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(Formerly Fish & Chips & Fast Food Magazine) The Nations Favourite Takeaway Magazine Now Celebrating its 27th Year

Unique Seafood Group

Launch of the latest


is a Norwegian Milestone and Heralds in a New Era for Fish Friers

Norwegian Quality Produce

Walking Hadrian’s Wall in aid of the Association of Air Ambulances

Millennials more likely to choose ecolabelled fish Uk’s Top Fish and Chip Restaurants visit Peterhead as part of Educational Study Trip 1

Fastfood Professional • January and February 2017

Meat Free Made Easy January and February 2017 • Fastfood Professional


ISSN 2514-989X


Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional


A Very Happy and Prosperous 2018


e, at Fast Food Professional, want to wish you all a very happy and prosperous 2018. This will be a year of challenges and opportunities as we move towards Brexit, and keeping a close eye on your business and maintaining high standards will be a key element of success. Right across the Fast Food and QSR sector, operators and suppliers are always looking to improve the profitability of their business and our aim is to continually inform and inspire you with news and ideas from both big and small movers and shakers that are finding ways to help themselves and you to be even better. January is the month of the eagerly awaited National Fish and Chip Awards and the sector owes a huge debt of gratitude to Seafish and the many sponsors for this series of competitions which keeps the fish and chip industry at the forefront of the nation’s minds. We wish all of the finalists the very best of luck and hope that everyone that attends the awards ceremony uses it to have a great time and to make new friends and contacts. In the article about the impressive front cover new Norwegian vessel, Granit, Harald Nissen, MD of Unique Seafoods highlights the needs for UK fryers to be on the ball this year to deal with forecast higher prices and the need to be even more efficient in their operation. One thing is certain, there is now better equipment, systems and suppliers available to help operators maintain the highest standards. Have a very successful 2018.

Annual Subscription UK: FREE Overseas: £37 Fast Food Professional is published six times a year (January & February), (March & April), (May & June), (July & August), (September & October) and (November & December). Newco Media Ltd 48B Victoria Street Chatteris Cambridgeshire PE16 6AJ Many of the views expressed in this publication are those of individual contributors and do not necessarily

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Fastfood Professional • January and February 2017

For more information go to contact or call 01225 791848 January and February 2017 • Fastfood Professional







this issue in

k’s Top Fish and Chip Restaurants visit Peterhead as part of Educational Study Trip Page 6


6 8 10 12 15 18 20 22 24 26 28 30 32 34

Uk’s top fish and chip restaurants visit Peterhead as part of educational study trip Drop it! - Simon Greatbatch shares his in-depth knowledge of door drop market Top tips from the Frymax fryers

Millennials more likely to choose ecolabelled fish than older shoppers Launch of the Granit is a Norwegian milestone and heralds a new era for fish friers Events - jot them down in your diary, tap them into your app The Real Steak Canadiann are looking for agents Sunny’s new plaice in Heckington Polar Refrigeration helps maximise space - new series of modular cold rooms Roadchef walk Hadrian’s Wall - in aid of The Association of Air Ambulances Coffee gurus spread the espresso word Every Fish Dish Wish Adrian Greaves, of Young’s Foodservice talks to FFP Meat-free meals made easy with Central Foods Gluten-free doughnuts introduced by frozen food distributor Central Foods

Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional







January and February 2017

36 New Year, New Gluten Free Pastry from Pidy 38 Some like it hot - The multi deck merchandisers from Fri-Jado UK Ltd 40 Aircell® Grab & Go cabinet delivers 53.6% energy savings in food hall trial 42 Funnybones push the boat out… all aboard for the new taco boats 44 Trend or Pho: 2018 Food Trends To-Go! 46 Double Win for Splendid at KFC Franchise Awards 48 Pret A Manger announces partnership with Roadchef 50 Hotelympia partners with BHA to support cut tourism VAT campaign 51 CESA’s connectivity trail helps visitors connect at Hotelympia 52 Seafood industry asked to feedback on new responsible fishing ports scheme 53 £1.7M back pay - 260 employers underpaying minimum wage named 54 Latest Nisbets pulse survey reveals industry positivity 55 British Takeaway Campaign responds to the Budget 56 Trade Directory 5

Fastfood Professional • January and February 2017

In Every Issue

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

The Trade Directory Our instant reference for all those important trade contacts can be found at the very back of the magazine

January and February 2017 • Fastfood Professional


Uk’s Top Fish and Chip Restaurants visit Peterhead as part of Educational Study Trip


Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional


Representatives from five of the UK’s leading fish and chip restaurants have returned from an exclusive trip to North East Scotland, as part of the 30th anniversary National Fish & Chip Awards


rganised by Seafish, the educational trip gave the

sustainable fisheries management practices followed by

five businesses – all finalists for the Fish and Chip

the Scottish fishing fleet – advancing their knowledge of

Restaurant of the Year Award* - the opportunity

the whole fishing and supply process.

to have a closer look at the inner workings of Europe’s whitefish capital.

With much of the UK’s primary processing of seafood located in the North East of Scotland, the finalists also

The finalists enjoyed a two-day trip to Peterhead – home

visited the Sustainable Seafoods Limited processing unit

to Europe’s leading whitefish fishing port – and Aberdeen,

in Peterhead and the Nolan Seafoods Limited processing

to learn about the vital supply chain of haddock and cod

facility in Aberdeen. The group observed first-hand

for the fish frying industry and the wider UK food sector.

how traditional skills are married together with modern

Marcus Coleman, Chief Executive at Seafish, comments: “Peterhead is one of the UK’s busiest fishing ports and is

technology and equipment, discovering how the future of the fish processing trade is evolving.

at the forefront of the Scottish fishing industry – with cod

The North East Scottish whitefish sector has grown

and haddock catches landed in Peterhead in 2016 totaling

over time, creating a clever blend of production systems,

28,500 tonnes, representing 35% of UK landings.

offering high quality product from both hand-crafted

“The focus of the trip was to highlight the wide range of

and mass manufactured methods. Processors have

seafood on offer from North East Scotland, encouraging

made consistent investments in staff training; retaining

menu diversification and the use of different species in

traditional, highly-skilled hand filleting, whilst embracing

fish and chip shops across the UK. Crucially, the trip also

innovative technologies offered by state of the art

emphasised the socio-economic importance of Peterhead

equipment, to produce a highly graded, top quality, fresh,

port and the wider impact it has on the overall UK seafood

skinless and boneless fillets to match the increasingly


specialised needs of today’s restaurants, chefs and

“With fish provenance high on the agenda it’s important


that our finalists have a strong understanding of

The study trip provided an opportunity to highlight these

responsible and traceable sourcing, and know exactly

processes and for leading businesses within the fish and

what it takes to get fresh fish from ‘sea to plate’. This

chip restaurant sector to witness it in action first-hand.

study trip ticks all of those boxes.”

The winner of the Fish and Chip Restaurant of the

Starting the trip with an early morning visit to the

Year Award will be announced at the 30th anniversary

lively fish market, the finalists explored the daily routine

National Fish & Chip Awards ceremony in London on 25th

of Europe’s whitefish capital while also learning about the

January 2018.


Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional


Drop It! With over thirty years in the industry, Simon Greatbatch, Director of Letterbox has an in-depth knowledge of Door Drop Marketing in the UK. Working with over 4,000 clients, including well-known brands such as Wagamama, McDonalds, Pizza Hut and Dominoes, the company deliver over three million items per week, through a fully tracked adult workforce


imon is a great believer in ‘the key to

or Door Drop as it is now known, still remains one of the

getting the best response lies, not only in

most consistent methods of advertising, especially for

designing the best leaflet, and targeting

Takeaways and Restaurants. Its main advantage lies in the

the right households, but ensuring the

fact that a leaflet or menu cannot be ignored when it is

company you choose to deliver them has

on your door mat. It demands picking up and in that five

a robust structure in controlling the distributors and

second window, you have informed a potential customer

verifying they have been delivered. The results then speak

of your service.”

for themselves in the number of orders that follow’.

Simon goes on to explain “It is comforting to know

With the average person exposed to over 3,000 daily

that almost every house in the UK will have somewhere,

pieces of marketing, it is tough for a business to learn that

normally close to the telephone or computer where a

up to 99% will have no impact. How often do you hear your

number of menus and other Leaflets have been kept,

friends say that they saw a great ad but did not know what

ready to be called upon. For the Takeaway or Restaurant,

it was selling? Simon has seen many fads in marketing

it is that meal time when nobody wishes to cook or the

in his three decades, and explains “Leaflet distribution,

fridge is bare, when the response is most likely to come. It is also interesting that whilst the door dropped item is the catalyst, often the response comes from either an online transaction or telephone order, and retaining the customer can mean many years of repeat business”.


To discuss your marketing

campaigns and how we can help with your door drop activity please do get in touch on 020 8440 0400 or drop us an email


Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional



what can caterers do?



KNow the

What Caterers choose to do with price is at their discretion. One of the Levy’s objectives is to encourage consumers to consume a broader range of low and no sugar soft drinks. It is our recommendation that where the Levy is applied to a product, it should be passed on to the price the consumer pays but that’s up to you.

Soft Drinks


Industry Levy



At Britvic, we focus on producing great tasting low and no added sugar products. With the impact of Levy on costs, Caterers should review the packs included in meal deals for on the go meals and family deals. Are you stocking a range of great tasting no and low sugar products - See below for must stocks. Consumers will still demand added sugar soft drinks as a treat within their balanced diet and lifestyle. Continue to stock added sugar products but ensure your space and stock holding reflects the shift in consumer demand.

What’s happening? In the 2016 Budget, the government proposed a new levy on soft drinks that contain added sugar. This levy applies to the production and importation of soft drinks containing added sugar. It’s purpose is to encourage ECTIVE FRO manufacturers to offer greater EFF M choice of lower sugar products TH through reformulation and product development whilst encouraging consumers to drink a broader range of low sugar and no sugar soft drinks using differential pricing.

6 APRIL 2018





What Caterers choose to do with price is at their discretion. The price tags below demonstrate the impact of the Levy on selected soft drinks if Caterers choose to maintain their cash margin and pass on the Levy in full with VAT applied.

The Levy Facts* £0.32

Mid levy 18ppl


High levy 24ppl

The levy will be applied to drinks with added sugar. Dairy and Pure Juice drinks will be exempt. 9

Fastfood Professional • January and February 2017

1.5L (PET)


Mid levy 18ppl


High levy 24ppl

330ml Can

January and February 2017 • Fastfood Professional


Top Tips from the Fryers Hot Tips for Cold Days With the cold days of winter well under way, trade can be a bit slow, and in lots of ways that’s not good for your food or your pocket. At Frymax, we want to help wherever we can. So why not check through this list of tips from the Frymax fryers and see how you can maximise the life of your oil and also help you save costs. Especially in January and February with fewer customers, your oil can be sitting hot and idle for long periods of time, and Frymax likes to be busy! Oil goes off at its fastest when it is sitting hot and unused, with no steam from food to ‘steam clean’ the oil and give it a protective blanket against the air.

Little & often… On slower trading days, don’t prepare large batches of potatoes and leave them in water, because they could be absorbing water for a long time before frying. When you fry, it can take longer for the water to be removed, the oil will be colder - and the chips will absorb more oil. Fry half size batches of chips and smaller portions of other dishes. This will help in 2 ways: Firstly, you will need to fry more frequently, so the oil will be cleaned twice as often - and will deteriorate less quickly. Secondly, smaller batches don’t cool the oil down as much, so recovery to optimum frying temperature is quicker. Less oil is absorbed into food making it crisper, less greasy - and using up less oil. So looking after the quality of your food will also look after your profits!

Keep it cool… With lower trade, you could also see whether you can reduce the temperature of your fryers when not in use, or even reduce the number of fryers you’re using. Cold oil scarcely deteriorates, and oil at 130C will go off much more slowly than hotter oil. But don’t hold the oil between 70-120C as this is the temperature where lots of oil breakdown reactions happen, so the oil will deteriorate badly. You should still fry at recommended temperatures (<180C) for food quality, safety, and efficient, cost effective operation. If you have any questions or want to add any of your own top tips, please contact us via the details below.

“The Fryers’ Favourite For Over 60 Years.” For information, advice, or customer support material please contact ADM Trading (UK) Limited. Tel: 01322 443025 e-mail:


Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional


David Henley always fries in David Henley has run a successful, award winning fish and chip shop for over 15 years. His secret is simple, to produce great tasting fish and chips every time. To achieve this, David has built up a store of knowledge as to which are the best ingredients to use and in particular which frying medium will deliver consistent results every time ...and that frying medium is Frymax. He knows that Frymax is pure white sustainable premium palm, made from the highest quality raw materials. And that there is none better at giving long lasting performance, which is so important in the current economic climate. Frymax has rightly earned the reputation as the number one cooking oil. It is as good today as it was when launched all those years ago. David Henley recognises its worth and the role Frymax plays in making his fish and chips taste really great.


The Fryers’ Favourite For Over 60 Years. For information, advice, or customer support material please contact ADM Trading (UK) Limited. Tel: 01322 443025 e-mail: 11

Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional


Millennials more likely to choose ecolabelled fish than older shoppers Millennial seafood shoppers are most likely to choose ecolabelled fish than those older, while all shoppers’ spend on sustainable seafood has increased for a fourth year running, according to a report released by the Marine Stewardship Council (MSC)


ot only are UK consumers spending more on sustainable seafood, it’s the millennials that have the strongest preference[1] - with 52% of 18-34 year olds stating they prefer to choose ecolabelled fish and seafood.

That’s in comparison to 37% of those over 55 years old in the UK. By choosing seafood with the blue MSC label shoppers are helping to protect oceans, livelihoods and fish for the future. Shoppers’ spend on seafood in carrying the MSC ecolabel in the UK exceeded half a billion pounds (£754m)[2] in the year 2016/17, a 29% increase on the £403m spent from the previous year 2015/16. That means £1 out of every £5 spent in UK supermarkets on seafood went on MSC certified sustainable fish, helping ensure the ocean’s health. The figures, part of a recent MSC report “From sustainable fishers to seafood lovers,” confirms MSC certified products are increasing 20% year on year this increased choice has had an enormous impact on shopping habits. The MSC label can be found on a wide range of products from fresh, frozen and tinned fish to pet food, fish oil, health supplements and baby food. More brands and retailers are choosing to use the MSC label than ever before; Sainsbury’s leads the way in the UK, offering over 200 certified products – more MSC labelled products than any other national retailer worldwide. It is closely followed by Waitrose, Tesco (who introduced the blue label to over 600 fishmonger’s counters across country this year), Lidl, Aldi and Birds Eye. The millennial generation is shaping the ‘eating out’ 12

Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional


sector; it’s also become fastest growing customer segment

above price and brand. We are delighted that the younger

within the hospitality industry[3]. Leading restaurants

generation care about sustainable seafood – they are

such as Wahaca and McDonald’s, and even stores such

the shoppers of the future. With this year’s increase of

as Ikea continue to make the commitment to certified

restaurants, brands, and supermarkets using the MSC blue

sustainable seafood for their eco-conscious diners. Fish

fish label, we can all help to drive sustainable fishing.”

and chip shops are also upping their green credentials

Educating consumers and increasing public understanding

with now over 100 chippies in the UK using the ‘blue fish

of sustainable seafood is a vital part of MSC’s plans for

label’ on their fish, assuring customers that it’s been

2018, says the report. Next year will see the launch of its

caught responsibly.

‘Keep it Wild – choose the blue fish’ campaign across the UK,

Danielle Pinnington, MD at shopper research agency, Shoppercentric, says: “It is encouraging that millennials are

that aims to reach consumers through joint partnerships, ambassadors and storytelling.

demonstrating the kinds of attitudes that will push suppliers

The report also outlines the MSC’s plans for the

and retailers to take ethical sourcing seriously. There is

future, including an ambitious target to engage 20% of

plenty of evidence emerging that the younger generation

marine catch by 2020. Choosing MSC labelled seafood

of shoppers are interested in the provenance and ethics of

from fisheries, supermarkets, brands and restaurants

the products they are buying.”

helps to protect the life in our oceans for generations

Toby Middleton, UK Programme Director for MSC says: “The fact is that UK shoppers value sustainable credentials


Fastfood Professional • January and February 2017

to come by ensuring sustainable fish that can be traced back to its source.

January and February 2017 • Fastfood Professional



Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional


Launch of the latest Granit is a Norwegian Milestone and Heralds in a New Era for Fish Friers

For the past 20 years “Granit” has been the byword for top quality Norwegian frozen at sea cod and haddock, distributed in the UK by Unique Seafood. Last September, a new generation Granit vessel was handed-over and named at a ceremony in Norway.

Continued *


Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional










“It is inevitable more friers will look to reduce the size

technologically advanced, Norwegian fishing

of portions served to address costs, as well as reducing

vessel afloat and represents a milestone for

waste. Unique Seafood can help fish friers to tackle current

Norway’s fleet: A magnificent example of

industry challenges and maximise the value from each fish.

engineering, with hygienic state-of-the-art

Granit’s latest on-board processing technology, automated

facilities for high volume catching of MSC certified source

consistent fillet cutting and portioning saves the fish frier

cod, haddock and prawns, rapid processing, freezing and

time, avoids the need to cut fish on their premises and

storing at sea, as well as separate forward storage for fish

avoids waste. We’ve produced a guide showing fish cut

oil and fishmeal.

options so Unique customers can order the fillets that

Harald Nissen, Managing Director of the Unique Seafood Group, said, “Unique Seafood is Granit’s trusted UK partner, working with the new Granit owners and their previous Granit vessel for

provide the best value for their menus.” “With no waste and consistent portion control, pricing is regulated and the business becomes more efficient.

20 years. We can now further build on our

Regular customers at the fish and chip

Unique advantage of supplying consistent

counter can expect the same portion

specification fish to the UK market in

size each time, which has not always

continuous volumes from a MSC sustainable

been the case and has lead to customer

source, which is a key message.” “2018 prices for cod and haddock will be higher than in 2017. The Pacific Cod quota has been reduced and that increases demand for Barents Sea cod, as the US market will switch to Atlantic cod. Sterling’s volatility creates further challenges for UK importers.” 16

Fastfood Professional • January and February 2017

dissatisfaction.” “We are in a Unique position to work with fish friers in the UK, supplying top quality MSC source fish direct from the new Granit vessel and to specification to help build financially successful businesses and customer loyalty for the frier,” added Harald Nissen.” “Friers have become more professional in building and January and February 2017 • Fastfood Professional


maintaining their reputation for quality and are educating

most modern and efficient shipyards in Europe.

their customers about the fish they serve. More customers

The company was commissioned because of their wealth

want sustainable sourcing to ensure the industry has

of expertise in fishing vessel construction and met the

a future and know the Barents Sea is an MSC approved

required new-build timetable, handing over Granit ready


for the naming ceremony in Norway.

The market is changing very fast and we on the supply-

Speaking at the naming event at the Bekkjarvik quayside

side are helping chippies to be in front of the market, not

before an invited audience, Mr Asle Halstensen, part of

behind. The investment in the latest Granit fishing vessel

the Halestensen team and Captain of one of the vessels

and processing technologies makes sound economics for

in the fleet said, “We are delighted with the design and

the fishing company and for end customers alike, as well

build quality of the new generation Granit vessel and look

as making Granit one of the most environmentally friendly

forward to the future, continuing as key suppliers of top

vessels in the world.”

quality Norwegian seafish with our next generation Granit.”

Granit’s huge scale and sleek design equips her for

Harald Nissen attended the vessel naming ceremony

the very worst conditions that can occur in the Barents

and said, “Seeing the vessel first-hand at the Bekkjarvik

Sea and North Atlantic fishing grounds. Each fishing trip

quayside was thrilling and confirmed all our expectations

is more productive, from catching, to processing, to on-

of quality, capabilities and scale. Unique Seafood continues

board freezer storage capacity, ensuring continuous and

as Granit’s exclusive UK partner and distributor of FAS

consistent top quality Norwegian

cod, haddock and other whitefish


as well as coldwater prawns direct



with the Granit name.

from net to customers’ doors.

The new Granit is 81.2 metres

The arrival of the new Granit

long x 16.6 metres wide and

vessel will play a significant role

has a gross 4427 tonnage. Her

in the continuity of supplies of

cargo hold accommodates 775

the highest quality Norwegian


fish from MSC certified fishing





litres of fish oil. All on-board


processing uses the very latest de-heading,







Norwegian flag and was designed

cutting, portioning, weighing and

by leading Norwegian ship design

freezing technologies, saving fish

team Skipsteknisk. The vessel is

friers labour, reducing waste and

operated in cooperation with AS

controlling costs.

Granit in Vartdal and production

To the designs of Norwegian ship designers

is marketed by Brodrene Sperre


AS, with Unique Seafood Ltd - who

Shipyard carried out the newbuild

celebrate 21 years in partnership

at their Yalova city shipyard in


Turkey, which is one of the biggest,




Fastfood Professional • January and February 2017






January and February 2017 • Fastfood Professional


Noteworthy events - jot them down in your diary, tap them into your app


5th – 8th March 2018


13th February 2018

Shrove Tuesday Where ever you are


Excel, London Hotelympia






opportunities for exhibitors and visitors that can’t be

t’s a flipping good day for a pancake promotion. Catch the public’s imagination, catch the pancake and catch

a little extra profit.

found anywhere else on this scale. This is the place for you to improve your business performance and customer offering -

for your hotel,

restaurant, pub, café or catering company -


guaranteed access to the latest products across food and

25th February 2018

drink, catering equipment, interiors, technology, careers,

FRY I.T 2018 East of England Showgrounds, Peterborough


he ULTIMATE exhibition for the Fish and Chip and Fast Food trade.

After its latest show in March 2017, at the Westpoint Arena in Exeter, FRY I.T. will once again return to its biggest and busiest show space, the Peterborough Arena at the East of England Showground, on Sunday 25th February 2018. For one day only, Peterborough Arena will turn into a Fish Fryers’ playground, with suppliers exhibiting a fantastic

and waste management solutions.

March 5th - 11th March 2018

British Pie Week Where ever you are


t often seems that we love nothing better than a wholesome pie and with British Pie Week 2018 just

array of products from frying ranges, to Frozen at Sea Fish,

around the corner, now is the time to think about what

to Chicken Fillet Bites and batters.

pies will feature on your menu!

With an even bigger range of high quality Frozen at Sea

With new research revealing that 75% of people enjoy

Fish available from Friars Pride this time round, FRY I.T. 2018

a pie at least once a month, British Pie Week has been

will be a show not be missed! Website:

growing every year with pie-eaters everywhere seeking their ultimate pie perfection.

Update your diary regularly - visit - and click on events


Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional



Fastfood Professional • January and February 2017


January and February 2017 • Fastfood Professional


We are looking for agents to sell our range of Steak Canadiann to the catering trades Produced in our own butchery department the thinly cut slices of prime steak are perfect for cost effective, quick tasty hot steak sandwiches


he Steaks are packed 2x10 or 5x10 to a case IQF and are interleaved for ease of use. They can be cooked from frozen, in a grill, griddle or frying pan.

To sell as a Steak Canadiann the usual way is to brown

some onions in butter or oil then add the steak or steaks and cook for approximately 90 seconds until cooked then serve on a soft roll. But the Steaks are also excellent for making up your own particular type of sandwich. Areas available ate the South East, London and the Midlands

* 20

Contact Geoff Sutcliffe 01254 235575

Fastfood Professional â&#x20AC;˘ January and February 2017

07740 66 44 10





14lb KIT £32.99 FREE UK P&P 28lb KIT £45.99 FREE UK P&P 56lb KIT £65.99 FREE UK P&P



07740 66 44 10

Sunny’s new Plaice in Heckington

Family-run chippy business, Sunny’s Plaice, has a bold mission – to serve the best-quality fish and chips in Lincolnshire. It’s safe to say the brand is well-loved in the local area, with many residents in agreement that Sunny’s traditional fish and chips are the best for miles around!


Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional



wners, Narinder and Sunny Singh, are

Omega Island Range, complete with chip box, scrap box

certainly no strangers to the trade,

and six-pot built-in baine marie.

having accumulated over 19 years’

Director at Martyn Edwards, Stan Price, commented,

experience whilst building the business.

“Mark and Johnson Reed are always on hand to help my






clients with finance. We trust their deals and allow clients

success as a multi-site operator, occupying sites in Lincoln

to acquire the equipment they need whilst allowing them

city centre and its surrounding towns and villages, including

to invest their capital reserves in more proactive areas of

Bourne, Bardney and Sleaford. The latest chapter has seen

their business, like marketing or taking on new staff.”

the thriving business take a different direction, settling

The regular, fixed repayments over the lease term allow

down to trade from two fixed locations; their popular

Narinder and Sunny to spread the cost of their range,

Sleaford takeaway and restaurant, and a brand new site in

keeping capital expenditure intact and allowing them to


generate a more immediate return on their investment.

Sunny’s Plaice is far from winding down altogether,

Narinder commented, “We are immensely proud to

however, and plan to have a presence in and around

have built up a successful brand and to have such a loyal

Lincolnshire with their mobile catering van. Embossed with

customer base. We feel very fortunate to have had the

their distinctive purple shop branding and fully-equipped

opportunity to cover all areas of the thriving fish and chip

with state-of-the-art frying range, the Sunny’s Plaice van

industry. Sunny and I are raring to open our new site and

allows the Singhs to reach their loyal customer base and

we are confident it will be a great success.

deliver consistent, high-quality fish and chips every time!

“We like working with Mark Johnson and he always

The new Heckington site, formerly known as Kipper’s

ensures our equipment finance needs are met with his

Chip Shop, has been transformed with the help of Barland

professional and realistic approach, hence our repeat

Shopfitters. Having previously worked on a number of

custom. We are also always keen to work with Stan Price

Sunny’s Plaice shops, the team at Barland were able to

at Martyn Edwards. Our range is custom built to suit our

construct a 3D visual design to Narinder and Sunny’s

shops needs and the design, output and efficiency of the

approval; giving the premises a fresher and more-modern

pans is excellent.

feel whilst keeping the designs, colour schemes and branding consistent with their previous sites. As loyal customers of Johnson Reed since 2010, Narinder

“We have many ideas for future projects and are both very focused and driven to achieve these dreams. We are very excited for what the future might bring.”

and Sunny turned to Mark Johnson to organise

Johnson Reed managing director and chip shop

the necessary equipment lease facilities for

finance specialist, Mark Johnson, commented,

the purchase of their new frying range. Having

“We have worked with Narinder and Sunny for

completed several previous agreements, the

many years now and provided frying range and

Singhs are familiar with the process and the

fit out finance on a number of occasions. It’s

benefits of leasing. Through simple documentation and a

great to be able to support the business through every

speedy turnaround, the necessary funds were arranged

new stage, and we wish the family the best of luck with

for the purchase of a brand new Martyn Edwards four-pan

their latest venture.”


Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional


Polar Refrigeration helps maximise space with Making the most of the space in a commercial kitchen can be a real challenge, but with the NEW Polar Cold Rooms range from Nisbets, operators can significantly increase their frozen or chilled storage capacity quickly and easily.


hat’s more, if there isn’t room inside

The modular cold room series is available in a range

then worry not as this latest range

of size options, and unlike many other models, the Class

from trusted brand Polar, is suitable

5 units operate within ambient temperatures of up to

for both indoor and outdoor operation,

43˚C, ensuring effective refrigeration that can keep up

making them an excellent way to find

with the demands of a humid commercial kitchen. The

that much needed storage space. Allowing easy access

various configurations are built to a taller than average

to frozen goods and fresh produce, the Polar Cold Rooms

220cm height, maximising internal storage space, and

give operators the opportunity to benefit from the cost-

offer 80mm thick panels to give maximum insulation and

savings of buying in bulk.

strength, ensuring a long lasting cold-room.


Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional


a new series of versatile modular cold rooms! The secure fully rebated door system comes with a

professional engineers following a site survey, and are

slow-close mechanism which prevents slams, a clever self-

available in a white, brown, green or grey finish to allow

closing function which makes sure the door isn’t left open

the cold room to blend in with the establishment.

in error, and a safety door catch which prevents accidental lock-ins. All units feature excess temperature warning alarms

A 1 year warranty and 24/7 customer support are also included with the new Polar Cold Rooms for extra peace of mind.

and an element which kicks in when the condensate tray becomes full, while a low energy internal LED light at 15 Watts provides effective lighting to the complete room. The Polar Cold Room freezer units operate from -21˚C to -18˚C, whilst the refrigerated units operate from 1-4˚C, with room temperatures displayed on the digital control panel. The new Polar Cold Rooms are fully installed by 25

Fastfood Professional • January and February 2017


For more information on the new cold rooms,

or any other models in the Polar range please visit or call 0845 260 1411. January and February 2017 • Fastfood Professional


Roadchef walksthewall

l embers walked l m a m W a s ’ e n a t a i l r o d n a g H 0 1


eam members from Roadchef, one of

a ballot of all of our team members, so we’re delighted to

the UK’s largest Motorway Service Area

have raised vital funds for this brilliant cause.”

(MSA) operators, have walked the length

Liz Campbell, Chair, Association of Air Ambulances

of Hadrian’s Wall in just two days, all in aid

(Charity) LTD, said: “We just want to say a huge thank

of its charity of the year – the Association

you to Roadchef and a massive congratulations to them

of Air Ambulances. After trekking an amazing 84 miles

on their achievement. Donations such as this are vital in

across the country, the company has announced that it

keeping our helicopters in the air and we’re truly grateful

has raised a fantastic £8,574 for the association, which

to the company for its continued support.”

represents the majority of the air ambulance network.

The Air Ambulance Association was chosen as

The marathon feat was achieved by walking 16 hours

Roadchef’s charity partner following a vote by Roadchef

on day one, with a further 13 hours of walking on day two.

team members. The walk along Hadrian’s Wall further

Leading from the front, Roadchef’s CEO, Simon Turl, took

support’s Roadchef’s goal of raising a six-figure sum for

the team of 10 across the country from west to east.

the charity over two years.

Mr Turl was accompanied by the company’s CFO,

Roadchef employs more than 3,300 people in the

James Muirhead, and other members of the senior team,

UK, across its 30 locations, and boasts an outstanding

including Howard Lockwood, Mike Heaton, Paul Matthews,

employee retention record. Roadchef has recently been

Colin Reid, Aileen Reid, Sarah Pilling and Alex Lunt.

awarded an “Investors in People Gold” accreditation

After completing the epic trek, Simon Turl commented:

for the support and development of its team. Less than

“It was a great challenge and the sense of accomplishment

100 companies in the UK hospitality have achieved this

upon completing the walk was fantastic, but most


importantly we raised a significant amount of money for the Association of Air Ambulances. The Association of

Air Ambulances was chosen as our charity of the year by 26

Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional


ociation s s A e h t f of Air o s e d i c n a Ambula in


Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional


coffee gurus Caffeine’s demo coffee shop offers training and hands-on experience of different machines


hat’s the right coffee machine for your operation? A two group compact? A bean-to-cup machine with a steam wand? Traditional-barista or bean-to-cup? And what about training? Where can you go to get coffee training on pulling the perfect espresso shot and foaming milk, along with all of

the maintenance and upkeep of the machine? Now the coffee gurus at Caffeine Limited have opened a demo coffee shop which displays a large array and variety of different machines that’s designed to answer all these questions. What’s more, training and advice is free for customers and potential customers. “There’s nothing like hands-on experience to tell you which coffee machine is going to be right for your operation,” says Justin Stockwell, managing director of Caffeine. “We go to so many places where the wrong machine has been selected – too big, too small, too many bells and whistles or, occasionally, not enough. Customers can come here and try out all sorts of different types of machines and see which is going to suit them best.” The demo coffee shop has a variety of different machines, large and small, ready to operate. The traditional units are manufactured by Conti, the bean-to-cup models are by Schaerer, plus there’s a selection of coffee grinders and other ancillary equipment. “For example, most takeaway shops and pubs and bars will want a relatively small model. There’s no point in having a four-group traditional machine – it’ll take up valuable space and won’t be working efficiently. Depending on how skilled the staff are, a small bean-to-cup or a two-group traditional unit will do the job perfectly saving you space and money.” Training is an area that gets Caffeine very hot under the collar. “There are so many bad practices out there,” says Justin. “Increasingly there are poorly trained people serving coffee who really don’t know their latte from their flat white. We want to change that, right here.” The demo coffee shop has room for up to 12 trainees comfortably, plus there are seating areas for discussion and advice. Training is delivered by expert baristas and covers everything from key coffee parameters (temperature, brew rate, grind size and extraction time) to milk stretching and latte art.


To arrange a visit to Caffeine’s demo coffee shop call 01707 278400, email or visit 28

Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional


spread the espresso word


Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional


Every Fish Dish Wish

Adrian Greaves, Foodservice Director at Young’s Foodservice, suppliers of the King Frost brand talks to FFP...


ish & chips is a British classic and will

from various food allergies and intolerances, it is important



to take this into consideration when planning. Finding a

favourite dishes. It is known and loved

product that is free from the key food allergens, wheat,

for its simplicity of fish, coated in a crisp

gluten and milk, is extremely beneficial for operators

batter, served with perfectly golden, fluffy

because it can be used universally across the menu for all

chips. Quality fish, perfectly seasoned thick cut chips and

customers, with or without allergies. Young’s MSC Omega 3

any traditional accompaniment; from gravy, curry sauce or

Fish Fingers, Free From Wheat, Gluten and Milk are exactly

a tangy tartare sauce, all make for the best fish and chips.

that, and with fish fingers remaining popular with all ages,

Of course, whatever condiment your customer chooses,

as Young’s latest research into Britain’s favourite foods

mushy peas are always a welcome addition!

clearly shows, with over a quarter of the population





There are many ways to experiment further with your

naming fish fingers as one of their favourite

fish and chips offering, from adding vodka to batter, triple

foods, they are sure to be a guaranteed hit. For

cooking chips, using sweet potatoes or adding mint to

operators that want to appeal to the needs of

mushy peas, but when it comes down to it nothing beats

all customers, our King Frost Naked Mushy Pea

the traditional chip shop style, where fish and chips is

Fritters are an excellent vegetarian choice, while also

undoubtedly served at its best. At Young’s, we offer an

being free from wheat, gluten and milk and are best

extensive range of sustainably sourced and high quality

served deep fried straight from the freezer.

fish products for all areas of foodservice. From our

Many of our products are available in different

favourite King Frost range specifically created for Fish and

sizes to meet the needs of all appetites and allow

Chip shops, through to our Chip Shop range which helps

operators to customise each dish to the perfect

other outlets to recreate the perfectly crisp, succulent fish

portion. For example, King Frost Fishcakes are

fillets consumers expect from their favourite takeaway.

available in various different sizes to suit all ages

Our delicious Chip Shop Medium Battered White Fish

and appetites including, King Frost standard-

Fillets are perfect to recreate a classic fish and chips dish.

sized Lincolnshire Fishcakes or, for those that

These 125g portions are easy to prepare, skinless and

like a little more, King Frost Jumbo Lincolnshire

boneless Alaska Pollock fillets coated in a crisp Chip Shop style batter. The tasty fillets are guaranteed


If your customers have even

larger appetites, why not offer the King

to be a hit with customers and can be deep fried

Frost Mega Fishcakes; which provide the

straight from the freezer in just 7 minutes at 180°C.

ultimate fishcake feast!

The Chip Shop range from Young’s Foodservice also

always a popular choice and using a frozen

includes Haddock and Cod in a selection sizes; small,

Fish cakes are

quality brand such as King Frost, a caterer has

medium and large to ensure there’s something for all

many advantages including; extended shelf life, portion

sizes of appetites and taste preference, which is ideal for

control, consistency, reduced waste, speed of preparation

constructing a varied fish and chip offering. Young’s Chip

and the ability to bulk buy.

Shop Battered Fillets are available in case sizes of 24. With an increasing number of consumers now suffering 30

Fastfood Professional • January and February 2017

* For further information on Young’s Foodservice please

call 0800 132 096 or visit January and February 2017 • Fastfood Professional



Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional


Meat-free meals


Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional


made easy “ T he trend for plant-based and non-meat

supplying frozen food to the food service sector for

items has been identified as a big

more than 21 years. It currently supplies more than 220

one for foodservice in 2018,” explains

independent wholesalers, as well as larger national and

Gordon Lauder, MD of Central Foods.

regional wholesalers, and foodservice caterers across the

“It’s part of the trend for healthy

entire foodservice industry.

eating, which is also predicted to be large this year. For

Offering a one-stop shop to the foodservice sector,

consumers, it will be more about lifestyles and how they

Central Foods sources products from around the world

look and feel from the inside out, just as much as about

and the UK, supplying more than 400 different lines,

what they actually eat.

ranging from meat, bakery items and canapés through to

“January traditionally marks the time when people make their resolutions. Veganuary inspires consumers to

buffet products, desserts and puddings. For more information about Central Foods, visit www.

go vegan for the first month of the year….focusing on their

health, diet and the environment….and to carry on with a

* For more information about Veganuary,

plant-based diet.


“Happily, it’s easy and relatively simple for fast food professionals to add vegan items to their menus, for Veganuary and for the rest of the year. The Linda McCartney’s range features a selection of vegan, as well as vegetarian, items that are easy to cook from frozen. The range includes sausages, burgers, sausage rolls, meatballs and scampi bites – all of which are perfect for fast food outlets looking to provide options for non-meat eaters. “Whilst many customers visit fish and chip outlets and other takeaways because they want to eat fish and chips, or chicken, or something similar, very often in a group or family there will be someone who is vegan or vegetarian, or maybe has some other dietary requirement, such as avoiding gluten. “Our advice at Central Foods is for fast food professionals to cater for as many dietary preferences as possible to help bring in wider audiences and to encourage groups that may include vegans or vegetarians to opt for your takeaway over one that doesn’t cater for everyone’s tastes and needs.” Based in Northamptonshire, Central Foods has been 33

Fastfood Professional • January and February 2017

November Januaryand andDecember February 2017 • Fastfood Professional



Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional


Gluten-free doughnuts introduced by frozen food distributor Central Foods Leading frozen food distributor Central Foods has boosted its range of free-from products with the launch of a new gluten-free doughnut


he KaterBake midi-sized gluten-free ring

doughnut, which, at approximately 33g compared to 56g

doughnut is suitable for vegetarians, as well

for a standard ring doughnut, is not too big or too small

as coeliacs, and is perfect for a range of

- making it the ideal quick and easy base for caterers to

foodservice uses.

use in their own creations. Suitable for vegetarians and

It can be dressed up or down to achieve

every price point, with serving ideas including topping with

coeliacs means it also ticks a lot of boxes for customer requirements.”

glazes or icing, decorating with sprinkles, fruit or popcorn,

Coeliac UK estimates that there are now over 1.3 million

threading onto straws for eye-catching ‘freakshake’

Britons or 3% of British adults following a gluten-free

milkshakes, or slicing in half and filling with a generous

diet. Alongside that, 8.58 million, or 13%, are avoiding

scoop of ice-cream for the ultimate ice-cream sandwich.

gluten in their diet. More than 90% of those on a gluten-

Figures show that the free-from market in the UK is

free diet eat out at least once a month – and of course

continuing to grow, with more and more people requiring

they often dine with others – so this represents huge

special dietary requirements, whether for medical,

opportunities for the foodservice sector. According to

health, cultural or religious reasons.

IPSOS Mori 2016, there are also 1.14 million vegetarians

“The free-from market really is huge - it’s worth more than £627 million a year and is set to reach £952 million by 2021 – and at Central Foods we have seen a large

in the UK. The KaterBake gluten-free ring doughnuts are supplied frozen in pack sizes of six by six.

increase in demand for both sweet and savoury free-

Based in Northamptonshire, Central Foods is one of

from products,” said Gordon Lauder, MD of frozen food

the UK’s leading frozen food distributors, supplying more

distributor Central Foods.

than 220 independent wholesalers, as well as larger

“We have been working with Coeliac UK since 2009 as part of our commitment to sourcing and supplying free-

national and regional wholesalers, and foodservice caterers across the entire foodservice industry.

from foods, and have a comprehensive range of gluten-

Offering a one-stop shop to the foodservice sector,

free items that we supply to wholesalers and foodservice

Central Foods sources products from around the world


and the UK, supplying more than 400 different lines,

“We are delighted to have now introduced an updated

ranging from meat, bakery items and canapés through to

version of the all-time classic, the ring doughnut, in

buffet products, desserts and puddings.

a gluten-free format. The KaterBake gluten-free ring



Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional


New Year, New Gluten Free Pastry from Pidy

When all the indulgent festivities come to an end and the January blues set in, many consumers turn their attention towards the good intentions for the fresh New Year. With this in mind and in an effort to cater for consumers with food allergies and those adopting the trend for healthier eating in general, Pidy, the innovative Belgian producer of ready-to-fill pastry products is delighted to launch its new 4cm Gluten Free tartelette. 36

Fastfood Professional â&#x20AC;˘ January and February 2017

January and February 2017 â&#x20AC;˘ Fastfood Professional



idy is a brand that has created a reputation

and authentic taste; providing caterers with one reliable

for continually being at the forefront of

product that can be used universally across the menu

innovation and catering for the very latest

for all diners. The bitesize tart is the perfect size for an

consumer demands. The new gluten free

array of different indulgent mouthfuls or savoury bites,

4cm neutral tartelette is the ideal size;

the neutral pastry complements a never ending list of

combining both the trend for lighter eating habits and the

possible fillings and flavours. The New Year is the prime

popularity of ‘free from’ ingredients. Created following

opportunity to update menus and tempt customers with

the success of the company’s existing gluten free range,

a delicious selection of gluten free baked goods, ensuring

Pidy has once again hit all the right notes with their latest

no one has to miss out on a treat or two.

gluten free tart. Featuring delicate thin pastry and trendy straight sides, the tarts have a visually appealing, modern

Fabien Levet, National Account Manager – Foodservice at Pidy UK, commented:

design. Both these aspects, coupled with the healthy

“Offering a range of gluten free options has become an

living connotations associated with ‘free-from’ products

expectation, which is why our new 4cm tartelettes offer

has led to exceptional demand for the products in the

exceptional versatility for chefs across the foodservice

Pidy gluten free range. This has enabled the company to

industry. As an extension to our existing range of gluten

further extend the collection and meet a range of gluten

free products, caterers can be confident in offering a host

free requirements.

of delicious dishes across each element of their menu. The challenges of catering for those

Our gluten free pastry has such a fantastic taste, texture

with special dietary requirements can

and an authentic, rustic look; it can easily be used for all

be a thing of the past with Pidy’s

diners, with or without gluten intolerances. The buttery

4cm Gluten Free Tartelette.

taste of our pastry is neutral, lending itself equally well




pastry has a lovely light, crisp


to both savoury and sweet fillings, providing caterers with plenty of opportunity and a multipurpose product.” For more information on the Pidy range or to find out more about the Gluten Free range

please visit www. or call 01604 705666.

Pidy is an innovative Belgian family food business established in the world of ready to fill pastry products. Pidy specialise in dry puff pastry and short crust, fonçage dough, choux pastry and sponge cakes. With three production units in Belgium, France and the USA Pidy are able to offer the perfect day to day service and market support to their customers in more than 50 countries worldwide. Pidy supply a range of products to the foodservice and retail industry, which includes chefs, restaurants, cafes, bakery, patisserie, catering, retail and cash and carry. 37

Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional




Fri-Jado UK Limited, has claimed a sustained increase in sales of its heated multi deck (MD) merchandisers. The company’s Director of National Accounts, Gary Thacker reports that the trend is being repeated across the broad spectrum of the food to go sector, including high street supermarkets, convenience stores, forecourts, symbol groups and independent quick service restaurants


ustomers looking for food on the move are

air curtain technology on the front of each shelf, retaining

no longer content with cold snacks and

hot air within the cabinet and recycling it via the canopy.

meals. Diners are increasingly seeking a hot

This feature limits warm air spillage, creating an energy

food option, especially during the colder

saving of some 20%.

months. The advent of meal deals has further

exaggerated the demand for hot grab & go options.”

The MD merchandiser range has been engineered to deliver a range of food to go focused features. Panoramic

The Fri-Jado range of self service, heated MD

shatter proof glass end walls, safe to touch sloping shelves

merchandisers is suitable for the display of a wide variety

and illumination on each shelf maximise product visibility

of hot, pre-packed snacks and meal solutions, including

to encourage impulse purchases. The display units have

whole chickens, chicken portions, panini, pies, sausage

an illuminated canopy with the facility for signage or

rolls, pasties, hot rolls and wraps. The range include

branding, as well as EPOS ticket strips on the front of each

models with three, four and five tier displays, each of which

shelf. Additional features include a bump rail to prevent

is available in 600 mm, 1000 mm and 1200 mm cabinet

cabinet damage from shopping trolleys, castors for simple

widths. The upright design of the display units offers a

relocation of the unit and optional pass through doors for

large capacity relative to footprint, making maximum use

restocking from the rear.

of sales floor space. The large display area of the cabinets

Gary Thacker added: “Our heated MD merchandisers

reduces the potential for shelf stock being exhausted and

provide an excellent standalone solution for the display

consequent lost sales, especially during periods of peak

of hot, pre-packed snacks and meal solutions. They are

trading. It also reduces the frequency of shelf restocking.

particularly suited to high traffic food to go operations,

The range also includes a two tier, space saving model, on

providing aesthetic presentation and optimum visibility

which a four or five spit rotisserie may be mounted,

of merchandise to promote impulse purchases.

combining food preparation and presentation,

For larger stores, with a broader menu offer,

whilst creating additional kitchen theatre

MD merchandiser models may be suited

and promoting impulse purchases.

with our complementary range of chilled

The heated MD merchandisers incorporate an innovative and patented hot blanket holding technology, which delivers a consistent and food safe

and heated, self-service and serve-assisted Modular Counters to create a comprehensive food to go concept.”

holding temperature of 65°C and above, maintaining

Fri-Jado UK’s product range is supported by its sister

cooked food at the perfect quality and appearance for at

company, Tec Line Limited, which offers a comprehensive

least four hours and reducing the amount of merchandise

installation, commissioning and maintenance service,

that may be price discounted or thrown away, due to

providing customers with a single source of supply and

product deterioration. The MD models also benefit from

total peace of mind for after sales support.


Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional



Fastfood Professional • January and February 2017

November Januaryand andDecember February 2017 • Fastfood Professional




Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional


Adande Refrigeration’s parent company, Applied Design & Engineering Limited, has completed a successful field trial of its new integral refrigerated Aircell® ‘Crivat’ Grab & Go cabinet at a UK fine food hall and farm shop. The field trial follows positive results from the testing of a prototype Aircell® display cabinet at Le Pain Quotidien food to go outlet in Soho, London


s part of the ongoing development of the Aircell®

to provide the customer with an improved and convenient

‘Crivat’ open front cabinet, a unit was installed at

shopping experience.

the food hall, for the display of speciality foods,

The food hall’s General Manager stated:

convenience meals and soft drinks. During

“Maintaining a constant temperature to display food

simultaneous monitoring under the same store

is very important to me. With Aircell®, I have found the

operating conditions, over a three week test period, energy

temperature stability I require, meaning better food for my

consumption of the Aircell® ‘Crivat’ Grab & Go cabinet was

customers and less food wastage for me.”

measured as 53.6% less than the store’s existing open front

Applied Design & Engineering’s Chairman, Nigel Bell, added:

multi deck display. This reduction in energy consumption

“The success of this second field trial further endorses

represents an annual saving in electricity costs of £660.65.

the credentials of Aircell® open front cabinet technology,

Furthermore, the company claims that had a night blind

highlighting its tangible benefits for the display of chilled

been deployed on the Aircell® Grab & Go cabinet, as it

food to go in foodservice and convenience retailing

was on the existing cabinet, the calculated adjustment of

operations. We are now preparing for the full commercial

reduced energy consumption would have been 57.9%,

launch in the first quarter of 2018.”

representing a £714.13 annual saving. Cabinet air temperature was measured to a bandwidth of 3°C in the Aircell® ‘Crivat’ model, compared with an average range of 13°C in the store’s existing open front multi deck. The narrow temperature range of the Aircell® ‘Crivat’ model helps to maintain the quality and fresh appearance of food to go, providing a more enjoyable eating experience for the customer. It also reduces the amount of food which may be price discounted or wasted through deterioration in quality or appearance. In addition to reduced energy consumption and tighter food holding temperatures, the fact that there is less cold air spillage from the open front Aircell® ‘Crivat’ cabinet means that the shopping environment is more comfortable for customers. The design of the Aircell® ‘Crivat’ cabinet also addresses practical food to go focused features. The model has a larger shelf display area than competitive display cases with similar footprints, ensuring that there is more product on the shelves. This reduces the potential for shelf stock being exhausted and consequent lost sales, especially during

how it works Aircell® works by dividing the refrigerated display case’s merchandising envelope into separate air flow managed cells with small, low pressure air columns. Each cell has its own air curtain, which is more efficient than a full case height air curtain on a conventional multi deck case. The net result is less pressure on the inside of the air curtain of each cell and a substantial reduction in cold air spillage from the case. Crucially, Aircell® does not require back panel flow to support the air curtain, so it does not over cool and freeze food at the rear of the cabinet. The main benefits of the Aircell® system, for retailers and cabinet manufacturers, are significantly reduced energy consumption, tighter operating temperatures and a more comfortable environment for shoppers and staff. The Aircell® system has been tested against the cabinets of various manufacturers, on both sides of the Atlantic, demonstrating energy savings in excess of 30%, compared with conventional open front refrigerated multi deck cabinets.

periods of peak trading. It also reduces the frequency of shelf restocking. The larger merchandising capacity allows a broader product range to be displayed, providing customers with a wider meal choice and promoting impulse purchases. The cabinet is ideal for busy grab & go outlets, where simple and speedy access to food to go is essential. The Aircell® ‘Crivat’ cabinet delivers all of the benefits of conventional open front cabinets, as well as the energy saving characteristics associated with glass door cabinets, 41

Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional


Funnybones Push the Boat Out … all aboard for the NEW

Taco Boats


Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional



The NEW Taco Boats from Funnybones Foodservice mean that diners can enjoy their tacos with less mess but just as much flavour. The new crisp tacos are shaped like a boat to hold everything together, with no open sides for fillings to escape from


A huge sorry to Josette and all at Fish and Chips @ Weston Grove in Chester, Cheshire

In our last issue, in our awards feature we got the picture representing their shop all wrong. It was not them, it was not their shop and when you have a shop as shiny as theirs you have every right to say your not happy about that. So here we have a few pictures of the very lovely “Fish and Chips @ Weston Grove” to show our readers the definition of shiny.

acos are increasingly popular but they are not the easiest items to eat,” explains Tom Styman-Heighton




Funnybones Foodservice. “Our new boat shapes are made from a corn mix which is

made into a thick paste, pressed into shape and then deep fried to create a sturdy, deliciously crispy taco which has closed ends, so food does not fall out, and diners can enjoy a much cleaner meal.” Perfect for casual dining outlets, pubs and lighter lunch options in restaurants, the new shape is also great for onthe-go and street food operations, where customers are struggling to balance food and may be standing up to eat. “Tacos traditionally contain a fairly moist meat mixture such as Al Pastor or Barbacoa,” explains Tom. “They can be fiendishly difficult to eat without spilling the filling out of the open sides of the traditionally shaped taco, however our boat shapes will keep everything nicely neat and tidy.” The new Taco Boats are gluten, dairy, nut free and vegetarian, so suitable for many menu ideas. For perfect tacos, line the boat shells with salad and then top with the main dish, for example pulled pork or a veggie stew. Finish by offering all the classic Mexican toppings – grated cheese, guacamole, a variety of salsas, sour cream etc so that diners can customise their taco. One taco boat makes a single serving. They come in packs of 20 shells, 10 packs per case, and need no preparation before use. To find out more call 01707 321321 or visit www.


Fastfood Professional • January and February 2017

Embroidery & Print We are a family run business with over 20 years experience, we strive to maintain the highest level of quality Embroidery or Print as well as customer service. Fast and Freindly, Quick turnaround times. We aim to provide the U.K. with an affordable way of not only branding their business, but creating a uniformed look for their promotion, team or event, for a far more professional image. From the design process, to choosing your goods, to the final product we offer advice not only to suit your budget but advise you on products that are best suited to your needs. With an extensive catalogue to choose from, free single file set up, high quality and great service why would you need to go anywhere else?

January and February 2017 • Fastfood Professional


Trend or Pho:

2018 Food Trends To-Go! Rachael Sawtell, marketing director at leading labelling and eco food packaging provider Planglow, casts her food to-go predictions for the year to come


ree-from, vegan, vegetarian and other dietary

The food being served should tell a story, say something

options are all on the rise, not only amongst

about the provider and their brand. You don’t have to be

the food to-go sector, but across home dining

Thai to serve Pad Thai noodles, but customers will buy

and out of home sectors. We’ve seen noodle

into a concept more if it’s presented as an opportunity to

concepts go from strength to strength, from

‘travel during a lunchbreak’ or with an emphasis on the

spicy Vietnamese pho to umami-centric Japanese ramen.

quality of ingredients used.

In fact Japanese offerings in general represent a wider

From November 2016 to October 2017, we saw sales of

developing trend and, although pho remains popular, it’s

our eco packaging products increase by a fifth (20.76%)

starting to plateau while the rise of ramen is unabated.

when compared to the previous 12 months. Likewise

Likewise Korean and Caribbean concepts remain on the

label sales have risen too, by 5.7% with custom designed

up while Indian cuisine, which had gone a little stale, has

labelling growing nearly three times that (16.5%) of our

been reimagined with a street food twist. Similarly, both

stock label products as more and more providers opt

comfort and ‘dude’ foods had fallen from grace but are

for bespoke labelling to brand their offering. The most

now tackling the high sugar, high salt, high fat backlash

significant increase however, has been amongst packaging

with healthier often vegan alternatives – typically with

products for hot goods, sales of which grew more than a

North American, Japanese, Korean or Caribbean flavours.

third (36%) as the grab and go market further diversified

For food providers looking to develop a new concept, the

into hot food offerings.

authenticity of the cuisine on offer - as well as the diners

To support the ever changing grab and go market,

experience in general - becomes all the more essential.

Planglow has developed a number of versatile packaging items that allow providers to create a full to-go offering without having to buy or store large volumes of products. For example, our grease resistant deli papers may be used to wrap sandwiches, burgers and baked goods as well as to line trays or as an additional presentational element. These are some of our most popular products – in the past 12 months alone we have sold more than 2.3million sheets of our best-selling Gastro branded deli paper. Our fully compostable windowed multi bags are another immensely popular item, sales for the Gastro branded bags reached 4.3million over the past year. Our fully compostable bio pots are another popular multi-purpose product, suitable for noodle offerings, pasta dishes, soups, stews, curries, deli items – such as olives – and desserts, our pots are available with fully compostable bio lids too. Meanwhile


Fastfood Professional • January and February 2017

we’ve recently added five new compostable products to our multi-award winning Street Food range: a takeaway tray (for fish and chips, paella, pie and mash etc.) two sizes of noodle box style cartons (barbecue, curries, jacket potatoes, noodles, pasta, and more), a recycled napkin and dispenser kit and a smaller burger sized Street Box which is little brother to our award winning larger pack and was developed to package a wide variety of hot takeway products. The Street Food range also includes a deli paper and chip cone which may be paired with dressed pasta, noodles, falafel and other fried bites. It’s worth noting, while originally intended for sandwiches, our bloomer boxes have seen a 20% increase in sales over the past

both automatically bold allergens within your product

year – these square cut (as opposed to wedge shaped)

ingredients list. Likewise our Highlight Label has been

packs are being used with cakes, scones and other baked

developed specifically to highlight allergen and other

goods, large wraps and even sushi, as well as sandwiches.

dietary information on pack. The kraft 50-per sheet label

For providers wishing to highlight free-from and other

may be overprinted with any combination of allergen /

dietary requirements, we offer Gluten Free, Vegetarian,

dietary symbols - from Halal to Organic or even ‘1 of your

Contains Nuts and Healthy Choice Stickers, while our

5 a day’.

labelling app (LabelLogic Live) and software (LabelLogic)

* For further information please visit


Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional


Double Win for Splendid at KFC Franchise Awards Splendid Restaurants Colonel (KFC), part of the Splendid Hospitality family, has brought home a double win at the KFC Franchise Awards 2017


he group, which became a franchise partner of

to the customer experience, make them an ideal partner to

KFC UK & Ireland earlier this year, was awarded for

help position KFC for sustainable, long-term growth. Their

ROCC (quality standards measure) and Newcomer

commitment to growing a highly talented and engaged

of the Year for Prabu Narayana, Managing Director

team also helps drive great experiences for customers

of Splendid Restaurant Colonel Ltd.

across their brands.”

Stuart Bailey, CEO of Splendid Hospitality Group, said:

“This is a significant achievement during our first seven months of becoming a franchise partner and is valued recognition of our commitment to the KFC culture. “Prabu is an excellent ambassador for KFC, from encouraging






programme, the lifeblood of KFC, through to delivering an excellent customer service. He has shown that he is well in tune with the brand’s bold vision to be famous in the UK as the best provider of hospitality training and education in the country.”   Graham McGarvie, Franchise Operations Director at KFC UK & Ireland said: “Splendid’s entrepreneurial spirit, proven management capabilities and high levels of commitment 46

Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional


When you have a

of an appetite

12” 70% Prime Pork Sausage


Fastfood Professional • January and February 2017

Eddie ‘THE BEAST’ Hall The World’s Strongest Man 2017 January and February 2017 • Fastfood Professional 47

Pret A Manger announces partnership with Roadchef

Pret A Manger is pleased to announce a partnership with Roadchef to bring new shops to the UK’s motorways.


he first shop will opened at Chester Motorway Service Area (MSA) on the M56 at junction 14 before Christmas, and a second site will open at Clacket Lane West MSA on the M25 between junction 5 and 6 in the spring of 2018.

The menus include a large selection of Pret’s freshly-

made sandwiches, salads, wraps, baguettes and hot options, alongside organic coffees, teas, cold drinks, fruit and snacks. This partnership is part of Roadchef’s drive to offer the UK’s travelling public a wider choice that mirrors the diversity found on the high street. Its 30 locations around the UK feature some of the world’s favourite hospitality brands and Pret A Manger was identified as the perfect partner to offer a complementary option to the millions of time-limited motorway users who use Chester and Clacket Lane every year. Clive Schlee, CEO at Pret, comments, “Pret’s fast service is perfect for busy travellers, and we are looking forward to increasing our presence on motorways in the UK. Our shops will obviously have their own kitchens on the premises, which ensures that our food will be freshly prepared throughout the day.” Simon







announcement is part of our continued commitment and investment in providing a diverse offering to visitors using our sites. Renowned for its high quality menu, Pret is an instantly recognisable brand that will be a great addition to our sites and we’re delighted to be bringing its fantastic range of food and hot drinks to the motorway.” As part of Pret’s commitment to help alleviate the pressures of homelessness in the UK, the Chester and Clacket Lane service area shops are on the look-out for local charities to donate unsold food to at the end of each day. Over the past year, Pret’s national scheme has distributed over three million food items to hostels and shelters across the UK. Interested charities can contact the Pret Foundation Trust via


Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional



Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional



Hotelympia Partners with British Hospitality Association to Support Cut Tourism VAT Campaign Show to include pre-registration tick box giving visitors a voice on national campaign he revitalised Hotelympia is partnering with the


Hotelympia Portfolio Director, Ross Carter, adds: “At a

British Hospitality Association (BHA) to lend

time of great uncertainty, British hospitality businesses

support to its Cut Tourism VAT campaign – a

need support from Government in creating an environment

drive to bring UK Tourism VAT into line with competitor

where they can thrive and prosper. With an independent

destinations within the European Union.

treasury adviser attesting that such a reduction represents

From today, visitors pre-registering for the show (March

‘one of the most efficient, if not the most efficient, means

5-8, ExCeL London) will be given the chance to opt in and

of generating GDP gains at low cost to the Exchequer’

have their say in supporting the campaign. The BHA argues

Hotelympia 2018 supports this initiative wholeheartedly.

that any reduced rate will stimulate investment, create

As the UK’s leading hospitality event we are proud to bring

employment and boost growth within the UK hospitality

it to the attention of some 25,000 visitors and look forward

sector. Additional research by Deloitte/Tourism Respect

to hearing more about the progress of the campaign at the

found that a reduction would contribute an extra £4.6

show itself.”

billion to HM Treasury over ten years and create 121,000 jobs.

Registration is now open for Hotelympia, as the UK’s leading hospitality event introduces four exciting and

The BHA is joined by Bourne Leisure Group, Merlin Entertainments Group and the British Association of

contemporary shows, united under one roof, as part of a fresh new identity.

Leisure Parks, Piers and Attractions in championing the Cut

The Professional Kitchen Show, The Foodservice Show

Tourism VAT campaign. With the Chancellor announcing

incorporating Café Commerce, Hospitality Tech Show and

a review of UK Tourism VAT in the latest

Interiors and Tableware Show, will be

autumn budget, the group sees 2018 as

specialist events in themselves, each

a crucial moment for the industry, and

benefitting from Hotelympia’s heritage

Hotelympia as a central platform for

– the market leading hospitality and

promoting the cause.

foodservice event.

Government Affairs Director for the British Hospitality Association, Vernon Hunte, comments: “Cut Tourism VAT


For further information and to

preregister your attendance, please

is pleased to partner with Hotelympia

visit: and follow

and we look forward to speaking to

us on Twitter for everything Hotelympia

delegates about how they can support

the campaign. UK hospitality businesses compete on an unfair playing field with a Tourism VAT rate twice that of our European neighbours. 2018 is going to be crucial year in pressing home the case for a reduction.”


Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional


CESA’s Connectivity Trail helps visitors connect; plus new Energy-Saving Equipment Guide


t Hotelympia 2018 CESA has organised a Connectivity Trail, which will allow visitors to go straight to companies that offer ‘connected’

equipment, so they can find out more, direct from the experts. CESA will also be publishing a new Energy-Saving Equipment Guide, with a handy list of ‘green’ appliances


Connectivity at Hotelympia

that are on show at Hotelympia. CESA has helped develop the new equipment area at Hotelympia, called The Professional Kitchen Show. The Trail and the Guide are part of the promotion of this latest show feature. “Connectivity is going to have huge implications for anyone running a commercial kitchen,” says Glenn Roberts, chair of CESA. “We want to help visitors understand the potential of the technology. It’ll reduce costs. It will help make your business more efficient. It’ll reduce equipment downtime. It will maximise the lifetime of equipment.”

induction hobs, commercial microwave ovens… there are

Connected equipment is linked to the internet and its

new developments in every area of catering equipment and

operation can be monitored from anywhere, via a digital

the CESA Energy-Saving Equipment Guide will be a useful

device such as a tablet. “Perhaps the biggest impact will

reference tool for anyone involved in equipment purchase.

be on equipment maintenance and service,” says Glenn.

Copies of both the Connectivity Trail and the Energy-

“For example, a connected appliance will warn anyone

Saving Equipment Guide will be available to download from

monitoring it if a component is failing, or if a consumable Visitors to the Show can pick up copies

has run out, such as rinse aid in a warewasher.”

from the CESA stand, 4270.

CESA’s Hotelympia Connectivity Trail will feature

The Catering Equipment Suppliers Association (CESA) is

a variety of different manufacturers and appliances,

the authoritative voice of the catering equipment industry,

highlighting those that are featured at the Show.

representing over 190 companies who supply, service and

CESA’s guide to energy-saving equipment features all the

maintain all types of commercial catering equipment - from

latest ‘green’ technologies from CESA members, including

utensils to full kitchen schemes. For more information on

those that are on display at Hotelympia 2018. Refrigeration,

CESA visit


Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional



Seafood industry asked to feedback on new Responsible Fishing Ports Scheme

A certification scheme is being developed to promote good practice in UK fishing ports and give seafood buyers added confidence in the quality and sustainability of the seafood landed there.


n a move to assure buyers of a fishing port’s good practice,

to standardise working practices throughout the industry,

Seafish is currently running a Responsible Fishing Ports

provide clear guidelines and increase buyer confidence by

Scheme (RFPS) pilot programme and is seeking input and

regulating hygiene and safety standards.”

feedback from the seafood industry and other interested

The project is being driven by the British Ports Association

parties, as part of a public consultation which was published

Fishing Ports Group in an effort to develop consistency, and

on 1st December.

improve standards and transparency across UK fishing ports,

The scheme aims to promote responsible operating practices in UK fishing ports and is focusing on five core

while providing a guarantee of good practice to buyers and the wider supply chain.

elements: Food Safety and Structural Integrity, Port and the

The current standard has been developed for large

Working Environment, Care for the Environment, Care of the

ports but future development of the standard will include a

Catch and Traceability.

separate version to suit small ports and harbours.

Pilot audits at four fishing ports across the country have

RFPS Project Manager at Seafish, Marcus Jacklin, said:

just been completed by Acoura Marine, an independent

“The vast majority of UK fishing ports are already acting

third party appointed as the certification body to carry out

in a responsible manner and working to a high standard.

the trials. Feedback from the pilot audits has been used to

This scheme will give assurances to buyers that these high

further develop the standard to ensure it is fit for purpose.

standards are being adhered to.

Responses to the public consultation, which is open for 60

The five core elements we are focusing on reflect the

days, will also generate useful feedback to inform further

main priorities of seafood buyers and by assessing these, we

changes to the draft Standard.

can assure all parts of the supply chain that certified fishing

Plymouth Harbour took part in one of the four pilot audits, and Harbour Master Pete Bromley said: “The recent RFPS

ports and auctions are acting responsibly and following good practice.”

development audit carried out at Plymouth Fisheries was

The Public consultation is open for 60 days and industry

welcomed by all parties involved and we were pleased to take

and other groups are encouraged to respond. Full details

part and provide feedback.

on the scheme and how to respond to the consultation can

The implementation of a workable and practical certification scheme for harbours and first sale establishments will serve 52

Fastfood Professional • January and February 2017

be found on the Seafish website responsible-sourcing/responsible-fishing-ports-scheme January and February 2017 • Fastfood Professional



£1.7M back pay identified for a record 16,000 workers as 260 employers are named for underpaying minimum wage rates Government has identified £1.7 million in back pay

“That’s why today we are naming hundreds of

for 16,000 workers – more workers than in any

employers who have been short changing their workers;

previous naming round

and to ensure there are consequences for their wallets as

260 employers named and fined a total of £1.3 million for underpaying the National Minimum Wage and National Living Wage rates Retail, hospitality and hairdressing were the most prolific sectors named in this round.

well as their reputation, we’ve levied millions in back pay and fines.”

Bryan Sanderson, Chairman of the Low Pay Commission, said: “The Low Pay Commission’s conversations with employers suggest that the risk of being named is encouraging businesses to focus on compliance.

The Department for Business, Energy and Industrial

“Further, it is good to see that HMRC continues to

Strategy (BEIS) today (8 December) named 260

target large employers who have underpaid a large

employers for failing to pay 16,000 workers at least

number of workers, as well as cases involving only a few

minimum wage rates.

workers, where workers are at risk of the most serious

Government investigators identified £1.7 million in

exploitation. It is imperative that the government keeps

back pay for some of the UK’s lowest paid workers and

up the pressure on all employers who commit breaches of

fined employers £1.3 million for underpayment.

minimum wage law.”

Retail, hairdressing and hospitality businesses were

If workers are concerned they are not being paid the

among the most prolific offenders in this round. Common

correct rates then they can seek advice from workplace

reasons for errors made include: failing to pay workers

experts Acas.

travelling between jobs, deducting money from pay for uniforms and not paying for overtime. Business Minister Margot James said: “There is no excuse for not paying staff the wages they’re entitled to and the government will come down hard on businesses that break the rules.

Since 2013, the scheme has identified £8 million in back pay for 58,000 workers, with 1,500 employers fined a total of £5 million. This year the government will spend a record £25.3 million on minimum wage enforcement. Rates will rise again in April 2018, giving young workers in particular the biggest pay boost in a decade.

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Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional



Latest Nisbets Pulse Survey Reveals Industry Positivity The Autumn 2017 Nisbets Pulse Survey has just been released and reveals a strong feeling of business positivity from the 400+ catering professionals surveyed. An impressive 76% claim to be on-track to hit their planned growth in 2017, whilst 80% revealed that they have a slightly, or very, positive outlook for their business in 2018. Driving the positivity was an increase in UK mini breaks and ‘staycations’ with many respondents highlighting diversification into new areas such as street-food as key reasons for their optimism.

Connecting and Engaging Customers The latest Nisbets Pulse survey also delves into how the industry chooses to promote their business and what they consider to be the most effective methods of marketing. Word of mouth (WOM), social media and a business website are the three most impactful with 34% seeing WOM as the key influencer. This is backed up further by the impact of customer review sites, specifically TripAdvisor, where a staggering 72% of those surveyed felt that the site had had a positive impact on their business. Clearly, a satisfied customer is a very powerful influencer for a business, as a user generated endorsement is seen as authentic and an independent insight. For this to happen it is obviously important for a business to have an online presence where they can positively drive interaction with customers and share their own news and brand messages. Facebook appears to resonate with the industry with 52% of respondents preferring to use this platform to market their business, followed by 20% using Twitter and 18% using Instagram. Facebook’s popularity is further evidenced within the results of The Nisbets Pulse Survey which revealed 81% of respondents feel that it is the most important social media channel for marketing their business. Facebook is still the most widely used social media platform globally and is great for a business that wants to encourage interaction with customers as well as sharing content. Posting competitions and encouraging post shares will build exposure and engagement. With 68% of those

media audience, it’s evidently a tried and tested approach for a catering business.

Evolving Food Trends Given 93% cite that social media has had a positive impact on their business, the content posted online is extremely important and sharing a business’s views with regards to food trends, menu development, sourcing and other topical issues is an ideal way to engage with an audience. The Nisbets Pulse Survey has also identified evolving food trends within the catering industry, with healthy eating continuing to lead the way with 30% (up from 28% in the Spring Pulse Survey) of respondents referring to this trend as still being the most important for them. Vegetarian food is still key with 15% referencing it as the second biggest food trend prompting more operators to increase the number of vegetarian dishes on their menu. 52% of caterers now offer between 1 and 3 vegetarian dishes; however increasing this offering further could be an easy way to drive sales and differentiate from local competition. With small plates/sharing platters (13%), home cooked (11%) and local sourcing (10%) also identified as trending, the biggest concern for a business was identified as the costs associated with catering to these trends.

Cost Concerns Changing a menu, for example to reflect food trends requires a business firstly to consider the cost implications. 37% of survey respondents said that they reviewed costs ahead of trends and consumer demand, with over 60% of those surveyed reporting that the number one food trend of healthy eating was actually impacting their costs and/or profits. This suggests a balancing act between reflecting food trends and consumer demands with the costs associated. This follows on from the Spring Pulse Survey whereby 65% of respondents felt that the cost of raw ingredients had risen sharply since the UK voted to leave the EU. Overall, the catering industry is anticipating a positive 2018 despite some uncertainty around Brexit and the impact of increasing costs. Keeping ahead of evolving food trends and engaging customers via excellent service and experiences as well as interaction via social media, appears to be the way that the industry is currently prospering.

surveyed having between 250 and 10,000 in their social 54

Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional


vital role in plugging gaps after Brexit. While we welcome

The British Takeaway Campaign, an umbrella group representing those involved in the supply and preparation of the nation’s favourite foods, commented on the Budget


the additional investment for Further Education colleges, we’d urge the Government to bring forward the date of the Catering and Hospitality T-Level and to ensure the takeaway sector can access the skills it needs from abroad – both from within the European Union and beyond.” The British Takeaway Campaign is an umbrella group Spearheaded by Just Eat, the BTC’s members include:

brahim Dogus, Chair of the British Takeaway Campaign,

Association of Licensed Multiple Retailers; Bangladesh

said: “It is good to see the Chancellor has heeded the

Caterers Association; British Retail and Kebab Awards;

BTC’s calls to reduce the burden of business rates on the

CurryLife Magazine; Foodservice Packaging Association;

mainly small firms that make up the UK’s diverse takeaway

K10 restaurants; National Federation of Fish Friers;

sector. We welcome the decision to peg future rises to

Nationwide Caterers Association; Night Time Industries

CPI rather than RPI and to introduce more frequent

Association; QuickBite; UK Bangladesh Catalysts of

revaluations, but what is really needed is a fundamental

Commerce and Industry, SeeWoo, and in collaboration with

overhaul of the system.


“Most takeaways are responsible when it comes to

Earlier this year, the BTC released independent research,

dealing with litter and the sector is already taking steps

which revealed the takeaway sector supports 231,000 jobs

to encourage consumers to reduce, reuse and recycle.

and takeaways themselves directly contributed £4.5bn in

With takeaways reliant on having a cost effective solution

gross value added (GVA) contributions to UK GDP in 2016,

to keeping customers’ food hot, takeaway owners will be

rising to £9.4 billion when factoring in the multiplier effect

relieved that the Chancellor stopped short of introducing

of supply-chain and employee spending – equivalent to

a new packaging tax on single use plastic. We look forward

0.5% of GDP.

to working with the Government to explore workable alternative solutions which do not increase costs for small businesses or lead to higher prices for customers. “With over a third of takeaways (37%) experiencing skills shortages, particularly for chefs and front of house staff, the new technical education qualifications will play a

Advertise your product or services in Fast Food Professional Call Athol now on

07725 434173 55

Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional



British Takeaway Campaign responds to the Budget


Bain Marie Liners Easy Liners Easy Liners Ltd, Unit 14, Chester Park, Alfreton Road, Derby, DE21 4AS T: 01332 412273 or 07447 146512 E: W:

Easy Bags Ltd Enterprise Road, Millennium Business Park Mansfield, Nottinghamshire NG19 7JX T: 01623 423423 E: W: Daymark-Supplies Ltd 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 Sirane Ltd, European Development Centre, Stafford Park 6, Telford, TF3 3AT 01952 230055

GM Packaging Ltd Unit B7, Tyne Tunnel Estate, Hamar Close, North Shields, Tyne & Wear, NE29 7XB 0191 296 2007

Batter Suppliers Goldensheaf Kerry Foodservice, Bristol T: 0800 138 1938 E: W: www.

Henry Jones Kerry Foodservice, Bristol T: 0800 138 1938 E: W: www.

Henry Colbeck

Falcon Foodservice Equipment

Seventh Avenue, Team Valley Trading Estate,  Gateshead,  Tyne and Wear, NE11 0HG 0191 482 4242 Wallace View, Hillfoots Road, Stirling, FK9 5PY 01786 455200

Weston Catering Supplies

Marfast Unit S4, Mendip Business Park, Rooksbridge, Somerset BS26 2U 01934 750367 Unit 3, Alexander Charles House, Station Passage, South Woodford, London, E18 1JL 0208 539 6426

Middleton Food Products Ltd, 655 Willenhall Road, Willenhall, West Midlands, WV13 3LH 01902 608122 or 08453 706 550


Fastfood Professional • January and February 2017

Hopkins Catering

Fish Friers- Part of the Altius Group Kent Road, Pudsey, Leeds, LS28 9NF 0113 257 7934 7b Edward 7th Quay, Navigation Way, Ashton-On-Ribble, Preston, PR2 2YF 0844 248 8257

MCS Technical Products Ltd Building 2, Westmead Drive, Swindon, SN5 7YT 01793 5383908

Business - Part of the Altius Group Business Incorporating Bruce & Co Redwoods Dowling Kerr Kings Business 01772 775776

Blue Seal Unit 67, Gravelly Industrial Park, Gravelly Park, Birmingham, B24 8TQ 0121 327 5575

Everett, Masson & Furby 3 Cornhill, Ottery St Mary, Devon EX11 1DW 01404 813762

Restaurant Supply Store

Catering Equipment Suppliers/ Spares Park View, North Street, Langwith, Mansfield, Nottinghamshire, NG20 9BN T: 0845 400 1044 E: W:

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

Seriously Good Gluten Free T: 0845 3711 522 E: W: W:

Regional shops throughout the UK or on-line Fourth Way, Avonmouth, Bristol, BS11 8T 0845 140 5555 or 0117 316 5000

Rosens Business Transfer Agency


Ceres | Pure Food Innovation

Nisbets Plc

Business and Property Sales

Shop Equip

Carlton Catering Equipment 30 Broughton Street, Manchester, M8 8NN 0161 833 0024 Unit 7, Hatton Close, Chafford Hundred, Grays, Essex, RM16 6RP 01375 651 600

Velox Grills Manor Farm, Manor Road Wantage, Oxon., OX12 8NE 01235 770133

Caterparts Limited The Engine Shed, Top Station Road, Brackley, Bucks., NN13 7UG 0845 130 8060

Vmotouk 29 Shand Street London E1 2ES 0800 133 7304

King Edward Grange Farm, Braithwell Road, Ravenfield, Rotherham , South Yorks., S65 4LP 01709 540004 Unit 1A, Porthouse Ind. Estate, Bromyard, Herefordshire, HR7 4NS

Fryers Mate

E&R Moffat Unit 3, Great Northern Way, Great Northern Terrace, Lincoln LN5 8XF 01522 542054 Bonnybridge FK4 2BS 01324 812272

January and February 2017 • Fastfood Professional

56 16 Millwater Avenue Dewsbury, West Yorks. WF12 9QN sales@sweet 01924 488619

Mitchell and Cooper Ltd 136-140 Framfield Road Uckfield East Sussex, TN22 5AU 0845 0177 488

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

Comark Instruments 52 Hurricane Way,Norwich, Norfolk, NR6 6JB 0207 942 0712

Cook Co Nottingham Ltd 99 Manvers Street, Nottingham, NG2 4NU 0115 912 1188

No-Fli Limited Building C, Knaresborough Technology Park, Manse Lane, Knaresborough, Yorkshire, HG5 8LF 01423 855600

Electronic Temperature instruments Ltd Easting Close, Worthing, West Sussex, BN14 8HQ 01903 202151

Lowe Rental Ltd Unit J, Knockmore Ind. Estate, Lisburn, Northern Ireland, BT28 2EJ 028 9260 4619

Alliance On-line Alliance House, Marshfield Bank, Crewe, Cheshire, CW2 8UY 0844 499 4300

Chicken Coaters & Marinades Chicken Train Kerry Foodservice, Birstol,  T: 0800 138 1938 E: W: Dibs Distribution 1432b Clock Tower Road, Isleworth, Middlesex, TW7 6DT 0208 568 6668


Fastfood Professional • January and February 2017

Chicken Frying and Cooking Equipment Jestic Foodservice Equipment Units 3 & 4, Dana Estate, Transfesa Road, Paddock Wood, Kent, TN12 6UU 01892 831960

Kuroma Kiln Head Spring, Kneeton Lane, Barton, DL10 6NB 01325 377189

Hopkins Catering Kent Road, Pudsey, Leeds, LS28 9NF 0113 257 7934

PD Catering International MFG Group Nile Street Bolton, Lancs. BL3 6BW 01284 382800

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

Chippers and Peelers Carlton Catering Equipment Grange Farm, Braithwell Road, Ravenfield, Rotherham South Yorks., S65 4LP 01709 540004

Mammoth Cleaning



Storeys Bar Road, Peterborough, Cambridgeshire, PE1 5TQ 0800 432 0224

Cold Drinks and Slush Longo & Co Unit 5A, Steps Industrial Estate Magdale, Honley West Yorkshire, HD9 6RA 01484 606352

SnowShock Ltd Unit 43 Invincible Drive, Armstrong Industrial Park, Newcastle upon Tyne, NE4 7HX 0330 053 6132

Us 4 Slush Limited 4 Middle Road. Bailie Gate Industrial Estate, Sturminster Marshall, Dorset. BH21 4DB 01202 666922

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

Salty Dog Salty Towers PO Box 766 Chesham Bucks., HP5 3YD 01494 774422

Curry and Gravy Mixes

Regrit-it 1st Floor Rear, 40 Percy Park Tynemouth, North Tyneside. NE30 4JX 07740 664410


Williams Catering Products

E: Exeworthy Farm, Staplake Lane, Starcross, Exeter, Devon, EX6 8QT 01626 890871


Cleaning Materials Ecolab UK Various UK locations Central: 0 02920 852000

Pattersons Winterstoke Road Bristol, BS3 2NS 0117 934 1270

Kerry Food Service, Bristol, T: 0800 138 1938

Total QSR Ltd Crown Chambers, 7a Market Place Melksham, Wiltshire, SN12 6ES T: 01225 791848 E: W: Kerry Foodservice Thorpe Lea Manor, Thorpe Lea Road, Egham, Surrey, TW20 8HY 01784 430777 January and February 2017 • Fastfood Professional



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

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

Delivery Bikes Justebikes 216 Hinckley Road Leicester, LE3 0TH 0116 3666 980

Free Go Electric Bikes 3 St Denys Road, Portswood, Southampton Hampshire, SO17 2GN 0800 077 8711

Digital Menu Systems Ltd Limerick Works, Limerick Road, Dormanstown, Redcar, Cleveland, TS10 5JU T: 01642 482629 E: W:

Harlequin Printing and Packaging Harlequin House, Coed Cae Lane,  Pontyclun,  South Wales,  CF72 9EW T: 01443 222219 E: W:

It’s Lolly ltd

Digital Media systems Crystal Gate 28-30 Worship Street London EC2A 2AH 0800 038 5389 Pressers House, 2 South Lane, Elland, West Yorks, HX5 0HG 01484 588895

Ethnic foods

Duct Cleaning and servicing Specialists

Shana Foods Unit 5 Second Way, Wembley Middlesex, HA9 0YJ 0208 8782 3200

Ducting Doctors Limerick Road, Dormanstown, Redcar, Cleveland’ TS10 5JU T: 01642 759254 E: W:

Wing Yip 375 Nechells Park Road Nechells, Birmingham, B7 5NT 0121 327 6618

Fats and Oils

CKC in association with KLS 8 Austin Fields Kings Lynn PE30 1PH T: 01553 886101 / 07766 747405 W: E:

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:

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: W:

Olenex Trading (UK) Ltd ADM Trading (UK) Limited, Church Manorway, Erith, Kent, DA8 1DL

E: T: 01322 444836

Just Filters

W: www.olinex-uk.comThe

Fryers’ Favourite For Over 60 Years. Omega House, Unit 7, Sarbir Industrial Park, Cambridge Road, Harlow, Essex, CM20 2EU 01279 420289

Nortech Foods Limited For information, advice, or customer support material pleas Olenex Trading (UK) Limited. Tel: 01322 444836 e-mail: Ings Road, Doncaster,  South Yorkshire, DN5 9TL 01302 390880

Network Hygiene Knowledge Centre, Wyboston Lakes, Great North Road, Wyboston, Bedfordshire, MK44 3BY 0333 577 6384

Arrow Oils Limited Glebe Street, Shaw, Oldham Lancashire, OL2 7SF 01706 880796

Finance, Leasing & Insurance

EPOS Systems

BD Signs Nottingham Unit 18, Bailey Brook Industrial Estate, Amber Langley Drive, Langley Mill, Nottingham, NG16 4BE 0800 195 3610

Media Screen Solutions Cleveland House 116 Cleveland Street Wirral Merseyside, CH41 3RB 0800 515690

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


Fastfood Professional • January and February 2017

Complete Leasing Solutions Ltd


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: Scotland:• W:

Kepos Systems Ltd 10 Gunton Road, London, SW17 9EL 07939 927624

Revel Systems London Office Moorgate 1 Fore Street London, EC2Y 5EJ 0203 8081 036

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

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: W:

January and February 2017 • Fastfood Professional


Royal Greenland Ltd 4 St Peters Court, St Peters Street, Colchester, Essex, CO11 1WD 0845 602 3866 Gateway House, Styal Road, Wythenshawe, Manchester, M22 5WY 0161 490 4249

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

Unique Seafood

Fish Suppliers Collins Seafoods Ltd 2 Floor, Grabbex Business Park, Murray Road, Orpington, Kent, BR5 3QY 0203 260 3580

T: 01223 941450 E: W: Chartered Institute of Environmental Health (CIEH)

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

T: 01325 315544 E: W: Smales 30 West Dock Street, Hull, HU3 4HL 01482 324997

Fish & Chip Shop Suppliers Chadwick Court, 15 Hatfields, London, SE1 8DJ 0207 928 6006

VA Whitley & Co Ltd Milward House Fir Street Heywood OL10 1NW T: 01706 364211 E: W:

Frozen Food Suppliers Central Foods

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

Wraggs Seafoods Ltd Unit 2, Park 2000, Heighington Lane Business Park, Newton Aycliffe, Co. Durham, DL5 6AR 01132 498832

J Sykes & Sons Ltd New Smithfield Market, New Smithfield House, Whitworth Street East, Manchester, M11 2WP 0161 223 9311

Amanda Seafoods A/S Constatiavej 29, DK-9900, Frederikshavn +45 96 22 15 00

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

Xpress Fish 351 South Boulevard, Hessle Road, Hull, HU3 4DY 01482 633550

Whitby Seafoods Ltd Fairfield Way, Whitby, North Yorkshire, YO22 4PU 01947 606101

Young’s Foodservice Ross House, Wickham Road, Grimsby, DN31 3SW 0800 132 096


Fastfood Professional • January and February 2017

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

JJ Food Service Innova Park, 7 Solar Way, Enfield, EN3 7XY T: General 08433 090991 T: Paul Brailsford – 07880 176015 E: E: W:

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

Golden Valley Foods Maple Court, Ash Lane, Colling Tree, Northampton, NN4 0NB T: 01604 858522 E: W: www.central Brands/goldenvalleyfoods.aspx

Frying Ranges Frank Ford Limerick Road, Dormanstown,

Total QSR Ltd Crown Chambers, 7a Market Place Melksham, Wiltshire, SN12 6ES T: 01225 791848 E: W:

Redcar Cleveland TS10 5JU

T: 01642 489868 E: W:

Martyn Edwards Ltd Limerick Road,

Henry Colbeck


Seventh Avenue, Team Valley Trading Estate,  Gateshead,  Tyne and Wear,  NE11 0HG 0191 482 4242

T: 01642489868 E: W:

T Quality Westmead Industrial Estate, Westlea, Swindon, Wiltshire, SN5 7YY 01793 648900

Wilsons Seasonings Ltd Stagenhoe Bottom Farm, Whitwell, Hertfordshire, SG4 8JN 01438 871967

Redcar Cleveland TS10 5JU

KFE Ltd Unit A-B, Bentley Business Park, Blenheim Way, Market Deeping, Peterborough, PE6 8LD, 01778 380 448

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

T: 01553 772935 / 07770 568939 W: E:

January and February 2017 • Fastfood Professional



Glover & Howe Insurance Services


Florigo 4 Centech Park, Fringe Meadow Road, North Moons Moat, Redditch, B98 9NR 01527 592000

Hewigo (UK)Ltd Bateman House, Little Fields Way, Oldbury, West Midlands, B69 2BT 0121 544 9120

Henry Nuttall Ltd Manor Drive, Dinnington, Sheffield, S25 3QU 01909 560808

Preston & Thomas Frying Ranges Ltd PO Box 728, Fareham, Hants, PO14 9QU 01732 757636

Mallinsons of Oldham Ltd Trent Industrial Estate, Duchess St, Shaw Oldham, Lancashire, OL2 7UT 01706 299000

Valentine Equipment Limited 4 Trafford Road, Reading, Berks., RG1 8JS 0118 957 1344

Frying Range Engineers KLS Frying Ranges Service 8 Austin Fields


Tchibo Coffee International Ltd UK wide 0345 6069090 Tchibo House, 7-8 Blenheim Road, Epsom, Surrey, KT19 9BE 01372 541881

Bidvest Foodservice 814 Leigh Road, Slough, SL1 4BD 01494 555900 Head Office, Glaisdale Drive, Bilborough, Nottingham, NG8 4LU 0115 929 1101 The Maltings Business Centre, Stanstead Abbotts, Hertfordshire, SG12 8HG 0808 278 3327

Adams Fast Food Supplies


Hopwells Ltd Various UK Depots 01274 492044 Ask for local depot number

Marfast 30 Broughton Street, Manchester, M8 8NN 0161 833 0024

Grease Traps Oli Environmental Services

Gazebos/Mobile Units Instant Promotion (UK) Ltd Unit 7, Liberty Industrial Park, South Liberty Lane, Bristol, BS3 2SU 0117 963 1668

VTO (Vertical Take Off) Promart Manufacturing Ltd Unit 2B Caddick Road, Knowsley Industrial Park South, Merseyside, L34 9HP 0151 546 4666

General Catering Supplies Peter’s Food Service Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP T: 029 2085 3200 • F: 029 2085 3323




Fastfood Professional • January and February 2017

Scanomat UK 0800 032 7581

Ice Cream Carpigiani UK Ltd Faculty House, 214 Holme Lacy Road, Rotherwas, Hereford, HR2 6BQ 01432 346018


Caterlink Limited Eaton Works, Allthorpe Street, Leamington Spa, CV31 2AU 01926 432030 Units 7-8, Bodmin Business Park, Launceston Road, Bodmin, Cornwall, PL31 2RJ 01208 78844

Hog Roast Machines and Barbecues The Hogg Boss

T: 01553 772935 / 07770 568939 W: E: 18-22 Birch Road East, Birmingham, B6 7DB 0121 328 5757 6 Chapel Lane, North Luffenham, Oakham, LE15 8JP 01780 720679

Kings Lynn PE30 1P

Logic Vending Peake Products, Unit 4, Walton New Road Ind. Estate, Bruntingthorpe, Lutterworth, Leics., LE17 5RD 0116 247 8500

Tasty Trotter Bridge Street, Clay Cross, Derbyshire, S45 9NU 01246 866800

Cinders Barbecues High Bentham, Lancaster, LA2 7NB 01524 262900

Hot Drinks Equipment Franke Coffee Systems UK Ltd 6A Handley Page Way, St Albans , Hertfordshire, AL2 2DQ 01923 635700

Espresso Essential Unit 2, Oakley Green Nurseries, Westerleigh Hill Road, Westerleigh, Bristol, BS37 8QZ 0800 731 2980

Beechdean Dairies Limited Old House Farm, North Dean, High Wycombe, Bucks, HP14 4NL 01494 563980

Taylor UK 106 Claydon Business Park Great Blakenham, Ipswich Suffolk, IP6 0NL 0800 838 896

Hopkins Catering Kent Road, Pudsey, Leeds, LS28 9NF 0113 257 7934

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

Kebab Suppliers Double A Kebabs Millennium Business Park, Mansfield Nottinghamshire, NG19 7JX T: 01623 422888 E: W:

January and February 2017 • Fastfood Professional

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

Golden Delight Foods Ltd,

Pukka Pies Ltd. The Halcroft, Syston, Leicester, LE7 1LD 26 Clayton Road, Birmingham B8 1JE 0121 327 8800

Peter’s Food Service

Kismet Kebabs

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

Paragon Quality Foods Ltd Quadrant 3, Yorkshire Way, West Moor Park, Armthorpe, Doncaster, DN3 3FB 01302 834141

Oil Management Premier1 Filtration Kiln Head Spring, Kneeton Lane, Barton, DL10 6NB 01325 377189

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

W F Denny Unit 7, Tudor Road, Altrincham Business Park, Broadheath, Cheshire, WA14 5RZ 0161 927 4949

It’s a Wrap (JR Press) 3 Egerton Close, Daventry Northants, NN11 8PE 01327 301566

PlanglowLtd The Quorum, Bond Street South, Bristol, BS1 3AE 0117 317 8600

Southern Fried Chicken Unit 1, Headley Park 9, Headley Road East, Woodley, Reading, Berkshire, RG5 4SQ 0118 944 1100


Stoupid Pizza UK


Fastfood Professional • January and February 2017

Unit 1, Greenway, Bedwas House Industrial CF83 8XP T: 029 2085 3200 • F: 029 2085 3323



Holland’s Pies Baxenden, Accrington, Lancashire, BB5 2SA 01706 213591

Pizza & Pasta Express Foodservice Unit B, Dominion Way, Rustington Trading Estate, Littlehampton, West Sussex. BN16 3HQ 01903 775077

Eurilait Leighton Lane Industrial Estate, Leighton Lane, Evercreech, Somerset, BA4 6LQ 01749 838100


Istanbul Meats 84 Holmsdale Road, Coventry, CV6 5BJ 02476 278102

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

Fylde Fresh & Fabulous Fylde Fresh & Fabulous, Stanley Villa Farm, Back Lane, Weeton, Preston, PR4 3HN 01253 836444

Agrico UK Ltd. www Castleton of Eassie, Glamis, By Forfar, Angus, DD8 1SJ 01307 840551

Potato Treating & Equipment Drywite The House of Lee, Park Lane, Halesowen, West Midlands, B63 2RA T: 01384 569556

Poultry Suppliers

999 Pizza Toppings UK Unit 6, Teakcroft Fairview Industrial Park Marsh Way Rainham, Essex, RM13 8UH 01708 558885

Venice Bakery UK Ltd Unit 2, Crown House, Queen Street, Bexleyheath, Kent, DA7 4BT 0208 301 2624

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

Pizza and Baguette Genus, Hammond Close Attleborough Fields Ind. Est. Nuneaton Warks., CV11 6RY 02476 254941

Central Foods Maple Court, Ash Lane Collingtree Northampton NN4 0NB T: 01604 858 522 E: W:

Riverside Food Services Units 1-4, The Stables, Sutton Farm, West Felton, Oswestry, Shropshire, SY11 4HX

T: 01691 839288 E: W: Dibs Distribution 1432b Clock Tower Road, Isleworth, Middlesex,TW7 6DT 0208 568 6668

Kiren Foods

Nila UK Ltd Unit 3, Smallbridge Business Park, Riverside Drive, Rochdale, Greater Manchester, OL16 2SH 01706 526732 Unit 9b, Beaver Ind. Estate, Brent Road, Southall, Middx., UB2 5FB 020 8744 7700

January and February 2017 • Fastfood Professional



Refrigeration Adande Adande Refrigeration Ltd. 45 Pinbush Road, South Lowestoft Ind. Est Lowestoft, Suffolk NR33 7NL 0844 376 0023

Hoshizaki/Gram 2 The Technology Centre London Road, Swanley,Kent, BR8 7AG E: Hoshizaki - uksales@ E: Gram - W: W: T: Hoshizaki - 0845 456 0585 T: Gram - 01322 616 900

Jestic Foodservice Equipment Units 3 & 4, Dana Estate, Transfesa Road, Paddock Wood, Kent, TN12 6UU 01892 831960

Sausages, Pies and Burgers James T Blakeman & Co Ltd,

Barland Shopfitting Specialists Millenium Way, High Carr Business Park, Newcastle –under- Lyme, Staffordshire, ST5 7UF 01782 569610

Elite Shopfitters Leeds Ltd.

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

Peter’s Food Service Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP

Williams Refrigeration

T: 029 2085 3200 •

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

F: 029 2085 3323

Foster Fridge 1st Floor, The Coach House, Montpelier Mews, High Street South, Dunstable, Bedfordshire, LU6 3SH 01582 788486

Polar Refrigeration 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: W:

BI Europe Limited Unit 21 – 22 Kernan Drive, Loughborough, Charnwood, LE11 5JF 01509 631650


W: 3-6 Rydon Industrial Estate, Canal Way, Kingsteignton, Newton Abbot, Devon, TQ12 3SJ 01626 333101

Metrow Foods Limited Airborne Close, Leigh-on Sea Essex, SS9 4EN 01702 527441

Suffolk Meat Traders Grove Lane, Elmswell Bury St. Edmunds Suffolk, IP30 9HN 01359 242 500

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

Holland’s Pies Baxenden, Accrington, Lancashire, BB5 2SA 01706 213591

Rollover Limited Rollover House, 802 Oxford Avenue, Slough, Berks., SL1 4LN 01753 575558

Keejays Limited

The Franconian Sausage Company Crockatt Road, Lady Lane Ind. Estate, Hadleigh, Suffolk, IP7 6RD 01473 827304


Fastfood Professional • January and February 2017 Unit 18, Honey Hall Ing, Huddersfield, West Yorks., HD2 1GP 0800 043 5523 5 Wharfe Mews, Cliff Terrace, Wetherby, LS22 6LX 0113 258 3324

Jephsons Shopfitters Ltd Maun House, Maun Way, Hermitage Lane, Mansfield, Nottinghamshire, NG18 5GX 01623 645809

Promart Manufacturing Ltd Unit 2B Caddick Road, Knowsley Industrial Park South, Merseyside, L34 9HP 0151 546 4666

Westaway Sausages Ltd. 1432b Clock Tower Road, Isleworth, Middlesex, TW7 6DT 0208 568 6668

Dibs Distribution

Shopfitters & Fabricators Unit 26, Eldon Way, Paddock Wood, Kent, TN12 6BE 01892 837816

Trade Bodies Marine Stewardship Council (MSC) Marine House 1 Snow Hill London, EC1A 2DH 0207 246 8900

Seafish 18 Logie Mill Logie Green Road Edinburgh, EH7 4HS 0131 558 3331

Seafood Scotland 18 Logie Mill Logie Green Road Edinburgh, EH7 4HS 0131 557 9344

NEODA PO Box 1184, Bromley Kent, BR1 9XW T: 020¬ 8464 3954 E: W:

British Frozen Food Federation (BFFF) Warwick House, Unit 7, Long Bennington Business Park, Main Road, Long Bennington, Newark, Notts, NG23 5JR 01400 283090

British Kebab Awards 8th Floor, Elizabeth House 39 York Road, London, SE1 7NQ, / nominationskebabawards@ 020 7183 4272 January and February 2017 • Fastfood Professional



Chozen Noodle

The Pizza, Pasta and Italian Food Association Association House 18C Moor Street Chepstow NP16 5DB 01291 636338

Utility Helpline

Doner Kebab

Asian Catering Federation

T: 01432 378690 London Pall Mall 100 Pall Mall St James London, SW1Y 5NQ

Training & Consultancy

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

E: W: www. German Doner Kebab

Empire Dogs

Flamin’ Chicken

Gallones Ice Cream Parlours

Web Design

Harry Ramsden’s KFE School of Frying Excellence Unit A-B, Bentley Business Park, Blenheim Way, Market Deeping, Peterborough PE6 8LD 01778 380448

National Federation of Fish Friers 4 Greenwood Mount, Leeds, LS6 4LQ 0113 230 7044

Crossways Foodservice Consultants 29 High Street Needingworth, St Ives Cambridgeshire, PE27 4SA

T: 07725 434173 Crossways E: W: Carpigiani Gelato University UK Carpigiani House Coldnose Rd Rotherwas Industrial Estate Hereford, HR2 6JL 01432 346 018

Uniforms United Workwear The United Collection Ltd 80A Ashfield Street London, E1 2BJ 0207 780 1746

T & T Embroidery Solutions Ltd 98 Morley Drive, Ely Cambridgeshire 07783 628397

Simon Jersey Altham Accrington Lancashire, BB5 5YE 0370 4609 047

Pro Web Design 119 Hertford Road, London, EN3 5JF 0203 659 4745 13 University Road Leicester, LE1 7RA 0116 255 3400

Mexigo Muffin Break

Papa John’s

Wholesalers and Cash and Carry

Pepe’s Piri Piri

Central Foods

Peri Peri Original

Maple Court, Ash Lane Collingtree Northampton NN4 0NB

Pita Pit UK

T: 01604 858 522 E: W: Booker Limited Irthlingborough Road, Wellingborough, Northants, NN8 1LT 01933 371000

Costco (Head Office) National locations www.c Hartspring Lane, Watford, Hertfordshire, WD25 8JS 01923 213113

Khanjra International Foods Ltd Greenbank Business Park, Blakewater Road, Blackburn, Lancs, BB1 3HU 01254 676793

Parfetts (Head Office) Didsbury Road, Stockport, SK4 2JP 0161 429 0429

Franchise Opportunities Banger Bros FRS Countrywear Limited Unit 1 Building 6 Stanmore Ind. Est. Bridgnorth Shropshire, WV15 5HP 08454 65 66 65

Chicken Cottage

Fastfood Professional • January and February 2017

London Fish and Chips

Shinebright Creative

Best Workwear




Pizza Time


Sam’s Chicken

Subway www,

Waffle Delight

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

Chop & Wok



January and February 2017 • Fastfood Professional


FilterCorp UK Agent


I have 3 takeaway/restaurants, Ponteland, Holmfirth and Halifax with Kiremko fryers in 2 of them. Although the standard built in filtration was very good it was never the same standard as my previous Merlin mobile filter unit. That was until Premier1 came along and added a Retro filtration unit to my Halifax shop in August 2015. The difference in the results was astounding. With detailed instructions from Premier1 I used a local plumber to install my second unit in Ponteland. I replace my filters daily for perfect results. Lee Roberts - Catch Seafood Restaurants.

Hi, My name is Ian Robson. I own the Magpie Cafe in Whitby. I have 2 Kiremko frying ranges and 1 Martyn Edwards Omega range. Premier1 have looked after the quality of my frying medium for over 20 years, firstly with a Bitterling mobile filter unit and more recently with triple filtration SuperPad units which are installed in the drop tanks below the ranges. I fry in beef dripping but the units will work with any type of vegetable oils and fat. I don't use my nylon bag anymore as a pre-filter, I use a disposable filter sheet which is much finer. My first job in the morning is to see that the tanks are cleaned an the filters changed, I know then that I am set up for the day. Oil/fat quality is where it all starts and I am extremely happy with mine.

Kiremko SuperFine Basket Liner 64

Fastfood Professional • January and February 2017

Liner Also Suitable for MEFF Omega

January and February 2017 • Fastfood Professional


Order Hotline 01325 377189

Typical Results


Order via our website for 50% off shipping costs

Primary Particle Filter Additive Free SuperPad Box Quantity 80

Activated SuperSorb CarbonPad

Repairs and servicing by qualified engineers

Box Quantity 80

Bitterling Rectangular Filter

Kiremko SuperFine Basket Liner

Order via our website for 50% off shipping costs have supplied inbuilt We tripple SuperPad filtration Miroil Nylon Bags and Frames


Preferred Supplier

Fastfood Professional • January and February 2017

units for factory fitting to: Martyn Edwards Frank Ford Kiremko (KFE) Huge stocks of Henry Nuttall Scot Range spare parts Eden Range Hewigo Preston and Thomas We have also retro fitted units to older Florigo, Hewigo Kiremko (KFE), Perfecta and Martyn Edwards ranges. January and February 2017 • Fastfood Professional 65

For most machines


Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional



Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional



Fastfood Professional • January and February 2017

January and February 2017 • Fastfood Professional


Profile for Newco Media Limited

Fastfood Professional January & February 2018  

(Formerly Fish & Chips & Fast Food Magazine) The Nations Favourite Takeaway Magazine. Now Celebrating its 27th Year!

Fastfood Professional January & February 2018  

(Formerly Fish & Chips & Fast Food Magazine) The Nations Favourite Takeaway Magazine. Now Celebrating its 27th Year!