FastFood Professional

ISSN 2514-989X

(Formerly Fish & Chips & Fast Food Magazine) The Nations Favourite Takeaway Magazine, Now entering our 31st Year

BUMP CHRIS ER TMAS & NEW YEA ISSUE R

Seasons Eatings from Golden Valley Foods 1

Brilliant!

Brilliant!

Brilliant!

Return to the Ice Age

Fastfood Professional • December and January 2020-21

A New Family Green Adapting 2020-21 • Fastfood Professional 1 of Combi OvensDecember and JanuarySausages to 2020

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Fastfood Professional • December and January 2020-21

Front cover Golden Valley Breaded Chicken Burger with Xmas serving suggestion

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A very Happy, Different Christmas to all of our supporters and readers

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ell, what a year 2020 has been: one which none of us will ever forget. Our deepest sympathies go out to those who have lost loved ones, and those still suffering the longer term effects of Covid.

On a business note, this year will be remembered as the one when the Fast Food, QSR and Takeaway sectors got wise to the value of fast-developing payment and ordering technology in changing the way to operate in the new climate. In the hospitality world, our sectors have fared much better than most as at least the takeaway and delivery aspect has been left open to us.

Social distancing and lockdowns have spawned pre-payments, deliveries and collections and also the expansion of “Dark” kitchens where food is prepared by brands and operators for delivery to customers at home or work. Deliveroo have their Editions concept where several operators can work from their own kitchen in one warehouse.

In this issue we cover the rise of gluten-free foods which used to be something some operators offered one day a week, if at all. With the increase in food allergies and for operators to be more flexible, the need to offer menu items to fit this requirement is growing fast, and may make the difference between a family choosing to use your shop or another.

Finally, a very big THANK YOU to everyone who has supported us at Fast Food Professional this year and we wish you all a very Happy Christmas and a Happy New Year.

With the exciting prospect of vaccinations being available for everyone in the new year, let’s hope that 2021 is the year in which we really start our recovery.

Athol

Total QSR Ltd Keeping you open for business...

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 White. 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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Fastfood Professional • December and January 2020-21

At Total QSR we pride ourselves on our first time fix rate, working alongside some of the biggest brands in the food industry. Our team of multi-skilled catering and electrical engineers undertake 10,000 + jobs each year.

Learn more about how we can help you.

Telephone: 01225791848 | Website: Totalqsr.co.uk | Email: info@ totalqsr.co.uk (Excludes Ireland & Northern Ireland)

Some of our clients...

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The Fryers’ Favourite For Over 60 Years.

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On the Cover Veganuary ideas… as Central Foods expands its KaterVeg! vegan range for fast food operators Page 18

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8 King Frost delivers tradition and innovation for Great British Fish & Chips 10 Sarson’s Reintroduces Sachets Following ‘Unprecedented Operator Demand’ 12 McWhinney’s Gluten Free Sausages - the original sausage, with one important difference 14 Brilliant! Brilliant! Brilliant! A Gluten Free sausage that tastes like a sausage should 16 Choose sustainable seafood from Norway and be proud to return to the Ice Age 18 Central Foods expands its KaterVeg! vegan range for fast food operators 20 Comfort to go in a crisis with Hot2Home 22 Blakeman’s Meatballs - Superfast, Versatile and Very Tasty 24 New 5” Burger Buns Catering Pack: Fresh Taste, Longer Life 26 Producing a Standout Pizza with Jestic 28 Delicious Chicken from World Class Equipment 30 Convotherm launches a new family of combi ovens: Just right – the Convotherm maxx 32 German Doner Kebab Set to Open 12 New Restaurants In The UK by the End Of 2020 34 Choppaluna officially open the doors of its first flagship UK restaurant in Bloomsbury 35 Pan’Artisan launches Mini Dough Bites – the small treat that’s big on flavour!

36 JJ to Launch ‘Fish & Chips with a View’ Guide 38 Authentic by taste and texture - a stress-free sauce solution 39 Blakemans’ New Environmental Initiative

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December and January 2020/2021

40 New: Greasemaster Cyclone From Filta Group, The Next Generation Of GRU 42 JJ Reports 130% increase in Healthier Takeaway Options 43 Holland’s Launches Collaborative Deep Fill Mature Cheddar Cheese & Onion pie to Chippies 44 Lincat inspires confidence with new addition to IMClean range 45 Hoshizaki go live with Gram Configurator tool 46 Synergy Grill Technology reveal the name of their latest innovation: the CharGo! 47 Jestic adds multi-temperature holding drawers to Moduline range 48 The intelligent smoker: Rational launches iCombi Pro VarioSmoker 49 Mechline helps operators build customer confidence during the pandemic 50 Dough from special pizza profits being thrown at Hip Hop charity to help the vulnerable 51 Young people are the hardest hit by unemployment 52 Call to check for cockroaches as heating goes on - BCPA 53 Casual Dining Postponed Until September 2021 54 Thomas Ridley Adapt to 2020 55 Asia’s favourite fried chicken arrivesin Leicester with first UK halal store 54 Thomas Ridley Adapt to 2020 55 Asia’s favourite fried chicken arrivesin Leicester with first UK halal store 5

Fastfood Professional • December and January 2020-21

In Every Issue

Money Matters Our financial section can be found near the back of the issue starting on page 50 in this issue

The Trade Directory Our instant reference for all those important trade contacts can be found starting on page 56 in this issue

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Frymax is Committed to and Supports Sustainability.

SUSTAINABILITY For several years Frymax has been made only from fully segregated certified sustainable palm fruit oil.

This means that both palm oil and palm kernel oil are produced by palm oil plantations which have been independently audited and certified. The certification is provided by the official body, RSPO which has developed a set of environmental and social criteria member companies must comply with. Fundamental to this, is that no primary forests which contain significant concentrations of biodiversity, fragile ecosystems, or areas which are vital in meeting basic or cultural needs, can be cleared. This seeks to eradicate the threat of unsustainable palm oil plantations which damage both the regional and global environment and that of indigenous wildlife.

Both Olenex and ADM, manufacturers of Frymax, support the global sustainability movement and RSPO. They also have an additional supply chain policy which requires Frymax palm oil producers to respect the core sustainability principles of, no deforestation of high carbon stock forests, no development on peatland and no exploitation of communities.

PROJECT MARIPOSA Frymax sources some of its palm oil from Latin American countries and has undertaken to support producers by providing them with the tools and expertise to produce fully sustainable palm oil. The vehicle to do this is through a new initiative called Mariposa.

The aim is to support families with the means to develop, improve and maintain their sustainable production practices.

In the past three years Olenex has undertaken three very successful Smallholder programmes to support sustainability.

Frymax carries the Mariposa logo on its packaging and it is hoped and expected that Mariposa will get increased exposure over time.

Says Andrew Marriott, Brand and Marketing Manager of Frymax “We are determined to promote sustainability in any way we can and support those who produce the oils for our product. Our involvement in Project Mariposa demonstrates our commitment to achieve these aims.”

Mariposa is about enabling growers to manage their palm trees sustainably.

The Fryers’ Favourite For Over 60 Years.

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Frymax Champions Sustainability

You don’t become the Fryers’ favourite for over sixty five years without listening to the needs of your customers and adapting to changing market circumstances. That is why, for several years Frymax has been made only from fully traceable, certified sustainable palm oil. This devotion to sustainability is backed by the RSPO and conforms to the economic, social and environmental requirements laid down by this body.

The Frymax commitment to sustainability is evidenced by an involvement in project Mariposa which supports smallholders in Latin America, providing them with the tools and expertise to produce fully sustainable palm oil. This in turn enables Frymax to maintain consistent colour, consistent quality, consistent frying time and consistent delicious end results.

As befits a brand leader, Frymax is the first to recognise initiatives which will produce benefits all - round. The commitment to sustainability is clear evidence of this.

RSPO-2-0677-16-100-00

Frymax Champions Sustainability For information, advice, or customer support material please contact ADM Trading (UK) Limited. e-mail: frymaxinfo@adm.com www.frymax.co.uk 7

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King Frost delivers tradition and innovation for Great British Fish & Chips From humble beginnings, the Great British Fish & Chips Restaurant has quickly grown to be one of the Capital’s leading chippies.

Celebrating tradition, and renowned for serving our best known and most loved dish, it has become a real tourist hot spot all year-round, whatever the weather!

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“We have all the traditional aspects that you would expect on our menu, like our best-selling fish and chips through to battered sausages and pies, but it is equally important to include modern variants to ensure the menu is extensive and has something for everyone.”

During a menu refresh last year, Bruce and the team introduced King Frost products to improve their offering and appeal to a wider audience. As he explains: “Products like the King Frost Fishcakes and Quarter

reat British Fish & Chips takes the

Pounder Fillet of Fish have now become integral to our

traditional chippy concept and gives it

menu. Having quality fish in a variety of different options is

a modern twist by offering established

important so that we can compete with the other offerings

dishes and contemporary alternatives,

on the high street.

responsibly

Bruce was impressed with the overall quality of the King

sourced ingredients. Bruce Isaacs, CEO of Great British

all

made

using

quality

Frost range but also how the Quarter Pounder Fillet of Fish

Fish & Chips, explains how they ensure they’re appealing

provided the solution they were looking for:

to all customers:

“We introduced the King Frost Quarter Pounder Fillet of Fish last year because we were keen to upgrade the products that we served. After doing our research and taste tests as a team, the Quarter Pounder Fillet of Fish came out on top for its golden bubbly batter and the quality and flakiness of the fish inside. We originally used a fishcake as a burger, but I felt it didn’t get across the right mixture of flavour and texture within the bun, which is why the Quarter Pounder was a much better option for what we needed.”

They are also conscious of appealing to the varying dietary

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Fastfood Professional • December and January 2020-21

requirements

of

today’s

consumers,

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highlighting and utilising the latest trends:

“We have been using Smales for many years and we have

“Our customers recognise that visiting us is more

a great relationship with them. They are always proactive,

of a treat, and we want to appeal to a broad range of

reliable and supportive when we have been seeking new

consumers, so that everyone feels they are being catered

products to try. The delivery and ordering process always

for. This is why we serve the Quarter Pounder Fillet of Fish

runs smoothly which means we can always count on them!”

in a brioche-style bun in a grab & go format that caterers to the burger trends, but without the inclusion of red meat.”

For further information on King Frost, please visit Hot Modular Counter. www.youngsfoodservice.co.uk

Not only was the quality of the fish in the burger important, but also the sourcing credentials of King Frost, as Bruce explains: “The fact that the King Frost Quarter Pounder Fillet of Fish is made from Wild Alaska Pollock ticked all the right boxes with the right accreditations to help demonstrate to our customers that we source seafood responsibly.”

Bruce concludes that they made the right decision in choosing King Frost: “We can always tell when a product has gone down well from the empty plates, but we have also received positive feedback directly from our customers on the King Frost products. It is superior to what we were using previously and tremendously improves our menu whilst benefiting our business overall.”

Great British Fish and Chips were introduced to the King Frost Quarter Pounder Fillet of Fish by the UK’s leading suppliers of seafood to the retail and foodservice industries, Smales.

Having worked with the company

for many years they are integral to the success of the restaurant as Bruce enthuses: 9

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A Safer Sprinkle – Sarson’s Reintroduces Sachets Following ‘Unprecedented Operator Demand’ Following guidelines restricting the use of ‘serve-yourself’ condiment bottles in the wake of Covid-19, Sarson’s has reintroduced convenient and hygienic 7g sachets for operators to use for table service, delivery and take-away.

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he company says it has been inundated with calls from operators to provide them with the new hygienic format, bowing to pressure with a short

run of sachets, especially designed to offer customers the great taste of the UK’s number one malt vinegar* and ultimate peace of mind.

Minimising contact and containing a perfectly portioned sprinkle, the sachets are, says Bryan Carroll, Sarson’s Sales & Marketing Director, a safe and practical option for front-of-house use.

“Now more than ever, customers need reassurance and familiarity when it comes to eating out and it’s the little changes that can make a big difference to consumer confidence.

“UK Hospitality’s guidelines on restricting the use of ‘serve yourself’ condiments when eating out, while completely understandable and sensible, posed challenges for many operators. We’re proud to have answered the calls for this new format, so we can continue to support operators as they get back to business.”

Sarson’s sachets are available now in 200x7g catering packs. *Brand Health Tracking Study, System 1, Feb 2019; Nielsen, 30.3.19 data.

With over 15 million bottles sold each year, Sarson’s Malt Vinegar is the UK’s number one malt vinegar brand. Sarson’s is owned by Mizkan Euro Ltd., the European subsidiary of Mizkan Group, a familyowned, Japanese business started in 1804. To find out more call: 0203 675 2220 or visit: www. mizkanfoodservice.co.uk

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NE W

g n i c u d o Intr Sa s ’ n o s r a S

chets!

Now your customers can enjoy the UK’s No. 1 Malt Vinegar in a safe, convenient and hygienic sachet.

Perfect for your Covid safe service.

Take Away Simple to include in bag to add at home Delivery Just add as an option on your online menu Table Service Easy to serve on the side

Stock up today!

Find out more at:

www.switchtosarsons.co.uk

Now proud partners of

@SarsonsforChippies 11

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McWhinney’s Gluten Free Sausages McWhinney’s have been making the same high quality Irish Pork Sausages since 1898 and current Managing Director, Kevin McWhinney, has promised to be loyal to the

I

original recipe that has served the past four generations so well

n December 2018 an event occurred which forced a

to enjoy a gluten free sausage which tastes like a real

change in his thinking. He was discovered as being

McWhinney’s sausage.

gluten intolerant following a diagnosis of Coeliac

Kevin has always believed that he should not sell a

Disease. This meant that he could no longer eat and

product that he is not prepared to let his family eat, so, on

enjoy the sausages which he had eaten since he was

this occasion, the person he had to please was the biggest

a child. This distressed Kevin so much that he decided he

food critic in his family – Kevin himself. He also told us that

had to do something about it. He set out to recreate the

one of the most important principles he had been taught

original McWhinney’s sausage, but with one important

in business came from both his late father and grandfather

difference – it had to be gluten free and it had to taste just

when they said that quality will remain long after price is

like the original McWhinney’s sausages.

forgotten.

Over the coming months he made several attempts to recreate the original taste, but being a perfectionist, nothing please him. He continued to strive for the taste which he was so used to and experienced many failed attempts before finally coming up with a recipe which not only pleased him, but tasted just like the original McWhinney’s sausages he had been eating for so long.

The solution turned out to be more expensive than the original sausage because he refused to use anything but the best ingredients. He had achieved his aim in developing a gluten free sausage which tasted the same as his original extremely popular sausage.

The only downside is that the gluten free sausage will be slightly more expensive than the original, but Kevin believes that coeliacs all over the country will be able 12

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Brilliant! Brilliant! Brilliant!

When the owner of an award-winning Fish and Chip shop says that he wants a Gluten Free sausage which tastes like a sausage should you have to sit up and take notice?

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cott Drew of David’s Fish and Chips in Brixham

for every member of a family even if one or more family

in Devon met Ivan Bond, Sales and Marketing

members are gluten intolerant.

Manager of McWhinneys Sausages at a trade show

Scott is someone who speaks with authority of the subject

in Exeter in the early part of 2020. He explained

of gluten intolerance. Not only is he a sufferer himself, but

that he was a fan of McWhinneys Premium sausages, but he

his shop has specialised in supplying gluten free products

had been diagnosed as being Coeliac some five years before

for the past eight years. They have been so successful

and had to face regular torture of frying the sausages he

that in they won a Gold awards in 2016, 2017 and 2018 as

once loved, but was now unable to eat them.

well as Crème de la Creme awards in 2017 and 2018 from

He was delighted to discover that McWhinneys were

FreeFrom Eating Out Awards for companies which specialise

now producing a Gluten Free sausage and he was keen to

in providing food for customers with special dietary needs.

sample the sausage as soon as possible.

The awards, which are run by FoodsMatter, recognise

Unfortunately, a few weeks later the Covid 19 pandemic

excellence in allergen aware, ‘free from’ catering in the food

struck and that changed how business would be done for

service sector, from beach hut cafés to five-star restaurants,

the remainder of the year.

from independent businesses to nationwide chains.

McWhinneys had to shelve the production of Gluten

‘FreeFrom’ food - food free of gluten, wheat, dairy,

Free sausages for a time, but in the late summer they

soya, nuts and other allergens - has become seriously big

were able to resume production of Gluten Free sausages.

business. In December 2014, new regulations came into

Scott contacted Ivan again and was delighted when he was

force requiring all food industry outlets not only to have

finally able to supply him with a sample box of McWhinneys

information about any of the major allergens in their food,

Gluten Free sausages. When he sampled the sausages, he

but to be able to convey that information to their customers

was amazed by the high quality of the sausages. It was just like the McWhinneys Premium sausages which he had enjoyed so much in the past. He was so impressed with the sausage that he felt he had to send an email to Ivan telling him how good the sausages tasted, he opened that email with the words “Brilliant, Brilliant, Brilliant’.

Scott has now added McWhinneys Gluten Free sausages to the regular Gluten Free menu that his customers love.

He told us that Gluten Free is a vitally important part of his shop’s offering as they are able to supply meals 14

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Specialist Catering Insurance For a free no obligation quote call 01206 814500

www.highwoodsinsurance.co.uk

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Fastfood Professional • December and January 2020-21

December and June January and July 2020-21 2020 • Fastfood Professional

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Origin Matters

Choose sustainable seafood from Norway and be proud to return to the Ice Age F reezing food is one of the oldest preservation methods.

be frozen first to kill parasites.

For centuries it has been used to prolong the availability

Today, frozen-at-sea production is now considered to be

of food over winter. The nature of freezing does not require

one of the best and most consistent sources of whitefish

added preservatives, as microorganisms do not grow on

supply to the UK’s HoReCa industry. Frozen-at-sea

produce when the temperature falls below -9.5oC.

produce is favoured by many award-winning fish & chip

Yet, it has long been the myth that fresh fish is best.

shops and is used in catering events where consumption

Such is the need to bust this myth it would not be

volumes are high.

surprising if many foodies were unaware that it is illegal to serve sushi had it not been frozen beforehand. The Food

Once the fish is caught, it is processed, filleted and frozen to below -20oC within 2-5 hours on board several

Standards Agency stipulates fish intended to be eaten raw

advanced vessels fishing in the Arctic waters of the

or lightly cooked in food businesses and restaurants must

Barents Sea and the North East Atlantic. All Norwegian

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frozen-at-sea vessels operate in accordance with Hazard Analysis Critical Control Point (HACCP) systems and are approved by the Norwegian Food Safety Authority.

The benefits to using frozen-at-sea produce include locking in optimal freshness, nutrients and taste without compromising on quality. Frozen-at-sea fish can also offer a superior source of omega-3 acids, vitamins A, B12 and D. Other benefits apart from the consistently high quality of taste include a relatively stable price and an extended shelf life. Supply can be provided throughout the year, eliminating the impacts from seasonal fluctuations. There is also minimal wastage as the fish can be defrosted as required.

Where it comes to attention to detail, many chippies have been known to defrost frozen-at-sea produce slowly to maintain the product’s plump cellular structure and taste.

choice for perfect fish & chips. If you choose seafood from

As for traceability, this was included in the Norwegian

Norway for its superior quality, green credentials or simply

Food Act in the 1990s. It is common practice to be able to

for the story, you’ll be sourcing ingredients from a country

track back to the precise Norwegian vessel the fish stock

where people take great pride their rich fishing heritage.

has been caught from.

Frozen-at-sea produce from Norway is an excellent

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Fastfood Professional • December and January 2020-21

For further information on quality, legislation and sustainability please visit www.seafoodfromnorway.co.uk

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Veganuary ideas… as Central Foods expands its KaterVeg! vegan range for fast food operators Frozen food distributor Central Foods has introduced a new selection of vegan products to its KaterVeg! range to help fast food operators satisfy the increasing demand for plant-based options.

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he KaterVeg! vegan quarterpounder, KaterVeg! vegan sausage and KaterVeg! vegan meatballs are all made with seasoned textured soya protein and are ideal for customers looking for vegan-friendly take-out or dine-in items.

Gordon Lauder, managing director of Central Foods, said: “Our KaterVeg! range of

products has been growing steadily, as demand rises from consumers for meat-free options. We’re excited to be adding to the range with these three delicious products that taste great and are simple and convenient to prepare and serve.

“They are perfect for fast food operators who are looking for new ideas to serve to their vegan and meat-reducing customers as part of Veganuary and beyond.”

Help your bottom line: pimp up the KaterVeg! vegan burger by popping in a gourmet bun with crunchy salad and customers will be willing to pay a premium any time of day or serve the KaterVeg! vegan sausage in a bread muffin or bap, for a tasty, meatfree breakfast or lunch item.

For a substantial sandwich that will appeal to your plant-based customers or those customers who are looking for a tasty alternative to meat, pack a sub roll with KaterVeg! vegan meatballs and serve with a sauce and crunchy salad, or simply serve on their own with chips and sauce for a quick and easy eat-in or takeaway meat-free meal.

The new KaterVeg! soya-based vegan range joins the KaterVeg! vegetable-based vegan fast food range that includes nuggets, sausages, spicy beanburgers, the famous Flamin’ Inferno burgers and – not forgetting – the temptingly tasty 6” vegan sausage rolls that flew off the shelves when they were launched in time for Veganuary at the start of this year!

“Veganuary is growing in popularity – more than one million people have taken the pledge to ‘eat vegan’ in January since the meat-free event was launched seven years ago and many more take part unofficially – and we’re pleased to be supporting fast food operators by supplying a range of popular vegan-friendly products for their menus,” added Gordon Lauder.

“Veganuary is a great time to introduce new meat-free products to any fast food outlet, so we’d urge operators looking to boost their meat-free offering to take a look at the KaterVeg! range, including these tasty new products which we’ve just launched.”

Central Foods is one of the UK’s leading frozen food distributors, supplying a great selection of products for the fast food sector. Browse the range here www. centralfoods.co.uk 18

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Frozen food distributor Central Foods teams up with The White Rabbit Pizza Company to offer vegan and gluten-free pizza bases for food service One of the UK’s leading frozen food distributors, Central Foods, is launching a new range of vegan and gluten-free pizza bases for the food service sector after teaming up with the award-winning White Rabbit Pizza Company.

T

he deal marks the debut of the successful White

Pizza Company with their launch into the frozen food

Rabbit Pizza Company brand into the frozen

service sector. It means that wholesalers and caterers

food service sector and comes just in time for

throughout the UK can work their own special magic on the

Veganuary 2021.

pizza bases to ensure everyone is able to enjoy one of life’s

Central Foods is supplying the 10-inch and 12-inch versions

of White Rabbit’s outrageously tasty vegan and gluten-free raised crust, stone-baked pizza bases – known as nudies.

simple pleasures…authentic pizzas.”

Matteo and Nick were both working at The White Rabbit Pub – Matteo in the kitchen and Nick in the bar – when they

The partnership means that food service sector

came up with the idea of gluten-free, vegan pizzas after

professionals can now buy the delicious pizza bases – giving

spotting that a number of diners were missing out due to

them the opportunity to add their own toppings to create

their dietary requirements.

authentic free-from pizzas to serve in their venues.

Founded by Nick Croft-Simon and Matteo Ferrari, who previously worked together at The White Rabbit Pub in

Matteo said: “Since founding The White Rabbit in 2015, the business has grown rapidly, and we’re chuffed to be partnering with Central Foods in the food service sector.

Oxford, the White Rabbit already produces a range of

“Traditionally, pizza is an inclusive meal to be shared by

vegan, vegetarian and gluten-free pizzas to the retail sector,

all, and we wanted to carry this into our ethos as a brand:

which are available in outlets including Waitrose, Booths,

ultimately, the idea was to have people of all diets around

Sainsbury’s, Planet Organic and Wholefoods.

the same dinner table eating the same meal, whether they’re

Gordon Lauder, MD of frozen food distributor Central Foods, said: “The White Rabbit Pizza Company has an outstanding reputation for making amazing pizzas, and we

coeliac, vegan or an eater of everything. Our partnership with Central Foods will help us to continue to achieve this aim.”

Northamptonshire-based

Central

Foods

supplies

are excited to be able to offer their stone-baked pizza bases

hundreds of different lines into foodservice, ranging from

to the food service sector.

vegan, vegetarian and free-from items, meat products,

“Being vegan and gluten-free, the pizza bases are suitable

bakery items and canapés through to buffet products,

for customers with dietary requirements but will be equally as

desserts and puddings. It currently sells to more than 240

popular with all diners. Offering items that suit two different

independent wholesalers, as well as larger national and

dietary requirements – vegan and gluten-free – helps to

regional wholesalers, and foodservice caterers across the

avoid menu proliferation and makes it easier for food service

entire foodservice industry including schools, universities,

professionals, which is especially important in the challenging

pubs, bars, restaurants, hotels, leisure centres, garden

times we currently find ourselves operating in.

centres, cafés, care homes and many other outlets.

“We are very pleased to be supporting The White Rabbit 19

Fastfood Professional • December and January 2020-21

Visit http://www.centralfoods.co.uk for more information December and January 2020-21 • Fastfood Professional

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Comfort to go in a crisis with Hot2Home TM

Hungry Brits have turned to food for comfort during the pandemic with traditional fish and chips proving by far the most popular

S

ales figures from online takeaway delivery platform Foodhub have revealed demand for the nation’s favourite has more than doubled since lockdown kicked in, with a 208% increase in

orders. [Foodhub May 2020]. This is followed by Quarter Pounder Burgers (158%) and Doner Kebabs (156%) as homebound Brits look for ways to satisfy their taste for fast food.

Other foods on the up include Sausage and chips (up 152%), Chicken Burgers (147%) and Chicken Nuggets (146%). And you can bet your bottom dollar that fries will have been added to many of those fast food orders!

Even in ‘normal’ times, chips, wedges and fries make up 60% of potato servings out of home, accounting for the lion’s share of both value and volume, most being sold through fast food outlets and pub restaurants. [ADHB UK FoodServiceReview nov 2019] But takeaway and home delivery operators still have to solve a soggy problem to keep everyone satisfied.

Because fries don’t travel well. However crisp, golden and delicious they might be at the restaurant, they reach their destination cold and soggy.

That’s why Lamb Weston developed the exciting, unique concept that is Hot2Home™ Fries – currently shaking up the fries’ home delivery and takeaway market.

Andrea

Deutschmanek,

Lamb

Weston’s

Country

Marketing Manager UK & ROI gives some expert insight…

“August and September were brilliant for foodservice in general, not just because of ‘Eat Out to Help Out’, although it was a massive factor. People were sitting outside due to great weather and foodservice was picking up nicely. We will, however, be keeping our eyes on the ever-changing situation. We’ve also seen an increase in the demand for frozen food – the advantages being that the produce is frozen at the peak of its quality, hygiene factors come into play and also longer Best Before Dates, just in case of further lockdown restrictions.

“Our exciting, award winning Hot2Home fries have revolutionised the delivery market, solving the soggy fries problem by staying hot and crispy for an amazing 20 minutes!

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Fastfood Professional • December and January 2020-21

And our newest launch, The Dukes of

December and January 2020-21 • Fastfood Professional

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Heinz “Click & Chips” Apps Are Working Hard To Save British Fish & Chip Shops Following the Government’s recent announcement regarding a second national lockdown, it is more important than ever for fish and chip shops to adapt to the current climate and ensure they are able to operate through take-away and delivery

S

ince launching its “Click & Chips” campaign in September, Heinz has so far helped British chip shops to take over 6,000 orders, generating £80,000 worth

of revenue.

Heinz teamed up with fish and chip shops up and down

Chippingdom, is hugely popular and on trend – a super

the country to launch a series of brand-new apps to

tasty, thick-cut, homemade looking, proper pub chip. Cut

celebrate the great British chippie and help save businesses

from 100% British potatoes, it’s big on provenance as well

from closure. There are now close to 30 “Click & Chips” apps

as flavour and appearance.

actively taking orders, enabling chip shops to have their

“Both products deliver on the post-Covid trends; people ordering more food for delivery, and wanting it locally

very own service where customers can pre-order from their smartphones.

produced to help British businesses. Furthermore, a lot of

The campaign set out to help get Britain’s chip shops

businesses, and even pubs, moved away from their usual

back on their feet after the initial lockdown earlier this year,

service and across to delivery and takeaway, to keep up

which saw a staggering 80% close . At the beginning of

with their sales when people were not allowed to dine in.

lockdown one of the biggest issues facing chip shops was

“Frozen food in general, including frozen potato

a lack of infrastructure to launch delivery and click and

products, will over-perform in foodservice as a relatively

collect services . With more uncertainty on the horizon, the

low cost item that brings healthy revenues for restaurants.

campaign will continue to help to support chip shops during

Economy will also be important for consumers in a

these challenging times.

recession, so frozen will win in retail too.

Claire Traynor, Head of Foodservice at Heinz, says: “Fish

“Frozen potato products tick the box when thinking about veganism and vegetarians too.

suppers from the local chippy are a much-loved British

As mentioned

institution - especially when paired with a dollop of Heinz

above, provenance is a key factor that will remain strong

sauce. But chippies, like many of us, haven’t had it easy this

and grow even stronger. This will be especially significant

year. So, here at Heinz, we wanted to do something to help

for the UK given the Brexit situation and costs that

get them back on their feet.”

may come along with import and export duties. Also,

“By working together with fish and chip shop owners

technology development and increased use in our daily

across the UK we’ve been delighted to help them start their

lives will play an even greater role in the near future while

own apps in the hope it encourages people to order directly

virtual distance and contact and contactless payments will

from their favorite chippy and support them through these

remain!”

uncertain times.”

For innovative ideas, recipes and potato inspiration, head over to www.lambweston.eu/uk , call 0800 963962 or email us at salesUK@lambweston.eu 21

Fastfood Professional • December and January 2020-21

All apps are free to download on Apple and Android.

For more information and a full list of participating stores visit www.clicknchips.co.uk.

December and January 2020-21 • Fastfood Professional

21

Blakeman’s Meatballs Superfast, Versatile and Very Tasty For almost 70 years, the Blakeman family have been producing high quality sausage and meat products. The business has gone from strength to strength and has grown considerably over the years but has never lost their reputation and ethos for producing quality products. he most notable in their product repertoire

One such product is the long-standing Italian style

being the humble catering sausage, which has

meatballs, a staple amongst our range that is prized for its

been a mainstay for the business since the

versatility, consistency, quality and of course the flavour.

1970’s and has remained a firm favourite menu staple for chip shops and catering outlets ever since.

These delicacies are a real multitasking mainstay, suitable for multiple applications in any menu. Picture them swirled

Fast forward to today and that same determination to

through a steamy bowl of pasta or crumbled on top of a

provide prevails, with the team at Blakemans constantly

pizza, stuffed inside of a New York style meatball sandwich

expanding their portfolio of products which now include a

or packed into a snack pot with a dollop of dipping sauce

vast range of goods from stuffing balls and pigs in blankets

for a lunch time treat. And not forgetting that they are the

(the perfect accompaniments to a traditional Sunday

perfect addition to a children’s menu, guaranteed to go

roast) to pork patties, ideal to help the catering industry to

down well with the little ones! The limit to their application

capitalise on the breakfast ‘on-the-go’ market.

is endless.

James Morris of Blakemans said ‘we are constantly

Blakemans take pride in their no mess, no waste, no fuss

looking to expand our ranges, working closely with our

mantra and ensure this in every product that they create.

customers to identify their wants and needs and ensuring

Their meatballs are designed to be reheated and served

that the products that we create are something to be

quickly straight from the freezer, perfect for a super-fast

proud of, loved by clients and consumers alike. The main

service. This ensures that they are suitable for all areas

criteria that we have been looking at in our on-site product

of catering, making a busy service, mass gatherings and

development suite is ensuring that all of our products are

small dinner parties equally as easy to prepare for.

of the quality expected from Blakemans, that they perform

James Morris went on to say ‘our clients are the reason

consistently, are mess, fuss and waste free, easy to prepare

that we are here, so we’re eager to do anything that we

and provide a quick turn-around service for our customers’

can do to help make their jobs easier and their customers

The variety of products is a key indicator to Blakemans

happier. Our range of meatballs alongside our patties, pigs

dedication to support the ever-changing market and be

in blankets, sliced sausages and of course our pre-cooked

the go-to provider for their loyal customers, whom they

sausages are all ways that we are responding to help them

have been particularly thankful for over the past months.

to meet their challenges head on’ To view their range of products, visit their website: www.blakemans.co.uk

22

Fastfood Professional • December and January 2020-21

December and January 2020-21 • Fastfood Professional

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Fastfood Professional • December and January 2020-21

December and January 2020-21 • Fastfood Professional

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New 5” Burger Buns Catering Pack: Fresh Taste, Longer Life Baker Street turns focus to QSR sector with new pre-sliced, ambient burger buns pack

B

aker Street has launched a new catering pack

Scott Oakes Commercial Manager for Baker Street said:

of six seeded, jumbo burger buns for the QSR

“Ambient bread products offer the ultimate in convenience

sector, offering great taste and texture for longer.

for caterers, with no need to thaw and serve, which also

The quick serve, pre-sliced ambient 5” buns

enables better forecasting. With Baker Street, QSR outlets

come with a 42-day guaranteed minimum life from delivery

can have complete confidence in the quality and freshness

to depot for longer-lasting freshness.

of the product.

The ambient nature of Baker Street’s buns means

“This is a key strategic move into a new market, bringing

caterers can maintain quality whilst reducing cost, risk

all of the quality already associated with Baker Street and

of damage and service time when compared with frozen

the St. Pierre Groupe brands into QSR with a dedicated,

bread products.

ambient product for the sector.

This is because there is no need to thaw and serve, and

“Foodservice has long been a key market for Baker Street

no risk of impacting quality when refreezing products that

and whilst sales inevitably dipped during the lockdown

aren’t used on the first thaw. Crucially, it also gives QSR

period compared with our retail side of the business, it is

caterers the chance to free up freezer space for higher

encouraging to see an uplift every month as the catering

margin meat products.

sector returns to growth.”

The burger buns catering pack is the first bespoke SKU

The new catering pack of 5” burger buns is currently

for the QSR market from Baker Street, which offers a wide

distributed by Seafresh Wholesale. Contact enquiries@

range of breads and bakery products across retail and

stpierregroupe.com for details about sourcing or listing

foodservice sectors.

the product.

Advertise With Call Athol now on

07725 434173 24

Fastfood Professional • December and January 2020-21

or email athol@ffpmag.com December and January 2020-21 • Fastfood Professional

24

Next Level Delivery TOGETHER LET’S DO

WITH

Free

GET Y OUR

Go further in delivery with fries that stay crispy for up to 20 minutes1 and sides that really deliver Visit the website to order your free sample

SAMP L

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mccainfoodservice.co.uk @McCain Foodservice (GB) 1

@mccainfoodserviceuk

Sensory testingProfessional for crispness in a closed delivery Sensory dimensions August 2018 *Subject to availability • December and Januarybag.

2020-21 December October and andJanuary November 2020-21 2020 • Fastfood Professional 25 Fastfood

25

By Steve Morris, Sales Director at Jestic Foodservice Solutions

Producing a

“A recent PAPA report estimated the value of the pizza

designs, capacities and powers. Wood Stone ovens not only

market in the UK to be over £5 billion with the out of home

produce wonderful pizzas, with an authentic stone fired

and home delivery market representing over £4bn of this

taste, but also look great and bring the chef’s own flair to

total. As such, this style of cuisine is one of the most widely

the customer.

consumed in the industry with premium pricing points and

For those looking for undisputed consistency and flavour

low production costs, pizza and pasta can often command

combined with capacity and design, the deck oven range

enhanced margins for QSR and Fast Food operators.

from Sveba Dahlen, provides the solution. Multiple decks

When it comes to producing a standout pizza offering,

allow the operator to cook various dishes simultaneously,

we believe there are two key components to making it

while the innovative design and construction ensures an even

successful, the right ingredients, and the right equipment.

temperature throughout the chamber, virtually eliminating

Using the finest, seasonal, locally sourced ingredients is key

the need to rotate pizzas during the cooking process. An

to giving customers the best tasting pizza offering, while

exciting innovation from Sveba Dahlen is the new P601 High

the correct equipment, and in particular the right oven can

Temp pizza oven which incorporates a genuine Neapolitan

deliver the consistency and speed needed by the site. At

pizza stone and can achieve temperatures of up to 500˚C,

Jestic, we are proud to supply a full range of ovens, each

meaning it can bake pizzas in 60 to 120 seconds.

designed to meet the bespoke demands of QSR and fast food businesses.

For the ultimate in speed and capacity fast food restaurants and pizzerias should consider using the impressive, and

As the exclusive distributor for Wood Stone, the leader in

robust technology found in modern conveyor ovens. Take

commercial grade stone hearth, wood and gas fired pizza

Edge ovens from Jestic, a manufacturer of top of the

ovens for over 25 years, we are delighted to be able to offer

range conveyor ovens from the USA, which combine speed,

operators a wide range of appliances in different sizes,

consistency and durability. All the Edge series of conveyor

26

Fastfood Professional • December and January 2020-21

December and January 2020-21 • Fastfood Professional

26

ovens feature a patented ‘iHeat’ burner system, which by

Alfa Pro ovens are available in a wide range of sizes and

precisely controlling both gas and combustion air is able

styles, each offering a compact design to maximise space

to attain maximum energy efficiency, creating the perfect

in a busy kitchen. From smaller, countertop ovens, such as

burn at all times to reduce gas consumption. Edge was

the Qubo, capable of cooking up to 80 pizzas per hour, to

recently acknowledged to be a manufacturer of some of

the larger, freestanding models such as the Opera, with a

the most efficient gas conveyor oven on the market, as

capacity of up to 150 pizzas per hour, the range includes a

verified by independent tests undertaken by the Food

solution for all needs.”

Service Technology Centre on behalf of state of California.

www.jestic.co.uk

Used in a number of high street take away and QSR type

01892 831 960

businesses, Edge ovens achieve extraordinary capacity and speed, whilst producing pizzas and dishes common to an Italian menu to an exacting standard.

Finally, one of the newest brands in our Jestic portfolio is Alfa Pro. With over 40 years of experience and research, Alfa Pro, wood and gas fired ovens feature unique, patented, Forninox™ technology, combining strong stainless steel with tough refractory tiles, to achieve a lightweight yet highly durable commercial oven. Powered by gas, wood or dual fuel, the ovens are equally suited for a traditional kitchen setup, as they are for positioning front of house, in an open kitchen, in full view of diners.

Standout Pizza

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Fastfood Professional • December and January 2020-21

December and January 2020-21 • Fastfood Professional

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By Steve Morris, Sales Director at Jestic Foodservice Solutions

Delicious Chicken from World Class Equipment FRIED CHICKEN

by filtering individual vats at the touch of a button, while

To stand out in the increasingly crowded fried chicken

allowing vats to cook uninterrupted.

market, fast food restaurants and takeaways have to offer

For high volume pressure frying, the pioneering design of

a delicious end product using quality ingredients. Key to

the Henny Penny Velocity pressure fryer offers the ultimate

delivering exceptional food time and time again is a modern

in performance, consistency and cost savings.

high-performance fryer.

With the ability to fry up 72 pieces of chicken in 25% less

The purchase of a fryer is a substantial investment and

oil, it sets a new standard for performance and savings. The

one that should be carefully considered. Modern fryers

fryer automatically filters the oils between cooks in the

have been developed to not only withstand the demands of

same time it takes to rack the next load. This automatic

busy kitchens, but also remain reliable and energy efficient

filtration combines with the use of pioneering oil jets to

for their lifespan. It is also important to consider the on-

wash food particles from the pot, eliminating scorching and

going running costs, and in doing so look for a fryer that

reducing the time needed to clean the unit at the end of

can help operators save money and operate as sustainably

a shift, saving on both time and money in a busy catering

as possible without compromising on performance or the

environment.

quality of the food cooked.

Henny Penny, a global leader in the manufacture of

HOT HOLDING

commercial fryers and equipment, offers restaurants and

Once the chicken comes out of the fryer the Henny Penny

fast food outlets a wide range of different appliances to suit

Smarthold Hot Holding Cabinet means operators can hold

individual needs. The Henny Penny Evolution Elite series

foods like fried chicken for longer, maintaining quality and

takes consistency and efficiency to the next level. Utilising

improving yields. The Smarthold Cabinet includes patented

Henny Penny’s innovative reduced oil capacity technology

humidity control allowing operators select to maintain

not only helps to reduce the amount of oil consumed by

precise humidity levels between 10% and 90%. There is

as much as 40%, but also extends the life of the oil. This

even a constant digital humidity/temperature display and

ensures operators can cook efficiently and keep their costs

digital countdown timers for each shelf.

down, but remain safe in the knowledge that the quality of their food isn’t affected.

New to Jestic portfolio are the advanced HSW212E and HSW313E Holding Drawers from Italian manufacturer

The life of oil within a fryer is not only a key element

Moduline, which offer independent digital temperature

of frying, it is also an area in which operators can save

control of each drawer - and ergonomic and fully built in

money by taking advantage of the latest technology and

drawer handles with magnetic closure. The Moduline hot

developments. The Henny Penny Evolution Elite fryer has

holding range has proved very popular with fast food and

a built in, sensor activated Oil GuardianTM which monitors

QSR operators, as the advanced technology ensures even

the oil level, automatically replenishing from an oil reservoir

and stable temperatures, from +30°C to +120°C, accurately

inside the fryer cabinet ensuring you are always cooking

calibrated to be gentle on the food, thus preserving

in the right amount of oil. Smart Touch Filtration improves

moisture, flavour and aroma - so food looks like it has just

oil savings, product quality and employee productivity

been cooked.

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Fastfood Professional • December and January 2020-21

December and January 2020-21 • Fastfood Professional

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BUNS AND BAPS

rotisserie, the Rotisol Roti-Roaster is an ideal

The perfect chicken burger requires a delicious

solution. Six stainless steel electric models are

toasted bun and the Antunes range of vertical

available from 3-16 baskets or spits, all with

contact toasters gives buns a consistent, golden

pass through and a removable juice tray and

brown finish so they don’t soak up the juices of the

drainage tap. K glass doors and heavy insulation offer

ingredients, helping the sandwich stay firm and delicious.

excellent heat retention for faster, more efficient cooking.

With a dual-sided platen, the Vertical Contact Toaster has

Cooking profiles are simple to set and a digital display

more capacity than conventional single-sided toasters,

keeps you in control.

allowing operations to quickly serve fresh products to

An exciting new product in the Venix range is

customers without making them wait. The VCT-2000

the Chic Grill System™, an innovative and versatile

features a digital controller for making precise adjustments

cooking system which provides a host of advantages

to the quality of the toast for different bread products. A

for operators looking to offer chicken on their menu.

built-in auxiliary heater warms the top sides of the buns

At the heart of the Chic Grill System™ is the advanced

to help keep the assembled sandwich warmer for longer.

San Marco combi-oven which can grill, roast and steam

The VCT-2000 also includes belt wraps to minimise bun

cook – in effect replacing an entire kitchen in just one

marking.

square metre of floor space. The Chic Grill System™ is simple to use and doesn’t require highly skilled staff

ROTISSERIE

as pre-programmed recipes are easily accessed via

Rotisserie cooking takes theatre, taste and customer

the clear and intuitive seven inch touch screen control

experience to a whole new level. The basics of this cooking

panel. Maintenance is equally simple thanks to the three

method are fairly simple, in essence being a spit-roast

automatic self-cleaning programmes.

where chicken and other foods are turned constantly to produce an even roast and a continuous self-basting

SERVICE AND SUPPORT

for enhanced flavour, rotisserie ovens are used in many

Purchasing a fryer or rotisserie is only part of the story, as

different restaurant environments.

getting the maximum performance out of equipment and

One of the most prominent manufacturers of rotisserie

minimising any downtime is crucial for operators. This is

ovens is Rotisol. A company formed some 65 years ago,

perhaps why the comprehensive training and technical

Rotisol has been crafting the world’s most beautiful and

support we offer is proving so popular. Jestic’s dedicated

efficient rotisserie ovens in France ever since. Exclusively

Technical Services team of 45 factory-trained technical

available in the UK through Jestic Foodservice Solutions,

specialists, offer a wide range of preventative maintenance

a Rotisol rotisserie creates the perfect centrepiece for

and reactive repair services for customers across the

any operator looking to achieve maximum impact and

UK. In addition, our culinary team can provide personal

tempt customers with the sights, sounds and smells of the

demonstrations at our test kitchens in Kent and Manchester,

cooking process.

as well as menu advice and on-site training, all tailored to

For operators looking for a compact, energy efficient 29

Fastfood Professional • December and January 2020-21

suit the operators’ precise needs.

December and January 2020-21 • Fastfood Professional

29

Convotherm launches a new family of combi ovens: Just right – the Convotherm maxx

Management functions: More space for working

A

efficiently and economically

maxx. just rig

rndt Manter, Director Product Management at

Everyday commercial kitchen routines can be hard work:

Convotherm, says: “We are certain that with the

Service periods are fast-paced, plus, the quality and the

Convotherm maxx, we have created exactly the

selection of foods need to be top flight and unique. Thanks

right product for these times, thereby empowering

to the functions that Convotherm have developed and

operators to move confidently into a successful future,” No matter the type of foodservice operation, success

made available in the Convotherm maxx, professional chefs can consistently ensure excellent, all-round performance:

depends on a number of factors: The right concept, ideal timing – and, increasingly, the right equipment featuring modern technology. The new Convotherm maxx embodies precisely all of these aspects, allowing professional chefs to run a successful and simplified foodservice operation.

• Climate Management: The right climate in the cooking chamber is crucial for cooking and baking.

• Crisp&Tasty setting provides precisely metered hot air that removes moisture in order to ensure perfect You have big plans results. and success

depends on many factors: The right concept, the right time and the righ

products. With the Convotherm maxx we give you the co • Production Management: No matter if an operator

oven that fits your requirements. The Convotherm maxx offe

The fine art of technical design is embodied in the

everything you need at a great price. Not too much. Not too little. selects the fully automatic or manual mode, operators

Convotherm maxx

Convotherm maxx. can maintain a stress-free overview of even the most

The Convotherm maxx is the result of many years of

Maximise your opportunities with the new

complex processes.

www.welbilt.uk

learnings and experience as a premium manufacturer.

+44 (0)1483 464 900 • Quality Management: The best cooking and baking sales.uk@welbilt.com

At Convotherm, we believe that modern technical design

results are not achieved by coincidence: rather, they

must be measured by how easily tasks can be carried out.

are the result of sophisticated technology.

The brand-new Convotherm maxx perfectly represents

• Cleaning Management: Cleanliness is indispensable

this belief by utilising various, advanced technologies in

in cooking and baking. That’s why the Convotherm

order to help chefs obtain optimal results with ease.

maxx is equipped with ConvoClean: a fully automatic cleaning system

• Touchscreen display: The new 7-inch TFT HiRes glass touch display delivers brilliant images, and with its

Optimal solutions for a successful future.

scroll feature and pictograms, is as easy and intuitive to

“The new Convotherm maxx has been developed for

operate as a smartphone.

professional chefs who want to experience modern combi

• HygieniCare: The hygienic handles made of antibacterial

technology at an ideal price/performance ratio. This

and antimocrobial plastics reduce the multiplication of

new model is a real all-rounder thanks to its’ powerful,

microorganisms.

flexible and practical functions which help operators

• Energy efficient triple glass: This minimises heat loss,

meet the challenges of the new normal, such as hygiene,

which ensures lower energy consumption levels as well

efficiency, and cost-effectiveness. We are certain that with

as a high level of safety and environmental friendliness.

the Convotherm maxx, we have created exactly the right

• Additional shelf: The Convotherm maxx is available

product for these times, thereby empowering operators

as a 6.10 or 10.10 and offers a greater capacity due to

to move confidently into a successful future,” said Arndt

an additional shelf. This ensures greater efficiency and

Manter, Director Product Management at Convotherm,

speed thanks to optimal capacity utilisation.

about the new product.

• LED lighting: A powerful, long life LED light strip is integrated into the appliance door and lights the interior.

30

Fastfood Professional • December and January 2020-21

More information on the Convotherm maxx can be found at: www.convotherm.com/maxx December and January 2020-21 • Fastfood Professional

30

Advancing

maxx. just right.

You have big plans and success depends on many factors: The right concept, the right time and the right products. With the Convotherm maxx we give you the combi oven that fits your requirements. The Convotherm maxx offers you everything you need at a great price. Not too much. Not too little. Just right.

Maximise your opportunities with the new Convotherm maxx.

www.welbilt.uk +44 (0)1483 464 900 31

sales.uk@welbilt.com

Fastfood Professional • December and January 2020-21

31 Advancing Your Ambitions

December and January 2020-21 • Fastfood Professional

German Doner Kebab Set to Open 12 New Restaurants In The UK by the End Of 2020 The fast-casual brand has forged ahead with its growth plans during the Pandemic,

The ambitious growth plans will bring in the region of 480 new jobs throughout the country.

Key new locations in the expansion will include Liverpool,

bringing almost 500 new jobs and

Nottingham, Bradford, Plymouth and additional sites in

confirming its position as the UK’s fastest

London and Edinburgh.

growing restaurant chain

F

Further international growth in 2020 includes two new sites in Canada, two in Sweden and one in Riyadh in

urther international growth is planned for Canada,

Saudi Arabia.

Sweden and Saudi Arabia, with the brand’s first

The brand’s first site in North America opened in

site in North America opening in Ottawa, Canada

Canada’s Ottawa at the start of September, with a further

at the start of September

restaurant opening recently in Surrey, Vancouver.

German Doner Kebab has also delivered a significant rise

The gourmet kebab chain has also announced significant

in UK same-store sales in August following its participation

rise in same-store sales in August following its participation

in the Government’s Eat Out to Help Out Scheme, up 46

in the Government’s Eat Out to Help Out Scheme, up 46

per cent from the same period last year. Total sales for

per cent from the same period last year. Total sales for

August were also up 139 per cent on August 2019

August were also up 139 per cent on August 2019.

German Doner Kebab has confirmed its position as the

German Doner Kebab is revolutionising the kebab in the

UK’s fast-casual brand of the future after announcing

UK, bringing a fresh, high-quality taste sensation that has

that it will have opened 12 new restaurants by the end

made it the number one spot to enjoy a kebab.

of the year.

Now employing over 1500 people throughout the

The fast-casual brand currently has 47 restaurants

country, the brand has opened 35 new restaurants in the

throughout the country as it continues its mission of

UK during the past three years and boasts a development

bringing the GDK experience to more cities throughout

pipeline of 350 franchise units over the next seven years.

the UK. 32

Fastfood Professional • December and January 2020-21

Imran Sayeed, CEO, has heralded the growth plans as December and January 2020-21 • Fastfood Professional

32

the brand continues to disrupt the fast-casual space and

that appeals to a new generation of customers, who are

evolve to meet the needs of its customers.

attracted to our modern environment, healthy great-

He said: “Our game-changing kebabs are revolutionising the kebab and we are excited to be announcing these latest growth plans.

tasting food, and quick serving times.

“However, in line with the UK Government’s guidance during Lockdown we quickly re-modelled our offering to

“We have found ourselves in very challenging times

expand our click and collect takeaway and have had a

however there continues to be a huge demand for the

huge response to our participation in the Eat Out to Help

German Doner Kebab experience throughout the UK and

Out Scheme which has reflected in our sales performance

our international growth regions.

during August.

“We are excited to build further momentum in our

“Our recent performance is testament to our wider

plans for growth and to be creating hundreds of new jobs

strategy of product innovation, the ingenuity and speed of

throughout the country as we maintain our mission of

our operational team and the support we have had from

building the fast-casual brand of the future.”

our partners.

German Doner Kebab has been agile and responsive to

“It’s certainly exciting times at German Doner Kebab,

a fast-changing landscape during the Pandemic, initially

we are truly transforming the fast-casual dining scene

remaining open for delivery and Click & Collect, before

through our game-changing kebabs and we are now

re-opening its dine-in offering to participate in the UK

perfectly positioned to expand our footprint and reach

Government’s Eat Out to Help Out Scheme.

more consumers across the UK and our international

The chain also partnered with Deliveroo to make 30,000 free meals available to frontline NHS workers and vulnerable people throughout Lockdown.

There has been further innovation through the launch of the Boss Box as the brand continues to bring new

growth regions.”

Based in Glasgow, Scotland, the brand is growing at great pace with 70 restaurants in UK, Europe and Middle East, and now rapidly expanding in the USA, Canada, Saudi Arabia and Ireland.

products that excite and capture the imagination of its loyal customers. Conceived during Lockdown initially for delivery and Click & Collect, the Boss Box is proving to be a huge hit with customers and is now available for takeaway and dine-In. Imran Sayeed continued: “We have been incredibly agile and responsive to a fast-changing landscape during the Pandemic.

“We have always been primarily positioned as a dinein consumer proposition, providing a new experience 33

Fastfood Professional • December and January 2020-21

December and January 2020-21 • Fastfood Professional

33

Choppaluna has officially opened the doors of its first flagship UK restaurant in Bloomsbury, London The fast, fresh, food-to-go and dine-in brand is the latest concept to come from the Hero Brands group, which also includes German Doner Kebab

T

he brand now has plans to open the next store

of superfoods morning, noon and night, including delivery.

in Berlin by January 2021, before embarking

The vibrant experience allows customers to choose

on further sites in London and UK growth

from over 60 fresh toppings before watching the brand’s

throughout the next 12 months

talented team chop live in front of their eyes.

Co-founder and CEO Nikras Agha said: “We

Choppaluna’s breakfast menu brings low-carb, high

are excited to be launching our first store as we bring UK

energy options like scrambled egg wraps (“Breggfast

consumers a super-healthy, delicious dining experience

Rolls”) and Smoothie Bowls, whilst its flavour exploding

that offers guilt-free indulgence.”

salads provide the perfect balance of incredible taste,

Choppaluna has officially launched its first UK restaurant in Bloomsbury, London.

The fast, fresh, food-to-go and dine-in brand is the latest creation from Hero Brands and is set to transform and revolutionise the healthy eating space.

Choppaluna is here to show that salads don’t have to be boring and to bring customers a guilt-free indulgent menu of vegetarian and vegan options, and a huge choice 34

Fastfood Professional • December and January 2020-21

nutrition and energy. On the menu customers will also find Choppaluna’s ‘Big-Rolls’ where salad meets burrito and offers a more filling option for lunch and dinner.

Following the launch of its restaurant in Bloomsbury, the brand revealed plans to open the next site in the city centre of Berlin by January 2021.

Further growth and franchise recruitment will come during the next 12 months.

December and January 2020-21 • Fastfood Professional

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Co-founder and CEO Nikras Agha, who conceived the idea in Berlin with his Co-Founder Bijan Azadfard, said: “It’s very exciting to be launching our first restaurant in Bloomsbury, London.

“Choppaluna will truly revolutionise the healthy eating space in the UK, bringing customers indulgent healthy options that fit with a fast-paced on-the-go lifestyle.

“Following the launch of our first flagship store in Bloomsbury we will open a further site in Berlin by early next year and are currently looking at two other sites in London.

“The opportunity is truly resonating with our franchise network within the Hero Brands group and we will work with them to explore opportunities for growth throughout the UK.” Hero Brands is focused on building the food brands of the future and brings a leadership team assembled from the world’s leading global food and beverage brands.

Its portfolio includes German Doner Kebab which has revolutionised the kebab in the UK and is now forging ahead with expansion plans in the UK and global growth regions including North America, Europe and Middle East, with 700 franchises already signed-up to its global growth strategy.

Athif Sarwar, Hero Brands CEO, said: “Hero Brands is responding to emerging consumer trends and focused on growing the brands of the future.

“Eating-out is changing and younger consumers are demanding a shorter dwell time, great-tasting healthier food and an aspirational-experience that is shareable on their social channels.

“Choppaluna responds to this trend and we worked very closely with Nikras and the team to develop the brand and a proposition that truly disrupts the healthy eating space.

“We are excited to have launched in Bloomsbury and will now bring Choppaluna unrivalled industry expertise and backing to truly launch and grow the brand throughout the UK and global regions.”

Pan’Artisan launches Mini Dough Bites – the small treat that’s big on flavour!

T

o address the demand for small dishes, sharing options and snack size portions, Pan’Artisan’s latest launch to its bakery range, Mini Dough

Bites, provides consumers with a premium, tasty treat and operators with a popular, convenient, quick to serve product.

Recent industry statistics support the popularity of snacking, a trend that continues to grow; a recent report from Mintel* states ‘snacking is ingrained and almost ubiquitous in the UK, with 94% of consumers eating snacks in the two weeks to March 2020 and 36% snacking at least twice a day’.

The Mini Dough Bites are manufactured in Italy, using authentic ingredients and production processes, resulting in small pillows of part baked dough which have a fine, even texture and soft eating quality. The process creates a slight variation in individual size, giving a pleasing, hand-made, rustic appearance.

For a delicious menu option, Pan’Artisan recommends baking the defrosted Mini Dough Bites in butter, flavoured or plain, which allows a soft crust to form and the dough bites to absorb the butter and flavour.

Pan’Artisan’s Mini Dough Bites meet the need for quick serve scenarios - being frozen and part-baked they can be ready to serve from frozen in under 4 minutes or, if cooking after defrosting, in 2½ minutes and when garlic butter is added the Mini Dough Bites take around 5-6 minutes to cook. They are suitable for baking in a convection oven, impinger or wood-fired oven.

Pan’Artisan’s Mini Dough Bites are available as a box of 458. *Mintel ‘UK Consumer Snacking Report’ 2020 For more information on the Pan’Artisan range of products call 01730 811490 or visit www.panartisan.com

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Fastfood Professional • December and January 2020-21

Decemberand andJanuary January2020-21 2020-21••Fastfood FastfoodProfessional Professional December

35 35

JJ to Launch ‘Fish & Chips with a View’ Guide JJ Foodservice is calling on fish and chip shops with a fantastic view to get in touch to be included in an exclusive directory targeting the staycation market

T

“

he pandemic has forced many people to

search to create the ultimate Guide to Fish and Chip shops

abandon their overseas holidays and enjoy

with a View.

a staycation this year,” said JJ’s Chief Product Officer, Sezer Ozkul.

This trend is set to continue in 2021, with 71% of Brits saying they are planning a staycation.

“It’s the perfect way to celebrate Staycations while promoting fish and chips,” said Sezer.

Shops can put themselves forward or nominate another shop here.

“What better way to top off your British holiday plans

Image caption for boxes: JJ Foodservice recently

than with a traditionally British fish and chips! We want to

launched bio-degradable and compostable fish and chip

make it easy for people to find the best places,” he added.

boxes to support home deliveries and takeaways.

JJ is partnering with Women in Fish and Chips, and the Real Food Café in Tyndrum to develop the directory with a target of 50% female-owned or managed shops.

The Real Food Café is based in the stunning Loch Lomond and Trossachs National Park in Scotland.

When re-opening after the first lockdown, Director Sarah Heward created a local beauty-spot guide for takeaway customers, which became a quick hit.

“There is no shortage of fantastic fish and chip shops that have their own lovely views or cityscapes,” said Sarah.

“We want re-create the concept on a bigger scale.”

“Based on the great work JJ Foodservice has done to promote shops through Women in Fish and Chips, I felt it would be the perfect collaboration to launch a nationwide 36

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before spreading evenly for a perfect pizza base. Likewise, to create sensational pasta dishes, fast food caterers simply need to mix the sauce in with the cooked pasta and heat through.

For caterers that are looking to create a truly stand-out pizza offering, then experimenting with alternative bases is the way forward. From tangy barbecue bases to fragrant spicy curry pizzas, caterers can transgress pizza boundaries with ease with the help of UNCLE BEN’S PROFESSIONAL® and DOLMIO PROFESSIONAL® foodservice sauces.

Compromising of 17 sauces, the DOLMIO PROFESSIONAL® and UNCLE BEN’S PROFESSIONAL® foodservice sauce range are designed to help caterers tap into trends whilst meeting various dietary demands thanks to all of the sauces within the range being suitable for a gluten-free and vegetarian diet. 13 of the sauces are also suitable for vegans, meaning caterers can create a range of tasty freefrom pizzas without ever compromising on quality and consistency.

To create an on-trend tikka pizza, simply spread UNCLE BEN’S PROFESSIONAL® Tikka Masala sauce onto pizza dough, topping with tandoori chicken, peppers, onions and a sprinkling of cheddar cheese to finish - A delicious infusion of India and Italy that customers on the search for

By Alison Smith, Global Product Developer for Mars Food

something a little more exotic will love!”

Authentic by taste and texture a stress-free sauce solution

P

“

izza and pasta dishes continue to be a

tremendously

popular

choice

with

consumers of all ages, hence why adding a wide variety of pizza and pasta options to a

takeaway menu is a must! However, in order to truly satisfy our nation of pizza and pasta lovers, and leave customers wanting to come back for more, fast food caterers must first turn their attention to the base ingredients used.

Tomato-based pizzas and pasta, for example, are a classic, must-have on any takeaway menu; providing customers with a traditional, fresh taste of Italy mouthful by mouthful.

However, in order to ensure a tomato-base pizza or pasta lives up to customer expectation, fast food caterers must

For more information Contact 01942 272900 or visit www.aimiafoods.co.uk ®/™ Trademarks. ©Mars, Incorporated [2018] DOLMIO PROFESSIONAL® and UNCLE BEN’S PROFESSIONAL® ready-to-use foodservice sauces are all compliant with the 2017 PHE salt targets, as well as being suitable for a gluten free diet and contain no artificial flavours,* colours or preservatives as well as 10 out of the 17 UNCLE BEN’S PROFESSIONAL® and DOLMIO PROFESSIONAL® sauces being low in fat (less than 3g fat per 100g). The tomato-based DOLMIO PROFESSIONAL® sauces include an average of 75% tomato, whilst a 90g portion of the DOLMIO

ensure they use a high-quality, authentic tasting sauce such

PROFESSIONAL® sauces contains one of

as DOLMIO PROFESSIONAL® Tomato and Basil.

the recommended five-a-day.

Authentic by taste and texture, this ready-to-use sauce provides busy caterers with a stress-free sauce solution that both caterers and customers will love. Simply pour the sauce straight from the jar, onto the rolled-out pizza dough, 38

Fastfood Professional • December and January 2020-21

*With the exception of Uncle Ben’s Hickory Smoked BBQ and Uncle Ben’s Texan BBQ ready-to-use sauces which have a smoke flavour.”

December and January 2020-21 • Fastfood Professional

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Blakeman’s New Environmental Initiative Blakemans, one of Europe’s leading manufacturers of sausage and meat products have seen numerous changes occur over the past 67 years. From their humble beginnings as a one-man freelance sausage manufacturer in 1953, James Blakeman moved into his first premises in 1955 supplying only four retail outlets with 100lbs of sausages per week with small, hand operated machinery

S

oon after, they expanded to greater premise,

of advanced technologies and more efficient production.

production continuously growing with the

Most recently, in March 2020, Blakemans upgraded their

implementation of modern machinery and

Cold Store Refridgeration system to an Azanefreezer unit.

their ranges expanding from just sausages to

This system is considerably more energy efficient than

other cooked meat products. Fast forward to now in 2020,

its predecessor and uses Ammonia as the refrigerant,

Blakemans distribute more than 22,000 tonnes of products

consequently lowering electricity consumption and CO2e

worldwide every year with ongoing investment ensuring

emissions simultaneously.

that the business is effective, productive and committed to

Elliot Whimpanny, Blakeman’s Process Engineer said that

providing their customers with the best products meeting

“the Policy has quantified the significant environmental

their no mess, no waste, no fuss promise.

improvements that we have already made and will ensure

Along with this growth and success comes increased

that we continue this progress in the years to come. The

responsibility to ensure that their actions are considerate

recently installed Azanefreezer unit will contribute to

for the everchanging world around them. This responsibility

a staggering reduction in our energy consumption and

is at the forefront of their ambitions, recently demonstrated

emissions. We are continually looking for ways to improve

with the creation of their new Environmental Policy.

and it is great to see one of our projects have such a

James Morris, Head of business development at

positive impact.”

Blakemans said “it is only when we look back that we see

Blakemans are also partnered with Advanced Proteins

how much has changed in the world around us on this

who collect the unused foods, fats and oils from site,

journey. This year especially served as a wake up call to us,

ensuring that waste does not end up in landfill. These are

as I’m sure that it did to many. We are so grateful for our

then rendered in Advanced Protein’s state of the art facility

customers and are committed to ensuring that we run the

to create a highly sought after biofuel, used for electricity

business in a responsible way.”

generation.

Focusing on a number of defining areas, the Policy

Now more than ever, Blakemans exhibit a corporate

outlines their commitments to decrease their impact on the

social responsibility to ensure that their practice are in

environment through monitoring and setting targets for

line with the changes that are happening in the world and

emissions, waste, water use and wastewater. Blakemans are

they are committed to being the pioneers of this positive

well on their way to reaching their ambitious 2025 target

influence in their industry.

of reducing Carbon Intensity by 55%, with it almost halving

For more information on Blakemans and to read their

since 2013. This has been made possible through the use

Environmental Policy, visit their website: www.blakemans.co.uk

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Fastfood Professional • December and January 2020-21

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New: Greasemaster Cyclone From Filta Group, The Next Generation Of GRU Industry-leading grease removal, lower running costs, no bad odours and better hygiene

O

il-filtration and separation experts Filta Group is

Raising the standard

raising the bar in the field of Grease Recovery

Edward Palin, commercial director for Filta Group, said:

Units (GRUs) with the launch of a ground-breaking

“This is a truly revolutionary product which sets a new

new solution.

standard for grease recovery units. The Cyclone unit is the

The GreaseMaster Cyclone delivers industry-leading

result of input from engineers across the Filta business. It

levels of Fat, Oil and Grease (FOG) separation whilst using

has been 15 years in the making to create a unit that takes

less energy than traditional GRUs and thanks to its unique

the best technology and design principles and addresses

design is near odour-free.

the short-falls of other units on the market.”

Billed as the next generation of GRUs for large

“Suitable for drainage systems, dishwashers/pot wash

catering outlets, it addresses all the concerns of existing

areas, rotisserie ovens and combi ovens, the GreaseMaster

technologies after 15 years in development, designed by

Cyclone de-waters and filters out food waste to reduce

engineers working directly in the field. The GreaseMaster

drain blockages and can save on power costs when

Cyclone allows operators to meet their obligations with a

compared with other units. At a time when regulations are

host of added benefits.

becoming increasingly stringent, it provides a trusted, all-

High performance grease removal and recovery with ultra-low running costs and no odours As the World’s first Hydro Cyclonic enhanced GRU with eight independent Hydro Cyclones, the GreaseMaster Cyclone offers unique two-stage FOG separation and recovery to deliver industry-leading grease removal levels.

(The system is estimated to remove in the region of 2,000

encompassing solution - all with the backing of a company which has been at the forefront of innovation in grease management for nearly 20 years.”

Features and benefits: • Industry leading grease removal removing over 99.9% in tests • Guaranteed compliance with your Water Company • Ultra low energy consumption

litres of oil from sink waste every year), the recovered

• Sealed and odour free

oil can then be re-purposed for biofuel. In addition, the

• Easy staff daily maintenance - save time

ultra-high performance system removes over 99.9% of oil carried in the waste effluent and protects against drain

• De-waters and filters out food waste - no sludge, reducing drain blockages

blockages or water company compliance.

• Unique two stage FOG separation and recovery

Keeping you Compliant

• Self-closing inlet to protect the unit from food waste, ensuring the unit maintains peak performance between service intervals

Under the Water Industry Act (1999), sites are required to install grease separation or removal equipment to prevent it from entering drains or sewers. With poor understanding of the issue and concerns over how to correctly specify solutions, an increasing number of operators are facing prosecutions and steep fines for complacency, from health and safety inspectors and from water companies.

• No requirement for staff to remove covers - reduced cleaning time, better hygiene and no odours • Heavy-duty 2.5mm, 304 stainless steel construction with a ten-year warranty • High quality recovered oil can be added to UCO for use as Biofuel as the moisture content is less than 1%

Research shows more than 70 percent of drain blockages

Filta Group combines product excellence with specialist

and backups within a commercial kitchen are caused by

expertise to offer a wide range of hygiene, environmental

the build-up of FOG generated from washing pots, pans

and grease management services spanning front-of-

and plates. The potential costs go beyond compliance,

house and back-of house. Services include a three-step

because drain blockages often need emergency call-outs

sanitisation service, grease management, refrigeration

with bills, not to mention the risk of further complications

seal replacement, fryer management and wastewater

elsewhere in the water system.

treatment and pumping.

There is a new video to support this launch on YouTube - https://www.youtube.com/watch?v=Gxq8Jc9T7Yc&feature=youtu.be 40

Fastfood Professional • December and January 2020-21

December and January 2020-21 • Fastfood Professional

40

GreaseMaster Cyclone Grease Recovery Unit (GRU)

The Next Generation of GRU The GreaseMaster Cyclone has been 15 years in the making. Designed by Engineers working directly in the field and is an answer to all the criticisms historically levelled at GRU’s. Built without compromise, the GreaseMaster Cyclone delivers previously unimagined levels of FOG retention whilst using less energy than traditional GRUs.

Features & Benefits • The World's first Hydro Cyclonic enhanced Grease Recovery Unit with 8 independent Hydro Cyclones • Unique two stage FOG separation and recovery • Less than 25 parts per million FOG at outlet • Sealed outlet so no sewer gas smells

Benefits

• Self-Closing Inlet to protect the unit from food waste, ensuring the unit maintain peak performance between service intervals

• Industry leading grease removal - approximately 2,000 litres of quality oil recovered every year with a value of £400

• No requirement for staff to remove covers so reduced cleaning time, better hygiene and no smell

• No odours - better working environment

• The lowest energy consumption of any GRU costing as little as 3 pence a day to run saving a typical kitchen thousands of pounds a over the lifetime of the unit

• Easy staff daily maintenance - save time • De-waters and filters out food waste - no sludge, reducing drain blockages • Low power costs - save over £1,500 on other units

• Heavy Duty 2.5 mm, 304 Stainless Steel construction with a ten-year warranty • All-in-one Oil Chute and FOG Cassette reducing daily maintenance operations • Heavy duty Stainless-steel FOG Cassette and Food Basket • No heater element • High quality recovered oil can be added to UCO for use as Biofuel as the moisture content is less than 1% • Patent pending

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Fastfood Professional • December and January 2020-21

December and January 2020-21 • Fastfood Professional

FREE Site Survey | www.filta.co.uk | 01788 550 100

41

JJ Reports 130% increase in Healthier Takeaway Options JJ Foodservice has reported an increase in healthier takeaway options for its restaurant website business FOODit.

“

T

healthier

akeaways are no longer an occasional treat. They are part of the ‘new normal’ and

people

choices”,

said

are

making

JJ’s

Chief

Technology Officer, Michael Dudley.

Food deliveries and takeaways have been soaring since the first lockdown, according to Dudley. “We’ve seen an overall increase in takeaway orders of 51%.”

Healthier options – including grilled chicken, sushi, wraps and salads – are up 130% followed by American cuisine, up 40%; fish and chips up 100%; and Turkish up 37%.

“It will become imperative for takeaways to

have

healthier

options

as

the

Government moves towards banning ‘junk food’ advertising in the coming months,” said Dudley.

“Our in-house nutritionist is available to support any takeaways that need advice,” he added.

FOODit recently launched printable QR codes for takeaways.

The codes can be printed to use on shop posters and on flyers to encourage people to pre-order, helping to reduce queues and maintain social distancing.

Takeaways that need support to develop healthier options can contact https://www.foodit.com/contact 42

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Holland’s Launches Collaborative Deep Fill Mature Cheddar Cheese & Onion pie to Chippies The North West’s favourite chippy pie brand, Holland’s Pies, has announced the launch of its Deep Fill Mature Cheddar Cheese and Onion pie to their chippy range.

V

egetarian Society approved, the Deep Fill Mature

Chippies can contact telesales on 01706 212122 or speak to their Holland’s Area Manager to place an order, get more information and to request point of sale materials.

For further information about Holland’s Pies, please contact Will, Tom, Eleanor or Emma at Lucre on 0113 243 1117 or email HollandsPies@Lucre.co.uk

Cheddar Cheese & Onion pie is made with a new, crumblier shortcrust pastry and award-winning Somerset sourced Wyke Farms creamy mature

cheddar and Red Leicester cheeses, blended with onions.

Holland’s Pies wealth of knowledge and years of tradition

have been used throughout the cooking process, and combined with Wyke Farms legendary expertise in cheesemaking and Grandmother Ivy’s secret recipe ensures the final taste is a real feast.

Like Holland’s Pies, Wyke Farms has been perfecting its product for over a century, and the collaboration brings extensive flavour, expertise, and a wealth of heritage to this pie.

Leanne Holcroft, Brand Manager for Holland’s Pies said: “We’re excited to be joining forces with Wyke Farms to offer chippies the ultimate cheese and onion pie. Our combined years of expertise ensure it provides the iconic flavour of Wyke Farms cheese alongside Holland’s Pies’ baking expertise – a match made in heaven.

“Our new deep fill Mature Cheddar Cheese & Onion pie will be a great addition to chippy menus, offering consumers the option to trade up and experience the ultimate deep fill pie.

We are confident the chippy trade and their loyal customers are going to love it.”

Richard Clothier, Managing Director at Wyke Farms, said: “We’ve been in the cheese making business for over 159 years and we are delighted to be working with Holland’s Pies to see the Deep Fill Mature Cheddar Cheese & Onion Pie launch into chippies!”

Holland’s Pies’ recipes contain no preservatives, MSG,

About Holland’s Pies Holland’s started life as a baker’s shop in Lancashire in 1851.

For over 169 years, its proper tasty range has been baked to a secret traditional recipe, passed down from generation to generation using only the finest of ingredients ever since.

Today the company prepares and bakes 1 million pies every week and Holland’s Pies’ loyal fan base continues to grow with the company receiving recognition in a variety of colourful ways!

Alongside its industry accolades, it has received song dedications, poetry and art installations. It has even been called upon to create unique Holland’s Pies wedding cakes too!

The iconic baker Holland’s employs over 250 people at its Lancashire base and is part of 2 Sisters Food Group. Holland’s Pies is the No.1 best-selling frozen pie brand* and the company enjoys over 80 per cent share of the pie market in the North West, an area where over 92 per cent of people have heard of Holland’s Pies.

Holland’s Pies are available to purchase through various retail outlets including fish & chip shops, all leading supermarkets; offering frozen, chilled and hot food-to-go. www.hollandspies.co.uk

artificial colours, artificial flavours, or hydrogenated fats.

Approved by the Vegetarian Society, the new Deep Fill Mature Cheddar Cheese and Onion pie is also suitable for vegetarians.

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Fastfood Professional • December and January 2020-21

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Lincat inspires confidence with new addition to IMClean range Working hard to help foodservice operators and retailers meet current demand for enhanced hygiene measures, Lincat has introduced the Confidence Box

M

easuring 375mm x 575mm x 450mm, this pass-

their purchase since it was placed in the Confidence Box.

through, countertop box uses UV-C lamps to

And because the process doesn’t involve liquids, it doesn’t

reduce viral and bacterial contamination on the

damage the goods in any way, meaning it can be used for

exposed surfaces of any object placed inside, in just 30

any product, ranging from food and drink, to electronics,

seconds.

clothing, and spectacles.

Helen Applewhite, Marketing Manager for Lincat brands, explains: “Hygiene is naturally high on everyone’s agenda right now, and we are all incredibly aware of the risks of everything we touch. We were keen to try to find a way to boost customer confidence in the products handed to them in foodservice and retail outlets.

“Our R&D team quickly identified that UV-C rays, which have been used to sterilise equipment in the healthcare sector for many years, could provide a solution.

“They worked around the clock to produce the Confidence Box, which uses four UV-C lamps, located in the base, sides and top, to reduce viral and bacterial contamination of the objects placed inside.”

Followers of Lincat on Linkedin, Facebook or Twitter have been treated to a series of engaging teaser videos over the last few days, sharing snippets of the product and positioning it as suitable for hospitality, retail, electronic, health and beauty, and opticians.

The Confidence Box, model number F63/900, is constructed from grade 304 stainless steel. Aluminium, safety interlock doors ensure the lamps will only switch on when the doors are closed and a tinted acrylic door blocks UV-C light from passing through.

The Confidence Box is available to purchase from Lincat.

For more information, please see www.lincat.co.uk. Stock is available now Based in Lincoln in the UK, Lincat manufactures products for cooking, holding and food display, which are supplied to

The Confidence Box works as follows...

commercial kitchens of every kind across the globe. Lincat’s

The server simply loads the goods into the back of the unit

brands include: Opus 800, Opus Combi Ovens, Phoenix,

and switches it on. At the end of the 30-second cycle, the

Silverlink 600, Lynx 400, FriFri, FilterFlow, CiBO, Convector,

inside of the cabinet lights up green and an alarm sounds.

Panther, Seal, FriFri, IMC and Britannia. Products are sold

Staying safely behind the unit, the server lifts the front

in the UK and in over 50 countries worldwide through a

door, and the customer reaches in to retrieve their goods.

comprehensive network of distributors. Lincat Ltd is a

They are reassured by the fact that no-one has touched

member company of the Middleby Corporation.

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Hoshizaki go live with Gram Configurator tool

H

oshizaki’s

brand-new

Gram

Configurator

portfolio by selecting your required temperature range,

uniquely puts the power of design into the

refrigerant, exterior/interior material and choose between

hands of the customer, allowing them to create

counter and upright cabinet.

a tailor-made refrigeration solution which

accommodates their specific, individual needs as Simon

Step 2: Assemble your individual upright or counter

Frost, Director UK & Ireland, Hoshizaki UK, outlines:

Counters: Here, you can select different component

“In just a few clicks, customers can now configure their chosen Gram product by the series, temperature range, refrigerant and material finishing, as well as choosing from a wide range of options and add-ons.”

Simon continues:

configurations, such as legs, castors, table-top options, and your preferred electrical plug.

Cabinets: For upright cabinets, you can select the number of shelves as well as the orientation of your cabinet door.

“As a customer-orientated brand, Hoshizaki understand that different kitchens require different refrigerated

Step 3: Save your configuration

storage solutions, hence why one of our main goals is to

For the final step, you can save the product as configured.

continue to work on support strategies for our partners

After submitting your contact details, you will receive

and customers to provide smooth, easy and efficient

an email with a configuration summary. Simultaneously,

information, sales and purchase processes. We believe our

the correct sales branch for your region will receive an

new configurator is a perfect example of this effort”

automated notification to forward to a certified dealer in

So, how does the new configurator work?

your region.

Easy-to-use and operable by all UK & European

Step 1: Select the range and base model

customers, the multi-lingual, Gram online configurator

The first step is to select the most suitable cabinet or

truly marks the next step in customer service and product

counter range for you considering your kitchen layout,

excellence.

and routines. You can choose from the following product ranges: Gram Baker, Gram Compact, Gram Eco, Gram Gastro 07, Gram Gastro 08, Gram Roll-in 1500, Gram Standard Plus, or Gram Superior.

To find the perfect fit, you can also filter down the 45

Fastfood Professional • December and January 2020-21

To see how the Gram configurator works, visit https:// configurator.hoshizaki-europe.com/ For more information on appliances in the Hoshizaki portfolio, please visit www.hoshizaki-europe.com or call 01322 616 900.

December and January 2020-21 • Fastfood Professional

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Synergy Grill Technology reveal the name of their latest innovation: the CharGo! Following the preview of their latest product launch, Synergy Grill Technology is delighted to reveal the name of their industry-first product: the CharGo.

M

anufactured with great secrecy and skill at

a versatile menu, which of course, will help operators

Synergy’s

minimise their costs and save valuable kitchen space.”

Cambridgeshire-based

factory,

the Synergy CharGo combines the same

Pitched as a perfect alternative to gas and coal-guzzling

revolutionary features of the brands’ award-

chargrills and charcoal ovens, Synergy’s brand-new

winning grill with the most desired features of a commercial

CharGo requires no charcoal and uses up to 72% less gas

oven. The Synergy CharGo Oven is the perfect solution

than a standard chargrill. This is thanks to the product’s

for operators that are looking to make a menu-smart, and

unique lid and temperature control, which together, work

economically-smart, equipment investment given that this

to safely keep heat within the cavity of the chargrill oven

unit takes on the roles of an oven and grill within a single

like no other.

unit, as Richard Ebbs, Commercial & Marketing Director at Synergy Grill Technology explains:

This efficient retention of heat also allows operators to significantly slash their cooking times. In fact, so efficient is

“The best-of-both Synergy CharGo is able to steam/

the Synergy CharGo Oven that it can cook many products in

smoke/slow-cook/grill any desired food item to perfection

half the time of a standard chargrill which of course allows

in, within a single unit. As such, operators no longer need

operators to drastically improve their food turnaround.

to invest in a separate oven and grill in order to execute

Furthermore, Synergy’s CharGo Oven features a unique

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46

temperature control which allow chefs to maintain their desired cooking temperature within a few degrees.

These multitude of exciting new features work perfectly alongside Synergy’s revolutionary atomising technology as invented by Justin Cadbury, Chairman of Synergy Grill Technology: “By

incorporating

our

patented,

fat-atomising

technology into Synergy’s CharGo, operators will not only be able to expand their menus, reduce their energy consumption and speed up cooking times, but they will also be able to improve food quality like no other.

This is because Synergy’s fat atomising technology ensures that any moisture that is initially lost from the food, is gently penetrated back into the food for a perfect texture and taste. This atomisation process also completely eradicates the need for a fat tray, and therefore, removes the historically strenuous task of cleaning, along with the environmentally damaging disposal of waste fat. This is a serious uplift to restaurant cooking technology that represents the future of commercial kitchens.”

As part of Synergy’s thorough R&D programme, several leading foodservice operators have now trialled the Synergy CharGo. By doing this, Synergy are able to ensure that the many stated efficiencies of the Synergy CharGo actually live up to operator expectations – expectations which were not only met, but exceeded as proven by subsequent talks of replacing their current chargrill with a complete chain-wide roll out of Synergy CharGo. For further information on the Synergy, visit www. synergygrill.com call 01480 811000 or email info@ synergygrill.com Connect with Synergy Grill Technology on social media @synergygrill #LikeNoOther

Jestic adds multi-temperature holding drawers to Moduline range Jestic Foodservice Solutions has extended its range of Moduline hot holding appliances with the addition of the advanced HSW212E and HSW313E Holding Drawers, which offer independent digital temperature control of each drawer.

As Steve Morris, Sales Director at Jestic explains: “The Moduline hot holding range has proved very popular with a wide variety of operators from QSRs to fine dining restaurants, as the advanced technology ensures even and stable temperatures, from +30°C to +120°C, accurately calibrated to be gentle on the food, thus preserving moisture, flavour and aroma - so food looks like it has just been cooked. The new HSW212E two drawer and HSW313E three drawer units allow chefs to independently adjust the temperature in each drawer giving them even more control and consistent results.

“The wired heating system is wrapped around the external cavity wall and electronically controlled with precision to hold the humidity contained in food without drying it, unlike ventilated holding systems. The new multitemperature Moduline holding drawers incorporate an easy to operate digital control panel with ergonomic and fully built in drawer handles with magnetic closure.”

For more information about the Moduline range please call Jestic on 01892 831 960 or email info@jestic.co.uk

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The intelligent smoker: Rational launches iCombi Pro VarioSmoker Latest combi steamer smoker unit offers precise control of intensity, aroma and flavour

S

moking meat, fish and vegetables is popular

thoroughly afterwards, to ensure the next batch of food

and has become a feature of hotel, restaurant

being cooked isn’t tainted by the residual smoke. Rational

and bar menus in recent years. It’s also popular

has this covered with its iCareSystem, the intelligent

with butchers and delis. Rational has developed

cleaning program that can remove all traces of even the

the VarioSmoker for its new iCombi Pro combi steamer.

most intense smoking smells, in as little as 12 minutes.

The new version allows chefs to precisely control the

The VarioSmoker comprises the smoker box with power

‘smokiness’ of the food – so chefs can be sure the dish is

supply cable, a power supply unit, the USB connection

just how they want it. Fish, meat and vegetables can all be

cable, and a storage bracket that can be fixed to the side

smoked using the VarioSmoker to deliver mouth-watering

of the iCombi Pro to store all the components. The bracket

intensity, aroma and flavour.

is adjustable, so it can be fitted at the best height to be as

The VarioSmoker is a plug and play unit – the smoker box connects directly to the iCombi Pro technology via a USB interface. Simply fill the box with the chosen smoking

handy as possible for staff.

The new VarioSmoker unit can also be used in manual mode with earlier Rational combi steamers, going back to 1997.

materials, such as pellets or wood chips, put it inside the

RATIONAL is the leading provider in hot food preparation

iCombi Pro, plug in the power cord and the USB cable, and

equipment and, with the iVario multifunctional cooking

use the combi’s iCookingSuite to intelligently control the

system and the iCombi Pro combi steamer, the company

smoking and cooking process.

delivers 95% of all conventional cooking applications.

Once the VarioSmoker has been connected, cooking and

Rational’s ConnectedCooking allows operators to monitor,

smoking alternatives are displayed in the control panel, so

manage and update their Rational appliances remotely,

the chef can select their preferred results. The intensity

from a PC, tablet or smartphone. iKitchen is the combination

and flavour can be adjusted, depending on the pre-smoking

of the iCombi Pro, iVario Pro and ConnectedCooking –

steps the chef chooses. Once the choices are made, the

iKitchen delivers the best kitchen management and the

intelligent iCookingSuite controls everything, delivering

best cooking solutions. For information and brochures, or

the desired smoking results.

to find out about free Rational Live online demonstrations

Using a combi steamer to smoke food is widespread but comes at a price: the need to clean the oven out 48

Fastfood Professional • December and January 2020-21

and webinars, call +44 (0)1582 480388, freephone 0800 389 2944 or visit www.rational-online.com December and January 2020-21 • Fastfood Professional

48

Mechline helps operators build customer confidence during the pandemic Mechline Developments, manufacturer of HyGenikx air and surface sterilisers, has launched a Customer Confidence Campaign to support operators in getting customers safely back into venues. All HyGenikx units now come supplied with a HyGenikx sticker, to show customers when a venue is going that extra mile to look after their safety and well-being.

C

ommenting on the new initiative, Kristian

“Reopening after lockdown, we knew we had to

Roberts, Marketing Manager at Mechline said:

adapt to a new normal, add in extra safety measures,

“The HyGenikx range has already proved

very popular with restaurants, cafes, bars

and align with the changed mindset of customers.

HyGenikx sounded like a great safeguarding solution

and hotels across the country who have supplemented

to complement our increased cleaning procedures. As

their own rigorous manual cleaning regimes with the 24/7

it can work all day it is constantly killing airborne and

protection HyGenikx offers against bacteria and viruses, in

surface viruses and bacteria.”

the air and on surfaces.

S e a n D o n k i n , M a n a g i n g D i re c to r a t Th e

“As HyGenikx is wall-mounted, compact and works quietly, most customers don’t even notice it’s there, and therefore aren’t aware of the safety benefits it brings. The HyGenikx sticker can be displayed front of house–in windows, on doors, on walls or menus—to provide added reassurance to prospective diners that the venue is taking an important extra step to make its operation as safe as possible. With the sticker displayed we hope it will help give customers the confidence to eat inside venues again, safe in the knowledge that advanced hygiene technology is installed there. The sticker also acts as a portal to more information, as it features a QR code that will take diners to a landing page explaining the benefits of HyGenikx.”

It’s clear from the comments of wide variety of restaurateurs and operators that the protection HyGenikx offers is making a positive difference to their business: “I wouldn’t hesitate to recommend HyGenikx to other foodservice or hospitality businesses as it is the ideal complement to manual cleaning. It helps to protect customers and staff, extends the shelf life of fresh produce and provides additional reassurance so our industry can move forward with confidence and return

I n n Co l l e c t i o n G ro u p The technology within HyGenikx is proven to inactivate viruses, including coronaviruses, by using a unique combination of UVC, PCO and trace ozone to destroy these microorganisms. Studies have shown that this technology is effective against SARS-CoV, a virus from the same family as the current, COVID-19, coronavirus strain (SARS-CoV-2).

It works by damaging the genetic material of viruses so that they can no longer function or reproduce, rendering them harmless. The HyGenikx technology has also been shown to significantly reduce the presence of MS-2 coliphage (a surrogate for Norovirus) both in the air and on surfaces. MS-2 is a non-enveloped virus that is more difficult to eradicate than lipid-enveloped coronaviruses, such as SARS-CoV-2.

Together with regular handwashing, frequent cleaning, and social distancing, HyGenikx can help prevent the spread of harmful coronaviruses and reduce the risk of infection.

HyGenikx models start from as little as £289, require no training to use and no costly installation as they simply plug into a standard socket and consume very little energy, requiring only 9-13 watts. The HyGenikx range has models to suit every application, from food preparation areas, cold rooms, and front of house, to washrooms, refuse areas and beyond.

to some kind of normal.”

For further information on HyGenikx please

Cyrus Todiwala OBE DL, Owner Café Spice Namaste

go to www.mechline.com/hgx

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MONEY MATTERS

Dough from Special Pizza Profits Being Thrown at Hip Hop Charity to Help Community’s Most Vulnerable Plymouth businesses demonstrate the circular economy of charity with Street Factory

A

popular Devon-based fish and chip shop has just

inspirational services to the local community. In addition to

launched a brand-new addition to its takeaway

this, he has recently been shortlisted for the finals in the SME

menu. The ‘Toby G Special’ pizza, (made up of a

National Business Awards within the Business Hero category

garlic base, onion and jalapeños, with a sweet chilli dip) was

with the winners being announced in December.

created to pay homage to Hip Hop legend, MBE Toby Gorniak

To celebrate the launch of the ‘Toby G Special’ pizza,

as a celebration of his exceptional services to the community.

talented local rapper and member of the Street Factory

St Judes Grill, based on Cecil Avenue, Plymouth, Devon is

extended family, Jacob Earley also known as Straight Up

donating a generous £1 from every ‘Toby G Special’ pizza

Jacob has written and performed a fun rap song about the

sold back to Toby’s Street Factory charity who will use it to

pizza initiative for a promotional music video. Winner of

help the most vulnerable in society.

BBC Young Dancer 2019, Max Revell features in the music

Toby G, as he is informally known, was awarded an MBE by the Duke of Cambridge in 2018 for his Outstanding

video which was filmed in St Judes Grill by Josh Rumbold, alongside Toby G himself.

Community Contribution and just last month he starred in

Street Factory Co-Founder, Toby G said, “Having a pizza

the Rick Astley video for Children in Need, as one of the

named after you is such an honour, in a completely different

Unsung Heroes of 2020.

way! When St Judes Grill contacted us with the idea, we

Street Factory, run by Toby and his wife Jo Gorniak, was set

were blown away and we absolutely love it! So we wanted

up 14 years ago and has since supported young people via

to give back and making the music video was so much fun.

access to Hip Hop dance sessions, mentoring, clothing, food

Huge kudos to the team for their collaboration and for the

and vital transport through an unspoken sponsorship based

laughs. We knew that this would put a smile on faces which

on their individual needs. The organisation has very recently

is so needed at the moment but all jokes aside, it also sends

been awarded official charity status which will enable them

a really important message - that is to support each other

to further help the people in the community who need it the

during difficult times. We made the music video to help raise

most through fundraising, funding streams and Gift Aid.

awareness of St Judes Grill during the COVID-19 pandemic

Some of the issues and challenges facing the Street

and repay some of their kind karma with their donations to

Factory community include bullying, mental health issues

Street Factory. We know it’s hard for so many right now and

of all kinds, low aspiration, racism, poverty, ageism, special

that’s why we are so grateful that £1 from every pizza sold

and additional needs, homelessness, unemployment and

will be coming back into Street Factory to help us to help

lack of immediate opportunities. The Street Factory service

those most vulnerable.”

therefore supports a major number of people through these personal journeys on a day-to-day basis.

Toby G continued, “We would like to thank all of our Street Factory family for engaging in this and who have very kindly

Daily, Toby continues to use all of his energies to bring

donated their time to make the music video. This includes

about constructive change and create a path that leads

amazing filmographer and photographer, Josh Rumbold,

to a better life, not only for himself but for everyone in his

incredible rapper, Jacob Earley and hugely talented winner

extended ‘Street Factory Family’ together with his wife Jo

of this year’s BBC Young Dancer, Max Revell. All of these have

Gorniak. His influence seems to have no boundaries as he

been with us for over ten years collectively and we are so

is continually nominated for awards and recognised for the

very proud of them.”

critical community work he and his team deliver every single day.

Owner of St Judes Grill, Amir Ahmad said, “We were delighted to create the Toby G Special. Toby and the Street

This includes a nomination for the Daily Mirror Pride of

Factory team have helped us over the years so we know first-

Britain Award in the Lockdown Heroes category for his

hand the value of the life-changing work they do. Just like

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50

Street Factory thrives today through a mix of grant funding

making these delicious pizzas, selling them and then giving a

from Arts Council England (ACE), the National Lottery, the

cut back to Street Factory. The work the charity does here on

People’s Health Trust and the Rank Foundation, all geared

the ground, in our local community, is amazing and we are so

up to deliver sustainable and accountable outcomes. Street

proud to be able to call them our friends.”

Factory creates real and powerful change that empowers

Street Factory is also in the process of raising funds for

and enables people of all ages the opportunity to unlock

its very own ‘Hip Hop Kingdom’, which will hold the first

the potential that sits within them, despite facing a range of

Hip Hop theatre in the UK, a music studio, film and media

social and economic challenges.

suite, community café, dance studio and a safe space for

To order a ‘Toby G Special’, visit St Judes Grill’s website

the community to call home. This international centre will

at https://st-jude-grill.business.site/ or call the team on 01752

be built in the heart of Plymouth and will unite people from

661956. To find out more about Street Factory CIC, its work

all over, nurturing home-grown talent. The team is currently

and sessions, visit its Facebook page at: @Stfactorycic.

fundraising and is hoping to reach the target of 3.5 million

Visit -

by 2021.

The music video link: https://youtu.be/AGWXHx_fkvE

Young people are the hardest hit by unemployment – grants and national Insurance holidays could help With young people being the hardest hit by unemployment more needs to be done to create jobs for them, say leading tax and advisory firm Blick Rothenberg

R

ichard Churchill a business advisory partner at the

He added: “ The data reported by Office for National

firm said “ The latest unemployment figures issued

Statistics shows a rise in unemployment at the end of

by the Office of National Statistics shows that

September with a spike in redundancies reflects the

unemployment is going up with 4.8% percent of the country

uncertainty caused by the anticipated end of the Job

unemployed but in 16 to 24-year olds that rises to 14.6%”

Retention Scheme in October.

He added: “More needs to be in terms of job creation to assist the young who are this country’s future”

“ Originally a lack of planned support from Government after 31 October, meant Businesses had started to reduce

Richard said: “The increase in unemployment and spike in

their workforce as they sought to reduce costs. It is clear the

redundancies was expected but it is gravely worrying to see

Job Retention Scheme delayed redundancies as opposed

the impact on the youngest age bracket. A sharp increase in

to preventing them. The level of government support for

redundancies in that age group means they are 50% more

furlough reduced during this period meaning that employers

likely to be made redundant than the overall redundancy

had to pay 1/8 of the furlough wage in September. This went

rate.”

to ¼ in October. Many businesses simply were unable to

He added: “It is the young that suffer when businesses

absorb this cost for non-active employees.”

have to make short term decisions to reduce headcount,

Richard said: “ The results for next month covering the

with the least cost option chosen, as opposed to plan for the

period to 31 October are likely to follow the same trend with a

longer-term success of their business.”

likely record level of redundancies as sadly the Governments

Richard said: “Much more needs to be done to assist job creation and in particular job creation for the young. Whilst

11th hour reprieve of the Job Retention Scheme will have come too late for many businesses.”

training and apprenticeship schemes have been announced

He added: “ Additionally those are made redundant who

these are not accessible to all industries and often feel

wish to start their own business need help and advice to do so.

complicate for small businesses. Direct grants or Employers

The Business Secretary should create a national knowledge

NI holidays to support businesses employing those in the

sharing forum encouraging input from businesses leaders

16-24 age range would be easily understood and encourage

and professionals to support the unemployed who wish to

surviving businesses to recruit.”

start their own business.”

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MONEY MATTERS

the circular shape of a pizza, this is a circle of charity. We are

MONEY MATTERS

Call to check for cockroaches as heating goes on Heating ducts and pipes can be prime

cockroach and they cluster around pipes, stoves, the back

spots for cockroaches as the heating goes

of refrigerator motors and sinks, especially in humid areas,

on in the autumn, a national trade body has warned.

B

and will often remain hidden during the day.”

The

BPCA

always

recommends

proactive

pest

management approaches. Proofing businesses from cockroaches, rather than trying to deal with an infestation

ritish Pest Control Association (BPCA) has issued

is always more effective. Tips to prevent cockroaches

a guide with advice for food businesses on

include:

preventing the humidity-loving insects getting into premises.

The pests can also be found near stoves and sinks, where

they can contaminate food, utensils and preparation surfaces as they forage.

And they can be vectors of disease, capable of carrying the organisms which cause food poisoning in humans and many other bacteria.

Cockroach control is a difficult task, so preventative

- Clean all surfaces thoroughly to remove any food residue - Keep bins covered, clean and emptied regularly - Regularly clean areas such as the top and bottom of the fridge, where it is warm and food residue may collect - Make sure you inspect any new products or equipment delivered to your business as this is how the German cockroach sometimes enters a building

measures are an important step in keeping premises pest-

- Sewer covers should be kept in good repair

free.

- Proactively monitor for cockroaches by using sticky

Dee Ward-Thompson, BPCA Technical Manager, said: “The two most common species of cockroaches are the German and Oriental cockroach. They will both feed on almost anything, including refuse, faecal matter and food

traps with a food lure – pest management companies provide this service Dee added: “Control of cockroaches is seldom easy because of the difficulty of getting to the insect.

for human consumption. They also require access to water

“For any cockroach infestation, we would always

and will be generally found in inaccessible harbourages,

recommend contacting a professional pest control

close to water and food.

company, preferably a member of the BPCA.

“Cockroaches are rarely able to survive out of doors

“They are trained in cockroach control and will have

in the British climate but thrive in areas where the

access to a range of professional use products which are

temperature is more forgiving. For Oriental cockroaches,

not available to the public.”

this may be around the heating ducts and boiler rooms

For more advice about proofing your business against

of large, centrally heated buildings such as hospitals,

cockroaches, the new online guide is available at: bpca.org.

bakeries, hotels and restaurant kitchens, and blocks of

uk/cockroaches.

flats. When Oriental cockroaches are present, they can sometimes be tracked back to the sewers.

“German cockroaches are smaller than the Oriental

52

Fastfood Professional • December and January 2020-21

To find a BPCA member near you visit: bpca.org.uk/find

December and January 2020-21 • Fastfood Professional

52

MONEY MATTERS

Casual Dining Postponed Until September 2021 Casual Dining to run alongside lunch! and Commercial Kitchen trade shows next year

D

iversified Communications UK, the organiser of

would like to thank the whole community for their support.

the Casual Dining trade show, has confirmed the

We look forward to working together to ensure that it

show has sadly been postponed from next March

continues to be the celebration and gathering the hospitality

due to the ongoing coronavirus pandemic and government

industry deserves – and can be proud of.”

restrictions. The UK’s only event dedicated to the casual

Casual Dining, lunch! and Commercial Kitchen will take

dining sector (multisite and independent restaurants, pubs

place on 23-24 September 2021 at ExCeL London. Although

and bars) will now take place on 23-24 September 2021 at

the three shows will maintain separate identities and focus,

ExCeL London.

buyers and exhibitors will benefit from a boost in seeing an

In better news for the hospitality industry, this means that

even greater range of products and customers.

Casual Dining will run at the same time as its award-winning

Chris Brazier, group event director for the shows, adds: “All

sister show lunch! (the definitive event for cafes, coffee

three shows focus on innovation and inspiration for hospitality

shops and food-to-go) and the much-anticipated London

operators. There is a great potential for collaboration and

debut of Commercial Kitchen (the essential event for kitchen

there is certainly more of a crossover of attendees than ever

innovations) next year.

before as innovative and resilient brands pivot to become

The magnitude and unprecedented scale of the Covid-19

multichannel operators in testing times. We are thrilled to

outbreak and the subsequent government restrictions have

offer this strategic co-locate and feel that all three events

affected the lives and livelihoods of people and businesses

will benefit hugely from this move. While all three will remain

around the world. The hospitality sector in the UK has been

separate shows, they will in effect create one much larger

especially badly hit, despite a lack of evidence of their

hospitality event for the industry at the time that it needs

role in transmission. While the UK’s strict lockdown

it most.”

measures are expected to ease over the coming

Casual Dining, two-time winner of Best UK Trade

months, social distancing and restrictions on

Show, was created with industry leaders to provide

mass gatherings look to remain in force for March

the focal point for the sector eight years ago. It

2021. Notably, many Casual Dining exhibitors and

enjoys unrivalled support from the biggest buyers

visitors are among the millions of people currently

and decision-makers from multisite restaurants,

furloughed, which makes it even harder for firms to

pubs and bars, who have rallied behind their industry

plan their stands and product launches at this time.

show:

Eva Ellis, event manager for Casual Dining says: “Like

Martin Wolstencroft, CEO of ARC Inspirations, comments

all businesses, we have been closely following the rapidly

that he is “really looking forward to the Casual Dining show

changing developments during these difficult times. While we

2021 to get the juices flowing again!”

were hopeful that the current tough measures on restricted

“There’s never been a more important time to support

social interaction would be lifted by March, there are still too

each other and our industry show,” says James Spragg, CEO

many questions surrounding hotels, travel, social distancing,

of the Big Table Group (formerly CDG).

and individual company policies, to make it viable to run

Mark Teed, head of food at Star Pubs & Bars, is also looking

Casual Dining in March 2021. Clearly, the best, safest and

forward to getting back to the show: “After turbulent times,

most responsible option for everyone involved is to wait and

Casual Dining 2021 will be the place to share new ideas,

host an even better show in September 2021 alongside lunch!

pursue new opportunities and celebrate new game changers

and Commercial Kitchen. We believe this model will give all

in our industry.”

our valued exhibitors and buyers even more opportunities to

“We need to get together, find innovation and support each

do business, in an even safer environment, when they need

other more than ever. See you at Casual Dining 2021,” says

it most.”

Steven Mangleshot, executive chef at wagamama.

“The success as well as the safety of our exhibitors, visitors,

This is echoed by Steve Holmes, CEO of Azzurri Group (ASK

speakers and partners has always been our priority and we

Italian, Zizzi, Coco Di Mama) who says, “we’re looking forward

are pleased that everyone is getting behind this tough but

to the most important Casual Dining show yet in 2021.”

necessary decision. The good news is that most of the event

For

more

information,

please

visit

www.

planning is already in place, and we go into 2021 with an

casualdiningshow.co.uk, www.lunchshow.co.uk and www.

incredible amount of goodwill and encouragement. The team

commercialkitchenshow.co.uk

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53

Foodservice wholesaler Thomas Ridley has

Darren outlines some of the online changes,

tackled 2020 with an agility and flexibility that

“Our click & collect service is open to anyone, we do not

has resulted in a positive impact on their business

W

ell known as a key wholesaler to the foodservice and hospitality industries, at the start of the lockdown, the company saw

a huge lift in takeaway products for their customers and a swing to households visiting their website and placing orders. Quickly realising that individual shoppers have very different needs to the foodservice industry, the Thomas Ridley team set about ensuring that their digital offering could meet both opportunities.

Darren Osborn, eCommerce Director at Thomas Ridley Foodservice describes the impact of the lockdown on the business, “To be honest, we were preparing for the worst, with schools, cafes and restaurants closed, we had to think quickly as to how we could continue to operate during the lockdown. After a day or two, we started to see a substantial uplift in our web traffic, sales of bread mix increasing in demand and new customers joining us who were obviously family households. Over the course of 2020 we’ve had weeks where we’ve had to process over 90,000 orders and sold 12,000 bags of bread flour, in just 7 days! Our foodservice customers have also been ordering lots of takeaway packaging, showing just how adaptable their businesses have been during this time.”

The many years of hard work to ensure the Thomas Ridley website is one of the best in the business ensured the system could handle the significant

require customers to have an account with us, they can shop as guests and we also deliver nationwide by courier.

We have increased our range of smaller pack sizes and our fruit and vegetable boxes have been so popular that we are going to keep providing these as an ongoing line. We had to increase our warehouse shifts to 24 hours a day, 7 days a week and implement significant changes across our whole operation to ensure the safety of our team. We changed our delivery model to contactless when supplying to our care home customers and offered discounts on orders for the NHS and education workforce.”

Thomas Ridley has taken a number of measures to ensure the health and safety of both our staff and our customers, implementing strict procedures to all staff entering our buildings, this includes morning temperature checks, regular cleaning routines and hand sanitising stations throughout.

Signage on all doors outlines the company policy, explaining in full detail instructions to external delivery drivers as well as the process regarding temperature checking and hand washing/sanitising stations.

Darren concludes, “As a family run business, we have operated with incredible agility to ensure that we protect the jobs of our employees as well as taking advantage of the new opportunities over the last few months. It’s been a rollercoaster of a ride, with huge ups and downs every day, and new challenges thrown at us. We’ve all pulled together as an amazing team to ensure we provide our customers, old and new, with the best possible products and service.”

increases in traffic and orders.

Prior planning and increasing stock holding meant supply was good across virtually all lines, and when faced with a 15,000% increase in demand for bread flour, the team could deliver.

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MONEY MATTERS

Thomas Ridley Adapt to 2020

Jollibee, the home of Asia’s favourite fried chicken and the

MONEY MATTERS

Asia’s favourite fried chicken arrives in Leicester with first UK halal store for us for our first midlands store”.

Philippines’ largest fast-food chain, launches a third UK restaurant in

The brand has a cult following amongst the Filipino diaspora around

Leicester. Jollibee is famous across the world for bringing an Asian

the globe, from Hong Kong to New York and now here in the UK. The

twist to a traditional western menu, with unique food combinations

first British restaurants opened in Earl’s Court, London in 2018 and

including crispy fried chicken with a side of sweet spaghetti.

Liverpool in September 2020, winning the hearts and taste-buds of

The new Leicester restaurant is in a prime location on Humberstone

the locals. In fact, 90% of customers at the Liverpool store are locals,

Gate, within the city centre’s pedestrianised zone and is open 10am-

proving the demand for Jollibee among the British public. Previous

10pm daily, with a seating capacity of 134. This is the first Jollibee in

launches have witnessed people queuing as early as 72 hours prior to

the UK to sell all Halal meat, offering a unique, inclusive and, most

the store opening and traveling for hundreds of miles.

importantly, fun dining experience to everyone, all at an affordable price point. The new restaurant will create 50 new jobs.

“Community spirit is one of our main values here at Jollibee.

“When people take the first bite of our signature “Chickenjoy”, they’ll understand what all the hype is about,” says Adam Parkinson.

A bit of Jollibee history

When we decided on Leicester, we understood that to be part of this

Jollibee is a much-loved restaurant chain, founded in 1978 by Tony

multicultural city, we had to adapt our supply chain to ensure we

Tan Caktiong in the Philippines. Tony, the son of Chinese immigrants,

can offer all of our Jollibee favourites as Halal. I hope Jollibee will

built up his business from humble beginnings, opening a couple of

become a much-loved part of Leicester’s community,” says Adam

ice cream parlours, then expanding his offering to a selection of

Parkinson, Market Head of Europe for Jollibee.

hot food. The restaurants were a hit, and by 1985, Jollibee was the

The store officially opens its doors to the public on Friday 20th

market leader in the Philippines’ quick service industry. To this day,

November at 10am at Unit 8, Haymarket Towers, Humberstone

Jollibee still outperforms McDonald’s and KFC in the Philippines. The

Gate, Leicester, LE1 1WA, currently for takeaway only, in line with

brand opened its first international restaurant in 1987 and by 1998,

government regulations.

had 300 stores globally including its first store in the USA.

Jollibee serves up the crispiest, juiciest and tastiest fried chicken

Jollibee now has 1,466 stores, 1,185 of which are in the Philippines

around, with a diverse menu including chicken burgers, hotdogs,

and 281 in other markets across Asia, Europe, the US and more

fries, desserts and refreshing drinks. Leicester customers can try

recently the UK. Over the next 3-5 years, Jollibee intends to open

some of the latest menu items, including – Tropical Chicken Burger,

50 stores in the UK. The flagship store launch in Leicester Square,

Asian Slaw, Mango Coconut Sundae, Pineapple Juice and Asian

London will take place in 2021, followed by launches in Edinburgh,

Chicken Tender Rice Bowl.

Leeds and other major cities across the UK.

Adam Parkinson adds, “I am excited to be launching our third

Jollibee Foods Corporation (JFC) also owns other brands

Jollibee in the UK, and the second in only the last two months. With

including The Coffee Bean and Tea Leaf, Smashburger, Chowking,

its rich history as one of the oldest cities in England, and better

Mang Inasal, Greenwich Pizza and Red Ribbon. The company also

known today for its cultural diversity, Premier League winning

owns the franchise for Burger King Philippines.

football team and great universities, Leicester was an obvious choice

www.jollibee.uk

@jollibeeuk

JJ Fixes Fish Prices until Christmas to Support Restaurants and Takeaways JJ Foodservice has launched a new fish and seafood brochure with promotional prices fixed until the end of December, to continue supporting its restaurant and takeaway customers.

quality of our products and stability of our prices.”

The latest deals will be fixed for three months, from October 1st to December 31st, to continue supporting businesses to plan “sustainable and profitable” menus, said Sezer.

Available to download from the JJ website, the brochure includes MSC-certified, individually portioned cod and

Download the Fish and Seafood Brochure here...

haddock fillets, from as little as £1.60 per fillet.

https://j jwebcontent.blob.core.windows.net/pdfs/

Chief Product Officer for JJ Foodservice, Sezer Ozkul,

brochure/2020_Fish%20Seafood_Autumn:Winter_Web.

said, “The rules for restaurants keep changing ¬¬– it’s hard

pdf?utm_source=press-release&utm_medium=web-

for people to keep up. One thing they can rely on is the

brochure&utm_campaign=jj-fixes-fish-prices

55

Fastfood Professional • December and January 2020-21

December and January 2020-21 • Fastfood Professional

55

TRADE DIRECTORY

Bain Marie Liners Easy Liners Easy Liners Ltd, Unit 14, Chester Park, Alfreton Road, Derby, DE21 4AS T: 01332 412273 or 07447 146512 E: info@easyliners.co.uk W: www.easyliners.co.uk

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

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

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

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

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

Henry Colbeck

Fryers Mate

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

www.fryersmate.com Unit 3, Great Northern Way, Great Northern Terrace, Lincoln LN5 8XF 01522 542054

Weston Catering Supplies

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

Falcon Foodservice Equipment

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

Business and Property Sales Rosens Business Transfer Agency www.rosens.co.uk Unit 3, Alexander Charles House, Station Passage, South Woodford, London, E18 1JL info@rosens.co.uk 0208 539 6426

Fish Friers- Part of the Altius Group www.fishfriers.co.uk 7b Edward 7th Quay, Navigation Way, Ashton-On-Ribble, Preston, PR2 2YF info@fishfriers.co.uk 0844 248 8257

Business Buyers.com - Part of the Altius Group

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

MCS Technical Products Ltd

Everett, Masson & Furby

www.bluesealequipment.co.uk Unit 67, Gravelly Industrial Park, Gravelly Park, Birmingham, B24 8TQ 0121 327 5575

www.mcstechproducts.co.uk Building 2, Westmead Drive, Swindon, SN5 7YT sales@mcstechproduct.co.uk 01793 5383908

Blue Seal

www.emfgroup.com 3 Cornhill, Ottery St Mary, Devon EX11 1DW info@emfgroup.com 01404 813762

Restaurant Supply Store

Catering Equipment Suppliers/ Spares Shop Equip Park View, North Street, Langwith, Mansfield, Nottinghamshire, NG20 9BN T: 0845 400 1044 E: sales@shop-equip.com W: www.shop-equip.com

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

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

Crown Chambers, 7a Market Place Melksham, Wiltshire, SN12 6ES T: 01225 791848

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

W: www.totalqsr.co.uk Fast Food Systems Limited

Middleton Food Products Ltd,

Carlton Catering Equipment

www.fast-food-systems.co.uk Unit 1, Headley Park 9, Headley Road East Woodley, Reading, Berkshire, RG5 4SQ sales@ffsbrands.co.uk 01189 441100 www.chippersandpeelers.com Grange Farm, Braithwell Road, Ravenfield, Rotherham , South Yorks., S65 4LP carltoncatering@sky.com 01709 540004

Fastfood Professional • December and January 2020-21

www.restaurantsupplystore.co.uk Unit 7, Hatton Close, Chafford Hundred, Grays, Essex, RM16 6RP sales@restaurantsupplystore.co.uk 01375 651 600

Velox Grills

Total QSR Ltd

T: 0845 3711 522 E: hello@worldofceres.com W: www.worldofceres.com W: www.thebattercompany.co.uk

56

Nisbets Plc

www.altiusgroup.co.uk Business Buyers.co.uk Incorporating Bruce & Co Redwoods Dowling Kerr Kings Business contact@businessbuyers.co.uk 01772 775776

Seriously Good Gluten Free

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

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

Hopkins Catering

E: info@totalqsr.co.uk

Ceres | Pure Food Innovation

Marfast

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

December and January 2020-21 • Fastfood Professional

56

www.sweetheat.co.uk 16 Millwater Avenue Dewsbury, West Yorks. WF12 9QN sales@sweet nheat.co.uk 01924 488619

Mitchell and Cooper Ltd www.bonzer.co.uk 136-140 Framfield Road Uckfield East Sussex, TN22 5AU sales@mitchellcooper.co.uk 0845 0177 488

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

Lowe Rental Ltd www.lowerental.co.uk Unit J, Knockmore Ind. Estate, Lisburn, Northern Ireland, BT28 2EJ mail@lowerental.com 028 9260 4619

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

57

Chicken Frying and Cooking Equipment Jestic Foodservice Equipment www.jestic.co.uk Units 3 & 4, Dana Estate, Transfesa Road, Paddock Wood, Kent, TN12 6UU info@jestic.co.uk 01892 831960

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

PD Catering International www.pizzadirect.co.uk MFG Group Nile Street Bolton, Lancs.

BL3 6BW info@pizzadirect.co.uk 01284 382800

Pandnet Ltd (Kuroma) www.kuroma.com Unit 1, Premier Works Canal Street South Wigston Leicester LE18 4PL 0116 2772 372

Mammoth Cleaning Supplies.co.uk

TRADE DIRECTORY

Sweetheat

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

Cold Drinks and Slush Us 4 Slush Limited www.us4slush.com 4 Middle Road.

Bailie Gate Industrial Estate, Sturminster Marshall, Dorset.

BH21 4DB sales@us4slush.com 01202 666922

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

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

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

Salty Dog

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 1st Floor Rear, 40 Percy Park Tynemouth, North Tyneside.

NE30 4JX sales@regrit-it.com 07740 664410

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

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

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

Fastfood Professional • December and January 2020-21

Kerry Foodservice www.kerry-foodservice.co.uk Thorpe Lea Manor, Thorpe Lea Road, Egham, Surrey, TW20 8HY info@kerry-foodservice.co.uk 01784 430777 December and January 2020-21 • Fastfood Professional

57

TRADE DIRECTORY

Deep Premises Cleaning Bright Hygiene www.brighthygiene.co.uk Omega House, Unit 7, Sarbir Industrial Park, Cambridge Road, Harlow, Essex, CM20 2EU 0800 093 7840

Vapor Clean www.vaporclean.co.uk 1st Floor Dairy Unit, Ebdon Bow Farm, Wick Saint Lawrence, Weston Super Mare, BS22 7YU 01934 611242

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

Free Go Electric Bikes www.freegoelectricbikes.com 3 St Denys Road, Portswood, Southampton Hampshire, SO17 2GN enquiries@freegoelectricbikes.com 0800 077 8711

Digital Menu Systems Lashbrookes.com Ltd Limerick Works, Limerick Road, Dormanstown, Redcar, Cleveland, TS10 5JU T: 01642 482629 E: lashbrookuk@hotmail.co.uk W: www.lashbrooks.com

Harlequin Printing and Packaging Harlequin House, Coed Cae Lane, Pontyclun, South Wales, CF72 9EW T: 01443 222219 E: info@harlequinprintgroup.co.uk W: www.harlequinprintgroup.co.uk

It’s Lolly ltd

Digital Media systems

www.itslolly.com Crystal Gate 28-30 Worship Street London EC2A 2AH 0800 038 5389

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

Ethnic foods

Duct Cleaning and servicing Specialists

Shana Foods

Advertise Here!

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

07725 434173 Standard and Premium Box listings available

CKC in association with KLS 8 Austin Fields Kings Lynn PE30 1PH T: 01553 886101 / 07766 747405 W: www.ckconline.biz E: sales@ckconline.biz

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

58

Wing Yip www.wingyip.com 375 Nechells Park Road Nechells, Birmingham, B7 5NT enquiries@wingyip.com 0121 327 6618

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

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

Olenex Trading (UK) Ltd www.olenex-uk.com ADM Trading (UK) Limited, Church Manorway, Erith, Kent, DA8 1DL

E: ukinfo@adm.com T: 01322 444836

Just Filters

W: www.olinex-uk.com The

Fryers’ Favourite For Over 60 Years.

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

Nortech Foods Limited

www.nortechfoods.co.uk For information, advice, or customer support material pleas Olenex Trading (UK) Limited. Tel: 01322 444836 e-mail: ukinfo@olenex.com Ings Road, Doncaster, South Yorkshire, DN5 9TL info@nortechfoods.co.uk 01302 390880

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

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

Finance, Leasing & Insurance

EPOS Systems

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

www.martinsolveig.fr/rubicon/ Unit 5 Second Way, Wembley Middlesex, HA9 0YJ info@shanafoods.com 0208 8782 3200

Complete Leasing Solutions Ltd

Integer

Manor Farm,

Manchester: 167 Heywood Road, Prestwich Manchester, M25 1LB Scotland: 89 Main Street, Winchburgh West Lothian, EH52 6RA T: 0871 566 0766 E: Manchester: geoff@integeruk.com Scotland: jim@integeruk.com• W: www.integeruk.com

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

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

Fastfood Professional • December and January 2020-21

Chilworth Old Village, Southampton, Hants, SO16 7JP T: 023 8076 6467 E: info@corporateasset.co.uk

Corporate Asset Solutions Manor Farm,, Chilworth Old Village, Soputrhampton, Hants, SO16 7JP 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

December and January 2020-21 • Fastfood Professional

58

Royal Greenland Ltd

www.gloverhowe.co.uk 4 St Peters Court, St Peters Street, Colchester, Essex, CO11 1WD insurance@gloverhowe.co.uk 0845 602 3866

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

Chartered Institute of Environmental Health (CIEH) www.cieh.org Chadwick Court, 15 Hatfields, London, SE1 8DJ info@cieh.org 0207 928 6006

Unique Seafood

Fish Suppliers Collins Seafoods Ltd

Frozen Food Suppliers

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

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

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

T: 01325 315544 E: sales@collinsseafoods.co.uk W: www.collinsseafoods.co.uk Smales www.smales.co.uk 30 West Dock Street, Hull, HU3 4HL 01482 324997

FAS 2000 Ltd/Fastnet Fish www.fastnetfish.com Estate Road No.5, South Humberside Industrial Estate, Grimsby, N.E. Lincs., DN31 2TG mike@fastnetfish.com 01472 240777

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

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

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

Mannin Fish Ltd www.manninfish.co.uk 3 Sterling Court, Stevenage, Herts., SG1 2JY 01438 359444

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

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

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

59

Fish & Chip Shop Suppliers VA Whitley & Co Ltd Milward House Fir Street Heywood OL10 1NW T: 01706 364211 E: sales@vahitley.co.uk W: www.vawhitley.co.uk

Golden Valley Foods

Friars Pride Milward House Head Office & Peterborough Depot: Oxney Rd Indst Est, Peterborough, PE1 5YW T: 01733 316400 Fx: 01733 316425 E: sales@friarspride.com W: www.friarspride.com

JJ Food Service Innova Park, 7 Solar Way, Enfield, EN3 7XY T: General 08433 090991 T: Paul Brailsford – 07880 176015 E: info@jjfoodservice.com E: Paul.brailsford@jjfooodervice.com W: www.jjfooodservice.com Henry Colbeck Seventh Avenue, Team Valley Trading Estate, Gateshead, Tyne and Wear, NE11 0HG sales@colbeck.co.uk 0191 482 4242

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

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

Food Safety & Hygiene Checkit Limited Broers Building JJ Thomson Avenue Cambridge, CB3 0FA

T: 01223 941450 E: info@checkit.net W: www.checkit.net

Fastfood Professional • December and January 2020-21

Maple Court, Ash Lane, Colling Tree, Northampton, NN4 0NB T: 01604 858522 E: enquiries@centralfoods.co.uk W: www.central foods.co.uk Brands/goldenvalleyfoods.aspx

Frying Ranges KFE Ltd Unit A-B, Bentley Business Park, Blenheim Way, Market Deeping, Peterborough, PE6 8LD, sales@kfeltd.co.uk www.kfeltd.co.uk 01778 380 448

Frank Ford Limerick Road, Dormanstown, Redcar Cleveland TS10 5JU

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

Martyn Edwards Ltd Limerick Road, Dormanstown, Redcar Cleveland TS10 5JU

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

Fryline in association with KLS 8 Austin Fields Kings Lynn PE30 1PH

T: 01553 772935 / 07770 568939 W: www.klsonline.co.uk E: sales@klsonline.co.uk Florigo www.florigo.co.uk 4 Centech Park, Fringe Meadow Road, North Moons Moat, Redditch, B98 9NR info@florigo.co.uk 01527 592000

Hewigo (UK)Ltd www.hewigo.com Bateman House, Little Fields Way, Oldbury, West Midlands, B69 2BT sales@hewigo.com 0121 544 9120 December and January 2020-21 • Fastfood Professional

59

TRADE DIRECTORY

Glover & Howe Insurance Services

TRADE DIRECTORY

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

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

Mallinsons of Oldham Ltd www.mallinsonsofoldham.co.uk Trent Industrial Estate, Duchess St, Shaw Oldham, Lancashire, OL2 7UT mallinsons.sales@btconnect.com 01706 299000

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

Frying Range Engineers KLS Frying Ranges Service 8 Austin Fields Kings Lynn PE30 1P

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

Gazebos/Mobile Units Instant Promotion (UK) Ltd

Bilborough, Nottingham, NG8 4LU 0115 929 1101

info@logicvending.co.uk 0808 278 3327

Adams Fast Food Supplies

Fracino

www.adamsfastfoods.com Various UK Depots 01274 492044 Ask for local depot number

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

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

www.carpigiani.com Faculty House, 214 Holme Lacy Road, Rotherwas, Hereford, HR2 6BQ 01432 346018

GMG Ltd

Caterlink Limited

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

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

Hog Roast Machines and Barbecues

Beechdean Dairies Limited

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

Tasty Trotter

Cinders Barbecues

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

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

Hot Drinks Equipment Franke Coffee Systems UK Ltd

Estate, Bedwas, Caerphilly,

www.coffee.franke.com 6A Handley Page Way, St Albans , Hertfordshire, AL2 2DQ Sales@Frankecoffeesystems.co.uk 01923 635700

CF83 8XP

Espresso Essential

T: 029 2085 3200 • F: 029 2085 3323

E: info@petersfood.com

W: www.petersfood.com

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

Bidvest Foodservice www.bidvest.co.uk 814 Leigh Road, Slough, SL1 4BD 01494 555900

Hopwells Ltd www.hopwells.com Head Office, Glaisdale Drive,

60

Carpigiani UK Ltd

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

VTO (Vertical Take Off)

Unit 1, Greenway, Bedwas House Industrial

Ice Cream

Oli Environmental Services

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

Peter’s Food Service

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

Grease Traps

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

General Catering Supplies

Scanomat UK

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

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

Logic Vending www.logicvending.co.uk The Maltings Business Centre, Stanstead Abbotts, Hertfordshire, SG12 8HG

Fastfood Professional • December and January 2020-21

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

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

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

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

Kebab Suppliers Double A Kebabs Millennium Business Park, Mansfield Nottinghamshire, NG19 7JX T: 01623 422888 E: info@doubleakebab.co.uk W: www.doubleakebab.co.uk Istanbul Meats www.istanbulmeats.com Unit 3, First Avenue, Drum Industrial Estate, C hester le Street, Birtley, Co. Durham, DH2 1AG enquiries@istanbulmeats.com 0191 492 3909

Golden Delight Foods Ltd, www.goldendelightfoods.co.uk 26 Clayton Road, Birmingham B8 1JE 0121 327 8800

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Peter’s Food Service

Fylde Fresh & Fabulous

www.kismetkebabs.co.uk Milton House, Maldon Road, Latchingdon, Essex CM3 6LF 01621 744 055

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

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

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

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

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

Potato Treating & Equipment

Pizza & Pasta Express Foodservice

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

www.express-foodservice.co.uk Unit B, Dominion Way, Rustington Trading Estate, Littlehampton, West Sussex.

BN16 3HQ info@expressfoodservice.co.uk 01903 775077

Packaging

Agrico UK Ltd.

Holland’s Pies

Premier1 Filtration

Potato White Company Unit 7B Bessingby Industrial Estate Bridlington, East Yorkshire, YO16 4SJ T: 01262 228286 E: info@selectsundries.co.uk W: www.selectsundries.co.uk

Eurilait

Coveris UK Food & Consumer 7 Howard Road, Eaton Socon St Neots, Cambs PE19 8ET T: 01480 476161 E: UK@Coveris.com W: www.coveris.com Crafti’s Ltd (For Kids) www.craftis.co.uk 3rd Floor, Towcester Mill, Chantry Lane, Towcester, Northants, NN12 6AB 01327 358508

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

It’s a Wrap (JR Press) www.jrpress.co.uk 3 Egerton Close, Daventry Northants, NN11 8PE sales@jrpress.co.uk 01327 301566

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

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

Pies Pukka Pies Ltd The Halcroft, Syston,

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

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

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

Poultry Suppliers

Venice Bakery UK Ltd

Central Foods

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

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

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

Riverside Food Services Units 1-4, The Stables, Sutton Farm, West

Pizza and Baguette

Felton, Oswestry, Shropshire,

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

T: 01691 839288 E: mandy@riversidefoods.co.uk W: www.riversidefoods.co.uk

SY11 4HX

Dibs Distribution

Kiren Foods

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

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

Nila UK Ltd www.nila.co.uk Unit 9b, Beaver Ind. Estate, Brent Road, Southall, Middx., UB2 5FB food@nila.co.uk 020 8744 7700

Stoupid Pizza UK www.stupid-pizza.co.uk 84 Holmsdale Road, Coventry, CV6 5BJ stoupid.pizza@gmail.com 02476 278102

Refrigeration

Potatoes

Adande

Leicester, LE7 1LD

AHDB

trade@pukkapies.co.uk

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

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

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Fastfood Professional • December and January 2020-21

TRADE DIRECTORY

Kismet Kebabs

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

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TRADE DIRECTORY

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

Pukka Pies Ltd

Williams Refrigeration

W: www.pukkapies.co.uk

Foster Fridge www.foster-fridge.com 1st Floor, The Coach House, Montpelier Mews, High Street South, Dunstable, Bedfordshire, LU6 3SH info@foster-fridge.com 01582 788486

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

Sauces & Marinades The Crucial Sauce Company Ltd Unit 1b, Nechells Business Centre, 31 Dollman Street, Nechells, Birmingham, B7 4RP T: 0121 333 3233 E: info@thecrucialsaucecompany.co.uk W: www.thecrucialsaucecompany.co.uk

BI Europe Limited www.bilimited.com Unit 21 – 22 Kernan Drive, Loughborough, Charnwood, LE11 5JF info@bilimited.com 01509 631650

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

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

www.jestic.co.uk Units 3 & 4, Dana Estate, Transfesa Road, Paddock Wood, Kent, TN12 6UU info@jestic.co.uk 01892 831960 Bryggen Road, North Lynn Industrial Estate, Kings Lynn, Norfolk, PE30 2HZ 01553 817000

Elite Shopfitters Leeds Ltd.

McWhinney’s Sausages

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

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

Promart Manufacturing Ltd

E: trade@pukkapies.co.uk

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

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

Trade Bodies Marine Stewardship Council (MSC) www.msc.org Marine House 1 Snow Hill London, EC1A 2DH 0207 246 8900

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

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

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

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

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

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

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

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

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

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

British Kebab Awards

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

Fastfood Professional • December and January 2020-21

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

Asian Catering Federation www.acfederation.org London Pall Mall 100 Pall Mall St James London, SW1Y 5NQ December and January 2020-21 • Fastfood Professional

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

National Federation of Fish Friers www.federationoffishfriers.co.uk 4 Greenwood Mount, Leeds, LS6 4LQ mail@federationoffishfriers.co.uk 0113 230 7044

Crossways Foodservice Consultants 29 High Street Needingworth, St Ives Cambridgeshire, PE27 4SA

T: 07725 434173 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

T & T Embroidery Solutions Ltd www.allembroiderysolutions.com 98 Morley Drive, Ely Cambridgeshire tandtembroiderysolutions@gmail.com 07783 628397

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

T: 01432 378690

www.gallonesfranchise.com

Pro Web Design

Harry Ramsden’s

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

www.harryramsdens.co.uk

London Fish and Chips www.londonfish-chips.com

Mexigo

Shinebright Creative

www.mexigo.uk

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

Muffin Break www.muffinbreak.co.uk

Papa John’s www.papajohns.co.uk

Wholesalers and Cash and Carry

Pepe’s Piri Piri www.pepes.co.uk

Central Foods

Peri Peri Original

Maple Court, Ash Lane Collingtree Northampton NN4 0NB

www.periperioriginal.co.uk

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

Pita Pit UK www.pitapituk.com

Pizza Time www.pizzatime.co.uk

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

www.quiznossub.co.uk

Sam’s Chicken www.samschicken.com

Subway www,subway.com

Costco (Head Office) National locations www.costco.co.uk Hartspring Lane, Watford, Hertfordshire, WD25 8JS 01923 213113

Khanjra International Foods Ltd www.khanjra.co.uk Greenbank Business Park, Blakewater Road, Blackburn, Lancs, BB1 3HU 01254 676793

Parfetts (Head Office) www.parfetts.co.uk Didsbury Road, Stockport, SK4 2JP 0161 429 0429

Franchise Opportunities Banger Bros www.bangerbros.co.uk

Chicken Cottage www.chickencottage.com

Chop & Wok www.chopandwok.co.uk

Chopstix support@franchising.com

Chozen Noodle www.chozen.co.uk

Utility Helpline

Gallones Ice Cream Parlours

Web Design

TRADE DIRECTORY

Training & Consultancy

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

07725 434173 Standard and Premium Box listings available

Doner Kebab German Doner Kebab www.donerkebab.net

Empire Dogs

E: brian@utilityhelpline.co.uk

www.empiredogs.co.uk

W: www.utilityhelpline.co.uk

Flamin’ Chicken

TRADE DIRECTORY

info@theflaminchicken.com

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Fastfood Professional • December and January 2020-21

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