexiödisk on their sustainability journey. I want to thank the teams at Wexiödisk and Aperam for their enthusiasm and engagement. Together we will shape the future.”

To find out more about Wexiödisk, please contact David.glover@wexiodisk.com or visit www.wexiodisk. com/en *scope1+2+3 upstream versus standard Aperam

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UK Government Minister Dame Angela Eagle MP with acclaimed chef, writer and broadcaster CJ Jackson (Credit Marcio Schimming)

UK Government Minister Dame Angela Eagle MP’s address at Seafood Expo Global 2026 (Credit Marcio Schimming)

UK seafood casts its net wide at Seafood Expo Global

T

he UK seafood industry cast its net on the global

octopus, alongside Cornish sardines, monkfish, hake, lemon

stage at the Seafood Expo Global in Barcelona,

sole, plaice, the UK’s diverse seafood offering reflected both

sending a clear message that it is ready to play ball

regional heritage and modern excellence.

in international markets.

Export-ready exhibitors from across the United Kingdom

Equally central to the UK seafood story are the skilled coastal communities that have honed their expertise over

showcased world-class quality, trusted provenance and

generations. From fishing and aquaculture to processing and

sustainable practices, demonstrating their ability to meet

innovation, highly skilled professionals across the UK combine

growing global demand. This is underpinned by strong UK

traditional knowledge with modern techniques to deliver

Government support, with a £1.5 million, per year Seafood

reliable, high quality produce for international markets.

Exports Package announced at the Expo to turbocharge growth and expand UK seafood exports into key international markets.

Taking place in Barcelona, Spain, the Expo brought together

Dame Angela Eagle, UK Government’s Minister of State for Food Security and Rural Affairs, said: “Seafood Expo Global is a vital opportunity to showcase the very best of UK fish and shellfish on the world stage. Our fish

over 35,000 seafood professionals from more than 150

and seafood are celebrated internationally for its exceptional

countries, offering an unrivalled platform for buyers, suppliers

quality, trusted provenance and the skill of the communities

and industry leaders to connect, share innovation and explore

who harvest and prepare it. From responsible and sustainable

new market opportunities.

practices to transparent supply chains and world class

Flying the flag for the UK, exhibitors within the UK pavilion demonstrated the strength and diversity of the nation’s seafood offer, all underpinned by the industry’s commitment to quality, provenance and sustainability.

With over 11,000 kilometres of coastline and nutrient rich

standards, the UK seafood industry continues to set itself apart.

“I’m proud to see UK businesses in Barcelona, building new partnerships and demonstrating why UK seafood is so highly regarded across global markets.”

surrounding waters, the UK is perfectly positioned to produce

Seafish’s Chief Executive, Colin Faulkner, added:

world class seafood. From Atlantic cod, haddock and mackerel

“UK fish and shellfish is recognised globally for its short,

to Welsh lobster, Yorkshire brown crab, whelks, scallops and

transparent and traceable supply chains, alongside rigorous

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JJ Foodservice Launches New ‘Signature’ Herbs and Spices Range

Government Minister Dame Angela Eagle MP meeting UK businesses at Seafood Expo Global 2026 (Credit Marcio Schimming)

requirements, holding internationally recognised voluntary

J

accreditations that set them apart on the global stage.

essentials like ground black pepper, oregano and cumin

food safety and welfare standards enforced at every stage of production. Many UK businesses also go beyond statutory

“Seafood Expo Global provides an essential platform to feature what the UK has to offer, connecting worldwide buyers with innovative companies that are export ready and

J Foodservice has launched a new range of herbs and spices under its new ‘Signature’ brand – a premium own-brand range designed for caterers and home cooks alike.

The range includes 16 products spanning everyday

through to specialty ingredients like turmeric, sumac and isot pepper.

The new herbs and spices range also includes four

demonstrating why UK fish and shellfish continues to be

new JJ own label 3kg SKUs: ground black pepper,

trusted on the world stage.

garlic powder, crushed chilli and paprika powder for

“As such, Seafish are proud to be able to partner with Defra and other UK government departments to facilitate and host companies from all four nations of the United Kingdom on the UK pavilion at SEG.” The UK’s presence at the Expo forms part of the GREAT Britain & Northern Ireland campaign, which promotes the very best of UK food and drink globally, celebrating produce

restaurants.

Sezer Ozkul, Chief Product Officer at JJ Foodservice, said: “We created the Signature brand to give our customers an own-brand option that delivers premium quality at everyday low prices. We’ll be expanding the Signature brand over the coming months with new products that reflect what our customers are looking for.”

The Signature herbs and spices range features colour-

that combines tradition, innovation and outstanding quality.

coded packaging – green for herbs, red for spices and

To find out more about UK fish and shellfish and the wider UK

off-white for other products – making it easy for busy

seafood industry, visit www.seafish.org.

kitchens to identify what they need at a glance.

Prices start from just £1.49, with the full range available to order now at jjfoodservice.com and across JJ Foodservice’s 12 UK branches. The 16-strong Signature brand will be expanded over the coming months to include new products across additional categories.

Shop the range at https://go.jjfoodservice.com/spices For print articles, readers can scan the QR code:

Dame Angela Eagle DBE MP, UK Government’s Minister of State for Food Security and Rural Affairs with Seafish’s Chief Executive, Colin Faulkner and UK businesses attending Seafood Expo Global (

All photography by - Marcio Schimming 69

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JJ Foodservice launches one-stop-shop Fish & Chips campaign with £30 offer

J

J Foodservice – named Food & Drink Wholesaler

Featured brands include Glacialis, Enniberg, BN

of the Year 2026 at The Caterer Supplier Awards

and Kirkella, alongside JJ’s own Wild Caught range,

– has launched a new Fish & Chips campaign to

developed specifically for the chip-shop trade in

highlight its ‘one-stop-shop’ concept ahead of

portion sizes from 4oz to 32oz+.

National Fish & Chip Day on 5 June.

The brochure covers everything else a chip shop

The campaign includes a new brochure showcasing

needs under one roof – from Harrisons and Heinz

JJ’s full frozen fish and seafood range, a £30-off voucher

sauces to Pukka Pies and Ben Shaws soft drinks,

for all new customers and an educational social media

alongside alternative proteins like breaded chicken,

campaign explaining the benefits of MSC-certified Frozen

plus all the packaging, cleaning and hygiene products

at Sea, IQF and Wild Caught options.

to match.

Each format offers different benefits for chip-shop operators:

Baris Kacar, Chief Sales Officer, JJ Foodservice said: “Fish and seafood caterers have had a tough few

Frozen at Sea (FAS): caught and frozen within hours,

years, and we want to make it as easy as possible for

often onboard the trawler, locking in peak freshness

them to get back on the front foot – reliable cod and

and a firmer texture than chilled fish that has travelled

haddock supply at a time when sourcing good fish

to market.

isn’t straightforward, plus everything else a busy shop

Wild Caught: hand-selected, boneless, pre-trimmed and zero-glaze – pay for fish weight rather than added ice or water, with consistent portion sizes for menu costing.

needs, all under one roof, with one delivery, from one supplier.”

Download the brochure at: https:// go.jjfoodservice.com/fishbrochuredownload

Individually Quick Frozen (IQF): each fillet frozen

70

separately rather than in a block, so kitchens can use

New customers can apply for the £30 voucher

exactly what they need with no defrosting waste.

at https://go.jjfoodservice.com/TradeNewFish30

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The Most Rewarding Year for Customers Nisbets Rewards Plus, one year on

N

isbets customers have been benefitting from

year on and the results are in as Gareth reflects on the

12 months of the company’s free loyalty

benefits of Rewards Plus:

programme, ‘Nisbets Rewards’, alongside an

“The Rewards Plus loyalty scheme has been fantastic,

annual subscription, ‘Nisbets Rewards Plus’, which helps

not just when kitting out our kitchen following the

customers unlock even greater rewards. Over 1,000

refurbishment but ongoing as well. It is fair to say we

Nisbets customers have chosen the upgraded package, and

made full use of the discounts and vouchers we got

in the past year, these customers have collectively earned

as part of this, and we will absolutely be renewing our

enough points to save over £4 million on their purchases.

subscription next year and enjoying these benefits for

With so many savings up for grabs, now is the perfect time

many years to come.”

for customers to renew their annual subscription and enjoy another rewarding year.

Nisbets launched Rewards Plus to open up new doors for customers, providing them with exclusive benefits to

Available both in store and online, Rewards Plus doubles

help manage costs. Mark Conron, Group Head of Customer

the points earnt for each £1 spent (ex. VAT), and more

Communications at Nisbets UK, expands on this, adding:

points means more vouchers! That’s not all, Reward Plus

“Rewards Plus was developed as part of our pledge

customers also get access to exclusive discounts, free

to support the hospitality industry and, a year down the

delivery and a £25 voucher to spend each quarter, helping

line, it is doing exactly that! Just look at the savings our

operators in challenging economic times.

customers have seen so far! With over 1,000 customers

One customer who has capitalised on everything Rewards

now reaping the benefits of Rewards Plus, we are eager to

Plus has to offer is The Royal George in Tintern. As a long-

grow this scheme throughout the next year, making this

standing Nisbets customer, Executive Chef, Gareth Hope

even bigger and better.”

first discovered the subscription during the hotel’s fullscale refurbishment, and for him it was a ‘no-brainer’. A

Advertise With

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Fastfood Professional • June and July 2026

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

Call Athol now on

07725 434173 June and July 2026 • Fastfood Professional

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T.Quality Foodservice Appoints Martin Clarke as Sales and Marketing Director

M

National food wholesaler T.Quality Foodservice has announced the appointment of Martin Clarke as its new Sales and Marketing Director artin Clarke steps into the role following a

for our customers. This promotion is a natural next step,

number of successful years with the business

and I’m confident he will continue to make a significant

as

impact in his new role as we look to strengthen and grow

Key

Business

Development

Manager,

where he has played an important role in driving growth

our position in the market.”

and strengthening customer relationships across the

The appointment follows the retirement of Sean Savage,

foodservice sector. Bringing more than 20 years of industry

who spent four years with T.Quality. The company has

experience, Martin has built extensive knowledge of the market, having worked closely with foodservice operators, wholesalers and suppliers throughout his career.

thanked Sean for his contribution and commitment during his time with the business.

Established more than 100 years ago, T.Quality

Speaking about his appointment, Martin Clarke said:

Foodservice is one of the UK’s leading independent

“I’m delighted to be taking on this new role at T.Quality.

foodservice wholesalers, supporting a wide range of

Having spent many years working closely with our

businesses across the hospitality, catering, takeaway and

customers and suppliers, I’m looking forward to building

retail sectors. The company supplies an extensive range

on those relationships and continuing to develop our offer

of products including frozen foods, meat, fish, dry goods,

to support the evolving needs of the foodservice sector.

packaging, cleaning products and catering essentials.

It’s an exciting time for the business, and I’m proud to be

T.Quality currently operates from 12 depots across

part of its future.”

the UK, located in Swindon, Bovey Tracey, Darlington,

Mike Crees, Managing Director at T.Quality

Avonmouth, Swansea, Peterborough, Birmingham, Leeds,

Foodservice, said:

Bridlington, Staplehurst, Portsmouth and Glasgow.

“Martin has been a key part of the business for many years and has consistently demonstrated strong leadership, commercial understanding and a real passion

For further information please contact: Marketing Department, T.Quality Foodservice marketing@tquality.co.uk

www.tquality.co.uk

Seafish appoints Barry Harland as Director of Operations

B

Seafish is pleased to announce the appointment of Barry Harland as Director of Operations.

arry joins Seafish from Whitby Seafoods, where he is

Barry has more than 20 years of leadership experience

Head of Organisational Development and Culture. He

across the UK seafood and food sectors. At Whitby

will take up his new post on Monday 6 July.

Seafoods he has held senior roles spanning Organisational

Seafish Chair Mike Sheldon said: “Barry brings great

Development & Culture, Responsible Business, Continuous

commercial experience, extensive knowledge of the seafood

Improvement

sector, proven leadership and a whole lot of energy and good

understanding of processor operations, supply chains and

humour. We are delighted that he will be joining our team.”

the day to day realities of the seafood industry. Before that,

Barry Harland said: “I’m excited to be joining Seafish and looking forward to working with colleagues and stakeholders

and

Technical,

giving

him

a

strong

he spent 12 years with McCain Foods in senior manufacturing and transformation roles.

across the seafood sector. It’s a great opportunity to

He has also contributed to wider industry and public value

support an industry I care about, strengthen the work that

work, serving as Chair of the Whitby Town Deal Board, a Director

helps businesses succeed and contribute to something that

of the Shellfish Association of Great Britain and a member of

makes a real difference for coastal communities.”

the Steering Committee for the UK Seafood Innovation Fund.

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New Central Foods and Le Duc Partnership puts Vegetarian Snacks at the Heart of Menus Y

21

Y

st

AN

AR

s

NNIVERS

21

L

tA

AR

Central Foods has expanded its range of frozen meat-free products for foodservice with the addition of a vegetarian snack range from European manufacturer Le Duc

NIVER

S

e Duc’s range, which includes breaded mushrooms,

eliminate minimum-order challenges for wholesalers, only

camembert bites, mozzarella sticks, chilli cheese

helps reduce risk for food operators.

nuggets, mac & cheese bites, onion rings and

Notably, Le Duc’s range extends our existing vegetarian

cream cheese jalapeños, meets growing demand from

options, which are now expected as standard across many

wholesalers and operators for vegetarian appetisers and

foodservice sectors, including pubs, bars and casual dining.

shareable bar snacks. The products are now available to UK

We’re continuously working with suppliers to bring

foodservice customers through the frozen food specialist,

specialist products such as vegetarian, vegan and gluten-

which supplies wholesalers and caterers nationwide.

free options to mainstream menus - allowing operators

The partnership further strengthens Central Foods’

to meet demand with quality and consistency, even

reputation for making established international ranges

in the busiest, high-volume kitchens. This is another

more accessible to the UK foodservice market, supported

demonstration of our commitment to giving wholesale

by its mixed pallet consolidation model that removes

and catering customers the menu items they need to grow

traditional barriers to purchase. Headquartered in

sales.”

the Netherlands, Le Duc is an established foodservice

Dick Den Hertog, CEO and founder of Le Duc said:

manufacturer focused on bar snacks, sharers and small

“We were impressed by the strength of Central Foods’

plates designed for professional kitchens.

distribution routes, and it’s clear to see their focus on high-

Oli Sampson, Managing Director of Central Foods, said:

quality vegetarian products. We’re confident that frozen

“We’re delighted to bring Le Duc into the Central Foods

vegetarian appetisers, which are manufactured to the

portfolio - a proven manufacturer, with a quality range

highest standards in our European facility, will complement

that taps into trends for sharing, grazing and informal

other products in the Central Foods portfolio – and we’re

eating. Bar snacks are a familiar format for consumers,

looking forward to working together to showcase the range

and we already know that this growing trend, together

within UK foodservice.”

with our mixed pallet consolidation model designed to 73

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By - By Gary Lewis, Head of Business Development and Sustainability at KTC Edibles and President of the National Edible Oils Association

KTC - Alternative Ice Cream Fats The Inside Scoop: Why Sustainable Oils are the Future of Ice Cream

B

ig changes are happening in the ice cream and dessert industry.

TM

Driven by surging consumer demand for vegan,

deforestation-free and ethically produced products, the market is evolving quicker than you can say ‘mine’s a 99, please.’

At the same time, manufacturers are navigating significant economic pressures, with volatile dairy pricing a key recent trend that’s set to continue.

That consumer demand is also being matched by legislative changes. Despite yet another delay from the EU,

This volatility, coupled with the growing shift toward

the market is already pressing ahead with implementing

vegetarian and vegan diets, is driving a massive increase

the EU Deforestation Regulation (EUDR), due to come into

in demand for dairy replacements and specialised

effect at the end of 2026, with the UK set to follow with its

vegetable oil blends.

Forest Risk Commodity Regulation, which is likely to align

But as the industry makes this switch, the spotlight is firmly shifting. It’s no longer just about offering a

on several key points.

Those two sets of regulations mean the direction of

plant-based option; it’s about ensuring the sustainability,

travel is certain: transparency is no longer optional. By the

traceability and quality of the ingredients behind it, and,

end of this year, businesses will need to prove their supply

importantly, offering a point of difference to customers.

chains are deforestation-free. Relying on untraceable

The Alt-Dairy Boom

commodity oils is a risk that manufacturers can no longer

Achieving the perfect scoop of dairy-free ice cream used

afford to take.

to be a highly technical challenge, but today’s modern

Future-Proofing the Supply Chain

consumer makes zero concessions when it comes to taste

Working with these changing sustainability regulations and

or texture. They want the same creamy, luxurious mouthfeel

the shift toward mandatory reporting can seem daunting.

they expect from traditional dairy fats.

While the heaviest burden of proof falls on manufacturers,

Offering a truly luxurious, plant-based ice cream or shake

fast-food professionals and retailers should look to protect

isn’t just about ticking a vegan box - it’s a powerful point of

their own brand by ensuring they purchase from compliant

difference. It promotes menu inclusivity and eliminates the

suppliers.

‘veto vote,’ ensuring large groups don’t take their custom elsewhere just because one person needs a dairy-free dessert.

What this means for the industry and retailers is that

The most effective way to future-proof your menu is to buy from brands that have already done the heavy lifting. At KTC, we didn’t wait for legislation to force

many leading ice cream brands supplying the fast-food

our hand. We have long supplied 100% RSPO-certified,

sector are increasingly turning to specific, high-performance

segregated sustainable palm oil, and work with several

edible oils. These bespoke vegetable oil blends act as a like-

ice cream manufacturers.

for-like dairy replacement. Crucially for operators, they also

Whether you are designing a new dessert menu or

help shift the supply chain towards less volatile commodities,

reviewing your current suppliers, choosing products made

allowing retailers to stabilise their input costs, protect their

with certified, traceable ingredients is essential. Seek

margins and confidently satisfy the growing appetite for

out ice cream brands backed by rigorous testing, BRCGS

plant-based ice creams and desserts.

accreditation and recognised industry certifications.

Traceability as a Standard

For fast-food professionals, buying products made with

Just as the ice cream industry has come to champion the

certified sustainable edible oils is the next logical step.

whereabouts of its dairy, even down to the farm, it’s high

It gives your range more options while still offering a

time the same scrutiny was applied to the origins of its

premium customer experience, bypasses volatile dairy

alternative fats and oils.

prices and keeps your brand’s reputation secure in a rapidly

After all, today’s consumers are highly eco-conscious.

changing market.

They scrutinise ingredient lists and expect the brands they

Additional information can be found at https://www.

trust to use ethically produced, traceable ingredients.

ktcfoodgroup.co.uk/

74

Fastfood Professional • June and July 2026

OctoberJune and and November July 2026 24 • Fastfood Professional

74

Jean-François LeGrand Jean-François LeGrand, Sustainability Director, Tyson Foods Europe tells Fast Food Professional magazine how at Tyson Foods, animal welfare is upheld as a core value that drives our mission

J

ean François has extensive experience in the

A. The company works closely with internal and external

protein sector, covering fish, dairy, beef cattle, and

experts to develop comprehensive best management

poultry. His background spans both the upstream

practices. These practices align with current science,

part of the value chain (farm operations) and the

Tyson Foods’ Core Values, the Code of Conduct, the

manufacturing side.

Supplier Code of Conduct and all applicable laws

Q. How does Tyson Foods define its responsibility toward

and regulations. Robust programs cover facility

animal welfare?

A. Tyson Foods embraces a deep moral and ethical responsibility to ensure proper care for all animals entrusted to the company. This commitment is grounded in science-based standards, best management practices and rigorous implementation, enforcement and verification across all operations.

Animal welfare is not a compliance task — it’s a core value embedded in daily decision-making.

Q. What frameworks guide Tyson Foods’ approach to animal welfare?

design, equipment, maintenance and all human– animal interactions. Ongoing training, qualifications, on-the-job observations and coaching ensure that team members understand and comply with welfare expectations, including a Zero Tolerance policy for animal abuse.

Q. What verification processes do Tyson Foods use to ensure compliance across its supply chain?

A. Tyson Foods employs both internal and third-party verification for farms and harvesting operations.

These verification programs confirm that suppliers act

A. Tyson Foods acknowledges the importance of the Five

responsibly and maintain aligned welfare standards.

Freedoms and is actively evolving its welfare strategy

This dual-layer approach strengthens accountability

by integrating the Five Domains Framework across

and provides transparency to customers, partners and

global operations. The Five Domains:

the public.

• Nutrition • Physical environment • Health • Behavioral opportunities collectively shape the fifth domain — the animal’s mental state.

Q. How does Tyson Foods drive continuous improvement in animal welfare?

A. The company invests in research, innovation, staffing and capital to advance welfare practices and technologies. Tyson Foods sets measurable

This framework allows Tyson Foods and its supply

goals, monitors progress and transparently

chain partners to better assess and communicate

reports key welfare indicators on a regular basis.

welfare outcomes across a continuum rather than a

By continually evaluating emerging technologies

simple pass/fail model.

and scientific insights, the company ensures its

Q. How does Tyson Foods ensure that welfare standards are consistently implemented?

Advertise With 75

Fastfood Professional • June and July 2026

animal welfare policies remain current and forwardlooking.

Call Athol now on

07725 434173

June and July 2026 • Fastfood Professional

75

TRADE DIRECTORY

Bain Marie Liners Easy Liners Easy Liners Ltd, Stewart House, Primett Road Stevenage SG1 3EE T: 01438 879543 E: info@easyliners.co.uk W: www.easyliners.co.uk

Easy Bags Ltd Enterprise Road, Millennium Business Park Mansfield, Nottinghamshire NG19 7JX T: 01623 423423 E: customerservice@easybags.net W: www.easybags.net Daymark-Supplies Ltd www.daymark-supplies.co.uk The Refill Centre Ltd, t/a Daymark-Supplies, Unit 14, Poplars Farm, Forshaw Heath Road, Earlswood, Solihull, West Midlands, B94 5JX 0845 23 015 23

Sirane Ltd www.sirane.com Sirane Ltd, European Development Centre, Stafford Park 6, Telford, TF3 3AT 01952 230055

GM Packaging Ltd www.gmpackaging.co.uk Unit B7, Tyne Tunnel Estate, Hamar Close, North Shields, Tyne and Wear, NE29 7XB 0191 296 2007

Batter Suppliers Goldensheaf Kerry Foodservice, Bristol T: 0800 138 1938 E: Julian.warner@kerry.com W: www.kerry-foodservice.co.uk

Henry Jones

Henry Colbeck

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

76

Fastfood Professional • June and July 2026

Crown Chambers, 7 Market Place Melksham, Wiltshire, SN12 6ES T: 01225 791848 E: info@totalqsr.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

W: www.totalqsr.co.uk Fryers Mate www.fryersmate.com Unit 3, Great Northern Way, Great Northern Terrace, Lincoln LN5 8XF 01522 542054

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

Falcon Foodservice Equipment

Business and Property Sales

Marfast

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

Catering Equipment Suppliers/ Spares www.chippersandpeelers.com Grange Farm, Braithwell Road, rlton Catering Ca Ravenfield, Rotherham , South Yorks., S65 4LP E q uip m e nt E: carltoncatering@sky.com Carlton T: 01709 540004 Catering 26/08/2014

C

M

Y

Equipment

MY

CY

K

Catering Appliance Superstore Carlton Catering Equipment

Carlton Catering Equipment

Carlton Catering Equipment

Carlton Catering Equipment

Black and white versions

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

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

T: 0113 257 7934

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

17:09

CMY

Mintsfeet Road South, Mintsfeet Industrial Estate, Kendal, Cumbria, UK, LA9 6ND 01539 760650 sales@catering-appliance.com www.catering-appliance.com

Nisbets Plc

MCS Technical Products Ltd

Carlton Catering Equipment 1

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

www.hopkins.biz Kent Road, Pudsey, Leeds, LS28 9NF E: info@hopkins.biz

Everett, Masson & Furby

Carlton-4.pdf

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

Hopkins Catering

CM

Kerry Foodservice, Bristol

HK Engineering Ltd

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

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 June and July 2026 • Fastfood Professional

76

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

77

Fastfood Professional • June and July 2026

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

TRADE DIRECTORY

Sweetheat

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 June and July 2026 • Fastfood Professional

77

TRADE DIRECTORY

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

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

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

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

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

78

Fastfood Professional • June and July 2026

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 The Fryers’ Favourite E: frymaxinfo@adm.com

For Over 60 Years.

KTC Edibles Ltd,

For information, advice, or customer support material pleas

Moorcroft Drive, Olenex Trading (UK) Limited. Tel: 01322 444836 e-mail: ukinfo@olenex.com 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

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

Complete Leasing Solutions Ltd

Kepos Systems Ltd

E: info@corporateasset.co.uk

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

Manor Farm, Chilworth Old Village, Southampton, Hants, SO16 7JP T: 023 8076 6467

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

Funnybones Foodservice

Unit 2, Park 2000,

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/

Millennium Way, Newton Aycliffe, Co Durham, DL5 6AR

T: 01325 315544 E: sales@collinsseafoods.co.uk W: www.collinsseafoods.co.uk

June and July 2026 • Fastfood Professional

78

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

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

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

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

TS10 5JU

T: 01642 489868 E: amanda.barker@me-ff.com W: www.me-ff.com

Martyn Edwards Ltd Limerick Road, Dormanstown,

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

Henry Colbeck

Redcar Cleveland TS10 5JU

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

T: 01642489868 E: amanda.barker@me-ff.com W: www.me-ff.com

Amanda Seafoods A/S

T Quality

Fryline in association with KLS

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

8 Austin Fields

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

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

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

Fish & Chip Shop Suppliers

Maple Court, Ash Lane Collingtree Northampton NN4 0NB T: 01604 858 522 E: info@centralfoods.co.uk W: www.centralfoods.co.uk

Frying Range Engineers

VA Whitley & Co Ltd

Golden Valley Foods

KLS Frying Ranges Service

Milward House Fir Street Heywood OL10 1NW T: 01706 364211 E: sales@vahitley.co.uk W: www.vawhitley.co.uk

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

8 Austin Fields

www.uniqueseafood.co.uk 2 Floor, Grabbex Business Park, Murray Road, Orpington, Kent, BR5 3QY 0203 260 3580

79

TRADE DIRECTORY

Smales

Fastfood Professional • June and July 2026

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

Kings Lynn PE30 1P

T: 01553 772935 / 07770 568939 W: www.klsonline.co.uk E: sales@klsonline.co.uk

June and July 2026 • Fastfood Professional

79

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

Tasty Trotter

Hopkins Catering

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

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

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

Unit 1, Greenway, Bedwas House Industrial

Espresso Essential

Estate, Bedwas, Caerphilly,

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

CF83 8XP T: 029 2085 3200 • F: 029 2085 3323

E: info@petersfood.com

W: www.petersfood.com

www.brake.co.uk UK wide 0345 6069090

www.tchibo-coffee.co.uk Tchibo House, 7-8 Blenheim Road, Epsom, Surrey, KT19 9BE 01372 541881

Bidvest Foodservice

Logic Vending

Brakes

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

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Tchibo Coffee International Ltd

Fastfood Professional • June and July 2026

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

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

Taylor UK

Crafti’s Ltd (For Kids)

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

www.craftis.co.uk 3rd Floor, Towcester Mill, Chantry Lane, Towcester, Northants, NN12 6AB 01327 358508 June and July 2026 • Fastfood Professional

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Venice Bakery UK Ltd

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

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

It’s a Wrap (JR Press)

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

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

Pan’Artisan

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

Southern Fried Chicken

Kiren Foods

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

Stoupid Pizza UK

Pies Pukka Pies Ltd The Halcroft, Syston, Leicester, LE7 1LD

www.kirenfoods.co.uk Unit 3, Smallbridge Business Park, Riverside Drive, Rochdale, Greater Manchester, OL16 2SH enquiries@kirenfoods.com 01706 526732 www.stupid-pizza.co.uk 84 Holmsdale Road, Coventry, CV6 5BJ stoupid.pizza@gmail.com 02476 278102

Potatoes

trade@pukkapies.co.uk

AHDB

T: 0116 264 4004

www.bestchips.co.uk AHDB Potatoes Agriculture & Horticulture Development Board, Stoneleigh Park, Kenilworth, Warwickshire, CV8 2TL 024 7669 2051

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

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.

Pizza & Pasta

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

Express Foodservice

Potato Treating & Equipment

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

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Fastfood Professional • June and July 2026

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

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

T: 01262 228286

Williams Refrigeration

E: info@selectsundries.co.uk

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

W: www.selectsundries.co.uk

Drywite www.drywite.co.uk The House of Lee, Park Lane, Halesowen, West Midlands, B63 2RA T: 01384 569556

TRADE DIRECTORY

W F Denny

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 June and July 2026 • Fastfood Professional

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TRADE DIRECTORY

Polar Refrigeration

Westaway Sausages Ltd.

www.polar-refrigerator.com Unit 8, Access 18, Bristol, BS11 8HT See website for stockists

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

Sauces & Marinades The Crucial Sauce Company Ltd

Metrow Foods Limited

E: info@thecrucialsaucecompany.co.uk

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

W: www.thecrucialsaucecompany.co.uk

Suffolk Meat Traders

Unit 1b, Nechells Business Centre, 31 Dollman Street, Nechells, Birmingham, B7 4RP T: 0121 333 3233

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

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.

Pukka Pies Ltd

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

The Halcroft, Syston,

Jephsons Shopfitters Ltd

Leicester, LE7 1LD

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

trade@pukkapies.co.uk T: 0116 264 4004 E: trade@pukkapies.co.uk W: www.pukkapies.co.uk

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Peter’s Food Service

Promart Manufacturing Ltd

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

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

Fastfood Professional • June and July 2026

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 June and July 2026 • Fastfood Professional

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29 High Street Needingworth, St Ives Cambridgeshire, PE27 4SA

T: 07725 434173 Crossways E: crosswaysfc@gmail.com 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

Booker Limited

Quiznos

www.booker.co.uk Irthlingborough Road, Wellingborough, Northants, NN8 1LT 01933 371000

www.quiznossub.co.uk

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.samschicken.com

Subway www,subway.com

Waffle Delight www.waffledelight.co.uk

You could be telling readers about your business or service on this page Call Athol now to book a space on

www.chozen.co.uk

Doner Kebab German Doner Kebab www.donerkebab.net

Empire Dogs www.empiredogs.co.uk

Flamin’ Chicken

Web Design

Sam’s Chicken

TRADE DIRECTORY

Crossways Foodservice Consultants

07725 434173

info@theflaminchicken.com

Gallones Ice Cream Parlours www.gallonesfranchise.com

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

Harry Ramsden’s London Fish and Chips Mexigo

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

www.mexigo.uk

Wholesalers and Cash and Carry

www.papajohns.co.uk

Muffin Break www.muffinbreak.co.uk

Papa John’s Pepe’s Piri Piri

Central Foods

www.pepes.co.uk

Maple Court, Ash Lane Collingtree Northampton NN4 0NB

Peri Peri Original

T: 01604 858 522 E: info@centralfoods.co.uk W: www.centralfoods.co.uk

www.pitapituk.com

Fastfood Professional • June and July 2026

Box listings available

www.londonfish-chips.com

Shinebright Creative

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Standard and Premium

www.harryramsdens.co.uk

TRADE DIRECTORY

www.periperioriginal.co.uk

Pita Pit UK Pizza Time www.pizzatime.co.uk June and July 2026 • Fastfood Professional

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Fastfood Professional • June and July 2026

June and July 2026 • Fastfood Professional

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